:00:12. > :00:22.Good morning! We've got a very special line-up of chefs for you
:00:23. > :00:32.today! This is a seven Michelin star-studded, Saturday Kitchen Live.
:00:33. > :00:39.You're going to enjoy it! Welcome to the show! With me in the studio
:00:40. > :00:43.today are not one, not two but three of the world's best chefs! First,
:00:44. > :00:53.the Frenchman in charge of the two Michelin starred London restaurant,
:00:54. > :00:57.Hibiscus. It's Claude Bosi. Next to him is a chef, who also has a couple
:00:58. > :01:00.of Michelin stars for his restaurant, the beautiful Midsummer
:01:01. > :01:04.House on the banks on the River Cam in Cambridge - Daniel Clifford. And
:01:05. > :01:07.finally we're joined by a very special chef whose restaurant in San
:01:08. > :01:10.Sebastian in Spain has held three Michelin stars for an incredible 25
:01:11. > :01:13.years! It's Elena Arzak. Good morning to you all. Claude, what are
:01:14. > :01:16.you cooking for us today? I'm going to cook cod today with mussels.
:01:17. > :01:20.With also some blood orange and carrot.
:01:21. > :01:28.It is actually simple to make? It is. And we are using English scraps.
:01:29. > :01:34.Daniel, follow that. What are you cooking? I am cook
:01:35. > :01:35.being sauteed lamb's liver, minted peas, potato puree, sherry vinegar
:01:36. > :01:40.sauce. In season now as well. The season
:01:41. > :01:47.for lamb's liver is short? It has four to five weeks on it.
:01:48. > :01:52.It gets bitter later on. And Elena what are you cooking for
:01:53. > :01:56.us? I am cooking a red prawn express.
:01:57. > :02:02.And this is unusual, as you are cooking the langoustines in a coffee
:02:03. > :02:06.machine? You will see it is not so complicated.
:02:07. > :02:09.So that's a trio of world class dishes to look forward. And there's
:02:10. > :02:13.our usual line up of fantastic foodie films as well. We've got
:02:14. > :02:16.helpings of Rick Stein, Celebrity Masterchef and Ken Hom in China.
:02:17. > :02:19.Now, our special guest today has starred in some of the BBC's biggest
:02:20. > :02:23.costume dramas including Bleak House and Lark Rise to Candleford. He's
:02:24. > :02:28.now turning his hand to crime with a brand new series called Hinterland
:02:29. > :02:35.which starts on BBC4 on Monday. Welcome to Saturday Kitchen, Richard
:02:36. > :02:40.Harrington. Good to have you on the show. I know you are excited to be
:02:41. > :02:45.here, mainly because of the food! I just want to eat out of a coffee
:02:46. > :02:52.machine! Now, I mentioned shows, this new one is a big show for you.
:02:53. > :02:57.You filmed it twice? Yes. This is filmed in Wales? Yes, we
:02:58. > :03:02.shot it in Welsh and English. So two versions of it. You have to be a
:03:03. > :03:08.linguist to do it. I got away with it.
:03:09. > :03:14.So each scene you did it twice? Yes. So two different shows? It is like
:03:15. > :03:20.two different omelettes, they look identical but taste different.
:03:21. > :03:23.Something like us here today! Now, of course, at the end of today's
:03:24. > :03:27.programme I'll cook either food heaven or food hell for Richard.
:03:28. > :03:29.It'll either be something based on your favourite ingredient - food
:03:30. > :03:34.heaven, or your nightmare ingredient - food hell. It's up to our chefs
:03:35. > :03:37.and a few of our viewers to decide which one you get. So, what
:03:38. > :03:39.ingredient would your idea of food heaven be? It's an emotional
:03:40. > :03:43.connection, my mother is dying in hospital. I will put a damper on it
:03:44. > :03:47.but she is a big fan of yours, a very big fan but it has got to be a
:03:48. > :03:59.Chicken Shed Theatre Company. When it is a bit of nostalgia for me,
:04:00. > :04:07.when everything was good she would cook chicken chasseur.
:04:08. > :04:12.Well, the pressure is on for me! And what about food hell? Melon.
:04:13. > :04:18.It does something to my stomach, when I eat it. I don't want to be
:04:19. > :04:23.assaulted with my food! So it's either chicken or melon for Richard.
:04:24. > :04:26.For food heaven, I'm going to do something that's perfect for a rainy
:04:27. > :04:29.weekend, roast chicken with a chasseur sauce. The chicken is
:04:30. > :04:32.brined first with a mixture of herbs and spices then roasted. It's served
:04:33. > :04:35.with a sauce made from chicken stock, morel mushrooms, tomatoes and
:04:36. > :04:38.tarragon along with creamy mashed potato. Or Richard could be facing
:04:39. > :04:42.food hell, melon. And with Elena here I've got a little trick up my
:04:43. > :04:46.sleeve for this that I learned from another three Michelin star chef.
:04:47. > :04:54.I'm going to vacuum seal the melon in a bag and leave it for 24 hours.
:04:55. > :04:57.It's then pan fried and served with a red mullet fillet, a home-made
:04:58. > :05:01.ginger pickle and a few peppery nasturtium flowers. You'll have to
:05:02. > :05:05.wait until the end of the show to find out which one Richard gets. If
:05:06. > :05:14.you'd like the chance to ask a question to any of our chefs today
:05:15. > :05:18.then call: A few of you will be able to put a question to us, live, a
:05:19. > :05:23.little later on. And if I do get to speak to you I'll also be asking if
:05:24. > :05:29.you want Richard to face either food heaven or food hell. Please! Hungry?
:05:30. > :05:32.Yes! Right, with three brilliant chefs cooking today we'd better get
:05:33. > :05:39.started. Kicking us off today is this man, Claude Bosi. So, what are
:05:40. > :05:45.we doing with this? We are going to steam it.
:05:46. > :05:49.This has had some sugar and salt added to it, it helps to take the
:05:50. > :05:53.water away from it. So, it is like a dry Brighton? That
:05:54. > :05:57.is it. The idea is to take out the
:05:58. > :06:06.moisture. Sometimes cod can be watery.
:06:07. > :06:12.And now we have some carrot juice, and blood orange. Two thirds carrot
:06:13. > :06:21.yous, one third blood orange. So what are you doing with that? We
:06:22. > :06:26.are going to let it cook down to a glaze.
:06:27. > :06:32.So, no thickener in there, just the liquid? Yes.
:06:33. > :06:38.So you bring down all that to what two tablespoons? Yes.
:06:39. > :06:43.On that recipe we have 500 Grand Nationals of juice and we have 60
:06:44. > :06:58.Grand Nationals left. Just 10%. So the fish has been -- grams.
:06:59. > :07:16.So, this is what I love about your food. It never stow seems to stop
:07:17. > :07:23.amazing me but these scraps, what is this? That is just flour and beer.
:07:24. > :07:29.Where do you get your inspiration from? I love from the sea. And I
:07:30. > :07:32.also love travelling. From travelling you get lots of different
:07:33. > :07:37.flavours. It keeps your eyes open. It makes
:07:38. > :07:40.you see food in a completely different way.
:07:41. > :07:44.You have obviously travelled to Yorkshire as you have batter on
:07:45. > :07:51.here. So, the best fish and chip, you must
:07:52. > :08:00.know where they are from? I don't. Whitby. Have you ever heard of
:08:01. > :08:04.Whitby? No. Elena, did you want to ask
:08:05. > :08:11.something? I want to know about the cod, you put it in a brine, how does
:08:12. > :08:16.it work? It is very good this way as it helps to keep it very, very firm.
:08:17. > :08:24.It make it is very flaky and pleasant.
:08:25. > :08:30.In Whitby we just deep-fry it. One of you must have been to Whitby?
:08:31. > :08:38.I have been. It is like Barcelona! With the sun?
:08:39. > :08:43.Without the sun! It is near where I come from.
:08:44. > :08:47.And you should come to San Sebastien.
:08:48. > :08:50.For the cod fish. And we have great cod in Whitby,
:08:51. > :08:56.too. So, we are making the scraps. I just
:08:57. > :09:01.drizzle this in. See the mussel, I did not put white
:09:02. > :09:06.wine in it, nothing. I am trying to keep it as pure as possible. I
:09:07. > :09:12.actually find this technique in Barcelona.
:09:13. > :09:20.So no liquid in it? No. Exactly. I was in Barcelona, the guy was
:09:21. > :09:24.cooking the mussels on the grill. There is nothing, just the pure
:09:25. > :09:27.flavour of the produce. Right, we have the little scraps
:09:28. > :09:35.here. Are they nice and crispy? Yes.
