:00:07. > :00:11.Good morning. If you're looking for 90 minutes of fantastic food from
:00:11. > :00:21.some of Britain's best chefs then you're in the right place. This is
:00:21. > :00:35.
:00:35. > :00:39.Saturday Kitchen Live! Welcome to the show. Cooking with me, live, in
:00:39. > :00:42.the studio are two top chefs. First, the man in charge of not one, not
:00:42. > :00:46.two but three of London's most exciting restaurants. His modern
:00:46. > :00:51.tapas at Dehesa, Salt Yard and The Opera Tavern has won him an army of
:00:51. > :00:54.fans. He's hoping to win over a few more this more with his debut on
:00:54. > :00:59.Saturday Kitchen, it's Ben Tish From a new face on the show to a
:00:59. > :01:03.much more familiar one. He's in charge of the hobs at the award-
:01:03. > :01:09.winning restaurant, The Vineyard at Stockcross near Newbury. It's
:01:09. > :01:14.Daniel Galmiche. Good morning to you both. Good morning.
:01:14. > :01:23.So, Ben, you are firing off the show. What are you cooking? A
:01:23. > :01:28.beautiful piece of hake on the bone with clams, and chorizo. And all
:01:28. > :01:34.cooked in realtime. Hake is not used as often on Saturday Kitchen,
:01:34. > :01:38.but an inexpensive fish? Much- underused in the UK. I will show
:01:38. > :01:45.you how beautiful it is. You are keeping it on the bone?
:01:45. > :01:50.Keeping it on the bone and kieking it on the bone to give it --
:01:50. > :01:55.cooking it on the bone to give it great flavour.
:01:55. > :02:00.And Daniel? Yes, I am cooking duck with lentils.
:02:00. > :02:06.You mentioned the lentils? Cooking them in the classic way. To keep a
:02:06. > :02:16.bit of liquid and using the dressing and adding vinegar.
:02:16. > :02:21.
:02:21. > :02:24.So, two different but delicious dishes to look forward to.
:02:24. > :02:27.And we've got our line up of classic foodie films from the BBC
:02:27. > :02:29.archive for you to enjoy too. Today there's selections from Rick Stein,
:02:29. > :02:31.Celebrity Masterchef, and the brilliant Keith Floyd. Now, our
:02:31. > :02:34.special guest today brings some much-needed coolness to proceedings
:02:34. > :02:37.this morning. He's also spearheading a BBC search to find
:02:37. > :02:47.the most talented young people in the country. Welcome to Saturday
:02:47. > :02:49.
:02:49. > :02:55.Kitchen, George Lamb. Thank you. You started in music? I started in
:02:55. > :02:59.music. I became a band manager. That was it for three or four years.
:02:59. > :03:05.We had varying degrees of success. Then I ended up on TV.
:03:05. > :03:09.We will talk about that later. Food? Do you have time to cook?
:03:09. > :03:14.Well, we were on live last night with the Bank Job. I cook about
:03:14. > :03:19.three times a week. I like to cook. I enjoy it. My mum is a great chef.
:03:19. > :03:22.I have learned from her. I try to carry it on. Now, of course, at the
:03:23. > :03:32.end of TODAY'S programme I'll cook either food heaven or food hell for
:03:33. > :03:38.
:03:38. > :03:47.George. So, food heaven? Light fishy stuff
:03:47. > :03:51.I like salads, sea bass. Food hell, I don't like game very much, I
:03:51. > :03:57.don't like mushrooms. So, there you go, it could be sea
:03:57. > :04:04.bass or it could be? Pigeons! will cook pigeons for this. So
:04:04. > :04:07.there you go, sea bass or pigeon for George. Served with another of
:04:07. > :04:12.your favourite, the fish with courgettes.
:04:12. > :04:20.It is cooked with white wine, onions, garlic and mussels. Or
:04:21. > :04:24.George could be facing the dreaded food hell, pigeons. It is pan fried
:04:24. > :04:28.and they have served with a salad of mushrooms, beetroot and
:04:28. > :04:33.chestnuts dressed in a little sherry vinegar with crispy croutons.
:04:33. > :04:40.It does look nice, actually. I try my best! You have to wait
:04:40. > :04:47.until the end of the show to see which one George gets. Let's meet
:04:47. > :04:53.our other table guests, Anna, who have you brought in with you?
:04:53. > :04:56.have my husband, Andrew. We mentioned food and talked about
:04:56. > :05:00.mushrooms, you forage for ingredients, where does that love
:05:00. > :05:05.come from? Well, I suppose that Anna's mother came over from Poland
:05:05. > :05:12.and showed me how to do it in the New Forest. We have been out
:05:12. > :05:16.foraging ever since. There is lots there? Yes, we have
:05:16. > :05:19.had damsons, blackberries, it is great stuff. Or we go mushroom
:05:19. > :05:23.picking. Great stuff.
:05:23. > :05:27.If you have any questions fire away and of course you get to help to
:05:27. > :05:37.decide what George is eating at the end of the show.
:05:37. > :05:43.
:05:43. > :05:49.If you have any questions for us, call this number:
:05:49. > :05:53.If you are on the show, I am asking you whether George should get food
:05:53. > :06:00.heaven or food hell. Right, let's get started with the
:06:00. > :06:04.show. We have a new face on the show, we have Ben Tish. Great to
:06:04. > :06:09.have you on the show. Thank you very much.
:06:09. > :06:15.You have a dish here, it is slightly Italian? Yes, this is hake,
:06:15. > :06:20.chorizo, clams and mashed potato. It is a take on a Spanish meal,
:06:20. > :06:23.actually. It is refined with the actually. It is refined with the
:06:23. > :06:31.mash. So, tell us about this dish? Hake
:06:31. > :06:36.is used lots in Spain and France. I was speak being Daniel about this
:06:36. > :06:40.earlier. It is a really good way to cook this, hake, on the bone.
:06:40. > :06:45.Hake is delicate? It can fall apart if you overcook it, but the bone
:06:45. > :06:51.helps to keep it together. It does add the flavour in there as well.
:06:51. > :06:58.So a nice hot pan and olive oil and we added the hake in there.
:06:58. > :07:02.This is the type of cut it is called a darn? Yes.
:07:02. > :07:06.Now, I will get that going in there and get the clams in as well. There
:07:06. > :07:12.we go. Get rid of that and wash my hands.
:07:12. > :07:16.I noticed you have just a little bit of olive oil? Yes. I want a
:07:16. > :07:21.nice caramelisation on that You mentioned that the French like
:07:21. > :07:27.it? It was one of the first dishs that I learned to cook in France.
:07:27. > :07:31.Hake with the butter sauce. Yes, that is correct. In France, there
:07:32. > :07:37.is a lot of hake. It is a fabulous fish.
:07:37. > :07:42.In Italy they use it a lot. We have an Italian influence in the
:07:42. > :07:47.restaurants as well. It is in the UK that we don't seem to get it
:07:47. > :07:52.Sometimes on the menu, you see the name on the UK. They don't like the
:07:52. > :07:57.name or the look of the fish. It is always the cod or the haddock.
:07:57. > :08:04.It is a shame when there is so much great other fish out there.
:08:04. > :08:09.Now, we have cooking chorizo here. This is spicy chorizo. It is
:08:09. > :08:17.different as it needs to be cooked. It is great when you cook it down
:08:17. > :08:25.it releases the paprika oil. The word is piccante.
:08:25. > :08:32.Exactly. There is dulce and the paccante.
:08:32. > :08:35.One is sweet and the other is spicy. You can tell the difference in the
:08:35. > :08:40.texture of the sausage. As this one is soft.
:08:40. > :08:44.Yes, you can cook with the fuely cured sausage, but this is a little
:08:44. > :08:48.better. I want to sweat that away and it
:08:48. > :08:53.will start to release the oil. You are a big fan with the fish,
:08:53. > :09:00.George, hake? I am trying to think what family of fish is hake from.
:09:00. > :09:06.I would have thought it is probably cod or haddock? Yes.
:09:06. > :09:10.It is a member of the cod family. If you can peel that potato for me
:09:10. > :09:14.James, we will get that on. I am turning that on there. We have a
:09:14. > :09:23.lovely colour on there now. That is good. Here I have white wine to add
:09:23. > :09:28.into there. Tell us about your restaurant, you
:09:28. > :09:35.first came to London when? I came to London about 14, 15 years ago. I
:09:35. > :09:45.started to work, the first job was at the Ritz. It is a classic place.
:09:45. > :09:49.I did that for a year. I worked with Jason Abertson.
:09:49. > :09:54.Sorry, I will steam this now. That will fin Turkish cooking
:09:54. > :10:02.through. I worked at an Italian restaurant
:10:02. > :10:07.called Al Ducca. I got more into the rustic style of cooking. Then
:10:07. > :10:11.he a little detour to Scotland where I worked at a country house
:10:11. > :10:17.hotel up there and got in touch with produce, things like that then
:10:17. > :10:22.I moved to London. A mix and match? Yes. Then I
:10:22. > :10:25.started at Salt Yard. It has gone from there. I really then got into
:10:25. > :10:30.the Spanish cooking. These are modern tap as restaurants
:10:30. > :10:39.or are they all different? There is a theme running through
:10:39. > :10:47.them. We superballise in charcuterie, cheese, it is Spain
:10:48. > :10:55.and Italy, not just Spanish. You use the Iberico? Yes, we have
:10:55. > :10:59.become famous for the fresh Iberico meat.
:10:59. > :11:09.But the fresh meat that is delicious as well. It can be cooked
:11:09. > :11:15.rather like beef. You can cook it medium rare. So we do tartare and
:11:15. > :11:22.carpaccios. Is it a bit like pork? Yes.
:11:22. > :11:28.Because of the breeding, the diet it is lovely.
:11:28. > :11:35.These are wild. There is nothing bad about them.
:11:35. > :11:42.They have some of these types of pigs in the New Forest.
:11:42. > :11:45.It is a little bit like wagu beef. It has the richness going on.
:11:45. > :11:50.Now, shop some parsley. Thank you very much.
:11:50. > :11:53.What about in the potatoes then? Cream in there, please. About a
:11:53. > :11:58.third of that butter. A third of that butter. If you
:11:59. > :12:03.would like to ask us a question on the show, call this number:
:12:03. > :12:11.Calls are 10 pence a minute from a BT line.
:12:11. > :12:18.If you would like you can put your questions to us live later on. All
:12:18. > :12:23.of the recipes are on the website at bbc.co.uk/saturdaykitchen.
