27/07/2013 Saturday Kitchen

Good morning. We're back and we're ready to cook! This is Saturday

Kitchen Live! Welcome to the show. Joining me in the studio are two

chefs whose food couldn't be more different. First a man who is

leading the way in introducing this country to the joys of Peruvian

food. It's the brilliant Martin Morales. Next to him is the

Michelin-starred Jersey man whose food reflects the incredible produce

available on that small nine-square mile island just off the coast of

France. It's Mark Jordan. Good morning to you both. So Martin, what

are you cooking? I'm making a hot ceviche. Lovely sea bass and clams.

Traditionally, people think of this as cold but it can be hot or cold?

We make a ceviche with like juice and tiger's milk, but today this is

versatile. It is something you can make at home. Put it on the

barbecue. And tiger's milk, that is a

marinade? ! Yes, no tigers involved. It is just lime juice and chilli.

Mark, what are you doing? I don't know how to follow that! No, I'm

doing honey-roasted breast of Gressingham duck with griottine

cherries. And a nice sauce to go with it?

simplicity all the way. So, two very different but delicious

sounding dishes to look forward to along with our line-up of fantastic

foodie films from the BBC archive. There's Rick Stein of course, as

well as brand new Saturday Kitchen episodes of Celebrity Masterchef and

the incredible Raymond Blanc. Now, our special guest today is used to

being on the television this early as she's usually telling us what the

weather is going to be like every morning on BBC Breakfast. Welcome to

Saturday Kitchen, Carol Kirkwood. Thank you.

Now I know you watch the show, but you start early when you are

working? I do, I have to get up at 2.45am.

That is Monday to Friday. That is earlier than us here! So,

what is happening with the weather. It is all over the place. What is it

going to be like? Well, we have had a lot of sunny weather. Today we

have rain sweeping up from the south. You have to use the hands!

There will be showers. They could be heavy. It will journey to the north.

Ending up in Scotland before clearing, and then tomorrow,

sunshine and showers. Even as we go into the next early days of next

week, sunshine and showers and thundery weather on Wednesday,

possibly. There you go, you have the weather

forecast. Now, of course, at the end of

today's programme I'll cook either food heaven or food hell for Carol.

It'll either be something based on your favourite ingredient - food

heaven, or your nightmare ingredient - food hell. It's up to our chefs

and a few of our viewers to decide which one you get. So, what

ingredient would your idea of food heaven be? Shallots!That is a good

one. What about food hell? Fat! Pork. I

don't like pork or crackling. Especially if there is a hair

sticking out of it, that turns my stomach.

So it's shallots or fatty pork for Carol. For her food heaven I could

make a version of a classic, a chicken blanquette using not one but

two types of shallot. The chicken is poached with baby shallots, garlic,

carrots and herbs. I'll thicken the sauce with egg yolks and cream then

serve the blanquette with roasted banana shallots and garden peas. Or

Carol could be having food hell, fat and in particular a fatty piece of

pork belly. Well you'll have to wait until the end of the show to find

out which one she gets. What do you think of that one? Not as lovely as

the first one. You will have to wait to see what

she gets. If you'd like the chance to ask a

question on the show then call. A few of you will be able to put a

question to us, live, a little later on. And if I do get to speak to you

I'll also be asking if you want Carol to face either food heaven or

food hell. So start thinking. Right, as you all know tomorrow is Peruvian

Independence Day. So what better way to celebrate than with one of the

country's most famous dishes, ceviche. And here to cook it, from

the London restaurant of the same name, it's Martin Morales. So, a hot

ceviche? Yes, we traditionally do it cold but this is a hot one.

Right, what can I do for you? Right, what can I do for you?

can chop these up for me. That will be great. I am making the Amarillo

chilli paste. If you don't find these just use a

medium-strength red pepper or chilli.

Or a mixture of both? They have a flavour all on their own? Well, that

is right but the yellow pepper give it is colour.

So, tell me about the Peruvian food it is becoming more popular in the

UK? There are many ingredients that stem from Peru? That is right. The

food is delicious. In our cook book we can find different types of

alternatives to certain groentsz if you can't find them here, so it is

still easy to cook here. What happens on Peruvian

Independence Day? Well, we celebrate, sometimes even for a few

days, not just one day! We paint our houses to make things look bright

and new. Paint the houses? Yes, put on our

best clothes and put a flag outside of our house, so, yeah, just to

celebrate! I know you want me to do so puree? Yes, please.

You are cooking the onions? Yes, frying the onions. Sweating them a

little bit. It will take about 10 to 15 minutes. We have some here made.

If you can put them through the blender. We are using sea bass as

well? Yes, sea bass and clams. This is about ready... You want a

puree? Yes, please. We are just turning these pieces of

fish into chunks. I will put them on a dish that we are going to make

from these corn husks. Look at these lovely corn hulks. -- husks.

I will lay these out. We have made the tiger's milk.

This makes you strong, apparently. Some say it is an aphrodiiac!

Daphrodisiac! Is sea bass the only fish? You can use any type of fish.

Just make sure it is fresh and sustainable. With this dish scallops

is gorgeous. So any type of white fish is lovely.

We fix that in there. That is nice and hot. I will put a

bit more of the lime juice as well. Another one? I will just squeeze it?

So, what is the history with ceviche? We think it started a

couple of thousand and years ago. We think it started in Peru.

It is a way of preserving? Yes. There was a culture in the north of

Peru, it was the Moche culture. Those guys were fishermen. They

needed a dish to keep them going for days, so that is why they made

ceviche. They made it with a fruit. It is called tumba. It is like a

passionfruit. With the arrival of the Spanish, they introduced the

bitter oranges and the lime. So, we are going to do a salad with

this. I think we have used these only once in the number of years I

have been doing the show. Really? Well, this is a simple salad

that mean means "unmarried" it is very light. It has no meat in it. It

comes from the south of Peru. A real foodie capital.

We have been researching for a new restaurant that we are working on.

Also for more dishes. The head chef and I went to this area, this is one

of our favourite recipes. I will be expecting that knowledge

when you talk to me about Jersey! This cooks for how long? About five

to seven minutes. We have that on high.

