Browse content similar to 22/09/2012. Check below for episodes and series from the same categories and more!
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Good morning. Let's wake up your appetites with our mouth-watering | :00:07. | :00:17. | |
:00:17. | :00:35. | ||
menu of world class food! This is Saturday Kitchen Live! Welcome to | :00:35. | :00:45. | |
:00:45. | :00:52. | ||
the show. Joining me in the kitchen today is one great chef and me in | :00:52. | :00:58. | |
the kitchen today is one great chef and one of the greatest chefs ever! | :00:58. | :01:01. | |
First, the award -winning Welshman behind the top London restaurant, | :01:01. | :01:08. | |
Odette's. It's Bryn Williams. And next to him the man who inspired a | :01:08. | :01:15. | |
generation of chefs at the legendary Tante Clare restaurant. | :01:15. | :01:25. | |
What is on the menu? It is crisp.y duck egg. | :01:25. | :01:31. | |
I am hoping that this is a great winter veg vegetable. | :01:32. | :01:37. | |
.Pierre Koffman, on the menu for you? This is a puss kiss kiss. | :01:37. | :01:41. | |
This is a trade -- Pistachio souffle. | :01:41. | :01:51. | |
:01:51. | :01:53. | ||
This is a trademark for you? Yes. So, two delicious-sounding menus. | :01:53. | :01:58. | |
And also menus from our foodie archives. | :01:58. | :02:08. | |
:02:08. | :02:14. | ||
Today menus from Rick Stein and the brilliant, Rachel Khoo. | :02:14. | :02:17. | |
Today there's brand new Saturday Kitchen episodes from Rick Stein, | :02:17. | :02:20. | |
Great British Menu and Rachel Khoo. Now, our special guest shot to fame | :02:20. | :02:23. | |
as feisty Emily Shadwick in the Channel 4 drama series, Brookside. | :02:23. | :02:25. | |
More recently though she's been starring in the hit musical, | :02:25. | :02:29. | |
Legally Blonde. Welcome to Saturday Kitchen. It's Jennifer Ellison. So | :02:29. | :02:33. | |
you had a taste of working in the kitchen when you won Hell's Kitchen | :02:33. | :02:43. | |
:02:43. | :02:45. | ||
didn't you? So, you are here for breakfast with the time clock. Now, | :02:45. | :02:48. | |
of course, at the end of today's programme I'll cook either food | :02:48. | :02:55. | |
heaven or food hell for Jennifer. It'll either be something based on | :02:55. | :02:57. | |
your favourite ingredient - food heaven, or your nightmare | :02:57. | :03:01. | |
ingredient - food hell. It's up to our chefs and a few of our viewers | :03:01. | :03:04. | |
to decide which one you get. So, what ingredient would your idea of | :03:04. | :03:09. | |
food heaven be? That would be chataeubriand. | :03:09. | :03:14. | |
So that is the tail bit, but the end bit, that is the chataeubriand. | :03:14. | :03:20. | |
That is normally roasted for two people. You like that? Yes, I do. | :03:20. | :03:25. | |
We could be doing that with chips and bearnaise And what about food | :03:25. | :03:35. | |
:03:35. | :03:41. | ||
hell? Sauce. Or gherkin. | :03:41. | :03:51. | |
:03:51. | :03:51. | ||
So it's either chateaubriand or gherkin for Jennifer. If it is | :03:51. | :03:58. | |
chataeubriand. The beef is roasted with shallots, chunky chips and | :03:58. | :04:05. | |
watercress and tomato salad on the side. It is a meat lover's dream. | :04:05. | :04:08. | |
For her food heaven I'm going to do probably every meat lover's dream | :04:08. | :04:18. | |
:04:18. | :04:22. | ||
dish, chateaubriand with a classic bearnaise sauce. Or a fillet of | :04:22. | :04:30. | |
brill, the food hell. Does that sound OK? There is no | :04:30. | :04:33. | |
contest. You have to wait until the end of | :04:33. | :04:37. | |
the show to see which one Jennifer gets. | :04:37. | :04:41. | |
If you would like to ask a question on the show, call: | :04:41. | :04:46. | |
Put your questions to us live to some of the greatest chefs in the | :04:46. | :04:51. | |
world. I will speak to you live later on. We are asking you if | :04:51. | :04:55. | |
Jennifer should be getting food heaven or food hell. So, start | :04:55. | :05:00. | |