:12:23. > :12:28.Now, this is a spicy olive oil from Spain.
:12:28. > :12:32.Talking about olive oil, you walk around the supermarkets it used to
:12:32. > :12:36.be Italian, but now there is stuff from South Africa.
:12:36. > :12:43.It is overwhelming. You should treat it like wine?
:12:43. > :12:49.this olive oil, we use it at our restaurants. It is a new season
:12:49. > :12:54.olive oil. It is a lot stronger than the old season. It is more in
:12:54. > :13:01.your face. This can vary by seasons as well as
:13:01. > :13:06.by olive oil to olive oil. This is taken from the olive itself.
:13:06. > :13:10.We sell it as well. It is delicious. That is going nicely there. I will
:13:10. > :13:15.turn the hake over. This is quick to cook as you are
:13:15. > :13:18.cooking with the lid on? Yes. I will add the parsley in there.
:13:18. > :13:24.That's good. You are doing a brasserie dish
:13:24. > :13:31.later, but this is like the brasserie dish in France with the
:13:31. > :13:36.classic butter sauce. It has a similar relation.
:13:36. > :13:46.Now, a squeeze of lemon to sharpen it up. I think we are neerm there.
:13:46. > :13:46.
:13:46. > :13:53.Lovely. -- nearlymenty -- nearlyy.
:13:53. > :14:01.Thank you very much, James. Let's get my fish slice. So there
:14:01. > :14:06.is the haiblg. That is lovely. -- hake.
:14:06. > :14:11.Do you serve that dish in the restaurant? All of the dishes that
:14:11. > :14:17.we serve are tapas dishes. This is for you, James.
:14:17. > :14:20.I thought that I would give you a Yorkshire portion. There we G all
:14:20. > :14:25.of the lovely juices have come out of there.
:14:25. > :14:30.You put in sherry and white wine in there? Yes. Dry sherry. It gives
:14:30. > :14:34.the sauce a nice bite that is really good. This is really popular
:14:34. > :14:41.at the restaurant. Sherry is on the up as well? It is
:14:41. > :14:45.well on the up. We sell loads of it. There you go. So that is roasted
:14:45. > :14:51.hake, chorizo, clams and mashed potato.
:14:51. > :14:58.Thank you very much. Lovely. By a guy on his first time
:14:58. > :15:04.on Saturday Kitchen. Thank you. That was pathetic over there, that
:15:04. > :15:07.applause! They just want something to eat. There you go, dive in.
:15:07. > :15:11.This looks amazing. Wow! Look at that
:15:12. > :15:15.Try that for breakfast. Get that down you.
:15:15. > :15:19.It is delicious. You can use the different types of chorizo, but the
:15:20. > :15:27.idea is to use the soft one? Yes, most definitely.
:15:27. > :15:37.All of the flavour comes out. Fantastic. You like that? Yes. I'm
:15:37. > :15:38.
:15:38. > :15:44.usualally funny about surf and turf... Surf and turf? Beef and
:15:44. > :15:46.lobster?! That is great, they do it with all manner of stuff.
:15:46. > :15:52.with all manner of stuff. Happy? Very happy.
:15:52. > :15:58.Right, we need wine to go with this, this is like tennis. We sent Susy
:15:58. > :16:06.Atkins to Wiltshire. What did she choose to go with Ben's brilliant
:16:06. > :16:16.hake? I'm in Melksham on the banks of the Rivar Avon on a blustery day.
:16:16. > :16:19.
:16:19. > :16:24.Now I'm heading into town to find Been, your dish is, of course, very
:16:24. > :16:32.Spanish. It would be wrong of me if I didn't point out that the fresh,
:16:32. > :16:37.dry, sherry makes a good partner for it, something like this
:16:37. > :16:41.Manzanilla, served cold, but it could be a little overpowering. So
:16:41. > :16:45.I have chosen something lighter. I have gone for the Torres Vina Sol
:16:45. > :16:50.2011. Spanish white wines go well with
:16:50. > :16:55.white fish like hake, but you have to avoid the oaky, traditional dark
:16:55. > :16:59.yellow styles. This wine is pale, young, simple and dry. It has a
:16:59. > :17:05.lovely nose of oranges, lemons and ams.
:17:05. > :17:09.There is a nice fresh, crispness to the wine. As there is white wine,
:17:09. > :17:16.dry sherry and lemon juice in the recipe, that is needed to marry
:17:16. > :17:21.with it, it goes with the spicy hot chorizo, but it is a subtle wine.
:17:21. > :17:28.There is nothing too heavy to overwhelm the lovely, delicate fish
:17:28. > :17:33.and the creamy ma is h. -- mash.
:17:33. > :17:38.Been, this is a lovely dish. I have come up with a wine from the same
:17:38. > :17:44.part of the world to match. Cheers! What do you reckon to that? I think
:17:44. > :17:49.it is great. I think that it works well with the clams and the fish.
:17:49. > :17:52.For �4, it is a bargain. I have been drinking Torres Vina
:17:52. > :17:57.Sol 2011 for ten years. We don't want to know that!
:17:57. > :18:04.really like it. It is great, cheap and tastes fantastic! Guys, do you
:18:04. > :18:10.like the food? Yes. Daniel? It is a great combination and the wine goes
:18:10. > :18:19.well with it. Later on, Daniel has a classic
:18:19. > :18:26.French brasserie dish, what is it again? It is duck with lentils.
:18:26. > :18:35.Now, it is time for Rick Stein on the Isle of Wight today. He is at a
:18:35. > :18:43.garlic festival. There is a lot to the Isle of Wight for their
:18:43. > :18:53.nice chap. He really loved his food. there was a serious smell of money
:18:53. > :18:58.I'd never been to a garlic festival- before and I didn't really know what to expect.
:18:58. > :19:01.I had heard that garlic grows really well on the island,
:19:01. > :19:07.and it was a must of things I had to do on my gastronomic tour of Britain.
:19:07. > :19:13.But it didn't look very garlicky to me. We've got a circus... candy floss...
:19:13. > :19:19.There's a dolls' house shop over there, sumo wrestlers up there.
:19:19. > :19:25.There's a clairvoyant, and the Army are here. There's lots of big army trucks.
:19:25. > :19:30.Um...I've almost forgotten what we've come here for.
:19:30. > :19:33.Oh, the garlic! I wonder where it is.
:19:33. > :19:39.Now, this was worth coming for - freshly barbecued corn on the cob, brushed with hot butter.
:19:39. > :19:45.It had that mouth-popping crunch when the veg has just been picked and still retains its sugar content.
:19:45. > :19:49.That's the first thing to go when it has been lying around.
:19:49. > :19:54.Getting warmer - moules marinieres,- and a nice smell of garlic from some moules provencales.
:19:54. > :20:02.Did you say you have some garlic fudge? Chocolate and vanilla. Can I have vanilla?
:20:02. > :20:06.Only in Britain could anyone come up with this - garlic fudge!
:20:06. > :20:16.This is a first for me.
:20:16. > :20:16.
:20:16. > :20:22.Oh, dear! But the day was full of happy eaters, mainly eating hotdogs.
:20:22. > :20:28.Actually, garlic was a symbol of our emerging culinary sophistication in the '60s.
:20:28. > :20:33.A point recognised by the garlic growers, Colin and Jenny Boswell.
:20:33. > :20:38.When you walked along the street25 years ago, and you smelt garliccoming out of a bistro or something,
:20:39. > :20:43.immediately in your mind it said it was good times.
:20:43. > :20:48.It meant wine and drink, probably in a foreign country.
:20:48. > :20:52.When I smell garlic today, I still think of good times.
:20:52. > :20:58.God, you are so right! I started my restaurant 25 years ago, and it was garlic!
:20:58. > :21:05.I can remember I went to a seafood bar in Falmouth and it was that smell of hot shellfish and garlic.
:21:05. > :21:09.And it was just so exotic and I was- thinking, "I want to do this."
:21:09. > :21:13.And smoke Gitanes... I WAS smoking Gitanes at the time! But I've given them up!
:21:13. > :21:15.This dish that was on the menu of every bistro in the late '6Os -
:21:15. > :21:19.sauteed chicken with 40 cloves of garlic!
:21:19. > :21:23.You joint a couple of chickens for saute, that means on the bone,
:21:23. > :21:27.then you fry it gently in butter to get a nice brown colour,
:21:27. > :21:33.then 40 cloves of garlic, seriously! That was so adventurous.
:21:33. > :21:37.Season heavily and then some white wine.
:21:37. > :21:42.I can remember once using Mateus Rose when I couldn't get some Hirondelle.
:21:42. > :21:48.Then chicken stock and put the lid on. Leave it to cook very gently.
:21:48. > :21:52.And that's it - it's ready. You just turn it out on the plate,
:21:52. > :21:58.reduce the liquid down a little, nap it over the top and serve it. What with?
:21:58. > :22:07.Well, these days it would be mashed- potato, but then it was pilaff rice, because that was very trendy.
:22:07. > :22:11.One discovery I made at the garlic festival was this humble bacon sandwich.
:22:11. > :22:16.It was made from collar and had a lovely, old-fashioned swiny flavour.
:22:16. > :22:19.There had to be something special about this bacon.
:22:19. > :22:25.That's a really good flavour. It is, isn't it?
:22:25. > :22:27.I was supposed to be looking at other garlic products
:22:28. > :22:33.but I had to find out where this great bacon came from.
:22:33. > :22:39.How cheering to see these little piglets rooting around in the sandy soil.
:22:39. > :22:41.You only had to look at how happy these pigs were
:22:41. > :22:47.to realise that this family, the Pearces, were doing something right.
:22:47. > :22:54.These pigs here are doing thingsthey should be doing, rooting around. They're biting my toes now!
:22:54. > :22:59.They have to create theirenvironment. That's the key to it. Pigs are so intelligent.
:22:59. > :23:05.It gets too hot out here. They havegot to go and wallow, get a coat ofmud, protect themselves from the sun.
:23:05. > :23:08.Letting the animals do what theyshould be doing, they're not bored.
:23:08. > :23:16.They make their own beds. All we dois provide them with a lump of straw.
:23:16. > :23:23.I think that's the key to it - letting the animals express their own natural behaviour.
:23:23. > :23:28.I suppose if any dish summed up the style of cooking in this series, it's this.
:23:28. > :23:30.So, a coating for the chops.
:23:30. > :23:35.I am going to use some sage, which I think is a really nice flavour.