So, the salad, tell us about this. So, this is a version of another

dish, but this is our version. We are changed a few ingredients. We

are palm hearts in there, feta cheese, black olives. These are

Peruvian olives, these are botijia olives, but you can use black

olives. The colouring is lovely too.

Yes. So, we have lots of lime juice.

That is enough. So, where can people buy this from?

The Amarillo chilli paste is difficult to find.

There are a couple of suppliers that will do it but if you can't find

this, a medium-strength chilli will do nicely with a coloured pepper.

Now, we have palm hearts here? we need to cube that.

And if you would like to put your questions to either Mark or Martin

there. Lovely. We make our own cheese for

this sometimes. It is called kwushgs esofresco.

When you are put putting this dish together, how important is colour?

It is really important. It is a very seductive-looking dish. The colour

is really important. I will have to say, now, before we

start, we are going to get letters, this, I borrowed from Eddie Jordan!

I thought it was because we had a chef from Peru.

Well, I thought it would be a bit of both, we have a south American chef

and a surf boy from Jersey. So, now we have going to dress the

salad in the lime and the oil. You mentioned cooking it this on a

barbecue. The reason to wet these is to do it on a barbecue? Exactly. You

can manage the heat better. I will leave you there. I leave you

to plate up the fish. Then we are ready to go.

There is the salad. You want me to top it with, what is this stuff?

This is alfafa. The cuisine is known for colour and taste but they are

also very healthy dishes. That is what the customers love. This is one

of the favourite recipes that people like when they come to see us. We

think it is gorgeous. Anything else? No, this is perfect.

Tell us what this is again? This is pollock cerviche and palm heart

salad corn husks, Amarillo, botijia olives. Well it works for me and it

olives. Well it works for me and it looks fantastic! I know it will

taste pretty good as well. You get to dive into this.

That was so fast. Very quick. That is one of the great

things about it. The key to this, really is that chilli. Although you

said you could do it with the yellow peppers and the chilli but the

flavour of that is just... It is not about heat in Peru when we are

talking about food, it is about the flavours. It so tasty. And visually

it is stunning. Rierth, we need wine to go with

this. Olly Smith has taken a trip to Kent, but before he makes his wine

choice, he has taken a detour to the former home of Anne Boleyn. Let's

just hope at he doesn't lose his head! I'm in the grounds of historic

Hever Castle. It dates back to the 13th century. After a look around

the grounds, I am popping out to tonne brick to pick out some summer

beauties for today's show! With Martin's ceviche, I'm ceasing

Neptune's Trident to prong a wine here, like snorkelling through a

lagoon. Now we could have this Diablo but

this banquet calls for a peach peachy flavour. So I'm selecting

Taste The Difference Albarino 2012. Dive in! Albarino comes from the

north-western side of the Spanish coast. Where the breeze is infused

with a brilliant Atlantic sheen. Now the grapes from this region from a

rocky region, all of the grapes are hand-harvested. Preserving freshness

is the wine maker's top priority. This has a full fruit character. It

will work perfectly with the Amarillo chilli paste. This is hot

and spicy, if you choose a wine that is sharp, it will taste bitter. This

is perfect for tickling up to the fish and the clams, bathing in that

fantastic zesty lime juice. Finally, think about the aromas in the dish,

from the smoke, to the griddle to the fresh chopped coriander. For

that you need a wine to hold up to the punchy flavours. Martin, here is

to your stunning ceviche. Cheers! Cheers indeed. Now I have to say, I

really like this with this? Perfect. It is a really lovely body. The nice

flavours that compliment the chilli. This one gets it right it is a

difficult one to match up. It is delicious. It has a real kick. What

I find amazing, it would take me two days to put this together, but you

did it in two minutes. Eight minutes, to be exact.

What do you reckon? Fantastic. Really good. At �7. 99 a bargain.

Coming up, Mark has a great duck recipe to share with us, what are

you doing? I am doing honey-roasted breast of Gressingham duck with

griottine cherries. And the cherries are lovely. You

have a chance to ask Martin or Mark a question on the show if you call

this number: Now let's catch up with Mr Rick

Stein as he travels along the waterways of France. He is finally

getting nearer to the Mediterranean, but things are starting to get a

people have given up their semis but it's also a Mecca

You could say it's the NCP car park for the Canal du Midi.

There are more boats here side by side than you could shake a stick at.

My first oleander is always a sign of the Mediterranean to me.

They run down the motorways in France and Italy - ooh, there's Lee again -

in the south, but there's a general- feeling in the air of the change of the vegetation around here

and it's sort of warmer and stiller- and, as the British would say, a bit closer.

So we're on our way to the Mediterranean, but it's still a long way to the sea.

Oh, this is perfect!

I mean, this would be what...

when people say, "There is nothing quite like the Canal du Midi."

That light. And the tunnel and this- beautiful mountain of Alaric.

We'll catch that once we get round the bend under the bridge.

It's a very beautiful hill.

It's completely deserted, just some goat herds and sheep, and I went up one Easter on my motorbike

and I camped out there for three days, and it was a really magical holiday.

and that was over 20 years ago, I went back two years ago

and nothing had changed, the little track I went up, identical,

same waterfall I washed in. Thinking about you're saying there,

we've just been through Trebes.

It's absolutely stuffed full of boats, yet here there's nothing.

Why do people do that, then?

I think it's cos there's on the corner shop

and there's a nice busy road, and instead of being in the countryside in the middle of nowhere

in a beautiful place like this, they'd far rather be tied up

cheek by jowl with ten mobile homes and another 45 Noddy boats,

all with happy families on board,

playing their radios flat out and tipping beer bottles up the bank.

You're like out of Monty Python, you are! You get so cross.

It's a real pleasure to be travelling with you,

cos you're such a grumpy old man, you make it all jolly good fun.

'I don't know whether it's my imagination but he seems to

'take great delight in forcing the poor Noddy boats into the trees.

'I guess this is how bicycles and umbrellas end up in the canal!'

There are plenty, there are many? Plusieurs?

'Some of the best food we had on the journey was at little farms like this.'

This is a ferme auberge and there are lots of them all over France.

It's a really good idea because everything that I'm going to have

for lunch today has actually come from the farm.

Oy! These goats are rather keen on clothes. Would you stop that?

