Browse content similar to 24/02/2018. Check below for episodes and series from the same categories and more!
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Good morning! | 0:00:06 | 0:00:08 | |
I hope you're hungry
because we've got | 0:00:08 | 0:00:09 | |
90 minutes of fabulous
food to inspire you. | 0:00:09 | 0:00:11 | |
I'm Michel Roux and this
is Saturday Kitchen live! | 0:00:11 | 0:00:19 | |
Welcome to the show! | 0:00:36 | 0:00:38 | |
Cooking with me today
are two brilliant chefs - | 0:00:38 | 0:00:40 | |
Robin Gill and Pam Brunton! | 0:00:40 | 0:00:43 | |
And on the drinks duty this
week, it's Olly Smith! | 0:00:43 | 0:00:46 | |
Good morning everyone! | 0:00:46 | 0:00:49 | |
Good morning, great to have you on
the show. Robin, it is your Saturday | 0:00:49 | 0:00:54 | |
Kitchen debut, welcome to the show.
You train with Marco Pierre White | 0:00:54 | 0:00:58 | |
and Raymond Blanc, two icons, before
opening your own restaurant just | 0:00:58 | 0:01:01 | |
around the corner from here. Yes. | 0:01:01 | 0:01:04 | |
What are you cooking today? | 0:01:04 | 0:01:06 | |
My version of bacon and cabbage but
the bacon will be applewood smoked | 0:01:06 | 0:01:10 | |
eel and a fried egg seeing as it's
breakfast. Of course, everything | 0:01:10 | 0:01:14 | |
tastes better with an egg on top.
Especially in the morning. | 0:01:14 | 0:01:19 | |
Pam, welcome back. | 0:01:19 | 0:01:23 | |
You are cooking a celebration of
springtime. Burnt dumplings with | 0:01:23 | 0:01:28 | |
wild garlic and leeks and some fresh
and sweet heart... Despite the | 0:01:28 | 0:01:36 | |
weather we're hoping it's
springtime. Believes are very small. | 0:01:36 | 0:01:42 | |
It's the first indication of spring.
But you've got to have some | 0:01:42 | 0:01:46 | |
optimism. Absolutely. | 0:01:46 | 0:01:49 | |
Olly - some really
interesting flavours there. | 0:01:49 | 0:01:53 | |
Superb flavours I love the sound of
the optimism. I've chosen two | 0:01:53 | 0:01:57 | |
scrumptious wines, absolute treats
with the dish, one from New Zealand | 0:01:57 | 0:02:02 | |
and one from Italy but for heaven
and hell I'm going to choose two | 0:02:02 | 0:02:05 | |
brilliant value wines. We do like a
bit of value. | 0:02:05 | 0:02:09 | |
As always, we've delved into the BBC
archives to bring you highlights | 0:02:09 | 0:02:12 | |
from the biggest food stars
including Rick Stein, Raymond Blanc, | 0:02:12 | 0:02:14 | |
The Hairy Bikers and Nigel Slater. | 0:02:14 | 0:02:15 | |
Our special guest
is the primetime TV | 0:02:15 | 0:02:17 | |
presenter who is the
face of a thousand | 0:02:17 | 0:02:22 | |
shows including,
Big Brother and, more | 0:02:22 | 0:02:25 | |
recently, Long Lost Family. | 0:02:25 | 0:02:27 | |
She's a fitness fanatic and raised
millions for Sport Relief | 0:02:27 | 0:02:29 | |
with her 500-mile triathlon. | 0:02:29 | 0:02:30 | |
She also loves her food and has
four successful cookery | 0:02:30 | 0:02:33 | |
books, no less! | 0:02:33 | 0:02:36 | |
Please welcome the
wonderful Davina McCall. | 0:02:36 | 0:02:40 | |
APPLAUSE
How are you? Welcome. We could do | 0:02:40 | 0:02:49 | |
the show in French, couldn't we?
They might find it a bit boring. | 0:02:49 | 0:02:54 | |
They might go back to the Winter
Olympics, we don't want to do that. | 0:02:54 | 0:02:58 | |
When I start talking French I
suddenly go French, the hair and my | 0:02:58 | 0:03:01 | |
mouth. It's him, honestly. I thought
Michel Roux. Mike Wood like this | 0:03:01 | 0:03:09 | |
top. Let's move on. Divina, welcome
to the show. | 0:03:09 | 0:03:15 | |
So Davina at the end of the show
I'll be cooking your food | 0:03:15 | 0:03:18 | |
heaven or food hell. | 0:03:18 | 0:03:19 | |
What's your idea of food heaven? | 0:03:19 | 0:03:21 | |
Heaven, I love slow cooked lamb when
it's falling off the bone. I love | 0:03:21 | 0:03:29 | |
the sweet potato. I want a kind of
have sweet potato with everything if | 0:03:29 | 0:03:32 | |
I could. So, something with those
two things. That sounds good to me. | 0:03:32 | 0:03:37 | |
I've got something I'm pretty sure
you will love. | 0:03:37 | 0:03:39 | |
And your food hell? | 0:03:39 | 0:03:41 | |
Food hell, liver, even the smell.
I've tried to like liver, I just | 0:03:41 | 0:03:49 | |
can't do it. Maybe you will be
persuaded today. And anchovies, I | 0:03:49 | 0:03:53 | |
don't like the fish smell. | 0:03:53 | 0:04:01 | |
So if the viewers
give you heaven, i'll | 0:04:01 | 0:04:03 | |
give you a wonderful dish with both
lamb and sweet potatoes. | 0:04:03 | 0:04:06 | |
Yes, give me that. | 0:04:06 | 0:04:07 | |
I'll sear some succulent lamb
shanks, then braise them | 0:04:07 | 0:04:09 | |
in a saffron, cumin and tomato sauce
and serve them with your other | 0:04:09 | 0:04:12 | |
heaven, spicy sweet potatoes and,
just for good measure, | 0:04:12 | 0:04:14 | |
I'll throw in some
homemade paprika crisps. | 0:04:14 | 0:04:18 | |
But if Divina gets hell it's not
going to be won but four hells. | 0:04:18 | 0:04:24 | |
What? | 0:04:24 | 0:04:28 | |
Liver,
aubergine, anchovy and kale. | 0:04:28 | 0:04:31 | |
The reason why Cal is a hell is you
have too much it so much, Masoe chit | 0:04:31 | 0:04:38 | |
-- kale. It's just a leaf! I love a
kale. Crisp. You are not getting a | 0:04:38 | 0:04:48 | |
kale crisp. | 0:04:48 | 0:04:51 | |
I have found a way to combine
all of Davina's worst | 0:04:51 | 0:04:54 | |
nightmares in a quinoa tartlet with | 0:04:54 | 0:04:55 | |
aubergine two-ways, pan-seared
chicken livers, kale leaves and | 0:04:55 | 0:04:57 | |
anchovies. | 0:04:57 | 0:04:58 | |
But you'll have to wait
until the end of the show to find | 0:04:58 | 0:05:01 | |
out which one the viewers vote for! | 0:05:01 | 0:05:03 | |
So everyone, just go
to the Saturday Kitchen website | 0:05:03 | 0:05:05 | |
before 11am this
morning and get voting! | 0:05:05 | 0:05:07 | |
We also want your questions. | 0:05:07 | 0:05:08 | |
You can ask our experts
anything, just dial - | 0:05:08 | 0:05:10 | |
0330 123 14 10. | 0:05:10 | 0:05:11 | |
That's 0330 123 14 10,
get dialling now! | 0:05:11 | 0:05:15 | |
As always you can
also join the show on | 0:05:15 | 0:05:18 | |
social media. | 0:05:18 | 0:05:21 | |
My word! | 0:05:23 | 0:05:25 | |
Right, time to get cooking! | 0:05:25 | 0:05:28 | |
Robin, let's go, chef. We have
wonderful ingredients, including the | 0:05:28 | 0:05:35 | |
start of the | 0:05:35 | 0:05:35 | |
wonderful ingredients, including the
start of the show. Applewood smoked | 0:05:35 | 0:05:36 | |
eel, my version of baked cabbage. I
am a Savic for bacon and cabbage, I | 0:05:36 | 0:05:43 | |
have it on a T-shirt. First of all,
wonderful spring cabbage, I've got | 0:05:43 | 0:05:48 | |
some aches, applewood smoked eel,
and some amazing greens from our | 0:05:48 | 0:05:51 | |
farm as well so if you could take
off the outer layers of the cabbage, | 0:05:51 | 0:05:55 | |
blanch them and we are going to
dehydrate them. Fantastic. While you | 0:05:55 | 0:06:00 | |
are doing that I'm going to cut
straight through the eel. Tell us | 0:06:00 | 0:06:04 | |
about deals while chopping it up. It
is quite controversial, I wanted to | 0:06:04 | 0:06:09 | |
use eel for the show. If you look at
the sustainability of the EU on the | 0:06:09 | 0:06:13 | |
website it says it is level five.
Level five means that it's an | 0:06:13 | 0:06:19 | |
absolute no, no, even farmed it is a
no, no so I didn't trust it because | 0:06:19 | 0:06:23 | |
the lady I've been buying deals from
all of these years, she sends me | 0:06:23 | 0:06:27 | |
little updates of what is going on
and we looked into it a bit further, | 0:06:27 | 0:06:31 | |
and looking at what is happening,
eels are born at sea, they have to | 0:06:31 | 0:06:38 | |
get upstream, and when they are
going upstream they come across all | 0:06:38 | 0:06:42 | |
sorts of obstacles. So they will hit
certain barriers, they will hit | 0:06:42 | 0:06:49 | |
water plants and things like that.
There is huge obstacles along the | 0:06:49 | 0:06:53 | |
way. They are in decline because of
these obstacles. What they have to | 0:06:53 | 0:06:58 | |
do is invest in it so that anybody
who is responsibly fishing for eels | 0:06:58 | 0:07:01 | |
has to do the right thing and they
have two, it costs money, so if you | 0:07:01 | 0:07:06 | |
don't eat eels there is no money to
look after them. So, fully | 0:07:06 | 0:07:13 | |
sustainable whatever fish you use
but in this particular incident. | 0:07:13 | 0:07:17 | |
Instance, eel, use the same
supplier, in fact the only supplier | 0:07:17 | 0:07:21 | |
I use because I'm 100% confident it
is sustainable. It is a lady called | 0:07:21 | 0:07:26 | |
Karim who I get all of the eels from
and it reminds me of smoked bacon, | 0:07:26 | 0:07:30 | |
it is such an intense flavour. I'm
not going to waste anything, I like | 0:07:30 | 0:07:34 | |
to use the skin from deals to make a
cream, it is going to be smoky. I'm | 0:07:34 | 0:07:39 | |
going to add it into a warm pan with
a bit of olive oil and I want to | 0:07:39 | 0:07:45 | |
extract some of the flavour out of
it, just a little bit. So we are | 0:07:45 | 0:07:50 | |
using absolutely everything, using
the skin and bones to get the | 0:07:50 | 0:07:52 | |
flavour? Yeah. So nothing goes to
waste, which is another thing you do | 0:07:52 | 0:08:00 | |
really well. Most chefs are
interested in that now and that is | 0:08:00 | 0:08:02 | |
where their waste goes to.
Absolutely. I have UHT cream, taken | 0:08:02 | 0:08:07 | |
to a very high temperature used a
lot in cooking, because it doesn't | 0:08:07 | 0:08:12 | |
split out, it can handle heat, it
can handle aggressive hate. So it | 0:08:12 | 0:08:16 | |
won't split. It is a good thing for
infusing something to get that depth | 0:08:16 | 0:08:20 | |
of flavour into it. I'm going to
live that ticking over for a bit. | 0:08:20 | 0:08:24 | |
You have your cabbage which is in
brine as well, 3% brine. That almost | 0:08:24 | 0:08:30 | |
kind of cooks it, doesn't it? You
can see the cabbage has broken down | 0:08:30 | 0:08:34 | |
a bit so it has a nice cat texture
but I want to get the smoky flavour | 0:08:34 | 0:08:38 | |
through the dish and get it going on
a really hot griddle pan. In the | 0:08:38 | 0:08:43 | |
restaurant we use barbecues a lot
and cook a lot over wood but if you | 0:08:43 | 0:08:46 | |
are doing it at home you can do it
in the griddle pan. That is ticking | 0:08:46 | 0:08:51 | |
away. I want to talk about the
leaves of the cabbage. You take off | 0:08:51 | 0:08:55 | |
the outer part of the cabbage,
blanch it, and we can stick it in a | 0:08:55 | 0:08:58 | |
low oven, 60 degrees if you are
doing it at home, or you can buy a | 0:08:58 | 0:09:04 | |
dehydrator for about 20 or 30 quid
on the Internet. I've got this | 0:09:04 | 0:09:09 | |
incredible nori seaweed which we use
a lot for seasoning things. If you | 0:09:09 | 0:09:13 | |
can blitz some of the cabbage with
the nori. Powder to season. | 0:09:13 | 0:09:19 | |
Fantastic. You have two restaurants,
well, three just round the corner in | 0:09:19 | 0:09:24 | |
south London. One of which has just
been relaunched. That's right. I | 0:09:24 | 0:09:31 | |
used to work in the south of Italy
on the Amalfi Coast and that is | 0:09:31 | 0:09:34 | |
where I first came across from two
table cooking and the owner of the | 0:09:34 | 0:09:41 | |
restaurant, the chef, restaurant
steeped in history since 1890, he | 0:09:41 | 0:09:46 | |
had own farm overlooking Capri, can
you imagine that? Literally rolling | 0:09:46 | 0:09:50 | |
down this hill. I'm going to put
this in a really low oven not to | 0:09:50 | 0:09:57 | |
really cook, just to warm it
through. So, the owner used to come | 0:09:57 | 0:10:01 | |
up from the farm in a van filled
with all of the most amazing | 0:10:01 | 0:10:07 | |
ingredients and that's what we had
to cook with, simple as that. So, | 0:10:07 | 0:10:11 | |
after working there and being
witnessed to that, I really wanted | 0:10:11 | 0:10:17 | |
to open an Italian restaurant at
some point. | 0:10:17 | 0:10:28 | |
What does SorellaWebsiteDirections
mean? It means sister, a sister | 0:10:29 | 0:10:32 | |
restaurant just around the corner.
