27/04/2013 Saturday Kitchen

weekend together with a menu of great mouth-watering food. This is

Saturday Kitchen Live. Welcome to the show. With me in the studio are

two top chefs. First is someone making a debut on Saturday Kitchen,

but no stranger to our TV screen, it is the brilliant Monica Galetti from

Celebrity MasterChef. And who better to cook fine Jersey royal potatoes,

is the man all the way from Jersey it is Shaun Rankin. Good morning to

you both. Shaun, what are you creating? I am creating a grilled

skate with spring lamb shoulder ragout and salt-crust Jersey Royals.

Sounds good to me. Obviously there is mint in the Jersey royal, an

unusual way of cooking the potatoes but keeping the great taste of them?

It is a very traditional way. Monica, the first time on the show.

Are you going as fancy? Keeping it simple, seafood pasta with a light

curry sauce. It sounds good. You are going to char-grill the seafood? We

will add it to the end. And the sauce is simple? Something you can

do on a Saturday night at home or on the weekend. And as always, a great

line-up of foodie films from the BBC archive, a helping of food from the

great Rick Stein and more from Raymond Blanc. Now, our special

guest is best-known for her role in Harry Potter and all eight of the

films, as Ginny Weasley. Please, welcome to the show it is Bonnie

Wright. Still so young! All eight shows. You have been a director as

well. The career is changing as well? Indeed.You want to go behind

the scenes? I have been both. Which is amazing since Harry Potter. I

have been doing three independent films, they are coming out at the

end of the year and I am also studying writing and directing.

Still so young. What do you do at home? I love to cook.So, at the end

of the programme, I will cook either food heaven or food hell. It is

based on your favourite ingredient, or the nightmare ingredient, food

hell it is up to the chefs and the viewers to decide what you will be

eating. So, food heaven, you u have travelled all over the world?

huge lover of seafood, mostly lobster. I lot of people love that.

It is very indulgent. So, that is the food heaven. What about the

dreaded food hell? That is mushrooms. I am not a huge fan of

anything with any seed or spices like tarragon. I think that could be

the food hell. Well, the two go well together in the dish that you will

find out about in a minute's time. So for food heaven, a great res pee

I picked up on my travels this week. I have been to Bali this week. The

dish is lobster and scallops with ginger chutney and saute green

vegetables. Or Bonnie could be facing food hell, mushrooms to be

combined with another of your least favourite thing, tarragon. I will

make a classic chicken chasseur with straw fries. Still not a bad dish.

No, not too bad. Lots of tarragon flavour. You have to wait until the

end of the show to see which one Bonnie gets. If you would like to

ask a question on the show then call this number: If you will get to

speak to us, you can put your questions live to us later on. I

will be asking you if you would like to see Bonnie's food heaven or food

hell. Right. Next is a woman used to working alongside Michele Roux

Junior, no less it is Monica Galetti. Great to have you on the

show, your first time on the show. What are you cooking, then? Well,

you are going to make pasta. Well, you are making that. I am going to

crack on to make a creamy curry sauce with wonderful grilled

seafood. I will grab a knife for you. We have the pasta in the

fridge. You make yours with lots of egg yolks? Yes, double the amount of

egg to egg yolks in the pasta. It goes a few years back to the

restaurant, Gavroche. You have worked there for a long time?

off over the last ten years. were away and was working for the

Roux family as well? Yes, I opened a restaurant for them. Then I came

back. Had a baby. She is now years old. Now leer we are back again.

Life goes on. So we have the cooking school going on. Tell us about that.

That involves you and Michele Roux Junior, doesn't it? Yes, the things

that he gets me roped into! It is great. You can Google it with the

cooking school, it should pop up. The great thing is it is with chefs

who have been on television, wine people who have been on television.

I say wine people, my husband is a sommellier. It is a great

opportunity to get up close with us and spend a day with us. There is

space for 12 people on the class it is very intimate. You get a glass of

wine, you get to cook with us. You have us for the day. One lady walked

in, she almost fainted when she saw Michel with us. Your perception is

as the tough one? Yeah, they walk in and walk out when I'm in there! It

is a great day to have the opportunity to learn stuffs with the

opportunity to learn stuffs with the chefs one-to-one. So, what do we

have in there? We have the chopped onion and oil. Then we add the

spices, then the wine, the stock. All of that before the cream goes

in. You have the water boiling there? Yes. So, when did your career

start, then? Many moons ago!How did it start? I started cooking in New

Zealand. I was a young chef. While I was travelling throughout Europe I

sent my CV off to top restaurants in 99. Michel was the first to reply.

So I took it. As luck would have it, I am still there, on and off.

one of the foodie families in the world. Once you are in, you are in?

I find it an honour. It is like an institution. I keep trying to change

my eems and numbers but they keep fining me! They will keep finding

you. It is not just an honour but a place where you are constantly learn

learning - to change krour phone number! A lot as changed at the

Gavroche but the key dish it is like the Waterside. Do you still have the

ice-cream trolley? Oh, my gosh, do you know how many times we have

amended it! It does look fantastic. It is a stunning piece of equipment.

Difficult for the service when the poor guys on pastry are topping up

the ice-creams by hand. They are made fresh every day. So, in goes

the curry powder. This is the stuff you want people to cook at home.

Exactly. No fuss. Get the kids involved. I get my six-year-old

involved. This is in the book? Yes, this is in the book. Right, sweat

that down. In goes the wine. wanted this pasta nice and thin, I

take it? Yes, please.Now what sort of shape are you looking for?

by hand like a papperdale, please. The fish you are cooking on the

griddle? Yes. That's it. I'm just removing the pooh shoot from the

prawns! That is a technical term for it, is it? It is a chef's term!New

Zealand has a great culture with great, fantastic food, especially

for fish? Yes. I have to agree. I do miss it. The green-lipped mussel,

the clams that we have, the oysters. Yes, but, it is not bad on this side

of the world as well! Well, I am nearly there. I got all the way down

to Singapore. What do you mean nearly there, there are another 12

hours to go from there! Trust me, it felt like it on the way back! Right

we have the pasta. The secret of the reduction is the speed of which you

are reducing it down? Exactly.It is all cooked at the same amount of

time. Right, pasta in. Lots of salted water, I take it? Great.Now

you have scored the fish lightly? Yes, so when it cook it is has a

nice pattern on there. Thank you. You have a couple of minutes left.

