Browse content similar to 27/08/2011. Check below for episodes and series from the same categories and more!
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Good morning. It is possibly raining outside but it is time to | :00:04. | :00:08. | |
feast your eyes on 90 minutes of fabulous food cooked by some of | :00:08. | :00:18. | |
:00:18. | :00:34. | ||
Britain's best chefs. This is Welcome to the show. Cooking with | :00:34. | :00:41. | |
me live in the studio are two great chefs. First, the man who has used | :00:41. | :00:45. | |
his rustic cuisine of his childhood, it is Francesco Mazzei. Next to him | :00:45. | :00:51. | |
is a chef who has put his home city at the front of the British food | :00:51. | :00:55. | |
scene. It is Sat Bains. Good morning. Morning. Francesco, what | :00:55. | :01:05. | |
:01:05. | :01:07. | ||
is on the menu for you? I have pasta lagane and it is a borlotti | :01:07. | :01:13. | |
soon and eggless pasta. It is a famous pasta in the south of Italy? | :01:13. | :01:23. | |
:01:23. | :01:38. | ||
Yeah. Sounds lovely. I have belly pork with piccalilli. And some | :01:38. | :01:45. | |
Granny Smith apple. It is very easy to make? It is. There you go. Two | :01:45. | :01:49. | |
delicious dishes to look forward to. I have a fantastic line-up of | :01:49. | :01:54. | |
foodie films from the BBC. We have helpings from Mr Rick Stein, The | :01:54. | :01:59. | |
Great British Menu and the brilliant piece from Mr Keith Floyd. | :01:59. | :02:03. | |
Now, our special guest's career has taken her from Emmerdale to the | :02:03. | :02:08. | |
West End stage and now into the serving quarters of the most famous | :02:08. | :02:13. | |
stately home in Britain. It is Amy Nuttall. Great to have you on the | :02:14. | :02:19. | |
show. Thank you. A huge show, Downton Abbey? I know. Were you | :02:19. | :02:23. | |
nervous going from stuff like that? What do you think? It is probably | :02:23. | :02:30. | |
one of ITV's biggest dramas? Yeah. It's the highest ratings underneath | :02:30. | :02:36. | |
X Factor, certainly last year. I don't think the cast and Julian | :02:36. | :02:41. | |
Fellowes thought it was going to be as successful as it was. First | :02:41. | :02:45. | |
day... Very different from Emmerdale? Yeah. Huge fan base, | :02:45. | :02:51. | |
Emmerdale. Still doing very well. You are here to eat today. Yes. | :02:51. | :02:55. | |
will either cook Food Heaven or Food Hell for Amy. It will be | :02:55. | :03:01. | |
something based on your favourite ingredient Food Heaven or your | :03:01. | :03:06. | |
nightmare ingredient Food Hell. So Food Heaven? Tuna. It has to be | :03:06. | :03:10. | |
pink. It has to be rare. I don't like it cooked through. It was | :03:10. | :03:15. | |
still swimming this morning! good. Tuna for that one. Everyone | :03:15. | :03:22. | |
likes tuna. Not so much cooked that way. OK. Food Hell? Leeks. Leeks? | :03:22. | :03:29. | |
What is it about leeks? They make me heave! No offence to the Welsh! | :03:29. | :03:36. | |
I have never been a fan of leeks. My mum used to use them a lot when | :03:36. | :03:40. | |
I was a child. I have not been able to stomach them. Tuna or leeks for | :03:40. | :03:45. | |
Amy. I will do something Asian inspired with coriander and cumin- | :03:45. | :03:51. | |
crusted tuna. First, I will brush the tuna with apricot jam and soy | :03:51. | :03:55. | |
sauce, seared quickly over a hot griddle to serve it nice and pink | :03:55. | :04:02. | |
and it is served very rare with an Asian salad. Sounds really good. | :04:02. | :04:09. | |
Spicy. Or Amy could be facing Food Hell, leeks and a double-baked leek | :04:09. | :04:13. | |
and cheese souffle. The leeks are softened with butter and added to a | :04:14. | :04:19. | |
batter of eggs, mustard, thyme, topped with more cheese, served | :04:19. | :04:28. | |
with a baby leek and walnut salad. Sounds pretty good(!) As usual, our | :04:28. | :04:32. | |
Chefs' Table guests are two Saturday Kitchen viewers. Amanda, | :04:32. | :04:38. | |
who have you brought along with you? My husband, Al. You can rustle | :04:38. | :04:47. | |
up a meal from scratch. Al, is it any good? I've got to give credit | :04:47. | :04:50. | |
where it's due. We probably would be a lot thinner if it was my | :04:50. | :04:55. | |
cooking! It is good. The answer is always yes! I will talk to you | :04:55. | :04:59. | |
later. If you have any questions, fire away. You get to decide what | :04:59. | :05:02. | |
Amy will be eating at the end of the show. Tuna sounds good. If you | :05:02. | :05:12. | |
would like to ask a question, call 08716 41 41 41. Calls cost 10p a | :05:12. | :05:18. | |
minute from a BT landline. If you do get on the show, I will be | :05:18. | :05:23. | |
asking you whether Amy should be getting Food Heaven or Food Hell. | :05:23. | :05:28. | |
Right, I don't know if you have been to this guy's restaurant? | :05:28. | :05:33. | |
Which one? L'Anima? Where is that? He is cooking now. He is in charge | :05:33. | :05:39. | |
of the award-winning Italian restaurant, L'Anima. Francesco | :05:39. | :05:47. | |
Mazzei, where is it? Broadgate. In the City of London. You should come | :05:47. | :05:57. | |
:05:57. | :06:01. | ||
the City of London. You should come around. Get on with the dish. | :06:01. | :06:07. | |
at that, this is fantastic stuff. They are right in season. You can | :06:07. | :06:13. | |
do it with the dry ones. So Dean Martin's song was all about the | :06:13. | :06:23. | |
:06:23. | :06:24. | ||
pasta? It was about love. Amore. Very good song! Look at you, Mr Sat | :06:24. | :06:31. | |
Bains! So cultural! LAUGHTER best friend remembers it. We do | :06:31. | :06:37. | |
some pasta here. Eggless pasta. It is very simple to make. This is not | :06:37. | :06:47. | |
:06:47. | :06:52. | ||
double zero flour? No. It's a fine semolina. A bit of salt if you need. | :06:52. | :06:57. | |
We didn't put nothing in. That is warm water in there? Yeah. When it | :06:57. | :07:02. | |
is done, put a bit of clingfilm and leave it to rest. The beans, can | :07:02. | :07:12. | |
you serve them raw? No. They are poisonous if you serve raw. They | :07:12. | :07:22. | |
:07:22. | :07:23. | ||
have these in southern Italy, hugely popular? Yeah, yeah. The | :07:23. | :07:32. | |
pasta lagane is one of the most classic of dishes. It'sen Italian | :07:32. | :07:39. | |
dish. I will do a bit of marinade here with the chilli, garlic and | :07:39. | :07:47. | |
basil. This is the difference between north and south. If you go | :07:47. | :07:57. | |
:07:57. | :08:00. | ||
around the south, they fry garlic and rosemary and they add the | :08:00. | :08:07. | |
borlotti beans. So a paste? These come in tins as well? Yeah. Now, | :08:07. | :08:12. | |
you are in season. They are not like the dry ones that you have to | :08:12. | :08:16. | |
soak overnight and then cook for a couple of hours. These you cook for | :08:16. | :08:23. | |
45 minutes to one hour. The main thing is, cook them. They look so | :08:23. | :08:28. | |
beautiful raw. They go grey when they are cooked. They are also | :08:28. | :08:33. | |
great for salad. Fantastic. I will put some olive oil... What is that | :08:33. | :08:41. | |
famous salad with beans? Beans and tuna and red onion. Great for a | :08:41. | :08:51. | |
:08:51. | :08:52. | ||
summer's day, like today! It may be in Italy, mate! A bit of salt-and- | :08:52. | :09:02. | |
:09:02. | :09:04. | ||
pepper. Just mix together. I am going to put carrot, celery, onion, | :09:04. | :09:10. | |
bay leaves - we have this other fantastic stuff here. It means | :09:11. | :09:17. | |
"cheeks" in Italy. It is basically salami cubed, it is this side plus | :09:17. | :09:24. | |
a bit of neck. It is not the pig's cheek? No, a bit of this side, OK? | :09:24. | :09:33. | |
It is very well-known from a town where the most famous pasta sauce | :09:33. | :09:43. | |
:09:43. | :09:45. | ||
comes from. That is famous? Yeah. Beans inside. Want me to do the | :09:45. | :09:53. | |
pasta? Yes, please. I will add some water. Make sure it is two-thirds | :09:53. | :10:02. | |
of the volume. OK. This one, they don't need to cook for long. The | :10:02. | :10:07. | |
borlotti beans are called Cranberry beans in this country? I don't know. | :10:07. | :10:17. | |
:10:17. | :10:21. | ||
Have you heard of that? That is a new one. No idea. This is a bit | :10:21. | :10:26. | |
firmer than pasta, normal pasta? is very, very light. You see when | :10:26. | :10:33. | |
we make it nice and thin it will look like noodles. We cook this one | :10:33. | :10:42. | |
and I will add a bit of plum tomato. I learnt that, it is the best | :10:42. | :10:48. | |
tomatoes to make pizza. Of course. They contain less seeds. They do. | :10:48. | :10:58. | |
:10:58. | :10:58. | ||
Have you been to Naples? Yeah, a couple of weeks ago. Bay leaves and | :10:59. | :11:06. | |
we are going to cover that. If you can't find that, could you use | :11:06. | :11:11. | |
pancetta? Don't use any smoked ones. It will cover all the flavours. Not | :11:11. | :11:19. | |
that it is bad. We need to plain ones. Fantastic. I'm doing this. If | :11:19. | :11:25. | |
you would like to ask a question, call 08716 41 41 41. Calls cost 10p | :11:25. | :11:31. | |
a minute from a BT landline. Mobiles and other networks may vary. | :11:31. | :11:35. | |
You can find our recipes on our website - go to | :11:36. | :11:41. | |
bbc.co.uk/saturdaykitchen. Right. I'm nearly there. Fantastic. What I | :11:41. | :11:48. | |
have got here is the soup that we did previously, which we need to... | :11:48. | :11:53. | |
What I'm going to do, I will take out... Sounds like our director's | :11:53. | :12:03. | |
:12:03. | :12:05. | ||
car! SQUEAKING I am sure she put steam in it! All right. She's got | :12:05. | :12:11. | |
to start it like this as well! LAUGHTER Is that enough? Wow! My | :12:11. | :12:20. | |
God, you are the best, man! LAUGHTER I will do that. I will do | :12:20. | :12:27. | |
that. Thank you very much. What we do - like mama does! You ruined it! | :12:27. | :12:37. | |
We don't need all that. Nice and silky. Well done. A bit of flour | :12:37. | :12:44. | |
all over the place. You can have a look. That's eggless pasta. Wow! | :12:44. | :12:49. | |