And it's very attractive.

I don't know whether we do the same back home.

I remember once going to a lovely farm in the Dales,

Mrs Dale's farm in the Dales,

big kitchen table and, you know, lovely milk and eggs from the farm.

It's, you know, a great concept and it's very well sold in France and in Italy as well.

It's called agroturismo there

but it's a sort of thing that people know about and it's just lovely

coming through here seeing all these goats and being eaten alive by them

and then going and sitting down and- having a nice garlic soup, I think.

Look at all the garlic in that!

Lovely!

This is a sample of the five-course- menu which costs about �12.

I had garlic soup, followed by a coarse pate of rabbit and hazelnuts,

which also came from their garden.

Thirdly a salade au chevre chaud - that's a hot goat's cheese salad.

Eric's recommended a little bit of honey over the top of it all.

It looks lovely, the way the goat's- cheese has souffled up a little bit.

It looks lovely, light and delicate.

Well, I have to say this, on its own, would be enough for me.

I wonder how many courses there are to come.

Well, then came the main course - a joint of roast kid.

Doesn't this look good? It's just baked in the oven with young garlic.

I haven't tasted kid since Greece actually.

What I like about it is it's so simple.

This is not food you expect in France

but when you find it, it's fantastic.

The potatoes, just a gratin of potatoes, perfect to go with this.

And then to end it all, some strawberries from the farm with a Chantilly cream.

I didn't think I could manage any more until I saw these.

It's a good job we're able to take two hours over lunch.

Eric Saunier and his family had really done us proud.

Eric's pommes dauphinoise was really magnificent and it's one of those simple rustic

dishes that have passed the test of time, like toasted goat's cheese and French onion soup.

Butter the bottom of a pan generously

and crush in a clove of garlic and spread that around.

It's just enough to give a subtle background flavour,

then start adding the slices of potato.

I'm very fond of dauphinoise potatoes.

It's actually one of those dishes which appear terribly simple,

but in fact are quite difficult to get right and the things

that matter are - not too much garlic,

and layering and seasoning each layer,

otherwise, when you cut into the middle,

when it's cooked, it tastes rather bland.

And I'm a bit of a purist, I don't use cheese.

A lot of people do, but you don't have to, because the effect of the garlic and the acid in the potatoes

makes the milk and cream curdle, so it gives it a lovely curdy finish and it tastes cheesy.

The main thing about a dauphinoise is,

don't think of it as an ancillary to a main course,

make it a main course. It's just really good,

just with a salad for a light supper or a lunch.

Finish the top layer and make it look attractive and even.

It's a good idea to press it down gently to remove the bigger gaps.

A final bit of seasoning before adding the cream and milk,

which is mixed together with a grating of nutmeg

and then poured over the layered potatoes.

Be careful not to totally cover it and dot a few pieces of butter

over the top, which will give it a lovely colour.

Bake it in a medium oven till it's gone golden brown on top.

Gratin dauphinoise sums up French cooking.

To me, it's the centre of the universe as far as food's concerned.

With just a little salad and a glass of wine, you've got a perfect lunch.

Now,

Now, with

Now, with the

Now, with the weather being the way it has been, there is only one thing

to do in a masterclass but to make ice-cream, but there is no better

way than to make it than to make your own. We start off with a basic

recipe but I am going to use pistachio today too.

So, you start off with full fat milk. You add vanilla, if you want

vanilla, or mint for mint. I will use pistachio. Now, the first thing

to do is to take egg yolks. The standard recipe is eight egg yolks

for a litre of cream. Also eight for a litre of cream. Also eight

ounces of sugar. To make this richer, you can play around with the

sugar and the eggs, so the more eggs you add, the richer it becomes. The

more sugar I add, the more it makes the ice-cream soft.

So when you say play around with the sugar, is this the type of sugar,

can you use brown sugar? You can do but really it is white sugar. It is

the mixture of the egg yolks and the sugar that dictates how rich the

ice-cream is. Ten egg yolks make a light but rich ice-cream. Also if

you put alcohol in, you have to reduce the sugar as alcohol does not

freeze. So the more sugar you add and alcohol, the more runny it will

be. So add the sugar to the egg yolks. I have said this before, if I

add that sugar into here, there is nine ounces of sugar here and the

pistachio nuts. It will start to cook, you could end up with yellow

spots you cannot get rid of. So add a little bit in here. Then bring it

to the boil. Then we pour it on to the egg yolks, a little at a time.

Put it on the heat and pour the mixture back in here. It is like

making a custard. Then we thicken this up.

We take this to about 74 centigrade. We boil it, it is ruined, but we are

just thickening this. If you use the whisk, you can see the bubbles

starting to disappear. That is the best way of doing it. Then when it

starts to thicken, the same process of ice-cream applies with the

flavour. Once you learn the base recipe, you can add vanilla, lemon

verbena. So for strawberries, do you put them in now or do you blend them

first? You could put them in there and blend it, but fruit ice-cream

you can just make with cream and strawberry puree, you don't need the

egg yolks but that is a different show! This is pistachio puree. That

is this lovely green mixture you can get it online. If you mix this

together this is where it starts to colour.

So this is thick. You can see that the mixture is starting to thicken

Then all we do is pop that into our sieve. So this could be custard, you

could pour it over a pudding. You can taste it as it is. It will taste

of pistachio nuts. Thank you. Hmm! It is lovely. It

does taste like custard. Now, with the ice-cream machine, I

have fancy one from home. You can pour this in there.

It almost like a macarroon? Yes. Now a machine like this will blend

from home. At home you may have to let it cool down, then churn it. It

is the churning process that turns it into the ice-cream. You can do

this with some peaches. Now, we talk about you. Presenting came to you by

accident? It did indeed. I was working for a channel, it lost its

franchise. I was looking at the Weather Channel. I was asked to go

along for an interview. I said I didn't really like the weather but I

was told I may not get the job, soy went along. I loved it.