thinking. Right, cooking today, is the pride of North Wales. It is | :05:00. | :05:07. | |
Bryn Williams. Welcome back. So on the menu. Something simple for you? | :05:07. | :05:14. | |
Yes, simple, baked celeriac. It is great for purees with game? | :05:14. | :05:18. | |
Yes. It is coming into full swing this time of the year in October. | :05:18. | :05:27. | |
We are going to bake it. Or roast it in the oven. With are keeping it | :05:27. | :05:33. | |
simple. You can cook it in clay. Clay? Yes, you can. | :05:33. | :05:38. | |
Well, I'm going to cook the duck eggs. | :05:38. | :05:44. | |
.$$TOP Once they are cooked and cold. We are rolling them and deep | :05:44. | :05:51. | |
frying them. That gives them frying them. That gives them | :05:51. | :05:55. | |
texture. A lot of people leave the skin on? | :05:55. | :06:01. | |
Yeah, if you bake it. Wash the skin off first. Take the roots off from | :06:01. | :06:05. | |
the bottom. Remove that. Then bake it whole. | :06:05. | :06:14. | |
W that is with awful the stuff in there. | :06:14. | :06:17. | |
-- That is with all of the stuff in there. | :06:17. | :06:26. | |
So, we have peeled it. We are going to season the celeriac with salt | :06:26. | :06:31. | |
and pepper. Then colour it all the way around in a nice hot pan. | :06:31. | :06:41. | |
:06:41. | :06:43. | ||
Now, the restaurant is celebrating the fourth year? Yes, we have | :06:43. | :06:48. | |
extended it, we have a garden. When I bought the place, I went from a | :06:48. | :06:54. | |
Sunday night to a chef and an owner. So that was the biggest earn ler. | :06:54. | :07:00. | |
We are taught by great chefs how to cook, but nobody teaches you who to | :07:00. | :07:07. | |
run a business. So, we are still trading, that is the main thing. | :07:07. | :07:13. | |
So, the duck eggs, explain them? little more flavour than a hen's | :07:13. | :07:16. | |
egg, the yoke is a little bigger as well. | :07:16. | :07:22. | |
So, six minutes in here. Then put them into iced water. That | :07:22. | :07:27. | |
stops the cooking process. Once they a cold, you can peel them, | :07:27. | :07:34. | |
then we roll them in flour, egg and breadcrumbs, so it gives you a | :07:34. | :07:39. | |
lovely runny yoke. Now I'm doing a mainaways as we | :07:39. | :07:45. | |
roast the celeriac. I was told with the eggs that they | :07:45. | :07:55. | |
:07:55. | :07:57. | ||
have a air pocket in the end? that is with the supermarkets | :07:57. | :08:05. | |
pointing them down? Are they getting it wrong? Well, we have | :08:05. | :08:09. | |
these little eggs here that we are going to peel. | :08:09. | :08:17. | |
I'm doing a mayonnaise here. Three egg yolks, a little bit of mustard | :08:17. | :08:21. | |
and vinegar and I'm pouring in the rapeseed oil. | :08:21. | :08:28. | |
Do you think that celeriac, people don't know what to do with it? | :08:28. | :08:35. | |
If you don't like celery, there is a gad chance you will not like | :08:35. | :08:45. | |
:08:45. | :08:48. | ||
celeriac. It is a little stronger. Year ago people did not use celery, | :08:48. | :08:57. | |
now it is more popular. It was said that celeriac was used | :08:57. | :09:02. | |
for medicinal purposes. Is it? Not for cooking? Nope. | :09:02. | :09:09. | |
That is like rhubarb. So, you are getting colour on this? | :09:09. | :09:13. | |
Yes. So a little bit of colour on the | :09:13. | :09:17. | |
sides. In with the butter... Only a little bit of butter. | :09:17. | :09:24. | |
You serve a lot of the celeriac with game? Yes, we make a puree. | :09:24. | :09:31. | |
Once the butter is foamed up and has the burnt flavour that we | :09:31. | :09:38. | |
want... We are going to use rapeseed oil it is an oil that I | :09:38. | :09:44. | |
think we should use more of. Definitely. When you go around the | :09:44. | :09:52. | |
countryside, a round the countryside you will see the yellow | :09:52. | :09:57. | |
fields. That is the rapeseed oil. | :09:57. | :10:01. | |
