:00:11. > :00:21.Good morning. There's some world class cooking from truly world
:00:21. > :00:36.
:00:36. > :00:41.class chefs coming right up in And welcome to the show. Cooking
:00:41. > :00:50.live with me today are two chefs from two different sides of the
:00:50. > :00:58.Atlantic, first the man who serves award winning Italian food, in the
:00:58. > :01:06.Intercontinental Hotel,. He had 22 restaurants, have you gained any
:01:06. > :01:16.more. OK, one-and-a-half. Including the glamorous, two Mitchell stared
:01:16. > :01:17.
:01:17. > :01:24.Spagos in it Beverly hills. And now his new restaurant, Cut at 45 Park
:01:24. > :01:33.Lane. Theo, you're cooking first, Italian food. A squid tagiatelle
:01:33. > :01:38.with courgette and chilli, toe mat yos, garlic, and lovely. Nervous
:01:38. > :01:44.with the man beside you? He is a legend. Make me an extraordinary.
:01:44. > :01:48.You have something from your childhood? I'm going to make a
:01:48. > :01:53.kaiserschmarrn, it is a souf lay, my grandmother used to make it for
:01:53. > :02:00.me, and now, we serve it in our restaurant. It looks like that, it
:02:00. > :02:06.is like a souffle in a pan. Easy, make it in advance, put it in the
:02:06. > :02:14.fridge, when you're ready to eat, pop it out and it's done.
:02:14. > :02:18.different dishes, we have our line- up of move his, we have Rick Stein,
:02:18. > :02:23.celebrity masterchef and Keith Floyd. Special guest has been part
:02:23. > :02:26.of he will bert square, playing Denise Johnson in the massive drama
:02:26. > :02:31.series, EastEnders. It is Diane Parish.
:02:31. > :02:34.Great to have you on the show. You are a fan, normally hoovering?
:02:34. > :02:38.Polishing the coffee table, and sorting the children out. Is that
:02:38. > :02:43.before you go to work, because doing stuff like EastEnders, takes
:02:43. > :02:48.over your life? It does, but it is the best job in this business, as
:02:48. > :02:52.an actress, that you can do and still be a parent and still be
:02:52. > :02:57.around and have stability which is what I love about it. We're family
:02:57. > :03:03.people. Aren't the hours long, six days a week filming? If you're
:03:03. > :03:09.lucky, yeah. If you got a lot to do. Six days a week, and occasionally
:03:09. > :03:15.Saturdays. But, it is fairly human. You're here to eat of course. On
:03:15. > :03:22.the menu of course, at the end of today's programme, cook heaven or
:03:22. > :03:27.food hell for Diane. It is based on a food heaven or dreaded food hell.
:03:27. > :03:34.Our chefs and viewers at home decide what you do. My food heaven,
:03:34. > :03:40.I love puddings, a proper pud, with custard, hot custard, can't do cold.
:03:40. > :03:45.You have to have it with somebody you love. But it is romantic to
:03:45. > :03:53.have a nice good sticky pudding, it is, it is lovely. In bed if you
:03:53. > :03:59.like. I like him. His' all right. Moving on... What about the dreaded
:03:59. > :04:07.food hell? Parsley. I just think it is the stuff of the devil. It is
:04:07. > :04:13.just why. It should have been left in the ground where it belongs.
:04:13. > :04:20.Diane's food heaven I have a Swiss roll. First I'm going to make a
:04:20. > :04:23.vanilla sponge, flour, and made with plenty of home-made raspberry
:04:23. > :04:29.jam and whipped cream and raspberries.
:04:29. > :04:34.Diane could be facing food hell, in the form of dark, rich parsley soup,
:04:34. > :04:43.blanch with the watercress and stock, and asparagus, and soft
:04:43. > :04:47.poached egg, crispy bacon, pork scratchings. Who scratched pork?
:04:47. > :04:54.Yeah, exactly. Been up to all sorts. You have to
:04:54. > :04:59.wait until the end of the show, to see what Diane gets. If you like to
:04:59. > :05:03.ask a question, phone our new number, 0 33 0123 1410. We will be
:05:03. > :05:08.able to put your questions to us and our chefs live later on. If I
:05:08. > :05:12.do get to speak to you, we will be asking you whether Diane should
:05:12. > :05:16.face food heaven or hell. Kicking first is the man behind
:05:16. > :05:21.some of the best Italian food, outside the studio, but probably
:05:21. > :05:28.outside of Italy, it is the legend, Theo Randall. Great to have you on
:05:28. > :05:32.the show. It is simplicity, with the food. I keep saying the
:05:32. > :05:37.the food. I keep saying the ingredients are less and less..
:05:38. > :05:46.First I wanted to peel the tomatoes, because it is going to go in the
:05:46. > :05:54.delicious pasta. Squid tagiatelle with courgette and chilli, Zuchi.
:05:54. > :06:01.What are these tomatoes, then? too much she says. They're from
:06:01. > :06:11.Sicily, the most amazing tomato, have a lovely flavour. You like
:06:11. > :06:17.tomatoes j? I love it. Your pasta is different, we had Angela, on the
:06:17. > :06:27.show last week, and she's saying her pasta is different to yours.
:06:27. > :06:27.
:06:27. > :06:33.You use more egg yolk? I like the eggy taste, and texture, lots of
:06:33. > :06:40.egg yolks. No water. Not really, the eggs are enough, may be a
:06:40. > :06:47.tablespoon if they're slightly dry. So this squid, taking the inside of
:06:47. > :06:54.the squid out, score it lightly and this squid will cut into strips, it
:06:54. > :07:04.is melted not fried in the pan, it remains tender. I'm not a fan of
:07:04. > :07:05.
:07:05. > :07:10.squid. She's waiting for dessert. Forget about the pasta. Bring it on.
:07:10. > :07:20.Cut the squid into strips, you have the tomatoes blanched. You need to
:07:20. > :07:28.roll out pasta for me. You just peel off the skin. Yeah. They're so
:07:28. > :07:33.sweet the tomatoes and brilliant this time of year. But they're much
:07:33. > :07:43.sweeter, they're incredibly sweet. It is almost like eating sweets. A
:07:43. > :07:44.
:07:44. > :07:53.friend of mine came to the restaurant and had a veal chop, and
:07:53. > :08:03.he thought it was a sweet, it was like eating sweets. Children, it is
:08:03. > :08:04.
:08:04. > :08:12.like sweet, I have four, one is cooking. It is like Take Me Out
:08:12. > :08:17.over here. Funnily enough both my children are half German. Life is
:08:17. > :08:26.too short to peel these sorts of things.
:08:26. > :08:29.Just going to slice the Zuccini. We want to get the effect of the
:08:29. > :08:35.tagliatelle of the pasta and this to have the same shape and
:08:35. > :08:41.thickness, we want to cook them together. So every mouthful has a
:08:41. > :08:51.mouthful of both. Do you want me to roll out the pasta? Yes. Explain to
:08:51. > :08:53.
:08:53. > :09:00.us, you make it with semolina flour? Yes. We use egg yolks, for a
:09:00. > :09:08.kilo of pasta, we use 16 yolks to four whole egg, so it is very rich.
:09:08. > :09:13.But tastes amazing. Where would this be from inity
:09:13. > :09:17.Italy. Nifs Florence and went to the restaurant who had this the
:09:17. > :09:23.amazing pasta, so very inspired from there.
:09:24. > :09:30.I'm going there tomorrow. I'm going to Watford tomorrow, have you been
:09:30. > :09:37.to Watford? Not yet. It is proper. Do they have parsley or pasta?
:09:37. > :09:43.Parsley as well. A little bit of garlic, slightly melt the tomatoes,
:09:43. > :09:49.rather than fry them. So the tomatoes, I'm going to grab,
:09:49. > :09:54.beautifully done. If you'd like to ask a question, call the chefs
:09:54. > :09:59.today. Call our new number, 0 33 0123 1410. Calls are charged at
:09:59. > :10:03.your standard network rate. Remember, if you want to put your
:10:03. > :10:10.questions live later on. Cut that in half and through to the
:10:10. > :10:20.tagliatelle. Cook that in the same pan. We have the squid going in
:10:20. > :10:24.