Because there is no egg, that is why the consistency is so good. | :12:49. | :12:55. | |
bit firmer. You see the way it cooks and it is also very, very | :12:55. | :13:01. | |
light. Like a rustic style here. Want me to blend this? If you don't | :13:01. | :13:10. | |
mind. I'm going to roll it now. Cut in the middle. We will do pasta as | :13:10. | :13:16. | |
we used to do when we didn't have any pasta machine. Like this. It's | :13:16. | :13:26. | |
:13:26. | :13:26. | ||
kind of... And the real name is lagane. That goes straight into | :13:26. | :13:34. | |
there? It must be one. Lagane? Lagane. Does it mean anything? | :13:34. | :13:41. | |
really. LAUGHTER It means pasta, eggless pasta! You can boil this | :13:41. | :13:49. | |
one here. 30 seconds away. We have our dressing here. I'm going to | :13:49. | :13:59. | |
taste the soup. Right. See how good it is. Mmm. That is very good. | :13:59. | :14:05. | |
salt-and-pepper? I need a bit of pepper. I will let you put it in. | :14:05. | :14:12. | |
Thank you very much. Oops, sorry. Too many chefs! Too many hands. | :14:12. | :14:17. | |
Fantastic. Then we drain that off and put it into the soup? Yeah. I | :14:17. | :14:27. | |
:14:27. | :14:42. | ||
will cut this beautiful guanciale. The soup is there. If you couldn't | :14:42. | :14:49. | |
find pig's cheek... You can use lovely pancetta. Can you get that | :14:49. | :14:54. | |
product in England? I am sure it is available. I don't think there is a | :14:54. | :15:00. | |
big demand for that yet. After this, everybody will want some! Look, | :15:00. | :15:10. | |
:15:10. | :15:11. | ||
this is one of the most Italian of dishes. We will add this piece of | :15:11. | :15:15. | |
guanciale on top. We will dress with this beautiful olive oil, | :15:15. | :15:25. | |
:15:25. | :15:25. | ||
garlic. While you are dressing, remind us what that is again? | :15:25. | :15:29. | |
is lagane in a borlotti bean and guanciale soup. Easy as that! | :15:29. | :15:36. | |
Fantastic. How great was that? Look at that! How delicious is that? | :15:36. | :15:41. | |
There you go, you get to dive into that. Yum. This would have taken me | :15:41. | :15:49. | |
an hour to make. I'm impressed. took us two in rehearsal! LAUGHTER | :15:49. | :15:58. | |
You take half the beans - you got half-and-half? Yeah. And the chilli | :15:58. | :16:04. | |
is a southern thing? Yeah. We use a lot of chilli. How is that? Wait a | :16:04. | :16:09. | |
minute. Just nod. We need some wine to go with this. We sent Susie | :16:09. | :16:15. | |
Barrie to go to Kent this week. What should she choose to go with | :16:15. | :16:25. | |
:16:25. | :16:26. | ||
This week I'm in Ramsgate, overlooking the harbour. I can't | :16:26. | :16:30. | |
stay here all day because I have to find some wines to go with this | :16:30. | :16:40. | |
:16:40. | :16:43. | ||
Francesco's thoroughly Italian lagane in a borlotti bean and | :16:43. | :16:48. | |
guanciale soup has a lovely rustic feel to it. What it needs is an | :16:48. | :16:51. | |
uncomplicated easy-drinking Italian wine to serve with it. Thanks to | :16:51. | :16:55. | |
the variety of flavours in this dish, it is really up to you what | :16:55. | :16:59. | |
colour of wine you choose. You could go for a bold refreshing | :16:59. | :17:05. | |
white such as this. Or you could choose a soft, fruity red, which is | :17:05. | :17:10. | |
what I am going to do. It is the Saluti Vino Rosso, which is usey | :17:10. | :17:18. | |
and exactly the sort of easy-going style that this dish -- juicy and | :17:18. | :17:22. | |
comactly the sort of easy-going style that this dish needs. It | :17:22. | :17:26. | |
gives a wonderful mix of the generous sunny character of the | :17:26. | :17:35. | |
south with more a straight and freshness from the grapes grown | :17:35. | :17:41. | |
further north. Mmm. This is an unoaked wine. It is not creamy. It | :17:41. | :17:45. | |
is full of ripe fruit flavours. That is what we need to match the | :17:45. | :17:49. | |
combination of the meaty guanciale and the freshness of the tomatoes. | :17:49. | :17:57. | |
It has enough weight to cope with the lagane. There is a peppery note | :17:57. | :18:01. | |
that will pick up on the basil. Here is an incredibly satisfying | :18:01. | :18:11. | |
:18:11. | :18:13. | ||
great value Italian red to go with Delicious. What do you reckon? �6, | :18:13. | :18:18. | |
a bargain. It goes very well with the dish. I like the name of it, | :18:18. | :18:25. | |
Saluti! The first time we tried this, whether it was the Colgate in | :18:25. | :18:33. | |
my mouth - but it's got better? That is delicious. Guys, happy? | :18:33. | :18:37. | |
is lovely. I like the spices. If you could eat with your eyes, the | :18:37. | :18:42. | |
colours appeal to me. Nice and simple. It doesn't take you an hour | :18:42. | :18:48. | |
after all. No. It takes you two! Later on, Sat has an incredible | :18:48. | :18:58. | |
:18:58. | :19:01. | ||
pork dish? What is it? Belly pork from Nottingham. First, let's go to | :19:01. | :19:11. | |
:19:11. | :19:15. | ||
When I was in Italy, When I was in Italy, | :19:15. | :19:25. | |
:19:25. | :19:26. | ||
would be a woman of a certain age who wanted to sum up | :19:26. | :19:36. | |
:19:36. | :19:40. | ||
That's not seafood, but it was the She just sliced up lemons, put them | :19:40. | :19:50. | |
:19:50. | :19:51. | ||
a little pinch of garlic, a little So astringent, so fresh. | :19:51. | :20:01. | |
:20:01. | :20:04. | ||
was great. It was mussels with from cuttlefish and squid | :20:05. | :20:14. | |
But in addition to the ink There was tomato in there, a touch | :20:14. | :20:24. | |
:20:24. | :20:26. | ||
What Rena had done was just to put ricci di mare, this roe of the urchin, in with some oil, | :20:26. | :20:29. | |
but not heated it at all, and then just stirred everything together. | :20:29. | :20:34. | |
It just tasted of the sea. It had this supreme sort of ozoney flavour about it. | :20:34. | :20:41. | |
Fortunately, we didn't get a lot of that. This is quite a meal. I was beginning to feel full up. | :20:41. | :20:48. | |
And I knew there was more to come. | :20:48. | :20:51. | |
Finally, a whole sea bass, and I was happy it was finally. | :20:51. | :20:56. | |
My enthusiasm was still high,but I was getting a little full up. | :20:56. | :21:01. | |
The bass, this time, was cooked in a court bouillon, | :21:01. | :21:01. | |
but an Italian version, so not much water. Olive oil, garlic, tomato. | :21:01. | :21:11. | |
:21:11. | :21:34. | ||
Back in England, I see how beautiful it is, | :21:34. | :21:36. | |
and I feel strongly about it. | :21:36. | :21:41. | |
But there's one element missing... | :21:41. | :21:43. | |
and that's the food. | :21:43. | :21:45. | |
I love pasties, but thinking about Procida and those pasta dishes, | :21:45. | :21:47. | |
and the excitement of Australia... | :21:47. | :21:49. | |
Where are the fresh mussels, the oysters? | :21:49. | :21:54. | |
That's an element of the Britishsummer holiday which is so lacking. | :21:54. | :22:00. | |
We've got these great raw materials,- but there's this inertia about using them joyfully. | :22:00. | :22:07. | |
It's as if it's all right to have fresh mussels over there, but not over here. | :22:07. | :22:14. | |
This is going to be seared tuna with- salsa verde, a nice piquant sauce, very simple to make, | :22:14. | :22:19. | |
and some great garden vegetables. | :22:19. | :22:22. | |
It's a real luxury, having a garden like this. I'm going to make a melange of vegetables. | :22:23. | :22:28. | |
Vegetables cooked in olive oil. | :22:28. | :22:31. | |
We'll add some peas. These are mange-tout peas. | :22:31. | :22:31. | |
You cook the whole pod. Just a handful. The other thing that... | :22:32. | :22:41. | |
:22:42. | :22:50. | ||
We'll get courgettes and courgette flowers.We don't use them enough in England. | :22:50. | :22:56. | |
They'll taste so sweet,and they'll cook so quickly as well. | :22:56. | :22:58. | |
Just get four or five of those. Lovely colour, beautiful flavour. | :22:58. | :23:00. | |
Oh, look at these. There we go. And another. | :23:00. | :23:03. | |
Look at that.You could eat that, almost, already. | :23:03. | :23:05. | |
We just need to add some herbs. First some chives, some dill, some parsley and some thyme. | :23:05. | :23:14. | |
I'm going to stew it all very gently-in a shallow pan for 10-15 minutes. | :23:14. | :23:19. | |
First of all, some virgin olive oil.-Then stir in these mange-tout peas. | :23:19. | :23:23. | |
Just let them fry very gently. | :23:23. | :23:26. | |
And now the courgettes, which I've cut in half. Just stir them in. | :23:26. | :23:32. | |
A bit of garlic, chopped. Just a little bit. Background flavour. | :23:32. | :23:37. | |
New potatoes, which I've cooked. And artichoke bottoms. | :23:37. | :23:41. | |
I simmered artichokes in lemon and salted water, | :23:41. | :23:47. | |
took the outer leaves off and chopped the base up. | :23:47. | :23:50. | |
And now those pea-tops, which are very nice. | :23:50. | :23:54. | |
Spinach, slightly gone to seed, but tasty. A lovely, dark colour. | :23:54. | :24:01. | |
All the vegetables are cooking down nicely. Now the thyme.A really good pinch of fresh thyme. | :24:01. | :24:08. | |
Then the rest of the herbs. A big handful. You can use herbs in thissort of dish almost like a vegetable. | :24:08. | :24:16. | |
Now, plenty of salt. I haven't salted the potatoes. I like a nice, salty melange. | :24:16. | :24:23. | |
And plenty of pepper. | :24:23. | :24:25. | |
About ten turns. | :24:25. | :24:30. | |
And now for the tuna. | :24:30. | :24:32. | |
First, I oil the tuna with olive oil. | :24:32. | :24:34. | |
And just a little bit of pepper. | :24:34. | :24:38. | |
And now for the bit I really like, which is making salsa verde. | :24:38. | :24:41. | |
Salsa verde, I suppose, is the Italian version of our mint sauce, | :24:41. | :24:46. | |
but there's hardly any comparison. | :24:46. | :24:49. | |
Take lots and lots of mint. You canuse lots of herbs. For me, mint isthe one that goes into salsa verde. | :24:49. | :24:57. | |
The Italians use more mint than you realise. | :24:57. | :25:00. | |
Mint and parsley are their favourite-herbs. Here's the parsley. Chop it. | :25:00. | :25:08. | |
