Browse content similar to 25/06/2011. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Good morning, time to wake up your taste buds with 90 minutes of | :00:12. | :00:22. | |
:00:22. | :00:36. | ||
mouth-watering foods. This is Welcome to the show. Cooking live | :00:36. | :00:40. | |
with me in the studio, two top chefs, first the man who inspires | :00:40. | :00:48. | |
his students with his passion for bread in his hugely popular school, | :00:48. | :00:54. | |
Richard Bertinet. And someone next to him, Launceston Place's chef, | :00:54. | :00:57. | |
it's Tristan Welch. Good morning to you both. On the menu today, | :00:57. | :01:06. | |
Richard, will it be bread? Bonjour. We are going to make some nice | :01:06. | :01:13. | |
Fougasse and some pesto tapenade, puree and some proper dough. Looks | :01:14. | :01:22. | |
like proper dough. Can we have a quick look at that. That Fougasse. | :01:22. | :01:28. | |
Put this in the oven now. And it will be read yes I in 15 minutes. | :01:28. | :01:32. | |
Tristan, what are you cooking? Nothing nearly as simple as that. | :01:32. | :01:37. | |
Beautiful lobster, roasting it in white wine, a beautiful sauce. This | :01:37. | :01:47. | |
:01:47. | :01:47. | ||
is one of my special dishes. A bit of scallop tortelline as well. What | :01:47. | :01:54. | |
is the green thing? A beautiful coastline vegetable, like spinach. | :01:54. | :01:59. | |
They get washed up along the coastline, little brown things. | :01:59. | :02:03. | |
season now. Two great dishs to look forward to. Also the great line-up | :02:03. | :02:10. | |
of foodie films from the BBC archives, Rick Steen, Nigel Slater, | :02:10. | :02:17. | |
Keith Floyd and am July Annand. One of Britain's boast soul singers has | :02:17. | :02:21. | |
recorded half a dozen albums, won countless awards and has even been | :02:21. | :02:25. | |
honoured by Buckingham Palace. Is there anything she can't do, makes | :02:25. | :02:29. | |
you sick?! Beverley Knight, of course, MBE, great to have you on | :02:29. | :02:32. | |
the show. Good morning! You are a great fan of the show, as well as | :02:32. | :02:37. | |
cooking as well? Yes. You live to get your hands in there? Yes, I | :02:37. | :02:44. | |
think of myself as being a fabulous... Baked the bread like we | :02:44. | :02:48. | |
have had there? No, I was watching intently. 15 minutes! You will be | :02:48. | :02:53. | |
eating it in a minute. At the end of the programme, I'll either cook | :02:53. | :02:56. | |
food heaven or hell for Beverley. Something based on your favourite | :02:56. | :03:02. | |
ingredient, which there are a lot of them, your food heaven or your | :03:02. | :03:10. | |
food hell. The guests and viewers will pick your heaven or hell. What | :03:10. | :03:14. | |
is your food heaven? Sea bass, it's gorgeous. Precious little I don't | :03:14. | :03:20. | |
eat. I know looking at the list! was a long list. But the King of | :03:20. | :03:25. | |
all fish. But there is a tiny one that's your food hell, what's that? | :03:25. | :03:31. | |
Sardines. They're just, I don't know, they can be a little bit | :03:31. | :03:38. | |
mmrrr, like that. I've been living off them all week in Crete, grilled | :03:38. | :03:41. | |
sardines. You have to eat them really fresh though. That's the | :03:41. | :03:46. | |
issue, I reckon that's it. Sea bass or sardines for Beverley. Food | :03:46. | :03:50. | |
heaven, something special with whole raested sea bass in salt. The | :03:50. | :03:55. | |
fish is covered with sea salt and gently roasted, served with a salad | :03:55. | :03:59. | |
of runner beans, broad beans, shallots and finished off with a | :03:59. | :04:04. | |
light mustard and lemon dressing and croutons. How's that? Oh, my | :04:04. | :04:09. | |
gosh, sounds good! Or food hell, sardines, boned and grilled and | :04:09. | :04:14. | |
served on a bed of thinly sliced potatoes, cooked in olive oil, with | :04:15. | :04:19. | |
tomatoes, olives, oregano, finished off with more olive oil and a | :04:19. | :04:25. | |
little flat bread made by Richard. How can you not like that dish?! | :04:25. | :04:29. | |
You will have to wait until the end of the show to see which one | :04:29. | :04:33. | |
Beverley gets. The two Saturday Kitchen viewers | :04:33. | :04:39. | |
are, Fiona who wrote in, who have you brought with you? Maria. Who is | :04:39. | :04:43. | |
the better cook? Probably me. like making bread and stuff like | :04:43. | :04:47. | |
that. Are you good at it? My mum makes the most amazing pizza using | :04:47. | :04:51. | |
a scone base and I've tried it so many times and always fail. So any | :04:51. | :04:56. | |
tips, very grateful. Watch the Frenchman! | :04:56. | :05:00. | |
If you have any questions, fire away, sure you will have lots for | :05:00. | :05:03. | |
Richard. You can help us decide what Beverley will be eating at the | :05:03. | :05:13. | |
:05:13. | :05:24. | ||
end of the show. If you would like We'll be asking you whether | :05:24. | :05:29. | |
Beverley should have food heaven or hell. The man whose inspirational | :05:30. | :05:34. | |
bread-making skills have led to his own books, as well as a cooking | :05:34. | :05:39. | |
school in Bath. Mr Richard Bertinet. Nobody makes bread as good as this | :05:39. | :05:47. | |
fella. Welcome back. Ca va. What are we cooking? We are baking bread, | :05:47. | :05:52. | |
chef! Slap me down straightaway. What are | :05:52. | :05:58. | |
we doing? Going to make some dough rbgs get hands dirty with this, | :05:58. | :06:05. | |
make me some nice tapenade, olives and tuna. You put tuna in the | :06:05. | :06:13. | |
tapenade? Yes, beautiful, meaty. bit of pesto as well? And Fougasse | :06:13. | :06:17. | |
with lemon juice and Garrick. Explain what the purpose of making | :06:17. | :06:19. | |
really good bread and the difficulty of it is. Most people | :06:20. | :06:24. | |
have the bread makers, throw it all in, it's not the same as this? | :06:25. | :06:30. | |
all in the dough, get that right and your bread will follow. The | :06:30. | :06:35. | |
technique is basically making dough by hand like in the olden days. | :06:35. | :06:40. | |
I'll explain as I go along. Four ingredients and the magic of it, | :06:40. | :06:45. | |
the dough comes alive. If you are learning to make bread, always make | :06:45. | :06:49. | |
it by hand. If you learn to do things by hand, you get the feel | :06:49. | :06:59. | |
for it. You have the magic of the dough. When you know how to do that, | :06:59. | :07:09. | |
:07:09. | :07:14. | ||
into the flour. You have sea salt in there? Always | :07:14. | :07:18. | |
sea salt. Then we'll mix all this together. | :07:18. | :07:24. | |
This in the olden days, we used to do, mix it all together. | :07:24. | :07:29. | |
Excuse my ignorance, but why do you put the yeast in with the flour, | :07:29. | :07:39. | |
:07:39. | :07:41. | ||
then the water? Your yeast goes straight into your flour. So it | :07:41. | :07:48. | |
doesn't die off or anything like that? No, certainly not. It's | :07:48. | :07:54. | |
faffing, doing something for nothing. We are going to see a lot | :07:54. | :07:58. | |
of faffing in about 20 minutes' time. Mix it all together. That's | :07:58. | :08:04. | |
the first part. The next part of mixing dough by hand, you slap the | :08:04. | :08:08. | |
dough on the side of the table, or on the big wooden trough like they | :08:08. | :08:12. | |
used to do in the olden days. did you get your love of baking | :08:12. | :08:17. | |
from? Your parents? When you grow up in France, and the UK as well, | :08:17. | :08:21. | |
you know, when you buy your bread every morning, the smell of the | :08:21. | :08:24. | |
bakery, something goes in your blood. I remember when I was a kid, | :08:24. | :08:30. | |
I used to go round and buy the bread and look at the baker covered | :08:30. | :08:39. | |
in flour. One day I thought, baking. No escape. The texture of it should | :08:39. | :08:45. | |
be that? Very sticky. The stickier the better. I like it sticky. | :08:45. | :08:49. | |
That's my pesto. Don't want it too thin, this pesto, do you? You can | :08:49. | :08:54. | |
choose it the way you want it really. That's perfect. Do not add | :08:55. | :08:59. | |
flour or oil on the table, OK, just as it is there, the flour. There | :08:59. | :09:09. | |
:09:09. | :09:16. | ||
you go. Now we'll do the decopage, as it's called. Joe Le Taxi! | :09:16. | :09:23. | |
Trap some air inside it. So no flour? No, Fuad flour, you change | :09:23. | :09:28. | |
the recipe. So the secret is to keep the bread moist? Keep the | :09:28. | :09:32. | |
dough moist and you will be fine. This technique, mix it by hand no, | :09:32. | :09:38. | |
problem at all. And it's good for you, you dance with it. You have to | :09:38. | :09:45. | |
show the dough who is boss, you are the boss. You are the boss? Exactly. | :09:45. | :09:48. | |
The only problem with this technique is the noise. You must | :09:48. | :09:52. | |
have very understanding neighbours?! If they knock on your | :09:52. | :10:02. | |
:10:02. | :10:03. | ||
door and say "what are you doing..." Moving on! | :10:03. | :10:08. | |
We have tuna here, olives rbgs anchovy in there, you want a lit of | :10:08. | :10:13. | |
olive oil, a touch of that. Then I'll add the capers once it's | :10:13. | :10:19. | |
blended. Yes. Can all French bread be made in the same way? Any dough | :10:19. | :10:24. | |
can be mixed that way, yes. A lot more water than the traditional | :10:24. | :10:30. | |
method, so you get a lot lighter crust. This is the fresh yeast | :10:30. | :10:36. | |
which you can get if you ask bakers in supermarkets, they use that? | :10:36. | :10:41. | |
France you can buy your dough and yeast from the baker. What about | :10:41. | :10:46. | |
the dried yeast, steer clear of it? In UK, we are obsessed with | :10:46. | :10:56. | |
freezing. People always ask, can I freeze it and how quick is it. | :10:56. | :11:01. | |
whatever a recipe says, half it, the dry stuff? Yes. | :11:01. | :11:05. | |
Do this for five or six minutes. Very hard for me to talk at the | :11:05. | :11:08. | |
same time. Do you know what I love about the French bakery, when you | :11:08. | :11:18. | |
:11:18. | :11:18. | ||
go to one, you can order your bread. If you like it well-done... If you | :11:18. | :11:25. | |
like the crust, you buy by the look of it, you don't buy by the packet. | :11:25. | :11:30. | |
We don't have that here, it's a shame. So many good bakeries around | :11:30. | :11:37. | |
in France. This will make all kinds of bread? Pizza, baguette, all | :11:38. | :11:42. | |
kinds. Pizza, Fiona! Finally, we've got this chick pea | :11:42. | :11:50. | |
one, the chick peas, the garlic. That's done now. More olive oil. | :11:50. | :11:55. | |
