:00:12. > :00:17.Good morning. Don't say it too loudly, but I think summer may be
:00:17. > :00:27.here. We have 90 minutes of sensational food to celebrate. This
:00:27. > :00:38.
:00:38. > :00:45.is Saturday Kitchen Live. And welcome to the show. Cooking
:00:45. > :00:51.live in the studio are two top chefs. First, the man with his own
:00:51. > :00:56.award-winning restaurant, The Orangery inside the luxurious
:00:56. > :01:04.Rockcliffe Hall Hotel in Darlington, it's Kenny Atkinson. And the man
:01:04. > :01:14.who is turning a corner of London into his own tapas centre, Jose
:01:14. > :01:14.
:01:14. > :01:21.Pizarro. Kenny, what are you going to do? I'm making soused mackerel
:01:21. > :01:27.with carrots, fennel orange and crispy smoked eel fritters. Smoked
:01:27. > :01:32.eel is fantastic. I'm going to try and convert people on this one.
:01:32. > :01:42.conversion needed for tapas. It's a favourite over here. What are you
:01:42. > :01:46.
:01:46. > :01:54.making? Jaipur, simple tapas. The first is jamon, and then deep-fried
:01:54. > :02:00.chicken wings, al ajillo. And two very tasty recipies to look
:02:00. > :02:05.forward to as well. And we have our archive as well from Rick Stein and
:02:05. > :02:11.the great Keith Floyd. Now, our special guest who has dropped in
:02:11. > :02:17.for a bit of breakfast before heading off to work as a coach on
:02:17. > :02:25.the massive Saturday night hit show, The Voice. Danny O'Donoghue.
:02:25. > :02:31.Welcome. Hello. Are you a foodie? Yes. First of all, I want to
:02:31. > :02:37.congratulate you for what you have done to the ladies in this studio.
:02:37. > :02:43.Normally they just look at if they've got up, but now they look
:02:43. > :02:50.like they're going out. There were five ladies in the dressing room
:02:50. > :02:56.with you? Thanks. And you have a long day ahead? The Voice? Yes,
:02:56. > :03:01.it's semi-final night tonight and there are two for each coach.
:03:01. > :03:05.the public vote now? Yes, it's the UK's turn to vote on who to put
:03:05. > :03:11.into the final, so we're excited about that. We're going to watch
:03:11. > :03:16.you later, but first we're going to cook for you. And today's food
:03:16. > :03:21.heaven is your favourite ingredient or your food hell will be something
:03:21. > :03:28.you don't like. What would heaven be? It would have to be steak. And
:03:28. > :03:34.my food hell would have to be goat's cheese. Goat's cheese?
:03:34. > :03:41.please, don't give me goat's cheese. Five women here won't be voting for
:03:41. > :03:51.that! I have a juicy T-Bone steak for the
:03:51. > :03:59.food heaven. Griddled for a couple of minutes on each side and served
:03:59. > :04:06.with spicey char grilled tomato chutney on warm fig and shallot
:04:07. > :04:14.salad. Or the food hell will be goat's cheese on a bed of char
:04:14. > :04:20.grilled courgettes, wrapped in patchment and baked with a broad
:04:20. > :04:26.bean and pea salad. Now, we have a new number:
:04:26. > :04:30.If you want to put a question to us live later on and if I do speak to
:04:30. > :04:37.you I'll be asking whether Danny will get food heaven or hell?
:04:37. > :04:42.Heaven! Cooking first is a man who is making a long overdue return to
:04:42. > :04:47.Saturday Kitchen. From Rockcliffe Hall in Darlington, it's the
:04:47. > :04:53.fabulous Kenny Atkinson. It's been fabulous Kenny Atkinson. It's been
:04:54. > :04:59.about a year? Yes, it has. What is the name of your dish? Soused
:04:59. > :05:05.mackerel with carrots and fennel but it's all cooked in one tray.
:05:05. > :05:11.Sousing means hot pickle? Yes, lots of flavours. So do you want me to
:05:11. > :05:18.do the fennel? Please, yes. This is a mixture of water, white wine
:05:18. > :05:28.vinegar, sugar and I'm going to put a few spices in there. And the
:05:28. > :05:42.
:05:42. > :05:47.spices are starneesia, peppercorns and and it all goes in there.
:05:47. > :05:52.Mackerel is lovely, but the thing about it is it has to be eat fpb as
:05:52. > :05:58.fresh as a daisy. Oh, yes. And fresh orange juice in there to
:05:58. > :06:05.really get that fresh and vibrant. This wouldn't be classed as raw
:06:05. > :06:12.fish, would it? No, we're going to cook the fish. You looked at me
:06:12. > :06:16.weirdly then. It is cooked in the hot liquid. Yes, the liquid cooks
:06:16. > :06:23.the mackerel. So, we take the fillet off.
:06:23. > :06:29.It is one of the easiest fish to learn how to fillet. It is. Because
:06:29. > :06:34.it's so simple and it's not very expensive. That's right. So you can
:06:34. > :06:44.practice on it. It's a year since you have last been on but you've
:06:44. > :06:46.
:06:46. > :06:50.been busy. Have you taken over all the food at Rockcliffe Hall? Yes.
:06:50. > :06:55.The fine-dining restaurant but it was common sense for me to get more
:06:55. > :07:05.involved with the whole Hotel. I've been made a director. Do you have
:07:05. > :07:07.
:07:07. > :07:12.to put a suit on! No. It means I oversee all four restaurants at the
:07:12. > :07:20.Hotel. Tell us about the Hotel? It's a luxury resort really. It's
:07:20. > :07:25.not just a hotel. We have a golf club, a really successful course
:07:25. > :07:32.one of the best in Europe. And a spa. And an award-winning
:07:32. > :07:37.restaurant? Exactly. So the mackerel I've filleted and I'm
:07:37. > :07:44.going to salt it to cure it as well as season it and it keeps its
:07:44. > :07:49.texture when we pickle it. If I was going to cure it I would take the
:07:49. > :07:55.skin off it because things like salmon skin can be chewy if you're
:07:55. > :08:01.going to pickle it. And you can do this with sardines as well?
:08:01. > :08:08.Definitely. So you've sliced the fennel. This dish is so, so easy.
:08:08. > :08:14.We're just going to arrange the mackerel on top of the fennel.
:08:14. > :08:24.this has just been salted for 20 minutes? Yes. And then the carrots.
:08:24. > :08:28.
:08:28. > :08:38.They go on top. Like so. The shallot rings as well. Some people
:08:38. > :08:39.
:08:39. > :08:48.pan-fry the fish first, but we're just going to pour the hot liquid
:08:48. > :08:53.on top of it. So it's like a vinegarette. And literally, we pour
:08:53. > :08:59.the hot liquor over the fish, over the vegetables and leave that to
:08:59. > :09:06.infuse for at least an hour. If you're going to keep it overnight,
:09:06. > :09:11.put it in the fridge, but if you're going to serve it let it get to
:09:11. > :09:15.room temperature. And it can easily keep for a week in the fridge.
:09:15. > :09:22.So the next element, smoked eel. This is strange. It's not
:09:22. > :09:27.everyone's cup of tea. I love it. Me too. It's a classic English
:09:27. > :09:35.ingredient. This is pre-smoked already and I'm just going to cut
:09:35. > :09:44.it into cubes. Have you ever had smoked eel? No, never had it.
:09:44. > :09:52.first-timer. And this is cooked? Yes, you can
:09:52. > :09:58.eat it straightaway like that, but I think by breadcrumbing it and
:09:58. > :10:04.frying it, it adds a texture and a different dimension. Now, what is
:10:04. > :10:09.going in with the orange? White wine, white wine vinegar and sugar
:10:09. > :10:17.and we're going to cook it like a stock. There's a lot of sugar going
:10:17. > :10:22.in? Yes, it's a sweet and sour orange. And you just let it simmer?
:10:22. > :10:29.Cook it down for 20 minutes and you'll find that the sugar and the
:10:29. > :10:39.vinegar will all thicken. So this is the flour and the breadcrumbs.
:10:39. > :10:41.
:10:41. > :10:46.In the flour first. Then into the beaten egg. Is that seasoned flour?
:10:46. > :10:52.No, just plain flour because the eel is quite salty already, so you
:10:52. > :11:02.don't need to add any extra salt. If you'd like to ask a question of
:11:02. > :11:02.
