:00:00. > :00:27.I'm Ching-He Huang and this is Saturday Kitchen Live.
:00:28. > :00:31.Welcome to the show! There's a real international flavour
:00:32. > :00:34.to things today and I'm joined by two chefs from two very different
:00:35. > :00:41.She's taken the culinary world by storm with her wonderful recipes
:00:42. > :00:43.from Eastern Europe! It's Olia Hercules.
:00:44. > :00:46.a Peruvian food invasion with his ever expanding
:00:47. > :01:09.Welcome! Excited? Yes! You are kicking things off first, what are
:01:10. > :01:13.you making? It is a polish style chlodnik.
:01:14. > :01:19.Chlodnik, beautiful. Martin, you are up after, what are
:01:20. > :01:25.you making for us today? I am making a twist on a classic chupe, it is a
:01:26. > :01:31.prawn dish. It has beans, feta cheese and potatoes as well. Yummy.
:01:32. > :01:36.Perfect for the time of the year. And And also as we are celebrating
:01:37. > :01:40.the Peruvian Independence Day? That's right. It is next week!
:01:41. > :01:44.There's more great recipes in our archive today,
:01:45. > :01:46.with films from Rick Stein, Raymond Blanc, Brian Turner
:01:47. > :01:48.with Janet Street Porter and James Martin.
:01:49. > :01:50.Now, our special guest today is not only an award
:01:51. > :01:52.winning stand-up comedian, she's also a regular on shows
:01:53. > :01:56.like Have I Got News For You, The Now Show and Just a Minute.
:01:57. > :01:58.And if that wasn't enough she's just released her debut novel too.
:01:59. > :02:01.Welcome to Saturday Kitchen, the very talented Shappi Khorsandi!
:02:02. > :02:14.Welcome! Welcome! Thank you for having me.
:02:15. > :02:20.We love you. Now, tell us, how are you in the kitchen? I'm very well,
:02:21. > :02:24.thank you! If I get time! I'm not the most organised chef. I'll be
:02:25. > :02:29.honest with you, I really love eating. But sometimes I put on the
:02:30. > :02:34.internet ingredients I have got and see what comes up. So I will make a
:02:35. > :02:40.great dish and never remember how I made it.
:02:41. > :02:47.So, improv! That is a better way to put it, rather than disorganised!
:02:48. > :02:54.Not slapdash, improv. With purpose! Now, you have so much
:02:55. > :02:58.exciting news, I have to talk to you about that but the reason you are
:02:59. > :03:05.really on the show is to face food heaven or food hell. So, food
:03:06. > :03:11.heaven, what is it? I really love aubergines. I love the colour, the
:03:12. > :03:17.textures, nice and salty, good oils. Smoky.
:03:18. > :03:23.Slow-cooked? Yes. I really love aubergine.
:03:24. > :03:28.And what about food hell? Well, I really don't like crying when I am
:03:29. > :03:33.eating. So I am not a fan of spice. So, chillies.
:03:34. > :03:43.Is it the overheating? It is the numbness in my mouth, I like fire in
:03:44. > :03:46.my belly but not from food. Guys! Yes, chillies and me don't get
:03:47. > :03:52.along. Hopefully we can convince you. We
:03:53. > :03:57.Now at the end of TODAY'S programme I'll cook either food heaven
:03:58. > :04:03.So Shappi has gone for aubergine or lots of chilli.
:04:04. > :04:06.For food heaven, I'm going to serve the aubergine along with a real
:04:07. > :04:09.classic, crispy Mongolian lamb which I hope Shappi will like too.
:04:10. > :04:12.The aubergine is dusted in five spice and topped with a Chinese
:04:13. > :04:14.style salsa verde made from spring onions, garlic, soy,
:04:15. > :04:18.The lamb is marinated then deep fried and served with peppers,
:04:19. > :04:19.courgettes and cashew nuts in crunchy lettuce leaves.
:04:20. > :04:22.Or Shappi could be having food hell, chilli which I'm going to use
:04:23. > :04:24.in a very spicy Sichuan style beef stew.
:04:25. > :04:27.The beef is cook slowly with garlic, shallots, tomatoes, lots of fresh
:04:28. > :04:30.It's served with wok fried fennel flavoured steamed buns
:04:31. > :04:42.I know you are not a fan of fennel. . No!
:04:43. > :04:47.And we'll find out the result at the end of the show.
:04:48. > :04:50.If you'd like to ask any of us a question today then
:04:51. > :04:54.A few of you will be able to put a question to us,
:04:55. > :04:58.I'll be asking if you want Shappi to face either food
:04:59. > :05:01.You can also send us questions through social media
:05:02. > :05:06.Don't contact us though if you're watching us on catch-up as I'm
:05:07. > :05:08.afraid there's no one here! So Olia, take it away.
:05:09. > :05:26.So So, I am making chlodnik, it is a cold beetroot soup. So we are going
:05:27. > :05:34.to peel the beetroot. We are using really good tap water. It helps to
:05:35. > :05:39.inhibit the growth of good bacteria. A little bit of salt, honey to help
:05:40. > :05:45.with the fermentation. What can I do? I I would love you to
:05:46. > :05:52.make some beautiful garnish. I can do that.
:05:53. > :05:56.Now, you are known as the Princess of Ukrainian cuisine and anything
:05:57. > :06:03.sexy about Eastern Europe in terms of food! So, you have done really
:06:04. > :06:11.well. You have won numerous awards already and you are not even 16! It
:06:12. > :06:17.is brilliant. The last time I saw you at the Fortnum Masons Awards.
:06:18. > :06:26.What are you up to now? I have been to Georgia. I love this country. It
:06:27. > :06:31.is in the Caucasus. It is an incredible country with incredible
:06:32. > :06:36.people, amazing wine and an incredible food cull temperature.
:06:37. > :06:44.Great ingredients. Sweet preserved pine cones. And a herb that is a
:06:45. > :06:52.mixture of mint and marjoram. So, you get a lot of inspiration on
:06:53. > :07:00.your travels? Yes, for sure. But also in Eastern Europe, Ukraine,
:07:01. > :07:03.Poland. So with the fermentation, we have been doing this, our grand
:07:04. > :07:09.mothers have been doing it for hundreds of years. Now it is a
:07:10. > :07:15.trendy thing it is really positive. I love this dish. You are really big
:07:16. > :07:20.on fermentation. It really is in right now it is really healthy. We
:07:21. > :07:26.are talking a lot about saw caught, and how it is good for gut health,
:07:27. > :07:32.all of that jazz. Does it feature a lot in your cuisine and the part of
:07:33. > :07:38.the world it is really big? It does. It is a way to preserve things and
:07:39. > :07:43.it results in a beautiful flavour. Pleasantly sour and fizzy. So you do
:07:44. > :07:50.this and leave it in the kitchen for a couple of days. Or longer if you
:07:51. > :07:55.really want a nice pickle flavour. Then it is really strong. But two
:07:56. > :08:01.days for the soup. Then we strain it. We put it in the fridge to stop
:08:02. > :08:05.the fermentation and to chill the soup.
:08:06. > :08:12.So that is at room temperature? Room temperature for two days and then
:08:13. > :08:17.the fridge to chill it. Then we have these beautiful Jersey Royals. And
:08:18. > :08:25.we chop them. Once you do this, it is so easy. Just garnishings. Jersey
:08:26. > :08:31.Royals, radishes and spring herbs. Perfect. So all of these chopped.
:08:32. > :08:35.Now tell us what else we can expect from you now going forward? Lots
:08:36. > :08:46.more regional foods from that part of the world? Eastern Europe, you
:08:47. > :08:51.know, it has been 30-odd years since the seen broke up. But it is not
:08:52. > :08:57.explored enough, I don't think. So many influences from Russian,
:08:58. > :09:03.Poland, Georgia? Yes, so many. And Lithuania. They do this kind of
:09:04. > :09:08.thing as well. What are you looking for? A little
:09:09. > :09:12.sieve. But it is possible I am a little blind.
:09:13. > :09:18.There it is. Would you do this dish with instead
:09:19. > :09:25.of beetroot, with a different vegetable? Yes, you can. We ferment
:09:26. > :09:30.tomatoes in the Ukraine for winter. We love tomatoes so much and we have
:09:31. > :09:35.amazing tomatoes, we don't go without it.
:09:36. > :09:49.Fantastic. Now, I can get rid of that. You asked for some sourdough
:09:50. > :09:55.bread and that is there. It is better if it is stale.
:09:56. > :10:00.OK. Then I have strain this but you have
:10:01. > :10:07.to taste it. We have done a weak brine. 3%. So it may need a little
:10:08. > :10:11.seasoning. Now, you are serving this with quail
:10:12. > :10:18.eggs as well? Yes. That is really great.
:10:19. > :10:25.So, this needs a few minutes. You can use normal eggs as well.
:10:26. > :10:32.Fantastic. And it is really healthy for you?