:10:24. > :10:30.in the restaurant, it is extremely busy, you're trying to do another
:10:30. > :10:34.cook book S this Spanish or what? Italian. Well it is all the things
:10:34. > :10:42.I like to cook at home. But I'm getting pretty advanced with it now,
:10:42. > :10:48.so it is going to be out soon. is it the British palate like the
:10:48. > :10:52.Italian food? It is simple and food you can eat every day. You can
:10:52. > :10:58.bring a sandwich every day but? can have pasta,ries so theo, and
:10:58. > :11:03.grilled meat and fish, it is versatile. It is quick. The amount
:11:03. > :11:13.of produce you can get in this country from Italy is amazing, we
:11:13. > :11:18.have the incredible vegtables, you had Bar ti. The mozzarella with
:11:18. > :11:25.cream isn't it You can get everything you can get. You can add
:11:25. > :11:31.any flavour you want, great for kids and grown-ups.
:11:31. > :11:37.Parsley. How about Basil. Parsley is nice, Basil will be aniseed, you
:11:37. > :11:43.want to keep the flavour of the squid. You turned up the squid, but.
:11:43. > :11:49.I didn't meep to. Slowly fry, you don't want to fry it up to get the
:11:49. > :11:59.colour. You want the juice, and texture of the tomato, parsley in
:11:59. > :12:01.
:12:01. > :12:11.there. Chilli flakes in there. make sure the pasta is really nice.
:12:11. > :12:11.
:12:11. > :12:21.That cower jet is cooked at the same time. - core jet.
:12:21. > :12:27.
:12:27. > :12:32.grey mullet row, they hang them up and dry them. They can use it all
:12:32. > :12:40.year around, but, it is like a seasoning, to give it flavour. It
:12:40. > :12:46.is salty, but it's got a nutty kind of smell. It is expensive. It is
:12:46. > :12:56.but a little goes a long way. much is that? �120 a kilo, and
:12:56. > :13:11.
:13:11. > :13:18.that's 100 grams. the pasta you get a taste of it,
:13:18. > :13:23.which makes a lovely difference, a little bit more pasta water.
:13:23. > :13:29.Smells great. People add the oil to make the sauce. Always toss the
:13:29. > :13:36.pasta, not quite but toss the pasta as long as you cook the pasta. The
:13:36. > :13:43.starch comes out so it thickens the sauce, and you get a creamy sauce.
:13:43. > :13:48.I'm getting hungry over here. then, we're going to put it on the
:13:48. > :13:58.plate. The cower jet dissolveed into the pasta, and those tomatoes,
:13:58. > :14:10.
:14:10. > :14:16.and all the lovely squid is going sliceer, just a few shaveings of
:14:16. > :14:22.Botaga on top. You can grate it, but it is nice having a few
:14:22. > :14:32.shaveings, and there you have my squid tagiatelle with courgette and
:14:32. > :14:39.
:14:39. > :14:44.see what it tastes like? There's a plate full of things I wouldn't
:14:44. > :14:50.normally. Let's have a go. With the squid,
:14:50. > :14:56.you either it cook it quickly or slowly. The bigger the slower it is.
:14:56. > :15:02.It becomes like butter, if the squid is small, you can cook it
:15:02. > :15:10.quickly and has the same texture. What do you think? Here is a bit of
:15:10. > :15:16.squid, here you are. I love the Basil in it. And the tomato.
:15:16. > :15:21.can't taste the parsley, when good cooks deal with parsley, less is
:15:21. > :15:27.more like something like that. We need wine to go with this.
:15:27. > :15:37.We sent Susy Atkin to Somerset. What did she choose to go with the
:15:37. > :15:41.
:15:41. > :15:46.What did she choose to go with the I'm in the beautiful grounds of the
:15:46. > :15:56.12th century Ford abbey, near Chard. There's work to be done, let's find
:15:56. > :15:59.
:15:59. > :16:06.Theo, when I'm eating a wonderful dish like this, with fresh
:16:06. > :16:14.tagliatelle and courgette, I'm tempted by a cool glass of rows yea,
:16:14. > :16:21.something like this rows yea, it would be a nice match. I've done
:16:21. > :16:25.for this, the Taste the Difference, Gavi, 2011. There are so many dry
:16:25. > :16:32.Italian whites on the shelves it can be difficult to unearth the
:16:32. > :16:40.real gems. But my tip when matching light seafood dishes is to go for
:16:40. > :16:49.Gavi. I love the scent of this wine, it is lemony, and floral note in
:16:49. > :16:56.there too. As well as those lemon and lime flavours there's something
:16:56. > :17:01.else, minority, green herbs and the citrus works well with the squid
:17:01. > :17:04.and tomatoes, but it is picking up nicely on the parsley. But this is
:17:04. > :17:14.a dry wine with whistle clean finish and that's what goes so well
:17:14. > :17:15.
:17:15. > :17:20.with the salty hit with the tagliatelle. Here is a fresh and
:17:20. > :17:27.wonderful white to go with it. It is going well. I know the pasta,
:17:27. > :17:36.they're loving that. Spot on, it is sweet pasta, with the courgette and
:17:36. > :17:41.pasta, it goes well. It is lovely with the rich pasta. Wine, lovely.
:17:41. > :17:47.Later on, of course, Wolfgang has a dish from his childhood to show us.
:17:47. > :17:54.It is going to be a kaiserschmarrn with strawberries, it reminds me
:17:54. > :18:00.going to Wimbledon, strawberries with cream, now we have a souf flai.
:18:00. > :18:04.When you think Wimbledon, if you lived here, they'd think rain and
:18:04. > :18:10.Cliff Richard. Still around, I used to love him,
:18:10. > :18:18.we used to hang out on the lakes and under the trees. He has his own
:18:18. > :18:28.show over here. Now, more of Rick Stein heroes, he is in search of a
:18:28. > :18:30.
:18:30. > :18:36.Part of my journey is a gastronomic history lesson. Here is the only
:18:36. > :18:43.place in the world where they make the Bedfordshire clanger. The word
:18:43. > :18:47.clanger, means a big appetite. They used to make it stuffed with ham
:18:47. > :18:55.and veg tails, so most people were boiled in a range. Now they bake
:18:55. > :19:01.them in a pastry. Here at Mr Gun's bakery, using gammon, Po Tate toes,
:19:01. > :19:09.seasoning, onions and gravy. He puts a savoury filling in the one
:19:09. > :19:12.end and apple filling in the other. It is sad you seem to be the last
:19:12. > :19:17.person making clangers in Bedfordshire. What is the future.
:19:17. > :19:24.It is terribly sad and immensely important we continue to do it as
:19:24. > :19:27.long as possible, and I intend to. Are we dismissive of our heritage,
:19:27. > :19:32.and our culinary heritage, we don't think it matters somehow?
:19:32. > :19:38.general, modern days, we take the easy way out and ready prepared
:19:38. > :19:44.meals, people don't want to turn their hands go. It is the
:19:44. > :19:48.combination of sweet and savoury that's important. What I like is
:19:48. > :19:53.when they're working in the fields, they take the clangers to work, and
:19:53. > :19:57.they'd be working down a row of Brussels sprouts picking and they'd
:19:57. > :20:03.take a bite of the clanger, and really like it, and throw the bag,
:20:03. > :20:10.put it in the bag, throw the bag down the road and work to the bag
:20:10. > :20:20.and take another bite as incentive. And a jolly good incentive it would
:20:20. > :20:24.
:20:24. > :20:28.You know, when I'm driving of the beautiful bridge into Wales, I
:20:28. > :20:35.suppose it seems mundane but I'm thinking about cockles and lava
:20:35. > :20:39.bread and goua peninsula. But this country has so much
:20:39. > :20:44.breathtaking landscape and great food associated with it.
:20:44. > :20:48.This is the farm of Griffith Williams in North Wales. He's
:20:48. > :20:53.always lived here. And like everyone around here, his first
:20:53. > :20:58.language is Welsh. I have been working here every day of my life.
:20:58. > :21:06.working here every day of my life. But I like it here. I bet you do.
:21:06. > :21:11.These pastures are covered by the tide, giving the lamb reared here a
:21:11. > :21:19.unique flavour. The taste is out of this world,
:21:19. > :21:26.really. Especially not in, what you call the outside of the meat.