:23:35. > :23:40.But you do have to use it with discretion. In other words, not too much, because it's VERY strong.
:23:40. > :23:44.I am going to mix that with some roughly chopped shallots
:23:44. > :23:48.and chop it up really finely to make a coating.
:23:48. > :23:58.I'll put that in this bowl with a bit of butter, a little bit of salt- and pepper in there, too.
:23:58. > :24:02.
:24:02. > :24:04.And now for the chops.
:24:04. > :24:07.What a lovely cut of meat that is!
:24:07. > :24:13.Just going to score the chops about half an inch apart one way and half an inch the other...
:24:13. > :24:18.and do the same thing on that side.
:24:18. > :24:22.And just put some of the coating on one side,
:24:22. > :24:27.just spread it in with my knife like that.
:24:27. > :24:30.And do the exactly the same on the other side.
:24:30. > :24:34.And then we'll pan fry them, gently.
:24:34. > :24:39.The problem with so much intensive meat is it's flavourless.
:24:39. > :24:44.You taste something like this pork and it's got, as the French say about wine, a "gout de terroir".
:24:44. > :24:46.You can taste almost where it comes from.
:24:46. > :24:51.And the fat is just a delight. It's just a feeling of fineness.
:24:51. > :24:57.So many people... SO many people dislike fat, and why?
:24:57. > :25:00.The fat in meat is where the flavour is.
:25:00. > :25:03.And it's just like people keep going at me when I am cooking fish,
:25:03. > :25:06.saying too much butter, too much cream.
:25:06. > :25:10.I DON'T put too much butter and cream with my fish, but occasionally I love it.
:25:10. > :25:17.And occasionally I like a fatty bit- of pork, I like a piece of sirloin with lovely well-aged fat on it.
:25:17. > :25:26.We are all so driven in this world these days by worries about health,- and so much of it is just rubbish.
:25:26. > :25:30.I mean, there is only ONE maxim as far as eating, I am concerned,
:25:30. > :25:35.and that is moderation in all things. You just keep things level.
:25:35. > :25:41.OK, let's add the cider now, which is the sort of splendid addition to this dish.
:25:41. > :25:46.This is farmhouse rough, Somerset cider.
:25:46. > :25:56.We will leave that to cook away for five to six minutes.
:25:56. > :26:16.
:26:16. > :26:16.This
:26:16. > :26:17.This is
:26:17. > :26:23.This is the
:26:23. > :26:28.This is the type of food we love at home. The sort of food I have
:26:29. > :26:38.searched for and never found. I would serve this with early
:26:38. > :26:45.sprouting broccoli and potatoes and that is it.
:26:45. > :26:48.Delicious-looking dish from Rick Stein! Pork! This week's
:26:48. > :26:52.masterclass is something that I know people will love. You can get
:26:52. > :26:57.it from scratch. This is a custard dish.
:26:57. > :27:01.Now what we are going to do is make a custard. A little masterclass
:27:01. > :27:08.dish. First, thing, we are putting cream
:27:08. > :27:16.in here. A up to of cream. We are adding sugar and egg yolks to this.
:27:16. > :27:26.This is a standard custard recipe that we can use for ice-cream.
:27:26. > :27:28.
:27:28. > :27:35.We won't call it creme Anglais. Alfred Bird is the guy that
:27:35. > :27:45.invented custard. Bird's Custard? That's it.
:27:45. > :27:48.
:27:48. > :27:54.He invented it because his wife did not eat eggs and also another type
:27:54. > :28:04.of baking bread as his wife was allergic to yeast.
:28:04. > :28:04.
:28:04. > :28:12.Now, we have 200 mls of each in there. We can keep the egg whites
:28:12. > :28:15.and freeze them. That is good. Now we are going to infuse the vanilla
:28:15. > :28:23.in here. The sugar is the important part.
:28:23. > :28:28.I am doing it in a large pan. If you do it in a small pan, it can
:28:28. > :28:32.split and you don't see it. Here split and you don't see it. Here
:28:32. > :28:37.you can see it better. If we add the sugar too early, this
:28:37. > :28:43.will cure the egg yolks. You will have little yellow spots in here
:28:43. > :28:51.you can't get rid of. So, that... Can be poured on to the
:28:51. > :28:57.egg yolk. So we bring the liquids to the boil. Whisk it in. Then put
:28:57. > :29:02.the pan back on the heat. So the large pan has the big surface areas
:29:02. > :29:07.on there. We put the sieve back in. Then we carefully whisk this.
:29:07. > :29:11.Traditionally you are taught at college with a wooden spoon, but if
:29:11. > :29:16.you use a large whisk, you can see it cooking. The optimum temperature
:29:16. > :29:20.is about 75 degrees as it starts to curdle, but using a whisk you can
:29:20. > :29:26.see the bubbles starting to disappear. So keep it on the heat.
:29:26. > :29:31.You can see it bubbling around the edge. The more you mix it, the more
:29:31. > :29:36.the bubbles start to disappear and the thicker it gets. If it boils it
:29:36. > :29:41.curdles and it is ruined. You are taking it on and off the heat. Then
:29:41. > :29:48.at this point as it starts to thicken up, I can pour it through
:29:48. > :29:52.the sieve like that... Take that off the heat and if you use the
:29:52. > :30:02.ladel you can see where it is nice and thick.
:30:02. > :30:02.
:30:02. > :30:07.ASDAN Dan would call it, the perfect cremeAnglais. Now, that is
:30:07. > :30:16.also how you put the ice-cream together.
:30:16. > :30:21.Now, I am doing a figgy daudy. It is a traditional old-school pudding.
:30:21. > :30:25.There is a Naval influence with the rum. You soak the rum in the
:30:26. > :30:32.sultanas and racens. You have this. You basically throw it all together.
:30:32. > :30:37.So the flour, the sugar, the suet. It is easy to do on a boat, this,
:30:37. > :30:44.throwing it all together! Easy! So, it is basically one pan. Then you
:30:44. > :30:49.leave this to steam. So you start off with the sultanas and raisens,
:30:49. > :30:53.throw those in like that. Then water. Not all pure rum, of course.
:30:53. > :30:56.That goes in there. Then we leave that to soak. You can see the
:30:56. > :31:01.difference. These will plump up.
:31:01. > :31:03.We are going to use all of the mixture, that is why we add the
:31:03. > :31:09.water in there and then throw it all in together.
:31:09. > :31:14.So, you started off with a career in music, out of school, you fell
:31:14. > :31:19.into it? We were going to a lot of nightclubs and the dance music
:31:19. > :31:26.scene was big. A mate of mine said he reckoned that he could do it. So
:31:26. > :31:32.I said I would be his manager. We started putting out 12 inches, they
:31:32. > :31:36.became a band called the Audio Bullies, we signed up to Virgin and
:31:36. > :31:40.went around the world. We had a great time.
:31:40. > :31:45.Have you a connection with Lily Allen? I managed her for a couple
:31:45. > :31:49.of years. I was not able to get her a record deal. Inspite of all of
:31:49. > :31:53.the great music. Unfortunately, if you can't get people a record deal
:31:53. > :31:58.you can't be their manager for longer. So we had to go our
:31:58. > :32:03.separate ways, but it turned out nicely. She's had an amazing career.
:32:03. > :32:08.I got to go off and be a TV presenter.
:32:08. > :32:12.Before that, you were into radio as well? I started to do a little bit
:32:12. > :32:16.of telly. I then deviated towards the radio.
:32:16. > :32:21.Then when the radio thing took off, the telly blew up a little bit.
:32:21. > :32:26.A whole mix and match of TV you have done? I have done the lot.
:32:26. > :32:32.A lot of live stuff, but you are looking for young talent now?
:32:33. > :32:41.this is our third year. We've been doing this talent show for young
:32:41. > :32:47.people, young artisanss, trades women and men, people are not just
:32:47. > :32:51.focused on being a singer or an actress. It is really nice to be a
:32:51. > :32:55.part of something where people are celebrating and working hard in
:32:55. > :33:05.what they do and essentially the people that make the country tick
:33:05. > :33:07.
:33:07. > :33:12.along. We have done the Best Young butch er, the Best, Young Baker and
:33:12. > :33:18.Mechanics, all sorts. So you are on to the Best Young
:33:18. > :33:22.Farmer? Yes. It is amazing to see the guys, 23, 24, some of them,
:33:22. > :33:27.they are running huge farms. It is a tough job.
:33:27. > :33:31.It is brutal with massive herds of cattle. Just really impressive
:33:31. > :33:35.people who are able to run these huge farms and they are up in the
:33:35. > :33:38.middle of the night milking hundreds of cows every day. Yeah,
:33:38. > :33:42.it was impressive. Impressive people.
:33:42. > :33:50.You have a tough job, you are doing Channel 4 as well? I was watching
:33:50. > :33:55.it last night? I would rather do the kch bank Job than -- do the
:33:55. > :34:01.Bank Job than to milk 5 hundred cows, but we have the new game show
:34:02. > :34:06.it is The Bank Job. We are in a real bank vault and people come on
:34:06. > :34:10.and try to win hundreds of thousands of pounds. I try to help
:34:10. > :34:14.ethem to do that. I don't know about that, but facilitate to help
:34:14. > :34:18.them. Some people have walked I way with
:34:18. > :34:22.half a million quid? There is a twist at the end. The two last
:34:22. > :34:27.people can double cross each other if they want to. If they both try
:34:27. > :34:33.to double cross one another, the runners up share the spoils.
:34:33. > :34:41.I didn't think that they would do it. At the last minute, the two
:34:41. > :34:45.guys double crossed each other and the runners up had �450,000 split
:34:45. > :34:55.between them. It was dedepgs! I will show you this.
:34:55. > :34:57.
:34:57. > :35:00.This is now loosely wrapped up to prepare for steaming.
:35:00. > :35:08.This is a little bit like Spotted Dick.
:35:08. > :35:14.Thank you author that! Now, we take a shirt sleeve, we put that in here.
:35:14. > :35:20.Everyone has one of those lying around! Why not? My granny used to
:35:20. > :35:25.do this. It used to be either an old pair of tights, but the idea of
:35:25. > :35:30.the shirt sleeve is that it expands as the pudding cooks.
:35:30. > :35:36.Now, as well as doing stuff on your own, we now steam this. You can
:35:36. > :35:43.make yourself a steamer. Basically a pot, a cloth in the bottom. Water,
:35:43. > :35:50.half-fill the pot. Obviously don't allow the water to go on top of the
:35:50. > :35:55.pudding. Pop the pudding in. Is that how you do it, put a pot
:35:55. > :35:58.inside another pot and I can do the fish like that too? Yes.
