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Good morning. I've got a feeling things are going to get a little
interesting today. You'll have to keep watching to find out why this
is a slightly unusual Saturday Kitchen Live! Welcome to the show.
Cooking with me, live, in the studio is one great chef and one
lunatic! First, the undisputed king of British seafood cooking. It's,
the one and only, Mr Rick Stein. Next to him is a man who's been on
Saturday Kitchen plenty of times but always as a guest. But today,
he's having a go at being a chef. I can't believe I'm saying this, it's
Chris Evans! Let's have a go! No, I'm going to go! So here we go.
Good morning to you both. So Rick, what are you cooking? It is prawn
fritters with alioli and padron peppers. It looks like that.
It does. So, is this a chilli? Yes, like
that So, Chris, on the menu from you?
That is something from Rick's book. So I will do something from my book.
I have not cooked live on television before, but I'm going to
do sweet deep fride crispy ravioli with chocolate sauce.
I have been in the kitchen for five days. All of my radio show had been
on tape! And instant chocolate sauce? Yes.
At least people will learn how to do a one-minute chocolate sauce
today. And Chris, what are you cooking
today? So, two delicious dishes to look forward to. We've also got our
line-up of great foodie films from the BBC archive to look forward to.
Today there's more from Rick, of course, well it wouldn't be the
same without him. As well as The Great British Menu and Keith Floyd.
Now, our special guest is bringing some movie magic to the show, quite
literally. He has played Arthur Weasley in all of the brilliant
Harry Potter films. Welcome to Saturday Kitchen, Mark Williams.
Armed and ready. Great to have you on the show. You are a foodie? It
seems most actors a foodies, is that because they have spare time?
Why don't actors look out of the window in the morning? It gives
them something to do in the afternoon! When you are young, you
spend a lot of time out of work. To feed yourself you tend to skoult a-
- scout around a bit. I learned from lots of different
actors, from the Middle East to West ind ian and Texan.
-- West Indian. You have travelled all over the
place, you get to choose food heaven and fell.
So, out of all of the gropts you have travelled and eaten, food
heaven, what is it? Well, food heaven, well, my food heaven list
to you lot was enormous. It was pretty big. Pick one.
It is in season? Mutton? Yep. I always wanted to cook with mutton.
I have a local butcher to us, Martin, he has fantastic mutton. So
I've been cooking it, so has my wife. I love it. It makes every
lamb dish better. Pumped up! So it could be a nice
curry, but there is a dreaded food hell twist to this, and we have the
fish master on the show! I know. I know.
And your food hell is? Whelks. I remember I went to Calais, a
group of us. We ordered the seafood things. We got the wrong season it
was mostly whelks. I remember working our way through
them. Alex was going like this, I could
hear him going, "Come on."! there you go, either mutton or
whelks. It's going to be whelks.
So, with the mutton, I could cook that with garlic, ginger, cumin,
coriander, cocnut and a whole host of other spices. It's served with
pilau rice, yoghurt and mango chutney, served with spiced Pilau
rice, fresh yoghurt and a delicious mango chutney.
Or there could be the whelks along with another of your food hells,
the leeks. The leeks are done in a dish that I
make, I sliced and cooked with white wine, buttter, shallots and
garlic. I'll add smoked eel, clams, whelks and cover in rough puff
pastry. So, let's wait until the end of the
show to see what you get. Now, we have our two chef guests
here. Anne-Lesley and you have with you?
Lucy. What about you, you have a lot of
hobbis with a bus? Yes, I have a red bus, a ice-cream bus. Where do
you put them all? In a disused barn. And Lucy, tell us about you? Well,
we have done a recent travel for charity, we went two days without a
break. We had a very interesting time. If you have questions, fire
away. If you have questions for us, You can put your questions to us
live later on if you get on the show, I will be asking if Mark is
getting food heaven or food hell. Start thinking.
So, fish and seafood, there is only one chef that springs to mind when
thinking of it. He is standing right here. Let's get on with it!
What is on the menu? These are prawn fritters with alioli and
padron peppers. These prawns were from Spain. That
is my current love. Everything is is my current love. Everything is
Spanish! These come from and loosa in Spain.
-- and lieu Thea. -- Andalucia.
Now, the easiest ways to do these is to pull the tails? I don't know
why I'm telling you! I know. I know. So, when you think of Spain you
think of great seafood, but also great things like pork and the
markets? I was knocked out by the pork. The Iberico pig, the one that
they make the ham out of. It is more like, you are surprised
that it is actually pork. It looks and tastes more like a darker meat.
Rick, don't be nervous. It will be fine. Yeah, right. I will say the
same when you are doing your, what is it? Sweet deep fride crispy
ravioli with chocolate sauce. I have never had it.
I'm looking forward to it. I would if I were you! Now, Spain,
the great markets. There is the market in Barcelona it
in the centre, but the fish is the main hub of it? It is. It is right
in the centre of the town. Around it is the preserved fish.
I find that fascinating. The smoked fish. There are so many different
varieties of Bacalao. I need something to stir my...
There we go. Let's stir this up a bit.
Good. It is absolutely great. We did not
film there, unfortunately, we did Barcelona in the last programme,
but we went to lots of markets. There is one in Valencia. There is
a lovely bit, you are watching YouTube. There is a lovely piece of
YouTube. We could not use it, but they start singing in opera in the
Valencia market. It is the La Traviatta.
It is the most beautiful markets in the world. It is one of the oldest.
It is. I I went to Valencia this summer. When you venture out of the
area, it is like chalk and cheese. There are the great Paddy feels,
famous for the rice. I was thinking about that when I
was there. You have to go to places like this to really underStan. That
-- understand. That is a privilege for me. It is like going to
burgundy for good wine. Oh, God, I forgot the wine! It is just when
you go there and see the vine yards and you taste the wine that
everything comes together for you. You know what I mean? Yes.