We are going to reduce that a little | 0:10:32 | 0:10:36 | |
bit. Covers about this farm and your
management of food waste. We have | 0:10:36 | 0:10:41 | |
this amazing thing going on with
this guy called Igor and Tom, he | 0:10:41 | 0:10:46 | |
calls himself the food -based
farmer. -- Sorella. We put it in a | 0:10:46 | 0:10:51 | |
bin outside the restaurant and he
turns it into compost rapidly and | 0:10:51 | 0:10:55 | |
it's taken to a farm near Gatwick
Airport, which is about 30 minutes | 0:10:55 | 0:10:58 | |
from where we are, maybe 40 minutes,
and we have shared the farm, now you | 0:10:58 | 0:11:05 | |
have used it to PANs. I've joined
too. That is so great. We have | 0:11:05 | 0:11:14 | |
divided it up, all of the food waste
goes to the farm, we can pick what | 0:11:14 | 0:11:18 | |
we want, one guy wants specific
potatoes from Peru so he grows | 0:11:18 | 0:11:25 | |
those. Two or three times a week he
will drop in the fresh stuff and we | 0:11:25 | 0:11:30 | |
have to use it. We have had a
question on Twitter. How long would | 0:11:30 | 0:11:35 | |
you leave the cabbage in the oven on
60 degrees? Until it is super dry, | 0:11:35 | 0:11:38 | |
it could take four or five hours.
But check it when you take it out, | 0:11:38 | 0:11:44 | |
it should snap and break and that's
it and it will taste a bit like | 0:11:44 | 0:11:47 | |
nori, like seaweed. The nori was
incredible. I did a dish at home and | 0:11:47 | 0:11:53 | |
had such an impact on the flavour,
so delicious. | 0:11:53 | 0:11:56 | |
Remember if you'd like
to ask us a question, | 0:11:56 | 0:11:58 | |
then give us a call now on: | 0:11:58 | 0:12:00 | |
0330 123 14 10. | 0:12:00 | 0:12:01 | |
That's 0330 123 14 10. | 0:12:01 | 0:12:02 | |
Calls are charged at your
standard network rate. | 0:12:02 | 0:12:05 | |
How are we doing, Robin? I'm going
to start cooking the egg. Friday. | 0:12:08 | 0:12:15 | |
I'm going to start with oil in the
pan and then a knob of butter. One | 0:12:15 | 0:12:18 | |
should do. The cabbage is here. That
is getting a really nice char. | 0:12:18 | 0:12:27 | |
Caramelisation and sweetness. Dived
deep fried some of the cabin. Thank | 0:12:27 | 0:12:30 | |
you. Lovely and crispy and adding
more flavour and texture to the dish | 0:12:30 | 0:12:36 | |
-- I have deep-fried some of the
cabbage. While that is cooking I | 0:12:36 | 0:12:41 | |
will add a nice dollop of whole
grain mustard to the cream, to give | 0:12:41 | 0:12:46 | |
it a nice smoky flavour. Mustard is
a natural combination for the | 0:12:46 | 0:12:49 | |
cabbage and brings a bit of acidity
too. I'm going to add a bit of lemon | 0:12:49 | 0:12:54 | |
juice as well. Right, fantastic. And
you have a cook book coming out. | 0:12:54 | 0:13:02 | |
That's right. It's called Belardo
Chef because I think the larder is | 0:13:02 | 0:13:07 | |
the backbone of everything. I like
fresh ingredients, cooked as simply | 0:13:07 | 0:13:11 | |
as possible, but then draw on your
super weapons, whether it be eight | 0:13:11 | 0:13:15 | |
kimchi, something amusing for this
dish is the fermented dolls which | 0:13:15 | 0:13:19 | |
takes six to eight weeks. If you
smell it, like anchovies... What did | 0:13:19 | 0:13:24 | |
you say? Dulse? It is a seaweed. The
flavour profile is a combination of | 0:13:24 | 0:13:31 | |
anchovies and Parmesan. You have to
try it. Because it's not anchovies I | 0:13:31 | 0:13:34 | |
think I'll be all right. But it's
got that wonderful, me flavour. This | 0:13:34 | 0:13:43 | |
is a great recipe in the book which
sums up what we do. Somebody get | 0:13:43 | 0:13:49 | |
this book called the of fermentation
and it was a local regular in the | 0:13:49 | 0:13:55 | |
restaurant and we went mad
fermenting everything, put it | 0:13:55 | 0:14:00 | |
somewhere and forget about it, put
it on top of a fridge and forgot | 0:14:00 | 0:14:03 | |
about it and the guy came in for
lunch and we said, he's back, let's | 0:14:03 | 0:14:08 | |
but that stuff out and try it on
him. He's still alive, just. This | 0:14:08 | 0:14:15 | |
was the most amazing thing we found
out of it, it was a flavour like we | 0:14:15 | 0:14:19 | |
had never had before and the aroma
in the restaurant was crazy. I'm | 0:14:19 | 0:14:22 | |
going to put that their server you
can start plating up. Thank you, the | 0:14:22 | 0:14:27 | |
cabbage and the aid is ticking over
nicely, I'm going to cut the cabbage | 0:14:27 | 0:14:31 | |
in half and I want to get my
seasonings in there. There is a | 0:14:31 | 0:14:36 | |
plate to season it on. You can see
the cooking on it is really nice. | 0:14:36 | 0:14:41 | |
I'm going to hide the dulse in
amongst the cabbage. That's the | 0:14:41 | 0:14:45 | |
seasoning, isn't it? And if you
wouldn't mind grabbing it. I'm going | 0:14:45 | 0:14:53 | |
to baste the egg with a bit of that
lovely butter and oil on it. I'm | 0:14:53 | 0:14:57 | |
going to go quite generous with my
smoky mustard cream. There we go, | 0:14:57 | 0:15:04 | |
chef. The cabbage alternatively
around. Stunning, thank you very | 0:15:04 | 0:15:09 | |
much. He's not bad, is he, this guy?
I'm your commie chef, your wingman. | 0:15:09 | 0:15:19 | |
I was asking, how am I going to ask
him to do anything? | 0:15:19 | 0:15:22 | |
LAUGHTER
Just say, please. Please, chef! | 0:15:22 | 0:15:30 | |
These are the lovely rocket leaves
from the farm actually. Really fiery | 0:15:30 | 0:15:33 | |
and peppery. They are amazing. They
make you cry a little bit. Lovely | 0:15:33 | 0:15:40 | |
rocket flavour. The outside of the
leaves are amazing deep-fried so we | 0:15:40 | 0:15:44 | |
have Crist them up a bit. Some of
these on top? Yes, just decorate it | 0:15:44 | 0:15:49 | |
around. And by doing this properly,
chef? Beautiful. That's it, all over | 0:15:49 | 0:15:56 | |
it. Have you got your eel? No! The
star of the show. The reason we | 0:15:56 | 0:16:03 | |
chopped it up is you want to bite
into it and yet a bit of it as you | 0:16:03 | 0:16:08 | |
get stuck in. A surprise with that
lovely salty eel. Exactly, it is a | 0:16:08 | 0:16:13 | |
bit like smoked baking. Nice fine
dusting of your incredible... Nori. | 0:16:13 | 0:16:19 | |
Leave it there, chef. Tell us what
it is. Applewood smoked eel, fried | 0:16:19 | 0:16:25 | |
egg, cabbage from our farm. Thank
you. Looks gorgeous. | 0:16:25 | 0:16:33 | |
The plate ways they turn! I am so
ready. Knife and fork to the ready. | 0:16:37 | 0:16:45 | |
I am very excited, I have never,
ever tried to heal. I always try to | 0:16:45 | 0:16:52 | |
cook it for people. -- I have never
tried eel. People have a | 0:16:52 | 0:16:58 | |
preconception about jellied eels. It
is the texture for me, it is like | 0:16:58 | 0:17:02 | |
juicy bacon. That is really
unbelievable. What have we got, | 0:17:02 | 0:17:14 | |
Olly? Go bio I have gone -- I have
gone for the Ara Vineyard Pinot | 0:17:14 | 0:17:26 | |
Gris. | 0:17:26 | 0:17:31 | |
Gris. It is such a peachy, bright,
clean flavour. With the intense | 0:17:31 | 0:17:37 | |
flavours, the rocker to, the
smokiness, I absolutely adore it. | 0:17:37 | 0:17:43 | |
Vibrant, peachy, clean and pristine.
I have not got myself a glass. It is | 0:17:43 | 0:17:49 | |
singing at me from across the
studio! Ensuring about, Davina? It | 0:17:49 | 0:17:55 | |
is unbelievable. -- are you enjoying
about, Davina? | 0:17:55 | 0:18:05 | |
about, Davina? It is great with
cauliflower. Because of the cheesy | 0:18:05 | 0:18:08 | |
thing it is like a play on
cauliflower cheese. It is not too | 0:18:08 | 0:18:13 | |
pungent and strong in the mix. It is
amazing. | 0:18:13 | 0:18:16 | |
Pam, remind us what
you're cooking later. | 0:18:16 | 0:18:23 | |
Carry on eating! Don't worry, you
will be able to hear me! Dumplings | 0:18:23 | 0:18:28 | |
with wild leeks and wild garlic, a
fresh ewe's milk cheese and an oil | 0:18:28 | 0:18:38 | |
dressing. | 0:18:38 | 0:18:40 | |
Don't forget if you want to ask us
a question this morning, just call: | 0:18:40 | 0:18:44 | |
0330 123 14 10. | 0:18:44 | 0:18:46 | |
That's, 0330 123 14 10. | 0:18:46 | 0:18:48 | |
Lines close at 11am today. | 0:18:48 | 0:18:48 | |
You haven't got long
so get dialling! | 0:18:48 | 0:18:50 | |
Or you can tweet us a question
using #SaturdayKitchen. | 0:18:50 | 0:18:52 | |
And don't forget to vote
for Davina's food heaven | 0:18:52 | 0:18:54 | |
or hell on our website. | 0:18:54 | 0:18:56 | |
Now let's catch up with Rick Stein
on one of his Long Weekends. | 0:18:56 | 0:18:59 | |
He's in Lisbon and visiting
the go-to place for the city's | 0:18:59 | 0:19:01 | |
most popular dish -
chicken piri piri. | 0:19:01 | 0:19:09 | |
This is the balanced tower. I love
it, it used to guard the river from | 0:19:23 | 0:19:28 | |
boats trying to get it here. It is
right at the end of the river. I | 0:19:28 | 0:19:33 | |
just like it because it is so
ornate, so wonderfully over the top. | 0:19:33 | 0:19:37 | |
It reminds me a bit of the Spanish
galleons at the time of the Armada. | 0:19:37 | 0:19:42 | |
They had all the same sort of
detail, where our British ships were | 0:19:42 | 0:19:47 | |
much more prosaic. I imagine a
teller like this in Britain built in | 0:19:47 | 0:19:52 | |
the 16th | 0:19:52 | 0:20:01 | |
the 16th century, would be very
simple. But it says Portugal to me. | 0:20:01 | 0:20:03 | |
It is quite romantic. This would be
the last thing that Portuguese | 0:20:03 | 0:20:05 | |
sailors heading out to the New
World, Africa, the Indies, China, | 0:20:05 | 0:20:07 | |
would have seen. It would have been
a great memory for them as they left | 0:20:07 | 0:20:12 | |
their beloved country. | 0:20:12 | 0:20:19 | |
their beloved country. And he would
have thought these intrepid, | 0:20:19 | 0:20:23 | |
brilliant navigators, through
colonising Africa, India and the Far | 0:20:23 | 0:20:26 | |
East and bringing back cinnamon,
nutmeg and coriander, would not only | 0:20:26 | 0:20:31 | |
for other influence the cuisine of
their own homeland, but also the way | 0:20:31 | 0:20:35 | |
we all eat today. -- not only
forever influence. Just think of | 0:20:35 | 0:20:41 | |
India without chilies, they did not
have any until the Portuguese came | 0:20:41 | 0:20:45 | |
along and planted them in the 16th
century. They also introduced | 0:20:45 | 0:20:51 | |
tomatoes and potatoes. Just think of
it, a curry without chilies! It is | 0:20:51 | 0:20:56 | |
like roast beef without horseradish! | 0:20:56 | 0:21:02 | |
This is the restaurant A Valenciana. | 0:21:02 | 0:21:05 | |
The number one place for Lisbon's
favourite spicy dish. Again, it came | 0:21:07 | 0:21:12 | |
from those days of the navigators.
Check in fares. I love big barbecue | 0:21:12 | 0:21:18 | |
cooking over proper charcoal. This
is so hard. -- so hot. The chickens | 0:21:18 | 0:21:34 | |
are spatchcocked, that means open up
and marinated in lemon juice, garlic | 0:21:34 | 0:21:39 | |
and salt, and they will brush them
with piri piri sauce. This is | 0:21:39 | 0:21:46 | |
Lisbon's most popular dish. To
Lisbon, it is probably to Lisbon as | 0:21:46 | 0:21:56 | |
fish and chips is to anywhere in the
UK. Cooked over carp... Charcoal, | 0:21:56 | 0:22:03 | |
some chilli sauce, chips, a beer,
thank you very much. I looked simple | 0:22:03 | 0:22:07 | |
food like this.