:21:26. > :21:30.fat. That tastes good. It is, it is creamy you know. It is crazy,
:21:30. > :21:34.Griffith's just told me the salt marshland is not solid, but solid
:21:35. > :21:40.as ordinary land. So it goes to all this trouble to produce something
:21:40. > :21:45.that is fantastically flaifd and solid as ordinary lamb. It is so
:21:45. > :21:50.typical of this stupid country, we don't appreciate what we damn well
:21:50. > :21:57.got. Well thinking about that trip to the salt marshes, I suppose I
:21:57. > :22:00.was getting a bit of the top about it. But it seems to me, really
:22:01. > :22:07.silly when you such a brilliant product, like salt marsh lamb, not
:22:07. > :22:12.to shout it from the house tops. On my back back, I stopped into an M&S
:22:12. > :22:17.store, and lo and behold, on the butcher's counter, there was salt
:22:17. > :22:23.marsh lamb, so, this is E orientation to all the other
:22:23. > :22:27.supermarket, come on, let's have salt marsh lamb everywhere. Funny
:22:27. > :22:31.enough, I was doing cooking in Downing Street, and I chose Welsh
:22:31. > :22:35.salt marsh lamb for the menu, and Jacques Chirac was over with most
:22:35. > :22:41.of the French Cabinet, for a little chat, and, that's what I cooked him,
:22:41. > :22:49.and they loved it. So I got here, a best end of salt marsh lamb, or
:22:49. > :22:54.rack as its called. It is small, lovely meat, look at the marbleing,
:22:54. > :23:00.I made it an eight-cut will the rack, so we're heading off into the
:23:00. > :23:06.shoulder. I will roast that for 20 minutes, and serve it on a bet of
:23:06. > :23:10.beans and peas. So first of all the beans, I'm going to poach them with
:23:10. > :23:16.bay leaf, carrots and thyme, and choped shallots and garlic and
:23:16. > :23:22.cover them with water. I put them on the heat and simmer gently until
:23:22. > :23:26.they're soft. I like Bam and flaidge lots, but beans are dull on
:23:26. > :23:31.their own. I'm taking them off the heat and straining them but keeping
:23:31. > :23:35.the well flavoured cooking liquid. Back in the pap with the beans,
:23:35. > :23:39.slice the carrots up and add fresh garden peas.
:23:39. > :23:44.A little more finely choped garlic and olive oil.
:23:44. > :23:52.Now, a slice of butter, I like a mixture of olive oil and butter,
:23:52. > :23:57.and sal taied Po Tate toes. Finally, seasoning of salt, and fresh ground
:23:57. > :24:01.black pepper. Now to roast the lamb and I'm seasoning it well on both
:24:01. > :24:08.sides. It is an attractive joint which brings out the trade skills
:24:08. > :24:13.of your local butcher. It takes 20- 25 minute toss cook. I bought it
:24:13. > :24:18.oven sometime ago, because I like to see the joint progressing.
:24:18. > :24:23.Cooking appeals on many levels and it is attractive as the fat crisps
:24:23. > :24:33.up, and the Boroughser, as tkpwrifth would call it, running
:24:33. > :24:38.out of it. The aroma is delightful. I will keep the rack warm and pour
:24:38. > :24:43.the fat off, put the tray back on the heat and deglaze it with a lick
:24:43. > :24:49.ker from the vegtables and pour it through aive, back in the pan, so
:24:49. > :24:55.the vegtables and gravy become one. This is, I think, a good dish when
:24:55. > :25:03.you have three or four friends around. It has sophistication of
:25:03. > :25:09.without the sweat of long roasting. Add lots of choped parsley. Now to
:25:09. > :25:16.carve the lamb. I began to cook racks of lamb in the mid-70s, then
:25:16. > :25:20.it was regarded as posh. It is not a roasting pot I remember from my
:25:20. > :25:27.childhood. I urge you to try it, it comes out pink, and succulent and
:25:27. > :25:33.that's how I like it. I got the idea from these vegtables from an
:25:33. > :25:43.old French recipe book. And like all good recipes, they're totally
:25:43. > :25:47.
:25:47. > :25:51.unaffected by fads of TV cooks and Thanks for that one. Last week's
:25:51. > :25:57.croissants masterclass went down well. Not that many will be making
:25:57. > :26:01.it, it went down well. I will show you many things people don't think
:26:01. > :26:09.you many things people don't think of making for themselves, pate.
:26:09. > :26:16.We're going pate and melba toast. But pate, obviously French, dish,
:26:16. > :26:25.was originally pate on cout, it translates to a pie, encased to a
:26:25. > :26:30.pastry, because they used to use it as a medium to care tkwri with, and
:26:30. > :26:36.then threw it away. But this week, we have the little pate, a
:26:36. > :26:45.selection of different ones, some are cooked before you put in
:26:45. > :26:51.between, or some are set. I thought I'd done a smoked salmon pate.
:26:51. > :26:57.love that. From Scotland. Scottish smoked salmon, quickly, make this
:26:57. > :27:03.pate. You blend it. I never know how to make it. All do you is blend
:27:03. > :27:09.the smoked salmon. Do it with smoked salmon and smoked mackerel.
:27:09. > :27:17.Blend it, depends how coarse or fine you want it. If you want it
:27:17. > :27:26.really fine, blend it through aive. We have some creme fraiche.
:27:26. > :27:34.Full fat creme fraiche. Double cream. And lemon juice.
:27:34. > :27:39.is a diet dish. Booed camp after that one. Just a smidgeen of black
:27:39. > :27:47.pepper, no salt. And this is, seriously how quick it is. Blender
:27:47. > :27:56.on, and blend it until it starts to thicken up. No more than 20 seconds.
:27:56. > :27:59.That's it, done. We take the pate. And place it in the dish.
:27:59. > :28:07.Fantastic. So easy, that's a lovely thing to
:28:07. > :28:16.have on the table in summer, with pita bread. Melba toast. Get it
:28:16. > :28:22.right! Champagne may be appropriate. Nice and simple, we will do that
:28:22. > :28:28.with breakfast radishes. Melba toast is sliceed bread, toast it
:28:28. > :28:31.both sides, and made later. I will do a little dressing, with
:28:31. > :28:37.breakfast radishes, Cherie vinegar, lemon juice, and watercress and
:28:37. > :28:42.beetroot with it as well. Reading about yourself, when you first
:28:42. > :28:48.started, acting wasn't your true loves, you fell into it? I didn't
:28:48. > :28:52.have a true love. I wasn't the most studious of children, so I was
:28:52. > :28:59.mucking around near the drama department at school. And a teach
:28:59. > :29:03.Cher came rushing over you, do you want to be in a play, I said OK. I
:29:03. > :29:10.thought it would be a giling, I thought it would be funny, I did it,
:29:10. > :29:14.and there was a line I had. And it got a laugh. I got a real buzz from
:29:14. > :29:19.that. There was a strange, evil sense of power, but also. I was the
:29:19. > :29:26.same, it was a nativity play, I played a King, and somebody was ill.
:29:26. > :29:34.I thought you played the baby. had one line, I mess it had up, and
:29:34. > :29:44.they put me on lighting. I could have been? EastEnders. You could
:29:44. > :29:46.
:29:46. > :29:52.have been Phil Mitchell. Tiny more oil here. Straight out of doing
:29:52. > :29:59.that, you went RADA. Then you sort of have to make your career choices
:29:59. > :30:05.out of exams you were doing, I wasn't doing great, so I put in a
:30:05. > :30:10.miscellaneous group of people. I was supposed to be a landscape
:30:10. > :30:16.gardenier I suppose. I went to see somebody, and he said what have you
:30:16. > :30:22.enjoyed the most. I said I liked drama and dock the plays. He said
:30:22. > :30:28.there's a course at East Arts college. Do you the technical side
:30:28. > :30:36.of theatre and you perform and do a couple of A-levels. I had this
:30:36. > :30:42.amazing teach Cher, leader, mentor, and she encourageed me to audition
:30:42. > :30:47.for RADA. I didn't think people like me didn't stand a chance. I
:30:47. > :30:52.auditioned and they were drunk and they let me in You got it. Straight
:30:52. > :30:57.out of that, doing stuff like that, the classics of RADA, that led you
:30:57. > :31:01.went into theatre. Theatre was the big thing
:31:01. > :31:08.afterwards. A lot of actors and actresses that's the medium where
:31:08. > :31:13.they want to go. That's the engine room, that's where you want to
:31:13. > :31:19.start. And I started out playing Earl in the Testimonyest, which was
:31:19. > :31:28.a dream roll, and we toured, we went everywhere, and Lincoln, and
:31:28. > :31:32.all sorts of places, chiping Norton. Right in the suburbs. I have my
:31:32. > :31:37.summer house there. That and the Hamptons.