Any white wine in there? It is all in. I'm just going to bring it down

a touch more. In goes the cream. Double cream this one. Yes, double

cream. A little pimple of salt. Could you give it a taste, please.

Thank you. I will start grilling. course we mentioned the Gavroche.

Name some of the classics that have been on for that many years. It is a

delight, isn't it? You would be surprised. We still have the

souffle, created by can have chef Albert. Although we offer a half

portion, so it is only 2,000 calories per dish! Just 2,000!About

that. We also have the omelette Rothschild. There is a rabbit dish

which has been on since Michele Roux took over as the chef. That is

constantly on there as well. So, if you would like to put questions to

our chefs today, including Monica. this is very quick. You can cook it

on the barbeque? Exactly. Even in a pan if you don't have a griddle. It

is easy and tasty. It is great for the weekend. Do you want me to chop

parsley? If you are not busy, I would love that. I am never busy on

the show. So are we going to see another MasterChef Professionals?

Yes you are. We start to film the next series this Monday. So it is

all hands on deck. Busy times coming up over the next three months.

Discovering the next talent. You are still in the restaurant? When I'm

not filming or doing other thing, writing a book or running after my

six-year-old, I hang out with Michel in the kitchen! I'm good to go. Are

you ready? That is all ready.Did you taste it? I did. It was OK my

me! It smells nice. You know what they say, trust no-one! Is that

right? Importantly. Here we go, James' well-cut hand-made pasta.

Let's get that in the bowl. I like my salmon really pink. If you want

to cook yours well done, by all means do so. I can't understand what

the perception is when watching the professional bit that you come

across as scary? I have no idea where it has come from. She is a

prima , she asked for a bigger dressing room this morning! I blame

the edit. You know television, they overdramatise everything! They tend

to do that, don't they. They do. I've been told I'm a pussycat!

us what that is again? Seafood pasta with a light curry sauce. Done in

with a light curry sauce. Done in seven minute, pretty good. And you

get to taste this. Have a seat over here, Monica. You get to dive in.

Tell us what you think of that. It is quick and simple. Always the

great thing is the simplicity, but tell us what you think of that.

agree, I don't like to cook my salmon too much. That is nice and

pink. I'm a big fan of Kalamari. Happy with that? Yes.Right we need

wine to go with this. It was Shakespeare's birthday this week. We

sent oille oil -- Olly Smith to the burst of the great bard. So what has

he chosen to go with Monica's sensational pasta? I have come to

Stratford on Avon. Stratford-upon-Avon Good wine is a

good familiar creature, if it is so well used, as said by the Bard

himself. Right, let's find some wine! With Monica's ocean

extravaganza, a great place to cast your net to hunt for the wine is the

shores of Italy. The fresh white wines are on first-name terms with

most creatures of the sea. Such as this verdict I cannow. Top value,

but oh, invisible spirit of wine, that with the mild curry flavours

flowing through the dish, I need a rounder, fuller flavour. So I'm

select selecting Finest Soave Superiore. No life jacket required!

Soave is a region, not a grape variety. Its vine yards the rolling

hills around the Italian town of Verona. Prawns, sal mooned squid

share a squidgy texture. For that you need a wine with zest about it,

to reel in the ocean bounty. The glossy coating of the mild curry

sauce can clash with wines that are sharp. When I made the dish at home,

I found that it fared better with the peachiness of the singing Soave.

Finally, the real ticket to find the perfect pairing of the composition

of creamy pasta and mild-spiced ocean bounty, is to pick a wine that

has been lightly oaked. Monica, if wine be the food of love, drink on.

Cheers! Cheerses indeed. What do you think of this one. Price Priced --

priced at just under �8. That is a great bargain. It's been a long time

since I have had anything to drink that is under �8. He has done a

great job. Great with the salmon. really cuts the fattiness We nearly

got your idea of food heaven? is on the top of the list for me.

Coming up, an interesting menu to share with us, Shaun Rankin has an

interesting menu. What is it? grilled skate with spring lamb

shoulder ragout and salt-crust Jersey Royals. Easy as that. It is

easy when you say it quick. Now, let's go across the sea to travel

with Rick Stein. Today he has to meet with an American exile at his

waterside home, he is arriving just we found an American food writer

that about 100 years ago used to be- the bargees' refuge for the night.

Kate Hill was entertaining a load of American friends when we arrived, and so I was invited to join in.

Kate was cooking magret de canard, duck breast,

but like a true health-conscious American, she skins them first.

Kate's doing two things here.

First of all, she's making a wine sauce starting with shallots, and she didn't waste that duck fat.

In another saucepan, she hard-fries- that, later mixing it with polenta.

But back to the sauce. She's using her own wine vinegar stored in a stoneware crock.

After a minute or so, that duck fat has cooked until it's crunchy.

All that remains now is to sprinkle it with sea salt.

I could just eat that on its own!

Into the sauce goes some wine jelly, which again she makes herself,

but you can find this in supermarkets now.

It really helps to enrich a sauce.

I realised that this was the kitchen I wanted to work in.

It's so resonant of the canal and so French.

But back to the food.

The duck breasts she'll cook outside on the barbecue.

These don't take long, because we want them medium rare.

We certainly do. I'm just reading your book, Kate. You've lived on the canal for an awful long time.

What does it mean to you? Obviously a great deal.

way that nothing ever did before.

Nothing satisfied me. I was a bit of a Gypsy.

I still am, but I can keep moving and still be at home.

I've had by boat 17 years and lived down on this canal for about 15 of those years,

and there's always something new, there's somebody new that comes floating along,

pop in for dinner, like you.

There's people I meet along the way that I've know for years and years,

but there's a way of life that's very much like a small town, a long village.

That's what you call it - a long village. And you're in my 'hood.

"'Hood"? I think she means "neighbourhood".

But Kate comes from an Italian family,

and she made this polenta using butter, just like Mama used to.

On goes the crispy duck fat and that's it.

Some years ago in the '70s I remember having magret

and being surprised at the bloody rareness of how it was served,

a total contrast to the way we cook- roast duck with green peas at home.

But magret comes from ducks that produce foie gras and has a flavour, which has to be rare.

We have a traditional toast on the Julie Ahoy.