:10:33. > :10:42.Yes. There is the fermented stuff that is good for the gut and then
:10:43. > :10:53.the Kaffir at the end. Are you guys big on fermentation? In
:10:54. > :10:58.prova, they use yucca, it is fermented by the indigenous ladies,
:10:59. > :11:05.eating it and chewing it. They don't do it anymore. They did it in days
:11:06. > :11:10.gone by. But a fantastic process, although not done much more. The
:11:11. > :11:16.flavour is like that There is a twist of bitterness and sourness it
:11:17. > :11:21.is Georgeous. Yes, amazing natural herbs in Peru.
:11:22. > :11:26.Exploring what we have in the Amazon. Could we get some of that
:11:27. > :11:33.here? I would love to. You are the man to do it! Some of
:11:34. > :11:38.that coming up! We have brilliant crayfish. They are American
:11:39. > :11:46.They are not very good for the environment...
:11:47. > :11:50.If you'd like to put a question to any of us today then call us
:11:51. > :11:54.But if you're watching us on catch-up then please don't call
:11:55. > :12:11.in as the lines are closed. Right we need a great
:12:12. > :12:26.Now the eggs need 2-3 mens? So a little republicany in the middle? I
:12:27. > :12:32.do, yes. Right we have some here. So this is really simple? Yes, and
:12:33. > :12:40.healthy and refreshing. And in this heat it is what we need. With the
:12:41. > :12:46.crayfish, make sure that you get rid of the digestive tract. It could be
:12:47. > :12:51.made with langoustine. With the herbs we have tarragon, dill and
:12:52. > :12:54.mint. I love my herbs.
:12:55. > :13:05.You mentioned that herb before from Georgia. There is a lovely Peruvian
:13:06. > :13:08.mint herb as well that is fantastic. Right, these are looking nice and
:13:09. > :13:11.soft in the middle. There you go.
:13:12. > :13:18.Thank you. . So just a little potato at the
:13:19. > :13:28.bottom to give it height. Then, I think we are good with putting the
:13:29. > :13:33.beetroot in. You did say hard-boiled was OK? Yes,
:13:34. > :13:42.it is fine. An seg an egg. It will be delicious.
:13:43. > :13:46.This is going to be such an elegant little dish. Everybody thinks that
:13:47. > :13:52.European food is heavy. But look at this... It is delicious.
:13:53. > :14:00.I love the colour of this. It has become this lovely red.
:14:01. > :14:06.And the radishes are like stars. They are stunning.
:14:07. > :14:11.It looks really colourful. And just a few herbs.
:14:12. > :14:19.So fresh! Perfect. And a little bit of Kaffir to
:14:20. > :14:23.finish? This is a thin yoghurt? Yes, and again it has beautiful herbs but
:14:24. > :14:30.really good for you. It has lots of good bacteria that is
:14:31. > :14:35.good for the gut? Yes, gorgeous. That is stunning, remind us of what
:14:36. > :14:40.it is again? So, this is called chlodnik.
:14:41. > :14:48.That's what it is! Thank you. There you go.
:14:49. > :14:53.That looks beautiful. Delicious.
:14:54. > :14:59.Happy with that? Yes, very happy. Thank you for your help.
:15:00. > :15:04.Your radishes are perfect. Oh, that is lovely. I could have
:15:05. > :15:13.that in a cup and drink it. Maybe not with the crayfish! But may I eat
:15:14. > :15:19.the crayfish? Yes. Now, we need a great wine to go with
:15:20. > :15:25.it. Susy Atkins is our wine expert this week, so let's see what shoe
:15:26. > :15:30.has found to go with Olia's beautiful chlodnik.
:15:31. > :15:37.This week, I have come to pole, but before I'd choose the wines for
:15:38. > :16:02.today's dishes, I will look around these beautiful gardens. -- Poole.
:16:03. > :16:08.Olia, for your polish styled Betfred, I want a drink with lovely
:16:09. > :16:14.fresh apple flavours. That puts me in mind of cyber, so something like
:16:15. > :16:18.this would be a very good option. -- side. I have gone from white wine
:16:19. > :16:23.instead, and it is from a place rarely seen on UK wines shots. My
:16:24. > :16:29.choices Chateau Mukhrani Rkatsiteki, and it is from Georgia. Georgia has
:16:30. > :16:33.an ancient winemaking tradition that dates back 5000 years. With some of
:16:34. > :16:38.its modern wines now arriving on our shores, it may be a good time to
:16:39. > :16:43.give one of them ago. It certainly has a lovely summery scent,
:16:44. > :16:48.baby-sitters, green apple and a bit of passion fruit. There is a bright
:16:49. > :16:53.fruitiness to this wine, and I do like that with the juicy tang of the
:16:54. > :16:58.fermented Betfred. It is not completely off -- dry, and I think
:16:59. > :17:02.that works with the honey that is in this bitch. With the finish, I
:17:03. > :17:07.pick-up subtle hints of lemon grass and aniseed. It is perfect with the
:17:08. > :17:13.garnishes. It goes with the crayfish and be panic in an bill. Betfred is
:17:14. > :17:17.one of my favourite vegetables and I love the inspiring way you used it.
:17:18. > :17:26.I hope you enjoy the Georgian white wine I have chosen. Cheers. Cheers.
:17:27. > :17:30.It is delicious. I am Soo -- I am so glad that Susie went for the
:17:31. > :17:35.Georgian wines. It is very refreshing. It has a nice acidic
:17:36. > :17:42.twist. Yes, it has a beautiful balance. Perfect for a summer
:17:43. > :17:49.afternoon. Indoors or in the garden. I should be a food critic. We have
:17:50. > :17:54.got your blessing? Yes, I likely shape of the glass and it is a
:17:55. > :17:59.beautiful great. Martin, you're cooking next. What are you making?
:18:00. > :18:05.I'm going to make a bit stitched that there's a twist on that. It has
:18:06. > :18:11.prawns and broad beans. -- I'm going to make a dish. My grandmother used
:18:12. > :18:16.to make it. I have just come back from Peru. It is a dish I had a lot
:18:17. > :18:26.when I was travelling. Close to your heart. Exactly.
:18:27. > :18:28.Don't forget, you could ask any of us a question
:18:29. > :18:30.if you call this number, 033 0123 1410.
:18:31. > :18:34.But we need all your calls by 11 o'clock today, please.
:18:35. > :18:37.Or you can tweet us questions using the hashtag Saturday kitchen.
:18:38. > :18:40.Let's take a trip to Greece to meet up with Rick Stein.
:18:41. > :18:42.He's reached the town of Monem Vasia and he's keen to try
:18:43. > :19:05.This is where East nearly meets West, Monemvasia,
:19:06. > :19:09.I came here in my early 20s with my brother John.
:19:10. > :19:14.This rock marked the end of our travels.
:19:15. > :19:17.If I remember rightly, very few people lived here then.
:19:18. > :19:23.There was a bit of building work going on, but I recall some
:19:24. > :19:26.of the locals being rather sceptical about actually living here.
:19:27. > :19:35.There's only one way into this place - an archway.
:19:36. > :19:40.Too narrow for a car, nice for a donkey.
:19:41. > :19:41.Monemvasia actually means "one way in" and this
:19:42. > :19:52.I think it's to stop invading armies in their tracks and give
:19:53. > :19:55.them a bit of a surprise when they turn the corner.
:19:56. > :19:57.And then you actually turn the corner and I'm in Clovelly!
:19:58. > :20:13.40 years on, I hardly recognise the place.
:20:14. > :20:17.It's been restored, I think, with great love
:20:18. > :20:18.for the old Byzantine ways and traditions.
:20:19. > :20:21.I just wouldn't fancy lugging my suitcase to the very top.
:20:22. > :20:24.I'm quite enjoying the wandering around Monemvasia because
:20:25. > :20:26.when I came here before it was virtually derelict and,
:20:27. > :20:33.apparently, just filled with snakes and rats.
:20:34. > :20:35.So this is quite a recent bit of building, but, obviously,
:20:36. > :20:38.this here is probably 2,000 years old, Greek or Roman.
:20:39. > :20:40.And you sort of think, "How could they have
:20:41. > :20:45.They would've found this bit of marble somewhere and just stuck
:20:46. > :20:55.Couldn't they just have seen the chickens would be
:20:56. > :21:02.This is where the famous malmsey wine, much loved in England
:21:03. > :21:05.in the 15th century, came from and it was exported
:21:06. > :21:14.And that...immortalised, of course, in Shakespeare's Richard III,
:21:15. > :21:19.where the Duke of Clarence is drowned in a butt of malmsey.
:21:20. > :21:23.And possibly the best bit of dramatic irony ever,
:21:24. > :21:27.he asks what he thinks is the jailer in the Tower of London for a cup
:21:28. > :21:29.of wine but, in fact, it's one of the assassins.
:21:30. > :21:32.And the assassin says, "Thou shalt have wine enough,
:21:33. > :21:47.Barrels of malmsey wine were shipped from here by Venetian and Genoise
:21:48. > :21:49.traders to eventually end up in England.