Salsa verde, what is it? It's a green sauce made with herbs and lots of piquant things. | :25:08. | :25:14. | |
Capers, right? Those are capers. | :25:14. | :25:17. | |
You can use all kinds of piquantthings. In Italy I noticed they used-pickled green peppers. I like capers. | :25:17. | :25:25. | |
So we'll give those a good chopping up. | :25:25. | :25:28. | |
They've got a satisfying bite. Thething about the sauce is, it's sharp. | :25:28. | :25:33. | |
It goes very well with fish. | :25:33. | :25:36. | |
Just put a lick of the sauceon the fish after you've grilled it.- It's beautiful. | :25:36. | :25:43. | |
OK, about six fillets of anchovies. Just chop them up. | :25:43. | :25:51. | |
The thing about this salsa is that it's not hot, like chilli, but it's got a punch. | :25:51. | :25:54. | |
That's where the anchovies come in. | :25:54. | :25:59. | |
All the solid ingredients into that bowl. | :25:59. | :26:02. | |
Now a good dollop of Dijon mustard. | :26:02. | :26:05. | |
Next, plenty of olive oil. About four fluid ounces. | :26:05. | :26:11. | |
Stir it in till it's nice but not too much. | :26:12. | :26:16. | |
And the juice of about half a lemon.-Plenty of lemon juice. There we go. It's looking lovely. | :26:16. | :26:23. | |
It's so appetising a sauce, apart from anything else, when it's chopped up like this. | :26:23. | :26:28. | |
Finally, about half a teaspoon of salt. Just stir that in. | :26:28. | :26:32. | |
Now all we need to do is grill that tunafor a minute on either side, no more. | :26:32. | :26:39. | |
Tuna cooks through quickly. Youwant it pink - raw - in the middle. | :26:39. | :26:46. | |
Then serve it with those delicious vegetables out of my garden, | :26:46. | :26:50. | |
and a tablespoon of some of this sauce, and there you have it. | :26:50. | :26:55. | |
An Italian taste of early summer. | :26:55. | :27:05. | |
:27:05. | :27:05. | ||
Rick | :27:05. | :27:06. | |
Rick does | :27:06. | :27:06. | |
Rick does get | :27:06. | :27:13. | |
Rick does get to travel to some lovely places. I have been to | :27:13. | :27:17. | |
Singapore this week! Bolton on Monday, back down to earth! Apart | :27:17. | :27:21. | |
from avoiding the British rain, I have been enjoying one of my | :27:21. | :27:25. | |
favourite dishes which is a Singapore chilli crab. They have | :27:25. | :27:27. | |
Singapore chilli crab. They have that and black pepper crab over | :27:27. | :27:35. | |
here. It's hot, it is spicy. You have some palm sugar, sugar, garlic, | :27:35. | :27:45. | |
:27:45. | :27:46. | ||
chilli, chilli sauce, ketchup, ginger, coriander and water. A | :27:46. | :27:52. | |
lovely fresh brown crab. I will get on and do my sauce. And then I will | :27:52. | :27:56. | |
incorporate that with the noodles. So the new series of Downton Abbey. | :27:56. | :28:03. | |
Tell us about it. Or what you can tell us about it? Well, for the | :28:03. | :28:07. | |
viewers, hopefully, all the viewers have seen it already, but where it | :28:07. | :28:14. | |
left off - Britain was declaring war with Germany. It picks up two | :28:14. | :28:22. | |
years on into war, 1916. The effects that that has on the family | :28:22. | :28:32. | |
and the whole household, the house becomes a nursing home. It's | :28:32. | :28:38. | |
fantastic. Julian Fellowes has come up trumps. It is a huge success as | :28:38. | :28:44. | |
well? Yeah. They knew that when they were first doing it. It is | :28:44. | :28:47. | |
testament to the investment they have put into it. I have seen the | :28:47. | :28:53. | |
first programme... Oh yeah? I saw it last night. Sat hasn't got a | :28:53. | :29:02. | |
clue! I will run down Downton Abbey. Amy arrives, two people leave, | :29:02. | :29:07. | |
there is a guy in a wig, somebody learns how to cook. Sounds like | :29:07. | :29:11. | |
that washing powder advert! You are giving too much away! That was ten | :29:11. | :29:17. | |
seconds. Anyway, we have ginger, garlic, chilli. I will fry that off | :29:17. | :29:24. | |
firstly with some vegetable oil to get it nicely heated through. I | :29:24. | :29:29. | |
will use these egg noodles, the instant ones. Going back - before | :29:29. | :29:33. | |
Downton Abbey, people would have known you from Emmerdale. Before | :29:33. | :29:38. | |
that, the youngest understudy ever aged 16 for Phantom of the Opera. | :29:38. | :29:43. | |
How did you get a part like that? Well, I just went to a random | :29:43. | :29:47. | |
audition to get some professional audition experience. I was | :29:47. | :29:54. | |
auditioning for Les Miserables. The casting director called me back to | :29:54. | :30:01. | |
sing Christine and that evening I got back to school and my phone | :30:01. | :30:11. | |
went and whilst being offered a job, I had a ballet teacher screaming at | :30:11. | :30:15. | |
me to turn my phone off. I was only 16. I went on tour for two years. I | :30:15. | :30:20. | |
had a great time. Then you went from that to Emmerdale? Was that | :30:20. | :30:24. | |
because you got bored of touring? Two years is a long time for anyone. | :30:24. | :30:31. | |
Yeah. Yeah. Doing the same thing eight shows a week, it is quite - | :30:31. | :30:35. | |
it is enough. Two years is enough. Doing a show like Emmerdale, you | :30:35. | :30:38. | |
are cast into it either for a small amount of time or a long time. You | :30:38. | :30:43. | |
were in it for five years? I was only meant to be in it for three or | :30:44. | :30:49. | |
four episodes. They kept extending it. I suppose because of the | :30:49. | :30:53. | |
theatre and Phantom, singinging was an important part of your life? | :30:53. | :30:58. | |
Yeah. Then you went from there to do your own album? I did. You know, | :30:58. | :31:03. | |
I am sure I wouldn't have been able to achieve all that without some of | :31:03. | :31:09. | |
the help from Emmerdale. I went on Celebrity Stars In Their Eyes. Is | :31:09. | :31:17. | |
that still on? I think so. I don't think so. Basically, I got quite a | :31:17. | :31:22. | |
few recognition from that and was offered to do an album. That was | :31:22. | :31:28. | |
how I got that. It coincided with the time when I chose to leave | :31:28. | :31:33. | |
Emmerdale. I was there for four- and-a-half years. It came at the | :31:33. | :31:39. | |
perfect time. It seems theatre has been a strong - like most actors | :31:39. | :31:42. | |
and actresses, theatre is a fundamental, all through your | :31:42. | :31:45. | |
career, but more so with you. You dipped in-and-out and gone back | :31:45. | :31:50. | |
into it again? That is where you learn your craft, theatre. Is that | :31:50. | :31:55. | |
because it is eight times a week? Eight times a week, it is live. You | :31:55. | :32:00. | |
can't stop and re-shoot. You have to get on with it. A bit like this | :32:00. | :32:05. | |
show! I haven't got a clue what I'm doing, even after four years! | :32:05. | :32:11. | |
LAUGHTER It is impressive to me, James. Trust me. I'm making it up. | :32:11. | :32:18. | |
The recipe is on the internet. that coriander? I love coriander. | :32:18. | :32:23. | |
can't find it on the internet! We heat this up. All the ingredients | :32:23. | :32:29. | |
go in there. The chilli sauce, everything else. We create a nice | :32:29. | :32:35. | |
spice with this. This is - in Singapore they have the chilli crab, | :32:35. | :32:39. | |
it is almost like a soup. Either way, they still serve the crab and | :32:40. | :32:44. | |
they have snow crab out there, or the Atlantic crabs which have got | :32:44. | :32:48. | |
huge legs. Wow. These are the British brown crabs. You can make | :32:48. | :32:52. | |
it just the same. They serve it broken up with the shell on in the | :32:52. | :32:57. | |
middle of the table and everybody dives in. It is a really... You end | :32:57. | :33:02. | |
up wearing it! You do. It is all over your face. I have something | :33:02. | :33:07. | |
later to stop that. Everybody dives in. While I was cooking it, there | :33:07. | :33:15. | |
was an old boy next to me, he was about 85, on the world's biggest | :33:15. | :33:25. | |
wok burner. He was doing chilli bullfrog. Explain? It's a bullfrog. | :33:25. | :33:32. | |
I tried it. It's kind of like chicken. All right. Will that go in | :33:32. | :33:38. | |
there? Break the shells like that. You break them open. And this is | :33:38. | :33:45. | |
the idea of that. You keep your hands well away from the crab. You | :33:45. | :33:50. | |
just put the crab and the claws in there. Roll it in the sauce, like | :33:50. | :33:57. | |
that. Mmm. So it is nice and coated. Then you take the tongs out - this | :33:57. | :34:04. | |
is cooked crab. When it is coated, like that, turn the heat up. Yum. | :34:04. | :34:11. | |
There you go. Then we put this back in with the noodles. Then the lime. | :34:11. | :34:16. | |
So as well as the - six programmes on Downton Abbey? You have a | :34:16. | :34:20. | |
Christmas Special? Eight. Nine including the Christmas Special. We | :34:20. | :34:25. | |
have started filming the Christmas Special but we finish filming that | :34:25. | :34:31. | |
in October. Mainly because of all the weddings that take place at the | :34:31. | :34:37. | |
castle. Didn't Jordan get married there? Yeah. With Peter Andre. | :34:37. | :34:41. | |
is open to the public as well? Have you not been? It is near me. I | :34:42. | :34:46. | |
have not been in. It is near me. is worth a visit. In we go with the | :34:46. | :34:54. | |
chilli, the lime, the noodles. This is the hot and spicy bit. Lovely. | :34:54. | :35:00. | |
Just a little bit. LAUGHTER It is like that pasta dish. Am I allowed | :35:00. | :35:06. | |
to tuck in? You take the claws, look, like that. Right. You stick | :35:06. | :35:13. | |
them on there. Wow. The idea is you just dive in. So dive in. Do I just | :35:13. | :35:17. | |
get my hands in there? There was a little trick they showed me. | :35:17. | :35:25. | |
LAUGHTER You cut a hole in the top like that, two arm holes. Are you | :35:25. | :35:34. | |
serious? You are not joking? Arms up. Oh my gosh! Like a serial | :35:34. | :35:44. | |
killer! Health and safety. Arms through there. Oh. Dive into that. | :35:44. | :35:47. | |
Very thoughtful. It is a first for Saturday Kitchen. It protects your | :35:47. | :35:51. | |
shoes and your clothes. This goes everywhere, all over the table. | :35:51. | :35:58. | |
