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I'm Ching-He Huang and this is Saturday Kitchen Live! | :00:00. | :00:30. | |
What are the ingredients for a great morning of food for your weekend? | :00:31. | :00:36. | |
First of all we need two chefs to cook live in the studio | :00:37. | :00:39. | |
and I have two wonderful ones with me this morning, | :00:40. | :00:41. | |
Yotam, you're world famous for your fabulous restaurants | :00:42. | :00:48. | |
and best-selling cookbooks, so what are you going | :00:49. | :00:50. | |
Thank you, Ching, well, I'm going to cook some slow cooked celeriac in | :00:51. | :01:00. | |
the oven and I'm going to serve it with some smoked trout that I've | :01:01. | :01:04. | |
brought all the way from the Outer Hebrides, I went really far for it, | :01:05. | :01:08. | |
and with creme fraiche and horseradish, wonderful for | :01:09. | :01:10. | |
breakfast. It sounds amazing, gorgeous. What | :01:11. | :01:16. | |
about you, Ben, you have loads of restaurants. Not loads but I'm | :01:17. | :01:23. | |
getting there. Beef bavette which I've marinated, cooked over a grill | :01:24. | :01:26. | |
served with smoky salad onions and served with a crunchy salad with | :01:27. | :01:33. | |
fresh herbs and shallots. I love it, so zingy and so fresh. I've tweeted | :01:34. | :01:37. | |
it already, another 10,000 followers! | :01:38. | :01:39. | |
So that's two delicious dishes to look forward | :01:40. | :01:41. | |
to, cooked here live, as well as our usual pick | :01:42. | :01:44. | |
Today you can enjoy recipes from Rick Stein, | :01:45. | :01:50. | |
The Hairy Bikers, Brian Turner with Janet Street Porter | :01:51. | :01:52. | |
Now, when I was asked to present Saturday Kitchen I was also asked | :01:53. | :01:57. | |
if there was anyone I'd love to cook for | :01:58. | :01:59. | |
The very first name out of my mouth was this man's. | :02:00. | :02:07. | |
Welcome back to Saturday Kitchen, the fantastic comedian and one | :02:08. | :02:10. | |
of my all-time heroes, Johnny Vegas! | :02:11. | :02:12. | |
Amazing! Lovely to see you. What do you think? You look fantastic, and | :02:13. | :02:27. | |
what about those dishes? Excited? I cannot wait, it is a treat. And then | :02:28. | :02:33. | |
you are facing food heaven food hell. Did you know I'm not fussy? | :02:34. | :02:41. | |
You got me there! I've got to let you talk! It's OK! At the end of | :02:42. | :02:47. | |
today's programme I will cook either food heaven or food hell for Johnny | :02:48. | :02:52. | |
and it's up to the guest in the studio and a few of our viewers to | :02:53. | :02:55. | |
decide which you get. What is your ideal food heaven? Cau lau. It is a | :02:56. | :03:07. | |
Vietnamese dish and you had it on honeymoon? Yes, it was street food, | :03:08. | :03:11. | |
one of these ladies that turned up with the entire restaurant on her | :03:12. | :03:16. | |
back. The kitchen? Yes, and with the benches and everything. I've never | :03:17. | :03:23. | |
had it since. I've never been able to get it anywhere, it has been | :03:24. | :03:26. | |
hearted find a recipe for it. Fingers crossed for you. It was | :03:27. | :03:33. | |
happy times. Back in the day! Before my wife had really got to know me! | :03:34. | :03:36. | |
LAUGHTER What about food hell? Really sweet | :03:37. | :03:42. | |
deserts. Anything sickly sweet and that kind of thing and syrupy? Yes, | :03:43. | :03:48. | |
Marantz, and anything. People don't know it to look at me. Stop it! You | :03:49. | :03:54. | |
are being hard on yourself. People were looking at me rubbing their | :03:55. | :03:59. | |
tummy, lucky tummy. You could pass off as a lucky Buddha! Just don't | :04:00. | :04:05. | |
walk off in the middle of cooking and find me on live TV doing that. | :04:06. | :04:10. | |
It is either pork cau lau come across something very sweet. So for | :04:11. | :04:14. | |
Johnny's food heaven I've had to do research because I did not put this | :04:15. | :04:18. | |
dish until yesterday so I hope I do it test is. The book is managed it | :04:19. | :04:24. | |
in garlic, ginger, sugar, five spice powder, rice wine, lemon grass, star | :04:25. | :04:29. | |
anise, soy, fish sauce, braised and served in a bowl with in sprouts, | :04:30. | :04:34. | |
lettuce, rice noodles and lots of other green things with some crispy | :04:35. | :04:38. | |
pork skin on the top just to top it off, does that sound right? That | :04:39. | :04:42. | |
sounds divine. Before Johnny could be facing some food hell, something | :04:43. | :04:48. | |
sugary and sweet and I have my version of a pineapple tartare tan, | :04:49. | :04:53. | |
the pineapple added to dark caramel, covered in puff pastry, baked, the | :04:54. | :05:00. | |
Tapster -- tarte tatin served straight from the oven with maple | :05:01. | :05:06. | |
syrup and a touch of lime zest and vanilla ice cream. Stop selling it, | :05:07. | :05:11. | |
it is not a good thing! As always we will find out what Johnny gets at | :05:12. | :05:14. | |
the end of the show and if you would like the chance to ask any of us a | :05:15. | :05:17. | |
question today please call the number on your screen. | :05:18. | :05:26. | |
A few of you will be able to put a question to us, | :05:27. | :05:29. | |
And if I do get to speak to you, I'll be asking if you want Johnny | :05:30. | :05:35. | |
to face either food heaven or food hell. | :05:36. | :05:36. | |
You can send us questions through social media | :05:37. | :05:38. | |
But if you're watching us on catch-up then | :05:39. | :05:41. | |
Are you hungry, Johnny? Always! Always! I love it, time to cook, we | :05:42. | :05:58. | |
have the brilliant Yotam. I've got my hero there and one of my food | :05:59. | :06:01. | |
heroes here, what are we going to do? I am here to announce another | :06:02. | :06:09. | |
winner, but the three finalists for the BBC food and farming awards | :06:10. | :06:11. | |
which are taking place in Bristol this Thursday, and they will be | :06:12. | :06:16. | |
announced on Radio 4 on Sunday on the food programme. That is next | :06:17. | :06:25. | |
Sunday? Yes, Sheila and I went all over Britain to find the best food, | :06:26. | :06:29. | |
which is a very hard job. Could you give them a taste. I have beautiful | :06:30. | :06:36. | |
charcuterie from charcuterie limited in Wales, the amazing young couple | :06:37. | :06:44. | |
who use their own red bred takes to make their own set of traditional | :06:45. | :06:48. | |
English bacon and ham, and also European charcuterie. They've been | :06:49. | :06:52. | |
all of a sudden Europe, Spain, Italy and France, to make the best | :06:53. | :06:57. | |
chorizo, black pudding, white pudding, really amazing and really | :06:58. | :07:04. | |
international. This is a Cheshire cheese maker. I went to Cheshire and | :07:05. | :07:17. | |
met this incredible man old Jon they are all over the cheese. I don't | :07:18. | :07:23. | |
want to spoil it! I don't know what Jon would say about that! Jon is in | :07:24. | :07:28. | |
his 70s and he makes Cheshire cheese for over four decades. His family | :07:29. | :07:35. | |
has been running this fun since 1750 you have the tradition but also the | :07:36. | :07:40. | |
dedication, he has his own herd of Friesian cows. Get stuck in, happy? | :07:41. | :07:48. | |
You are in heaven already, I don't need to cook later! Forget the cau | :07:49. | :07:50. | |
lau! It is all about the cheese. need to cook later! Forget the cau | :07:51. | :07:55. | |
going to need to cook later! Forget the cau | :07:56. | :08:00. | |
it on honeymoon! What about this because this is one of the finest? I | :08:01. | :08:03. | |
would not be because this is one of the finest? I | :08:04. | :08:08. | |
winner at this stage but a wonderful company in the Outer Hebrides of the | :08:09. | :08:14. | |
western coast of Scotland, and I went there. Forget the beautiful | :08:15. | :08:20. | |
stuff, it's just the most amazing place, there is nothing, there is a | :08:21. | :08:27. | |
wind and it is cold, but the smoked fish is fantastic. The Hebridean | :08:28. | :08:32. | |
wind and it is cold, but the smoked smokehouse do a wonderful smoked | :08:33. | :08:36. | |
fish, trout, salmon, scallops, all of them either farmed or caught | :08:37. | :08:39. | |
there. They do lots of other products. It is mostly smoked using | :08:40. | :08:50. | |
local peat. Very sustainable. I'm going to make slow cooked celeriac | :08:51. | :08:54. | |
with smoked trout, and I will ask you to make me a little Celcer using | :08:55. | :08:59. | |
capers, tarragon, parsley, lemon zest and lemon juice and a bit of | :09:00. | :09:02. | |
olive oil while I prepared the celeriac. Celeriac is not the | :09:03. | :09:08. | |
prettiest of vegetables, but it is certainly one of the tastiest. It is | :09:09. | :09:13. | |
definitely one of the tastiest. One of the things that is amazing with | :09:14. | :09:17. | |
celeriac is you can actually make it taste even better by slow cooking it | :09:18. | :09:20. | |
and that is kind of what we are doing. We are cooking it for an hour | :09:21. | :09:25. | |
but you can cook it for way longer. Then will cook on the barbecue later | :09:26. | :09:29. | |
that you can cook a whole celeriac on the barbecue. You can and also on | :09:30. | :09:34. | |
the embers, wrapping it in foil and putting it in the barbecue. The | :09:35. | :09:40. | |
thing for today should be slow cooking and sugars, natural sugars. | :09:41. | :09:45. | |
Karamah lies in. Intensifying those flavours. -- Karamah | :09:46. | :09:51. | |
you are leaving the skin on? leaving the skin on. In this case | :09:52. | :10:02. | |
it's much better you don't need to peel the skin or anything like that, | :10:03. | :10:06. | |
you leave it on. The flavour is really in the skin. This is super | :10:07. | :10:10. | |
simple, you take a really in the skin. This is super | :10:11. | :10:11. | |
smaller, take a little bit of really in the skin. This is super | :10:12. | :10:22. | |