:21:50. > :21:55.But when Constantinople fell to the Turks 500 years ago,
:21:56. > :21:58.Port and Madeira wine eventually took over in popularity
:21:59. > :22:08.I remember my favourite wine merchant in the world, Bill Baker,
:22:09. > :22:14.who's sadly no longer with us, telling me the story of malmsey.
:22:15. > :22:17.He said it was the tipple of all the well-to-do
:22:18. > :22:25.It had a taste of honey and dried fruits and it was exotic,
:22:26. > :22:38.Maybe these vineyards near Monemvasia supplied the grapes
:22:39. > :22:42.But their owner, Giorgos Tsimbidis, and his wife Elli have made it
:22:43. > :22:45.a lifetime dream to bring it back to the place where it began,
:22:46. > :22:50.which, I think, is quite amazing after 500 years.
:22:51. > :23:08.Giorgos doesn't speak any English, but wine has a way
:23:09. > :23:10.of making people understand each other anyway.
:23:11. > :23:18.I often find myself in a situation like this and we get
:23:19. > :23:29.I mean, so many times in France, they look like they're
:23:30. > :23:42.I wish my friend Bill could have been here to try this.
:23:43. > :23:44.It's like tasting history, because no other wine was more
:23:45. > :23:50.famous during the Middle Ages than malmsey.
:23:51. > :23:52.It was called Malvasia by the Venetians,
:23:53. > :23:59.but it'll always be malmsey to me.
:24:00. > :24:26.But tell me why he felt so passionate about reintroducing
:24:27. > :24:29.He recreate again this wine because it was lost for many,
:24:30. > :24:32.many years and he want to make this all as present to his country
:24:33. > :24:37.And this wine is for all the world from our little place.
:24:38. > :24:40.The fact he's brought it back, I think, is fabulous.
:24:41. > :24:44.I first came here in the '70s and I'd heard about malmsey
:24:45. > :24:47.and Monemvasia and I thought, "Oh, it'd be so good to get some."
:24:48. > :24:49.But, of course, there wasn't, it wasn't.
:24:50. > :24:52.And I just...when I heard that you were producing
:24:53. > :24:53.it again, I thought, "Great!"
:24:54. > :24:59.Going to places and finding something special in that area
:25:00. > :25:04.I'm very, very happy!
:25:05. > :25:18.I'd never heard of Malmsey wine before.
:25:19. > :25:21.His films always get me in a summery mood, not that I need
:25:22. > :25:30.You wouldn't necessarily think of Chinese food as being that
:25:31. > :25:33.summery but I wanted to show you a recipe which I think
:25:34. > :25:35.is perfect for hot days like we've been having.
:25:36. > :25:45.That literally means raw fish. It can be used with raw prawns, sushi
:25:46. > :25:55.me, but we have got smoked salmon, so do not worry. OK. Lovely. This is
:25:56. > :26:00.a beautiful dish, really simple. I will get on with the sauce and come
:26:01. > :26:06.back to you, Shappi, about everything you're up to. Let me know
:26:07. > :26:12.if you need any help. What did you do? I can play the banjo if you have
:26:13. > :26:16.one. I can do a little Serenade. I have got one of these. If you give
:26:17. > :26:23.me that and a wooden spoon, I am happy. This is what I do with my
:26:24. > :26:31.children every day. I had to pretend that was not really hot just then.
:26:32. > :26:42.My skin regenerates. Put it down, you are the guest. No, it is fine.
:26:43. > :26:48.You do some amazing things. I catch videos of your online. Sorry, not in
:26:49. > :26:53.the flesh. Come and see me live. People see the stuff on YouTube and
:26:54. > :26:59.bigger, you do that joke. I say, that was ten years ago. Come and see
:27:00. > :27:03.comedy life. Absolutely, and you did so brilliantly. Thank you. You have
:27:04. > :27:09.me in stitches. You have done so many shows, Graham Norton, Jonathan
:27:10. > :27:16.Ross, big high-profile gigs. You have got your debut novel no, your
:27:17. > :27:21.first novel. Yes, Nina is not OK. How does it feel? I have been
:27:22. > :27:27.astounded by the response it has got. It is my first novel. It is not
:27:28. > :27:33.a comedy novel. It is funny because the main character is funny and her
:27:34. > :27:37.friends are funny. It has serious themes. She is 17 and an alcoholic.
:27:38. > :27:45.It is hard journey through everything she needs to go through.
:27:46. > :27:49.What really triggered it for me, I am from the 1990s. That is when I
:27:50. > :27:54.came of age, the binge drinking generation. I wanted to explore what
:27:55. > :27:59.that would be like with the Internet. While you trying to tell
:28:00. > :28:02.us something? Now, for young people, because there is the Internet, so
:28:03. > :28:07.many things that you might want to put it the back of your mind, the
:28:08. > :28:16.back of my mind, it is not autobiographical. I am not Nina. The
:28:17. > :28:21.publicist is sitting there. It is interesting. I have a book event on
:28:22. > :28:26.the 28th of July, at Leicester Square. People can come to that.
:28:27. > :28:33.Fantastic. I do not know if I mentioned that 28 times. The 20th of
:28:34. > :28:37.July in Leicester Square. I will be talking about my book and doing some
:28:38. > :28:42.comedy. Fabulous. I cannot believe you're actually here. Last night you
:28:43. > :28:46.were at the Soho theatre. You have had sell-out shows and tonight is
:28:47. > :28:55.the last night. You have got a very special act. It is my new show. It
:28:56. > :28:59.is cold, or my country. Next year will be the 40th anniversary of me
:29:00. > :29:03.been in England. It is like a love letter to England and Britain. I
:29:04. > :29:10.have always wanted to have a tap dancing donkey in my shows. It has
:29:11. > :29:15.been a dream of mine. One of those showbiz dreams. It is not a real
:29:16. > :29:20.one, is it? Without giving too much away, I had to buy it on the
:29:21. > :29:27.Internet. It has a name, it is a person. I have got Sammy the donkey.
:29:28. > :29:33.People cannot come to that, but they can come to the Leicester Square
:29:34. > :29:36.theatre on the 28th of July. You're playing Edinburgh as well? I will be
:29:37. > :29:42.at the Edinburgh Festival from the 3rd of August, doing my show. Will
:29:43. > :29:50.you come, let me know. We will all be there. Fabulous. I will not turn
:29:51. > :29:55.that down. It is an offer I cannot refuse, clearly. Talking about the
:29:56. > :29:59.Edinburgh fringe-mac, that is where you started. You did an amazing show
:30:00. > :30:06.with Russell Brand. Newport started at that time. Yes, we were babies.
:30:07. > :30:11.In that whole month, myself, Russell Brand and another comedian called
:30:12. > :30:16.Mark, we did a show where we did 20 minutes each. We were all complete
:30:17. > :30:24.unknowns. Russell used to go out dressed as the wok man.
:30:25. > :30:27.has found to go with Olia's beautiful chlodnik.
:30:28. > :30:38.I remember in the whole month only one person bought a ticket. We let
:30:39. > :30:47.loads in for free. Only one Tibet was bought, that was Omid! I love
:30:48. > :30:49.him. He's amazing. He was my first-paying audience
:30:50. > :30:55.member. He is brilliant. But not as
:30:56. > :30:59.brilliant as you but brilliant! It's what I love about stand-up. You are
:31:00. > :31:05.only ever in competition with yourself! There you go.
:31:06. > :31:10.Now to recap. I am making a delicious plum sweet and sour
:31:11. > :31:15.dressing. It has cinnamon, star anise, lime juice. So you can't to
:31:16. > :31:21.cook it down and reduce it. So it is nice and clear and a little bit
:31:22. > :31:26.syrupy but it does not matter, it is all about the flavours.
:31:27. > :31:30.Once you have done it, you pop it into a sieve and strain the
:31:31. > :31:37.flavours. It is a beautiful plum sauce. You can use the sauce for a
:31:38. > :31:42.stir-fry, a salad dressing and it keeps in the fridge for about a
:31:43. > :31:47.week. It is gorgeous. I have some ready-chilled in the fridge.
:31:48. > :31:54.You mean, you are not going to let me drink it, boiling hot?! Have a
:31:55. > :32:05.little taste? No but have a little taste of that. Oh, that is yummy.
:32:06. > :32:09.I could dip lettuce in that and eat it while I watch telly, with my
:32:10. > :32:14.donkey. I have softened moneying bean
:32:15. > :32:18.noodles. I want to get them cold. But the ingredients are on the plate
:32:19. > :32:26.it is a bit of green, a bit of red. It is auspicious. Traditionally we
:32:27. > :32:30.have this at Chinese New Year. You need the noodles for longevity,
:32:31. > :32:34.Daikon as it means growth. Carrots as they are red, symbolising red for
:32:35. > :32:42.prosperity. And they make you see in the dark.
:32:43. > :32:48.Yes! Absolutely vitamin A! And if you don't have a spiraliser, you can
:32:49. > :32:55.thinly slice it? Yes, or use a mandolin.
:32:56. > :33:09.A mandolin? It is not a musical instrument! It is not a banjo! Now,
:33:10. > :33:16.I have crispy wonton skin. Have you been doing all of that
:33:17. > :33:22.while I'm chatting? You guys are magicians.