can't believe I'm eating this on live television. Does that save the | :35:58. | :36:04. | |
dry cleaning? Always a Yorkshireman! It is spicy. Mmm. I | :36:04. | :36:09. | |
can eat spicy. What will we be cooking for Amy at the end of the | :36:09. | :36:16. | |
show? Will she be facing Food Heaven, tuna? Placed in a seared | :36:16. | :36:22. | |
hot pan and served with an Asian- style salad. Or she could be facing | :36:22. | :36:27. | |
Food Hell, leeks and a double-baked leek and cheese souffle. The leeks | :36:27. | :36:36. | |
are softened in butter. They are baked not once, but twice, covered | :36:36. | :36:42. | |
with more cheese. Francesco, are you going to go for the tuna or the | :36:42. | :36:49. | |
leek? Tuna. Thank you. He ate it all in rehearsal! Tuna at the | :36:49. | :36:53. | |
moment. But I might change my mind. I do that all the time. You have to | :36:53. | :36:56. | |
wait till the end of the show to see the final result. It is time | :36:56. | :37:00. | |
for more action from The Great British Menu. The chefs have to | :37:00. | :37:04. | |
create the perfect sharing dishes. Now we have reached the Northern | :37:04. | :37:08. | |
Irish heat of the competition and it is the tale of two Chrises today. | :37:08. | :37:18. | |
:37:18. | :37:25. | ||
start afresh with a clean slate and- I think the hardest thing | :37:25. | :37:27. | |
what the judges want. But have we met the brief? | :37:27. | :37:28. | |
I think I have. | :37:28. | :37:29. | |
It's going to be a fight to the finish. | :37:29. | :37:33. | |
Chris Fearon's menu kicks off with a fun chicken-in-a-bag starter, | :37:33. | :37:36. | |
a hands-on visual feast he hopes will get everyone talking. | :37:36. | :37:38. | |
But it's Chris Bell who's starting proceedings today with his cheffy twist | :37:38. | :37:44. | |
on a British summer picnic - | :37:44. | :37:47. | |
a well-executed dish | :37:47. | :37:49. | |
he thinks is far better suited to The People's Banquet. | :37:49. | :37:54. | |
I think people deserve a bit more than fried chicken in a bag. | :37:54. | :37:57. | |
You need to go and wash your hands before you get your fish, like. | :37:57. | :37:59. | |
Are you too much of a snob to eat with your fingers? Not a snob but I like a knife and fork. | :37:59. | :38:02. | |
And so might the banquet's 100 guests. | :38:02. | :38:05. | |
I've got confidence in this. Richard said it was a bit safe | :38:05. | :38:08. | |
but I don't think it is. I think it represents the brief. | :38:08. | :38:10. | |
Determined to let his award-winning cooking skills do the talking, Chris Bell | :38:10. | :38:13. | |
tops his potted chicken with chicken liver parfait, | :38:13. | :38:16. | |
puts the finishing touches to the cheese and onion quiche and fills his hamper | :38:16. | :38:19. | |
with his pickles and bread. | :38:19. | :38:24. | |
There we go. | :38:24. | :38:29. | |
That for me is British street food, party. | :38:29. | :38:32. | |
So will the judges think Chris Bell's starter | :38:32. | :38:35. | |
has what it takes to open The People's Banquet? | :38:35. | :38:39. | |
It's a picnic. | :38:39. | :38:43. | |
Prue, you should do the honours. What's in that? What have we got on the outside? | :38:43. | :38:46. | |
We've got two forms of bread, we've got a quiche. | :38:46. | :38:49. | |
Oh, look here. | :38:50. | :38:52. | |
Jolly exciting. Little pots. | :38:52. | :38:55. | |
Pickled eggs, and pickled onions. What more could you want? | :38:55. | :39:00. | |
It's good, it's quite sweet. What's in here, is this crab? | :39:00. | :39:01. | |
No, it's chicken liver. | :39:01. | :39:03. | |
I think that... Very good bread. ..in many cases, some of the incidental parts are very nice. | :39:03. | :39:05. | |
I think the bread's great. | :39:05. | :39:08. | |
I think that the pickled shallots, beautiful - very, very light. | :39:08. | :39:09. | |
but you're talking about a whole series of individual things. | :39:09. | :39:11. | |
This is not a dish which comes together. This is not the... | :39:11. | :39:12. | |
But it's a picnic. Picnics are about picking and nicking. | :39:12. | :39:15. | |
At a banquet, this would be an amazing starter to be put down in front of people because everyone | :39:15. | :39:20. | |
would go, "What's in there?" A great sense of drama and occasion to it. It'll make people laugh. | :39:20. | :39:24. | |
This is a really good first course, you know why? | :39:24. | :39:27. | |
Because you're forced to share.I have to give you a bit of my jam,he has to give me some of the eggs. | :39:27. | :39:32. | |
I think it's exciting and it's fun and people will immediately be in party mood. | :39:32. | :39:38. | |
That's high praise for Chris Bell's picnic. Will Chris Fearon's | :39:38. | :39:42. | |
risky chicken-in-a-bag get him off to as good a start? | :39:42. | :39:52. | |
:39:52. | :39:53. | ||
It's do-or-die time, really. | :39:53. | :39:55. | |
With a place at the national final at stake, he gets his chicken pieces into their bags. | :39:55. | :39:57. | |
With a side of coleslaw and his spicy Coronation seasoning, | :39:57. | :39:59. | |
he delivers his quirky stand to the pass, hoping the judges have a sense of humour. | :39:59. | :40:05. | |
OK, off you go. | :40:05. | :40:06. | |
Will they think Chris Fearon's chicken-in-a-bag a worthy contender- for a street party feast? | :40:06. | :40:12. | |
"Season, shake and curry on"? PRUE CHUCKLES | :40:12. | :40:15. | |
Little finger bowl. | :40:15. | :40:16. | |
This is exciting. This is... | :40:16. | :40:18. | |
It's exciting! This is fun. | :40:18. | :40:20. | |
Inside is a chicken leg and a chicken thigh. | :40:20. | :40:24. | |
And it smells slightly sweet, slightly spicy and slightly smoky, absolutely lovely. | :40:24. | :40:29. | |
We've got to close it up and give it a good shake. Oh, I see. | :40:29. | :40:32. | |
I think I'll put all of it on. going to put a little on. I'm not as brave as you. I'll do half. | :40:32. | :40:42. | |
:40:42. | :40:43. | ||
Do you think that the sense of amusement is going to outweigh the sense of... | :40:43. | :40:44. | |
No, I think it absolutely delivers. ..gastronomic surprise? I think | :40:44. | :40:46. | |
it's fun to look at, fun to prepare,- to do and it tastes delicious. | :40:46. | :40:50. | |
This is an amazing way to kick off a banquet like this. You get this great stand, | :40:50. | :40:54. | |
the information, you think, "What's- that about?" You look at the bag... | :40:54. | :40:57. | |
Talk to each other. It's a massive talking point. What better way to break the ice? | :40:57. | :41:00. | |
It'll just get the party started. | :41:00. | :41:07. | |
Chris Bell's up first | :41:07. | :41:08. | |
with his cheffy hot smoked trout with champ cakes, | :41:08. | :41:10. | |
samphire and horseradish sauce, a dish he failed | :41:10. | :41:12. | |
to execute properly earlier in the week, prompting a cutting reminder from rival Chris Fearon. | :41:12. | :41:18. | |
Watch those bones, yes? | :41:18. | :41:21. | |
And bones aren't his only potential- hazard - | :41:21. | :41:24. | |
he's smoking his trout for longer, something Chris Fearon thinks is a big mistake. | :41:24. | :41:28. | |
I think the first time he did it, for me, I thought it was just enough smoke. | :41:28. | :41:35. | |
Undeterred by his rival's words of warning, he gets his potato cakes in to fry, | :41:35. | :41:39. | |
sautes his blanched samphire and puts the finishing touches | :41:39. | :41:42. | |
to his watercress and horseradish sauce. | :41:42. | :41:45. | |
And with time now against him, | :41:45. | :41:47. | |
he gets his hot smoked trout onto its awaiting cake stand. | :41:47. | :41:50. | |
On the pass. Light the gun. | :41:50. | :41:53. | |
Ready? | :41:53. | :42:00. | |
Go. OK, | :42:00. | :42:02. | |
quickly. It's an important one, thanks. | :42:02. | :42:05. | |
That was hard. | :42:05. | :42:09. | |
So can the judges see Chris Bell's trout in pride of place at The People's Banquet? | :42:09. | :42:16. | |
Go on, Prue, take the top off. | :42:16. | :42:17. | |
Unleash the beast. Are you ready? | :42:18. | :42:19. | |
One, two, three. Let the smoke out.- Oh! | :42:19. | :42:22. | |
Eeh! It does look nice, it's trout, not salmon, isn't it? | :42:22. | :42:29. | |
And there are the.. I think those are potato farls, aren't they? | :42:29. | :42:31. | |
They are absolutely delicious. | :42:31. | :42:38. | |
I think it's the perfect amount of smoke. At the beginning when that came off, | :42:38. | :42:40. | |
it seemed to be too much but now I think it's lovely. | :42:40. | :42:42. | |
I think the watercress sauce is light, not too creamy, it's very beautifully made. | :42:42. | :42:50. | |
It's restaurant cooking put in a cake stand. | :42:50. | :42:51. | |
I still like the idea of the interaction of somebody | :42:52. | :42:54. | |
picking up the dome and all the waydown the table lots of smoke going on and people chatting about it. | :42:54. | :43:00. | |
And this is really good cooking. | :43:00. | :43:03. | |
We keep saying we want good cooking AND drama. | :43:03. | :43:08. | |
Well, it's a thumbs-up from Prue at least. | :43:08. | :43:10. | |
Will rival Chris Fearon's fish course fare any better? | :43:10. | :43:15. | |
Are you worried about this one? | :43:15. | :43:17. | |
Yeah, it's my weakest dish, you know, so... | :43:17. | :43:20. | |
He's serving up | :43:20. | :43:22. | |
a playful platter of cured, jellied and potted salmon | :43:22. | :43:27. | |
which bombed with veteran Richard | :43:27. | :43:29. | |
who disliked his tin can presentation, | :43:29. | :43:31. | |
an element of his dish he's changing today. | :43:31. | :43:37. | |
Any changes at this late stage are a risk and a crisis of confidence | :43:37. | :43:39. | |
could be fatal. | :43:39. | :43:40. | |
Have you lost faith in it? | :43:40. | :43:41. | |
I've lost a bit of faith in it, mate, but hopefully I can rectify it, do it justice now today. | :43:41. | :43:44. | |
Rival Chris Bell isn't helping. | :43:44. | :43:46. | |
It's hard to enjoy a dish when it's been... It is. Anyway, listen, I have to knuckle down here, OK? | :43:46. | :43:53. | |
He knows he can't afford to let his nerves get the better of him | :43:53. | :43:55. | |