oil -- wedge. Simple as that. Beautiful, you can smell | :10:23. | :10:22. | |
oil -- wedge. Simple as that. as you cut it, that | :10:23. | :10:30. | |
oil -- wedge. Simple as that. And some thyme. Very simple | :10:31. | :10:36. | |
seasoning. And very simple. The longer you leave it more flavour | :10:37. | :10:41. | |
will get. I love it because you really are celebrating the | :10:42. | :10:42. | |
vegetable. I've got your book, really are celebrating the | :10:43. | :10:49. | |
Plenty, and it's amazing. So many splatters and stains all over it | :10:50. | :10:52. | |
because you are the guy responsible for making vegetables sexy. I don't | :10:53. | :10:58. | |
know what I did but I guess that is what happened. Vegetables are sexy | :10:59. | :11:02. | |
by definition. Look at the celeriac, as soon as it comes out of the oven | :11:03. | :11:07. | |
when we see them in a second, it's about giving them the right way to | :11:08. | :11:12. | |
shine, char grilling, slow cooking, all of those wonderful things. What | :11:13. | :11:16. | |
I'm doing is making something that is perfect for this time of the day, | :11:17. | :11:25. | |
which is salmon, cream. It is very spring, isn't it? We are going to | :11:26. | :11:30. | |
have celeriac, which is a good thing if you don't want to eat bread. Some | :11:31. | :11:34. | |
people don't want to eat it but I love bread. This is a substitute. | :11:35. | :11:39. | |
Lovely, it is really satisfying, nice and meaty, aromatic and | :11:40. | :11:43. | |
filling. There are lots of these root vegetables when they are | :11:44. | :11:47. | |
treated right, they have meat like qualities. Do you like celeriac, | :11:48. | :11:52. | |
Johnny? Yes I do, it's something I wouldn't have the confidence to cook | :11:53. | :11:56. | |
at or cook properly, but I love the notion of replacing it for the | :11:57. | :12:04. | |
bread. I want to talk about the awards because they are really | :12:05. | :12:09. | |
inspiring, the amount of people, I'm based in London so don't go out as | :12:10. | :12:13. | |
much but the amount of people doing fabulous things with food around the | :12:14. | :12:18. | |
country is amazing. These artisan producers are so important, not just | :12:19. | :12:23. | |
for the restauranteurs, because we get the luxury of using the best | :12:24. | :12:29. | |
produce, but it's just so important all-round, to keep the integrity of | :12:30. | :12:35. | |
the history and culture of food. We don't know these things are | :12:36. | :12:39. | |
happening in our country but people all over the country creating | :12:40. | :12:44. | |
amazing we have 600 people, nominees, for the best food | :12:45. | :12:47. | |
producer, how do you choose one? How did you choose? We tasted lows and | :12:48. | :12:55. | |
loads of products, we got pretty fat, Sheila and I! She is the other | :12:56. | :13:00. | |
presenter. It must be a difficult job! | :13:01. | :13:05. | |
Remember if you'd like to put a question to either of our chefs | :13:06. | :13:08. | |
0330 123 1410, that's 0330 123 1410. | :13:09. | :13:11. | |
Calls are charged at your standard network rate. | :13:12. | :13:15. | |
Last thing you are going to make a beautiful creme fraiche. Freshly | :13:16. | :13:23. | |
grated horseradish, again, not beautiful at smell it. It is so | :13:24. | :13:34. | |
aromatic. That is how my wife introduces me, not very beautiful, | :13:35. | :13:40. | |
but smelly! The beauty is on the inside. Exactly! That is what she | :13:41. | :13:50. | |
tells you! Very, very deep! Look at the beautiful celeriac. The | :13:51. | :13:55. | |
caramelisation is gorgeous. That is flavour, it is like a toffee colour. | :13:56. | :14:00. | |
That is exactly what you want, either in the oven, or off the | :14:01. | :14:03. | |
barbecue. I love this because it's so easy and so simple. You could do | :14:04. | :14:08. | |
it with your eyes closed, that's the beauty, you marry all of these | :14:09. | :14:11. | |
incredible flavours together, you are a genius. I'm not but the | :14:12. | :14:15. | |
vegetables are. LAUGHTER | :14:16. | :14:20. | |
Such a humble man! Look at that. That horseradish sauce is the best | :14:21. | :14:25. | |
one ever, never buy a jar again. Very simple, and a bit of seasoning | :14:26. | :14:30. | |
and its fresh. You can use it with anything. Yes, roast beef, anything. | :14:31. | :14:37. | |
Actually and just going to put it here. You can start plating up. What | :14:38. | :14:44. | |
a wonderful way to start the day. I'm going to use trout. You could | :14:45. | :14:51. | |
use salmon. Of course, trout, I thought it was salmon! It has the | :14:52. | :14:56. | |
real flavour of the region from being grown in peat. From the Outer | :14:57. | :15:08. | |
Hebrides. Not everybody should go there but some people should go | :15:09. | :15:12. | |
there. Otherwise they will spoil it! Not all at once. Johnny, you can go. | :15:13. | :15:23. | |
LAUGHTER I have this salsa, which is the | :15:24. | :15:25. | |
simplest thing in the world and delivers so much flavour. I will | :15:26. | :15:30. | |
give it a tiny bit of lemon zest. Lemon zest, yes. And then we are | :15:31. | :15:36. | |
off. Lemon zest and that's it. Ready to roll. Remind us what it is. Slow | :15:37. | :15:53. | |
cooked celeriac with salsa and horseradish and creme fraiche. Look | :15:54. | :15:56. | |
at that, dig in, it is your lucky day. Turk in and see what you think. | :15:57. | :16:03. | |
That is just beautiful, simple, elegant, outstanding. Yes, and I | :16:04. | :16:08. | |
think you want to give the wonderful produce away to shine. The trout | :16:09. | :16:15. | |
really needs a good background, that is what the celeriac burrs and the | :16:16. | :16:18. | |
creme fraiche. What do you make of that? | :16:19. | :16:22. | |
That is stunning! That will be your heaven next! | :16:23. | :16:29. | |
This wonderful dish needs some wonderful wine, | :16:30. | :16:31. | |
so let's catch up with our expert Susy Atkins. | :16:32. | :16:33. | |
She's celebrating Shakespeare's birthday today with a visit | :16:34. | :16:35. | |
As we celebrate William Shakespeare's 400 anniversary this | :16:36. | :16:49. | |
week, I have come to his hometown of Stratford-upon-Avon. Before I choose | :16:50. | :16:52. | |
the wine per the dishes, let's take a look around. | :16:53. | :17:29. | |
Yotam, I have made your delicious smoked trout with baked celeriac, so | :17:30. | :17:36. | |
I know the wind that suits it has to be a more full-bodied and well | :17:37. | :17:39. | |
rounded white than is usually the case. For lots of people that means | :17:40. | :17:44. | |
white burgundy and sure enough a wine like this have enough character | :17:45. | :17:48. | |
and complexity for the job. But I have unearthed a more usual gem from | :17:49. | :17:53. | |
Italy, and the wine I have chosen is the Falanghina Terredora 2014 from | :17:54. | :18:01. | |
Campania. It is typical of the great varieties that are now rising up | :18:02. | :18:05. | |
from the south of Italy. It has a lot more character and personality | :18:06. | :18:08. | |
than your average Pino gives you. Look at the deep gold colour, for a | :18:09. | :18:16. | |
start. Plenty of fruitiness on the centre, teachers, yellow plums, a | :18:17. | :18:23. | |
bitter pineapple. The fruitiness follows through on the flavour which | :18:24. | :18:28. | |
works particularly well with the baked, almost caramelised celeriac. | :18:29. | :18:31. | |
It is not heavy, it has a streak of fresh acidity, which is what I need | :18:32. | :18:35. | |
to go with the tang of the capers and the heat of the horseradish. On | :18:36. | :18:40. | |
the finish, a subtle hint of aniseed which marries with the smokiness of | :18:41. | :18:44. | |
the fish. Yotam coming your baked celeriac with smoked fish is a | :18:45. | :18:48. | |
clever combination of flavours and with this discovery from Italy I | :18:49. | :18:51. | |
have found the perfect partner for it. | :18:52. | :18:54. | |
Cheers! What do you think of the wine? Really good. I think it is | :18:55. | :19:01. | |
perfect, a lot of fruit there and all of that smoked fish, white wine, | :19:02. | :19:07. | |
it is perfect, the fruitiness works well. Really bright and fresh, isn't | :19:08. | :19:12. | |
it? It highlights all of the elements of the dish, as well. | :19:13. | :19:17. | |
Brilliant dish, by the way, Yotam. Then, you are cooking next, what are | :19:18. | :19:23. | |
you cooking? Beef bavette which has been marinated with smoky onions and | :19:24. | :19:25. | |
a salsa as well. Beautiful! And don't forget you could ask | :19:26. | :19:29. | |
either of our chefs a question if you call this number - | :19:30. | :19:39. | |
Or you can tweet questions to us using #Saturdaykitchen. | :19:40. | :19:45. | |
If anybody wants to call him and asked me about garden path, it is | :19:46. | :19:52. | |
something I can contribute with! We have got a fox going through the | :19:53. | :19:56. | |
bins, so if you would like my advice on that, it is all I can bring to | :19:57. | :19:58. | |
the show! We have got you covered! Right, let's get our weekly food | :19:59. | :20:03. | |
postcard from Rick Stein. He's exploring northern Greece today | :20:04. | :20:05. | |
and is heading up a mountain I'm in northern Greece, a region not | :20:06. | :20:28. | |
far from the Albanian border. I've never been to this part of Greece | :20:29. | :20:32. | |
before but it was here, over the mountains, that first the Italians | :20:33. | :20:37. | |
and then the Nazis launched assaults during the Second World War. Fierce | :20:38. | :20:42. | |
fighting in bitterly cold weather followed by dreadful retribution by | :20:43. | :20:46. | |
the Nazi 's for any resistance they encountered. | :20:47. | :21:01. | |
The church invisibility, along with the score, monastery and most of the | :21:02. | :21:08. | |
houses, were burned to the ground by the Germans. But the villagers, over | :21:09. | :21:16. | |