:33:23. > :33:28.Magical! There are spring onions that go on top. And now, this is the
:33:29. > :33:32.bit we are waiting for. Traditionally, we have this at the
:33:33. > :33:39.plate. We say lots of things to welcome the New Year. So red for
:33:40. > :33:52.luck, wish it luck in abundance. Fish means abundance.
:33:53. > :34:07.SPEAKS IN CHINESE. Fantastic.
:34:08. > :34:13.I am a bit Chinese. I had my DNA tested. They tell you your genetic
:34:14. > :34:20.make-up. It is a little like star signs. I am a mixture of everything,
:34:21. > :34:23.as are we all. I American-Indian and Chinese! That
:34:24. > :34:34.is why your Mandarin is so excellent.
:34:35. > :34:42.It is my love of calligraphy. And 0.2% and in that will, which
:34:43. > :35:01.explains my clumsiness of sharpened flint! -- knee ander that will.
:35:02. > :35:09.Now, we toss the noodles with the other ingredients as high as you
:35:10. > :35:13.can. The more you toss them up high, the more wealth and happiness and
:35:14. > :35:17.health comes to you. So you mix them well. It is a huge
:35:18. > :35:28.plate with a crowd. It looks beautiful.
:35:29. > :35:34.I must be careful so I don't get this over your lovely top.
:35:35. > :35:43.That is OK. I have more tops. One on and one for the wash! Let me get
:35:44. > :35:55.salmon for you, so there is a dainty mouthful! Oh, yeah, because I'm very
:35:56. > :36:01.dainty! Nina is not so dainties as I read last night.
:36:02. > :36:05.Oh, you are reading my book. Yes, Nina is in trouble.
:36:06. > :36:10.That is the character in my book, not me!
:36:11. > :36:13.So what will I be making for Shappi at the end of the show?
:36:14. > :36:15.It could be her food heaven, aubergine.
:36:16. > :36:18.The aubergine are dusted in five spice and grilled then garnished
:36:19. > :36:20.with a Chinese style salsa verde of spring onions, garlic,
:36:21. > :36:23.It's served along with crispy Mongolian lamb wraps.
:36:24. > :36:25.Or it could be her food hell, chilli.
:36:26. > :36:27.My Sichuan style beef stew is perfect for this.
:36:28. > :36:30.The beef is cooked slowly with tomatoes, garlic, shallots,
:36:31. > :36:36.fresh chilli and chilli bean paste with a little sugar.
:36:37. > :36:42.Are you OK there? Good luck with the long noodles, they symbolise long
:36:43. > :36:46.It's served with wok fried fennel flavoured steamed buns and a fresh
:36:47. > :36:53.As usual, it's down to the guests in the studio and a few
:36:54. > :36:58.of our viewers to decide, You can see the result
:36:59. > :37:01.at the end of the show. Now let's get a recipe
:37:02. > :37:13.He's casting his magical culinary gaze over chocolate today
:37:14. > :37:29.There are hundreds of varieties of chocolate on the market. For
:37:30. > :37:33.Raymond, 100% dark chocolate is irresistible.
:37:34. > :37:36.It I love this the most. So many lovely qualities. Wonderful
:37:37. > :37:41.flavours. When you feel sad, let's have a bit
:37:42. > :37:45.of chocolate, a little bit of pressure, let's have a bit of
:37:46. > :37:52.chocolate. Happy, let's have chocolate. Always have chocolate in
:37:53. > :37:58.your cupboard it is always de riguer. He is taking a selection
:37:59. > :38:10.ranging from the sweet milk chocolate to the darkest available.
:38:11. > :38:21.Regard... I have decided to change the system, we pay by chocolate now!
:38:22. > :38:32.So, we do a little bit of tasting with chocolate now. Who doesn't like
:38:33. > :38:38.chocolate? Number 9 is the cheapest, containing 20% cocoa solids.
:38:39. > :38:44.You like number 9? Yes. . Most of you loved the number 9. It is the
:38:45. > :38:50.worst chocolate. It is highly sweet. It is addictive. It is the
:38:51. > :38:55.sweetness. It has only 20% cocoa content. I
:38:56. > :38:59.feel so disappointed. So from tomorrow, we are going to have a
:39:00. > :39:16.chocolate tasting every day at 4.00pm.
:39:17. > :39:26.Yay! Adam! I ask you this morning. I was clear about it. Raymond's next
:39:27. > :39:29.recipe is a chocolate delice, a rich, dark chocolate tart with a
:39:30. > :39:36.nutty base. It is like a tart au chocolate. The
:39:37. > :39:42.base is Cadbury's bran flakes. You crunch them up nicely. You make a
:39:43. > :39:52.praline. You can buy it in any shop or make it yourself.
:39:53. > :39:56.Praline piece is easy to make, blitz equal quantities of roasted
:39:57. > :40:01.hazelnuts and caramelised sugar in a blender.
:40:02. > :40:07.Then, add the flakes to your hazelnut piece.
:40:08. > :40:15.You don't need to be a chef here you need to be a good builder. It is
:40:16. > :40:21.like making cement. Voila! Now, that is the base for my tart. Taste it.
:40:22. > :40:25.Really, really lovely. Yamy. Place the mixture between two sheets
:40:26. > :40:30.of greaseproof paper and get ready to roll.
:40:31. > :40:44.Adam! A rolling pin, please. I want a big one.
:40:45. > :40:51.. That's fine. Bien. And it has the wonderful nut texture here. Adam!
:40:52. > :41:01.Now a palette knife, please. Thank you very much.
:41:02. > :41:08.And that's it. I'm going to keep it in the fridge.
:41:09. > :41:10.Now, rechocolate. Let's go. Next, the filling for the chock late
:41:11. > :41:22.tart. I want to boil my milk and cream
:41:23. > :41:30.together with the eggs. Tres bien. Now, it is rising up. I'm
:41:31. > :41:35.going to pour it over my eggs. The eggs, the magic of the eggs is
:41:36. > :41:42.binding the cream. Now we will continue to add the
:41:43. > :41:51.chocolate. Beautiful chocolate. Voila.
:41:52. > :41:53.For this, Raymond is using a dark chocolate, containing 70% cocoa
:41:54. > :41:59.solids. That's it. Beautiful.
:42:00. > :42:06.Yes! When the mixture is smooth, pour it into a pastry frame.
:42:07. > :42:10.Voila. Then, put it in the fridge to set
:42:11. > :42:18.for at least six hours. Voila! While the tart sets, prepare
:42:19. > :42:26.the declarations that will transform this simple dish into a work of art.
:42:27. > :42:30.First, make a caramel. Melt sugar in a heavy-based pan until it is rich
:42:31. > :42:37.and golden in colour. I want a darker colour, so I can
:42:38. > :42:45.give a bit of flavour to my caramel. Put a roasted hazelnut on a cocktail
:42:46. > :42:48.stick, dip it in the caramel and pin it on Blu-Tack to produce a long
:42:49. > :42:54.tail. Look at that, beautiful.
:42:55. > :43:01.Next, a light coffee foam. Add melted gelatin to a light coffee and
:43:02. > :43:08.whisk until frothy. You have the richness of the
:43:09. > :43:19.hazelnut in the praline. And then the richness in the coffee with the
:43:20. > :43:24.air and the lightness of the foam. Once the cake is set. Dust it with
:43:25. > :43:41.chocolate. Just dust it. So lovely. So simple.
:43:42. > :43:55.Here is just a little garnish. Very pretty, very dainty. Voila.
:43:56. > :44:02.James Martin is getting nostalgic for his childhood.
:44:03. > :44:07.He's revamping a 70s classic, prawn cocktail.
:44:08. > :44:10.He's serving his with big tiger prawns and langoustines then making
:44:11. > :44:15.a Marie-Rose sauce with a little extra splash of brandy!
:44:16. > :44:19.You may think it's been EGGS-tremely hot outside this week
:44:20. > :44:24.but the temperature is about to reach BOILING point
:44:25. > :44:27.in here as Martin and Olia take their CRACK at the Saturday Kitchen
:44:28. > :44:32.You can see how they get on in just a few minutes!
:44:33. > :44:39.And will Shappi be facing food heaven, Grilled aubergine
:44:40. > :44:43.Or food hell, A spicy Sichuan style beef stew with fennel
:44:44. > :44:52.You can see what she gets at the end of the show.
