22/09/2012 Saturday Kitchen


22/09/2012

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Transcript


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Good morning. Let's wake up your appetites with our mouth-watering

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menu of world class food! This is Saturday Kitchen Live! Welcome to

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the show. Joining me in the kitchen today is one great chef and me in

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the kitchen today is one great chef and one of the greatest chefs ever!

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First, the award -winning Welshman behind the top London restaurant,

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Odette's. It's Bryn Williams. And next to him the man who inspired a

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generation of chefs at the legendary Tante Clare restaurant.

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What is on the menu? It is crisp.y duck egg.

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I am hoping that this is a great winter veg vegetable.

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.Pierre Koffman, on the menu for you? This is a puss kiss kiss.

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This is a trade -- Pistachio souffle.

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This is a trademark for you? Yes. So, two delicious-sounding menus.

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And also menus from our foodie archives.

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Today menus from Rick Stein and the brilliant, Rachel Khoo.

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Today there's brand new Saturday Kitchen episodes from Rick Stein,

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Great British Menu and Rachel Khoo. Now, our special guest shot to fame

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as feisty Emily Shadwick in the Channel 4 drama series, Brookside.

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More recently though she's been starring in the hit musical,

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Legally Blonde. Welcome to Saturday Kitchen. It's Jennifer Ellison. So

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you had a taste of working in the kitchen when you won Hell's Kitchen

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didn't you? So, you are here for breakfast with the time clock. Now,

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of course, at the end of today's programme I'll cook either food

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heaven or food hell for Jennifer. It'll either be something based on

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your favourite ingredient - food heaven, or your nightmare

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ingredient - food hell. It's up to our chefs and a few of our viewers

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to decide which one you get. So, what ingredient would your idea of

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food heaven be? That would be chataeubriand.

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So that is the tail bit, but the end bit, that is the chataeubriand.

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That is normally roasted for two people. You like that? Yes, I do.

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We could be doing that with chips and bearnaise And what about food

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hell? Sauce. Or gherkin.

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So it's either chateaubriand or gherkin for Jennifer. If it is

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chataeubriand. The beef is roasted with shallots, chunky chips and

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watercress and tomato salad on the side. It is a meat lover's dream.

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For her food heaven I'm going to do probably every meat lover's dream

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dish, chateaubriand with a classic bearnaise sauce. Or a fillet of

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brill, the food hell. Does that sound OK? There is no

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contest. You have to wait until the end of

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the show to see which one Jennifer gets.

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If you would like to ask a question on the show, call:

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Put your questions to us live to some of the greatest chefs in the

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world. I will speak to you live later on. We are asking you if

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Jennifer should be getting food heaven or food hell. So, start

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thinking. Right, cooking today, is the pride of North Wales. It is

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Bryn Williams. Welcome back. So on the menu. Something simple for you?

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Yes, simple, baked celeriac. It is great for purees with game?

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Yes. It is coming into full swing this time of the year in October.

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We are going to bake it. Or roast it in the oven. With are keeping it

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simple. You can cook it in clay. Clay? Yes, you can.

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Well, I'm going to cook the duck eggs.

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.$$TOP Once they are cooked and cold. We are rolling them and deep

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frying them. That gives them frying them. That gives them

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texture. A lot of people leave the skin on?

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Yeah, if you bake it. Wash the skin off first. Take the roots off from

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the bottom. Remove that. Then bake it whole.

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W that is with awful the stuff in there.

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-- That is with all of the stuff in there.

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So, we have peeled it. We are going to season the celeriac with salt

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and pepper. Then colour it all the way around in a nice hot pan.

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Now, the restaurant is celebrating the fourth year? Yes, we have

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extended it, we have a garden. When I bought the place, I went from a

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Sunday night to a chef and an owner. So that was the biggest earn ler.

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We are taught by great chefs how to cook, but nobody teaches you who to

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run a business. So, we are still trading, that is the main thing.

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So, the duck eggs, explain them? little more flavour than a hen's

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egg, the yoke is a little bigger as well.

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So, six minutes in here. Then put them into iced water. That

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stops the cooking process. Once they a cold, you can peel them,

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then we roll them in flour, egg and breadcrumbs, so it gives you a

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lovely runny yoke. Now I'm doing a mainaways as we

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roast the celeriac. I was told with the eggs that they

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have a air pocket in the end? that is with the supermarkets

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pointing them down? Are they getting it wrong? Well, we have

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these little eggs here that we are going to peel.

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I'm doing a mayonnaise here. Three egg yolks, a little bit of mustard

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and vinegar and I'm pouring in the rapeseed oil.

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Do you think that celeriac, people don't know what to do with it?

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If you don't like celery, there is a gad chance you will not like

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celeriac. It is a little stronger. Year ago people did not use celery,

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now it is more popular. It was said that celeriac was used

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for medicinal purposes. Is it? Not for cooking? Nope.

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That is like rhubarb. So, you are getting colour on this?

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Yes. So a little bit of colour on the

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sides. In with the butter... Only a little bit of butter.

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You serve a lot of the celeriac with game? Yes, we make a puree.

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Once the butter is foamed up and has the burnt flavour that we

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want... We are going to use rapeseed oil it is an oil that I

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think we should use more of. Definitely. When you go around the

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countryside, a round the countryside you will see the yellow

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fields. That is the rapeseed oil.

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Traditional mayonnaise is made with vegetable oil, but this produces

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this fantastic yellow colour. You have the celeriac here? Once it is

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cooked. We turn the heat off. Let it cool

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down. I will make a very, very quick dressing.

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I will get the eggs ready. A little bit of lemon juice. If you

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would lining to put a question it any of our chefs, call this number;

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Now, the eggs, let them cool down, then into this process. This is a

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quick truffle dressing. Now, you have fresh truffle you

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have put on there? It has come from the restaurant this morning. It

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smells amazing. When you grate the truffle you get the flavours coming

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out. You can make a fresh truffle go a

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long way. You can store it in eggs,

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Paralympic an omelette out of it? You can store it in oil to make a

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truffle oil. It is expensive, but you can

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stretch it to go as far as it can go. It is very expensive.

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This is Primrose Hill, you see... Easy! All of the off-cuts, what we

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are doing is to mix them in the mayonnaise. Normally, celeriac is

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raw with a recommend lad. -- remolade. It is a simple dish

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with simple flavours, but you need the duck egg yolk to richen the

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dish. Look at this fantastic colour with

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the rapeseed oil. In the southern markets you can get a smoked

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rapeseed oil which is strong, you would not use it for this, but,

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there you go. So, let's add the trimmings of the

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sell aira. . -- celeriac.

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We are not wasting anything. It is cooked. It is nice warm.

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Don't put it in the fridge. When it is cold, you don't get the maximum

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flavour. So this is sliced. Literally before we dress the

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plate... We are dressing it. So, these eggs need six minutes?

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Yes. About five minutes for a hen's egg.

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It is important that it is a runny yoke.

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So, the mayonnaise. The off-cuts of the celeriac. Then... I need to

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plate everything up. With we are going to take the celeriac... It is

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all about cooking the celeriac. When you roast it, it enhances the

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flavour of the truffles. Bryn are you going to get many

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people cooking in clay over the weekend? You never know. You can

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cook it in foil. You can replace the truffle well

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truffle oil. That would be cheaper. Now, I have a knife.

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Hopefully we have one somewhere. I'll try this one. Ch There you

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go... I am going to cut the egg to reveal the yoke.

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On it goes with a bit of salt and pepper. Finish it off with a little

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bit of celery leaves on there. A little bit of dressing and there

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we have the truffle. Over the top. That is it.

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So, tell us what that is again? Baked celeriac, deep fried egg and

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truffle. It is simple, but it is pretty good.

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There you go. As a Yorkshireman, that is going in

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my pocket. That is mine! Dive into that. See

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what you think of that one. The secret of the egg is that it

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creates a dressing as well? helps to bind it all together.

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looks beautiful on the plate. You can simplify the dish. If you don't

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have celery, you do a baked potato and if you don't have truffle, use

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the oil. I have a confession to make, I

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don't like eggs, celeriac and truffle, but that is gorgeous.

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We need wine to go with this. We sent Susy Atkins to Devon today.

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Let's see what she has showsen to go with Bryn's brilliant, baked

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celeriac. Raise ray I'm in sunny Torquay.

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Raise ray I'm in sunny Torquay. Fixal home of faulty towers.