You are presenting to a green screen, there is nothing there?

are right. There is nothing. You are looking down the barrel of the

camera. It is all done from memory. We don't have scripts, every weather

presenter talks ad lib. When we saw you in Wimbledon, that

is just from memory? Yes, you can't see anything. There are no monitors,

no autocue. You are looking down the barrel of a camera, but it is

challenging. The weather changes ever day. It is fascinating. In the

studio with the charts there, you run your finger down a front. Like a

cold front coming in and you are bang on, it is like, yes! That is

something that you learn it is not something you are taught? No. It is

like patting your head and rubbing your tummy at the same time. If you

can do that, you can hit the low pressures an the high pressures.

It is like somebody talking in your ear all the time? Yes.

I have James. I sometimes leaf it on the table. He is panicking now. I

don't listen to him for most of the show, but it is like a little

Charlie and the chocolate fabbing tri character! But, wise, have one

five awards? Five, yes. Five years in a row? Yes.

That must be fantastic for something you never wanted to do? Yes but I

love it. It is fascinating. When a forecaster

comes off, I know that the perception is that the forecast is

wrong. It was wrong on Tuesday. I studied

metrology. Did you?I have my pilot's licence. I found it

fascinating. Of course we have been having the massive thunder storm

clouds. You have to take care where you are flying, but it is

fascinating. You can see them nicely in a plane.

You don't want to see them. You don't want to go through them.

You did a show where you were hang gliding. I did watch that programme.

Tell us about it. . It was so scary. I am getting braver

in my old age than in my youth. I went up with a lady qualified, a

hang flieder. The idea was to catch some of the cloud in a jar. We were

five miles up, but before getting up, as we took off, the tour rope

snapped and we came flying back down again. I was so scared. We went

straight back up, otherwise I don't think I could have been able to do

it. From there, it is amazing it is so quiet. There are thermals that

you are looking for. You look down, you think gosh, everything is so

small. There is nothing between me and eternity, frankly, if this goes

wrong. That is a sobering thought. I was delighted to get back on terra

firma. I would never do it again. Hats off to those who do it for a

hobby. So, no more parachuting then?

Now, we have the ice-cream. We are serving it with the warm peaches. I

love the warm and the cold sort of thing. Like the weather we have been

having, but these are the peaches. They have been rosed off with a bit

roasted off with a bit of sugar. Then we have the sauce. With the

orange juice in, with the pistachio and the -months-old the raspberries.

That looks yummy. Of course, this is like a caramel.

Then the ice-cream. And no calories. They don't count on

a Saturday. So, there is the pistachio

ice-cream. The warm raspberries, one of Scotland's finest exports.

That is delicious. So creamy. She is a good actress as well. If

there is a skill or a dish you would like us to demonstrate, drop us a

line, we will try to tackle it. Right, what are we cooking at the

end of the show? It could be food heaven, shallots. I will cook it

with chicken, cream, tarragon, shallots and garden peas. Or it

could be food hell. Fatty belly pork. Cooked with Sichuan pepper,

five spice and pepper, before being roasted over the steam to get the

skin crispy, served with Chinese greens. You will have to wait until

the end of the show to see the final result. I am hot in here. Right, it

is time for more action from Celebrity MasterChef. They are

cooking for some of the finest chefs in the country. With a combined

total of seven Michelin stars. Good Today, at the one Michelin-starred

In just over three hours, they will be serving lunch

to four of Britain's most respected chefs.

And the chef whose food they will have to execute to perfection is Alexis Gauthier.

It's a very high standard here.

I've got my name above the door. If it's not good enough, I just won't serve it.

Alexis began his career in his native Provence

before heading to Monaco to train under the legendary Alain Ducasse

and won his first Michelin star aged just 27.

In 2010, he opened Gauthier Soho to critical acclaim

and within months was awarded a Michelin star.

A classical French restaurant, it's a fine dining place,

so everything is very refined.

My expectations are going to be very, very, very high.

Good morning.

Good morning. I'm Alexis.I'm Emma.

I'm Danny. Hi, Danny. Michael. Hi, Michael.

Welcome into my beautiful kitchen. You will cook my dishes today for some top Michelin-starred chefs.

They are very, very demanding. I don't want you to let me down. Ready for it? Certainly. Yes, Chef.

Let's start to work. Thank you.

Danny, you'll do the starter which is a medley of seafood,

miso curd and Parmesan crisps.

This is a little smoker, one of the tools we use.

We smoke it a little bit.

We put it in front of the guest, we- open and all the smoke will go away,

served with smoked bonito broth.

You have to think about how you will enjoy this dish.

If you go to a restaurant, you will expect the broth to taste beautiful like the sea,

and because it's a Japanese influenced dish, you want to feel the light Japanese touch,

so not too strong, very refined.

Good luck. Thank you. I'll need it.

Michael, you are going to prepare the main course.

Roasted pigeon with olives,

served with Swiss chard,

stuffed with heart and liver from the pigeon, obviously, some little legs slowly cooked,

and this covered in beautiful pigeon jus.

This is a very precise dish, OK?

It can go wrong in many areas.

You can overcook your pigeon and then that's it. There's no way back.

Have you cooked pigeon before? Good.

I want you to cook it the way I do.- Brilliant. Good luck.Thank you, Chef. Off you go.Thank you.

OK, Emma, you are preparing the pudding

which is fruits rotis a la vanille.

Roasted fruits with vanilla, shortbread, some pineapple crisps,

served with yogurt sorbet in a caramel tube

and a lovely fruit sauce.

OK? Yeah. It looks amazing.

It's delicious and this particular dish shows the skill of someone who cooks with sugar.

Cook it like it was for yourself, for the people you love. Yes.Off you go. Thank you, Chef.No problem.

Danny's seafood medley starter requires him to prepare and perfectly cook

five different types of shellfish.

A key element of his dish is the intense, smoked bonito broth.

He then starts to make his curd,

a Japanese influenced dish made with eggs,

and flavoured with miso, sake and yuzu, an East Asian citrus fruit.

For the main course, Michael has the difficult task of carefully butchering five whole pigeons.

Leaving the breasts intact, he has to delicately remove the legs, heart and liver.

You haven't finished the pigeons? Still prepping. or you'll be late. Yes, Chef.

Next, Michael begins to make the base for his jus

by frying the pigeon carcasses.

Voila!

With her yogurt sorbet in the freezer, Emma starts on the most complex component of her dish -

the vanilla sugar tuile.

She begins by heating the sugar mixture to exactly 170 degrees.