That is, erm, very simply, "To those who showed up!"

Thank you all for coming. Cheers!

BELLS TOLL

The French, as Kate said, really take the time to find

the best asparagus, the sweetest tomatoes and the freshest fish, because it's so important to them.

You know when you ask English people what their favourite thing about France is

and in the first sentence there'll always be the word "market"?

And there's a great piece in Elizabeth David about French markets.

It's like this. "Where do they get their astonishing gifts for display, these French storekeepers?

"Why does a barrow boy selling bunched radishes and salad greens in the market at Chinon

"know by instinct so to arrange his produce that he's created a little spectacle

"as fresh and gay as a Dufy painting?"

"And you're at once convinced that unless you taste some of his radishes,

"you'll be missing an experience which seems of more urgency than a visit to the chateau of Chinon".

And I just think that's what markets are all about.

I love English farmers' markets, but I think they lack that fantastic gift for display

which the French have and which makes me want to come back again and again

to French markets, because it just makes me want to cook things.

So I borrowed Kate's kitchen and made this classic of all classic French dishes, petit sale.

It used to be on every menu in every brasserie in France.

It's made with salted belly pork which has been simmered with vegetables

and served with lentils and smoked sausage.

Once tasted, never forgotten.

So that's been salting away for about four hours.

I hope the salt police will forgive me.

And I must say, all you need is this lovely tiled, rustic corner- of a French kitchen

with the water coming straight from the spring to make it- taste so much better.

So I put the belly pork on to boil.

Incidentally, "petit sale"

means "lightly cured".

I'm using carrots, celery, and smoked sausage which is a must.

Another must is a big bouquet garni, NOT a tea bag bouquet garni full of dust.

This is made with thyme, flat-leaf parsley and bay leaf.

Now I skim the scum and after 50 minutes or so it's time to turn it over

and add the Puy lentils, those little green lentils.

These will take around 35 minutes to cook.

Do you know, I always look for petit sale whenever I go to a bistro, I love it that much.

Oddly enough, I always look in English versions of French bistros, but you never find it.

I think it's probably considered too mundane, too cheap.

Put the smoked sausage in and, oh, incidentally,

some small white onions, and chop up a big handful of flat-leaf parsley.

Take the belly pork out and carve it into generous, gelatinous slices.

It smells divine and it's all I can do to stop myself

from snaffling one of those sweet fatty chunks.

Thicken the sauce with butter and add the parsley.

The whole dish takes about an hour and a half to cook.

Now I've got a friend who prides himself on being a bit of a gourmet,

and he can appreciate the infinite subtleties of caviar and truffles, but his favourite meal is this.

He says it's a dish that has been left alone and not messed around with over the years.

Like so many great dishes, it's poor people's food,

food that's been created from necessity and hardship.

I'll drink to that.

master clerks I would continue the bake

bake baking

bake baking theme.

bake baking theme. Firstly.

bake baking theme. Firstly. You have to go to the fridge. Now you can

freeze these. I have the flour and the butter in the fridge but you can

freeze them. So the key to this is freeze them. So the key to this is

the coldness. So the flour we are adding into the bowl with sugar and

baking powder. Use self-raising flour. I have baking powder. I will

sieve this through to make it lighter. This is how my grand mother

used to make these with cold butter. That is the key to it. If you use

your fingers and the ends of the fingers, the coldest part of your

body, you will get this butter mixed together nice and cold. Rub it

together. Now the secret is, if the butter is cold and the flour is

cold, you have a lovely fine crumb. If the butter is at a room

temperature, you will end it with starting to mix into a pastry,

almost straight away. There will be a lot more moisture into it if it is

all cold. So, we mix this together. It is a trick I was taught when I

was younger. In America they make apple pie. The pastry on it. That is

why it is soft. It is almost dissolving in the mouth. That is

because of the moisture content in there. You can really tell where the

bigger lumps of butter are when it is nice and cold. You need to air

it. I think so, but the benefit of making it by hand. It is one of

those things when you were younger, the granny would do the baking, and

you could put it in your mouth and it would dissolve. Then you add a

little milk. Put a well in the centre and mix this together with

the milk. So we bring it together. I don't think you have made scones in

your life? I don't think I have, no. It is what you may have learned at

school. So, bringing it together by a little addition of milk. Different

flours absorb different amounts of milk. So don't follow it exactly.

The key to this also, as you have spent a bit of time doing this bit,

what you don't want to be doing is mixing it too much. It will firm up

even more. So lightly on a dashboard, hardly any flour or that

will toughen it up. Now bring this together. A light dusting of flour

over the top. Then we can pat that down. A little roll. And then using

a cut cutter, either a fluted one or a plain one, in some flour and tip

it out. I turn it the other way. Now don't roll it out too much. It is

the no the kind of food you were eating at the table on Harry Potter?

I did not have scone but lots of big feasts, that is for sure. It was on

the second film you started to come into the show a lot more? I was a

year younger than the three. I joined Hogwarts in the second film.

I well let you into a secret. I watched the Chamber of Secrets. I

was in Bali, it took day days to download. I watched it. You were

asleep for three-quarters of it! did spend a lot of time asleep on

the floor. But you went on to make eight films in total. It was not

until the sixth film that... woke up! We, you could tell that you

and Harry were... She had her eye on Harry, probably before he did. Then

it all developed. And something that has happened since then, since you

left that. Will there be another one? No, I think that Jo, rightly

so, is going to only do their life at school. I that I is good. And so

much has happened after. You have gone into directing film, all manner

of different things. Writing is a big influence too. Is that something

that you always wanted to do? think that I started on the films so

young. It was very much an education. The process of making the

films. I was so lucky to make -- watch much of the process of

film-making. I fell in love with other elements of acting such as the

writing and the directing. How do you find that, is it easier or more

difficult? It is very different. It is interesting how much they inform

each other. How much of a similar language you can take from acting to

directing, but it is sdary. It is a big -- but it is quite scary. It is

a big task to have people believe in you and have faith in your ideas and

giving people direction. That is strange. You are heading up a

campaign it is in the news at the moment. Tell us about the campaign?

It is called Below the Line. This is the second year I have done it. It

is running from the end of April until the end of May. It is where

you live on �1 a day. You have probably a week's worth of food.

have used that in this! I am used to working on a budget but the minimum

we got down to was �3. That is a tall order, �1. It is the planning.

