:00:00. > :00:00.I'm keen as mustard to get going with 90 minutes
:00:00. > :00:35.I'm Rick Stein and this is Saturday Kitchen Live!
:00:36. > :00:41.I am delighted to introduce today's studio chefs: making his debut
:00:42. > :00:45.on the show, the terrific Tom Sellers from the
:00:46. > :00:49.and a Saturday Kitchen favourite, the brilliant Bryn Williams
:00:50. > :00:58.from the award-winning London Restaurant, Odette's.
:00:59. > :01:08.I have been there and I love it, I'm afraid I have not been to Restaurant
:01:09. > :01:11.Story. Tom, what are you cooking? Squid cured over seaweed, served
:01:12. > :01:15.with a broth made from wild mushrooms and finished with wild
:01:16. > :01:25.stems from Canterbury. Kind of a player on a ramen. Japanese, very
:01:26. > :01:33.delicate. Bryn Williams roast loin of venison, crushed Swedes, cooked
:01:34. > :01:36.in a bit of water, black pepper. Charred and grilled sprouting
:01:37. > :01:42.broccoli and a blackberry sauce, very seasonal and autumnal. Could
:01:43. > :01:43.not be more different, but they sound fantastic.
:01:44. > :01:46.And we've got some brilliant clips from The Hairy Bikers,
:01:47. > :01:49.Ken Hom with Ching-He Huang, Tom Kerridge and of course ? me!
:01:50. > :01:56.Looking forward to seeing how young I look in today's selection!
:01:57. > :01:58.Our special guest is a singer-songwriter who just seems
:01:59. > :02:03.Probably best known for her hits 'The Closest Thing to Crazy'
:02:04. > :02:06.and 'Nine Million Bicycles in Beijing,' but she's back
:02:07. > :02:24.APPLAUSE . I have to confess, I am a total
:02:25. > :02:30.fan. I play your music on my restaurants. Does it go well with
:02:31. > :02:35.the food? I think it is because it is very relaxed, slightly jazzy,
:02:36. > :02:42.slightly sexy, slightly innocent. I think it induces people... Do people
:02:43. > :02:47.get hungry? Nice, I like it. Lots of friends say to me I am at a
:02:48. > :02:49.restaurant in Germany or in books go -- book store and you are on.
:02:50. > :02:52.Well Katie, I'll be cooking for you later and one of those
:02:53. > :02:55.dishes will either be your food heaven or your food hell.
:02:56. > :02:57.So, what dish is food heaven for you?
:02:58. > :03:07.I'm a big fan of seafood, so prawns is my food heaven. And then food
:03:08. > :03:12.hell, liver, not a fan of liver. That is a shame, I like liver, but I
:03:13. > :03:14.will go with the prawns and have... Clams.
:03:15. > :03:16.For your food heaven I'm going to make you arroz verde
:03:17. > :03:19.which is a dish inspired from my trips in Spain
:03:20. > :03:21.I will cook lovely, fresh prawns, clams, another one of your
:03:22. > :03:24.favourites, with rice, lots of garlic, and lots of parsley
:03:25. > :03:26.and then serve with a homemade Alioli ? it's definitely one
:03:27. > :03:36.You do white garlic? I have a bit of a garlic story, actually. -- you do
:03:37. > :03:37.like a garlic? But if Hell wins then I'll
:03:38. > :03:40.be cooking you liver! I'll do my version
:03:41. > :03:47.of a Venetian dish - Very pink, I don't if you like at
:03:48. > :03:49.thing? That sounds like complete hell.
:03:50. > :03:54.I will quickly cook the sliced liver with golden browned onions
:03:55. > :03:58.and parsley and serve on a buttery, parmesan polenta.
:03:59. > :04:03.But you'll have to wait until the end of the show to find
:04:04. > :04:10.If you would like to get in touch, call the number on screen.
:04:11. > :04:13.And if we get to speak to you, I'll also ask you if Katie should
:04:14. > :04:18.But if you're watching us on catch up then please don't ring
:04:19. > :04:28.You can also get in touch through social media
:04:29. > :04:44.This morning we will be cooking squid with a broth made from
:04:45. > :04:57.shiitake mushrooms, a seaweed called to frack. Like blood Iraq but not
:04:58. > :05:02.the same? And I will be using Kombu because they said it is good for
:05:03. > :05:08.bald heads! We will be using some wild stems. All these stems have
:05:09. > :05:14.been picked by Miles Irving, somebody I work very closely with. I
:05:15. > :05:19.have read about him. He is the forage, he wrote a book and
:05:20. > :05:27.everything? Yes, we're working with him, lots of different stems, sea
:05:28. > :05:32.cabbage, radish. C Astor. Chop all of those stems, I will get to be
:05:33. > :05:40.broth on. Mushrooms in the pan with a seaweed, a little bit of soy,
:05:41. > :05:48.mirin and Saki. So quite a Japanese taste? Taking about philosophy.
:05:49. > :05:55.Getting the Omani flavour from the mushrooms and the seaweed. We Chop
:05:56. > :06:00.the mushrooms, they are braised in the broth and reuse them inside the
:06:01. > :06:09.broth. A little bit of ginger. Just the stems? Yes. Not the leads. I
:06:10. > :06:14.really like your book. You are very opinionated, but so you should be at
:06:15. > :06:25.your rage. I think I wanted it to be really honest and open. -- at your
:06:26. > :06:34.age. It is called A Kind Of Love Story, you say that cooking reveals
:06:35. > :06:39.everything about you in the kitchen? It is romantic and it shows a person
:06:40. > :06:43.like an artist, when you cook you understand who you are, and other
:06:44. > :06:50.people. The broth goes on, we could cut that down for about four macro
:06:51. > :06:57.to six hours. In my mind I used to sing Under Pressure All The Time,
:06:58. > :07:05.You Have A Chapter Called Pressure. So Than The Squid, This Is The Body
:07:06. > :07:14.Of The Squid Which Has Been Cleared Over Seaweed, So The Natural Salt
:07:15. > :07:22.Tend To It And Q Is It That Macro Tender Rises Eight And Q Is It
:07:23. > :07:27.Slightly. I Will Score It Two Times A Hard Exterior And Twice On The
:07:28. > :07:33.Interior, Which Tender Rises It And Hopefully Gives A Texture Like
:07:34. > :07:39.Butter. This is incredibly labour-intensive. Why are you not
:07:40. > :07:45.cutting all the way through? I will just introduce, what are these? Dock
:07:46. > :07:56.leaf stems. If you got stung, your mother would tell you to get a
:07:57. > :08:01.darkly. They have a citrus flavour. Sofia could not find darkly so you
:08:02. > :08:07.would not dare pick them, what would you use? -- so if you could not find
:08:08. > :08:12.a dock leaf? Within the restaurant we have the ability to be able to
:08:13. > :08:20.work closely with somebody like Miles, be able to source new stems.
:08:21. > :08:23.That is sheep's sorrel. But if it is at home you could replace it with
:08:24. > :08:30.simple herbs like parsley or coriander stems, nettles, blanch
:08:31. > :08:35.them to take the sting away, dandelion, all of those kind of
:08:36. > :08:38.things. If I go back to when I started working in restaurants, lots
:08:39. > :08:42.of the times they would pick of the stems and discard them, put them
:08:43. > :08:48.into stock. But actually it has great texture and it is full of
:08:49. > :08:55.flavour. There were sometimes there is more flavour in this Dembele
:08:56. > :09:06.believes. Daesh in the stem than believes. Katie, I think you should
:09:07. > :09:16.try some dock leaf and radish. Do you want to put it in my palm? How
:09:17. > :09:21.is your first stem experience? Not what I expected. In your book you
:09:22. > :09:29.have a wheel in the back of seasonality of all of this? When I
:09:30. > :09:33.first started working with Miles, towards Winter I slowed down using
:09:34. > :09:37.stems and wild things, me being naive I was like, well, nothing
:09:38. > :09:42.really grows any more, there is frost on the ground.
:09:43. > :09:52.He came to the restaurant and said, Tom, look for these amazing things.
:09:53. > :10:02.That the wheel. -- that stemmed the wheel. I have been doing long
:10:03. > :10:06.weekends in Copenhagen at the messed run -- the moment. I could not get
:10:07. > :10:13.into the restaurant that you used to work at. He steamed very nice, -- he
:10:14. > :10:18.seemed very nice, the production company did not realise you have to
:10:19. > :10:28.book three months in advance, you get about ten seconds at 9am. I also
:10:29. > :10:35.get in. I saw him at a do in London recently, he seems like really good
:10:36. > :10:40.news. Put it simply, he is a genius. These are rowan berries. I know you
:10:41. > :10:47.love garlic. We use rowan berry instead of garlic, it is a wild
:10:48. > :10:51.berry, I would say it is not as pungent as garlic, we use it in the
:10:52. > :10:59.same kind of structure, to build flavour. That sounds amazing. I have
:11:00. > :11:05.-- I have sliced the squid almost like noodles, that'll be the noodles
:11:06. > :11:09.in the ramen broth. How is it coming on? We need to start thinking
:11:10. > :11:17.about... This is the finished product.