I actually love piri piri sauce. A | 0:22:07 | 0:22:15 | |
little bit extra. I like my chilli.
Piri piri is Swahili for pepper, | 0:22:15 | 0:22:21 | |
pepper. I guess originally it came
from Mozambique, a Portuguese | 0:22:21 | 0:22:26 | |
colony. Let us just try it.
Lemony, salty, garlicky, nice and | 0:22:26 | 0:22:38 | |
hot. Beautiful chicken, a lobby
taste of charcoal. What more could | 0:22:38 | 0:22:44 | |
you want? A bit of salad, a beer,
and look at that! I would say this, | 0:22:44 | 0:22:51 | |
but when I walked in here it looks
so Portuguese. So simple, nice | 0:22:51 | 0:22:56 | |
tiles, dark wood, perfect.
If you ever come to Lisbon and don't | 0:22:56 | 0:23:03 | |
have the chicken piri piri, well,
big mistake. | 0:23:03 | 0:23:10 | |
I have another lunch in an hour or
so with a couple of Portuguese food | 0:23:10 | 0:23:14 | |
bloggers. Well, my weekend centres
around food but the most important | 0:23:14 | 0:23:18 | |
thing one can take to a restaurant
is, yes, and appetite. For this I | 0:23:18 | 0:23:25 | |
just need some time on my own to
reflect without any interruptions. | 0:23:25 | 0:23:32 | |
Such luxury!
Lunch party two, the freshest | 0:23:32 | 0:23:41 | |
sardines with a dusting of sea salt
over hot charcoal. The smell is pure | 0:23:41 | 0:23:47 | |
Lisbon.
The oil drips and after a few | 0:23:47 | 0:23:54 | |
minutes they are done.
I'm meeting up with Sergio and | 0:23:54 | 0:24:04 | |
Maria, two articulate food bloggers
who are so proud of their national | 0:24:04 | 0:24:07 | |
cuisine.
Sergio, what do you think is so | 0:24:07 | 0:24:12 | |
particularly good about Portuguese
cuisine? I think it is a key scene | 0:24:12 | 0:24:17 | |
based on humility. You have great
respect for the ingredients. You are | 0:24:17 | 0:24:22 | |
given these amazing ingredients and
you do not stand in their way. | 0:24:22 | 0:24:24 | |
People come from a real tradition,
they know a lot about the | 0:24:24 | 0:24:28 | |
ingredients, what they are cooking,
they know the fat content, how much | 0:24:28 | 0:24:32 | |
it should be cooked. You do not cook
from a recipe. We look at the | 0:24:32 | 0:24:38 | |
ingredients and we don't measure the
amount of salt or olive oil, we do | 0:24:38 | 0:24:44 | |
is by passion, by feeling. You live
in Chicago now. Would you ever dream | 0:24:44 | 0:24:50 | |
of getting sardines like that guy?
Dream, yes! Reality is very | 0:24:50 | 0:24:55 | |
different. Sardines don't have
wings, they are not meant to fly. In | 0:24:55 | 0:25:01 | |
Portugal people are crazy about the
freshness of fish. People do not | 0:25:01 | 0:25:05 | |
like they should Lisbon, it is in
the river, not the ocean. It would | 0:25:05 | 0:25:10 | |
not be a place to have fish. Not a
good place for this, it is on the | 0:25:10 | 0:25:14 | |
river. When people really want fresh
fish they go to the beach. Let's | 0:25:14 | 0:25:19 | |
have a great fishmeal. That is how
crazy people are about the freshness | 0:25:19 | 0:25:23 | |
of the fish. | 0:25:23 | 0:25:27 | |
Thanks Rick. | 0:25:27 | 0:25:29 | |
Now, chicken Piri Piri is Portugal's
most popular chicken dish, | 0:25:29 | 0:25:32 | |
so now I'm going to cook one
of France's iconic chicken dishes, | 0:25:32 | 0:25:33 | |
so now I'm going to cook one
of France's iconic chicken dishes, | 0:25:33 | 0:25:35 | |
a kind of coq au vin. | 0:25:35 | 0:25:43 | |
C'est bien! Let's be serious,
Davina! You can't, can you? Normally | 0:25:43 | 0:25:54 | |
it would be a slow cooked and
braised cockerel, coq au vin. I am | 0:25:54 | 0:26:01 | |
using chicken breast and marinating
it in the wine, it is quicker. It | 0:26:01 | 0:26:05 | |
has all the flavours of the coq au
vin. Chicken supreme, lardons, baby | 0:26:05 | 0:26:11 | |
onions, I will serve it on a root
vegetable rosti. Chicken supreme is, | 0:26:11 | 0:26:19 | |
in they go. Red wine to marinate. I
don't drink but I use wine in | 0:26:19 | 0:26:28 | |
cooking, because it cooks off the
alcohol. So I am not a... I would | 0:26:28 | 0:26:34 | |
not have, say, something like a
tiramisu, because that is just | 0:26:34 | 0:26:39 | |
alcohol. But if it is being cooked,
I would marinate something or I | 0:26:39 | 0:26:44 | |
would use a red wine in gravy. As a
favour. Marinate overnight is best, | 0:26:44 | 0:26:51 | |
but a few hours is good, so it picks
up all the flavours and the colour | 0:26:51 | 0:26:55 | |
of the wine. There we go. Tel is a
little bit about your book, another | 0:26:55 | 0:27:00 | |
cookery book. -- tell us. I always
feel a little bit like a fake when I | 0:27:00 | 0:27:08 | |
am around people like you. You are
all amazing. Basically, I wanted to | 0:27:08 | 0:27:13 | |
do a book for people like me, which
is really simple, ten ingredients or | 0:27:13 | 0:27:20 | |
less, so I work with a lady called
Catherine Phipps, she is a chef, she | 0:27:20 | 0:27:24 | |
is amazing. I gather up recipes that
I love and I give them to her, and | 0:27:24 | 0:27:32 | |
then she will come up with a healthy
aversion for me. Then I cook it. -- | 0:27:32 | 0:27:37 | |
she will club with a more healthy
version for me. I pass on what I | 0:27:37 | 0:27:41 | |
liked and did not like about it. A
little bit like me trying eel today, | 0:27:41 | 0:27:47 | |
I like to try to get people to try
things, but because I'm not a | 0:27:47 | 0:27:52 | |
natural chef and I am a bit nervous
about things, I talk about their | 0:27:52 | 0:27:55 | |
journey. With my first book I was
terrified of spelt. It sounds | 0:27:55 | 0:28:02 | |
ridiculous, I use it all the time.
It is a wonderful grain. I thought | 0:28:02 | 0:28:09 | |
it is a healthy thing, I do not know
how to use it. It is just a healthy | 0:28:09 | 0:28:14 | |
grain, it is simple. I want to try
to get the nation eating healthily. | 0:28:14 | 0:28:21 | |
It has a healthy accent, sugar
free... With this one, I have always | 0:28:21 | 0:28:27 | |
been free from refined sugar but in
the first couple of books we used a | 0:28:27 | 0:28:31 | |
lot of maple syrup and honey, which
is a sugar, but a natural sugar. I | 0:28:31 | 0:28:36 | |
have been trying to avoid refined
sugar, adding extra refined sugar. | 0:28:36 | 0:28:42 | |
This one we have tried to... I said
we often get comments about her knee | 0:28:42 | 0:28:47 | |
and maple syrup is still sugar, can
we look at different ways of adding | 0:28:47 | 0:28:53 | |
sweetness? We have tried to keep a
more natural. Got a lot less sugar. | 0:28:53 | 0:29:01 | |
We have done a lot of vegan recipes,
my daughter watched a documentary | 0:29:01 | 0:29:06 | |
called What The Health, and she went
vegan for a spell. Lots of kids 14 | 0:29:06 | 0:29:12 | |
to 16 started watching this
documentary. I liked it anyway | 0:29:12 | 0:29:16 | |
because it fired up a passion of
eating ethically I'm thinking about | 0:29:16 | 0:29:21 | |
it, which is good. -- eating
ethically and thinking about it. I | 0:29:21 | 0:29:30 | |
thought it was interesting, what you
said about the eels. She went vegan | 0:29:30 | 0:29:35 | |
for a while. She will eat fish now.
She eats fish. She does a lot of | 0:29:35 | 0:29:41 | |
cooking and has been a real
inspiration for me in trying to have | 0:29:41 | 0:29:44 | |
less meat in my diet. Witchy cook
with you? She cooks for me a lot. | 0:29:44 | 0:29:51 | |
The other day I was working, it was
in half term, the other kids had | 0:29:51 | 0:29:59 | |
gone out. I called her up and said I
will be home at about eight, just | 0:29:59 | 0:30:04 | |
letting you know. She said, I have
cooked dinner for you. That is nice. | 0:30:04 | 0:30:11 | |
She cooked as a salad and some
salmon and had made herself a dairy | 0:30:11 | 0:30:15 | |
free pesto to go on the top of the
salmon, because she is not on dairy | 0:30:15 | 0:30:21 | |
any more. I think that is wonderful,
to get your children involved in | 0:30:21 | 0:30:28 | |
cooking at a young age, and
interested in the ingredients. She | 0:30:28 | 0:30:33 | |
did vegan pancakes on Pancake Day.
Love a good pancake. I need to catch | 0:30:33 | 0:30:38 | |
up on food. Sorry, go! Root
vegetables, we have passion up, | 0:30:38 | 0:30:44 | |
carrot and shallot, a bitter potato
to bind it together. -- we have | 0:30:44 | 0:30:49 | |
parsnip, carrot and Charlotte. A
little bit of oil and butter. | 0:30:49 | 0:30:55 | |
Everything tastes better with
butter. All the flavours of | 0:30:55 | 0:30:58 | |
Burgundy. Some butter mushrooms, the
red wine, which I will add to the | 0:30:58 | 0:31:03 | |
chicken in a minute. Some mushrooms.
-- some butter mushrooms. Some baby | 0:31:03 | 0:31:08 | |
onions that have been peeled and
blanched. You can find these frozen | 0:31:08 | 0:31:15 | |
in the supermarket, I have been
told. Some lardons, lovely lardons | 0:31:15 | 0:31:21 | |
that have been blanched. You can use
smoked bacon, you could use smoked | 0:31:21 | 0:31:26 | |
eel. To counteract the acidity of
the harsh on a trip the red wine I | 0:31:26 | 0:31:29 | |
usually use a spoonful of sugar, in
this instance I would use a little | 0:31:29 | 0:31:34 | |
bit of honey. And you could maybe
put in some port wine as well, that | 0:31:34 | 0:31:39 | |
would counteract. | 0:31:39 | 0:31:44 | |
would counteract. So, a little bit
about Sport Relief. Yes. You are | 0:31:47 | 0:31:51 | |
involved in Sport Relief. Tell us
about it. Are you doing another 500 | 0:31:51 | 0:31:58 | |
miles? No, never again. Immediately,
no. Greg James is doing a challenge | 0:31:58 | 0:32:06 | |
and so is Alex Jones and Zoe Ball,
doing amazing things for Sport | 0:32:06 | 0:32:10 | |
Relief over the next few weeks, keep
a night out for them anybody at | 0:32:10 | 0:32:14 | |
home. I'm trying to get people to
sign up to the Sport Relief app so | 0:32:14 | 0:32:19 | |
if you are watching sign up to the
Sport Relief and join team Divina | 0:32:19 | 0:32:25 | |
because me and Joe Wicks are
battling it out to see who can get | 0:32:25 | 0:32:28 | |
the most people on their team. We
are trying to get people to step 1 | 0:32:28 | 0:32:31 | |
billion steps a day. Billion?
Collectively! I kind of gathered | 0:32:31 | 0:32:39 | |
that. Just you! On your own! I'm
starting now. Go! And don't come | 0:32:39 | 0:32:49 | |
back! So that's quite a challenge.
Yeah. Joe Wicks, if you are | 0:32:49 | 0:32:57 | |
watching, you might look like a
found puppy but I am going to beat | 0:32:57 | 0:33:04 | |
you. You are hosting? I'm topping
and tailing, I will be there at the | 0:33:04 | 0:33:10 | |
beginning of the night when we will
be on good behaviour, doing lots of | 0:33:10 | 0:33:14 | |
challenges and fun stuff in the
studio, really exciting, there is | 0:33:14 | 0:33:19 | |
boxing live, and then me and Freddie
Flintoff will be finishing off which | 0:33:19 | 0:33:22 | |
I think will be quite raucous. That
will probably be quite raucous. The | 0:33:22 | 0:33:27 | |
red wine in here, reduce it down,
bit of chicken stock, so the sauce | 0:33:27 | 0:33:31 | |
is being made in the pan, put it on
full blast. Can I say something? I | 0:33:31 | 0:33:37 | |
always get very excited about this.