It is that you never forget. I will never, ever feel the same about it.
It sounds the same as I'm knocking it, but about paella anymore,
seeing the rice paddis, you think it all works. That is why they used
to put frogs in paella. They have snails everything.
Oh, I'll tell you, they put eel in them too.
So, the whelks in the rice Paddy, they would be in there for sure!
What have you got there? I will rush through it. We are talking too
much. We have prawns, a little bit of baking powder. We have flour,
spring onions and parsley and a little bit of wine and of course,
salt. They are dead easy to make. What I like about them, they make
an expensive ingredient like the prawns go a long way. They make
ideal Christmas drinks parties fabulous. Where does the idea come
from? It came from, actually... Let's get that oil in there.
It came from an area in Jerez. Waiting in Spain, as you do, they
don't start eating until 10.00pm. So we went to a tapas bar and had
these. Also, not the padron peppers, but other peppers. It is a really
nice way, in the pap areas bar to have a simple ingredient like a few
slices of ham or a few peppers like that and it just allows you to
enjoy very simple food. Even the almonds there are so good?
Exactly, a plate of almonds, a plate of olives. The beautiful
olives stuffed with anchovies. They are beautiful.
I think that pap areas has taught us all a great deal about eating.
We all like to, I think, it is that idea of grazing, the little
portions, I think that comes from the tapas! Remember if you would
like to ask a question on the show, kale us at:
I will bring that over to you. How nice, I thought it was there
for the presentation! No. No. You reckon that every ten of those
is a really hot one? Yes, really like a chilli.
Now, when you make your alioli, do you put saffron in it? No. I don't.
Originally when they make the alioli, as they call it, they did
it with breadcrumbs and olive oil and garlic. Even there, now, they
use egg yolks to thicken it up a bit.
So these have the little bit of salt, oil I oil? Yes. That's what I
mean, you see, it is so simple. It is a shame they are not around
in the UK? It is, really, but I think that you will find more and
more you can get them. Well, I hope you will try one.
I love them and dunk them in that lovely alioli.
Tell us what that is again? It is a collection of tapas of prawn
fritters with alioli and padron peppers with... Funny enough, from
his new book! Now, Mark, there you Dive into that.
Yes. Yes! So, he said that one in four or five is a spicy yun. Superb.
Tell us about the alioli? I love it How about Chris What do you reckon
to the fritters? Very good. Superb.
Isn't it funny how account think that seafood, you can still taste
ail of the prawn in there despiting being hot? I think that the
blandness of the batter makes the sweetness of the prawns come out
more. They are not mushy at all. It would go well with spam, though,
It would go well with spam, though, wouldn't it?! Right, now to Peter
Richards in the Midlands to find some wine to go with the prawn
fritters with alioli and padron peppers.
I'm in the buzzing Victoria Square in central Birmingham. We have
brilliant recipes on the show today. So I'm off to find some great wines
to go with them. Sometimes the best food and wine is
simple, fresh and unfussy. That is the brilliance of Rick's fritters.
We need a wine that is unpretension, the kind of wine you can knock back
in a tapas bar. We need a white.
There is the old favourite, the Pichoul, but I think it is nice to
stay Spanish, stay local. With that in mind, I have the Cuatro Rayas
Verdejo 2010. There are lots of seafood-friendly
Spanish wines to choose from. But the best Cuatro Rayas Verdejo
2010 is a great combination of freshness and succulence, which is
exactly what we need here. This one smells of dried herbs and apricots.
It is inviting and elegant. You get the lovely crunchy tanginess that
works with the prawns. It picks up nicely on the spring onions and the
padron peppers. There is a lovely creamy texture and richness which
is needed for the alioli. So, Rick, I'm sure you have sampled lots of
delicious Spanish wines, but here is a great easy-drinking wine to
drink with your fritters. Salut! The tapas is definitely
doing the job. What do you think of the wine? I think it is lovely.
Second only to Albir ino. It is fresh and it is cheap.
It work as treat. I like that, experimenting with the
different wine. I think that the guys are happy,
Chris? I agree with everything that the guys have said so far.
To be here with us on the series, write to us.
The address is as always: Later on, the guy at the end of the
table there, Chris is cooking something for us, what is it again?
Sweet deep fride crispy ravioli with chocolate sauce! That's what
it is. Right a double whammy of Rick today, he has cooked in the
studio, now it is time to enjoy one of his foodie postcards, this one
from Goa in Indian. Here, the fish market is staggering,
so much fish and very cheap. Can I have some of these? What are
they called? I think you are always expected to barter here, but it is
difficult to put your heart and soul as everything cost as few
pence. My friend is a chef here. He has
taught me so much about Goan food. I should barter, really, it spoil
it is for everybody else if you don't.
Have you ever thought about what to do when cooking fish on the beach,
there is drift wood and grilling, but why not try deep-frying. Throw
a little bit of flour into this washing bowl. Add salt, cayenne
Apology for the loss of subtitles for 56 seconds
At low tide in the estuaries, the women go clam picking with little
spoons scraping the mud to find the shellfish.
One of the dishs that I remember having years ago that was cooked
for me was clam marsala. You take sweet red onions and lots of ginger.
You don't have to peel it and about 12 cloves of garlic and add
tamarind piece and let it down with water. A council of tablespoons of
turmeric and red wine vinegar, again about a couple of table
spoons. Cumin and coriander seeds. Red
chillis with the seeds left N cloves, the Goan cloves a really
red and beautifully flavoured. Put all of those in a spice grind we
are a dollop of coconut cream and tpwhrond a piece. Heat oil in a pan
and add a big tablespoon of that Marsala piece. Cook it until it
splits. You know when it happens as this starts to give off a great
aroma of ginger, garlic and everything else. Then add your
shellfish. I have used clams, mussels and cockels for a bit of
variety. They start to open almost as soon as you put them in. Stick a
lid on, make sure at that you cook them for about 30 seconds. Then add
lovely fresh chopped coriander and pour the lot into a serving dish.