Traditional mayonnaise is made with vegetable oil, but this produces | :10:01. | :10:06. | |
this fantastic yellow colour. You have the celeriac here? Once it is | :10:06. | :10:10. | |
cooked. We turn the heat off. Let it cool | :10:10. | :10:14. | |
down. I will make a very, very quick dressing. | :10:14. | :10:20. | |
I will get the eggs ready. A little bit of lemon juice. If you | :10:20. | :10:30. | |
:10:30. | :10:45. | ||
would lining to put a question it any of our chefs, call this number; | :10:45. | :10:53. | |
Now, the eggs, let them cool down, then into this process. This is a | :10:53. | :10:57. | |
quick truffle dressing. Now, you have fresh truffle you | :10:57. | :11:02. | |
have put on there? It has come from the restaurant this morning. It | :11:02. | :11:06. | |
smells amazing. When you grate the truffle you get the flavours coming | :11:06. | :11:10. | |
out. You can make a fresh truffle go a | :11:10. | :11:16. | |
long way. You can store it in eggs, | :11:16. | :11:21. | |
Paralympic an omelette out of it? You can store it in oil to make a | :11:21. | :11:27. | |
truffle oil. It is expensive, but you can | :11:27. | :11:34. | |
stretch it to go as far as it can go. It is very expensive. | :11:34. | :11:41. | |
This is Primrose Hill, you see... Easy! All of the off-cuts, what we | :11:41. | :11:47. | |
are doing is to mix them in the mayonnaise. Normally, celeriac is | :11:47. | :11:57. | |
:11:57. | :12:01. | ||
raw with a recommend lad. -- remolade. It is a simple dish | :12:01. | :12:06. | |
with simple flavours, but you need the duck egg yolk to richen the | :12:06. | :12:09. | |
dish. Look at this fantastic colour with | :12:09. | :12:14. | |
the rapeseed oil. In the southern markets you can get a smoked | :12:14. | :12:18. | |
rapeseed oil which is strong, you would not use it for this, but, | :12:18. | :12:24. | |
there you go. So, let's add the trimmings of the | :12:24. | :12:28. | |
sell aira. . -- celeriac. | :12:28. | :12:35. | |
We are not wasting anything. It is cooked. It is nice warm. | :12:35. | :12:41. | |
Don't put it in the fridge. When it is cold, you don't get the maximum | :12:41. | :12:47. | |
flavour. So this is sliced. Literally before we dress the | :12:47. | :12:53. | |
plate... We are dressing it. So, these eggs need six minutes? | :12:53. | :12:57. | |
Yes. About five minutes for a hen's egg. | :12:57. | :13:01. | |
It is important that it is a runny yoke. | :13:01. | :13:11. | |
So, the mayonnaise. The off-cuts of the celeriac. Then... I need to | :13:11. | :13:21. | |
:13:21. | :13:24. | ||
plate everything up. With we are going to take the celeriac... It is | :13:24. | :13:29. | |
all about cooking the celeriac. When you roast it, it enhances the | :13:29. | :13:34. | |
flavour of the truffles. Bryn are you going to get many | :13:34. | :13:39. | |
people cooking in clay over the weekend? You never know. You can | :13:39. | :13:46. | |
cook it in foil. You can replace the truffle well | :13:46. | :13:52. | |
truffle oil. That would be cheaper. Now, I have a knife. | :13:52. | :14:02. | |
Hopefully we have one somewhere. I'll try this one. Ch There you | :14:02. | :14:08. | |
go... I am going to cut the egg to reveal the yoke. | :14:08. | :14:14. | |
On it goes with a bit of salt and pepper. Finish it off with a little | :14:14. | :14:20. | |
bit of celery leaves on there. A little bit of dressing and there | :14:20. | :14:26. | |
we have the truffle. Over the top. That is it. | :14:26. | :14:36. | |
So, tell us what that is again? Baked celeriac, deep fried egg and | :14:36. | :14:41. | |
truffle. It is simple, but it is pretty good. | :14:41. | :14:47. | |
There you go. As a Yorkshireman, that is going in | :14:47. | :14:51. | |
my pocket. That is mine! Dive into that. See | :14:51. | :14:55. | |
what you think of that one. The secret of the egg is that it | :14:56. | :15:00. | |
creates a dressing as well? helps to bind it all together. | :15:00. | :15:06. | |