Some lemon. That's that one done. Tapenade is finished. So that is | :11:55. | :12:05. | |
:12:05. | :12:06. | ||
it? Yes, you can do it a bit longer. Nice and soft. Beautiful. This goes | :12:06. | :12:09. | |
in there. So for the Fougasse... How long would you leave that for | :12:09. | :12:14. | |
with a cloth over it? At least a good hour, OK. It's been an hour- | :12:14. | :12:19. | |
and-a-half there, that one. Would you put it somewhere warm? Warm but | :12:19. | :12:29. | |
:12:29. | :12:30. | ||
not hot. Not dry. Some maize flour. Corn chips with this. Beautiful | :12:30. | :12:38. | |
stuff. Scrape the dough out. I'll move this to one side. This is the | :12:38. | :12:48. | |
special bit? That's the nice bit. Here we go. The texture is soft? | :12:48. | :12:53. | |
Yes, and that's what scare people away. It's lovely. Don't go there | :12:53. | :13:01. | |
and start faffing around with it. I'll make a bigotry angle there. | :13:01. | :13:11. | |
Then we'll cut it in the middle -- big triangle. In the old days, when | :13:11. | :13:16. | |
people had a big oven, there was no problem with a timer, it's a | :13:16. | :13:26. | |
:13:26. | :13:31. | ||
this in the oven before they break the bread and test the temperature? | :13:31. | :13:40. | |
A snack for the baker, you know, starving and a bit of dough. This | :13:40. | :13:48. | |
maize flour will give it the crust?Y And a nice finish. You can | :13:48. | :13:57. | |
put this in your oven. We slide this in the oven. OK. You have it | :13:57. | :14:03. | |
in a pizza zone in the oven. An oven that's very, very hot. This is | :14:03. | :14:08. | |
500. While he's sorting out the bread, remember, if you would like | :14:08. | :14:14. | |
to ask a question on the show, you can call us. If you would like to | :14:14. | :14:19. | |
put your questions live later on, you can call us. You will find the | :14:19. | :14:23. | |
studio recipes at the website at www.bbc.co.uk/saturdaykitchen. | :14:23. | :14:33. | |
:14:33. | :14:34. | ||
There is the Fougasse! Listen to this. That crunch! Wow. Le crunch. | :14:34. | :14:41. | |
Le crunch! Ooh-la-la. Smells like heaven. The The Fougasse. With a | :14:41. | :14:51. | |
load of dips that I've made. Lovely! Right. Dive into this! | :14:51. | :14:58. | |
yes. Beverley, Bevly, Beverley. come on now. Oh, yeah! Check that | :14:58. | :15:04. | |
out, there you go. Straight out the oven, don't come much fresher than | :15:04. | :15:09. | |
that. Incredible. I'll dive in. I'll break it up. The shape doesn't | :15:10. | :15:13. | |
mean anything? It's a leaf shape. You can do long ones or whatever | :15:13. | :15:17. | |
you want, really. The secret is that very, very hot oven as well? | :15:17. | :15:22. | |
Yes, so you get the crust. If you eat the bread fresh, you get the | :15:22. | :15:27. | |
crust which makes you salivate so you digest better. Is that what the | :15:27. | :15:32. | |
French bread is, that heat of the oven? Yes, you need to just have it | :15:32. | :15:38. | |
fresh like that, we do that in cooking school all the time and | :15:38. | :15:42. | |
it's the gratification bread instantly.. There you go, are you | :15:42. | :15:47. | |
going to go to his cooking school now? For sure. As good as your | :15:47. | :15:53. | |
pizza base? No! We need some wine to go with this, we sent Susie | :15:53. | :15:57. | |
Barrie to Northamptonshire so see what she chose to go with Richard's | :15:57. | :16:07. | |
:16:07. | :16:45. | ||
I'm going to go for another wonderful southern French | :16:45. | :16:52. | |
speciality, but it's a white wine. It's Picpoul de Pinet. Fresh and | :16:53. | :16:56. | |
refreshing, it will provide a perfect counterpoint to Richard's | :16:56. | :17:01. | |
Fougasse and dips. With a dish like this that's full of simple, bold | :17:01. | :17:05. | |
flavours, you need a refreshing wine to cleanse your palate between | :17:05. | :17:10. | |
mouthfuls but also a wine with enough personality not to be | :17:10. | :17:13. | |
overwhelmed. Smells really crisp and zesty. It's | :17:13. | :17:18. | |
just what I'm looking for. When you taste it, the first thing you | :17:18. | :17:23. | |
notice is thatst the really fresh and lemony which means it will | :17:23. | :17:28. | |
offset the creaminess of the chick pea puree and the yeast of the | :17:28. | :17:32. | |
bread perfectly. Enough depth of flavour also for the garlic and | :17:33. | :17:37. | |
spwnsly perfumed Basil pesto. Then, there's a salty tang which will | :17:37. | :17:42. | |
pick up on the black olives, anchovies and capers in Richard's | :17:42. | :17:47. | |
tapenade. Richard, just as your delicious Fougasse is made for | :17:47. | :17:56. | |
sharing, so is this delightful Mediterranean wine. | :17:56. | :18:04. | |
It's disappearing. That's you, Beverley!. Sorry. What do you think | :18:04. | :18:12. | |
to the wine? Great, lemony, lovely. I'm in heaven. Is that humous | :18:12. | :18:17. | |
there? I'm not a big fan of humous, this is chick pea puree, lemon | :18:17. | :18:22. | |
juice, garlic and blend it together. It's very, very fresh. You can use | :18:22. | :18:28. | |
it for a sauce for a fish. Keep a jar in your fridge so if you have | :18:28. | :18:33. | |
friends coming round. You can make bread at his cook school. I'll | :18:33. | :18:38. | |
probably flop at this, but I'll be like, come round and I'll do it. | :18:39. | :18:42. | |
What's amazing is that it's so light in its texture. I'm not | :18:42. | :18:50. | |
sitting here thinking, I'm bloating up. It's amazing. You can't make | :18:50. | :18:55. | |
light bread with a dense dough. That makes sense. Sounds good to me. | :18:55. | :18:59. | |
You can join us here at the table some time in the series tasting | :18:59. | :19:04. | |
food like this. Write to us with your name, address and day time | :19:04. | :19:14. | |
:19:14. | :19:14. | ||
Later on, Tristan has a great dinner party recipe. If you have | :19:15. | :19:24. | |
:19:25. | :19:25. | ||
three weeks to buy and prepare it, you are OK. What is it again? | :19:25. | :19:28. | |
Lobster a-la-faff. Now to Sardinia to catch up with Rick Stein. He's | :19:28. | :19:38. | |
:19:38. | :19:42. | ||
up the mountains meeting a very I think it said, "Tourists, | :19:42. | :19:47. | |
I suppose it's a bit like in Scotland you see, "English, go home." | :19:47. | :19:51. | |
Or in Monty Python's Life Of Brian,- "Romans, go home." | :19:51. | :19:55. | |
Do they still kidnap tourists here?- I don't know. | :19:55. | :20:05. | |
:20:05. | :20:29. | ||
When it comes to shearing, the shepherds help each other by going from farm to farm. | :20:29. | :20:34. | |
It's as if I'm stepping back in time, but it's like that a lot in Sardinia, | :20:34. | :20:36. | |
but not on the Costa Esmeralda. | :20:37. | :20:40. | |
Lussorio Puggioni is heating up the sheep's milk, putting in rennet- and leaving it for a while | :20:40. | :20:44. | |
before the next stage of separating the whey. | :20:44. | :20:46. | |
It doesn't take long for the milk to set and form curds. | :20:46. | :20:50. | |
LAUGHTER | :20:50. | :20:55. | |
LAUGHTER | :20:55. | :20:59. | |
I was brought up on a farm, but they gave up using these clippers in about 1958. | :21:00. | :21:04. | |
I remember one of the chaps on the farm called Charlie. | :21:04. | :21:07. | |
My eldest brother was being naughty- and he pinched him | :21:08. | :21:12. | |
and he pinched him so hard that he actually pinched through his shorts | :21:12. | :21:18. | |
because his hands were so strong from working the clippers. | :21:18. | :21:23. | |
I'm just thinking this is a basic "how to make cheese" lesson, | :21:24. | :21:30. | |
but I've been in enormous factories- wearing hair nets and white coats | :21:30. | :21:35. | |
and I must say I know which cheese I would prefer to eat. | :21:35. | :21:39. | |
I just love this. It's stirred with a branch. | :21:39. | :21:43. | |
It cuts up the curds absolutely perfectly. | :21:43. | :21:47. | |
I've said this before, but I'm always mesmerised by people- doing things with their hands | :21:47. | :21:54. | |
with extreme expertise. I could watch him for ever. It's so relaxing. | :21:54. | :22:00. | |
There's nothing new in cheese-making. It's an age-old way of preserving milk | :22:00. | :22:07. | |
which goes back 10,000 years when sheep and goats were first domesticated and put in herds. | :22:07. | :22:13. | |
There's even cave paintings of cheese-making. It's that old. | :22:14. | :22:18. | |
HE SPEAKS IN ITALIAN | :22:18. | :22:20. | |
He was saying that he just loves making cheese. He's been doing it all his life | :22:21. | :22:27. | |
and he loves being in contact with his animals. | :22:27. | :22:31. | |
In Britain, in most cheese-making, the whey is probably fed to pigs, | :22:31. | :22:36. | |
but here they make a second cheese,- ricotta, which means "recooked". | :22:36. | :22:41. | |
He's bringing the temperature up again and he'll just gather what's left in the whey to make ricotta. | :22:41. | :22:48. | |
Fresh ricotta you must eat within 24 hours. Absolutely delicious. | :22:48. | :22:53. | |
I was also noticing that he is so scrupulous in his cleanliness in making this cheese. | :22:53. | :23:00. | |
Not only is he so expert, but everything is perfectly clean. He totally understands what he's doing. | :23:00. | :23:07. | |
After half an hour, the ricotta is just about ready. | :23:07. | :23:11. | |
This is a culinary first for me. We've all had ricotta, | :23:11. | :23:16. | |
but I bet very few people have had ricotta that's not 24 hours old, but like 24 seconds old. | :23:16. | :23:26. | |
:23:26. | :23:28. | ||
I don't know how to describe it. It's like the best rice pudding you've ever tasted. | :23:28. | :23:35. | |
It's creamy and delicate. It doesn't taste like cheese. It just tastes like a lovely pudding. | :23:35. | :23:42. | |
That's how they do it. It's the real thing and I'm really pleased to have been there. | :23:42. | :23:48. | |
Now I want to cook with the pecorino and I'm going to make a spaghetti carbonara. | :23:48. | :23:54. | |
This really hard cheese is perfect for it. The other thing is a good chunk of pancetta. | :23:54. | :24:01. | |
Pancetta is very like bacon, of course, | :24:01. | :24:06. | |
the subtle difference being that it's cured for longer. | :24:06. | :24:10. | |
It's salted and hung up in drying sheds, like Parma ham, | :24:10. | :24:15. | |
for longer than bacon and has a more concentrated flavour. | :24:15. | :24:19. | |
It's absolutely essential in a load of Italian dishes. | :24:19. | :24:23. | |
It gives out a lovely, meaty, salty flavour in the background. | :24:23. | :24:28. | |
Just chop it into chunks or lardons | :24:28. | :24:32. | |