I can't... It never gets boring, | 0:33:37 | 0:33:44 | |
Michel Roux cooking for you. Me on
my own, not in a restaurant. You're | 0:33:44 | 0:33:51 | |
not here, right, guys? Divina,
you've done so much live television | 0:33:51 | 0:33:57 | |
and had so many extraordinary
experiences. What has been the most | 0:33:57 | 0:34:01 | |
invigorating and the most pressure
you are under but at the time you | 0:34:01 | 0:34:04 | |
were thinking Oh! I've hosted two
Brit Awards and that's really scary. | 0:34:04 | 0:34:13 | |
7000 people. So that was quite full
on. I also hosted the Baftas. Guided | 0:34:13 | 0:34:19 | |
two Baftas. One was terrible. -- I
did two Baftas. I might as well be | 0:34:19 | 0:34:28 | |
honest! One of them was amazing and
I got off and I thought it was going | 0:34:28 | 0:34:31 | |
to be terrible and it was one of the
best nights of my life. Was this the | 0:34:31 | 0:34:36 | |
bad one or the better one? The first
one was the better one. What | 0:34:36 | 0:34:41 | |
happened was the sound was bad in
the room and people couldn't hear | 0:34:41 | 0:34:44 | |
and it was live and they started
heckling. That's not good. It is | 0:34:44 | 0:34:49 | |
hard to get your Mojo but comedians
are amazing. It was quite tough. | 0:34:49 | 0:35:05 | |
are amazing. It was quite tough. Did
you enjoy it? It was great. We have | 0:35:05 | 0:35:12 | |
a little potato rosti their nicely
caramelised in the oven and these | 0:35:12 | 0:35:15 | |
little chicken supremes moist all
the way through and it has that | 0:35:15 | 0:35:19 | |
lovely colourful delicious. Look how
beautiful it looks. It does look | 0:35:19 | 0:35:24 | |
delicious. And French cooking, we
almost chopped parsley at | 0:35:24 | 0:35:29 | |
everything. Do you remember when we
used to have chopped parsley on | 0:35:29 | 0:35:32 | |
everything, that was French cooking,
chopped parsley, leave it on the | 0:35:32 | 0:35:36 | |
pass and it would dry out and still
be there the next couple of days. | 0:35:36 | 0:35:39 | |
Freshly chopped parsley is
wonderful. Then you have this lovely | 0:35:39 | 0:35:43 | |
sauce made in the pan and it smells
glorious, all of the wonderful | 0:35:43 | 0:35:46 | |
smells of a burgundy feast. We need
a bit of Oh-la-la. My favourite | 0:35:46 | 0:36:01 | |
French word is appropriate at this
time and | 0:36:01 | 0:36:12 | |
it is epoustouflant. You say it very
well. What does it mean? Everyone is | 0:36:19 | 0:36:29 | |
on the Google translate now.
Hopefully this will be epoustouflant | 0:36:29 | 0:36:32 | |
for you. It means breathtaking. It
is almost too pretty to eat. No, it | 0:36:32 | 0:36:40 | |
isn't. No, it isn't. That's what
they all say. Have a bit of the | 0:36:40 | 0:36:50 | |
sauce and chicken. The parsley is
amazing. You need to put it in at | 0:36:50 | 0:36:55 | |
the very end. That's so lovely. I
had a bit of mushroom. Very tender. | 0:36:55 | 0:37:03 | |
That's the marinade, isn't it? It
is, I think that is a thumbs up. It | 0:37:03 | 0:37:08 | |
is a big thumbs up. | 0:37:08 | 0:37:10 | |
So what will I be making for Davina
at the end of the show? | 0:37:11 | 0:37:15 | |
Will it be her food
heaven - a delicious | 0:37:15 | 0:37:17 | |
duo of her two loves:
lamb and sweet potato? | 0:37:17 | 0:37:19 | |
I'll serve tender,
braised lamb shanks in a | 0:37:19 | 0:37:21 | |
saffron, cumin and
tomato sauce and spoil | 0:37:21 | 0:37:23 | |
her a little more
with some roasted sweet | 0:37:23 | 0:37:24 | |
potatoes and a side
of smoked paprika crisps. | 0:37:24 | 0:37:28 | |
But if Davina gets
hell I'm going all out | 0:37:28 | 0:37:30 | |
with four of her worst foods. | 0:37:30 | 0:37:35 | |
Yes, it's a hellish Pandora's
box, which will unleash | 0:37:35 | 0:37:37 | |
a quinoa tartelette
with baked aubergine, | 0:37:37 | 0:37:40 | |
chicken livers and kale. | 0:37:40 | 0:37:43 | |
And I'm even
going to include an | 0:37:43 | 0:37:45 | |
aubergine and anchovy
puree. | 0:37:45 | 0:37:46 | |
Sorry, Davina! | 0:37:46 | 0:37:47 | |
Don't forget, what she
gets is down to you! | 0:37:47 | 0:37:50 | |
You've only got around 25 minutes
left to vote for Davina's food | 0:37:50 | 0:37:53 | |
heaven or food hell. | 0:37:53 | 0:37:54 | |
You decide! | 0:37:54 | 0:37:55 | |
So, go to the Saturday Kitchen
website and have your say now! | 0:37:55 | 0:38:00 | |
We'll find out the result out
at the end of the show! | 0:38:00 | 0:38:03 | |
Now, time for a chocolate
masterclass with Raymond Blanc. | 0:38:03 | 0:38:05 | |
His cafe creme is quite simply
a work of art - take a look. | 0:38:05 | 0:38:13 | |
Here. | 0:38:28 | 0:38:29 | |
Put that here. | 0:38:29 | 0:38:30 | |
It's here, tres bien. | 0:38:30 | 0:38:31 | |
I just need to put my head together. | 0:38:31 | 0:38:34 | |
For the last recipe,
a feat of chocolate making, | 0:38:34 | 0:38:36 | |
one of Raymond's signature desserts
- cafe creme. | 0:38:36 | 0:38:41 | |
A cup sculpted completely
from chocolate, filled | 0:38:41 | 0:38:46 | |
with iced espresso parfait,
topped with cherry-liqueur sabayon, | 0:38:46 | 0:38:49 | |
with sugar-coated truffles. | 0:38:49 | 0:38:53 | |
I am going to prepare a very special
dessert, and this is one | 0:38:53 | 0:38:56 | |
of my oldest desserts. | 0:38:56 | 0:39:01 | |
It took me about six
months' solid work on this | 0:39:01 | 0:39:04 | |
dessert to realise it,
and you'll understand | 0:39:04 | 0:39:05 | |
exactly why, OK? | 0:39:05 | 0:39:06 | |
You have to love someone so very
much to make this dessert, | 0:39:06 | 0:39:10 | |
and that's certainly a proof
of love, there's no doubt about it. | 0:39:10 | 0:39:13 | |
But it's possible. | 0:39:13 | 0:39:16 | |
You've got 500g of chocolate,
which is melted at about | 0:39:16 | 0:39:18 | |
50, 55 degree, OK? | 0:39:18 | 0:39:26 | |
A good thermometer is useful,
as the chocolate needs to reach | 0:39:28 | 0:39:31 | |
the right consistency to sculpt. | 0:39:31 | 0:39:32 | |
First, heat the chocolate
to 55 degrees Centigrade. | 0:39:32 | 0:39:34 | |
Add chopped chocolate
to reduce the temperature, | 0:39:34 | 0:39:36 | |
then reheat to 32 degrees. | 0:39:36 | 0:39:37 | |
Voila. | 0:39:37 | 0:39:38 | |
This is known as tempering. | 0:39:38 | 0:39:39 | |
It refines the chocolate by melting
unstable fat crystals, | 0:39:39 | 0:39:43 | |
making it smoother,
easier to shape and shiny. | 0:39:43 | 0:39:49 | |
So now I'm going to start building
up my chocolate cup. | 0:39:49 | 0:39:51 | |
To create the cup, use
a flat rectangular plastic | 0:39:51 | 0:39:54 | |
sheet, which you can buy
from cookery shops. | 0:39:54 | 0:39:56 | |
Right, a little here. | 0:39:56 | 0:39:59 | |
Tres bien. | 0:40:03 | 0:40:06 | |
I'm going to pick up. | 0:40:06 | 0:40:08 | |
Where's my knife? | 0:40:08 | 0:40:09 | |
It's here, my knife is here. | 0:40:09 | 0:40:10 | |
Tres bien. | 0:40:10 | 0:40:11 | |
Voila. | 0:40:11 | 0:40:14 | |
Merci, Adam. | 0:40:14 | 0:40:17 | |
Voila. | 0:40:18 | 0:40:22 | |
Place the chocolate-coated plastic
into a circular mould. | 0:40:22 | 0:40:23 | |
Parfait. | 0:40:23 | 0:40:27 | |
I'm pressing it on it here,
then afterward I'm opening it up | 0:40:27 | 0:40:29 | |
completely so it's a perfect circle. | 0:40:29 | 0:40:32 | |
So we do the joint. | 0:40:32 | 0:40:35 | |
We can take a little bit
of chocolate here, voila. | 0:40:35 | 0:40:38 | |
Voila, tres bien. | 0:40:38 | 0:40:41 | |
So I will do my saucers now. | 0:40:41 | 0:40:43 | |
I tried all sorts of surface. | 0:40:43 | 0:40:45 | |
Glass, china. | 0:40:45 | 0:40:49 | |
And they all stuck,
because they are porous, OK? | 0:40:49 | 0:40:56 | |
So I saw a piece of clingfilm,
I say, "Eureka, of course." | 0:40:56 | 0:40:59 | |
First thing you need to do
is to oil your saucer, | 0:40:59 | 0:41:02 | |
so the clingfilm actually can
slip on it. | 0:41:02 | 0:41:03 | |
You just. | 0:41:03 | 0:41:07 | |
Squeeze, and I'm going to dip it. | 0:41:07 | 0:41:09 | |
Voila. | 0:41:09 | 0:41:12 | |
And I'm going to move away
the excess, and I'm going to create | 0:41:13 | 0:41:17 | |
a lip in order to release later much
of that saucer. | 0:41:17 | 0:41:19 | |
So now we'll do the handles. | 0:41:19 | 0:41:23 | |
Make a cone using
grease-proof paper. | 0:41:23 | 0:41:28 | |
Pour in melted chocolate,
cut a hole in the end | 0:41:28 | 0:41:30 | |
and shape your handles. | 0:41:30 | 0:41:31 | |
Voila, tres bien. | 0:41:31 | 0:41:34 | |
You never put them in
the fridge to set, OK? | 0:41:34 | 0:41:36 | |
That will get again all white. | 0:41:36 | 0:41:39 | |
Room temperature is perfect. | 0:41:39 | 0:41:42 | |
All the chocolate moulds will need
at least five hours to set. | 0:41:42 | 0:41:46 | |
Now I'm going to do the sugar cubes,
and the great thing about sugar | 0:41:46 | 0:41:49 | |
cubes is the ganache. | 0:41:49 | 0:41:53 | |
A ganache is the same
as chocolate-truffle | 0:41:53 | 0:41:56 | |
filling, and is a great way
to make home-made chocolates. | 0:41:56 | 0:41:59 | |
Burst through the skin
and boil over. | 0:41:59 | 0:42:01 | |
To make, boil double cream,
add 70% dark chocolate and stir. | 0:42:01 | 0:42:08 | |
You get that lovely satiny. | 0:42:08 | 0:42:10 | |
That lovely quality, silky quality. | 0:42:10 | 0:42:11 | |
It's so beautiful. | 0:42:11 | 0:42:14 | |
Clingfilm, and then voila,
you pour it in here. | 0:42:14 | 0:42:20 | |
Voila. | 0:42:20 | 0:42:23 | |
The ganache is now ready to put
in the fridge to set for six hours. | 0:42:23 | 0:42:30 | |
So, the ganache, it's
cooled down nicely, | 0:42:32 | 0:42:34 | |
and all that I need is a hot blade. | 0:42:34 | 0:42:39 | |
Oh, that cuts like butter. | 0:42:39 | 0:42:41 | |
OK? | 0:42:41 | 0:42:46 | |
Tres bien. | 0:42:46 | 0:42:48 | |
I've got the lovely
sugar cubes here. | 0:42:48 | 0:42:51 | |
Now we are ready to build
the cafe creme, OK? | 0:42:51 | 0:42:56 | |
Just unfold, and very
carefully, that's it, voila. | 0:42:56 | 0:42:58 | |
And you've got your perfect saucer. | 0:42:58 | 0:43:06 | |
Raymond's using his solid-top cooker
to weld all the pieces together, | 0:43:11 | 0:43:16 | |
but a hot pan will do the job
just as well. | 0:43:16 | 0:43:19 | |
That cup becomes coffee-proof. | 0:43:19 | 0:43:22 | |
Gently, gently press slowly. | 0:43:22 | 0:43:25 | |
So now we do the handle. | 0:43:25 | 0:43:28 | |
Voila, tres bien. | 0:43:29 | 0:43:31 | |
Line the base with a biscuit
soaked in espresso. | 0:43:31 | 0:43:35 | |
Tres bien, in the bottom here. | 0:43:35 | 0:43:39 | |
Now for the filling. | 0:43:39 | 0:43:41 | |
This is an iced-espresso parfait. | 0:43:41 | 0:43:44 | |
Just egg yolk frothed up
with espresso coffee | 0:43:44 | 0:43:47 | |
and with cream, which you freeze. | 0:43:47 | 0:43:54 | |
Finish with a bit of alcohol. | 0:43:56 | 0:43:59 | |
Add a dash of cherry liqueur
to the sabayon foam to make | 0:43:59 | 0:44:01 | |
the espresso topping. | 0:44:01 | 0:44:08 | |
Voila. | 0:44:09 | 0:44:12 | |
Merci, Raymond - a true artiste! | 0:44:26 | 0:44:31 | |
You worked with Raymond, did you
ever make that? No, I wasn't | 0:44:31 | 0:44:35 | |
allowed. Just peeling potatoes for
three years! I'll have a word with | 0:44:35 | 0:44:41 | |
Raymond next time I see him. Please
do. | 0:44:41 | 0:44:44 | |
Right, still to come: | 0:44:44 | 0:44:45 | |
Nigel Slater has a hearty
simple supper and | 0:44:45 | 0:44:47 | |
an equally hearty
pudding for us today - | 0:44:47 | 0:44:49 | |
he's serving up pork
meatballs with anchovies | 0:44:49 | 0:44:51 | |
followed by hot spiced
fruit with ice-cream. | 0:44:51 | 0:44:53 | |
Yum! | 0:44:53 | 0:44:54 | |
It's almost omelette challenge time! | 0:44:54 | 0:45:00 | |
That means it's time for some puns. | 0:45:00 | 0:45:01 | |
Davina,
they're in your honour. | 0:45:01 | 0:45:02 | |
I hope you can forgive me! | 0:45:02 | 0:45:06 | |
Robin, Pam, it's just a little light | 0:45:06 | 0:45:08 | |
Sport Relief. | 0:45:08 | 0:45:11 | |
CREW GROANS | 0:45:11 | 0:45:14 | |
Don't fall out over eggs - you've
got to remain Street Mates | 0:45:14 | 0:45:17 | |
even if you are The Biggest Loser. | 0:45:17 | 0:45:18 | |
Big Brother isn't
watching but I will be. | 0:45:18 | 0:45:22 | |
They
watching but I will be. | 0:45:22 | 0:45:23 | |
They were
watching but I will be. | 0:45:23 | 0:45:24 | |
They were awful,
watching but I will be. | 0:45:24 | 0:45:24 | |
They were awful, weren't
watching but I will be. | 0:45:24 | 0:45:24 | |
They were awful, weren't they?