looks beautiful on the plate. You can simplify the dish. If you don't | :15:06. | :15:12. | |
have celery, you do a baked potato and if you don't have truffle, use | :15:12. | :15:16. | |
the oil. I have a confession to make, I | :15:16. | :15:23. | |
don't like eggs, celeriac and truffle, but that is gorgeous. | :15:23. | :15:28. | |
We need wine to go with this. We sent Susy Atkins to Devon today. | :15:28. | :15:35. | |
Let's see what she has showsen to go with Bryn's brilliant, baked | :15:36. | :15:43. | |
celeriac. Raise ray I'm in sunny Torquay. | :15:43. | :15:47. | |
Raise ray I'm in sunny Torquay. Fixal home of faulty towers. | :15:47. | :15:57. | |
:15:57. | :16:03. | ||
Fictional home of Faulty Towers. Bryn, I have baked the celeriac, I | :16:03. | :16:08. | |
have cooked the duck egg. This dish is an early autumn delight, but it | :16:08. | :16:14. | |
pose as few problems for a wine expert. Celeriac clashes with many | :16:15. | :16:22. | |
wines, the texture of the duck egg does not help. A rich tropical new | :16:22. | :16:26. | |
world Chardonnay is sometimes a good match, but in the end I have | :16:26. | :16:32. | |
gone for a lighter version of Chardonnay. It is from France. My | :16:32. | :16:39. | |
top bottle is Cave de Lugny Macon Villages. | :16:39. | :16:45. | |
Delicious though it is, celeriac can set up a clash with red wines | :16:45. | :16:51. | |
and a lot of dry white wines as well. So it is better to go for an | :16:51. | :16:56. | |
easy-going, ralter a soft and gentle white. | :16:56. | :17:05. | |
It has a rather soft, smooth aroma of peaches and oranges. | :17:05. | :17:13. | |
Hmm, here is a wine with low acidity. I want that to go with the | :17:13. | :17:18. | |
gorgeous slices of celeriac, but it has a creamy roundness on the | :17:18. | :17:22. | |
finish. Testimony is that texture that works with the duck egg, but | :17:22. | :17:27. | |
in the end, this is a fairly light version of Chardonnay. | :17:27. | :17:37. | |
I don't want it to overwhem the watercress. Bryn, you set me a | :17:37. | :17:45. | |
challenge, but I hope you think with that wine I have cracked it. | :17:45. | :17:55. | |
She certainly has. That is a lovely light wine. Coming | :17:55. | :18:03. | |
up, Pierre Koffman is making one of his iconic deserts. What are you | :18:03. | :18:09. | |
making again? Pistachio souffle. Right it is time for a food | :18:09. | :18:19. | |
:18:19. | :18:19. | ||
Apology for the loss of subtitles for 88 seconds | :18:19. | :19:48. | |
postcard from Rick Stein. He is in Lennox, would you ask Victor | :19:48. | :19:58. | |
"Opening this restaurant "As a child brought up in a house | :19:58. | :20:00. | |
"all the cooking was done over a fire, a wood fire." | :20:00. | :20:04. | |
So his earliest memories of food were always influenced by the flavours | :20:04. | :20:08. | |
of smoke from the charcoal - and the food never tasted better. | :20:08. | :20:13. | |
And now, 40 years on, he works to recapture those flavours from his youth. | :20:13. | :20:18. | |
Even as a young adult, he worked as a forester in the hillside | :20:18. | :20:21. | |
and would cook just like his grandmother did, out on an open fire in the woods. | :20:21. | :20:26. | |
He said it's the most natural and the best way to cook. | :20:26. | :20:30. | |
HE SPEAKS SPANISH | :20:30. | :20:31. | |
So basically, it is an emotional journey for him. Very much so. | :20:31. | :20:34. | |
That's really interesting, because I'm a cook, too, | :20:34. | :20:36. | |
and the funny thing is that I do feel, from listening to that, | :20:36. | :20:40. | |
I suddenly realised all I try to do is go back to my childhood | :20:40. | :20:44. | |
and re-create those flavours of when I was little. | :20:44. | :20:47. | |
That's all I do, and so I'm totally- sympatico with what he's saying. | :20:47. | :20:51. | |
These prawns are special. I mean, look at that. | :20:51. | :20:54. | |
