:00:00. > :00:09.I'm Michel Roux and this is Saturday Kitchen Live.
:00:10. > :00:35.It's great to be back and I've got some wonderful guests this morning.
:00:36. > :00:37.Making her first visit to Saturday kitchen,
:00:38. > :00:43.the brilliant food writer and chef, Rosie Birkett.
:00:44. > :00:56.His restaurant empire stretches far and wide and includes Cut at 45
:00:57. > :01:07.Wolfgang, what are you cooking? I'm making langoustines with Thai red
:01:08. > :01:10.curry langoustines with Thai red curry and aubergines the
:01:11. > :01:15.langoustines are from Scotland. It sounds a lot but it is so delicious.
:01:16. > :01:19.Sounds a great breakfast. Rosie? I'm doing a bavette carpaccio
:01:20. > :01:23.with fried capers and mustard mayo panzanella.
:01:24. > :01:26.A real celebration of tomato season. Two beautiful, fantastic dishes.
:01:27. > :01:30.I can't wait to try those dishes and there are more great recipes
:01:31. > :01:33.in our archive films from Rick Stein, The Hairy Bikers,
:01:34. > :01:35.Brian Turner with Janet Street Porter and James Martin.
:01:36. > :01:38.Our special guest today is having quite a week.
:01:39. > :01:45.Last Sunday he returned to the top of the album charts after 29 years
:01:46. > :01:47.and he's come to Saturday Kitchen to celebrate.
:01:48. > :01:55.Please welcome the brilliant, Rick Astley!
:01:56. > :02:02.Thank you. I think you have a few fans.
:02:03. > :02:07.It's been a long time coming but amazing. To be remembered is great.
:02:08. > :02:13.But number one is freaky. How does it feel? It is bizarre. It
:02:14. > :02:18.was not expected. I was going to enjoy myself and mark the fact I
:02:19. > :02:22.have become 50 with an album and enjoy the moment but it has gone
:02:23. > :02:27.bonkers. You are a foodie? I am. I have
:02:28. > :02:33.travelled over the years. Been to some great restaurants in my time.
:02:34. > :02:38.So I love food, for sure. Do some cooking at home? I'm not the
:02:39. > :02:42.chef. My wife is a really good cook. I'm spoiled there. I do breakfast
:02:43. > :02:45.but that is about it. OK. Fine.
:02:46. > :02:48.Now at the end of today's programme I'll cook either food heaven
:02:49. > :02:53.It's up to the guests in the studio and a few of our viewers
:02:54. > :03:03.Food heaven is anything to do with lamb. I love fennel as well.
:03:04. > :03:07.We have you sorted on that one. What about food hell? Food hell, black
:03:08. > :03:13.pudding. Come on?! You are from Lancashire,
:03:14. > :03:16.what is wrong with you? I know it should be literally in my blood but
:03:17. > :03:21.it's not. OK. OK.
:03:22. > :03:23.So Rick's given me lamb and black pudding to work with today.
:03:24. > :03:26.For his food heaven, I'm going to use a leg
:03:27. > :03:30.The lamb is marinated in ginger, soy, garlic and honey then
:03:31. > :03:34.It's served with fennel braised in a little pastis and lemon juice.
:03:35. > :03:36.Or Rick could be having his food hell, black pudding!
:03:37. > :03:42.The pudding is pan fried and served with a soft poached egg,
:03:43. > :03:44.deep fried crispy pig's ears and a spicy tomato chutney made
:03:45. > :03:49.with shallots, garlic and a pinch of chilli.
:03:50. > :03:55.As always we'll find out what Rick gets at the end of the show.
:03:56. > :03:59.If YOU'D like the chance to ask any of us a question today then call:
:04:00. > :04:15.And if I do get to speak to you, I'll be asking if you want Rick
:04:16. > :04:18.to face either food heaven or food hell.
:04:19. > :04:24.social media using our #saturdaykitchen.
:04:25. > :04:26.But if you're watching us on catch-up then please don't
:04:27. > :04:46.Welcome back to the kitchen. I'm a huge fan of yours.
:04:47. > :04:50.So, we are making a Thai dish. We need the egg plants first. People
:04:51. > :04:54.don't cook these a lot at home. Aubergines? Yes.
:04:55. > :05:02.You call it aubergines in England? Yes.
:05:03. > :05:06.OK, I call them aubergines. So, tiger prawns, langoustine as a
:05:07. > :05:10.red curry? Yes with a lot of flavour in it.
:05:11. > :05:14.Fantastic. Get cooking. You start with the egg plants, or
:05:15. > :05:21.the aubergine. We are going to roast them in a very
:05:22. > :05:25.hot oven. I'm going to start to make all of the things for the egg plants
:05:26. > :05:32.here. We are going to roast the egg plant first, then we add them to our
:05:33. > :05:38.condiments. So, what is that? I'm going to add
:05:39. > :05:46.some onion, a little bit of garlic, or a little more if you like garlic.
:05:47. > :05:56.Do you like garlic, Rick? A little. OK, you are a boss here, so a lot of
:05:57. > :06:00.garlic! A little jalepeno. Then spice, a little cumin, coriander,
:06:01. > :06:05.some black pepper and if you like butter, a little bit of butter.
:06:06. > :06:10.A little bit of butter. I'm kind of French, I like butter.
:06:11. > :06:13.All right. So you can smell the fragrance of the garlic, the ginger
:06:14. > :06:18.right in here. That is beautiful.
:06:19. > :06:24.Now, the aubergine, there is no oil in it but in a hot oven.
:06:25. > :06:30.Yes, just cook them until soft and tender. Then it is easy to cool them
:06:31. > :06:33.off. Chop them up, remove the skin it is simple.
:06:34. > :06:41.I'm preparing the salad that is part of the dish as well? Yes, this is
:06:42. > :06:47.the papaya and mango salad. So, very Thai flavours.
:06:48. > :06:53.So, the aubergine is ready to take out. I will add it to the spices.
:06:54. > :06:59.So, the aubergines take a little time. But this is what it looks like
:07:00. > :07:04.when they are cooked. See, nice and squishy. The skin
:07:05. > :07:09.falls off. You just use the inside. It has a beautiful, smoky flavour.
:07:10. > :07:15.Could you do it on the flame of the gas? No, it is too much. You want to
:07:16. > :07:19.cook the aubergine well done. So that is important.
:07:20. > :07:25.I sometimes do it on the barbecue at home but on the side.
:07:26. > :07:28.That is OK but close down the heat of the barbecue.
:07:29. > :07:35.So tell me about your restaurant empire. I have been to a few of
:07:36. > :07:40.them, Spago, the original one. That was a long time ago but you
:07:41. > :07:49.have grey hair like me! Thank you, Wolfgang! I know, you are not out of
:07:50. > :07:55.high school! We started Spago. I remember going there in 1982, t I
:07:56. > :08:07.had a fantastic pizza. Out of this world. You have a restaurant here?
:08:08. > :08:10.Yes, Cut, on Park Lane. We have fantastic pizza there but also
:08:11. > :08:15.langoustines, like we are making here. So, here is the beautiful
:08:16. > :08:19.sauce. Cook it down. If it is a little liquid, put it longer on the
:08:20. > :08:22.stove. Now, in cooking it is important to taste.
:08:23. > :08:26.Oh, yes, taste, taste and taste again.
:08:27. > :08:30.Now we have had a young man on Twitter asking if it is possible to
:08:31. > :08:35.do this with smaller prawns? Absolutely. Any kind of prawn, or
:08:36. > :08:42.scallops if you like scallops or the fish too.
:08:43. > :08:44.It really goes with everything. So a firm-fleshed fish like a turbot
:08:45. > :08:48.would be delicious. Fantastic.
:08:49. > :08:53.So now the egg plant is ready. I'm going on to make the sauce.
:08:54. > :09:01.The red curry sauce. I add butter to the pan. I turn up the heat.
:09:02. > :09:11.I'm going to add all of the aromatics. The ginger, galangal, and
:09:12. > :09:16.onions. So very fragrant. Then a mixture of paprika and coriander.
:09:17. > :09:19.It seems like there are 101 ingredients but they do all come
:09:20. > :09:25.together. They come together really well. It
:09:26. > :09:28.is always good if you use spices to saute them in the butter or roast
:09:29. > :09:35.them for a better flavour. We have to get the prawns on.
:09:36. > :09:42.OK. Let me add the coconut milk. A little oil? Or the.
:09:43. > :09:46.Oil in here and a little lemon juice, a little fish sauce and
:09:47. > :09:50.that's the sauce. You boil it down until it has a good colour.
:09:51. > :09:53.That smells so good. Let's turn it up high.
:09:54. > :09:56.All right. You can see there is a nice pink
:09:57. > :10:01.colour. That really does smell so good.