so, having silenced Chris Bell, he gets his jellied, potted | :43:55. | :43:58. | |
and smoked salmon onto his chalked-up slate | :43:58. | :44:01. | |
and, with as steady a hand as he can muster, delivers it to the pass. | :44:01. | :44:09. | |
Off you go. As fast as you can, please. | :44:09. | :44:14. | |
Will Chris Fearon's high-risk celebration of preserved salmon sink or swim with the judges? | :44:14. | :44:24. | |
HE CHUCKLES | :44:24. | :44:25. | |
Spud bread. | :44:25. | :44:27. | |
It's got messages all over it. | :44:27. | :44:29. | |
Let's go. It's clearly a hymn to salmon. You've got potted salmon, a bit of cooked salmon in there. | :44:29. | :44:36. | |
What's on top there? Green... | :44:36. | :44:42. | |
Really yummy. | :44:42. | :44:44. | |
The smoked salmon and potato is an absolute winner, it's very delicate. | :44:44. | :44:51. | |
I think the potted salmon is the worst of the three. | :44:51. | :44:52. | |
It's not that it's bad, the problem- is the other two are so good. I agree. | :44:52. | :44:54. | |
It's witty, it's good fun, it's not pompous, it's not poncey. It'd be a wonderful dish at the banquet. | :44:54. | :44:57. | |
I love these little scribbled messages on the board and I think it's just very good fun. | :44:57. | :45:00. | |
This dish ticks a huge amount of boxes in terms of what we're looking for. | :45:00. | :45:10. | |
:45:10. | :45:12. | ||
It | :45:12. | :45:13. | |
It is | :45:13. | :45:13. | |
It is a | :45:13. | :45:17. | |
It is a close one today. You can see which of our chefs come out on | :45:17. | :45:21. | |
top when they serve the main course and dessert in 20 minutes. Still to | :45:21. | :45:27. | |
come: Keith Floyd is in Dijon. He is up against it today and he is | :45:27. | :45:33. | |
cooking for a restaurant full of top chefs all by himself. Check out | :45:33. | :45:42. | |
those hats! When was the last time you wore a hat? When I had hair! | :45:42. | :45:49. | |
Francesco and Sat are EGG-cellent chefs! But only one of them SHELL | :45:49. | :45:59. | |
:45:59. | :46:03. | ||
emerge! That was a good one! Only one of them SHELL emerge victorious. | :46:03. | :46:07. | |
That is coming up live later. What will we be cooking for Amy at the | :46:07. | :46:13. | |
end of the show? Will she be facing Food Heaven - I'm going to have a | :46:13. | :46:21. | |
drink! Tuna - don't start! LAUGHTER Or will it be Food Hell, leek and | :46:21. | :46:27. | |
double-baked leek. Sat, what do you like the sound of? Tuna, lovely! | :46:27. | :46:32. | |
Next is a man whose Michelin- starred Nottingham restaurant is | :46:32. | :46:37. | |
making him more famous than Robin Hood himself! Mr Sat Bains. What is | :46:37. | :46:44. | |
on the menu? Belly pork from a little village near Nottingham. It | :46:44. | :46:48. | |
is fed on crisps, smoky bacon is fed on crisps, smoky bacon | :46:48. | :46:57. | |
crisps. It gives a lovely feel. We will get on with it. This is with | :46:57. | :47:04. | |
piccalilli? Something quite British. I have teriyaki to cut the balance | :47:04. | :47:13. | |
of the two - acidity and sweet and swour. Piccalilli is vinegar, | :47:13. | :47:17. | |
chilli -- Sweet-and-sour. Piccalilli is vinegar, chilli, | :47:17. | :47:26. | |
heated up. It draws the moisture out. It is a lot firmer. I will | :47:26. | :47:32. | |
wash my hands. Basically, we have the vinegar - two different types - | :47:32. | :47:39. | |
the chilli, brought to the boil and this is a mixture of mustard... It | :47:39. | :47:48. | |
is all going to go in there. It is an Asian influence, piccalilli when | :47:48. | :47:54. | |
the British ruled India. What we have got here is teriyaki, soy, | :47:54. | :47:58. | |
honey, then we will make a little glaze out of that so you can reduce | :47:58. | :48:03. | |
that. Another country you have put in... Being Asian myself in terms | :48:03. | :48:07. | |
of my heritage, I thought it would be a nice twist. The dishes we use | :48:07. | :48:10. | |
at the moment are all British at the restaurant. I have got the pork. | :48:10. | :48:17. | |
I have poached it in a vacuum. You can do it in a pressure cooker. It | :48:17. | :48:22. | |
takes about an hour. Or you can do it in the oven, 110 degrees taking | :48:22. | :48:27. | |
four or five hours. Pressure cookers are great. You take them | :48:27. | :48:31. | |
out and roast them again. The secret is, once it is cooked press | :48:31. | :48:37. | |
it? I have apple balsamic. I will get a nice fatty piece here. A | :48:37. | :48:44. | |
little slice - well a northern slice! Look at that. That is THAT | :48:44. | :48:49. | |
bit! You don't need no fat for this. How long has that been in the | :48:49. | :48:55. | |
fridge for? 24 hours. You can do it for four, but you want to get that | :48:56. | :49:01. | |
real good compact. In here, I will get some apple balsamic, this is | :49:01. | :49:07. | |
from Suffolk. Very impressive. is a lovely flavour. You can use it | :49:07. | :49:16. | |
for a dressing as well? Pork, apple, classic combination. The onions and | :49:16. | :49:24. | |
the cauliflower which is in piccalilli. Chop everything up and | :49:24. | :49:29. | |
drizzle it with some rock salt, or rather sea salt. Then leave that | :49:29. | :49:34. | |
for a good hour or two, drain it off and make a sauce out of that. | :49:34. | :49:40. | |
That is how to make piccalilli. have used this in the restaurant | :49:40. | :49:45. | |
for four years, the pork. Johnny, or butcher, this is the pork we use | :49:45. | :49:51. | |
for all our bacon. Imagine the bacon being lovely pieces of | :49:51. | :49:57. | |
streaky bacon, no moisture comes out. Look at that glaze, a bit of | :49:58. | :50:06. | |
fat is rendering. You will get this lovely caramelisation. Yeah. I will | :50:06. | :50:09. | |
go through that. That is your salted vegetables there. What you | :50:09. | :50:15. | |
need to do is wash them off when they are soft. Literally, rin them | :50:15. | :50:21. | |
through. Talking about your -- rinse them through. Talking about | :50:21. | :50:29. | |
your restaurant, you are in the Good Food Guide, you were third? | :50:29. | :50:34. | |
hit number three and we scored nine out of ten. Fantastic. The pressure | :50:34. | :50:43. | |
is on now. I preferred when we were seventh! LAUGHTER Pressure is our | :50:43. | :50:48. | |
life! Your ethos is still local produce with a twist? Without a | :50:48. | :50:52. | |
doubt. We use influences from all over the world. We use British | :50:52. | :50:56. | |
produce to celebrate. techniques that you have in cooking | :50:56. | :51:02. | |
are very - you were one of the first I suppose of UK chefs to | :51:02. | :51:08. | |
start that cooking? Well, no. I would say Heston without a doubt. | :51:08. | :51:11. | |
We are trying to learn our craft by using different techniques to | :51:11. | :51:17. | |
enhance the flavour. We don't want to overpower it. You still want to | :51:17. | :51:25. | |
taste pork. It is a true Nottingham pork with an acidic piccalilli. And | :51:25. | :51:33. | |
apple and cauli. That is getting nice and caramelised. You are busy | :51:33. | :51:40. | |
doing a lot of these festivals? were in San Francisco a few weeks | :51:40. | :51:45. | |
ago with Claude. This piccalilli made me think of him, it would have | :51:45. | :51:50. | |
gone really well with his pork pie before it turned into a sauce! | :51:50. | :51:57. | |
LAUGHTER I have never seen that done before, but it tasted | :51:57. | :52:01. | |
delicious. I will take some of this fat off. All you do, you tip this | :52:01. | :52:11. | |
on now it's reduced a bit. This is the process of teriyaki, add the | :52:11. | :52:16. | |
sauce as it is reducing? Look at that, it is golden. Yeah. While | :52:16. | :52:20. | |
that is reducing, all of today's studio recipes are always on our | :52:20. | :52:25. | |
website. Go to bbc.co.uk/saturdaykitchen. Dishes | :52:25. | :52:31. | |
from our previous shows are there, too. We need to blend the | :52:31. | :52:38. | |
piccalilli. The idea is, we have the sauce boiling. If you wanted to | :52:38. | :52:42. | |
make a piccalilli, you would take, you would pour the sauce over the | :52:42. | :52:47. | |
top of the veg and leave it in a container? Leave it in a container, | :52:47. | :52:54. | |
and you will end up with lovely ingredients - keep it in the fridge, | :52:54. | :53:00. | |
though. Any time you have pork pie, add a piece of piccalilli. Get this | :53:00. | :53:04. | |
apple, I will dice it. That will be served with salt. The idea is you | :53:04. | :53:09. | |
will get this lovely salty apple which goes again really well with | :53:09. | :53:13. | |
the pork. That teriyaki, you could do it - if anybody wanted any | :53:13. | :53:17. | |
chicken, fish, you would do it the same way? Exactly the same. You | :53:17. | :53:22. | |
want to finish it - the pan is very hot. So it is about creating a nice | :53:22. | :53:29. | |
glaze. Yeah. The idea is we blend all this piccalilli now and then | :53:29. | :53:35. | |
when you have got it blended, pass it through a sieve. Then we end up | :53:35. | :53:41. | |
with this sort of smooth sauce. Easy as that. Magic! That is | :53:41. | :53:48. | |
perfectly glazed for me. Yeah. you look at that, it is really rich. | :53:48. | :53:56. | |
What we have got here is Johnny, or butcher, does Hungarian air-dried | :53:56. | :54:04. | |
ham. Which is very nice smoked. We will use some pancetta - sorry, | :54:04. | :54:09. | |
Parma ham. Glad you are here! We slice it and it gives a lovely | :54:09. | :54:15. | |
contrast. You roll it in the ham. You said particularly this pork is | :54:16. | :54:20. | |
- it is the way that it is fed? Without a doubt. You seen the layer | :54:20. | :54:25. | |
of fat on there. You mentioned crisps? I went there to have a look | :54:25. | :54:29. | |
and there was a van with a sign of a crisp factory and I said what's | :54:29. | :54:33. | |
that for and it is all the broken crisps are fed as part of the diet. | :54:33. | :54:37. | |
That is what gives it that saturated fat to give it that level | :54:37. | :54:47. | |
:54:47. | :54:49. | ||
of fat to the pork. Some people think smoky bacon - it's... It's a | :54:49. | :54:56. | |
natural flavouring. I thought the same. We need some flourets of | :54:56. | :54:59. | |
