:00:00. > :00:00.Good morning. There's 90 minutes of mouth-watering
:00:07. > :00:13.recipes coming your way. Let's get cooking.
:00:14. > :00:37.Welcome to the show! As usual I'm joined by two top
:00:38. > :00:40.chefs. The Mexican man who has made the
:00:41. > :00:42.picturesque town of Chobham in Surrey the home for his award
:00:43. > :00:44.winning food. Fernando Stovell.
:00:45. > :00:50.And next to him, the Michelin starred Norfolk marvel himself.
:00:51. > :00:54.The man with a unique taste in sweaters!
:00:55. > :00:58.Galton Blackiston. Good morning to you both.
:00:59. > :01:06.Fernando, what will you be cooking? A delicious red snapper. It is a
:01:07. > :01:12.typical Mexican dish from Acapulco, where I used to go every month. It
:01:13. > :01:18.is called snapper a la talla. There are a couple of dried spices, very
:01:19. > :01:23.mild, delicious, we will grill it. That is with a salsa? Pineapple
:01:24. > :01:31.salsa, nice and fresh. You are going classic? Lamb chops, a chicken
:01:32. > :01:34.mousse, a bit of trouble, sauce Choron, spinach and mint jelly. A
:01:35. > :01:40.special mint jelly? So two tasty sounding recipes to
:01:41. > :01:42.look forward to and there's more great food in our archive films as
:01:43. > :01:45.well. Today we have dishes from Rick
:01:46. > :01:48.Stein, Tony Singh, the Hairy Bikers and Brian Turner with Janet Street
:01:49. > :01:52.Porter. Now, our special guest will add some extra spice to proceedings
:01:53. > :01:56.today. But it's been a few years now since she's danced in platform
:01:57. > :01:58.shoes, in public anyway, and these days she's busy working
:01:59. > :02:01.as a presenter and broadcaster. She's got a brand new BBC show
:02:02. > :02:02.starting on Monday. Welcome back to Saturday Kitchen.
:02:03. > :02:13.Emma Bunton. How nice of you. Lovely to have you
:02:14. > :02:21.back. Lovely to be here. Congratulations, new show? Very
:02:22. > :02:25.exciting. It is about TB? Yes, it is called Too Much TV, all about the
:02:26. > :02:28.fact that we have lots of TV to watch, we are going to show you the
:02:29. > :02:33.way forward and advise you on what is good to watch up a moment on all
:02:34. > :02:38.channels, this is live from 6:30pm to 7pm every night, there is a
:02:39. > :02:43.little family others, me, Aled Jones, Rufus Hound and Sara Cox, a
:02:44. > :02:48.family of TV presenters. We will guide you the right way in what to
:02:49. > :02:52.watch, what is coming on TV and reviewing some of the TV. We will
:02:53. > :02:53.talk about that later, but you are here to it.
:02:54. > :02:56.Now, of course, at the end of TODAY'S programme I'll cook either
:02:57. > :03:07.food heaven or food hell for Emma. It is to the chefs in the studio, as
:03:08. > :03:14.well as the gas. What is your food heaven? Squid, preferably calamari,
:03:15. > :03:21.but I love the texture, one of my favourite foods. What about food
:03:22. > :03:26.hell? Firstly, please. Please, I just don't understand them. For me,
:03:27. > :03:35.they taste up the ground. That is where they come from. Of course they
:03:36. > :03:40.do, but I have never eaten peas, and I don't like duck as well. It is a
:03:41. > :03:44.good job you said that, that is in the dish as well.
:03:45. > :03:49.So it's either squid or duck. For food heaven I'm going to use the
:03:50. > :03:51.squid in 2 slightly different ways. First with a black bean sauce made
:03:52. > :03:54.with shallots, garlic, black beans, rice wine, sesame oil, soy and
:03:55. > :03:57.sugar. Then also deep fried in breadcrumbs to go with a spicy yuzu
:03:58. > :04:01.juice mayonnaise. Or Emma could be having
:04:02. > :04:05.food hell, duck! The duck is roasted along with baby
:04:06. > :04:07.beetroots and shallots then served with a puree of peas,
:04:08. > :04:10.peas in their pods and a rich Madeira sauce to go with
:04:11. > :04:14.it all. But you'll have to wait until the end of the show to find
:04:15. > :04:17.out which one Emma gets. If you'd like the chance to ask
:04:18. > :04:18.either of our chefs a question today then call:
:04:19. > :05:23.0330 123 1410. You are going to grill the pineapple
:05:24. > :05:32.for me. . You make your own charcoal? We use
:05:33. > :05:37.five different types of wood. In the future we willing using a little
:05:38. > :05:43.more. So the marinade on the fish is a little bit of mayonnaise and lime
:05:44. > :05:49.juice. That goes on top of the fish for 20 minutes at room temperature.
:05:50. > :05:55.Tell us about the restaurant? Four rosettes now? Yes. One of only 38
:05:56. > :05:59.restaurants in the country to have them.
:06:00. > :06:05.We have worked hard for four years now.
:06:06. > :06:11.Yes, the restaurant is doing well. The Times voted us number 64th best
:06:12. > :06:16.restaurant in the country. We are hoping we will be cooking
:06:17. > :06:18.100% in wood, rather than gas and electricity.
:06:19. > :06:35.You make your own gin? We do. We are the only one in the country.
:06:36. > :06:43.We distil it in-house. 17 different botanicals, 98% of them are British,
:06:44. > :06:48.we are very proud. Galton is getting ideas for his Norfolk moonshine!
:06:49. > :06:55.There is a lot of lime juice? Yes, it will tend to fish, that'll help.
:06:56. > :07:00.Normal mayonnaise from the supermarket is sterilised, but this
:07:01. > :07:05.is home-made so it will split a tiny bit. So you just pour that on top of
:07:06. > :07:15.your fish. And you leave it on the word? Yes, it will give a wonderful
:07:16. > :07:25.flavour. If you use those planks as home, make sure to soak them in
:07:26. > :07:28.water. What would these be? This is Mabel, it is the only one I could
:07:29. > :07:36.get, you get them online. You leave it like this for 20 minutes. You
:07:37. > :07:41.pour the sauce on top. You need to see the inside as well. I just leave
:07:42. > :07:46.this on the side. It tenderise is it at the same time? Yes, it has got
:07:47. > :07:53.lime juice, mayonnaise and vinegar. The next step is the source. It is
:07:54. > :08:00.very straightforward. Basically, tomatoes, oregano. Where does this
:08:01. > :08:08.come from in Mexico? Acapulco, south of Mexico City. It is a lovely
:08:09. > :08:17.place, they didn't have these ways of cooking, they used to cook
:08:18. > :08:25.inward. -- they used to cook in wood. As soon as the red snapper are
:08:26. > :08:31.right they would cook like this in wood, it is delicious. -- as soon as
:08:32. > :08:41.the red snapper arrived. At my restaurant week cook it with citrus
:08:42. > :08:46.wood. For vegetables we use olive wood, others we use seafood. We have
:08:47. > :08:55.some of the types of chillis here, Ancho and Gujjillo. Which is that
:08:56. > :09:00.one? They are still smoking? The original recipe has to types of
:09:01. > :09:09.chillis, that yesterday we tried to put in the chip pop all, which I
:09:10. > :09:15.absolutely love. -- tried to put in the chipotle. I am a little bit
:09:16. > :09:19.funny with the sweet and sour thing, could you put anything else with the
:09:20. > :09:31.fish instead of the pineapple? Tomatoes. The traditional pico de
:09:32. > :09:37.gallo is tomatoes. I assume you could use a wild bass or something
:09:38. > :09:44.like that? Yes, it is not really the season for red snapper, so you could
:09:45. > :09:51.use it. I am going to take some of this sauce over the top of the fish.
:09:52. > :10:04.Put a little bit of human on the source as well. -- put a little bit
:10:05. > :10:08.of cumin on the sauce. If you have any questions, you can call us on
:10:09. > :10:15.0330 123 1410. Standard network rate. We have a pineapple, a salsa.