1000 of them, heard the Germans coming up the valley and escaped for | :21:17. | :21:20. | |
their lives. I think it is the least touristy village I have ever set | :21:21. | :21:29. | |
eyes on. But it is famous for its pies, and that is really why I'm | :21:30. | :21:34. | |
here. For the junior and her mum's famous pies! -- Virginia. She makes | :21:35. | :21:42. | |
it easy, but it isn't! I like the way she is making these filo leaves. | :21:43. | :21:54. | |
That little flick there, it is fantastic watching it, so quick. | :21:55. | :22:03. | |
That is good! What they are making here is wild herbs and feta cheese | :22:04. | :22:09. | |
pie. It is made with layers of wafer thin pastry, lots of olive oil, and | :22:10. | :22:17. | |
chopped wild herbs. Things like wild dandelion leaves, Sorrell, wild | :22:18. | :22:20. | |
parsley, fennel, and loads more, I suspect. Then then slices of onion | :22:21. | :22:27. | |
and a couple of eggs. Virginia mixes that together and put in crumbled, | :22:28. | :22:38. | |
Tangye feta cheese. These are picked in mountain pastures and could well | :22:39. | :22:41. | |
be one of the reasons that Greeks live to a ripe old age. This is | :22:42. | :22:49. | |
interesting, this is pre-baked pastry. It will absorb the moisture | :22:50. | :22:57. | |
as it cooks. I can see a general rule of thumb here, three layers | :22:58. | :23:00. | |
underneath, a double baked layer in the middle, and three more layered | :23:01. | :23:07. | |
on top. About one hour in the oven, and it is ready. The junior also | :23:08. | :23:20. | |
cooked this, big beans, butter beans, on top of cooked spinach, | :23:21. | :23:26. | |
paprika, olive oil, and then in the oven for 30 minutes. Superb, pie and | :23:27. | :23:43. | |
beans, but not as you know it. This is as good a time as any to put in | :23:44. | :23:47. | |
my lovely Greek kitchen overlooking the sea. Better still, in the | :23:48. | :23:55. | |
garden, the perfect face, I think, to make one of the all-time Greek | :23:56. | :24:01. | |
favourites, probably more popular than moussaka! This is everybody's | :24:02. | :24:09. | |
favourite with chips and Greek salad. I hate peppers, onions, or | :24:10. | :24:14. | |
tomatoes with my pork will stop just pork for me, thank you. I'm making | :24:15. | :24:23. | |
pork souvlaki but it is not any old souvlaki, it is from the North of | :24:24. | :24:30. | |
Greece and I was particularly taken with it when we tried some there | :24:31. | :24:35. | |
because it was really spicy, it of course had lots of oregano with it | :24:36. | :24:39. | |
but also had quite a lot of hot red pepper. That is in my ball, now for | :24:40. | :24:50. | |
the marinade. First, a little bit of olive oil, next oregano, of course, | :24:51. | :24:54. | |
wild oregano, plenty of that. Some cayenne pepper. Plenty of that. Some | :24:55. | :25:05. | |
human, a little bit of that, and now some Patrick, really full-colour, | :25:06. | :25:10. | |
but I'm using smoked Patrick, Spanish smoked paprika, because I | :25:11. | :25:16. | |
love the flavour. About two tablespoons of lemon juice. And now | :25:17. | :25:27. | |
garlic. Next, some salt, about a teaspoon, I suppose? It has got to | :25:28. | :25:33. | |
be well seasoned. And stir. Marinade that for a couple of hours, or | :25:34. | :25:37. | |
better still overnight in the fridge, and then you put them on | :25:38. | :25:46. | |
wooden skewers soaked in water. Souvla actually means skua, hence | :25:47. | :25:55. | |
souvlaki. And this is where I put one right through my hands! I love | :25:56. | :26:00. | |
the dryness of a good souvlaki, it is a great contrast to a great | :26:01. | :26:04. | |
salad. I don't like it juicy with tomato and red peppers. I'm sorry, | :26:05. | :26:12. | |
but that is what I think. And finally, just a bit more oregano on | :26:13. | :26:17. | |
top. You can never have too much oregano, I feel. There we go. Now, | :26:18. | :26:22. | |
over to the barbecue. This is a handy tip that I picked up | :26:23. | :26:47. | |
in Vietnam. If your barbecue is a bit sluggish, get the hairdryer onto | :26:48. | :26:55. | |
it. I think I know what the top five Greek dishes are for the British on | :26:56. | :27:00. | |
holiday. Number five would be grilled octopus, four would be Greek | :27:01. | :27:06. | |
salad, of course. Three, red bullet, and a tie with moussaka and souvlaki | :27:07. | :27:16. | |
for the top addition. This souvlaki is just so lovely, so simple, that | :27:17. | :27:21. | |
is what I like about it. I have got a friend called Martin who judges a | :27:22. | :27:26. | |
Greek restaurant by the quality of their souvlaki. I don't think there | :27:27. | :27:27. | |
would be a problem with this. Thank you, Rick, and | :27:28. | :27:34. | |
I love souvlaki too. There are lots of great | :27:35. | :27:36. | |
Asian-inspired kebab recipes you can try, and that film gives me | :27:37. | :27:39. | |
the perfect excuse to cook my grilled xinjiang duck skewers | :27:40. | :27:46. | |
which I'll serve on some Sound good? Sounds great! This is a | :27:47. | :27:58. | |
recipe inspired by the north-western province of China when I was filming | :27:59. | :28:01. | |
over there, I have got a beautiful piece of duck breast, normally they | :28:02. | :28:10. | |
would secure land, and the name in Chinese means the action of | :28:11. | :28:11. | |
skewering meat. Duck is so underused in this way, we | :28:12. | :28:20. | |
think about chicken and lamb, but not duck. The easiest thing to do is | :28:21. | :28:24. | |
to slice it into nice wafer thin slices. They will cook very fast on | :28:25. | :28:32. | |
the griddle, they will make a brilliant dry rub marinade with some | :28:33. | :28:42. | |
fennel seeds, some cumin, some turmeric, all the spices that the | :28:43. | :28:46. | |
community in Xinjiang duck, who troubled across from Turkey, in that | :28:47. | :28:51. | |
region, through the spice route into China, this is very much inspired by | :28:52. | :28:55. | |
their flavours but I will also add in a little bit of Shaoxing ricewine | :28:56. | :29:01. | |
and some soy sauce, and that is it. Sounds delicious! I love those | :29:02. | :29:13. | |
spices. I was nodding all the way through and thought, should I try to | :29:14. | :29:28. | |
talk, or should I just go "Ooh!" ? The last time I saw you, Johnny, was | :29:29. | :29:34. | |
on the set of the 400s episode of Saturday Kitchen, it was so much | :29:35. | :29:37. | |
fun, but you have been really busy since then, you have done so much. | :29:38. | :29:42. | |
You are doing Drive at the moment and I want you to win! Everybody | :29:43. | :29:48. | |
does because it comes across like I cannot drive! I am representing the | :29:49. | :29:54. | |
underdog! We did a two debut to camp, I thought I had done quite | :29:55. | :29:57. | |
well, but it was only at the end of it when they were going, oh, bless | :29:58. | :30:06. | |
him, he tries! I'm fabulous -- I have a fabulous instructor, they | :30:07. | :30:09. | |
ended the show so much that you do not see the relationship when you | :30:10. | :30:13. | |
have got somebody encouraging you to drive these cars at ridiculous | :30:14. | :30:14. | |
speeds. Have you had any crashes, or near | :30:15. | :30:28. | |
misses? Quite a few. There is a big one coming up on next week's show. | :30:29. | :30:33. | |
It shook me because I was nervous getting back in the car for the | :30:34. | :30:38. | |
first time and I had to race solo. So often you go around with the | :30:39. | :30:42. | |
instructor and it's quite easy when somebody says brake, brake, you have | :30:43. | :30:49. | |
to get rid of everything you think you know about driving because it's | :30:50. | :30:53. | |
not like driving on a road, on track it is a different you guys drive | :30:54. | :31:02. | |
ids, four by fours, and it's hard to handle and you have the crazy course | :31:03. | :31:08. | |
-- buddies. I'm surprised with how much they allowed us to push it but | :31:09. | :31:12. | |
the instructors are competitive and they are driving through you and | :31:13. | :31:16. | |
pushing you to push the car. The mist distance, when the red light | :31:17. | :31:21. | |
goes and you're competing, everybody got on so well away from the track. | :31:22. | :31:28. | |
As soon as you sit down and get in everyone is your enemy. | :31:29. | :31:31. | |
I think you do so well because you had to race against Ella this week, | :31:32. | :31:36. | |
and it was horrible because she is your team mate but you won and | :31:37. | :31:44. | |
and it was horrible because she is like, yes, give it some power! It | :31:45. | :31:45. | |
was that moment of elation and then the guilt that I selected her on my | :31:46. | :31:51. | |
team and failed my task and then ended up racing her and sent her off | :31:52. | :31:55. | |
to the night race. I was so happy when she got through that. It is | :31:56. | :32:00. | |
like us with the omelette challenge we feel the same, I want to win. We | :32:01. | :32:09. | |
have that problem. You all have that problem later on. You are bonding | :32:10. | :32:15. | |
and the next thing they are fighting in the street! It's just not on to | :32:16. | :32:22. | |
do this to each other. They look all loved up now but wait until later. | :32:23. | :32:29. | |
Guys! Guys! Remember the celeriac! Remember that moment we shared! The | :32:30. | :32:35. | |
celeriac brings love and brings us altogether! With the duck I have | :32:36. | :32:39. | |
skewered it, it is best to marinate it for an hour, not too much | :32:40. | :32:44. | |
otherwise you will draw the moisture away because duck is quite lean. | :32:45. | :32:48. | |
Poppet in the oven, get the crackling, two arrows, 120, catch | :32:49. | :32:53. | |
the dripping and make duck fat potatoes. I have mixed strong flour | :32:54. | :32:58. | |
with plain flour for the dough, and a bit of salt, and kneaded it for | :32:59. | :33:04. | |