We serve big bowls this in the restaurant. People are won over
about the aroma, even before they start eating it. This is another
dish I have in Goa, in fact, I thought it more appropriate to cook
it in Padstow as it is fiddly, these are the sort of dishes that
we do in the restaurant. It is a Goan Marsala made with lobster. The
first thing to do is cut the lobster in half like this. Out with
the tail meat which comes away in a great big chunk. Now we take all of
this soft head meat out. It is the gunge, for want of a
better word. But it has a beautiful taste.
but you can easily use ones And that comes out
So we just cut all these bits of tail meat into chunks, about inch-chunks, just like this.
So let's make the masala.
First of all, masala paste, home-made, green chilli, ginger,
These limes are for the salad at the end. And onion.
So, first of all, the onion - that much.
And some garlic. There we go.
Some green chilli next.
And now some masala. This is Rui's recipe from Goa for masala.
It's a general-purpose fish masala.
Masala is just a curry paste, but made fresh, so it's nice and wet and smells absolutely lovely.
All I have to do is just fold the lobster in.
You don't want to break it up any more than it is already broken up.
You just turn it over in theJust like that.
We just put it back in the shell and serve it up.
You need a pound-and-a-half lobster- or a two-pound lobster for two people,
so two of those would be fine.
That looks rather special.
Normally, I don't care for putting lobsters with strong sauces,
but with cheap American lobsters that taste good,
I think that is perfectly OK.
I'm just gonna serve that with a simple Indian salad and naan bread.
When I first saw this salad, I thought, "It's just cucumber with lime and salt!"
But it just works so well with the lobster.
So a good squeeze of lime.
Like so many things in Goa, not many ingredients, but they all work.
Plenty of salt and that's it!
That lobster looked
That lobster looked amaze, Rick. Now, lobsters are great, but a
little expensive, but I have another ingredient which I know
that you love as well. These are the crayfish. These are American.
If you get the English ones, which are very, very rare, they have
white tips on the claws. I know what you say, like the GIs
in the Second World War, they are oversexed and over here. That is
like these! You can get these everywhere. They are in estuaries,
every river. To peel them it is easy. You take the heads off and
press the tail on either side. Why do they look like they have
been cooked? It is just the colour of them. Normally you get them in
Brighton, but I will do a cocktail with these. They have great meat.
Do we know who Marie-Rose was? For the sauce? I know who Marie-Claire
is! Steady! Now, Mark, your first student film was with Hugh Grant?
Yeah. Privileged it was called. Yeah, it was good fun to do.
You say that acting did not come easy in your career? I did not have
the advantage of Hugh's good lux. I had to climb my way out of the coal
face! People have different rhythms to their careers. Mine was sort of,
as a character actor you always look better who you grow n your
face. Then you look like a corner of a handbag! But when you started,
the big break for you was in the Royal Shakespeare Company? People
say about big breaks, you just keep working.
But in terms of cutting your teeth in acting, the theatre must have
been the best? I got my acting card, you had to have an Equity card to
get a job. It does not exist anymore. The
generation before me, the Helder Postiga, hallelujah, they all
worked in theatre and that has been lost, really -- PetePostlewaite.
Did you try to work in a series? was cast in a sitcom pilot.
I did that. I went to the Far Show as the
"actor." But your filming career, it is
incredible when you read your CV, you have 101 Dalmatians, Star Wars,
Sense and Sensibility. Incredible, really. Then you are picked...
play for England! Harry Potter! That was scary. There were about 40,
50 actors, in the reading room. I thought, there was managie Smith...
I have to interrupt. I met Michael Gambon a few years ago. In Padstow.
He said he was really happy that they had decided no to kill him off
in the next episode. Jason Isaacs said at one point, he
went up to JK Rowling to say please to get him out of Azkaban! The book
comes out first, do you rush to get the book to see if you are still in
it? When you are in it, the people that do these books, they ring you
up before it is out and to say whether you are killed are not!
Thank you very much! The books are so pop lar though... Well, one of
the things we noticed after it ended is that we are trying to come
to terms with what happens as well. Even David Hayman when in New York,
when we were in New York, he said to the journalists do you think
that this will go to eight? He said no, he had no idea. That it was not
a game plan. That the books, the film has a
relationship. What the fans, what they were into it made that all
work. You can't take it apart, really.
You almost grew with it? Becoming more mature with it, becoming
darker and darker? It is half of some of the cast' lives.
More! How did the fan feel about the last book being split into two
films? Well, as a fan myself. I thought maybe it was cynical, but
then no, you couldn't do it. Also the split, the last scene of
part one it is brilliant. It is my favourite scene in the whole...
James about Harry Potter! I was given the DVD of Harry Potter. To
be fair, I have watched a bit of the first one and the last one, but
then, Enter the Dragon came on, a guy with a wooden stick doing
this... That is definitely, I had to pause it. I did watch it later
on! But, a lot of it is to do with children, obviously.
It is not compulsory for people over 18 to watch them.
As a joke, there was a joke, a support group for actors who have
children who are not in Harry Potter.
I have to talk about this dish. We have missed it all.
have missed it all. Now I need your attention!
Basically in the sauce we have the mayonnaise, the egg yolks, a bit of
mustard, olive oil, brandy and vinegar. Tomato ketchup, lemon
juice. James, show us how to make melba
toast. It is toast, cut the crusts off the
toast. But how to make it so flat and
thin? Watch... Mine bend up. Like that, rub off the excess. Cut
it... Place that on there. Toasted on bottom side and under the
critical. I have a theory... It can't be too
big a slice, can it? No. That's the near! -- that's the theory! I read
that melba toast tastes better than blinis.