:10:16. > :10:21.We are using sea bream at the moment as well, nice and meaty, highly in
:10:22. > :10:26.season. You have just blended that from raw? That sauce? Yes, you
:10:27. > :10:45.reduce it down for 20 minutes. I am getting marjoram and time as
:10:46. > :10:58.well. We let it cool down. Then you start cooking it. At the restaurant,
:10:59. > :11:03.are you cooking on wood throughout the year? Yes, my head chef gets
:11:04. > :11:09.upset when the weather is really cold because it is difficult to cook
:11:10. > :11:14.the wood, to make it into charcoal, but we manage, we have got a pizza
:11:15. > :11:18.oven to cook the wood. You need 500 Celsius. Good people achieve
:11:19. > :11:24.something similar at home with a barbecue? They can do, just be
:11:25. > :11:32.careful there is no gas involved because it would be very dangerous,
:11:33. > :11:41.I guess. The sauce is already done, you just need a little bit of olive
:11:42. > :11:47.oil... Sunflower oil, sorry. I take it you put a little bit of line in
:11:48. > :11:56.this as well? Yes, and olive oil, actually. -- a little bit of lime.
:11:57. > :12:07.Lime juice. Just to get the flavour going. Once it is getting a little
:12:08. > :12:12.bit smoky... Salt, pepper. Kook that's down for 20 minutes, bring it
:12:13. > :12:23.to the boil, let it simmer for 20 minutes. Then you finish with what
:12:24. > :12:26.you have just basted it with. With the chillis, do you reconstitute
:12:27. > :12:33.them in boiling water? Boiling water, ten minutes. I will get your
:12:34. > :12:43.fish out. You take the seeds and everything out. This is looking
:12:44. > :12:48.good. In there as well. So you cook it with the wood focused, take it
:12:49. > :12:56.out and then under the grill? That is if it is at home, if it is on
:12:57. > :13:07.your barbecue... Do you want me to take this? Are you ready? Hold on,
:13:08. > :13:14.hold on. Go for it. LAUGHTER
:13:15. > :13:24.You can't clap, it is fine. APPLAUSE
:13:25. > :13:31.-- you can clap. Excellent. A sigh of relief. Give me the name of this
:13:32. > :13:40.amazing dish? Red snapper with Mexican spices. Good job you
:13:41. > :13:46.translated that, thank you! And now we grab it. You get to taste this.
:13:47. > :13:54.It is amazing, it smells amazing. Is this something you would have in
:13:55. > :14:07.your restaurant? We do, yes. I love that it is right in front of me. You
:14:08. > :14:11.just pop this envelope. -- on eight. Yes, that is cooked. The sauce is
:14:12. > :14:22.amazing, with a salsa and everything else. It is just a big chunk of
:14:23. > :14:29.fish, meaty, lovely. Beautiful. Delicious with that source. We sent
:14:30. > :14:30.our wine expert to East Sussex, what did she choose to go with this
:14:31. > :14:45.fantastic fish? Today I'm in East Sussex. Before
:14:46. > :15:21.choosing this week's wine, I have come to wander through historic Rye.
:15:22. > :15:29.Fernando's recipe is a cut above the average fish with sauce with the
:15:30. > :15:38.heat and the photiness. If you are Spanish-inspired by the Mexican
:15:39. > :15:43.recipe, you could go for this zesty, Taste the Difference, Albarino.
:15:44. > :15:50.However, I have gone off piste with this Dr Loosen Riesling, 2014. It is
:15:51. > :15:54.an underrated classic. German Riesling has been pigeon
:15:55. > :15:59.holed in the past as being cheap sugar water. But it is not further
:16:00. > :16:05.from the truth in many cases, it can be one of the most serious white
:16:06. > :16:13.wines in the world. This has fantastic aromas of honey and
:16:14. > :16:17.peaches. This Riesling is working so well with the recipe, because of the
:16:18. > :16:23.sweet lusciousness tempering the heat of the chilli. And with the
:16:24. > :16:29.exotic flavours of mango, pineapple and lime, it matches the Hershey
:16:30. > :16:33.salsa. Fernando, this delicious Riesling makes a very happy match
:16:34. > :16:40.with your red snapper. I hope you enjoy them back in the studio.
:16:41. > :16:46.The food is going down well, on its on, with the wine, I like it but
:16:47. > :16:51.maybe not so with the food. I think you have done a great job
:16:52. > :16:57.with the snapper. I like this white wine.
:16:58. > :16:58.You can finish off the bottle! Jane amazing choices and also, happy
:16:59. > :17:03.birthday. Coming up, Galton has a delicious
:17:04. > :17:18.sounding recipe to share with us. Remind us what you are doing? Lamb
:17:19. > :17:25.cutlets with chicken and herb mousse, sauce choron and mint jelly.
:17:26. > :17:37.And don't forget you could ask either of our chefs a question
:17:38. > :17:39.if you call this number: 0330 123 1 4 1 0.
:17:40. > :17:42.Or you can tweet questions to us using the #Saturday kitchen.
:17:43. > :17:45.Right let's head off to Croatia to catch up with Rick Stein.
:17:46. > :17:47.He's in the city of Split today and no prizes for guessing
:17:48. > :18:15.where he heads to first! Straight to the local food market.
:18:16. > :18:22.I remember when I was young, my mother making a beer from nettles
:18:23. > :18:28.and tops of brambles, a forgotten taste of early summer.
:18:29. > :18:32.Every time a director says to me, we are filming in a market in the
:18:33. > :18:37.morning, I think, what will I talk about? Then I get to the market and
:18:38. > :18:42.it is what can I not talk about? There is always so much to talk
:18:43. > :18:49.about. Here I am looking at everybody's faces. You can see the
:18:50. > :18:55.agriculture, the farmers, that have come to Split to sell their
:18:56. > :19:02.producer. There are great weather-beaten faces, and also the
:19:03. > :19:07.people buying are so interesting. Firstly, I have seen elderflowers
:19:08. > :19:11.and nettles and what likes like wild asparagus but really it is more
:19:12. > :19:22.bitter it is called poor people's asparagus.
:19:23. > :19:28.Here are radishes, I love them. This looks like either thistles or
:19:29. > :19:38.rocket. I will have to find out. It is filled with sunny enthusiasm
:19:39. > :19:45.here. Sunny and excitement. There is without doubt a touch of Bohemia
:19:46. > :19:53.about Split. This restaurant is run by Vanna, the boss on the right and
:19:54. > :19:56.her sister, Nada, in the red T-shirt, and Daniella, three
:19:57. > :20:00.enthusiastic cooks. The famous speciality is a fish stew
:20:01. > :20:06.made with beans. Something that I had never heard of before! This take
:20:07. > :20:18.as fair bit of cooking. But initially it is olive oil and
:20:19. > :20:24.supplied onion, bolotti beans, celeriac, chopped roots, sweet
:20:25. > :20:26.paprika, salt and chilli powder. Simmered for about an
:20:27. > :20:31.hour-and-a-half and then add parsley. This is a dish of two
:20:32. > :20:37.halve, first the beans and then the fish, later to be joined together. I
:20:38. > :20:45.have come from Venice, they had lovely fish dishes there.
:20:46. > :20:50.Lucky you! I suppose you are right. In my opinion Italian food is more
:20:51. > :20:56.sophisticated. They were richer people in the past. The Croatians
:20:57. > :21:01.are more peasant, so the food is basic but honest at the same time.
:21:02. > :21:06.And from the heart? Yes, from the heart for sure. It is pretty simple
:21:07. > :21:10.Mediterranean cooking. It seems unusual, I have never seen
:21:11. > :21:15.that before of putting beans in a fish stew.
:21:16. > :21:21.It is a very unusual dish, let's say a poor dish, but not at all. That is
:21:22. > :21:24.what I am always looking for. Dishes that I have never come across
:21:25. > :21:31.before. I'm sure you will be surprised.
:21:32. > :21:34.Well, I am sure it will work. It sounds presumption of me, of course
:21:35. > :21:39.it will work. So, this is the fish.
:21:40. > :21:44.Lovely. It looks very fresh. Very fresh.
:21:45. > :21:49.What do we have here? Monkfish, sea bream.
:21:50. > :21:57.And some of this I don't know the English name.
:21:58. > :22:02.Is it rockling? And these, they can give you a nasty nip? Of course.
:22:03. > :22:09.Although, this one looks a little tired.
:22:10. > :22:14.How long will it cook for, then? One hour and 30 minutes.
:22:15. > :22:19.Well, we will go and have a drink. Yes, of course.
:22:20. > :22:24.This band suddenly turned up here in the alleyway. They were not going to
:22:25. > :22:34.go away and insisted we film them. I'm so pleased we did, as it goes
:22:35. > :22:36.down well with the dish. She puts in quite a bit of white
:22:37. > :23:01.wine here. The fish does not take long to cook
:23:02. > :23:04.but then it has to cool down, so the girls can take out the bones and the
:23:05. > :23:08.bits of shell. We must be careful with the little
:23:09. > :23:19.bones. When we eat it, we could have
:23:20. > :23:24.trouble! Lots of fish stews usually see the customer fiddling but here
:23:25. > :23:29.you are doing all the work. It makes it easier to eat.
