Browse content similar to 28/01/2017. Check below for episodes and series from the same categories and more!
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Good morning. There is no better way to start your weekend than with 90 | :00:08. | :00:14. | |
minutes of fabulous food, some of the world's best chefs. This is | :00:15. | :00:17. | |
Saturday Kitchen Live. Welcome to the show. You're in for | :00:18. | :00:43. | |
some culinary treats in the studio. Celebrating Chinese New Year with us | :00:44. | :00:51. | |
is the wizard of the wok, Ken Hom. And making his debut is Adam | :00:52. | :01:00. | |
Handling. How are you feeling? Even shorter than I normally do! You look | :01:01. | :01:04. | |
younger than ever. You're the only chef I know that does not age. What | :01:05. | :01:14. | |
are you cooking? I am making some excellent Szechuan dumplings. I am | :01:15. | :01:24. | |
doing beef and artichokes. A little cross dinners to it. Looking forward | :01:25. | :01:30. | |
to that. They both taste delicious. Tremendous dishes there. We've got | :01:31. | :01:36. | |
some great clips from top chefs at the BBC. Rick Stein, the Hairy | :01:37. | :01:48. | |
Bikers and Tom Kerridge. Our guest today is the fantastic Tom Parker | :01:49. | :01:55. | |
Bowles. How are you? Very well. Feeling bright and early? You do so | :01:56. | :02:07. | |
much cooking and eating. Eating, more. I tell you what is amazing, we | :02:08. | :02:13. | |
were in Shanghai together and you said, let's go out for lunch and | :02:14. | :02:18. | |
your knowledge was incredible. I think I knew to dishes from Shanghai | :02:19. | :02:22. | |
cooking and you knew everything. You work hard in the kitchen, I sit, | :02:23. | :02:28. | |
reading books. It is not difficult to get overexcited. But we have two | :02:29. | :02:35. | |
fantastic chefs. What is your Food Heaven? Broth. You've got bones, | :02:36. | :02:42. | |
things that people throw away, you can make this delicious, life | :02:43. | :02:47. | |
enhancing liquid out of it. Food Hell? Goats cheese. I can eat blood, | :02:48. | :02:55. | |
insects, dogs if I have two, I try not to. But goats cheese is like | :02:56. | :03:05. | |
licking the floor of a stable. What a lovely thought. For your Food | :03:06. | :03:08. | |
Heaven I'm going to make you one of my classic dishes. This is a lovely | :03:09. | :03:19. | |
pasta in broth, we add onion, celery, carrots, slow simmer it to | :03:20. | :03:25. | |
get that beautiful broth, then these little parcels, filled with beef, | :03:26. | :03:29. | |
veal, Parmesan and bred, we simmer that in the bread and serve it as | :03:30. | :03:36. | |
one dish. Food Hell, goats cheese cheesecake, little digestive base. A | :03:37. | :03:43. | |
little bit of creme fraiche, spices and herbs, finished with poached | :03:44. | :03:51. | |
rhubarb. It is still nice. It might just be OK. You need to wait until | :03:52. | :03:58. | |
the end of the show to find out which one Tom gets. If you want to | :03:59. | :04:00. | |
ask any of us a question called... If I get to speak to you I will also | :04:01. | :04:14. | |
ask you if you want on to face Food Heaven or Food Hell. You can get in | :04:15. | :04:21. | |
touch with us using the hash tag. Cooking time with chefs can. You | :04:22. | :04:28. | |
will be doing the York now. I cannot do that. I am going to do steamed | :04:29. | :04:38. | |
salmon. With these vegetables. You will start the dumplings, with the | :04:39. | :04:49. | |
mushrooms. What I'm doing with the Salmons is really good, for Chinese | :04:50. | :04:52. | |
New Year you must have fresh because it is prosperity, and it is the year | :04:53. | :05:02. | |
of the Rooster. What does that mean? You've seen the start of the year, I | :05:03. | :05:11. | |
shall not go any further! You are not talking about our friends over | :05:12. | :05:15. | |
the pond? That person shall not be named! You're steaming it with | :05:16. | :05:22. | |
garlic. Yes, and black bean sauce. If you can get fermented black | :05:23. | :05:28. | |
beans, dues that, if you cannot, a lot of the black bean sauce is | :05:29. | :05:34. | |
perfectly fine that you buy at supermarkets. I am putting my minced | :05:35. | :05:42. | |
pork in here. That is right. Lot of salt and pepper. Then we've got | :05:43. | :05:50. | |
cornflour. What is that? That is sesame oil. Spring onions. Put that | :05:51. | :06:01. | |
in. And you'd use the egg and the cornflour. That keeps the whole | :06:02. | :06:07. | |
thing together. It is a very nice texture and what is unique is this | :06:08. | :06:14. | |
minced pork has fat and that means flavour. We are putting Ginger on | :06:15. | :06:26. | |
that. What else? Happy New Year to you, Ken. You've had a busy year | :06:27. | :06:33. | |
last year. A little bit of rice wine. This was the sort of dish my | :06:34. | :06:41. | |
mother would make. The black bean will give it a nice new money | :06:42. | :06:54. | |
flavour. -- nice umami flavour. We cover that and put it on high. You | :06:55. | :07:00. | |
do a lot of cooking with steam. It is healthy and the great thing about | :07:01. | :07:08. | |
it is you get all the natural flavours. It is not overcooked. | :07:09. | :07:16. | |
Nothing is worse than dry fish. Dry anything, even dried pork or meat, | :07:17. | :07:28. | |
except you. -- etc. Whilst you're doing that I will do the source. It | :07:29. | :07:36. | |
is very simple. It is garlic. This is a great thing to do when you've | :07:37. | :07:41. | |
had a bad day. Who are you thinking about? It cannot be that bad! We | :07:42. | :07:50. | |
don't want to get political. Last year you brought your book out | :07:51. | :07:55. | |
because even though Ken looks 25 he is slightly older than that. 57 | :07:56. | :08:03. | |
years! The book has been really successful. Yes, people had real fun | :08:04. | :08:12. | |
reading it. And you are a chef again, you don't stop. You said you | :08:13. | :08:23. | |
were in Brazil, the day before yesterday, now you are in the TV | :08:24. | :08:27. | |
studios. But you've got a restaurant now. Yes, for two years in a row | :08:28. | :08:35. | |
we've had a Michelin star. It has been interesting, getting Brazilians | :08:36. | :08:43. | |
in to eat Asian food. They love it. This is one dish I want to put on | :08:44. | :08:48. | |
the menu. So tonight is Chinese New Year. How do you celebrate? With | :08:49. | :08:54. | |
friends over food. So very much like the cuisine of the Italians? They | :08:55. | :09:08. | |
learned it from us. We are going to start talking about who invented | :09:09. | :09:15. | |
spaghetti now. How do we do these? Very easy. Just take a nice one | :09:16. | :09:22. | |
here. Because of the egg it is going to stick. I have spring onions and | :09:23. | :09:34. | |
garlic in here. I'm going to add the sesame paste which is a little like | :09:35. | :09:41. | |
peanut butter. It gives that Rich umami flavour. Tom was telling me | :09:42. | :09:54. | |
he's going to session -- Szechuan. That is one of the regions of China? | :09:55. | :10:00. | |
Right in the heartland. Of the technology companies out there. The | :10:01. | :10:09. | |
San Francisco of China. We add a touch of sugar to the source. Why? | :10:10. | :10:15. | |
We need to balance all the flavours, mix them together, the sources done. | :10:16. | :10:30. | |
-- sauce is done. Tom will like that. If you would like to ask us a | :10:31. | :10:41. | |
question give us a ring. Calls are charged at your standard network | :10:42. | :10:46. | |
rate. Now I'm going to put these in the water. Are these OK? Yes. So | :10:47. | :11:02. | |
it's got to be boiling hot water. Thank you. So this is the finishing | :11:03. | :11:14. | |
touch. They come to the boil and surface and once they are done that | :11:15. | :11:25. | |
is it. And the reason we do dumplings, it is like a present. The | :11:26. | :11:31. | |
Chinese are always talking about prosperity and hoping that they win | :11:32. | :11:47. | |
the lottery and that kind of thing. I might add a little bit more oil. | :11:48. | :11:54. | |
You've got your coriander chops. I'm going to take this. All this done. I | :11:55. | :12:00. | |
think that will wake up the dead. So this is for minutes -- this is | :12:01. | :12:22. | |
for minutes, this? I think so, the best way to check if it is cooked, I | :12:23. | :12:32. | |
hate overcooked salmon. You like yours thinker in the middle but a | :12:33. | :12:36. | |
lot of people think that is undercooked. -- pinker. My mother | :12:37. | :12:50. | |
always says I cannot cook fish. For Chinese, if you overcook it that is | :12:51. | :12:57. | |
the worst thing. A little bit of soy sauce. I put spring onions on top of | :12:58. | :13:10. | |