Any way! Back it Harry Potter! Alright, but I thought we were on a
food programme! But my producer is giving me stick.
Harry Potter, the films are available now, including the box
set? Yes. I'm going to get the box- set now.
You must get one for free, Mark? hope so.
How long will it take to watch? hours.
Mr Evans, don't forget you are on next after this.
All I have done is to take the lettuce. You can use iceberg.
ALL SPEAK AT ONCE I love the omelette challenge.
It is so good to see prawn cocktail back.
Isn't it? It should be back. Do we get wine with this, chef?!
you don't! Have a look at that. Now, what you need is a wedge of
lemon. Easy. And some of this melba toast.
You can do that this Christmas. Why is it called melba toast?
have no idea! It's the same asthmaie-Rose? I know.
Very nice. Right, what are we cooking for Mark
at the end of the show? It could be mutton, slowly cooked with onions,
chilli, garlic, tamarind, coconut, fenugreek and cinnamon.
Any way it is a curry, served with yoghurt and mango chutney. Or Mark
could be facing food hell, whelks and leeks in a pie,sliced and
cooked with white wine, buttter, shallots and garlic. I'll add
smoked eel, clams, whelks and cover in rough puff pastry it is served
with mash and brussel sprouts. Some of the guys in the studio get
to choose Mark's feat. Rick, the pie? I think it sounds really good.
I think that the smoked eel will steal the show. I like fish,
seafood and leeks. I love those little pies.
Annesley? Have you been converted? There has been secret lobbying
going on behind the show. I'm not sure.
We will have to wait until the end of the show. Before they make their
decisions, the invites have been sent, Th Great British Menu
People's Banquet, it is time to People's Banquet, it is time to
serve The Great British Menu. It is 6am on the day of Th Great
British Menu People's Banquet. Early sunshine is bathing London.
Here is the beautiful market tucked away at its heart. Hopefully
yesterday's rain storm is not coming back. The chefs are facing
one of the biggest challenges of their lives, to deliver four
courses at this unique event. Here we go.
Let's get cracking. 11 hours of hard labour lie ahead
of them. The banquet is a huge task, it will take every ounce of their
skill and stamina to pull it off. The chefs can't let their nerves
get the better of them. The special community guests who have had the
honour of being invited to the banquet will be arriving in less
than five hours now. Akhtar is facing a difficult
challenge with his fish course, relying on a complex mix of spices,
that could be difficult to scale up to a whole shoal of sea bass and
crabs. Paul had to work late into the night to re-make his honey
coombe. He still has to dress up 100 marshmallows.
Outside, the preparations are well under way. Like the food, the
setting must be spectacular. In three hours' time, 100 guests are
arriving and expecting a day to remember.
Led hall Market, the street party is coming to life. Tom could do
with help. So, it is an ideal moment for his guest of honour,
Lucy Charles to show up. Morning, Tom. Have you got
something for me to do? Yes, I will put this together, you can tie it
up. OK, let's give it a go. Chris has his mum, sister and
fiance, to step in and help him with the stickers for his bags.
Outside in the market, yet more guests have arrived to enjoy the
warm-up to the main event. They come from all over the country, but
they have one thing in common, it is their hard work in the community
that's being celebrated today. It is nearly time for the main event.
The People's Banquet. The excitement is building.
Ladies and gentlemen, welcome, I am standing beside the Queen of London,
Barbara Windsor, who is introducing us to today's banquet.
Good afternoon and welcome to The People's Banquet! CHEERING AND
APPLAUSE Finally, the first dishes of the
Great British Menu, the People's Banquet are beginning their journey
to the market. APPLAUSE
Oh, my goodness. Shake! Veteran chef, Richard
Corrigan who judged this dish in the heats has come to ensure that
Chris delivers today. Now he wants to give his verdict.
You got it in one. You know what I mean? The shake, the bag, off you
go. A great start to the street party. Congratulations.
With his service over, Chris escapes from the kitchen to find
out how well his chicken went down. It is daft, it is in my 70s, I have
never had curry in my coleslaw, never! So, the menu from Chris has
gotten the party off to a start. Next up is Akhtar. His complex fish
dish must be spiced to perfection and delivered on time, not a strong
point. Glynn watched Akhtar in the heats,
he knows about his timing issues all too well.
How is it going? I'm as prepared as I can get.
I have a lovely team with me. I'm bang on.
So you're not going to be late? Never. Never.
See you later. With Akhtar concentrating on the
sea bass Chris steps in to keep the service on time.
We are doing fine. Come on. Come on. Hurry it up.
Akhtar's soft shell crabs can only be fried at the last minute to
ensure that they are still crisp when they are served at the table.
With the gong sounded for the arrival of the fish course, the
first platter leaves the kitchen destined for the top table.
Will the fishing -- fish be hot and succulent, just as Akhtar planned?
OK, I don't know what the rest of you are eating, but this is for me!
Back in the kitchen Akhtar has mastered his presentation, he is
now sending out platter after platter to the waiting guests. The
community group that inspired him have dived into the steaming sea
bass. I think it was good to be able to
share the food on the table as opposed to individual portions. It
was good sharing food. He's done it. Akhtar's last platter
is ready to go out, he has done all of them on time.
Guys, thank you very much! We all stayed together and worked like
clockwork. It is absolutely amazing. APPLAUSE
The fish was perfectly cooked. The spicing was very, very delicate.
The mango salsa was sharp. It was faultless, absolutely faultless.
The guy is a genius! That is the long and the short of it.