:23:30. > :23:36.You have always worked in the kitchen? Well, I was in the Navy. I
:23:37. > :23:43.quit my job there for ten years, I realised that the kitchen was the
:23:44. > :23:50.place I wanted to be. The fish stock has been strained.
:23:51. > :24:00.Vanaa adds the fish to the tomatoes and the beans and serves.
:24:01. > :24:06.I'm sure this is going to be delicious, watching you making it so
:24:07. > :24:11.much has gone into it. Oh! It's lovely.
:24:12. > :24:17.Is it? It's the deepest, darkest fish stew I have ever tasted.
:24:18. > :24:21.Yes! There is a bit of chilli but not a lot. It is really full of
:24:22. > :24:28.flavour it just works with the beans. You are absolutely right.
:24:29. > :24:32.I just have to have wine with it. I have prepared some for you.
:24:33. > :24:43.Red wine. It has to be. So much flavour.
:24:44. > :24:50.Nastrovia. Thank you very much.
:24:51. > :24:57.You know, this suits me down to the ground. Split is my kind of place!
:24:58. > :25:01.Great stuff Rick and that was a very unusual fish stew.
:25:02. > :25:04.It's not often you see kidney beans and borlotti beans with fish
:25:05. > :25:07.but they are a very versatile ingredient and can be used
:25:08. > :25:09.in lots of different ways. I thought I'd show you something
:25:10. > :25:11.you could try this weekend using fish with another
:25:12. > :25:14.kind of bean, flageolet. I'm going to serve it
:25:15. > :25:17.with a fish I know Emma loves, lemon sole.
:25:18. > :25:28.The place is more like a diamond. Dover sole, the king of flat fish,
:25:29. > :25:40.from Hastings. What are you saying, James? Hastings
:25:41. > :25:47.is the best area to get Dover sole. Now, we have to start with the
:25:48. > :25:55.shallots. Nice and finally chopped like that. Nice and thin.
:25:56. > :26:00.Or as you lot do it at home... Then we have garlic.
:26:01. > :26:08.And I will quickly put that in the pan with chorizo. That is this stuff
:26:09. > :26:13.here. It is the soft chorizo. The picante, this is the spicy one but
:26:14. > :26:18.also soft. I am going to cook it in the pan, allowing it to cook gently.
:26:19. > :26:22.The whole dish will consume in real time. Firstly, congratulations on
:26:23. > :26:27.the new series. All about TV? Tell us about it.
:26:28. > :26:34.It is a show called Too Much TV it is live.
:26:35. > :26:39.It is just a half an hour show on where you can come and find out what
:26:40. > :26:44.TV is on, and what we are all watching, what is going to be good.
:26:45. > :26:50.And we will head you in the right direction of all types of TV shows,
:26:51. > :26:55.and not just BBC. So, 30 minute, you will blink and
:26:56. > :26:59.miss it? No, there is lots going on. There is a segment that is
:27:00. > :27:09.brilliant, where we look at TV all over the world it is hilarious. This
:27:10. > :27:17.is new TV shows? No, we do go back to the archives and look at the old
:27:18. > :27:29.shows. I love nostalgia. What is your favourite old show? Oh,
:27:30. > :27:41.my goodness. Only Fools and Horses. And I remember my dad watching auf
:27:42. > :27:50.wiedersehen pet. The best for me was Bull's Eye! Of course! If you are
:27:51. > :27:56.missing anything, we will show you highlights and arguments on what has
:27:57. > :28:01.been happening on things like The Voice, and Saturday Night Take away.
:28:02. > :28:06.All of the good dramas, too, I'm looking forward to it.
:28:07. > :28:11.You have all managed to keep busy, all five of you from the Spice
:28:12. > :28:19.Girls. It is 20 years now. 20 years! It has gone fast, it is
:28:20. > :28:31.pretty scary. Now, I have to ask Galton. Who is
:28:32. > :28:39.your favourite Spice Girl? Oh, no! To be fair, you are pretty good.
:28:40. > :28:46.Yes, you are the best. Who is your favourite! I've been too
:28:47. > :28:54.busy chopping and cooking in the kitchen! It was an amazing time, 85
:28:55. > :29:02.million albums? It was an incredible time. And we have people coming up
:29:03. > :29:06.to us still, and the children of course.
:29:07. > :29:10.Now, I will show you this flat fish. There is a line down the centre,
:29:11. > :29:16.which is on most flat fish. Follow the line and using a knife, once you
:29:17. > :29:20.make the decision to cut into it, make long sweeping cuts, don't stop
:29:21. > :29:25.and start. Basically, with the fillet, it comes off like that and
:29:26. > :29:32.you have a nice piece of fish. I love the flat silky kind of fish.
:29:33. > :29:39.I'm not a fan of the thick fish, the monkfish.
:29:40. > :29:42.It is nice but it is more meaty. Monkfish filleting is very
:29:43. > :29:47.different. Just follow the line it comes off.
:29:48. > :29:55.To skin it. You can trim that bit off.
:29:56. > :30:03.Would you eat the roe? You can do, Galton would have it on his menu for
:30:04. > :30:07.?47! What is this! He tries it! You wiggle the skin and the fillets come
:30:08. > :30:12.off. Nice and simple to be served with the bean dish. As well as the
:30:13. > :30:19.TV, you are still doing the Breakfast show? You love it.
:30:20. > :30:24.I love it, Jamie Theakston and I have a laugh for about three hours
:30:25. > :30:31.in the morning, it feels really natural and fun. I am on Heart every
:30:32. > :30:37.morning and TV every night. You will be sick of me. URA mum as well, how
:30:38. > :30:42.does that work with the family? It is all about juggling, but my boys
:30:43. > :30:50.are my main priority. As long as I can work around them. I little boy
:30:51. > :30:57.is with me today, we make it work. He is munching on the fish. I am so
:30:58. > :31:01.lucky. My youngest, forget it, it is all about chicken nuggets. But my
:31:02. > :31:06.eldest is great. The new show will be every night for half an hour for
:31:07. > :31:10.five weeks. Before you watch anything, comment watch us, we will
:31:11. > :31:16.tell you what is the best thing to watch, whether it is a drama or a
:31:17. > :31:22.cooking show. We will let you know. There is another show out there, Tad
:31:23. > :31:31.Too Fixes. I am obsessed with it. Have you got tattooed? Why? I
:31:32. > :31:34.haven't. I think I had seen this, it is all about people who have had
:31:35. > :31:41.tattooed who don't like them, people make them better? It is an amazing
:31:42. > :31:46.programme. I have had tattooed, are you saying I need to get mine fixed?
:31:47. > :31:50.These people have had them in Michael Davan things like that. I
:31:51. > :32:04.have got tattooed is, they are all hidden. I like tatties. -- I like
:32:05. > :32:12.tattoos. Moving onto bean stew. I did not mean to change subject... We
:32:13. > :32:17.should do! The fish gets flipped over. A little bit of colour, a
:32:18. > :32:22.little bit of butter. A touch of lime at the last minute and an
:32:23. > :32:29.amazing stew. I absolutely love chorizo. Good job, there is a lot of
:32:30. > :32:37.it. You should come on our show, come and say hi. Yeah, I have got
:32:38. > :32:42.nothing else to do! Plenty of butter in it. Some salt. I will come on
:32:43. > :32:46.when you are talking about... You are talking about one of my
:32:47. > :32:52.favourite characters from television, the late, great Keith
:32:53. > :32:57.Floyd. You should come and see us. We have guests, we will allow you to
:32:58. > :33:03.come on and have fun. Vice oh, thank you! I feel very humble and very
:33:04. > :33:10.happy. I have just bought his old car. He passed away ten years ago,
:33:11. > :33:19.it is in my garage. I opened it up for the first time the other day. It
:33:20. > :33:25.smells like Obbdins, it is brilliant! Then just pop this over
:33:26. > :33:34.the top like that. You have this lovely piece of fish, pan-fried,
:33:35. > :33:44.fresh. You can be a bit fancy. Gold tin is here, I will do that. --
:33:45. > :33:53.Galton is here. That is pretty easy, even I could do that! Cheers! It
:33:54. > :33:55.looks easy, is it easy? Can I taste? Tell me what you think, nice and
:33:56. > :34:10.light. Mmm, I do like that, it is really
:34:11. > :34:11.lovely. The show starts on Monday, BBC Two, 6:30pm.