that. Coriander, which is absolutely wonderful. The strain on to there. | :13:11. | :13:22. | |
I'm impressed, this is the first time I've ever made dumplings. In | :13:23. | :13:28. | |
China the whole family sits around the table making dumplings and | :13:29. | :13:36. | |
gossiping. That does not change in any nation. We put that they are and | :13:37. | :13:49. | |
we hear the fireworks of Chinese New Year. Tell us your dish again. | :13:50. | :13:57. | |
Szechuan dumplings and steamed salmon with black bean sauce. And | :13:58. | :14:08. | |
going to take these over. Let's see if these make the Tom test. Did you | :14:09. | :14:19. | |
go, chaps. Let big straight in. Don't be polite. Do you want | :14:20. | :14:32. | |
coriander? I would love some. This dish, is it Cantonese or Szechuan? | :14:33. | :14:37. | |
That one is Cantonese and that one is Szechuan. The thing is, for | :14:38. | :14:42. | |
Cantonese, nothing is better than steam because we want fresh flavour. | :14:43. | :14:50. | |
These are dishes that your mother taught you growing up. We need some | :14:51. | :14:56. | |
amazing wine so we go with Jane Parkinson who went to Chiswick to | :14:57. | :14:59. | |
visit the Chinese lantern festival. It's Chinese New Year, so I've come | :15:00. | :15:14. | |
to Chiswick house and gardens' incredible magic Lantern Festival. | :15:15. | :15:18. | |
Before at least further -- a feast for the palate, it's time for a | :15:19. | :15:20. | |
feast for the eyes. MUSIC PLAYS Ken's two fabulous | :15:21. | :15:48. | |
dishes might look very different on paper, but the dressing of the | :15:49. | :15:51. | |
salmon and the tip of the dumplings mean they have a similar flavour, | :15:52. | :15:55. | |
and they can work with red or white wine. | :15:56. | :16:00. | |
Red wine drinkers rejoice, you could go for this tasty Italian which is | :16:01. | :16:04. | |
low in tannin and works really well with the chilli smokiness. | :16:05. | :16:08. | |
When I made this recipe I found the best match was actually a white | :16:09. | :16:11. | |
wine, the wind that stood out by a mile was this absolute powerbomb, | :16:12. | :16:17. | |
the Waimea Estate Pinot Gris 2016 from Nelson in New Zealand. Pinot | :16:18. | :16:23. | |
Gris is the same grape is Pinot Grigio, but it is rounder and more | :16:24. | :16:27. | |
anxious, is still an aromatic grape, these things combine to make it work | :16:28. | :16:31. | |
very well with Chinese food in general. | :16:32. | :16:36. | |
That is so pretty on the nose, it is like someone has cut a very ripe | :16:37. | :16:39. | |
peach in half right underneath your nostrils. That fruity and is you get | :16:40. | :16:47. | |
on the palate as well, but there is a lovely homely richness, and this | :16:48. | :16:51. | |
two flavours work really well with the salmon, the pork mince and the | :16:52. | :16:56. | |
ginger. Because you have the lovely juiciness, that works really well at | :16:57. | :17:01. | |
tempering the heat of the Sichuan pepper. These are two fantastic | :17:02. | :17:07. | |
celebratory dishes, so I hope you enjoy this cheeky, chirpy Pinot Gris | :17:08. | :17:10. | |
with them. Cheers! What do you think, Ken? | :17:11. | :17:17. | |
Zesty, wonderful, especially with the dumpling. Tom? You need | :17:18. | :17:22. | |
something strong to hold on to those big flavours, really good. | :17:23. | :17:23. | |
Adam, what are you making for us later this morning? | :17:24. | :17:28. | |
Beef, artichokes with sour cream and garlic. | :17:29. | :17:31. | |
And there's still time for you to ask us a question, | :17:32. | :17:34. | |
Or you can tweet us a question using the hashtag #SaturdayKitchen. | :17:35. | :17:42. | |
Time now to join Rick Stein on his trip around the Far East. | :17:43. | :17:46. | |
He's leaving Cambodia along The Mekong River, heading for some | :17:47. | :17:48. | |
The journey this little country has been on in recent years has | :17:49. | :18:07. | |
been one of struggle, 'coming back from a nightmare | :18:08. | :18:10. | |
and re-adjusting itself into the modern world. | :18:11. | :18:11. | |
'It's got a long way to go, but I felt a distinct note | :18:12. | :18:14. | |
But it's time to continue my Odyssey away down the mighty Mekong River | :18:15. | :18:19. | |
I'm quite pleased because for the next few days I'm not | :18:20. | :18:23. | |
being bounced around in a minibus, but almost harking back to that | :18:24. | :18:27. | |
wonderful time I had on a barge in Southern France some years ago. | :18:28. | :18:33. | |
Let me introduce Mr Thong who is our Captain. | :18:34. | :18:46. | |
And Anh, my wife, is also the person who organised all the, | :18:47. | :18:52. | |
And last but not least, Mr Ut, who is our chef. | :18:53. | :18:58. | |
I don't know if it's just me, but the start of a journey, | :18:59. | :19:19. | |
on a boat anywhere is an adventure, and I feel like I'm beginning | :19:20. | :19:22. | |
a new journey, even though I've been two or three days in Phnom Penh. | :19:23. | :19:29. | |
But I must say it's so pleasurable to get away from that. | :19:30. | :19:32. | |
It was so interesting, but it's so bustly and so, | :19:33. | :19:35. | |
so much tuk, tuk, so much motorbikes, so much smog, | :19:36. | :19:39. | |
you see all the guys wearing these masks because it's so... | :19:40. | :19:44. | |
Gets in your chest, and the breeze here is wonderful. | :19:45. | :19:47. | |
Now, I'm just looking across at the banks and there's all | :19:48. | :19:50. | |
kinds of things going on the banks, and we're on our way | :19:51. | :19:53. | |
to another country to Vietnam, down to the Mekong Delta and to see | :19:54. | :19:56. | |
It's cool and it smells of ginger and lemon grass and it's just, | :19:57. | :20:07. | |
it's such a beautiful contrast to Phnom Penh and that bustly city. | :20:08. | :20:24. | |
I'm told that the tradition for painting eyes on the front | :20:25. | :20:27. | |
of boats was to scare away the crocodiles of which, | :20:28. | :20:29. | |
before the passing of time, there were many. | :20:30. | :20:35. | |
But Benoit told me the crocs were all eaten long ago, | :20:36. | :20:37. | |
It's really nice the way people all over the world on rivers, | :20:38. | :20:43. | |
or anywhere on boats, wave to each other. | :20:44. | :20:47. | |
It's something about communication and I think it's really, on boats, | :20:48. | :20:49. | |
I was just thinking three years ago we made a series, | :20:50. | :20:57. | |
going down the canals of South Western France in a barge, | :20:58. | :21:01. | |
and we were on that barge for about eight weeks, | :21:02. | :21:05. | |
and that sense of serenity and peace and you just slip past villages | :21:06. | :21:09. | |
and churches and fields of sunflowers and vineyards, | :21:10. | :21:15. | |
and it's just the most wonderful feeling of life going on, | :21:16. | :21:20. | |
but you're sitting in this really calm way. | :21:21. | :21:23. | |
It's different, but I was also thinking that... | :21:24. | :21:29. | |
these villages that we're passing with all that lovely sound | :21:30. | :21:32. | |
of laughing children coming over the water, we're not | :21:33. | :21:34. | |
Now if we'd been in a car and we'd arrived in their village or in a... | :21:35. | :21:44. | |
You know, with all the crew, we would have been intruding, | :21:45. | :21:47. | |
But here we're seeing them living their life just in an easy | :21:48. | :21:52. | |
way and just observing, and it's just adding | :21:53. | :21:54. | |
It didn't take long to reach the Vietnamese border, | :21:55. | :22:08. | |
which is marked by a South Vietnamese gunship left | :22:09. | :22:10. | |
While Benoit and his wife called in for the paperwork | :22:11. | :22:16. | |
to be checked, Mr Ut, the chef, made lunch with fresh water | :22:17. | :22:19. | |
prawns and ripe mango, a brilliant combination. | :22:20. | :22:30. | |
Well, watching him cut up that mango, there's so many different | :22:31. | :22:32. | |
It is difficult because the stone in the middle is quite an odd shape. | :22:33. | :22:39. | |
It's really hard to get nice little squares as Ut just has. | :22:40. | :22:43. | |
But I note that he's working with great delicacy, | :22:44. | :22:46. | |
but cutting away from himself, and that actually is quite difficult | :22:47. | :22:49. | |
I was thinking all the time he was gonna cut his fingers, | :22:50. | :22:55. | |
The prawns are tossed into fried onions and garlic, | :22:56. | :23:00. | |
These are river prawns and everyone I know is worried | :23:01. | :23:07. | |
about the proliferation of prawn farms along the banks of the Mekong, | :23:08. | :23:10. | |
but they're a good source of protein, and in a heavily | :23:11. | :23:13. | |