:44:53. > :44:56.There's a special day in the Peruvian calendar
:44:57. > :45:05.yes, national Independence Day. We are going to make a dish called
:45:06. > :45:11.chupe. It is a twist on that dish, nice and light and summary. I would
:45:12. > :45:21.love you to chop and garlic. What does chupe mean? It comes from the
:45:22. > :45:25.word to suck. It originates from, the Inca warriors, when they were
:45:26. > :45:31.young, and training, they would go through fasting as well. Young
:45:32. > :45:37.maidens would make this gorgeous dish of prawns, river prawns. When
:45:38. > :45:41.they finished fasting, when they had finished their training, they would,
:45:42. > :45:48.and they would say, this is finger licking good, this is for you, our
:45:49. > :45:52.soldiers. It was a nod to them, to seduce them. To enchant them and
:45:53. > :46:02.refresh them and give them strength. This dish is that good. Yes, it
:46:03. > :46:07.comes from the Andes. You're saying that your grandmother is from that
:46:08. > :46:12.city. She is more from the north. They make some gorgeous other dishes
:46:13. > :46:16.there as well. I guess they were all a big influence on me when I was
:46:17. > :46:24.younger. My grandmother used to send me these beautiful food parcels. She
:46:25. > :46:31.did that when I was a kid. That is lovely. We had lots of different
:46:32. > :46:36.types of chillis and grains. I am crying. I am sorry. It is really
:46:37. > :46:40.touching, the story, because -- but it is because of the onions. She
:46:41. > :46:45.used to send me those dishes and they were the inspiration for a lots
:46:46. > :46:50.of my kicking, especially the type of cooking from the Andes that I
:46:51. > :46:55.have been doing lately. That is brilliant. You go back to Peru at
:46:56. > :46:59.least a few times a year to get inspiration? Yes. I have just come
:47:00. > :47:05.back. We are opening a new restaurant next week. I am always
:47:06. > :47:08.doing these trips for research. I was in the Amazon last year, the
:47:09. > :47:13.Andes this year, and I go back to see my mum as well, and my brothers
:47:14. > :47:21.and sisters. This is for you. Thank you. Sorry. I have got garlic for
:47:22. > :47:26.you. We do not know very much about that part of the world. There is so
:47:27. > :47:33.much more to discover, so much regional cooking. How many regions
:47:34. > :47:39.are there? In Peru, there are 24 different regions. They are split up
:47:40. > :47:46.into three areas, the Andes, the Amazon and the coast of Peru. Each
:47:47. > :47:56.has their own cuisine. We are just scratching the surface of what the
:47:57. > :47:58.cuisine in the Amazon is like. The Andes, all these wonderful super
:47:59. > :48:05.food grains and nutritious ingredients come from there. I love
:48:06. > :48:10.cooking with them. It is incredible. If people did not like prawns at
:48:11. > :48:17.home, what did you use instead, there is a substitute? You could use
:48:18. > :48:25.carrots are sweet red pepper. I am just going to use theirs, panca
:48:26. > :48:32.chilli. It is smoky, native to Peru. You have some Amarillo chillis as
:48:33. > :48:37.well. Yes. Is Shappi a bit worried over there? They are quite aromatic
:48:38. > :48:43.rather than spicy. Yes, not so strong in that way. This one is a
:48:44. > :48:49.bit prettier. Very tasty, very aromatic. It is not punch
:48:50. > :48:59.in-your-face type chilli. I like not being punched in the face. Sometimes
:49:00. > :49:09.food does that. Yes. These are very aromatic. They are friendly chillis.
:49:10. > :49:14.I am making a mash for you. Any wax a potato. I have boiled them and
:49:15. > :49:19.taking them out. I am just sweating off these prawns. I am half cooking
:49:20. > :49:26.them. I am going to put them back in the pan in one minute. You want to
:49:27. > :49:31.flavour them. It smells amazing. You want the onions to be translucent.
:49:32. > :49:38.Yes, thank you. This is interesting, evaporated milk. Just a touch of
:49:39. > :49:46.evaporated milk. It is easy to have in your cupboard. Peruvian cooking
:49:47. > :49:49.is very simple. A wonderful chef, the executive chef, he makes
:49:50. > :49:55.gorgeous dishes and makes them look beautiful. When I come in, it is
:49:56. > :50:00.about soulful, simple cooking, the stuff you will find in your local
:50:01. > :50:06.supermarket. Would this dish be like the national comfort food? It is
:50:07. > :50:15.like chowder, like a stew. It is one of many in that way. We have so many
:50:16. > :50:23.national dishes. Dishes with fish and chicken and vegetables and
:50:24. > :50:30.grains. It sounds good. We have got the stock. Excuse me. This is some
:50:31. > :50:35.lovely prawns stop. That is made of the prawn head? What else is in the?
:50:36. > :50:44.Prawn head and fish stock. Boil it down. You could use the crayfish.
:50:45. > :50:50.Yes, delicious. If you do not have that, you could use chicken stock.
:50:51. > :50:54.All these dishes, what I am trying to do is delve back into the history
:50:55. > :51:01.of Peru, bring it to a contemporary level. I am just trying to focus on
:51:02. > :51:06.taste. It is the birthplace of so many ingredients. It is really in
:51:07. > :51:11.right now because there are so many different influences. You have
:51:12. > :51:18.Chinese Peru being cuisine, the Japanese, you know. Yes, all the
:51:19. > :51:30.regional variations. Really, the world is your oyster sauce. That is
:51:31. > :51:41.a bad joke. I am so touched that you want a joke of mine. They are pretty
:51:42. > :51:47.awful most of the time. I will put in some broad beans. I boiled these
:51:48. > :51:52.earlier and peeled them. This just brings out the colour, boiling them.
:51:53. > :51:55.One of the beautiful things about food from Peru, it is all the
:51:56. > :52:02.different colours, it makes the dishes stand out. Apparently broad
:52:03. > :52:10.beans, the Romans thought they were a little devil like dead souls. That
:52:11. > :52:15.does not sound very appetising. They are absolutely delicious, so do not
:52:16. > :52:20.let that put you off. It is a weird fact I had in my head last night. We
:52:21. > :52:26.do a lovely bride beamed dip in a restaurant. It is so wonderful. Look
:52:27. > :52:41.at that, so vibrant. You have make these chilli paste in there. --
:52:42. > :52:48.mixed the. Is that feta cheese? Guest, we normally use queso fresco.
:52:49. > :52:53.This, this is something you can find locally. I wanted to make it more
:52:54. > :53:00.simple for you. This is lovely delicious cooking. To celebrate
:53:01. > :53:05.National Independence Day next week. We are having a party and one of her
:53:06. > :53:13.restaurants. We have a live band as well. Are we invited. Is the donkey
:53:14. > :53:18.invited as well? Everyone is. We are very close. We swap outfits.
:53:19. > :53:25.Fantastic. That is beautiful. Remind us what that is. Chupe, it is a
:53:26. > :53:31.twist on a classic dish, made with prawns and broad beans. It is a dish
:53:32. > :53:38.that is coming up in a new restaurant, to celebrate National
:53:39. > :53:45.Independence Day. Fantastic. This looks amazing. I hope you like it.
:53:46. > :53:50.Big in. Feta cheese and prawns together, my favourite thing. It is
:53:51. > :53:56.not that spicy. It is real comfort food. You say you can use queso
:53:57. > :54:01.fresco. Any raw sort of cheese? Yes, anything with a bit of acidity.
:54:02. > :54:06.Usually it is like chowder. We have the cheese makes them to it into the
:54:07. > :54:15.soup part. I have made this light for summer. It has a nice kick. Not
:54:16. > :54:29.a punch in the face. It is gentle. It is a case. -- kiss. He is a poet.
:54:30. > :54:35.I have one food joke, can I tell you it? Yes. I have lots of Kurdish
:54:36. > :54:41.people in my family. I traced them and they have lemon orchards, so
:54:42. > :54:44.they are lemon curds. You can have that. Brilliant, we will swap. Let's
:54:45. > :55:06.see what Suzi has chosen. Martin, your lovely creamy, spicy
:55:07. > :55:08.prawns need careful wine matching. I have got to choose one which will
:55:09. > :55:16.not clash with those strong flavours. That could be a lovely dry
:55:17. > :55:20.rosy. One like this would make a really refreshing summary
:55:21. > :55:24.accompaniment. I have gone for a white wine from South America. It
:55:25. > :55:33.has the perfect balance of bright, fruity flavour. My choices Errazuriz
:55:34. > :55:40.Sauvignon Blanc. It is from chilli. There are so many around today.
:55:41. > :55:45.Various different styles. Think of the premium version like this as
:55:46. > :55:48.very fruity, with fresh acidity, and perfume. There is lots of Goose
:55:49. > :55:55.Prayad Lane leaping out of the glass. There is a lot going on with
:55:56. > :56:00.this dish, lots of robust flavours, but I think this wine can take them
:56:01. > :56:03.on. There is that gorgeous, vivacious fruitiness which works
:56:04. > :56:08.well with the kid of the chilli in the recipe. Then there is the fresh
:56:09. > :56:14.acidity across the palate, perfect for cutting through the creaminess
:56:15. > :56:19.of the dish. At the end, very dry indeed, a little hint of herbaceous
:56:20. > :56:24.Grassi must. That money is beautifully with the most important
:56:25. > :56:29.ingredient, those wonderful king prawns. What a sensational seafood
:56:30. > :56:35.dish to spice up her weekend. Here is this Chilean white wine to enjoy
:56:36. > :56:37.with it. Cheers. Lovely. I know we are only supposed to taste the
:56:38. > :56:45.dishes... INAUDIBLE
:56:46. > :56:51.It is wonderful. What do you think of the wine? It is fantastic. Each
:56:52. > :56:56.of her restaurants are completely different so we have different
:56:57. > :57:01.wines. We have served this as well. It is an old friend. It goes
:57:02. > :57:03.perfectly with this dish. She is always spot on.