:35:58. > :36:04.Great. I learn a new thing every day.
:36:04. > :36:11.Then put the lid on. Apart from doing stuff on your own, we have
:36:11. > :36:17.seen you with your father, that was interesting, the one in Namibia?
:36:17. > :36:23.went off on an adventure to live with this tribe in Namibia. This
:36:23. > :36:28.was an ancient nomadic tribe. They live a very basic existence. It was
:36:28. > :36:36.being out in Scotland scape like this, it is literally like being at
:36:36. > :36:44.the end of the earth. You fly down to South Africa, then
:36:44. > :36:49.to fly to another little island and you end up in this little van, it
:36:49. > :36:54.is this little coral in the middle of a huge, huge Savannah. It was
:36:55. > :36:57.breathtaking. Now, we take the figgy, how big a
:36:57. > :37:02.portion do you want? That looks good.
:37:02. > :37:07.Then, obviously you have the custard which is over the top.
:37:07. > :37:17.Wow! The custard gets thicker the longer that you leave it, but the
:37:17. > :37:17.
:37:17. > :37:21.idea is that it is a simple, warm custard. Do it the last minute.
:37:21. > :37:26.That's amazing! Happy with that? Very much so.
:37:26. > :37:30.Delicious! If there is a cook is cooking skill you would like me to
:37:30. > :37:36.demonstrate on the show, if you have great tip to share with us on
:37:36. > :37:39.the programme, drop us a line. Get all of the details via the website
:37:39. > :37:48.at bbc.co.uk/saturdaykitchen. Right, what are we cooking for George at
:37:48. > :37:52.the end of the show? Is it food heaven? Sea bass? It is serve -- or
:37:52. > :37:58.cooked should I say with white wine, onions, garlic and mussels. Or is
:37:58. > :38:00.the food heaven? Pigeon? It is served with salad of mushrooms,
:38:00. > :38:03.beetroot and chestnuts dressed in a little sherry vinegar with crispy
:38:03. > :38:09.croutons. Some of our guys in the studio get to decide George's fate
:38:09. > :38:13.today. Ben, what do you like the sound of? It must be the pigeon.
:38:13. > :38:17.Anna? Sea bass. Right, now it is time for more
:38:17. > :38:27.action from Celebrity MasterChef. This week, the famous four. They
:38:27. > :38:47.
:38:47. > :38:53.are faced with cooking the This is the mystery box round.
:38:53. > :38:58.Reveal the ingredients. The ingredients today is a whole,
:38:58. > :39:04.cooked octopus. The other ingredients are rice, potato,
:39:04. > :39:10.chorizo, pepper, tomatos, olives, feta cheese and watercress.
:39:10. > :39:17.This is really going to test your inventiveness and creativity. One
:39:17. > :39:27.dish, 50 minutes, let's cook. An octopus is versatile, but if you
:39:27. > :39:40.
:39:40. > :39:47.have never had beenled one before. would be meat or fish because
:39:47. > :39:52.like you would a vegetarian dish That's what I'll have to do because-
:39:53. > :39:54.You've got all your bits and pieces chopped up.
:39:54. > :39:58.It looks like you've got a plan. At home, are you creative or do you follow recipes?
:39:58. > :40:00.Octopus curry? I don't know. I don't have the spices.
:40:00. > :40:02.Whatever this turns out to be, I thought I would put it on the rice.
:40:02. > :40:05.Shobu says she's going to make some curry. She has no spices at all,
:40:05. > :40:07.which means we aren't going to get that depth of flavour she's used to in Indian food.
:40:07. > :40:09.But just then she's put milk in her curry as well,
:40:09. > :40:15.so we'll have milky octopus and What's that going to taste
:40:15. > :40:17.Ten minutes gone, 40 minutes left.
:40:17. > :40:27.I don't invent dishes, I cook from recipe books.
:40:27. > :40:29.Are you enjoying this, Tim? You seem to always be smiling.
:40:29. > :40:33.I am! I'm really enjoying it. I was so nervous of this and this might taste awful.
:40:33. > :40:38.But I'm enjoying the idea that I'm making it up as I go along. If you say it's all right, I'm happy.
:40:38. > :40:41.You want us to say, "It's all right. I'm glad you're aiming for mediocrity."
:40:41. > :40:48.That's fantastic. OK.
:40:48. > :40:52.Tim's bench is such a mess. There'sstuff everywhere. It frightens me.
:40:52. > :40:55.The way he's cooking frightens me more cos you can't just throw everything together.
:40:55. > :40:59.I don't want to eat things that frighten me.
:40:59. > :41:01.You are halfway.
:41:01. > :41:04.Halfway to octopus heaven.
:41:04. > :41:07.The term "invention test" makes my stomach turn over,
:41:07. > :41:15.so I'm just going to try and relax.
:41:15. > :41:18.Aggie, have you cooked an octopus before? No!
:41:18. > :41:20.I have eaten it but I've never cooked it.
:41:21. > :41:25.I'm sort of attempting a paella and I've never made one before.
:41:25. > :41:30.So I'm just kind of... Winging it. Yes, that's the word.
:41:30. > :41:32.And how is your confidence in this round?
:41:32. > :41:42.Well, I don't know, ask me in 10 minutes' time!
:41:42. > :41:43.
:41:43. > :41:45.Aggie's making paella, and for me,
:41:45. > :41:46.the octopus seems to be an afterthought.
:41:46. > :41:49.It's not part of the dish.
:41:49. > :41:54.I would like the octopus to BE the dish.
:41:54. > :42:00.It's going to be another intimidation. I've got to get my head together for it.
:42:00. > :42:06.And hopefully not come out with something too mad.
:42:06. > :42:08.Margi, what are you going to cook?
:42:08. > :42:13.I want to get a Mediterranean feel,- because it comes from a warm climate.
:42:13. > :42:16.So these peppers are warm, and so are the chillies.
:42:16. > :42:20.So that might naturalise it. I'm doing sauteed potatoes with it.
:42:20. > :42:30.Rice is optional, in case anyone wants rice.
:42:30. > :42:30.
:42:30. > :42:32.I like Margi's originality,
:42:32. > :42:34.I like the idea of frying the octopus with some potatoes.
:42:34. > :42:39.Right now, it looks like it's going to taste good. Well, I hope so.
:42:39. > :42:49.Well, come on, last three minutes.
:42:49. > :42:51.
:42:51. > :42:55.Finishing touches, please.
:42:55. > :43:05.That's it. Finished. Stop.
:43:05. > :43:09.
:43:09. > :43:11.Shobu has made an octopus curry,
:43:11. > :43:21.served with a tomato, olive and feta cheese salad.
:43:21. > :43:22.
:43:22. > :43:24.I think your rice is cooked really well.
:43:24. > :43:33.Your octopus is cooked really well.- It's just a little bit bland.
:43:33. > :43:35.The octopus is beautifully soft.
:43:35. > :43:37.It has lots of sweet pepper, the flavour of the oregano
:43:37. > :43:40.and the really well-cooked rice underneath it.
:43:40. > :43:44.I think it's great. Why, then, you've got to go and throw milk in it,
:43:44. > :43:46.I have no idea.
:43:46. > :43:51.You obviously got bored and decided to make a salad.
:43:52. > :43:56.Great salad, salty feta, sweet tomatoes, loads of oregano,
:43:56. > :43:58.sharp, sour and bitter at the same time.
:43:58. > :43:59.That with some shredded, fried octopus on top of it
:43:59. > :44:01.would have been absolutely delicious.
:44:01. > :44:06.Oh, OK.
:44:06. > :44:08.Aggie has cooked a salted-octopus paella,
:44:08. > :44:14.accompanied with a green dressed salad.
:44:14. > :44:18.I think the octopus through it probably could have been fried just a little bit more
:44:18. > :44:21.to give it a little bit more texture, a crispier outside.
:44:21. > :44:25.But for the rest of it? Aggie, I'm sorry.
:44:25. > :44:29.It's delicious. Oh! That's good.
:44:29. > :44:33.Mm. Your paella is heavily flavoured.
:44:33. > :44:42.Unfortunately, your octopus is slimy.
:44:42. > :44:46.Tim has made a spicy octopus jambalaya and a Greek salad.
:44:46. > :44:48.You've got paprika, you've got pepper.
:44:49. > :44:51.You've got nice seasoning, you've got the sweetness of tomato,
:44:51. > :44:52.all really good ideas.
:44:53. > :44:58.The rice, you've cooked for too long. It's a bit watery.
:44:58. > :45:01.The octopus is nice and soft.
:45:01. > :45:03.It is still a little bit slimy on the outside,
:45:03. > :45:05.it could do with a little bit more frying to give it
:45:05. > :45:07.a bit of a crisper texture on the outside.
:45:07. > :45:16.The whole thing's a bit wet. It's a cross between a rice soup and a baked rice dish.
:45:16. > :45:18.Margi has cooked her octopus with chorizo and peppers,
:45:18. > :45:20.serving it with a tomato and garlic sauce,
:45:20. > :45:22.potatoes, rice,
:45:22. > :45:30.feta cheese, and watercress.
:45:30. > :45:37.You've got a number of dishes here.- You've presented us with a mezze.
:45:37. > :45:40.I love your chorizo, octopus, tomato, garlic, oregano,
:45:40. > :45:42.I think that's lovely, lovely.
:45:42. > :45:44.And I'd happily eat it with the rice or the potatoes.
:45:44. > :45:48.But not both, and most certainly not with feta cheese and watercress.
:45:48. > :45:52.Okey-doke!
:45:52. > :45:57.That tomato sauce is great. Loadsof oregano, lots and lots of garlic.
:45:57. > :46:01.Sweet tomatoes going really well with that crispy octopus.
:46:01. > :46:05.I think that is brilliant. And I wish that's where you had left behind.
:46:05. > :46:07.Do the things which are beautiful, like your sauce and octopus
:46:07. > :46:17.and your potato, do them really well.
:46:17. > :46:23.