:11:02. > :11:07.the chefs on the show today, call our new number:
:11:07. > :11:14.We'll put your questions, live, a little later on. Do you want me to
:11:14. > :11:19.drop it into the fryer? Yes, please. For a minute? Yes, about that. At
:11:19. > :11:26.180 degrees. A nice, hot fryer. And you can get ready to plate up. Is
:11:26. > :11:31.this a dish on your menu? It is current, and really light for the
:11:31. > :11:36.season. It's come to room temperature and I'm going to drain
:11:36. > :11:42.off some of the liquid to fish out the garnish. Can you keep the
:11:42. > :11:52.liquid for a dressing? Yes, I'll pour it back on. But I want to fish
:11:52. > :11:52.
:11:52. > :12:00.out the fish. Pardon the pun! So, I'm scooping out the mackerel.
:12:00. > :12:06.No need to salt it? No, it's already been brineed the eel so it
:12:06. > :12:12.doesn't need my more seasoning. Anything I can do? Could you roll
:12:12. > :12:20.the carrots. Rolling carrots! I have to make it look presentable.
:12:20. > :12:25.Life is too short to roll carrots! That's what we have Comis chefs
:12:25. > :12:35.for! So, the fennel, all on the bottom
:12:35. > :12:35.
:12:35. > :12:41.that's the base for the dish. We arrange the mackerel neatly on
:12:41. > :12:47.top. So you'd have this at room temperature? It's better at room
:12:47. > :12:53.temperature. If it is too cold you don't get the full flavours through.
:12:53. > :12:59.And another fish you could do it with, salmon? Yes, and sea bass,
:12:59. > :13:09.but I'd take the skin off. And a few of the rings on top and
:13:09. > :13:11.
:13:11. > :13:21.then the eel neing et cetera. Just a few on -- eel nuggets. Just a few
:13:21. > :13:22.
:13:22. > :13:26.around the outside and to finish the dish off, a few shoots of
:13:26. > :13:32.coriander cress. They're selling that in supermarkets now. And you
:13:32. > :13:39.can get the red one. It's very, very easy to grow in the greenhouse.
:13:39. > :13:46.There it is. What about the orange zest I spent ages doing! Oh, yes,
:13:46. > :13:55.sorry, I forgot about it. Just a little on the top. That's my soused
:13:55. > :13:59.mackerel with smoked eel, carrots mackerel with smoked eel, carrots
:13:59. > :14:03.and fennel. How good is that! It looks good, does it taste good.
:14:03. > :14:07.It's the first time you've tried eel. So there you go. Tell us what
:14:07. > :14:14.you think of that. If you're going to try it for the first time I
:14:14. > :14:19.think try it that way, pan fried. Yes, it's more easy to eat like
:14:19. > :14:24.that. And the centrepiece as bone in it. Yes, you have to be careful.
:14:24. > :14:29.Just cut it away and all the bones come out. That's really nice and I
:14:29. > :14:35.love the hot and cold. interesting breakfast. It's better
:14:35. > :14:39.than a fry-up. We need some wine to go with this. This week saw the
:14:39. > :14:46.International Wine Fair in London and every single supplier in the
:14:46. > :14:53.world showed off their latest stuff. So what better place to send our
:14:53. > :15:02.international man of wine, Peter rich yards -- Richards. To see what
:15:02. > :15:08.he chose to go with this. I'm at the London Internationalial
:15:08. > :15:18.wine fair where there are 20,000 bottles opened and waiting to be
:15:18. > :15:21.
:15:21. > :15:27.tried. Join me while I get stuck Kenny, you are on cracking form
:15:27. > :15:33.with this soused mackerel. We need a white wine with rich flavours. A
:15:33. > :15:39.Riesling would an good choice. This is delicious, the Wild Earth from
:15:39. > :15:47.New Zealand and available from independent merchants. But the
:15:47. > :15:54.exotic ingredients in this dish scream one wine in particular and
:15:54. > :16:02.that's Viogner Reserva. This is great value and a top drop.
:16:02. > :16:09.It's the Cono Sur. The Viogner grape variety was rescued from near
:16:09. > :16:14.extinction in the 1980s. You get a wonderful aroma of pepper, apricot
:16:15. > :16:19.and roasted citrus which works so well with the orange and the
:16:19. > :16:23.satisfy European. It's naturally succulent and spicey and has a
:16:23. > :16:26.wonderful rich texture which will work with the syrup and the pickle
:16:27. > :16:31.and it's fresh enough to cut through the mackerel and the eel
:16:31. > :16:36.and pick up on the crunchy flavours of the fennel and the carrot. It's
:16:36. > :16:41.a brilliant match for a beautiful dish. It's a great job, Kenny, you
:16:42. > :16:50.deserve a drink! It's going down well here. Have you
:16:50. > :16:57.tried a little bit? It's beautiful. And Danny? I've tried more of the
:16:57. > :17:03.wine than the fish. I'm Irish! think this is a fantastic choice.
:17:03. > :17:13.I've been twittering about it, and it's beautiful. It is a really good
:17:13. > :17:14.
:17:14. > :17:24.choice. Later on, a couple of Spanish dishes, what is it? Braised
:17:24. > :17:25.
:17:25. > :17:32.beef with jamon. That's gammon. I'm translating! And? Chicken wings
:17:32. > :17:37.with chilli and garlic. Now, Rick Stein tracks down more of his Food
:17:37. > :17:42.Heroes. He has something meaty in Heroes. He has something meaty in
:17:42. > :17:46.mind. In the grounds of this detached
:17:46. > :17:51.house in Cropwell Butler in Nottinghamshire are three brothers
:17:51. > :17:57.who make the best pork pies I've tasted in a long time, from a
:17:57. > :18:02.recipe going back 150 years. Smell that! I think pork pies are
:18:02. > :18:07.regarded generally as the butt of British jokes, which went with the
:18:07. > :18:15.curled up sandwiches. But I've noticed that in most of the pork
:18:15. > :18:20.pies I've had recently is a whrack of jelly. This is the heart -- is a
:18:20. > :18:27.lack of jelly. But here is the jelly. This mixer
:18:27. > :18:32.has a lot of history to it. My grandfather had 16 working in a row,
:18:32. > :18:40.all working, mixing pastry and meat. And I think this is the only one
:18:40. > :18:47.left in England today. We can get our hands in it and mix at the pace
:18:47. > :18:54.we like to mix and when the hot, boiled lard and salt go in, I can
:18:54. > :19:01.still mix it. So, this is boiling water? Yes, English lard and sea
:19:01. > :19:07.salt. And we slowly tip it in. And all that should mix in with that
:19:07. > :19:13.pastry and really hit it with some power. Brilliant! What's the secret
:19:13. > :19:18.of a really good pork pie? I think the secret is the ingredients and
:19:18. > :19:27.the quality of them. We hand- butcher everything. Chop it, not in
:19:27. > :19:37.a mincer,, it is in a mincer, but big chunks. That's mixed perfectly.
:19:37. > :19:38.
:19:38. > :19:43.Job done. Everything about this is local
:19:43. > :19:51.about this pork pie, because the pigs are local and the cheese is
:19:51. > :19:57.produced at Stilton? Yes, it goes back years, the people who produced
:19:57. > :20:03.the pigs needed something to feed them on and the quality is great
:20:03. > :20:11.and they had so much pork around they made a pie by hand. And that's
:20:11. > :20:14.the mark of our pork pies, it's made by hand. They look fantastic.
:20:14. > :20:22.Beauties! They're bubbling out. They've been
:20:22. > :20:27.in there an hour. What do pork pies mean to you? It's my life. Sadly at
:20:27. > :20:33.2.30 in the morning you wake up wondering if you've jellied the
:20:33. > :20:37.pies and if they're ready to be sold. It's a passion. Once you've
:20:37. > :20:43.cooked it and you bite into it and you get the crunch of the pastry
:20:43. > :20:51.and then the softness of the jelly and another texture with the meat.
:20:51. > :21:00.So far in my gastronomic journey I feel I haven't done justice to the
:21:00. > :21:07.vegetables we grow here. I've come to coals Hill organic farm where
:21:07. > :21:13.Peter and Sonia work. It must be lovely to work here because of all
:21:13. > :21:18.the flowers? Yes, we have a singing gardener, it's a very special place
:21:18. > :21:24.to work. When we send out our boxes we do a newsletter with recipies
:21:24. > :21:29.and things. So that when people get an unusual vegetable people can do
:21:29. > :21:34.something with it that they're going to enjoy, hopefully. Who ever
:21:34. > :21:43.thought up vegetable boxes was a genius. Paying a small sum of money
:21:43. > :21:50.every week to a local farmer for his fresh produce. It inspired me
:21:50. > :21:56.to come up with this dish. Melt butter in a non-stick pan and add
:21:56. > :22:02.three or four sliced leeks and add thyme. I'm using lemon thyme here.