ten minutes, beautiful piece of dough, really soft, roll it out and | :33:05. | :33:08. | |
make is seasoning. This is sesame oil mixed with oil Anderson's salt | :33:09. | :33:13. | |
and ground white pepper. You just basically pour it on to the dough. | :33:14. | :33:19. | |
This is a recipe I learned from this matriarch in this ghost village in | :33:20. | :33:24. | |
China, and she was screaming saying you are not doing it right, you've | :33:25. | :33:28. | |
got to do it like this and she was bossing me around, while Ken Hom was | :33:29. | :33:33. | |
having a nice cocktail in Beijing. That is Ken Hom! | :33:34. | :33:38. | |
having a nice cocktail in Beijing. that on there and cut its like a | :33:39. | :33:42. | |
pizza. This is why I think the Chinese invented pizza. Of course | :33:43. | :33:49. | |
they did. And then you flatten that like that and then we are going to | :33:50. | :33:53. | |
roll it out again and do the same process. At this point I'm going to | :33:54. | :33:59. | |
pop the skewers on. You don't want the skewers to burn, they are bamboo | :34:00. | :34:06. | |
skewers. You can do big skewers if you are a big Tour de Yorkshire man, | :34:07. | :34:11. | |
you know who I'm thinking of. He's currently sitting in Eschede nursing | :34:12. | :34:16. | |
some home-brew, telling the family he's not going to bother watching | :34:17. | :34:21. | |
but he has, he is in there with an iPad. He's having a great lie in. -- | :34:22. | :34:32. | |
sitting in the shed. Walking the dog, of course you are! I miss James | :34:33. | :34:38. | |
because he slices my spring onion and Chile in the right shape. I | :34:39. | :34:44. | |
could have done that if you wanted it in three pieces! If you wanted | :34:45. | :34:48. | |
them a bit finer it might have dragged on -- chilli. Have to roll | :34:49. | :34:55. | |
it into a sausage shape and divide the dough into six, one, two, three, | :34:56. | :35:01. | |
four, five,... I cannot count. Roll it up and... It is till a bit wet. | :35:02. | :35:10. | |
Why did I decide to do. On live TV? You do that and roll it out. What | :35:11. | :35:14. | |
you want to do is get some of the elastic things with the hooks, put | :35:15. | :35:19. | |
them on one side of the bin handle, put them through the late and just | :35:20. | :35:23. | |
attach them on the other side. If our neighbour is watching, they | :35:24. | :35:31. | |
weren't our nappies that the fox dragged into your garden. | :35:32. | :35:34. | |
LAUGHTER We understand the premise of nappy | :35:35. | :35:40. | |
sacks. What are we doing now? Lovely! I love that! People turned | :35:41. | :35:44. | |
on and thought they were watching country file! We've got nappies, I | :35:45. | :35:50. | |
don't know any more! With the pancakes you can cook, luckily we've | :35:51. | :35:57. | |
got some done made before. Now to go with the pancakes I'm just going to | :35:58. | :36:02. | |
get ready the rest of the ingredients. So that goes into the | :36:03. | :36:06. | |
pan, I want them nice and golden like that. It is a little bit like a | :36:07. | :36:11. | |
chap Patty, but instead of being coiled that way, to get the flaky | :36:12. | :36:18. | |
ringed pastry, you have a flaky lattice shape so it is nice and | :36:19. | :36:22. | |
stretchy. You don't want to overcook it. The griddle is a wonderful | :36:23. | :36:29. | |
thing. It is super quick as well. Now it is time to plate up. That is | :36:30. | :36:35. | |
something I always fail to do when something is cooking, not being bold | :36:36. | :36:44. | |
enough, getting up and really hot. So we go in with a generous amount | :36:45. | :36:53. | |
of hoisin, a northern Chinese style sauce and they make all of the chefs | :36:54. | :36:59. | |
make their own and they are obsessed with the quality of it. We pop the | :37:00. | :37:13. | |
skewers on there. They can be served straight hot like this, or you can | :37:14. | :37:18. | |
let them rest a little bit, but nice and hot, full of spice, a little bit | :37:19. | :37:24. | |
of sweet chilli mayo, sweet chilli sauce, shop bought, you will be | :37:25. | :37:28. | |
pleased to hear. Nothing wrong with that. You can also make your own. | :37:29. | :37:34. | |
And last but not least, a really good amount of Julian cucumber, | :37:35. | :37:43. | |
pickled in some mirin salt sugar, and a nice job of scratchy Chalepe | :37:44. | :38:04. | |
to -- sriracha chilli source. There are ways of doing things. This looks | :38:05. | :38:09. | |
delicious. It's going to be messy for people at home. I'm always in | :38:10. | :38:15. | |
restaurants and realise half of the clientele are just watching me eat, | :38:16. | :38:23. | |
just fascinated! What do you think oh my God, that's amazing! Is that | :38:24. | :38:29. | |
all right? Do you want some spice on it? Are you sure? Just a tiny bit. | :38:30. | :38:40. | |
Drive, tell us, next Tuesday. ITV. Next Tuesday, 9pm. I wish I could | :38:41. | :38:44. | |
tell you more but I want to eat more. It's amazing, you've got to | :38:45. | :38:49. | |
watch it, don't miss it. What will I be making for Johnny at the end of | :38:50. | :38:53. | |
the show? It could be food heaven, my version of the enemies pork cau | :38:54. | :39:00. | |
lau, main didn't garlic, ginger, sugar, five spice powder, then on | :39:01. | :39:04. | |
grass, star anise, fish sauce, braised and served in a bowl with | :39:05. | :39:08. | |
beansprouts, lettuce, rice noodles and lots of other green things with | :39:09. | :39:12. | |
crispy pork skin on the top. I hope you will be impressed. If you have | :39:13. | :39:18. | |
not been to Vietnam you will not have tasted this so it is the only | :39:19. | :39:24. | |
chance to taste it. This man wants heaven! It could be food hell, sweet | :39:25. | :39:29. | |
and sticky pineapple tart tang, because Johnny hates sweet things. | :39:30. | :39:33. | |
The pineapple is added to a dark Caramilk covered in puff pastry and | :39:34. | :39:36. | |
baked and served straight from the oven with a scoop of vanilla ice | :39:37. | :39:41. | |
cream and a rum infused maples with a little lime zest -- Caramilk. It | :39:42. | :39:47. | |
is down to the guests in the studio and a few viewers to decide, and you | :39:48. | :39:51. | |
can see the result at the end of the show. It just cut to me with my | :39:52. | :39:53. | |
tongue out! Right, it's time to take a trip | :39:54. | :39:57. | |
to Sweden to catch up with those Hairy Bikers, | :39:58. | :40:00. | |
Si and Dave! They're on their way to meet some | :40:01. | :40:02. | |
of the indigenous Sami population but first they're looking for a nice | :40:03. | :40:05. | |
spot to cook their lunch! I can't believe it, invited to a | :40:06. | :40:20. | |
Sami village. Food was incredible, I can only imagine what their way of | :40:21. | :40:24. | |
life must be like. What are we going to wear? What are we going to take? | :40:25. | :40:31. | |
Don't you worry, I have been given a name. We need to get a few bits of | :40:32. | :40:40. | |
Sami bling before we had up to the mountains. This is a big thing for | :40:41. | :40:45. | |
us, we are going to go and visit the last indigenous European Community. | :40:46. | :40:55. | |
This store is run by a husband and wife team and they have been | :40:56. | :40:58. | |
successful in spreading Sami Kraft worldwide. Unibet tool belt. You | :40:59. | :41:06. | |
need a knife, keys, carry everything in your belt -- you need a tool | :41:07. | :41:12. | |
belt. That is a beautiful belt. Can you facilitate those? We can but we | :41:13. | :41:18. | |
need some help, we have all sizes but not yours! Hold on, what is he | :41:19. | :41:24. | |
saying? You need a Viking size belt. Here we have the belts. If you come | :41:25. | :41:30. | |
with me we are doing the belt things. And we will do the weaving. | :41:31. | :41:38. | |
This is a practical belt. Nomadic people had to carry their things | :41:39. | :41:42. | |
with them. I'm going to hug you now. What are we doing? This is a weaving | :41:43. | :41:50. | |
belt. Right. All of these colours mean something. If somebody passes | :41:51. | :41:54. | |
by you could know which area they come from. When we go up to the | :41:55. | :41:59. | |
mountains what else can we expect from the Sami people? If you are | :42:00. | :42:08. | |
really lucky you could meet a person who your ex. Can you give us an | :42:09. | :42:22. | |
ex-ample? That was fantastic. It has a very long tradition. It was part | :42:23. | :42:29. | |
of the pre-Christian Sami religion. It was a good way to get in touch | :42:30. | :42:36. | |
with the spirits. But then came the church and joik was and, it didn't | :42:37. | :42:41. | |
go away but it went underground. They would use the sounds stood | :42:42. | :42:48. | |
picked what you are joiking. This is the rabbit. Perfect, I've got it. | :42:49. | :43:01. | |
Mousse. That's the large belt done. A couple of ponchos and we are ready | :43:02. | :43:10. | |
to rock, Sami style. The Sami village is hundreds of | :43:11. | :43:15. | |
miles away, so tonight we are going to stay in a mountain lodge. | :43:16. | :43:27. | |
Look at that, we are sleeping on an island. What a perfect place to stay | :43:28. | :43:35. | |
and cook dinner. Talk about off the beaten track, it's gorgeous, and it | :43:36. | :43:40. | |
would be really peaceful if you would just shut your face. I am the | :43:41. | :43:45. | |
true Viking. You are not a true Viking, look at you! No you are not, | :43:46. | :43:51. | |
you are half Irish from London. What we will have to do is find out for | :43:52. | :43:56. | |
sure, won't we? Yes, apart from there are no Vikings up here, it's | :43:57. | :44:00. | |
all about the Sami and we are going to do everything with our knife, | :44:01. | :44:04. | |
exactly like a Sami would, well, the knife and the Sami pan, creating | :44:05. | :44:12. | |
that traditional Swedish dish, pyttipanna. The translation is bits | :44:13. | :44:19. | |