:46:23. > :46:23.You
:46:23. > :46:23.You can
:46:23. > :46:26.You can see
:46:27. > :46:31.You can see how the four celebrities get on with the next
:46:31. > :46:34.task in the team challenge. Still to come on Saturday Kitchen,
:46:34. > :46:39.Keith Floyd is exploring Northumberland. He heads to the
:46:39. > :46:42.kitchen to cook pheasant in honey and mead with a genuine Viking
:46:42. > :46:46.woman. Ben is making his debut on the show
:46:46. > :46:54.today so we're all EGG-cited to see how he gets on when he has his
:46:54. > :47:01.first CRACK at the Saturday Kitchen omelette challenge. And what are we
:47:01. > :47:06.cooking for George at the end of the show? Is it the sea bass or the
:47:06. > :47:11.pigeon. Daniel, are you going for the
:47:11. > :47:15.pigeon salad? Both dishes are really nice, but I like wild
:47:15. > :47:25.mushrooms and pigeon. Right, there you go.
:47:25. > :47:26.
:47:26. > :47:32.Cooking next is Daniel Galmiche from the award-winning restaurant,
:47:33. > :47:38.The Vineyard. What are you cooking next? It is
:47:38. > :47:46.from my cook book. Get thun with in! It is very nice
:47:46. > :47:52.too. It is home /brasserie style food.
:47:52. > :47:56.I am going to marinade the legs of the duck.
:47:56. > :47:59.This confit, this is a traditional one done with duck? Yes, you can do
:47:59. > :48:06.one done with duck? Yes, you can do pork as well, obviously.
:48:06. > :48:09.The key eis the salting. You don't measure the salt? No, I don't. I
:48:09. > :48:15.just sprink it will over. I am happy with that
:48:15. > :48:20.You are using sea salt, not table salt? Yes. That is better.
:48:20. > :48:26.If you were to measure it, it is about 50 grams of salt per kilo?
:48:26. > :48:31.That's right. Any more it is too salty.
:48:31. > :48:41.I will press it down a little bit. So, in there you have garlic and
:48:41. > :48:42.
:48:42. > :48:51.clove in each one too? Yes. And a little bit of thym e.
:48:51. > :49:00.How long do you salt to for? Overnight? Yes, or three to four
:49:00. > :49:05.hours if you have less time. What duck are you using? Barboury
:49:05. > :49:10.duck. And what kind of pork would you
:49:10. > :49:13.use? Belly of pork. Now, we take off the excess salt.
:49:13. > :49:21.There is a change of colour as well now.
:49:21. > :49:27.It has started to cure a little bit. Then rinse it in there.
:49:27. > :49:34.I thought confit was when it is packed in its own fat? It is the
:49:34. > :49:38.process of salting it, then it is kept in its own fat? OK, so we are
:49:38. > :49:44.not got that far? You are ahead of the game.
:49:44. > :49:50.I thought I did not know what confit was, but it turns out that I
:49:50. > :49:59.do! So, you have dried off the legs? Washed off the salt? Yes. Now
:49:59. > :50:04.it goes in the pan there. Do you want that? Yes, I want the
:50:04. > :50:09.fat. It may appear a lot of goose fat,
:50:09. > :50:14.but you can re-use it all. Yes, absolutely. Make sure it is
:50:14. > :50:22.covered nicely and you can cook it all on the top like this or in the
:50:22. > :50:26.oven. So, three or four hours on the top
:50:26. > :50:30.simmered. This cooks gently for a long time.
:50:30. > :50:35.In terms of leaving it in the fridge after it is cooked, it can
:50:35. > :50:42.sit in the fridge for weeks? Yes, for weeks.
:50:42. > :50:47.And re-using the fat, how many times, five or six times?
:50:47. > :50:52.Absolutely. So, that is the result we have here.
:50:52. > :51:00.So, these are delicate? Yes. You can let them cool down when you
:51:00. > :51:03.are cooking the lentils. The lentils are going on. So these are
:51:03. > :51:08.Puy lentils. These cook quickly, there is no
:51:08. > :51:13.need to soak? No. Well cover them with water.
:51:13. > :51:19.You want these in as well? The carrots? Yes, a little bit of
:51:19. > :51:23.carrot in it. And a touch of garlic? We are doing
:51:23. > :51:29.a small bouquet of garni with some string.
:51:29. > :51:33.There you go. The garlic has gone in there as
:51:33. > :51:40.well. You could use redolentilys, they
:51:40. > :51:47.cook in a similar time, but the classic is the Puy lentils. They
:51:47. > :51:51.have a lovely nuttiness to them. Now, the areas of France, these
:51:51. > :52:01.dishes come from different areas, where is this one from? More south-
:52:01. > :52:01.
:52:01. > :52:06.west. So this is more from Gascony. And the book is more similar
:52:06. > :52:12.dishes? Yes, it is between home dishes and brasserie dishes.
:52:12. > :52:17.So, you cook the lentils for how long? About 12 to 14 minutes.
:52:17. > :52:24.Now, we have some on there. This duck, it is the way that you
:52:24. > :52:29.prepare the duck after this that is interesting? Yes. The duck has been
:52:29. > :52:34.con fitted. It is prepare. After this, I roast it and brush it is
:52:34. > :52:39.little bit with honey. It gives a nice colour on the skin.
:52:39. > :52:46.I really love that. But you are going to pan-fry and
:52:46. > :52:52.cook this, rather than roasted -- rosing it in the oven? Yes.
:52:52. > :52:56.You can do it even on the grill. Now, I will pick it up. It is
:52:56. > :53:01.delicate. Now, your cooking at the The
:53:01. > :53:03.Vineyard. It is a chateau, a lovely small
:53:03. > :53:08.restaurant. As well as the food, there is a
:53:08. > :53:13.relationship with wine? That is the reason it is called the Vineyard.
:53:13. > :53:17.We are doing a big refurbishment to show the connection with our wine
:53:17. > :53:21.in California. The cellars, you have an amazing
:53:21. > :53:28.wine list? It is fantastic. Talking about that, we are going to do a
:53:28. > :53:31.massive vault and a walk-in cellar, so that you can see the whole
:53:31. > :53:36.cellar underneath. It will be brilliant. So, we are brushing a
:53:36. > :53:41.little bit on the top. It is a nice glaze with honey on it like. This
:53:42. > :53:46.We are going to caramelise it. You don't need to add... Anything
:53:46. > :53:50.else. It is still warm? Yes.
:53:50. > :53:56.So, skin down, gently, because it is fragile.
:53:56. > :54:03.And you let it caramelise with that I know that you want to finish
:54:03. > :54:07.these. Out of these comes the garlic, the shallots. All of the
:54:07. > :54:14.recipes, including this one from Daniel are at
:54:14. > :54:20.bbc.co.uk/saturdaykitchen. And bbc.co.uk/recipes.
:54:20. > :54:28.So, there is plain olive oil here with mustard and vinegar in there.
:54:28. > :54:33.Yes, I need a spoon and I will use a little bit of the lovely stock to
:54:33. > :54:38.add that to the dressing. So it now has the flavour of the lentils in
:54:38. > :54:43.Do you want to sieve the liquor off there? Yes.
:54:43. > :54:48.This is more of a salad that you are looking for with this? Yes,
:54:48. > :54:51.that is connect correct. That is why with do a small dressing with
:54:51. > :54:57.chervil. As you know. I use it a lot.
:54:57. > :55:01.The French Tuesday a lot. I don't understand why we don't use it in
:55:01. > :55:05.the UK? I know. It is very difficult to get in here.
:55:05. > :55:08.It has a little faint aniseed flavour in there.
:55:08. > :55:13.It is great with fish? And great with soup.
:55:13. > :55:20.So, you want me to dress the lentils. You don't season anything
:55:20. > :55:25.until the end? Yes, as there is mustard in there which is strong
:55:25. > :55:32.and powerful. The lentils will be ab sorbing the
:55:32. > :55:39.vinaigrette, Daniel? Yes, they will. It is almost a dressing with the
:55:39. > :55:49.salad. It is very nice. That duck will colour quickly
:55:49. > :55:55.because of the honey on it? Yes. It is a lovely smell.
:55:55. > :56:04.Beautiful. A nice colour. Perfect.
:56:04. > :56:09.Put the lentils on the plate. It is really to get the colour in
:56:09. > :56:16.the pan it is better doing it that way than in the oven? I prefer it.
:56:16. > :56:20.Look at the colour. You can see. The only difference is, you have to
:56:20. > :56:24.be careful to be delicate because of the meat.
:56:24. > :56:31.And that's it. Happy with that? happy with that.
:56:31. > :56:41.So, tell us what that dish is again? It is duck with lentils.
:56:41. > :56:43.
:56:43. > :56:46.Served with a little bit of French dressing. Very simp.
:56:46. > :56:51.There you go. -- very simple.
:56:51. > :56:57.There you go, dive into that one. The idea of it being a confit makes
:56:57. > :57:02.the legs so soft? Yes. It is not the salt, really, but the
:57:02. > :57:07.softness. Yes. I'm so glad I did that on
:57:07. > :57:11.television. It almost leapt on to my fork. It is that soft. That is
:57:11. > :57:16.amazing, wow! Delicious. It is good. It is lovely with the
:57:16. > :57:20.salad. You could have it cold? Yes, the
:57:20. > :57:23.crispyness with the honey it is crispyness with the honey it is
:57:23. > :57:29.lovely. Right, let's go back to Melksham to
:57:29. > :57:32.see what Susy has chosen to go with Daniel's delicious duck.
:57:32. > :57:37.Daniel, I've made your delicious duck dish. I have to say that the
:57:37. > :57:42.duck on its own with the lovely glaze of honey works really well
:57:42. > :57:49.with a white wine. It is an Australian Riesling like that make
:57:49. > :57:52.as good combination, but we have the lentils too, I think that
:57:52. > :57:56.earthy flavour demands something different. So I have gone for a
:57:56. > :58:01.French red wine. I have chosen the Waitrose Cotes du Rhone Villages
:58:01. > :58:06.2009. It's interesting how certain wines
:58:06. > :58:09.pull out an and emphasise characteristics of different dishes.
:58:09. > :58:15.This Cotes du Rhone Villages 2009 has a pepperey quality. That
:58:15. > :58:20.emphasising the saferyness of Daniel's duck dish. It has a lovely
:58:20. > :58:25.smell, inviting. There is cherry, brambles and mocka going on there.
:58:25. > :58:29.It is really yummy. What I really like about the wine is that it has
:58:29. > :58:34.everything I want from a Cotes du Rhone Villages 2009 red, in that it
:58:34. > :58:41.is ripe, soft and fairly full-body. That is what we need to go with the
:58:41. > :58:45.duck and the lentils, but it is not heavy. In fact, the finish is fresh.