populated country, I suppose it's a necessity. | :23:14. | :23:20. | |
I guess it's one of those things which we in the West can afford | :23:21. | :23:24. | |
to be sceptical about, but over here, with nearly | :23:25. | :23:26. | |
90 million people to feed in a relatively small country, | :23:27. | :23:28. | |
Anyway, Mr Ut has seasoned the dish with salt, pepper and lime juice, | :23:29. | :23:36. | |
and he thickens it with a spoonful of corn flour. | :23:37. | :23:42. | |
I love the combination of mango and prawns. | :23:43. | :23:49. | |
The sight of this is making my mouth water and, I suspect, | :23:50. | :23:52. | |
Benoit, the reason I've come to Vietnam above all, | :23:53. | :23:56. | |
is because I believe Vietnamese food is really healthy, it's very fresh | :23:57. | :24:00. | |
If you are fish eater, if you are a, if you're a vegetable... | :24:01. | :24:11. | |
Vegetarian actually, er, you really can find, erm, | :24:12. | :24:13. | |
a very large and very wide choice of any kind of food you crave for. | :24:14. | :24:21. | |
Er, the Vietnamese are kind of family to fish. | :24:22. | :24:27. | |
They, er, they are supposed to have been born from the same dragon | :24:28. | :24:31. | |
and fairy, who together had a hundred eggs, half | :24:32. | :24:34. | |
of which rolled down into the sea and became the fish, | :24:35. | :24:37. | |
and the other half of which rolled up, if you can believe | :24:38. | :24:40. | |
that, into the mountain and became the Vietnamese. | :24:41. | :24:43. | |
How interesting, because we are all descended from fish actually, | :24:44. | :24:48. | |
The reminiscence of the origin of life, yes. | :24:49. | :24:54. | |
Maybe that's why I love it so much, fish. | :24:55. | :24:57. | |
I've only had one day on this old rice barge, | :24:58. | :25:00. | |
and I can't wait for tomorrow, but now it's time for a cold beer, | :25:01. | :25:05. | |
He's back next week with more foodie stories from the Far East. | :25:06. | :25:15. | |
Rick sampled a traditional Vietnamese curry using mango there, | :25:16. | :25:17. | |
and I'm going to show you another very different recipe using mango. | :25:18. | :25:25. | |
I am going to do a lovely spicy crab salad with mango, Chinese leaves, | :25:26. | :25:33. | |
mint and coriander. It is here and everywhere today, it is killing us. | :25:34. | :25:38. | |
How are you Tom? Very well, nice to be next to you. Busy. Last year, I | :25:39. | :25:44. | |
went to the famous book launch, tell me what book you did last year? It | :25:45. | :25:52. | |
is called for and Mason The Cookbook, which is 300 years in the | :25:53. | :25:59. | |
making, like Jurassic Park! You think this iconic store in the | :26:00. | :26:04. | |
middle of London, it fed royalty and armies and emperors and Dukes and | :26:05. | :26:08. | |
duchesses and all the rest, it is still going strong now. It is the | :26:09. | :26:15. | |
food store of London? It is. You talk about Bake Off, it started with | :26:16. | :26:20. | |
Fortnum and Mason. All these amazing recipes, they are not mine. Sidney | :26:21. | :26:27. | |
Aldridge, a fantastic show. It was a joy, like going deep into the | :26:28. | :26:31. | |
archives of this iconic store and finding all these British... We all | :26:32. | :26:35. | |
have these stories, I remember going there as a child for the Welsh | :26:36. | :26:41. | |
rabbit, that was our treat. One, we got in a black cab and went across | :26:42. | :26:46. | |
London, and we had asked an intake and smoked salmon and cheese on | :26:47. | :26:52. | |
toast, fantastic. As a kid it was otherworldly, that would be people | :26:53. | :26:56. | |
in tail coats and crystallised fruits and the elders plums and the | :26:57. | :27:00. | |
smell at Christmas. My parents talk about just after the war you went | :27:01. | :27:03. | |
there the Knickerbocker Glory, you had not seen sugar for years, just | :27:04. | :27:07. | |
come off rationing. This incredible ice cream. | :27:08. | :27:13. | |
I wrote it, but the real work was done by Sydney, the designers, it | :27:14. | :27:17. | |
was a privilege to be part of it. You mentioned your mum, that is | :27:18. | :27:22. | |
where you got your cooking from, she is a great cook? She is not a fan of | :27:23. | :27:28. | |
chiili. I knew I loved your mum! We grew up in the country, English | :27:29. | :27:32. | |
food, then we went to Italy once a year, so I thought all food with | :27:33. | :27:46. | |
English food or Italian, we did not go to restaurants unless we went to | :27:47. | :27:48. | |
London with my grandmother. My obsession with spice, Thai food, | :27:49. | :27:50. | |
Mexican, Indian food, it is relatively new. I had my first curry | :27:51. | :27:53. | |
at the age of 13. My mouth was all over the place. Your dad was a | :27:54. | :27:58. | |
farmer so you had organic chickens, amazing food. Before it got trendy. | :27:59. | :28:03. | |
Before there were words like organic and free range, that is just how it | :28:04. | :28:11. | |
went. You ate tomatoes. It came naturally. Then a big supermarket | :28:12. | :28:15. | |
chain came along and that was the most exciting thing, Crispy | :28:16. | :28:22. | |
Pancakes, Ice Magic, that was the most glamorous food! Butterscotch | :28:23. | :28:30. | |
Angel Delight, I remember that. All that rubbish you are not supposed to | :28:31. | :28:35. | |
eat now. Clean eating, is perfectly nice people say this cures that. Eat | :28:36. | :28:40. | |
what you want, don't start saying these silly claims. The idea of | :28:41. | :28:44. | |
creating, does that make everything else dirty? Rubbish. It is like | :28:45. | :28:50. | |
everything, moderation. Kids just want to eat sweets and crisps all | :28:51. | :28:53. | |
day, make them eat their vegetables and they can have some sweets and | :28:54. | :28:57. | |
ice cream. This will clean you out, lots of | :28:58. | :29:02. | |
chiili, chilli and garlic, lime, sugar, some sesame and sorry juices | :29:03. | :29:10. | |
and a lovely salad -- and soy juices. Then a salad with celery | :29:11. | :29:16. | |
leaves, mint and mangled. It is not just white crab? Brown as well. | :29:17. | :29:23. | |
Everyone does not use it and it is such a waste, especially when you | :29:24. | :29:27. | |
spice up brown crab with chiili, just as nice. | :29:28. | :29:31. | |
In America you never get brown crab, it is thrown away. Oh! What is your | :29:32. | :29:38. | |
favourite recipe out of the blue? I would probably say Welsh rarebit. | :29:39. | :29:47. | |
Something about Worcester sauce, all sources of that kind, fermented and | :29:48. | :29:51. | |
chubby sources, there are other brands as like formation of cheese | :29:52. | :29:54. | |
on toast mixed with Guinness or stout, and egg yorked, it is rich | :29:55. | :30:02. | |
and classic. -- and egg yolk. And devilled kidneys on toast. You | :30:03. | :30:08. | |
started doing music PR? I was rubbish. I was sacked from | :30:09. | :30:14. | |
everything I did. That is not true. I was rubbish, I could string a | :30:15. | :30:17. | |
sentence together and I could certainly eat, a great food writer | :30:18. | :30:21. | |
said the main thing about being a food writer or critic is you had to | :30:22. | :30:25. | |
be able to eat a lot, I could do that. What was your first job? | :30:26. | :30:30. | |
Tatler, because I assumed with a name like Parker Bowles I would not | :30:31. | :30:36. | |
go to the Socialist worker. I wobbled on to the editor, the editor | :30:37. | :30:40. | |
at my newspaper now and said I will do a food column, I did it for eight | :30:41. | :30:46. | |
years. And I met all you guys. It is food, it is a nice world. You | :30:47. | :30:49. | |
reviewed Adam 's strand? Parkinson who went to Chiswick to | :30:50. | :30:54. | |
visit the Chinese lantern festival. You are in the East End with all the | :30:55. | :31:07. | |
cool food hang-outs, nice, comfortable seats, and this | :31:08. | :31:14. | |
spectacular food. This was just, everything was packed with flavour | :31:15. | :31:20. | |
and the macaroni cheese... He says it is better now. I need to go down | :31:21. | :31:35. | |
there. One thing is you don't go out of your way to put the knife in. My | :31:36. | :31:41. | |
job is to find the best restaurants. If people are rude or treat me badly | :31:42. | :31:50. | |
or take the Mickey then fine but my job, there is a guy for the New York | :31:51. | :32:00. | |
Times and he wants to celebrate what is great, rather than... But then | :32:01. | :32:11. | |
you have the greats like a Gill -- AA Gill. When he wrote about food, | :32:12. | :32:20. | |
his knowledge was so deep. So we have thrown that together. All these | :32:21. | :32:26. | |