:31:37. > :31:45.And then we went to Japan. So I performed Shakespeare,they have a
:31:45. > :31:49.theatre called the Globe, on the theme of the proper Globe theatre,
:31:49. > :31:56.and the Japanese, and that was fantastic, great fun. How did you
:31:56. > :32:00.get from that to the first TV job, you did all manner of jobs. Love
:32:00. > :32:05.Joy. But you were in EastEnders, before the part you play now.
:32:05. > :32:10.played a character called Lola Kristy, for six months. You just
:32:10. > :32:17.have to step in, breathe the air and people go crazy. It was a real
:32:17. > :32:26.pop star show then. It still is. They were superstars,
:32:26. > :32:31.back then, patsy Palmer, and Sid, and Daniel they were superstars,
:32:31. > :32:37.and a lot more people watchiling, because we didn't have digital TV
:32:37. > :32:43.it was crazy being in the show now. Now it is calmer, and make an
:32:43. > :32:47.actor's job. But it must take of your life doesn't it? It doesn't,
:32:47. > :32:52.it is one of the jobs you can be a family person, as a mum, when I
:32:52. > :32:57.first turned up there, I was the only woman who had children, or in
:32:57. > :33:00.the place. And gradually, we've more mums are coming in, and we're
:33:00. > :33:06.finding our way of doing this job, and supporting our families, being
:33:06. > :33:10.with our families, it is a great job to do, and still be part of
:33:10. > :33:15.family life. Is it not difficult, because people link you with the
:33:15. > :33:21.character you play? They do. People sort of think, you know, it's never
:33:21. > :33:29.been a problem, I don't know if you remember this, Denise, my character
:33:29. > :33:34.was dead. Do you know, when you can be dead and come back to life. I
:33:34. > :33:41.was dead, his to lie to my family to everybody, tell people, I'm
:33:41. > :33:48.leaving the show, I'm dead. People do, pause you appear in people's
:33:48. > :33:55.lisk rooms, - this was a true story, I came out of a great restaurant,
:33:55. > :34:01.and this lovely old lady ran across the road, I was about to get my pen.
:34:01. > :34:09.She turned around and said, "James doesn't matter what they say, you
:34:10. > :34:17.don't look as fat as you look on TV". They say, you're much prettier
:34:18. > :34:23.in real life. What kind of, demon look I like on screen. They mean it
:34:23. > :34:29.well. We have the melba toast, it is nicely curled up. Toast it both
:34:29. > :34:37.sides, take the crusts off, slice it down the middle, that's why the
:34:37. > :34:42.thin bread is handy and toast it on the other side, and that's why it
:34:42. > :34:52.curled up. I love melba toast. wasn't paying attention. Plain
:34:52. > :34:54.
:34:54. > :35:00.white, sliceed bread. Try that. What about us here, are
:35:00. > :35:05.we on a diet or what. You get a bit of radish. If there's
:35:05. > :35:11.a skill or tip you like me to demonstrate, or a cooking technique,
:35:11. > :35:17.drop us a line. Get the contact details on our website,
:35:17. > :35:25.bbb.co.uk/saturdaykitchen. Right, what will he within cooking for
:35:25. > :35:29.Diana, an old school pudding, Swiss roll, with home-made raspberry jam,
:35:29. > :35:37.whipped cream and fresh raspberries on the top. Or food hell, parsley,
:35:37. > :35:44.and something for a wet summer weekend, parsley soup. Watercress,
:35:44. > :35:47.apar gus, blitzed with regular table stock and garnished with
:35:47. > :35:53.crispy bacon pork scratchings and poached egg.
:35:53. > :35:59.You have to wait until the end of the show to see the final result.
:35:59. > :36:03.How are your radishes. Now the three remaining celebrities, sent
:36:03. > :36:13.to three different London restaurants to work through a busy
:36:13. > :36:22.
:36:22. > :36:32.lunch service. Let's see how they dela Tour, famed for the classic
:36:32. > :36:37.
:36:37. > :36:47.preparing a busy lufpb service, we cannot afford any mistakes. Nick
:36:47. > :36:49.
:36:49. > :36:55.will be cooking, pan fried duck breast, a Madeira jus. Nick is sent
:36:55. > :37:01.to south Kensington, one of the areas iconic restaurants for over
:37:01. > :37:07.20 years. He will be making the roast fillet of hake, on a Saffron
:37:07. > :37:17.mash. You're going to take the head off. Take the fillets off and pin
:37:17. > :37:34.
:37:34. > :37:39.right, you don't want it dry or raw. Yard.
:37:40. > :37:45.An innovateer of modern Spanish tapas, locateed in the West End.
:37:45. > :37:50.Good morning, welcome to Salt Yard Kitchen, we have a nice busy lunch,
:37:50. > :37:55.it will be hectic. We have a small space to work with. So we get on
:37:55. > :38:05.with it. Kirstie will be in charge of the grilled pork loin, with
:38:05. > :38:08.
:38:08. > :38:14.Saffron and clam rice, and peppers. OK, guys, ready for service, we're
:38:14. > :38:23.on. Listen on, first chicken and egg, one pork, one duck, please,
:38:23. > :38:33.yeah. Getting the basics, season. These are cold, we have to be ready,
:38:33. > :38:41.
:38:41. > :38:50.new plate. Are you happy, call table seven. One oysters, oneries
:38:50. > :39:00.so theo, one hake and fish and chips, and two tuna. Do you think
:39:00. > :39:10.it is cooked, let me check, yes that's perfect. Perfect, exactly
:39:10. > :39:11.
:39:11. > :39:21.what you want every time. Great first dish, well done.
:39:21. > :39:22.
:39:22. > :39:27.Chick and pork special. Looking wet. That, so what I would do, let the
:39:27. > :39:37.liquid evaporate. First pork is five minutes. Three. Three or five,
:39:37. > :39:47.
:39:47. > :39:57.this is ready but this is still wet. Thank you. Speed up the rice on the
:39:57. > :40:16.
:40:16. > :40:21.next one. We have three more duck, Nick must make sure the next
:40:21. > :40:27.order is perfect. Use the flat of your spoon and one swoop,
:40:27. > :40:37.confidently. Perfectly. Now you're getting the hang of it. This one
:40:37. > :40:44.
:40:44. > :40:52.look all right, yes, maintain that consistency. If you're ready, call
:40:52. > :41:02.of service. Table six. How do you feel about that? Happy with that.
:41:02. > :41:06.
:41:06. > :41:10.Spot on. The meat was tender, lovely sauce that went with it. I'm
:41:10. > :41:15.not usually a fan of celeriac, but it was delicious. Probably one of
:41:15. > :41:24.the hardest things I've ever done. They are seasoned professionals,
:41:24. > :41:30.but I take my hat off to all of them. It was unbelieveable. Here
:41:30. > :41:40.the hake dish is proving popular and so far he's coping well. Keep
:41:40. > :41:40.
:41:40. > :41:50.an eye on the hake, don't want to get too dark. Right, OK, that's
:41:50. > :41:52.
:41:52. > :41:59.burnt, do another two. Hold back on table six for a minute. That hake's
:42:00. > :42:05.lovely, well done. Well, getting too brown, and by the time it goes
:42:05. > :42:10.in the oven, it is too dark. I had the hake with Saffron mash and it
:42:10. > :42:16.was absolutely delicious. Fish was cooked beautifully, moist, the skin
:42:16. > :42:24.was beautifully crisp. One loin special. Two away and one
:42:24. > :42:34.on order. Give me the first loin on 101. Another one, straight up,
:42:34. > :42:45.
:42:46. > :42:53.more pork. How long for the next one. Three
:42:53. > :43:02.minutes. This is the last pork of the day, so make sure it is
:43:02. > :43:08.perfection. The smokyness of the pork and tender, and with theries
:43:08. > :43:18.so theo, was a good combination, lovely. Pork for me was perfectly
:43:18. > :43:21.