or, as they say in Italian, cubetti - little cubes. | :24:32. | :24:38. | |
One of the things I picked up in Italy, a little tip, is how to open a packet of pasta. | :24:38. | :24:45. | |
Don't mess around with the paper or get a knife, just go... | :24:45. | :24:46. | |
like that. Macho stuff! | :24:46. | :24:55. | |
There's loads of stories as to where carbonara comes from, but the one I like most | :24:55. | :25:03. | |
is from the Second World War when all the GIs were over in Rome. | :25:03. | :25:09. | |
They had loads of bacon and eggs and the Italians acquired them in a legal or illegal way | :25:09. | :25:15. | |
and came up with this dish - bacon, eggs and pasta. | :25:15. | :25:20. | |
With the pancetta, I put in about three cloves of chopped garlic, | :25:20. | :25:26. | |
a good fistful of parsley and spaghetti which goes straight into the pan. | :25:26. | :25:33. | |
And another little tip I picked up in Italy, they often use a bit of the cooking water of the pasta | :25:33. | :25:40. | |
just to make a bit of sauce. | :25:40. | :25:43. | |
Perfect. | :25:43. | :25:46. | |
Another strong contender for the origins of this dish goes back to the days of charcoal burners | :25:46. | :25:53. | |
who worked outside the walls of Rome. | :25:53. | :25:57. | |
It's said they cooked bacon, eggs and cheese on their hot shovels, | :25:57. | :26:02. | |
hence charcoal, carbon, carbonara. | :26:02. | :26:05. | |
This is nearly as popular as spaghetti bolognese, | :26:05. | :26:09. | |
but it's much more typical of Italian pasta dishes because it takes no time to make. | :26:09. | :26:16. | |
I met this Italian chef not so long ago from Rome who said, | :26:16. | :26:21. | |
"Never use Parmesan or cream in carbonara." | :26:21. | :26:25. | |
I was a bit embarrassed because I was used to using both. | :26:25. | :26:29. | |
I said, "Is it all right to use Sardinian pecorino?" | :26:29. | :26:33. | |
"Yeah," he said, "but never cream." | :26:33. | :26:36. | |
Next to pecorino in importance in Sardinian food is this. | :26:36. | :26:46. | |
:26:46. | :26:48. | ||
That | :26:48. | :26:48. | |
That carbonara | :26:48. | :26:50. | |
That carbonara looked | :26:50. | :26:53. | |
I've been in the Mediterranean too this week in Crete where you | :26:53. | :26:57. | |
couldn't move for things that aren't covered in olive oil. They | :26:57. | :27:02. | |
deep free everything! I'm going to do a simple soup which is roasted | :27:02. | :27:06. | |
tomatoes. Honey is everywhere as well in Crete. I thought I would do | :27:06. | :27:11. | |
a Roweed tomato soup, quick and simple with oregano. I know you | :27:11. | :27:15. | |
don't like raw tomatoes, that's why I'm going to cook them, Beverley | :27:15. | :27:19. | |
Knight, before you look at me like I've done something wrong. We'll | :27:19. | :27:24. | |
cut them in half, then I'll roast them with oregano. Herbs are all | :27:24. | :27:28. | |
over the place in Crete, a lot of them are dried, but if you can get | :27:28. | :27:34. | |
the fresh ones, brilliant. Honey and olive oil in there. They eat | :27:34. | :27:39. | |
more olive oil per person than anywhere else in the world. Wow! | :27:39. | :27:45. | |
Crete. They have the lowest heart disease, cancer rates. Amazing diet | :27:45. | :27:51. | |
they've got. Did they have butter, James? They did, but this is the | :27:51. | :27:57. | |
only show where I'm not using any butter. Wow, a round of applause. | :27:57. | :28:02. | |
See if you can do that, I doubt it, I don't believe that. Honey over | :28:02. | :28:09. | |
the top. Greek olive oil poured over the top, rested in the oven. | :28:09. | :28:13. | |
Do the different olive oils from different origins have different | :28:13. | :28:19. | |
tastes? Greek olive oil is low in acidty, but very low in pepper and | :28:19. | :28:25. | |
flavour. You can buy it in the darkened jars. That's what we want. | :28:25. | :28:31. | |
These bred rufbgs are everywhere. We want this. -- rusks. Singing in | :28:31. | :28:36. | |
in your blood, because you were in church, you sang? Yes. You started | :28:36. | :28:40. | |
writing songs when you were 13? They were absolutely rubbish of | :28:40. | :28:44. | |
course, no good to anybody, but it was to, I guess, starting the | :28:44. | :28:48. | |
practise of creating, composing, understanding what makes a song | :28:48. | :28:52. | |
from what makes rubbish, but the more you do it, the better you get | :28:52. | :28:57. | |
at it and I'm glad I started young. It happened for you quite quickly | :28:57. | :29:03. | |
didn't it, 19 years old you got spotted? Yes, got spotted at 19, | :29:03. | :29:08. | |
was about to go off to uni, was spotted singing in a club in | :29:08. | :29:12. | |
Wolverhampton, eventually signed the deal in my final year of uni | :29:12. | :29:18. | |
and yes, it just took off with the first song. The first song became | :29:18. | :29:22. | |
an underground club hit. I found myself in the weird position of | :29:22. | :29:27. | |
having to write my disitation and write my first album at the same | :29:27. | :29:30. | |
time! One thing I found amazing about your career is the longevity | :29:31. | :29:36. | |
of it, 16 years you have been doing it and still selling the same | :29:36. | :29:41. | |
amount of records. There's not a lot of people that can do that? | :29:41. | :29:45. | |
There's been luck, but a lot of graft as well. Part of what's kept | :29:45. | :29:49. | |
me going is just, I'm a music fan, first and foremost. I love what I | :29:49. | :29:55. | |
do and hopefully that shines through in everything that I do. | :29:55. | :30:02. | |
Because you went on countless tours, but you've supported Take That and | :30:02. | :30:05. | |
Prince, that must have been fantastic. That was the big gig at | :30:05. | :30:12. | |
the 02 wasn't it? It was. What was that like?! Oh, my gosh, it was | :30:12. | :30:18. | |
incredible. To be there with your idol of all idols, he's my ultimate | :30:18. | :30:23. | |
idol. To not only open for him but then do his aftershows and end up | :30:23. | :30:28. | |
on a plane in his house singing for him, and, you know, others in the | :30:28. | :30:32. | |
room at big parties and stuff, that was quite incredible. I never | :30:32. | :30:36. | |
thought someone like me from modest old Wolverhampton, that would | :30:36. | :30:40. | |
happen to me. But you did that as your specialist subject in | :30:40. | :30:46. | |
mastermind as well, didn't you? that was my subject. You are | :30:46. | :30:51. | |
getting like a stalker now. anorak. I thought, if I win this | :30:51. | :30:56. | |
show, what do I know about Prince, let me talk about that. Mine would | :30:56. | :31:04. | |
be better, my subject. We noticed you are a butter fan. We'll top the | :31:04. | :31:09. | |
tomatoes in. Sauteed off onions and garlic, they get roasted off in the | :31:09. | :31:13. | |
pan as well. I've warmed it on the stove to get it caramelised into | :31:14. | :31:20. | |
the blender and all in together. It happened quite quick for you, so | :31:20. | :31:28. | |
did the awards keep coming quick. You won a MOBO for your second? | :31:28. | :31:33. | |
Then you got another? Yes, I got the treble. You don't expect those | :31:33. | :31:39. | |
accolades to come quickly. You have to earn them, but I was fortunate. | :31:39. | :31:43. | |
It came after the second album and opened me up to the mainstream. | :31:43. | :31:47. | |
That was when the British media at large started to take notice of me | :31:47. | :31:52. | |
and what I was doing. That really did help. It kick started | :31:52. | :31:59. | |
everything for me in a really big way. This is what you are about to | :31:59. | :32:04. | |
do, launch your seventh album? This is your own label as well? | :32:04. | :32:09. | |
That's right. How nervey is that? The music industry's changed now. | :32:09. | :32:13. | |
It's much more instant I suppose, you can get it out there quicker? | :32:13. | :32:16. | |
Absolutely. It's difficult because you have got to really work hard to | :32:16. | :32:19. | |
make people aware of the fact that you've got a record out there, but | :32:19. | :32:22. | |
it's so gratifying because you've got the creative freedom to do what | :32:22. | :32:27. | |
I want, I'm the boss of the label, so I get to make all those | :32:27. | :32:31. | |
decisions myself. But, you know, you've got to graft and yes, | :32:31. | :32:34. | |
seventh album, can't wait. Something different for you. I was | :32:35. | :32:40. | |
listening this morning and last night as well. You've got all the | :32:40. | :32:43. | |
tracks, George Michael, a track from his previous album. That's | :32:44. | :32:49. | |
right. Is that what you wanted, a pick 'n' mix? I wanted to make | :32:49. | :32:54. | |
great British soul album, not songs I've written, so that's where the | :32:54. | :32:57. | |
unusual thing is, because I'm known for writing my songs, but I wanted | :32:57. | :33:00. | |
to celebrate the great British tracks that enabled me to have my | :33:00. | :33:05. | |
own career and gave me my start. So there is a pick 'n' mix, George | :33:05. | :33:13. | |
Michael, then there's more unknown people. Soul-to-soul as well? | :33:13. | :33:19. | |
Absolutely. So when you were in your record shops, I was listening | :33:19. | :33:27. | |
to soul-to-soul on the dance floor, Roach ford and Cuddly Toy. Strictly | :33:27. | :33:32. | |
Come Dancing me! Cider and black! You were there. I was rocking when | :33:32. | :33:38. | |
I was 17. Sorry, 18! I was... Younger. Anyway... I wanted to | :33:38. | :33:42. | |
bring that feeling back, you know, I remember that, I love that song, | :33:42. | :33:46. | |
then there's a whole bunch of kids that don't even know the songs so I | :33:46. | :33:50. | |
thought, let's celebrate British soul music together. One track that | :33:50. | :33:57. | |
I did point out on there was a Lewis Taylor track? Yes. | :33:57. | :34:01. | |
mentioned on the album that he's the unsung genius. It is an | :34:01. | :34:05. | |
incredible track and when you go online and see the previous stuff, | :34:05. | :34:11. | |
it's amazes. Absolutely. Where are you Lewis?! He's just a great | :34:11. | :34:16. | |
example of what we do over here, you know, great innovation. Is he a | :34:16. | :34:23. | |
British artist? British from North London, yeah. Where are you!? | :34:23. | :34:26. | |
Certain songs, because I looked him up as well, certain songs that you | :34:26. | :34:34. | |
will recognise as well. Yes, the first single, Mama Used To Say. | :34:34. | :34:37. | |
Everyone knows that, I remember that when I was nine or ten, I | :34:37. | :34:42. | |
loved him and the track, that's got to go on the album, it's a dead | :34:42. | :34:47. | |