lovely flavours coming through. We've put it with a salary which is | :32:27. | :32:31. | |
great. A little mango and Chinese leaf. Really Italians. I will put | :32:32. | :32:41. | |
some clap in there and put it on the plate. | :32:42. | :32:52. | |
There is amazing suppliers in the south-west of England that do the | :32:53. | :32:59. | |
most amazing crab and I think it is one of these ingredients we don't | :33:00. | :33:04. | |
use enough of. We sell it to Spain and France and we should have it | :33:05. | :33:09. | |
here. Do you think we are getting better at appreciating what we've | :33:10. | :33:20. | |
got? I think a bit but the result is so worth it. Food should be enjoyed | :33:21. | :33:29. | |
and savoured. Add a little bit of sesame seeds. That is beautiful. It | :33:30. | :33:46. | |
is the balance. What will I make for Tom at the end of the show? His Food | :33:47. | :33:52. | |
Heaven is broth, pasta in this light chicken broth. I will brave the | :33:53. | :33:59. | |
chicken. The onion, celery and carrot. Then I make this celery and | :34:00. | :34:05. | |
simmer it in the broth and label it together. Or it could be your food | :34:06. | :34:19. | |
hell. Goats cheese. They all go into the base, baked in the oven. You | :34:20. | :34:27. | |
will find out later which one he gets. No time to catch up with Nigel | :34:28. | :34:35. | |
Slater who is cooking up more tasty supper is ideal for wintry evenings. | :34:36. | :34:55. | |
For my Monday-night supper, one of my all-time favourites. | :34:56. | :34:57. | |
Sausages in some form or another are a very regular | :34:58. | :34:59. | |
Whether it's sausage and mash, or whether it's a good | :35:00. | :35:03. | |
old sausage sandwich, it's got to have mustard on it. | :35:04. | :35:05. | |
I'm going to exploit this perfect partnership, | :35:06. | :35:07. | |
and make my version of sausages with creamy mustard sauce and pasta. | :35:08. | :35:10. | |
Whilst the water for the pasta boils chop some onions. | :35:11. | :35:12. | |
But one of the revelations of this dish is to change | :35:13. | :35:15. | |
the mustard and the sausage to suit your own taste. | :35:16. | :35:17. | |
So, if you like those really eye-wateringly hot sausages, then | :35:18. | :35:23. | |
I'm gonna let these onions cook until they are very, very sweet. | :35:24. | :35:41. | |
So put the lid on to let them steam as well as fry. | :35:42. | :36:03. | |
I'm using sausages from my local butcher. | :36:04. | :36:09. | |
But I don't want to use them as sausages, so I'm skinning them, | :36:10. | :36:12. | |
It doesn't matter where it comes from. | :36:13. | :36:22. | |
And this is the one that I think gives the depth of flavour. | :36:23. | :36:25. | |
And you can put in as much as you like. | :36:26. | :36:32. | |
And the one I'm putting in is a grain mustard. | :36:33. | :36:35. | |
And I like it because of the nubbly little mustard seeds in there. | :36:36. | :36:40. | |
I've got quite a bit of mustard in there. | :36:41. | :36:44. | |
And I'd like something mild to calm it down a little bit. | :36:45. | :36:51. | |
So I'm going to add an entire pot of cream. | :36:52. | :37:05. | |
To be honest, the quantity is entirely up to you. | :37:06. | :37:07. | |
It doesn't matter how carefully you stir pasta, | :37:08. | :37:16. | |
there's always a bit that sticks to the bottom of the pan. | :37:17. | :37:19. | |
It's like one of the laws of cooking There's nothing | :37:20. | :37:21. | |
elegant about this dish, and there's not meant to be. | :37:22. | :37:24. | |
And to finish, some roughly chopped parsley. | :37:25. | :37:30. | |
And I've never known anybody who hasn't thought it was delicious. | :37:31. | :37:34. | |
The point to this dish is the contrast between the strong | :37:35. | :37:37. | |
flavours of the mustard and meat, and the soothing taste | :37:38. | :37:39. | |
I've used parsley, but you could use any of your favourite herbs. | :37:40. | :37:47. | |
Herbs can bring food to life, which is why I grow so many. | :37:48. | :38:05. | |
You don't need acres of space to grow herbs. | :38:06. | :38:08. | |
In fact, I've given up putting them in the garden. | :38:09. | :38:10. | |
Chocolate mint is a really lovely thing to pop on top | :38:11. | :38:14. | |
I also grow loads of coriander, which is the perfect partner to one | :38:15. | :38:21. | |
A lot of the ingredients that work together have been used for years, | :38:22. | :38:36. | |
and have been passed down as traditional partnerships. | :38:37. | :38:42. | |
But every now and again a new one comes along. | :38:43. | :38:45. | |
And a few years ago, I think it was in the '80s, | :38:46. | :38:47. | |
carrot and coriander became really popular. | :38:48. | :38:49. | |
And the two ingredients came together like a dream. | :38:50. | :39:02. | |
I started looking for other ways to use it. | :39:03. | :39:05. | |
I suddenly thought, why not put coriander into my carrot fritters? | :39:06. | :39:09. | |
For tonight's supper, I'm cooking carrot and coriander fritters. | :39:10. | :39:11. | |
I don't really like gadgets very much. | :39:12. | :39:13. | |
But I'm not gonna grate 12 carrots by hand! | :39:14. | :39:26. | |
This isn't one of those recipes about slow cooking, | :39:27. | :39:28. | |
where you want an onion to slowly sweeten. | :39:29. | :39:32. | |
And so I'm going to use a little young onion, | :39:33. | :39:38. | |
with all its greenness and freshness of flavour. | :39:39. | :39:40. | |
Carrot and coriander for me is a perfect partnership. | :39:41. | :39:42. | |
Add as much of the fragrant herb as you like. | :39:43. | :39:56. | |
And if I had to introduce somebody to this herb, | :39:57. | :39:58. | |
Now bind everything together by using a beaten egg, | :39:59. | :40:02. | |
To help everything to bond, I'm also adding some Parmesan. | :40:03. | :40:07. | |
What will happen is that the Parmesa will melt in the heat of the pan. | :40:08. | :40:18. | |
And it will help glue all the ingredients together. | :40:19. | :40:20. | |
For a touch of luxury, I'm adding a little cream, | :40:21. | :40:24. | |
When you're making any sort of littl cake or patty that you're gonna fry, | :40:25. | :40:28. | |
it's worth just squeezing it together in the hand, just to see | :40:29. | :40:31. | |
I only put just enough egg or flour or whatever to hold it together. | :40:32. | :40:49. | |
I want these fritters to cook quickly. | :40:50. | :40:58. | |
So keep them nice and thin, and fry till golden brown on both sides. | :40:59. | :41:04. | |
I have one golden rule for frying things in a pan - | :41:05. | :41:07. | |
and that's not to play with it too much. | :41:08. | :41:09. | |
And then once the crust has formed, then you can turn it over. | :41:10. | :41:13. | |
And the two flavours, the carrot and the coriander, | :41:14. | :41:32. | |
Make sure you put in enough beaten egg, | :41:33. | :41:48. | |
Thank you, Nigel. Still to come, Tom Kerridge is knocking up a pizza. And | :41:49. | :42:02. | |
today, in honour of Burns night and the Chinese New Year. What can you | :42:03. | :42:08. | |
expect? Will they serve up their omelettes raw or will they burn | :42:09. | :42:17. | |
them? Too much. You've been practising. It will be good. We'll | :42:18. | :42:24. | |
Tom get his Food Heaven or Food Hell? We will find out. On with the | :42:25. | :42:33. | |
cooking. Tell us what you've got here. Sirloin, artichokes, which are | :42:34. | :42:43. | |
so underused but are amazing. These are Jerusalem artichokes. They are | :42:44. | :42:48. | |
underused and we've had a few people today tweeting to say that they are | :42:49. | :42:57. | |
bang in season. They are amazing to do anyway. We will crisp them up and | :42:58. | :43:06. | |
deep fry them. I know you've travelled a lot. You are an advocate | :43:07. | :43:20. | |
of British produce. I am a British chef who loves British products. And | :43:21. | :43:30. | |
I think what we have is phenomenal. How did you start cooking? It was in | :43:31. | :43:47. | |
Gleneagles. You had a bet with your mum. Yes, I was a normal kid, wanted | :43:48. | :43:58. | |
to hang out with my mates. She gave me an ultimatum, get an apprentice | :43:59. | :44:04. | |
ship doing whatever you want. This was not a chef one. Anything really | :44:05. | :44:13. | |
could get qualifications and it would do you well. I spoke to my | :44:14. | :44:17. | |
teacher and they got me an interview for an apprenticeship. Who was the | :44:18. | :44:25. | |
chef? Andrew Hainey. I was in Edinburgh. How long were you there? | :44:26. | :44:39. | |
Three years. Came down to London? Yes. Started doing restaurants in | :44:40. | :44:43. | |
London as you would. I don't know how long ago that was. | :44:44. | :45:11. | |