:43:21. > :43:26.cooked, moist, so pretty good dish, the restaurant experience for Greg
:43:26. > :43:32.and John, you can see that in 20 minutes. Still to come on Saturday
:43:32. > :43:37.Kitchen Lloyd, Keith Floyd is in Italy. He is riding through Tuscany
:43:37. > :43:43.to cook wild boar stew with poached peaches. It is Wolfgang's first
:43:43. > :43:50.time with us, so we don't want to expect when he goes to head-to-head,
:43:50. > :43:58.with the omelette challenge, live. And, will Diane face food heaven,
:43:58. > :44:06.old school desserts or food hell, parsley in a soup with asparagus,
:44:06. > :44:12.with pork scratchings. He is one of the world's greatest culinary
:44:12. > :44:18.phenomena, he has an empire that spans all the way across America.
:44:18. > :44:26.Now the first time in London, Cut at 45 Park Lane, making the first
:44:26. > :44:30.appearance on TV it is the shy and retiring, Wolfgang. This is a
:44:30. > :44:36.traditional dish, my grandmother and mother made me, heavier, we had
:44:36. > :44:40.it for kids, before we went to bed with a glass of milk. My granny
:44:41. > :44:48.added rum, so we fell asleep fast. This is called kaiserschmarrn with
:44:49. > :44:58.a warm strawberry come pot. I will get the come pot on, with
:44:58. > :45:05.strawberry, sugar, and van nila. I will separate the eggs. Here. We're
:45:05. > :45:12.going to neat eight egg white, and four egg yolks. Is this a
:45:12. > :45:17.traditional dessert. We serve it at Cut, Spago, and then, so, people
:45:17. > :45:21.really love it. They get so used to it, I cannot take it off the menu.
:45:21. > :45:28.When you start off, it was your mother that got you into cooking?
:45:28. > :45:32.My mother was a chef, in a hotel in Austria. My father was a coal miner,
:45:32. > :45:37.so I thought it is better to become a chef, you eat better. My father
:45:37. > :45:44.wasn't happy, but that's life. That's how you started, classically
:45:44. > :45:49.trained? In a France mostly, then when I was 24, I went to the US,
:45:49. > :45:55.because everybody rides a cad lack, and is richer, so I wanted to be a
:45:55. > :45:59.cowboy, so it was perfect. You went to Indianapolis? Because I'm a fan
:45:59. > :46:04.of car racing, so I went there, and unfortunately, or fortunately, I
:46:04. > :46:08.couldn't live, because I had no more money. I ran out of money, so
:46:08. > :46:13.I stayed for one year. Everybody, ate their steak, well done. And it
:46:13. > :46:17.was so boring to be in the kitchen. I couldn't believe it.
:46:17. > :46:26.So now, you are cooking the strawberries. I'm starting with my
:46:26. > :46:36.egg whites here. Eight egg whites. A little cream of tartar. A little
:46:36. > :46:46.sugar, we will add later. While that is going here, bring it
:46:46. > :46:50.
:46:50. > :47:00.to me, I will make my base, egg yolks, a little bit of from Madge -
:47:00. > :47:06.fromage. English cream. No parsley yet. Are you hungry. And then,
:47:06. > :47:11.raisins. Sugar. I am going to leave a little bit for my eggs, mix it
:47:11. > :47:18.together. And then you opened your first restaurant where? First was
:47:19. > :47:23.Spago this LA, in 1982. We were in the business, this is good, a
:47:23. > :47:28.little rum, or if you come from the high left-hand side, you use
:47:28. > :47:38.whiskey. You moved Spago, because it is based right in the centre of
:47:38. > :47:38.
:47:38. > :47:44.Beverly Hills? On Canyon Drive. We started here, last year, on Cut at
:47:45. > :47:50.45 Park Lane. You have 22 main restaurants, plus cafes, at the
:47:50. > :47:59.airport. So I keep busy stoofplt you have 2 restaurants, 40 cafes,
:47:59. > :48:06.and then,... Sugar and egg whites. He's off.
:48:06. > :48:13.He is a good clean up, your wife trained you well.
:48:13. > :48:18.Why do you call it Spago? Spago because a friend of mine, he gave
:48:18. > :48:27.me the name he is a famous songwriter from Italy. Did you take
:48:27. > :48:31.my spat Tula. Now we're going to pour the egg whites in. He wrote
:48:31. > :48:40.for Donna summer. And midnight express, and all that crap.
:48:40. > :48:48.All that stuff. You said nothing bad, that's not a bad word. All
:48:48. > :48:53.right, now you pour that in. Did you sugar the pans. They've been
:48:53. > :48:58.sugared and buttered. Now about the new restaurant you got, you have a
:48:58. > :49:03.steak house, you mentioned the fact they didn't cook steaks well?
:49:03. > :49:11.was a shock for me. Everybody ate their steak well done. I tried to
:49:11. > :49:16.make them rare, all them came back, it was terrorable. How look at that.
:49:16. > :49:22.We put everything in here, flower, everything, instead of putting it
:49:22. > :49:30.in a souf flai mode, we're going to put it in a pan. I made it lighter,
:49:30. > :49:38.so that way, you can have it as a dessert.
:49:38. > :49:43.Lighter? You're Italian. You eat pasta, and it is light. Done, in
:49:43. > :49:47.the oven. I finish the strawberries. All today's recipes, are on our
:49:47. > :49:51.website, go to our website. Bbb.co.uk/saturdaykitchen don't
:49:51. > :49:58.forget, I will show my favourite archives, and best programme,
:49:58. > :50:03.tomorrow morning, 10.00 on BBC Two. We have the strawberry compote. You
:50:03. > :50:07.don't want to cook the strawberries any more, just warm them up.
:50:07. > :50:13.minute left. Remind us. Strawberries sauce, puree
:50:13. > :50:18.strawberries, raspberries, with sugar and orange juice and a little
:50:18. > :50:24.sugar, depends on the sweetness. While they're in the oven, they
:50:24. > :50:30.need another minute. We have some steaks from your restaurant. Lunch,
:50:30. > :50:35.see you later. OK. These are delicious, explain?
:50:35. > :50:40.Here we have American beef, you can see this one, the New York steaks,
:50:41. > :50:45.from Kansas, a friend of mine who raises the cattle. Here we have
:50:45. > :50:50.Australian, that's the most tender and most expensive, it melts in
:50:50. > :50:55.your mouth. People look at this, and sees it is fat. Fat makes you
:50:55. > :51:01.happy, and makes you tender in flavour. If you have beef with no
:51:01. > :51:11.fat, it would be hard and chewy, but the fat makes it tender. These
:51:11. > :51:12.
:51:12. > :51:18.are the Australian. And cans as a. Cans as a in the - Kansas, they do
:51:18. > :51:24.well over there. Now, are we ready. All right. Great job, they look
:51:24. > :51:31.fantastic, you put a lot of the strawberries, in season, use plums,
:51:31. > :51:38.you can use apples, thank you very much. Now you are a big hit with
:51:38. > :51:44.the celebrity circuit. You are doing it for the Oscars. Still
:51:44. > :51:49.doing it and a great time doing it. Have you ever done this nor the
:51:49. > :51:55.Oscars? This for 1600 people would be a little bit difficult. A little
:51:55. > :52:00.bit of sugar. Look at that, how beautiful. If you do that for 1600
:52:00. > :52:07.people, I'll come and help. should come and help anyway, I need
:52:07. > :52:12.a guy to clean up. Tell us what it is? A kaiserschmarrn with
:52:12. > :52:21.strawberry compote. I made it lighter, what my mother made. But
:52:21. > :52:31.it is like a souffle, a little rum, raisin in it. The genius, which is
:52:31. > :52:34.
:52:34. > :52:38.Wolfgang Puck. You're supposed to eat this warm. Just the way it is.
:52:38. > :52:48.Dive into that. I'm not going to wait for you.
:52:48. > :52:49.
:52:49. > :52:59.With warm strawberries as well. That's not the word. Let's go back
:52:59. > :53:06.
:53:06. > :53:13.to Suzie, to see what she's chose your delectable kaiserschmarrn you
:53:13. > :53:19.love a sip of sweet wine, I agree, but this is a rare gem and not even
:53:19. > :53:27.on the high street. So I'm looking for one affordable. You could go
:53:27. > :53:37.for the Moscatel but that's a bit too strong, so the wine I've chosen,
:53:37. > :53:43.
:53:43. > :53:51.Elegant puddings should never be dark and sticky, instead, gck to
:53:51. > :54:00.the golden lighter styles with crisp acidity with all that sugar.
:54:00. > :54:05.Lovely aroma, peaches, April recots, lemons, drawing me into taste.