So these are the gambas de Could I? all means. By Palamos... | :20:54. | :20:58. | |
I feel diffident about... | :20:58. | :21:00. | |
I'm just going to be very Spanish and just... | :21:00. | :21:06. | |
Oh, my God! Oh, my gosh! | :21:06. | :21:08. | |
They are just... | :21:08. | :21:14. | |
Oh, I'm sorry. | :21:14. | :21:15. | |
Ask any chef in Spain where the tastiest prawns come from, | :21:16. | :21:18. | |
and they'll say Palamos, a fishing port on the Mediterranean in Catalonia - they're quite amazing. | :21:18. | :21:25. | |
Just gently warm, just warm the mouth with the succulent flavours of... | :21:25. | :21:28. | |
I'm sorry, I'm having a difficult moment, I can't talk any more. It's just so, so wonderful. | :21:28. | :21:35. | |
I know this steak is going to be great, too. | :21:35. | :21:38. | |
Victor said it actually came from a dairy cow about 12 years old, | :21:38. | :21:41. | |
not a young prime three-year-old steer. | :21:42. | :21:45. | |
Again he said when he was growing up, this was what they used to eat | :21:45. | :21:47. | |
for a special treat, and he doesn't want to change that. | :21:47. | :21:51. | |
Well, I can't wait to try this, having watched Victor cook it. | :21:51. | :21:55. | |
This is just central to any meat lover's love. | :21:55. | :21:59. | |
Just as the quayside in Padstow is the inspiration for my cooking, | :21:59. | :22:09. | |
:22:09. | :22:11. | ||
Victor's came from these mountains and wooded valleys. | :22:11. | :22:15. | |
It's pretty rare these days to re-create | :22:15. | :22:18. | |
the cooking and flavours from your youth and get people | :22:18. | :22:20. | |
banging at your door from all over the world wanting to try it. | :22:20. | :22:25. | |
And while on the subject of youth, one of the most popular desserts by far | :22:25. | :22:29. | |
here in the Basque country is the famous Mamia - a junket made from sheep's milk. | :22:29. | :22:35. | |
It's sold everywhere and it's truly loved by the Basques. | :22:35. | :22:40. | |
Amelia, the farmer's wife, has made it all her life, | :22:40. | :22:45. | |
just like most people who live in this mountainous region. | :22:45. | :22:48. | |
All it is is warm milk set by a rennet, which also comes from the sheep. | :22:48. | :22:54. | |
Well, I've just watched Amelia make the junket - it's so rural. | :22:54. | :22:58. | |
Everybody used to make junket when I was little, but I can't remember what it tastes like. | :22:58. | :23:07. | |
It's lovely. I was thinking, actually, one of those things | :23:07. | :23:12. | |
when I was at school, the three things that were always a bit of a problem for us - | :23:12. | :23:16. | |
this was when I was very tiny - was sago, tapioca and junket. But I can't see why. | :23:16. | :23:22. | |
SHE SPEAKS SPANISH | :23:23. | :23:26. | |
Nourishing stuff, junket. | :23:26. | :23:30. | |
The Spanish use of milk in sweets or puddings isn't so very far removed | :23:30. | :23:32. | |
from our own, and it isn't only sheep's milk, either. | :23:32. | :23:35. | |
Well, this is called leche frita, which literally means fried milk. | :23:35. | :23:39. | |
I remember before I got to the Basque country thinking, how do you fry milk? | :23:39. | :23:43. | |
Do you drop it into a fryer, does it come out in some sort of like long shreds or something? | :23:43. | :23:47. | |
No. What it actually means is, they make a sort of batter, and chill it, and then cut | :23:48. | :23:53. | |
the batter up into various shapes and then deep fry it in bread crumbs. | :23:53. | :23:58. | |
The warm milk flavoured with lemon zest and vanilla | :23:58. | :24:01. | |
is poured onto egg yolks, sugar and flour and whisked together and returned to the heat to cook out. | :24:01. | :24:10. | |
Eventually, with a degree of patience and gentle stirring, it forms a very thick custard. | :24:10. | :24:16. | |
I don't do enough puds. There's something really comforting- about making puds. | :24:16. | :24:21. | |