Akhtar, there are dark rings around the eyes? It is a tough life in
this kitchen. Maybe next year we should get you in there! Well done.
Enjoy the rest of the day! APPLAUSE It looks delicious. You can see how
the rest of the menu goes down in 20 minutes. Still this morning,
Keith Floyd is in Northern Ireland. He has been terning a cookery
competition, he is making scallop burgers to impress the judges.
Now, all eyes on Chris as he attempts his first Saturday Kitchen.
And the omelette challenge, will he James Cracknell under the pressure
or will he EGG-cel himself! Find out live in a few minutes later on.
And what is coming up at the end of the show for food heaven or food
hell. Whris, what do you like? we get here at 6.00am to rehearse
this. We have seen the mutton curry. It is absolutely gorgeous. However,
you did the pie and it was off the scales. So, I'm a convert, I'm
going with the fish. I'm going for the pie! Well, now, this part of
the show, things could go wrong here, we have with us cooking today,
Chris Evans. You can help me?! Well, let's get
You can help me?! Well, let's get going.
We have sweet deep fride crispy ravioli with chocolate sauce. Two
different types. What are you making there?
making a pasta. What's in there? have 00 flour.
You have been to every single Italian restaurant in Britain?
I have been to a few. I have been lent these eggs as they are so
golden. So, eggs, salt? And caster sugar.
Caster, pasta, that is how I remember it.
I'm making the sauce in here. This is the chocolate sauce. This is
basically water and sugar. You bring this to the boil.
This is brilliant. Don't be scared of chocolate sauce. It is great.
So easy. And also you add dark chocolate
powder. Is there just egg yolk in there, no other liquid? Is it not
dry? No, it is perfect. I was taught by the guy who taught Jamie
Oliver. Did he? Yes.
We are going to put this in the roller, but for a bit of luck,
catch that! Now let's put it in the fridge to rest for a bit!
Now, the sugar and the water in there, then you take it off the
heat, add the chocolate if you keep boiling it, it could separate and
split, but you don't want to add cream in it.
You could use butter, but we are going to leave that off for now.
Now you do the pasta. You are folding this three times to
get the gluten and the egg mixed together. That will give you a more
elastic pasta. The more elastic it, is more fun you can have with it,
basically. So where is the inspiration for
this? I learned to cook this in Italy when I was truffle in Italy.
I did! Did they use dogs or pigs? Dogs. I have just been to, oh,
where was it? Italy! Yeah! Well, we had so much Barola to drink, my
memory is blurred. There is the chocolate sauce.
Done deal. Done and dusted. Explain what is happening here?
am rolling the pasta. The great thing about this is that it looks
trickier than it is. But you can have so much fun. Noah,
my son, he is two-and-a-half, he's been doing this all week. He's
being paid, obviously! They say go down one notch per roll, but we
have not the time. Do you want me to take over while
you do the filling? Yes. So, the Ricotta and raps by filling.
-- raps berry filling now. Now, the thing about the filling,
don't crush the raspberries. Now, the Ricotta? You know where it
comes from, don't you? You are cheap, Waitrose! Well, that is that
done! That is great, if it looks like a chami leather, that is grit.
Let me put it through one more time. These machines are great fun it
reminds me of a mangle. It has never changed, has it? That is the
point. It has always been around. It looks classic.
Now, we have the pasta here. And here we are going to cut it
here and there. Can I ask, how long can you keep
fresh pasta like that in the fridge? Well it dries out, but it
can be better. Ravioli, you have to flour the plate otherwise it start
starts to stick. Actually if you are making it it can keep for a
while and then putting it into the boiling water it is fine.
Right, now, we fill these with the Ricotta and the crushed raspberries.
I will spray it with a little bit of water. This is what Theo taught
me. These two fingers are from Theo. Firm down as firm as you can to
start the parcels off. The enemy of ravioli is? Air! Yes! Fancy a bit
of a session in our cookery school, Chris? I've been. I know.
You You can get up there and strut your stuff! Can I tell you this,
they did have one of these in his kitchen.
When we were filming in the director's house, in his garage
there would be loads of things like sandwich toasters and various
mixers and we used to play Toy Story, like, when did you get
thrown out and find yourself in the garage?! Now, we are re-thumbing
this ravioli. We don't want air in it at all.
And also to get it nice and thin. What are you saying? Are you
calling my Jim? Well, James, Jim. Are you still watching Strictly?
Yes. Do you love it? Yes.
Now, let's drop these in some hot oil. Is it just vegetable oil?
You like rapeseed oil? I do. Would they not use olive oil in
Italy? Yes. Now, in the fryer. This is the fun
bit. 45 seconds we reckon for this. Any less, the pasta is not crunchy
enough, anymore and it is burning the palate. We don't want to be
responsible for that for Mr Rick Stein.
Now for the recipe for this, you can go to the web site at:
Now, the chocolate sauce. That is fine.
Shall we drain these? There you go. We'll be here for another year!
the BBC Good Food Show, I had a friend doing a demo on his own. He
went under the table to get something, he gasped, meaning when
it is going to end, of course, it was amplyified! I know how he
feels! Now let's pet these on here. This is working far too well. Theo
if you are watching at home with your kids, you're the man.
I think, Chris, congratulations are in order. Not only can you do, this
but �1.5 million you raised for Children In Need. Incredible!
a few bits of fruit. It is a bit Christmassy.
A little bit there. I'm shaking like a leaf! Sorry about this! A
sprig or two of mint in the middle. I think that is it.
Go on, then... It's sweet deep fride crispy ravioli with chocolate
sauce! Well done. APPLAUSE
Can you take it over, you made it. You made it! Eat it with your hands.