:54:05. > :54:09.Bordeaux's dessert wines is a great way to go with puddings, because
:54:09. > :54:16.they have the balance of acidity and sweetness. This has a citrus
:54:16. > :54:19.flavour, and works well with the oranges in strawberry sauce,
:54:19. > :54:23.there's plenty of sugar and sweetness to take on the pancakes
:54:23. > :54:28.on the finish, there's the lift, and that's what we need for the
:54:29. > :54:31.tang of the fresh strawberries, and go with the hint of spice. Wolfgang,
:54:31. > :54:38.thank you for the perfect summer treat and here's a glass of
:54:38. > :54:41.something special to go with it, enjoy. We certainly are, this is my
:54:42. > :54:48.second mouthful, what about the wine. I love the wine, and the
:54:48. > :54:53.price. We all are a frugal, you want to get wine, anybody can find
:54:53. > :54:58.wine for $100, but to find great under �10, and it is delicious,
:54:58. > :55:07.light, and not overpouring, because that's sweet already. Great choice.
:55:07. > :55:11.But the wine is not sticky, it is Elderflowery, Right, let go back to
:55:11. > :55:16.celebrity masterchefs, where they have to cork one dish, for Greg and
:55:16. > :55:21.John, inspired by their time in a John, inspired by their time in a
:55:21. > :55:26.professional kitchen.. Welcome back for what should have been a
:55:26. > :55:32.fantastic experience. Of course, now, we want to see what you learnt.
:55:32. > :55:38.What I want to see is if you can recreate a little bit of that
:55:38. > :55:48.restaurant here for us, in the masterchef kitchen. One dish, one
:55:48. > :55:53.
:55:53. > :56:03.hour, let Let us taste the magic. given a dish from the restaurant
:56:03. > :56:14.
:56:14. > :56:22.can get flustered, how did you cope with the pressure? I think I did
:56:22. > :56:30.already all right, I burnt one duck, but I was sweating a lot. Your dish
:56:30. > :56:34.is what Brown shrimps, butter spin yash and mash. Dover sole,
:56:34. > :56:44.expensive fish, everything has to be perfect, how will do you that?
:56:44. > :56:50.My best, and hopefully, I'll do a nice dish. No pressure. What did
:56:50. > :56:55.you get out of the Salt Yard? Organisation. Watch thag done
:56:55. > :56:59.properly as opposed to my kind of way was a huge learning process.
:56:59. > :57:04.you are going to prove to us, that you are able to complete one task
:57:04. > :57:11.and then move on to the next one? That's the plan. What are you
:57:11. > :57:17.cooking for us? Sliced chicken thighs, on a bed of truffle
:57:17. > :57:21.macaroni, with kale and mushrooms. How do you take that to the level
:57:21. > :57:28.of the restaurant? It is intensification of flavours. This
:57:28. > :57:34.is 500 millilitres of chicken stock, and 200 millilitres of cream
:57:34. > :57:44.reduced. I never did that, ever, it is fantastic. Transport me to a
:57:44. > :58:01.
:58:01. > :58:07.of it. I hope I remember things Matthew taught me, bring it in the
:58:07. > :58:15.kitchen. Your dish today, what is it? Pan seered, roasted pigeon,
:58:15. > :58:20.with lettuce, pancetta, and jus. It is not fancy, it is straightforward,
:58:20. > :58:25.but if you don't get it right, it goes average. There's nowhere to
:58:25. > :58:35.hide. I have to keep impressing you guys, it is going the business end
:58:35. > :58:36.
:58:36. > :58:43.and I have to ensure I do my best. It is a dish that celebrate the
:58:43. > :58:53.greatness of the pipbl, but it is has to be perfectly cooked, don't
:58:53. > :59:26.
:59:26. > :59:30.want it bloody, it has to be shimps, capers and shallots, on a
:59:30. > :59:40.butter sauce, served on a bed of wilted spinach, on a side of mash.
:59:40. > :59:45.
:59:45. > :59:51.It looks great. I want you to calm cooked fish with wonderful mash Po
:59:51. > :00:01.Tate toes, creamy, perfectly seasoned and it is absolutely
:00:01. > :00:06.
:00:06. > :00:16.delicious. That has the little give, the sharp notes of capers, is a
:00:16. > :00:22.
:00:22. > :00:30.perfect, perfect sole with a butter breast, baby gem lettuce, peas and
:00:30. > :00:40.minority. That looks great. I really love that. I really,
:00:40. > :00:44.really, like it. A lot. That's a prodish and pro-cooking. Five
:00:44. > :00:50.ingredients, cooks perfectly, seasoned beautifully to come
:00:50. > :00:54.together to one absolutely stunning dish. It is robust, elegant and
:00:55. > :01:04.beautifully cooked. Are you two feeling all right. Mate you can't
:01:05. > :01:08.
:01:09. > :01:17.argue with something perfect. Well on a bed of truffle macaroni with
:01:17. > :01:25.kale, mushrooms and sauce. Lovely, crisped skin chicken, sweet, well
:01:25. > :01:32.seasoned, beautifully koobd with macaroni, richness of kale running
:01:32. > :01:39.through. Absolutely delicious. Yeah, that is superiumy. The first
:01:39. > :01:43.thing is truffle, and the macaroni that keeps the flavour in, crispy
:01:43. > :01:49.skin, that's a lovely thing, that's the standard, can you keep it up?
:01:49. > :01:55.It is a long way to G and some difficult tasks ahead. Nobody takes
:01:55. > :01:59.anything for granted in here. really pleased that all of you,
:01:59. > :02:09.obviously, learnt valuable lessons from your time in the restaurant.
:02:09. > :02:16.
:02:16. > :02:20.Well done. Get rest, and you're to answer foody questions, each
:02:20. > :02:26.caller will help decide what Diane will be eating at the end of the
:02:26. > :02:33.show. Haley from London. What's your question. I'd like
:02:33. > :02:38.recipes for goose bris. Well I would like a compote, sugar, water,
:02:38. > :02:43.stew the goose bris down, because they're tart. And then seer
:02:43. > :02:50.mackerel fillet, cook it skin-side down, so the fat melt into the fish,
:02:50. > :02:57.turn it over, and a bit of compote, perfect combination.
:02:57. > :03:01.You mention the classic desserts. have a goosebury bush in the garden,
:03:01. > :03:06.and I don't do anything. If you roll them in sugar and butter,
:03:06. > :03:13.place them on a dish, and then cough them with a crumble mixture
:03:13. > :03:23.and roast them, for 0 or 40 minutes, it is going down together. What
:03:23. > :03:24.
:03:24. > :03:31.dish would you like to see heaven or hell? Heaven. Sean. Good morning.
:03:31. > :03:38.My very beautiful girlfriend makes amazing Italian pizza base, when I
:03:38. > :03:42.make it, it tastes like a foot. I need a great recipe, for the base.
:03:42. > :03:49.The dough. Well it is simple, you mix flower are salt, some olive oil
:03:49. > :03:56.and then you have, yeast, and warm water. And then you mix the flower
:03:56. > :04:01.well, in flour or mixture, and then you're going to make a great dough,
:04:01. > :04:08.add touch of honey or sugar to brown the crust better. Very simple.
:04:08. > :04:12.You can double zero flour is the one you buy? All purpose flour.
:04:12. > :04:18.bit of semolina fat you get a lovely crust. Make it the day ahead.
:04:18. > :04:23.It is better to make it in advance, because the yeast takes time to
:04:23. > :04:29.react and work. Top tips, what dish at the end of the show.
:04:29. > :04:35.My daughter, beautiful Jamie, chose hell, so she's the boss here, hell.
:04:35. > :04:40.Children, never ask children or an mals. Craig from Glasgow. What's
:04:40. > :04:45.your question. Basically, what it is, I'm starting off as a
:04:45. > :04:54.professional chef, and I got a lovely fish from the fish mongers,
:04:54. > :05:00.and I'm wanting to see the best way to cook it, it is on the bone.
:05:00. > :05:05.Turbot. A whole fish, get some coarse sea salt, chopped herbs,
:05:05. > :05:09.Rosemarie, water, make a salty paste, and then get a tray, put the
:05:09. > :05:15.salt on the bottom of the tray, turbot on top, salt on top, and
:05:15. > :05:20.make it in the oven, you'll get a crust, crack the crust, and
:05:20. > :05:26.underneath you'll have the most beautiful turbot. 20 minutes.