:11:18. > :11:27.I will season the squid with Maldon sea salt and a tiny bit of rapeseed
:11:28. > :11:31.oil. I know from my Copenhagen and Icelandic days that nobody uses
:11:32. > :11:35.olive oil any more? I don't personally use it in the restaurant
:11:36. > :11:40.or at home, I find it quite offensive. I have probably offended
:11:41. > :11:47.a lot of people by saying bad. Just Italy! Maybe you should make the
:11:48. > :11:58.aioli with rapeseed, would you feel happier about that? I would. We will
:11:59. > :12:04.go first with the squid. That is so pretty, it looks like a flour, the
:12:05. > :12:14.bowl with in a bowl. Then literally just like a ramen. In Japan there
:12:15. > :12:18.are restaurants that specialise in ramen and everything else. I don't
:12:19. > :12:24.know how they make much money. I am sure you don't charge a lot for this
:12:25. > :12:30.because... I am sure you do, actually! I was waiting for that!
:12:31. > :12:45.Looking at you to ring but squared, crikey. -- doing that squid. They
:12:46. > :12:53.are salty fingers. The basis of those you are never called salty
:12:54. > :12:58.sellers? -- I suppose you are never called Salty Sellers Normal Macro?
:12:59. > :13:10.To Be Honest, Rick, You Can Call Me Anything. We try to steer away from
:13:11. > :13:16.citrus. We have a vinegar made from meadowsweet, a chamomile feel, looks
:13:17. > :13:27.similar to elder flour. That sounds very Beatrix Potter! This is birch
:13:28. > :13:40.sap syrup. We will use that as a sweetener. This is lactose fermented
:13:41. > :13:44.runs and berries, which adds depth to the broth. If you have a cold or
:13:45. > :13:50.flu, it is full of the vitamins that you need.
:13:51. > :14:04.Pour it... I must say that does look very nice.
:14:05. > :14:09.There we go. Pop that over the top. Just lightly cooked the squid.
:14:10. > :14:18.Owl that flavour in there. So, what is that again? Just a tiny
:14:19. > :14:21.bit of rapeseed oil. So what is the dish again? Seaweed
:14:22. > :14:27.cured squid with English wild stems and mushroom broth.
:14:28. > :15:50.Fab. Fab.
:15:51. > :16:18.Tom 's recipe is a rare breed because it works with red and white
:16:19. > :16:25.wine thanks to those machines. Red wine only drinkers would do well
:16:26. > :16:28.to choose this, which is like a fruity Beaujolais from chiili. But
:16:29. > :16:33.with your money packed elements I am looking for a white wine with body,
:16:34. > :16:40.spiciness and bags of flavour, and I have found just the thing with this
:16:41. > :16:48.Dry Tokaji from Hungary, one of my high street finds a PDF. -- high
:16:49. > :16:53.street finds of the year. This area of Hungary is famous for making some
:16:54. > :16:56.of the most head on a stick wines in the world, but they make some
:16:57. > :17:02.delicious and Moorish winds as well. It is very individual on the nose,
:17:03. > :17:06.reminding me of apple pie. But there is also a green freshness that is
:17:07. > :17:12.not too different from those wild stems of Tom's. The grapefruit
:17:13. > :17:18.sourness of this wine loves the pungent seaweed and the squid. And
:17:19. > :17:23.that Apple and pastry richness gives the wide enough body to stand up to
:17:24. > :17:28.the concentrated mushroom broth. Tom, I know you have made a stunning
:17:29. > :17:35.plate of food, I hope you also Hungary... For a glass of delicious
:17:36. > :17:45.wine! Cheers! What you think? I think it is brilliant. When I first
:17:46. > :17:50.saw Odette's I was like, oh, sweet wine, but fantastic. The cleanliness
:17:51. > :18:00.of the wine matches the cleanliness of the food. That squid is like
:18:01. > :18:05.butter. Beautiful. Georgia is famous for wines? Georgians claim that
:18:06. > :18:12.George invented wine. Bryn, what do we have to look forward to? Lime of
:18:13. > :18:17.venison, and nice bit of game, crushed Swedes, charred sprouting
:18:18. > :18:19.broccoli. Just cutting through the richness of the venison.
:18:20. > :18:22.And there's still time for you at home to ask us
:18:23. > :18:28.a question, just call: 033 0123 1410 but please call by 11am today.
:18:29. > :18:32.Or you can tweet us a question using the #saturdaykitchen.
:18:33. > :18:35.Now it's that time in the show to have a look
:18:36. > :18:39.This week, I'm apparently visiting Rioja in Spain and trying out
:18:40. > :18:51.I always feel a bit embarrassed when I see myself on telly, but let's
:18:52. > :19:09.have a look! I'm hungry for the sun. I've been
:19:10. > :19:17.travelling for nearly two macro weeks and it has rained virtually
:19:18. > :19:20.every day. But I'm driving ever eastwards, almost feeling the
:19:21. > :19:26.magnetic pull of the Mediterranean. This is we care. In name I find
:19:27. > :19:34.comforting because I have drunk quite a lot of it in my time -- this
:19:35. > :19:39.is Rioja. I am at my first stop, a place with a unique story to tell.
:19:40. > :19:46.It is not far from the border with France, and it is an important
:19:47. > :19:50.stopping place for the Pilgrims, a mere 400 mile slog to where they can
:19:51. > :19:56.earn peaceful and guilt free afterlife.
:19:57. > :20:02.Many of the Pilgrims would have called in to see the famous and toad
:20:03. > :20:12.and go, who also happens to be the patron saint of road members. --
:20:13. > :20:15.called in to see the famous Santo Domingo. He is part of the strange
:20:16. > :20:20.story which seems almost like Monty Python.
:20:21. > :20:23.Three Pilgrims, a father and other travelling with their son. They are
:20:24. > :20:28.put up for the night in local Taverna. And the father and mother
:20:29. > :20:33.have gone off to Vespers, but this and is feeling ill so decided to
:20:34. > :20:37.have an early night. -- but their son was feeling ill. The landlady of
:20:38. > :20:41.the Taverna took a real liking to him but try to seduce him, but he
:20:42. > :20:47.was having none of it. She was so crossed that she ran out into the
:20:48. > :20:51.road screaming, rape, rape, theft, theft! The poor boy was taken before
:20:52. > :20:58.the local mayor and then and there found guilty and strung up. What
:20:59. > :21:02.happened then is extraordinary. Before departing on the pilgrimage
:21:03. > :21:06.to Santiago, the distraught parents went to see their son hanging on the
:21:07. > :21:11.gallows for one last time. He was still alive. Santo Domingo had saved
:21:12. > :21:15.him, had lifted his body up and prevented the rope from doing its
:21:16. > :21:20.terrible work. They rushed to the mayor who was just sitting down to
:21:21. > :21:24.eat roast clock and a roast hen, and they told him that their son was
:21:25. > :21:29.still alive. He said, if that is true, the Cockerill will get up and
:21:30. > :21:35.grow and the hen will clock. Which, of course, they did. -- the
:21:36. > :21:40.Cockerill will get up and crew. Then they flew out of the window. In
:21:41. > :21:44.celebration of that, they have kept a Cockerill and hen in the most
:21:45. > :21:47.beautifully gilded cage on earth, except in the winter when it is too
:21:48. > :22:02.cold. I suppose if I had a neat and tidy
:22:03. > :22:06.mind, I should be cooking a Riojan chicken dish, but one of the most
:22:07. > :22:10.popular flavours in northern Spain is salt cod. Maybe it is a religious
:22:11. > :22:17.influence, most probably, but this is one of the best Spanish dishes I
:22:18. > :22:23.know. As you can see, this is what salt
:22:24. > :22:29.cod looks like when it has been sold for about 24 hours. This is what it
:22:30. > :22:33.looks like when it is salted and relatively dry. This is very good
:22:34. > :22:37.quality baccala, you can always judge from the thickness of it. It
:22:38. > :22:44.comes from a very thick cod. I would go as far as to say that the Spanish
:22:45. > :22:48.prefers salt cod to fresh cod. Not too fresh hay, of course. I would go
:22:49. > :22:52.as far as to say that I doubt there is a restaurant in the whole of
:22:53. > :22:57.Spain but does not serve baccala in some form. It will be mixed with
:22:58. > :23:06.mashed potato and stuffed into simple kilo peppers in this case. --
:23:07. > :23:12.stuffed into certain piquillo peppers. The reason to put it in
:23:13. > :23:15.with the potatoes is part economy, saving on bass, but also because I
:23:16. > :23:20.want the flavour to go into the potato water because I'm going to
:23:21. > :23:24.use some of it. The piquillo peppers conveniently come in tins, thank
:23:25. > :23:29.goodness, otherwise I would have to Rod Studd skin them, which would
:23:30. > :23:33.take ages. The Spanish, I have found, use loads of tinned food. I
:23:34. > :23:37.take the skin off and check these lovely silky flakes for bones, then
:23:38. > :23:42.simply break them before mixing them with mashed potatoes. Another dish
:23:43. > :23:47.that stemmed from the New World, the cod was originally called by the
:23:48. > :23:51.Basques from Newfoundland, the potatoes and peppers were brought
:23:52. > :23:58.back to Spain from South America. This is very satisfying, it is
:23:59. > :24:04.already looking very delicious. The thought of adding garlic and olive
:24:05. > :24:08.oil is very nice to me. I have revelation mashed up four or
:24:09. > :24:13.five cloves of garlic, that with the olive oil makes this quite wonderful
:24:14. > :24:19.filling. -- I have roughly mashed up.