:57:04. > :57:05.Now let's get a taste of Britain from Brian Turner
:57:06. > :57:08.They're walking along the River Thames footpath today
:57:09. > :57:23.but things are about to turn a little cheesy!
:57:24. > :57:24.Our journey through the Thames Valley begins
:57:25. > :57:27.in the shadow of Windsor Castle, home to Her Majesty the Queen.
:57:28. > :57:30.And what better way to get acquainted with Royal Berkshire
:57:31. > :57:36.I should have brought the corgis, but instead I've got Brian!
:57:37. > :57:40.That's if I can persuade him to get his walking boots on.
:57:41. > :57:44.Well, here we are on the fabulous Thames path that runs 184 miles
:57:45. > :57:47.from the Thames Barrier to the source of the Thames,
:57:48. > :57:49.all the way down there in the Cotswolds.
:57:50. > :57:57.And here we are outside Windsor Castle.
:57:58. > :58:00.And we're so close to London but yet great producers.
:58:01. > :58:03.We've got wonderful cheese and these swans remind me that
:58:04. > :58:05.we are not far away from the iconic Aylesbury duck.
:58:06. > :58:16.Hang on a minute, I thought this was A Taste Of Britain,
:58:17. > :58:20.Brian, you should never turn down the chance to explore
:58:21. > :58:22.a beautiful area like this on foot.
:58:23. > :58:25.But the Thames Valley also has a rich variety of specialist food
:58:26. > :58:29.I've heard there's a family-run cheese company not far away,
:58:30. > :58:41.It's like, erm, round the back of someone's house in suburbia.
:58:42. > :58:49.Two Hoots is run by husband and wife team Andy and Sandy Rose.
:58:50. > :58:51.Operating in converted outbuildings in their garden,
:58:52. > :58:53.the dairy produces a large array of handmade blue cheeses,
:58:54. > :58:57.some made using the milk from their own herd of goats.
:58:58. > :59:00.Andy and Sandy are making the latest batch of their award-winning
:59:01. > :59:07.I think that Brian may live to regret bailing out on our walk
:59:08. > :59:11.as I've volunteered us for a bit of hard labour.
:59:12. > :59:22.At the stage we are now the curds and whey are in the vat.
:59:23. > :59:24.The vat's been heated up, so the curd has set.
:59:25. > :59:29.We've just kept it moving now before we whey off.
:59:30. > :59:32.The texture of that now is telling us that's ready to whey off.
:59:33. > :59:34.Janet you can get your hand in and just...
:59:35. > :59:40.Do you normally do this by hand, this stirring?
:59:41. > :59:44.So it really is a handmade cheese.
:59:45. > :59:48.I'm fascinated that you spend a large part of your day swimming
:59:49. > :59:50.through cheese without ever putting your head under water.
:59:51. > :59:52.Now we are actually ready to whey off.
:59:53. > :59:56.When you say whey off, you don't mean weigh it in weight.
:59:57. > :00:01.It's not easy to say for people to understand, is it?
:00:02. > :00:04.Time important is this, you have to do it at the right
:00:05. > :00:09.Yeah, yeah, because you can end up with a too acid cheese that'll make
:00:10. > :00:12.it dry, erm, hard, so it's quite crucial to get the whey
:00:13. > :00:16.The modern machinery that Andy and Sandy use today is a far cry
:00:17. > :00:19.from when they first began experimenting with cheese
:00:20. > :00:27.I decided that I wanted to have a go at making soft cheese,
:00:28. > :00:32.and we just had our own goats that we've had a little bit of milk from.
:00:33. > :00:35.So I made the curd cheese, hung it in the bag in the shower!
:00:36. > :00:44.We, within six months of really doing the first Barkham Blue
:00:45. > :00:47.in a tiny little 100 litre vat, we won best new cheese
:00:48. > :00:53.The best new cheese at the World Cheese Awards!
:00:54. > :00:55.That is some award for your first award.
:00:56. > :01:00.That's like winning an Olympic gold at your first attempt!
:01:01. > :01:03.We're now ready to take the curds out into the moulds.
:01:04. > :01:07.Basically we want to get a lot of the whey off like that,
:01:08. > :01:11.Can you press it down with your hands?
:01:12. > :01:15.Because it's a soft cheese, it doesn't get pressed at all.
:01:16. > :01:38.Put it on there, it saves your wrists.
:01:39. > :01:42.Am I doing more? That's it. No wonder you are thin. This is
:01:43. > :01:52.great lifting. Is that right? Lovely.
:01:53. > :02:02.It's not a competition. I'm on a roll! I play tennis and
:02:03. > :02:10.illicit weights. That's my tennis arm! I'm not doing it for much
:02:11. > :02:15.longer! Oh, she is chickening out. I have done the most! You have done
:02:16. > :02:21.nothing like it. Andy, take over. I want to taste the
:02:22. > :02:25.cheese. Well, Janet, the tennis arm may have
:02:26. > :02:30.served you well but after all the hard work, we need to sample the
:02:31. > :02:35.fruits of your labour. When you say young, how old is that?
:02:36. > :02:40.This is three weeks old. I was in a restaurant, the cheese
:02:41. > :02:44.waiter told me the order to eat the cheese in. You think he was doing me
:02:45. > :02:48.a favour. He are a strop. You are different to most people, in
:02:49. > :02:56.all fairness. I thought he was being patronising.
:02:57. > :03:02.The strongest cheese, first, what is the point of having the milder one
:03:03. > :03:14.afterwards? He is right, Janet. Brian, thank you! This blue has dark
:03:15. > :03:19.blue veins and a smooth Bury flavour without the harshness you get with
:03:20. > :03:22.some blue cheeses. Although it has the nice Bury texture, we have to
:03:23. > :03:25.wait for the flavours to come through.
:03:26. > :03:30.I would not want it stronger. No, I wouldn't.
:03:31. > :03:35.I would. Try this, then, Janet.
:03:36. > :03:40.How old is this cheese? Nearly ten weeks old.
:03:41. > :03:48.You like that? I thought you could have the difference.
:03:49. > :03:53.To me that is too strong. No, bring it on, I like this cheese.
:03:54. > :03:56.You can take the other bit with you, then!
:03:57. > :03:59.Right, it's time to answer a few of your foodie questions.
:04:00. > :04:03.Each caller will also help us decide what Shappi will eat at the end
:04:04. > :04:07.of the show. So who do we have first on the line?
:04:08. > :04:15.Millie from London? You are on the line? Yes.
:04:16. > :04:20.Fantastic. What is the question. I have a barbecue coming up, I would
:04:21. > :04:24.like interesting recipes for the barbecue.
:04:25. > :04:31.Sure. Get a couple of poussins. And
:04:32. > :04:38.spatchcock them and cover them in Kaffir or plain yoghurt. Salt, lemon
:04:39. > :04:43.zest and lots of chopped coriander, basil, dill and tarragon. Keep the
:04:44. > :04:48.herbs afterwards. Barbecue the chicken in the marinade. And then
:04:49. > :04:57.lots of the same fresh herbs on the top when it is done.
:04:58. > :05:01.Awesome. If you don't know how to spatchcock the chicken, get your
:05:02. > :05:05.pusher to do it. That sounds delicious.
:05:06. > :05:15.Now, what dish for Shappi? Heaven or hell? Sorry, hell! Now, Shappi, you
:05:16. > :05:22.have a couple of tweets? I do indeed. Mark says: I have a dinner
:05:23. > :05:31.party next Friday, thinking of a Peruvian theme. Any suggestions. My
:05:32. > :05:37.guests like shellfish. Fantastic, I suggestion Mark that
:05:38. > :05:43.you create a ceviche. With the prawns you can boil them also with
:05:44. > :05:51.the octopus and olive sauce. That is perfect with the seafood, ceviche,
:05:52. > :05:56.just raw, chillies, lime juice, coriander, salt. Beautiful.
:05:57. > :06:03.I love it, just a little bit of raw octopus.
:06:04. > :06:11.Or you can use salmon? There you go. Or bute root is fantastic too.
:06:12. > :06:21.Another tweet, Shappi? A recipe for home-made barbecue spiced rub. It is
:06:22. > :06:29.very important. OK a full recipe? I think salt,
:06:30. > :06:34.sugar, smoked paprika, cumin, coriander, a little bit of spice you
:06:35. > :06:40.like, lemon, rub it, leave it. Cayenne is the key. I like smoky
:06:41. > :06:47.cayenne? And a nice hot paprika. Fantastic.
:06:48. > :07:00.OK, let's go back to the phones. It is Hoy-lan from London.
:07:01. > :07:11.I would like tips for pork belly to make it crispy.