:09:36. > :09:41.I am going to do the mussels too. So, the fish you don't touch? No.
:09:42. > :09:45.You just make sure it is steamed. That is nearly ready.
:09:46. > :09:51.When we last spoke, you have a pub as well? I have a couple of pubs.
:09:52. > :10:04.One in Wimbledon called the Fox and the Grape and one in Fulham.
:10:05. > :10:09.I have two fantastic seafood chefs. We work together on the menu. It is
:10:10. > :10:15.great. We tray try to base it on what we do
:10:16. > :10:21.at Hibiscus. Fresh produce, cook cooked simply. We cook it this way.
:10:22. > :10:24.Using produce like this, you get some fantastic flavours.
:10:25. > :10:28.You mentioned Hibiscus, you have had a bit of a regeneration there,
:10:29. > :10:32.You mentioned Hibiscus, you have had repush there. You have a chef's
:10:33. > :10:37.table? Yes, we have done the chef's table. That is fantastic. It is
:10:38. > :10:47.popular there. We have a head chef ah who cooks in
:10:48. > :10:53.front of you. Have you got air conditioning there
:10:54. > :10:59.now? I have visited Claude's kitchen, it is the hottest place on
:11:00. > :11:02.earth. Not anymore. It is fantastic.
:11:03. > :11:06.My staff love it. I bet they do.
:11:07. > :11:11.I hope so. So, the mussels have been cooked.
:11:12. > :11:16.These are fantastic. Are you the same sort of thing with
:11:17. > :11:21.the season. I don't stand for that with mussels, I think that they are
:11:22. > :11:25.all year round? You can get them all year round but there is the time of
:11:26. > :11:30.the year like this time, it is the best. The spring is the best time to
:11:31. > :11:34.eat the mussels. Remember if you'd like to put a
:11:35. > :11:46.question to either Claude, Daniel or Elena this morning then call us now
:11:47. > :11:53.on: Now, tell us what this is? This is a wild lime. It is very fragrant.
:11:54. > :11:58.Not too much, just enough to give it a business of freshness. And there
:11:59. > :12:05.is no other flavour in there, just that? Yes.
:12:06. > :12:13.Can you use the juice? You can use the juice but the skin is the best.
:12:14. > :12:19.And this is for the carrot tops. So, the scraps are in with the
:12:20. > :12:27.purple sprouting broccoli? Yes. That has been sauteed down.
:12:28. > :12:42.Not boiled at all? No. Just sauteed off.
:12:43. > :12:46.This is not part of your recipe but seeing as Elena is here... Fish and
:12:47. > :12:54.chips. I see.
:12:55. > :13:01.See, that is what we have. Welcome to England.
:13:02. > :13:08.That is a dish that we have on the lunch menu.
:13:09. > :13:14.What, a bag of scraps? No! Your food is a mix and a match of many
:13:15. > :13:17.different things, with classic French techniques with a modern
:13:18. > :13:25.twist. I remember the tamarind dish you
:13:26. > :13:30.did? I got that from Singapore. People always ask when I am putting
:13:31. > :13:35.it back on the menu. This is the idea with your menu,
:13:36. > :13:39.there are many different twists. Yes but still there is no gimmick
:13:40. > :13:44.with it. You play with the flavour but in the end you have to be able
:13:45. > :13:47.to realise what you are eating. It is very important. So many people
:13:48. > :13:52.are trying to do things just for the sake of it. They forget that the
:13:53. > :13:57.food is the base of everything, the flavour and the simplicity.
:13:58. > :14:03.Claude, we have decided you could open a place where you can serve
:14:04. > :14:12.fish and chips. If the restaurant doesn't go well? Really? ! Now, a
:14:13. > :14:19.few little carrot tops as well. So, give us the name of the dish? It
:14:20. > :14:27.is a steamed Cornish cod. Simple, two-star Michelin,
:14:28. > :14:34.fantastic! You are welcome! I know that this tastes spectacular. We had
:14:35. > :14:40.it in rehearsal. You get to dive into this, Richard.
:14:41. > :14:42.Tell us what you think. That cod is just cooked.
:14:43. > :14:48.Yes. Why the sugar and the salt? It give
:14:49. > :14:53.it is the texture. Even if the fish is fresh, cod always has water on
:14:54. > :14:57.it. You can't get the flakiness. By doing this, you get the proper
:14:58. > :15:05.texture. Oh, my goodness. Do I have to hand
:15:06. > :15:11.this on? Yes, you do. I'm from the Valley! I don't get to eat this kind
:15:12. > :15:14.of food! We need some wine to go with this. It was Shakespeare's
:15:15. > :15:17.birthday this week so we sent our expert, Olly Smith out onto the
:15:18. > :15:19.streets of London to celebrate. What did he choose to go with Claude's
:15:20. > :15:21.stunning steamed cod? streets of London to celebrate. What
:15:22. > :15:25.did This week marks the 450th birthday of the great William
:15:26. > :15:31.Shakespeare! What better place to celebrate than here at Shakespeare's
:15:32. > :15:36.Globe. As the barted himself put it, good wine needs no bush. But it does
:15:37. > :15:43.mean I need somewhere to buy it. So I am off to the High Street to find
:15:44. > :15:47.this week's top tipple. With Claude's cracking cod, you may
:15:48. > :15:57.think to yourself, a shellfish banquet and reach for a cascade of
:15:58. > :16:07.Picpoul, like this one, as fresh as an ocean wave, splashes in your
:16:08. > :16:17.face. However, I am selecting Paul Mas Estate 2013.
:16:18. > :16:23.Marsanne is famous from the rope valley. But also, look to the sunny
:16:24. > :16:31.Languedoc, where this beauty comes from. The characteristics tend to be
:16:32. > :16:36.scented, Melo and round. A bit like an extremely lazy tang rear. Oh,
:16:37. > :16:42.that is holiday juice! Claude's cod has been steamed to preserve the
:16:43. > :16:51.delicacy of flavour and the soft nvs texture. Marsanne's Melo character
:16:52. > :16:57.is perfect to wrap around the mussels, and the lime zest and that
:16:58. > :17:01.is perfect for locking on target and deploying with the freshness. And
:17:02. > :17:06.finally, possibly the biggest flavour in the dish is actually the
:17:07. > :17:10.reduction with the orange juice, the carrot juice, the luscious butter
:17:11. > :17:15.and the orange zest. This is perfect to balance out with the texture,
:17:16. > :17:21.thanks to plumping out in oak barrels. Claude, here is to your
:17:22. > :17:26.fantastic fish, cheers! Cheers, indeed. There is not a lot left it
:17:27. > :17:36.is going. What do you think of the wine? I really like it. It has a lot
:17:37. > :17:39.of citrus behind it. And a nice acidity, it is beautiful.
:17:40. > :17:44.It is often the case it is difficult to get a wine, this tastes more
:17:45. > :17:48.expensive than what it is. It is. You told me the price, I was
:17:49. > :17:53.very surprised. It goes well with the orange.
:17:54. > :17:58.Coming up, Daniel will be showing us a great recipe with lamb's liver. I
:17:59. > :18:03.will cook it with peas,ed aish, lettuce with a pop puree on the side
:18:04. > :18:06.and a sherry vinegar sauce. And don't forget you could ask
:18:07. > :18:12.Daniel, Claude or Elena a question if you call this number: Standard
:18:13. > :18:15.call charges do apply of course. Right let's catch up with Rick Stein
:18:16. > :18:19.on his food adventures travelling through India. He's been asked to
:18:20. > :18:23.judge a cookery competition in the Punjab today but first he's off to
:18:24. > :18:47.find out how jaggery is made! Just another average day in the life of
:18:48. > :18:55.Rick Stein! Enjoy this one. The Punjab is the bread basket of India.
:18:56. > :19:01.Punjab means the five rivers, that means crops, wealth, health and a
:19:02. > :19:05.great deal of happiness! Trade pressures the days of Alexander the
:19:06. > :19:11.great would travel here. In fact, that is why the country is called
:19:12. > :19:17.India. Because one of the rivers was named Indos by the ancient Greeks.
:19:18. > :19:22.The fields in every direction are full of wheat, rice, cotton and
:19:23. > :19:27.sugar cane. There is a lovely story about the
:19:28. > :19:32.Persian, who discovered sugar cane here and described it so beautifully
:19:33. > :19:48.as reeds, that produce honey without bees! It is really nice to get out
:19:49. > :19:54.into the hills in the Punjab and watch them making jaggery. I was
:19:55. > :19:58.noticing how much juice comes from one sugar cane. It looks dry out in
:19:59. > :20:06.the fields but you can get gallons out of it. You can hear the motors
:20:07. > :20:11.labouring as the pressure is used and all the lovely juices come out.