in a pan. It is like bubble and squeak, like the reindeer. We have | :44:20. | :44:23. | |
potatoes, carrots, mushrooms and some local cute belly pork. I'm | :44:24. | :44:27. | |
going to start with this smoked reindeer. Look at this knife, it is | :44:28. | :44:32. | |
gorgeous. First, the cured meat goes in. Because the winters are so harsh | :44:33. | :44:37. | |
there is that thing about eating quite a lot of fat. The onions go | :44:38. | :44:44. | |
in. The whole thing about this is the bottom, the potatoes, the | :44:45. | :44:50. | |
veggies and the meat, it's the best bit. The lovely smoky sausage. The | :44:51. | :44:56. | |
idea of this recipe is not a one pot wonder, it is a pan of bits, you | :44:57. | :45:00. | |
could use leftover pork, ham, whatever meat you have leftover. It | :45:01. | :45:05. | |
is a fry up, isn't it? How is the meat? Perfect, beautiful, that is | :45:06. | :45:12. | |
what you want. Now just pop in the mushrooms. You can see the lad used | :45:13. | :45:18. | |
to work on a building site, every time I'm adding something he makes a | :45:19. | :45:22. | |
well in the middle. It is dinner, not mortar! Will also add some dried | :45:23. | :45:31. | |
mushrooms and the soaking liquor. Nothing is wasted. It is all the | :45:32. | :45:35. | |
flavours of the forest. What that beautiful cooking liquor will do is | :45:36. | :45:41. | |
deglaze the bottom of the pan. Traditionally like all good frier | :45:42. | :45:44. | |
ups, this dish is finished off with egg, and we are going to do with the | :45:45. | :45:49. | |
traditional way with raw egg yolks -- fry ups. Tell us what is not to | :45:50. | :45:55. | |
love. And there it is, The Hairy Bikers mountain pan with caramelised | :45:56. | :46:01. | |
hits and flavours of the forest. You take one side. Beautiful. Look at | :46:02. | :46:09. | |
that, sweet and savoury and awfully tasty. | :46:10. | :46:16. | |
It is midnight and it is still not dark! It is the land of the midnight | :46:17. | :46:23. | |
sun, it does what it says on the tin! | :46:24. | :46:26. | |
And Si and Dave are taking a turn at hosting Saturday Kitchen | :46:27. | :46:34. | |
So that's something to look forward to. | :46:35. | :46:37. | |
James Martin has more of his Home Comforts. | :46:38. | :46:42. | |
He's got his hands on one of the largest vegetables I've ever | :46:43. | :46:45. | |
And he's using it to make a spicy Indian pickle to go | :46:46. | :46:48. | |
Yotam and Ben will take their turn at the omelette challenge shortly. | :46:49. | :46:54. | |
I've also given them a little 'eggs-tra' challenge and taken away | :46:55. | :46:59. | |
the usual frying pans to see if it helps them 'wok-it' their way | :47:00. | :47:02. | |
As long as they don't leave us all 'wanton' | :47:03. | :47:06. | |
And will Johnny be facing food heaven, a spicy Vietnamese Cao Lau, | :47:07. | :47:22. | |
or food hell, a very sweet and sticky pineapple tarte tatin? | :47:23. | :47:28. | |
Thank you. Today I'm going to be cooking a beef bavette, which I will | :47:29. | :47:36. | |
get straight on. Beautiful, look at that. One of my | :47:37. | :47:49. | |
favourite cuts of beef. We have also got some onions as well that I will | :47:50. | :47:53. | |
pop on the grill. These are nice salad onions. A few people have been | :47:54. | :48:01. | |
asking for barbecue recipes today, the perfect timing, perfect season. | :48:02. | :48:05. | |
It is barbecue time, and I have got a book out as well! Grill, Smoke, | :48:06. | :48:16. | |
Barbecue, which has a lot of recipes. I love the photographs in | :48:17. | :48:21. | |
it, you go to town with the detail about how to barbecue. It is | :48:22. | :48:28. | |
amazing. It is a bit different to a lot of the barbecue books that are | :48:29. | :48:33. | |
out there, to show what you can do above and beyond joking a few | :48:34. | :48:37. | |
sausages and stakes on there. It is like an encyclopaedia of how to | :48:38. | :48:41. | |
barbecue, so much information, I cannot wait to get stuck into that. | :48:42. | :48:46. | |
There are two mag reports to the bavette, raw bavette, an amazing cut | :48:47. | :48:53. | |
of meat, it has a nice interesting, meaty flavour to it. I brine it | :48:54. | :48:59. | |
first... And those are your ingredients? Yes, brown sugar, salt, | :49:00. | :49:05. | |
a little bit of honey, add to water, take you to the boil, bring off the | :49:06. | :49:09. | |
heat and then pop the beef in it for a couple of hours. You don't need it | :49:10. | :49:15. | |
any longer, up to four others, that is all you need. It depends on the | :49:16. | :49:19. | |
size of the meat, you don't want to brine it too long otherwise you lose | :49:20. | :49:23. | |
the moisture. Yes, if it is a large cut of meat, do it overnight. It | :49:24. | :49:30. | |
tend to rise it, doesn't it? Tender rises, adds flavour, does all sorts | :49:31. | :49:34. | |
of things. It helps to breakdown the mussel fibres, doesn't it? You can | :49:35. | :49:42. | |
also do it with chicken. Brining chicken is great because you keep | :49:43. | :49:47. | |
the juiciness. The next part of the recipe is to add another marinade to | :49:48. | :49:50. | |
it, so you are marinating it twice, if you like. You are making salsa | :49:51. | :49:55. | |
cruder for me, which is really very simple. Shallots, parsley, lemon, | :49:56. | :50:03. | |
olive oil, super fresh. What is important is that you do it just | :50:04. | :50:06. | |
before you make it to keep it nice and fresh. Do you like the sound of | :50:07. | :50:16. | |
this, Johnny? Very, but can I as the difference between marinating and | :50:17. | :50:23. | |
brining? Marinating is essentially, sorry, brining is essentially a lot | :50:24. | :50:30. | |
of salt in the solution, and it does help marinade, but also helps keep | :50:31. | :50:37. | |
the meat nice and moist. I marinade, you are trying to add flavour. It is | :50:38. | :50:46. | |
just a technical term. Essentially when you marinade you sometimes | :50:47. | :50:50. | |
brine at the same time. Yes, if there is salt involved or something | :50:51. | :50:53. | |
that will affect the meat. I am adding some fresh thyme. Chilli, and | :50:54. | :51:01. | |
garlic as well, into the marinade. It was a great question. Bavette, it | :51:02. | :51:12. | |
is the hangar steak, isn't it? That is another name for it if you go to | :51:13. | :51:17. | |
the butchers? Yes, that is another name. We will just add some foil | :51:18. | :51:21. | |
onto that, that will get another hour, two hours -- add some oil onto | :51:22. | :51:31. | |
that. We have got a lot of this salsa cruda, that is the Mexican | :51:32. | :51:35. | |
term, it just means raw sauce? Yes, exactly. And nice char on there, | :51:36. | :51:43. | |
that is good, and the onions, I want to punch hard. A beautiful colour, | :51:44. | :51:48. | |
that brown, that is where the flavour is. It is like I did earlier | :51:49. | :51:53. | |
with the solarium, take something and cookie to get all the sugar, | :51:54. | :51:57. | |
which is where you get the flavour from. They call it the Marriott | :51:58. | :52:07. | |
reaction. Yes. Back to the book, one of our restaurants, we cook over | :52:08. | :52:14. | |
charcoal and would, so it was slightly inspired by that but also | :52:15. | :52:19. | |
barbecuing experiences with my dad, years ago, just cooking sausages, I | :52:20. | :52:23. | |
love barbecuing, grilling, the whole process outside, the theatre of it | :52:24. | :52:28. | |
all. What about those early there, you are really charring them. Yes, | :52:29. | :52:35. | |
they will be very sweet inside so I want the bitterness on the outside | :52:36. | :52:39. | |
and they will be super sweet and delicious inside as well. You are a | :52:40. | :52:46. | |
very busy man. I like to think so! Your book is out, you have | :52:47. | :52:50. | |
restaurants, you are opening two restaurants later this year. Yes, a | :52:51. | :52:56. | |
pop-up restaurant in Shepherd's Bush on the roof of a car park in summer, | :52:57. | :53:01. | |
which is exploit -- which is exciting, and then at the end of the | :53:02. | :53:04. | |
summer a new restaurant at Saint James is in London which will be a | :53:05. | :53:08. | |
new concept quite different to what we have been doing. But I cannot die | :53:09. | :53:12. | |
Bulls what the concept is! Do you sleep at all ayes you are so is the! | :53:13. | :53:22. | |
-- do you sleep at all?! You are so busy! Yes, it keeps things exciting. | :53:23. | :53:28. | |
I am just going to rest the meat, you should always rested before you | :53:29. | :53:32. | |
serve it or coated, but bavette, I would not say it is chewy it is a | :53:33. | :53:37. | |
more toothsome coat, unlike Phillips, so resting helps it. That | :53:38. | :53:43. | |
is why it is nice to mixed with vegetables. It has got a good bite. | :53:44. | :53:50. | |
I love the texture of it, I much preferred this kind of cut, romp can | :53:51. | :53:53. | |
be a bit more alternative, that has a good texture to it as well. You | :53:54. | :53:58. | |
were saying you have to be careful not to overcook this type of meat, | :53:59. | :54:04. | |
the bavette, it is that happy medium, well, medium and! Yes, I | :54:05. | :54:10. | |
wouldn't advise cooking it well done, RAD, medium is what you are | :54:11. | :54:17. | |
looking for by this. -- rare, medium rare. Butchers | :54:18. | :54:21. | |
looking for by this. -- rare, medium counters will be able to get this | :54:22. | :54:27. | |
for you. But if you cannot get it, romp is great. That is the monthly | :54:28. | :54:34. | |
bottom bit? Yes, that's right. The blackened onions, lets them with | :54:35. | :54:39. | |
cream cheese and you get the most amazing spread. Don't steal that | :54:40. | :54:48. | |
idea, Ben! Of course not, your term! Genius! -- Yotam. Check whether you | :54:49. | :55:01. | |
need any more salt and pepper, chef. Fantastic, very lemony, which is | :55:02. | :55:05. | |