:24:20. > :24:25.I must say, this is not easy and I implode if I'm going to put
:24:26. > :24:30.everything in a piping bag. No! I will use this teaspoon and my
:24:31. > :24:35.fingers! I love this way of cooking, this rugged way. Just look at that,
:24:36. > :24:41.the colours of Spain, and that person where dish and those deep red
:24:42. > :24:46.peppers and the salt cod and potato. That is appetising. Now I great
:24:47. > :25:03.cement a go, Spain's most famous cheese. -- now I great sermon
:25:04. > :25:08.Manchego and I add a sprinkling of pimento. Look at that. Fantastic.
:25:09. > :25:16.Makes me want to cook! Makes me want to eat as well. If I
:25:17. > :25:20.had to choose my top five dishes of Spain, this would definitely be on
:25:21. > :25:21.one. It is on the menu of any self-respecting tapas bar in the
:25:22. > :25:26.whole country. That was such a fantastic
:25:27. > :25:34.trip and there's more I am sorry about my Spanish
:25:35. > :25:40.pronunciation! I am always saying, this is one of my best dishes! I
:25:41. > :25:46.have to do that, because I had so many.
:25:47. > :25:51.We have been filming long weekends in Thessaloniki, quite near to where
:25:52. > :26:01.you come from. And I have another take on stuffed peppers. It is using
:26:02. > :26:05.minced lamb with cumin and nutmeg and cinnamon, not nutmeg, I am
:26:06. > :26:11.looking at the spices and I got it wrong, cinnamon and keirin. I think
:26:12. > :26:20.that will be amazing. I think it is, but I would that. Georgia, Georgia
:26:21. > :26:24.is quite warm, like a Mediterranean? It is next to Turkey and we have the
:26:25. > :26:30.Black Sea, which is my favourite CDs women. I used to go back there every
:26:31. > :26:38.summer time, even after we moved over to the UK. Istanbul is just
:26:39. > :26:41.over the other end of the Black Sea. Exactly. Nothing better than
:26:42. > :26:45.swimming in the Black Sea and then having salty corn on the cob, which
:26:46. > :26:52.is sold everywhere and is so delicious. My grandad is a chef.
:26:53. > :27:06.Still in Georgia? Yes. What does he cook? All sorts of things. Toasted
:27:07. > :27:11.pine nuts. His story is incredible. I should be paying attention. When
:27:12. > :27:16.he was really young, he was 15, like it happened to a lot of people in
:27:17. > :27:20.Soviet countries, he was sent to a Siberian labour camp. How could they
:27:21. > :27:27.dare send a chef to a Siberian labour camp? This is before he was a
:27:28. > :27:36.chef. All we do is work in da kitchens. It is food related. He
:27:37. > :27:40.gave an alibi to his friends, who stole bread from a shop. And all the
:27:41. > :27:46.stories he told me when I was growing up all to do with really
:27:47. > :27:50.serious hunger. We are talking about some of the most devastating stories
:27:51. > :27:55.of the 20th century. I know. I have spoken to are the people. We spoke
:27:56. > :28:00.to some guy in Venice who had been sent to a labour camp, I don't know
:28:01. > :28:07.why, from Austria. I will fight it. That he survived on sauerkraut, so
:28:08. > :28:13.much... That is amazing. What is incredible is that when I go back,
:28:14. > :28:17.the art of eating was always so revered and special in our home. I
:28:18. > :28:22.didn't really realise it until he told me later this back story that
:28:23. > :28:25.their wall these things that happened with hunger. So when I sit
:28:26. > :28:30.down at a table and there is food placed in front of me, especially
:28:31. > :28:36.when it is like this, done by a master, that is what life is about,
:28:37. > :28:41.I reckon. Your new album is all about going back to Georgia, making
:28:42. > :28:49.it there and getting in with the women's choir, and you are bringing
:28:50. > :28:56.them on tour? I am, I wanted to explore the art of vocals with it
:28:57. > :29:02.and see what I can learn. Basically, this is just minced lamb, onion,
:29:03. > :29:11.pine nuts comic cumin, cinnamon, parsley, shallots, tomato. I want to
:29:12. > :29:17.show people but I am sure they had seen it. Google sorry, I have just
:29:18. > :29:21.been chatting. I did actually say to Katie, talk a lot and I can do some
:29:22. > :29:29.cooking. It is always hard to cook, I am happy you are talking so much.
:29:30. > :29:36.And I am not talking enough. I am dropping these into some boiling
:29:37. > :29:40.water. People tend to overcook these tomatoes. You know you said you sing
:29:41. > :29:47.to yourself, Under Pressure, what other tips do you have? I am
:29:48. > :29:51.petrified of cooking. These boys will know, when you are under real
:29:52. > :29:56.pressure in the kitchen, somebody starts singing a song and then
:29:57. > :30:03.everybody picks it up. In the end, you just think, have we got 30
:30:04. > :30:08.seconds? I think so. Once you start singing one song in the catch on,
:30:09. > :30:12.everybody sings it. It is a beautiful song, I love David Bowie,
:30:13. > :30:17.the late and much lamented David Bowie, but in a kitchen I would say,
:30:18. > :30:25.I can't stand it! I don't want to hear it any more because I am under
:30:26. > :30:29.pressure. At it takes 30 seconds... Advice one of the reasons I really
:30:30. > :30:34.love your music, I was listening to Call Off The Search, I just got it
:30:35. > :30:41.and there was a song about oysters. How does it go?
:30:42. > :30:47.Let's see if I can, it was years ago, some people say that oysters
:30:48. > :30:54.make you come on strong, but I don't buy it, I don't believe my diet
:30:55. > :31:02.turns me on. We won't go into that! It is so sweet!
:31:03. > :31:08.If you were doing alone at SA, food and diet and why it matters, you
:31:09. > :31:16.could do that as the title, discuss. Brilliance, I will wait for that. --
:31:17. > :31:20.if you were doing a learned essay. I am so enjoying talking to Katie that
:31:21. > :31:27.I'm finding it difficult to finish this dish. I am sure it will still
:31:28. > :31:31.be delicious. Tell us about In Winter, I have been listening to
:31:32. > :31:36.that on my car CD player because my car is so old. I am delighted you
:31:37. > :31:42.still have a CD player, lots of people I know don't. This is my
:31:43. > :31:47.seventh album. They have all hit the charts, including this? I know, it
:31:48. > :31:53.has been an incredible week. This is the seventh one in the top ten. The
:31:54. > :31:59.choir are so excited. Only you and Kate Bush have had consecutive seven
:32:00. > :32:05.albums in the top ten? I really enjoying talking to you but I should
:32:06. > :32:09.be a bit like, oh... Know, the food is what happens. The choir are just
:32:10. > :32:21.over the moon. To have a chance to make a record that is released from
:32:22. > :32:25.a UK base, it is amazing. In Georgia we grew up listening to music made
:32:26. > :32:29.in the West. So when I went back over there, their excitement and
:32:30. > :32:35.enthusiasm for having a chance of having an album that will come out
:32:36. > :32:40.here was so... They are really up for it? I would love to see them.
:32:41. > :32:47.Are they nice girls? They have been going since the 70s. Just stuffing
:32:48. > :32:54.the pepper hurriedly. I am sorry to... Are you sure you want to know?