You went on to do Masterchef. You are not mad, you are good in a | :45:12. | :45:15. | |
competition. You can deal with the pressure. When I was younger I could | :45:16. | :45:25. | |
but it is a different story now. I love the story of how you got on | :45:26. | :45:32. | |
Masterchef. How did you end up on it? My ex girlfriend was sick and | :45:33. | :45:42. | |
tired of me moaning about why they were doing things. She put the | :45:43. | :45:43. | |
application informally. And I did it that way and I got | :45:44. | :45:55. | |
through. Are you still with the single friend? Sadly, I'm not. She | :45:56. | :46:01. | |
lost out now you are a restaurateur extraordinaire. Trying to keep their | :46:02. | :46:05. | |
relationship and a career is very hard in the kitchen. The restaurant | :46:06. | :46:10. | |
is called The Frog, based in East London and the food stylist...? It | :46:11. | :46:15. | |
is a British restaurant, the foundations are all British, we have | :46:16. | :46:20. | |
a ten course tasting menu or sharing dishes, all | :46:21. | :46:30. | |
the same size, comes out as and when it is ready. Very relaxed, not fine | :46:31. | :46:35. | |
dining at all, just good, British food. You plan to open a view more? | :46:36. | :46:38. | |
This was a test project... Project to see if the concept works, so we | :46:39. | :46:45. | |
make... Opening our flagship restaurant this summer in Covent | :46:46. | :46:52. | |
Garden. I have the artichokes, beautifully roasted off. I will turn | :46:53. | :46:57. | |
that around, beautiful. You have the steak in here, cream in here, which | :46:58. | :47:03. | |
I will add half the artichokes two, then I will deep fries of the | :47:04. | :47:10. | |
artichokes, OK. That McGraw I will deep fries some of the artichokes. | :47:11. | :47:14. | |
And we are heating through the cream with the artichokes. We're doing the | :47:15. | :47:25. | |
artichokes to microwaves. Why does -- where does the name The Frog come | :47:26. | :47:31. | |
from? If nobody believed in me I would never have The Frog, and | :47:32. | :47:35. | |
Kermit says everything starts with a leap, then this great designer | :47:36. | :47:42. | |
designed the logo. We showcase local artists, small producers, micro | :47:43. | :47:46. | |
vineyards and musicians. And that is the plan to do bit in the next one? | :47:47. | :47:51. | |
In anyone. There are lots of cool things happening about the next one, | :47:52. | :47:57. | |
we are teaming up with JJ Eidams, the artist, he will take care of the | :47:58. | :48:01. | |
art for the restaurant, which I am so honoured that he will be able to | :48:02. | :48:08. | |
do. If you would like to try them or any of this dude your recipes, then | :48:09. | :48:14. | |
visit the website. -- any of the studio recipes. I will finish my | :48:15. | :48:20. | |
puree. Just crushing the garlic. For the garlic cream. Sour cream and | :48:21. | :48:27. | |
garlic, very simple. You can make a lot, use it on the weekends when you | :48:28. | :48:35. | |
are Netflix and chilling, keep it in the fridge, get some crisps. Are you | :48:36. | :48:42. | |
chilling? You are a very hands-on chav? I am very. -- you are a very | :48:43. | :48:56. | |
hands-on chef. For night-time, because now we only have the one | :48:57. | :49:01. | |
restaurant, I am in every dinner service that I am in London. I have | :49:02. | :49:08. | |
a book, Smile All Get Out Of The Kitchen. I am exhausted hearing | :49:09. | :49:13. | |
about the amount of work you are doing. I am trying to do less, you | :49:14. | :49:19. | |
are doing more. I made this puree better than in rehearsals, I get it | :49:20. | :49:23. | |
wrong in rehearsal and get it right for the real thing. | :49:24. | :49:27. | |
Before everyone wonders what we're doing with the leeks, these are the | :49:28. | :49:33. | |
roasted leeks. You leave them in there, when you smell them, they | :49:34. | :49:38. | |
smell amazing, like treacle or molasses. Because they have natural | :49:39. | :49:44. | |
sugars? So many sugars. We do this and blitz them up, which I have | :49:45. | :49:49. | |
already done. Which is this and a few secret ingredients you are not | :49:50. | :49:54. | |
telling, he keeps saying it is just leeks, Angela. It is about sharing, | :49:55. | :50:00. | |
you know that?! He might tell you, Ken coming here is not telling me. I | :50:01. | :50:05. | |
love this style of food, the ones that make it taste like it has been | :50:06. | :50:10. | |
done on a barbecue. You will blend this by itself or with a little bit | :50:11. | :50:17. | |
of salt? A bit of salt and sugar, soy salt, make it really, really | :50:18. | :50:28. | |
tasty. Very simple presentation. No need for bells and whistles and lots | :50:29. | :50:34. | |
of complicated things. That sings to Tom's hard. The puree is here, nice | :50:35. | :50:44. | |
and hot. I will get you a spoon. A spoon for the sauce. Rustic | :50:45. | :50:54. | |
artichoke puree. It has been roasted in the oven, full of flavour. And | :50:55. | :50:59. | |
you just break these up, they have gone sticky and crusty? They go | :51:00. | :51:05. | |
Chouly. I will definitely do these, they are so delicious. Have them as | :51:06. | :51:13. | |
a snack, fantastic. The secret is that it rests as long as it cooks, | :51:14. | :51:18. | |
so the juices relax. You can have the best piece of meat in the world | :51:19. | :51:23. | |
and cook it horrendously and it is ruined. Do you use a char grill or a | :51:24. | :51:28. | |
pan? Both, depending on what type of meat it is. I am not a chef who uses | :51:29. | :51:35. | |
a water bath, I want my need to roasted. | :51:36. | :51:44. | |
Nice and simple. Smells good, guys. You will be pleased to know. OK. | :51:45. | :51:52. | |
Chive oil as well. Sauce. And the famous leeks. I have already asked | :51:53. | :51:59. | |
him to give me a little bag to jazz up the supper tonight! You live | :52:00. | :52:06. | |
around the corner! Yes, I should just come by! Looks amazing. My | :52:07. | :52:11. | |
chefs have been spying on you. They probably think I look so miserable | :52:12. | :52:15. | |
when I am walking the dog at 7am, the last thing I want to do is | :52:16. | :52:24. | |
smile. Tell us what your dish is? Chinese New Year, I want to jump on | :52:25. | :52:28. | |
the bandwagon so I am adding coriander! You are just being mean. | :52:29. | :52:35. | |
When you come on as a guest I will give you food hell! | :52:36. | :52:39. | |
What is it called? Beef with artichokes, sour cream and garlic. | :52:40. | :52:50. | |
And now coriander! Delicious. Let's see what the guys say. Ready, | :52:51. | :52:58. | |
Ken and Tom? It looks amazing. It looks pretty but it does not | :52:59. | :53:05. | |
look... I like what you said, food gets pond see. Overdone. -- food | :53:06. | :53:15. | |
gets pond see. I think it looks better than the rehearsal. The | :53:16. | :53:25. | |
artichokes are amazing. Just very chewy, earthy and delicious. They | :53:26. | :53:28. | |
are not talking, so they love it. OK, let's head back to Chiswick | :53:29. | :53:29. | |
to find out which wine Jane Parkinson has picked to go | :53:30. | :53:32. | |
with Adam's ravishing rump steak. Adam's recipe is not just about | :53:33. | :54:09. | |
steak, it is about a sum of its glorious parts. | :54:10. | :54:13. | |
Even so, we are still in proper red wine territory, and one hearty | :54:14. | :54:17. | |
option would be this one from northern Portugal. But I have found | :54:18. | :54:21. | |
the best match is a read with some earthiness, the bottle I have found | :54:22. | :54:26. | |
is pretty new to the shelves, so say hello to the Taste the Difference | :54:27. | :54:29. | |
Saint Chinian 2014, a meaty red from the south of France. | :54:30. | :54:34. | |
This comes from a smaller area within the wider region of Lond, the | :54:35. | :54:45. | |
grapes are basking in all the sunshine. This has lovely, dark | :54:46. | :54:52. | |
black fruit aromas, smokiness and beetroot as well. Those black fruit | :54:53. | :54:56. | |
flavours and the like smoking is work really well with the steak and | :54:57. | :55:01. | |
the leek chrome on top, but the winning factor here is this savoury | :55:02. | :55:06. | |
earthy mushroom flavour, that works so well with the artichoke puree and | :55:07. | :55:12. | |
the deep fried artichokes. Adam, I love how you have taken steak to a | :55:13. | :55:16. | |
whole new level so I hope you find that the Saint Chinean makes a | :55:17. | :55:20. | |
Moorish meaty match. Cheers! Do you like this? Delicious. | :55:21. | :55:29. | |
Delicious for a Saturday morning! Goes well? Really, really well. I | :55:30. | :55:33. | |
did not think it would go with artichoke but it does. Does not kill | :55:34. | :55:35. | |