:20:12. > :20:17.They put it in the big pan and boil it down and they use the corn and
:20:18. > :20:21.the husks for the fire. It is really good organic farming. Everything is
:20:22. > :20:25.used. So they reduce this down and down until all of the water is
:20:26. > :20:31.bubbled away and stirring all of the time it is like making fudge it goes
:20:32. > :20:41.into crystals. You get a lovely brown unrefined sugar. The taste is
:20:42. > :20:47.so much nicer than ordinary sugar. The Punjab have a reputation for
:20:48. > :20:54.being really hospitable. This family must have thought that I looked
:20:55. > :21:03.really hungry. They made these lovely pakoras. It is onion, garam
:21:04. > :21:07.flour, turmeric, sugar, green dhaly, salt and water. That is mixed
:21:08. > :21:21.together, formed by hand and dropped into hot oil. What is snack! I'm
:21:22. > :21:27.with the chef, Navdeep Sharma. He is the prisons quipal of the local
:21:28. > :21:34.catering college. He wants me to judge a cookery competition later on
:21:35. > :21:38.in the afternoon. But first, the pakoras, dipped in a homemade chilli
:21:39. > :21:44.chutney. They are very good.
:21:45. > :21:49.Thank you for trying. And she is also saying come gabbing
:21:50. > :21:56.again some time. I would love to. This is it, the
:21:57. > :22:02.finished jaggery in granular form. And the bit I have been waiting for
:22:03. > :22:07.all morning for... You may think it looks like light brown sugar but it
:22:08. > :22:12.does not taste like it. It tastes a bit of honey. Almost like you can
:22:13. > :22:19.taste fascinating bits of impurity in it. It is a real artisan product.
:22:20. > :22:23.I have to thank the chef for getting us to film this. He said this is so
:22:24. > :22:29.important around here. It is a skill that is fast-disappearing. Film it
:22:30. > :22:45.now, because when you come back, it will be gone. And so we did.
:22:46. > :22:52.And so we arrived to judge the cookery competition the Hoshiarpur
:22:53. > :22:58.Catering College. I was with a group of top chef, mainly from Delhi and
:22:59. > :23:04.the bang are Dancing Boys of the Punjab were there to welcome us.
:23:05. > :23:09.Fantastic! Sometimes I do have to pinch myself. What am I doing in the
:23:10. > :23:18.middle of the Punjab, judging a curry competition, amongst all of
:23:19. > :23:23.these experts? ! I mean these men are the Michel Roux roux's of the
:23:24. > :23:27.subcontinent. Well, this competition, challenges
:23:28. > :23:32.members of the public to come up with a classic regional dish. Ten
:23:33. > :23:43.competitors, as keen as mustard, are going for the regional heat.
:23:44. > :23:50.Chef, in this corp ticks, why is it wonderful to you? The smells are the
:23:51. > :23:54.most predominant. We are trying to honour the traditions lost over the
:23:55. > :23:58.passage of time. So that is what we are trying to attempt here.
:23:59. > :24:03.I think that the search is a pretty good idea, to find a long lost
:24:04. > :24:10.curry, it would be like finding an old friend.
:24:11. > :24:20.My kids love it this way. We taste tasted... We thought... So
:24:21. > :24:33.we have almonds in there, and not in the rice? Then we discussed... We
:24:34. > :24:43.tasted a bit more... We thought very deeply... And finally... Which
:24:44. > :24:50.portion of the meat is being used? Well, it was a good dish. A mutton
:24:51. > :24:57.curry. It just had something that was authentic, rustic, very Punjab,
:24:58. > :25:02.and it tasted great. I am pleased to announce that we
:25:03. > :25:16.have... So, the only man in the competition won it.
:25:17. > :25:20.He was Mr Singh. Rick certainly has a rich and varied
:25:21. > :25:23.life on his travels! Right it's time for our next star-studded recipe and
:25:24. > :25:28.this one's from Daniel Clifford. What is on the menu? We are doing a
:25:29. > :25:33.sauteed piece of lamb's liver. It has a short season? Four to five
:25:34. > :25:39.weeks, then it starts to get bitter. You have to cook it quickly. I am
:25:40. > :25:44.doing it with a salad of pea, spring onions and little gems. That is
:25:45. > :25:49.sauteed quickly. And puree potatoes. We are talking about the potatoes
:25:50. > :25:56.later but I will get the peas on to cook. So this is like peas and
:25:57. > :26:02.lettuce. Not a new combination it is a classic combination? Yes.
:26:03. > :26:14.Would you normally use veal liver for this? Normally calve's liver but
:26:15. > :26:19.lamb's liver is a cheap cheaper alternative. And for me, that is
:26:20. > :26:23.best at this time of the year for the season.
:26:24. > :26:30.You mentioned the bitterness, with the lamb's liver, it is the same
:26:31. > :26:36.with the offal. Well, it is that everyone overcook
:26:37. > :26:41.it is. You have to cook it quickly, and then leaving it to rest.
:26:42. > :26:45.It take as couple of minutes? Yes. When you have kids at home. You have
:26:46. > :26:51.to cook quickly. I don't have lots of time to do massive roasts.
:26:52. > :26:57.So this is a dish for you at home. Yes.
:26:58. > :27:01.So, why Cambridge for you? There was no decent restaurant in the area.
:27:02. > :27:06.When I saw the restaurant I fell in love with it. It was a project. It
:27:07. > :27:12.has got tonne where I want it to be. I am happy with it now. It has taken
:27:13. > :27:17.15 years to build. People talk about going to London, being in the
:27:18. > :27:24.limelight. But I am very happy being in Cambridge. I will make an
:27:25. > :27:28.emulsion here. It is a little bit of butter. A little bit of water.
:27:29. > :27:33.Was it the building you fell in love with? Yeah, the building it is right
:27:34. > :27:38.next to the river. There is a big green in front of me. It is just one
:27:39. > :27:44.of those things that I knew we could make something special out of it.
:27:45. > :27:50.Can you stay in your place? No, we don't have room, that is the only
:27:51. > :27:58.problem. Can I stay there? You can stay at my house! So, there is the
:27:59. > :28:04.butter, the water, the peas... Yes and here we have shallots. We have
:28:05. > :28:07.added the sherry vinegar. The sherry vinegar is not new with
:28:08. > :28:14.liver. Yes but you have to reduce it. That
:28:15. > :28:20.gets the sweetness out and takes away from the acidic.
:28:21. > :28:23.Now, these potatoes, I know them, I grow them in my garden, tell us
:28:24. > :28:29.about them. They are heritage potato. My head
:28:30. > :28:36.chef found them. He bought them for the restaurant. We tasted them. They
:28:37. > :28:42.are absolutely amazing. Can you roast them or just boil
:28:43. > :28:50.them? For crispses and chips they are probably the most versatile
:28:51. > :28:53.potato. I use them for pomme souffle, we use them for all of the
:28:54. > :28:59.purees. Everything. Is it floury? They have
:29:00. > :29:03.this texture but this old potato flavour you cannot find anymore.
:29:04. > :29:09.The reason why I grow it in the garden it is funny you mention it,
:29:10. > :29:16.the reason I grow it all myself, as my granddad had a veg allotment.
:29:17. > :29:21.These do remind you of your granddad's potatoes. They are coming
:29:22. > :29:26.back. But the heritage ones are always the good ones.
:29:27. > :29:33.Is it a big one. A decent size.
:29:34. > :29:37.Would they hold together in a soup? Yeah, yeah. Definitely.
:29:38. > :29:43.So, what is happening here? So, what is happening now, the water is
:29:44. > :29:47.evaporating. Now the butter is start starting to split out. It is going
:29:48. > :29:55.straight back to butter. I have put the lettuce in. I will wilt it down.
:29:56. > :30:00.What texture do you look for in the potato? I want it fine. James has a
:30:01. > :30:04.mission to make sure it is fine. No lumps.
:30:05. > :30:08.There are no lamps in it. A little more cream and milk.
:30:09. > :30:17.Now, the liver has been skinned. I will wash the knife... Now, this
:30:18. > :30:22.is probably a tenth of a size of a calf's liver it is really, really
:30:23. > :30:28.small. So two nice pieces. I will probably do three.
:30:29. > :30:34.So three really small pieces. This is seasoned flour. So that is plain
:30:35. > :30:37.flour with salt, pepper and quickly, really quickly, just dip it in
:30:38. > :30:43.there. A little bit of oil in here? Yes,
:30:44. > :30:53.normal, vegetable oil is brilliant, jails.
:30:54. > :31:02.I always start with oil What oil is that? Just vegetable oil.