watching but I will be. | 0:45:24 | 0:45:25 | |
They were awful, weren't they? Don't
watching but I will be. | 0:45:25 | 0:45:25 | |
They were awful, weren't they? Don't
be afraid to tell me. | 0:45:25 | 0:45:27 | |
Will Davina get her
food heaven - braised | 0:45:27 | 0:45:28 | |
lamb shanks with roast
sweet potatoes? | 0:45:28 | 0:45:30 | |
Or her food hell -
a quinoa tartelette of | 0:45:30 | 0:45:32 | |
aubergine, chicken livers,
kale and anchovy? | 0:45:32 | 0:45:34 | |
There's still a chance for you to
vote on the website and we'll find | 0:45:34 | 0:45:37 | |
out the results later on! | 0:45:37 | 0:45:40 | |
Right, on with the cooking. | 0:45:40 | 0:45:42 | |
Right, on with the cooking. | 0:45:42 | 0:45:48 | |
pan, come on. How argue, chef? Stop
it, it is Michel! I will bake these | 0:45:48 | 0:45:57 | |
onions and explain what we have.
First of all we will kick off with | 0:45:57 | 0:46:03 | |
making the dumplings. I have some
burnt buckwheat flour Matt Grimes. | 0:46:03 | 0:46:08 | |
Tell us about the burnt buckwheat
flour. -- I have some burnt | 0:46:08 | 0:46:15 | |
buckwheat flour and some semolina.
It is based on a peasant tradition, | 0:46:15 | 0:46:20 | |
they used to burn the fields of
wheat to prepare them for the next | 0:46:20 | 0:46:24 | |
harvest. The peasants who could not
afford the lovely white, milled | 0:46:24 | 0:46:29 | |
pasta flour would rake the grains
from the fields and then grind them | 0:46:29 | 0:46:35 | |
themselves to make a burnt pasta
dough, basically. We are using | 0:46:35 | 0:46:41 | |
buckwheat because I really like the
flavour and the toasting is of it, I | 0:46:41 | 0:46:46 | |
think, really suits this kind of
burning. Really nutty flavours. It | 0:46:46 | 0:46:52 | |
is very dry and crumbly but when you
tip it onto a work surface and knead | 0:46:52 | 0:47:00 | |
it for about ten minutes, we get
this here's what we did earlier | 0:47:00 | 0:47:05 | |
package! Wrapped in cling film. This
is it rested. It has a texture a bit | 0:47:05 | 0:47:13 | |
like Play-Doh. Plasticine. Exactly.
I am not sure we are making it sound | 0:47:13 | 0:47:23 | |
too appetising! We have these little
web leeks. Did you pick them? My | 0:47:23 | 0:47:28 | |
forage a friend Gary did. They are
from Scotland, they were brought | 0:47:28 | 0:47:34 | |
down especially. Such a wonderful,
strong smell of leek. A quick lunch | 0:47:34 | 0:47:40 | |
in and out of the water and we will
griddle them. We have some sourdough | 0:47:40 | 0:47:44 | |
bread crumbs with butter to told
staff. That is for a little bit of | 0:47:44 | 0:47:53 | |
crunch. It is about the width of a
marker pen and I am cutting it into | 0:47:53 | 0:47:57 | |
little pieces about the same as the
width of the dough. Then we will | 0:47:57 | 0:48:04 | |
take this little gadget, it is a
better part, basically. There are | 0:48:04 | 0:48:09 | |
easily available online for about
£4. -- it is a butter pat, | 0:48:09 | 0:48:19 | |
basically. Roll the peace out about
425 degrees angle, roll it with the | 0:48:19 | 0:48:24 | |
of the night. It is beautiful. It is
tricky to get the hang of at first, | 0:48:24 | 0:48:33 | |
once you get behind of it hit is
really quite enjoyable. I found | 0:48:33 | 0:48:39 | |
exactly the same thing when I first
started tasting wine! And now you | 0:48:39 | 0:48:45 | |
just can't stop! Tell us a bit about
your restaurant. It is on the shores | 0:48:45 | 0:48:55 | |
of beautiful Lough fine on
Scotland's Wild West Coast, and I | 0:48:55 | 0:48:59 | |
mean right on the shore. We have
been available for about three years | 0:48:59 | 0:49:03 | |
and we do what we like to call
modern Scottish cooking, which | 0:49:03 | 0:49:08 | |
basically just means I can do what I
like! So we are doing some dumplings | 0:49:08 | 0:49:17 | |
from an Italian peasant tradition
and we will match it with some burnt | 0:49:17 | 0:49:20 | |
garlic oil, which is what you get to
put on top of Ramen noodles, then we | 0:49:20 | 0:49:25 | |
have some wild Scottish leeks and
garlic. And some fresh smoked | 0:49:25 | 0:49:32 | |
cheese. Eclectic but hopefully comes
together as a cohesive whole. | 0:49:32 | 0:49:41 | |
together as a cohesive whole. I am
taking these little dumplings, | 0:49:41 | 0:49:43 | |
usually you would let them drive for
a little bit before you cook them. | 0:49:43 | 0:49:51 | |
-- usually you would let them dry
for a little bit. The longer you let | 0:49:51 | 0:49:56 | |
them dry, the longer they take to
cook. I will get the plate ready, we | 0:49:56 | 0:50:01 | |
will drop them in the water. The
Italian influence, there are quite a | 0:50:01 | 0:50:08 | |
few Italian immigrants in Scotland?
Absolutely. Scotland, as in Britain | 0:50:08 | 0:50:14 | |
generally, has always been open to
people from other countries, partly | 0:50:14 | 0:50:18 | |
because we have the Empire and
Scotland has some major rivers, some | 0:50:18 | 0:50:22 | |
major airports that people would
come in, and the Scottish cuisine | 0:50:22 | 0:50:28 | |
has lots of influences from abroad
for exactly that reason. We have | 0:50:28 | 0:50:34 | |
dried fruits and spices showing up
in 17th-century recipes. I think my | 0:50:34 | 0:50:42 | |
influences from all over the globe
are entirely out of place. Tell us | 0:50:42 | 0:50:48 | |
the restaurant. You now have some
rooms? But they are not called | 0:50:48 | 0:50:52 | |
rooms? No | 0:50:52 | 0:50:57 | |
rooms? But they are not called
rooms? No, we call | 0:50:57 | 0:51:02 | |
rooms? No, we call them bothies, or
luxury bothies. You had to tell me a | 0:51:03 | 0:51:09 | |
little bit more about a bothy, it
sounds a little... It sounds a | 0:51:09 | 0:51:16 | |
little CD! Do you know about
bothies, Davina? Have you stayed in | 0:51:16 | 0:51:22 | |
one? I have not, but I'm coming to
stay in yours. Excellent. It is a | 0:51:22 | 0:51:28 | |
traditional Scottish shelter,
usually very, very basic on top of a | 0:51:28 | 0:51:32 | |
hill somewhere for shepherds, hill
walkers, people who are lost. | 0:51:32 | 0:51:48 | |
walkers, people who are lost. Ray
Mears! Exactly! Ray Mears to take | 0:51:48 | 0:51:50 | |
shelter in. They will have a wooden
board as a bed and a fire if you | 0:51:50 | 0:51:54 | |
make it yourself. We have taken out
a lot of that bother, we have pocket | 0:51:54 | 0:52:03 | |
sprung mattresses and
floor-to-ceiling windows overlooking | 0:52:03 | 0:52:09 | |
the loch. That sounds wonderful.
Maybe more Bear Grylls than Ray | 0:52:09 | 0:52:13 | |
Mears. You need to tell us about
this cheese. We have two she's milk | 0:52:13 | 0:52:20 | |
cheeses, the fresh on the bottom,
which is all about a bit of | 0:52:20 | 0:52:28 | |
juiciness and lactic tang, must be
said in a Scottish accent! And then | 0:52:28 | 0:52:32 | |
we have a hard she's milk cheese,
this is Spenwood, a lovely English | 0:52:32 | 0:52:37 | |
cheese. Back in Scotland I would
probably use Lanark White, made by | 0:52:37 | 0:52:45 | |
some excellent Scottish producers
called the Erringtons, a wonderful | 0:52:45 | 0:52:48 | |
family who have made it for decades.
But you can use any ewe's milk | 0:52:48 | 0:52:54 | |
cheeses you like, they are commonly
available in supermarkets. The | 0:52:54 | 0:52:59 | |
little leeks are quibbling, the
breadcrumbs are ready. We will start | 0:52:59 | 0:53:03 | |
labelling things up in the bowl. --
layering things up. Tell us more | 0:53:03 | 0:53:12 | |
about the burnt garlic oil. The
burnt garlic oil, it shows up on the | 0:53:12 | 0:53:19 | |
top of Ramen noodle bowls, you make
is by doing what everyone tells you | 0:53:19 | 0:53:23 | |
not to do with garlic, which is
literally burning it. Chopper up | 0:53:23 | 0:53:27 | |
your garlic finely, cover it with a
fairly neutral oil and stir it in a | 0:53:27 | 0:53:35 | |
pan until it burns. And then keeps
going burns. You literally burn it | 0:53:35 | 0:53:45 | |
and put it with sesame oil?
Traditionally it would be finish | 0:53:45 | 0:53:50 | |
with sesame oil. We use a nutty
flaxseed oil. We have got the | 0:53:50 | 0:54:00 | |
nigella seeds as well. The dumplings
will be out in a minute, they will | 0:54:00 | 0:54:07 | |
go on top. Where are my leeks?
Crispy breadcrumbs for texture, they | 0:54:07 | 0:54:13 | |
will soak up some of the night
stressing. You have got some | 0:54:13 | 0:54:20 | |
griddled wild leeks from Scotland.
You have got these onion petals, | 0:54:20 | 0:54:28 | |
onions baked whole and then flakes
into the petals. The wonderful | 0:54:28 | 0:54:32 | |
sweetness of the onion. Different
flavours of onion hopefully marrying | 0:54:32 | 0:54:37 | |
together. You have got the warm,
toasty flavours of the burnt | 0:54:37 | 0:54:41 | |
dumplings and the burnt garlic oil,
which keeps you warm in the | 0:54:41 | 0:54:46 | |
persistently cold weather. Then you
have all the lovely fresh garlic | 0:54:46 | 0:54:53 | |
flavours to lift that. It is a
transition dish. It is halfway | 0:54:53 | 0:54:57 | |
between winter and spring.
Admittedly when I go back to | 0:54:57 | 0:55:02 | |
Scotland it will still be 100%
winter! One little spoon for that. | 0:55:02 | 0:55:08 | |
Thank you very much. The dumplings
literally only take a few seconds | 0:55:08 | 0:55:12 | |
because they are fresh. They are
very fresh, you can dry them and | 0:55:12 | 0:55:16 | |
freeze them and then they will take
longer to cook. You have got the | 0:55:16 | 0:55:23 | |
dumplings in Bath. We will spoon the
rest of the dressing over the top. | 0:55:23 | 0:55:28 | |
-- you have got the dumplings, in
there. Garlic leaves from outside. | 0:55:28 | 0:55:36 | |
The fascinating things about these,
the other name for the wild leeks is | 0:55:36 | 0:55:42 | |
three cornered garlic, or three
cornered leek. Because when you look | 0:55:42 | 0:55:45 | |
at them, they are like little...
Triangles. We will break the cheese | 0:55:45 | 0:55:53 | |
over the top, then we are done. --
we will grate the cheese. Salt and | 0:55:53 | 0:56:03 | |
sweet nuttiness to lift it over the
end. It is a bit like a residual | 0:56:03 | 0:56:08 | |
snowfall. So you have burnt grain
dumplings with baked onions, wild | 0:56:08 | 0:56:15 | |
leeks, wild garlic and ewe's milk
cheeses. It looks and smells | 0:56:15 | 0:56:19 | |
fabulous. | 0:56:19 | 0:56:24 | |
Here we go!
Davina... A plateful of delicious, | 0:56:24 | 0:56:33 | |
wonderful food. I love this show!