Pass it over. The filling can be hot. That is the
thing with that. Now, that chocolate sauce we knead with the
dark chocolate, no more than 70%, but not milk chocolate or white
chocolate. Is it still too hot? It is perfect.
What we need. I definitely need something now.
You have got that! This is the first we have ever done. You have a
Saturday Kitchen Chef's Hat. Jim has fixed it for me! Put it on.
Let's go back to Birmingham to see what Peter has chosen to go with
what Peter has chosen to go with It's never easy choosing for
someone like Chris who knows his food and wine, especially when it
comes to a dish like this. Sweet deep fride crispy ravioli with
chocolate sauce has everything, the summerry flavours of the fruit and
the chocolate. So, we need a wine for all seasons. Now we need a
sweet wine. You could go for something rich and full on, like
this show liquor, but it could overwhelm the delicate flavours, so,
in the interest of value and verse tillity, I have found this gorgeous
wine, this TorresFloralis Moscatel. This is wonderful, a beautiful
orange character. This is one of the few flavours that go with all
of the different ingredients in the ravioli. Again, it has a freshness
and lightness when you taste it. It works with the raspberries and the
spicyness to pick up on the chocolate.
So, Chris it is always brilliant to is something a little bit different
on the show. So here is a toast to an inspired dish and a beautifully
versatile wine to go with it. Cheers.
Cheers indeed. Another Spanish wine for us.
I'm a huge fan of desert wine. I lot of people say they do not like
desert wine, but you have to get into it. It goes with big food.
I really like the Australian once, they are fum of sticky... Sticky.
And full of fruit as well. What do you reckon to that? I think
it is really good. It goes well with the chocolate. You need strong
sweet wine to go with the chocolate. And the ravioli? Fab. Fab.
You can be sitting at chef's table, just write to us with your name and
address to: Don't forget to put a stamp on your
envelopes, please. Now, back to the Th Great British
Menu People's Banquet and to kerpblgkerpblg kernel's famous main
course. I love Tom.
We were eating at his restaurant last week it was fantastic.
Now, the boards. With two courses perfectly sent out,
the pressure is on Tom Kerridge to deliver a stunning main course.
He impressed the judges with his platter of pig, salt-baked potatoes
and Bramley apple sauce, but can he deliver it to 100 expectant guests?
The thing about the main course, there are nervous of elements. It
is the sheer volume of it all that is the point.
I want all of these boards along here with a knife and fork on it.
As long as each set has... There is no way that Tom will let the boards
leave the kitchen until all of the elements are in place, but there
are so many that some are getting forgotten.
An army of wait sers ready to go, but the food is still not ready.
I'm missing a pig's head, please. We miscounted those, chef. We are
one short. We have to count that out right,
guys! It is only counterparting. Has Tom lost control? Can he get
the service back on track? Let's go. Come on, chaps.
Cider from the other room. Day- dreaming! How many tables are
missing? Two. Thank you.
In the market, Lucy and the rest of her community project are helping
Tom to recreate the perfect presentation he gave the judges in
the final. Come on, chaps, I need this quickly.
Quickly, quickly! Let's go! Take it without a tray. Just take it.
The waiting crowd has no idea of the commotion going on behind the
scenes in the kitchen, but in the nick of time, Tom pull it is
together. His mum Jackie and wife, Beth, signal the arrival of the
main course. Tom's roast hog starts to make an appearance.
APPLAUSE Wow, look at. This
Hot to trot. That is right. There you go, the last tray of pork.
Thank you very much. Before long, all 100 guests are
served with a pork feast. There you go. Look at that!
Absolutely everybody at the table is in awe of the beauty of the dish.
There is the talking point, the quality of the skook superb. I love
that salad cream, the whole dish is amazing.
Veteran chef Jason put Tom's dish through with top marks in the
regionals, he is thrilled to see it delivered on Banquet Day.
That is how good that was! It is the only time I have given Tom a
perfect Tom. I would maybe even give it 11. It was so good.
Look at how the complete strangers have sat down. They have had food
to share, drinks to share and they have had words to share. I think,
you know, what more can you ask for? That is all, that is the very
best to ask for. This is one of the proudest things
to achieve, winning two main courses with The Great British Menu.
To win won is phenomenal, to be up against such huge talents, cooking
here, what an achievement. I'm very happy. Very proud.
But it is not over yet as Tom walks out to a hero's welcome.
He make as beeline for his mum and his wife! Hey up?! Well done.
Love you. Well done.
Tom's family have been behind him every step of the way.
He was thrilled. He has worked so hard, I know.
To win it two years running, it is just a fabulous achievement, isn't
it? You can't ask for anymore. are just all really proud of him.
Yeah! Three chefs have had their turn, now it is time for the grand
finale. Paul Ainsworth has a lot to live up
to, he is a newcomer to The Great British Menu.
Are you nervous about the last course? I am. Very, very nervous,
but... I don't think you have been nervous enough, but you have a very
good sweet here. Paul has not made it easy at all.
There is a pick and mix of doughnuts, honeycomb lollipops and
-to-apples with marshmallows. It is a lot to get right.
I know when the pressure is on, I know how nervous you can get. I am
feeling for him. We have all worked together on the banquet for so long.
The of00 pieces are ready. Now it is time to place them on to the
specially made stands that trance ports them to the guests -- 600.
Three successful dishes have gone before him and Paul wants his
finale to be the ultimate dish. Ready, boy? Ready, boys? Paul's
proud mum announces the arrival of all of his hard work.
Watch your backs. The playful final course of today's
banquet gets a raptuor ous reception. His mum, Annabelle, and
dad, Dave, are overwhelmed by his achievement.
I am very proud and emotional at the same time. To serve something
like that for all of these people is marvellous, really. It is very
impressive. Veteran judge, Angela Hartnett
helped to put Paul's dish through. I think that he delivered on
everything. Visually, on taste, it ticked every box.