:34:12. > :34:16.So what will I be making for Emma at the end of the show?
:34:17. > :34:19.It could be her food heaven, squid which I'm going to serve
:34:20. > :34:21.in two ways First in a sauce made with black beans,
:34:22. > :34:24.rice wine, spring onions, shallots and soy sauce.
:34:25. > :34:26.Then deep fried in breadcrumbs to go with quick yuzu juice mayonnaise.
:34:27. > :34:29.Or it could be food hell, duck. The duck is roasted along
:34:30. > :34:33.with shallots and baby beetroot. It's served with a puree of peas,
:34:34. > :34:36.more peas in their pods and a rich madeira sauce to go with it all.
:34:37. > :34:40.As usual, it's down to the guests in the studio and a few of our
:34:41. > :34:43.viewers to decide, and you can see the result at the end of the show.
:34:44. > :34:44.Right, let's take a trip to Dorset and track down Brian Turner
:34:45. > :35:18.and Janet Street Porter. There are two basic
:35:19. > :35:45.schools of thought. One, that it goes back
:35:46. > :35:47.to British or Roman times, based on Hercules,
:35:48. > :35:50.which was one of the Roman gods. And the other one is that it's more
:35:51. > :35:53.recent, perhaps done in the 17th century as a lampoon
:35:54. > :35:55.of Oliver Cromwell, because the owner of the land
:35:56. > :35:57.at the time hated Cromwell ever so much, so it's
:35:58. > :35:59.suggested he did this. But there is no written history
:36:00. > :36:02.of this thing surviving until 1694, and that's the first known
:36:03. > :36:04.historical reference, and it is in the church accounts,
:36:05. > :36:07.where they paid three shillings All we can say is, whoever did it,
:36:08. > :36:18.it's a lot of work to do it. There is myth that if a lady
:36:19. > :36:21.is looking to become pregnant, they can go and sort of bed
:36:22. > :36:24.themselves down for the night further on down there,
:36:25. > :36:26.on his manhood, and erm... I think you'd choose your weather
:36:27. > :36:34.better as well. I can't wait to go and tell
:36:35. > :36:39.Brian about this. HE CHUCKLES I hope he won't feel
:36:40. > :36:42.threatened. Yes I'm still on the lookout
:36:43. > :36:45.for more tasty ingredients to use As well as thousands of acres
:36:46. > :36:51.of arable farmland, Dorset's also blessed with almost 100
:36:52. > :36:57.miles of coastline. A local chef making the most
:36:58. > :37:00.of the ocean's rich variety of produce is ex-trawlerman
:37:01. > :37:05.Alex Aitken at the Jetty. His restaurant is set right
:37:06. > :37:09.at the water's edge. And I've asked him to cook us
:37:10. > :37:12.a dish to showcase some So what are you going to cook
:37:13. > :37:19.for us, Chef? Well, we've got these wonderful
:37:20. > :37:22.ingredients locally on our doorstep. We get lots of brown crab landed
:37:23. > :37:25.here, so I am going to do a Mudeford crab croquette,
:37:26. > :37:28.and I done a slight twist on it - I've got a brown crab butter that
:37:29. > :37:31.runs through the middle On top of that we've
:37:32. > :37:35.got the marsh samphire, But, what a lot of people don't use,
:37:36. > :37:39.which we get round here, This one I went out this
:37:40. > :37:45.morning and collected. And it does literally grow on rocks
:37:46. > :37:48.- and it tastes like carrot. And it is a member of the carrot
:37:49. > :37:52.family, although it's green. ..and I want to put some
:37:53. > :37:56.parsley into there. Then what I want to mix
:37:57. > :38:06.into there is the white crab meat, and that's got that nice,
:38:07. > :38:10.iron-y crab flavour - but not as strong as the brown crab
:38:11. > :38:13.meat. I'll put a little bit
:38:14. > :38:16.of seasoning in there, but not too much, because I find
:38:17. > :38:19.that there is quite a lot salt flavouring in the actual crab
:38:20. > :38:21.that we put in there. And we'll be using samphire
:38:22. > :38:24.in the dish as well, so samphire's got that
:38:25. > :38:26.saltiness from the sea. Right, and now it's the slightly
:38:27. > :38:29.messy bit where we are going So I put a little bit of flour
:38:30. > :38:34.on my hands, and then...into The brown crab meat -
:38:35. > :38:39.what I've done here is already mixed Oh, they are like
:38:40. > :38:44.pellets, aren't they? What we've done is we've frozen that
:38:45. > :38:48.so that we can handle it We just wrap that with the potato,
:38:49. > :38:52.so that pellet or lozenge So when you actually deep-fry
:38:53. > :38:59.that, will it...? It will soften, it will flavour,
:39:00. > :39:02.and really brown in the middle, almost like a lovely butter -
:39:03. > :39:12.like a Kiev. So you've got flour,
:39:13. > :39:14.mixed egg and... So you are quite lucky around here -
:39:15. > :39:19.you do get some wonderful fish. We're getting some lovely little
:39:20. > :39:33.turbot as well. Right, these croquettes I'm just
:39:34. > :39:36.going to drop into the fryer. And how long would you actually
:39:37. > :39:38.leave them in there for? They want to be in there about five
:39:39. > :39:41.or six minutes. And the sauce I like
:39:42. > :39:44.to serve with this - I like to call it
:39:45. > :39:47.a warm tartare sauce. So what I've got on here is just
:39:48. > :39:50.a white wine reduced with a little bit of white wine vinegar,
:39:51. > :39:53.and in there I'm going Let me just lift those croquettes
:39:54. > :39:57.out for a minute. And then we're just going to add
:39:58. > :40:00.cream, and then I'm just going to put in a little
:40:01. > :40:02.bit of butter. I just love the way
:40:03. > :40:07.you whisk that butter in. It's now changing colour,
:40:08. > :40:09.it's got a deep golden colour Exactly - you can see
:40:10. > :40:13.the richness in that sauce. And now that butter is all whisked
:40:14. > :40:17.in, in go my... Right, what I'm going to do now is,
:40:18. > :40:27.to bring the samphire to temperature, is drop them
:40:28. > :40:29.in the sauce as well. Mudeford crab croquettes
:40:30. > :40:45.on rock and marsh samphire I'm not sure about my
:40:46. > :40:59.mate, but we'll see. And it's nice, as you've got rock
:41:00. > :41:30.AND marsh samphire Oh, God, I can hardly speak,
:41:31. > :41:43.I'm enjoying it so much. ..the creamy sauce balances out
:41:44. > :41:53.the crab cakes, cos I am amazed to hear
:41:54. > :41:59.to hear you say that, In the right circumstances,
:42:00. > :42:07.under the right conditions. That crab cake certainly
:42:08. > :42:31.looked delicious, Brian. Still to come this morning
:42:32. > :42:33.on Saturday Kitchen Live. Tony Singh is exploring
:42:34. > :42:34.Northern India. After enjoying a spot of breakfast
:42:35. > :42:38.he's staying up late to enjoy a pub crawl with a difference,
:42:39. > :42:39.something called car-o-bar. All will be revealed later!
:42:40. > :42:42.Pride of Norfolk, Galton Blackiston takes on the Mexican marvel,
:42:43. > :42:44.Fernando Stovell in TV's They'll both be taking a CRACK
:42:45. > :42:48.at BREAK-ING Theo Randall's EGGs-cellent and official world
:42:49. > :42:53.record time of 14.76 seconds. You can see what happens,
:42:54. > :42:55.live, a little later on. And will Emma be facing food heaven,
:42:56. > :42:58.squid in two different ways, first with black bean
:42:59. > :43:00.sauce and the other Or food hell, duck which I'll roast
:43:01. > :43:05.with peas and beetroot to go You can see what she ends up
:43:06. > :43:10.with at the end of the show. Now let's get our next recipe
:43:11. > :43:27.and it's from Galton Blackiston. Welcome back. Nice jumper. Lamb
:43:28. > :43:31.chops, chicken mousse, look at that trouble, beautiful summer trouble.
:43:32. > :43:38.Is that a Norfolk trouble? I can take claim for that, but it is in
:43:39. > :43:46.season. We are going to wrap it in this from pig, you are going to make
:43:47. > :43:52.a sauce Choron. Which is basically hollandaise. I love sources,
:43:53. > :44:00.anything creamy, lamb is yummy! This is getting better! Will it be quite
:44:01. > :44:06.pig? Potentially, you never know when I am cooking! It is a bit hit
:44:07. > :44:09.and miss most of the Timex Asian markets chicken mousse, you want to
:44:10. > :44:16.blend that with an egg white. I will give you a little bit more chicken.