This just looked so good. I love the | 0:56:33 | 0:56:39 | |
colour. It was quite nerve-racking
to do them in a white shirt! This is | 0:56:39 | 0:56:46 | |
unusual. You could have borrowed
Robin's apron. This is really, | 0:56:46 | 0:56:55 | |
really delicious. I will steal the
recipe for my restaurant and call | 0:56:55 | 0:57:04 | |
them gnocchi. It has that Italian
flavour. My wine appears to have | 0:57:04 | 0:57:13 | |
been absorbed! It definitely was not
me! Someone behind the scenes as | 0:57:13 | 0:57:19 | |
having a great time on some
Falanghina which comes from close to | 0:57:19 | 0:57:25 | |
Naples! We have chosen a Falanghina.
The ghost of the wine takes -- | 0:57:25 | 0:57:34 | |
tastes absolutely delicious. It
comes from company. It is a | 0:57:34 | 0:57:41 | |
magnificent, springtime white. I
cannot believe I'm talking about an | 0:57:41 | 0:57:45 | |
invisible wine on national
television. It has the zesty nurse | 0:57:45 | 0:57:48 | |
from when you break open a Satsuma.
CHEERING AND APPLAUSE. | 0:57:48 | 0:57:57 | |
You can imagine everyone going... | 0:57:57 | 0:58:00 | |
Now let's catch up with Si
and Dave, the Hairy Bikers. | 0:58:08 | 0:58:10 | |
They're on an Asian Adventure
in Hong Kong and cooking up a prawn | 0:58:10 | 0:58:13 | |
and scallop stir-fry. | 0:58:13 | 0:58:20 | |
We can't wait to find out how
Chinese food here compared to what | 0:58:23 | 0:58:28 | |
we know and love back home. Plus we
want to understand what our beloved | 0:58:28 | 0:58:34 | |
Chinese cuisine means to the nation
that invented it. We want to find | 0:58:34 | 0:58:38 | |
out what Chinese people have for
their takeaway is, what they eat in | 0:58:38 | 0:58:42 | |
their homes and what they have for
Sunday lunch. I am looking forward | 0:58:42 | 0:58:45 | |
to having a big adventure in Hong
Kong to immerse myself in Chinese | 0:58:45 | 0:58:51 | |
cuisine. There has to be more to it
than number 42 with an egg fried | 0:58:51 | 0:58:58 | |
rice. At first we had to get our
bearings. Hong Kong is made up of a | 0:58:58 | 0:59:02 | |
chunk of mainland China plus more
than 200 islands in the South China | 0:59:02 | 0:59:07 | |
Sea. The beating heart of it is Hong
Kong island, so that is where are | 0:59:07 | 0:59:11 | |
heading for our first taste of true
Chinese cooking. Beneath the | 0:59:11 | 0:59:17 | |
skyscrapers that are home to some of
the world's biggest banks are | 0:59:17 | 0:59:22 | |
traditional food stalls knocking out
some of the most authentic Cantonese | 0:59:22 | 0:59:25 | |
food in the city.
These open-air stalls have been here | 0:59:25 | 0:59:30 | |
for 60 years or more. Today they
provide the perfect lunchtime fix | 0:59:30 | 0:59:37 | |
for busy office workers.
We are meeting a two Michelin | 0:59:37 | 0:59:42 | |
starred chef, Alvin.
This is my favourite stall. He will | 0:59:42 | 0:59:50 | |
give us the lowdown on fast food,
Cantonese style. Bishops here are | 0:59:50 | 0:59:56 | |
amazing, they do thousands of these
dishes. -- the chefs here are | 0:59:56 | 1:00:02 | |
amazing. I think he is doing a clam
for us. It is black bean, the dish | 1:00:02 | 1:00:09 | |
is cook dinner and a minute. He is
stir frying or moving things around. | 1:00:09 | 1:00:17 | |
Look at that. He has done these with
my favourite, black bean sauce. Get | 1:00:17 | 1:00:24 | |
in! It is like a jet engine, so
powerful! It is over 200 degrees. | 1:00:24 | 1:00:32 | |
You have a complexity of labours, it
is a wonderful dish. Is it | 1:00:32 | 1:00:38 | |
beautiful? The flavours are
perfectly balanced. | 1:00:38 | 1:00:44 | |
perfectly balanced. Fabulous. Wow.
He's challenged us to cut, cook for | 1:00:45 | 1:00:51 | |
him here. Were going to do a
stir-fry with seafood and Chinese | 1:00:51 | 1:00:58 | |
greens. I hope you've got what it
takes. | 1:00:58 | 1:01:01 | |
Now, we're going to cook a prawn
and scallop stir-fry. | 1:01:01 | 1:01:04 | |
We've kept this simple. | 1:01:04 | 1:01:05 | |
Respect the fresh ingredients. | 1:01:05 | 1:01:06 | |
Everything must be properly prepared
and the same goes at home. | 1:01:06 | 1:01:08 | |
When I do a Chinese meal,
I have my little pots | 1:01:08 | 1:01:11 | |
of everything ready to go. | 1:01:11 | 1:01:12 | |
Because we're going to cook
the dinner in about three minutes. | 1:01:12 | 1:01:15 | |
This is a culinary
sprint not a marathon. | 1:01:15 | 1:01:17 | |
Are we ready? | 1:01:17 | 1:01:18 | |
Let's go. | 1:01:18 | 1:01:19 | |
Oil. | 1:01:19 | 1:01:20 | |
Heat is so important. | 1:01:20 | 1:01:21 | |
Garlic, sliced. | 1:01:21 | 1:01:25 | |
# Pump up the volume. | 1:01:25 | 1:01:26 | |
# Pump up the volume. | 1:01:26 | 1:01:28 | |
# Everybody sing. | 1:01:28 | 1:01:29 | |
Ginger. | 1:01:29 | 1:01:30 | |
Brilliant with seafood. | 1:01:30 | 1:01:31 | |
And that's flavouring the oil. | 1:01:31 | 1:01:32 | |
We're using groundnut oil. | 1:01:32 | 1:01:36 | |
Because groundnut oil has not
much taste to it, really | 1:01:36 | 1:01:39 | |
high-temperature. | 1:01:39 | 1:01:40 | |
Are you ready? | 1:01:40 | 1:01:41 | |
Get it in, dude! | 1:01:41 | 1:01:42 | |
Six king prawns deveined. | 1:01:42 | 1:01:43 | |
Watch these little fellows bounce. | 1:01:43 | 1:01:47 | |
Scallions and scallops,
which I've seasoned lightly. | 1:01:47 | 1:01:49 | |
We put them on and we want them
to catch on one side. | 1:01:49 | 1:01:57 | |
Right, they're catching. | 1:01:59 | 1:02:00 | |
Right, Rice wine, one spoonful of. | 1:02:00 | 1:02:01 | |
All right, Kingy? | 1:02:01 | 1:02:03 | |
Yeah, mate, crack on. | 1:02:03 | 1:02:04 | |
Right, spring onions going in. | 1:02:04 | 1:02:06 | |
As well as spring onions,
garlic and ginger are key for an | 1:02:06 | 1:02:09 | |
authentic Cantonese flavour. | 1:02:09 | 1:02:10 | |
Mange tout. | 1:02:10 | 1:02:11 | |
Pak choi. | 1:02:11 | 1:02:13 | |
Choy sum. | 1:02:13 | 1:02:17 | |
They're going to wilt
like us in this | 1:02:17 | 1:02:19 | |
searing heat. | 1:02:19 | 1:02:20 | |
Red chilli. | 1:02:20 | 1:02:22 | |
I'm feeling manly. | 1:02:22 | 1:02:25 | |
Now then, we need some liquid
in there, so it'll wilt, | 1:02:25 | 1:02:28 | |
don't we? | 1:02:28 | 1:02:29 | |
Right, some light soy sauce. | 1:02:29 | 1:02:30 | |
The heat on this wok
is really, really intense. | 1:02:30 | 1:02:33 | |
It's great because
you can regulate it. | 1:02:33 | 1:02:34 | |
But, listen, it's like a jet engine. | 1:02:34 | 1:02:36 | |
GAS BURNER INTENSIFIES | 1:02:36 | 1:02:38 | |
I love it! | 1:02:38 | 1:02:42 | |
Righto, matey. | 1:02:42 | 1:02:46 | |
In Cantonese food
seasoning is minimal. | 1:02:46 | 1:02:48 | |
It's all about preserving
the fresh fragrant taste. | 1:02:48 | 1:02:51 | |
You don't want to kill
the scallops, the prawns and the | 1:02:51 | 1:02:53 | |
wonderful greens. | 1:02:53 | 1:02:54 | |
And a teeny drizzle of sesame oil. | 1:02:54 | 1:03:02 | |
Now, very simple, very quick,
that's it, Kingy, we | 1:03:02 | 1:03:04 | |
need to get this out fresh,
they're going to get | 1:03:04 | 1:03:07 | |
to taste our stir-fry. | 1:03:07 | 1:03:08 | |
Come on, seafood. | 1:03:08 | 1:03:09 | |
After you, mucker. | 1:03:09 | 1:03:14 | |
Fingers crossed they approve of our
British taste on Chinese food. I'm | 1:03:14 | 1:03:21 | |
really tempted to taste this to see
if you guys have really learned the | 1:03:21 | 1:03:24 | |
secret will stop what is it? It is
the power from the wok basically | 1:03:24 | 1:03:33 | |
from the intense heat, the hot oil,
and then you put in the herbs, the | 1:03:33 | 1:03:38 | |
ginger, the green onions, the
garlic, before you put in the | 1:03:38 | 1:03:41 | |
vegetable and seafood and whatnot
and flavours the whole dish. | 1:03:41 | 1:03:47 | |
Nice. Really nice. Very well
seasoned. I don't need to add any | 1:03:47 | 1:03:55 | |
salt, chilli sauce. The only
questions I would have is the sauce | 1:03:55 | 1:03:58 | |
is a bit watery. We never thickened
it. It's good to thicken the sauce | 1:03:58 | 1:04:04 | |
because it's important, it has a lot
of flavour and you want to thicken | 1:04:04 | 1:04:07 | |
it to coat all of the vegetables. If
we had put cornflour through the soy | 1:04:07 | 1:04:12 | |
it would have thickened it. It would
have looked better as well. It | 1:04:12 | 1:04:16 | |
would. Other than that, guys,
excellent. | 1:04:16 | 1:04:20 | |
Thanks, boys! | 1:04:20 | 1:04:24 | |
You have indeed got wok it takes! | 1:04:24 | 1:04:26 | |
LAUGHTER
Sorry! | 1:04:26 | 1:04:30 | |
That is it! | 1:04:30 | 1:04:31 | |
The heaven and hell
vote is now closed. | 1:04:31 | 1:04:33 | |
Davina's fate is sealed! | 1:04:33 | 1:04:34 | |
And we will reveal the results
at the end of the show. | 1:04:34 | 1:04:38 | |
Now, let's take some
calls from our viewers. | 1:04:38 | 1:04:40 | |
First it's Mike from the Wirral.
Your question, please. Hi, I | 1:04:40 | 1:04:46 | |
sometimes get celeriac in my weekly
vegetable box and I'm getting a bit | 1:04:46 | 1:04:50 | |
bored of making celeriac mash. Is
there something more exciting I can | 1:04:50 | 1:04:56 | |
do with celeriac? Celeriac, who is
taking that one? I will do that one, | 1:04:56 | 1:05:00 | |
we use celeriac a lot, really
effective role and baked whole, | 1:05:00 | 1:05:04 | |
smothered with butter and covered in
a couple of layers of tin foil baked | 1:05:04 | 1:05:07 | |
for a couple of hours in the oven
until the whole thing is baked | 1:05:07 | 1:05:11 | |
through and collapsing, and if you
want you can take it out and brown | 1:05:11 | 1:05:14 | |
it over in a pan with oil and butter
at the end and there you go, cut | 1:05:14 | 1:05:19 | |
into slices. Sounds delicious, happy
with that, Mike? Sounds great. | 1:05:19 | 1:05:24 | |
Fantastic. Divina, you have a tweet.
Gary says he has a five-year-old, | 1:05:24 | 1:05:31 | |
who loves fish, but what can I do to
keep it exciting? My motto with my | 1:05:31 | 1:05:35 | |
little kids was always just Goujon
everything. If it moves, Goujon it. | 1:05:35 | 1:05:44 | |
They love picking up their food with
their hands and dipping and getting | 1:05:44 | 1:05:46 | |
interesting sauces. That's what I
would have said, friend of mine has | 1:05:46 | 1:05:50 | |
this thing and he makes these
incredible breadcrumbs, panko | 1:05:50 | 1:05:56 | |
breadcrumbs and puts squid ink in it
and it looks black so the kids go | 1:05:56 | 1:06:02 | |
wow, look at that and dipping it
into a garlic mayonnaise, Cajun, | 1:06:02 | 1:06:06 | |
Tabasco sauce, one little boy goes
crazy for chorizo, if you say it is | 1:06:06 | 1:06:14 | |
too spicy for him, he says, give it
to me. I love that. Back to the | 1:06:14 | 1:06:19 | |
phones and our next call Sue from
Hartford. Your question, please. | 1:06:19 | 1:06:23 | |
Hello. We are getting married in May
and one of our wedding lunch courses | 1:06:23 | 1:06:28 | |
is hot salt beef served with red
sauce, Plowman's home-made relish. | 1:06:28 | 1:06:36 | |
I'd like to know what wine he would
serve with that. First of all, | 1:06:36 | 1:06:44 | |
congratulations. I would say, I know
this great imaginary wine from | 1:06:44 | 1:06:48 | |
Italy...