the flavour. Now some foodie news, The BBC Food | :55:36. | :55:36. | |
Farming Awards are back! These awards celebrate the unsung | :55:37. | :55:39. | |
heroes of UK food and farming and nominations are now open | :55:40. | :55:42. | |
until midnight tomorrow - just go to www.bbc.co.uk/foodawards | :55:43. | :55:44. | |
to vote for your favourites. As usual, we shall be featuring some | :55:45. | :55:49. | |
of the finalists on the show. They're in Somerset visiting | :55:50. | :55:53. | |
a traditional sweet shop. And they had time to make a retro | :55:54. | :55:58. | |
treat for themselves. We are heading to Somerset and one | :55:59. | :56:18. | |
of the most dramatic places in Britain, Cheddar Gorge. That we are | :56:19. | :56:22. | |
not here for the cheese? We are not, we are here for something slightly | :56:23. | :56:26. | |
sweeter. A celebration of the nation's sweet | :56:27. | :56:30. | |
tooth. You know me, I like a bit of | :56:31. | :56:40. | |
sweetness every now and then! Over the centuries, regional sweetie | :56:41. | :56:43. | |
makers have sprung up across the UK to satisfy people like us, each | :56:44. | :56:48. | |
producing their own unique recipe as well as some good old national | :56:49. | :56:51. | |
favourites. We are about to meet two such | :56:52. | :56:56. | |
people, our best of British food heroes Mark and Martin from the | :56:57. | :57:01. | |
Cheddar Sweet Kitchen. # Suites, for my sweet. | :57:02. | :57:11. | |
# Sugar for my honey. Welcome. Pleased to meet you. Some of the | :57:12. | :57:15. | |
sweet making methods used by Martin and Mark dates back as far as the | :57:16. | :57:21. | |
19th-century. We have been going through 100 years, five generations | :57:22. | :57:25. | |
of the family, lots of recipes have been handed down through the | :57:26. | :57:29. | |
generations, that simple. They are helping to preserve some | :57:30. | :57:33. | |
truly British traditions, and we salute them. | :57:34. | :57:35. | |
We still believe that old-fashioned is best. We are making some mint | :57:36. | :57:41. | |
humbugs, brown striped, the original. As a child, I always | :57:42. | :57:46. | |
wondered how you get the stripe in the humbug. I think that is to be | :57:47. | :57:50. | |
revealed. The humbug mix contains water, brown | :57:51. | :57:55. | |
and white sugar and glucose syrup. At a whopping 155 Celsius. Stand | :57:56. | :58:02. | |
back, that is your boiling hot molten sugar. He adds caramel, | :58:03. | :58:07. | |
dextrose and peppermint oil and then gets to work, fast. Now than it. You | :58:08. | :58:15. | |
can smell it. Beautiful. That is incredible. What a lovely thing to | :58:16. | :58:21. | |
do. It is like a sheet. Does not look real. Within a couple of | :58:22. | :58:27. | |
minutes we will be able to start handling it, we cut it in half, | :58:28. | :58:31. | |
which will form the centre of the suites, then this will form the | :58:32. | :58:34. | |
casing, the outside layer. Believe it or not, that'll be your stripe. | :58:35. | :58:46. | |
And there we have changed the colour of the sugar. That is the first | :58:47. | :58:51. | |
secrets out of the way. We need a base on which to stretch it out. We | :58:52. | :58:58. | |
will zigzag the sugar back and forth. There I your stripes. That | :58:59. | :59:05. | |
goes on top? No, we need to make sure these stripes and upon the | :59:06. | :59:09. | |
outside, so we turned the whole thing upside down. We dropped back | :59:10. | :59:13. | |
into the middle and you can just wrap the whole thing up. The world's | :59:14. | :59:23. | |
biggest humbug! This is what we call a batch roller, it thins as it comes | :59:24. | :59:29. | |
out, this is how we make the sides of the sweets. We will still finish | :59:30. | :59:38. | |
it off by hand. Brilliant. Amazing. Time to suck it and see, as they | :59:39. | :59:43. | |
say. You can't get a fresh sweeter than matter. That is the taste of | :59:44. | :59:51. | |
nostalgia. While the humbugs wait to be bagged up, we are going to see | :59:52. | :59:57. | |
where Martin and Mark Selby sweets. -- and Mark sell their seats. Many | :59:58. | :00:05. | |
people believe this is the biggest selection of old-fashioned boiled | :00:06. | :00:10. | |
sweets in the country. All those names that you know and love, milked | :00:11. | :00:18. | |
bull's-eyes, lines, mint shrimps! They were originally made for the | :00:19. | :00:22. | |
miners in the Somerset coalfield. Up in the north-east it was always | :00:23. | :00:27. | |
black bullets. South Wales, Welsh mints. Here it has always been the | :00:28. | :00:32. | |
mint shrimps. Freshens up your mouth. Kills off the dust in the | :00:33. | :00:34. | |
atmosphere. It is time to go back next door | :00:35. | :00:57. | |
where we are about to make one other personal favourites, peanut brittle. | :00:58. | :01:01. | |
For us, this is a wonderful treat which dates back to the 19th century | :01:02. | :01:06. | |
and this time, we are allowed to make it ourselves. There is a little | :01:07. | :01:15. | |
technique. You can take it in turns. Five kilos of peanuts they are. And | :01:16. | :01:22. | |
brilliant. The peanuts have been added to a mix of sugar, water, | :01:23. | :01:29. | |
glucose, vegetable oil and emulsifier. When it gets that you | :01:30. | :01:34. | |
will need to lift that and turn it. It is nice to see Dave doing the | :01:35. | :01:41. | |
hard work for a change. Don't flick the hot toffee on your thighs. I | :01:42. | :01:54. | |
like the look of this. It is over to Mark to do the professional bit. You | :01:55. | :02:00. | |
can always tell a craftsman from how easy he makes a difficult job look. | :02:01. | :02:23. | |
We get go again. He is thinning it out because this mixture will cool | :02:24. | :02:29. | |
in minutes. It is not as easy as it looks. | :02:30. | :02:48. | |
It is starting to cool down. It will become brittle. | :02:49. | :03:10. | |
It is not good putting me in somewhere like this. I've been in | :03:11. | :03:17. | |
some of the finest restaurants in the world but peanut brittle, you | :03:18. | :03:29. | |
cannot get better. Some very sweet stuff. Now we are speaking to you at | :03:30. | :03:33. | |
home. First up is Laura from Cambridge. I am looking for a quick | :03:34. | :03:47. | |
and easy pork dish. No problem, I understand. Time constraints. Quick | :03:48. | :03:53. | |
and simple pork this? Pan fry, get lots of herbs, so you have a little | :03:54. | :03:59. | |
herb garden, chop them up, a bit of olive oil. Little pieces. Cover it | :04:00. | :04:06. | |
in that source and eat it that way with some bread. I would do laments | :04:07. | :04:17. | |
pork dish with chilli bean sauce and I would put in a fish and embrace it | :04:18. | :04:25. | |
in the pork dish. Or even do the dumplings but I made. Would you like | :04:26. | :04:35. | |
heaven or hell? Your dish looked fantastic so I am going for heaven. | :04:36. | :04:43. | |
This person says, can I get a rest for whole roast chicken? It is | :04:44. | :04:51. | |
interesting, we do not roast because we do not have ovens. We cook it in | :04:52. | :05:00. | |
a broth that is very flavour -- flavourful. We hang it to dry and | :05:01. | :05:07. | |
then we roast that by pouring hot oil over the skin, perfect, crispy | :05:08. | :05:19. | |
roast chicken. That sounds amazing. Next? This is someone asking for a | :05:20. | :05:26. | |
recipe to make aubergine taste good. I love aubergine but I love the way | :05:27. | :05:30. | |
the Japanese season aubergine, you grill them. So soft, so sweet, | :05:31. | :05:43. | |
delicious. It is one of our best selling dishes. Back to the forums. | :05:44. | :06:02. | |
Can I ask Ken Hom a question? Of course. How old are you? I am nine. | :06:03. | :06:11. | |
Could I have a recipe for a meal for my mum and dad? Something really | :06:12. | :06:23. | |
simple. You can take fresh vegetables, stir-fry with chopped | :06:24. | :06:32. | |
garlic, and you don't need to deal with it. It is one of the best | :06:33. | :06:36. | |
things. It will keep you healthy. How do you like the sound of that? | :06:37. | :06:45. | |
Thank you. Would you like Food Heaven or Food Hell? Heaven. I | :06:46. | :06:57. | |
bought some seed and when I bit into it it was... How would you cook | :06:58. | :07:06. | |
that? You definitely needs to cook it. You can serve it on Sunday with | :07:07. | :07:11. | |
a roast. You can break them. I would braise it. Fry at the way | :07:12. | :07:39. | |
that you did with the artichokes. What dish would you like? It is Food | :07:40. | :07:47. | |
Hell. It is time for the omelette challenge. Here we go. How are you | :07:48. | :07:58. | |