:44:17. > :44:22.And we need some egg yolks the hollandaise. One egg white, no more
:44:23. > :44:27.than one, you do not want it to firm. When you make your mousse,
:44:28. > :44:32.does it make any difference the temperature of the cream or butter?
:44:33. > :44:38.You should do it very cold, over ice, really. But we are not doing
:44:39. > :44:43.that? No, because of time constraints. You want to trim the
:44:44. > :44:51.fat off the lamb chops. These are really good. Why are you trimming
:44:52. > :44:55.the fat off? Because it only takes about five minutes to cook, and lamb
:44:56. > :45:02.fat, when it is not really crispy, I don't think it is very pleasant. I
:45:03. > :45:07.leave a little bit of it on. The those there is the mousse. Thank
:45:08. > :45:16.you, James, very efficient. Some of the time! When I think about it...
:45:17. > :45:24.What is new in North? Loads going on. I am doing a book on fish,
:45:25. > :45:28.called A Fish Out Of Water. It will come out, hopefully, next year.
:45:29. > :45:33.Purely on the fish recipes, some from the chip shop and some from the
:45:34. > :45:38.restaurant and hotel. Normally you would pass that? Normally, that we
:45:39. > :45:42.are not going to, because I don't think you would do that at home, it
:45:43. > :45:46.is hard work, it messes up your server and you need somebody to wash
:45:47. > :46:05.up afterwards. I would not do it at home, in the restaurant, yes.
:46:06. > :46:10.There are some herbs going in there. Parsley, tarragon.
:46:11. > :46:16.The sauce started with a classic hollandaise. Then you add... ? You
:46:17. > :46:27.add mint, tarragon and tomato, and it changes to a sauce choron.
:46:28. > :46:38.If you add milk, it turn it is to what? I don't know, will you stay on
:46:39. > :46:49.the script! What is hollandaise with mint in it? Maltese? For get it! So,
:46:50. > :46:58.the mint with hollandaise? That's it.
:46:59. > :47:04.Oh, gee! Right, I'll stay on script now, so what are you doing? The
:47:05. > :47:11.chicken mousse with some herbs in it, OK! Like so! Now, coat the
:47:12. > :47:14.chicken. Right, we have the tomatoes that we
:47:15. > :47:18.are chopping. If I didn't know you so well, I
:47:19. > :47:23.would get very upset with some of the things you come out with. Some
:47:24. > :47:30.of the rubbish you come out with like that! How long have you known
:47:31. > :47:35.each other for? Too long, is the short answer to that.
:47:36. > :47:41.But, I have to say, he has become a very good mate of mine.
:47:42. > :47:45.He will start taking the rip in a minute.
:47:46. > :47:50.I'm concentrating. I have the reduction here with the vinegar,
:47:51. > :47:57.lemon juice and peppercorns. Yes, that is for the hollandaise.
:47:58. > :48:05.Now, I have sliced a couple of truffles, obviously it is optional.
:48:06. > :48:10.Do Norfolk have truffles? Yes, you can get everything this that is good
:48:11. > :48:13.in life in Norfolk, apart from our football team. Oh, I shouldn't say
:48:14. > :48:21.that. So what is there? It is the chicken
:48:22. > :48:28.mousse on top of the lamb's chop, wrapped in pig's ca with wl, and we
:48:29. > :48:34.are going to fry it. -- wrapped in pig's cawl. And we are
:48:35. > :48:39.going to fry it. You will remember this from me from years ago, most
:48:40. > :48:45.things I do is an adaptation from somebody else.
:48:46. > :48:49.Yes, I remember this dish! Right, it is a classic. It's beautiful. If you
:48:50. > :48:54.get it right, it is absolutely beautiful.
:48:55. > :48:57.So into there we go. Right, I have the hollandaise, which
:48:58. > :49:04.is there. That goes in the oven like so.
:49:05. > :49:10.Now, do you want me to cook the spinach as well? I suppose so? Yes,
:49:11. > :49:13.spinach with a little bit of butter, please, James.
:49:14. > :49:21.How long in the oven for those, then? About five to six minute,
:49:22. > :49:29.depending on how hot the oven is. How is the reduction going on? Will
:49:30. > :49:34.you get on with it! I stand here, I am at the age where I don't do a
:49:35. > :49:43.lot. I let you run around. It is perfect. The ideal marriage! Then I
:49:44. > :49:52.need my serving plate like so. Just getting ready. Spinach? I have it.
:49:53. > :49:57.Where is my mint? I want to talk about mint jelly. Mint jelly is
:49:58. > :50:02.essential to go with lamb, don't you think, Emma? Yes.
:50:03. > :50:08.Now, look, see my little things here. They are mint jelly balls.
:50:09. > :50:14.Aren't they lovely. You do that very, very skilfully.
:50:15. > :50:24.What is that? To make those... You do it in frozen rapeseed oil and you
:50:25. > :50:35.make your mint jelly mix, as in equal quantities of cider, vinegar
:50:36. > :50:48.and sugar, put it in a subsidiesy bottle and swirl it around in the
:50:49. > :50:56.frozen rapeseed oil with a little aguar jelly to solidify it.
:50:57. > :51:02.Now, I will start to plate this up. I will let you do that, then, James.
:51:03. > :51:08.Again, I have got to that age. What age is that, then? I can't
:51:09. > :51:13.possibly tell you. It is a very rude question to ask someone.
:51:14. > :51:18.You have to blowtorch that. Yes, go on, then. Hurry up.
:51:19. > :51:24.Lovely. Did you season the hollandaise? Yes.
:51:25. > :51:29.Perfect. Perfect! The spinach is going on top now.
:51:30. > :51:35.I mean when you put hollandaise on, James, you put it on as if it is
:51:36. > :51:44.enough for 100 people there. I mean, look... Look at you! What are you
:51:45. > :51:51.like? Look, how am I going to sit my one chop on there? Shall I put two
:51:52. > :51:55.on? Yeah, go on, put two on. So, there are the lamb chops.
:51:56. > :51:59.Beautifully cooked after five minutes.
:52:00. > :52:06.Do you want me to clean the plate? Yes, are I have put the jus on, or I
:52:07. > :52:09.will make a mess again. I don't think things get better than that.
:52:10. > :52:12.That is lamb cutlets with chicken and herb mousse, sauce choron and
:52:13. > :52:29.mint jelly. Beautiful! Yummy! Oh, look out!
:52:30. > :52:36.Right, there we go! Oh, Wow! That looks incredible.
:52:37. > :52:40.The cawl is crucial for that to keep it moist.
:52:41. > :52:45.Hopefully there is a little bit of pinkness in there.
:52:46. > :52:50.Not long to cook at all? No. It is a great dish.
:52:51. > :52:57.Happy with that? Oh, my goodness. I love it. Delicious. My other half,
:52:58. > :53:05.Jay did a really lovely markan lamb dish. I love this.
:53:06. > :53:12.Right, let's head back to Hastings, the home of Dover sole, to see what
:53:13. > :53:22.Jane has got to go with Galton's lovely lamb.
:53:23. > :53:45.-- Behave, James! As a Welsh girl, I am partial to any kind of lamb
:53:46. > :53:52.recipe. But this one of Galton's takes it to a new level. If you like
:53:53. > :53:58.a little bit of spice with your lamb, this Cotes du Rhone is a
:53:59. > :54:01.lovely one. But, I'm looking for a beautiful Beaujolais. I have found
:54:02. > :54:10.it, with the Louis Jadot Beaujolais Villages. It is a legendary wine
:54:11. > :54:19.with lamb. When you see Villages on the label,
:54:20. > :54:24.it is a quality up from anything labelled simply as Beaujolais. This
:54:25. > :54:29.has black cherries, herbs and a bit of tomato on the vine.
:54:30. > :54:33.The freshness of the wine gives it a real affinity with the tarragon and
:54:34. > :54:38.the hollandaise and the herbs in the chicken mousse. Then the lovely red
:54:39. > :54:44.berry flavours work perfectly with the juicy lamb. Galton, here is to
:54:45. > :54:48.your sensational lamb with chicken mousse, and it is a brilliant
:54:49. > :54:53.Beaujolais. Cheers indeed. Now, people are
:54:54. > :55:02.apparently loving the banter. Really? Well it is you having a go
:55:03. > :55:13.at me. Now no, it is not but Curry's and
:55:14. > :55:19.Dixons are not happy with the colour of your jumper, it is creating havoc
:55:20. > :55:23.with the TVs! What do you thick of the lamb? I think it is lovely.