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Fictional home of Faulty Towers. Bryn, I have baked the celeriac, I

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have cooked the duck egg. This dish is an early autumn delight, but it

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pose as few problems for a wine expert. Celeriac clashes with many

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wines, the texture of the duck egg does not help. A rich tropical new

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world Chardonnay is sometimes a good match, but in the end I have

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gone for a lighter version of Chardonnay. It is from France. My

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top bottle is Cave de Lugny Macon Villages.

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Delicious though it is, celeriac can set up a clash with red wines

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and a lot of dry white wines as well. So it is better to go for an

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easy-going, ralter a soft and gentle white.

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It has a rather soft, smooth aroma of peaches and oranges.

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Hmm, here is a wine with low acidity. I want that to go with the

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gorgeous slices of celeriac, but it has a creamy roundness on the

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finish. Testimony is that texture that works with the duck egg, but

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in the end, this is a fairly light version of Chardonnay.

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I don't want it to overwhem the watercress. Bryn, you set me a

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challenge, but I hope you think with that wine I have cracked it.

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She certainly has. That is a lovely light wine. Coming

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up, Pierre Koffman is making one of his iconic deserts. What are you

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making again? Pistachio souffle. Right it is time for a food

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Apology for the loss of subtitles for 88 seconds

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postcard from Rick Stein. He is in Lennox, would you ask Victor

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"Opening this restaurant "As a child brought up in a house

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"all the cooking was done over a fire, a wood fire."

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So his earliest memories of food were always influenced by the flavours

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of smoke from the charcoal - and the food never tasted better.

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And now, 40 years on, he works to recapture those flavours from his youth.

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Even as a young adult, he worked as a forester in the hillside

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and would cook just like his grandmother did, out on an open fire in the woods.

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He said it's the most natural and the best way to cook.

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HE SPEAKS SPANISH

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So basically, it is an emotional journey for him. Very much so.

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That's really interesting, because I'm a cook, too,

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and the funny thing is that I do feel, from listening to that,

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I suddenly realised all I try to do is go back to my childhood

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and re-create those flavours of when I was little.

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That's all I do, and so I'm totally- sympatico with what he's saying.

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These prawns are special. I mean, look at that.

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So these are the gambas de Could I? all means. By Palamos...

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I feel diffident about...

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I'm just going to be very Spanish and just...

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Oh, my God! Oh, my gosh!

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They are just...

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Oh, I'm sorry.

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Ask any chef in Spain where the tastiest prawns come from,

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and they'll say Palamos, a fishing port on the Mediterranean in Catalonia - they're quite amazing.

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Just gently warm, just warm the mouth with the succulent flavours of...

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I'm sorry, I'm having a difficult moment, I can't talk any more. It's just so, so wonderful.

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I know this steak is going to be great, too.

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Victor said it actually came from a dairy cow about 12 years old,

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not a young prime three-year-old steer.

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Again he said when he was growing up, this was what they used to eat

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for a special treat, and he doesn't want to change that.

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Well, I can't wait to try this, having watched Victor cook it.

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This is just central to any meat lover's love.

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Just as the quayside in Padstow is the inspiration for my cooking,

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Victor's came from these mountains and wooded valleys.

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It's pretty rare these days to re-create

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the cooking and flavours from your youth and get people

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banging at your door from all over the world wanting to try it.

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And while on the subject of youth, one of the most popular desserts by far

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here in the Basque country is the famous Mamia - a junket made from sheep's milk.

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It's sold everywhere and it's truly loved by the Basques.

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Amelia, the farmer's wife, has made it all her life,

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just like most people who live in this mountainous region.

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All it is is warm milk set by a rennet, which also comes from the sheep.

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Well, I've just watched Amelia make the junket - it's so rural.

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Everybody used to make junket when I was little, but I can't remember what it tastes like.

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It's lovely. I was thinking, actually, one of those things

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when I was at school, the three things that were always a bit of a problem for us -

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this was when I was very tiny - was sago, tapioca and junket. But I can't see why.

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SHE SPEAKS SPANISH

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Nourishing stuff, junket.

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The Spanish use of milk in sweets or puddings isn't so very far removed

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from our own, and it isn't only sheep's milk, either.

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Well, this is called leche frita, which literally means fried milk.

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I remember before I got to the Basque country thinking, how do you fry milk?

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Do you drop it into a fryer, does it come out in some sort of like long shreds or something?

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No. What it actually means is, they make a sort of batter, and chill it, and then cut

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the batter up into various shapes and then deep fry it in bread crumbs.

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The warm milk flavoured with lemon zest and vanilla

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is poured onto egg yolks, sugar and flour and whisked together and returned to the heat to cook out.

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Eventually, with a degree of patience and gentle stirring, it forms a very thick custard.

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I don't do enough puds. There's something really comforting- about making puds.

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In Spain, the three you'll normally find in restaurants- is crema Catalana -

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of course that's a sort of creme brulee Catalan-style - rice pudding and flan.

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When it's nearly solid, spread it into a dish lined with clingfilm,

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so that it forms a wobbly cake, and cool it.

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So that's been in the fridge for about two or three hours and it

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comes out in this rather satisfying- slab of, well, cold custard, really.

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To make the fritters, cut them up into bite-sized triangles and coat them in flour and then

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dip them in beaten eggs so that the chunky bread crumbs will form a very satisfying, crunchy coating.

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When the people here talk about leche frita, fried milk, you can almost hear a lump in their throats,

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for indeed it's the stuff of Spanish childhood memories.

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The hard, sweet, crunchy outside and the cool, creamy interior is just a great combination.

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It

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It certainly

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It certainly is

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It certainly is a great combination. So for this week's masterclass, I

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thought I would show you to clean and prepare the most versatile of

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fish, the monkfish. It is also one of the underground liest.

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It is a classic dish that is cooked in butter.

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This is a monkfish tail. Now, old wives tales say you have to remove

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the head before it gets back on whrand as it is so ugly you will

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die if you take it on land. It is known as Sea Devil. It has a huge

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head on it. It has a tentacle on top of the head. It has a fake head

:26:24.:26:34.
:26:34.:26:37.

o on it it has a massive mouth and it kchs the bait with its fake head.

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This used to be given away. Now it is a prime fish. There are two

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fillets. It is simple to prepare. The reason it is so expensive

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nowadays, is that there is 60% waste on a monkfish. So imagine the

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size of this fella, another 50% is the size of the head. The head

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contains the best bits, the monkfish cheeks. The French love it,

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for some reason, they throw it away. We have to speak to the

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supermarkets as the monkfish cheeks are fantastic. We have to pull off

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this membrane. It is one of the easiest fish to

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prepare. There is just a bone on this side. It is real meaty. It is

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great with red wine, but you can put this in currys. It does not

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break down as much as most fish do. It is really, really meaty and

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tastes delicious. We are going to pan-fry this and serve it with a

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classic red wine sauce. So there are the medallions. That is the

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size of the monkfish it is a solid piece of meat. Cooking it is simple,

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just a little bit of oil and butter, but you will know this as you won

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Hell's Kitchen? Didn't you? Yeah! I don't know how.

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What was that like? What was your cooking experience before that?

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literally could not boil an egg. People don't believe me. I went in

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rand people said what was your signature dish? I said chicken

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nuggets and chips! So to come out and to win was amazing. It is a

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skill, I have learned it for life. I love cooking now. So... Fantastic.

:28:49.:28:54.

Apart from Strictly. I remember doing that. I lost about four-and-

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a-half stone in about two weeks, running around all over the place,

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but this is so easy. You could do this weekend. All it is shallots in

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the pan. Then take red wine vinegar and red wine. Big quantities of

:29:12.:29:19.

each. Mellow it down a bit with a touch of water. Then add in some

:29:19.:29:29.
:29:29.:29:31.

sugar it creates a stickiness to the shallots. It almosts makes them

:29:31.:29:37.

crisp s them up. First of all, graixs to Legally

:29:37.:29:41.

Blonde. You are become tonight? Yes.

:29:42.:29:47.

This started because you wanted to be on the stage? I started dancing

:29:47.:29:54.

when I was three. I won the English championships. Then the World and

:29:54.:29:58.

international championships. That qas the route I was going down.

:29:58.:30:05.

Then I go got -- got a phone call that Brookside were looking for a

:30:05.:30:09.

new family. Then I went for the audition.

:30:09.:30:16.

So you left ballet dancing, but you have been a jack of all trades. You

:30:16.:30:20.

finished Brookside. Then you were singing? There were a couple of

:30:20.:30:25.

numbers in the charts? I had a number three and a number nine.

:30:25.:30:30.

Then I went to do Phantom of the Opera. The movie.

:30:30.:30:34.

That was in Hollywood. Yes.

:30:34.:30:40.