Working out what you will buy. That is the hardest part, I find. You

don't realise on your day-to-day activity how you will happily pick

up a coffee, tea or sandwich and socialising in terms of how much

that involves in terms of food and drink. You begin to realise you have

to stay in four five days. How do you do it? A lot of eggs? Yes, a lot

of egg, pasta, pulses, rises. You cannot put in meat, fish, cheese.

Then vegetables you realise are expensive, so you have to go for

frozen vegetables. Monica is out of it already! Start growing the veg!

Exactly. Well, you could make these and live op one a day, but you may

not be able to have this. This is a compote of strawberries. A double

egg wash on the top of the scones, you pop them in the fridge or bake

them as they are. They have gone in there at 425 Fahrenheit. For about

12 minutes. You take them out and there is the compote there. With

clotted cream. That blows the budget, but this is not just the UK,

this is a global event? There are supposedly 25,000 people doing it

across the globe with 5,000 in the UK. Some serious name, Ben Affleck

is doing it? He said he would join. That is great. Gordon Ramsay?Yes,

he is a supporter of the challenge. Arlene Phillips. Who else? Different

people. Then a lot of people we have done in the last two years, we have

gone to the Houses of Parliament to set up a soup kitchen. A lot of MPs

and different people in politics are in it. Soup must be OK. In the

hospitals I was do that for between eight pence and 20 pence a portion.

That is what I am doing for my prepare day tomorrow. Cooking a

batch of soup. Eggs and soldiers. Yes, or porridge. But people can get

the details online? Yes. There are lots of ideas. People have gotten

inventive and managed to make amazing things for cheap prices.

Well, the best of luck with it. When does it start? Monday. Yes.Well,

you can eat this first! It depends on where you come from, whether you

are Cornish or from Devon, whether or not you do this bit, jam first,

cream fist. Although everyone would argue it all goes down the same way.

Now, you get to dive into that. There you have it, my scones, jam

and cream. They look good.I was only going to give you one! I think

Monica wants one! There you go. Nice and simple, but the key to it is to

put them in the fridge before you cook them. I will do a few more. It

will fill you up ready for machined. If there is a skill or tip you would

like me to demonstrate on the show, or much-needed help with a cooking

technique you can't get quite right, drop us a line. You can get the

details via the website. Right, what are we weeking for Bonnie at the end

of the show? It could be food heaven it is lobster and scallops with

ginger chutney and saute green vegetables. Or Bonnie could ce

facing fell, of course. There are two ingredients, mushrooms and

tarragon in the classic chicken shasure. The chicken chasseur with

straw fries, which some of our viewers and chef chefs get to decide

on at the end of the show. Are they OK? Great.Right it is time for

Celebrity MasterChef. The competitors are cooking lunch for

Today, the celebrity chefs Good morning. Welcome to Google,

Today, your task is all about mass catering,

but also working together.

And our teams are...

Zoe and Danny... and Cheryl and Rich.

You have just two-and-a-half hours

in which time you need to cook these wonderful people

a very delicious lunch. Good luck, off you go.

Google's UK base was launched in 2002

with a staff of just 20.

A decade later, the workforce numbers over 1,000.

In charge of feeding them is executive chef Adrian Evans.

They now have to come up with their menus from a selection

of chicken, minced lamb,

cream cheese, eggs, pasta,

couscous, spices

and a large variety of vegetables

and fresh, dried and tinned fruit.

So, what about a vegetarian dish?

It's got to be attractive and appealing

so they'll look at it and want to have it.

Almost like a stir-fry.

We could go along the tagine-type thought.

Right, guys. What have you got for me?

Simple. Small meatballs to start with,

with a spicy tomato sauce. Maybe some roast potatoes.

Vegetarian option - rice, put in some turmeric,

make it really bright and vibrant.

Lots of chopped vegetables, and then we both think

we should go for the crumble for dessert, right?

Fantastic. We need to get cracking,- guys. I'll leave it with you.

OK, guys. What have we got?

We're set on the dessert,

which is going to be a summer fruit cheesecake.

Lovely. Good, good. That's good.

I'm going to try a Thai chicken curry. Don't say "try".

I'm going to do... Yes! This is it! And I'm going to do a veggie chilli.

What are you going to use to make the chilli?

You got any red kidney beans?

No, and that's why we might need to look at that one.

We've got North African spices. Why don't you change to a tagine?

I said that. I wrote it down and crossed it out.

Yeah? Serve it with couscous?

Possibly, possibly. I don't know. I haven't got a clue. OK.

OK? Happy with that menu? Let's get going.

OK. Sorry, mate. Oh, God!

Guys, don't forget, we're cooking for 120 people, yeah?

No pressure then(!)

We're trying to work out how many packets that small

you'll need for 120 people. I'm going for everything we've got.

The mains are obviously most important to start with.

They have the most work,

so we're going to have to get everything prepared.

Meatball Man over there is going to do that course,

and I am going to focus on the vegetarian option.

You've had 20 minutes. Yes, chef. Thank you.

So after this I'll melt some butter, yeah? Yep.

Mix it in. Into the biscuits? Yeah, yeah.

Saucepans? Saucepans, saucepans. Saucepans?

Saucepans? Where's the saucepans?

Right. Perfect. Let's do the cream cheese and stuff.

Would you believe it? 50 exactly,

with no more base left. Ah! Good bloke!

Ah, this is going to take forever.

If you ever want to lose weight, come and work in a kitchen.

This is better than a five-mile run, I tell you.

Not easy. That's fabulous. Loving it. It looks great.

Right, guys, you've had an hour.

You've an hour and a half left to go. We really need to push on.

Big piping bags, in you go. What about the chicken?

Shall I leave him to do it? I would. Yeah?

Put that in there and push it right down.

Oh, my good God.

Rich, I thought the plan was to make a berry cheesecake. Right.

I'd leave some room for some of the berries. Of course.OK.

Cheryl, this is taking a long time and it's coming out looking a bit...

Just spoon it in. Spoon it in and then get onto your veg.

Yeah, totally.

Are you comfortable with presentation?

No, I need to clear round all the tops of the...

I think so. And probably flatten them down a little bit more.

We're going to get done. We'll get done. I'm confident.

Oh, I like this.

Musical kitchens. Sing to me.