:58:45. > :58:49.That will work well with the dressing and the wonderful chervil.
:58:49. > :58:55.So, Daniel, I have gone with the Cotes du Rhone Villages 2009, a
:58:55. > :59:03.French classic at that. It certainly is. A classic dish
:59:03. > :59:10.deserve as classic wine. Do you like that? That is perfect.
:59:10. > :59:17.You would not have it in these wine glasses, but a little tumbler.
:59:17. > :59:20.What do you think, Ben? Classic. Really lovely. It goes so well with
:59:20. > :59:26.the wine. It is an easy dish.
:59:26. > :59:36.Sounds good to me. Right, let's get back to Celebrity MasterChef where
:59:36. > :59:41.
:59:41. > :59:51.Gregg and John have a team The celebrity beside you
:59:51. > :59:53.
:59:53. > :00:03.together. We want you to produce Each team must invent one curry
:00:03. > :00:04.
:00:04. > :00:06.cucumber, potatoes, curry and lime leaves, coriander,
:00:06. > :00:08.ginger and a selection of spices.
:00:08. > :00:15.I would like to go with the lamb. Yeah.
:00:15. > :00:18.I don't know what to do with any of this, so if you've got some ideas around...
:00:19. > :00:22.Let's cook what you normally cook, then.
:00:22. > :00:28.Yesterday, actress Shobu Kapoor had a disastrous start to the competition.
:00:28. > :00:30.Yeah... Oh, God!
:00:30. > :00:35.It's crab dishwater with some melted butter!
:00:35. > :00:39.But there were moments of promise.
:00:39. > :00:42.The octopus is beautifully soft.
:00:42. > :00:51.It has lots of sweet pepper,got really well-cooked rice sittingunderneath it. I think it's great!
:00:52. > :00:58.Shobu's team-mate is TV presenter Tim Lovejoy. Yesterday he impressed- the judges with his palate.
:00:58. > :01:03.The seasoning is absolutely spot-on!- Good job. I really like it.
:01:03. > :01:05.Thank you.
:01:05. > :01:07.But he was too chaotic.
:01:07. > :01:08.Tim, the mess!
:01:09. > :01:16.You've got me at a crucial point here where I'm deciding what to do.
:01:16. > :01:18.How's it working out for you two?
:01:18. > :01:20.It's hard, it's really hard. Why? Really hard.
:01:20. > :01:23.I'm not used to cooking curries. I've cooked a couple in my time.
:01:23. > :01:25.What are you actually cooking for us?
:01:25. > :01:28.A lovely potato-aubergine curry.
:01:28. > :01:31.I'm bowing to her superior,
:01:31. > :01:33.but I don't feel we've got enough flavours in there at the moment, knowledge,
:01:33. > :01:37.but, you know, it's all tasting a little bland to me,
:01:37. > :01:40.and I'd be crushing stuff up and trying to get the flavours...
:01:40. > :01:41.Do it.
:01:41. > :01:44.No, no, but we've got to make it so it all tastes, you know...
:01:44. > :01:46.If you've got a sense of some kind of...
:01:46. > :01:49.But you're the expert!
:01:49. > :01:53.I'm not an expert. Just because I've been cooking curries all my life doesn't make me an expert!
:01:53. > :01:59.My food's quite bland. It kind of makes you more of an expert than me, so...
:02:00. > :02:02.Tim has decided to put his trust in Shobu,
:02:02. > :02:06.but right nowI think Tim's a little bit worried about the outcome of that dish.
:02:06. > :02:09.He's tasting it, he's not happywith the flavour of the curry at all,
:02:09. > :02:14.and there seems to be a little bit of conflict going on there.
:02:14. > :02:16.You put actual chilli powder in as well?
:02:16. > :02:18.No, because you put fresh chillies in, didn't you, the red ones?
:02:18. > :02:22.This needs a bit...
:02:22. > :02:23.Yeah, that's great.
:02:23. > :02:30.You're just over halfway, guys. You've had 35 minutes.
:02:30. > :02:37.On the other team is TV presenter Aggie MacKenzie and actress Margi Clarke.
:02:37. > :02:39.I'm in your way, chef. No, no, you're fine.
:02:39. > :02:42.Margi has demonstrated some natural skill.
:02:42. > :02:48.That tomato sauce is great. Loadsof oregano, lots and lots of garlic,
:02:48. > :02:54.sweet tomatoes going really well with that crispy octopus. I think that is brilliant.
:02:54. > :02:56.But silly mistakes let her down.
:02:56. > :02:57.That rice should have been weighed out.
:02:57. > :03:06.Instead there was a container of rice and you used the whole lot.
:03:06. > :03:08.We need some rice weighed out. 50 grams or 500, Agnes?
:03:08. > :03:12.Just check that for me, please. That's 50 grams.
:03:12. > :03:16.In her first round, Aggie's success surprised her.
:03:16. > :03:23.It's a good tasty risotto.
:03:23. > :03:28.The past few years I've takena step back and I just kind of feel that I can't cook any more.
:03:28. > :03:34.Well, I want to tell you something.- You can!
:03:35. > :03:40.For their dish, Margi and Aggie are making lamb curry.
:03:40. > :03:42.How are you getting on, you two? How are you working as a team?
:03:42. > :03:47.I'd say not that well. Would you? It's all a bit chaotic. I don't think it's too bad.
:03:47. > :03:50.We've decided that... I'm sort of in charge but I don't really know what I'm doing.
:03:50. > :04:00.Aggie's the chef, I'm the commis chef.
:04:00. > :04:01.Any advice, boys?
:04:01. > :04:03.Yeah.About time you believed in yourself.
:04:03. > :04:05.He's got it right there. I know, I know.
:04:05. > :04:08.Because actually you are under control, you know what you've got to do... Smile on the face, ladies!
:04:08. > :04:10.Yoo-hoo! That's it!
:04:10. > :04:15.Margi and Aggie making a lamb,butternut squash and aubergine curry.
:04:15. > :04:25.But at the moment, I can't see how it comes to life.
:04:25. > :04:28.
:04:28. > :04:30.You've got ten minutes left and that means plated!
:04:30. > :04:32.I was going to steam them. It just needs to soften up, doesn't it?
:04:32. > :04:42.It's not cooking!
:04:42. > :04:43.
:04:43. > :04:46.Four, five, six, seven, eight, nine...
:04:46. > :04:54.90 seconds!
:04:54. > :04:57.One, two, three...
:04:57. > :05:01.Too much coriander! Oh, dear! Sorry.- Take it off. Take it off!
:05:02. > :05:09.That's it! Finished. Time's up. Stop. That's ridiculous! Stop!
:05:09. > :05:12.Look over there!
:05:12. > :05:14.Well done! Thank you. Thank you.
:05:14. > :05:24.Thank you, chef. That looks fantastic.
:05:24. > :05:29.
:05:29. > :05:33.Shobu and Tim have made a potato-and-aubergine vegetable curry
:05:33. > :05:38.with rice and raita.
:05:38. > :05:38.Almost! Almost, almost, you're nearly there.
:05:38. > :05:42.The rice is cooked perfectly. It's light and it's fluffy. The build-up of layers
:05:42. > :05:46.The rice is cooked perfectly. It's light and it's fluffy. The build-up of layers
:05:46. > :05:49.of flavours and spice is good.
:05:49. > :05:52.It goes almost piccalilli kind of sweet, then it comes in a little bit deep.
:05:52. > :06:01.It leaves you with a very pleasant tingle on your tongue.
:06:01. > :06:03.Great rice. Nice yogurt. I don't mind the curry.
:06:03. > :06:07.The potatoes are undercooked, but they would bebecause they were massive big chunks.
:06:07. > :06:09.I think you've done a pretty good job. Ten plates, all the same.
:06:09. > :06:13.Not easy. I'm not used to sharing cooking with anyone.
:06:13. > :06:16.No, it's not easy, cos, you know, given those ingredients in front of me,
:06:16. > :06:22.I'd probably have gone for prawnsand lemongrass and lime and made it all a very Thai sort of dish,
:06:22. > :06:25.but I think what we produced...youknow, Shobu's done something reallytasty. She's the boss on this one.
:06:25. > :06:28.I do think we did do it together. You completely made the yogurt. We did split the jobs.
:06:28. > :06:33.I think it was a team effort.you two still arguing about whether you did do it together or not?
:06:33. > :06:38.
:06:38. > :06:41.Aggie and Margie's dish is lamb, aubergine and butternut squash curry
:06:41. > :06:43.with lemon and coconut rice,
:06:43. > :06:46.served with cucumber raita.
:06:46. > :06:47.Ten plates, all looking exactly the same.
:06:47. > :06:49.They are a bit shabby, ladies.
:06:50. > :06:59.For me, it's rice and it's a wet dish. It probably should be in a bowl.
:06:59. > :07:09.I like the yogurt, but the curry itself for me just needs a bit more life.
:07:09. > :07:13.I think a curry deserves to get hold of you and give you a great big spicy kiss!
:07:13. > :07:17.I'm up for that! Are you? No, I agree. A kiss!
:07:17. > :07:21.I think you should have been bolder. I like the way you work, I really do.
:07:21. > :07:25.Did you like working as a team? To begin with, I was, "Oh, I'm not sure about this!"
:07:25. > :07:35.But actually it worked OK in the end. Yeah, we clicked. It got to click.
:07:35. > :07:40.
:07:40. > :07:40.And
:07:40. > :07:41.And you
:07:41. > :07:44.And you can
:07:44. > :07:49.And you can see the celebrities facing gruelling challenges on next
:07:49. > :07:52.week's show. Right, it is time to answer some of your foodie
:07:53. > :07:57.questions. Each caller helps to decide what George is eating at the
:07:57. > :08:02.end of the show. The first question is from Chris from Cambridgeshire.
:08:02. > :08:07.What is your question for us? have bought two whole Meg ram fish.
:08:07. > :08:12.Could you tell me the best way to cook it.
:08:12. > :08:21.Megrim sole? You have to make sure that you pale the skin. Put it in
:08:21. > :08:26.flour. Tap them. In the pan. Pan h fry, finished off in the onion and
:08:26. > :08:30.the butter on the top with almond flakes toasted quickly. A little
:08:30. > :08:39.bit of chopped parsley. Based with the butter. It is fantastic. You
:08:39. > :08:46.can have boiled potatoes with that. You can put shims in the butter. A
:08:46. > :08:50.Tyne by bit of flour, in the pan. 12 minutes. The butter on the top.