what you want. This will all be hot when we put the marinade on, and | :55:06. | :55:09. | |
with it being warned it will soak up. I feel I have to compete, if you | :55:10. | :55:14. | |
take those spring onions and put a lollipop stick in them, it is the | :55:15. | :55:19. | |
perfect summer treat for the kids! An alternative to an ice lolly. A | :55:20. | :55:25. | |
great idea! Not quite the same reaction! I just want to put this | :55:26. | :55:33. | |
really, really thin. You have done this before, haven't you?! Once or | :55:34. | :55:41. | |
twice! Can you smell it, Johnny, are you excited? That at that, lovely. | :55:42. | :55:47. | |
We will spin the vinaigrette over the top with some more seasoning as | :55:48. | :55:56. | |
well. Salsa cruda on top. Lovely, just beautiful. Loads of that. All | :55:57. | :56:04. | |
those hot onions and the beef will just soak up all of those delicious | :56:05. | :56:09. | |
flavours. Oh, wow, it is a work of art on the plate. That is gorgeous. | :56:10. | :56:14. | |
Marinated and bright beef bavette art on the plate. That is gorgeous. | :56:15. | :56:19. | |
with smoky onions and salsa cruda. Gorgeous. | :56:20. | :56:26. | |
Look at that. It smells amazing. All of those smoky aromas. Go on, dig | :56:27. | :56:39. | |
in. It is your lucky day, Johnny! It was just so simple. Yes, it just | :56:40. | :56:45. | |
requires a marinating and brining, but apart from that finishing it is | :56:46. | :56:50. | |
very simple. Amazing, you are the man for Grill, Smoke, And Barbecue. | :56:51. | :56:56. | |
Is it good? Speechless! Right, let's head back | :56:57. | :57:01. | |
to Stratford-upon-Avon to see what Susy's chosen to go | :57:02. | :57:03. | |
with Ben's dish. Then, your wonderful marinated beef | :57:04. | :57:31. | |
requires a rich wine from a Mediterranean hotspot. Something | :57:32. | :57:36. | |
like this would be a lovely match, but I'm going for something a bit | :57:37. | :57:40. | |
more structured and firm in body, and the wine I have chosen is from | :57:41. | :57:53. | |
the Madiran region of France, renowned for rich, hearty red wines, | :57:54. | :57:57. | |
and I suggest a wine like this should be taken out of the bottle, | :57:58. | :58:02. | |
poured into a decanter to open up the flavours before serving. A | :58:03. | :58:07. | |
gorgeous inky red richness and the scent of blackberries and prawns. | :58:08. | :58:10. | |
The Beefy has been marinated twice and sometimes it has sweet and salty | :58:11. | :58:16. | |
flavours, and although it is tender it has bags of flavour. I like this | :58:17. | :58:21. | |
firm, rich red wine to stand up to that. It is still fresh, fruity core | :58:22. | :58:26. | |
of red berries and I like the liveliness with the salsa. And then | :58:27. | :58:31. | |
on the finish a twist of black pepper, which chimes in a | :58:32. | :58:34. | |
beautifully with the smokiness of the grilled salad onions. Brent, | :58:35. | :58:40. | |
York brilliant beef with salad onions is inspiring on these lighter | :58:41. | :58:43. | |
evenings and I do hope you enjoy the wine I have chosen to go with this. | :58:44. | :58:45. | |
Cheers. What do you think ayes it is | :58:46. | :58:52. | |
fantastic, it works well with the smoky flavours and it is just... I | :58:53. | :58:57. | |
want to drink the whole bottle, it is fantastic! Great, fantastic. | :58:58. | :59:04. | |
Let's get a taste of Britain from Brian Turner | :59:05. | :59:06. | |
They've travelled to Gloucestershire today to meet a farmer who keeps | :59:07. | :59:10. | |
Told in Manor farm to the north of The Cotswolds is famous for its pork | :59:11. | :59:25. | |
and owned by a former city barrister. Hello. Lovely to meet | :59:26. | :59:34. | |
you. What a wonderful day and a wonderful place you have. It is the | :59:35. | :59:38. | |
most perfect day. Sheep farms three varieties of pigs, including lost a | :59:39. | :59:43. | |
old spot. The first ever breed to be given speciality status by the EU | :59:44. | :59:49. | |
for its superior meet. What made you choose those three breeds? -- meat. | :59:50. | :59:55. | |
We had to have a old spots, we are in lost a shoe, we have middle | :59:56. | :00:00. | |
whites, amazing pork pigs, and I settled on those, and we have saddle | :00:01. | :00:05. | |
backs, they have wonderful litters for us. We've been really happy with | :00:06. | :00:09. | |
the pork that they produce. I have to cook is an abridged dish and | :00:10. | :00:12. | |
hopefully with your help you will let me have a piece of this | :00:13. | :00:16. | |
Gloucester old spot. I know just what I'm going to cook. Absolutely. | :00:17. | :00:22. | |
Let's have a look at these piglets that look so sweet. | :00:23. | :00:26. | |
Now Brian has found the perfect main ingredient, it's time to cook up a | :00:27. | :00:29. | |
taste of Gloucestershire with a celebratory dish with the friends | :00:30. | :00:34. | |
we've made along the way. Brian, what are you going to cook? | :00:35. | :00:39. | |
Pot roast, of Gloucester old spot served with braised cabbage. Very | :00:40. | :00:44. | |
rustic and very simple but extremely tasty. So a bit of lard in there, | :00:45. | :00:50. | |
good honest pig fat, get it stirred and get a bit of heat in the. Now we | :00:51. | :00:56. | |
want to get a bit of colour of Brown on here. | :00:57. | :01:02. | |
You could get the butcher to roll it like that for you. | :01:03. | :01:05. | |
I think you would probably have two. It is very hard to do it that neatly | :01:06. | :01:08. | |
yourself, unless you are Brian Turner! I'm not going to solve it | :01:09. | :01:17. | |
yet. It does take a bit of doing. Get that lovely colour all around | :01:18. | :01:22. | |
come and take it out. We don't throw anything away, we keep it all in the | :01:23. | :01:28. | |
same pan. Now I'm going to put some onions in there. I don't want to | :01:29. | :01:32. | |
cover them too much but I do want a bit of colour and a bit of garlic, | :01:33. | :01:37. | |
but not too much, give it a bit of a stir. Now I'm going to put the joint | :01:38. | :01:41. | |
back in there. It already looks tasty. Whatever you do don't throw | :01:42. | :01:46. | |
any juices away. There is a little bit there, not a lot, but it all | :01:47. | :01:51. | |
adds to the flavour. A bit of chicken stock with this type of dish | :01:52. | :01:56. | |
works well, nothing too pungent or forceful, you can hear the whole | :01:57. | :01:58. | |
thing coming together, the really magic bit, and a bit of wind. Dry | :01:59. | :02:05. | |
white wine, fantastic. Now what we do is we put the lid on, and that | :02:06. | :02:13. | |
goes into the oven. I'm going to do it at 180 degrees, and after half an | :02:14. | :02:18. | |
hour turn it down to 160 and cook it nice and slowly for as long as you | :02:19. | :02:22. | |
can. Now I'm going to make the cabbage, just had of butter, not a | :02:23. | :02:27. | |
great deal, I wouldn't put the lard on here but you could do, just a bit | :02:28. | :02:32. | |
of butter. We got these wonderful savoy cabbages. I grew those. Cut it | :02:33. | :02:39. | |
into quarters and take the core out, you don't want the tough stuff in | :02:40. | :02:45. | |
there. Now, old spot they can this is from this very place. Look at the | :02:46. | :02:51. | |
fact. It is the fact that makes the flavour. That is where people go | :02:52. | :02:57. | |
wrong. That is the flavour. That is absolutely right. Put that in there | :02:58. | :03:02. | |
and pile the cabbages in on top. The bay leaf goes in, Peppermill, and | :03:03. | :03:10. | |
look at this, a bit of fresh thyme. Plenty of that in their, wonderful, | :03:11. | :03:18. | |
and a bit of stock. You are steaming it, basically, aren't you? Yes, put | :03:19. | :03:23. | |
that on there and get a bit of heat in there. Just be careful when you | :03:24. | :03:30. | |
take these out of here because they aren't now extremely hot -- they are | :03:31. | :03:38. | |
now extremely hot. That looks lovely. Look at that. They have | :03:39. | :03:48. | |
shrunk a lot. They have shrunk a bit, that's right. It has a lovely | :03:49. | :03:52. | |
colour, it is better to -- best to let this rest for about 20 minutes. | :03:53. | :03:58. | |
Take this out of here and now take this source and save out the bits | :03:59. | :04:11. | |
and pieces -- sieve out the bits and pieces. That is hot but it smells | :04:12. | :04:13. | |
lovely. Then we have pieces. That is hot but it smells | :04:14. | :04:17. | |
act, although it plays almost as great a part as this, it goes so | :04:18. | :04:25. | |
well with the wonderful old spot pork. I'm going to put some of the | :04:26. | :04:30. | |
juices in as well. I have kept these as whole pieces, there is bags of | :04:31. | :04:34. | |
flavour in there. I want to get these juices in here back into my | :04:35. | :04:40. | |
gravy here. This will be quite pokey. Now, the proof of the | :04:41. | :04:47. | |
pudding. Do you like thick slices or offend? Medium, really, you want a | :04:48. | :04:53. | |
bit of substance to it, this is holding together well but has lots | :04:54. | :04:57. | |
of moisture in the middle. That looks lovely. What I'm going to do | :04:58. | :05:01. | |
now is carefully lay it on there as nicely as you can, pile it in the | :05:02. | :05:05. | |
middle. In my case that is quite a challenge. Now, I think Parsley is a | :05:06. | :05:12. | |
good addition here. It is a nice colour, plenty of it, give it a | :05:13. | :05:19. | |
stir. Ladle. You are quite right, I do need a ladle. Just before you | :05:20. | :05:24. | |
serve it, make sure you use a cloth because the Panhandle might be warm. | :05:25. | :05:30. | |
Really concentrated flavour, not too much on their command serve it | :05:31. | :05:34. | |
separate. Just look at that, I don't know about you but this Gloucester | :05:35. | :05:39. | |
old spot has done us proud. We have a pot roasted collar of pork with | :05:40. | :05:45. | |
braised cabbage, and I think that for Gloucestershire that really is a | :05:46. | :05:50. | |