cauliflower. We will dress it. Piccalilli, you want quite a bit. | :54:59. | :55:04. | |
You want to make sure you get the balance of the two. The balsamic | :55:04. | :55:08. | |
will end up being reduced. I have some done already. You want it | :55:08. | :55:16. | |
chilled. You put the pork on. the apple dressing? A bit of salt | :55:16. | :55:24. | |
and olive oil. There you go. Again, if you think about it, you want a | :55:24. | :55:29. | |
bit of everything. So you want it dressed, scatter it all round. The | :55:29. | :55:37. | |
apple is what makes it. It is quite acidic. Yeah. You want a few pieces | :55:37. | :55:46. | |
of the apple. Put some of the apple balsamic. Nice! Finish it with | :55:46. | :55:55. | |
cumin. When the cumin hits the heat, it releases its flavour. Not too | :55:55. | :56:00. | |
poncey. Remind us what that is again? Belly pork with piccalilli. | :56:00. | :56:05. | |
That is the reason why he is the third best restaurant in the UK! | :56:05. | :56:15. | |
:56:15. | :56:17. | ||
LAUGHTER Brilliant. You get to dive Wow. Ten out of ten for | :56:17. | :56:24. | |
presentation! Dive in. That little bit of cumin... It lifts the | :56:24. | :56:28. | |
piccalilli. Is this one of your most popular dishes? It will be | :56:28. | :56:37. | |
now! I better order some more pork! Mmm. Will this be on a lunch or an | :56:37. | :56:45. | |
evening? We do it at dinner. Happy with that? Mmm. That is lovely. | :56:46. | :56:51. | |
Really... Something that you would attempt to do at home? I'm all | :56:51. | :56:56. | |
right if I've got a good recipe book which takes you step by step. | :56:56. | :57:04. | |
And five chefs behind you. Let's go back to Kent to see what Susie has | :57:04. | :57:08. | |
chosen to go with Sat's bell of chosen to go with Sat's bell of | :57:08. | :57:18. | |
:57:18. | :57:22. | ||
What struck me most about the dish was the clever fusion of the rich, | :57:22. | :57:26. | |
melt in the mouth pork with a Tangy freshness of the piccalilli and the | :57:26. | :57:30. | |
apple. What that means in terms of wine is that you need something to | :57:30. | :57:35. | |
offset the richness of the pork but also pick up on the salty and sour | :57:35. | :57:40. | |
elements in Sat's recipe. If I was matching the teriyaki glazed pork I | :57:40. | :57:49. | |
would go for something like this fruity Pinon Noir, but it is crying | :57:49. | :57:56. | |
out for a white wine so I will choose a Pinot Grigio from New | :57:56. | :58:01. | |
Zealand. If you think you know Pinot Grigio, think again. When | :58:01. | :58:05. | |
Pinot Grigio is grown outside of Italy, it takes on a very different | :58:05. | :58:10. | |
character. In New World countries it is much fruitier and more | :58:10. | :58:19. | |
flavoursome. Mmm. That smells of honey and spice. When you taste | :58:19. | :58:23. | |
this wine, it is a combination of ripe pear fruit with zesty acidity | :58:23. | :58:29. | |
and a Tangy finish that will make it the perfect match for Sat's dish. | :58:29. | :58:33. | |
It will balance the richness of the pork and the sticky sweetness of | :58:33. | :58:38. | |
the teriyaki and it will stand up to the kick of the piccalilli, the | :58:38. | :58:43. | |
lemon and the cauliflower. Sat, what a dish! It's so full of | :58:43. | :58:47. | |
amazing, unusual flavours. Here is something just a little bit | :58:47. | :58:50. | |
something just a little bit different to drink with it. What do | :58:50. | :58:55. | |
you reckon? That is lovely. I think that cuts through the pork | :58:55. | :59:00. | |
perfectly. Fabulous. Francesco? Indeed. Perfect. The dish? Great. | :59:00. | :59:07. | |
Fantastic. It's pork belly, it is quite fat. It works really well | :59:07. | :59:14. | |
with apple and cauliflower. Amy? Beautiful. Really beautiful. Worth | :59:14. | :59:17. | |
the effort. Absolutely. A great wine to match. Time to find out who | :59:17. | :59:21. | |
made it through to represent Northern Ireland in the final of | :59:21. | :59:30. | |
The Great British Menu. My money is the main course, and both chefs | :59:30. | :59:37. | |
Chris Fearon's risky suckling pig platter is up first, a controversial dish | :59:37. | :59:46. | |
They might both be serving suckling pig, | :59:46. | :59:48. | |
but their cooking styles couldn't be further apart | :59:48. | :59:49. | |
with one playing it safe and the other, anything but. | :59:49. | :59:51. | |
If you don't take risks in this competition with this brief, you're going to go out. | :59:51. | :59:53. | |
Despite the fighting talk, with a place at the national finals- at stake, | :59:53. | :59:58. | |
Chris Fearon hasn't entirely thrown caution to the wind. | :59:58. | :00:00. | |
H's reined in his meat-heavy concept by adding a veg for the judges. | :00:00. | :00:04. | |
Doing a wee potato salad here with Ratte potatoes. | :00:04. | :00:06. | |
But his rival thinks this could be the dish's Achilles' heel. | :00:06. | :00:10. | |
It was already a big, big boardof food, wasn't it? Yeah, yeah, the spuds on it...yeah. | :00:10. | :00:19. | |
Three, four, five. Am I missing any? | :00:19. | :00:20. | |
He'd better not be, as there's a lot riding on this course. | :00:20. | :00:22. | |
OK. | :00:23. | :00:24. | |
OK, guys. Off you go. | :00:24. | :00:28. | |
So, will the judges think Chris Fearon's suckling pig platter | :00:28. | :00:31. | |
a worthy centrepiece for The People's Banquet? | :00:31. | :00:34. | |
Wow. | :00:34. | :00:35. | |
A Catherine wheel of forks. | :00:35. | :00:39. | |
Oh, look at that. That is good. That's a real celebration of pig, isn't it? We've got | :00:39. | :00:45. | |
black pudding and spare ribs and crackling and pork chops. | :00:45. | :00:55. | |
:00:55. | :01:00. | ||
I mean, really, I think this is one of the finer pork dishes I've ever tasted. | :01:00. | :01:01. | |
I'm finding it difficult to find fault with it. | :01:01. | :01:03. | |
I think it needs a salad or a veg or something. | :01:03. | :01:04. | |
It needs a green in there of some sort. | :01:04. | :01:06. | |
Lovely potato salad, and you get a sharpness | :01:06. | :01:07. | |
with the caper berries, and the little gherkins in there, which give it a sharpness. | :01:07. | :01:10. | |
There are some slivers of very finely chopped greenery. | :01:10. | :01:13. | |
Yes, there is green stuff in there,- Prue. What more do you want(?) | :01:13. | :01:17. | |
Spoken like a true Irishman. You know, | :01:17. | :01:19. | |
I love the board, I love the presentation. It would look beautiful at the banquet. | :01:19. | :01:23. | |
It's the essence of the competition! | :01:23. | :01:26. | |
Chris Fearon's pork is going to take some beating. Will Chris Bell's accompaniments | :01:26. | :01:31. | |
give his suckling pig the edge? | :01:31. | :01:35. | |
He's playing it safe with rolled loin, black pudding hash browns, and savoury apple crumbles. | :01:35. | :01:39. | |
A cheffy twist on a Sunday roast that demonstrates his technical prowess. | :01:39. | :01:49. | |
:01:49. | :01:50. | ||
You rested it long enough, chef? Aye, I've rested it. | :01:50. | :01:51. | |
Time up, he gets his rolled suckling pig | :01:51. | :01:52. | |
on to its serving board, his black pudding hash browns into their basket, | :01:53. | :01:54. | |
and delivers his roast to the pass. | :01:54. | :01:57. | |
OK, go. | :01:57. | :01:59. | |
This looks nice. You all right? Don't know. Yeah? | :01:59. | :02:04. | |
Has Chris Bell let himself down on technique? | :02:04. | :02:07. | |
The judges won't make any allowances. | :02:07. | :02:12. | |
Listen to that crackling. Isn'tit...? It just sounds so delicious. | :02:12. | :02:18. | |
I suspect it's... | :02:18. | :02:19. | |
Oh, look! ..black pudding in the middle. | :02:19. | :02:21. | |
It's a little black pudding pie. | :02:21. | :02:22. | |
I want some salt. | :02:22. | :02:25. | |
That's not... What do you think of this? | :02:25. | :02:27. | |
I don't think the pork has much flavour. | :02:27. | :02:30. | |
It's very tough. | :02:30. | :02:33. | |
Genuinely, I can't find anything good about it at all. | :02:33. | :02:39. | |
I think the sauce... the gravy's very good. | :02:39. | :02:40. | |
I don't see its suitability in any way for an event like this. I think- the concept of the dish | :02:41. | :02:43. | |
is too traditional, it is meat and two veg for want of a better word. | :02:43. | :02:47. | |
A feast for the eyes it's not. | :02:47. | :02:53. | |
Chris Bell has no idea his main course has bombed with the judges, | :02:53. | :02:57. | |
and with his rival out in front, it all comes down to their desserts. | :02:57. | :03:04. | |
Chris Fearon's grand finale is his box | :03:04. | :03:09. | |
of miniature lemon delicacies, a fun twist on old favourites. | :03:09. | :03:14. | |
He's pulling out all the stops with his last course, but who will have the last laugh? | :03:14. | :03:15. | |
It's just sharp. | :03:15. | :03:17. | |
Stick another shot of gin into that- and it'll be all right. | :03:17. | :03:20. | |
Confident he's on to a winner, he gets his lemonade into its bottles. | :03:20. | :03:22. | |
Slices his lemon and liquorice Battenburg and gets it into its specially-designed box, | :03:23. | :03:27. | |
with his lemon tarts, meringues and ice cream. | :03:27. | :03:34. | |
Right, boys. Off youse go, boys. | :03:34. | :03:40. | |
So, will the judges think Chris Fearon's quirky lemon dessert | :03:40. | :03:43. | |
has what it takes to represent his region? | :03:43. | :03:47. | |
Box of delights. Oh! | :03:47. | :03:48. | |
It is a box of delights, too. Wow. | :03:48. | :03:51. | |
And a lemon drink. It's lemon pop! | :03:51. | :03:55. | |
Looks good. | :03:55. | :03:56. | |
It does look good. | :03:56. | :03:59. | |
I think this would cause an enormous amount of entertainment. Of fun, yes. | :03:59. | :04:09. | |
:04:09. | :04:12. | ||
It's a very, very nice idea. | :04:12. | :04:14. | |
I just don't think the individual parts are of sufficiently high quality. | :04:14. | :04:16. | |
I think they're nice, they're good,- but they're not amazing. I do think- this is amazing. Yeah, | :04:16. | :04:20. | |
A lot of pleasures about it, but I think a little more refinement on each and every one of the elements | :04:20. | :04:22. | |