Was it that job that got you spotted for theatre? To do

:30:40.:30:45.

something like Phantom and to come out to theatre it is a huge part?

:30:45.:30:51.

was the youngest person to play Rocksie. I loved it. So much so I

:30:51.:31:01.

went back three times. I then did a UK tour and aknotter film called

:31:01.:31:08.

The Cottage. Which, to be fair, out of all that you have done it seems

:31:08.:31:14.

that the theatre is what inspires you, but what was your favourite?

:31:14.:31:20.

The favourite job ever was phantom. The 12 months in Pinewood Studios.

:31:20.:31:25.

It was an amazing opportunity. It is something that is going to be

:31:25.:31:30.

there forever. It is something to show my grandchildren.

:31:30.:31:37.

Talking of kids, you have set up an academy for youngsters? Yes Fame

:31:37.:31:42.

Academy. We teach them about discipline for

:31:42.:31:48.

the industry. So many don't realise to have longevity in your career

:31:48.:31:51.

you have to have training and to work at it and understand the

:31:51.:31:58.

industry. That is what I am doing. I am giving back to really

:31:58.:32:01.

extremely talented children in the area of Liverpool and the north-

:32:01.:32:06.

west. I love it Tell me about Legally Blonde? What

:32:06.:32:16.
:32:16.:32:18.

is the plot? The plot is, there is a girl in love with this guy. He

:32:18.:32:24.

breaks her heart. Dumping her for somebody who is serious. She is

:32:24.:32:32.

blonde and is from Malibu. She decides to go to Harvard Law and

:32:32.:32:36.

wants to win him back. It will is just a story.

:32:36.:32:46.

So no speed boats or car chases? No fillet steaks either! Sorry!

:32:46.:32:52.

is, well, people say that Legally Spwhrond a chick thing, but my

:32:52.:32:56.

husband loves it. You see the men in the audience and they love it.

:32:56.:33:02.

It is a bit of a chef's outing, I think! Yeah, come to London! Now,

:33:03.:33:08.

we have the sauce here. This is a little bit of burnt butter. It is

:33:08.:33:13.

basically butter in the pan. You allow it to go this nut-brown

:33:13.:33:17.

colour. What was that? A tea tower? Yes, it

:33:17.:33:23.

was a clean one. Now, I have a nice bit of fish.

:33:23.:33:29.

This is so, so simp. I can't tell you how easy. You don't have to

:33:29.:33:35.

sues monkfish. You can use whatever fish you want, but the secret is,

:33:35.:33:40.

from the texture of this, it has cooked so quickly, then the sauce

:33:40.:33:47.

could not be easier. There is a reduction. That is this syrup. That

:33:47.:33:53.

goes to nothing. You combine that with the nut-brown butter.

:33:53.:33:59.

All I am going to do is add some herbs that you can put in.

:33:59.:34:05.

Chervil... A little bit of... Chies Chervil... A little bit of... Chies

:34:05.:34:09.

in there. It is so simple. With the sugar in

:34:09.:34:12.

there and everything else, it creates is stickiness to the

:34:12.:34:21.

shallots. I will clean this up a bit. My mum

:34:21.:34:29.

is watching in HD! There you go. I will tidy my make-up! That looks

:34:29.:34:33.

gorgeous. It is a clagsic French way of doing

:34:33.:34:37.

a sauce. -- it is a classic French way of

:34:37.:34:42.

doing a sauce. That is lovely.

:34:42.:34:48.

And don't forget that Legally Blonde is down in London for the

:34:48.:34:54.

next two weeks? Yes. If there is a skill or a tip. You may need help

:34:54.:35:04.

with a cooking technique. I will help you to talk with Pierre. You

:35:04.:35:09.

can contact us via the website at bbc.co.uk/saturdaykitchen.

:35:09.:35:15.

Right, what are we cooking at the end of the show? It could be food

:35:15.:35:22.

heaven, that is chataeubriand. Made with egg yolks, some butter,

:35:22.:35:27.

tarragon and shallots. Served with oven roasted vine tomatoes on the

:35:27.:35:35.

side. Or the food hell, the dreaded gherkins. They are blitzed with a

:35:35.:35:41.

little bit of butter and a head of lettuce. Served with a pan-fried

:35:41.:35:47.

piece of brill and a raddish and gherkin salad. Some of the viewers

:35:47.:35:53.

and you guys get to help to decide Jennifer's dish today.

:35:53.:36:02.

Right, we have reached the Great British Menu final. A session that

:36:02.:36:09.

is worthy of many. The chefs are hard to please, today. Have a look

:36:09.:36:19.
:36:19.:36:25.

If I could push it to a ten, Daniel has been here

:36:25.:36:28.

cook at the prestigious Olympic feast.

:36:28.:36:29.

You'll find out later how hard it is to stand in that room

:36:29.:36:32.

and it's someone else's name being called out.

:36:32.:36:37.

Daniel is clearly confident but will our glittering Olympic guest list

:36:37.:36:41.

want to sit down to veal sweetbreads and burnt onion powder?

:36:41.:36:46.

The judges have been given cards to- explain any unusual facts this year,

:36:46.:36:50.

but what will they make of it?

:36:50.:36:55.

Right, in front of the judges like that.

:36:55.:36:58.

Thank you very much.

:36:58.:37:04.

Will the judges think Daniel's

:37:04.:37:06.

veal and burnt onion dish awe-inspiring enough for the Olympic feast?

:37:06.:37:10.

It smells absolutely wonderful.

:37:11.:37:11.

It looks like a tartare of something.

:37:11.:37:14.

Is this is a cinnamon stick? Must be, a bit of cinnamon bark.

:37:14.:37:16.

Good tartare, though, what is it? It is very good, very light.

:37:16.:37:22.

and how often do we see offal on these menus,

:37:22.:37:25.

particularly as a first course?

:37:25.:37:27.

I was expecting something far more rock and roll.

:37:28.:37:30.

What is this stuff on there?

:37:30.:37:32.

Something bitter there, it's rather nice.

:37:32.:37:34.

Burnt onion powder, that's what it is.

:37:34.:37:38.

I think it is an absolutely beautiful dish, extraordinary high level

:37:38.:37:40.

of skill, beautiful thing, but the imagination is completely lacking.

:37:40.:37:44.

I think as an opening statement,

:37:44.:37:47.

it sort of lacks that sense of, you know, going for gold.

:37:47.:37:56.

So Daniel's veal and onion dish didn't break enough

:37:56.:38:03.

Will newcomer Paul be able to steal a march?

:38:04.:38:08.

He's kick-starting his menu with pork neck carpaccio,

:38:08.:38:11.

a fatty cut most chefs would steer clear of and making

:38:11.:38:13.

humble pork scratchings with the skin.

:38:13.:38:17.

Paul is serving his pork neck with ribwort plantain,

:38:17.:38:20.

an unusual foraged ingredient few people will have ever tasted.

:38:20.:38:26.

Will the judges appreciate his attempts to push the boundaries?

:38:26.:38:31.

Very steady, guys, crackling will blow off easily.

:38:31.:38:34.

Scratchings to the right.

:38:34.:38:38.

But is Paul's unusual pork and ribwort dish

:38:38.:38:40.

radical enough for our record-breaking Olympians?

:38:40.:38:43.

I think something porky this way comes.

:38:43.:38:45.

This is absolutely up your street, Matthew,

:38:45.:38:47.

it's some kind of scratchings.

:38:47.:38:51.

The sauce is made from, wait for it, Matthew, ribwort plantain,

:38:51.:38:55.

"A foraged ingredient not often used."

:38:55.:38:57.

No, not often used, for very good reason.

:38:57.:39:02.

It's not very exciting. The best bit of it is the pork,

:39:02.:39:04.

slices of well-cooked, beautiful pork.

:39:04.:39:06.

It lacks drama, it lacks colour.

:39:06.:39:09.

I don't think there's anything here, really, that we haven't seen before.

:39:09.:39:14.

Things can only get better!

:39:14.:39:19.

So Paul's starter has fallen at the first hurdle

:39:19.:39:22.

and Daniel has a slight lead going into the fish course.

:39:22.:39:25.

Daniel's pork-encrusted stuffed mullet is up next,

:39:25.:39:28.

a high-tech dish that scored another nine in the week.

:39:28.:39:31.

But Daniel has been here before and is under no illusions.

:39:31.:39:37.

He stuffed his fish with lots of strong Mediterranean flavours

:39:37.:39:40.

and coated it in airbag, a revolutionary new technique.

:39:40.:39:45.