great tasting meal. What do you think? It is a dish fit for a Queen. | :05:51. | :06:00. | |
Right, it's time to answer some questions from the viewers. | :06:01. | :06:02. | |
Each caller will also help us decide what Johnny will eat | :06:03. | :06:05. | |
First on the line is soon from Oxford, what is your question? | :06:06. | :06:21. | |
Hello. Hello. I have an abundance of purple broccoli on the allotment, I | :06:22. | :06:26. | |
wondered what I could do with this, could I make soup from the broccoli? | :06:27. | :06:33. | |
Sure, that is a great one for you, Yotam. You could make a broccoli | :06:34. | :06:37. | |
salad with seasonal greens, or make a broccoli soup with spices, to | :06:38. | :06:43. | |
Merrick, cumin, potato, cook it together, don't blitz it completely, | :06:44. | :06:48. | |
add them a bit late and you get some great flavours. You can add the | :06:49. | :06:51. | |
greens at the end. Give them two or three minutes at the most. -- | :06:52. | :06:56. | |
turmeric. Happy with that? Absolutely lovely. Which dish would | :06:57. | :07:02. | |
you like to see? Heaven or hell? I would like to see happen. | :07:03. | :07:07. | |
Next, Connie from Newcastle upon Tyne, what is your question? | :07:08. | :07:14. | |
My dad cooks steak and chips every Saturday night and he can never get | :07:15. | :07:18. | |
his peppercorn sauce right. How old are you? Ten. | :07:19. | :07:26. | |
his peppercorn sauce right. How old sauce. Hello, I would get some good | :07:27. | :07:27. | |
stock, chicken or sauce. Hello, I would get some good | :07:28. | :07:32. | |
down, whisk in some double cream, lots of salt and pepper, and finish | :07:33. | :07:36. | |
it with some fresh green peppercorns, or little tins of | :07:37. | :07:41. | |
pickled peppercorns that you can get which are great as well and that is | :07:42. | :07:45. | |
all you need, simple as that. Beautiful, simple. Happy with that? | :07:46. | :07:50. | |
Yes, thank you. Which dish would you like to see, heaven or hell for | :07:51. | :07:57. | |
Johnny? Heaven. You are going to go far in this life! Sarah from | :07:58. | :08:02. | |
Torquay, what would you like to ask? Hello? Hello, is that Sara? Sorry, | :08:03. | :08:13. | |
Sara. Hello, I'd like to ask Yotam, what is his favourite way to cook | :08:14. | :08:19. | |
aubergine? I go for the simple way. I cut it into slices two | :08:20. | :08:25. | |
centimetres, brush it with olive oil, salt and pepper, stick it in a | :08:26. | :08:30. | |
hot oven for a good half an hour to get lots of colour and then you can | :08:31. | :08:34. | |
do whatever you like with it, salsa, yoghurt sauce, everything, but you | :08:35. | :08:37. | |
have the basics covered. That sounds delicious, sound good to you? Great. | :08:38. | :08:45. | |
Which dish would you like to see? I hate to say this but I have a very | :08:46. | :08:50. | |
sweet tooth. I'm sorry, it is hell. OK. With that pause at the start of | :08:51. | :08:56. | |
your call I thought you had fallen down the stairs on or something, and | :08:57. | :09:00. | |
I was ready to rush out of the studio and come and help you, but | :09:01. | :09:03. | |
not now. LAUGHTER | :09:04. | :09:04. | |
Thank you for calling in, Sara. Ben and Yotam are such good chefs | :09:05. | :09:07. | |
I'm confident they can make me decent omelettes but to shake things | :09:08. | :09:13. | |
up I've given them a wok Are you ready for this? You are | :09:14. | :09:28. | |
going to have a woking great time. Usual rules apply three X, clock on | :09:29. | :09:37. | |
the screen. Three, two, one, go. -- three eggs. Seasoning. Chopstick | :09:38. | :09:51. | |
skills. Oh! Do you like stir Friday, Johnny? Yes. Don't look at mine! I'm | :09:52. | :10:03. | |
looking at yours. That looks pretty creative! Gorgeous! That is a proper | :10:04. | :10:15. | |
on there. Yotam, that looks amazing. Chef, how do you think you did? How | :10:16. | :10:22. | |
did you do that? I don't know. I like my arm at a bit runny in the | :10:23. | :10:28. | |
middle. That has got to go in the bin, unfortunately. -- I like my | :10:29. | :10:35. | |
omelettes a bit runny. Sorry! So, Yotam, you are a wok man! 35 | :10:36. | :10:44. | |
seconds. Lucky number eight, twice as fast, you can keep that now, take | :10:45. | :10:56. | |
that home. You are over here on 35. Next to? Someone I love? Brilliant. | :10:57. | :11:04. | |
Now, then, in the bin. Yes, get it in there. | :11:05. | :11:16. | |
# Las Vegas # Will Johnny get food heaven, cau | :11:17. | :11:25. | |
lau, or food hell, sweet tart at ten. We will get our guests' | :11:26. | :11:34. | |
opinions while we go round to James Martin's house while he makes | :11:35. | :11:37. | |
something called a tromboncino, don't think I've ever seen anything | :11:38. | :11:38. | |
like it! Vegetable box schemes represent a | :11:39. | :11:50. | |
fantastic opportunity to get a huge variety of delicious, local, | :11:51. | :11:53. | |
seasonal value for money produce a livered straight to your door. Just | :11:54. | :11:58. | |
a stone's throw from my house, they Maltese horticulturalist has been | :11:59. | :12:03. | |
using his unique talents to coax some incredible vegetables out of | :12:04. | :12:10. | |
the Hampshire countryside. I am a piano player horticulturalist. I've | :12:11. | :12:15. | |
been a concert pianist since I was four and a half. Every now and then | :12:16. | :12:20. | |
I get the general in the mid-of the greenhouse and play for my plants -- | :12:21. | :12:31. | |
the middle of the greenhouse. Lawrence set up his business in the | :12:32. | :12:35. | |
heart of the new Forest. He's no stranger to the value for money that | :12:36. | :12:40. | |
these schemes can offer. Vegetables are healthy, cheap and used in | :12:41. | :12:44. | |
practically every meal. But to him this didn't mean his produce would | :12:45. | :12:48. | |
have to be predictable. I like to introduce different crops in here, | :12:49. | :12:56. | |
especially Maltese origin crops, so they have got 50% they know what | :12:57. | :13:00. | |
they will get and the other 50% will be surprise elements like the famous | :13:01. | :13:05. | |
from Wandjina. What we are seeing now is my pride and joy, which I | :13:06. | :13:10. | |
brought over from Malta, so when I cook my Sunday lunch it reminds me | :13:11. | :13:15. | |
of home. This is our tromboncino growing at a very young stage here. | :13:16. | :13:20. | |
It is practically a courgette. What we've got over here is a full-size | :13:21. | :13:28. | |
grown tromboncino on a trellis. It grows straight. As you can see this | :13:29. | :13:36. | |
is as big as me. In homage to Lawrence's horticultural talents I'm | :13:37. | :13:39. | |
going to make a delicious meal out of, what else, one of his famous | :13:40. | :13:45. | |
tromboncinos. I know what you are thinking, what | :13:46. | :13:53. | |
on earth and I going to do with one of these? Luckily, I do have the | :13:54. | :14:00. | |
perfect recipe. At ?3 per person my Indian spiced pumpkin pickle served | :14:01. | :14:04. | |
with golden brown chicken breasts is low-cost but big on flavour. | :14:05. | :14:09. | |
The first thing I'm going to use is a little bit of oil in our pan and | :14:10. | :14:18. | |
some butter. I use half oil and half butter, because I find if you use | :14:19. | :14:22. | |
all butter, this is me saying this, it is going to burn, if you use all | :14:23. | :14:27. | |
oil you don't get the nice colour so this is the combination of the two, | :14:28. | :14:32. | |
or as I call it a compromise. These chicken breasts are by far the most | :14:33. | :14:35. | |
extensive ingredient in this dish but if you want to use cheaper cuts, | :14:36. | :14:40. | |
a guy would be fine. Touch of salt-and-pepper on the chicken | :14:41. | :14:43. | |
breasts and I've left the skin on these chicken breasts. These are | :14:44. | :14:47. | |
what we would class as French trimmed -- thighs. It has had the | :14:48. | :14:57. | |
bone cleaned at the end and it makes it look nicer when you serve it at | :14:58. | :15:01. | |
the end. What we are going to do is grab our chicken and colour this on | :15:02. | :15:07. | |
the skin side. Now for our tromboncino, where do you start with | :15:08. | :15:11. | |
this? I'm assuming the seeds are on the bottom part, very similar to | :15:12. | :15:17. | |
butternut squash. You can actually serve this raw in salads, which is | :15:18. | :15:21. | |
equally as good, but what I'm going to do is cut this into pieces and | :15:22. | :15:27. | |
roast it. Colour this in the pan with the chicken, stick it in the | :15:28. | :15:35. | |
oven, about 15 minutes. For the pickle for this it is an Indian | :15:36. | :15:45. | |
inspired pickle. Chop they shall not -- chop the shallots and a clove of | :15:46. | :15:50. | |
garlic, chilli and peel the root of a ginger. And then with this take | :15:51. | :15:58. | |
another chunk of. This pickle is really inexpensive. When you look at | :15:59. | :16:06. | |
Indian cookbooks they are masters of the art of creating flavour from not | :16:07. | :16:10. | |
many ingredients, particularly vegetarian food and stuff like this | :16:11. | :16:14. | |
pickle would be great on its own but also makes a great accompaniment to | :16:15. | :16:17. | |
a piece of chicken. The way to get this started and cooking is we want | :16:18. | :16:20. | |
a bit of butter, in with the shallots and garlic. Straight in | :16:21. | :16:30. | |
with the tromboncino. Get that frying. To get it caramelising a | :16:31. | :16:35. | |
touch, pop in a pinch of sugar. Great the ginger in -- grate. You | :16:36. | :16:46. | |
get so much flavour out of ginger doing it this way. Next, add a trio | :16:47. | :16:50. | |
of Indian spices, turmeric, fenugreek, and finally Addison Black | :16:51. | :16:57. | |
onion seeds. Sometimes called Nigella seeds. -- add some Black | :16:58. | :17:03. | |