:31:03. > :31:07.And the mint? That goes into the peas at the last-minute. Just to
:31:08. > :31:11.give it freshness. You mentioned the fact that this is
:31:12. > :31:18.what you do at home but in the restaurant? Well, calve's liver, we
:31:19. > :31:25.have started to poach it at work. At 60 degrees in milk. That, if you
:31:26. > :31:29.poach it as a lump and then seal it off, you cut through it, it has a
:31:30. > :31:34.beautiful flavour. Where does your love of food come
:31:35. > :31:39.from? My dad was an engineer, my mum was a nurse. To be honest, school
:31:40. > :31:43.was not a brilliant topic for me. When I went into the kitchen, I
:31:44. > :31:49.found a family atmosphere I loved. It stuck with me. I just love it. I
:31:50. > :31:54.love being in the kitchen. I love the creative side of it. Never, ever
:31:55. > :32:00.goes away. Now, I have started to colour the liver. Added the butter.
:32:01. > :32:03.This is where people make the mistake of overcooking it. It goes
:32:04. > :32:09.bitter. Yes. The blood is pushing from the
:32:10. > :32:14.sides of the liver. Do you put flour with it always? I do.
:32:15. > :32:21.I like the texture on the outside. Now I will flip it over. What does
:32:22. > :32:28.the flour do, does it crisps it up? It gives the crispiness on the
:32:29. > :32:45.outside. Now we add a little seasoning and we start to plate up.
:32:46. > :32:49.Do you want the mint? Yes. Smell that, that is beautiful.
:32:50. > :32:55.Is this how you plate it at home for the kids? No.
:32:56. > :32:59.I bet it is! I try my best! Just a little bit of lemon juice.
:33:00. > :33:04.I think that finishing it off. I would take it out of the pan, let it
:33:05. > :33:09.rest for two minutes. For the heat to go through.
:33:10. > :33:14.Why the lemon juice? I put lemon juice on everything I cook. I think
:33:15. > :33:19.it is a third seasoning that I believe the food needs. So now the
:33:20. > :33:23.liver is on top of there. There we go.
:33:24. > :33:34.It is simple. How long did you cook it for? I would say two minutes.
:33:35. > :33:43.And all this is shallots, sherry vinegar and lamb stock.
:33:44. > :33:50.And peas and lettuce is very French. Yes.
:33:51. > :33:52.So, give us the name of the dish? It is sauteed lamb's liver, minted
:33:53. > :33:54.peas, potato puree, sherry vinegar sauce.
:33:55. > :34:00.Anybody can do it, really? Yeah, anyone.
:34:01. > :34:09.And the name of the spuds again? It is a Maringol.
:34:10. > :34:14.If I made a quenelle of potatoes for my little boys, they would probably
:34:15. > :34:19.pick it up and throw it like a rugby ball.
:34:20. > :34:24.And the flavour of the potatoes. It is lovely. This really is not
:34:25. > :34:32.al-Joint Intelligence Committee. It is perfect with the liver. When
:34:33. > :34:40.we put food like this on the lunch menu, people love it. It brings back
:34:41. > :34:50.the childhood memory. And you are right, it is better like this.
:34:51. > :34:54.We need some wine to go with this. Olly Smith has been out hunting for
:34:55. > :34:56.wine matches on the streets of London. So what did he find to go
:34:57. > :35:05.with Daniel's lovely liver? With Daniel as luscious lamb's
:35:06. > :35:10.liver, the classic pairing is a Shiraz, with the mellow texture and
:35:11. > :35:16.fruity depth. A good place to look for one like
:35:17. > :35:22.this is Mayu, it is a brilliant wine. But when paired with the dish
:35:23. > :35:35.at home, it is too full-bodied. So, instead, I am selecting the
:35:36. > :35:39.all-singing, all-dancing Shiraz from South Africa, it is Porcupine Ridge
:35:40. > :35:44.Shiraz 2013. Lots of young wine makers are buying
:35:45. > :35:50.up old farms to make the wines of their dreams.
:35:51. > :35:55.This one, made by Mark Kent. He was once destined to join the air force
:35:56. > :36:02.but he set his sites on the wine. That is wonderful. If you think of
:36:03. > :36:07.the wine, the Shiraz squeeze is perfect to give those creamy
:36:08. > :36:14.potatoes a hug. And then the flavours in the pan, the sherry
:36:15. > :36:19.vinegar, the twist of lemon, this couples with the smokiness, perfect
:36:20. > :36:23.to balance with the boosters and finally, the summery garden peas.
:36:24. > :36:27.The alternative modern fruity character of the wine is perfect to
:36:28. > :36:35.buddy up with their sweetness. Daniel, here is to your legendary
:36:36. > :36:40.lamb's liver, cheers! Cheers indeed. What do you think of that? It is
:36:41. > :36:45.great wine again. It cuts through the live. Has that beautiful Shiraz
:36:46. > :37:03.flavour. I really love it. Happy with that? Oh, my goodness.
:37:04. > :37:06.You are happy to be here! Now let's meet the latest batch of Celebrity
:37:07. > :37:15.Masterchef hopefuls. And Gregg and John are getting them started with a
:37:16. > :37:19.mystery box test. Take a look. Welcome, a warm welcome to Celebrity
:37:20. > :37:23.MasterChef. This is the mystery box. Inside that
:37:24. > :37:28.box we have given you a set of ingredients. We would like you to
:37:29. > :37:39.cook for us just one dish. Ladies and gentlemen, reveal your
:37:40. > :37:44.ingredients. Now you all have one main
:37:45. > :37:53.ingredient. That main ingredient is the humble squid! The box also
:37:54. > :37:58.includes crab, chorizo, courgette flowers, asparagus, tomatoes,
:37:59. > :38:04.chilli, saffron, rice and potatoes. We are not aiming for the stars at
:38:05. > :38:20.this stage but somethingedible, would be good. 50 minute minutes.
:38:21. > :38:23.One dish. Let's cook! Mercury prize-winning rapper, Speech
:38:24. > :38:32.Debelle, was taught to cook by her Jamaican grandmother.
:38:33. > :38:38.Speech, are you much of a cook? I am. I do enjoy cooking, about three
:38:39. > :38:41.times a week. I am into food. It is a passion in life. It goes with
:38:42. > :38:48.music for me. Tell us what you are cooking? The
:38:49. > :38:51.squid and the chorizo is in a tomato sauce with a little bit of chilli in
:38:52. > :38:56.there. How far do you think that you you
:38:57. > :39:04.can go in the competition? My goal is to be at least a finalist.
:39:05. > :39:10.Hey! I like a bit of ambition. It might be all right! You have had
:39:11. > :39:17.20 minutes, that means there are 30 minutes left.
:39:18. > :39:21.It looks like the dangers of the kitchen are worse than the dangers
:39:22. > :39:32.of the ring, Joe. It looks like it.
:39:33. > :39:37.Undefeated world boxer, Joe Calzaghe, he has a love of Italian
:39:38. > :39:43.food. Good to meet you, Joe. You look
:39:44. > :39:48.involved here, what are you cooking? I am cooking with the tomatoes and
:39:49. > :39:53.the squid. How much cooking do you do at home?
:39:54. > :40:01.Not much at all. I am homing -- hoping to learn from
:40:02. > :40:08.it. Joe, if it makes you feel any better, just take a jab at John.
:40:09. > :40:13.I will do if my finger gets better! 30 minutes gone. You have 20 minutes
:40:14. > :40:18.left. TV presenter and entertainer, Les
:40:19. > :40:24.Dennis, enjoys cooking for his young family.
:40:25. > :40:29.Good to meet you, Les. How are you feeling? It is probably the most out
:40:30. > :40:35.of my comfort zone that I have felt. Do you have an idea of what you are
:40:36. > :40:41.cooking for us? I am pan frying it with lemon and doing it with a pure
:40:42. > :40:52.blank. A pure blank? ! You do a lot of
:40:53. > :41:03.cooking, then? Well, I learned how to do it -- beurre blanc.
:41:04. > :41:08.England cricketer, Matthew Hoggard was part of the 2005 Ashes winning
:41:09. > :41:14.team. Matthew, you may look like you
:41:15. > :41:19.actually know what you are doing? ! Looks may be deceiving. I am
:41:20. > :41:23.throwing it in, hoping it will be OK.
:41:24. > :41:31.What is going on in the pan? I have risotto going on, I have got it
:41:32. > :41:35.together with some stock and I will add the squid into it. Hoping it
:41:36. > :41:38.will be flavoursome. I am looking forward to this.
:41:39. > :41:55.Thank you! You have five minutes left.
:41:56. > :42:05.Finish up. You have one minute. That's it. Stop. Your time is up.