He'll soon find out if his bold use of classic flavour combinations

:39:45.:39:48.

and trailblazing new techniques tick all the boxes for this year's brief.

:39:48.:39:55.

You're the judges, boys, then.

:39:55.:39:59.

Will Daniel's bold stuffed mullet with artichokes, ham and olive puree

:40:00.:40:03.

be the stroke of genius the judges are looking for?

:40:03.:40:09.

It smells good, doesn't it?

:40:09.:40:10.

It smells really good.

:40:10.:40:12.

I think it looks very pretty as well. Yes, original.

:40:12.:40:17.

Mm! Olive puree.

:40:17.:40:19.

You've got some ham in the middle.

:40:19.:40:20.

That's really good. Intense.

:40:20.:40:24.

I have to say I think there's just too much happening.

:40:24.:40:27.

I don't like all this richness of flavour going on with the fish.

:40:28.:40:31.

It's detracting from the fish.

:40:31.:40:32.

It's just too many powerful flavours done in a very clumsy manner.

:40:32.:40:37.

I absolutely disagree with you.

:40:37.:40:39.

All those individual tastes are very clean and clear

:40:39.:40:43.

and they are also very fresh.

:40:43.:40:47.

I think you're winding me up here. This dish, there is so much going on.

:40:47.:40:50.

It's like... I've got a headache even thinking about it.

:40:50.:40:53.

Piling pork stuff onto a bit of fish to me is not innovation,

:40:53.:40:57.

it's tragedy.

:40:57.:40:59.

It's less innovation in the technical sense,

:40:59.:41:02.

but it's innovation in the sense of- a personal vision of food.

:41:02.:41:04.

But are we not looking for a bit of- humour here, a bit of good times?

:41:04.:41:06.

Well, we're not getting from you, are we?!

:41:06.:41:10.

So, mixed reviews for Daniel's stuffed mullet.

:41:10.:41:13.

Will Paul's fish course fare any better?

:41:13.:41:17.

He's taking a massive risk with barely cooked common ray,

:41:17.:41:22.

crispy chicken skin and foraged sea vegetables.

:41:22.:41:24.

A room temperature dish that only scored six in the heats.

:41:24.:41:31.

It's a brave move from new boy Paul, who clearly thinks his unusual

:41:31.:41:34.

sea vegetables, daring chicken skin

:41:34.:41:35.

and uniquely barely-cooked fish

:41:35.:41:36.

ticks all the boxes for this year's brief.

:41:36.:41:39.

But will the judges agree?

:41:39.:41:44.

As you see it to the judges, guys.

:41:44.:41:45.

OK, nice and steady, thank you.

:41:45.:41:48.

Can Paul pull it back with his fish course?

:41:48.:41:50.

A good result here would put him back in the race.

:41:50.:41:58.

That's it? Happiness is here, I'm happy, it looks interesting.

:41:58.:42:01.

I'm happy and excited already.

:42:02.:42:04.

Well, we have raw fish here.

:42:04.:42:05.

I think.

:42:05.:42:09.

This is a completely different league.

:42:09.:42:10.

What you've got here is a series of flavours which draw you in.

:42:10.:42:14.

"The dish showcases unusual, wild, foraged sea vegetables

:42:14.:42:17.

"including rock samphire, sea purslane and stonecrop."

:42:17.:42:22.

These are beautifully done, beautifully used

:42:22.:42:24.

and beautifully integrated into the dish.

:42:24.:42:26.

There's quite a lot of things here that one does not normally see

:42:26.:42:30.

in terms of technique, thinking and everything else.

:42:30.:42:33.

You don't not normally see it, you don't EVER see it.

:42:33.:42:35.

There are elements in there you recognise from elsewhere.

:42:35.:42:37.

It's the way they are put together,- that's why

:42:37.:42:40.

it's groundbreaking, for me.

:42:40.:42:43.

I think that is pretty getting somewhere near Olympian food

:42:43.:42:45.

because it's really strange, unusual, looks wonderful,

:42:46.:42:50.

very pretty presentation, and delicious.

:42:50.:42:55.

This is the first dish of the competition for me.

:42:55.:42:57.

This is what I was expecting and I think he has delivered on it.

:42:57.:43:00.

Give it a gold?

:43:00.:43:01.

Things are looking up.

:43:01.:43:11.
:43:11.:43:14.

You

:43:14.:43:14.

You can

:43:14.:43:14.

You can see

:43:14.:43:19.

You can see who make it is through to the final in 20 minutes or so.

:43:19.:43:24.

Still to come, Rachel Khoo is back in the kitsch within more Parisian

:43:24.:43:31.

food ideas. Today, turning a classic coq au vin into sizzling

:43:31.:43:38.

kebabs with a red wine sauce. Bryn is to use all of his techniques

:43:38.:43:44.

against Pierre Koffman. He should beat the Frenchman, the

:43:44.:43:47.

consequences for him, otherwise, will be awful.

:43:47.:43:52.

See all of the action live later on. Will Jennifer be facing food

:43:52.:43:59.

heaven? That is chateaubriand with a bearnaise sauce or gherkins. With

:43:59.:44:03.

pan-fried brill. We will find out at the end of the show.

:44:03.:44:09.

Right, cooking next, it is one of the best chefs ever to grace the

:44:09.:44:13.

kitchen anywhere, including this one, it is the legendary, Pierre

:44:13.:44:19.

Koffman. Welcome back to the show. Another mather class for us. This

:44:19.:44:25.

time a trademark dish, a souffle? Yes, pistachio souffle.

:44:25.:44:31.

So, how do we make it, then? should not have to show you, you

:44:31.:44:36.

are a chef, but you are going to help me.

:44:36.:44:46.
:44:46.:44:48.

help me. We start by boiling the milk.

:44:48.:44:56.

People pay good money to see this. We are making a cream. Do you want

:44:56.:45:06.
:45:06.:45:07.

butter? Melted butter, not softened butter? Yes. It is better to put

:45:07.:45:17.
:45:17.:45:20.

the mould dishes in the fridge before. The liquid will stick

:45:20.:45:26.

better. There is a who o is who of chefs

:45:26.:45:36.
:45:36.:45:40.

through your kitchen, especially at Tant Clare? Yes, we have t had Tom

:45:40.:45:50.
:45:50.:45:52.

Atkins. Bruno... Eric Chevaux. Gordon

:45:52.:45:58.

Ramsey. A long list. But, you know, those guys were

:45:58.:46:04.

moving from one place to the other, they learned their trade like an

:46:04.:46:09.

art. Some we stayed good friends with some of them like Tom, who is

:46:09.:46:15.

a kind of son. Some we don't see so much as they have other things to

:46:15.:46:20.

do in life. Now, what do we have here? I mix

:46:20.:46:26.

the eggs and sugar until they turn slightly white. Wait a minute. Now

:46:26.:46:36.
:46:36.:46:43.

the flour. We add it a little bit at a time.

:46:43.:46:53.

Now tell us about the puree? This is the good stuff? Yes, it is top-

:46:53.:46:58.

quality. The colour nice. It is very green. Attractive to the eyes

:46:58.:47:06.

and good to taste. This is French? I suppose it is, or

:47:06.:47:13.

Italy, where the Italians have the best kiss tachow in the world, but

:47:13.:47:23.
:47:23.:47:27.

we buy this from France. -- pistachio.

:47:27.:47:32.

I like some grated chocolate too. Who inspires you now? Food has

:47:32.:47:41.

changed a lot? Sometimes by watching Saturday Kitchen! He came

:47:41.:47:47.

to my house the other weekend! I have never been so skier bad

:47:47.:47:51.

cooking for anybody! You go out, you read a book, a magazine. You

:47:51.:47:59.

think about it. It is the only thing that I do in life. I know

:47:59.:48:02.

only about cooking. So that is what I do.

:48:02.:48:12.
:48:12.:48:17.

But the restaurant you had, it was like the mecca. It closed in 1996,

:48:17.:48:27.
:48:27.:48:27.

sorry, when did it close? 2003! when you opened the restaurant, you

:48:27.:48:33.

are there behind the stove? Yes, I enjoy it. There is no point to do a

:48:33.:48:41.

chef and then to be doing the paperwork. I never liked the paper

:48:41.:48:46.

workwork. It is not the job of the sher to do the paperwork.

:48:46.:48:52.

So, we cook this now like pastry cream. You have to cook it for few

:48:52.:48:55.

minutes to lose the taste of the flour. That is important.

:48:55.:49:01.

Can I fire up the egg whites? that is a good idea.

:49:01.:49:06.

A pinch of salt in there? A touch. Yes.