:07:12. > :07:16.In Peru we have a dish called chicharrones. So with the pork
:07:17. > :07:21.belly, put it in water and reduce it for a long time then leave it. The
:07:22. > :07:27.fat comes out on its own when it is soft. Then it crisp up and it is
:07:28. > :07:30.delicious with a bit of salt, cumin and just any dip you want.
:07:31. > :07:36.Fantastic. Sounds amazing.
:07:37. > :07:42.And the trick is, if there is no even cooking, maybe turn the pork
:07:43. > :07:48.dish halfway through to get the even crispy skin. It is really low and
:07:49. > :07:59.slow that is the trick. So, what dish would you like to see
:08:00. > :08:06.for Shappi, Hoi Lam? Heaven! Linda from Edinburgh, what would you like
:08:07. > :08:12.to ask? Hi guys, after eating meringues, you have egg yolks over,
:08:13. > :08:16.I would like a recipe for using up the egg yolks, other than omelettes
:08:17. > :08:22.or scrambled eggs. You can make a delicious egg fried
:08:23. > :08:29.rice even without the egg Whites. So make the rice lovely and golden, the
:08:30. > :08:34.leftover rice with ginger, garlics, spring onions, peas, Shrimps, give
:08:35. > :08:39.it is fry and then in with the egg yolks lightly beaten and mix it
:08:40. > :08:44.together with soy sauce, toasted sesame oil and a hint of ground
:08:45. > :08:48.black pepper. I hope that is OK. Lovely, thank you.
:08:49. > :08:56.What dish would you like to see, heaven or hell? Heaven! Yes!
:08:57. > :09:04.Right it is Omelette Challenge time. Olia, have you been practicing?
:09:05. > :09:12.Yeah, sure! You don't sound confident! Martin? Not lately and
:09:13. > :09:17.never in a wok. So this is a first. Yes, I have thrown a spanner in the
:09:18. > :09:20.works with a wok. It should be superfast.
:09:21. > :09:25.A three-egg omelette. It must be delicious, you have the chopsticks
:09:26. > :09:31.there. Feeling good? Fine! We need the clocks on and then, you guys,
:09:32. > :09:53.three, two, one, wok-on! Oh, oil, not butter! We have had an
:09:54. > :09:57.issue with the clocks but we are timing them.
:09:58. > :10:04.There is an issue on the screens. Lovely.
:10:05. > :10:10.What do you think, Shappi? My heart is in my mouth! Right, both at the
:10:11. > :10:20.same time. Brilliant. Great stuff.
:10:21. > :10:25.We did it! That was wokking good! Much better than a frying pan.
:10:26. > :10:35.Delicious. I caught a little bit of shell.
:10:36. > :10:43.Mmm lovely and golden. Wonderful, beautiful.
:10:44. > :10:52.They both make it... So, let's see. Martin first.
:10:53. > :10:56.33. .50. Sorry, Martin, you were not quicker, you didn't quite do it.
:10:57. > :11:06.There you go, you can take that home.
:11:07. > :11:17.Olia... Yes? 33.49. It is almost neck and neck. You can
:11:18. > :11:24.take that home. But, don't worry, because...
:11:25. > :11:26.# Feeling hot, hot, hot # Feeling hot, hot, hot!
:11:27. > :11:28.# Feeling hot, hot, hot # Feeling hot, hot, hot!
:11:29. > :11:31.So will Shappi get food heaven, Grilled aubergine with crispy
:11:32. > :11:35.Or food hell, a spicy Sichuan style beef stew with fennel flavoured
:11:36. > :11:38.We'll work out the scores whilst you enjoy some nostalgic
:11:39. > :11:51.Today he's taking us all the way back to the 1970s!
:11:52. > :12:00.Patience may be a virtue, apart from when it comes to sinful British
:12:01. > :12:04.puds! And in his kitchen, food historian, Gerrard Baker is delving
:12:05. > :12:12.into the earn begins of a perennial British classic.
:12:13. > :12:17.What a splendid thing the trifle is. A true home-cooked treat. Layers of
:12:18. > :12:21.jelly and sponge fruit, wonderful custard, whipped cream and glace
:12:22. > :12:26.Cherries and hundreds of thousands on top. So much going on, how do all
:12:27. > :12:36.of the different elements get into the modern trifle? The really clever
:12:37. > :12:40.thing about Hannah Glace is that she amalgamated all of the lovely
:12:41. > :12:45.ingredients into one dish. An awful lot of history in an awful lot of
:12:46. > :12:53.pudding. Eating trifle featured quite a bit
:12:54. > :12:59.in my 1970s childhood. One dish featured more than most and appeared
:13:00. > :13:07.at the start of every dinner party - the classic prawn cocktail. I am up
:13:08. > :13:14.in the treat factor, using langoustines, and all enveloped in a
:13:15. > :13:20.home-made matchie rose sauce. I am using a combination of
:13:21. > :13:25.langoustines and prawns. You can buy them frozen but with the shell on.
:13:26. > :13:30.You can cook them. But we are steaming them. It is a more delicate
:13:31. > :13:37.way of cooking prawns, especially langoustines. If you overcook them
:13:38. > :13:42.they go flaky in the centre. So to keep them firm we steam them.
:13:43. > :13:46.About 1.5 minutes. To make the mayonnaise. You start off with that
:13:47. > :13:51.traditionally, with mustard and egg yolks.
:13:52. > :13:56.Just a little bit in there. Then we need to add some plain oil. One
:13:57. > :14:06.thing you don't want to be doing making mayonnaise is adding olive
:14:07. > :14:09.oil. It has far too much flavour. Brilliant for dressings but which
:14:10. > :14:15.mayonnaise, you want a standard veg oil. To begin with, add a few drops
:14:16. > :14:19.of oil at a time. Making sure that it combines before adding the next
:14:20. > :14:24.few drops. When it thickens, you can pour the rest of the oil in a steady
:14:25. > :14:28.stream. The misconception with the mayonnaise, the more oil you add,
:14:29. > :14:33.the thinner it gets, it is the opposite. The more oil you add, the
:14:34. > :14:38.thicker gets. The classic mayonnaise is lovely and thick and the water is
:14:39. > :14:43.boiled ready for the prawns and the langoustines. As the prawns take
:14:44. > :14:46.longer to cook. I will pop these in first. race in
:14:47. > :14:50.Pop the lid on race in and cook these for about a minute and a half.
:14:51. > :14:53.To finish off the Marie Rose sauce, add some Worcester sauce,
:14:54. > :14:57.a few drops of Tabasco, a touch of brandy and finally,
:14:58. > :15:05.these And really, the amount of ketchup to mayonnaise
:15:06. > :15:09.should be about one third ketchup, two thirds mayonnaise cos
:15:10. > :15:13.you still want to keep that mayonnaise sort of flavour.
:15:14. > :15:28.And there we have, you know, that simple, classic-looking sauce
:15:29. > :15:32.Great colour, fantastic flavour cos we've made it ourself.
:15:33. > :15:35.We can just season this up with some salt, little bit of black pepper.
:15:36. > :15:53.What I think it needs is just a squeeze of lemon.
:15:54. > :15:56.Now, I remember dishes such as this when I was a young kid,
:15:57. > :16:00.when I used to go with the family, with my sister, and we used to go
:16:01. > :16:03.to those steakhouses back in the '70s and I used to have
:16:04. > :16:07.And steak that was always well-done, even though you asked
:16:08. > :16:11.Dishes like sort of prawn cocktail have been around for so long,
:16:12. > :16:15.they should be back on our menu, I think, cos when you realise how
:16:16. > :16:17.simple it is to make, I think you'll do it more often.
:16:18. > :16:23.At the same time, now, we can add our langoustines cos
:16:24. > :16:26.these are only going to take about a minute.
:16:27. > :16:27.Once the tiger prawns and langoustines are cooked,
:16:28. > :16:30.take them out and allow them to cool for around 10 minutes
:16:31. > :16:35.Now, I was going to go very traditional and use
:16:36. > :16:39.But a little lettuce like this will do or a nice little sort
:16:40. > :16:42.Something like that would be really nice.
:16:43. > :16:45.What we're going to do is basically just rip this up.
:16:46. > :16:57.This is a combination of honey, vinegar, herbs, bits and pieces.
:16:58. > :16:59.But just an ever so slight amount of dressing.
:17:00. > :17:06.And then I had to sort of hark back to the 1970s, really,
:17:07. > :17:14.Especially for a dinner party, I think this looks sort of kitsch.
:17:15. > :17:23.And then you can pile the lettuce on there.
:17:24. > :17:26.Often, when you're doing sort of dinner parties and you want
:17:27. > :17:29.a treat, choose something that's simple, and you don't really get any
:17:30. > :17:32.But done properly, with really nice prawns.
:17:33. > :17:44.To finish this dish in true '70s style, I like to garnish it
:17:45. > :17:47.with a slice of lemon, some cress and a pinch of cayenne.
:17:48. > :17:56.You can't have prawn cocktail without bread and butter.