:05:26. > :05:30.tastes really moist that way. It steams inside. Olive oil on top,
:05:31. > :05:40.and you're in heaven. Lemon and don't take it off the bone. Good
:05:41. > :05:41.
:05:41. > :05:45.luck. We'll be around for dinner. Heaven or hell? Well, heaven.
:05:45. > :05:55.chel. I'd like to know an alternative
:05:55. > :05:56.
:05:56. > :06:04.toping for cup cakes, one you could pour across the top that doesn't
:06:04. > :06:09.push the pastry away from the cake. I use chocolate, melt the dark
:06:09. > :06:14.chocolate over boiling water, cream, butter, in it, if you like flavour,
:06:14. > :06:18.like a whiskey in it, we're in Great Britain, and put it on,
:06:18. > :06:24.especially good for grown-ups, not for the kids. What dish would you
:06:24. > :06:33.like to see, hech or hell? It has to be the cake, so heaven.
:06:33. > :06:39.Patrick, from Yorkshire. Well, I'd like an ALL: ternive for
:06:39. > :06:47.cooking live, calves live. I would, get the hot pan, butter in the pan,
:06:47. > :06:54.season the live, don't flour it, pan Quetta, smoked bacon, fry the
:06:54. > :07:03.bacon, sage, take all the things out, power the fat out, balsamic
:07:03. > :07:08.vinegar, butter and power it on top. Pollena on the side. Heaven or hell.
:07:08. > :07:12.I can't be eating the discertificate, it has to be hell.
:07:12. > :07:20.All the chefs come on the show, have to battle how fast they can
:07:20. > :07:30.make a three-egg omelette. Wolfgang, out of efb on our board, who would
:07:30. > :07:33.
:07:33. > :07:40.you like to beat. Let me look. Who is this guy here. Martin, two
:07:40. > :07:50.Michelin stars, so usual rules apply, three egg omelette, cook as
:07:50. > :07:57.
:07:57. > :08:03.fast as you can. Three, two, one, I like those inclusive, when you go
:08:03. > :08:13.to an all inclusive. It is not sticking which is good.
:08:13. > :08:39.
:08:39. > :08:44.little bit of caviar. It is up to you to choose. Sorry
:08:44. > :08:53.Theo. But you just lost.
:08:53. > :08:58.That is actually, yeah, it is one of the best omelettes we've had.
:08:58. > :09:04.didn't use salt, because I know we had caviar.
:09:04. > :09:14.Trust me. Wolfgang. Where am I, in the middle.
:09:14. > :09:15.
:09:15. > :09:24.Give me a good grade. You did it, quicker than these guys.
:09:24. > :09:32.You mean I'm in the top half of the draw. Top half on the wrong side of
:09:33. > :09:41.the draw, I knocked two seconds off. So 31.40. One of the hairy bikeers,
:09:41. > :09:51.who you don't know. Not yet. We have another challenge. Theo, I
:09:51. > :09:51.
:09:51. > :09:59.don't know where you are, where are you? There you go, 20.16. Are you
:09:59. > :10:08.getting old. You were consistent. You get it in 20. 68 Best omelettes
:10:08. > :10:14.we've had for a couple of weeks. Will Diane face heaven, or food
:10:14. > :10:20.hell, parsley with a soup. We'll get caviar on the top of that.
:10:20. > :10:26.You enjoy the classic film from Keith Floyd. He's reached Tuscany,
:10:26. > :10:36.in Italy. He is visiting an old friend who just happens to own a
:10:36. > :10:42.
:10:42. > :10:48.much. How are you? Welcome. Over a few
:10:48. > :10:56.cock tails I asked high host, to set up a few local ingredients, so
:10:56. > :11:02.I could cook a dish that would show Tuscany, did he do it, home-made
:11:02. > :11:09.grapes, wild boar, hair, cureed ham, sausages, salamis, hairs, again,
:11:09. > :11:15.birds, little birds they shoot, poor little you may not like this,
:11:15. > :11:21.some find it game offensive. I make no comment, this is how they live
:11:21. > :11:27.here. All the farmers line up in a row, and shoot up in a sky, and the
:11:28. > :11:36.birds drop down. What we're actually doing today is a casserole
:11:36. > :11:44.of wild boar. I've cut the boar, into big employees sapt chunks and
:11:44. > :11:51.marshateed it for 24 hours in red wine, sage, lots of sage, garlic,
:11:51. > :12:00.carrots and onions. So what we have to do, because, this is a real 16th
:12:00. > :12:10.century kitchen, it confuses the Americans amazingly - "what do you
:12:10. > :12:16.mean it is made 400 years ago". This foot stool. A and then, you
:12:16. > :12:26.come on in. You will get your bus pass soon. If it is possible, for
:12:26. > :12:30.
:12:30. > :12:35.you to come on to this pot, I put splendid olive oil in. Everything
:12:35. > :12:45.here is cooked in olive oil. This is the home I would love to live in
:12:45. > :12:56.
:12:56. > :13:01.myself, if I had the money and sides. For those of you doing this
:13:01. > :13:09.at home, it is wood mark four, brown the meat nicely, sale it well.
:13:09. > :13:19.Turn the bone over, and grind in a bit of pepper. Then, pour in the
:13:19. > :13:20.
:13:20. > :13:25.whole marsh naied. The wine, onions, and bay leaf and everything, pour
:13:25. > :13:30.in, add fresh but uncooked tomato sauce.
:13:30. > :13:40.This is a hallmark of Italian cooking. I think, that's not quite
:13:40. > :13:40.
:13:40. > :13:48.moist enough, so, add a drop more of this wine, 198, probably can't
:13:48. > :13:54.buy it in UK but I'm having it here. A closeup, that smim mers up, wood
:13:54. > :13:59.mark four, for two hours. In the meantime, I think apart from
:13:59. > :14:09.wrecking the boss's unique antique furniture, I will sit, have a
:14:09. > :14:09.
:14:09. > :14:14.snooze, slurp and join you later. So, wild boar is absolutely ready.
:14:14. > :14:22.This is a bit that might upset more, we're going to add the blood of the
:14:22. > :14:31.boar to thicken the stew. This is classic gastronomy, it could be
:14:32. > :14:37.offensive, 1993-4, television. The blood goes in. To enrich the sauce,
:14:37. > :14:44.it thickens the wonderful gravy. If that's difficult for you. In the
:14:44. > :14:48.meantime, using the local wine of this wonderful castle, I have
:14:48. > :14:58.poached some peaches so I can have an apple sauce, peach sauce with
:14:58. > :15:05.the wild boar, here in this pan, I have been gently frying, celery,
:15:05. > :15:12.carrots, chestnut, Rosemarie, giving it flavour. Now, Denis, bear
:15:12. > :15:18.with me please. We'll get it show absolutely on the road. Here is my
:15:18. > :15:24.wonderful pot of wild boar. Now remember the Pattyness you see is
:15:24. > :15:30.the olive oil, so beloved of the Italians, and Tuscany people in
:15:30. > :15:34.particular. So lots of wild boar. I've cut it in big chunks so the
:15:34. > :15:44.flavour of the meat, still is retained just as much of the
:15:44. > :15:45.
:15:45. > :15:48.flavour of the sauce, accompanys it. There's our plate. Give me two
:15:48. > :15:56.seconds, while I Dutch this out of the way of there.
:15:56. > :16:02.Now, one of the things I've learnt in Tuscany S they adore fried
:16:03. > :16:10.vegtables. I adapted a dish here. Pieces of gently fried celery in
:16:10. > :16:20.olive oil. Baby onions, fried in olive oil and Rosemarie.
:16:20. > :16:33.
:16:33. > :16:43.of year, we have the wonderful chest nuts of the region, so we
:16:43. > :16:46.
:16:46. > :16:53.have some sauteed chest nuts. Now, you think deep nis back up here, if
:16:53. > :16:56.you Anglo-Saxon people, if you Anglo-Saxon people, remember, that
:16:56. > :17:02.without William The Conqueror, there would be no roast pork or
:17:02. > :17:09.crackling, and if the unfortunate cook had made a mistake with apples,
:17:09. > :17:16.we would not have apple sauce, so now how about roast pork, and apple
:17:16. > :17:25.sauce, what we have is some beautifully poached peaches.
:17:25. > :17:35.In a local Tuscan wine, with brown sugar, and lemon juice. There is to
:17:35. > :17:42.