While it cools, Emma starts on her shortbread biscuits.

Upstairs, the guests have arrived.

OK, guys, we've got one hour, so let's move, let's move.

The chefs have arrived. This kitchen is just about to get a little bit hotter.

Danny begins cutting the fragile Parmesan crisps

that will top his seafood medley and miso curd.

I need five.

Fingers crossed, we might just get five out of this.

Michael is busy braising the pigeon legs and has begun his Swiss chard millefeuille,

but with service fast approaching, he hasn't even started cooking the breasts.

Just trust your instinct. Yeah, exactly.

It's a bit hot, your pan. Right.

Put them in the oven.

We check them in five minutes, OK? OK. Let's go.

Emma is ready to start the delicate- task of rolling her sugar tuiles.

I've done it. Look at that!

She's got to keep on working hard. She's got lots more to do.

She's got to make a biscuit, a sauce, cook fruits and dry the pineapple.

She's going to have to get her head- down and motor through it.

Still

Still to

Still to come

Blanc is preparing a veg basket and finishing off with a classic pistou

soup. With all of the excitement

surrounding this week's Royal birth, we have our own culinary

celebration. celebration.

There is the Omelette Challenge. And will Carol Kirkwood be facing food

heaven or food hell? That is the slow-roasted fatty piece of pork

belly? Well, we will have to wait until the end of the show to find

out which one she will get. Right, it is time for Mark Jordan

from the island of Jersey. Good to have you on the show. What

are we doing? Good morning. We are doing duck.

So, what is this, then? This is one of my signature dishes, which is on

the menu at the Atlantic. It is one of the big favourites. It is

basically four portion portions out of a duck.

Not just the breast? No, no! The two breast an the two legs! So, we put

it in to the pan hole, with absolutely no oil whatsoever. Duck

is gnarly fatty. A third of the duck is fat. So put it in the pan with no

is fat. So put it in the pan with no oil in there. Render the fat down.

So a cold pan? Absolutely. No oil. You are trying to extract the oil,

not add it. While that is on there. We are going to do the fondant

potatoes. If you can do all of the nice jobs

for me. All the nice veg bits. So these

fondant potatoes are a classic garnish? Exactly. I did these when I

started my career. It is one of those things, I don't know if I am

getting old and boring but a fondant is just that. It is classic.

It is a posh roast potato. It is.

The idea is to get the top half slightly roasted and the base of it

to be cooked slowly in the chicken stock. So it absorbs the chicken and

you get this lovely flavour. So a little bit of a chefe thing,

squaring off the edges and things like so... Now you have your own

microclimate. Jersey has its own microclimate? The weather in Jersey

is often pleasant. I'm sure that Mark will testify to it? Absolutely.

We are blessed to be on an island like that. When the summer comes it

is like a tropical island. There is not a better place to life. On my

way to work I go past every kind of beach. I never see a built-up area.

It is a lovely place to live. I have two kids on the islands, it could

not be a better place. Are the beaches packed in the summer?

Because the island is so small, when the tied goes out, it doubles in

size. So the beaches are vast. We get 42-feet tieds. It almost

doubles the size of the island. You can go on to the beach without being

too disturbed. There is one island where you have to watch the tide.

You can get stranded? Yes, you do. It goes out far but it comes back

rapidly. You have to stay to where you are. There are a lot of safety

things on the beaches. Where you swim between the flags, things like

that. It is well covered. It is only if you are on some of the bays, they

are tiny and out of the way but they are still marshalled. So you are

safe. Are there good places for surfing?

Very good. See you later, I'm off! There you

go, I have my own show at last! One of the bays is a mecca for surfing.

We don't like to mention it too much as we don't want it overpopulated.

See, this is why I wore the shirt. I thought, today I have a cross

between a rainforest and surf! Jersey is famous for the flavours.

Do you use lots of them in your cooking? Sorry, we are adding this

stock to the potatoes. He can't do two things at once!

Yeah, I'm a bloke! And my right-hand man is not helping me.

You have lost me. We are talking about flowers! Do you use many

flowers in your cooking? I try not to! The edible ones I mean!Well,

our veg supplier is constantly coming around with things to flower

up our dishes a little bit, but I'm, I was trained by Keith Floyd. I am

simple in the approach to what I do. Flowers are something to look at and

water as opposed to eat. I'm a bit stubborn, that's the way that I do.

I did tell you to do more research on Jersey, didn't I? I know. I know.

He lives in Watford! He just goes to the Italian shop on a Wednesday!

Then I pop into you. Exactly. This is from Scotland, this

is! I don't know where this is going now with the recipe. It is all on

see fax! Now, this has a lovely colour on it, the duck it goes into

the oven for about five minutes. So it will be cooked medium rare.

So, I have reduced the port. Can you tell us about the potatoes? They

have to go into the oven as well, but we are organised, we have some

done already. Butter? Veg? Yep, heat the veg up

for me now. I will start slicing. Salt, pepper? At thank you.

As you see, nice, lovely. They h ab absorbed all of the stock.

So that is just butter and stock in there? Absolutely.

Butter, stock and the potato, obviously.

Now with the carcasses, we make a jus. That is just a posh name for

the gravy. Here is one I made earlier.

Do you want that? I'll use this one, if you don't mind! It is made from

the bones. Carcasses, water, boiled for a good six hours, then passed

off. You have this... We have added that to the syrup and stuff.

Right. We can start putting it together.

The veg is done. The spinach is done.

With the cherries, don't add them too soon or they will lose their

colour. OK, now another chefe thing to do with the duck, is the way that

we slice it. It make it is more of an easier bite as opposed to a big

slice. So let me get my slicing knife... Cut the duck into six

nuggets like so. You can smell it from mere.

smells delicious. Hmm... Let's start to put the dish

together. A little bit of spinach. One of our, if you are not fast, you

are last! So that fondant goes in the centre.

The butter in the sauce? Yes, please.

It smells good from here, Mark. Thank you.

It just wants a Jersey wild flower, doesn't it? I'm wondering where to

put it! Now we put this on loosely, the ends of the carrots too. A few

bits and pieces, not too neat but just the idea that you have

vegetables. Then a bit of sauce and finally this

lovely cherry jus on top. The good thing about the cherries, they are

about 40% alcohol, so you can kill two birds with one stone.