LAUGHTER | 1:06:48 | 1:06:55 | |
Great for a celebration. For a
combination of great value and | 1:06:55 | 1:06:57 | |
delicious | 1:06:57 | 1:07:00 | |
combination of great value and
delicious, it is hard to go wrong | 1:07:00 | 1:07:12 | |
with Nero d'avola and I would be
happy to pick one out for you. Thank | 1:07:13 | 1:07:16 | |
you. | 1:07:16 | 1:07:18 | |
In honour of St David's Day next
Thursday, we sent Rosie Birkett | 1:07:18 | 1:07:20 | |
to Swansea to find out more
about two very traditional | 1:07:20 | 1:07:23 | |
Welsh foods that are in
danger of disappearing. | 1:07:23 | 1:07:25 | |
Saint Davids Day is just around the
corner so I have come to that | 1:07:25 | 1:07:28 | |
beautiful Gower Eyre Peninsula near
Swansea to find out about two Welsh | 1:07:28 | 1:07:30 | |
foods steeped in history and
tradition -- Gower Peninsula. So, | 1:07:30 | 1:07:34 | |
Ashley, tell me about the history of
cockles and laver bread in Wales | 1:07:34 | 1:07:38 | |
because they go hand-in-hand, don't
they? They have been part of the | 1:07:38 | 1:07:43 | |
staple diet in Wales for years,
particularly as a breakfast given to | 1:07:43 | 1:07:46 | |
the minors before they worked in the
mines, for the goodness of the laver | 1:07:46 | 1:07:50 | |
bread, full of iodine and vitamins
and minerals and that kept their | 1:07:50 | 1:07:52 | |
strength up while they were working
in the minds. Couples have been hand | 1:07:52 | 1:07:57 | |
gathered here for hundreds of years
mainly by women at the beginning, | 1:07:57 | 1:08:01 | |
collecting their cockles with a rake
and a ripple like we do today using | 1:08:01 | 1:08:03 | |
the method of transport being a
donkey or a horse and cart and | 1:08:03 | 1:08:07 | |
unfortunately over the years people
eating less cockles in the UK. 95% | 1:08:07 | 1:08:12 | |
of the cockles fished in the UK end
up in the UK. It is a huge | 1:08:12 | 1:08:15 | |
proportion. Massive. Most of the
cockles sold in the UK now are | 1:08:15 | 1:08:21 | |
frozen and they come from Denmark
and other countries because they are | 1:08:21 | 1:08:25 | |
cheaper. We are exporting 95% and
importing them from Denmark, sounds | 1:08:25 | 1:08:29 | |
a bit backward. It does, it would be
great to see people eating more | 1:08:29 | 1:08:34 | |
British cockles here. They may not
be as popular as they once were but | 1:08:34 | 1:08:37 | |
I love them and I'd love to harvest
some. No problem. First you look for | 1:08:37 | 1:08:42 | |
the little holes in the sand showing
the cockles are feeding in the | 1:08:42 | 1:08:46 | |
ground and used the rake and riddled
method like my ancestors would have | 1:08:46 | 1:08:48 | |
done. Straddle the riddle. That is
the real? Start cutting the sand | 1:08:48 | 1:08:55 | |
with the rake in a semi-circular
motion. -- the riddle. Shake out the | 1:08:55 | 1:09:01 | |
small bits. They drop through. They
will grow for next year. It must | 1:09:01 | 1:09:08 | |
take a long time to get enough. It
can take up to six hours to get your | 1:09:08 | 1:09:14 | |
full quota. I don't think I can do
this for the next six hours, I will | 1:09:14 | 1:09:17 | |
have to leave it to you
professionals. For those that don't | 1:09:17 | 1:09:23 | |
know, what is laver bread? My
ancestors would have collected the | 1:09:23 | 1:09:26 | |
seaweed as we are today and bring it
back to the factory and washing the | 1:09:26 | 1:09:30 | |
sand out of it, boiling it for
several hours, mincing it into a | 1:09:30 | 1:09:32 | |
puree and eating it as part of a
traditional Welsh breakfast along | 1:09:32 | 1:09:36 | |
with fresh cockles. Here we have the
laver bread in the pouch, it is a | 1:09:36 | 1:09:39 | |
fine puree and a small portion of
that is very good for you, during my | 1:09:39 | 1:09:44 | |
trip to Japan and everybody wanted
something more fashionable in a | 1:09:44 | 1:09:46 | |
snack for me so we started producing
seaweed snacks. This seaweed is very | 1:09:46 | 1:09:51 | |
thin. You can almost see through it.
It's like stained-glass. It has been | 1:09:51 | 1:09:57 | |
farmed and harvested in Asia and we
have imported it, however we are | 1:09:57 | 1:10:00 | |
looking to grow our own seaweed in
Wales on a farm to make it cost | 1:10:00 | 1:10:04 | |
competitive. OK, because at the
moment you can't harvest enough of | 1:10:04 | 1:10:07 | |
this to make the snacks? Exactly.
Dried seaweed roasted, flavoured | 1:10:07 | 1:10:12 | |
slightly and its very good for you,
far better snack than a crisp. It is | 1:10:12 | 1:10:18 | |
really Moorish.
As you have seen, we have incredible | 1:10:18 | 1:10:20 | |
produce on our doorstep and it seems
a real shame we are sending the | 1:10:20 | 1:10:24 | |
majority away, so why not seek some
out and give it a go for yourself? | 1:10:24 | 1:10:30 | |
That was fantastic, I really enjoyed
watching that and Rosie looked as if | 1:10:30 | 1:10:33 | |
she was getting stuck into those
cockles. I love cockles and we | 1:10:33 | 1:10:37 | |
should eat more of them and this is
lovely. Try it. I'm going to try it, | 1:10:37 | 1:10:43 | |
looks amazing. It is great. So
tasty. We should be championing | 1:10:43 | 1:10:49 | |
this, it is British produce.
Delicious and great snacks for kids, | 1:10:49 | 1:10:54 | |
I'm going to get my girls on this.
Really healthy and delicious. Look | 1:10:54 | 1:10:58 | |
at that, straight in there. I boiled
it for ages and mixed in a whole lot | 1:10:58 | 1:11:07 | |
of it in and it was really tasty.
Smashing. | 1:11:07 | 1:11:09 | |
Right! | 1:11:09 | 1:11:10 | |
It's omelette challenge time. | 1:11:10 | 1:11:11 | |
Robin and Pam, neither
of you is on the board, | 1:11:11 | 1:11:14 | |
so there's everything to play for. | 1:11:14 | 1:11:19 | |
Your goal is to get into that
frying pan of glory. | 1:11:19 | 1:11:26 | |
Up there. | 1:11:26 | 1:11:33 | |
The aim is to make fast,
edible three-egg omelettes that | 1:11:33 | 1:11:36 | |
are good enough to feed
to our hungry crew. | 1:11:36 | 1:11:38 | |
CREW CHEERS | 1:11:38 | 1:11:39 | |
But if they're not, they'll
go in the compost bin. | 1:11:39 | 1:11:41 | |
CREW BOOS | 1:11:41 | 1:11:42 | |
So will it be crew or compost? | 1:11:42 | 1:11:44 | |
Your time will stop when your
omelettes hit the plates. | 1:11:44 | 1:11:47 | |
Let's put the clocks on the screen. | 1:11:47 | 1:11:50 | |
Remember that we are live on BBC
Two, so no swearing! | 1:11:50 | 1:11:53 | |
LAUGHTER | 1:11:53 | 1:11:54 | |
Are you both ready? | 1:11:54 | 1:11:55 | |
Three, two, one, go! | 1:11:55 | 1:11:56 | |
OK! | 1:11:56 | 1:12:02 | |
What's going on over there? What is
that? Referee! Cheating! You do | 1:12:03 | 1:12:17 | |
realise you are in full automatic
disqualification, chef? | 1:12:17 | 1:12:19 | |
LAUGHTER
It hasn't even melted. Oh dear. | 1:12:19 | 1:12:34 | |
A little bit of seasoning. Sorry.
Extra delicious. You had to burn | 1:12:34 | 1:12:42 | |
garlic oil earlier so you are
following a theme. Right. Oh dear, | 1:12:42 | 1:12:47 | |
oh dear, oh dear. Nouvelle cuisine!
LAUGHTER | 1:12:47 | 1:12:57 | |
I suppose we didn't specify hen egg.
It was the egg challenge. He's the | 1:12:57 | 1:13:05 | |
wild child of the kitchen. Breaking
all the rules. She's cooked. She's | 1:13:05 | 1:13:10 | |
soft in the middle. A little bit of
truffle. I nearly put the truffle in | 1:13:10 | 1:13:18 | |
as well. Does it look like an
omelette? It kind of tastes like an | 1:13:18 | 1:13:21 | |
omelette. | 1:13:21 | 1:13:28 | |
omelette. This is where the bleep
comes up! Sorry, guys, that has to | 1:13:28 | 1:13:34 | |
go well below the line, you are down
here. Not only did you cheat by | 1:13:34 | 1:13:39 | |
using the wrong eggs. Sorry. Pam,
actually the butter was slightly | 1:13:39 | 1:13:45 | |
burnt but I would say it was more
nice -- noisette. That is quite a | 1:13:45 | 1:13:54 | |
Scottish | 1:13:54 | 1:13:59 | |
Scottish thing, brown and. The crew
will enjoy it, 45 seconds, actually | 1:13:59 | 1:14:03 | |
quite good. We will have to make
room for that in a minute. Well | 1:14:03 | 1:14:07 | |
done. Well done. I've still got some
omelette in my mouth. | 1:14:07 | 1:14:14 | |
So will Davina get her
food heaven - braised | 1:14:14 | 1:14:16 | |
lamb and roast sweet potatoes? | 1:14:16 | 1:14:18 | |
Or, four of her food
hells at once with my | 1:14:18 | 1:14:21 | |
tartelette of aubergine,
chicken livers, | 1:14:21 | 1:14:22 | |
kale and anchovy? | 1:14:22 | 1:14:24 | |
We'll find out after
Nigel Slater shows us some more | 1:14:24 | 1:14:27 | |
of his simple suppers. | 1:14:27 | 1:14:33 | |
Tonight, pork meatballs
with anchovies. | 1:14:45 | 1:14:46 | |
A strange marriage indeed. | 1:14:46 | 1:14:47 | |
To your pork mince, add
a cupful of breadcrumbs. | 1:14:47 | 1:14:49 | |
It really helps to
lighten the texture. | 1:14:49 | 1:14:51 | |
Then grate in some lemon zest. | 1:14:51 | 1:14:52 | |
Pork loves lemon. | 1:14:52 | 1:14:54 | |
Fish loves lemon. | 1:14:54 | 1:14:55 | |
It belongs. | 1:14:55 | 1:14:56 | |
Parmesan helps to bind it,
but also adds a deep, salty flavour. | 1:14:56 | 1:15:00 | |
Drop in a handful
of your favourite fresh herbs. | 1:15:00 | 1:15:06 | |
I'm using parsley and thyme. | 1:15:06 | 1:15:07 | |
Finally, a little salt
and black pepper. | 1:15:07 | 1:15:12 | |
As it is, I could make those
into little balls, fry them | 1:15:12 | 1:15:15 | |
and they'd be perfectly delicious. | 1:15:15 | 1:15:16 | |
But by adding the strange thing
of anchovies, every flavour that's | 1:15:16 | 1:15:19 | |
in there is going to be
richer and stronger. | 1:15:19 | 1:15:27 | |
Nobody says, "Oh, this is fishy. | 1:15:29 | 1:15:31 | |
" It's just delicious. | 1:15:31 | 1:15:34 | |
Mix together well and crisp
both sides in hot oil. | 1:15:34 | 1:15:41 | |
I'm not going to cook these
all the way through. | 1:15:42 | 1:15:46 | |
I'm just going to brown the outsides
a little bit and then put them | 1:15:46 | 1:15:49 | |
into a baking dish with some stock. | 1:15:49 | 1:15:54 | |
Then I'll let them cook in the oven,
and what will happen | 1:15:54 | 1:15:57 | |
is that all the flavours
going on in here will seep | 1:15:57 | 1:16:00 | |
into the stock and I'll end up
with a dish that is full | 1:16:00 | 1:16:03 | |
of a lovely, savoury broth I can
dip my spoon into before I start | 1:16:03 | 1:16:06 | |
eating my meatballs. | 1:16:06 | 1:16:11 | |
Half cover the meatballs in stock,
veg or chicken, it doesn't matter. | 1:16:11 | 1:16:17 | |
Then put them in the oven. | 1:16:17 | 1:16:22 | |
For about 20 minutes. | 1:16:22 | 1:16:24 | |
I feel like a few
greens to go with it | 1:16:24 | 1:16:27 | |
so I'm going to use one
of my favourites, chard. | 1:16:27 | 1:16:29 | |
If you use the younger leaves,
you can cook them whole in just | 1:16:29 | 1:16:32 | |
a small amount of water,
or maybe even steam them. | 1:16:32 | 1:16:36 | |
These little meatballs have got
crisp tops and they're | 1:16:36 | 1:16:38 | |
deliciously moist underneath. | 1:16:38 | 1:16:46 | |
When I put this out on the dishes,
I can smell the pork. | 1:16:47 | 1:16:52 | |
And the Parmesan and the lemon,
but there's also something else | 1:16:52 | 1:16:54 | |
I can't quite put my finger on. | 1:16:54 | 1:16:57 | |
And I know it's the anchovy. | 1:16:57 | 1:16:59 | |
But no-one else will. | 1:16:59 | 1:17:00 | |
It's the sort of food,
if I'm feeling a bit down, | 1:17:00 | 1:17:03 | |
that really lifts me up. | 1:17:03 | 1:17:10 | |
This is a really hearty meal