:49:06.:49:13.

Now, talking of classic dishes like this, you have re-published one of

:49:13.:49:19.

your cook books with new photography? Yes. We have called it

:49:19.:49:29.
:49:29.:49:34.

Memory of Gascony. I was brought up in Gascony. Then I moved to London,

:49:34.:49:41.

but the book is a story of what happened in the area where I lived,

:49:41.:49:46.

the farming community. With some of the recipes, they are local.

:49:46.:49:50.

There is a lot of game. A lot of fresh water fish.

:49:50.:50:00.
:50:00.:50:08.

There is a lot of local produce. Your mother taught you to cook?

:50:08.:50:13.

my mother and grand mother. I think that every French chef has a

:50:13.:50:17.

fantastic grand mother. They have more time to show you everything. I

:50:17.:50:25.

spent all of my holidays with her. I learned a lot from her.

:50:25.:50:35.
:50:35.:50:37.

That is OK. I know t how it works. Just saying, chef! So, it is better

:50:37.:50:42.

to keep the pastry cream warm. It is easier to mix the eggs. The

:50:42.:50:49.

cooking time is cut by two or three minutes then, also.

:50:50.:50:57.

You start by mixing the egg whites with the whisk. You don't want to

:50:57.:51:07.
:51:07.:51:16.

finish with a blob of egg white. Then lift it, try not to break the

:51:16.:51:20.

egg whites. Is this on your restaurant menu?

:51:20.:51:30.
:51:30.:51:32.

Yes, it is one of the three dishes left from the restaurant Tant Clare.

:51:32.:51:40.

Well, it was famous. The famous pig's trotter? Yes, with

:51:40.:51:48.

sweetbreads and boiled mushrooms. I think that the name Pierre

:51:48.:51:52.

Koffman and pig's trotters go hand in hand?

:51:52.:51:57.

Yes. They don't come for anything else.

:51:57.:52:03.

After we started in' 77, so a lot of years... That was the year I was

:52:03.:52:13.
:52:13.:52:16.

born. Oh, yeah? We still do quite a lot

:52:16.:52:21.

of pig's trotters. It is a dish we have been cooking all over Britain.

:52:21.:52:31.
:52:31.:52:31.

Is it in the book? Yes, it is, yes. I started the pig's trotter in 19.7,

:52:31.:52:38.

in England it was not popular -- 1977. In England it was not popular.

:52:38.:52:48.
:52:48.:52:53.

Nobody wanted to eat that In the oven for how long? About ten

:52:53.:52:59.

minutes. It is not fair! Look at that! How

:52:59.:53:07.

fantastic does that look?! At the restaurant we starve with ice-cream.

:53:07.:53:11.

We just cut the top and add the ice-cream into it.

:53:11.:53:17.

I think we have found a new Saturday Kitchen presenter.

:53:17.:53:24.

You have to tell me if it is better than the one you did for the show.

:53:24.:53:29.

Mine was lop-sided. You put the ice-cream in there?

:53:29.:53:34.

That is good. You can't say anything else! While

:53:34.:53:41.

they tuck in, let's go back to Devon to see what Susy Atkins has

:53:41.:53:51.

chosen to go with Pierre's sue flay. -- souffle.

:53:51.:53:57.

Pierre, the pistachio souffle will put many in mind of a sweet golden

:53:57.:54:05.

sweet desert wine. There is no doubt that this make as perfectly

:54:05.:54:10.

decent partner, the Sauterne, but I have gone for something different

:54:10.:54:17.

to go with this fantastically sweet pudding. I have chosen this Cave de

:54:17.:54:22.

Lugny Macon Villages from Spain. The style of Cava that we are most

:54:22.:54:32.
:54:32.:54:33.

familiar with is B rut or dry, but don't overlook the slightly sweeter

:54:33.:54:38.

partners, they make brilliant wines to go with cakes and deserts.

:54:38.:54:43.

Lovely bubbles and a bite of apple and a bit of pear coming up from

:54:43.:54:49.

the really fresh notes. Hmm, the sugar level is just right

:54:49.:54:55.

with this desert. It is not too much. I like the flavour of ap le

:54:55.:55:02.

that you get in Cava with the pistachio nuts, but let's talk

:55:02.:55:07.

bubbles. I think that the lively froth of this really compliments

:55:07.:55:16.

the airy, fluffy texture of this wonderful souffle. Pierre, your

:55:16.:55:20.

sophisticated souffle needs a celebratory wine to go with it, I

:55:20.:55:24.

have found this to go with it. Enjoy it.

:55:25.:55:29.

You said you want to come back next week? Yes.

:55:29.:55:36.

What do you reckon? When she said Cava, I thought, what is that, but

:55:36.:55:41.

this is fantastic. It goes so well with the suefaway.

:55:41.:55:47.

A bargain. They call it medium-dry, but I love

:55:47.:55:51.

it. It is perfect to finish the meal.

:55:51.:55:55.

I would never have thought it would have worked, but it does.

:55:55.:56:02.

Tell us about the souffle. It has been on the restaurant menu? If you

:56:02.:56:09.

have not had this before, have the trotter, then a suefaway.

:56:09.:56:16.

The good customer comes for the scallopened and the souffle.

:56:16.:56:21.

Right it is time to find out who made it through to the final of the

:56:21.:56:27.

Great British Menu. Have a look at Time for the big one,

:56:27.:56:30.

You can't improve on a ten out of ten, can you, chef?

:56:30.:56:40.
:56:40.:56:43.

that might not appeal to everyone.

:56:43.:56:48.

It's a gamble but this ambitious young chef has been taking them

:56:48.:56:51.

all week.

:56:51.:56:53.

He knows he has to push the boundaries to be

:56:53.:56:55.

in with a chance of cooking at the Olympic feast.

:56:55.:57:01.

OK, guys, that way to the judges,

:57:02.:57:04.

lovely.

:57:04.:57:08.

Will the judges think Paul's duck and broccoli dish

:57:08.:57:10.

unique enough to compete with the best of the best?

:57:10.:57:15.

This is definitely meat and two veg.

:57:15.:57:17.

It's not looking very radical.

:57:17.:57:20.

I'm not sure that it's straining at the Olympic leash.

:57:20.:57:24.

Well, that puree of beans, or whatever it is, is rather bitter.

:57:24.:57:26.

That duck is absolutely, it really is as good as you're ever- going to eat.

:57:26.:57:28.

It's just duck.

:57:28.:57:30.

Oh, come on! It is not just duck.

:57:30.:57:34.

The heart is, you know, don't often- see that.

:57:34.:57:36.

I would like a whole dish of those heart things

:57:36.:57:38.

but you can only say bad things about the broccoli.

:57:38.:57:41.

It's the fact that the puree is bitter and dull, both,

:57:42.:57:46.

which is quite an achievement.

:57:46.:57:49.

It is just too boring for words.

:57:49.:57:52.

It remains meat and two veg.

:57:52.:57:55.

You know what, though, the duck is so good!

:57:55.:57:59.

So, Paul's duck has put the cat amongst the pigeons,

:57:59.:58:02.

giving award-winning Daniel a chance to steal the lead

:58:02.:58:04.

with his extremely technical chicken dish

:58:05.:58:07.

with ingenious sweetcorn egg and revolutionary chicken spray.

:58:07.:58:11.

A cutting-edge creation

:58:11.:58:12.

that nearly broke him in the heats.

:58:12.:58:17.

It's an incredibly ambitious dish to serve at a banquet.

:58:17.:58:21.

But Daniel has to get it past the judges first,

:58:21.:58:23.

and time is fast running out to bring his complex dish together.

:58:23.:58:27.

What will they make of his ingenious chicken and sweetcorn egg

:58:27.:58:30.

and gimmicky chicken spray?

:58:30.:58:33.

Right, boys, the egg goes in front of the judges.

:58:33.:58:40.

Treat it like a baby, boys, please.

:58:40.:58:44.

Can Daniel edge out in front with his pioneering new take on

:58:44.:58:46.

a family favourite?

:58:46.:58:52.

Things are hotting up here. This is all very interesting,

:58:52.:58:54.

beautiful looking thing.

:58:54.:58:58.

More like a rain cloud. It's a bit of sauce. It's meat, isn't it?

:58:58.:59:03.

There's popcorn in here, do you realise?

:59:03.:59:06.

It's worth having this plateful just for that alone.

:59:06.:59:10.

Very technical, that is.

:59:10.:59:13.

To get that to work.

:59:13.:59:17.

This sort of reconstructed egg, there's sweetcorn in it, isn't there?

:59:17.:59:19.