Then garnish it with a little bit of microcress. It adds a nice little

flavour to it. There you have it. I don't know how we got it but tell

us what it is? It is honey-roasted breast of Gressingham duck with

griottine cherries. On the menu in Jersey.

It looks delicious. So, you get to dive into this onement It smells

delicious. Look at that. The presentation is beautiful as well.

Well, they say that people eat with their eyes.

their eyes. The sauce is simple. But the duck

stock, you can buy that from the supermarket now? Absolutely.

If you did this, could you use a different type of meat? I am

preferable to the Gressingham ducks because of the size and the flavour,

but you cowl use a pigeon or a mallard. It bodes well to that

cherry flavour. It sounds good to me. We sent our

wine expert to Hever Castle to Tonbridge. What has Olly chosen now

classic choice is a red burgundy or a Pinot Noir from Chile. However,

southern France is offering some incredible bargains with silky

smooth reds for under a fiver. So, I'm selecting a best wine bargain on

the UK shelves. It is Cuvee Chasseur 2012. Cracker jack! The headline

grape in the wine is cavion, but it is find finding favour in its own

right. It is giving this wine a fragrance

that is as fragrant as a rose garden in bloom. Talk about value for

money. This wine is sleek, mellow, easy. When pairing a wine with duck,

it is important to pick one with a light body. Anything too heavy will

clash with the texture of the meat. Think about the cherries in the

dish. They are crying out for a wine about fruity flavours. This southern

French wine is all about modernity. There is nothing old about it. Mark

has sweet flavours with the vanilla and the star anise, so you need the

softness to frame the delicate flavours and illustrate the savoury

s trata of the dish. Mark, here is to your dlektable duck! Cheers!

Cheers indeed. Now this is a bargain! Absolutely. It works so

well with the duck. This is fantastic. I think it is

full body. The flavours in the recipe are superb. Then that. It is

a lovely touch. There are lots of flavours there,

this balancing it out beautifully. For �4. The 9. A bargain. Right,

let's get back into the kitchen of Alexis Gauthier. He is there with

the trainees, cooking for a table of with a smoked bonito broth,

Allez, let's go! Take this. The consistency of the curd

You put the caviar on the top of it. Go for it.

Yeah, good. Congratulations. It's a pleasure...-

Wow, what an entrance! What a visual, stunning start to a meal! Absolutely brilliant.

Danny's starter is a seafood medley- with caviar and a Parmesan crisp,

miso curd and a smoked bonito broth.

The seafood is cooked right. The lobster is nicely cooked.

There's bits of crab in there. It's well balanced. In a lot of chefs' hands, it would end up in disaster.

It's easy to do a Parmesan tuile if is a delicate thing.

is fantastic and the seasoning is excellent.

Michael, you've got 15 minutes before we send this dish. Yes, Chef.

You need to have this ready as soon as possible.

It's not cooked. What? Touch it again, touch it again.

It's two more minutes at least. Put it back in the oven, please.

Pigeon and Swiss chard, they're the things I love to eat and cook with.

There's nothing worse than al dente Swiss chard. It's got to be cooked properly, hasn't it?

OK, they are ready for us upstairs.- Let's go.

Get your pigeon from the oven. Allez, let's go. Yeah.

Yeah, cooked. Finish your Swiss chard. Yeah.

The leg... No. Be careful, the jus and the legs are spitting.

Agh! It's dead. No, don't say that.- Give me some water.

Just a touch. Vas-y, vas-y!

OK... OK, it's all right. Let's leave it here.

Michael's main is not going to be on time. Those starters have been cleared. That main should have gone.

We're a little late.

You need to be faster. Just go for it.

They are hungry upstairs. They want to eat. Yes, Chef.

Don't shake. Yeah, very good, very good. Allez, allez, allez!

Beautiful.

Perfect. Let's go.

Service, please!

Good. Nice one.Well done. Thank you so much. Amazing.

Michael's dish is roasted pigeon breast and braised legs,

Swiss chard millefeuille layered with pigeon heart and liver,

and an olive and thyme jus.

The Swiss chard works well. I like the iron flavour coming through from the offal.

That's really nice. The olive is a bit different.

I like my pigeon cooked just a little bit more than that.

Good combination, good balance which is good.

Emma, how are you doing? I'm doing OK, I think. This is about to go in the machine.

Those are moments away from being ready.

I'm really interested in the dessert,

pineapple, apple, plum, pear, quince and pineapple crisps.

It's a challenging dish for an amateur, one you would have put them through their paces downstairs.

All right, Emma, we've got the go-ahead, so let's finish this dish. Yes, Chef. Allez, let's go.

Put your vanilla with the fruits. Gently, just on the top of it.

Toss it a bit. Stop. OK, come back here.

Yeah.

Now, you're going to have to fill up those...

Ohhh! You need to be gentle.

Allez, well done. Beautiful.

Yay! Well done, Emma. Service, please!

Emma, well done. You did very well.- I really enjoyed myself.

It was very technical, this dish, especially the little roll with the sorbet and...

Well done. Thank you very much, Chef. I'll give you a kiss. Yes, please.

Well done. Thanks.

She blushed.

I did blush a bit.

Emma has made vanilla-roasted apple, pineapple, plum and pear

on a shortbread biscuit with pineapple crisps

and a vanilla sugar tuile filled with yogurt sorbet.

- It looks fantastic. - It does look very attractive.

And it will not have been easy, that's for sure.

I think that yogurt sorbet is amazing.

I think it was really tart, really sharp. Beautiful, beautiful.

The person who has done this dessert should be very proud. I really enjoyed it.

This is a restaurant with a fantastic reputation and I think the guys did this restaurant proud.

I think Alexis will be very pleased with what's been delivered today, all three courses.

It was very, very special.

Massive congratulations. You nailed every single dish.

On behalf of myself and the chefs, you've done yourselves proud and you've done Alexis proud. Well done!

Thank you very much. Thank you.

Overall, they have excelled.

The three of them really showed that they are extremely gifted cooks.

If our three can show anywhere near the form they reached today, we are in for an incredible final.

I cannot wait!

Raise

Raise mast.