:10:02. > :10:07.I've not seasoned them. A little salt and purpose. Always
:10:08. > :10:08.season before you put it in, if your father saw you doing that, he would
:10:09. > :10:15.be upset. You have to do it early. If you'd like to put a question
:10:16. > :10:20.to any of us today then call us But if you're watching us
:10:21. > :10:38.on catch-up then please don't call Right! So, look at that. You don't
:10:39. > :10:43.want to overcook the prawns. Are you OK with the salad. Be careful to
:10:44. > :10:50.cook them lightly so they are not rubbery.
:10:51. > :10:57.Not good for rubbery prawns. Not in your place or my place.
:10:58. > :11:04.Another quick question from friends on Twitter, could you use anything
:11:05. > :11:08.other than egg plant? You can use courgettes, any vegetables you like,
:11:09. > :11:15.you can use them. The prawns are done. Now, these, the
:11:16. > :11:18.heads? You fry them for a little bit or put them in the oven or boil
:11:19. > :11:26.them. You can eat them. Maybe not the big,
:11:27. > :11:31.big langoustine but there is definitely lovely flavour inside.
:11:32. > :11:36.Are we ready to plate? How are you doing with the salad? Now he is
:11:37. > :11:40.telling me off as the salad is not ready.
:11:41. > :11:50.It is hard to get good help here! We have a minute.
:11:51. > :11:54.So the dressing is lime juice, vinegar, olive oil, a little honey
:11:55. > :11:59.and the salt. Yes, don't forget the salt. Dad is
:12:00. > :12:05.watching! So here we have the egg plants. I will start plating so
:12:06. > :12:10.slowly. We put these prawns in the fryer if
:12:11. > :12:15.you want to eat them, you can. The salad is wonderful. Fragrant
:12:16. > :12:20.with fruit and pepper, the pea shoots and spring onion.
:12:21. > :12:25.The good thing is you can make it in advance. The egg plants in advance,
:12:26. > :12:30.even the day ahead. If you want lamb, the egg plant and lamb goes
:12:31. > :12:36.well together. So it will be heaven for you over there.
:12:37. > :12:42.That really does look good. So the sweet langoustines? Yes,
:12:43. > :12:47.barely cooked. You don't want them overcooked. Did you blanch the
:12:48. > :12:52.langoustines first? I did, so we can take off the shell easily. So a
:12:53. > :12:58.lovely colour langoustines. Now I make the sauce, so you can see the
:12:59. > :13:03.sauce here. We drain it. It is thickened enough. Then we pour it
:13:04. > :13:12.over the langoustines. That looks good. The salad is ready?
:13:13. > :13:17.Yes, chef! OK, then the prawns. You know, give me the salad first.
:13:18. > :13:22.First? Yes. Thank you very much. With a little bit of the salad in
:13:23. > :13:26.the centre. So it looks nice and colourful. The colour is very
:13:27. > :13:28.important. We eat with our eyes first.
:13:29. > :13:32.Yes. Here we have the shrimps.
:13:33. > :13:39.Gosh, that looks good. OK. So really simple. Anybody could
:13:40. > :13:44.do it at home. That's what you think! Wait until
:13:45. > :13:49.you taste this. I think I would have failed at the
:13:50. > :13:57.salad. Look how easy that is.
:13:58. > :14:02.Don't forget you can make the egg plants and the sauce ahead of time.
:14:03. > :14:11.Let's be a bit chefe. Remind us what it is? This is a spicy langoustine
:14:12. > :14:15.with a Thai curry sauce, spicy egg plants with salad and papaya, mango
:14:16. > :14:23.and rice wine vinegar. It looks absolutely stunning! Wow!
:14:24. > :14:26.Rick, I think you are going to truly enjoy this. Wolfgang, come and join
:14:27. > :14:31.us. OK.
:14:32. > :14:40.Now, you don't have to eat it all! Really? Watch me! You have to save
:14:41. > :14:45.room for the black pudding. Black pudding and langoustine is nice.
:14:46. > :14:46.Dive in. Tell us what you think. Good?
:14:47. > :14:50.A great dish like this needs a delicious bottle
:14:51. > :14:53.Peter Richards, our expert, has been to Bournemouth this week.
:14:54. > :15:00.So let's see what he's chosen to go with Wolfgang's langoustine curry.
:15:01. > :15:05.Keep your eyes peeled for a cameo of another member of Saturday Kitchen
:15:06. > :15:13.family. This week I have come to the
:15:14. > :15:18.Bournemouth food and drink Festival. Before I head off to find my wines,
:15:19. > :15:35.let's check out what is on offer. Do you know what, chef, this is too
:15:36. > :15:45.much like hard work. I am sticking to wines. Wolf gang's langoustines
:15:46. > :15:50.are supremely flavoursome and elegant. I was blown away by this
:15:51. > :15:55.when I tried it at home. It made me feel depression in terms of finding
:15:56. > :15:58.the right wines to match. There is one great Friday that is tailor-made
:15:59. > :16:06.for Thai red colleagues thought -- Tyrone Curry. That is rising.
:16:07. > :16:11.Germany and Austria are all me great examples. Mike West for the perfect
:16:12. > :16:15.riesling took me far beyond these shores. This was one surprisingly
:16:16. > :16:29.good value option. It is from Brazil. It is making some seriously
:16:30. > :16:37.exciting wines. All these are left anyway cause the Stanning Ferricrete
:16:38. > :16:41.Riesling from South Africa. The region of South Africa where this is
:16:42. > :16:46.from is making a name for itself. I am aware this is not the cheapest,
:16:47. > :16:52.but good reasoning rarely is. In that context, this is brilliant
:16:53. > :16:58.value, especially when you consider how seamless the partnership is with
:16:59. > :17:02.will gang's recipe. The wonderful purity of the flavours accent during
:17:03. > :17:07.the lime, lemon grass and basil as well as picking up on the
:17:08. > :17:15.langoustines. The tangy acidity reflects you is the palate between
:17:16. > :17:18.mouthfuls. It acts as a counterbalance to the richness of
:17:19. > :17:27.the aubergine, the coconut milk and the elephants. It is different,
:17:28. > :17:30.pricey, but it just sings with your delicious langoustines, and we all
:17:31. > :17:37.deserve a treat sometimes. Cheers. First of all, the food is
:17:38. > :17:43.mind blowing the good. I think it works really well with the wine. I
:17:44. > :17:49.love it. The only thing I do not like about it is it is not from
:17:50. > :17:54.Austria. It is not from France either. Did he not know I was
:17:55. > :18:00.coming. It is a little bit on the expensive side for this programme,
:18:01. > :18:07.at ?13. With langoustines, you need an amazing wine. It is an expensive
:18:08. > :18:13.dish. Go and buy this one. It is well worth the money. This is a
:18:14. > :18:17.great wine. A lovely acidity that cuts through the sweetness. The
:18:18. > :18:19.sweetness, the acidity, I would not have guessed it was from South
:18:20. > :18:34.Africa, it has great balance. I am doing my bavette carpaccio with
:18:35. > :18:41.the panzanella salad. I cannot wait, two of my favourite dishes. Neither
:18:42. > :18:45.can I. No black pudding in it? No, but I love black pudding. We will
:18:46. > :18:48.see if we get it or not, let's wait. Don't forget you could ask
:18:49. > :18:52.any of us a question if you call this number,
:18:53. > :19:01.We need all your calls by 11 o'clock today, please!
:19:02. > :19:03.Or you can tweet us questions using the hashtag SaturdayKitchen.
:19:04. > :19:06.Right, let's catch up with Rick Stein on his journey
:19:07. > :19:08.through Greece, and he's reached an area that was once
:19:09. > :19:10.controlled by the most fearsome fighting force
:19:11. > :19:42.The Taygetos Mountains made the southern border
:19:43. > :19:47.Whoever fancied attacking Sparti from the south had to get
:19:48. > :19:50.Full of chasms, ravines, with nigh-on impenetrable passes.
:19:51. > :19:55.And if you were mad enough, you then have to face
:19:56. > :20:02.the deadliest fighting force on earth, the Spartans.
:20:03. > :20:06.Men of few words, who were trained in the art of battle since infancy.
:20:07. > :20:09.While much of Greece had quite a sophisticated diet,
:20:10. > :20:14.from what I've heard, most of the Spartan soldiers ate
:20:15. > :20:23.It was made with salt, vinegar, pigs' legs and blood.
:20:24. > :20:34.In the words of an Italian gourmand, "No wonder they didn't fear death
:20:35. > :20:47.I'm going to the Byzantine city of Mystras, built overlooking
:20:48. > :20:49.the Plain of Sparta, on the side of the
:20:50. > :21:00.It was often mistaken for Sparta, although it was built a mere 1,400
:21:01. > :21:12.years after the Spartans had been and gone.
:21:13. > :21:14.It was a thriving place to do business, famous for silk
:21:15. > :21:24.Sometimes I find ruins a bit hard to imagine
:21:25. > :21:29.I mean, this was the second most important Byzantine city
:21:30. > :21:33.And there was 40,000 people that lived here.
:21:34. > :21:37.And just walking round the streets, you get that sense of it.