:22:02. > :22:06.And continue to cook gently while you crush garlic. These organic
:22:06. > :22:12.leeks taste hotter and more peppery than ordinary ones. Add a small
:22:12. > :22:19.amount of water and a little more stirring and then salt and freshly-
:22:19. > :22:26.ground black pepper. I need a good concentrated tomato sauce to spread
:22:26. > :22:33.underneath the cannellonis. Take some olive oil and garlic and sweat
:22:33. > :22:40.them off and add a can of Italian chopped tomatoes. Don't bother with
:22:40. > :22:47.fresh English tomatoes they won't taste good enough and reduce it
:22:47. > :22:51.right down. And then you make a little vinegar, two tablespoons
:22:51. > :22:56.with a teaspoon of sugar and boil that down to an essence and add
:22:56. > :23:01.that with a little salt and pepper, but it gives the sauce a really
:23:01. > :23:07.lift and people say, "What is so special about your tomato sauce?"
:23:07. > :23:13.don't get me wrong, I really like English tomatoes in the summer and
:23:13. > :23:19.they're perfect for a sauce then but not the hot-house winter ones,
:23:20. > :23:28.you're better off with tinned. Now I add ricotta cheese to the leeks
:23:29. > :23:34.and poll it in the soft lasagne. Now, a simple sauce. First, infuse
:23:34. > :23:41.flavour into the milk. I tip it into a saucepan and add half an
:23:41. > :23:45.onion studded with three or four cloves. Add a bayleaf or two and a
:23:45. > :23:54.few peppercorns and simmer, but don't let it boil. Take it off the
:23:54. > :24:03.heat and in another saucepan add some butter and add flour to make a
:24:03. > :24:11.roux and cook this for three or four minutes then add the sauce and
:24:11. > :24:18.whisk briskly. This sauce goes back to Louis XIV. There are loads of
:24:18. > :24:24.rows over whether it is Italian or French, but I'm not bothered, but I
:24:24. > :24:29.just add some cows milk cheese from South Italy and then a little
:24:29. > :24:35.butter and whisk in some salt. I have to admit that the idea for
:24:35. > :24:41.this dish came from our own leeks with plain white sauce which goes
:24:41. > :24:48.so well with roast lamb. And then pour on the sauce and sprinkle on
:24:48. > :24:56.the cheese. Bake in an oven at 200 degrees for
:24:56. > :25:03.about half an hour, that's centring. This is a vegetarian dish. I feel
:25:03. > :25:08.sorry for Christopher, our cameraman. He's a vegetarian and he
:25:08. > :25:14.suffers awfully bland food with stoicism on our travels. It's so
:25:14. > :25:18.nice to give him something good and nice to give him something good and
:25:18. > :25:23.he really liked it. Thanks for that, Rick. Today's
:25:23. > :25:27.masterclass I thought I'd show you something that is perfect for
:25:27. > :25:30.barbecuing for this weekend. It's as salad cream. You can buy it, but
:25:30. > :25:36.as salad cream. You can buy it, but it is simple to make.
:25:36. > :25:46.First of all, I'm going to slowly cook the salmon fillet, because I'm
:25:46. > :25:51.going to serve it with fish. Skin side down. Now, salad cream and how
:25:51. > :25:58.it differs from mayonnaise. Mainly the difference is hard-boiled egg
:25:58. > :26:08.yolks and cream. So, firstly take the hard-boiled egg yolks. Place
:26:08. > :26:09.
:26:09. > :26:16.them in a blender and then pop some sugar in. Some vinegar. Some
:26:16. > :26:23.mustard. And double cream. So that's the basis of our salad cream.
:26:23. > :26:31.And what we do is place the lid on, blend it for about 20 or 30 seconds.
:26:31. > :26:35.Just as it starts to thicken a bit, add a touch of lemon juice. We
:26:35. > :26:44.blitz that gently until it starts to thicken. That's the cream
:26:44. > :26:49.whipping up and then you take some light olive oil and slowly add it.
:26:49. > :26:57.And it will thicken up into salad cream.
:26:57. > :27:07.As soon as we add the oil, take it off. Salad cream. As easy as that.
:27:07. > :27:08.
:27:08. > :27:11.It's going to be great to go with the salmon. And we'll serve it with
:27:11. > :27:17.English asparagus. Congratulations on The Voice. What was that like
:27:17. > :27:22.getting the phone call? Yes, it was very different to doing a scripted
:27:22. > :27:27.show. You're live in front of the whole of the UK. I was honoured to
:27:27. > :27:33.accept it and say what I've got to offer. I'm in a band and we've come
:27:33. > :27:37.up the hard way. We've done as many gigs as you can. You've come up the
:27:37. > :27:43.hard way, but you come from a musical background because your
:27:43. > :27:53.father was a pianist, wasn't he? That's right. He was incredible and
:27:53. > :27:54.
:27:54. > :27:59.played behind Roy Orbison and he was signed to the Beatle backing
:27:59. > :28:08.group. I was one of six children growing up in Dublin. You could
:28:08. > :28:14.have been the new Cors. Yeah, or the Osmonds. Or the Brady Bunch.
:28:14. > :28:20.What is it about Ireland? For a lot of years we were a very poor
:28:20. > :28:24.country, I guess, and music was an outlet for pain and we love
:28:24. > :28:32.storytelling. I know about your storytelling. I
:28:32. > :28:37.was in Ireland one time and there was a chap telling a story outside
:28:37. > :28:43.the bedroom window until four o'clock in the morning! But music
:28:43. > :28:49.is everywhere? Everywhere, growing up. You just pick up a guitar or a
:28:49. > :28:57.base. The room I grew up in was called the rock'n'roll room. It was
:28:57. > :29:03.a room where for 20 years friends of my parents and brothers had
:29:03. > :29:09.written things on the wall so it was like a recording studio.
:29:09. > :29:14.you grew up with managers. That's right. Paul McGinnis recognised
:29:14. > :29:19.something in me when I was 16 years old and signed us to his management
:29:19. > :29:24.label. But that was the band before? Yes, and we went over to
:29:24. > :29:30.America and we produced and wrote. We spent ten years over in America
:29:30. > :29:37.just learning our craft and honing in on song writing and learning the
:29:37. > :29:43.business side. And I guess that's why I'm on The Voice because I can
:29:43. > :29:48.offer all those production skills. But the song writing is key.
:29:48. > :29:55.certainly is, if you write the song, the song will launch you. And you
:29:55. > :30:03.had massive hits. Yes, we had two that went world-wide. Yes, we've
:30:03. > :30:08.been living to them all morning from the girls! Thanks, ladies.
:30:08. > :30:12.They didn't behave like this when Bill Oddy was on here! Thanks,
:30:12. > :30:21.ladies. But now you see it from a different
:30:21. > :30:26.point of view. Now you're a mentor. Who is left? Bo Bruce and Max. Two
:30:26. > :30:33.of the most talented people in the competition. And the reason I say
:30:33. > :30:38.that, we have big singers, but none of them are all-rounders. You know,
:30:38. > :30:45.write and sing and produce. But also is a nice person. You know,
:30:45. > :30:48.can get up at seven o'clock in the morning and come in and do a show
:30:48. > :30:53.that leaves people with a nice taste in their mouth because
:30:53. > :30:58.they're nice people. Do you think that's part of it all? Yes, I have
:30:58. > :31:03.to teach a lot of my contestants the fact that nothing comes easy.
:31:03. > :31:09.You're going to be launched into a massive world for relatively little
:31:09. > :31:14.or no work. I'm there to provide the ten years of hard graft that
:31:14. > :31:17.I've done for them and try to pass that on and hopefully they'll go on
:31:17. > :31:22.and it's just hard work and dedication. That's where I got
:31:23. > :31:32.where I am. And how does tonight's programme change because you're all
:31:32. > :31:37.together now? Yes, we've been fighting. Me and Jessie have been
:31:37. > :31:43.one team and Tom and Will are the other team and this is the first
:31:43. > :31:49.time we have all four of us on the one night. And everybody's down to
:31:49. > :31:55.two contestants. And if you thought we'd been doing a bad job, the UK,
:31:55. > :31:58.now it's your turn. It's just the public vote? Yes, to take the
:31:58. > :32:03.finalists through. I'm really nervous for tonight because you
:32:04. > :32:08.don't know where it's going to go or how people are going to vote.