Raise mast. Now,

Now, first

Now, first on

Now, first on the

Now, first on the line, we are Kerry from Wiltshire.

What is your question for us, Ceri? Well, my garden is full of lettuces.

I don't know what to do with they. So, lettuce, what do you do with it?

Well, basically, plunge the lettuce into ice water. It keeps it for

longer. If you take it from the garden to the fridge, it becomes

mushy. There are lots of things to do with it. A classic dish is peas

with fresh lettuce folded through it. It is lovely for sea bass,

perfect for this kind of weather. That is with cream and white wine?

Yes. What would you do with it? Simple. A

squeeze of lime, honey, salt, oil. Let the flavours come out.

And we used raspberry and hazelnut oil, that would go well with it too.

What dish would you like to see, food heaven or food hell? Food

heaven. Thank you!And Suzanne, what is your question for us? I have a

glut of blackcurrants. I would like ideas of how to use them, please.

This weather has brought out the garden, obviously. So,

blackcurrants? One of my favourite things is to I to make a compote and

reduce it down to a Puri. Then use it in batches to make a Pavlova, a

mousse, a smoothie. The main thing is if there is a lot of them, make a

puree to be broken down into individual elements.

In Peru, what would you do? In Peru we have elder berries. We would make

a pork glaze with delicious fruits, or the blackcurrants and braze it

down. And car line, what is your question

for, I would like to use liver. What liver are you talking about?

Lamb's litter. We could do a deafilied lamb's liver

with a chilli. It is like a big pepper. Feary. Finally chopped with

garlic, onionses, sauteed. Delicious.

Delicious. What dish would young like to see, food heaven or food

hell? Food heaven, please. Thank you! Right, down to business

with the Omelette Challenge. The usual rules apply. A three-egg

omelette, cooked as fast as you can. The clocks on the screen, please.

Are you ready? Look at them!Three, two, one, go! What a speed! Wow!

That's what they say. I've seen them do it.

So, we have Peru versus Jersey here. So, Peru first It is a classic.

I don't know if it is a classic. Ic.ments This one you can eat with

your eyes closed. That's the best bit.

It does look like something you found on the pavement outside of the

studio. You can't put me in the bin again!

Mark, do you think you are on the board? Yeah, why not.

You did it in 23. 56, but there is no chance... Martin, you have been

ing? A little bit. You are 34, before but that can go

He is looking high. You did it in 22. 76. You are just

outside of the top ten. A big jump. So, will Carol Kirkwood get her idea

of food heaven or food hell? Our chefs will make their choice choices

whilst you enjoy another sensational bit of classic cooking by Raymond

Blanc. He is making a stunning soup. Now, watch out from a small cameo

role from an Oscar-winning actress, too. Ep joy this.

to enhance his fresh produce on the hunt for a new oil

Charlie Beldam and Lawrence Millett-Satow created Cotswold Gold- rape seed oil a year ago,

recently winning a Great Taste Award.

So this is the jet black seed. All very small.

Yeah. And this is what we crush to get the beautiful golden oil.

It's really amazing, the richness of these little seeds, you know, how beautiful they are

and what wonderful flavour they have,

and we grow them in our country.

The crop is transformed into golden- oil when the seeds are crushed, using a method called cold pressing.

Although ordinary rape seed oil is commonly used for cooking,

cold-pressed virgin oil has only recently become widely available.

To put their oil to the test, the boys are making two mayonnaises for Raymond.

One with rape seed and one with the more traditional olive oil.

Too often, what's happening in the olive oil,

the acidity of the oil is not allowing the emulsion.

And the more extra virgin the oil is, the more difficult it is to create an emulsion.

Because rape seed oil is less acidic, it emulsifies more easily.

Look what's happening! It's amazing!

It's much firmer than the olive oil.

Much firmer!

That's very kind of you, Raymond.

Personally, I love my olive oil, OK?

But I've done all the tests to find the best oil for mayonnaise

and I found rape seed oil, for me, is the best.

It's got a lovely little flavour.

To me it's great local story.

Thank you very much. Merci, Charlie. Merci, Lawrence.

In his Oxfordshire kitchen, Raymond and his team are preparing for the day.

Here you are, Chef.

Oh, that's fantastic. Look at that.- Absolutely fabulous.

All these recipes that I'm going to show you are very much inspired by the garden.

And it's these wonderful ingredients which will show you how simple it is to make a great dish.

There is something missing here. Chef? I can give you a clue, Adam.

Yeah? It's very French.

The garlic? Absolument.

And I know you have a little bit of a problem with France,

the republican values of France and the gastronomy of France.

So why did you forget the garlic, Adam?

Lovely. Vive la France!

Not yet. Not yet.

Basil is the star of Raymond's first recipe. Pistou soup.

Lightly cooked garden vegetables,

drenched with an aromatic basil sauce,

topped with melting Parmesan and croutons.

Pistou soup is a big controversy still today after 700 years,

because Italians are claiming it for themselves

and the French are claiming it as well for themselves.

And after 700 years they still fighting it out - where does it come from?

I don't care, really.

Pistou is one of the greatest soups- we can make at home.

To begin, Raymond chops onions and fennel.

Quite chunky as well, so I love the textures of that soup.

Followed by runner beans.

They're just packed with flavours. They are absolutely wonderful.

Courgettes and carrots.

The chopped vegetables are added to hot olive oil.

So we are going to sweeten them for a few minutes.

A pinch of salt, very little.

A dash of black pepper. What we are- doing here, right, is sweetening, which is a wonderful English word,

which means converting effectively the starch into sugar, into flavour.

So that stage is very important, because it will give more flavour to your soup.

In the French language we don't have such a lovely word.

It doesn't exist. Sweetening your onions, sweetening your vegetables.- I think it's beautiful.

When Raymond's vegetables are sweetened, he adds liquid.

You pour in the boiling water.

To give the soup a clean, natural flavour, he uses water instead of stock.

My kitchen, to do soups, and a lot of the preparation actually, I use water, just plain water, OK,

because all the flavours are packed in my vegetable.

And a fast boil, galloping boil, OK,

for about four to five minutes maximum, so you keep

all these wonderful flavours, colours, textures and nutrients.