:21:38. > :21:40.And also, for me, a sense of the food and sort of almost
:21:41. > :21:47.And the smell of cooking to me would be very much imbued
:21:48. > :21:57.with spice, because the Byzantines brought spice from the Eastern world
:21:58. > :21:59.into places like Mystras and Constantinople.
:22:00. > :22:02.And funny enough, this morning I was just coming here,
:22:03. > :22:04.ordered a coffee, there was some cinnamon straight in the coffee.
:22:05. > :22:08.I thought, "Well, that's what it's all about."
:22:09. > :22:10.The other thing, of course, the Byzantines introduced a certain
:22:11. > :22:13.item into their cooking which hitherto had not been used
:22:14. > :22:15.because, in the western part of Christianity,
:22:16. > :22:17.they regarded it as a symbol of the devil because it
:22:18. > :22:30.For centuries, in Britain, too, the fork was regarded
:22:31. > :22:38.People ate with sharp daggers and their bare hands and the fork
:22:39. > :22:55.was deemed far too fancy and not manly enough.
:22:56. > :23:01.The local gastronomic society have invited me for dinner.
:23:02. > :23:03.And the theme is going to be Byzantine food, so I'm really
:23:04. > :23:09.It was the local gastronomic society of Preveza,
:23:10. > :23:11.a town further north, that invited me.
:23:12. > :23:14.Its president and cook is Pavlos Alexandrou.
:23:15. > :23:17.I'm looking forward to this food, I must say.
:23:18. > :23:28.Pavlos told me this is an authentic recipe dating back
:23:29. > :23:36.It's beef cooked with wine and some vinegar,
:23:37. > :23:42...orange juice, a lovely mixture
:23:43. > :24:02.The dish is called beef oxymeli and it reminds me of a lot
:24:03. > :24:06.And that, probably, would have come back
:24:07. > :24:15.A mixture of sweet, savoury and spice.
:24:16. > :24:22.There were other dishes there, too, apart from the beef.
:24:23. > :24:26.There was rabbit fried and cooked with wine.
:24:27. > :24:28.And kokoretsi, that's the shepherds' dish made from grilled intestines
:24:29. > :24:35.And bream with fennel, covered with Greece's most
:24:36. > :24:46.But you know it's a bit difficult because, as far as I knew,
:24:47. > :24:53.And so it was quite hard for me to show my appreciation.
:24:54. > :24:55.Fortunately, Nathalie, one of the younger guests, spoke
:24:56. > :25:16.He said, "Well, thank you for coming here in Preveza for visiting us.
:25:17. > :25:37.I liked the beef with the honey and the orange
:25:38. > :26:15.That part of the world is the source of so many interesting ingredients.
:26:16. > :26:19.And Rick's inspired me to make some savoury pancakes with some
:26:20. > :26:27.Byzantine ingredients, honey, saffron and oranges.
:26:28. > :26:37.It is a pancake filled with feta cheese. It has a honey, and saffron
:26:38. > :26:46.greys. -- glaze. I hope that picture boxes. It is taking all of my boxes.
:26:47. > :26:51.Tell us about this week. It has been bonkers. I decided to make a record,
:26:52. > :26:54.partly because, as you guys are doing today, you have a big social
:26:55. > :26:59.media thing going on, and you get to know what people want. People have
:27:00. > :27:04.been coming to concert and been saying, we love the old songs, Never
:27:05. > :27:08.Gonna Give You Up, we love that, but make a new record. The cause I was
:27:09. > :27:16.going to be 50 this year, I thought it would be a nice way to market.
:27:17. > :27:23.50, surely not? Come on, look at me. Rather than getting a second wife or
:27:24. > :27:31.a Harley-Davidson to ride across America, I did this. That is more
:27:32. > :27:34.expensive. Yes. My wife is not in this country right now, so she is
:27:35. > :27:44.not watching this programme. She will be on catch up. I love my wife.
:27:45. > :27:49.Exactly. You decided to make a record. Yes. I wanted to make it in
:27:50. > :27:55.a way that I would be able to enjoy that moment, and have something to
:27:56. > :28:01.look back on. You write all your material and read the music? I did
:28:02. > :28:05.with this record. I have a studio at home. I started off writing the
:28:06. > :28:09.songs in getting things together. The normal processes you go to a
:28:10. > :28:13.producer, you do that and different musicians come in. I enjoyed the
:28:14. > :28:20.process of putting the songs together. A good friend of mine
:28:21. > :28:24.makes the record. He said, what you're doing already is good. We can
:28:25. > :28:28.make a record from this. You do not have to go to the next level in
:28:29. > :28:33.terms of studios. It felt really cosy to do it from home. It was
:28:34. > :28:38.nice, getting a few tracks together. Instead of being the old guy on a
:28:39. > :28:43.record label who no one knows what to do with, I took the songs to my
:28:44. > :28:46.old record label and said, what do you think wards they liked it and we
:28:47. > :28:54.decided to do a deal and release a record. It has been a natural
:28:55. > :28:57.process. This record, you not only wrote the lyrics, but you sang every
:28:58. > :29:04.lyric and you played every single instrument. I did. I am not a
:29:05. > :29:09.musician, as you have found out today. I can sing about, but if I
:29:10. > :29:14.have the time, in your own studio, I can play enough to put the tracks
:29:15. > :29:22.together. You started off as a drummer? I did. It is my first love.
:29:23. > :29:27.Playing drums is animalistic. I played drums in a little band with a
:29:28. > :29:34.couple of friends. That is a midlife crisis, by the way, that is a mid
:29:35. > :29:38.life crisis band. I love it. Of all the ways of making music, getting on
:29:39. > :29:43.a drum kit is the most natural thing you can do. The orange juices in
:29:44. > :29:49.here, the honey, cinnamon and saffron. I am reducing it to a
:29:50. > :29:56.glaze. The pancake mix, eggs, flour and milk. You can use water to make
:29:57. > :30:04.it lighter. Salt and a little sugar. The pancake recipe, I tend to use my
:30:05. > :30:08.grandma's recipe. They work. One quantity of egg, one quantity of
:30:09. > :30:11.flour, and two quantities of liquid. It always works.
:30:12. > :30:16.another member of Saturday Kitchen family.
:30:17. > :30:29.Could you use buckwheat flour? Yes. A great flavour. What about grandma
:30:30. > :30:34.Puck? She was an excellent cook. She would make a thin pancake with
:30:35. > :30:41.apricot and rolled with a glass of milk. That was our dinner. Maybe the
:30:42. > :30:44.next time I will make you some. Exactly.
:30:45. > :30:50.How long did it take you to put the record together? I was doing it for
:30:51. > :30:56.most of last year. But not every single day. I do more gigs now than
:30:57. > :31:01.back in the day when I was famous. Playing live has become such a big
:31:02. > :31:09.part of everyone's life in terms of being a musician, so I get to travel
:31:10. > :31:14.a bit. And get to funky places. Come to visit us in California? I am
:31:15. > :31:19.coming to California. I will send you an invite.
:31:20. > :31:23.You will get a free meal and we don't have black pudding! Now you
:31:24. > :31:30.are talking. Have you been to Vegas? Yes, a few
:31:31. > :31:36.times. I have had fantastic dinners, all of great restaurants are there.
:31:37. > :31:42.Every chef has a great restaurant there. They are waiting for Michel!
:31:43. > :31:47.I think Vegas has changed so much. It is about the shows. I know that
:31:48. > :31:51.there is the gambling but it is about the show, the entertainment
:31:52. > :31:56.and the food. Live music is back everywhere! So,
:31:57. > :32:01.talking about Vegas and live music, whilst I'm making my pancake, would
:32:02. > :32:08.you... Of course I will. What are you going to play for us?
:32:09. > :32:13.I'm doing a new song from the new album, it song called Angels On My
:32:14. > :32:18.Side. If I have a few on my side, I will not be eating black pudding
:32:19. > :32:23.later. We will see. I have to remember the chords after that glass
:32:24. > :32:27.of wine! # Sometimes I just don't feel like
:32:28. > :32:35.waking up, # I want to stay inside my dreams.
:32:36. > :32:41.# Sometimes I feel like I am breaking up,
:32:42. > :32:48.# Do you know just how that feels. # I hope it's for the hopeful,
:32:49. > :32:56.# It's a dream that never dies. # A faith is for the faithful,
:32:57. > :33:02.# I see it in your eyes. # And I got angels on my side,
:33:03. > :33:07.# I can see them, I can see them # I got angels flying high
:33:08. > :33:13.# Can you see them, can you see them.
:33:14. > :33:21.# Everything will be all right yeah, # Cos I got angels on my side
:33:22. > :33:38.# Are them pancakes doing all right, # Are them pancakes going all right,
:33:39. > :33:45.# Are them pancakes doing all right, # Yeah, yeah,
:33:46. > :33:49.# Them pancakes look good to me! It is too early for that nonsense! That
:33:50. > :33:57.was truly amazing. We are honoured here.