feeling? Zen. Ken does not like to brush. Readers have gone mad for | :07:59. | :08:03. | |
your glasses. They think you look like Clark Kent. I know that you've | :08:04. | :08:12. | |
been practising because your restaurant is round the corner from | :08:13. | :08:20. | |
me. You know the rules. You can use anything on the table. Are you | :08:21. | :08:33. | |
ready? He's got an egg in his hand. Goal. | :08:34. | :08:43. | |
But in the pan. You've been practising. Look at the speed. Take | :08:44. | :08:57. | |
your time. No rush. I'm not allowed to help. I was just | :08:58. | :09:18. | |
going to be polite. Do you want any cheese? Why not. We might as well | :09:19. | :09:34. | |
take our time. Seasoned. This might even beat your record. It is going | :09:35. | :09:49. | |
to be quick. Nearly there. That will do. It is a crispy omelette. It is | :09:50. | :10:07. | |
an Asian omelette. Fab. Admit it, did you practice? Yes, yesterday. At | :10:08. | :10:14. | |
least you admit it. A lot of them come on and they say they've not | :10:15. | :10:18. | |
made an omelette for years. You know they've been practising. It is quite | :10:19. | :10:31. | |
nice. That is quite nice. Do you think you are on the board? I hope | :10:32. | :10:39. | |
so. The amount of eggs are used yesterday, I hope so. Do you think | :10:40. | :10:46. | |
you are on the board? Sinking. You are definitely on the board. There | :10:47. | :10:51. | |
are a lot of chefs that would be ashamed of it. You did 20 seconds. | :10:52. | :11:02. | |
You don't hear. Perfect. You are way up here. Yes. What about Ken? I'm | :11:03. | :11:18. | |
just going to put what I think about you. But you are going in the bin. | :11:19. | :11:40. | |
Sorry. That is the way it is. We will find out the result of Food | :11:41. | :11:44. | |
Heaven after Tom Kerridge's tasty treats on takeaways. | :11:45. | :11:57. | |
Pizza is one of my favourite takeaways, but I know it's a bit | :11:58. | :12:00. | |
of a pain to make at home - making the dough and | :12:01. | :12:03. | |
So I've got a bit of a cheat's version using puff pastry. | :12:04. | :12:07. | |
It's a bit of a tart crossover and it's the perfect | :12:08. | :12:10. | |
All you need to do is roll the pastry out to about half | :12:11. | :12:14. | |
a centimetre thick, cut it into a circle and chuck it | :12:15. | :12:17. | |
That is way easier than all that dough-making malarkey. | :12:18. | :12:20. | |
An hour later, it's had time to chillax, simply prick it | :12:21. | :12:24. | |
with a fork to help it rise evenly and then cover it in egg wash. | :12:25. | :12:29. | |
And if you've had bad experiences with puff pastry | :12:30. | :12:31. | |
Start with the temperature on high and turn it down later. | :12:32. | :12:37. | |
Now, to go with this pizza, I'm going to be doing double onions. | :12:38. | :12:43. | |
I'm going to be doing an onion jam that I already have in a jar | :12:44. | :12:47. | |
and some sour onions using these boys. | :12:48. | :12:49. | |
Just cut them into segments with the root intact and pop them | :12:50. | :12:52. | |
into a dead simple pickling liqueur of cider vinegar, sugar and cider. | :12:53. | :12:55. | |
As long as it's cider and it tastes nice. | :12:56. | :12:59. | |
Then leave them to poach for about five minutes on each side. | :13:00. | :13:02. | |
Look how lovely they look - that cider vinegar and the sugar | :13:03. | :13:05. | |
is beginning to caramelise and glaze on top of them. | :13:06. | :13:08. | |
All they need now is a quick char, courtesy of this manly gadget. | :13:09. | :13:19. | |
This is a proper plumber's blowtorch, not one of those | :13:20. | :13:22. | |
That boy has been in for about 20 minutes and he's puffed up and this | :13:23. | :13:39. | |
is the point that I know you take it out at home, but don't. | :13:40. | :13:43. | |
Keep it in there and just turn the temperature down. | :13:44. | :13:47. | |
In another 15 minutes, that's going to be perfect. | :13:48. | :13:49. | |
Especially once it's piled high with onions and crispy beef. | :13:50. | :13:55. | |
I'm using bavette steak which loves being flash-fried, | :13:56. | :13:57. | |
You want that kind of hard, fast heat. | :13:58. | :14:04. | |
But be careful you're not wearing your best shirt cos | :14:05. | :14:21. | |
All these need now is a pinch of salt and some cayenne pepper | :14:22. | :14:24. | |
and they're ready to sit on top of that puff pastry base. | :14:25. | :14:27. | |
Now, every good pizza needs a topping and we're going to start | :14:28. | :14:30. | |
that topping not with a tomato sauce, but something beefy. | :14:31. | :14:32. | |
Bovril, and plenty of it, followed by home-made onion jam... | :14:33. | :14:37. | |
..those boozy, burnt sour onions and plenty of crispy beef. | :14:38. | :14:42. | |
Everyone loves a pizza that's got loads of topping on. | :14:43. | :14:46. | |
This just needs a final blast in the oven while I whip up a blue | :14:47. | :14:51. | |
cheese, creme fraiche and chive topping. | :14:52. | :14:57. | |
Now, if it's a little thick, you just add a small splash of water | :14:58. | :15:06. | |
and that's the consistency you're looking for. | :15:07. | :15:08. | |
Quite loose, so you can just drizzle it all over the top. | :15:09. | :15:13. | |
And that, boys and girls, poured all over hot beef and onion | :15:14. | :15:16. | |
on a crispy puff pastry base has got to be the best cheat's pizza | :15:17. | :15:19. | |
Look at that, it looks absolutely incredible! | :15:20. | :15:26. | |
Way easier than making the classic takeaway pizza. | :15:27. | :15:30. | |
Now, I love a kebab, especially late at night, | :15:31. | :15:59. | |
even those ones, doner meat, that looks a little bit | :16:00. | :16:01. | |
But this version is like a proper posh version and instead | :16:02. | :16:06. | |
of using lamb or chicken, you're going to be using duck. | :16:07. | :16:08. | |
It's a right tasty alternative to your regular kebab meat. | :16:09. | :16:11. | |
It can be cooked pink and it's nice and lean. | :16:12. | :16:13. | |
Just score the skin and render down the fat in a hot pan | :16:14. | :16:16. | |
You can hear it already, the instant it hit the pan, | :16:17. | :16:20. | |
it slowly begins to render and make a really nice little sizzling | :16:21. | :16:23. | |
sound and this pan had no fat in it already, | :16:24. | :16:25. | |
this is the natural fats coming from the duck. | :16:26. | :16:27. | |
Once it's nice and crispy, pop it in the fridge to chill. | :16:28. | :16:34. | |
It'll make it easier to slice later and give you time | :16:35. | :16:37. | |
First in is soy sauce followed by vegetable | :16:38. | :16:41. | |
Then it's in with a squeeze of honey, plenty of grated | :16:42. | :16:52. | |
garlic and its partner in crime, ginger. | :16:53. | :16:53. | |
Grated straight into the bowl to release those natural oils | :16:54. | :16:57. | |
with some red chilli, seeds and all. | :16:58. | :16:59. | |
And a good squeeze of lime for that famous Asian tang. | :17:00. | :17:04. | |
It always amazes me how much juice comes out of a little lime. | :17:05. | :17:09. | |
Marinade made, it's time to prep the veg. | :17:10. | :17:11. | |
I'm using crunchy green peppers, red onion, broccoli and field | :17:12. | :17:14. | |
Veg chopped, it's time to revisit the duck which should be cold | :17:15. | :17:24. | |
I'm probably going to get between six and eight big chunks... | :17:25. | :17:30. | |
Now, normally, shish kebab is served on one of these - a big skewer - | :17:31. | :17:42. | |
but today I'm going to do it on some lemongrass. | :17:43. | :17:48. | |
Pierce the vegetables very carefully, and then thread | :17:49. | :17:50. | |
the lemongrass through the hole trying to keep it intact. | :17:51. | :18:03. | |
Me being me, my kebabs should definitely have more meat | :18:04. | :18:06. | |
Once threaded, simply drench the kebabs in marinade and chuck | :18:07. | :18:12. | |
them in the fridge to soak up all those lovely juices. | :18:13. | :18:18. | |
After a couple of hours marinating, they'll be ready for grilling. | :18:19. | :18:22. | |
Eight minutes for medium rare, longer for well done. | :18:23. | :18:31. | |
The sound of that sizzling plate is great. | :18:32. | :18:35. | |
That's what you want, that bit just there. | :18:36. | :18:38. | |
And way tastier than those late-night, elephant-leg kebabs. | :18:39. | :18:43. | |
So next time you need takeaway food in a hurry, | :18:44. | :18:47. | |
why not whip up a batch of these extraordinary kebabs instead? | :18:48. | :18:52. | |
I promise, you and your mates won't be disappointed. | :18:53. | :19:03. | |
Right, time to find out whether this Tom is getting his food | :19:04. | :19:05. | |
What do you think, Tom? Probably hell, I will probably be punished | :19:06. | :19:14. | |