:32:55. > :33:01.Carry on. Three of them have been in the choir since the 70s. They train
:33:02. > :33:06.three times a week. The way they focus on the vocal art is
:33:07. > :33:10.fascinating. What is going on now? I have just stuffed them and I will
:33:11. > :33:18.just put some olive oil, sorry, Tom... A little bit of vinegar as
:33:19. > :33:22.well, pop them in the oven for 20 minutes, a hot oven, 20 minutes with
:33:23. > :33:27.the lid on and 20 minutes with the lid off. You make it look so easy.
:33:28. > :33:34.It is really hard when you are doing telly and trying to cook. We have
:33:35. > :33:42.cameras and millions of people watching so, yeah. I quite enjoy
:33:43. > :33:50.cooking. How much do you enjoy singing? Oh... It is everything to
:33:51. > :33:58.me. It is probably one of the greatest things in the world. I was
:33:59. > :34:05.just reading about you, this is well weird, you cooked at the bottom of
:34:06. > :34:08.an oil rig, or a gas rig? I wish I could, I sang. Would you be at the
:34:09. > :34:13.cooking at the bottom of the gas rig? Advice I would be a bit
:34:14. > :34:22.nervous, would you? About 800 metres. I was like 21. When you are
:34:23. > :34:26.21, I was not nervous at 21. Did they give you any training in
:34:27. > :34:36.singing at the bottom of the ocean? They did. This is quite rich. Quite
:34:37. > :34:43.often when you stuffed peppers you put more rice in there, but this
:34:44. > :34:48.is... What is your best tip for rice? Depends what you are doing
:34:49. > :34:54.with it. You need to get the right rice. One tip I would say is don't
:34:55. > :34:59.cook it for as long as virtual any recipe says, particularly for Indian
:35:00. > :35:04.dishes or Southeast Asian dishes, they say cook for about 12 minutes,
:35:05. > :35:12.I think it is about eight or nine. Just try. Thank you. What an honour.
:35:13. > :35:16.It looks quite Georgian to me. Does not look too and familiar too,
:35:17. > :35:21.maybe, what my grandad would do. I am going in for the rice first. Fed
:35:22. > :35:27.does not look too unfamiliar to, maybe, what my grandad would do. But
:35:28. > :35:36.I sit as rice, butter and water. What do you think? I think it is
:35:37. > :35:39.very Middle Eastern. This is beautiful, stunning.
:35:40. > :35:42.So what will I be making for Katie at the end of the show?
:35:43. > :35:47.I'll cook a arroz verde which is a paella style dish
:35:48. > :35:49.of fresh prawns, clams and make a green rice using parsley
:35:50. > :35:51.and garlic and then serve with a homemade
:35:52. > :36:03.That is a bit of an in joke, I will dish of calf's liver
:36:04. > :36:05.That is a bit of an in joke, I will tell you why later.
:36:06. > :36:07.I will quickly cook the liver with golden browned onions
:36:08. > :36:09.and serve on a buttery, parmesan polenta
:36:10. > :36:12.But the decision is in the hands of our callers and our studio chefs!
:36:13. > :36:15.Time now to catch up with Ken Hom and Ching-He Huang
:36:16. > :36:21.They're visiting one of the vibrant cities of the area and cooking up
:36:22. > :36:44.I am on my way to the fastest-growing city in Hunan
:36:45. > :36:48.Province, 40 miles north of a tiny mountain village that I have been
:36:49. > :36:55.in, but it feels like a world away. I did not expect this. A mass
:36:56. > :37:01.construction site. Things are being excavated like crazy.
:37:02. > :37:04.The construction is at a frenetic pace.
:37:05. > :37:09.I came to China expecting it to have changed since my last big trip 23
:37:10. > :37:14.years ago, but this city is beyond what I imagined. Brash, gaudy and
:37:15. > :37:21.jam-packed with tourists. Sort of a Chinese Disneyland. Las
:37:22. > :37:23.Vegas. This place has really taken off.
:37:24. > :37:31.Cultural tourism has been an integral part of China's
:37:32. > :37:37.modernisation strategy for 20 years. Here there are 13 different ethnic
:37:38. > :37:42.minorities. And their colourful festivals and food/ Chinese visitors
:37:43. > :37:46.from all over the country. As the city adapts to the demands of
:37:47. > :37:49.tourism, I want to know if these minorities have retained their
:37:50. > :37:58.distinct cultural identities. I am in a suburb of the city where
:37:59. > :38:05.many families of one ethnic minority have set up cottage industries,
:38:06. > :38:09.producing traditional Hunan food for the tourists. I grew up with this
:38:10. > :38:14.one, my mum used to send me out to get freight... Fresh rice noodle
:38:15. > :38:24.stir-fry, it was a special treat. Is this it? It is huge. Wow. How are
:38:25. > :38:28.you? This man and his wife used to be
:38:29. > :38:31.farmers, now they run a successful business supplying noodles to some
:38:32. > :38:37.of the busiest tourist restaurants up the city, and it is all done from
:38:38. > :38:44.a garage. This is made from rice flour? Yes,
:38:45. > :38:48.it is. They grind it and then move it into the big pot. After the rice
:38:49. > :38:55.is ground into flower, it is combined with water to make dough.
:38:56. > :38:59.The exact quantities are a closely guarded family secret. Finally the
:39:00. > :39:05.dough is passed through a noodle extruded. It is almost art, the way
:39:06. > :39:09.she handled it. None of it breaks. She knows exactly what points to cut
:39:10. > :39:14.it. It is like putting out your laundry. I guess it is an art, she
:39:15. > :39:19.has been doing it for awhile. Is amazing. She invites me to have a
:39:20. > :39:33.go. What a mess! No prizes for guessing
:39:34. > :39:39.which one is mine. Rice noodles have been established in Hunan for
:39:40. > :39:46.centuries. They are gluten-free with a silky texture that absorbs
:39:47. > :39:49.flavours more efficiently than the less punchy wheat noodles, making
:39:50. > :39:55.them perfect for soups and stir-fries.
:39:56. > :39:59.I would be so happy to try your noodles.
:40:00. > :40:03.It is great to see migrants from the countryside making a successful
:40:04. > :40:07.living in the city producing traditional food for the burgeoning
:40:08. > :40:10.tourist industry. The rice noodles, apparently, has
:40:11. > :40:14.been an old family recipe. They were selling it out of their farm before,
:40:15. > :40:19.and they decided to be more entrepreneurial.
:40:20. > :40:23.This tourist city might have a Disneyland feel to it, but from what
:40:24. > :40:26.I have seen today, the minorities here are really bracing the
:40:27. > :40:30.opportunities it offers. And it is not at the expense of
:40:31. > :40:35.their cultural and culinary traditions.
:40:36. > :40:39.They have ambitions. They thought that their culture and
:40:40. > :40:48.everything that went with it, like their cuisine, would be wiped out.
:40:49. > :40:54.Instead, it is thriving like crazy. Nowhere is this more evident than in
:40:55. > :41:03.the local market. This is exciting.
:41:04. > :41:10.Things I have never seen before. These local ladies are so elegant
:41:11. > :41:14.with their gloves. This excites me. Wow. This is
:41:15. > :41:22.beautiful. It is our final night in Hunan.
:41:23. > :41:24.Ching-He Huang is about to join me so I am picking up some local
:41:25. > :41:31.ingredients for dinner. This is something I wanted to try,
:41:32. > :41:37.because Hunan is famous for bamboo. So bamboo shoots would be nice.
:41:38. > :41:43.We have tried these noodles before, I want to try one of my favourites,
:41:44. > :41:47.rice noodles. It has been partially cooked by steaming and is made with
:41:48. > :42:06.rice flour and water. That looks like Las Vegas! All the
:42:07. > :42:11.bright lights. We have Thailand over there. And is rice noodles are a
:42:12. > :42:16.speciality of Hunan, I am using them to make one of my favourite dishes,
:42:17. > :42:19.stir-fried rice noodles with broad beans and bamboo shoots.
:42:20. > :42:26.It is really important when you cook rice noodles to get the flavour of
:42:27. > :42:34.the walk right. -- flavour of the wok. I am going to add some chilli
:42:35. > :42:39.oil, the garlic, that is fantastic. I will take it out for a second and
:42:40. > :42:44.stir-fried arrest of the vegetables. I am sitting in the bamboo shoots
:42:45. > :42:53.and broad beans. Adding a little bit of rice wine to that. Lovely soy
:42:54. > :43:02.sauce. Let that cook over quite a high temperature until it is wilted.
:43:03. > :43:09.I still sauce. Yum! I love oyster sauce. Am I allowed to try some?
:43:10. > :43:20.That's so good. That is delicious. This dish is really Hunan for me.
:43:21. > :43:24.Especially with the rice noodle. It is really unusual, soft.
:43:25. > :43:28.It's really delicious. Ching, I don't know about you but
:43:29. > :43:32.even with all this incredible change in this place, I don't think that
:43:33. > :43:39.the food will change. Mmm, so good.