:33:58. > :34:05.The pancake song! So, we have the pancakes and the feta cheese here.
:34:06. > :34:11.This is actually British, English English. Local to the country but
:34:12. > :34:15.not to South London! So, this is a savoury and a sweet pancake. So
:34:16. > :34:22.there is the saltiness from the cheese. This is dry feta but very
:34:23. > :34:29.aromatic. Fold it into the pancake like so. And then what I do is I put
:34:30. > :34:38.it back into the pancake pan with the orange and honey glaze. It's a
:34:39. > :34:42.bit like a crepe suzette. It is a sweet dessert pancake. A classic
:34:43. > :34:57.French pancake. I'm going to serve it with an
:34:58. > :35:05.Italian Remain salad? Remain? It's a bit late for that, love.
:35:06. > :35:10.That was a slip. Romain salad. I told you there would be an European
:35:11. > :35:15.theme! There, a crunchy bit of salad. It adds the texture to the
:35:16. > :35:21.dish. I will add a little pinch of salt. There is another tour coming
:35:22. > :35:27.up, Rick? There are dates in the UK next spring. I will be doing gigs
:35:28. > :35:31.throughout the summer. A lot of the retro festival style gigs that is
:35:32. > :35:34.great fun. I know I have a new record but I love singing the old
:35:35. > :35:40.tunes. Fans like to hear them, they are
:35:41. > :35:45.classics. Of course and those songs have been good to me. Without those
:35:46. > :35:48.songs I wouldn't get a foot in the door with my new songs. That is the
:35:49. > :35:53.truth of it. Wait, do you do the dance when you
:35:54. > :35:58.are performing? I can't! I'm not insured for it anymore. I don't have
:35:59. > :36:04.a licence. It is a dangerous thing that dance! Really Oh, very
:36:05. > :36:11.dangerous! How do you dance, that it is so dangerous? I'm glad you have
:36:12. > :36:16.forgotten. I wish I could forget. I will ask your wife! Right, so we
:36:17. > :36:22.have the pancake here. Beautiful colours again. I add a little olive
:36:23. > :36:27.oil to the pan with the glaze here. That is going to be the dressing and
:36:28. > :36:30.sauce. Just a touch more of the orange juice here.
:36:31. > :36:35.There we go. I know this is a stupid thing to say
:36:36. > :36:41.but it is so amazing to be in the room while you do this. You watch it
:36:42. > :36:45.on the TV and you see it happening, you can't smell it and have the
:36:46. > :36:51.extra connection, do you know what I mean. Wolfgang, when you were doing
:36:52. > :37:00.the dish before, with the spice, you feel it completely.
:37:01. > :37:05.Yes, exactly, they need to invent smell-o-vision! Right, tuck into
:37:06. > :37:09.that. Wow.
:37:10. > :37:14.There is the saltiness and the sweetness that works so well.
:37:15. > :37:17.Thumbing up? Oh, yeah. Enjoying that? Yes.
:37:18. > :37:21.So what will I be making for Rick at the end of the show?
:37:22. > :37:26.The lamb is marinated in ginger, soy, garlic and honey then
:37:27. > :37:30.It's served with fennel braised in a little pastis and lemon juice.
:37:31. > :37:32.Or it could be his food hell, black pudding.
:37:33. > :37:36.with a soft poached egg, deep fried crispy pig's
:37:37. > :37:38.ears and a spicy tomato chutney made with shallots,
:37:39. > :37:43.As usual, it's down to the guests in the studio and a few
:37:44. > :37:46.of our viewers to decide, and you can see the result
:37:47. > :37:50.Now it's time for a recipe from Si and Dave, the Hairy Bikers.
:37:51. > :38:35.They're in Gotland in Sweden today and they're heading for the seaside!
:38:36. > :38:37.Gotland is a favourite summer destination for Swedes but here,
:38:38. > :38:39.seaside holidays don't mean fish and chips.
:38:40. > :38:41.Instead, everyone's head over heels in love with crayfish.
:38:42. > :38:45.Local producer Ulf doesn't just have a fabulous Viking name,
:38:46. > :38:47.he also farms top-quality crayfish in specially designed
:38:48. > :38:52.The crayfish you farm are the noble crayfish?
:38:53. > :39:02...out of the pond and into Dave and I's waiting arms?
:39:03. > :39:07.And cat food, you know, these canned cat food.
:39:08. > :39:11.They like, also, because crayfish they eat everything.
:39:12. > :39:19.'It's funny when you think about it, Kingy.
:39:20. > :39:22.'We're on an island in the middle of the sea 'and we're
:39:23. > :39:25.fishing for freshwater crustaceans in a pond!
:39:26. > :39:27.'I think fishing is probably overstating it, Dave,
:39:28. > :39:33.'but it's still an authentic Swedish experience all the same.'
:39:34. > :39:35.The crayfish are there but they're all under rocks,
:39:36. > :39:40.But then you tease them out with bait in a yellow pot.
:39:41. > :39:42.'Then we just need to sort and size them.' We can
:39:43. > :39:57.'And the big 'uns go into the pot.' Cor, that's like a scorpion.
:39:58. > :40:01.I haven't been crayfish fishing before in a crayfish pond.
:40:02. > :40:07.'These lovely little fellas will be the stars 'of our very last cook
:40:08. > :40:12.'We need to do something de-flipping-licious, dude.
:40:13. > :40:20.But, it's the last recipe of the series.
:40:21. > :40:23.You're always depressed, really.
:40:24. > :40:27.He was depressed when he found out
:40:28. > :40:33.Well, you know, we always say this, it's a modern phrase,
:40:34. > :40:37.I know what's in my DNA and I like it!
:40:38. > :40:40.I know what's in mine - Swiss clocks # Duh, duh,
:40:41. > :40:50.We are going to make the most perfect crayfish chowder.
:40:51. > :40:55.It's going to be the best soupy thing you've ever tasted.
:40:56. > :40:57.We've got the crays, we need to start making the stock
:40:58. > :41:07.It's all about recycling flavours because we don't want
:41:08. > :41:09.to lose a single molecule of flavour out of this dish.
:41:10. > :41:12.'The recipe starts with oil in a pan.' Which is quite
:41:13. > :41:14.unusual for Sweden, cos normally it's butter.
:41:15. > :41:20.'Then onions followed in short order by 'celery and carrots.' I mean,
:41:21. > :41:24.that's a classic mirepoix except it's big chunks,
:41:25. > :41:29.It sounds like a bra size that, doesn't it?
:41:30. > :41:33.She's a big girl, she's got a maxi-poix.
:41:34. > :41:38.'Then separate the cooked meat from the shells.
:41:39. > :41:46.'But it's not the meat we're after at the minute,
:41:47. > :41:48.'we want the shells for the stockpot.
:41:49. > :41:52.Cos you want all of that flavour out of 'em.
:41:53. > :41:55.Just bash them a bit in the bottom of the pan.
:41:56. > :41:57.It's going to be a really, really rich broth.
:41:58. > :41:59.Shall we start adding the aromats, Kingy?
:42:00. > :42:06.'Black pepper corns, garlic, bay leaves 'and a curl
:42:07. > :42:10.of lemon zest.' That smells amazing, mate.
:42:11. > :42:16.'Then we add half a pint of dry, white wine 'and wait for the alcohol
:42:17. > :42:21.to cook out.' Gotland, the jewel of the Baltic.
:42:22. > :42:23.It's like the Baltic belly button, isn't it?
:42:24. > :42:27.But every bit of fluff you eat is delicious.
:42:28. > :42:32.You can smell it, the alcohol has burned off the wine.
:42:33. > :42:39.'Cover the mix with water, pop in dill flowers and parsley
:42:40. > :42:41.'and let it cook for about 45 minutes.
:42:42. > :42:43.'Now, viewers, may I present some pretty pictures of Sweden
:42:44. > :42:56.I'll check and see if this...
:42:57. > :43:01.'Sieve off your now perfect soup stock.' Whoops!
:43:02. > :43:06.'This is going to be the gunpowder of our chowder.
:43:07. > :43:09.'And, for the body of the dish, more onions, 'chopped leeks
:43:10. > :43:14.'and more onions.' It's a chowder - potatoes.
:43:15. > :43:17.Now obviously we've diced these, they're raw because we want to cook
:43:18. > :43:29.'That cooks for 15 minutes, 'giving us time to melt a Swedish
:43:30. > :43:33.sized lump of butter.' And you want it to foam -
:43:34. > :43:39.RECEIVED PRONUNCIATION ACCENT: You want the butter
:43:40. > :43:44.'We're giving our lovely crayfish a nice, warm bath in the butter
:43:45. > :43:56.'before flambeing them in Swedish whisky.
:43:57. > :44:06.We're going to pile those up in the bottom of the bowl and just
:44:07. > :44:10.So when you sink through that chowder you're going to hit those
:44:11. > :44:13.There we have it, our Gotland crayfish chowder.
:44:14. > :44:18.It seems a shame to spoil it, doesn't it?