for past sins. First I'll make a crunchy base | :19:15. | :19:19. | |
for my cheesecake using crumbled digestives and butter, | :19:20. | :19:22. | |
then I'll combine the goats' cheese, creme fraiche, honey and spices | :19:23. | :19:24. | |
and pour onto the base and bake in the oven and then I'll poach | :19:25. | :19:27. | |
fresh rhubarb in a mix of sugar and water and then serve on the side | :19:28. | :19:30. | |
of the cheesecake. A delicious dessert. Or you might | :19:31. | :19:35. | |
have your food heaven. Broth, we will praise down the beef with the | :19:36. | :19:38. | |
veal, carrots, celery, onions, garlic, beautiful pasta fillings and | :19:39. | :19:42. | |
a lovely chicken broth. The callers went 2-1 to heaven, they liked you, | :19:43. | :19:49. | |
what did you go for, Ken? Heaven. Adam told me in rehearsal he liked | :19:50. | :19:53. | |
the idea of the goats cheese tart. What did you go for? Heaven. Guys, | :19:54. | :20:02. | |
get rid of all the held stuff. We could have had lovely rhubarb, Tom! | :20:03. | :20:10. | |
I am not allowed to influence the audience, I am glad we got this. So, | :20:11. | :20:16. | |
you guys will start rolling out the past of the me, Adam. Ken, I will | :20:17. | :20:24. | |
show you the base, this is the finish, you're braised down beef and | :20:25. | :20:33. | |
veal, you take this beautiful sauce, which Campbell makes with some | :20:34. | :20:39. | |
breadcrumbs, Parmesan and you will make a lovely filling -- which Ken | :20:40. | :20:47. | |
will mix. You talk about doing this with your Nonna? Every Christmas? Be | :20:48. | :20:52. | |
made over 1000 this year, I do it with my cousins, my aunts. And sit | :20:53. | :21:00. | |
gossiping? I am like a chef going, let's go, stop talking! Nonna goes, | :21:01. | :21:04. | |
don't you rush us, we like to take our time. We do it every year. As we | :21:05. | :21:11. | |
have got older, everyone has been allowed new jobs. This year my | :21:12. | :21:15. | |
sister was allowed to make the pasta. She is 40! 20 years to be | :21:16. | :21:22. | |
allowed to make the pasta. One year Neal made it, then my mum on | :21:23. | :21:26. | |
Christmas Day just went, no, too rich. She pushed it away. Neal never | :21:27. | :21:32. | |
went near it again, my boyfriend, he is petrified. He is a pretty good | :21:33. | :21:38. | |
shepherds well. You will understand this, they don't want it to rich, | :21:39. | :21:43. | |
they don't want too much meat, nice and light. So we browned off the | :21:44. | :21:48. | |
meat like so. A little touch more oil. All but slow cooking for hours. | :21:49. | :21:57. | |
And you make your own broth? Yeah, in the broth we have chicken, beef | :21:58. | :22:02. | |
shin, a minimal amount. Don't clear it, no consummate, a little bit of | :22:03. | :22:09. | |
fat. Then we will add the vegetables. Its users all the bones, | :22:10. | :22:14. | |
making stock is such a good feeling. It is the way it should be. You | :22:15. | :22:20. | |
judge a cook on how they cook their sources and stuff, I think it is | :22:21. | :22:25. | |
really important that people understand the basis of it. We have | :22:26. | :22:31. | |
been together in China and stuff, I was in Japan last and all those | :22:32. | :22:37. | |
lovely noodles and the big steaming broth, you just have a whole meal in | :22:38. | :22:40. | |
itself, you don't need to do anything else. Cheap, cheerful. Just | :22:41. | :22:51. | |
food, isn't it? How you doing? If you wanted to cheat, could you use | :22:52. | :22:56. | |
wonton skins? It would change the whole dish, but don't worry about | :22:57. | :23:01. | |
that! I don't think my mother would be ready for that! She had a | :23:02. | :23:05. | |
Scotsman cooking Christmas lunch, I don't know if we can go with wonton! | :23:06. | :23:12. | |
We have a little bit of tomato puree, I will turn that up to get it | :23:13. | :23:21. | |
roasting, that can all go away. This is what I like about cooking, a | :23:22. | :23:29. | |
little taste. Delicious. Brilliant. The whole point is that you do stub | :23:30. | :23:33. | |
as a family, because you sit there and you cook with your kids and make | :23:34. | :23:39. | |
stuff with them. I try. There are 12 of us and we sit there for a whole | :23:40. | :23:44. | |
afternoon, by the end of it you have dinner together. It is soothing. Do | :23:45. | :23:49. | |
you find that sort of cooking soothing and relaxing, brings people | :23:50. | :23:54. | |
together? Very natural. Once we have caramelised it, I get more colour | :23:55. | :24:01. | |
than this, red wine, reduce that down. Then this. A little bit of | :24:02. | :24:10. | |
chick. On -- chicken stock on top, red wine, put the lid on. The | :24:11. | :24:18. | |
difficult part I can never do is the difficult bits, making it. I have a | :24:19. | :24:26. | |
treat for you. Ready-made ones from the supermarket?! Please, Tom! Ken, | :24:27. | :24:32. | |
crack that for me. Pasta is a beautifully rolled. This is the one | :24:33. | :24:38. | |
which is a little bit firmer, which helps. I will wash my hands. You | :24:39. | :24:46. | |
literally make the little parcels. Do you need more pasta? I think we | :24:47. | :24:54. | |
will be OK. Ken, whisk that egg, go around available brush. I love that | :24:55. | :25:00. | |
contraption. We don't know what it is called. If any viewer knows the | :25:01. | :25:06. | |
name, please tweet. This is how we do it. Wonderful. We get these all | :25:07. | :25:13. | |
from Italy. I want one. I will send you one, I will steal one from my | :25:14. | :25:19. | |
aunt and my mum, they could bear a late -- their names on it, Vivian | :25:20. | :25:27. | |
Chan and Giuliana, because they think I steal everything. Then you | :25:28. | :25:33. | |
go around this. OK. I suppose it is an anolini cutter. This is it. This | :25:34. | :25:44. | |
is better than the Chinese one. That is very kind of you to say so. Then | :25:45. | :25:51. | |
literally straight into the broth. Exactly like you did today, Ken, | :25:52. | :25:56. | |
boiling water, straight in there. Adam, will you clean your mess up, | :25:57. | :26:01. | |
my good chap? The other week I think it was Jason, he left everything. We | :26:02. | :26:10. | |
will slip those in and let them come up. Angela, can you freeze those? | :26:11. | :26:16. | |
That is what we do, we make about 700 or 800 every Christmas, we | :26:17. | :26:20. | |
freeze them, have them on Christmas Day and for the rest of the year. If | :26:21. | :26:24. | |
you will stay in London I will send use them over. You have a freezer | :26:25. | :26:31. | |
full of those? The whole lot. Ken, get a label and bowl ready, I will | :26:32. | :26:36. | |
get the wine and then we are ready. Look at that, cleans down. | :26:37. | :26:47. | |
Perfect. I have had so many screw ups with things like this. One time | :26:48. | :26:53. | |
I made loads of spinach tortelli, the water was not boiling and pasted | :26:54. | :26:57. | |
together. All these things you're teaching cooks. That machine is | :26:58. | :27:03. | |
genius. It takes all the difficulty out of it. I will get you one, the | :27:04. | :27:07. | |
next time I am in Italy. And you, Adam. Everybody has heard this now! | :27:08. | :27:15. | |
There is a new range. I will do that! Ken, ten more seconds, I will | :27:16. | :27:27. | |
pour the wine. All right. Have we got little spoons, Adam? That would | :27:28. | :27:32. | |
be good, if you could. This is quite a deep red that Jane | :27:33. | :27:39. | |
has chosen. What Jane has chosen, La Piuma Montepulciano d'Abruzzo, ?7.99 | :27:40. | :27:45. | |
from Waitrose, let's see if you like this. That has a cracker, that is | :27:46. | :28:00. | |
why. Courage under fire. There we go. Never panic. They do go, | :28:01. | :28:06. | |
audience, live television, there is a crack in the plate. See how coolly | :28:07. | :28:14. | |
Ken dealt with it! Come on, Tommy boy! Let's go! | :28:15. | :28:20. | |
Here is your wine, try the anolini, Tom. Thank you very much. It is like | :28:21. | :28:27. | |
its own seed, because we have moved on. You happy with that? Clean. We | :28:28. | :28:33. | |
had some in the freezer, you need to come over. | :28:34. | :28:34. | |
Well, that's all from us today on Saturday Kitchen Live. | :28:35. | :28:36. | |
Thanks to our superb guests - Adam Handling, Ken Hom, | :28:37. | :28:39. | |
Tom Parker Bowles - and to Jane Parkinson for her | :28:40. | :28:41. | |
All the recipes from the show are on the website, | :28:42. | :28:44. | |
Next week, Donal Skehan's here, and I'm back next month. | :28:45. | :28:49. | |
But don't forget Best Bites tomorrow morning at 10am on BBC Two. | :28:50. | :29:00. |