:42:06. > :42:21.First up is les. -- Les. He has made squid in a potato sauce, asparagus,
:42:22. > :42:28.and a tomato and basil salsa. Nice asparagus, nice tomato salsa.
:42:29. > :42:33.In a nutshell, Les, there are lots of things that are nice to eat but
:42:34. > :42:40.they don't match each other. OK.
:42:41. > :42:45.Matthew has made squid, crab and chorizo paella, with buttered
:42:46. > :42:52.asparagus. I have no idea what is in the middle of that mound. It
:42:53. > :42:56.frightens me a little bit. Let me help you. There you go. Now
:42:57. > :43:00.you can see. I love the fragrance of the lemon
:43:01. > :43:04.and the parsley with the chilli. I think that the rice is cooked well.
:43:05. > :43:09.You made a bit of a mistake with the cream. But I really like the
:43:10. > :43:15.confidence. I really do. Joe has cooked calamari with garlic
:43:16. > :43:24.potatoes and a tomato and anion salad.
:43:25. > :43:29.I like the flavour on the potatoes of garlic and lemon. I like the
:43:30. > :43:34.freshness of the tomato and onion. I love the calamari. But the whole
:43:35. > :43:38.thing looks messy, a bit of a fright. Before you start chopping,
:43:39. > :43:42.think about what it is you would like to see served with the
:43:43. > :43:48.calamari. Yes.
:43:49. > :43:51.Speesh has made a squid, chorizo and tomato stew, served over garlic
:43:52. > :43:56.potatoes. You are the only person in the rook
:43:57. > :43:59.to take the outside membrane off the squid. I think it looks proper
:44:00. > :44:02.handsome. All right.
:44:03. > :44:08.This is brilliant. It is comforting. It is interesting, it is exciting.
:44:09. > :44:20.It looks beautiful. You are rocking! You are rocking? ! --! Gentlemen, I
:44:21. > :44:27.think you will have to fight hard for this one. And if you thought
:44:28. > :44:28.this was hard, ha! Wait for the next one. Thank you very much, off you
:44:29. > :44:42.go. The celebrities next have to face a
:44:43. > :44:46.test of their palates and you can see how they get on in about 20
:44:47. > :44:49.minutes or so. Still to come this morning on Saturday Kitchen Live.
:44:50. > :44:52.Ken Hom is visiting his ancestral village in China. After a look
:44:53. > :44:55.around the family farm he gets to work helping to cook a feast
:44:56. > :44:59.including sweet and sour goose and stir fried bitter melon. And it's a
:45:00. > :45:01.tale of the Un-EGGs-pected in today's Saturday Kitchen omelette
:45:02. > :45:06.challenge as we don't yet know whether it will be Claude or Daniel
:45:07. > :45:10.who'll be taking on Elena. Will it be Claude or Daniel who gets to take
:45:11. > :45:14.a CRACK at BEATING one of the World's greatest chefs? Or will he
:45:15. > :45:18.have to watch from the side EGG-ing on Claude as he takes his turn? You
:45:19. > :45:21.can watch the action unfold, live, a little later on. And will Richard be
:45:22. > :45:24.facing food heaven, Roast chicken with morel mushrooms and mashed
:45:25. > :45:28.potato? Or food hell, pan fried melon with red mullet and ginger
:45:29. > :45:31.pickle? Right, over the years on Saturday kitchen we've been visited
:45:32. > :45:34.by some of the world's best chefs. And the woman cooking next falls
:45:35. > :45:37.into the category of the world's very very best! Her restaurant,
:45:38. > :45:43.Arzak, in San Sebastian in Spain has held three Michelin stars for a
:45:44. > :45:46.remarkable 25 years. It's Elena Arzak Welcome to Saturday Kitchen
:45:47. > :45:51.and what are you making Elena? Great to have you on the show, what are
:45:52. > :45:58.you cooking for us, then? Good morning. I am very happy to be here,
:45:59. > :46:02.on this programme, that I know a lot of people like to follow. So we are
:46:03. > :46:09.cooking today in a coffee machine. Well, what are we doing first? We
:46:10. > :46:15.need the crayfish, the langoustines. We need apples.
:46:16. > :46:25.I need you to help me peel them. So, a big peel? Yes. Because what we
:46:26. > :46:29.are going to do with the peels, is to dehydrate them. You can do it
:46:30. > :46:35.Jove. I will show you. So, dry them out, basically.
:46:36. > :46:47.Yes, dry them in the oven at 50 degrees more or less for 24 hours.
:46:48. > :46:57.You put them upside down. So, these are Braeburn, in Spain,
:46:58. > :47:06.what do you use? It is a Basque apple, it looks very nice.
:47:07. > :47:23.Also, you can buy them if you don't want to waste time.
:47:24. > :47:29.Now, here is the water, where we will boil. I need you to crush them.
:47:30. > :47:33.We are making apple juice out of this one.
:47:34. > :47:36.I want to tell you this is a plate that we have in a restaurant in
:47:37. > :47:42.London. The London restaurant. That has a
:47:43. > :47:45.Michelin star? Yes, we are very happy.
:47:46. > :47:58.This restaurant is open since last year.
:47:59. > :48:05.It is consulted by five members of my family and the head chef.
:48:06. > :48:10.This will make a little noise. Now, what I will do, I tell you we
:48:11. > :48:16.need the langoustines. We will fry them.
:48:17. > :48:22.So, that is the apple juice. What is next? I wait until it boils. Please,
:48:23. > :48:26.can you separate the head and the claws.
:48:27. > :48:29.You can use that for something else, please.
:48:30. > :48:38.I would do that. In the kitchen we use everything. At
:48:39. > :48:44.home as well. That is far too messy, let's get
:48:45. > :48:49.these boys to do it. I want to fry off the heads.
:48:50. > :48:53.They contain a lot of flavour? For me, this is the essence of the
:48:54. > :48:58.langoustine. And your restaurant, this is the
:48:59. > :49:04.fourth generation with your family? Yes, I am the fourth generation.
:49:05. > :49:08.Could you please fry them. Not for so long.
:49:09. > :49:14.Here is the boiling water. We want to make an infusion. For
:49:15. > :49:18.this we leave a little on the side. Do you want these inside? Yes, to
:49:19. > :49:28.infuse. So, the apples are in there. They
:49:29. > :49:39.are talking too much! I am showing them how it is done! Now, I want to
:49:40. > :49:44.make the bread croutons. Very good. All the same size.
:49:45. > :49:48.I feel like us guys in the studio are under pressure here. You started
:49:49. > :49:53.cooking in the restaurant when you were 11 years old? During the summer
:49:54. > :49:59.holidays, I would go to the restaurant with my sister.
:50:00. > :50:06.We only stayed two hours. We were children and there is where I find
:50:07. > :50:16.out that I like so much the cooking. We take these off. Then I, when I
:50:17. > :50:22.was 18 I took it seriously. I start started to learn for myself.
:50:23. > :50:29.Your training really took you all over the world. You worked in the
:50:30. > :50:35.UK, in Gavroche. Yes, I was very lucky.
:50:36. > :50:40.I was working with the Roux family. I was very young, 19 years old. But
:50:41. > :50:47.they taught me a lochlt They were very kind. I will always
:50:48. > :50:51.remember the British food in this moment it was fantastic.
:50:52. > :51:00.And another contact from the beginning was our friend, Heston
:51:01. > :51:08.Blumenthal. There is one thing missing, excuse
:51:09. > :51:23.me, the apple juice. My father used to work when he was
:51:24. > :51:27.younger in the same area as Heston. We liked very much Britain. That is
:51:28. > :51:32.one of the reasons that we decided to start with the restaurant here.
:51:33. > :51:40.So what did the one in sap San Sebastien start up? That was in
:51:41. > :51:49.1897. I am the fourth generation. You have a fair bit to go, boys. How
:51:50. > :51:54.many generations? Four generations. Is your father still in the kitchen
:51:55. > :52:02.with you? You cannot imagine. He will arrive tomorrow and stay threes
:52:03. > :52:07.days in the restaurant Now we need to strain it again. Because it is
:52:08. > :52:13.better twice. At home you can use this strain
:52:14. > :52:18.cloth or a coffee filter, it works as well very well.
:52:19. > :52:22.So, you strain it twice in here. Yes.
:52:23. > :52:27.So, this is the water with the apple peel and the juice.
:52:28. > :52:32.You have the water, the apples, that are intense with the infusion, then
:52:33. > :52:41.you have the apple juice. You are going to build up the bowl
:52:42. > :52:46.to put it in. Now we need the fresh onions. We
:52:47. > :52:52.will saute them. I will pop them in here.