:44:19. > :44:24.Those flambeed crayfish work really well in that fab whisky.
:44:25. > :44:31.'Sweden's been a real education and an adventure.
:44:32. > :44:34.Crayfish are abundant in this country too and well
:44:35. > :44:40.James Martin is attempting to recreate his Granny's
:44:41. > :44:44.It goes without saying there's a fair amount of white bread
:44:45. > :44:46.and butter involved, and I'm sure she'd be very
:44:47. > :44:53.Wolfgang and Rosie go head to head in the Saturday Kitchen
:44:54. > :44:59.And I make no apologies for EGG-cepting only the very best
:45:00. > :45:02.omelettes when I'm in charge so it will take some
:45:03. > :45:04.EGG-ceptional efforts from our chefs to make the grade today.
:45:05. > :45:07.You can see how they get on, live a little later on.
:45:08. > :45:16.ginger, soy and garlic marinated lamb steak with braised fennel.
:45:17. > :45:21.Or food hell, black pudding with crispy pigs ears
:45:22. > :45:57.I am really excited to be cooking this because it is bavette, one of
:45:58. > :46:03.my favourite cuts. It is one of the cheaper cuts. It comes from the
:46:04. > :46:09.flank. It is also known as go skirt. It is fantastic/ cute. You have to
:46:10. > :46:14.cook it quickly or slowly. I am going to cook it really hard. I will
:46:15. > :46:21.see eight and slice it thinly. I will do it as a makeshift carpaccio.
:46:22. > :46:27.That is going in a hot pan. It will basically be raw in the middle and
:46:28. > :46:31.seared on the outside? Exactly. I am toasting the pine nuts for you in a
:46:32. > :46:36.dry pan, to get the lovely flavour out. You have to keep such a close
:46:37. > :46:41.eye on pine nuts. The amount of times I have let them burn. Are you
:46:42. > :46:52.saying I am going to burn your pine nuts? Well, I am a novice. -- you
:46:53. > :46:58.are novice. I have already got it wants from Wolfgang, Neuer telling
:46:59. > :47:04.me I am going to burn the pine nuts. Rick, do you want to go? No, I will
:47:05. > :47:10.leave it. He does not want to read black pudding. I think you're doing
:47:11. > :47:14.a wonderful job. You very handsome fellow. That is enough. The pine
:47:15. > :47:20.nuts and the goal. What have you made? I have made mustard
:47:21. > :47:27.mayonnaise, with English mustard. It has a lovely kick. I'll the English
:47:28. > :47:33.mustard. Sorry, Dijon mustard, Ilott here as well. The lovely, punchy
:47:34. > :47:41.English mustard. I have put it together with mayonnaise and olive
:47:42. > :47:46.oil, to loosen it. Traditionally carpaccio is made with tenderloin,
:47:47. > :47:56.more expensive cuts of meat. We blow the budget and your langoustines. I
:47:57. > :48:00.am an expensive fellow. This is a bit more frugal. There is so much
:48:01. > :48:06.flavour in bavette. It might have a slightly more chewy texture, but the
:48:07. > :48:12.flavour is there. That is because it is very lean. For people who do not
:48:13. > :48:16.like that in me, it is very lean. The mayonnaise is for the beef? Yes,
:48:17. > :48:22.it will go on to the beef at the end when we dress it. The other thing
:48:23. > :48:26.about this dish, it is a real way of eating it out. I believe we should
:48:27. > :48:32.be eating better quality meat and less of it. This is a really good
:48:33. > :48:39.way of eating out on steak. You can make a few different plates with
:48:40. > :48:45.this one. I will take it off and rested now. I have got some capers
:48:46. > :48:51.which I will fry. Be careful, because they spit. Frying capers,
:48:52. > :48:59.that was a revelation to me when I first had them. I had them in a
:49:00. > :49:03.restaurant in America. Was it one of Wolfgang's? Unfortunately not. It
:49:04. > :49:10.was lovely. They go all crunchy and that great texture. They have
:49:11. > :49:15.texture and flavour. I came to you. We opened a restaurant here so you
:49:16. > :49:21.do not have to travel to America. Yes, we made pancakes last year.
:49:22. > :49:25.Yes. Wolfgang showed me how to make American pancakes on the griddle.
:49:26. > :49:30.What have you been working on? The last time I saw you was in Norway.
:49:31. > :49:37.We went to the Arctic Circle. We were fishing. What did you catch, a
:49:38. > :49:48.cold? It was definitely chilly. I caught some Pollux. What? You have
:49:49. > :50:00.such a funny accent, you are hard to understand. It was not as big as
:50:01. > :50:04.Marco's. Pooling those massive fissure, it is such a big thing. It
:50:05. > :50:10.was great to see, I'm great to be out there with fellow chefs. You
:50:11. > :50:15.have a book out at the moment? Yes, these recipes are from my cook book
:50:16. > :50:19.which is out. I have also written another book, called the East London
:50:20. > :50:27.Food. It is about the amazing food scene in East London. That has just
:50:28. > :50:35.come out. I think your first book, a lot on her plate, it was fantastic.
:50:36. > :50:41.It was so good. Thank you. I did actually say so. You were very kind.
:50:42. > :50:46.You did the forward. It is a brilliant book. You are doing some
:50:47. > :50:51.food styling as well? Yes, cooking for the camera, making food look
:50:52. > :50:56.beautiful for the camera, for food supplements and magazines. I'll
:50:57. > :51:02.doing that, because it means I am cooking and getting to be creative
:51:03. > :51:08.visually, which I love. I am still doing the food writing. I have been
:51:09. > :51:16.to Lisbon. IAG so well. Really brilliant. A great food scene. It is
:51:17. > :51:22.not just about back alive. There is so much going on. I love the way
:51:23. > :51:27.that they do herbs like coriander. I will grab the bavette from the
:51:28. > :51:34.fridge. You want to let it rest, wrap it up and put it in the fridge.
:51:35. > :51:39.It is easier to cut when it is cold. It will come up to room temperature
:51:40. > :51:45.once it is on the plate. Smashing. The thing about resting meat, can I
:51:46. > :51:51.ask, have kooks always done that? I have only heard of that in the last
:51:52. > :51:56.few years. It is crucial. If you do not rested, as soon as you cut into
:51:57. > :52:01.it, it will release its juices. The juices come out and you have dry
:52:02. > :52:06.meat. It is much better to leave it to rest. For about half as long as
:52:07. > :52:13.you have cooked it. That is about right as a rule of thumb. It retains
:52:14. > :52:18.its juiciness. Even with a simple state, if you do not let it rest,
:52:19. > :52:23.and take it off the grill, you have to let it sit for 510 minutes. I
:52:24. > :52:28.have heard about it in the last few years, but as a kid, if somebody had
:52:29. > :52:38.said that, I would have said, put the meat on the plate, I want to eat
:52:39. > :52:45.it. We have got the tomatoes. I have seasoned them this time. You have
:52:46. > :52:51.learned your lesson well. The dressing is soaking in the basil and
:52:52. > :52:57.olive oil. Also the capers. The flavour is building. You need a
:52:58. > :53:03.plate. We have two beautiful plates. It looks like a struggling, cutting
:53:04. > :53:08.the meat, but it is because of the nature of the cut. It is slightly
:53:09. > :53:12.more fibrous than a prime cut would be. That is why it looks like this,
:53:13. > :53:18.but I promise you, the flavour is exceptional, and it is a nice way of
:53:19. > :53:22.doing it. You have to cut it against the grain. Absolutely right,
:53:23. > :53:29.otherwise it just falls apart. Very important. It is best served at room
:53:30. > :53:34.temperature, not to cold. Yes, and the same with tomatoes. I want the
:53:35. > :53:39.tomatoes to have come up to room temperature. I have squished a few
:53:40. > :53:46.of them. Squeeze out those juices. Put the bread in there. It will not
:53:47. > :53:54.work with cheap white bread. We are using sourdough. It needs to be
:53:55. > :54:00.stale. If you have bread that has gone a bit still, this is a perfect
:54:01. > :54:05.way to use it. It really is. It soaks up the amazing flavours from
:54:06. > :54:08.the tomatoes and the Harris, the basil and the capers. Do you think
:54:09. > :54:12.that is where this dish originated, backing the day, someone in Italy
:54:13. > :54:17.would have had an old law would have thought, what can I do with this?