cert. Is that your first kick off single? Yes, for Soul UK and I'm | :34:47. | :34:52. | |
just so excited about having this album out there, yeah. The single | :34:52. | :34:59. | |
is out on 27th? June, yes. Album out when? On the 4th July. So, | :34:59. | :35:03. | |
great British album out on the American Independence Day. With a | :35:03. | :35:08. | |
tour lined up for later on in the year? In November, yes. Playing at | :35:08. | :35:12. | |
the Albert Hall as well. So excited about the Albert Hall. If you can't | :35:12. | :35:16. | |
wait, I've got a DVD in there as well. She's flogging it. Like a car | :35:16. | :35:21. | |
bat sale here, we've got everything! A little bit of... | :35:21. | :35:28. | |
yes, yes. Greek Basil on the top. This looks good. Creme fraiche and | :35:28. | :35:35. | |
this crusty bread. That they use to make Dakos which started life as a | :35:35. | :35:39. | |
big roll, but because I brought it back from Greece and it got crushed | :35:39. | :35:44. | |
in the hold in my bag in-between my socks, not that that should put you | :35:44. | :35:53. | |
off or anything! Sock flavoured soup. Right! OK, let's see. Cooked | :35:53. | :35:58. | |
tomatoes with honey, roast in the oven with lots of olive oil, no | :35:58. | :36:03. | |
butter, no cream. That is actually insate. That is fantastic! Not bad | :36:03. | :36:07. | |
in eight minutes. Wow, I mean brilliant. You could serve it with | :36:07. | :36:12. | |
this fancy bread or you could have my crusty brown, bit of dust, | :36:12. | :36:16. | |
that's what's on there. Beverley could be facing food heaven, sea | :36:16. | :36:20. | |
bass, cover a fish in sea salt and roast it with a great summer salad | :36:20. | :36:25. | |
of broad and runner beans, with parsley shallots, gem lettuce, | :36:25. | :36:30. | |
finish it off with mustard and lemon vinaigrette with croutons. Or | :36:30. | :36:38. | |
she could be facing sardines, boned and grilled on tomatoes and olives, | :36:38. | :36:42. | |
finished off with oregano and a drizzle of olive oil. Simple but | :36:42. | :36:46. | |
delicious. Some of our guys in the studio get to decide Beverley's | :36:46. | :36:52. | |
fate today. Sea bass or the little tiny sardines? The sardines remind | :36:52. | :36:59. | |
me of Britney, straight from the boat on to the barbecue. -- | :36:59. | :37:03. | |
Brittainy. It's Beverley Knight. Sardines you are sticking to. What | :37:03. | :37:09. | |
about you? I like both, but the sea bass sounds amazing. 1-1 at this | :37:09. | :37:13. | |
rate. You will have to wait until the end of the show before you find | :37:13. | :37:22. | |
out the final result. More Indian from am June Annan. She's selling | :37:22. | :37:26. | |
from am June Annan. She's selling tasty Keralan Street Food. | :37:26. | :37:32. | |
Kerr la lies in the south-west of India and is one of the most | :37:32. | :37:35. | |
popular holiday destination force the British. Many have migrated to | :37:35. | :37:38. | |
Liverpool in the last ten years to work in local hospitals. Liverpool | :37:38. | :37:45. | |
is also the home of Lynn Mitchell, and a family who love singing. She | :37:45. | :37:51. | |
and husband John have two daughters, Jan and Wendy. Jan lives with them | :37:51. | :37:54. | |
and when Wendy visits with the grandchildren, the family get | :37:54. | :37:59. | |
together for a curry. I haven't got any knowledge of Indian food. Well, | :37:59. | :38:03. | |
cooking it, no, but eating it, yes. Lynn's got a huge challenge ahead | :38:03. | :38:07. | |
of her. She's not only got to learn to cook some completely new recipe, | :38:07. | :38:11. | |
but also try to cook up enough to sell at Liverpool's biggest farmers | :38:11. | :38:18. | |
market to raise money for charity. Coconut is a key ingreed yant and | :38:18. | :38:24. | |
back in my kitchen I'm using it to make coconut chicken fry -- | :38:24. | :38:28. | |
ingredient. This is simple, brown the chicken, in goes the coconut. | :38:29. | :38:32. | |
We don't like to use too much oil, we are conscious of it. Once the | :38:32. | :38:40. | |
oil is hot, I'm adding six cardamom pods, two cloves and a large Shard | :38:40. | :38:45. | |
of cinnamon. A large onion. That looks like a lot, but I'll put it | :38:45. | :38:50. | |
all in. A chopped two inch piece of ginger, six cloves of garlic, three | :38:50. | :38:55. | |
whole green chillis and 12 fresh curry leaves. That will go in with | :38:56. | :38:58. | |
curry leaves. That will go in with the chicken. I would always use | :38:58. | :39:02. | |
chicken on the bone for this dish with the skin removed so that the | :39:02. | :39:06. | |
spices can permeate the flesh, almost enough water to cover it, | :39:06. | :39:16. | |
then add salt, black pepper. Then I'm simply going to let it cook for | :39:16. | :39:20. | |
about 20 minutes on a low heat. Now I'm going to remove the lid and | :39:20. | :39:25. | |
brown the chicken in the sauce as it reduces. To finish the dish off, | :39:25. | :39:31. | |
I'm adding lots of freshly grated coconut, the juice of half a lemon | :39:31. | :39:37. | |
and finally, some fresh chopped coriander. Chop the stalks off? | :39:37. | :39:42. | |
always on. They have more flavour than the leaves perhaps. In a way, | :39:42. | :39:48. | |
they add texture and flavour and a bit of crunch, they don't wilt. And | :39:48. | :39:53. | |
this is done! Let's dish some up and get stuck in. I'm impressed. | :39:53. | :40:01. | |
Have a go. Mmm. Very gorgeous, isn't it?! I love it. When the | :40:01. | :40:06. | |
weather is like this, I really love cooking Keralan food because it | :40:06. | :40:13. | |
reminds me of my holidays there, beaches and palm trees, happy | :40:13. | :40:17. | |
holiday food. It's not a curry, it will be a fish in a sauce, wrapped | :40:17. | :40:22. | |
in a tortilla, so that when people come to the farmers' market, they | :40:22. | :40:27. | |
can carry it and walk away eating it. Mustard seeds. I'll let the | :40:27. | :40:31. | |
onion brown, then adding small pieces of ginger and two large | :40:31. | :40:36. | |
cloves of ginger and curry leaves. If I could ask you to chop those | :40:36. | :40:42. | |
and I'll put the spices in. Turmeric. A quart quarter of a | :40:42. | :40:47. | |
teaspoon. Coriander powder. Chilli powder. You don't like it too hot, | :40:47. | :40:53. | |
do you? No. A bit of chilli powder. I'm adding two fresh chopped | :40:53. | :40:58. | |
tomatoes and a little bit of grated coconut. I buy it frozen. It's my | :40:58. | :41:05. | |
cheat. I learned it from a lady in south India, if it's good enough | :41:05. | :41:10. | |
for her, I figured it was good enough for me. Now some water and | :41:10. | :41:14. | |
that will cook for about ten minutes to really bring out the | :41:14. | :41:23. | |
flavours. We are going to add the fish in. I chose salmon. We are | :41:23. | :41:28. | |
selling this food at this fayre and I want everyone to try this because | :41:28. | :41:32. | |
they like salmon. After adding the juice of the lemon, it needs to | :41:32. | :41:36. | |
cook for a further final five minutes. Let's wrap it up. Ever | :41:36. | :41:42. | |
used tortilla rolls? Yes. A bit of lettuce which goes really well with | :41:42. | :41:48. | |
the fish. Big chunky pieces of salmon. I thought for some added | :41:48. | :41:52. | |
texture, some peanuts, which I bought already salted. Time to have | :41:52. | :41:59. | |
a try. Please try and let me know what you think. Can't wait. Whoops. | :41:59. | :42:07. | |
We'll give 'em plates! It's 7am object day of the farmers' | :42:07. | :42:10. | |
market. I don't know how I'm going to do all this today. She wants to | :42:10. | :42:14. | |
make a good sum of money for charity so I hope she gets it right. | :42:14. | :42:24. | |
:42:24. | :42:33. | ||
all right, it's going OK. I'm a bit scared. Really? You look very | :42:33. | :42:41. | |
organised. Mmmm. Mmm. That's amazing. Oh, good. It's perfect. | :42:41. | :42:44. | |
Fantastic. Lark Lane market has been running for two years, opens | :42:44. | :42:49. | |
for one day a month and has over 5,000 visitors coming to buy the | :42:49. | :42:53. | |
local produce on offer. Lynn's taken up a stall here for | :42:53. | :42:59. | |
the first time, offering home-made curry. Are we excited or nervous? | :42:59. | :43:04. | |
Nervous. We are going to have such a good time. Never cooked outside | :43:04. | :43:10. | |
before. No? No. But you are a natural. Despite Lynn's hard work, | :43:10. | :43:18. | |
people are still hesitant. Come and try some lovely Keralan food. Don't | :43:18. | :43:28. | |
be shy. That smells fantastic. we interest you in some Indian food | :43:28. | :43:36. | |
from Kerr la. We need a hard sell. Food, glorious food, come and try | :43:36. | :43:42. | |
some lovely Karalan food. It's worked. That seems to have paid | :43:42. | :43:48. | |
off! Two of those, please. Do you want | :43:48. | :43:56. | |
to try one? Go on then. What can we tempt you with? Is it nice? It's | :43:56. | :44:04. | |
lovely. Beautiful. Got a nice kick to it. Very subtle, not too spicy | :44:04. | :44:09. | |
at all. Nice. Got quite a kick. Lovely. Excellent, but very hot. | :44:09. | :44:18. | |
Lynn's food is really taking off and the money's rolling in. Get | :44:18. | :44:25. | |
some more wraps out here? Quicker. Just cook will ya! | :44:25. | :44:30. | |
I think that might be the last portion. Thank you. Thank you. | :44:30. | :44:35. | |
Thank you. Thank you. Thank you. Thank you very much, love. Bye. | :44:35. | :44:38. | |
1.30pm, all the food has sold out and we couldn't have had a better | :44:38. | :44:44. | |
morning. Lynn's efforts have raised �120 for charity and she's ecstatic. | :44:44. | :44:50. | |
What do you think? Fantastic. do you feel? Can't believe it. I | :44:50. | :44:55. | |
feel elated. That's gone so well. And we sold everything. And so | :44:55. | :45:01. | |
easily. Hope you enjoyed it? Every bit of it. I've learned so much. | :45:01. | :45:05. | |
Especially about the spices. I'll make a proper curry and invite you | :45:05. | :45:13. | |
to dinner. Oh, thank you! You can see more recipes from Anjum | :45:13. | :45:18. | |
on next week's show. Still to come, Nigel Slater is using up his | :45:18. | :45:22. | |
leftovers today, turning cold roast chicken into a tasty cous cous ISA | :45:22. | :45:27. | |
lad, then transforms mash potato into bubble and squeak with a | :45:27. | :45:32. | |
coriander cream sauce. Keith Floyd is in France today using a large | :45:32. | :45:36. | |
restaurant kitsch tonne test his culinary skill with an untried | :45:36. | :45:40. | |
liver and dumpling recipe under the gaze of a top French chef. Richard | :45:40. | :45:46. | |
may be award-winning bretd maker, but don't want to accept any half- | :45:46. | :45:52. | |