:55:24. > :55:29.Now, of course all of today's studio recipes, including this one
:55:30. > :55:31.from Galton are on the website go to bbc.co.uk/Saturdaykitchen.
:55:32. > :55:35.Now it's time to meet up with, Si and Dave, the Hairy Bikers.
:55:36. > :55:38.They're in St. Petersburg in Russia today
:55:39. > :56:06.and are being treated like Tsars with a feast of caviar.
:56:07. > :56:17.Now, to get closer to the people of the era and history of Saint
:56:18. > :56:21.Petersburg. And the favourite lactisry, caviar. Look at that,
:56:22. > :56:29.perfect. Guess what? At the grand grand
:56:30. > :56:33.grand, they have a dedicated expert vodka sommelier.
:56:34. > :56:38.It is the one chance that we have to taste the best that Russia has to
:56:39. > :56:43.offer. The Caviar room.
:56:44. > :56:47.Alex is our host. Since with the euro, we were there
:56:48. > :56:56.with the working man during communist times, now I am feeling a
:56:57. > :57:00.bit of the Romanov. Glvment lastnost.
:57:01. > :57:08.You have to put the finger out, dude.
:57:09. > :57:14.Alex arranged some different caviars to try.
:57:15. > :57:22.Some of the most expensive caviar in the world. Nearly ?6,000 a kilo,
:57:23. > :57:30.that is about ?30 a teaspoon. The rare privilege indeed.
:57:31. > :57:36.We believe that our own skin is the best to take this from.
:57:37. > :57:46.We are using a mother of pearl spoon, to avoid imparting a metallic
:57:47. > :57:50.taste to the precious Sturgeon eggs. The champagne helps to burst open
:57:51. > :57:52.the flavour. There is a burst of perfume with
:57:53. > :58:00.this great fish. . The only thing itst is, though, is
:58:01. > :58:07.it makes you want more. The ar took assy decided this was
:58:08. > :58:12.the perfect indulgence, and then the prices rocketed.
:58:13. > :58:18.Exports were limited, it meant that there was lots for the bosses and an
:58:19. > :58:24.occasional glut for the workers. The people of 45 years old, they
:58:25. > :58:30.remember as a child using a soup spoon eating the caviar and on the
:58:31. > :58:38.holidays, when the parents used to bring in the cavia, and they did not
:58:39. > :58:47.want it. In communist times, they were eating this like we were ating
:58:48. > :59:01.beans on toast. Now, eating Caviar is affordable for a lucky few.
:59:02. > :59:09.We have a recipe for caviar and blinis, The aubergine caviar starts
:59:10. > :59:15.with an aubergine or two. Mr King, two bulbs of garlic, cooked
:59:16. > :59:19.beautifully. I am stabbing in the aubergine to
:59:20. > :59:24.put in the garlic. Get it in.
:59:25. > :59:27.Just pop that into a preheated oven, 45-60 minutes, about 160,
:59:28. > :59:29.180 - till they're blackened and succulent.
:59:30. > :59:34.Now, the chief ingredient in blinis is buckwheat flour.
:59:35. > :59:37.Myka buckwheat with little lady there.
:59:38. > :59:40.To about 200 grams of bread flour add about 50 grams
:59:41. > :59:44.That's going to give the blinis a lovely sour taste.
:59:45. > :59:59.Look at this perky packet of dried Russian yeast.
:00:00. > :00:03.I love a bit of Continental graphics.
:00:04. > :00:06.But first, pop your milk into a saucepan and add
:00:07. > :00:13.Now, I've got some dried yeast here - I'm going to pop that
:00:14. > :00:19.Now, we only want that to be blood temperature.
:00:20. > :00:23.If it's too hot you're going to kill the yeast and it'll be a disaster.
:00:24. > :00:27.Put the whites aside, and pass the yolks to your friendly
:00:28. > :00:29.neighbourhood Geordie to mix and add to the pan.
:00:30. > :00:35.Now, we just mix the creme fraiche and the milk and the egg yolks
:00:36. > :00:39.into the mixture of the flours, the salt and the yeast.
:00:40. > :00:42.You're not going for a dough, you're going for a batter.
:00:43. > :00:47.We'll leave this out of a draught for about an hour.
:00:48. > :00:50.And in that hour it's going to rise like Bolsheviks breaking off
:00:51. > :01:01.the shackles of imperialistic oppression!
:01:02. > :01:02.I smell aubergines and garlic, Mr King.
:01:03. > :01:04.Oh, well, that might be cos they're ready.
:01:05. > :01:07.While the aubergines are cooling, squeeze a lemon into a bowl.
:01:08. > :01:09.I will try, in this wind, to chop herbs -
:01:10. > :01:20.If we had a garlic crusher you can crush the garlic, but I'm
:01:21. > :01:26.And more herbage, in the form of mint.
:01:27. > :01:27.That's my garlic done, nice and fine.
:01:28. > :01:30.More tricky in this stiff breeze, two tablespoons of walnuts.
:01:31. > :01:41.And once it's in the bowl, of course, it's safe.
:01:42. > :01:43.After adding the nuts, it's time to unleash
:01:44. > :01:49.Look at the garlic, it's almost roasted to like a confit.
:01:50. > :02:00.All we need now is a couple of tablespoons of olive oil.
:02:01. > :02:05.While I mix the egg whites, maestro, reveal our blini mix, please.
:02:06. > :02:12.'After folding the stiffened egg whites into the blini mix,
:02:13. > :02:26.'a natural hiatus of approximately one hour will occur.'
:02:27. > :02:32.Trying to cook blinis on a gas hob in a sea breeze is not ideal -
:02:33. > :02:35.so we're heading back to the shelter of the canals.
:02:36. > :02:40.A perfect end to a perfect St Petersburg day.
:02:41. > :02:52.Aubergine and walnut caviar with blinis.
:02:53. > :02:56.You know, Si, this proves that whether you're a prince or a pauper,
:02:57. > :03:21.We have had a couple of tweets about what to do with your blender after
:03:22. > :03:25.blitzing raw chicken in it. The sensible, either put it in your
:03:26. > :03:30.dishwasher, it views as hot water at you possibly can, soapy water, get
:03:31. > :03:31.all the way round the inside of the blender, take your time and do it
:03:32. > :03:35.properly. Right, it's time to answer
:03:36. > :03:38.a few of your foodie questions. Each caller will also help us decide
:03:39. > :03:39.what Emma could be eating at the end of the show.
:03:40. > :03:46.So who do we have first on the line? We have a caller from London, what
:03:47. > :03:50.is your question? I have a lot of Jerusalem artichokes, I wonder if
:03:51. > :03:56.you have a simple recipe? Love artichokes. Wash them, don't take
:03:57. > :04:00.the skins off, put them into the oven on a tray of sea salt or
:04:01. > :04:06.something, bake them until they are very soft and scoop out the flesh
:04:07. > :04:10.make a big take to, make a lovely artichoke puree, not a too fine,
:04:11. > :04:14.then if you really want to, deep-fried the skins and serve it
:04:15. > :04:19.with them as a dip. Sounds fantastic. Food heaven or hell?
:04:20. > :04:26.Heaven, and I am going to really miss you being a presenter. We have
:04:27. > :04:33.talked about that! Don't get me started. Emma? Paul says what is a
:04:34. > :04:41.good way to make chilli oil? Ben Ando? There are various different
:04:42. > :04:47.types of oils. I would probably use rapeseed oil, which is British, 100%
:04:48. > :04:52.good, I would bring it to 64 degrees temperature, just put the chilli
:04:53. > :04:58.inside, let it warm up baby for 20 minutes, let it in fuse and it will
:04:59. > :05:07.be very tasty. You have another one? Scott says, I would like a recipe
:05:08. > :05:17.for a nice smoked salmon. We do our own smoked salmon. We brain out, put
:05:18. > :05:21.it in a water and salt solution. -- we brine aid. We tested with a
:05:22. > :05:27.potato, when the potato rises there is enough salt. Then you smoke it in
:05:28. > :05:33.and outside or inside smoker for about 12 hours with oak chippings. I
:05:34. > :05:40.love smoked salmon, but with a bagel or scrambled egg. Smoked salmon,
:05:41. > :05:46.squeeze of lemon juice in a blender, cream cheese, double cream, lit it,
:05:47. > :05:50.back pepper, make a salmon mousse, pop it into a dish, it is to.