:52:53. > :52:58.Yes. To make the coffee you need water. This is our espresso machine.
:52:59. > :53:03.It is up to you. We like apple. You can make an infusion of mint.
:53:04. > :53:08.Whatever. You can make chocolate with mint.
:53:09. > :53:14.Whatever you like. We like apple as apple in this case gives acidity. So
:53:15. > :53:26.right now we are going to proceed with the cooking.
:53:27. > :53:31.Here we have the fresh onions to put in the bottom.
:53:32. > :53:36.Spring onions? Yes. Try to use seasonal products as much
:53:37. > :53:42.as possible. It is always better for the plate.
:53:43. > :53:48.Is that dish made for London or San Sebastien? We have made something
:53:49. > :53:55.similar for the local taste. Here for example it is served with a mint
:53:56. > :54:00.sauce that people like. The seasoning is always important.
:54:01. > :54:08.So salt. All over. We are trying to use it from one side products that
:54:09. > :54:29.we brought from Spain but the Cornwall salt I like very much.
:54:30. > :54:39.They have been very-well peeled. They were rubbish. I would have sent
:54:40. > :54:48.them back! Elena, have you found new ingredients coming here? Sorry, now
:54:49. > :54:52.we need the herbs. It is parsley and dill.
:54:53. > :54:56.In the Basque area we cook everything with parsley. You will
:54:57. > :55:02.see. Everything is with parsley and we know here that you like very much
:55:03. > :55:11.parsley in the UK. We do like it.
:55:12. > :55:27.Yes, I notice, fortunately! Now we need almond oil.
:55:28. > :55:34.And a little bit of olive oil. Spanish olive oil? It is olive oil
:55:35. > :55:40.that is extra Virgin. Three times? Yes, please.
:55:41. > :55:47.Normally to store, once is enough. But we will steam. The steam will
:55:48. > :55:51.break the plastic. So we need one hole bigger.
:55:52. > :55:57.I will steam that, you tell us what you are doing next. So this,
:55:58. > :56:16.hopefully... It goes in there. 40 seconds is enough. It is better
:56:17. > :56:22.to turn the bowl a little bit. You are a chef, so you will not
:56:23. > :56:35.burn, I hope so? Yes. 40 seconds. Turn it a little bit.
:56:36. > :56:45.So you cook these for 40 seconds? Yes. Check the time. Did you? Well,
:56:46. > :56:49.the bowl is warming up. Right, interest is your plate.
:56:50. > :56:54.Here is a plate. We will dress the plate when you finish.
:56:55. > :57:00.This is a first for me. So, who leans the machine after?
:57:01. > :57:05.Your or your father? My father! No account, it is easy to clean.
:57:06. > :57:09.You can use it again. They are definitely cooked. The bowl
:57:10. > :57:25.is hot. So, now we will dress the plate.
:57:26. > :57:43.Do you remember we fried the heads? The essence. You make it like that.
:57:44. > :57:49.Squeeze. We put one on each.
:57:50. > :57:53.I was wondering when the tweezeers would come out.
:57:54. > :58:04.On the essence. And then all of the bits.
:58:05. > :58:09.So in your kitchen, it is like a laboratory where you work? We have a
:58:10. > :58:15.laboratory, it is not in the kitchen. It is in another space.
:58:16. > :58:23.There we make the testing of the plates.
:58:24. > :58:30.We have a few more of these. You see that the langoustines are
:58:31. > :58:36.cooked. They are steamed in the right way, not too overcooked. We
:58:37. > :58:46.don't like it when the fish or the seafood is overcooked.
:58:47. > :59:00.And now the contribute Old Baileys. Database and now the croutons.
:59:01. > :59:12.So, give us the name of the dish? It is Langoustine's Express.
:59:13. > :59:17.Sounds good to me. It look looking Good Friday
:59:18. > :59:27.Agreement. -- it looks great.
:59:28. > :59:30.Dive in. Have you ever had langoustines cooked in a coffee
:59:31. > :59:36.machine before? No. It is a real team effort.
:59:37. > :59:43.Normally people are scared of using machines or technique but this one,
:59:44. > :59:50.some people like to cook at home, basic but others want to go further.
:59:51. > :00:01.Right, let's find out what wine Olly Smith has chosen to go with Elena's
:00:02. > :00:07.stunning steamed prawns? With Elena's pristine prawns and the
:00:08. > :00:16.outstanding apple flavour, you may be tempted to go for this Sicilian
:00:17. > :00:22.white, the Zibibo, which is lovely but a little overflowering. So time
:00:23. > :00:27.to pick up something a little more elegant. It is a pecorino, which is
:00:28. > :00:33.Terre di Chieti 2012. Legend has it this originates from
:00:34. > :00:40.old wild Italian grape vines. This one comes from Abruzzo. It is
:00:41. > :00:46.brilliant with shellfish. Oh, you could rub that all over me!
:00:47. > :00:50.Delicious. Elena's prawns are as fresh as the ocean itself. The
:00:51. > :00:55.grapes from the vineyard are cooled by the effect of the aid attic
:00:56. > :01:00.coastline. That brings elegance to the glass. Think of the herbs in the
:01:01. > :01:05.dish, the chervil, dill and parsley, they bring a springtime buzz. The
:01:06. > :01:09.pecorino has the right level of peachy fragrance to support it. And
:01:10. > :01:15.finally, the ginger and the apple in the dish, they bring a sense of
:01:16. > :01:21.exotic flair. The pecorino has the perfect level of scent to buddy up.
:01:22. > :01:26.Elena, here is to your perfect prawns, cheers! Cheers indeed. I
:01:27. > :01:33.know you like the wine to go with it. The guys are diving into the
:01:34. > :01:39.food. What do you reckon? That guy likes his wine! It is gone! Now,
:01:40. > :01:42.it's time for the potential Celebrity Masterchefs to take one of
:01:43. > :01:51.Gregg and John's palate tests. Best of luck. This is the Palate Test. We
:01:52. > :01:56.are going to cook a dish. I will give the dish to the celebrities,
:01:57. > :01:59.ask them to taste it and write down what they think the dish is made up
:02:00. > :02:05.of. The figure is a tartin with a
:02:06. > :02:08.pistachio crunch and orange and rose-water cream with a praline.
:02:09. > :02:13.John starts with the filling for the tart.
:02:14. > :02:19.That is on the heat. The cardamom pods into etch one to flavour the
:02:20. > :02:26.sugar. The sugar is caramelising quickly.
:02:27. > :02:40.That is lovely! Now our figures go into the tart itself.
:02:41. > :02:47.-- figs. Next, John prepares the pastry.
:02:48. > :02:54.The figs are cold, not hot. The pastry goes on top. It has to cook
:02:55. > :03:01.properly, you don't want the pastry raw.
:03:02. > :03:05.That goes into the oven at about 108 for 20 minutes.
:03:06. > :03:10.Now, the rail queen. Lots of sugar and a tiny amount of water. Whilst
:03:11. > :03:15.the caramel cooks, tos the nuts. You make the caramel and add the nuts to
:03:16. > :03:21.it. You can see the caramel now, you can smell it. It is almost burnt. .
:03:22. > :03:25.There is a bitterness to it. Now is when you add the nuts. That
:03:26. > :03:31.is the rail queen and pour it out on to a tray. Let it cool and we are
:03:32. > :03:38.going to make a flavoured cream. Grating a little orange rind, not
:03:39. > :03:49.the zest, and then vanilla. Rose-water, and the orange flour
:03:50. > :03:54.water. Now to whip the cream. Add cream to that and spoon it
:03:55. > :04:00.around. Now, what I have not put in there, Mr Wallace? Sugar.
:04:01. > :04:05.That is right. Once the praline has cooled, John
:04:06. > :04:11.blitzes some to create the pistachio crunch.
:04:12. > :04:29.I am taking the tarts out. Hey! We take our praline.
:04:30. > :04:33.Fig tart, pistachio rail yin and orange and rose-water cream.
:04:34. > :04:39.Let's get them in. I'm looking forward to this.
:04:40. > :04:47.This is the Palate Test. In front is a dish I have cooked for you.
:04:48. > :04:52.We would like you to test that dish and write down on the piece of paper
:04:53. > :05:03.exactly what you think went in to make up that dish. It's pud time! I
:05:04. > :05:09.know that green thing but I can't think of the name of it.