baked omelettes -- bread maker. It's cracking me up! Hope he | :45:52. | :45:56. | |
doesn't crack under pressure! The omelette challenge is coming up | :45:56. | :46:04. | |
live. That is later on. What will we cook with Beverley at the end of | :46:04. | :46:08. | |
the show? Sea bass is food heaven or sardines is food hell. Are you | :46:08. | :46:12. | |
going to two for the King of all fish or the sardines? It's the King | :46:12. | :46:18. | |
of the Queen for me, isn't it. simple, sea bass or sardines? | :46:19. | :46:23. | |
kill me, Beverley, sardines! Cooking next is the genius behind | :46:23. | :46:27. | |
the stoves of the award-winning restaurant Launceston Place, | :46:27. | :46:31. | |
Tristan Welch. I know you want to get straight on to this. The name | :46:31. | :46:41. | |
:46:41. | :46:42. | ||
of the dish? Well, we call it lobster a-la-faff. Your traditional | :46:42. | :46:45. | |
dish? It's not on the mean yew because it's a special. Served as a | :46:45. | :46:49. | |
special. In here we have a whole cooked lobster and we are just | :46:49. | :46:54. | |
popping it into some white wine ard we are going to roast that in the | :46:54. | :47:03. | |
oven. I have scallops. This will be made into a tort Leeny. We'll use | :47:03. | :47:13. | |
:47:13. | :47:13. | ||
the Juan tan wrappers -- Tortelinni. What is next? The lobster in the | :47:13. | :47:17. | |
oven? Yes because it permeates with the white wine beautifully and it's | :47:17. | :47:20. | |
the base of the fantastic sauce. We are going to take the lobster, | :47:20. | :47:24. | |
crush it, get all the lovely flavours into the sauce. I'm going | :47:24. | :47:32. | |
to use this as well, a wild sea herb called orak, very much like | :47:32. | :47:40. | |
spinach, tastes like it. It grows like sand fire? Yes, a bit further | :47:40. | :47:44. | |
in the bushes and beautiful sea flavour. What is the name of it | :47:45. | :47:53. | |
again? Orak. Fry some of that off in butter. Have a taste of that. A | :47:53. | :47:59. | |
very under used herb or vegetable in fact. My producer doesn't get | :47:59. | :48:05. | |
out much, he said it's the name of the computer for Blake's Heaven. | :48:05. | :48:10. | |
Doesn't taste similar to it. Doesn't get out much! Scallops here. | :48:10. | :48:17. | |
To make the scallop mouss, I'll use a bit of egg white in there. A tiny | :48:17. | :48:21. | |
bit. Three scallops in there, half an egg white. Use the yolks in | :48:21. | :48:31. | |
:48:31. | :48:36. | ||
there. A bit of cream. Salt and pepper. That gets blended for a bit. | :48:37. | :48:43. | |
All the floifr flavours go into the lobster on both sides -- flavour. | :48:43. | :48:53. | |
:48:53. | :49:04. | ||
stuff. At the restaurant, we roast them off and make a stock with it | :49:04. | :49:10. | |
and use that for another one of our signature dishes. | :49:10. | :49:20. | |
:49:20. | :49:23. | ||
L take the lobby out. I'm using these won ton wrappers out. Put a | :49:23. | :49:27. | |
bit of cream in there as well and let that reduce down. We are going | :49:27. | :49:30. | |
to chop it up and put it back in. Do you want me to chop that? Yes, | :49:31. | :49:35. | |
that would be lovely. In the restaurant, remake an oyster cream | :49:35. | :49:41. | |
and blend it with that. Even more faff? Yes, exactly, enough grief | :49:41. | :49:45. | |
already, so I thought, what the hell. Prepping the lobster, I need | :49:45. | :49:53. | |
some of the lobster meat. The lobster sauce as well. We make this | :49:53. | :50:01. | |
all to order as well. Never tryed this before, I have to | :50:01. | :50:07. | |
say. Change your life, mate. Is it from the UK? The Kent coastline, | :50:07. | :50:13. | |
but also some Norfolk coastline as well. It tasted amazing raw when we | :50:13. | :50:23. | |
:50:23. | :50:27. | ||
tried it. Great in salads. Very poisonous raw. Only joking! | :50:27. | :50:37. | |
:50:37. | :50:39. | ||
what have I done to the music world. I'll finish this off with sea | :50:39. | :50:45. | |
persay. We have a bit of egg yolk there just on two sides. Grab our | :50:45. | :50:52. | |
little bit of scallop. A touch of lobster. Place that on there. Fold | :50:52. | :50:59. | |
that over. Press down the edge. Then around your finger, just fold | :50:59. | :51:07. | |
that over. A bit of egg. There we are. They're your little | :51:07. | :51:13. | |
tortellinis. Easy as that. Lovely. I wish the rest was as easy as that. | :51:13. | :51:20. | |
So what are we doing now? Just put fish stock and tomato puree. In the | :51:21. | :51:28. | |
restaurant, we use lobster stock. We'll simmer that gently. Normally | :51:28. | :51:35. | |
leave it for ten or 15 minutes, leave nit the pan. How many of | :51:35. | :51:41. | |
these do you want? One or two is absolutely fine. You have got a | :51:41. | :51:45. | |
busy summer? Not only your restaurant, but is it next month | :51:45. | :51:51. | |
you are doing this barbecue thing? Yeah, yes. Tell us about that? | :51:51. | :51:58. | |
was asked to do the National Barbecue Competition and last week | :51:58. | :52:03. | |
was the semi-finals at Taste of London and we won the highest | :52:03. | :52:06. | |
scoring semi-finalists so we are through to the finals. It's a | :52:06. | :52:11. | |
lovely method of cookery, a slow roast. We are using buffalo, slow | :52:11. | :52:18. | |
roast buffalo. I don't want to give too much of the game plan away | :52:18. | :52:23. | |
because my competitors might be watching. The flavour from the | :52:23. | :52:27. | |
coals... It's not the competitors you have to worry about mate, it's | :52:27. | :52:32. | |
me, because I'm the chairman of the judges. Only joking! Why didn't | :52:32. | :52:37. | |
people tell me this. I just want the sausage and mash. So you are | :52:37. | :52:42. | |
the judge? One of them, yes. If I would known, I would have brought | :52:42. | :52:50. | |
an envelope! That's the way he operates isn't it?! I'll crush | :52:50. | :52:55. | |
these. Lovely shirt you are wearing today, James. Thank you very much. | :52:55. | :52:59. | |
What is going on with this press? This is old school way of cooking. | :52:59. | :53:08. | |
The French are so familiar with this sort of way. This is done in a | :53:08. | :53:14. | |
way that it takes the blood out. This is one of the most beautiful | :53:15. | :53:19. | |
ways of extracting flavours out of things. You can use a blender, but | :53:19. | :53:24. | |
you get a chalkiness when you put the bones in. Put all the lobster | :53:24. | :53:29. | |
bones in there and you have to wait for the crack now. There we are. | :53:29. | :53:37. | |
did warn you, didn't I! Yes now know where the faff comes from. | :53:37. | :53:45. | |
Sounds like one of Richard's loaves. Just the shells in here? Yes, | :53:45. | :53:49. | |
the flavour is in there. This is where the start of the faff happens. | :53:49. | :53:54. | |
Ready, steady, one last push, just for the flavour. Good for drying | :53:54. | :53:59. | |
out your shorts when you come out the pool! Look at all that | :53:59. | :54:05. | |
beautiful flavour. That's it?! that is worth it. Don't take it out. | :54:05. | :54:09. | |
That's it. You may say that's it, but when you taste it, you are | :54:10. | :54:18. | |
going to say "that is IT"! I have my tortellini here, cook this in a | :54:18. | :54:21. | |
bit of stock. Pour that lovely juice into the stock as well. All | :54:21. | :54:26. | |
that flavour there. That's not on the recipe. That goes in there. | :54:26. | :54:30. | |
These are done for how long? About the same time it takes me to... | :54:30. | :54:36. | |
About a minute or two? Yes. Butter in there. We may pop it into a pan | :54:36. | :54:42. | |
to speed it up. But it's lobster juice, butter, done. Put it in this | :54:42. | :54:50. | |
one to speed it up? Yes. There we are. Look at that. Pop in the | :54:50. | :54:57. | |
lobsters in there like so to help warm up. And which might have | :54:57. | :55:05. | |
actually made it. So hungry. Don't forget all the recipes are on the | :55:05. | :55:13. | |
website - oops - that nearly got me. They're on the website. Go to | :55:13. | :55:19. | |
www.bbc.co.uk/saturdaykitchen. I didn't think we'd make it but we | :55:19. | :55:22. | |
are there. I didn't think we would, but we are here. Pop that into the | :55:22. | :55:26. | |
pan in and get that moving a bit. The sauce is reducing down. It's | :55:26. | :55:29. | |
gone a beautiful colour and that's a pure, clean flavour of lobster. | :55:29. | :55:34. | |
That's why I love this dish so much. And the sauce, I mean, it's got a | :55:35. | :55:41. | |
fantastic flavour. I mean, you... It might not be... Stop yapping and | :55:41. | :55:48. | |
let me taste it. Makes a difference. The creamed Orak goes on like so. | :55:48. | :55:54. | |
It's a famous way of prepare ago lot of things in France, a lot of | :55:54. | :55:59. | |
traditional-style restaurants? They press it and thicken things at | :55:59. | :56:04. | |
the table, a very classic way of doing it. Serve the leg afterwards | :56:04. | :56:08. | |
in a salad which is beautiful as well. We used to serve that as well | :56:08. | :56:17. | |
actually. Maybe we'll put it back on. In you go. Lovely tortellinis. | :56:17. | :56:23. | |
Are you really a judge for this barbecue thing? Yes. He's worried | :56:23. | :56:29. | |
now. Why didn't they tell me this in rehearsal, you wait until we go | :56:29. | :56:32. | |
live. Those tortellinis look beautiful, James. Yes. Some of this | :56:33. | :56:37. | |
sauce, you can blend it up and make it look nice and frothy if you want | :56:37. | :56:43. | |
to add that bit of extra faff, but if I do, I think James will not | :56:43. | :56:48. | |
like it. A lovely flavour to finish it off there. What did you think of | :56:48. | :56:58. | |
:56:58. | :57:00. | ||
the sea purse? Lovely. Free, take foreign the coastline! Lobster a- | :57:00. | :57:03. | |
la-faff or poached in white wine sauce. Good luck if you are going | :57:03. | :57:10. | |
to do that tomorrow! Looks good. I know that it tastes | :57:10. | :57:14. | |
worthy of the effort. In we go. Have a seat over here. Thank you | :57:14. | :57:20. | |
very much indeed. Dive into that. Fabulous. Wow, let's have a go. | :57:20. | :57:26. | |
Leave some for us. I can't promise to leave anything for anyone else. | :57:26. | :57:32. | |
The scallop mouss and the lobster in there. Do do you use dry white | :57:33. | :57:35. | |
wine? Yes. So much natural sweetness in lob str, yes. You will | :57:35. | :57:42. | |
be lucky if anybody else gets this. Lets's see what Susie's chose Tongo | :57:42. | :57:52. | |
:57:52. | :57:54. | ||
with the terrific lobster. -- chosen to go with the terrific | :57:54. | :57:58. | |
lobster. The lobster extravaganza is a special occasion dish and | :57:58. | :58:02. | |
deserves a special wine to drink with it. If money was no object, I | :58:02. | :58:06. | |
would be headed straight for white burgundy such as this, which is | :58:06. | :58:10. | |
rich, nutty and full of the complexity and finesse that | :58:10. | :58:14. | |
Tristan's dish needs. But I don't think I can stprech my Saturday | :58:14. | :58:18. | |
Kitchen budget that far. -- stretch. I'm looking for a wine with a | :58:18. | :58:23. | |
similar taste but one that's not so expensive and here it is. The 2009, | :58:23. | :58:31. | |
Hautes-Cotes De Beaune, which is also from burgundy's famous Cote | :58:31. | :58:39. | |
Dor, but from a wider area, so it's not so expensive. Burgundy's big | :58:39. | :58:44. | |
names will always be pricey, but if you look from a less well known | :58:44. | :58:49. | |
wine from a good vintage, such as 2009, you can get great value for | :58:49. | :58:54. | |
money. This doesn't smell fruity, more roasted nuts and buttered | :58:54. | :59:03. | |
toast. That has a creamy texture that will compliment the rich | :59:03. | :59:07. | |
lobster meat and cream perfectly. It also has lovely acidty and it's | :59:07. | :59:11. | |
the freshness that allows the delicate flavour of the shellfish | :59:11. | :59:15. | |
and sea greens to shine through. Tristan, this really is a desert | :59:15. | :59:20. | |
island dish for me and here is one of my desert island stars of wine | :59:20. | :59:26. | |
to drink with it. What do you reckon? Good enough to be on a | :59:26. | :59:31. | |
desert island with? I would quite happily be stranded with this dish. | :59:31. | :59:35. | |
You wouldn't get much with this lot though because this is all I've got | :59:35. | :59:40. | |
left. The outer casing of a shell. Was it worth the faff? More than. | :59:40. | :59:46. | |
Is it a good wine to go with it? A great combination. The match is | :59:46. | :59:53. | |
perfect. Fantastic job. Bargain at �8.82, which is about 8.82 euros at | :59:53. | :00:00. | |
the moment. You could join us at the chef table in the series, just | :00:00. | :00:10. | |
:00:10. | :00:14. | ||
write to us with your name, address, some simple supper ideas and today, | :00:14. | :00:24. | |
:00:24. | :00:24. | ||
and finding the remains In my book, leftovers should be | :00:24. | :00:30. | |
With all this chicken, I'm going to make a salad for Monday night. | :00:30. | :00:33. | |
But not just one of those salads | :00:33. | :00:35. | |
that's a bit of leftover meat and a few leaves, | :00:35. | :00:38. | |
but something really interesting. | :00:38. | :00:39. | |
I want it to have some substance to it. | :00:39. | :00:41. | |
I could use rice or lentils or cracked wheat, | :00:41. | :00:45. | |
but I'm actually going to use couscous. | :00:45. | :00:48. | |
So my Monday night supper | :00:48. | :00:51. | |
is a warm chicken salad with couscous. | :00:51. | :00:55. | |
As my main ingredient is the leftover chicken, | :00:55. | :00:58. | |
it's really going to need some help to make it into a tasty dish. | :00:59. | :01:02. | |
Now, these are leftovers, | :01:02. | :01:04. | |
and it's very important that they don't taste like leftovers. | :01:04. | :01:08. | |
I want something very vibrant and very bright | :01:08. | :01:11. | |
to really shake them up. | :01:11. | :01:13. | |
So I'm going to make a dressing for this salad with citrus juice. | :01:13. | :01:18. | |
Squeeze into a new bowl the juice of a lemon and two oranges. | :01:18. | :01:22. | |
Add some oil and season with salt and pepper. | :01:22. | :01:28. | |
I'm going to pour the dressing onto the couscous | :01:28. | :01:32. | |
and just let that soak it up. | :01:32. | :01:33. | |
To compliment the tangy dressing,add some good-sized chunks of orange. | :01:33. | :01:40. | |
When you use leftovers, | :01:40. | :01:42. | |
the whole generosity thing's very, very important, | :01:42. | :01:45. | |
otherwise it looks mean and you're very aware | :01:45. | :01:45. | |
that it's something you found lurking in the fridge. | :01:45. | :01:49. | |
that it's something you found lurking in the fridge. | :01:49. | :01:52. | |
I want them to be big, juicy pieces when I'm eating my salad. | :01:52. | :01:56. | |
I always grow fresh herbs. | :01:56. | :01:59. | |
Really easy to do and it makes such a difference. | :01:59. | :02:02. | |
Chives and basil are ideal for this dish. | :02:02. | :02:07. | |
If you like lots of basil or you like lots of coriander, | :02:07. | :02:11. | |
then put lots in. | :02:11. | :02:12. | |
It's your supper and it's up to you. | :02:13. | :02:15. | |
Put everything into the same bowl and mix gently. | :02:15. | :02:19. | |
It's that easy. | :02:19. | :02:21. | |
But don't overmix. | :02:21. | :02:23. | |
It's all about a lightness of touch. | :02:23. | :02:26. | |
I'm quite happy with that, but I just feel it needs | :02:26. | :02:30. | |
something very lush and green and fresh-tasting, | :02:30. | :02:33. | |
and I've got some pea shoots outside. | :02:33. | :02:36. | |
You can grow all sorts of fresh ingredients in pots | :02:36. | :02:40. | |
that can make a real difference to your dinner. | :02:40. | :02:42. | |
Sprouted seeds are one of my favourites. | :02:42. | :02:44. | |
There's always been pea shoots for as long as there's been peas, | :02:44. | :02:54. | |
:02:54. | :03:26. | ||
What | :03:26. | :03:26. | |
What really | :03:26. | :03:26. | |
What really make | :03:26. | :03:29. | |
are the fresh elements are the fresh elements I've added | :03:29. | :03:39. | |
:03:39. | :03:53. | ||
to it. Making the leftover chicken garden to grow veg. You can grow | :03:53. | :03:57. | |
loads of things in pots. I was growing things in pots long before | :03:57. | :04:01. | |
I had a garden. Balancing them on the window ledge. Then when I got a | :04:01. | :04:07. | |
veranda, I started to put big pots outside. I was amazed at what you | :04:07. | :04:11. | |
can actually grow, you start with herbs or a tomato plant, then you | :04:11. | :04:20. | |
realise that you can grow almost Make sure the pots don't dry out, | :04:20. | :04:30. | |
:04:30. | :04:36. | ||
you should end up with You know, I really don't mind | :04:36. | :04:46. | |
:04:46. | :04:46. | ||
But I do like to use There's always something | :04:46. | :04:56. | |
:04:56. | :04:59. | ||
potato I could make them into | :04:59. | :05:04. | |
I always seem to have leftover mash in the fridge, | :05:04. | :05:07. | |
so tonight I'm going to make bubble and squeak cakes. | :05:07. | :05:16. | |
Simply add spring onions to a hotpan with a good wedge of butter. | :05:16. | :05:23. | |
Add a drop of olive oil to stop the butter from burning. | :05:23. | :05:33. | |
:05:33. | :05:33. | ||
I want something spicy to offsetthe sweet butteriness of the onions. | :05:33. | :05:36. | |
Not hot, just something warm and aromatic. | :05:36. | :05:39. | |
First up, some cardamom. | :05:39. | :05:41. | |
Break out the black seeds and grind them finely. | :05:41. | :05:44. | |
I'm using a pestle and mortar, | :05:44. | :05:47. | |
but you could use a plastic bag and a rolling pin. | :05:47. | :05:52. | |
Then follow with some coriander seeds and some cumin. | :05:52. | :05:55. | |
I don't want these to be too fine. | :05:55. | :05:57. | |
I don't want them to be ground to a complete powder | :05:58. | :06:00. | |
because I want that nuttiness and that texture in there. | :06:00. | :06:03. | |
I love coming across a bit of coarsely ground spice. | :06:03. | :06:08. | |
I'm just going to pop those in. | :06:08. | :06:15. | |
Cook everything together until the onion is a pale golden brown, | :06:15. | :06:19. | |
but before they start to burn and crisp up. | :06:19. | :06:23. | |
Mix in the mashed potato and make some little potato cakes. | :06:23. | :06:33. | |
:06:33. | :06:35. | ||
I want them to get a little bitcrisp on the outside. | :06:35. | :06:38. | |
So I put them back in the pan. | :06:38. | :06:40. | |
These are wonderful with bacon. | :06:40. | :06:43. | |
You can grill some bacon rashersor even one of those gammon steaks. | :06:43. | :06:47. | |
And just have these on the side. | :06:47. | :06:49. | |
Cook the cakes till crisp and brown on each side. | :06:49. | :06:52. | |
Literally a few minutes, that's all. | :06:52. | :06:56. | |
I could just serve these as they are but I fancy a little extra something. | :06:56. | :07:03. | |
I'd like just some sort of sauce with those. | :07:03. | :07:06. | |
It's got to be something that goes with the spices. | :07:06. | :07:10. | |
Sometimes you go to so much trouble to make a sauce. | :07:10. | :07:15. | |
And other times you want something that is just so simple. | :07:15. | :07:19. | |
So I'm going to put | :07:19. | :07:21. | |
some freshly chopped coriander and some cream into a hot pan. | :07:21. | :07:25. | |
Pretty much all there is to it. | :07:25. | :07:28. | |
Some herbs, some cream, some salt, some pepper. | :07:28. | :07:37. | |
It's almost a cheek to call it a sauce. | :07:37. | :07:47. | |
:07:47. | :07:52. | ||
The warm, aromatic spices in these cakes | :07:52. | :07:55. | |
are what makes this dish so delicious. | :07:55. | :07:59. | |
Don't shortcut the spices. | :07:59. | :08:09. | |
:08:09. | :08:15. | ||
More | :08:15. | :08:15. | |
More recipes | :08:16. | :08:16. | |
More recipes from | :08:16. | :08:21. | |
Time to answer your foodie questions. Each caller will help | :08:21. | :08:26. | |
beside what Beverley will be having for lunch, -- decide. Not that | :08:26. | :08:30. | |
she's not full enough already. First on the line is Maggie from | :08:30. | :08:37. | |
Cambridge. Are you there? Yes. is your question? A new recipe for | :08:37. | :08:42. | |
fresh rainbow trout. I'm presuming that's whole already is it? Yes. A | :08:42. | :08:45. | |
lovely part of the world with I'm from, Cambridge. Trout, brilliant. | :08:45. | :08:50. | |
I cooked a recipe on here a while ago now, it's on the BBC website, | :08:50. | :08:55. | |
hot smoked trout, took a tray, a rack over the top, put the trout on | :08:55. | :09:01. | |
top, a bit of oil on the top with a seasoning, put it on the gas and | :09:01. | :09:05. | |
smoked for eight minutes. chippings from garden centres as | :09:05. | :09:11. | |
well? Yes, absolutely, they have it all. I served with with a pea puree | :09:11. | :09:15. | |
and fresh peas. If you can bake it in salt, hopefully I'll do that for | :09:15. | :09:19. | |
Beverley at the end of the show, you can do that as well. Cook it | :09:19. | :09:25. | |
for a bit less, cook it in sea salt and do it whole. Food heaven or | :09:25. | :09:29. | |
hell at the end of the show? Food heaven please. | :09:29. | :09:33. | |
Doing well, after I dropped that hint in! Robert from Rotherham. | :09:33. | :09:42. | |
What is your question? A base forical Zoeny, please? -- for | :09:42. | :09:49. | |
Calzone, please? Like I just did there, a bit of flour, yeast, flour, | :09:49. | :09:57. | |
salt and water. Mix it together, like we showed you, if you go on | :09:57. | :10:03. | |
the website, it's on there. Slide it in the oven. The same maize | :10:03. | :10:08. | |
flour? Yes, or just white flour. The strick a pizza stone as well in | :10:08. | :10:14. | |
your oven isn't it? Or a tray upside down, yes, don't put the | :10:14. | :10:22. | |
dough straight on to a cold tray. The recipe is on the website, | :10:22. | :10:29. | |
however there's a typing error, it says so 100g of yeast, not 10g. | :10:29. | :10:34. | |
Remember, 10g. Food heaven or hell at the end of the show? Heaven, | :10:34. | :10:38. | |
please. January fret Gretna, good morning. What is your question? | :10:38. | :10:48. | |
I've got a lot of cold rabi, what can I do with it? I pickle mine | :10:48. | :10:56. | |
with rice, wine, vinegar, sugar and at. - salt. What would you do with | :10:56. | :11:02. | |
it? Thinly slice, pan fry it in butt iror oil, depending on how | :11:02. | :11:07. | |
James feels... Haven't used butter yet. Pan fry it until it's golden | :11:07. | :11:10. | |
brown, flip it over on the other side, pan fry it, touch of vinegar | :11:10. | :11:16. | |
and chicken stock, leave it in and then put nit your fridge. It's nice | :11:16. | :11:21. | |
cold in salads. Always needs that touch of vinegar, I feel. What dish | :11:21. | :11:26. | |
would you like at the end of the day, food heaven or hell? Sorry, | :11:27. | :11:33. | |
Beverley, but it's hell. 2-1 to food heaven. Let's get into | :11:33. | :11:37. | |
business. The chefs battle it out against the clock and test how fast | :11:37. | :11:42. | |
they can make a three-egg omelette. We'll get them on our orange board. | :11:42. | :11:51. | |
The special ones are on the orange board. Richard is 50 minutes over | :11:51. | :11:57. | |
here. But the usual rules apply. A three-egg omelette cooked as fast | :11:57. | :12:07. | |
:12:07. | :12:23. | ||
as you can, ready, three, two, one, thing now, James. Quick, quick! I | :12:23. | :12:30. | |
think both of these fellas have been practising. You missed. That's | :12:31. | :12:34. | |
just butter. There's a bit of shell in there, I'm afraid. You are | :12:34. | :12:40. | |
bigger than me, chef, so I'm not going to argue with you. There you | :12:40. | :12:48. | |
go. This one. Look at that! picked that out. There's a lot of | :12:48. | :12:58. | |
:12:58. | :13:09. | ||
the French call a baverse omelette. That can go back to your cook | :13:09. | :13:15. | |
school on your fridge. You were a lot quicker. You were practising. | :13:15. | :13:25. | |
:13:25. | :13:25. | ||
He's been practising. I can see it. 21.76 seconds. Rock on! He was | :13:25. | :13:31. | |
definitely practising. Next to Mr Campbell there and Nigel. Tristan? | :13:31. | :13:39. | |
Come on, now. Why do I always get so bothered about this? You started | :13:39. | :13:44. | |
it, I was pretty relaxed. I spoke to his kitchen last night, he used | :13:44. | :13:52. | |
300 eggs the last time he practised. That was two days ago! You did it | :13:52. | :13:56. | |
in 19.5 seconds. Didn't do you any difference at all. But there you go. | :13:56. | :14:01. | |
We've changed your photograph. Look at that, you look more like Dom | :14:01. | :14:06. | |
Jolly every day. Look like you come ck back from Crete. Now, the | :14:06. | :14:12. | |
majority of the callers have been going for heaven for Beverley, but | :14:12. | :14:21. | |
the studio gest -- guests haven't decided. A tricky liver dumpling | :14:21. | :14:25. | |
recipe for Keith Floyd now. They really don't make TV like this any | :14:25. | :14:35. | |
:14:35. | :14:35. | ||
which is just a few miles FRENCH ACCENT: | :14:35. | :14:39. | |
What I really like is this wrought-iron work celebrating the charcuterie - | :14:39. | :14:44. | |
Now what has this building and the Statue of Liberty got in common? | :14:44. | :14:47. | |
The answer is this man, who designed both the Maison des Tetes and the aforementioned statue. | :14:47. | :14:54. | |
He's clutching a glass and bottle. A man RIGHT after my own heart! | :14:54. | :15:01. | |
This is my new chum, Marc. Say hello, Marc! | :15:01. | :15:07. | |
I'm going to make some liver dumplings - quenelles de foie. | :15:07. | :15:13. | |
The dish is simple, but liable to go very wrong! | :15:13. | :15:17. | |
This is minced raw pig's liver with some fried onion and bacon. | :15:17. | :15:23. | |
It's a nasty, gungy puree, to which- I've added some salt and pepper. | :15:23. | :15:29. | |
Moving over, you've got semolina flour there, | :15:29. | :15:33. | |
and to your right, a couple of beaten eggs. | :15:33. | :15:37. | |
Over here, some finely-fried chopped shallots, some nutmeg, and some finely-chopped parsley, | :15:37. | :15:45. | |
and some breadcrumbs soaked in milk. | :15:45. | :15:49. | |
Let me explain. All you do is mould those into little tiny...shapes, | :15:49. | :15:55. | |
and steam them or boil them in barely simmering water. Delicious! | :15:55. | :16:01. | |
But what will probably happen with me is that they'll explode, | :16:01. | :16:06. | |
looking like the water-processing works you see beside motorways! | :16:06. | :16:11. | |
What I have to do is put my breadcrumbs in... | :16:11. | :16:18. | |
..and my eggs in. I have no confidence in this dish at all. I don't believe it will work. | :16:18. | :16:25. | |
I mix in a little semolina flour. | :16:25. | :16:33. | |
A little bit of the onion and the parsley. | :16:33. | :16:38. | |
Now we grate a bit of nutmeg in - | :16:38. | :16:41. | |
noix de muscade. | :16:41. | :16:43. | |
That water is probably boiling too fast behind me. | :16:44. | :16:48. | |
Now this is where it's all, I'm sure, going to turn to rat. | :16:48. | :16:53. | |
I'd have thought this needed to be a much drier, firmer mixture, | :16:53. | :16:58. | |
but Marc, the chef here at the Maison des Tetes, assured me that was not a problem. | :16:58. | :17:05. | |
I'll just have a swig, because this IS a very nerve-racking occasion. | :17:05. | :17:12. | |
Now we'll see what kind of a fool I can make of myself, by putting this liquid mixture into here. | :17:12. | :17:19. | |
It's bound to separate into... | :17:20. | :17:23. | |
Oh, no, it's not. Look! Hey, it's working. Incredible! | :17:23. | :17:28. | |
Now how do I get the damn thing off the spoon? I'm not very sure. | :17:28. | :17:33. | |
Marc! Ou est le chef? | :17:33. | :17:38. | |
Chef! Je suis dans le merde! LAUGHTER | :17:38. | :17:44. | |
I'm hoping the chef's going to help me, because I'm in real trouble here. | :17:44. | :17:51. | |
Qu'est-ce que je fais maintenant?MARC CHUCKLES | :17:51. | :18:01. | |
:18:01. | :18:02. | ||
Est-ce que tu as assaisonne? Oui, tout est assaisonne. | :18:02. | :18:07. | |
Il'y a du sel, poivre... | :18:07. | :18:11. | |
This is just bad luck that I've screwed it up, but happily help is on hand. | :18:11. | :18:18. | |
Now watch very carefully. | :18:19. | :18:22. | |
Ah! You just tip them in. You must all the time... Wash the spoon? Yes. | :18:22. | :18:30. | |
I see! So it's really rather like poaching eggs. It's very simple. | :18:30. | :18:36. | |
All you need is 20 years experience- in a real French kitchen to whack them out like that. | :18:36. | :18:43. | |
Now to make a little sauce to go with my dumplings, | :18:43. | :18:48. | |
my little liver dumplings, which I taught him how to make earlier on. | :18:48. | :18:53. | |
Come down close to the pot, where we've got finely-sliced shallots. | :18:53. | :18:58. | |
We add some white wine from Alsace and put it onto maximum heat. | :18:59. | :19:03. | |
Il faut le reduire, ca? Oui. | :19:03. | :19:07. | |
Now we leave that to reduce, which will take a second or two. | :19:07. | :19:12. | |
In the meantime, I shall begin to prepare these beautiful little liver dumplings on a plate. | :19:12. | :19:20. | |
Tip them up that way - they look neater. | :19:20. | :19:24. | |
I'm going to make these look superb. That's reducing nicely. | :19:24. | :19:28. | |
These have been in simmering water for 12 to 15 minutes, by the way. | :19:28. | :19:33. | |
Now it's no good me saying that's ready, cos it isn't. | :19:33. | :19:36. | |
It's not ready, but there's almost no liquid left. | :19:36. | :19:39. | |
Il faut etre presque sec. Oui. C'est lie avec l'oignon. Il faut mettre demi-glace. Bon! | :19:39. | :19:44. | |
It's good to have someone who knows- what he's talking about on hand. | :19:44. | :19:48. | |
This is what we call "demi-glace". It's a stock pot which has been reduced slowly... | :19:48. | :19:56. | |
flavoured... and then thickened. | :19:56. | :20:00. | |
If you want to make a demi-glace, look it up in a cookery book. | :20:00. | :20:05. | |
This is now sufficiently reduced. Have a good look at how rich and thick it's gone. | :20:05. | :20:12. | |
This is not "nouvelle cuisine". This is "ancienne cuisine"! | :20:12. | :20:16. | |
It's good to enrich that with a little knob of unsalted butter. | :20:16. | :20:21. | |
That will make the sauce very shiny. | :20:21. | :20:30. | |
Now I just very gently beat in the butter. | :20:30. | :20:34. | |
C'est bon comme ca? Bon. C'est bon pour l'assaisonnement? Oui. | :20:34. | :20:39. | |
Maintenant une petite pouce de vin blanc. Maintenant? Juste un peu. | :20:39. | :20:44. | |
I've to add a tiny drop, just to make the flavour come through. | :20:44. | :20:49. | |
It's just to finish it off... and it does make a big difference. | :20:49. | :20:55. | |
Spoon. Spoon. Il faut les napper? | :20:55. | :20:58. | |
Oui, napper. Bien. Voila. | :20:58. | :21:08. | |
:21:08. | :21:09. | ||
Here we have a little bit of tomato, | :21:09. | :21:14. | |
and very finely chopped chives. | :21:14. | :21:17. | |
That's a good dish with potatoes. | :21:17. | :21:21. | |
Fried or boiled potatoes? Boiled. | :21:21. | :21:24. | |
That's a bit too much salad, isn't it? | :21:24. | :21:30. | |
There we are. Voila. | :21:30. | :21:35. | |
OK, I deserve a round of applause for this. | :21:35. | :21:40. | |
As you can see, I made it all by myself with no outside help. | :21:40. | :21:44. | |
I'll now eat it in front of you. | :21:44. | :21:47. | |
But that's a little hot so I'll use THAT one! | :21:47. | :21:53. | |
They're light and delicious. | :21:53. | :21:56. | |
They're similar to the British faggot, but are much more delicate. | :21:56. | :22:01. | |
Comment vous le trouvez? Je veux le gouter. | :22:01. | :22:08. | |
Tres bien, Floyd. Presqu'un Alsacien. I'm nearly an Alsatian! | :22:08. | :22:18. | |