:05:51. > :05:57.Allison from London is on the phone. What is your question? Thank you for
:05:58. > :06:05.taking my call. I am in a quandary. I went to Billingsgate and bolts and
:06:06. > :06:11.sea bream, a whole sea bream. My plan was to bake them with some
:06:12. > :06:19.herbs and a bit of chiili, and then my oven died. I have people coming
:06:20. > :06:24.over in about three hours. I still have a hobby but I don't know what
:06:25. > :06:29.to do. One of those disposable barbecues, amazing. My biggest
:06:30. > :06:36.advice would be to use your grill, but outside the house, not inside. I
:06:37. > :06:42.don't have a grill. Her oven has blown up! Disposable barbecue. Maybe
:06:43. > :06:47.use lemon juice, lime juice, maybe orange juice, slice it very, very
:06:48. > :06:52.thinly and mix it with a little bit of olive oil. Beautiful. We will all
:06:53. > :07:00.be around for dinner if you are doing that. Food heaven food hell? I
:07:01. > :07:07.hate black bean sauce, duck is quite well known, so I am going to go for
:07:08. > :07:18.heaven. Thank you. Lucy from Cheshire? Hello, Lucy. How old are
:07:19. > :07:23.you? 11 years old. Good morning, what question do you have? Either to
:07:24. > :07:29.eat rabbit and normally cook it in a stew or a pie, can you suggest a
:07:30. > :07:34.different way? -- I love to eat rabbit. You are very brave having
:07:35. > :07:42.rabbit. I would use the loins, wrap them in spin it, Parma ham, wrap
:07:43. > :07:50.them tightly in cling film and steam them, take them out of the steamer.
:07:51. > :07:54.She is 11! She is obviously a talented young cook, she would not
:07:55. > :07:58.be eating rabbit otherwise, then take it out of the cling film and
:07:59. > :08:04.pan fry it. If you put it into a bowl with buttermilk over the top,
:08:05. > :08:08.leave it in the fridge but 24 hours, that is in flour, egg and
:08:09. > :08:12.breadcrumbs and basically deep-fried yet, with the breadcrumbs you put
:08:13. > :08:16.spices in it and it tastes amazing. Get your mum or dad to give you a
:08:17. > :08:20.hand with the fryer. That is what I would do. Buttermilk overnight,
:08:21. > :08:25.wonderful, then we will all be around for dinner. Food heaven or
:08:26. > :08:26.hell? Heaven, please. Thank you for watching.
:08:27. > :08:27.It's time for the omelette challenge.
:08:28. > :08:42.Have you practised Galton? As fast as you can, ready. Clocks on
:08:43. > :08:47.the screens. Go. Generally when you put the eggs
:08:48. > :09:06.straight into the pan it sticks. Which is exactly what that is doing.
:09:07. > :09:17.You threw me right off! The vice what did I say? Normally you will
:09:18. > :09:21.give an intro. Something like, you are on the leaderboard, all that
:09:22. > :09:33.sort of thing. You did not do that. Do I had to taste no. Good. That is
:09:34. > :09:39.the worst one ever. Can I see? Galton, you were here, the same
:09:40. > :09:52.colour as your jumper. You were quicker. No, you won't quicker, 22.4
:09:53. > :10:05.seconds. Fernando, you did it in what? I don't know. You did it in
:10:06. > :10:09.14.48 seconds. Don't even think for a minute that is a new world record,
:10:10. > :10:15.the Guinness lot will be on me big-time. We wanted to play bass
:10:16. > :10:21.anyway, this is for you, Anna. # FP1 be my lover, you've got to get
:10:22. > :10:23.with my friends. # If you Wanna be my lover, you have
:10:24. > :10:30.got to give. So will Emma get her food heaven,
:10:31. > :10:32.squid in two different ways one with black beans the other
:10:33. > :10:35.in breadcrumbs with a yuzu dressing? Or food hell, duck roasted
:10:36. > :10:37.with beetroot and peas to go with a madeira sauce?
:10:38. > :10:39.Our chefs will make their choices whilst take a tour of India Tony
:10:40. > :10:42.Singh. He's in something called a car
:10:43. > :10:43.-o-bar today, but first he's filling his boots with
:10:44. > :11:41.a hearty breakfast! HE SPEAKS IN PUNJABI This
:11:42. > :11:44.is a thing that you have Best place to get puri chana is kind
:11:45. > :11:49.of just there, so that's No need for a menu here,
:11:50. > :11:57.there's only one thing on offer. And this is what it's
:11:58. > :11:59.about, puri chole, this That's a aloo sabji -
:12:00. > :12:08.potatoes, and that's the chole - that's the chickpeas,
:12:09. > :12:12.sliced onions and pickle. That's feather light,
:12:13. > :12:13.should feel... Most people think
:12:14. > :12:29.Indian food's rice. Most of India, the bread
:12:30. > :12:32.basket of India. In Punjab we have all
:12:33. > :12:34.these different breads - This is your implement,
:12:35. > :12:42.there's no forks or knives, You only pay 35 pence per puri,
:12:43. > :12:47.the rest is all you can eat Punjabi style, and the refills
:12:48. > :12:58.keep on coming. You can still feel the clarified
:12:59. > :13:03.butter dripping down your throat, this is food to do things on not
:13:04. > :13:06.sit around an office. Just as well, I have
:13:07. > :13:09.a packed day ahead. First, I'm off to look
:13:10. > :13:12.for my ancestral home, the house that belonged
:13:13. > :13:41.to my great-grandfather. HE SPEAKS IN PUNJABI After some
:13:42. > :13:43.explaining, this lovely family are letting this crazy Scot
:13:44. > :13:45.into their home. My great-grandad was here,
:13:46. > :13:48.and during partition they moved out. They got pushed down to Delhi,
:13:49. > :13:50.and then my grandad went to Scotland, so I was born
:13:51. > :13:53.and raised in Scotland. It's just...that feeling,
:13:54. > :13:54.you know, it's... You can see the changes but they're
:13:55. > :14:01.not huge, you know what I mean? I think probably this is,
:14:02. > :14:10.in its essence, the same. My gran used to say they used to go
:14:11. > :14:13.across the rooftops, But seeing it first-hand and being
:14:14. > :14:18.told how it was so different, and even though it's changed a bit,
:14:19. > :14:21.you can still see them But what an upheaval for partition,
:14:22. > :14:25.when India got divided into India-Pakistan,
:14:26. > :14:27.to leave everything behind All the refugees, it was one
:14:28. > :14:32.of the biggest movements But most people thought
:14:33. > :14:36.they were coming back. The sun might go down but the eating
:14:37. > :14:52.and the madness never stops. Elephant, you'd think they'd have
:14:53. > :15:01.lights on it though. Six, half six, that's ten hours
:15:02. > :15:03.till my breakfast. I didn't have lunch,
:15:04. > :15:06.but that's the essence of Punjabi food is to keep you going,
:15:07. > :15:09.but now I'm hungry. I'm meeting a local food blogger -
:15:10. > :15:13.Jaideep. He's promised to take me on a food
:15:14. > :15:17.crawl of Amritsar and introduce me There you go, rite of passage
:15:18. > :15:47.anywhere in the world, cheap drink. So, who's the unlucky person that
:15:48. > :15:51.drives the car-o-bar? Tandoori chicken is a Punjabi
:15:52. > :16:29.speciality, skewered and cooked in a traditional, wood-fired
:16:30. > :16:31.oven - the tandoor. And Jaideep is taking me
:16:32. > :16:33.to THE place to try it. If you're back in the UK,
:16:34. > :17:06.most restaurants... You've got tandoori chicken,
:17:07. > :17:08.nothing like this. So is this why they still use wood
:17:09. > :17:17.for centuries and that's why You can, and that's
:17:18. > :17:21.the amazing thing. I heard a story about the metal rods
:17:22. > :17:25.used to be swords. That's how good it is,
:17:26. > :17:41.that's lasted After we've had this,
:17:42. > :17:52.to finish off car-o-bar, Punjabi cuisine uses a lot of dairy,
:17:53. > :18:05.so what better way to finish the night than with this solid,
:18:06. > :18:08.buttery cream with fruit made from super-rich
:18:09. > :18:12.buffalo milk? Shame for the designated driver
:18:13. > :18:29.but the bonus is the food of one person doing one thing just right
:18:30. > :18:40.and then you go to the next, Right, it's time to find out
:18:41. > :18:44.whether Emma is facing food heaven or food hell.
:18:45. > :18:46.So Emma, your food heaven would be this squid which I'll cook
:18:47. > :18:48.in two different ways. First with a black bean
:18:49. > :18:50.sauce with spring onions, shallots, garlic, rice wine vinegar,
:18:51. > :18:54.soy sauce and chicken stock. Or you could be having food hell,
:18:55. > :18:55.duck which I'll roast with baby beetroot and shallots.