:17:42. > :17:52.give the Anglo-Saxon touch, to what to see if Diane will face food
:17:52. > :17:52.
:17:52. > :17:57.heaven or food hell. Food heaven old school dessert, Swiss roll, not
:17:57. > :18:03.from Switzerland. It is Austrian Swiss roll. But it is a classic
:18:03. > :18:08.dish. Obviously, sometimes with different types of jam. We have
:18:08. > :18:13.raspberry jam, double cream. An alternative to sponge. You don't
:18:13. > :18:20.have to be over there, because of the ingredient. It is repelling me.
:18:20. > :18:29.We have a massive pile there, parsley, there which can be
:18:29. > :18:33.transferred into a soup. Asparagus. And we have poached egg and pork
:18:33. > :18:39.scratchings. So you could be having that. What do you think this lot
:18:39. > :18:42.have decided. You came over with a grin on your face before. Theo
:18:42. > :18:49.wanted food hell. So that was three all.
:18:49. > :18:55.I thought you liked me. It is down to Wolfgang. He's chosen
:18:55. > :19:00.raspberries and classic dessert. To make this dish, what we're going to
:19:00. > :19:06.do is raspberries, make a jam first of all. But first off, I will get
:19:06. > :19:10.my sponge on the go. Four eggs for this, four medium eggs.
:19:11. > :19:16.Cracked into a bowel, difference between this and normal sponge is
:19:16. > :19:24.the amount of flour. We add less flour to this mixture. So when we
:19:24. > :19:29.roll it up, it doesn't split the sponge. You can have a go at that.
:19:29. > :19:34.I learnt how to do that a long time ago, I can't see it, without my
:19:34. > :19:39.glasses. How is your finger. I can feel it.
:19:39. > :19:48.Maybe not do that live on TV. five here. A little bit of that,
:19:48. > :19:53.and pop that in there. You can put extract as well. You will make the
:19:53. > :19:58.jam. Raspberries, these are Scottish raspberries. Some of the
:19:58. > :20:06.best raspberries in the WorldCom from Scotland. Jam sugar.
:20:06. > :20:12.What is jam sugar. This is high in peck tin, it helps set the jam.
:20:12. > :20:22.Apple marmalade. Instead of adding too much sugar, you add damp sugar,
:20:22. > :20:23.
:20:23. > :20:30.it helps it set. Lemon juice careful not to put too many seeds
:20:30. > :20:37.in there. Like you did in rehearsal. He had to bring it up. So the thing
:20:37. > :20:44.is, you heat it up as quickly as possible, this is boiling, for five
:20:45. > :20:49.mips, allow it to set. Can you butter that for me. Next, I'm going
:20:49. > :20:56.to get my tin ready. This is a standard Swiss roll tin. None stick,
:20:56. > :21:06.but you need paper in there. Grease-proof paper.
:21:06. > :21:12.Just keep mixing it. Mix for five minutes. Look how beautiful that
:21:12. > :21:21.looks. It looks like heaven. didn't get to hear why you chose
:21:21. > :21:30.Spago. It came from George, a famous mousse negotation, - mousse
:21:30. > :21:37.negotation, and - musician, and he wanted to give me the name. He said
:21:37. > :21:43.let call it Spagos, because I want to write a musical in Spago. It
:21:43. > :21:49.means a string with no beginning and no end. There's no end to it
:21:49. > :21:54.yet. So now you get it. Paper, to
:21:54. > :22:04.prevent and make sure it goes in the corners, it is easier to take
:22:04. > :22:04.
:22:04. > :22:12.out. Make the cuts, so it folds the paper in nicely. We will cool it
:22:12. > :22:18.off. And then we end up with this, pop it in a bowel. I'm going to
:22:19. > :22:23.have that - bowl. I'm going to have that with my toast in the morning.
:22:23. > :22:32.Whipped cream. We have our cake mixture here. The idea is you get
:22:32. > :22:39.did to a nice whiteish texture. I don't need the cream, I'm just
:22:39. > :22:43.giving him something to do. Mixture, and we have to use your hand look
:22:43. > :22:53.at that. Make sure the cream is cold. If it is warm, it is harder.
:22:53. > :22:59.Make sure it is double cream. It won't be single long with me.
:22:59. > :23:09.Little flour we have in there. at that, it is getting excited
:23:09. > :23:11.
:23:11. > :23:16.already. 15 years ago, you were in my restaurant you weren't like this.
:23:16. > :23:23.We followed in the flour, this is where you put less flour in it.
:23:23. > :23:28.I have to put sugar in it. The marmalade is sweet enough.
:23:28. > :23:38.We're going to take our sponge like that.
:23:38. > :23:48.
:23:48. > :23:53.Because we've less flour in. Straight in the oven, eight minutes,
:23:53. > :23:59.400 degrees Fahrenheit, and that goes in there. We need a clean tea
:23:59. > :24:06.towel. That's hard to find here. Hope hope three we have sugar there.
:24:06. > :24:12.Which we have. Sprinkle the clean tea towel with sugar.
:24:12. > :24:18.It has to be clean, it can't have bits on it. Then you take your
:24:18. > :24:28.sponge, and carefully hoosen it around the edge. Wolfgang will
:24:28. > :24:30.
:24:30. > :24:40.change this recipe and use his entire contents of alcohol boosted
:24:40. > :24:47.
:24:47. > :24:52.ingredients. How we're talking. It's good. What is that. That's
:24:52. > :25:01.enough now. This is a grownup Swiss roll. Don't give that to the kids.
:25:01. > :25:09.A little bit of everything on it. This is not your school dinners,
:25:09. > :25:17.rolly polly. Then we take your jam, spread this out on here. I was
:25:17. > :25:21.going to do this without the booze. You don't have to exaggerate.
:25:22. > :25:25.you the cream ready? Yeah. Leave half an inch this end, because
:25:26. > :25:33.otherwise, when you roll out, it will fly everywhere.
:25:33. > :25:42.Put the cream on the top. Do you know what I noticed, Artic rolls
:25:42. > :25:52.come back. I wanted to do an Artic roll. Have you heard of one.
:25:52. > :25:56.
:25:56. > :26:03.Artic roll. I came here to learn. So when you come to Cut, we will
:26:03. > :26:12.show you a few tricks of ours. Then we roll it up, are you ready.
:26:12. > :26:22.Press this bit here, and roll it in in. Look at that.
:26:22. > :26:24.
:26:24. > :26:34.You could get an Oscar about the way you cook. You pay less taxes.
:26:34. > :26:35.
:26:35. > :26:42.Enough in the newspaper about taxes. Then that's it.
:26:42. > :26:48.Originally it didn't have booze in the recipe on the internet. We have
:26:48. > :26:54.the lovely fresh raspberries. It is easy to make, anybody can
:26:54. > :26:59.make that at home. Mine wouldn't roll like that. You can taste it,
:26:59. > :27:07.in a clean tea towel. I'd have to squash it.
:27:07. > :27:14.Remember to use the jam. You know it is better with the whiskey.
:27:14. > :27:24.got to try it. We didn't put too much. It is not
:27:24. > :27:26.
:27:26. > :27:36.too sweet at all, it is light. Very nice. If you run out of work,
:27:36. > :27:38.
:27:38. > :27:42.you come to work with us. To go with us, Susy's decision, was �7.
:27:42. > :27:49.99, another great wine, but cheap with that. I like this show,
:27:49. > :27:52.because there's a lot of drinking. In the morning. You know what, it
:27:53. > :27:58.is great food. This is really delicious. Nice and simple. That's
:27:58. > :28:02.the key to that. The great thing, don't use a standard sponge recipe,
:28:02. > :28:07.reduce the flour, because normally when you make it, it can crack.
:28:07. > :28:13.Do it that way, it doesn't crack, I don't know whether there's an
:28:13. > :28:20.Italian version of that? I don't know one. You don't want one, it is
:28:20. > :28:24.OK. I love that, I'm on your side. Congratulations on the restaurant
:28:24. > :28:29.anyway. We talk about a lot of chefs and the big name chefs around
:28:29. > :28:36.the world, and that chap is certainly up there, with the others.
:28:36. > :28:41.I'm just beginning so it is OK. today's performance, I will be
:28:41. > :28:44.fired and you'll be get be your own show. That's all today. Thank you
:28:44. > :28:50.for Theo Randall, Wolfgang Puck and Diane Parish. And remember all the