with a wonderful deep flavour. | 1:17:10 | 1:17:16 | |
It's well worth having some
anchovies in the cupboard. | 1:17:16 | 1:17:19 | |
You'll be amazed how
often you'll use them. | 1:17:19 | 1:17:23 | |
I must admit, I sometimes
dread shopping. | 1:17:23 | 1:17:26 | |
If I can find any excuse
not to go, I will. | 1:17:26 | 1:17:31 | |
I think that's another reason why
I like growing my own veg. | 1:17:31 | 1:17:36 | |
I can always improvise
something from the garden | 1:17:36 | 1:17:38 | |
to save trudging to the shops. | 1:17:38 | 1:17:41 | |
You just walk round the garden,
find a little bit of parsley, | 1:17:41 | 1:17:44 | |
a little bit of thyme,
actually, even a few of those. | 1:17:44 | 1:17:48 | |
Marigold petals. | 1:17:48 | 1:17:56 | |
And a bit of cream cheese. | 1:17:56 | 1:17:59 | |
I could use thick yoghurt. | 1:17:59 | 1:18:01 | |
Bit of black pepper. | 1:18:01 | 1:18:06 | |
And some nice crusty bread. | 1:18:06 | 1:18:13 | |
Sometimes, good ideas just come
when you least expect it. | 1:18:17 | 1:18:24 | |
But after a light snack,
a hearty pud is in order. | 1:18:24 | 1:18:32 | |
So, to satisfy my craving,
I'm going to make a dish that | 1:18:38 | 1:18:41 | |
delivers hot and cold
in one mouthful. | 1:18:41 | 1:18:43 | |
Pop your fruit into a pan and add
a generous amount of sugar, | 1:18:43 | 1:18:46 | |
depending on how sweet
your tooth is. | 1:18:46 | 1:18:47 | |
I use a simple granulated or caster
and then something with a more sort | 1:18:47 | 1:18:51 | |
of butterscotch flavour,
something like light muscovado. | 1:18:51 | 1:18:52 | |
One of those sugars that's
a little bit brown. | 1:18:52 | 1:18:57 | |
Add enough water to
half cover the fruit. | 1:18:57 | 1:19:02 | |
Pop in a few cloves and a cinnamon
stick if you have one. | 1:19:02 | 1:19:07 | |
And I'm going to add
a surprise - I'm going to put | 1:19:07 | 1:19:10 | |
a bay leaf in there. | 1:19:10 | 1:19:12 | |
It sounds odd, but my mother always
used to put a bay leaf | 1:19:12 | 1:19:15 | |
in the rice pudding. | 1:19:15 | 1:19:16 | |
Simply cover and simmer. | 1:19:16 | 1:19:18 | |
Don't stew it to death. | 1:19:18 | 1:19:20 | |
I just want the fruit
to collapse a little bit. | 1:19:20 | 1:19:23 | |
I want the juices of the plums
to mix with the sugars. | 1:19:23 | 1:19:26 | |
I don't want them to end up as jam. | 1:19:26 | 1:19:28 | |
I want to stop before
they get that far. | 1:19:28 | 1:19:32 | |
I like to use vanilla ice-cream,
but it's up to you. | 1:19:32 | 1:19:35 | |
Just serve it quickly. | 1:19:35 | 1:19:39 | |
The flavours work. | 1:19:39 | 1:19:41 | |
The richness of the plums
and the ice-cream, but also, | 1:19:41 | 1:19:44 | |
there's so much more because there's
this wonderful thing | 1:19:44 | 1:19:46 | |
of temperatures, the fact that,
at the same time, you've got | 1:19:46 | 1:19:49 | |
something blisteringly hot
and freezing cold and it becomes | 1:19:49 | 1:19:53 | |
very, very exciting. | 1:19:53 | 1:20:01 | |
Thanks Nigel - two great
recipes there, perfect | 1:20:03 | 1:20:05 | |
for this cold weather. | 1:20:05 | 1:20:07 | |
Right, time to find out
whether Davina is getting her food | 1:20:07 | 1:20:10 | |
heaven or food hell. | 1:20:10 | 1:20:12 | |
Food heaven is a perfect
combination of Davina's | 1:20:12 | 1:20:14 | |
two loves - lamb and sweet potato. | 1:20:14 | 1:20:22 | |
Lovely, succulent lamb shanks,
Moroccan spices, tomato, onions, | 1:20:22 | 1:20:27 | |
crewmen, sweet potato with chiili.
-- onions cumin. | 1:20:27 | 1:20:31 | |
Or food hell, which has
four of her worst | 1:20:31 | 1:20:33 | |
ingredients -
a quinoa tartelette with | 1:20:33 | 1:20:34 | |
aubergine, chicken livers,
kale and anchovies. | 1:20:34 | 1:20:39 | |
All served in a quinoa tartelette.
In the end, 57% of the voters went | 1:20:39 | 1:20:44 | |
for... | 1:20:44 | 1:20:49 | |
for... Oh, no!
Hell! | 1:20:49 | 1:20:50 | |
BOOING
I was really looking forward to | 1:20:50 | 1:20:56 | |
that.
Stop it! Oh, thanks a...! Oh, mate, | 1:20:56 | 1:21:05 | |
no! Frank God it is you. There is
hope for me. | 1:21:05 | 1:21:09 | |
no! Frank God it is you. There is
hope for me. You will enjoy this. I | 1:21:09 | 1:21:12 | |
can't even look at it. There is also
bit of quinoa. Have you ever it's in | 1:21:12 | 1:21:19 | |
labour? I have never got past the
smell. -- have you ever eaten liver? | 1:21:19 | 1:21:30 | |
You guys start with the aubergine.
To have all of you making it, it'll | 1:21:30 | 1:21:34 | |
good. Aubergine, I like the
aubergine, to be fair. It has to be | 1:21:34 | 1:21:41 | |
cooked and it has to have a good
flavour to it. And that's kale looks | 1:21:41 | 1:21:48 | |
very acceptable, because normally
the kale is with those big, stiff | 1:21:48 | 1:21:51 | |
storks that you have to massage with
oil and love and then sing to its | 1:21:51 | 1:21:57 | |
ounce... Sing to your kale! It is a
palaver. I just put it in the oven | 1:21:57 | 1:22:04 | |
and make crisps.
We have aubergine crisps which will | 1:22:04 | 1:22:08 | |
be sized toe sliced super-thin, oil
on top, seasons and dried in the | 1:22:08 | 1:22:15 | |
oven in a similar way to how we did
the cabbage leaf earlier. The | 1:22:15 | 1:22:24 | |
roasted aubergine, which Pam will
make into a puree. Instead of | 1:22:24 | 1:22:29 | |
seasoning with salt we will put lots
of anchovies in it. OK. You with me? | 1:22:29 | 1:22:36 | |
I'm with you. The quinoa has been
boiled, I have added an egg to it | 1:22:36 | 1:22:45 | |
and am lining the tartelette mould
like this. I will take that into the | 1:22:45 | 1:22:49 | |
oven. Quinoa is so easy, cooking the
quinoa and adding an egg, that is a | 1:22:49 | 1:22:58 | |
brilliant way. It makes a change
from pastry and it is gluten-free, | 1:22:58 | 1:23:02 | |
it takes a few boxes. Fitness, tell
us a bit about your fitness, how it | 1:23:02 | 1:23:10 | |
is going on? I hear you are training
to become a personal trainer? Is | 1:23:10 | 1:23:15 | |
that true?! I just thought I have
made so many work-out DVDs, I have | 1:23:15 | 1:23:20 | |
lost count, I have made that many.
It is ridiculous, I feel like I have | 1:23:20 | 1:23:25 | |
learned a lot and yet I do not have
a qualification to my name. So I | 1:23:25 | 1:23:30 | |
thought this is the year I am going
to do bit. I have always made | 1:23:30 | 1:23:35 | |
excuses, it will take too much time,
but there are so many ways you can | 1:23:35 | 1:23:40 | |
learn. There are lots of resources
online, I am learning with an | 1:23:40 | 1:23:45 | |
amazing company called London
Muscle, they do webinars and | 1:23:45 | 1:23:52 | |
everything so I can still study even
though I am a moment have a job. I | 1:23:52 | 1:23:56 | |
am taking this really seriously, I
want to take classes and I would | 1:23:56 | 1:24:00 | |
like to teach people. I will still
have my day job. I'm sorry, still | 1:24:00 | 1:24:05 | |
going to be around for a bit. But I
really get a kick out of exercise, I | 1:24:05 | 1:24:13 | |
have always been about trying to
share the love and get other people | 1:24:13 | 1:24:17 | |
as a confused about exercise as I am
now. I never thought I would be this | 1:24:17 | 1:24:22 | |
person, especially not at 50. It is
brilliant. I want to get people into | 1:24:22 | 1:24:29 | |
it. You work-out? I used to run
marathons. My knees... You love it? | 1:24:29 | 1:24:36 | |
Yes. What do you do now? I still
run, ten or | 1:24:36 | 1:24:46 | |
run, ten or 15 K is the mental
aspect. It also means you can really | 1:24:50 | 1:24:54 | |
enjoy your food, you feel like you
have earned it. Exercise makes you | 1:24:54 | 1:24:58 | |
hungry. It is great. Be careful,
those livers spit a bit. Do they | 1:24:58 | 1:25:07 | |
look nice? It does not smell like
liver to me. Not yet! Who has | 1:25:07 | 1:25:16 | |
pinched the salt? As far as the day
job goes, I think one of the reason | 1:25:16 | 1:25:21 | |
the nation has taken YouTube their
hearts as you always in these | 1:25:21 | 1:25:26 | |
extreme situations, big brother
people coming out of the house, | 1:25:26 | 1:25:30 | |
reuniting families, dating with
Street Mate. How do you cope with | 1:25:30 | 1:25:35 | |
that emotion? You are good at being
granted but it must be difficult to | 1:25:35 | 1:25:42 | |
deliver? On something like Long Lost
Families, if I am delivering a very | 1:25:42 | 1:25:47 | |
difficult piece of news to somebody,
the worst thing would be if they had | 1:25:47 | 1:25:50 | |
to comfort me. This is not my
moments, suck it up, that is what I | 1:25:50 | 1:25:55 | |
think. And other times, that is what
I love. I love people and stories | 1:25:55 | 1:26:00 | |
and emotion. I am French. So I think
that is why I have always chosen | 1:26:00 | 1:26:09 | |
shows with that element to it.
Anything I can make your life better | 1:26:09 | 1:26:14 | |
in some way, that is what I am all
about. Not necessarily mine, but | 1:26:14 | 1:26:19 | |
everybody's. Series eight Long Lost
Families is coming out soon. And | 1:26:19 | 1:26:26 | |
this time next year is an amazing
show, I am filming the next year | 1:26:26 | 1:26:30 | |
part of that next week. So I get to
see all of these people that made a | 1:26:30 | 1:26:35 | |
commitment to me this time last
year, I will find out if they have | 1:26:35 | 1:26:39 | |
done it. We have amazing medical
stories and love stories and babies | 1:26:39 | 1:26:44 | |
and weight loss. It is like an
ultimate makeover show, that | 1:26:44 | 1:26:50 | |
programme. That is really exciting.
Look how pretty that is. A lovely | 1:26:50 | 1:26:58 | |
aubergine puree, on top of that we
put... So far it is looking good. | 1:26:58 | 1:27:03 | |
The chicken livers. Not so much now.
Make sure they are very pink inside. | 1:27:03 | 1:27:14 | |
It looks lovely. It looks amazing.
But it smells literary? Yes. -- but | 1:27:14 | 1:27:24 | |
it smells livery. The kale leaves.
They are very pretty. But they are | 1:27:24 | 1:27:40 | |
kale. I do not mind the taste, it is
everything you had to go through. | 1:27:40 | 1:27:47 | |
Kale crisps are amazing. Is it your
son or daughter? Ziggy. Ziggy will | 1:27:47 | 1:27:57 | |
love kale crisps. Knife, fork and
spoon send all the other stuff. | 1:27:57 | 1:28:01 | |
Because it is you, I know it will be
good. Wait until you tasted, it | 1:28:01 | 1:28:07 | |
might not be your cup of tea. It is
my cup of tea. Is it? Absolutely, I | 1:28:07 | 1:28:15 | |
would eat chicken livers and
anchovies any time. Olly, what have | 1:28:15 | 1:28:19 | |
you got? A Pina Noir from New
Zealand, it is from the old C | 1:28:19 | 1:28:25 | |
Exquisite Collection. Lots of
vibrant fruits. A little bit of | 1:28:25 | 1:28:32 | |
fruits, it is a light, silky,
tremendous value glass of red wine. | 1:28:32 | 1:28:38 | |
fruits, it is a light, silky,
tremendous value glass of red wine. | 1:28:38 | 1:28:39 | |
Come on, Davina! Just forget it is
live! Not so bad. | 1:28:39 | 1:28:47 | |
Actually, do you know, that is not
good. | 1:28:47 | 1:28:50 | |
That's all from us today
on Saturday Kitchen Live. | 1:28:50 | 1:28:52 | |
Thanks to all our studio guests -
Robin, Pam, Olly and Davina. | 1:28:52 | 1:28:55 | |
All the recipes from the show
are on the website, | 1:28:55 | 1:28:57 | |
bbc.co.uk/saturdaykitchen. | 1:28:57 | 1:28:59 | |
We're back on BBC One next week. | 1:28:59 | 1:29:02 | |
Matt Tebbutt is in charge. See you
in a couple of weeks. | 1:29:02 | 1:29:05 | |
Have a great weekend. | 1:29:05 | 1:29:06 | |
Bye! | 1:29:06 | 1:29:08 |