:32:08. > :32:15.Because we've been working really, really hard on production, how you
:32:15. > :32:25.look on camera, dressing, clothes, songs, lyrics. I know what you
:32:25. > :32:26.
:32:26. > :32:35.mean! It's quite like cooking. I have no idea!
:32:35. > :32:40.I'd be lucky if I get the eye drops or Red Bull. Don't mix them up.
:32:40. > :32:44.when is your third album out? September. We've been going between
:32:44. > :32:48.The Voice and the studio. The lads have been looking after the
:32:48. > :32:54.production and the writing and meanwhile I'll come in and write
:32:54. > :33:02.the song and go back to The Voice and then go back to vockialise it.
:33:02. > :33:07.And Mike and Glen have been putting the final touches on the album for
:33:07. > :33:16.release in September. It's been really hard. I have bags under my
:33:16. > :33:21.eyes. Oh, yeah! No, it's not because I've been out on the town,
:33:21. > :33:29.I've been working really, really hard. And have you a tour planned?
:33:29. > :33:35.Yes, our first world tour. World tour? Yes, it sounds bizarre
:33:35. > :33:42.because a few years ago, we were playing to 56 people and then we'll
:33:42. > :33:48.go on the world tour and, fingers crossed, if the BBC will have me
:33:48. > :33:53.back, it will be The Voice again. But it's like you, if you love what
:33:53. > :34:01.you do, it's not work. You want to get up and do it every day. Yeah!
:34:01. > :34:06.Are you a bit jaded? I'm all right. I actually thought I'd come on the
:34:06. > :34:15.show with a T-shirt and if the cooking was good it would say, "I
:34:15. > :34:23.want you on my team." Easy. Now, the salad cream and the fish and
:34:24. > :34:31.the peas just blanched. It's the Black Eyed Peas in a pod! What time
:34:31. > :34:38.is it on tonight? I believe it is at 6.30? Yes, I don't want to get
:34:39. > :34:45.it wrong. And we've got to vote for you guys? Yes. Who are you going to
:34:45. > :34:50.vote for? I like Max? Why in particular. I thought the track.
:34:50. > :34:56.Free Falling was amazing. This is really good too. If there is a
:34:56. > :35:02.skill or a tip you'd like me to demonstrate on the show or you need
:35:02. > :35:07.some cooking advice on a technique, do get in touch with us on the
:35:07. > :35:17.website. Happy with that? What wine would you suggest with it? And have
:35:17. > :35:18.
:35:18. > :35:27.you got any now. Any of the above! See you later! So, will be cook
:35:27. > :35:37.food heaven? The T-Bone steak with home-made tomato chutney and fig
:35:37. > :35:40.
:35:40. > :35:50.and shallots. Or food hell? Goat's cheese served with a warm salad of
:35:50. > :35:50.
:35:50. > :35:58.asparagus and broad beans. Cheers! We'll have to wait till the end of
:35:58. > :36:03.the show to see. Now, Celebrity Masterchef. All the contestants
:36:03. > :36:13.have to cook one dish to keep their place in the competition. At the
:36:13. > :36:18.
:36:18. > :36:24.end two more will be sent home. It's good to see you. Our eight
:36:24. > :36:32.best cooks from the heats. Now we want one dish from you. One very
:36:32. > :36:37.good dish. At the end of this, two of you will be going home. Your
:36:37. > :36:47.food today has to demonstrate skill, flavour, absolute deliciousness.
:36:47. > :37:01.
:37:01. > :37:05.One hour and 30 minutes. heats in this Masterchef kitchen
:37:05. > :37:11.right now and they're fighting it out for their lives. This is where
:37:11. > :37:16.we work out who is good enough to stay in the competition. Linda.
:37:16. > :37:21.Yes? You seem really organised, really on the ball and for me that
:37:21. > :37:25.spells confidence? This is the most nervous I've been since the first
:37:25. > :37:33.day. I don't know why. It's like it's all new again, because there
:37:33. > :37:41.are people in here I don't know. What are you cooking? Mall Asian
:37:41. > :37:48.beef curry with rice and chapatti and riata. Mall Asian food? Why?
:37:48. > :37:54.I'm a lover of hot curries but my kids hate them hot, so it's meeting
:37:54. > :37:59.in the middle. I've made it hotter for you today. When I said when
:37:59. > :38:04.dish shall I do to show off with, everyone said the curry and that's
:38:04. > :38:09.why I'm doing it today. I'm really pleased you're pushing yourself
:38:09. > :38:17.because that says you love this competition? I do love it and it's
:38:17. > :38:22.changed my cooking for ever. All those microwaved meals have gone
:38:22. > :38:29.out of the fridge now. But you don't think you can win it, do you?
:38:29. > :38:34.No. Why? I just don't think I know enough about cooking. But you've
:38:34. > :38:41.made it through to the last eight. Good luck. 30 minutes have gone.
:38:41. > :38:51.What style from Phil today? Big and rustic or small and dainty? Rustic
:38:51. > :38:51.
:38:51. > :38:58.with process. Tasty, simple. Pan- fried monkfish with a Basque
:38:58. > :39:08.seafood stew. Wow! Can you truly do this? I hope so. I want to show you
:39:08. > :39:10.
:39:10. > :39:18.guys what I've learnt. It's all go here. 40 minutes gone.
:39:18. > :39:25.Kirsty, what are you cooking today? Cod on lentils with a hot, smoky
:39:25. > :39:29.tomato sauce with green beans tied, and chives.
:39:29. > :39:35.Nick, there's some extraordinary equipment on here and cracking
:39:35. > :39:43.ingredients. What are you doing? Lobster ravioli. Why are you
:39:43. > :39:49.looking like a builder? You've got your pencil mind your ear? It's my
:39:49. > :39:54.check list, to make sure I've got everything. So, how confident are
:39:54. > :40:02.you? Well, I've practice it at home. There's nowhere to go with this,
:40:02. > :40:08.you get it absolutely right or it's a shambles. Absolutely. So this
:40:08. > :40:12.competition means something to you? Absolutely. It's like when you go
:40:13. > :40:18.for an audition and you get called back and you really want to go for
:40:18. > :40:25.it. Ladies and gentlemen, 30 minutes to prove what it takes to
:40:25. > :40:32.stay in the competition. What are you making Tim? Roast venison with
:40:32. > :40:36.a red wine reductions, roasted vegetables, and beetroot and a
:40:37. > :40:41.vegetable mash. Visually, I think it's exciting. How are you
:40:41. > :40:47.developing as a cook? I've never done anything like a reduction and
:40:47. > :40:51.I want to make a nice sauce and venison is a meat that not many
:40:51. > :40:57.people cook. It's really British and I just thought it would be nice
:40:57. > :41:03.to perfect something like that. Danny, everything from rubber
:41:03. > :41:12.gloves to okra. What are you cooking for us? Chicken pie and
:41:12. > :41:17.chips. Oh, come on. What are you really doing? With a Moroccan twist
:41:17. > :41:27.to it. Good luck. Sharon, for your place in the competition, what are
:41:27. > :41:31.
:41:31. > :41:37.you cooking for us? Lamb masala. It's meant to be a big piece of
:41:37. > :41:45.lamb but when I tried it yaed, it takes four hours. So I've modified
:41:45. > :41:51.it and I'm doing it with cubes of lamb. Served with rice? It will be
:41:51. > :41:57.served with cumin rice. We haven't seen Indian or spiced food from you
:41:57. > :42:01.have we? I haven't seen it from myself, but I did it yesterday.
:42:01. > :42:07.Always practical? Yes, I've done my work because I don't want to fly on
:42:07. > :42:13.the seat of my pants with this, as I do in many other areas. So a good
:42:13. > :42:23.dish today? Absolutely. It's going to be great. How up for this are
:42:23. > :42:26.
:42:26. > :42:32.you? I'm ready for it, I'm prepared. Ajy, you look a little stressed?
:42:32. > :42:42.Yes, only half an hour to go. It's touch and go. What are you
:42:42. > :42:43.