:43:40. > :43:41.So, to hundredan and its food and people.
:43:42. > :43:50.Cheers. And to the beer and to Disneyland!
:43:51. > :43:56.Fresh rice noodles, I love them. Thank you, boys.
:43:57. > :44:14.Still to come on today's show: Tom Kerridge is busy in the kitchen,
:44:15. > :44:20.making his version of a Chinese classic
:44:21. > :44:20.He's slow roasting a duck and serving it with homemade
:44:21. > :44:20.And it's almost omelette challenge time!
:44:21. > :44:21.Can you both EGG-sploit your culinary skills to make
:44:22. > :44:21.an im-PECK-able omelette that we'll all be HEN-vious off?
:44:22. > :44:21.I have great EGG-spectations of you both!
:44:22. > :44:25.And will Katie get her food heaven, prawns?
:44:26. > :44:46.We'll find out at the end of the show.
:44:47. > :44:48.Right, on with the cooking. I know what it is, Bryn but tell us
:44:49. > :44:49.again. This is venison, Swede and
:44:50. > :44:56.blackberries. The Swede is talking to me.
:44:57. > :44:59.If you peel and dice about a centimetre, dice, sorry. Into the
:45:00. > :45:02.pan. A good bit of butter. And cover the
:45:03. > :45:09.water. We are going to cook the Swede. As
:45:10. > :45:14.the water evaporates, we will add the Swede, butter, crushed with a
:45:15. > :45:18.fork, salt and purpose. We don't want to use too much water. We keep
:45:19. > :45:28.the flavour in. Shall I get on with it? Or talk too?
:45:29. > :45:34.A bit of both. This is familiar to Tom's dish. It
:45:35. > :45:39.is the sort of thing I cook. But Tom's, also, when filming in
:45:40. > :45:44.Copenhagen, I was not incredibly dismissive of what they were doing,
:45:45. > :45:48.I do think that people like Tom and people like Rene are doing something
:45:49. > :45:52.for food, don't you? Massively. It is important to show the different
:45:53. > :45:59.types of cooking. Life's moved on. Palette has moved
:46:00. > :46:05.on. The Nordic cuisine is massive. We have to embrace it.
:46:06. > :46:12.I agree. So I have seasoned the sides.
:46:13. > :46:20.Salt and pepper on the venison. I will add thyme to it.
:46:21. > :46:26.I have to say, I love your restaurant, Odette's. You know I go
:46:27. > :46:32.there with my agent all the time. It is a bit upmarket, a bit pricey but
:46:33. > :46:38.not too pricey. But seriously, you always have nice customers in there.
:46:39. > :46:44.It is where I love to have lunch! It's been there for 35 years.
:46:45. > :46:51.I've been there for seven. It's, you know, we are busy for
:46:52. > :46:55.lunch. Open six days a week. It's a great place to cook. I love being in
:46:56. > :47:01.that part of London. Many of the ingredients come from Wales.
:47:02. > :47:05.I was go to say that, you have a restaurant in Wales, which is more
:47:06. > :47:10.casual? It is like taking a leaf from your book. It is a restaurant
:47:11. > :47:17.by the seaside. We concentrate on the fresh seafood. The mussels, the
:47:18. > :47:21.oysters, the fresh fish on a beach in a relaxed environment.
:47:22. > :47:26.It is a beautiful bay in North Wales. It is just a great place to
:47:27. > :47:30.cook. You cook from the kitchen and you can see the sea through the
:47:31. > :47:38.window. So this goes into the oven for eight
:47:39. > :47:47.to nine minutes for 160 degrees. I tell you what I read. We filmed it
:47:48. > :47:55.once but Barren Reef? Yes, speckled bread! So, what is it? Well, it is
:47:56. > :48:01.left over bread with dried fruits in it. I love that. I love using up
:48:02. > :48:05.left overs. I hate people throwing stuff away.
:48:06. > :48:09.Use it with cheese. You have had some at the restaurant.
:48:10. > :48:15.You have been recently. Oh, yes, I have.
:48:16. > :48:24.What goes in there now? Half of this butter and cover it with cold water.
:48:25. > :48:28.While that is cooking, I will let the venison restaurant. It has been
:48:29. > :48:33.in and out of the oven. It has had 10 minutes to rest. We are not
:48:34. > :48:39.wasting anything. We use the same frying pan to get the flavours from
:48:40. > :48:43.the venison. While it is cooking can you blanch the sprouts and broccoli.
:48:44. > :48:49.Just a minute or two to keep the colour. Then we put them in a hot
:48:50. > :48:58.frying pan to char them off. To get a smoky, barbecue flavour.
:48:59. > :49:03.Charring eh? My son Jack does that when cooking the cauliflower. I said
:49:04. > :49:07."why are you burning the cauliflower?" It gives it a lovely
:49:08. > :49:11.flavour. Yes.
:49:12. > :49:17.So, the Swede is on with just enough water. Don't tip the water away.
:49:18. > :49:24.So in a pan with the shallots. We are picking thyme.
:49:25. > :49:30.And getting the thyme back in the sauce. Then we are adding red wine.
:49:31. > :49:36.Reduced it by half. With added chicken stock and the blackberries.
:49:37. > :49:41.I want the flavour of the blackberries, the acidity to go
:49:42. > :49:46.through. Like Tom's dish, you use the natural
:49:47. > :49:51.salt in the sea woods. What do you think about salt. I have
:49:52. > :50:04.people complaining about Southampton I think it is a bit like the film,
:50:05. > :50:10.when the empress says to the composer, Mozart that there are too
:50:11. > :50:13.many notes in the piece? He say there is are just enough notes. No
:50:14. > :50:19.more. That is what I think about salt.
:50:20. > :50:24.This day and age, if you have extra flavours in things it is not just
:50:25. > :50:29.always about salt and pepper. In your dish, Tom, there were so many
:50:30. > :50:33.other things added. The seasoning is different when you
:50:34. > :50:40.build flavour within something, you can find the seasoning from whether
:50:41. > :50:44.it is the vegetables, the sea wood. The finishing seasoning is
:50:45. > :50:49.different. To use the salt to finish something, when building a flavour,
:50:50. > :50:54.to make a broth or a soup, there are many ways of cease ankh.
:50:55. > :51:02.. Now the blackberries, whether you cook them, they change colour. Again
:51:03. > :51:08.it is building the flavour and more acidity in there.
:51:09. > :51:13.I was thinking about Katie's album about Winter. I have spent time in
:51:14. > :51:16.Australia, where they do have seasons but our seasons are very,
:51:17. > :51:22.very precious. Definitely.
:51:23. > :51:28.I wanted to make a record you could listen to at Winter time. That deals
:51:29. > :51:33.with the warm and the nostalgic feelings that we get at that time of
:51:34. > :51:37.year. So it was bah going back to choral music from eastern music and
:51:38. > :51:41.being inspired by that and telling stories of my childhood. But
:51:42. > :51:46.something you can listen to at winter time.
:51:47. > :51:55.It would chill you out when you are cooking! Maybe at Christmas time! He
:51:56. > :52:00.is under pressure now. So, the Swede is cooked. The water
:52:01. > :52:11.evaporated. The butter is in there with salt and lots of pepper. And
:52:12. > :52:24.talking about seasonality, I was told never touch a Swede that has
:52:25. > :52:34.come from a frozen ground, it loses the flavour from the fact that it
:52:35. > :52:37.was frozen and has added water. I have put venison at the menu at
:52:38. > :52:41.Story. This dish will go on in a couple of
:52:42. > :52:45.weeks or a play tonne. Do you think that we eat enough
:52:46. > :52:50.venison in this country? It is beautiful meat? It is beautiful. It
:52:51. > :52:55.is beautiful rare. It is very, very lean. Not a lot of fat in the
:52:56. > :53:00.venison. So ready to go. There is the venison. The crushed Swede. The
:53:01. > :53:06.venison on the plate. Salt and pepper in there? Yes.
:53:07. > :53:09.The Swede on to the plate. Again, the broccoli, just literally it was
:53:10. > :53:16.into the water and it is charred there with a little bit of colour on
:53:17. > :53:24.the broccoli. Again, keep it nice and aldentaway to give it a bit of
:53:25. > :53:29.crunch and texture to it. -- al dente.
:53:30. > :53:34.And there is the sauce. When you cook with game you can be brave. Big
:53:35. > :53:38.flavours, it holds up to the big flavours. You can go to town with a
:53:39. > :53:43.lot of acidity. And this to cut through the
:53:44. > :53:51.richness, a bit of blackberry vinegar to go through it.
:53:52. > :53:52.That is my venison, someoned Swede and blackberries.
:53:53. > :54:01.Fantastic. OK.