:18:56. > :19:04.It's served with a pea puree, peas in their pods
:19:05. > :19:09.and rich madeira sauce. What do you think you're getting?
:19:10. > :19:15.I know what our viewers wanted, and it is exactly the same as what these
:19:16. > :19:23.to wanted. Yes! I feel a bit bad about the duck
:19:24. > :19:29.thing, I just have not had it in a good way.
:19:30. > :19:38.Well, we will start with this. The squid.
:19:39. > :19:42.And the yuzu juice. We take the squid and cut them into
:19:43. > :19:47.rings. This is the baby squid. You can get
:19:48. > :19:53.larger ones but this is a nice little baby one. This is going to go
:19:54. > :19:57.with flour, egg and breadcrumbs. I tend to burn everything when I
:19:58. > :20:03.cook. I know with squid you only cook it for a short time.
:20:04. > :20:16.It is very simple to do, that is why I gave it to this chap! So, flour,
:20:17. > :20:21.egg yolks and breadcrumbs but we are using panko breadcrumbs. They dry
:20:22. > :20:28.out the bred and shave it, it crispses up better. It becomes more
:20:29. > :20:33.crispy in the fryer. So, Panne that? Yes, I will take the
:20:34. > :20:39.other part of the squid and we will score this. So it is cut into bits
:20:40. > :20:46.and pieces. Fernando will explain what he is doing there. I have the
:20:47. > :20:49.chilli piece is that correct? Yes. So, pour this slowly, with the olive
:20:50. > :20:56.oil. This is for the mayonnaise? Yes.
:20:57. > :21:08.So with that you use egg yolks... Mustard if you want.
:21:09. > :21:16.Do you want all of this doing? Yes, please. And I am allowed to glass of
:21:17. > :21:21.wine while you are busy cooking. So, we have our squid. I may give
:21:22. > :21:30.you a bit more. Really? How much do you need.
:21:31. > :21:35.Well, we are hungry! So a little bit of vegetable oil. I don't want it
:21:36. > :21:40.flavoured too strongly and quickly cook this. This is the first part of
:21:41. > :21:45.the dish, the black BBC 1. That is that one.
:21:46. > :21:51.So, Galton is doing the flour, the egg and then the breadcrumbs, that
:21:52. > :21:55.is called panne. It is simple. The next thing is the rest of the
:21:56. > :22:03.ingredients for the black bean sauce. Saute that off. Onion, a bit
:22:04. > :22:12.of garlic and then add this to the black bean sauce. We have sugar, a
:22:13. > :22:20.little spring onion... Sugar? Yes, a little. Then soy, a bit of stock and
:22:21. > :22:26.then some cornflour to thicken it up a tad. Chilli, you OK with that?
:22:27. > :22:31.Yes, great with chilli. You are hear here to talk about the
:22:32. > :22:39.new show? It goes out on BBC Two, live every night from 6. 30pm to
:22:40. > :22:45.7.00pm. There is a family of us, me, Aled Jones, Sarah Cox and Rufus
:22:46. > :22:51.Hound. It is live so, who knows what will happen. A bit like this show.
:22:52. > :22:57.Exactly. We are telling you all about what is good to watch, not so
:22:58. > :23:03.good to watch and catching up with great dramas. I am really looking
:23:04. > :23:07.forward to it. You talk about the nostalgia of
:23:08. > :23:12.television? Yes, we go back in the archives to talk about the old
:23:13. > :23:19.shows, that is personally one of my favourites. I am a telly fiend. I
:23:20. > :23:31.love all types of telly. A great fan. Sow, Gaultan has the batches of
:23:32. > :23:38.squid frying. These are the ingredients for the black bean
:23:39. > :23:43.sauce. The shallots, garlic and chillies, with the soy and the sugar
:23:44. > :23:50.and the vinegar. Now this yuzu is amazing taste this.
:23:51. > :23:53.Pop that on your finger. It is a cross between a satsuma and Mandarin
:23:54. > :23:58.lime. I love that.
:23:59. > :24:09.You can do that on... I love that, you can do it on sashimi. I know a
:24:10. > :24:14.friend which is allergic to soy, that would be dreadful. Not good. In
:24:15. > :24:23.with the stock, the soy, a bit of sesame oil. The shaoxsing wine,
:24:24. > :24:28.sugar, that is in. Mix it all together. The cornflour and that is
:24:29. > :24:36.in. And quickly add the squid back.
:24:37. > :24:41.I know everyone is going to be laughing,s aI say" OK" all the time.
:24:42. > :24:52.Everything is in there with the cornflour. That looks amazing.
:24:53. > :24:56.A bit of coriander. There you have a nice squid with
:24:57. > :25:00.black bean sauce. That is the first dish. Coriander as well. Maybe a
:25:01. > :25:08.squeeze of lime. Now, this dressing here.
:25:09. > :25:13.Can you do me the spring onions, please.
:25:14. > :25:21.Do you want me to plate this? That will be fine! The secret with this
:25:22. > :25:29.is not putting it in the pan for too long. Once the sauce is done and the
:25:30. > :25:34.squid is in, don't leave it for too long. There it is.
:25:35. > :25:39.Love that. Meanwhile, we have the dressing. To
:25:40. > :25:43.finish it off, we have the mayonnaise with the lime juice. Mix
:25:44. > :25:45.it together with the amazing yuzu juice.
:25:46. > :25:48.Lots of salt on there. Thank you very much.
:25:49. > :25:54.There is the squid. This is the other one.
:25:55. > :26:00.If you can do the chilli a bit finer, please, chef.
:26:01. > :26:06.You are joking?! No, just a bit finer.
:26:07. > :26:14.Can I have the spring onions on the bias?! I have done them on the bias!
:26:15. > :26:22.Nice and fine, chef. There is lots of this going in here.
:26:23. > :26:28.Nice and fine! Mix this together and it turn it is in a little more
:26:29. > :26:40.liquid. You have an amazing dressing. That is, behave yourself,
:26:41. > :26:46.amazing. Just put that on the plate! Where does that come from? Yuzu
:26:47. > :26:51.juice comes from the supermarkets. It is Japanese it is wonderful.
:26:52. > :26:57.It goes brilliantly with deep fried prawns as well.
:26:58. > :27:06.And then sprinkle it with the chunky bits of chilli! And finally, the key
:27:07. > :27:10.to this, I think, as well as the amazing dressing and the wonderful
:27:11. > :27:14.job that the rest of them have made, is the fresh mint over the top. A
:27:15. > :27:20.touch of mint over the top like that.
:27:21. > :27:25.Then fresh coriander. That goes over it as well.
:27:26. > :27:32.A bit of fresh coriander. That looks great if you are having a dinner
:27:33. > :27:35.party. Finally, lime over the top. Grab
:27:36. > :27:40.knives and forks, guys. Have a taste.
:27:41. > :27:44.Thank you very much. Squid and black bean and the deep
:27:45. > :27:49.fried one. You don't need a knife and fork, do
:27:50. > :27:54.you? Go for it. To go with this, Jane has chosen a
:27:55. > :27:59.Secano Estate Pinot Noir. It is from Marks Spencer, priced at ?9.
:28:00. > :28:03.Isn't that good? My favourite. Thank you.
:28:04. > :28:08.Happy with that? The black bean Sarkese the key is not to overcook
:28:09. > :28:15.it. And it's the chilli and the spring
:28:16. > :28:20.onion... It is! When it is finally chopped! It is lovely! Oh, my
:28:21. > :28:25.goodness. The black bean sauce is amazing.
:28:26. > :28:29.That is great about the squid. You don't do anything with it. Just
:28:30. > :28:34.flash fry it. But make the sauce first.
:28:35. > :28:36.So, whether is the show out? 6. 6.30pm, BBC Two, it starts on
:28:37. > :28:39.6.30pm, BBC Two, it starts on Monday!
:28:40. > :28:41.Well that's all from us today on Saturday Kitchen Live.
:28:42. > :28:44.Thanks to Galton Blackiston, Fernando Stovell and Emma Bunton.
:28:45. > :28:45.Cheers to Jane Parkinson for the wine choices!
:28:46. > :28:48.Simply go to bbc.co.uk/Saturdaykitchen.
:28:49. > :28:53.more of our Best Bites tomorrow morning over on BBC 2 at 9.30.
:28:54. > :28:59.In the meantime have a great day and enjoy the rest of the weekend!