:42:43. > :42:51.preparing for us. I'm doing a tortelloni, stuffed with seared
:42:51. > :42:56.scallops, and crab and prawn ravioli. Is this another test?
:42:56. > :43:01.Because when you first did it for us it was a disaster. That's right.
:43:02. > :43:11.And I was so ashamed I wanted to put it right. We'll leave you to it.
:43:12. > :43:20.
:43:20. > :43:29.Thank you. Four minutes is all seconds.
:43:29. > :43:34.That's it! Time's up, stop touching it. Time's up!
:43:34. > :43:40.And there will be more from Celebrity Masterchef in 20 minutes.
:43:40. > :43:44.Still to come tonight. Keith Floyd is in Italy in Venice before
:43:44. > :43:52.cooking a lobster risotto. And if you think it's been hot
:43:52. > :43:59.outside this week, that's nothing compared to the Egg-streme heat of
:43:59. > :44:06.the Saturday Kitchen omelette challenge. With Kenny and Jose rise
:44:06. > :44:12.to the challenge or CRACK under the pressure? And will we cook food
:44:12. > :44:20.heaven or hell for Danny. It's pretty obvious you'll get the
:44:20. > :44:28.heaven. Cooking for us now is a man who has amassed award-winning tapas
:44:28. > :44:35.restaurants in the same square mile of East London. It's Jose Pizarro.
:44:35. > :44:39.Now, you have two tap yas dishes you're making. But I see this.
:44:39. > :44:47.is the best ham you can get in Spain. Normally I never cook with
:44:47. > :44:52.that, because it's so expensive. We'll talk about that in a minute.
:44:52. > :44:59.These are chicken wings. Straight into there, the only thing you have
:44:59. > :45:07.to do is dry them very well. Just in a T towel? Yes, and they come up
:45:07. > :45:13.nice and crispy. If you don't have a fryer.... Add nothing, just
:45:13. > :45:20.straight in the fryer? If you don't have a deep fryer, just a saucepan
:45:20. > :45:30.with plenty of olive oil and keep turning them over. Now the shallots.
:45:30. > :45:30.
:45:31. > :45:40.This is for one tapas, but the second one is...? Yes, this is with
:45:41. > :45:44.
:45:44. > :45:54.the jamon. I have come for you guys. This is delicious, I have to say.
:45:54. > :45:55.
:45:55. > :46:02.Danny, if you've never tasted it, there are two types But that Verico
:46:02. > :46:12.means acorns. Those animals have been eating just acorns, grass,
:46:12. > :46:13.
:46:13. > :46:20.mushrooms, maybe a mouse. That will mozzarella and green leafs, it
:46:20. > :46:27.would be gorgeous. That's right. But that one, you really need to do
:46:27. > :46:35.nothing. Just keep it simple and that's it. You have done the
:46:35. > :46:42.shallot and now the garlic. That's like a wild pig but the pork is so
:46:42. > :46:52.highly priced in Spain. I have to think you have one of the best
:46:52. > :46:53.
:46:53. > :47:03.larders in the world. We have the most amazing olive oil, and paprika
:47:03. > :47:03.
:47:03. > :47:12.and tongue, no, it's very nice place to cook from. And not just
:47:12. > :47:22.the ham, but you can buy the raw pork as well. Long ago when I was
:47:22. > :47:23.
:47:23. > :47:31.working I put pork medium rare on the menu and people said, "I'm
:47:31. > :47:37.craze y you can't eat rare pork." But you can do it only with Verico.
:47:37. > :47:43.Yes. Now I have the peas over here. They
:47:43. > :47:48.are fresh garden peas. The thing with Spain is we are 17 different
:47:48. > :47:53.countries in one. 17 different countries in one! Yes, north and
:47:53. > :48:00.south are completely different. North is colder and south is more
:48:00. > :48:09.warm. Like the UK, isn't it. are from the north. Yes. That's why
:48:09. > :48:17.you are.... Eye now, put them in the pan. You've got the garden peas
:48:17. > :48:24.over here do you want the peas in there? Yes, lovely. Some more
:48:24. > :48:29.garlic. Next is the Verico. Can you slice it for me. Don't eat all,
:48:29. > :48:35.please! Chicken wings are looking lovely.
:48:35. > :48:43.We want them a nice colour and we want them to be nice and moist.
:48:43. > :48:50.Have you just finished a book or written a book? We have just
:48:50. > :48:56.launched my book now. This recipe is in it. It's all about Spanish
:48:56. > :49:06.ingredients. Add some stock. Lid over, yes,
:49:06. > :49:11.
:49:11. > :49:17.please. And that is bubbling, and a little colour. So this book is
:49:17. > :49:27.about region to region? I divide the book into five regions. North,
:49:27. > :49:33.
:49:33. > :49:41.east, central and the south. And and Lucyia; You got it there.
:49:41. > :49:51.The publishers would have called and said you missed a chapter.
:49:51. > :49:52.
:49:52. > :50:02.And some of it is where I come from. Now the egg.
:50:02. > :50:08.And if this was a tap ys you would just serve it in the pots? -- tapas.
:50:08. > :50:11.Yes. Now all of today's studio recipies, including this one are on
:50:11. > :50:21.the website. And you'll find dishes from our
:50:21. > :50:23.
:50:23. > :50:32.previous shows. You can get this - is that a smoked
:50:32. > :50:37.one? It is smoked. And you have chilli flakes as well. And that's
:50:37. > :50:42.sherry vinegar. That's lovely and it's almost ready. Tell us about
:50:42. > :50:48.the restaurants because you're expanding? Not any more. I think I
:50:48. > :50:54.did very well. Two restaurants, one boat and that's it. Is that it for
:50:54. > :51:04.you? At the moment. The parsley is there. And we'll take out the wings
:51:04. > :51:12.
:51:12. > :51:20.from the fryer. You've won -- you've been named Harper's. Bazare.
:51:20. > :51:28.Entre of the year. What does that mean? I don't know.
:51:28. > :51:35.I'm take it as a complement. But the restaurant is doing well. The
:51:35. > :51:41.tapas bar is unbelievable. Happy days. Happy, happy days. So that's
:51:41. > :51:47.the garlic, chilli, paprika going in. And parsley, please. These are
:51:47. > :51:56.delicious. They are good. Some more salt. And we're nearly ready, just
:51:56. > :52:00.a little more. And start plating. How quick was that as well! Can you
:52:00. > :52:07.imagine days like today, summer, something like this, sitting
:52:07. > :52:17.outside in the garden with a glass of beer or Cava. I hear you!
:52:17. > :52:18.
:52:18. > :52:28.It sounds good and then we have the egg. Some more salt makes it look
:52:28. > :52:36.nice. And more parsley. Chicken wings al ajillo with chilli and
:52:36. > :52:43.garlic and garden peas. And now some with jamon and egg. Don't
:52:44. > :52:50.forget the jamon and egg! I have to say, I had this in
:52:50. > :52:57.rehearsal. There is going to an fight for these chicken wings.
:52:57. > :53:03.Dive in. Tell us what you think of that one, Sir. Don't worry about
:53:03. > :53:08.the egg, dive into the chicken wings, but they are hot!
:53:08. > :53:16.They're beautiful. And how sixle is that? Again, on a day like today it
:53:16. > :53:24.would be perfect. All the lads inside with a few beers. I'll fight
:53:24. > :53:34.you for these. Now we go back to the wine fair to see what Peter
:53:34. > :53:35.
:53:35. > :53:43.recommends to go with the tasty tapas.
:53:43. > :53:49.Jose's chicken wings with braised peas are an inspired cross between
:53:49. > :53:57.a lazy morning after an indulgent night before. So what goes with it?
:53:57. > :54:07.One option is a sherry, which is available in specialist shops, but
:54:07. > :54:08.
:54:08. > :54:12.there is no better wine to drink in celebration and defeat is fizz. I
:54:12. > :54:16.have the Codorniu Seleccion Raventos. I have to confess that
:54:16. > :54:21.I've never been a massive fan of Cava, but there have been huge
:54:21. > :54:26.improvements in quality of late and it can be fantastic value for money,
:54:26. > :54:30.just like this one. It might seem odd to have fizz with food, but try
:54:30. > :54:38.this one and it really works because it's rich enough to offset
:54:38. > :54:44.the spice of the chickens and it has a lovely lemony flavour to work
:54:44. > :54:51.with the ham and the peas. And it's delicious and moreish. Just like
:54:51. > :54:59.this dish. So, Jose, I know you're partial to a drop of sherry, but
:54:59. > :55:06.this is a cracking Cava. Salu! I didn't see any of that, we've
:55:06. > :55:11.been eating the chicken wings. Delicious. And what about the wine?