and I think you might have a really- cracking end to our great banquet. | :04:22. | :04:30. | |
So they loved Chris Fearon's presentation, but not all his desserts. | :04:30. | :04:34. | |
Will meticulous chef Chris Bell be able to outclass his rival with his pudding's execution? | :04:34. | :04:40. | |
I really, really screwed it up yesterday. | :04:40. | :04:42. | |
Kept me awake most of the evening, you know? | :04:42. | :04:45. | |
He's making lemon curd tart with buttermilk ice cream | :04:45. | :04:48. | |
and is sticking to his guns, | :04:48. | :04:50. | |
despite fluffing its presentation yesterday. | :04:50. | :04:58. | |
Determined to hold his nerve in front of his less anxious rival,- he puts the finishing touches | :04:58. | :05:00. | |
to his lemon curd tarts, scoops his buttermilk ice cream into | :05:00. | :05:03. | |
the awaiting cones, and turns his attention to their dry ice presentation - | :05:03. | :05:08. | |
the crucial element that let him down yesterday. | :05:08. | :05:17. | |
Another lemony dessert for the judges, but whose will they prefer? | :05:17. | :05:20. | |
It looks like a witch's cauldron. | :05:20. | :05:22. | |
You can't go wrong with a bit of dry ice, can you? Endlessly fascinating. | :05:23. | :05:29. | |
Tastes of... | :05:29. | :05:32. | |
yoghurt, or...buttermilk.a disappointment. You think you're going to get lovely ice cream | :05:33. | :05:38. | |
and what you get is some sort of empty health thing... | :05:38. | :05:42. | |
Yoghurt. There's a drink to go with this. | :05:42. | :05:50. | |
Delicious. It's really good lemon curd, that. | :05:50. | :05:51. | |
It's got that lovely thick custard,- rich, heavy custard feel to it. | :05:51. | :05:59. | |
I think it's a good thing. The topis lovely. I think the presentation could be improved. | :05:59. | :06:01. | |
I wonder if you could make one that would go all the way down the middle of the table? | :06:01. | :06:02. | |
That'd look good, wouldn't it? Yeah! | :06:03. | :06:04. | |
Roll it out. And then you help yourself to the bit in front of you. | :06:04. | :06:06. | |
Maybe he could raise it up with dry ice underneath it, or sparklers, or something. | :06:06. | :06:11. | |
I think it needs a bit more... Theatre. A bit more theatre, darling! | :06:11. | :06:20. | |
Time for the judges to find out which dishes belong to which menu. | :06:20. | :06:27. | |
Well, I've made my decision, what about you? | :06:27. | :06:29. | |
I have. Yes, Oliver, I have, thanks. | :06:29. | :06:31. | |
OK. Good, let's call in the chefs. | :06:31. | :06:34. | |
For Chris Fearon and Chris Bell, the wait is finally over. | :06:34. | :06:36. | |
Just one of these chefs will be back to fight another day. | :06:36. | :06:40. | |
Welcome, chefs. | :06:40. | :06:42. | |
We've had some amazing cooking, and you should both be proud, it's been fantastic. | :06:42. | :06:46. | |
But this is a competition and there can only be one winner. | :06:46. | :06:52. | |
So, Prue, have you made up your mind? | :06:52. | :06:54. | |
I have, Oliver. And it's Menu B. | :06:54. | :06:57. | |
Matthew. It's Menu B for me as well, Oliver. I also chose Menu B. | :06:57. | :07:02. | |
So that means it's a clean sweep. | :07:02. | :07:08. | |
We don't know who cooked Menu B, neither do you. Let's find out. | :07:08. | :07:18. | |
:07:18. | :07:19. | ||
So the chef going forward to represent Northern Ireland | :07:19. | :07:22. | |
in the national finals of the Great British Menu is... | :07:22. | :07:32. | |
:07:32. | :07:34. | ||
..Chris... | :07:35. | :07:39. | |
Fearon. | :07:39. | :07:41. | |
Well done. Well done. Well done, Chris. | :07:41. | :07:50. | |
Well | :07:50. | :07:51. | |
Well done | :07:51. | :07:51. | |
Well done and | :07:51. | :07:57. | |
both Chrises. Time to answer some of your foodie questions. Each | :07:57. | :08:00. | |
caller will decide what Amy will be eating at the end of the show. | :08:00. | :08:07. | |
First it is Colin from Bristol. What is your question? It's a | :08:07. | :08:12. | |
beautiful question. What is the secret to making an Italian tomato | :08:12. | :08:20. | |
sauce? Sat? LAUGHTER Francesco? Basically, you need to have onion, | :08:20. | :08:28. | |
carrot, celery, sweat in olive oil... Are these fresh tomatoes? | :08:28. | :08:34. | |
Fresh tomatoes. When it is cooked, sweat again, garlic and basil, put | :08:34. | :08:41. | |
it back and blitz it. No sugar? course not! I have been told! Now | :08:41. | :08:45. | |
you know. Two hours to make tomato sauce. What dish would you like to | :08:45. | :08:54. | |
see at the end of the show? Hell sounds lovely. Carla from | :08:54. | :09:04. | |
:09:04. | :09:04. | ||
Lancashire. Are you there? What is your question? I bought some grouse | :09:04. | :09:09. | |
this morning, what is your suggestion on how to cook it? | :09:09. | :09:19. | |
:09:19. | :09:19. | ||
the grouse with bacon -- wrap the grouse with bacon. Let it rest. | :09:19. | :09:25. | |
Blackberries, and... Game chips. just some chips. Any Italian | :09:25. | :09:35. | |
:09:35. | :09:37. | ||
version? We serve with it pan-fried and we do chicken liver pate, we | :09:37. | :09:45. | |
mix with chicken and cabbage with it as well. If you have a wood- | :09:45. | :09:51. | |
fired oven, you can do it the Italian way. What sort of dish | :09:51. | :10:01. | |
would you like to see at the end of the show? Hell, please. Kat, are | :10:01. | :10:06. | |
you there? Yes. What is your question? I have been given some | :10:06. | :10:12. | |
whole gutted squid, what can I do with them? Sat? I would clean them | :10:12. | :10:18. | |
again and then if you put them in the freezer, it makes them very | :10:18. | :10:22. | |
tender, cut them into strips, a really hot pan, almost like this | :10:22. | :10:28. | |
omelette pan, and quick flash-fry, some of the chillies, really simple. | :10:28. | :10:34. | |
Fresh and fast. Cornflour, if you rub it with cornflour, then slice | :10:34. | :10:37. | |
it up and cornflour, deep-fry it and then you can make the chilli | :10:37. | :10:41. | |
sauce that I did with the crab earlier and pop that through it. It | :10:41. | :10:47. | |
has to be fast, crisp, the oil has been hot and put it through the | :10:47. | :10:52. | |
chilli sauce. What dish would you like to see, "Heaven" or "Hell"? | :10:52. | :10:58. | |
Heaven. Thank you. 2-1 to Hell. The usual rules apply. A three-egg | :10:58. | :11:04. | |
omelette cooked as fast as you can. The boys are here. Sat a little way | :11:04. | :11:07. | |
back. You know the score by now, three-egg omelette cooked as fast | :11:07. | :11:17. | |
:11:17. | :11:21. | ||
as you can. You ready? Three, two, one, go! A different method. It | :11:21. | :11:30. | |
normally sticks - no, it is not sticking. The concentration. I know. | :11:30. | :11:40. | |
:11:40. | :11:41. | ||
Look at that. APPLAUSE Well done! It is like children on a playing | :11:41. | :11:51. | |
:11:51. | :11:59. | ||
field! Done! It's an omelette. Well, it's all right. This, however, is | :11:59. | :12:09. | |
:12:09. | :12:10. | ||
folded as well! Very good. Francesco, you were down there | :12:10. | :12:18. | |
22.52. You are not quicker. 23.40. You can take that away with you. | :12:18. | :12:27. | |
I can beat myself I have done well. You were quicker. I know one person | :12:28. | :12:31. | |
you were desperate to beat - this guy has been practising all day | :12:31. | :12:41. | |
:12:41. | :12:44. | ||
yesterday. You were desperate to Mr Tom Kerridge. You did it 19.32. | :12:44. | :12:51. | |
Just outside. No! Not on the blue! You have another 500 more eggs to | :12:51. | :12:59. | |
practice. Is that the highest climber? Will Amy get Food Heaven | :12:59. | :13:04. | |
or Food Hell? The guys are going to change that. We will find out what | :13:04. | :13:07. | |
she is having after a classic film from Mr Keith Floyd. He is feeling | :13:07. | :13:11. | |
the pressure as he has to cook for a restaurant full of top chefs. If | :13:11. | :13:15. | |
you don't want to become a chef after watching this, you never will. | :13:15. | :13:25. | |
:13:25. | :13:33. | ||
'the power base of dukes that I'm a bit grumpy, | :13:33. | :13:43. | |
:13:43. | :13:53. | ||
Actually, I have a problem as the meal's been brought forward by about an hour | :13:53. | :13:55. | |
and I have 15 chefs of very high denomination waiting. | :13:55. | :13:58. | |
I'm trying to make a cream sauce to go with this ham. | :13:58. | :14:05. | |
I've reduced some shallots and juniper berries in vinegar | :14:05. | :14:09. | |
and I added those to some flour and butter and veal stock. | :14:09. | :14:14. | |
Now I'm going to whack in a bottle of white wine. | :14:14. | :14:18. | |
I'll let that simmer away | :14:18. | :14:21. | |
till that thickens and becomes a very special sauce. | :14:21. | :14:26. | |
I'll shift it to a higher gas. | :14:26. | :14:29. | |
Another sauce I've got to make, which is worrying the chefs here, | :14:29. | :14:32. | |
is using the wonderful Gevrey Chambertin. | :14:32. | :14:39. | |
I have to reduce that to almost nothing | :14:39. | :14:41. | |
to go with my fillets of fish which I will cook later. | :14:41. | :14:51. | |
:14:51. | :14:54. | ||
'I was so busy cooking that I didn't have time to go into the dining room. | :14:54. | :14:55. | |
'If I'd known this lot were there, I wouldn't have carried on!' | :14:55. | :15:02. | |
At least that's all right. | :15:02. | :15:05. | |
That's the special piquant sauce for the ham that might be raw! | :15:05. | :15:15. | |
:15:15. | :15:22. | ||
# I started out on Burgundy But soon hit the harder stuff! | :15:22. | :15:26. | |
# My friends said they'd stand behind me when the game got rough | :15:26. | :15:32. | |
# But the joke was on me. There was no-one there to bluff! | :15:32. | :15:37. | |
# I'm going back to New York City. I do believe I've had enough! # | :15:37. | :15:44. | |
These guys just walk in, dip their fingers in and say nothing! | :15:44. | :15:52. | |
There must be some imperceptible sign they make between themselves | :15:52. | :15:54. | |
that means you're a total jerk! | :15:54. | :15:59. | |
FLOYD HUMS CHEERFULLY | :15:59. | :16:04. | |
Can you get me a small ladle from up there, anybody? | :16:04. | :16:14. | |
:16:14. | :16:15. | ||