:54:18. > :54:25.Definitely. It is a peasant dish, trying to use up things. Nothing got
:54:26. > :54:29.thrown away. This is from Tuscany. This is my version. Very often they
:54:30. > :54:36.would soak the bread and water or red wine vinegar. I am soaking it in
:54:37. > :54:42.the oil with herbs to add flavour. I think the original salad was bread,
:54:43. > :54:47.oil and onions. Possibly some basil. Tomatoes came later, in the 20th
:54:48. > :54:56.century. You are seasoning the beef with salt and pepper. Yes, I'm going
:54:57. > :55:02.to put on the mustard mayonnaise. Yes, all over. Beautiful colours, we
:55:03. > :55:06.have black olives as well. Lots of the juices, and these gorgeous
:55:07. > :55:14.tomatoes. I think these squeezy bottles are great. That is something
:55:15. > :55:18.chefs do. It makes a difference with the presentation. A little bit of
:55:19. > :55:26.red onion. I will get some basil leaves. These capers are lovely and
:55:27. > :55:35.crispy, thank you. I got it right? I had no doubts. Thank you, Rosie. I
:55:36. > :55:41.put some lemon juice on there as well. Lemon juice and parsley. I
:55:42. > :55:45.will finish with the parsley. Flatley for Italian parsley. And
:55:46. > :55:52.Parmesan? Yes, I am going to great over some shards. It would
:55:53. > :55:59.traditionally be with rocket but I love the pepper nets of this. Remind
:56:00. > :56:03.us what we have got, heritage tomato panzanella, and the bavette Patchell
:56:04. > :56:20.with crispy capers and toasted pine nuts. Gorgeous. Right, I think
:56:21. > :56:27.you'll enjoy this,. Fabulous. I am nervous, serving you state,
:56:28. > :56:28.Wolfgang. Good, brilliant. Let's see what Peter has chosen to go with
:56:29. > :56:56.this steak. There is a brilliantly some sort of
:56:57. > :57:02.Mediterranean feel too rosy's Patchell. We need an elegant red
:57:03. > :57:07.wine, one with sun ripened flavours. It is not the easiest job, because
:57:08. > :57:10.the carpaccio and panzanella have different requirements from a wine.
:57:11. > :57:16.The key is to not go for anything too intense because there is a
:57:17. > :57:19.delicacy of touch here that is easily overwhelmed. Thriller wines
:57:20. > :57:26.can work, but I find them unsatisfying. We need an elegant red
:57:27. > :57:31.wine. This sits effortlessly alongside the ingredients. But by
:57:32. > :57:39.far the most rewarding match, the thinking drinker's Perin, was this
:57:40. > :57:45.St Chinian from the south of France. Why is this the thinking drinker's
:57:46. > :57:50.choice? It is quite firm in texture on first impression, unlike other
:57:51. > :57:53.red wines. There is a peppery or meaty aromatic which might give you
:57:54. > :57:58.pause for thought but when you put it with the dish, those are the
:57:59. > :58:03.features that will enable the savoury ingredients to shine. It is
:58:04. > :58:08.lovely and the peppery flavours are coming from a great Friday that is a
:58:09. > :58:13.classic ingredient in the St Chinian. The pick-up beautiful a on
:58:14. > :58:20.the black capers, which is a tricky ingredient to match. The flavours
:58:21. > :58:26.melt when the media lovely beef. The acidity works well with the tomatoes
:58:27. > :58:28.and de Ridder onion. Rosie, here is to your wonderful carpaccio and this
:58:29. > :58:33.sensational red wine to enjoy it with.
:58:34. > :58:39.Super, what do you reckon? Excellent. He does not stop eating.
:58:40. > :58:44.There is practically nothing left. I think Peter has nailed the wine
:58:45. > :58:48.again. I was worried about the tomato salad and the wine, but the
:58:49. > :58:56.bread, garlic and herbs make it a great match. It is fruity. A great
:58:57. > :59:02.value as well. ?5 90s of intense. Serve chilled. Yes. -- ?5 97.
:59:03. > :59:05.Now let's get a Taste Of Britain, from Brian Turner and
:59:06. > :59:17.They're in Yorkshire today, sampling the locally reared chicken.
:59:18. > :59:19.The chickens from Edward Wilkinson's farm just outside York,
:59:20. > :59:22.He rears them on something rather special, which I think
:59:23. > :59:30.I'm curious to see whether Brian can taste the difference.
:59:31. > :59:32.So, Edward, are they like flock animals in that normally
:59:33. > :59:35.when they know you're going to feed they all rush towards you,
:59:36. > :59:41.Yeah, well, running into the huts is a bit of security from the likes
:59:42. > :59:46.Edward, they don't know that you've brought them dinner in.
:59:47. > :59:49.Now, these herbs absolutely smell fantastic, don't they?
:59:50. > :59:51.I'm just gobsmacked, I thought it was just throwaway
:59:52. > :59:53.rubbish but this is not actually all rubbish.
:59:54. > :59:57.It's stuff that's gone past its very best.
:59:58. > :00:01.And in another two days it would be in a bit of dire straits
:00:02. > :00:03.and you probably wouldn't want it on your plate.
:00:04. > :00:05.How many chickens are you selling a week?
:00:06. > :00:07.Just short of the thousand birds a week.
:00:08. > :00:09.Right, I'm going to go and feed a chicken.
:00:10. > :00:12.Well, in that case, so will I, turn this over.
:00:13. > :00:16.Yeah, we just literally want to be a few yards away
:00:17. > :00:19.from the hut and just chuck it along here.
:00:20. > :00:27.Janet, just be careful, you're frightening 'em.
:00:28. > :00:33.You shouldn't have told them you buy your chickens here.
:00:34. > :00:35.Edward, there's a fantastic variety of herbs.
:00:36. > :00:47.There's probably every type of herb that is available mixed in this lot.
:00:48. > :00:49.Well, thanks to Janet, the reputation of these birds does
:00:50. > :00:52.So, I'm looking forward to tasting these chickens as I've
:00:53. > :00:57.You sing their praises so well, so it looks to me like we should get
:00:58. > :01:00.back in the van and we should go back to the shop.
:01:01. > :01:11.I'm feeling the pressure using Janet's favourite chickens
:01:12. > :01:15.Let's head to the farmhouse to get cooking.
:01:16. > :01:17.I'm doing a Yorkshire farmhouse chicken dinner,
:01:18. > :01:19.braising Janet's favourite Yorkshire chickens with mushrooms, tomatoes,
:01:20. > :01:21.chipolatas and, of course, that famous black pudding.
:01:22. > :01:33.To start, I've portioned up a chicke and saved the leftovers for a stock.
:01:34. > :01:37.Let's turn this one on here now and get a bit of heat going.
:01:38. > :01:42.And get some oil in there to heat up.
:01:43. > :01:46.What I'm really trying to do here is just to get colour
:01:47. > :01:49.because when I cook it, it'll get washed down a bit,
:01:50. > :01:56.So, we've now got the first stage, we've got the chicken brown so it's
:01:57. > :02:07.We've got nice, good local pork sausages,
:02:08. > :02:09.small sausages, so they're going to braise away there.
:02:10. > :02:12.So just get that bit of colour on there, these look lovely.
:02:13. > :02:15.So, I'll just take those out now.
:02:16. > :02:18.It really is a peasant dish, so it's just button
:02:19. > :02:36.Just a little bit of butter, darling because I can't do it
:02:37. > :03:09.I'm going to put it in the oven abou 180 degrees, in the Aga
:03:10. > :03:11.who knows what temperature, I don't know how these things...
:03:12. > :03:17.I think that Aga is fine, it's up to the line.
:03:18. > :03:21.You are very kind, thank you very much.
:03:22. > :03:39.Ah, Doreen's Black Pudding, now that's a firm favourite,
:03:40. > :03:53.that's the triangular, isn't it, eh?
:03:54. > :03:56.I think the nice thing about this dish here, it's going to be
:03:57. > :03:59.for seven or eight portions, so I'm going to make it look really
:04:00. > :04:01.impressive when it hits the table.
:04:02. > :04:04.You're not doing them symmetrically, I'm quite impressed.
:04:05. > :04:08.I've cooked these, so I'm going to take these
:04:09. > :04:11.You know what I like about this dish, it looks
:04:12. > :04:13.like a Desperate Dan dish now.
:04:14. > :04:46.One other little trick, take a slice of bread.
:04:47. > :04:52.To make it heart-shaped, just for you, a little heart shape.
:04:53. > :04:59.Right, just put a little bit of oil in there, that's good.
:05:00. > :05:02.Oh, look at that, oh, delicious colour, delicious colour.
:05:03. > :05:08.The other little trick is to take the point in there and dip it
:05:09. > :05:10.in there, so it just give that wonderful,
:05:11. > :05:17.That's what I call a farmhouse chicken dinner.
:05:18. > :05:19.Right, I'm going to start with the black pudding, obviously.
:05:20. > :05:25.The taste of the black pudding is sensational.
:05:26. > :05:34.Have a taste of that chicken.
:05:35. > :05:40.What I like about it, it's full of flavour
:05:41. > :05:53.Right, it's time to answer a few of your foodie questions.
:05:54. > :05:56.Each caller will also help us decide what Rick will eat
:05:57. > :06:17.Anne, from north Devon, what is your question, please? I would like to
:06:18. > :06:21.know how to cook monkfish tail. Serve with the egg plant sauce, the
:06:22. > :06:24.way I made it, it would be delicious.