:55:12. > :55:18.Delicious. Would you pick that? think on a day like today I would
:55:18. > :55:23.have beer, but I think it goes well, a great choice. I've seen lots of
:55:23. > :55:29.dishes on this show and that's the one dish I will do myself. There
:55:29. > :55:35.are non-left! I'm not using these to eat. These
:55:35. > :55:40.are weapons! Back to Celebrity Masterchef to
:55:40. > :55:50.find out who stays and who goes home.
:55:50. > :56:00.First up is Nick who has cooked scallop lobster smoked salmon and
:56:00. > :56:00.
:56:00. > :56:06.tarragon ravioli topped with lobster meat and a lobster bisque.
:56:06. > :56:11.Oh, happy days! Cor! That thing is a knockout. An absolute knockout.
:56:12. > :56:17.It is meaty, it is sweet. There is almost a caramel finish to that
:56:17. > :56:22.sauce. Lobster on the top. Mate, that is a wonderful thing
:56:22. > :56:28.but....that pasta needs to be a little thinner. Look at how thick
:56:28. > :56:33.it is. I should have trimmed it round the edges. Your pasta dough
:56:33. > :56:39.is a little bit gluey. Running through that is a wonderful mixture
:56:39. > :56:44.of your scallop and your lobster fresh with tarragon, vibrant and
:56:44. > :56:50.beautifully seasoned. Sitting on top of that is the most wonderful,
:56:50. > :56:57.sweet, aromatic sauce, rich and caramel with perfectly cooked
:56:57. > :57:07.lobster on top. Stunning! Absolutely stunning. Kirsty's dish
:57:07. > :57:15.
:57:15. > :57:20.is crispy skinned cod on P&O lentils. Very good up to a point.
:57:20. > :57:25.The sauce needs to be more powerful because it loses itself amongst the
:57:25. > :57:35.lentils. Which is a shame. It's good conducting. I like it. I would
:57:35. > :57:36.
:57:36. > :57:46.like that sauce to be a little stronger. Thank you.
:57:46. > :57:47.
:57:47. > :57:52.Linda has cooked mall Asian beef and potato curry with rice and
:57:53. > :57:57.home-made chapatti. It looks really good. If you went into a mall Asian
:57:57. > :58:02.restaurant you'd expect something like this. Oh. I've got to praise
:58:02. > :58:07.you for all the work you've put in today. Really. Coming on here,
:58:07. > :58:14.making bread, doing the dip and the curry and rice and presenting it
:58:14. > :58:24.like this is brilliant. Phil has made pan-fried monkfish in a
:58:24. > :58:25.
:58:25. > :58:31.seafood stew served with a Tabasco instilled ruley. Wow! You've made
:58:31. > :58:35.your own fish stock from scratch and you can taste it! The
:58:35. > :58:41.underlying strength inside that little bowl is extraordinary. It
:58:41. > :58:45.delivers far more than aexpected. Really, really well done. Tim has
:58:45. > :58:51.made venison with roasted beetroot, sweet potato mash and a red-wine
:58:51. > :58:57.reduction. The meat is cooked really, really
:58:57. > :59:04.well and I love the eitheryness of that roasted beetroot. That pork
:59:04. > :59:10.and wine reduction has an almost tobacco and vinegar finish to it
:59:10. > :59:20.but the sauce I find a little sweet with the sweet potato. Danny's dish
:59:20. > :59:24.
:59:24. > :59:28.is a mar yockian fish pie with fried okra chips. -- Moroccan.
:59:28. > :59:33.likes unsightly. It's like something you find in a field.
:59:33. > :59:37.North African chicken pie looks dry. Yes. But it's not. It's wonderful
:59:37. > :59:41.and moist. The chicken has been cooked really well with that liquid.
:59:41. > :59:49.It's all stayed together. The sweetness of the apricots and all
:59:49. > :59:55.that spicing and the sauce inside, brilliantly executed. Oh, good.
:59:55. > :00:00.Sharon has made lamb masala with a cumin rice and a coriander and mint
:00:00. > :00:07.dressing. Here, standing this far away from the bench I can smell
:00:07. > :00:15.your food and I think that's a really good sign. Good.
:00:15. > :00:20.Bang! That wonderful spice of India hits your pallet. It tastes great.
:00:20. > :00:28.Oh. There's the coriander and the cumin-rich rice but your lamb is
:00:28. > :00:33.dry, dry, dry. Finally, it's Aggie, who has made a scallop crab and
:00:33. > :00:42.prawn tart leany with a chive buerre blanc served with seared
:00:42. > :00:47.scallops topped with Kavanagh. Aggie, that's beautiful. That's
:00:47. > :00:51.really, really lovely. That pasta is really light. You get
:00:51. > :00:56.butteryness and acidity and in comes the sweetness of the crab and
:00:56. > :01:01.salt and fish explosions with the Kavanagh. Honestly, that's a
:01:01. > :01:06.restaurant-standard dish. That is lovely. Thank you. I'm really proud
:01:06. > :01:11.of you. Cheers. Thank you. I'm proud too. Aggie, thank you very
:01:11. > :01:17.much. We knew that you eight were talented but I have to say that all
:01:17. > :01:21.of you today have surpassed yourselves. Brilliant. Absolutely
:01:21. > :01:30.brilliant. But now for Greg and I an extraordinary decision to be
:01:30. > :01:34.made. Any reservations about these eight
:01:34. > :01:39.have been blown apart. We had food from all around the world. That's
:01:39. > :01:43.what I loved about today. The inspirations from these guys.
:01:43. > :01:49.They've all been creative and thinking differently and produced
:01:49. > :01:58.food they actually believe in. room full of good cooking, there
:01:58. > :02:08.was, we feel, one absolutely stand- out dish by far the dish of the day.
:02:08. > :02:09.
:02:09. > :02:15.And that dish belonged to Aggie. You go through, Aggie, well done.
:02:15. > :02:24.Right. There were other very, very good dishes. Nick, well done, you
:02:24. > :02:34.go through. Brilliant. Kirsty, brilliantly well done.
:02:34. > :02:37.
:02:37. > :02:46.You're in. Phil, well done, big man.
:02:46. > :02:51.One other person is Danny. Thank you.
:02:51. > :03:01.Right. Two of you have to go. One of you, we feel, is good enough to
:03:01. > :03:06.
:03:06. > :03:16.stay in the competition. The cook staying with us ....is...
:03:16. > :03:16.
:03:16. > :03:21.Linda. Very well done.
:03:21. > :03:27.Right. Time to answer some of your foodie questions. And you will help
:03:27. > :03:35.to decide what Danny will be eating at the end of the show. First is
:03:35. > :03:41.Robbie from Dorset. Good morning. What is your question? Because I
:03:41. > :03:46.live near the sea I have all the fresh fish but I'm really bad at
:03:46. > :03:53.cooking king prawns. They are really tough. What is the best way
:03:53. > :04:01.to cook pawns, either for garlic prawns or something spicey. For me,
:04:01. > :04:06.just shell the prawn out and in a fryer, flour, salt and pepper and
:04:06. > :04:14.fry for around one minute at 180. And you saw the dressing I did
:04:14. > :04:18.before it will go lovely. So you literally coat them in flour and
:04:18. > :04:24.salt? Yes, flour and salt and straight to the fryer or to the pan.
:04:24. > :04:27.The key to that is cook them as quickly as possible and that
:04:27. > :04:37.dressing would be fantastic too. What dish would you like to see at
:04:37. > :04:42.the end of the show? Oofrpblgts heaven, please, James. Funny that.
:04:42. > :04:49.Debby from Gloucestershire hello. Yes, I'm here. What is your
:04:49. > :04:54.question? I'd just like to have some simple fish recipies for on
:04:54. > :05:01.the barbecue. Mackerel would be ideal. Cook it whole or
:05:01. > :05:09.alternatively in a tin foil with herbs and white wine and potatoes
:05:09. > :05:18.and wrap it all up and cook it on the barbecue so the steam cooks the
:05:18. > :05:25.fish. Yes, the mackerel is great whole. What dish would you like to
:05:25. > :05:31.see at the end of the show? Definitely heaven. And Josephine
:05:31. > :05:38.from Kent, are you there? Yes. is your question? I have a piece of
:05:38. > :05:47.gammon. I can't cook it because I'm disabled and I'm wondering which is
:05:47. > :05:57.the best way to cook it. Is it sliced or whole? Wholg. Get a deep
:05:57. > :05:59.