Right. OK. I'll just get a can opener, then(!)

Cheryl and Rich - dessert is ready to go,

the chicken's cooked, I'm confident- the sauce'll come together for that.

They haven't started the vegetarian- dish yet, so I'm a little nervous.

Right, guys, we really need to get a move on.

We've only an hour left to go and we've 120 people to feed.

So, please, keep moving.

Still

Still to

Still to come

Saturday Kitchen Live, Raymond Blanc is dishing out dessert. He is making

his mum's rice pudding before making a tartetatin. The two chefs taking

up the challenge today, I hope that the chefs' temperatures don't boil

over or we will have to call the whole thing off! That was OK. Will

Bonnie Wright face food heaven? The lobster and scallops with ginger

chutney and saute green vegetables or food hell, chicken chasseur with

straw fries? We will have to wait until the end of the show to see

until the end of the show to see which one it is. Right, it is the

man with the larder of Jersey to help him in his cooking, it is the

great man himself, Shaun Rankin. What are we doing? We are cooking

potatoes in a traditional method. We have to make a salt pastry, we are

putting the potatoes in there with mint and seaweed to bake them like

that. So, we have flour, table salt, water and egg whites. That's

water and egg whites. That's correct. We are serving it with a

spring lamb ragu and forest herbs that I have brought from Jersey and

nice spring vegetables and a little grilled skate on top. So, you want

to get the skate on first of all? do, yes. You mentioned the Jersey

royal but it is the soil that is key to those? It is everything, the

weather, soil, conditions. Cooking it with the seaweed give it is is

nice salty chestnut flavour. I am putting the skate under the grill

with a little olive oil. Now, I mention ed weather, but the weather

has not been great for our vegetables? It has. We have had a

lot of frost. It has put the growth back about four week but they are

out now. So that is great. For the lamb ragu, I have a hot pan here

with a little bit of oil. I have to saute is a shoulder of lamb. People

use best cuts but I am showing you to do something with the shoulder. I

have chopped it up. It is like a mince really. We will saute that out

for a few minutes in the pan. would struggle to do that for �1?

Well, you may not use shoulder but you could use off-cuts. The shoulder

of lamb is great whole-cooked as a whole shoulder? Yes. We are cheating

today, we have these mince minced and are just making a little ragu.

So the lamb is in. Chopped cat yots and garlic. How are you getting on.

I am getting there with the pastry. It is opposite to the scone, you are

just using it as a vessel to cook it in. He is keeping you busy!Right,

explain what you are doing here, then? I am caramelising the lamb

shoulder. I have chopped shallots and garlic. I will put flavour into

the ragu sauce. Now you are busy, you have a new restaurant you have

been working foreign a long time? have been hard at it for 12 months

now. The new restaurant is opening up in two weeks. We should get the

keys on Monday, hopefully, if the contractors are... Working the

weekend! Hopefully they are. So a bit of chopped garlic and shallots.

Just roughly. It is a nice ragu. what is the ethos of this place?

What is the idea of it? The idea of this one is that we are slap bang in

the middle of St Helier. It is a very old property. We have had to do

a lot of work to it, the wall, ceilings, steels. We had to start

from scratch, really. The ethos, really, is making it - I have

sauteed the lamb off. It is a restaurant that I can use

day-to-day. The idea is for a rounded service, a more relaxed

feel, but still with an element of sophistication in the food. How it

is delivered and the service in the wine list. Sounds good to me.Yes,

we will have to get you back over. So, the shallots are in, the garlic

goes in. Now, cooking veg in this is not new. You can cook all manner of

veg in this. Anything.Fen el good as well. It is a great way of

cooking. We are doing this in the new restaurant, they is how we are

serving Jersey royals this season. So that is what you have called it,

the restaurant it is Homer? It is the king of the shellfish. The

Channel Islands is the area where you can collect them. It sits with

what we do as a restaurant. When we create food everything is local. We

try to keep it that way. The name was just right. So, these are the

Jersey Royals. A few on here. the lamb is in there. A little bit

of seaweed in here? Yes. A little bit of seaweed and mint as well to

freshtown up. -- freshen it up. Cover that up. Now that is going

into the ragu, the shallots and the garlic. We are going to chop our

tomatoes, just skinned, nice and rough. Keeping all of the juice. Add

a little bit of thyme in there. We will braise this for a time on the

stove. Now, not just the Jersey royals in Jersey that is spectacular

but the seafood is amazing, it is off the scale? It is amazing. We

have the purest waters it really helps us. We have cracking sea food.

It is a place to visit if you like the lobster. Jersey is brilliant.

There is a fisherman with an old Second World War bunker, like an air

raid shelter place. He has.It is near the sea. I don't remember his

name? Louis Jackson.So this is baked in the oven for 35 minutes. We

end up with this, like a big pasty. It is easier to boil them with water

and mint, though, isn't it? It would not be the same I will have to do

that with my challenge. Boiling them rather than using lots of power!

I have cooked barley. How long are you cooking that for? Eight minutes,

with broad bea in s. These are all fresh in season. Shall I check on

the skate? Yes, please. I will finish the ragu with sea purcell. It

is foraged from the shores. It is this. This is it. Yes. That give it

is a really, really nice salty taste as well. I well grab the skate from

the grill. -- will. Now, of course, all of the recipes, including this

one from Shaun are on the website at: So, a nice lamb ragu there. I am

just going to take a little bit of the skate off. Pop that on there.

Then I have brought some spring beauty. Spring beauty?It is a local

foraged herb, again. It has a really clean, nice taste to it. It is not

bitter it helps when you eat the lamb ragu. And a little more sea

purcell. There you have it. And you are going to break this one open. So

tell us what that is called? Grilled skate with spring lamb shoulder

ragout and salt-crust Jersey Royals. This is a really nice crust. It is

hot. It is. Would you like a ham efr -- hammer! It smells amazing. This

is just a vehicle to cook it in. is just a vehicle to cook it in.

There you go. Try that this weekend! There we have it. It looks great. Do

you want to try the Jersey Royals. Have a taste of that, see what you

think of that with the skate in there. Tell us if you think it is

worth all of that effort. It is a great unique way of cooking it.

Would you serve them like this. This year we are serving this

traditionally like that - with a hammer. It is traditional. People

love that. And knowing the story behind the cooking. It makes it

interesting. And how they used to grow them. They are really nice.