Il faut que je nappe avec la sauce.- Je vais mettre ca, moi. > | :16:15. | :16:25. | |
'For those of you not interested in the drama of the situation, | :16:25. | :16:27. | |
'and who still think this is a cookery programme, | :16:27. | :16:31. | |
'I poached the perch in white wine with a knob of butter and bay leaf. | :16:31. | :16:37. | |
'For the sauce, I reduced some chopped shallots and red wine | :16:37. | :16:40. | |
'and whisked in some butter. | :16:40. | :16:46. | |
'Then I waited in the kitchen for the news. | :16:46. | :16:49. | |
'The waiter came back - thumbs up! I was so relieved! Whoever you are, | :16:49. | :16:55. | |
'a footballer, Nigel Mansell or a cooking genius, | :16:55. | :16:59. | |
'you need to know what the punters think about it! | :16:59. | :17:03. | |
'Then the French TV turned up, with the press and radio, | :17:03. | :17:09. | |
'and I gave an elegant interview in French and English for the 6 o'clock news.' | :17:09. | :17:17. | |
# So what is zee verdict? | :17:17. | :17:19. | |
# How do they feel? What do they think of zis wonderful meal? | :17:20. | :17:25. | |
# What do they say? Could it be, "Zut alors!"? | :17:25. | :17:29. | |
# As they taste this fine cooking And cry "Encore!" # | :17:29. | :17:38. | |
'So they can have a small rest now while I carve the ham. | :17:38. | :17:43. | |
'When I first came into the kitchen, they stood away from me, | :17:43. | :17:45. | |
'but now "Clark Kent" has become my new friend! | :17:45. | :17:53. | |
'He'll even talk to me as if I was a cook! | :17:54. | :17:56. | |
'I had that ham soaking in my bath last night | :17:56. | :18:01. | |
'to get the salt out of it, then I poached it for four hours. | :18:01. | :18:04. | |
'It should've been five, but it's OK. | :18:04. | :18:08. | |
'Then there's the piquant sauce.' | :18:08. | :18:13. | |
You all wish it was Christmas and you had to carve the turkey(!) | :18:13. | :18:19. | |
Well, you come here one day and carve boiled ham | :18:19. | :18:23. | |
for 18 very superior gastronauts and you won't complain again! | :18:23. | :18:30. | |
Want me to take it all the way through? Yeah. > | :18:30. | :18:34. | |
Il me demande de le prendre, malheureusement! | :18:34. | :18:44. | |
:18:44. | :18:49. | ||
Highly amusing, isn't it? | :18:49. | :18:51. | |
Ou ils sont? | :18:51. | :19:00. | |
Messieurs, bonjour! | :19:00. | :19:10. | |
:19:10. | :19:11. | ||
Any cookery programme in Britain cannot top this, I bet you! | :19:11. | :19:14. | |
Look at them - 17 of France's best chefs, particularly from the Dijon area. | :19:14. | :19:20. | |
Je regrette que vous faire attendre, mais le jambon a pris 4 heures a cuire. | :19:20. | :19:30. | |
:19:30. | :19:30. | ||
Je commence a vous servir, juste un petit morceau. | :19:31. | :19:37. | |
'To see these great chefs - one has- the Legion d'Honneur - tucking happily into this very lusty meal, | :19:37. | :19:42. | |
'confirms my belief that the best meals are the traditional ones. | :19:42. | :19:47. | |
'Burgundy cooking is firmly based in a sophisticated background | :19:47. | :19:53. | |
'so no-one would dare to muck about- with it, despite modern trends. | :19:53. | :19:59. | |
'Now it's prize-giving time.' | :19:59. | :20:04. | |
APPLAUSE Merci, monsieur. | :20:04. | :20:07. | |
I don't really want to put it on | :20:07. | :20:09. | |
because it's got all the signatures- of some of the best chefs in France | :20:10. | :20:14. | |
and certainly the best in Dijon. | :20:14. | :20:17. | |
But just for once, I'll show off for a second! | :20:17. | :20:21. | |
ALL CHEFS: # La, la, la, la-la-la-la la | :20:21. | :20:25. | |
# La, la, la, la, la, La, la, la, la-la-la-la, la | :20:25. | :20:28. | |
# La-la-la, la-la-la, la, la, la! # | :20:28. | :20:38. | |
:20:38. | :20:40. | ||
< Why are you the only person who is wearing your hat that way? | :20:40. | :20:43. | |
Parce que je suis comme Napoleon! | :20:43. | :20:52. | |
I | :20:52. | :20:52. | |
I told | :20:52. | :20:53. | |
I told you | :20:53. | :21:01. | |
Mr Floyd next week. Now it is time to find out whether Amy will be | :21:01. | :21:04. | |
facing Food Hell or Food Heaven. Food Heaven will be this piece of | :21:04. | :21:10. | |
tuna, served nice and pink. Food Hell would be these leeks, double- | :21:10. | :21:15. | |
baked souffle with lovely Wensleydale cheese as well. How do | :21:15. | :21:21. | |
you think these lot have decided? 2-1 to the people at home? Aren't | :21:21. | :21:28. | |
they mean?! He said Food Hell. That made it 3-1. What happens if it is | :21:28. | :21:34. | |
a draw? Everybody said Food Heaven so you have got it 4-3. Fabulous. | :21:34. | :21:39. | |
Tuna. I will get this tuna on first of all. I will take a piece of tuna, | :21:39. | :21:45. | |
like this. I will cook this. I want to take a decent square of this. I | :21:45. | :21:52. | |
will probably do two squares out of here. The boys will do the salads | :21:52. | :21:58. | |
over here. I will then brush this with some apricot jam. The apricot | :21:58. | :22:02. | |
jam, it will caramelise it while it is cooking. It will add sweetness | :22:03. | :22:08. | |
to this which will be perfect. Could you get me that green and | :22:09. | :22:14. | |
pour some oil into that pan? Thank you very much. I will get that on | :22:14. | :22:20. | |
there. That enough? Perfect. I will use some toasted coriander seeds | :22:20. | :22:25. | |
and cumin seeds. Crush them up. Have you handmade the jam? That is | :22:25. | :22:33. | |
not handmade. Roll these up in the spices, like this. Lovely. You wish | :22:33. | :22:42. | |
it was Food Hell now! Fry this. The idea of this is as it cooks, or | :22:42. | :22:46. | |
rather as you roll it around the pan, the apricot jam will colour | :22:46. | :22:51. | |
this and make it go brown. And caramelise it at the same time. | :22:51. | :22:57. | |
Keep the pan nice and hot. This is great on a barbecue. Particularly | :22:57. | :23:03. | |
this great weather(!) All very well when you are in Italy. Why? Little | :23:03. | :23:12. | |
strips of this. We have some snake beans. Never seen those before. | :23:12. | :23:22. | |
:23:22. | :23:24. | ||
have got some pak choi. This is from a roadside or - it is Chinese | :23:24. | :23:33. | |
greens. These Chinese greens, they will make a little salad with that. | :23:33. | :23:38. | |
The idea is, we will basically roll this around. If you look on here, | :23:38. | :23:45. | |
you will see it starting to colour. Mmm. Take some more oil now and | :23:45. | :23:49. | |
this continues to colour. How we doing with the snake beans? | :23:50. | :23:57. | |
going to pop them in. Straight in there. We roll this around. Keep | :23:57. | :24:02. | |
the pan nice and hot. You can concentrate on the cooking side of | :24:02. | :24:09. | |
this, e$$DUMP especially with these two in the kitchen. Mint and | :24:10. | :24:19. | |
coriander. A touch of palm sugar in that dressing to sweeten it up. | :24:19. | :24:29. | |
:24:29. | :24:31. | ||
is a root vegetable. The... Yes, it is fantastic stuff. It is like | :24:31. | :24:36. | |
breakfast radish. It is not hot and spicy. You like it pink in the | :24:36. | :24:46. | |
:24:46. | :24:50. | ||
middle? Yeah. Proper pink. YEAR! Don't you? It -- YEAH! Don't you? | :24:50. | :25:00. | |
:25:00. | :25:04. | ||
It is fine. He is half Italian. LAUGHTER Right, soy sauce. I must | :25:04. | :25:14. | |
:25:14. | :25:15. | ||
be going mad on this show. Soy, then Like Sat Easter Yaky, we roll | :25:15. | :25:25. | |
:25:25. | :25:26. | ||
it around in the sauce. I hope my mum -- Like Sat's teriyaki, we roll | :25:26. | :25:32. | |
it around in the sauce. I hope my mum is taking notes. Once you have | :25:32. | :25:37. | |
done that, take it off the heat. Beans have gone in. The unknown | :25:37. | :25:47. | |
:25:47. | :25:48. | ||
vegetable has gone in. What is it called? Have you made it up?! | :25:48. | :25:55. | |
This is going to be part warm, part cool salad. These snake beans are | :25:55. | :26:00. | |
fantastic. They are almost like a French bean. Nice little salad. | :26:00. | :26:06. | |
Dress that up. There you go. Then I have done this with tuna, but you | :26:06. | :26:11. | |
can do this with salmon. You need a decent piece of salmon. You have to | :26:11. | :26:17. | |
make sure it is as fresh as a daisy. When you carve it... That's nice! | :26:17. | :26:23. | |
You have this charred bit around the edge. With the apricot jam and | :26:24. | :26:29. | |
everything else. It is looking pretty good for a James Martin | :26:29. | :26:39. | |
:26:39. | :26:41. | ||
recipe! Too good for a James Martin recipe? Pretty good! LAUGHTER One | :26:41. | :26:50. | |
Italian is enough! You have your nice bit of tuna, like that. Lovely | :26:50. | :26:58. | |
bit of salad. Hopefully, Sat's saved some dressing for you. That | :26:58. | :27:06. | |
looks lovely. Salad is so fresh. And healthy! Yeah. In the fridge, | :27:06. | :27:13. | |
Sat, you have bread and butter - only kidding. He was going for it! | :27:13. | :27:17. | |
Once a northerner, always a northerner! LAUGHTER There you have | :27:17. | :27:27. | |
:27:27. | :27:29. | ||
it. Wow. Lovely! Knives and forks. There you go. No plastic bag this | :27:29. | :27:34. | |
time. Thank you very much. Dive in. Don't mind if I do. Bring over the | :27:34. | :27:44. | |
glasses, guys. To go with this, Susie Barrie has chosen a wine that | :27:44. | :27:50. | |
is called Alain Grignon Carignon Vieilles Vignes, it is from | :27:50. | :27:57. | |
Majestic Wines. There you go. is so good! It is so, so good. | :27:57. | :28:01. | |
weird thing about that is, the apricot jam - want to slice that | :28:01. | :28:08. | |
bit as well? Want a taste? Yeah. The jam kind of works in that. | :28:08. | :28:18. | |
:28:18. | :28:18. | ||
Thank you. You can mix and match with the spices. The cumin and the | :28:18. | :28:23. | |
coriander are fantastic. All you get left with is a bowl full of | :28:23. | :28:28. | |
salad. Always the same when Sat is on the show. That is all from | :28:28. | :28:33. | |
Saturday Kitchen today. Thank you to Francesco Mazzei, Sat Bains, Amy | :28:33. | :28:38. | |
Nuttall, Susie Barrie and to Amanda and Al. Next week we have two | :28:38. | :28:44. | |
specially invited guests at the Chefs' Table. All today's recipes | :28:44. | :28:48. |