:06:25. > :06:33.Perfect. Rick, do you have a tweet? Sorry, I
:06:34. > :06:38.forgot to ask you, heaven or hell? I'm an angel on Rick's side, so it
:06:39. > :06:41.must be heaven. It was well worth going back for
:06:42. > :06:47.that. The tweets? A alternative for
:06:48. > :06:56.brisket as a beef alternative for Sunday dinner? I did a beef goulash.
:06:57. > :06:58.It is a traditional twist. Lots of pepper, onions, paprika. Cook it
:06:59. > :07:02.down. Good idea.
:07:03. > :07:07.It must be slow. It gets tender. So French style,
:07:08. > :07:12.Italian style, Hungarian style, you name it.
:07:13. > :07:19.Slow cooked definitely! Can we ask him for heaven or hell? No! You
:07:20. > :07:24.can't cheat, Rick. OK, Daniel says he has been cooking
:07:25. > :07:30.for a few years but not cooked rabbit. Can you recommended one?
:07:31. > :07:35.Yes, take the rabbit, joint it, put it in a foil bag with pastis. Lots
:07:36. > :07:42.of chopped fennel, garlic and close it. Put it in the oven at 160
:07:43. > :07:46.degrees for two hours. Then unperil it it is gorgeous.
:07:47. > :07:56.The meat is falling off the bone. Pastis? All I can think of is
:07:57. > :08:03.pasties! No, no! Matt, from Surrey, what is your question, please? Good
:08:04. > :08:10.morning. I have recently come out of hospital, I have developed a love of
:08:11. > :08:16.vegetables. I love courgette but fed up of olive oil and griddling them.
:08:17. > :08:21.Apart from that and making them into chips and a curry, what can I do
:08:22. > :08:26.with them I think courgettes raw are delicious. But the small ones or
:08:27. > :08:33.they can get bitter. The smaller the courgette, the better. Sliced thinly
:08:34. > :08:40.and raw. Or grate it raw with lemon Joyce, olive oil, basil, superb.
:08:41. > :08:45.Heaven or hell, Matt? Well, unfortunately, I know a friend of
:08:46. > :08:53.Rick's, a chef. The best man at his wedding. Oh, yes, of course, one of
:08:54. > :09:03.my best friends. It must be heaven? It's got to be hell! Oh! And Erica,
:09:04. > :09:14.what would you like to ask? A sauce with duck to go with it but that is
:09:15. > :09:18.deep and strong. The I love the peppercorns with red
:09:19. > :09:21.wine and peppercorns. It is delicious.
:09:22. > :09:29.Or the orange sauce I made earlier. Heaven or hell? Absolutely, hell! It
:09:30. > :09:30.sounds delicious! Oh! We are going to hell.
:09:31. > :09:50.You must use three eggs, plus anything else in front
:09:51. > :09:52.of you to make the omelettes as tasty as possible.
:09:53. > :09:54.Shame not that many people choose to!
:09:55. > :09:56.I'll try them to make sure they're not scrambled eggs.
:09:57. > :09:59.The clocks will stop when your omelette hits the plate.
:10:00. > :10:01.Let's put the clocks on the screen please.
:10:02. > :10:24.All right... Good. Here we go. I like the shaking of the pan and
:10:25. > :10:30.the use of the fork. Yes.
:10:31. > :10:41.Oh, and the flip. Whoa! Look at that.
:10:42. > :10:50.Wow! I'm going... I'm going to taste these. Right, omelettes... Rosie. Is
:10:51. > :10:55.it cooked? It is cooked. Kind of. A bit of burnt butter on there. A
:10:56. > :11:04.brown butter omelette. It's a twist! No. No! It's burnt! Wolfgang, I love
:11:05. > :11:11.you, caviar. That's cheating. Where did you pull
:11:12. > :11:23.that from? It is beautiful. It looks nice, uh?! Life is tough! I
:11:24. > :11:36.mean, come on! Rosie! It was my first time.
:11:37. > :11:40.You did fantastic! You are next to Wolfgang down there.
:11:41. > :11:46.Do you think you have done better? I think have I done better.
:11:47. > :11:54.34.had 4. -- 34.44.
:11:55. > :12:00.There you are. There! Look! OK. But you should be up there. That is
:12:01. > :12:05.quality. It is not how fast you go but how
:12:06. > :12:09.good. You went fast, and it was good. But
:12:10. > :12:14.I was desperate to put one in the bin.
:12:15. > :12:20.Why? # Never gonna give you up
:12:21. > :12:27.# Never gonna let you down. You have to dance! We couldn't have had you
:12:28. > :12:32.on the show without that! I'm all good! Fantastic. Absolutely
:12:33. > :12:34.brilliant. Thank you, Rosie for the dance. That omelette was
:12:35. > :12:37.mind-blowing! So will Rick get food heaven,
:12:38. > :12:49.marinated lamb steaks Or food hell, black pudding
:12:50. > :12:52.with crispy pigs ears I'll add up the scores whilst
:12:53. > :12:56.you drop in on James Martin. He's at home getting
:12:57. > :12:58.nostalgic for his granny's That's after a visit
:12:59. > :13:37.to a Vietnamese supper club. I cook for a supper club,
:13:38. > :13:41.which is a dinner party Hello! You can come along and enjoy a big
:13:42. > :13:45.Vietnamese feast with your friends, or with people you've
:13:46. > :13:47.never met before. And business is booming,
:13:48. > :13:49.up to 30 paying guests a night are benefiting from her love
:13:50. > :13:52.of Vietnamese home cooking. Over the years I've really seen
:13:53. > :13:54.a surge of popularity 'This is where all the Vietnamese
:13:55. > :14:00.supermarkets are. 'Because the Vietnamese people
:14:01. > :14:01.were placed in Hackney 'when they arrived here in the late
:14:02. > :14:05.'70s and '80s.' So I came here when I was five as a refugee,
:14:06. > :14:08.with my mum and my My mum was looking all over
:14:09. > :14:17.the place for coriander, and now we can get, you know,
:14:18. > :14:56.tamarind, and bird's-eye chillies. 'It's not a restaurant here,
:14:57. > :14:58.it's my house.' And it's about having a family meal,
:14:59. > :15:00.and a home-cooked meal. Whereas in a restaurant,
:15:01. > :15:02.you order things. Whereas here, you just get
:15:03. > :15:07.what we give you. 'The evening's been really nice.'
:15:08. > :15:10.Everyone seems to be enjoying the food, and the most important
:15:11. > :15:12.thing is everyone's eating the noodle soup because that's
:15:13. > :15:14.the labour of love. It feels really uncanny that now I'm
:15:15. > :15:18.cooking for loads of people in my living room, and back
:15:19. > :15:21.in the '70s and early '80s my grandmother was doing
:15:22. > :15:23.exactly the same thing. Every day people would come
:15:24. > :15:26.to our house and they would pay... I don't know how much it was,
:15:27. > :15:29.but something very small for one And now I'm doing it
:15:30. > :15:33.out of my living room. I never thought that
:15:34. > :15:35.that was what I would There's no doubt Uyen relishes
:15:36. > :15:42.sharing the results of her family's I can't wait to show you a bacon
:15:43. > :15:53.butty made exactly the same Bread, bacon and tomatoes
:15:54. > :15:58.in perfect harmony. I can't quite believe this
:15:59. > :16:03.is the first time I've made It's one of my favourite things
:16:04. > :16:09.to eat, and it's so simple. Now, anybody that knows me knows
:16:10. > :16:11.that I like my butter. This is where it all began,
:16:12. > :16:18.with a proper bacon sandwich. This is something that I used
:16:19. > :16:21.to have, honestly, when I used And you used to have to order it,
:16:22. > :16:26.because it used to take And then halfway through making
:16:27. > :16:31.it you'd order another one because you'd eat
:16:32. > :16:33.that one straightaway. Because she used
:16:34. > :16:38.to use proper bacon. And when I say proper
:16:39. > :16:40.bacon, it's this stuff. I pretty much dry fry the bacon
:16:41. > :16:48.for this so it gets all crispy, cook, she used most of the stuff
:16:49. > :16:54.from my grandad's allotment. And he always used to have
:16:55. > :17:14.brilliant tomatoes. Before all that fancy,
:17:15. > :17:17.grow-on-the-vine sort of stuff. And that's the reason why
:17:18. > :17:19.I actually built a greenhouse in the bottom of the garden,
:17:20. > :17:22.because I want to replicate the smell of what it was like
:17:23. > :17:25.as a kid, walking into that greenhouse with it
:17:26. > :17:27.literally full of tomatoes. Fry the tomatoes in the same pan
:17:28. > :17:30.so the flavours of the bacon to stand on the stool
:17:31. > :17:35.and watch my grandma This is also the health
:17:36. > :17:39.kick part of this. Cos the real hard-core stuff
:17:40. > :17:40.is in here. You take the softened butter
:17:41. > :17:43.like this and you butter the bread so much that it almost comes
:17:44. > :17:46.through to the other side. There are few things more enjoyable
:17:47. > :17:54.than a bacon sandwich. Too many chefs ponce around doing
:17:55. > :17:57.ciabattas and pugliese and all these When you eat this, you should feel
:17:58. > :18:11.as if you're about to go to heaven. A real good bacon sandwich should
:18:12. > :18:14.fill you up for the entire day. And then, this is what all
:18:15. > :18:16.bacon sandwiches need. You should actually feel
:18:17. > :18:40.as if you're getting better, And no matter how many times
:18:41. > :18:51.I do this, I swear... I cannot get it as good as my granny
:18:52. > :18:57.used to do. I'll keep getting bigger as I'm
:18:58. > :19:00.trying, but I'll keep trying. This bacon butty is like a time
:19:01. > :19:04.warp back to the '70s. I reckon you just can't
:19:05. > :19:14.beat a meal with a past. Right, it's time to find out
:19:15. > :19:16.whether Rick is facing food So Rick, here's your food heaven,
:19:17. > :19:25.these magnificent lamb steaks which I'll marinate in ginger,
:19:26. > :19:28.soy, honey and garlic then cook on the griddle to go with fennel
:19:29. > :19:33.braised in pastis and lemon juice. Or you could be having food hell,
:19:34. > :19:36.black pudding, which I'll pan fry, to go with crispy pigs' ears
:19:37. > :19:39.and a spicy tomato chutney with shallots, garlic
:19:40. > :19:40.and a little chilli. Where has that been? I have lost the
:19:41. > :20:02.black pudding. All of our viewers but Mike they
:20:03. > :20:12.want to tell. Of course they do. It was touch and go. It was 50-50.