This are tender, but not roasted with lots of oil. Well, that is all

you are allowed on 33 pence. Now, we need wine to go with this. Let's see

what Shakespeare has inspired Olly Smith to choose with Shaun Shaun's

of skate and lamb ragu, we need a wine that is bright enough to

skirmish with the skate and rich enough to love the lamb. You could

select a white burgundy like this one, however, friends, Briton,

countrymen, lend me your glasses for this dish. We need the grandure that

calls itself Domaene Gobelsburg Gruner Veltliner. Get your skate on!

Domaene Gobelsburg Gruner Veltliner comes from Austria. It makes wine

with a mineral freshness to it. It is perfect for linking up with fish

dish but also has the strength to work with lighter, meaty fare. I

cannot remember a better grape at this price. It is a City of London

Policinger for the summer. Skate has a delicate flavour but a meaty

texture. You need a wine with poise and power to tickle its gills. Then

you have the lamb ragu. It is an engine of flavours with the juicy

meat, the saltiness, the thyme and the fresh peas and the beans, you

need a wine like Domaene Gobelsburg Gruner Veltliner to brighten, lift

the dish and to refresh. Finally, the trough in the recipe, plucked

from the warm Feranando Torresile soils of the island of Jersey it is

the Royal potatoes. For that we need a glass of gleaming crystal purity,

to crown their noble golden glory. Shaun, here is to your spectacular

skate. Cheers! Cheers Cheerses -- cheers, indeed. This is my second

glass. I really like this! It is a great wine it goes really well.

There is a lot of flavours that match with the Jersey Royals. I

think your have to try that out. That is great on its own. I would

drink that on its own. We could. Happy with that? Amazing.You will

attempt the Jersey Royals like that? Why. Now, let's go back to Celebrity

MasterChef. The four competitors should be ready to dish up to 120

people in a busy staff canteen. Will they get the food out in time? Let's

Zoe and Danny haven't started so they're going to have to push on-

I don't see any rice or couscous going on, guys.

You've got 40 minutes to go till service. So, crack on.

Guys, we've got 35 minutes to go. We need to push on.

You're not there yet. Come on!

Be careful, it's hot. I know.

Guys, food needs to be on the pass.- We really need

to get these dishes together. Both main course items

out on the pass as soon as possible.

Danny is serving up his team's meat main course.

Spicy meatballs, paprika potatoes, meatballs at this end, anybody?

I'm playing right back tonight for my football team if you've any tips.

Don't pick me!

The meatballs are really good, but a little bit undercooked -

they broke apart.

Harissa meatballs with spicy tomato sauce and paprika potatoes. Lovely.

Not bad, not bad.

Tomato and onions is the flavour I get.

I don't get any harissa at all. I really like those potatoes.

On the other team, Cheryl also has a healthy queue

for her Thai green curry with rice.

Chicken curry? Curry, please.

The chicken's very soft, well cooked and it's a really fragrant sauce.

It's on a par with the standard of food we'd normally get here.

It's not very green. It's a milky chicken curry.

It's a bit mellow.

It's as if you made one for your nan and even she thinks it's too mellow.

Back in the canteen,

Zoe's vegetable rice with honey and soy dressing is being

overshadowed by Danny's meatballs.

If anyone is for the spicy rice and vegetables

with honey soy sauce, you can come over here.

I've nearly sold out. No, one more to serve.

JOHN: Danny? Rice selling well?

It's difficult with vegetarians. That's a "no", is it?

We're a team, and we've given them an option. That's all we can do.

I think you should have them both. I'll try both. See, I like that.

We're a team. Thank you very much. Cheers.

Apologies, guys, meatballs have all gone.

I've a delicious rice and gorgeous vegetables, soy honey dressing.

I suggest you get stuck into that.

With the meatballs sold out, Zoe finally picks up some customers.

Thanks very much. Cheers. Enjoy.

Even though I'm not a vegetarian, I went for the vegetarian option,

cos I'm lazy and didn't want to queue so much.

It looked delicious. I liked the sauce. It was very tasty.

I think she did a great job, but I'm not sure I know what

the dish is - rice and vegetables?

It's a bowl of rice with some things thrown on top of it.

Actually, it tastes a great deal better than it looks.

There's a little bit of spice, cumin and coriander

and a little bit of warmth coming from chilli.

But then there's lovely sweet vegetables, and that seems to be

apart from the rice.

It's just some vegetables piled on rice.

RICH: Vegetarian option here, veggie tagine.

For the other team, Rich's vegetable tagine with cranberry couscous

is going down well. Who's next?

Could I get a vegetable tagine? Course you may.

Tagine for me, please. I cook that myself so I'll be able to compare.

Don't!

This is my first attempt, so do let me know. It looks good.

You make a mess in the kitchen? Course not. I don't believe you.

Thank you very much. No worries.

I had a vegetarian tagine. It's delicious and very good.

Quite intense flavours. Very spicy, but very delicious.

I like the sweetness coming from the peppers and tomatoes

and I love it when you get a little- juicy dry berry in the couscous.

Guys, well done. Main course done now.

Obviously you're only halfway through. You need to get desserts

onto your station ready to serve.

RICH: Summer fruit cheesecake. Please take them. Fantastic.

Summer fruit cheesecake. When it's sold, it's sold.

Far less calories than cheesecake, guys, this end.

I'll take the crumble. There you go. Healthy option this way!

DANNY: You know it makes sense.

RICH: Cheesecake on a lovely sunny day.

You don't want that. It's bad for you!

Only a few cheesecakes left.

Thank you very much.

It's a sell-out! It's a sell-out.

I've got the berry crumble. It's absolutely delicious.

Hint of ginger running through makes it outstanding for me.

If it wasn't called crumble I'd have loved it. They promised crumble.

What on earth is that? JOHN: Looks like breakfast.

Actually, it tastes very nice, but defies description,

because it's slightly stewed, soft fruits

with a taste of nuts and digestive biscuit.

It's quite nice. You don't like it?

It's like someone has dropped lots of things into my bag

and it's crushed together. Strawberries and berries

crushed with the biscuits and your nuts.

It tastes OK. I would eat it all.

I had the cheesecake.

It was quite rich, and it took some doing to get to the base.