:05:10. > :05:20.That is a zest of orange. Also pistachio. Expert! It is like Ann
:05:21. > :05:27.seed flavour. It has a disinkive flavour! Now you have tasted the
:05:28. > :05:32.dish, we are going to ask you to cook it. Underneath the cloth on the
:05:33. > :05:36.bench are the ingredients that John used to make the pudding. But be
:05:37. > :05:43.careful, there are some he did not use. We are giving you 45 minutes to
:05:44. > :05:47.make it. Off you go. The ingredients have been separated
:05:48. > :05:52.into three groups. Those to make the tart, the cream and the praline. But
:05:53. > :06:11.without a recipe, they will have to rely on the palate and skill.
:06:12. > :06:18.Mate, I have not got a clue sn! -- clue! 15 minutes are gone. That
:06:19. > :06:25.means that there are to minutes left.
:06:26. > :06:33.I'm not sure I am doing it right. What can you do? Our last ten
:06:34. > :06:46.minutes. Get on my knees. You can still save it.
:06:47. > :06:57.Guys, the time is up. Thank you very much.
:06:58. > :07:05.Bring your plates up. What we asked you to replicate was
:07:06. > :07:12.fig Tarte Tatin, served with rail Ypres, rail Ypres dust and an orange
:07:13. > :07:29.and rose-water scented cream. Shall we start with you, Joe? The
:07:30. > :07:34.figs are nice and juicy. They are cooked. You did well with the cream.
:07:35. > :07:39.You even managed to make the praline. Well done. The biggest
:07:40. > :07:46.problem is the tart itself. But I tell you what, from where you were,
:07:47. > :07:51.standing stairing it a it, hoping it was going to whisper to you, well
:07:52. > :07:59.done. To produce that. Your turn, Matthew... If you take a
:08:00. > :08:05.full mouthful with the soggy pastry and the cream it is OK. But it is so
:08:06. > :08:14.sweet. I like the rail queen a lot. I really don't like your tart. You
:08:15. > :08:19.have put the pastry underneath the figs, and not on top. So it will not
:08:20. > :08:26.rise. What I like, you have seasoned the cream and the nuts really well.
:08:27. > :08:31.This hints at a decent palate. Spa.
:08:32. > :08:38.Speech, your tart is the right way, the cardamom is there, the figs are
:08:39. > :08:45.cooked, the cream is great, the praline is looking great. I am
:08:46. > :08:49.really pleased, Speech. I really like that praline, crunchy
:08:50. > :08:55.and crisps with the pistachio nuts inside. The fig tart is crispy
:08:56. > :09:01.outside. I think you worked well. You worked it all out. Not a bad job
:09:02. > :09:09.at all, Speech. I like it. Not a bad day. Not a bad day at all!
:09:10. > :09:25.Tomorrow is a new day. It is just going to get tougher.
:09:26. > :09:29.Thank you very much, off you go. We have been having such a good time
:09:30. > :09:40.cooking today, so we do not have time for any calls, sorry about
:09:41. > :09:44.that. Here is a box of Saturday Kitchen
:09:45. > :09:47.golden eggs, half of them have Claude's name inside and the other
:09:48. > :09:49.half have Daniel's name. Elena please choose an egg to decide who
:09:50. > :10:07.you're up against? There is a sigh of relief from
:10:08. > :10:12.Claude there. So, take the positions there. The
:10:13. > :10:17.usual rules apply. Let's get the clocks on the screens please. A
:10:18. > :10:20.three-egg omelette, cooked as fast as you can.
:10:21. > :10:26.Three, two, one, go. Against one of the world's female
:10:27. > :10:41.chefs. You have started off by burning your eggs!
:10:42. > :10:57.That is quick, Elena! Yes! You have finished? ! Job done.
:10:58. > :11:06.Yours is looking nice, though. Salt? I already put. In San
:11:07. > :11:10.Sebastien, the Basque, we prefer it wetter.
:11:11. > :11:17.OK. You see it is not the white from one
:11:18. > :11:23.side, the yellow from the other. We don't like to mix it.
:11:24. > :11:29.That is good. This one on the other hand is cooked on one side, raw in
:11:30. > :11:40.the middle. May I try? No! Elena, how quickly do
:11:41. > :11:45.you think you cooked your omelette? Middle.
:11:46. > :11:52.It is in 45 seconds. You are in good company, next to Michelle Roux,
:11:53. > :11:56.Senior. Very good.
:11:57. > :12:00.Daniel, are you on the board? Yes, I am.
:12:01. > :12:06.Where? Low down. You have been practising. That is an
:12:07. > :12:11.omelette. Stop mooning Mr Frenchman over there. You did it just outside
:12:12. > :12:16.of the top ten. You did it in 21. 24. That puts you in 11th place. Oh,
:12:17. > :12:20.yes. Very good.
:12:21. > :12:34.But you can't applaud that omelette. So, will Richard get his idea of
:12:35. > :12:37.food heaven? Or his food hell, pan fried melon with red mullet and
:12:38. > :12:40.ginger pickle? Our chefs will make their choices whilst we explore the
:12:41. > :12:44.world of traditional Chinese food with Ken Hom. Today he's taking a
:12:45. > :12:45.trip out to the countryside to cook with his cousins.
:12:46. > :12:55.trip out to the countryside to cook with I have travelled 87 miles to
:12:56. > :13:00.the city of Jiping. To visit my father's side of the family. I am so
:13:01. > :13:05.struck by how much this place as changed.
:13:06. > :13:13.I have never seen so many four-wheel drives! Up until the 1990s, my
:13:14. > :13:19.cousins were full-time farmers. But as China began to become more of an
:13:20. > :13:24.enterprise, they moved to the city to set up a successful restaurant.
:13:25. > :13:28.I am curious to meet them and actually to learn more about parts
:13:29. > :13:33.of my family's past, that I don't know. This is on my last visit, when
:13:34. > :13:38.I took my mother and actually her sister. This is a great opportunity
:13:39. > :14:39.for me to reconnect. Openfully, over food! I bought the young wons,
:14:40. > :14:41.silver dollars. In China it is traditional to give coins to the
:14:42. > :15:00.young ones as tokens of good luck. They love my mum a lot. It is
:15:01. > :15:05.evident. They said when they heard that she had passed on, that they
:15:06. > :15:12.did a lot of offerings to her. That was very nice. This morning my
:15:13. > :15:18.cousins are taking me to our ancestral village in the region of
:15:19. > :15:29.Guangdong. It is an area where my father's family were rice farmers,
:15:30. > :15:35.going back several generations. This farm has been in the Hom family
:15:36. > :15:41.for five generations. It is where my father grew up. Today my cousins
:15:42. > :15:53.grow vegetables and raise poultry here for their restaurant in town.
:15:54. > :15:54.They look very tasty! Beautiful. I remember this. This is the old
:15:55. > :16:13.family kitchen. This is what we call a family
:16:14. > :16:18.affair. Everybody pitches in. They do their thing and help. If we don't
:16:19. > :16:23.do that, we are not going to be eating. Everybody wants to eat. My
:16:24. > :16:29.cousin is going to make a signature dish which have never had. It is a
:16:30. > :16:34.sweet and sour goose. The goose is fresh from the farm. It is coated in
:16:35. > :16:38.soy sauce to give it colour and flavours, then my cousin deep-fries
:16:39. > :16:45.it. He is brazing it in a thick sauce,
:16:46. > :16:50.made of rice vinegar, Chinese tomato ketchup, cane sugar and salted
:16:51. > :16:58.preserved plums to give it the sweet and sour taste.
:16:59. > :17:04.Then he cover it is and slowly simmers it until it is does.
:17:05. > :17:13.One hour. While it cooks, I am making bitter
:17:14. > :17:19.melon with black b airconditions n -- bean sauce. This is bitter melon.
:17:20. > :17:24.You can get it fresh everywhere in Chinese supermarkets. You have to
:17:25. > :17:29.take out the inside. It has a bitter flavour. I am cooking this as my mum
:17:30. > :17:35.used to make it often. In a few hours, we will have a feast here. I
:17:36. > :17:41.am making a full-flavoured black bean sauce. It will go well with the
:17:42. > :17:45.melon. This is classic, garlic, ginger and black beans. This is the
:17:46. > :17:49.flavour that people who are outside of China probably are the most
:17:50. > :17:59.familiar with. These are the famous black beans
:18:00. > :18:05.that the world loves. We take the vegetables and blanch
:18:06. > :18:17.them. It helps to give them a cleaner flavour. I'm draining it.
:18:18. > :18:26.Garlic ginger and the black beans. Then add spring onions, mild red
:18:27. > :18:31.chillies and rice wine. Next add the bitter melon pieces in a splash of
:18:32. > :18:38.water to tenderise them. Just a little bit of sesame oil. My
:18:39. > :18:51.cousin is serving the goose in the traditional way, chopped.
:18:52. > :19:04.Tell me if that is not beautiful? They are all having a little booze!