:20:13. > :20:18.Wolfgang only comes to Britain to read black pudding. So, it is free
:20:19. > :20:30.tell. We will convert you to a black pudding eater. You can take that
:20:31. > :20:35.home. I will do. I will chop my shallots. This is to make the
:20:36. > :20:42.chutney. Have you had this before? No. Does this appeal to you? No. How
:20:43. > :20:47.does that appeal to anyone? I think you will enjoy this. We will put the
:20:48. > :20:54.pigs' ears in a pot with salt and cook them for two hours. Please tell
:20:55. > :21:00.me we get a glass of wine with this one as well? I'm going to need that.
:21:01. > :21:14.We will. A little whiskey to finish off. I can assure you that Michaela
:21:15. > :21:18.has run rented a fridge at the back and got a brand-new, clean black
:21:19. > :21:23.pudding. What sort of black pudding is it? This is actually an Irish
:21:24. > :21:29.one. It is made with lots of beef blood. We only make them with pork
:21:30. > :21:34.blood when I come from. Does it make a difference to the flavour? It is
:21:35. > :21:40.delicious, absolutely delicious. I'm putting them in the pan with a touch
:21:41. > :21:43.of butter. I like butter with the black pudding. That will cook
:21:44. > :21:51.gently. I have got some could pigs' ears. They take two hours to cook.
:21:52. > :21:58.Do they look any better? No. What do you mean, they look beautiful. Come
:21:59. > :22:05.on, they look great. No, they do not. You will love this, trust me. I
:22:06. > :22:10.think Rick is getting excited. I feel something, I am not sure if it
:22:11. > :22:17.is excitement. I cannot reiterate this any more, it was not my choice.
:22:18. > :22:23.OK. Do not worry, you will not be alone, I will eat with you and we
:22:24. > :22:27.will hold lead at some good wine. Some friends of mine used to go to a
:22:28. > :22:33.restaurant in London. The speciality was pigs' trotters. I could not
:22:34. > :22:38.handle it. It is the thought of it, and when you see it as well. It was
:22:39. > :22:47.too much for me. These are beautiful pigs' ears. I know you're going to
:22:48. > :22:51.go for seconds. I have some as well. When I came to London, the first
:22:52. > :22:58.time we made breakfast, they said that you had to have black pudding.
:22:59. > :23:04.I had not had it for breakfast. Piloted for breakfast now. It is
:23:05. > :23:07.essential. That black pudding looks more edible than some of the ones I
:23:08. > :23:13.have seen. It is the same with everything. There are probably good
:23:14. > :23:17.quality ones and ones you do not want to eat. It is the preparation,
:23:18. > :23:24.it is all in the preparation. Absolutely. We caught the pigs' ears
:23:25. > :23:29.and a mixture of flour and cornflour. That helps to make them
:23:30. > :23:34.crispy. They go into the friar like so. They will come out lovely and
:23:35. > :23:40.crispy. They will taste like pork crackling. OK, that has camped me
:23:41. > :23:45.down quite a lot. You cannot go wrong with pork crackling. I have
:23:46. > :23:49.normally had some Alker -- I have normally had a pint when I have
:23:50. > :24:01.some, not to refer to our goal of the time. We can help with that. For
:24:02. > :24:08.the chutney, we put the shallots, the chilli, the red wine vinegar,
:24:09. > :24:17.the salt and sugar, and we boil it down. Do we have some raisins? Yes.
:24:18. > :24:24.Thank you. They are going to puff up nicely. I need a spin, sorry,
:24:25. > :24:32.Wolfgang. For the project, swirl the water. It is boiling. There is a
:24:33. > :24:38.little vinegar in there. It will be really soft inside. You will like
:24:39. > :24:47.it. It will be really battery. Do not forget the lamb to take home. On
:24:48. > :24:52.Twitter, there are loads of people saying how brilliant you look for
:24:53. > :24:58.50. Thank you. What is your secret? I do not know if I have a secret. I
:24:59. > :25:07.had a long time away. I retired in my late 20s, so I had a long time. I
:25:08. > :25:10.have had a very cushy life. I cannot believe that. There is lots of
:25:11. > :25:16.make-up involved as well, and smoke and mirrors. Thank you to the make
:25:17. > :25:22.department. It is all that dance thing. You're absolutely right. On a
:25:23. > :25:29.serious note, is that why you choose the title for the new album? Yes. It
:25:30. > :25:35.was obviously a big year. I have just turned it. I have done it
:25:36. > :25:40.twice. When that birthday is coming, it is a big one. I wanted to
:25:41. > :25:46.celebrate rather than hide. I thought it would be a nice idea. I
:25:47. > :25:52.love the fact that Adele has called the wreckers, 19, 21, and 20 five. I
:25:53. > :25:57.thought I would sneak in and get 51st, not that she is worried. It
:25:58. > :26:01.meant something to me, and nice way of marking a birthday. Hopefully
:26:02. > :26:06.when I am older I can look back and remember what I did at 50. It is
:26:07. > :26:13.great to be 50. We will get there one day, as well, Michel. We have
:26:14. > :26:21.got the tomato chutney on. Poached eggs, how are we doing? Nearly
:26:22. > :26:28.there. These are crispy. Season to taste, maybe. That looks perfect.
:26:29. > :26:36.You'll like them nice and tender, the Monkees. Yes. Give that one
:26:37. > :26:42.another few seconds. A simple egg is amazing. Breakfast is one of my
:26:43. > :26:47.favourite meals. It starts the day off well if you have a good
:26:48. > :26:57.breakfast. I am hoping that egg will mask the rest. The pigs' ears. You
:26:58. > :27:01.have done that share thing for you take something that is absolutely
:27:02. > :27:07.red heart and put it into someone's hands who does not do kitchen stuff.
:27:08. > :27:12.You go, what the hell are you doing? We have got asbestos fingers. With
:27:13. > :27:20.another pint of beer, you could eat that all day long. I could do five
:27:21. > :27:28.minutes. Actually. It is... It is delicious. Say to everyone at home,
:27:29. > :27:33.it is delicious. It is delicious. We put loads of these lovely crispy
:27:34. > :27:38.pigs' ears around the plate. We have got our smashing poached egg on top.
:27:39. > :27:46.Thank you everybody for doing this. I really appreciate this, thank you.
:27:47. > :27:53.Can we get some forks and knives. I will get the wine for you. They get
:27:54. > :27:58.into that. To go with this, Peter has chosen Domaine du Vieux Vauvert
:27:59. > :28:06.Vouvray. That is easy for me to say. 2015. That is not the price. ?7.49
:28:07. > :28:16.from Waitrose. Can I have the glasses please? Yes. Go, Rick. I
:28:17. > :28:22.will get a good portion of egg on there. You're going to enjoy this.
:28:23. > :28:30.The wine is here to help. I think we have to give him a little more. You
:28:31. > :28:36.are converted? I too deep that, no problem. The pigs ear, I could leave
:28:37. > :28:38.that, but the black pudding, I could definitely eat. Thank you.
:28:39. > :28:39.Fantastic. Well, that's all from us today
:28:40. > :28:41.on Saturday Kitchen Live. Thank you to Rosie Birkett,
:28:42. > :28:44.Wolfgang Puck, Rick Astley and Peter All the recipes from the show
:28:45. > :28:48.are on our website. Next week it's Matt
:28:49. > :28:56.Tebbutt's turn to host. Have a great weekend
:28:57. > :28:58.and thanks for watching.