:05:59. > :06:09.pot put the gammon in with a lot of water and bayleaf and boil it for
:06:09. > :06:13.
:06:13. > :06:21.five hours and then drain it off and put it in the oven. The key is
:06:22. > :06:26.to simmer for many hours and peppercorns and cook it for hours
:06:26. > :06:32.and allow it to cool down and then in the oven for 15 minutes. And
:06:32. > :06:38.what dish would you like to see at the end of the show? Heaven, please.
:06:38. > :06:45.It's getting obvious! Bridget are you there? Good morning, James.
:06:45. > :06:50.What is your question for us? have an abundance for pickled
:06:50. > :07:00.walnuts which are a bit on the salty side, to you have any
:07:00. > :07:02.
:07:02. > :07:10.suggestions, please. And we have an abundance of women phoning in.
:07:10. > :07:20.cheese and vinegarette and watercress. Lovely and summery. And
:07:20. > :07:22.
:07:22. > :07:28.beetroot. And it goes fantastically with beetroot. And what would you
:07:28. > :07:38.like to see heaven or hell? Heaven please. I might as well get the
:07:38. > :07:40.
:07:40. > :07:45.steak on now. What is your question, please? How do you make quick and
:07:46. > :07:51.easy pizza dough for the grandchildren that come round.
:07:52. > :08:01.want 800 grams of pasta flour and sem lone And a pinch of salt and
:08:02. > :08:03.
:08:03. > :08:10.water to mix. -- Semolina. don't forget you put in two pacts
:08:10. > :08:15.ofees. 14 grams of driedees into a kilo of mix and then 600 ml of
:08:15. > :08:25.water and keep mixing it like a bread dough and leave it to prove
:08:25. > :08:35.and then pin it all out but roll it out on Semolina flour. And topping-
:08:35. > :08:38.
:08:38. > :08:47.wise? I'm a pineapple. Jamon! An chovies, and black olives, and
:08:47. > :08:54.rocket and an egg on top. I'd keep it nice and simplele. Tinned
:08:54. > :08:59.Italian tax yos and blitz them and spread it over the top and proper
:08:59. > :09:05.beautiful low mozzarella over the top and peanut oil and fresh basil
:09:05. > :09:12.leaves in a really, really hot oven, as hot as it will go. And that
:09:12. > :09:22.should be a perfect pizza. And would you like heaven or hell at
:09:22. > :09:23.
:09:23. > :09:27.the end of the show. Well, firstly, you've got my address wrong, it's
:09:27. > :09:35.Sudbury. And I'm sorry to upset that young man in the studio I'm
:09:35. > :09:45.going to go for....heaven! Oh, you had me on the edge of my seat.
:09:45. > :09:55.let's see how fast the chefs can make an omelette. Kenny you were
:09:55. > :10:15.
:10:15. > :10:25.34.76 seconds. That's not good. Jose, 28.80 seconds. Not bad. Go!
:10:25. > :10:35.
:10:35. > :10:43.It's quite nice in the middle. With some jamon, maybe! No amount of
:10:43. > :10:51.some jamon, maybe! No amount of jamon will be able to...
:10:51. > :10:58.Jose...Give It to me. You did it in 19.32 seconds, but it is not cooked.
:10:58. > :11:04.I'd need a straw to eat that. Kenny. Yeah. You've been practising,
:11:04. > :11:12.haven't you? I have. Have you seen the price of eggs nowadays, I can't
:11:12. > :11:22.afford to do it too much. You did it faster. You beat Jose's time.
:11:22. > :11:28.Did I? You did it in 27.96 seconds. Will Denny get his idea of food
:11:28. > :11:34.heaven, that T-Bone steak with tomato chutney or food hell with
:11:34. > :11:41.goat's cheese and broad beans. Kenny and Jose will make their
:11:41. > :11:51.choice, not that it makes any difference. Now, Keith has reached
:11:51. > :11:52.
:11:52. > :11:57.difference. Now, Keith has reached Venice in his tour of Italy.
:11:57. > :12:07.Venice, what a spectacular city. There is so much to see and do,
:12:07. > :12:07.
:12:07. > :12:13.there are exhibitions and music there's the St Mark's Basilica to
:12:13. > :12:23.see. It's impossible to know where to start.
:12:23. > :12:24.
:12:24. > :12:31.Ah, yes. Well, these art galleries are very stimulating. Back to work!
:12:31. > :12:36.Right. A quick Gondola sketch. They are the trial transport in Venice.
:12:36. > :12:42.Before the Black Death in the Middle Ages they were painted in
:12:42. > :12:44.bright, gay colours but now they're painted black in respect of the
:12:44. > :12:54.deaths. They are very nice to ride around
:12:54. > :12:58.
:12:58. > :13:06.According to the boys this spectacular backdrop you see was
:13:06. > :13:13.immortalised by Caneletto, but it has nothing to do with a white
:13:13. > :13:19.risotto. It's not an old dish, it was only invented in 29 19226789
:13:19. > :13:25.Enough of the history, let's get on with the cooking. A big, big pot
:13:25. > :13:29.and a knob of butter. Add very finely chopped onions into the
:13:29. > :13:36.butter. Turn the gas up a little. That helps.
:13:36. > :13:41.The sound man is called John from South HAm or something like that.
:13:41. > :13:49.He's a bit of a football freak and he hates the sound of cooking
:13:49. > :13:55.noises. Butter and onions in there straightaway then splendid rice
:13:55. > :14:01.from Verona, where Shakespeare was so inspired to write about the two
:14:01. > :14:03.gentlemen and the Merchant of Venice, although it is not known
:14:03. > :14:09.whether he actually visited the place.
:14:09. > :14:13.So the rice into the butter and onions and twizle it around and
:14:13. > :14:18.around and around until all the butter has been absorbed by the
:14:18. > :14:28.rice and the onions. And tabling it from me that the butter has melted.
:14:28. > :14:28.
:14:28. > :14:33.Next, add, just to cover the rice, a drop of white wine. And we leave
:14:33. > :14:40.that to bubble away for a few seconds until the wine is totally
:14:40. > :14:46.absorbed into the rice. In the mean time, because I love being
:14:46. > :14:52.extravagant I bought a crayfish, which will be the main flavouring
:14:52. > :14:58.of this risotto. I've already blanched it. So I'm chopping it up.
:14:58. > :15:08.There are lots of barges and tugs, and customers standing around.
:15:08. > :15:08.
:15:08. > :15:15.There is one barge starting up right now. I'll shell a couple of
:15:15. > :15:25.langoustines. Be careful, because they're quite prickley.
:15:25. > :15:25.
:15:25. > :15:32.And pop them into the pot there. To all intents and pumpss the wine
:15:32. > :15:42.has gone and we now add a load of fish stock or chicken stock to
:15:42. > :15:42.
:15:42. > :15:47.cover the rice. And bring that to the boil for a couple of seconds.
:15:47. > :15:57.As soon as that has come to the boil take it off, turn off the gas,
:15:57. > :15:57.
:15:57. > :16:04.put the lid on it and let it rest. So, to re-cap, we fried finely
:16:04. > :16:10.chopped onions in butter and added the rice and let it reduce, added
:16:10. > :16:17.chicken stock and white wine and it was all absorbed. And now you see
:16:17. > :16:22.the rice is fat, slightly crunchy in the middle, but properly cooked.
:16:22. > :16:28.So next add grated Parmesan cheese. As much as you like, but I think it
:16:28. > :16:33.should be quite a bit. And stir that in. And then to make this
:16:33. > :16:40.splendid, we're going to fry some little pieces of lobster in butter,
:16:40. > :16:50.like that. And we're going to fry some fresh scampy. Nothing to do
:16:50. > :16:59.with the old Tratoria down the end of the shopping presipbgt where you
:16:59. > :17:05.live, this is lovely and fresh. A bit of pepper and a bit of salt,
:17:05. > :17:09.like so. A good squeeze of lemon juice. Because these dishes,
:17:09. > :17:15.because of the lots of butter and lots of Parmesan cheese in them
:17:15. > :17:18.they are quite creamy and you do need some acidity to give it
:17:18. > :17:22.flavour. Twirl those around and because
:17:22. > :17:29.we're pretending that we're cooking this for one of the Bishops of
:17:29. > :17:35.Venice, and I know they like the odd tipple, and they all love their
:17:35. > :17:41.food. I know they walk around doing lots of good things, but when they
:17:41. > :17:51.get behind the Krisers, they don't half tuck into their grub.