:19:05. > :19:09.What actually makes me the most happiest coming here is to see in
:19:10. > :19:14.reality how the changes in China is reflected in my family. Their
:19:15. > :19:19.welfare has gone up, they are optimistic, they are looking with
:19:20. > :19:22.hope to the future. That's pretty fantastic.
:19:23. > :19:39.Goodbye! That's the last of Ken and Ching's
:19:40. > :19:42.adventures through China and next week we're welcoming those Greedy
:19:43. > :19:45.Italians, Gennaro Contaldo and Antonio Carluccio to our roster of
:19:46. > :19:51.foodie films. Right, it's time to find out whether Richard's facing
:19:52. > :19:54.either food heaven or food hell. Your food heaven would be chicken
:19:55. > :19:57.which I am going to brine and roast then serve with a sauce made from
:19:58. > :20:00.chicken stock, morel mushrooms, tomatoes and tarragon. It's served
:20:01. > :20:04.with buttery mashed potato. Or you could be facing your food hell,
:20:05. > :20:08.melon. I'm using a technique Elena may be familiar with. The melon is
:20:09. > :20:11.sealed in a vacuum bag for 24 hours then pan fried and served with this
:20:12. > :20:14.fantastic fillet of red mullet and a home-made ginger pickle. What do you
:20:15. > :20:18.think you're getting? You can keep the lime foam! That is what we are
:20:19. > :20:18.going to do. We are going with the chicken.
:20:19. > :20:21.That is great. chicken.
:20:22. > :20:25.So, Elena, if I can get you to prepare the carrots and the celery.
:20:26. > :20:30.So we prepare the roasting vegetables.
:20:31. > :20:39.What a treat. The boys if you can do me some
:20:40. > :20:45.tomato concasse. We have lovely fresh mushrooms. It has been a busy
:20:46. > :20:51.year for you. You have come back from the Sahara. You have the tan as
:20:52. > :20:58.you were running? I was running a marathon with two actor friends.
:20:59. > :21:05.People think that the London Marathon is tough? This is five
:21:06. > :21:12.consecutive marathons in the Sahara desert but on day four you run 51
:21:13. > :21:22.miles in 50-degree heat. Why? I was run running to make money
:21:23. > :21:27.for a charity. It is a personal thing. Running is how I deal with
:21:28. > :21:33.things. When I found out by my mother's
:21:34. > :21:41.health, I ran for miles. So, run running five marathons in
:21:42. > :21:51.the desert, sounds like hell but I sorted out a lot of things in my
:21:52. > :22:01.head! Follow that! So, basically, we are making a chicken brine. So, we
:22:02. > :22:09.have 200 Grand Nationals of salt -- grams of salt.
:22:10. > :22:14.We have rosemary, thyme, and a litre of cold water. This is the brine for
:22:15. > :22:18.the chicken as well. We have to leave it to marinade for 24 hours to
:22:19. > :22:26.go with it. We have eight minutes! Luckily, I
:22:27. > :22:33.have one over there. We have the chicken in there. We
:22:34. > :22:40.leave it to brine for 24 hours. We get this. Chefs are brining a lot of
:22:41. > :22:45.things these days as it increases the flavour. Now, we talked about
:22:46. > :22:50.the marathon. But it is TV that you are well known for. I remember your
:22:51. > :22:54.face, trying to think where it comes from but I am a big fan of
:22:55. > :23:00.Coronation Street, you were in it? Oh, my goodness. About 15 years ago
:23:01. > :23:05.for a short time. I will never live it down.
:23:06. > :23:18.And we have seen you in Hobble Hobbly Blue! Yes, an treeing story!
:23:19. > :23:24.So, this new show? This is a show that the writes had me in mind when
:23:25. > :23:28.they wrote it. I work with a lot of strangers but a lot of love went
:23:29. > :23:34.into this. This is Hinterland? It is on BBC
:23:35. > :23:45.Four on Monday at 9.00pm. We shot it in two languages, the moth mother
:23:46. > :23:51.tongue and in English. It is indicative of our nation. People
:23:52. > :23:58.speak in pockets in Welsh. It adds a different ingredient.
:23:59. > :24:02.I am using culinary metaphors. Is souffles as well! But there was a
:24:03. > :24:06.different way of filming, the way it was shot? Only because we did it in
:24:07. > :24:12.two languages twice. But I think that the show is better than the
:24:13. > :24:17.novelty of the languages. You get two for the price of one. But it is
:24:18. > :24:23.still a good show. It is kind of in that Nordic style?
:24:24. > :24:27.Yes but no jumpers. There is great atmosphere, great
:24:28. > :24:34.scenery, you get it in Wales when filming it? You do. You go up there
:24:35. > :24:40.with a brilliant cameraman, he was from Poland, he didn't have a clue
:24:41. > :24:45.about Wales. But when you see all of that
:24:46. > :24:49.landscape and you are decorative photographer, you only want to shoot
:24:50. > :24:54.it. The landscape became a character for us. It is very domineering. The
:24:55. > :25:01.stories are born from the landscape. It inspired the writers.
:25:02. > :25:08.You had to be there. All kit and caboodle. So tell us more about it?
:25:09. > :25:17.It is a difficult genre but also about Welsh folklore stories. And
:25:18. > :25:24.the environment adds to the misery of it. My character Tom, comes to
:25:25. > :25:29.the landscape and is bewitched. I think it is a compelling piece of
:25:30. > :25:35.work. People may hate it. But thus far, my mother loves it.
:25:36. > :25:40.Each show is based on 90 minutes? Four separate films but there is a
:25:41. > :25:45.story that goes through it. Then we film the second series. It is all
:25:46. > :25:49.about his back story. He is a mysterious guy but not because he is
:25:50. > :25:54.a cliche but because of his history it is so steeped in tragedy. Once we
:25:55. > :25:58.reveal that, it becomes anotherentity of the show. I can't
:25:59. > :26:04.wait for us to explore who he is in the next series.
:26:05. > :26:16.Fascinating. So, the chicken, it is in the oven on the bed of veg.
:26:17. > :26:20.We have the mushrooms there, that have been steaming nicely. We have
:26:21. > :26:25.the tomato concasse. We have the chives, and the mashed potatoes. The
:26:26. > :26:29.key to this, it is about the marinade. When you put it in the
:26:30. > :26:37.marinade it keep it is lovely and tender. Moist, more than anything
:26:38. > :26:39.else. So we chop this through... Finish it off with butter, if you
:26:40. > :26:51.could do. How much? All of it.
:26:52. > :26:56.With we have the chicken. That is nice and moist.
:26:57. > :26:59.Oh, my goodness, yes. Just a little bit of butter in
:27:00. > :27:04.there. I just did as I was told.
:27:05. > :27:11.In with the tomatoes and the mushrooms.
:27:12. > :27:17.I can smell it now. I can smell my childhood memories coming through.
:27:18. > :27:20.A little bit of season seasoning, please.
:27:21. > :27:32.Salt and pepper. Will you say hello to my mother,
:27:33. > :27:39.James? Her name is Carol Harrington. Hello, Carol! This is for you.
:27:40. > :27:45.Whether it is as good as yours, we can but try! There is no pressure
:27:46. > :27:51.today, then, for me. Not only do I have to do this for your mother but
:27:52. > :27:56.in front of these lot as well. Your mother would be very happy!
:27:57. > :27:59.Dive into that. Grab the knives and forks.
:28:00. > :28:05.Now, Olly has chose an wine to go with this. Great choices so far. But
:28:06. > :28:08.this one is kind of predictable. A Cuvee Chasseur Rouge Vin de France
:28:09. > :28:13.2012. I think he ran out of ideas with this one. It is priced at ?4.
:28:14. > :28:24.99. Is it like your mother's? Sorry,
:28:25. > :28:29.mam! Is it? ! Sorry, mam but James is my mother now! You will have to
:28:30. > :28:37.take it to her. Oh, my goodness.
:28:38. > :28:40.I do my best. I can't promise all of that in the hospital but, I will
:28:41. > :28:43.try. Well that's all from us today on
:28:44. > :28:46.Saturday Kitchen Live. Thanks to Claude Bosi, Daniel Clifford Elena
:28:47. > :28:50.Arzak and Richard Harrington. Cheers to Olly Smith for the wine choices!
:28:51. > :28:51.All of today's recipes are on the website at:
:28:52. > :28:55.bbc.co.uk/saturdaykitchen. We'll be back, live, at 10am next Saturday,
:28:56. > :28:58.but you can catch more of our Best Bites tomorrow morning at the
:28:59. > :29:00.slightly later time of 11am on BBC 2. In the meantime, have a great day
:29:01. > :29:01.and