Paul's dish was perfect it was a great, great course. The theatre of
the dish it was all about the fair ground. It was sensational.
Paul's wife has shared his vision from the start.
When I saw the carts coming out, I felt myself Welling up. I was so
emotional. It was overwhelming. I could not believe that we are here
on this day it is great. And next week you can enjoy easy
baking ideas from Lorraine Pascale. Now, it is time to answer some of
your questions. Each caller also helps to decide
what mark is eating at the end of the show. First on the line is
Matthew from Chingford in Essex. Morning. A question for Rick. I
have a whole fish., but what is the best whole fish to use? I have done
a dish for the book that I wrote about Spain. It is coming out in
December! We used a dish and took potatoes and onions and baked them
off first with olive oil and garlic then put the bream on top w and in
the ov within a bit of lemon. It was totally dishes.
What about salmon? I love that poach that. Bring it to the boil in
a fish kettle, and lots of salt in the water.
Then let it go down into its own heat. So don't boil it for too long.
It will be perfectly moist in the middle with the mayonnaise and new
potatoes, even at Christmas. Two dishes for you, what dish at
the end of the show? Curry, please. Well done. Moya from Kings Thorpe,
are you there? Hello, there, gorgeous man! Hello! What is your
question? I have seen chorizo, how do you choose a good one. I look at
them, but I don't know what I'm looking at? It is a question of
soft or hard. How long they have been hung for. A good chore eethow
should be firm in colour. Give it is sniff.
Is it better if hung for a longer time? It is firmer. The ones that
are fresh are the ones you cook for. The ones that are hung for months
in some cases are the ones that you slice up and serve like a salami.
But the spice is what to look for? It is paprika. It is just really
about good pork, garlic and paprika, and smoked paprika.
What's the white stuff on the outside? The white stuff is the
curing, the natural result of the curing.
What dish would you like to see at the end of the show, food heaven or
food hell? Well, today, I will be mostly eating... Mutton! Good girl!
Sheila, from Middlesex, are you there for us? What is your question.
I know that you can cook brussel sprouts and the stalk it is on, but
what about carrot tops? Well, I would use those as a herb.
You can blanch them in the same way you can parsley blanch, but I chop
them an use them as a herb. It has a nice, parsley-like taste.
What dish would you like to see at the end of the show? Food heaven or
food hell? I think food hell. There you go, 2-1 to heaven. Now,
all of our guests that come on the show battle each other... What are
you doing? They have to compete in the omelette challengement
Rick, never very good at this, I have to be fair. Chris, out of all
of the chefs on the board, who would you like to beat? You have
never done it, have you? You! What about Tom? Tom Kerridge?
OK, I'll have a go. Are you ready, let's put the clocks
on the screens... How many of these are you made this week? 25! 3, 2, 1,
go! There you go. Time. Time! Grown men over three
Well... Well done, Rick. Rick, I'm just going to do that.
Thank you very much, James. That is OK, chef. No problem.
What? This is hardly a three-egg omelette is it? Well, there were
three egg there is. Yeah, quail eggs.
Rick Stein... What? You're quicker. Take that.
Yes! You did it in 30 .4 4 seconds. Sow jump right. There$$NEWLINE
APPLAUSE Chris Evans... This is going over
your shoulder. I am so disqualified. You did it, you wanted to beat Tom
Kerridge? Yes. You did... No! You were 20. 88, but
there is no way that is going on the board.
Well, is it food heaven or food hell for mark? We will find out
after another vintage performance from Keith Floyd. He is in Northern
Ireland, and he has entered a local cookery competition, but first he
is off to a whisky distillery, for I am in the Bushmills distillery.
Here, the raw spirit is circulated through the system three times.
I was surpriseded to learn this is the oldest distillery in the world
it was granted a licence in 1608, AD, of course! At the end of the
process, the end of the line, this is where this great spirit is
stored in oak barrels for up to ten years before it is bottled.
In the meantime, there are others getting a real kick out of this,
20% of the liquor in these barrels evaporates up and they call this...
Because I have the smell of the whefbgy, I am feeling wonderful.
Meanwhile, I am now up for a and we shall expect you to present
'create an original dish I'm frying till golden brown
which are partly done now, and some finely diced red pepper.
Now, I want to make this a little bit burnt,
because they're going to go into the stuffing of my fish faggots.
We'll find another name for them.
These want to be crisp and golden because I want them to lift up the flavour of the scallops
which is the basic ingredient of my dish.
If I can trust those to simmer away gently,
I can explain a bit better what I'm going to do.
Look. This is the scallop meat chopped into small dice,
on top of which I'm going to place the coral of the scallop.
Then that's going to sit on the bed of salmon like that,
mixed with the things I'm frying in the pan over there.
Then I'll cover the whole lot with that.
That's the best I can do now
because it's a competition and this is burning!
I can't say, "I already have one in the oven." This is for real!
I've got my web of caul - this is the fatty bit -
and my bed of salmon sitting there.
I'm going to trim that into a little packet.
When this goes in the oven, it'll be 10 minutes before judging.
I've never cooked this before.
I can't win but I'm trying to use the things of Ulster -
the fish, the cabbage, the bacon.
My experience as a cook tells me that it SHOULD work.
I'm trying very hard on this. This is for real.
Now, if you'd just leave me alone!
'This is the bit that reminds me of sitting O levels!
'John Croskery is putting the finishing touches to his dish.
'The judges will probably need sunglasses to appreciate this one!
'Archie's lamb is looking tickety-boo!
'Got to be up with the leaders, has this one!'
Little lardons of bacon,
fresh Ulster cabbage.
Chef Floyd, I must tell you that you have 5 minutes left to bring your dish forward. I'll be here!