:54:02. > :54:06.This is fun! Katie, first. Ladies first? Always the ladies
:54:07. > :54:12.first. First of all, that looks majestic.
:54:13. > :54:18.Like a perfect picture. Autumn on a plate. And using game in Britain,
:54:19. > :54:25.there is lots of it. We have to embrace it.
:54:26. > :54:31.Escoffier said that the best game in the world came from Britain and it
:54:32. > :54:36.is from Scotland it is grouse. My favourite type of bird.
:54:37. > :54:41.Mmm, the fruit in it is lovely. It cuts through the venison.
:54:42. > :54:46.Hopefully. And with it being warm it is beautiful.
:54:47. > :54:54.OK. Let's head back to cobham in Surrey, to find out which wine Jane
:54:55. > :55:23.Parkinson has matched with Bryn's vibrant venison.
:55:24. > :55:32.Bryn's venison is comforting and beautifully seasonal. A rich red
:55:33. > :55:37.meat works with gutsy red wines, such as Malbec. Easy drinking and
:55:38. > :55:43.great value for money. However with the leaner venison meat and the
:55:44. > :55:46.blackberries in the sauce. I am looking for a seriously fruity wine.
:55:47. > :55:55.I have found it in Lava Anglianico Beneventano. It is a classic from
:55:56. > :56:04.campaigna. It is the west coast region that sits close to Mount
:56:05. > :56:09.veries you'veow. It is a volcanic area, great for the grape. It smells
:56:10. > :56:13.densely of spices and black cherries too.
:56:14. > :56:18.This is great for the purity of the meat, and also for the fruit in the
:56:19. > :56:24.sauce. There is a gentle smokiness that picks up on the light charring
:56:25. > :56:28.of the broccoli. Bryn, I hope you like your Italian reds, succulent
:56:29. > :56:35.and serious, as this Lava Anglianico Beneventano does your venison proud.
:56:36. > :56:42.Cheers! Well, I have just tasted this. It is perfect.
:56:43. > :56:47.Really, really good. When we tasted it this morning, I thought it was
:56:48. > :56:52.too you're powering but it has had time to breathe.
:56:53. > :56:58.That is pest vive but somebody asked, how could you make it more
:56:59. > :57:07.pest vive? Cranberries. And chestnuts on there.
:57:08. > :57:13.Good! A cracker! Now it's time to catch up with the hiry bikers, Si
:57:14. > :57:17.and Dave. They are making a tear and share
:57:18. > :57:29.bread. It looks absolutely delicious! I like tearing up bread!
:57:30. > :57:35.Our foodie ancestors have been baking bread for thousands of years.
:57:36. > :57:39.We are going to show you how easy it is to make.
:57:40. > :57:50.What a cracking recipe we have for you. Share and tear rolls.
:57:51. > :57:54.Served with parsnip and brown onion soup. Delicious.
:57:55. > :58:00.Let's start at the beginning, when you make bread you start with
:58:01. > :58:09.liquid, flour and yeast. So, the liquid is water and milk. It
:58:10. > :58:19.is a bit of a milk loaf. Heat 150 mls of milk and the same
:58:20. > :58:25.amount of water until warm. 400 grams of strong white bread flour. A
:58:26. > :58:32.teaspoon of caster sugar. A pea spoon of salt. And lastly a sashay
:58:33. > :58:36.of dried yeast and mix it together. I remember my mother doing this.
:58:37. > :58:41.Every Monday was baking day. She would make big floury wasps. Out of
:58:42. > :58:48.the oven, I could not resist eating them. I wanted to get stuck in. She
:58:49. > :58:52.would turn to me with flour in her moustache, and say I have to wait
:58:53. > :59:03.otherwise I would get belly ache. Now, this has the chill off it. Make
:59:04. > :59:12.a well in the middle and pour it in! Now, just make a slop. Once it is
:59:13. > :59:15.combined it needs kneeding for ten minutes.
:59:16. > :59:23.It starts to clean the bowl. I will show you. Look at that. See how it
:59:24. > :59:28.is cleaning the bowl! Put a glug of sunflower oil into the bowl. Add the
:59:29. > :59:33.dough and cover it with cling film for about an hour.
:59:34. > :59:39.While that is rising we get on with the sage and the onion stuffing.
:59:40. > :59:47.First up, heat oil and butter in a pan and finally chop an onion.
:59:48. > :59:53.Now, sage, in medieval time it is was thought to have great medicinal
:59:54. > :00:02.properties but by the 16th century, all it was used for was a culinary
:00:03. > :00:09.herb. Now it is firmly on our menus. We need to chop about 12 sage
:00:10. > :00:13.leaves. It is easy to do them at once if you fold them together.
:00:14. > :00:18.The recipe works great with cheese in. Put the onion in the pan. Let it
:00:19. > :00:23.sweat. Sweat the onion and garlic over a
:00:24. > :00:27.low heat for 10 minutes. Finally, add the cleverly chopped sage and
:00:28. > :00:32.cook for two to three minutes more. This is ready now. The last thing,
:00:33. > :00:39.black pepper! Black pepper with sage. Addles of black pepper! Once
:00:40. > :00:43.it is done leave the mixture to cool, ready to go into the dough.
:00:44. > :00:53.You can't rush it. But there is no loafing around here! Well, the sage
:00:54. > :00:55.and onion mixture is cool enough to mix into the dough, so we better get
:00:56. > :01:02.on with it. Lovely. Dr Frankenstein! We have
:01:03. > :01:11.life in the bowl. Look at that. Now, let's make paps! Next, you have to
:01:12. > :01:18.knock the bread back. We flatten it out. Pull it a little
:01:19. > :01:24.bit... There we are. Now spread the sage and onion garlic
:01:25. > :01:32.mixture on to the flat side. If it starts to get soggy, like
:01:33. > :01:42.that... Put more flour on. Once it is ready cut the dough into
:01:43. > :01:50.eight equal portions. You want it to stick, and there we
:01:51. > :01:54.tear it, tear and share. Cover the dough balls in more cling film. We
:01:55. > :01:58.have to now wait for these to double in size which takes about 45
:01:59. > :02:03.minutes. The soup we are making to go with
:02:04. > :02:10.the rolls is creamy parsnip and Bramley am. Peel the three parsnips
:02:11. > :02:15.and a couple of onions. Add a grog of oil and fry for 15 minutes until
:02:16. > :02:22.the onions have softened. A good tip is, to liven it up more,
:02:23. > :02:27.put in curry powder. A good old fashioned curry, parsnip and apple
:02:28. > :02:34.soup. Lovely in the winter. You need two large Bramleys. Peeled,
:02:35. > :02:38.cored and chopped into chunks. Chuck in two peeled and sliced
:02:39. > :02:46.cloves of garlic and stir for two minutes. Stock? I would say so.
:02:47. > :02:52.Chick snn Yes. For vegetarian you could use vegetable stock.
:02:53. > :02:57.Bring it to the boil for 25 minutes, until the parsnips are soft.
:02:58. > :03:03.By now, the rolls should be ready to go into the oven. The mighty paps
:03:04. > :03:08.have risen! Look at those belters. Mint.
:03:09. > :03:15.We want a nice finish on this, so coat them with milk and we need
:03:16. > :03:19.eight small sage leaves to cover the eight parts of our tear and share.
:03:20. > :03:24.You know if you are cooking something if it will taste great or
:03:25. > :03:31.not. This has the whiff of something that will be mouth wateringly
:03:32. > :03:36.fabulous! Pop them in the oven at 190 to 210 degrees centigrade for
:03:37. > :03:41.about 20 minutes. Which gives enough time to finish off the soup! While
:03:42. > :03:46.they are cooking use a hand blender to whisk the soup until smooth. It
:03:47. > :03:51.is a thick soup, you could add courtroom cream but we are adding
:03:52. > :03:56.milk to enrich it and give it the texture we want.
:03:57. > :04:04.Season with white pepper and salt. Now, you have to wait for your
:04:05. > :04:14.rolls... Oh, yes! Hey, tear and share! I'm not sure what to share.
:04:15. > :04:25.It is a homie smell. It looks like the ultimate homie comfortable
:04:26. > :04:29.supper. All that is left is to serve up and tuck in.
:04:30. > :04:33.Oh, there is nothing better. The sage is awesome. Look at that
:04:34. > :04:43.just warm enough for the butter to melt. What can I say? Bon appetite!
:04:44. > :04:46.Cheers! Thanks. Look at that. That is epic!
:04:47. > :04:57.Did you have enough butter on that bread, boys?
:04:58. > :05:04.Now, let's speak to some of our lovely viewers. Roger from
:05:05. > :05:13.Littlehampton. What is your question, Roger? My question is for
:05:14. > :05:16.an alternative I would like, to have an alternative way of cooking
:05:17. > :05:21.pheasant, please. A different way of cooking pheasant?