Actually, it adds up to a jolly nice mouthful.

:59:19.:59:23.

This guy is incredibly skilled.

:59:23.:59:25.

It's extremely well thought out, it's very clean and nice looking.

:59:25.:59:28.

I think it could really end up at the banquet.

:59:28.:59:34.

So Daniel's main course has impressed the judges

:59:34.:59:37.

and Paul now has some catching up to do with his dessert.

:59:37.:59:41.

He's up first with a controversial dish

:59:41.:59:43.

that showcases a previously failed ingredient.

:59:43.:59:49.

It's a massive gamble and Paul's last chance to impress.

:59:49.:59:51.

Will he turn the tables on this sharp foraged berry,

:59:51.:59:55.

with Yorkshire rhubarb,

:59:55.:59:57.

burnt meringue, ginger syrup

:59:57.:59:59.

and crunchy puffed rice.

:59:59.:00:01.

Or has he pushed the boundaries that step too far?

:00:01.:00:06.

Guys, as you see it, please, to the judges.

:00:06.:00:11.

Has Paul done enough to stay in the race

:00:11.:00:14.

and will the judges give sea buckthorn a second chance?

:00:14.:00:19.

Well, now! This is a surprise,

:00:19.:00:21.

I mean, this has got little maggots crawling all over it.

:00:21.:00:27.

It's our old friend sea buckthorn.

:00:27.:00:29.

It's not!Oh, God, I don't like sea buckthorn.

:00:29.:00:31.

Oh, dear, oh, dear, it's absolutely awful, it's a tragedy.

:00:31.:00:35.

It's just all...really harsh.

:00:35.:00:39.

I absolutely agree with you that this is not Olympic heights.

:00:39.:00:42.

The truth is that if you are aiming for real innovation

:00:42.:00:46.

and breaking new boundaries, then you are taking a hell of a risk.

:00:46.:00:49.

Now this guy took a hell of a risk and fell off the edge of the cliff.

:00:49.:00:53.

You have to admire the chef's courage,

:00:53.:00:55.

because this is definitely not a crowd pleaser.

:00:55.:00:57.

You know what, he's eaten it all!

:00:57.:00:59.

I don't know how you do that, Fort!

:00:59.:01:01.

That is astonishing.

:01:01.:01:01.

It's wrong.

:01:01.:01:06.

So Paul's risky sea buckthorn hasn't paid off and everything now

:01:06.:01:09.

rests on Daniel's dessert, his lowest scoring dish of the week.

:01:09.:01:14.

His final showdown is a raspberry roulade with white chocolate

:01:14.:01:18.

cookie dough and pungent tarragon,

:01:18.:01:20.

a flavour combination that could make or break him.

:01:20.:01:25.

With the finishing line in sight,

:01:25.:01:26.

he pipes on some white chocolate cream,

:01:26.:01:28.

fills it with tarragon oil, adds his raspberry roulade and a scoop of sorbet,

:01:28.:01:31.

before bringing his third and final Olympic campaign to a close.

:01:32.:01:37.

Boys, the judges are there.

:01:37.:01:43.

Will Daniel's bold raspberry and tarragon roulade set him on the path to Olympic glory?

:01:43.:01:49.

It's a raspberry medley.

:01:49.:01:51.

You can smell the raspberry coming off the plate.

:01:51.:01:54.

Oh, look! Look at that,it's got green stuff injected inside.

:01:54.:01:58.

I think it's tarragon, liquid tarragon.

:01:58.:02:00.

Absolutely right, it's tarragon.

:02:00.:02:03.

Oh, that is such a pleasure.

:02:03.:02:05.

It's quite conventional, though, isn't it? What's unusual about this?

:02:05.:02:15.

You don't need three of each of these items, do you?

:02:15.:02:16.

They don't really go together.

:02:16.:02:18.

I think Oliver is right, I think he's got to take us

:02:18.:02:20.

somewhere where we haven't been before in food and this takes us

:02:20.:02:22.

to a whole lot of rather familiar points

:02:22.:02:25.

without any sense of real progress.

:02:25.:02:30.

Cooking complete, there's nothing the chefs can do now

:02:30.:02:33.

but anxiously await the judge's verdict.

:02:33.:02:42.

Oliver? Yes, I've made up my mind.

:02:42.:02:44.

Well, I think it's time to get in the chefs.

:02:44.:02:48.

For Daniel and Paul, the wait is finally over.

:02:48.:02:50.

One of these chefs will be back to fight another day,

:02:51.:02:53.

the other sent packing.

:02:53.:02:55.

Daniel, Paul, welcome to the judges' chamber.

:02:55.:02:59.

As you know, the challenge has been- to find dishes and menus which

:02:59.:03:02.

reflect the Olympic ideals.

:03:02.:03:05.

Some of the dishes certainly lived up to the challenge,

:03:05.:03:09.

and some of them, frankly, fell by the wayside.

:03:09.:03:11.

But this is not about individual dishes, it is about menus.

:03:11.:03:18.

Prue, have you decided which menu? I certainly have,

:03:18.:03:22.

it is Menu A.

:03:22.:03:23.

And Oliver? Menu B, Matthew.

:03:23.:03:25.

Menu B. Well, I've also gone for Menu A.

:03:25.:03:31.

But you don't know who has cooked Menu A,

:03:31.:03:32.

and, frankly, neither do we.

:03:32.:03:34.

So I think I'll reach out...

:03:34.:03:37.

..and find out.

:03:37.:03:41.

So, the chef who will be going forward to represent

:03:42.:03:43.

the Central region at the national finals will be...

:03:43.:03:53.
:03:53.:03:57.

Daniel. Congratulations.

:03:57.:04:00.

Well done, chef. You look like a relieved man.

:04:00.:04:02.

Well, finally!

:04:02.:04:12.
:04:12.:04:15.

Right,

:04:15.:04:16.

Right, it

:04:16.:04:16.

Right, it is

:04:16.:04:21.

Right, it is that time of the show to answer your foodie questions.

:04:21.:04:26.

Each caller helps to decide what Jennifer here is eating at the end

:04:26.:04:31.

of the show. Jeremy, what is your question for

:04:31.:04:37.

us? I have a partridge off a friend. I have absolutely no idea how to

:04:37.:04:47.
:04:47.:05:05.

prepare it I can you point me in the right direction? With the

:05:05.:05:09.

partridge, roasting it, five minutes on one side and five

:05:09.:05:15.

minutes on the oath. Then give it a ten-minute rest before you eat it

:05:15.:05:22.

What dish would you like, food heaven or food hell? I would like

:05:22.:05:28.

to give Jennifer, food heaven. Barry, what is your question?

:05:28.:05:37.

have a shoulder of lamb. Is it whole? Yes.

:05:37.:05:43.

You are going to have a big family roast.

:05:43.:05:51.

You can poach it for two hours, but a whole shoulder, you can braise it.

:05:51.:05:57.

You mentioned that with the sauce, you can make that and add it on at

:05:57.:06:04.

the end. Good luck with that, we will be

:06:04.:06:08.

around for supper. What dish at the end of the show?

:06:08.:06:18.

Sfrpblgts food heaven. Carole, what question would you

:06:18.:06:25.

like to ask? Could you tell me how to cook a beef tongue, I have two

:06:25.:06:31.

of them. Put it in Brighton for 24 hours then wash it for about half

:06:31.:06:36.

an hour. From there you cook it in the stock with water and vegetables.

:06:36.:06:43.

You can have it like that with any kind of boiled vegetables or slice

:06:43.:06:47.

it and pan fry it to create a crust around it and so that it is crusty

:06:48.:06:51.

on the outside and moist on the inside.

:06:51.:06:57.

It is great with salads. Yes with salads, with mainaways.

:06:57.:07:02.

The secret is to Brighton it? peel the skin off first.

:07:02.:07:06.

Yes, of course. What dish would you like to see,

:07:06.:07:10.

food heaven or food hell? I would like food heaven.

:07:10.:07:18.

Marge, what is your question? of chefs or contestants on the food

:07:18.:07:28.
:07:28.:07:34.

programme... PROBLEM WITH SOUND can put it in a roasting tray or

:07:34.:07:37.

cover it with chicken stock and bake it.

:07:37.:07:41.

Would that be right? He is doing well.

:07:41.:07:49.

You make it so that the bottom half cooks in the chicken stock, the top

:07:49.:07:55.

is crispy. Or place it in a plate with butter.

:07:55.:08:00.

The water will evaporate and you are left with a golden crust on the

:08:00.:08:04.

bottom of the pan. There you go. What dish would you

:08:04.:08:10.

like to see at the end of the show, is it food heaven or food hell?