Thank you, Your Majesty!
'Here's the Lamb Cortfinbar,
'Chicken Picasso - if it doesn't win here, the ICA will snap it up!
'Then there's this huge expanse of Irish linen
'for my Finn MacCool Burgers!
'Medallions of beef with herb sauce
'and chicken stuffed with salmon mousse and prawns.
Richard, I'm not remotely interested in what you're doing.
If you want to reshoot this, you've no chance!
These are my little...
..my little Finn MacCool Burgers.
'Considering that I've never cooked- this before, it's turned out well!
'And I don't mind if I win or not.
'At least I've stayed with the rules,
'I've created an original dish that looks nice and tastes good.
'The sauce is just the old egg-and-butter routine.
'Beat 2 oz of butter into 2 egg yolks over a low heat
'and pour it over your cabbage!
'And it's good with anything from asparagus to fish.'
The cameraman wants it done again because there was a shadow!
Too bad! I'm now going to be disqualified because of you!
'The winner was Lamb Cortfinbar.
'Well done, Archie Stewart!'
Great stuff. There
Great stuff. There will be more from Mr Floyd on next week's show.
Now, it is time for everyone here to find out if it is food heaven or
food hell for mark. It could be the mutton, or, the
lovely and delicious whelks and clams.
They are still moving! Yes, they are.
And the lovely pastry to go with it. A nice little pie.
What do you think that they have gone with? I know what they want.
Well, it was 3-3, but Lucy has gone for the fish! Yes! So, let's get
this out of the way. So, the whelk on first. Let's get
them cooking. Are you putting cockels in as well?
We are putting in the whelks and the clams, they are going to go in.
Over there. That is hot. They are going in and the lid on.
Say goodbye! Right. Rick, you can slow down, mate.
Now, we have the flour, salt, in goes the butter, and we mix that
together with water. That is how we make our pastry.
Chris, if you can thinly slice more e -- for me the leeks.
You are a dab hand in the kitchen, have you ever made pistry before?
It is a doddle. Right, Rick? Yes.
Do you use lard? We do, yes. Lard and butter. Half and half.
That is a big shallot. Shallots, garlic. We get that in
there. There are the whelks and the clams cooking nicely. Is it wine or
water in there? It is wine, water in there? It is wine,
actually. Now, we are going to pass this lot
over to Rick and Chris. These guys want to do a lot.
I have never had three chefs cooking for me.
Two, actually. No. No, you have earned your
stripes. The liquor into there. That is the
wine and everything. So, we are going to rest this now?
Yes, and then into the fridge before we roll it.
The idea with rough puff pastry is that you roll it several times. If
you roll it up, fold, please, Rick and roll it again to use it for the
top. In with the cream in the sauce. With everything. That is the
filling for the pie. Over here... Shall we get the rice on? No, that
is for the curry! Calm down, Rick, calm down. Rice in the fish pie,
probably not! You are right. Now, butter, water.
Cabbage. Or rather, brussel tops, straight
These are the tops of the brussel plant, that is all that they are.
To the little ones. There is a little one.
Where are you from? Woost areshire. It is quite West Midlands, but a
little more rounded, we say "are"! You know we've all been on the Good
Food Show. I really like the Birmingham accent.
Apparently it is very reassuring. Yes.
Exactly. Now, the pastry. Thinly slice it
for the -- thinly roll it for the pie. We have our mashed potato here.
So, the whelks are out? Yes. There are the whelks, the clams and
everything else. Are whelks readily available.
can get them from the sea! You can get the whelks and the vinegar from
the beach stalls. You used to get a lot of fish
stalls from the -- outside of the pubs, didn't you? Absolutely.
Now, the filling. I have onions, garlic, the juice of the whelks,
the clams, the chive on the top, the salt and the pepper. In the
leeks. In the pie... Good. Giev me another job.
-- Give me another job. In the pie we add the leeks.
And nowion can top them with the pastry.
This is the brussel tops. We said earlier that the DVD was
out next week, but before everybody goes rushing it is out next week,
is it? It is out on the 2nd. It was 12 years work for the
production. Nobody has ever done it before with the same cast, the same
crew. I have the Arnold Schwarzenegger of
whelks here, just so you know. Are you a fan of whelks, Chris?
There is not much on planet earth that I don't like to eat.
Now, you can do it Rick's way, but you can croup it.
It goes in the oven. You can cook them from the fridge...
Rick, check these out. That is worth a ripple.
Now, as they come out of the oven, take the egg wash over the top.
Thinly, a little bit of egg wash. It make it is shine over the top as
soon as it comes out of the oven. There we go.
I think next time we will keep the drink well away from him! Would
you? Could you? Is it alright? Right, mash.
Oh! Good piping! You don't want to do it like that! This is rustic.
There you go. Right, knife, fork. Dive N
Come on. Come on, guys.
There is whelks in there, remember. There is also a lot of mashed
potato everywhere! I'll get a knife and a fork for you guys.
I know you don't like leeks, but I think is a Christmassy sort of pie?
James, the mash is amazing -- maizing.
To go with this, Peter has chosen a Gruner Veltliner 2010. �7 .4 4 from
Sainsbury's. -- �7.99.
It is really delicious. Thank you very much.
Look forward to seeing you again. Don't forget, the Harry Potter DVD
is out next week, if you want something to do over the holidays,
19-odd hours. Well that's all from us today on
Saturday Kitchen. Thanks to Rick Stein, Chris Evans and Mark
Williams. Cheers to Peter Richards for the wine choices and to our
James Martin hosts the cookery show, with guest chef Rick Stein and DJ Chris Evans. There are some great moments from Keith Floyd and the Great British Menu, plus wine expert Susie Atkins is on hand to match wine to all the studio dishes.