:05:22. > :05:29.Yes, please. Right, I'm sure, which one of you
:05:30. > :05:33.would like this? He. I would probably braze the pheasant and make
:05:34. > :05:38.a pie. Many people would roast the pheasant on the crown but I would
:05:39. > :05:42.take the pheasant with stock and root vegetables and braze it down
:05:43. > :05:50.with a little bit of red wine and beef stock. Braze it down. Flake it
:05:51. > :05:54.down, have it with mashed potato and make a pie with it, pastry.
:05:55. > :06:01.So, which dish would you like to see, heaven or hell? I should vote
:06:02. > :06:11.for hell but as it is Katie, I will go for heaven.
:06:12. > :06:16.Thank you! And a tweet, Katie? Anything imaginative for toddlers,
:06:17. > :06:21.fish but not fish fingers? Well, I have to say, I used to give my
:06:22. > :06:25.little boys mussels. They are not dangerous.
:06:26. > :06:29.They are fresh. Kids love taking the mussels from
:06:30. > :06:36.the shells. Another tweet? Pauline Swift says
:06:37. > :06:42.good morning, she has a whole chicken, what can you do other than
:06:43. > :06:50.roast it? Put the chicken in into a large sauce pan. Covering it with
:06:51. > :07:00.chilli, water, lemon grass and then as it is cooking add pak-choi, and
:07:01. > :07:07.the chillies in the sauce, take them out, chop them up, add some soy to
:07:08. > :07:13.it. You have a poached chicken with soy and coriander sauce.
:07:14. > :07:19.And now, I have Moya on the phone from Bodmin. This is my neck of the
:07:20. > :07:25.woods. Good morning, captain! At Bodmin
:07:26. > :07:35.they get me turbots. They are plate sized. I get them filleted. What
:07:36. > :07:43.else can I do with them? If it is a nice size, roast it whole. With the
:07:44. > :07:48.skin on. Put in stock, water, then slowly
:07:49. > :07:54.cook it for 160 degrees. For about 20 minutes. And keep basting the
:07:55. > :08:07.fish. I bought a turbot kettle for ?20.
:08:08. > :08:16.My tray is not wide enough? Put it in a roasting tin. Or cut it in
:08:17. > :08:20.half, leave it on the bone and roast it in a frying pan with a knob of
:08:21. > :08:34.butter. Moya, heaven or hell? Heaven,
:08:35. > :08:38.definitely! And now from Barry from Normanton.
:08:39. > :08:45.Good morning, I would like the best way to cook sea bass. It must be for
:08:46. > :08:49.me, sea bass cooked on the Skinner side down in the frying pan. Or
:08:50. > :08:54.leave it whole. You can get a lot of farmed sea
:08:55. > :09:00.bass. There is a moratorium on bass for the next year.
:09:01. > :09:05.Yes but cook it on the skin. Or cook it whole. Lemon, herbs, stuffed
:09:06. > :09:11.inside, bake it whole, flake it down. Yeah, lovely.
:09:12. > :09:16.OK. Heaven or hell. Well, I love Katie, and I hate
:09:17. > :09:20.liver, so definitely heaven. Good stuff!
:09:21. > :09:22.It's time for the omelette challenge.
:09:23. > :09:32.It's your first go, Tom ? Where on the board are you aiming for?
:09:33. > :09:44.I want to be in the mix. He wants to be between one and two! Bryn, you
:09:45. > :09:49.have done this a few times before? I have.
:09:50. > :09:53.You both know the rules - You must use three eggs but feel
:09:54. > :09:55.free to use anything else from the ingredients
:09:56. > :10:00.in front of you to make them as tasty as possible.
:10:01. > :10:08.I'm so glad I'm not doing this, as I'm terrible at this!
:10:09. > :10:10.The clocks stop when your omelette hits the plates.
:10:11. > :10:13.Let's put the clocks on the screen for everyone at home please.
:10:14. > :10:51.OK! Now, then, here we go. It's a little bit... Did you season
:10:52. > :10:54.your's, Bryn? Well, I did but I think most of the salt is on the
:10:55. > :11:02.table. That is a little bit... Yeah, this
:11:03. > :11:11.one is OK. Trust me, I have been disqualified more times than not.
:11:12. > :11:16.So... OK. Bryn, you first.
:11:17. > :11:19.It felt fast but that means nothing. Under pressure, you don't know
:11:20. > :11:24.anything. You start singing. You were fast. You beat the record.
:11:25. > :11:39.20.60. Yeah, beat it! That is about here.
:11:40. > :11:46.So, Tom... I'm sorry! You're not on the board. Come back and do it
:11:47. > :11:58.again. It was not total an omelette! Oh, no!
:11:59. > :12:02.# With all your dreams... The consolation is Katie's new single.
:12:03. > :12:06.So will Katie get her food heaven ? Prawns,
:12:07. > :12:09.in an 'arroz verde' with clams, rice, garlic and parsley or her food
:12:10. > :12:16.We'll find out which one you're getting after a brilliant recipe
:12:17. > :12:18.from Tom Kerridge ? he's slow roasting a whole duck
:12:19. > :12:39.When it comes to celebrations, it is the perfect time to go all out and
:12:40. > :12:44.try something new. If you never roasted a whole duck, give it a go.
:12:45. > :12:52.It is an ideal meal for a special occasion and dead simple.
:12:53. > :12:56.Duck, for me, it is one of the most fantastic meats. You can taste so
:12:57. > :13:02.much flavour, and it's perfect for slow roasting. I'm going to remove
:13:03. > :13:06.the wings and any of the express from the bottom here.
:13:07. > :13:10.Your butcher can do this for you. By cutting offer this section, it helps
:13:11. > :13:15.to remove the fat from the cavity, that reduces the amount of unwanted
:13:16. > :13:21.fat during cooking. I will pierce some marks in the
:13:22. > :13:27.skin, so when I slow roast it, the fat renders out and can easily
:13:28. > :13:40.escape. Now I'm going to give this duck a little Asian twist, using
:13:41. > :13:46.Sichuan purpose... LAUGHTER. This tastes nothing like pepper, it is
:13:47. > :13:53.from dried ash palm. It is floral and lemony and creates an awesome
:13:54. > :14:02.tingling sensation in the mouth. I will rub it on the duck. Put in an
:14:03. > :14:07.oven for 200 centigrade for about 20 to 25 minutes to get the skin crispy
:14:08. > :14:14.and golden. After the 25 minutes, turn the oven down to 120 degrees.
:14:15. > :14:19.The duck continues to cook for 2.5 hours, until earned and lush. Every
:14:20. > :14:23.20 minutes it is important to baste the duck in its own juices.
:14:24. > :14:26.Just regenerate the flavour. Everything that's been dripped out
:14:27. > :14:32.of the duck is then fed back on to it.
:14:33. > :14:37.Back into the eave and then the same process again and again until the
:14:38. > :14:42.duck is beautifully cooked. As I'm roasting the duck, it would
:14:43. > :14:48.be rude not to make pancakes. Mine are dead easy, lovely and fluffy. As
:14:49. > :14:54.they are made with potato, they are more substantial for a main. This is
:14:55. > :14:59.a batch made with baked potatoes, rather than boiled. That way it has
:15:00. > :15:05.not taken on moist account. To that adding 75 grams of plain flour and a
:15:06. > :15:10.teaspoon of baking powder. 175 millions of milk and two eggs bring
:15:11. > :15:17.the batter together. Now gently combine the mix.
:15:18. > :15:21.I'm not working it in too much as the glutens in the flour go tight
:15:22. > :15:27.and I end up with tough leg pancakes. There are a few lumps and
:15:28. > :15:33.bumps but that is OK. Let the batter sit for an hour so that the gluteae
:15:34. > :15:38.yens have a chance to chill yacks! Don't forget to keep basting the
:15:39. > :15:44.duck! Cooking the pancakes, start with a drizzle of vegetable oil in a
:15:45. > :15:47.nonstick pan. About a spoon per pancake.
:15:48. > :15:54.You can see they are ready to flip every when the air bubbles start to
:15:55. > :15:59.pop. These will now sit happily in a low
:16:00. > :16:04.oven until serving time. The duck has been in about 2.5 hours. It's
:16:05. > :16:10.time to take a look... Absolutely fantastic.
:16:11. > :16:16.You can see the skin's nice and crispy. Remove the roasting rack and
:16:17. > :16:21.drain away the fat. Leaving a little coating on the
:16:22. > :16:25.bottom of the pan. To finish this we pour the clear runny honey over the
:16:26. > :16:32.top of the duck. This creates a wonderful sticky
:16:33. > :16:35.glaze. Then it goes back into the oven, at a lightly higher
:16:36. > :16:41.temperature for about five minutes. Then we baste it. We repeat the
:16:42. > :16:45.process four or five times just until the honey is caramelised.