:08:10.:08:17.

has to be food heaven. Robbie, what question do you have

:08:17.:08:27.
:08:27.:08:29.

for us? I can't seem to find a recipe for croissants.

:08:29.:08:37.

Well, it is an enriched yeast dough. You start off with flour, a little

:08:37.:08:45.

bit of salt, sugar, water. Mix it with yeast and let it rise. Then

:08:45.:08:49.

incorporate the butter. You roll it and layer it. It is called

:08:49.:08:54.

laminating the dough, but you can get the recipe on the website.

:08:55.:09:00.

You layer it then make the croissants.

:09:00.:09:06.

It is about a 24-hour job! What dish would you like to see at the

:09:06.:09:11.

end of the show? Food heaven. It is a no-brainer.

:09:11.:09:16.

Right, let's get down to business. Let's have a look at the

:09:16.:09:21.

leaderboard. Adam is there in the middle. That is Adam Byatt. These

:09:21.:09:27.

guys are serious at cooking the quick omelettes. So, the usual

:09:27.:09:31.

rules apply. The three-egg omelette as quick as you can. Let's put the

:09:31.:09:35.

clocks on the screens, please. You know the rules.

:09:35.:09:42.

At least we will be in the top ten! Are you ready? How many eggs?

:09:42.:09:52.
:09:52.:10:12.

He's catching you up. Mine may be faster, but his will be

:10:12.:10:22.
:10:22.:10:23.

better! He's done pretty quick. It has stuck. I have to learn!

:10:23.:10:28.

Right, this is where I have a taste. At least I'm starting to get

:10:28.:10:34.

omelettes that I can eat for the first time with our new hob! You

:10:34.:10:41.

need to check the seasoning on that one, chef.

:10:41.:10:48.

You need to check it on there as well, chef! Fantastic! Pierre... He

:10:48.:10:56.

is checking it! It is very good! is pretty good.

:10:56.:11:06.
:11:06.:11:07.

You did it in 33.60. It puts you there... Bryn, you did it and the

:11:07.:11:13.

pressure was on you today, slightly quicker, 32.56. It puts you there.

:11:13.:11:19.

That is very good. Right, will Jennifer be facing food

:11:19.:11:23.

heaven or food hell? The chateaubriand is looking likely. Or

:11:23.:11:30.

is it food hell, gherkin salad with a pan fried brill. Pierre and Bryn

:11:30.:11:35.

will make their choices. You are now to watch Rachel Khoo. Today she

:11:35.:11:39.

is making a classic coq au vin with a twist, but first, she is making a

:11:39.:11:49.
:11:49.:11:49.

Apology for the loss of subtitles for 88 seconds

:11:49.:12:34.

You can't have dry mint because You squash it and you put it

:12:34.:12:44.
:12:44.:12:50.

You can already smell Leave the tea to boil

:12:50.:12:58.

or until the green tea leaves 'With the tea done,

:12:58.:13:06.

OK, I can see you're pouring it First, it's to mix the water

:13:06.:13:16.
:13:16.:13:16.

So it's not all sweet at the Yes. ready to drink. That's bottom.

:13:16.:13:22.

All right. Have a nice tea.

:13:22.:13:23.

Thank you.

:13:23.:13:26.

'The perfect after-dinner drink to serve your guests.'

:13:26.:13:32.

My flat is a triumph in making the most of a small space.

:13:33.:13:39.

One of the things which is a bit annoying,

:13:39.:13:40.

I have to do every day is fold out my futon.

:13:40.:13:44.

I have a futon bed, so you fold it out every day,

:13:44.:13:46.

you put your bed on there,

:13:46.:13:49.

you go to sleep, and in the morning- you've got to put it back.

:13:49.:13:51.

If you don't put the bed away, you're literally cooking in bed.

:13:51.:13:54.

And that's not good.

:13:55.:14:00.

But by night, my modest home is transformed

:14:00.:14:02.

into a magical little restaurant for two.

:14:02.:14:06.

It's so good. Thanks. It's juicy, it's...

:14:06.:14:12.

People come from all over the world

:14:12.:14:15.

and they are always really surprised that A, an English girl can cook,

:14:15.:14:19.

B, she can cook French food,

:14:19.:14:21.

and C, she can cook French food which is delicious

:14:21.:14:26.

on a little stove with a little oven like that.

:14:26.:14:31.

Even though I love serving home-cooked French classics,

:14:31.:14:33.

I always enjoy giving them my own twist.

:14:33.:14:39.

Just like my next recipe.

:14:39.:14:43.

Coq au vin. French classic, everybody knows about it.

:14:43.:14:47.

I am doing a coq au vin,

:14:47.:14:50.

but I'm doing it a bit differently.

:14:50.:14:51.

I'm going to do a summery version, so we're going to put the coq au vin

:14:51.:14:54.

all on a barbecue stick,

:14:54.:14:55.

make a lovely little red wine marinade

:14:55.:14:58.

and turn that into a beautiful sauce to go with it.

:14:58.:15:02.

We're going to start off by cutting- our chicken into large chunks.

:15:02.:15:07.

I have got chicken thigh here, which has been taken off the bone.

:15:07.:15:10.

I would definitely recommend not using chicken breasts.

:15:10.:15:14.

There is a lot more flavour in chicken thigh,

:15:14.:15:15.

and also it's cheaper than chicken breast.

:15:15.:15:20.

The next ingredient is the lardon, which is a smoked bacon.

:15:20.:15:24.

The lardons have a lovely smoky taste

:15:24.:15:27.

and that's essential to a coq au vin.

:15:27.:15:32.

So, to start the marinade,

:15:32.:15:33.

soften one chopped onion in some butter, then add garlic,

:15:33.:15:37.

some thyme and a couple of bay leaves.

:15:37.:15:41.

You want to cook this until it gets- a lovely golden brown colour.

:15:41.:15:45.

My take on coq au vin

:15:45.:15:47.

might have some French foodies in a stew.

:15:47.:15:50.

Most people say it's not a coq au vin,

:15:50.:15:52.

but it has all the ingredients in it, it is a coq au vin,

:15:52.:15:56.

but just a different presentation. Now we can add our red wine.

:15:56.:16:01.

500 millilitres, which is like a bottle minus a glass for yourself.

:16:01.:16:07.

And we're going to let that simmer for ten minutes.

:16:07.:16:12.

And if you've got a minuscule kitchen like mine,

:16:12.:16:15.

you can use the time to tidy up the mess you've just made.

:16:15.:16:18.

TIMER RINGS

:16:18.:16:22.

That's simmered for ten minutes.

:16:22.:16:24.

Leave the sauce to cool off then pour all over the meat

:16:24.:16:27.

so the flavours can infuse into the chicken.

:16:28.:16:31.

Clingfilm.

:16:31.:16:33.

Goes in the fridge for at least four hours

:16:33.:16:35.

or even better overnight.

:16:35.:16:45.
:16:45.:16:47.

You can see the meat has started

:16:47.:16:49.

to take on the red, purple-y colour from the wine.

:16:49.:16:54.

That's exactly what we want.

:16:54.:16:57.

Now we're ready to assemble our skewers.

:16:57.:16:59.

We need a few other ingredients.

:16:59.:17:01.

I have some mushrooms, potatoes, carrots and onions.

:17:01.:17:08.

'Before you start, make sure you parboil your root veg,

:17:08.:17:12.

'otherwise, they won't cook properly.

:17:12.:17:14.

'Then load the skewers in whatever order you want.'

:17:14.:17:17.

OK. The chicken is on the skewers.

:17:17.:17:20.

I have got my leftover red wine marinade.

:17:20.:17:24.

We're not going to throw it away,

:17:24.:17:25.

we're actually going to make a sauce out of it.

:17:25.:17:27.

You need 300 mls of the marinade.

:17:27.:17:35.

Let that reduce by half. This will intensify the flavour.

:17:35.:17:40.

Then add a tablespoon of cornflour mixed with a little water.

:17:40.:17:44.

And a teaspoon of sugar.

:17:44.:17:48.

A splash of red wine vinegar.

:17:48.:17:51.

And salt and pepper to taste.

:17:52.:17:57.

Let's have a taste.

:17:57.:18:00.

Mmm. That's good.

:18:00.:18:02.

That's your sauce done.

:18:02.:18:04.

Rub some olive oil into the skewers

:18:04.:18:06.

and they're ready for the blistering hot griddle.

:18:06.:18:10.

You want that sizzling noise when you put them down.

:18:10.:18:13.