:08:51. > :08:56.It is basically brown butter. Put it in the pan until it goes broken.
:08:57. > :09:00.-- brown. Take it off the heat. Yes, then the almond flakes on it
:09:01. > :09:05.and lemon juice. A great dish. What dish would you
:09:06. > :09:09.like to see at the end of the show? Food heaven or food hell? Food
:09:10. > :09:17.heaven, please. Mell, are you there, please? Yes,
:09:17. > :09:24.hello. What is your question for us?
:09:25. > :09:33.have pig's cheeks to serve 12. What do I do with it?
:09:33. > :09:40.I would say to braise them in cider. A chicken stock, a nice mashed
:09:40. > :09:45.potato and roasted apples. There is a sinew off the end. Nick
:09:45. > :09:52.that out. And karm -- Carmelise them.
:09:52. > :09:57.Or, you could have them in a sauce like a stew. Slow-cooking is the
:09:57. > :10:02.idea for that one. And they will stay moist. Lovely.
:10:02. > :10:10.What dish would you like to see at the end of the show, food heaven or
:10:10. > :10:14.food hell? Food heaven, please! Melanie from London, what is your
:10:14. > :10:19.question? I would like a dish for lobster, other than lobster therm
:10:19. > :10:26.dor. Off you go.
:10:26. > :10:34.Keep the shell and the claws. Poach them in clarified butter.
:10:34. > :10:40.You do it with the shell a smaller ragu, roasted quickly with a little
:10:40. > :10:43.bit of tomato piece, thyme, garlic and you boil it with the just on
:10:43. > :10:47.the top. I think that lots of people eat the
:10:48. > :10:56.meat and throw the shells. I would take the meat out of the shells and
:10:56. > :10:59.make an lobster oil or a lobster bisque. A nice soup and you can add
:10:59. > :11:04.to it. Yes, and poached with clarified
:11:04. > :11:10.butter it make it is tender. What dish would you like to see at
:11:10. > :11:14.the end of the show? Definitely fen, as George is lovely. Thank you,
:11:15. > :11:20.mell an yes! Right, let's get down to business. All of the chefs that
:11:20. > :11:25.come on the show, bat it will out against the clock it make a three-
:11:25. > :11:34.egg omelette. Ben, it is your first time on the
:11:34. > :11:40.show, who would you like to beat? Jason! OK, about 25 seconds, I know
:11:40. > :11:46.you've been practising. I haven't been! The usual rules
:11:46. > :11:56.apply, a three-egg omelette as fast as you can, ready? Three, two, one,
:11:56. > :12:14.
:12:14. > :12:24.It's the concentration that gets me! You just want to get on the
:12:24. > :12:29.
:12:29. > :12:39.board, don't you? Yeah! Right. Daniel Galmiche! I didn't fold it
:12:39. > :12:41.
:12:41. > :12:48.well, but it is cooked ?! That is scrambled egg, that is! This one?
:12:49. > :12:57.He has been practising... It looks pretty good to me.
:12:57. > :13:01.Ben... When you were practising, what time did you do it? 24 seconds,
:13:01. > :13:07.something like that. You were not even near there. You
:13:07. > :13:16.did it more or less double. Oh, God.
:13:16. > :13:26.You did it there, 40 seconds. You are in good company with
:13:26. > :13:26.
:13:26. > :13:32.Fernando de la Rua -- Michelle Roux Junior.
:13:32. > :13:35.Daniel Galmiche? Did you think you were quicker? No? You are right.
:13:35. > :13:42.Slower. He is happy with that.
:13:42. > :13:47.Right, so, did George get his idea of food heaven or food hell? The
:13:47. > :13:53.callers were asking for food heaven, but the guys in the studio are yet
:13:53. > :13:58.to make their minds up. Now, it is time for Mr Keith Floyd. He is in
:13:58. > :14:08.Scotland. He is with a Viking woman, but first he is off to smoke a
:14:08. > :14:10.
:14:10. > :14:12.A long, long time ago, before on this rugged shore,
:14:12. > :14:15.The enterprising locals turned it into the Northumberland coble.
:14:15. > :14:18."But this is a food programme!" I hear you cry.
:14:18. > :14:22.The chippings from the boatyard go a few yards away
:14:22. > :14:27.and are used to smoke these plumptious little monkeys.
:14:27. > :14:32.I love this symbiotic stuff - nothing is wasted.
:14:32. > :14:37.The cobles catch the herring and the oak flavours the kipper.
:14:37. > :14:44.The kipper was invented by John Woodger, of Seahouses, in 1840.
:14:44. > :14:51.I think there should be a statue of Woodger in Seahouses.
:14:51. > :14:55.The fish are split and immersed in brine for half an hour.
:14:55. > :15:05.Then they're put on these "tenterhooks", and this is where the expression originated.
:15:05. > :15:14.This timeless procedure has been handed down for generations, as this rare archive film shows!
:15:14. > :15:21.We do so many crab-cooking sequences for TV, I've run out of commentary!
:15:21. > :15:24.So I wrote a little poem instead.
:15:24. > :15:28.It could be sad to cook a crab They say they squeal in the steam
:15:28. > :15:38.But I know a crab is actually glad To appear well-dressed onscreen.
:15:38. > :15:39.
:15:39. > :15:41.But, jokes apart, as much as I love- the West Country fish,
:15:41. > :15:43.if you want a real crab, come to Seahouses. They're the sweetest I have ever tasted!
:15:43. > :15:51.They live in the cold North Sea, on the hard bottom, not in mud.
:15:51. > :15:58.DOG YELPS But what we're really here for is the kipper. The REAL kipper.
:15:58. > :16:04.No Japanese technology, no gas-fired burners, but the REAL business.
:16:04. > :16:14.Now, Richard, sometimes in a cameraman's life, smoke gets in your eyes, but stay with it, OK?
:16:14. > :16:15.
:16:15. > :16:22.After about eleven hours, killing me softly with her herring,- you can take a bite...
:16:22. > :16:32...and step into heaven.
:16:32. > :16:34.Heaven turned out to be dead good.
:16:34. > :16:37.Lots of scenery and birds, rivers flowing with milk and honey...
:16:37. > :16:45.And the lady angels were Vikings, as our next cooking sketch reveals!
:16:45. > :16:49.Northumberland must be our last bastion of rural countryside.
:16:49. > :16:54.Here amongst the fells and valleys,- people eat in a strange way...
:16:54. > :16:59.BANG! Oops! This is what they eat!
:16:59. > :17:03.Not, as in the south, a luxury. Here it's quite a common dish.
:17:03. > :17:09.They're so bored with it I couldn't- find a Northumbrian to cook me one.
:17:09. > :17:17.But what I did find was a Viking who is called Eben. I call her "deep and crisp and Eben."
:17:17. > :17:25.She's a great pheasant plucker - hard to say if you've had a few...
:17:25. > :17:32.She's going to cook us something that demonstrates her idea of Northumberland.
:17:32. > :17:36.What are you going to do with this?- I'm going to skin it and take the breasts off.
:17:36. > :17:45.I'm going to cook them in mead. Mead! What is mead? Let's have a glass!
:17:45. > :17:50.It's a honey-based drinkthat was brought by the Vikings. Ah!
:17:50. > :17:53.A plug for the Vikings! Yes!
:17:53. > :17:58.This is what they charged up on when they were on tour? Yeah!
:17:58. > :18:08.Very nice. Oh, it's brilliant! Anyway, start plucking. Okay.
:18:08. > :18:33.
:18:33. > :18:34.Now, what you do, you get these lovely fillets of the pheasant.
:18:34. > :18:36.These still have shot in them.
:18:36. > :18:37.In my restaurant days, I used to have a tray of split shot to put in for authenticity.
:18:37. > :18:37.How
:18:37. > :18:37.How long
:18:37. > :18:39.How long have
:18:39. > :18:42.for how long? Em, 48 hours. How long have these been marinading
:18:42. > :18:44.the Viking way of cooking for? 48 hours. To keep it simple.
:18:44. > :18:49.And they didn't need to disguise As you know, the Vikings and the
:18:49. > :18:54.old Northumberland way of cooking was to try to keep it simple. Also,
:18:54. > :19:00.they did not need to disguise any real sort of meats. Or the flavours
:19:00. > :19:10.with anything. It was so fresh. Right. OK, let's get to do some
:19:10. > :19:11.
:19:11. > :19:14.Eben, you tell me what to do. We've already sweated off, or
:19:14. > :19:24.Add the pheasant breasts now.And just sort of blanch them off.
:19:24. > :19:26.
:19:26. > :19:29.Is that the maximum frying speed? That's it. Let that sizzle away.
:19:29. > :19:33.Let them get brown on both sides so that they seal.
:19:33. > :19:43.Richard, close-up and then organise- a wibbly-wobbly shot so that we can come back later on.
:19:43. > :19:50.
:19:50. > :19:55.This mellifluous amber liquid will make all the difference.
:19:55. > :19:57.Good word - "mellifluous".
:19:57. > :20:03.What next? We add double cream after cooking the alcohol off.
:20:03. > :20:09.Take the breasts out. OK.
:20:09. > :20:13.I spilt it all over, but that doesn't matter. I can wipe it up.
:20:13. > :20:18.Cream now? Yes. Be quite generous.
:20:18. > :20:24.This is your invention, isn't it? This is a Viking-Northumbrian marriage, I suppose? Yeah.
:20:24. > :20:31.It's so simple, but I prefer simple dishes that are tasty and nice.
:20:31. > :20:35.It IS tasty and nice!
:20:35. > :20:43.And if you think this is too rich and sweet for game, think about pork and apple sauce.
:20:44. > :20:50.The thinking behind this dish is perfectly okay. Savoury meat and sweet sauce.
:20:50. > :20:57.Do you want to move those on to the table, my darling? Yeah.
:20:58. > :21:01.Right! As usual, the proof of the pudding is in the eating!
:21:01. > :21:06.If it isn't brilliant, I'm cutting you out of the programme.
:21:07. > :21:12.Well, it should certainly be tender enough now. Well...
:21:12. > :21:18.Marvellous! It's gamey and sweet...
:21:18. > :21:22.Dishes using honey and cream can be- an excuse for not cooking properly.
:21:22. > :21:29.But you did reduce it all properly and it really does work. It's a lovely melange of flavours.
:21:29. > :21:39.Very nice. Here's to you, darling. Viva Northumberland. Cheers. And up with the Vikings! Skol!
:21:39. > :21:47.