:16:46. > :16:51.I know it's a lot of effort but I promise it will be worth it.
:16:52. > :17:00.The duck's been in the oven... For about 15 minutes. I'm just going to
:17:01. > :17:04.give it a good splash of soy sauce and then a wonderful baste and I'm
:17:05. > :17:08.going to leave it to rest for about 20 minutes.
:17:09. > :17:15.To finish, I'm going to serve my duck and pancakes with a helping of
:17:16. > :17:20.green. Braised gem lettuces do the job perfectly. Lettuce is more than
:17:21. > :17:26.a salad item. If you think of it as a vegetable, you will get more use
:17:27. > :17:38.out of them. Heat up stock and butter in a pan, adding in the lemon
:17:39. > :17:45.peel and thyme leaves, and then the half gem leaves, tight side down. I
:17:46. > :17:49.am not a salad guy, so the best way of serving lettuce for me is cooking
:17:50. > :17:54.it in stock and butter. Braised lettuce is wonderful and fresh it
:17:55. > :18:03.literally takes minutes to cook. I'm popping that on to the plate...
:18:04. > :18:09.For me, that is the perfect way to serve a roast duck. If you serve
:18:10. > :18:11.this to your family and friends as a meal, they're going to be in for a
:18:12. > :18:22.right treat! I think that duck was worth it all
:18:23. > :18:29.of that basting. It looks lovely. So will Katie get her
:18:30. > :18:37.food heaven ? Prawns, in an arroz verde with clams, rice,
:18:38. > :19:12.garlic and parsley or her food Or the food hell? What about you,
:19:13. > :19:17.Bryn? For me it is the fish. And what about you, Tom? Well, for
:19:18. > :19:22.me, I went for hell. Well, it doesn't matter as it is
:19:23. > :19:33.heaven! Get rid of that horrid liver! Goodbye! Yay! Boys, you up
:19:34. > :19:40.have to chop up a lot of garlic and make an alioli.
:19:41. > :19:46.Make it properly this time! I have to say in rehearsal, it did go
:19:47. > :19:48.wrong. But the number of times that I have made a mayonnaise and it has
:19:49. > :19:53.gone wrong. Why is that? When you start it, it
:19:54. > :19:59.can split. It is a real pain. Then you can say,
:20:00. > :20:08.call yourself a chef! I say that the recipe was not right. It did not
:20:09. > :20:20.work! I am going to start singing Under Pressure! Honestly, I am
:20:21. > :20:28.sweating a little bit! You didn't complain about the egg situation?
:20:29. > :20:34.This is an egg situation all over again.
:20:35. > :20:38.Get used to the pain! I am chopping up a shallot for this wonderful
:20:39. > :20:44.arroz dish. Is this a silly question, how do you
:20:45. > :20:50.avoid the eyes getting watery? It is not a silly question. Apparently it
:20:51. > :20:55.is the sulphur in the onions, according to Michaela who does the
:20:56. > :21:03.prepare here. It is the sulphur in the onions, and it is attracted to
:21:04. > :21:12.water. So it goes for the tear duct. I know what always works, I get my
:21:13. > :21:15.aunt to do it! Always works! Yes, the head chefs would get somebody
:21:16. > :21:21.else to do it. I heard put a glass of water next to
:21:22. > :21:26.you but that makes sense it goes for the bigger glass of water.
:21:27. > :21:36.Now, olive oil. Everyone happy with that? Mmm! Well, I tell you what,
:21:37. > :21:41.make the alioli with rapeseed oil but if it splits it is your fault!
:21:42. > :21:51.We have decided that we are making it together! We may change your
:21:52. > :22:05.recipe! Right! Now, Katie, I want you it to talk to me.
:22:06. > :22:14.I was reading what you said, tell me the atmosphere of your choir? Well,
:22:15. > :22:20.I met up with a Georgian choir, and they had these beautiful exquisite
:22:21. > :22:25.voices, that I thought would be a good accompaniment for winter time.
:22:26. > :22:30.I thought a lot about what albums are. What we do when we listen to a
:22:31. > :22:37.record. It was made with a view of being the listener. So wanting to
:22:38. > :22:41.hear Rachmaninov, there is a Ukrainian winter carol called Bitter
:22:42. > :22:46.Swallow. And original songs with my childhood. So it is to fill the
:22:47. > :22:50.house with lots of warmth and Christmassy vibes.
:22:51. > :22:53.It sounds perfect. I can see the mistletoe and the
:22:54. > :22:58.holly. Yes, if you are decorating the tree,
:22:59. > :23:06.making ingredients with your cooking, have it on! Yeah! Yeah!
:23:07. > :23:11.Now, I am sweating the shallots and now I have fish stock. Making
:23:12. > :23:15.paella, you add the stock first. When you make risotto, you add the
:23:16. > :23:21.rice first. In goes the stock. How is the parsley? Ready.
:23:22. > :23:35.Look at that Those prones look amazing.
:23:36. > :23:41.So, the parsley goes in here first. This comes from Galicia, Murcia,
:23:42. > :23:47.with all of the waters to grow the rice in. The great thing about
:23:48. > :23:51.paella rice, it absorbs two-and-a-half times its volume in
:23:52. > :23:59.liquid. It puffs up. But it keeps the shape. With risotto it is
:24:00. > :24:08.similar looking but that tends to give up its gunge in there when it
:24:09. > :24:15.is consuming. -- when it is cooking.
:24:16. > :24:23.It's starch! Starch! When you travel you do tend to find that dishes have
:24:24. > :24:30.a story. And paella, it was essentially a local dish using rice
:24:31. > :24:35.and whatever was to hand. So they would use chicken, rabbit, seafood,
:24:36. > :24:44.frogs, sometimes. A nah not I have to say, and that is
:24:45. > :24:53.a joke at Jamie Oliver's expense, not especially chorizo. He always
:24:54. > :24:55.puts chorizo in his paella, and all of the owe fish inadequatows are
:24:56. > :25:02.saying never. But he says why not if he likes it?
:25:03. > :25:07.I agree with him. Thank you very much chaps.
:25:08. > :25:12.You must be allowed creativity with food.
:25:13. > :25:17.Don't you think? Oh, I think so. So, these are lovely fresh prawns.
:25:18. > :25:21.And here are the clams. You put them on top. At this stage
:25:22. > :25:25.in the dish it is about six minutes of cooking.
:25:26. > :26:10.Taste for the salt... If there is one thing
:26:11. > :26:20.Have you worked out which one is the donkey? When you're making an
:26:21. > :26:25.emulsion like that, you are using egg yolk to cold to the little
:26:26. > :26:34.droplets of oil. You want the egg yolk to coat the oil.
:26:35. > :26:49.It is so intense. The lemon juice helps to coat the Echo 's. It takes
:26:50. > :26:56.time being long, 20 or 25 minutes. Really nice, don't you think? I was
:26:57. > :27:04.reminded when we were filming this dish, all the crew, we were in a
:27:05. > :27:07.rice restaurant and all the crew went the pilot with that really
:27:08. > :27:12.bright yellow look to it, you know? And I went for this because it was
:27:13. > :27:15.what the locals were eating. I said to the crew, you would have to have
:27:16. > :27:24.sunglasses to eat what you waiting. And the next shot is the crew with
:27:25. > :27:34.sunglasses. There we go. Let's get some cutlery, I think this is a
:27:35. > :27:37.lovely ditch. You might ask why I have put more garlic with it,
:27:38. > :27:46.because it is lovely. I will get some wine to go with it. Thank you
:27:47. > :27:56.very much. It looks perfect. Great for the family. A green Sauvignon.
:27:57. > :28:01.Get the glasses, that is fine. I can't open it. We are so lucky that
:28:02. > :28:13.the king of fish cooking is some pilot. ?9 from Marks Spencer. The
:28:14. > :28:26.aioli is impeccable, I will probably be making it with rapeseed oil.
:28:27. > :28:31.Good, Cornish rapeseed oil. They Say Cheers In Welsh And
:28:32. > :28:34.Georgian. In English we say cheers.
:28:35. > :28:37.Well that's all from us today on Saturday Kitchen Live.
:28:38. > :28:39.Thanks to our brilliant studio chefs Bryn Williams and Tom Sellers,
:28:40. > :28:41.the delightful Katie Melua and Jane Parkinson for
:28:42. > :28:45.All the recipes from the show are on the website,
:28:46. > :28:52.Next week Donal Skehan is back in charge.
:28:53. > :28:58.And don't forget Best Bites tomorrow morning at 10.15 on BBC2 ?