:22:18. | :22:28. | ||
That | :22:28. | :22:28. | |
That man | :22:28. | :22:29. | |
That man was | :22:29. | :22:34. | |
out whether Beverley will be facing food heaven or hell. Everyone in | :22:34. | :22:39. | |
the studio's made their mind up. Food heaven would be the King of | :22:39. | :22:44. | |
all fish, this beautiful piece of sea bass. Classed as the King of | :22:44. | :22:49. | |
seafood. This is a wild sea bass, it's a larger one. Alternatively, | :22:49. | :22:53. | |
you could have these pidly little things. More of these than any | :22:53. | :22:58. | |
other fish in the sea, these little sardines which could be grill and | :22:58. | :23:02. | |
served with tomato and potato salad, by Richard. What do you think these | :23:02. | :23:07. | |
lot have decided? I would like to think they're all lovely people and | :23:07. | :23:13. | |
they all, you know, want me to enjoy my meal and gore for food | :23:13. | :23:18. | |
heaven. Tristan went for hell. You should thank this fella here | :23:18. | :23:23. | |
because he changed his mind, he went for hell, turned into heaven. | :23:23. | :23:29. | |
4-3! No way! You have this. We'll lose that out of the way. For the | :23:29. | :23:34. | |
sea bass, we'll cook this in salt, a traditional way of cooking it in | :23:34. | :23:40. | |
the Med. This will be with a bean salad, runner and broad beans, a | :23:40. | :23:46. | |
dressing, some croutons. If you can cook with the beans and pod the | :23:46. | :23:51. | |
broad beans. First of all, we'll sort out the salt and fish for this. | :23:51. | :24:00. | |
We need our egg whites. I'll break these. Tiny croutons? Small, please, | :24:00. | :24:07. | |
chef. Thank you very much. separated that so easily. Took me | :24:07. | :24:12. | |
ages. This is what you do isn't it, Bev? Have you been in my kitchen | :24:13. | :24:18. | |
before?! You just crack the egg, OK. Then we'll whip up the egg whites. | :24:18. | :24:25. | |
We fold this in. This is folded into the salt. Salt baked sea bass. | :24:25. | :24:28. | |
You can do that with the trout as well. Obviously, with it being a | :24:28. | :24:33. | |
small fish, cook it for a little less. It's a great dinner party | :24:33. | :24:36. | |
dish, one that you could make, pop in the fridge for an hour or two, | :24:36. | :24:40. | |
prior to you needing it, then just cook it. It's that bringing it to | :24:40. | :24:45. | |
the table and opening it up, which you will see in a minute, that is | :24:45. | :24:50. | |
the whole key to the whole dish. It's not the tiny fillets, you | :24:50. | :24:54. | |
almost graze on it and dive in. The croutons are cooking nicely. In | :24:54. | :24:58. | |
olive oil, of course. No butter for this one, you see! This is first | :24:58. | :25:06. | |
show. Believe it when I see it. Ever, ever, ever. Without me using | :25:06. | :25:11. | |
butter, first show ever. Half a kilo of salt though, look at that?! | :25:11. | :25:15. | |
Sea salt. Very, very important. Must be sea salt! You cannot make | :25:15. | :25:23. | |
this with table salt. It's got to, got to be sea salt. And you've got | :25:23. | :25:29. | |
to be really good quality sea salt. Chop up the top parts of the leaves, | :25:29. | :25:32. | |
place the bottom bits to one side, we'll place that inside the fish. | :25:32. | :25:37. | |
The thyme goes in there. Lemon zest or orange zest in there. Now I'm | :25:37. | :25:43. | |
going to prepare the fish. Can you pass us a pair of scissors, please, | :25:43. | :25:53. | |
:25:53. | :25:54. | ||
Richard? Thank you. Oui, mish sure. We need to remove those with a pair | :25:54. | :26:02. | |
of scissors, carefully. We just remove that one as well. And this | :26:02. | :26:06. | |
part here. I actually leave this whole, other than that. I leave the | :26:06. | :26:13. | |
tail and the head on as well. the head. OK! It is a fish. It does | :26:14. | :26:22. | |
quite need one when it's alive, really... And the idea is, we just | :26:22. | :26:28. | |
pop this on here and then we can then place this thyme inside the | :26:28. | :26:34. | |
fish. Fab. Then you fold the egg white into the salt. Now, like I | :26:34. | :26:39. | |
said, you can use lemon zest for this or a bit of ofrpbg zest, both | :26:39. | :26:47. | |
work really well. -- orange zest. What a great idea. Fantastic. | :26:47. | :26:51. | |
Carefully fold the salt. A fish pavlova. If you serve this as a | :26:51. | :26:58. | |
pavlova, you would have a shock, I'll tell you that! But you fold in | :26:58. | :27:07. | |
the salt like that. Now, grab some of our salt. Put it in the centre | :27:07. | :27:12. | |
of our paper. I put it on paper, because if you don't, it basically | :27:13. | :27:17. | |
welds itself to the tray. And you can't get it off. Never get it off, | :27:17. | :27:24. | |
no. So on there. Actually leave the head and the tail showing. The idea | :27:24. | :27:29. | |
is, put it on there. The weight of the fish is going to spread out the | :27:29. | :27:34. | |
salt, you see. Rather than spread it out, just let the fish naturally | :27:34. | :27:42. | |
spread it out as it is. Take this bit here. How are you doing, guys? | :27:42. | :27:46. | |
I'll sigh if there's any olive oil left for the dressing. More of this | :27:46. | :27:55. | |
salt. I think it's probably one of the most impressive dishes and with | :27:55. | :28:00. | |
us having good weather forecast for tomorrow, and today even, go out | :28:00. | :28:03. | |
and get yourself some sea bass and do this dish because it's really | :28:03. | :28:10. | |
worth it. This is a wild sea bass? Wild sea bass. Farm ones are | :28:10. | :28:13. | |
generally smaller. If you catch the smaller ones in the ocean, you have | :28:13. | :28:18. | |
to put them back. You could do the trout as well Yes, you can do it | :28:18. | :28:22. | |
with trout as well. Press this all the way around to encase the fish. | :28:22. | :28:27. | |
With you having the egg white on there, it will help crust it up. So | :28:27. | :28:33. | |
you've got that all encased nicely in the salt. All right! If you are | :28:33. | :28:37. | |
doing this for a dinner party, no more than an hour you want to make | :28:37. | :28:40. | |
this in advance because it starts to disintegrate in the egg whites | :28:40. | :28:46. | |
in the fridge. So once you get to that stage, set the oven at 200, | :28:46. | :28:52. | |
gas mark 6, in there for about 25 minutes to half an hour for one | :28:52. | :28:57. | |
this sort of size. Oh! Then we leave that to one side. So you | :28:57. | :29:02. | |
could take it to the table, cut round that. I'll leave it for a | :29:02. | :29:07. | |
second to cool. If I start to break into that, it's going to | :29:07. | :29:10. | |
disintegrate even more. Salad. The boys are there poding our beans. | :29:10. | :29:14. | |
Take the broad beans, these are great, they're in season right now. | :29:14. | :29:20. | |
You pod them and get this beautiful green colour. Beautiful. Great in | :29:20. | :29:25. | |
risottos and stuff. You are only making us pod them so we burn our | :29:25. | :29:29. | |
fingers. Absolutely. Cruel today. little dressing to make with some | :29:30. | :29:38. | |
mustard, lemon, a bit of olive oil and touch of vinegar. Mustard, | :29:38. | :29:46. | |
olive oil, touch of this red wine vinegar. Just make a simple little | :29:46. | :29:52. | |
dressing. Pinch of sugar. There we go. Some salt. Nice little dressing | :29:52. | :29:57. | |
like that. The sugar sharpens it? Well, I like a bit of sugar in my | :29:57. | :30:01. | |
dressing, I don't know about you? Or honey, yes. You missed some | :30:01. | :30:09. | |
beans, come on?! I'm poding as fast as I can. If I go home with | :30:09. | :30:14. | |
blisters on me hands, me mum's going to be very angry! | :30:14. | :30:19. | |
You can use chives, parsley. Chopped the chives up for you, chef. | :30:19. | :30:25. | |
One more there. Oh, thank you very much. Chives. Chop those up into | :30:25. | :30:33. | |
pieces like that. Before we dress the salad, just watch this. | :30:33. | :30:43. | |
:30:43. | :30:50. | ||
let's see. Start off on one side. Ooh hch la-la. Joe Le taxi! Very | :30:50. | :31:00. | |
:31:00. | :31:04. | ||
special. Then you go to the table and you faff. It is a wee bit of | :31:04. | :31:07. | |
faffing. Beautiful. Literally just take to it the table and do this in | :31:07. | :31:14. | |
front of even. It's so, so worth it. It's all about the faff. All about | :31:14. | :31:22. | |
the faff. Break that off. Sea bass a-la-faff. So firm as well. The | :31:23. | :31:29. | |
minute you go over with sea bass, it can be a disaster. We know what | :31:29. | :31:35. | |
we are doing here, Beverley. Two of us anyway. That's right, Richard, | :31:35. | :31:44. | |
yes. What's he playing at?! He's a judge for the barbecue thing -- | :31:44. | :31:49. | |
barbecue thing, got to be nice to him. Seasoning, boys, any black | :31:49. | :31:59. | |
:31:59. | :31:59. | ||
pepper? I can get some for you. Crouton. Look at that! There you go. | :32:00. | :32:09. | |
:32:10. | :32:11. | ||
Mix this up. La pepper. French for pepper. La pepper, yes. Right. | :32:11. | :32:19. | |
mean that is wicked! Look at that! That is food heaven. It is! Knives | :32:19. | :32:23. | |
and forks. I'm gobsmacked there's no butter in it whatsoever. Well | :32:23. | :32:28. | |
done, James. Thank you. It would be my food heaven. I'm going to serve | :32:28. | :32:36. | |
it with butter for my food heaven. Bread and butter. A sea bass | :32:36. | :32:42. | |
sandwich. That's real bread. That's tremendous. Proper bread. Dive in, | :32:42. | :32:50. | |
tell us what you think. Good, I want to really get going. Our wine | :32:50. | :32:54. | |
is available from Marks & Spencers priced at �6.49. Girls, I don't | :32:54. | :32:58. | |
think you are going to get any of that, but... Make mess want to sing. | :32:58. | :33:08. | |
:33:08. | :33:13. | ||
Fabulous. Did I say that right? That wine?, Sauvignon Blanc Terayne. | :33:13. | :33:18. | |
Look at that! Girls, dive into that. Tell us what you think. I think | :33:18. | :33:22. | |
simply cooked like that, sea basdz, white fish you can do trout like | :33:22. | :33:27. | |
that -- sea bass. Cook it for a little less time that.'s had about | :33:27. | :33:30. | |
25-30 minutes in the oven because it's large. A good two-and-a-half, | :33:30. | :33:35. | |
three pound fish, but the smaller farm ones that you get in the | :33:35. | :33:39. | |
supermarkets, cook for about ten minutes. Good? This is so | :33:39. | :33:43. | |
incredible. This is the highest level of heaven. She's happy with | :33:43. | :33:49. | |
that. That's all from today. Thank you to Tristan Welch and Richard | :33:49. | :33:53. |