:21:47. > :21:47.There
:21:48. > :21:48.There is
:21:48. > :21:52.There is more
:21:52. > :21:56.There is more from Keith Floyd on next week's show. Now it is time to
:21:56. > :22:00.find out if George is facing food heaven or food hell. Everyone has
:22:00. > :22:05.made their minds up. Food heaven will be this lovely piece of sea
:22:05. > :22:11.bass. The king of all fish. They are farmed now, the smaller
:22:11. > :22:21.ones, but you can get line-caught ones. They are delicious. Or, the
:22:21. > :22:22.
:22:22. > :22:27.dreaded food hell. That is this pile here of pigeons here with a
:22:27. > :22:35.salad of beetroot. How do you think that this lot decided? You know he
:22:35. > :22:41.is a Frenchman? I know they love foraging, I am sure it will be the
:22:41. > :22:47.food hell. Well, they have been foraging
:22:47. > :22:53.enough. Daniel is going to go to take this lot away now. We are
:22:53. > :22:58.having food heaven! So, here we having food heaven! So, here we
:22:58. > :23:03.have the sea bass! Now, we get this on the pan with a little bit of
:23:03. > :23:06.wine and the mussels. Here is the beard on the mussels, you pull that
:23:06. > :23:11.bit off. Then we basically cook that on with
:23:11. > :23:16.the lid for a couple of minutes. That is fine. Meanwhile, we are
:23:16. > :23:21.doing the courgettes, fine ribbons. As fine as I can go, James.
:23:21. > :23:26.Thank you very much. We have the sea bass. We have to fillet this.
:23:26. > :23:31.Cut inside the Gills, turn the knife the other way and carefully
:23:31. > :23:40.go along, says he! We cut along like this. So it is very tight to
:23:40. > :23:44.the bone to keep all of the meat on the fillet. It lifts off like that
:23:44. > :23:50.happy? Got it It is your turn.
:23:50. > :23:55.Yeah? Only joking. The idea is to take the rib cage
:23:55. > :24:00.off afterwards. It is easier to clean then. We lose this underneath.
:24:00. > :24:04.This fish has been scaled. You want to get it scaled before it gets
:24:04. > :24:09.prepared. Generally most of the fish is nowadays.
:24:09. > :24:15.It is a messy business scaling the fish? It is, but we have done the
:24:15. > :24:18.pin boning. There are little bones to remove. We remove them by V
:24:18. > :24:21.cutting the bones. Then they pop out.
:24:21. > :24:27.There is a ridge of them, basically? Yes.
:24:27. > :24:33.There we go. So we have the fillet and we cut this up to nice little
:24:33. > :24:43.pieces. With sea bass, we score it on the top. It has a tendency of
:24:43. > :24:48.
:24:48. > :24:53.curling up in the pan. Like mackerel and other small fish.
:24:54. > :24:58.Now, we drain off the mussel and leave that to one side. The
:24:58. > :25:06.courgettes... They are being sliced. Normally there is a machine for
:25:06. > :25:11.this, but with two of them here... That is a machine! Excuse me, that
:25:11. > :25:16.is too thick! A bit thinner, a little more like that, chef.
:25:16. > :25:21.Oh, not happy with the courgettes? It's been a long time.
:25:21. > :25:28.So, to cook the fish, olive oil. A little bit of butter.
:25:28. > :25:34.They were complain being this in rehearsal. Normally there is a
:25:34. > :25:40.mandolin to slice it nice and thin. I thought you said a little man,
:25:40. > :25:46.then! So, the little bit of butter in here. Place the fish in, hold it
:25:46. > :25:50.in otherwise it starts to curl up. Press it down, that will help it to
:25:50. > :25:55.continue to cook nice and flat and even. That is what you want. A
:25:55. > :25:58.touch of salt on the top with black pepper. This is how to get the
:25:58. > :26:03.crispy skin on this. With you basically regulate the temperature.
:26:03. > :26:09.So cook it on a medium heat and gently, gently cook it. We are not
:26:09. > :26:18.turning it over. All the way on one side. Would you ever use olive oil?
:26:18. > :26:24.That is half and half. Yes, half olive oil and half butter.
:26:24. > :26:29.Now, I need a little bit of chopped garlic and a tiny bit of onion.
:26:29. > :26:37.Now, you guys are taking over the TV. You are on tonight and then
:26:37. > :26:42.your dad starts a new series? I think it is 9.00am on BBC One. He
:26:42. > :26:47.is doing a health-based programme. Which he is, of course, apart from
:26:47. > :26:57.the gamy leg, the ears and the eyes and all the rest of it. Yeah, it
:26:57. > :26:58.
:26:58. > :27:04.should be good! Now, all the onions, the garlic all in there. This is a
:27:04. > :27:10.quick sauce. You can do it with the lobster, the caller who asked about
:27:10. > :27:15.the lobster. You can do this with that too.
:27:15. > :27:19.What we do, the idea with the mussels is to drain it off. Leave
:27:19. > :27:23.the liquid in the bowl and take the bottom part of this... Sometimes
:27:23. > :27:29.you can see in the bowl, there is a little bit of grit. You don't want
:27:29. > :27:33.that in there, so take the top bit. All of the sediment sinks down to
:27:33. > :27:39.the bottom. If you can take the mussels out, that will be great. A
:27:39. > :27:44.little bit of chicken stock in here. A tiny bit or fish stock, of course.
:27:44. > :27:49.Then... I know you like it! Double cream over the top. We want the
:27:49. > :27:53.meat in the sauce, but this is where I would put the shells in
:27:53. > :27:58.here if you are a lobster with a little bit of tomato piece. Again,
:27:58. > :28:06.with a little bit of star anise in here. I lof this stuff.
:28:06. > :28:11.Star anise, me too! -- I love this stuff.
:28:11. > :28:16.You bring this to the boil it is very, very quick. Really.
:28:16. > :28:26.The fish is more or less cooked. You can see it all the way there.
:28:26. > :28:27.
:28:27. > :28:33.Then, and only then, do we grab the old fish slice.
:28:33. > :28:38.We then take our little bit of the star an ease out. All this is doing
:28:38. > :28:45.is infusing. That is all it is doing. We then take this. Excuse me.
:28:45. > :28:49.Pop some of the mussels in there. About three in there.
:28:49. > :28:56.That will do. Then we basically blend this. So
:28:56. > :29:06.the lid is on. Blend it. This is going to create our sauce.
:29:06. > :29:10.The fish is cooking all the way up to the sides. Turn this off.
:29:10. > :29:17.Then turn it over and take it off the heat. That is cooked. We turn
:29:17. > :29:20.it once and it is done. Lose this. Thank you very much.
:29:20. > :29:26.If you can pass that sauce through there that will be great.
:29:26. > :29:32.A little bit of butter in here. Courgettes going in. Some are
:29:32. > :29:42.thicker than others! That will be me, James! That can go in there.
:29:42. > :29:46.
:29:46. > :29:51.The fish is ready. Like the meat we leave it to rest.
:29:51. > :29:58.Now this has the shells in if you were doing with the lobster it
:29:58. > :30:02.munch it is up in the shells, so use it with a glass baker, if it is
:30:02. > :30:06.plastic it tends to stain it and break.
:30:06. > :30:10.A little bit of chopped chervil in there.
:30:10. > :30:20.In the sauce or the courgettes. In the courgettes.
:30:20. > :30:22.
:30:22. > :30:26.Then we put the sauce on the heat. I love it, it is all done so
:30:26. > :30:32.nonchalantly. A little bit of this, a little bit
:30:32. > :30:36.of that. If I do this in my kitchen, it looks like a war zone. Then by
:30:36. > :30:42.the end of it I don't even want to eat it, I'm exhausted.
:30:42. > :30:46.A lot of chefs do this on the kitchen paper, otherwise there is a
:30:46. > :30:50.lot of butter all over the plate. The sauce, bring this down, reduce
:30:50. > :30:54.it. We have talked about that on the show ea couple of weeks back.
:30:55. > :30:59.By reducing it down, you strengthen the sauce.
:30:59. > :31:06.Whether it is a red wine sauce it is the reduction that strengthens
:31:06. > :31:11.it down. If you taste this, you get a taster to start off with...
:31:12. > :31:17.Now, that has no salt and pepper in it, no butter. We finish it off
:31:17. > :31:23.with butter. So you are bringing it down, to strengthen it. Even though
:31:23. > :31:27.it has cream in it, it gets thicker the more you bring it down and
:31:27. > :31:32.intensifying the flavour even more. We finish it off with butter. That
:31:32. > :31:38.is a class ic way of finishing off the sauce in France.
:31:38. > :31:48.Yes. The idea of keeping it loose like
:31:48. > :31:50.
:31:50. > :31:55.you are doing, it is like a bouillion.
:31:55. > :31:59.Remember, don't prize the mussels open, if they are unopen at this
:31:59. > :32:05.stage you want to throw them away. There is something wrong with them.
:32:05. > :32:09.Now, I will finish off the sauce. The little bit of star anise in
:32:09. > :32:14.there is nice. Then we can pour this over the top.
:32:14. > :32:20.You can blend this which a lot of chefs do to create the sauce, but
:32:20. > :32:26.it is so quick. There are about ten mussels in
:32:26. > :32:34.there for flavour. Now the sea bass on there and a few
:32:34. > :32:38.bits of this. Wow! Look at that. Tip-top.
:32:38. > :32:44.�48 in this restaurant for him, this one.
:32:44. > :32:50.No, it is not! There you go, you get to dive into that. Tell us what
:32:50. > :32:57.you think of that one. I think with the sea bass and the
:32:57. > :33:01.mussels I think it works well together. Serve that with some
:33:01. > :33:11.crusty bread. You have used the chervil before. I think it is great
:33:11. > :33:13.
:33:13. > :33:18.in there. That's a hit.
:33:18. > :33:22.Now, to go with this Susy has chosen Mas des Mas Pinot Blanc 2011,
:33:22. > :33:28.from Majestic wines, priced at �8.49.
:33:28. > :33:34.There you go. A little bit of wine. You guys get some wine to go with
:33:34. > :33:36.it. Best of luck with the new series, that is in search for the
:33:36. > :33:40.young farmers. You have a long day ahead of you.
:33:40. > :33:47.I do, sir. If you wonder what had I did with
:33:47. > :33:50.the shirt, there. I member of Cast away! Well that's all from us today
:33:50. > :33:53.on Saturday Kitchen Live. Thanks to Ben Tish, Daniel Galmiche and