:17:57. > :17:58.This sumptuous treat couldn't be further from the pink
:17:59. > :18:03.goo in a glass many of us might remember.
:18:04. > :18:05.It's posh enough to serve any dinner party.
:18:06. > :18:10.Or for pure indulgence, just make it for yourself.
:18:11. > :18:12.Now, that would be a treat and a half!
:18:13. > :18:17.And it goes to prove, some of the best things
:18:18. > :18:29.I'll have to take your word for it, James.
:18:30. > :18:43.Right, it's time to find out whether Shappi is facing
:18:44. > :18:52.Your heaven is aubergines, which I'll slice and dust with five
:18:53. > :18:55.spice powder then cook on a hot griddle.
:18:56. > :18:58.Or you could be having food hell, these chillies and chilli bean paste
:18:59. > :19:01.which I'll use in my Sichuan style beef stew with tomatoes and garlic
:19:02. > :19:12.What have I got? Please tell me I have aubergine. The callers wanted
:19:13. > :19:18.food heaven. It was also down to the showers, and they all wanted heaven.
:19:19. > :19:24.We are in heaven, officially, fantastic. Let's cook. Let's get rid
:19:25. > :19:27.of all the food hell ingredients. Let's get on with food heaven. We
:19:28. > :19:33.are going to do the grilled aubergines. We have got baby
:19:34. > :19:43.aubergines. I know you like these. They are so cute. Can the top? Come
:19:44. > :19:49.and watch my show. To me, everything looks like a microphone. It does.
:19:50. > :19:55.That is what I used to do as a child, I spoke into an aubergine and
:19:56. > :20:00.pretended I was doing Beyonce or whoever was big event, Kylie
:20:01. > :20:05.Minogue. We will pretend that this is Kylie Minogue. We will seize on
:20:06. > :20:10.this with five spice powder. Not very spicy. Just some oil, salt and
:20:11. > :20:16.pepper. We will grill them slowly, two minutes on each side on a hot
:20:17. > :20:20.grill. We will get some nice lines charred on them but solved in the
:20:21. > :20:23.middle. I will serve that with the Chinese salsa verde. That is the
:20:24. > :20:31.first dish. You're getting two dishes. We have got delicious lamb
:20:32. > :20:36.Phillips. I have got really nice next bullet. You could use like
:20:37. > :20:41.steaks if you wanted. I will take a little bit. I am role chopping this.
:20:42. > :20:45.It is easier to slice into strips. I always like this at parties, not
:20:46. > :20:54.helping, just nattering, being annoying. Being a donkey. Yes.
:20:55. > :21:00.Lovely. We are going to get these into nice thin strips. We will do a
:21:01. > :21:07.super quick marinade. We will have a little bit of heat from the pepper,
:21:08. > :21:13.a floral note. We also have fermented bean paste, soy sauce,
:21:14. > :21:18.some hoisin sauce. These ingredients you can get really easy at the
:21:19. > :21:24.supermarket. How do you never chopping your fingers of? I have
:21:25. > :21:33.chopped off some before. I have got used to it. Get rid of that. Just to
:21:34. > :21:39.show, with Chinese cooking, you do not need lots of meat to flavour
:21:40. > :21:44.dishes. Especially if you add something in Spencer is like lamb
:21:45. > :21:49.Phillips. A little goes a long way. It will make them past the dish. I
:21:50. > :22:01.need my marinade ingredients. My ingredients are over here. All this
:22:02. > :22:06.beautiful seasoning. -- it will make a wonderful dish. We have got some
:22:07. > :22:15.hoisin, we have got some salty bean paste, soy sauce, a little bit of
:22:16. > :22:23.rice wine. A pinch of salt. Chinese five spice, just a hint. And we have
:22:24. > :22:29.some pepper. Just a little bit. I will not tell anyone. I will not
:22:30. > :22:42.tell me. OK. And then some potato starch. It smells gorgeous already.
:22:43. > :22:49.And then in with a good amount. This is sweet potato flour. You can use
:22:50. > :22:56.tapioca starch if you wanted to. I do not know what to do with my
:22:57. > :23:04.hands. Can I hold an aubergine? Yes. I will throw them in. Then we turn
:23:05. > :23:09.them around and do I turn the key down a little bit? Yes, turned the
:23:10. > :23:15.heat down to medium. You want them to be smoky. Chard. I love the
:23:16. > :23:20.charred skins. Sometimes you will see that the medal starts to bubble
:23:21. > :23:28.away. That means the centre is getting nice and soft and delicious.
:23:29. > :23:34.Shappi, if you were to cook aubergines, how would you do it at
:23:35. > :23:38.home? Iranian, Persian style. You're meant to fry them, but I would beg
:23:39. > :23:43.them to be healthier. I do it in coconut oil now. It horrifies my
:23:44. > :23:49.mother, but she tried it and she said, that is quite good. I do not
:23:50. > :23:55.like them to be too early because they absorb everything. I flesh. For
:23:56. > :24:01.some people, aubergine as a means to an end, as sponge, but I respected
:24:02. > :24:10.more. You have got lots of smoked aubergine dips in that part of the
:24:11. > :24:16.world. Stuffed aubergine. So good. While the guys are prepping that, I
:24:17. > :24:19.will make a base for the Rams. Mongolia has hot and cold
:24:20. > :24:23.extremities. They do not have the luxuries of iceberg lettuce and
:24:24. > :24:29.flowers and that sort of thing. Really they would just have lamb,
:24:30. > :24:34.chopped up, stir-fried, coriander, pungent herbs like that, soy sauce
:24:35. > :24:39.and a quick marinade. That is it. But we are going to go to town and
:24:40. > :24:46.fries and garlic. A little bit of garlic. The friend to every
:24:47. > :24:53.aubergine, the courgette, the sister vegetable. Absolutely, we have got
:24:54. > :24:58.bad. Courgettes, peppers, it is like Nina and her two best friends. We
:24:59. > :25:08.were talking earlier about your book. Remind us again. Nina Is Not
:25:09. > :25:13.OK. It is about a 17-year-old girl called Nina. Her mother goes away to
:25:14. > :25:22.live in Germany and she goes to live with her best friend's father. It is
:25:23. > :25:28.a dark sort of comedy. It is dark. It is difficult to talk about
:25:29. > :25:33.without giving away the plot. It is really funny. Adult themes. I could
:25:34. > :25:37.not put it down. I started reading it last night. With the first
:25:38. > :25:42.chapter, you really get a sense of her character. I think she is
:25:43. > :25:48.struggling to get the sense of her character. She is very lost. She
:25:49. > :25:56.goes on a very, very painful journey. You know, I got the ideas
:25:57. > :26:06.and inspirations from so much that went on in my own life. So much
:26:07. > :26:10.stuff that we hear on the news. My friends who are teachers talk about
:26:11. > :26:18.this sort of thing. Stuff getting on the Internet that their pupils do
:26:19. > :26:26.not want, that causes pain to them. It is quite difficult. My character
:26:27. > :26:31.has her 18th birthday in the book. It is quite difficult, difficult and
:26:32. > :26:36.different, maybe, to go from being a stand-up comedian to writing? It is
:26:37. > :26:41.so different. I have been doing stand-up for 17 years and this is my
:26:42. > :26:46.first novel. Because the themes of the novel are so serious, I find
:26:47. > :26:53.that writing it was a joy, but totting about it, for me, I am out
:26:54. > :26:59.of my comfort zone. I had a book reading at the Latitude Festival
:27:00. > :27:05.recently. I found it very challenging to be serious. But it is
:27:06. > :27:10.a serious book. It is not something, if you have read part of it, you
:27:11. > :27:15.will know. There are not things that you can jazz hands your way out of.
:27:16. > :27:21.Nina gets trunk again and gets into trouble. There is none of that. It
:27:22. > :27:26.is not without humour. Like so many young women, she has a great sense
:27:27. > :27:34.of humour. Great. We cannot wait to read that. Do not read it while
:27:35. > :27:39.you're cooking. I will not. We have got to speed up. It is almost time
:27:40. > :27:53.for the end of the show. You guys stress that and I will get the wine.
:27:54. > :28:04.Dig into the aubergines. Lovely. OK. Great.
:28:05. > :28:13.To go with this, Susie has chosen Vinedos Barrihuelo Rioja Crianza. It
:28:14. > :28:23.is ?7. It is a bargain. It is from 2012. Try that, is that food heaven?
:28:24. > :28:31.Perfection. It is very hard. Would Sammy approved? My donkey, yes. Can
:28:32. > :28:35.I just rose, the donkey is a costume. I am not so lax about
:28:36. > :28:40.animal rights I am talking about my pet donkey. Cheers to Sammy.
:28:41. > :28:42.Well, that's all from us today on Saturday Kitchen Live.
:28:43. > :28:44.Thank you, Olia Hercules, Martin Morales, Shappi Khorsandi
:28:45. > :28:47.and cheers to Susy Atkins for her great wine choices!
:28:48. > :28:51.All the recipes from the show are on our website.
:28:52. > :28:59.Next week, the wonderful Matt Tebbutt is back as your host!