:17:51. > :17:54.
:17:54. > :18:02.So we add cognac. So, prepare the dish. The risotto goes in there.
:18:02. > :18:10.Half of it on the floor! Wonderful brandy and lemon-flavoured butter
:18:10. > :18:17.over the fresh lobster and langoustines. And parsley on the
:18:17. > :18:21.top and I present you with my lobster and scampy risotto which,
:18:21. > :18:28.judging by the ones I've already had in Venice so far, it will be
:18:28. > :18:34.the best I've tasted! Right. It's that time of the show
:18:34. > :18:44.when we find out whether Danny will be facing food heaven or hell.
:18:44. > :18:46.
:18:46. > :18:55.Heaven will be this mighty T-Bone steak and figs and shallots. And
:18:55. > :19:02.hell would be goat's cheese. Even these two decided on heaven. So,
:19:02. > :19:10.firstly, make some croutons for the salad. Firstly, the reason why it's
:19:10. > :19:15.called a T-Bone steak is because of the shape. It's partly sirloin and
:19:15. > :19:22.partly fillet. And it's not on the menu as often as I think it should
:19:22. > :19:28.be. Probably due to the price. it a lot more expensive? It is a
:19:28. > :19:34.fair bit. Normally I would go for a fillet. Generally a lot of chefs
:19:34. > :19:42.would choose rump steak or rib-eye for the best flavour. But this has
:19:42. > :19:47.the combination of both. These are English Heritage tomatoes.
:19:47. > :19:55.Isle of Wight which are particularly early. It's also
:19:55. > :20:04.famous for garmic. But these are the tap -- garlic. But these are
:20:04. > :20:09.the tomatoes to make the chutney. People, when they put it on a
:20:09. > :20:15.barbecue, they take it off too early. You have to leave it in the
:20:15. > :20:21.pan and that way it's sealed. The idea is you create the lines on it.
:20:21. > :20:27.So oil the meat, never, ever the pan. The same with the fish. If
:20:27. > :20:36.you're using one of these things it's always oil the food not the
:20:36. > :20:44.pan, otherwise you might as well pan fry it. You can see the lines.
:20:44. > :20:49.Watch my hair! Now we do the other side. The
:20:49. > :20:55.croutons we'll incorporate into the salad. The guys are -- well you
:20:55. > :21:03.explain? I'm chopping the tomatoes for the chutney. And I'm chopping
:21:03. > :21:09.the ginger. This is for the chutney. This is a very quick, simple
:21:09. > :21:17.chutney. We have some dark brown sugar and ground coriander. And
:21:17. > :21:22.I'll grab the shallots and put them on the char grill. Food must have
:21:22. > :21:27.been an important part of your life, wasn't it? Particularly as a big
:21:27. > :21:34.family? Rifplt yes, I had a massive family. I think my mum tended to
:21:34. > :21:40.make dishes that you can feed a lot of people with. Stews, and coddles.
:21:40. > :21:46.And generally leftovers. The good stuff. Exactly. All put in a pot.
:21:46. > :21:51.She was a great cook, my mum. My dad used to cook Christmas dinner
:21:51. > :21:58.and this was the only day of the year he would cook. Christmas.
:21:58. > :22:03.Really? It was steak. We never went for turkey or ham. He always went
:22:03. > :22:10.for steak. Because he felt that if he was going to celebrate he wanted
:22:10. > :22:15.to celebrate with a dish he would eat. And me and him would have a
:22:15. > :22:19.few drinks on Christmas Day and we'd tend to overcook the steak.
:22:19. > :22:29.This is why I'm keen to learn how to do it.
:22:29. > :22:38.You can see the lines developing now. And we turn it over. I used to
:22:38. > :22:44.flash fry it in the pan and then put it in the oven. If you have the
:22:44. > :22:49.bone in it will cook quicker because of the heat transferring
:22:49. > :22:55.through the bone. It conducts the heat through it. Oh, through the
:22:55. > :23:05.bone. There you go, that's a tip. Now to the chutney, which is
:23:05. > :23:06.
:23:06. > :23:10.starting to caramelise. Add the ground coriander and the chilli.
:23:11. > :23:18.Does chopping all the different tomatoes, does that add to the
:23:19. > :23:28.flavour? It's just speed. That's all it is. The ginger and onion and
:23:28. > :23:33.garlic and throw in the tomatoes. The reason we caramelise it first
:23:33. > :23:43.is because it adds texture because we're not going to cook it for very
:23:43. > :23:45.
:23:45. > :23:55.long. If you come from Jose's neck of the woods you use sherry vinegar.
:23:55. > :23:57.
:23:57. > :24:06.It's with an H! Absolutely. And we put our figs on.
:24:06. > :24:11.I'm going to try and help them out over here.
:24:11. > :24:19.He's in enough trouble already. His wife texted him while we were off
:24:20. > :24:29.air and said, "If you don't vote for heaven, we're sleeping in
:24:30. > :24:31.
:24:31. > :24:39.separate rooms!" Thank you. Now the salad. They can all go in
:24:39. > :24:49.straightaway. And break them up. Figs on the barbecue are very quick
:24:49. > :24:53.
:24:53. > :25:00.and a great dessert. With that ham as well. And goat's
:25:00. > :25:06.cheese. He doesn't like goat's cheese!
:25:06. > :25:11.Now we can turn it over. It's really interesting, the lines look
:25:11. > :25:18.good. It adds flavour. The idea of char grilling is to create flavour.
:25:18. > :25:23.And you can see the difference in colour and that caramelisation. We
:25:23. > :25:33.can season that up with a good pinch of salt in there. And place
:25:33. > :25:39.the figs on. How would you normally eat your steak? Raw? We were
:25:39. > :25:46.farmers, so it would still have a pulse. It's howiver you want it,
:25:46. > :25:53.but the way to test it is, put your finger and thumb together and press
:25:54. > :25:59.it, and then press the meat. That's the same texture. That's rare. Go
:25:59. > :26:08.to the next finger, that's medium- rare. Oh, wow, that's a great way.
:26:08. > :26:14.And the next finger along, that's medium. And the next is well done.
:26:14. > :26:19.That's brilliant. Now we leave it to rest with a little olive oil on
:26:19. > :26:24.the top. Do leave it to rest. It's really important that you don't
:26:24. > :26:34.take it straight off the char grill and straight on to the plate. Black
:26:34. > :26:35.
:26:35. > :26:41.pepper and salt. And the croutons. That's the salad with the sherry
:26:41. > :26:49.vinegar and the figs. I knew I had to give you something to do. Yes,
:26:49. > :26:53.thank you. There you are. Heaven! That's me all right. You
:26:53. > :26:59.can take me now! Don't say that round here, there's three of them
:26:59. > :27:07.waiting there! And we put some of the chutney over
:27:07. > :27:17.the top. And there you have it. Hopefully you'll like that. Can I
:27:17. > :27:25.get stuck in? You've got the fillet that side and the sirloin that side.
:27:25. > :27:33.So it should be medium in the centre. And to go with this Peter
:27:33. > :27:41.chose a Ramos reservia from Portugal, Majestic. �6.99. It's a
:27:41. > :27:47.new, new wine. I don't know why T-Bone isn't done
:27:47. > :27:53.more often. It's coming back into fashion. It's a Yorkshire tax yas,
:27:53. > :27:58.rather than Spanish. Yes, it's a tapas from the north. Recommend
:27:58. > :28:08.something to go with it. What would you do with it? Just simple like
:28:08. > :28:13.that. And a beautiful salad, simple, easy. Nothing. The chutney works
:28:13. > :28:19.really well with goat's cheese as well. You can make it go cold and
:28:19. > :28:24.keep it, and the way to do that is take a glass jar that you need to
:28:24. > :28:29.sterilise. So boiling water and leave it and then don't touch the
:28:29. > :28:35.insides. Drain it off and let it air dry or warm up in a really low
:28:35. > :28:40.oven and take it out and fill it with the fresh chutney. The fresh
:28:40. > :28:50.chutney is incredible. You have a long day ahead of you, what time?
:28:50. > :28:55.Yes, I should stop drinking! Can you edit this? Many thanks to our