But I did like it. It's nice. The flavours are all there,

I

It's probably the nicest thing I've eaten today,

because it's really sour berries on top. Really sweet cream

and a buttery base. Oh, my word.

I want to chop some chives and put it over it.

Yay! Well done, Team Dan and Zoe.

High five! Well done.Well done!

Today, I think they proved their mettle, all four contestants.

There

There is

There is more

MasterChef on next week's show. Now, it is time for some of your

questions. Each caller helps to decide what is eating at the end of

the show. First on the line is Vickie. What is your question?

would like some recipes for oysters. A brilliant one. Yeah, take them

from the shell, cover them papg owow bred comes. Deep-fry them. Or add a

little cream, wine, garlic and have a nice little oyster soup. And the

papgow crumbs? They are lovely and crispy. What dish would you like to

see at the end of the show? Food heaven, please. Hayley, from

Norfolk, what is your question? would like a good recipe for a sauce

to go with venison Wellington. are lots. You could spice it up, do

a chocolate jus. Or try Madeira through the sauce or a plain meat

sauce with the bones of the venison and add cranberries to it.

mentioned the dark chocolate but grate it in at the end. Yes, right

at the end. What dish would you like to see at the end of the show?

heaven, definitely. Marly -- Marilyn, what is your question?

have lots of wild garlic, each year I do butter with it. What should I

do. Bring it down to the restaurant, we will take care of it for you!

What do you think? The dish I have done with the lamb ragu, if you

finish that with the wild garlic, that would go down well. And even

with a pan fried piece of fish, a bit of brown butter with wild garlic

would be lovely. There you go. What dish would you like to see, food

heaven or food hell? Oh, definitely, food heaven. Right, let's get down

to business. Paul Rankin has been at the centre of the competition for

several weeks. He is smug there. So, mona, your first time, who would you

like to beat on the dashboard? guy at the bottom there. What is

that? Bryn Williams.Let's get the clock on the screens, are you ready?

No! Three, two, one, go! You can tell who has been practising.

Something is burning there! It is burning! He's quick. You have to do

it properly. My pan is sticking! blame the pans. That one was not

sticking! Thanks! That's it. You have to do it properly. What do you

have now? Cheese! Just for good measure. When does the show finish?

I don't know but we will run out of music in a minute. Look at this pan.

Please, invest in a decent pan. Right, I get to taste this. Look at

that! Don't worry, there won't be anybody from MasterChef

Professionals watching! Chef, what is this? Monica chucked shell on

plea. Yeah, you switched pans. Monica... I have to beat the guy at

the bottom! Do you think that you beat Bryn Williams? No.You did it

in 58 seconds. It puts you there, but it is a two-egg omelette, so...

Now anybody who likes to foe what is going on in my ear it is generally

this clucking sound from the gallery, see! I tell you what, I

would rather serve that to Michele than this! Shaun? You did beat Brn.

You did it in 24 seconds. That puts you there with Mr Theo Randall.

Right, will Bonnie get her idea of food heaven? Or food hell, mushrooms

with a tarragon and chicken chasseur. Monica and Shaun will make

their choice, while you enjoy a mouth-watering display from Raymond

Blanc. Today he is making two deserts. Have a look at this. I'm

In Raymond's kitchen, a French classic and

It conjures up all sorts I love this dish

it's delicious and I think it's a relatively simple dish as well.

But Raymond is not the only chef taken back

to his childhood by this classic dessert.

First is Benoit. He is one of the great patissiers in this country.

15 years, we have battled.

He claims that his mother makes the best riz au lait.

I claim that Maman Blanc does the best riz au lait.

Pardon. Since there is the battle of the riz au lait.

OK. It must be, once and for all, concluded. Shall we?

I know the winner already.

THEY LAUGH

See you later. See you later!

With the gauntlet thrown down,

the first thing Raymond needs to do is cook the rice.

So first, what I want to do is to add sugar.

Everything together. The rice.

The milk. There is 1.7 litres of milk, whole milk.

Raymond's method is simple.

He just stirs the rice occasionally- during cooking, but there is

a more time-consuming method going on in the other kitchen. He stirs his completely,

all the time he has to stand behind the stove for hours,

whereas mine is slightly more simple.

For his low-maintenance method, Raymond adds a tablespoon of vanilla puree

to the milk, and leaves it to simmer gently for 30 minutes.

A little bit of butter.

He dusts the buttered dish with sugar,

which caramelises around the rice during cooking.

After half an hour,

the fluffy, milky rice is ready to go into the oven

at 150 degrees.

Voila. Tres bien. I'll just hope for the best!

Another 30 minutes, and Raymond's riz au lait is ready.

What we're going to do is to do the brulee.

I use a bit of sugar so to give it a lovely caramel,

because that's what I love the most.

Or you can do it like my mum would do with the iron.

Voila. Champion Maman Blanc.

A childhood favourite.

Comforting creamy rice, topped with a sweet caramel crust,

served with a tangy berry compote.

I think it's lovely as well.

Benoit. Please.Tu es mon invite. You are my guest. Oui.

Mm, lovely.

How much out of ten?

I'm going to give you nine.

I'll give you nine too, Benoit. OK?

You'll have to come to my house one- day and my mum will cook it for you.

And this one will be ten out of ten.

Raymond's next recipe is another French favourite, tarte Tatin.

Sticky, caramelised apples, gently baked

and upended onto buttery puff pastry.

First, Raymond prepares the caramel. He adds a dash of water,

and 100 grams of caster sugar to a heat-proof baking dish.

The caramel is cooked until it turns the right colour.

Next, Raymond adds 60 grams of butter to make the caramel glossy and smooth.

While the caramel cools a little,

Raymond prepares the main ingredient.

And picking the right variety is key.

When you start thinking of apples, i

So you've got a lot of choice. But actually, amongst all these apples,

which are perfect for tarte Tatin, the best for me is Braeburn. And why?

Because their flesh is beautiful and yellow and rich.

You want that freshness.

Raymond peels, cores and halves 12 Braeburn apples.

We have this lovely caramel, which I've kept warm a little bit.

Make sure it is warm. And all what I'll do,

I become Raymond the Builder, OK, so just press...

Voila. ..against each other.

But imagine that thickness of apple

and that apple experience you're going to have.

It's not about "pretty". You've got to think, when it's cooked,

it's got to be tight, otherwise Don't ruffle it up.