onion seeds. The minute you see it dry out in the pan the temptation is | :17:04. | :17:08. | |
to grab the oil, it is a common problem most home cooks face. What | :17:09. | :17:12. | |
you need to do is grab a little bit of water instead of the oil. In we | :17:13. | :17:18. | |
go with the chilli. And then finally, there is two more | :17:19. | :17:27. | |
ingredients, coriander, and a good pinch of salt. | :17:28. | :17:32. | |
You can see the mixture is quite dry. To bring it back into what I | :17:33. | :17:40. | |
classed as a chutney, that liquid to go with it, we turn the heat off and | :17:41. | :17:45. | |
then add some of this, good old mango chutney. You want, for this, | :17:46. | :17:54. | |
about two tablespoons. It smells delicious. It is that fenugreek | :17:55. | :17:58. | |
seeds in there, they are really quite pungent. Tastes really good, | :17:59. | :18:08. | |
as well. The chicken should be about ready. These actually look like a | :18:09. | :18:15. | |
little roast potatoes, really. They have got a texture quite similar. | :18:16. | :18:22. | |
Pop a little bit of chicken on there, and then you have got some of | :18:23. | :18:25. | |
this pickle which we will just put on the side. It is great, that. The | :18:26. | :18:39. | |
pickle works so well with things like fish, even on its own, you | :18:40. | :18:43. | |
could serve this as a vegetarian meal. Wonderful. With a bit of | :18:44. | :18:47. | |
inspiration and a few spices to hand, even the most competitively | :18:48. | :18:51. | |
priced ingredients can be transformed into spectacular dishes. | :18:52. | :18:54. | |
All that is needed is a bit of effort. | :18:55. | :18:58. | |
Right, it's time to find out whether Johnny is facing food | :18:59. | :19:01. | |
So, Johnny, your food heaven would be a Vietnamese | :19:02. | :19:09. | |
pork dish called cau lau which is made from both shoulder | :19:10. | :19:11. | |
It is served in a bowl with vibrant herbs, beansprouts, gorgeous. | :19:12. | :19:22. | |
Or you could be having food hell, something sweet in the form | :19:23. | :19:26. | |
What do you think you have got? I'm guessing food heaven, hoping food | :19:27. | :19:38. | |
heaven, unless you are making a pork cheesecake! It was up to these two | :19:39. | :19:41. | |
because it was close from the viewers, but they voted by heaven! | :19:42. | :19:49. | |
Yes, we like Johnny. Consider it a gift! OK, let's get rid of all of | :19:50. | :20:00. | |
the sweet stuff. Oh, God, it could have been! I presumed! Never | :20:01. | :20:08. | |
presume, Johnny. I have a very broad palette, but pineapple just doesn't | :20:09. | :20:13. | |
excite me in any way possible. These guys will be cooking the noodles. | :20:14. | :20:21. | |
Cowell now -- cao lau uses a special legal which we cannot get because it | :20:22. | :20:29. | |
is only found in Hoi An, they use water to bring it together, so Ben | :20:30. | :20:31. | |
is going to make the marinade. We have got some chilli, star anise, | :20:32. | :20:43. | |
lemon grass, garlic, soy sauce, light and dark, some showers shin | :20:44. | :20:48. | |
rice wine which adds to the flavour. Just pop that in a blender, this is | :20:49. | :20:53. | |
really easy, this bit. We have got the belly pork here, belly with the | :20:54. | :21:01. | |
skin off. Don't waste that, it is good stuff, place it on a wire rack, | :21:02. | :21:06. | |
could it low and slow, one to zero in the oven, and then get the fact. | :21:07. | :21:15. | |
-- 120 in the oven. I always take the fact of my pork afterward and | :21:16. | :21:20. | |
then put it in the oven. We will fry it later, deep fry it, so we will | :21:21. | :21:29. | |
get lovely pork crackling, the chicharron, which goes on the dish. | :21:30. | :21:35. | |
So we need to brown the meat. This is serious honeymoon food for you? | :21:36. | :21:41. | |
Yes, takes me back to that happy... Well, the happy place we are still | :21:42. | :21:47. | |
in! It just helps to garnish the fabulous times... Anyway! When was | :21:48. | :21:57. | |
the last time you had this dish? It would be about four or five years | :21:58. | :22:06. | |
ago. You haven't had it since then? No, we couldn't find a recipe for | :22:07. | :22:15. | |
it. Things like the water drawn from the well, I didn't know that about | :22:16. | :22:18. | |
the noodles, that it is the local water. Local water, local ash, | :22:19. | :22:25. | |
slightly alkaline, chewy. I think they were all slight twist on it, | :22:26. | :22:30. | |
family recipes that we had. Absolutely, this will be the real | :22:31. | :22:35. | |
deal. This is as close as you can get to it. I have got the shallots, | :22:36. | :22:40. | |
lemon grass, onions, ginger, and you will like this, Ben, we griddled | :22:41. | :22:45. | |
that, brown them, again, for flavour, pop them in the water with | :22:46. | :22:49. | |
some pork bones, get them from the butcher, really cheap, so wonderful, | :22:50. | :22:53. | |
and you just could get really slowly. If you have got 30 minutes, | :22:54. | :23:03. | |
quick breath, slowly cook them, pork bone broth, really healthy and | :23:04. | :23:06. | |
nutritious and good for you. We will just check on the meat, nice and | :23:07. | :23:11. | |
brown and caramelised. Make sure we get that nice and hot. Never poor | :23:12. | :23:19. | |
that in there, but I want to show you... Nice and brown, getting their | :23:20. | :23:30. | |
-- let's pause that in there. It is about getting it hot enough, isn't | :23:31. | :23:36. | |
it? It is getting there, nice and brown, lovely. More of that. So you | :23:37. | :23:42. | |
just do that for a good few minutes, keep going until you have got great | :23:43. | :23:50. | |
colour. Thank you, chef. Then will deep fried that to get the lovely | :23:51. | :24:01. | |
chicharron. Apparently your wife has just treated in... It is not five | :24:02. | :24:10. | |
years, is it?! She said she tried to cook this for you and she did not | :24:11. | :24:14. | |
get close, you didn't like it? It was not that I did not like it but | :24:15. | :24:19. | |
it was not quite what we had. It wasn't a complaint! I just sent it | :24:20. | :24:29. | |
back to the kitchen. When I opened the tin of beans, I hoped I had got | :24:30. | :24:35. | |
the message across! You told me your wife was a great cook. She is a | :24:36. | :24:42. | |
fantastic cook. She searched high and low to try to get the recipe, | :24:43. | :24:47. | |
but, as you say, she couldn't find it anywhere. She did spectacularly | :24:48. | :24:51. | |
well from memory, but I think there are so many elements... She got to | :24:52. | :24:57. | |
the finals in MasterChef Ireland, didn't she? What we do, continue to | :24:58. | :25:04. | |
cook that, continue to graze in the marinade. Every ten or 15 minutes | :25:05. | :25:07. | |
you need to check on the sauce because it'll caramelised, the issue | :25:08. | :25:11. | |
in there, so you need to make sure you add a little bit of the gorgeous | :25:12. | :25:15. | |
broth, that beautiful flavour. Look at that, that is what you get after | :25:16. | :25:22. | |
a few minutes. Just add that in. That just keeps cooking. Are you | :25:23. | :25:36. | |
watching, Meyer?! Now we can start to play top. The noodles are ready? | :25:37. | :25:43. | |
The noodles are ready. Fantastic, two amazing chefs like this, you | :25:44. | :25:48. | |
don't need to worry, do you? You need good sous chef scum don't you? | :25:49. | :25:57. | |
You guys are world-class! -- sous chefs, don't you? Some lovely colour | :25:58. | :26:05. | |
with the fresh romaine lettuce halves, just like that. A generous | :26:06. | :26:12. | |
amount of noodles, let's use these chopsticks. Just cook those noodles | :26:13. | :26:19. | |
in for about four minutes, really that quick. You can drain it, dress | :26:20. | :26:23. | |
it with a little bit of oil so it doesn't stick together. Put a little | :26:24. | :26:35. | |
bit of the bean sprout, a quick blanch. Look at this gorgeous meat, | :26:36. | :26:41. | |
this is what it is about. We have got the belly, the five layers of | :26:42. | :26:49. | |
heaven, that meet, fat, meet, fat. All of that flavour. Nice chunky | :26:50. | :26:57. | |
bits. It is called food heaven, this is literally happen, isn't it? Let's | :26:58. | :27:09. | |
get that on there. It is lovely as well, those herbs on it, fresh | :27:10. | :27:18. | |
tasting. Chilli, fresh herbs, lemon balm, proper beer Jimmy 's herbs -- | :27:19. | :27:28. | |
Vietnamese herbs. That is it, Johnny, remind us when your | :27:29. | :27:32. | |
programme is on? Drive is on ITV at 9pm. A good bit of crash, bang, | :27:33. | :27:44. | |
wallop this week. The broth! We have only slaved over this for hours! | :27:45. | :27:50. | |
That has got to go in there. I lovely pork cao lau. Right, I'm | :27:51. | :28:03. | |
going to get the wine. He is shaking with excitement! I can't tell you, | :28:04. | :28:11. | |
some dishes just stay with you. We have got some beautiful wine to go | :28:12. | :28:21. | |
with this. Suzi has chosen Sainsbury's Taste The Difference | :28:22. | :28:25. | |
Chilean Sauvignon Blanc. Johnny, what is that like? Is that as good | :28:26. | :28:32. | |
as what you thought, if it bringing back those memories? It is! That is | :28:33. | :28:39. | |
all from us today on Saturday Kitchen Live. Thank you so much, Ben | :28:40. | :28:45. | |
Tish, Yotam Ottolenghi, and the wonderful Johnny Vegas. And Suzi | :28:46. | :28:50. | |
Atkins on the wine, thank you! All of the recipes are on our website. | :28:51. | :28:54. | |
Next week Matt Tebbutt's taking control with Galton | :28:55. | :28:56. | |
I've had a lovely morning and I hope you have too. | :28:57. | :29:00. | |
BBC One's shaking up your Saturday nights... | :29:01. | :29:05. | |
Craig is on his way to the theatre right now | :29:06. | :29:07. | |
..as Michael McIntyre brings you big stars and big surprises. | :29:08. | :29:13. | |
"Bieber and Poldark don't have a patch on you. | :29:14. | :29:16. |