See it sizzling and smoking?

:18:13.:18:18.

So, about five minutes on each side.

:18:18.:18:21.

Yay! Look.

:18:21.:18:29.

When it starts cooking, you get all these smells

:18:29.:18:32.

and it is really mouth-watering. It's done.

:18:32.:18:42.
:18:42.:18:42.

And that is pretty much ready to eat.

:18:42.:18:46.

That's your coq au vin on a stick.

:18:46.:18:56.
:18:56.:18:58.

Right.

:18:58.:18:58.

Right. It

:18:58.:18:59.

Right. It is

:18:59.:19:03.

Right. It is that time of the show to find out if Jennifer is facing

:19:03.:19:06.

food heaven or food hell. Food heaven is this chateaubriand. This

:19:06.:19:15.

piece of the fillet. It is served with bearnaise sauce, chips, oven-

:19:15.:19:20.

roasted tomatos, or you could be having gherkins. You know what you

:19:20.:19:27.

have got! It was a whitewash today! Bryn if you can do the shallots. I

:19:27.:19:32.

will do the ships. Pierre if you can start with a

:19:32.:19:36.

reduction for the bairnaways. You will get a masterclass with the

:19:37.:19:46.
:19:47.:19:51.

sauce to go with the chateaubriand. -- bearnaise.

:19:51.:19:58.

Now, do you want thin chips or fat chips? Fat chips.

:19:58.:20:05.

Sorry, you can have thin chips. We Sorry, you can have thin chips. We

:20:05.:20:08.

don't have enough time! I need a pan.

:20:08.:20:14.

How many, chef? One! We have plenty! Now, you might have raw

:20:14.:20:21.

chips in a minute! Let's get these on. Tell us about bearnaise sauce

:20:21.:20:28.

then, Pierre? I think it is the most well-known French sauce it is

:20:28.:20:37.

a basic sauce. It is from knowing how to do

:20:37.:20:46.

hollandaise, then you canoe things like mint, chervil, tarragon. All

:20:46.:20:51.

of the same stuff but just changed by adding a few things.

:20:51.:21:01.

So, if you add blood oranges, it is Maltese? Yes.

:21:01.:21:09.

If you have veal stock, it is called Sauce Colbert.

:21:09.:21:14.

So, there are the chips going into the fryer.

:21:14.:21:18.

The butter is going on. The reduction is going down. Now the

:21:18.:21:25.

beef. This is the chateaubriand. The end piece. It was yourself and

:21:25.:21:28.

Gareth Gates who was having an argument about where this comes

:21:28.:21:34.

from on the animal. I was saying that chateaubriand was

:21:34.:21:39.

my food heaven. He said that was the best piece of the beef. The

:21:39.:21:47.

neck. I looked at him, the neck? He said that was why it was served

:21:47.:21:51.

whole. But, it is not, is it? It is not

:21:51.:21:55.

the neck? You would have a flopy cow if that is from the neck. This

:21:55.:21:59.

is from the fillet. It is underneath the rib cage. So,

:21:59.:22:05.

basically, the fillet is about this long. It is split into three main

:22:05.:22:09.

parts. This area from which is where you

:22:10.:22:15.

get the fillet steaks from. Then the end bit, the knuckle bit

:22:15.:22:20.

is here, this part of the meat comes out like this. It tills back

:22:20.:22:26.

in. It is this part that you get the fillet steaks from.

:22:26.:22:30.

This is traditionally roasted whole for two people. We are going to

:22:30.:22:35.

season this. It is really a classic roast k joint.

:22:35.:22:41.

Lots of -- a classic roasting joint. Lots of black pepper and salt over

:22:41.:22:46.

the top. Chef, what are you doing? I am

:22:46.:22:51.

cooking the sauce. We have lots of butter to make it

:22:51.:22:59.

light. You have to be careful not to overcook it, or you finish with

:22:59.:23:09.
:23:09.:23:09.

scrambled egg. After whisking, we add the

:23:09.:23:16.

reduction and the clarified butter. We have the beef saling off nicely

:23:16.:23:24.

here. Then the pan now needs a little bit of butter and cherry

:23:24.:23:29.

tomatoes. You need a little bit of tarragon vinegar with the white

:23:29.:23:38.

wine sauce? Yes, white wine, tarragon vinegar, black pepper.

:23:38.:23:45.

Shallots. That is it.

:23:45.:23:50.

Now this fillet is going in for about 15 minutes. Keep the pan in

:23:50.:23:54.

there. Whatever you are saling off, keep it in there. It keep it is

:23:54.:24:02.

nice and hot. Do you not add butter yet? Not yet.

:24:03.:24:09.

Just oil? This is one the dishes you cooked to win hell's -- Hell's

:24:09.:24:18.

Kitchen? Yes. Are we doing it right? Yes.

:24:18.:24:25.

Your monkfish has not got a look in today! It is quickly forgotten.

:24:25.:24:29.

So, you are going back up north tonight to appear on stage tonight?

:24:29.:24:36.

Yes, I am. I was at the show last night. I

:24:36.:24:40.

took the 5pm train and then back this afternoon.

:24:40.:24:47.

Is if you have tickets tonight, you may be heavier on your feet? Yes,

:24:48.:24:50.

after the wine and the chateaubriand.

:24:50.:24:57.

This is the secret to this bearnaise sauce, as well as having

:24:57.:25:02.

a three Michelin-starred chef cooking it, it is the reduction

:25:02.:25:07.

that keeps the flavour in. Yes, even with the pepper corn. It

:25:07.:25:14.

give it is a crunch. And the vinegar stays with the shallots. It

:25:14.:25:17.

gives it that freshness. You have two-and-a-half minutes to

:25:17.:25:27.
:25:27.:25:32.

make the sauce, can you do that? can finish before. We have Pierre

:25:32.:25:39.

Koffman in the kitchen, of course it is possible.

:25:39.:25:47.

I am making sure that the chips are cooked! Right, we have the beef

:25:47.:25:53.

here. We will take this off. That is left to rest. Ideally, cook

:25:53.:25:58.

it for is a minutes and let it rest for is a mince before you starve.

:25:58.:26:03.

The sauce, we have the reduction there. You can explain what is in

:26:03.:26:08.

the reduction, Bryn? Shallots, vinegar, tarragon, peppercorn and

:26:08.:26:15.

the chef has whisked the egg yolks over a ban Marie of water. It is

:26:15.:26:19.

important that the water does not touch the bowl. Then you get

:26:19.:26:25.

scrambled egg. Then you pour in the melted butter slowly.

:26:25.:26:30.

This is the world's most expensive sauce you are about to have.

:26:30.:26:35.

And the best. Then leave the shallots to cool down a little bit,

:26:35.:26:40.

otherwise it cooks the egg yolks. You have a minute left.

:26:40.:26:46.

Easy. A bit more, chef.

:26:46.:26:55.

Can I sneak in there. Let's add lots of salt on the chips.

:26:55.:27:05.
:27:05.:27:07.

Then add chopped tarragon at the last minute. That is what you want.

:27:07.:27:12.

These chips are piled up there. That is looking good. Then the

:27:12.:27:22.
:27:22.:27:24.

beef... (hmm! Now, for the Yorkshire folk that have just tuned

:27:24.:27:31.

in, obviously, this is for one! Where I was brought up, check that

:27:31.:27:38.

out. Proper... That is proper. Now, that is food heaven, isn't it?

:27:38.:27:46.

Now, a bit of salt on the top. And a three-star sauce to go with

:27:46.:27:56.
:27:56.:28:00.

Oh, the poor people that have just turned the telly on.

:28:00.:28:10.
:28:10.:28:11.

To go with this, Susy has chosen a Julienas Duboeuf Beaujolais 2010.

:28:11.:28:17.

It is �8.99. What do you reckon? Silence is

:28:17.:28:21.

always good. It is always quite good.

:28:21.:28:28.

Good? Even the French fries are good.

:28:28.:28:33.

It is not in the book, but there you go. That sauce is fantastic.

:28:33.:28:38.

It is not every day you see somebody like Pierre outside of his

:28:38.:28:44.

kitchen. If you are in London, go kitchen. If you are in London, go

:28:44.:28:45.

to his restaurant it is brilliant. Well that's all from us today on

:28:45.:28:48.

Saturday Kitchen Live. Thanks to Bryn Williams, Pierre Koffmann and

:28:48.:28:51.

JenniferEllison. Cheers to Susy Atkins for the wine choices. All of

:28:51.:28:53.

today's recipes are on the website. Go to: bbc.co.uk/saturdaykitchen

:28:53.:28:56.

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