In Spain, the three you'll normally find in restaurants- is crema Catalana - | :24:21. | :24:25. | |
of course that's a sort of creme brulee Catalan-style - rice pudding and flan. | :24:25. | :24:34. | |
When it's nearly solid, spread it into a dish lined with clingfilm, | :24:34. | :24:38. | |
so that it forms a wobbly cake, and cool it. | :24:38. | :24:43. | |
So that's been in the fridge for about two or three hours and it | :24:43. | :24:46. | |
comes out in this rather satisfying- slab of, well, cold custard, really. | :24:46. | :24:53. | |
To make the fritters, cut them up into bite-sized triangles and coat them in flour and then | :24:53. | :24:59. | |
dip them in beaten eggs so that the chunky bread crumbs will form a very satisfying, crunchy coating. | :24:59. | :25:06. | |
When the people here talk about leche frita, fried milk, you can almost hear a lump in their throats, | :25:06. | :25:13. | |
for indeed it's the stuff of Spanish childhood memories. | :25:13. | :25:17. | |
The hard, sweet, crunchy outside and the cool, creamy interior is just a great combination. | :25:17. | :25:27. | |
:25:27. | :25:35. | ||
It | :25:35. | :25:35. | |
It certainly | :25:35. | :25:36. | |
It certainly is | :25:36. | :25:40. | |
It certainly is a great combination. So for this week's masterclass, I | :25:40. | :25:47. | |
thought I would show you to clean and prepare the most versatile of | :25:47. | :25:53. | |
fish, the monkfish. It is also one of the underground liest. | :25:53. | :25:57. | |
It is a classic dish that is cooked in butter. | :25:57. | :26:02. | |
This is a monkfish tail. Now, old wives tales say you have to remove | :26:02. | :26:09. | |
the head before it gets back on whrand as it is so ugly you will | :26:09. | :26:15. | |
die if you take it on land. It is known as Sea Devil. It has a huge | :26:15. | :26:24. | |
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. | :26:37. | :26:44. | |
This used to be given away. Now it is a prime fish. There are two | :26:44. | :26:50. | |
fillets. It is simple to prepare. The reason it is so expensive | :26:50. | :26:56. | |
nowadays, is that there is 60% waste on a monkfish. So imagine the | :26:56. | :27:01. | |
size of this fella, another 50% is the size of the head. The head | :27:01. | :27:07. | |
contains the best bits, the monkfish cheeks. The French love it, | :27:07. | :27:14. | |
for some reason, they throw it away. We have to speak to the | :27:14. | :27:19. | |
supermarkets as the monkfish cheeks are fantastic. We have to pull off | :27:19. | :27:23. | |
this membrane. It is one of the easiest fish to | :27:23. | :27:29. | |
prepare. There is just a bone on this side. It is real meaty. It is | :27:29. | :27:34. | |
great with red wine, but you can put this in currys. It does not | :27:34. | :27:40. | |
break down as much as most fish do. It is really, really meaty and | :27:40. | :27:46. | |
tastes delicious. We are going to pan-fry this and serve it with a | :27:46. | :27:54. | |
classic red wine sauce. So there are the medallions. That is the | :27:54. | :28:02. | |
size of the monkfish it is a solid piece of meat. Cooking it is simple, | :28:02. | :28:09. | |
just a little bit of oil and butter, but you will know this as you won | :28:09. | :28:16. | |
Hell's Kitchen? Didn't you? Yeah! I don't know how. | :28:16. | :28:21. | |
What was that like? What was your cooking experience before that? | :28:21. | :28:28. | |
literally could not boil an egg. People don't believe me. I went in | :28:28. | :28:33. | |
rand people said what was your signature dish? I said chicken | :28:33. | :28:42. | |
nuggets and chips! So to come out and to win was amazing. It is a | :28:42. | :28:49. | |
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- | :28:54. | :28:59. | |
a-half stone in about two weeks, running around all over the place, | :28:59. | :29:07. | |
but this is so easy. You could do this weekend. All it is shallots in | :29:07. | :29:12. | |
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. |