Press. You know when it's ready - when you press, they start to rise.

They try to get out of the pan. I would as well!

Raymond brushes the top of the apples with butter

to create a silky glaze during cooking. The dish is then ready to go in the oven at 180 degrees.

After 30 minutes in the oven, the tarte is ready for the puff pastry

which will form the base of the dessert.

Raymond's is home-made, but ready-made will be fine.

Make sure your puff pastry is frozen. That's a good tip.

Place it frozen onto the apples a

and I want it firm.

Cush, Adam!

Tom, can you please put that in the blast freezer, please?

After a few minutes in the freezer,- the buttery puff pastry is ready.

Frozen. OK, I'm warming it up a little bit with my hands.

Tres bien. That's it.

Now I'm going to cut it.

And I'm going to just simply wrap it up.

Raymond tucks the pastry around the apples.

Piercing it allows steam to escape,- keeping the pastry crisp.

That will take 40 minutes a

After 40 minutes in the oven, the tarte can be left to cool

before it's turned upside down for serving.

Ready to eat now. Absolument.

I think for many Frenchmen, these desserts were present,

which is what is really good about France!

It

It is

It is that

out if Bonnie is facing food heaven or food hell. Food heaven is over

here. Lobster. Ready for the week ahead. That could be the last

supper. Or, it could be food hell, with a classic dish, the chicken

chasseur with straw fries. What do you think that these lot have

decided? I'm opening food heaven, of course. It was, of course. A

whitewash. Easily. 5-0. We lose these. Shaun is going to prepare the

lobster. If you can do the scallop, Monica, that would be brilliant.

Over here. I will turn my attention to the churt any. The chutney is the

one that I picked up on my travels, really. I have been all over the

place in the last week. This is from place in the last week. This is from

Bali. I love ginger.What we are going to do is cook this in the

skin. So basically, when you chop it through, there is lots of flavour

and heat in the skin. We are chopping this through in the skins.

The lobster, you can see how it is being prepared. The line down the

centre, cut it through, clean it out and we put the meat back into it.

The scallops there that Monica is preparing. Then with these. I don't

know if you have seen these before. They are a Kaffir lime. When you

break them, there is an ian that you get. These are fresh. You can get

them dried or frozen. Another ingredient used in Bali is

lemongrass. Slightly er we get here. It is softer there. A little bit of

chilli. Then the spices. We have mustard seeds, dried chilli. These

are curry leaves. Then we have curry powder. Cumin seeds and sesame

seeds. This is asifitada. It is like a plant. Then we have tamarind and

palm sugar. What we do is cook this quickly in here. Or get it started

quickly. So a little bit of oil. That goes in there. Next we the

spices. These are in there. Throw those in. Then get these started.

Spice Spices you can use in the campaign, Live Below The Line?

And there we have this, this is Reich a Chard. Now that sits in

there. Throw the whole lot in. In with this and the sesame seeds, the

cumin, the chilli. It is one thing that you notice about Indonesia and

Bali, is that it is boiling hot and the food is boiling hot. Yes, just

to add to it all. I worked in Indonesia once, I had nasi goreng

every day, pretty much. Now this is the tamarind. And the palm sugar.

Then we cover this with water. Really cook this down for about 30

minutes. What you end up with is this mixture in here. So a

rich-coloured mixture. Then we take all of that and place it in our

blender. So, the whole lot like that Now the lid on. Now start to blend

that. Over here is the fantastic veg. This is often steamed. Then put

it into ice cold water. Does that keep the colour? It keeps the

colour, but we are going to chop it up and then pan fry it. You can pan

fry it straight like that. The scallops are ready. Nearly there

with this. Let's clean this down. Have a smell of that. See what you

think. Oh, wow! Yes. It smells like I'm on holiday. It was not a

holiday, trust me. 625 for lunch! In a kitchen without aircondition! Now

we pop that into our pan. I will not use all of this. You can keep it for

a barbequed meat which is delicious. You can give us a hand here. We have

the veg there. If you can saute that off. A little bit of the veg in

there. Stick that in the pan. Quickly saute that off. You can use

your hands! You can use your hands! I will put them in for you. Step

back. Shaun has prepared the lobster and cleaned the centre. We have the

claw meat and the tail meat which has been diced up. The scallops are

there. Chop a little bit of shallots, that will be brilliant.

Then we finish this off with the what I am eating. Over there I have

not got a clue. I looked at a fish tank, it was every weird creature

that was served to you, but some amazing food. Incredible, incredible

food out there Have you tried this stuff before? I have.It is

fantastic. It is lovely. Really nice. You can saute it off raw in

the pan, but they fry garlic and onion crisps over the top that is

really nice. So, the scallops. I should cons strait on what I'm

doing. In we go with the lobster. And we finish that off with the

ginger, but the key to this, you can soften this down with coconut milk

if you wanted to. Add some fresh coriander to it. Lime juice. Coming

to a menu near you! Coming to Jersey near you! It is such a simple way of

doing it. I had what looks like a snapper. It looked like a snapper.

Monica, if you can stick that in the shells. It looked like snapper but I

don't know exactly what it was, to be honest, but that is the key to

it. It is amazing how the fragrance really gets into the steam. I will

leave you to carry on. I will grab is is a seat. Obviously the lobster

has been cooked. So don't cook it too much. A little bit of water

would soften in nicely. I would just pile it in the centre. You can't get

away from p Michelin-starred chefs. All of those pretty lines. He will

put a swipe on the side after! have moved away from that. I would

eat it from the pan. Right, there we are done. What about the rest in the

pan? We eat that later!The spring onions over the top. These guys can

finish it. I will get the wine. Grab knives and forks. To go with this we

have a Taste the Difference Albarino. It is 2011 from

Sainsbury's it is priced at �7. 99. You have the spoon ready! Dive into

that. Tell us what you think. Defendant food heaven! It is from a

long way away that recipe. Dive in, Monica. Tell me what you think.

smells delicious. Very gingery. That is really amazing. Would it class as

your food heaven? Definitely.Even though it is spicy. I love the

spices. Good luck next week.Thank you, this is my last supper! That is

all from Saturday Kitchen, thank you to Monica Galetti and Shaun Rankin

and Bonnie Wright. Also to Olly Smith for the wine. We are back next