Next, Raymond makes a nut-free pesto, starting with a generous handful of basil.

A little secret, OK? More often when you are being given a recipe with pesto, it's always raw basilic.

But when you puree it, it oxidises very quickly and discolours.

So in order to fixate the colour, I blanch it in plenty of boiling water.

Voila.

The basil is plunged into boiling water for just five seconds before being refreshed.

This way or that way?

I'm not very technical, OK? It shows again.

So in that pesto you have the basilic, the garlic,

loads of Parmesan as well, and olive oil. Your bowl of health.

To the basil and garlic, Raymond adds 100ml of extra virgin olive oil.

Adam, could I have the Parmesan, please? Oui, Chef!

And 30g of Parmesan.

You will not need the pepper, because the garlic is here.

Just a bit of salt. So now our pesto is ready.

So I've got my beautiful, plump tomato. It's a Marmande, very nice.

We're going to keep everything.

All the pips, all the juices, everything.

Mmm!

At the last moment, Raymond adds the tomatoes to the pan.

That cooks for one minute.

Enough time to heat through without- losing their clean, fresh flavour.

Then of course now you add your pesto.

And you stir that.

We have a real cook here. A serious cook.

Today, Emma Thompson is in the kitchen for a cooking lesson.

Just in time for a taste!

Mmm.

It is so fresh and so clean.

It's so good, that. That's as good as any three star Michelin meal.

So beautiful. You've got the beauty of the garden, the purities, the nobility of the flavours,

colours and nutrients.

Shall we say "vive la France"?

Or l'Italie? Vive la France! Vive la France, yeah!

Adam is not here. Good.

It

It is

It is that

It is that time of the show to find out if Carol is facing food heaven

or food hell. Food heaven is the shallotses We have the selection

here. We are going to make a chicken dish

with cream, but there is the pork there. Not so keen on that.

Well, it was up to these guys to decide, but because of our callers,

it was a whitewash. You got the shol shol.

We are to leave this to one side. Once you get rid of that lot, if you

can do the peas an the shallots. Meanwhile, I am taking the chicken

and we are going to cook this to saute. We we -- so we are going to

start off with the chicken. It is good to watch this. I am

frightened of cooking in case I poison anybody! You will be fine

poison anybody! You will be fine with this. There are no bones, in

this dish. We pull the leg back. Under here is an oyster of meat. Cut

that out, it is really good in terms of flavour. There are four pieces of

dark meat. That is trimmed through. Then we find the knuckle and cut

through. Then you have the white meat. So the

chicken breast here. We trim that again.

Now Mark is there cooking the ones. He is doing them in their skins.

natural sugars will caramelise them. So, you make a little incission

either side and trim this part off as well. This is the part of the

white meat. This is one these of pieces of white

meat that we need. Then we can trim this through.

So you can do this by going into a supermarket and buying the bits all

ready made? Carol! I'm trying to teach you something! Yes, you could!

So, there are four pieces of white meat, four pieces of dark meat.

Then, a pan on here. We put the chicken in.

Nothing in the pan? Nothing at all. We are bog to fill this full of cold

water. If you can put the shallots in the

other oven, Mark. That will be great. Thank you very much.

So this is to make a white stew, obviously. We don't want to brown

the chicken off. We just want to make a white stew.

I feel like we aring to an eight some reel. -- are doing an

eightsome reel! Now, we are thyme, leeks, onion, carrot and throwing it

all in. You are not doing this so

carefully? No. Now we have this one over here. This is the key to the

dish. Take out the pieces of meat and you are left with this sauce. To

make a sauce from this is straightforward.

It is literally falling off the bone now? Yes.

Now we are bog to make a sauce. So get a pan nice and hot. A bit more

butter in there. Add that to the shallots. We get

this coloured. Then we take the stock from here and

start to cook that. In we go with the mushrooms. This is

the garnish to go with this, but the sauce is all about what is in here.

So you have the juice from here. We can drain this off.

Just the juice? Yes, the secret of this is what Mark has made there

too, it is eggs and cream. We add that to the mixture. It is

similar to the custard I made for the ice-cream. This is a similar

process. You don't want to overcook it. Otherwise it will look like

Mark's omelette! Hey!Then what we do is we reduce this down the stock.

As we reduce it down it intensifies the flavour, of course. Now a

garnish with the mushrooms and the stock. The peas are cooking nicely.

Then we add this to the mixture like that.

When you add the egg yolks and the cream to this it starts to thicken

It does not Kurding though? If I boil it will curdle. So we heat it

up. The shallots there. We can take those out. Now this has

thickened up. All of the bubbles have disappeared. At this stage I

can take the tarragon and throw that Our mushrooms and onions go in

there. So, it is warm in here now but tell us about the weather? Are

we getting this for a few months? class summer as June, July, August.

Regardless of British summertime. The reason to do that is that it is

a standard. Then we can compare it to last year's or as the case may

be. The temperatures are set to rise again. Possibly as much as they did

as last week. It was the highst temperature ever?

No the highest temperature in the world, but the highest temperature

in the UK. It was in 2003 on the 10th of August. We reached 28. --

38. 5 Celsius. On Monday we had the highest

temperature in the UK for the year so far. That was 33. 5 Celsius. That

was near Heathrow, but it is hot by night. That is what is making it so

uncomfortable for sleeping in. It is.

Now, we have our sauce here. If we get the knives and the forks.

So, that is it? That is it. That is the sauce, the chicken. Everything

is over the top. There are shallotses, the peas.

Do you never weigh anything. If I am following a recipe, if it

says four ounces, I make sure it is exact.

I don't know weigh anything? Is that because you know what it looks like?

I make it up as I go along. There are the peas on the top. Dive into

that. Lovely. Thank you.

To go with this, Olly has chosen another great wine. This is a Finest

White Burgundy 2011. Dive into that. �6. 99. A bargain.

Hmm! Happy with that?Boy, that is good. You can taste the tarragon. It

is lovely. The chicken is soft and succulent. Yum! She is a good

actress. That will be your third career.

Well, that's all from us today on Saturday Kitchen Live. Thanks to

Mark Jordan, Martin Morales and Carol Kirkwood. Cheers to Olly Smith

for the wine choices! All of today's recipes are on the website. Go to: