:00:07. > :00:17.Good morning. Brace yourself because those two greedy Italians
:00:17. > :00:30.
:00:30. > :00:35.are back! Wish me luck. This is Saturday Kitchen Live. Welcome to
:00:35. > :00:45.the show. Cooking with me, live in the studio, are two men who share a
:00:45. > :00:47.
:00:47. > :00:56.lifelong love of Italian food. They are two of Italy's exports, apart
:00:56. > :00:59.from ferar y, pasta, other and these two.
:00:59. > :01:02.First, the man whose culinary passion is hotter than the
:01:02. > :01:05.Mediterranean sun. It's the Italian stallion, Gennaro Contaldo. Next to
:01:05. > :01:08.him is the grand daddy of Italian cooking himself, it's the one and
:01:08. > :01:15.only, Antonio Carluccio. Good morning to you both. So Gennaro
:01:15. > :01:19.what's on the menu today? making clams and mussels with
:01:19. > :01:23.tubetti pasta. He will love it for sure.
:01:23. > :01:31.Do you like that? I will see what the results are.
:01:31. > :01:37.And that is super quick, what is on the menu for you? We have slow
:01:38. > :01:45.braised pork cheek with sauerkraut. And pork cheeks are great. It's a
:01:45. > :01:49.fantastic piece of pork. And just slowly braised? Yes.
:01:49. > :01:53.It tastes delicious. So. So two great dishes to look forward
:01:53. > :01:55.to and we've got our line-up of fantastic foodie films from the BBC
:01:55. > :01:58.archives for you too. We've got Rick Stein, Celebrity Masterchef,
:01:58. > :02:01.and Keith Floyd. Now, today's special guest is a star of both the
:02:01. > :02:05.big and small screen. He's been in brilliant films like Quadrophenia,
:02:05. > :02:07.The Bounty and Vera Drake but more recently he's been on our TVs in
:02:07. > :02:13.Sherlock, Whitechapel and the BBC legal drama, Silk. Welcome to
:02:14. > :02:19.Saturday Kitchen, Phil Davis. Do you get much time to cook at home?
:02:19. > :02:26.Great to have you on the show. Quadrophenia, it is one of my
:02:26. > :02:35.favourite films. It is iconic, isn't it? It is 35 years. Amazing.
:02:35. > :02:45.Kids still stop me in the streets to call me Chalky.
:02:45. > :02:46.
:02:46. > :02:50.And the food today, Italian, you like that? I love Italian food.
:02:50. > :02:56.And today you have to decide on food heaven and food hell. So, food
:02:56. > :03:00.heaven, if you could pick anything, what would it be? Roast chicken. I
:03:00. > :03:07.like garlic butter and fresh tarragon. Stick it under the skin
:03:07. > :03:13.and roast it with some lemon. What about the dreaded food hell?
:03:13. > :03:17.am not so fond of it, mackerel. I don't like turnips, they don't seem
:03:17. > :03:21.to taste of anything to me. I don't see the point.
:03:21. > :03:24.I will put it together for you. So it's either chicken or mackerel for
:03:24. > :03:26.Phil. For his food heaven I'm going to take inspiration from the
:03:26. > :03:30.classics and make a blanquette of chicken. The chicken is poached
:03:30. > :03:33.along with carrots, onion, cloves and thyme. I'll make a sauce from a
:03:33. > :03:36.little of the stock and plenty of butter, cream and tarragon. It's
:03:36. > :03:41.served with sauteed potatoes on the side. Or Phil could be having food
:03:41. > :03:44.hell, mackerel. The fish is filleted and grilled for just a
:03:44. > :03:47.couple of minutes. I'll serve it with a watercress puree, some
:03:47. > :03:57.blanched English asparagus and slices of pickled turnip. It's
:03:57. > :03:59.
:03:59. > :04:05.finished with a handful of baby watercress on the top. You are not
:04:05. > :04:09.happy about that one, are you? so keen. Vote chicken! It will be
:04:09. > :04:13.chicken, easy. You have to wait until the end of the show to see
:04:13. > :04:23.which one Phil gets. If you would like to ask a question on the show,
:04:23. > :04:27.call this number: You can put your questions to us
:04:27. > :04:31.live later on if you get through. I will be asking if Phil should be
:04:31. > :04:36.getting food heaven or food hell. So start thinking.
:04:36. > :04:40.Right, let the madness begin. It is the first Italian chef. It is
:04:40. > :04:43.Gennaro Contaldo. Welcome back. On the menu for you
:04:43. > :04:53.is pasta. So this is, people looking at this
:04:53. > :05:02.
:05:02. > :05:09.will think it is penne, but you have a name for it? It is tubetti.
:05:09. > :05:17.So, now no complaining. This is fresh pasta? Yes. This is
:05:17. > :05:24.fresh pasta. I made it. I will not show you who to do it, you never
:05:24. > :05:34.cook fresh pasta, you never make it. OK! First, what I need from you is
:05:34. > :05:34.
:05:34. > :05:37.if you chop those in half and remove the little parts in the
:05:37. > :05:47.remove the little parts in the middle, the hearts.
:05:47. > :05:49.
:05:49. > :05:57.I have garlic here, saffron, lemon, chilli.
:05:57. > :06:03.First, the olive oil is straight N Yes! Now, we have been watching you
:06:03. > :06:07.on the second series around Italy. Do you love it? It is great. I have
:06:07. > :06:16.to say. Where does this series take you? Is it in the south or do you
:06:16. > :06:26.go all over the place? Well, we started with Calabria. Then we
:06:26. > :06:26.
:06:26. > :06:33.moved on to Liguria. That is right on the other side of Italy. Then we
:06:33. > :06:37.come down to an area near Rome. It is so much fun it is incredible.
:06:37. > :06:43.Rome is fantastic. They have a great fish market in Rome? It does,
:06:43. > :06:49.but all over Italy, they have great fish markets, don't you think so,
:06:49. > :06:54.Antonio? Why you look at me with that funny face? Why? Because you
:06:54. > :07:00.are funny! First of all, a little salt. Salt, you always need with
:07:00. > :07:08.the salt inside the pasta. Why? I don't know, you say! Why?
:07:08. > :07:14.Because you need to get the pasta the lovely, the lovely seasoning.
:07:14. > :07:18.Inside you can see here I have the cockels, the mussels, a little drop
:07:18. > :07:24.of wine. I cover it for a little bit.
:07:24. > :07:30.Shaking and shaking. Because this is fresh pasta it cooks in minutes.
:07:30. > :07:39.So, about four minutes for that? Yes, you are right, then it is done.
:07:40. > :07:46.You use semolina flour for this? Durham wheat.
:07:46. > :07:51.Semolina! Why you always correct me?! While you wait, the mussels,
:07:51. > :08:01.add to them a little bit of saffron. A little, that is quite a lot
:08:01. > :08:01.
:08:01. > :08:08.there! He is saying it is too much? It is not too much. Do you want to
:08:08. > :08:13.cook here to cook for me! It is always too much, too Lille. Now a
:08:13. > :08:18.nice bit of wild rocket. As well as wandering around Italy. I know you
:08:18. > :08:24.are backwards and forwards. You have a new idea that you and Jamie
:08:24. > :08:29.are setting up? It is, it is dp food Revolution on the 19th of May,
:08:29. > :08:35.where people have to cook lovely food. The children in school,
:08:35. > :08:41.everybody is going to love it. So don't forget to plug revolution.com.
:08:41. > :08:45.So it is all about hethy eating? It is important. People have to eat
:08:45. > :08:50.healthy, but Antonio said something important. Yes to teach the mother
:08:50. > :08:55.and the father, the parents. We have seen it. It is coming up,
:08:55. > :09:02.but did you film at an eating contest? Yes.
:09:02. > :09:08.That was in Rome. There were people eating pasta.
:09:08. > :09:14.The competition was who puts on weight within one hour, more weight.
:09:14. > :09:22.Who put on the most amount of weight in one hour? It was six
:09:22. > :09:27.kilos of pasta in an hour. Tell them about the scales! I did
:09:27. > :09:33.eat some. To check the weight that I put on, Gennaro sweetly put his
:09:33. > :09:37.foot on the scale! But you have to listen to what I said to him in
:09:37. > :09:42.Italian in the film. No, I think they will cut it!
:09:42. > :09:51.However, there is justice, as nature has a way of getting his own
:09:51. > :10:00.back on people. Tell us about the ant thing you were doing? The what?
:10:00. > :10:05.The ant? You tell him. Antonios with driving, he was
:10:05. > :10:14.asking can you get me this, can you get that. Then we were driving
:10:14. > :10:21.along up to Liguria. There was a fig tree, I had to get to the side
:10:22. > :10:27.of the tree, get to the side of the car, get to the tree, and get them
:10:27. > :10:31.for him. Then there were chestnuts. We had to get the chestnuts. He
:10:32. > :10:37.told me to get the chestnuts, but I did not know there was an ant's
:10:37. > :10:42.nest on the wall. So, I was concentrating, listening to him
:10:42. > :10:50.saying give me this, give me that. I didn't realise they were
:10:50. > :10:58.everywhere. I had to remove my trousers.
:10:58. > :11:06.You know Gennaro has to be there! So, you have added the pasta to
:11:06. > :11:12.this? I added the garlic and chilli and a little drop of mussels, and
:11:12. > :11:19.the wine, the saffron. If you would like to ask a question
:11:19. > :11:24.on the show, remember to call this number:
:11:24. > :11:27.A few of you could put your questions live to us later on. You
:11:27. > :11:35.will find the recipes on the website at
:11:35. > :11:44.bbc.co.uk/saturdaykitchen. Now, I will drop this a little bit.
:11:44. > :11:52.You reduced the juice down? Yes, it helps to give the pasta more
:11:52. > :11:59.flavour. These lovely lemons. The great thing about your food, it
:11:59. > :12:05.looks great as well. Thank God for that! But this is part of a little
:12:05. > :12:10.book you are doing on photography and food? It is indeed. We had a
:12:10. > :12:16.fantastic photographer. He was getting everything to shot to make
:12:16. > :12:19.sure that the food was good. Whenever we turned around he was
:12:19. > :12:23.click, click, click, what a lovely man.
:12:23. > :12:28.Can I say hello to him? You can indeed.
:12:28. > :12:37.I love you, David. Take a look at that. There we have
:12:37. > :12:43.this. What is this called again? It is
:12:43. > :12:49.clams and mussels with tubetti pasta! Now, you made that with
:12:49. > :12:58.fresh pasta, if people use the dried pasta, cook it a little
:12:58. > :13:07.longer? Yes, they can use spaghetti as well and linguini or even penne.
:13:07. > :13:11.And that is the sauce from the clams and the mussels creating the
:13:11. > :13:19.sauce? That is very important. It is great to retain a little sea
:13:19. > :13:24.water so when you mix it with the garlic, the Chile, a drop of wine -
:13:24. > :13:30.- chilli, the drop of wine it cooks tote with the pasta and it give it
:13:30. > :13:38.is a lovely coating. Enough now! We need some wine to go
:13:38. > :13:40.with this, we sent our wine expert Susy Atkins to find out what to go
:13:40. > :13:48.Susy Atkins to find out what to go with Gennaro's perfect pasta.
:13:48. > :13:53.I'm in the Vale of Evesham. It is the start of the British asparagus
:13:53. > :14:03.festival, but I have work to do, getting the wines for today's
:14:03. > :14:11.dishes. Which way are the shops? Thank you! Gennaro, I have made
:14:11. > :14:16.your clams and mussels with tubetti pasta and to be honest, the crisps,
:14:16. > :14:21.lemony whites go well. Something like a shap lee. This would be
:14:21. > :14:25.great, but I have worked on the perfect match. The wine I have
:14:25. > :14:31.chosen is La Lancellotta Gavi 2011 from Italy.
:14:31. > :14:35.The white wines of Gavi in the north-west of Italy have improved
:14:35. > :14:42.no end in the recent years. A really good example like this one
:14:42. > :14:47.make as great match for the clams and the mussels. There is a light
:14:47. > :14:53.scent of lemons and pineapple there. There is a fresh snap of acidity
:14:53. > :14:58.that works well with the tomatos and the chilli. Importantly,
:14:58. > :15:04.although it is dry, this wine has citrus fruit on the finish. That
:15:04. > :15:10.works so well, like a squeeze of lemon over the clams and the
:15:10. > :15:13.mussels. Gennaro, thank you for the fresh, vibrant pasta. Here is a
:15:14. > :15:20.crisps, mouth watering Italian white to enjoy with it.
:15:20. > :15:26.We know that the food is fantastic, but the wine is a great comiment?
:15:26. > :15:30.Yes, this is so great. It balancing well, an ant don't you think so?
:15:30. > :15:36.goes well. A little too much saffron in the
:15:36. > :15:41.dish? No, I wouldn't have put the lemon.
:15:41. > :15:49.Any way! Later on Antonio has another tasty recipe to show us,
:15:49. > :15:58.what is it again? It destroys the taste somewhat. What are you
:15:58. > :16:04.cooking?! Pork cheeks. With saur cabbage.
:16:04. > :16:09.Phil, I need you in the middle of all of this today! Now we catch up
:16:09. > :16:19.with Rick Stein as he is taking a trip to the seaside and before he
:16:19. > :16:21.
:16:21. > :16:31.gets stuck into the local seafood I love Margate - the very stuff of
:16:31. > :16:34.
:16:34. > :16:38.When I came here in the '60s, But one of the highlights here is
:16:38. > :16:41.They've been in business for 40 years.
:16:41. > :16:46.Jellied eels aren't everybody's cup of tea, but I love them with white pepper and malt vinegar.
:16:46. > :16:50.You used to have to queue at these sort of places.
:16:50. > :16:54.We're missing something important if we let stalls like this
:16:54. > :16:59.disappear into the gastronomic history books.
:16:59. > :17:02.The Normandy coast is hours away, with loads of seafood restaurants
:17:02. > :17:07.serving up dishes like this.
:17:07. > :17:12.I'm grilling cod with shellfish - thick pieces of cod with the skin.
:17:12. > :17:18.I'm going to put them under a hot grill so the skin's crispy, season it well with salt and pepper.
:17:18. > :17:24.I love cod skin like that.
:17:24. > :17:31.The shellfish - I've got mussels, cockles and some little carpet shell clams.
:17:31. > :17:37.I add chopped shallot, white wine, and I'll open these using the steam from boiling the wine.
:17:37. > :17:41.They're starting to open up very quickly. It's important to keep an eye on them,
:17:41. > :17:44.because when they're popping open, it's nearly time to take them off.
:17:44. > :17:51.You don't want to overcook them.
:17:51. > :17:53.Collect all that precious juice.
:17:53. > :17:56.While they're draining off, prepare the cod for grilling.
:17:56. > :17:59.Brush a tray with butter, then brush the cod with butter all over,
:17:59. > :18:05.then season well with salt and, in my case, the old black pepper, lots of it.
:18:05. > :18:09.This is a lovely, thick cod fillet from a 5 to 6 kilo fish.
:18:09. > :18:13.Incidentally, fillets from a large pollock are also very good too.
:18:13. > :18:17.They'll go under a very hot grill for 8-10 minutes
:18:17. > :18:22.Now the garlic butter. I just love squishing garlic!
:18:22. > :18:25.I know everyone has garlic presses these days,
:18:25. > :18:29.but it's very satisfying just mashing down garlic with salt
:18:30. > :18:33.into a puree with the back of a knife.
:18:33. > :18:37.Use the knife to lift the puree off- the board into a bowl, with butter,
:18:37. > :18:45.tons of parsley, the juice of about one lemon and a little cognac, my secret ingredient.
:18:45. > :18:52.Salt, freshly-ground black pepper, and then mix everything together into a smooth paste.
:18:52. > :19:02.Now look at the way the skin's crisped on the cod.
:19:02. > :19:39.
:19:40. > :19:44.A lot of people get sort of nervous- about butter sauces, but as long as- there's plenty of liquid boiling,
:19:44. > :19:47.the amalgamation with the butter, the liaison, happens just naturally.
:19:47. > :19:50.Interestingly, you don't need to turn the cod over under the grill,
:19:50. > :19:53.because the skin will get crisper and crisper and better and better.
:19:54. > :19:57.To finish off the sauce, first of all the shrimps, which are cooked.
:19:57. > :20:01.They need to be warmed. Next, the other shellfish.
:20:01. > :20:05.Look how plump all those mussel, cockle and clam meats are because I undercooked them.
:20:05. > :20:08.I've left a few in the shell because they look better on the dish.
:20:08. > :20:13.And straight off the heat, again cos I don't want to overcook them.
:20:13. > :20:17.And now take one of those epic fillets of cod onto the plate.
:20:17. > :20:21.Well, look at that! That's lovely!
:20:21. > :20:25.I'm not blowing my own trumpet, but that is a commercial dish.
:20:25. > :20:28.What I mean is - everything on that- dish, people love to eat,
:20:28. > :20:32.and if you saw it on a menu, you'd want it.
:20:32. > :20:39.You've got that lovely chunky cod, all that different shellfish, the mussels, the cockles, carpet shells,
:20:39. > :20:47.and shrimps as well, but, above the aroma of garlic and butter - the smell of a good fish.
:20:48. > :20:51.My journey's full of paradoxes.
:20:51. > :20:55.Here is one of the most cherished fruits we have in this country - the mulberry.
:20:55. > :21:00.In Elizabethan times, it would be in the garden of every great house,- revered for two reasons -
:21:00. > :21:07.the leaves of the white mulberry, in particular, fed the booming silkworm industry,
:21:07. > :21:14.and the fruit made delicious cordials and preserves.
:21:14. > :21:20.But the banter from this throng of pickers is not from the village of Tiptree, Essex, but the Ukraine.
:21:20. > :21:30.Like the daffodil pickers of Cornwall, local labour is extremely hard to come by.
:21:30. > :21:40.
:21:40. > :21:45.Poached pears with marscapone ice cream and mulberry sauce.
:21:45. > :21:49.The first thing we need to do is to make a very nicely-flavoured stock syrup.
:21:49. > :21:52.So take some water and wine.
:21:52. > :21:57.When many people do poached-pear dishes, they use expensive sweet wine, but there's no point.
:21:57. > :22:00.Use an ordinary, cheap, dry white wine and put in sugar, that you add afterwards.
:22:00. > :22:03.Next the zest and juice of one lemon,
:22:03. > :22:05.and then some spices.
:22:05. > :22:09.Half a cinnamon stick, a vanilla pod, and three or four cloves.
:22:09. > :22:11.Bring that to the boil, simmer for about five minutes,
:22:11. > :22:16.and, while you're simmering, it, peel the pears.
:22:16. > :22:22.Cut the bottom of the pears off. You want them to stand up firmly on the plate.
:22:22. > :22:28.Poach those pears for about eight minutes - depends how ripe they are.
:22:28. > :22:31.Put the point of a knife in every now and then,
:22:31. > :22:34.but don't over-poach them.
:22:34. > :22:39.Meanwhile, make your mulberry Put your mulberries in a liquidiser
:22:39. > :22:43.with some icing sugar or caster sugar,
:22:43. > :22:48.and whizz, whizz, whizz, whizz just to blend them all up.
:22:48. > :22:55.Pass them through a fine sieve, and there's your sauce done.
:22:55. > :22:58.Finally, the mascarpone ice cream.
:22:58. > :23:04.I just made a vanilla custard, just eggs and cream, and then just add some mascarpone,
:23:04. > :23:08.but it makes it very rich and smooth and round. It works very well
:23:08. > :23:11.with the pears and the mulberries.
:23:11. > :23:21.That's it and, well, it's rather nice.
:23:21. > :23:24.
:23:24. > :23:24.A
:23:24. > :23:25.A nice
:23:25. > :23:32.A nice Pear
:23:32. > :23:37.A nice Pear from Rick! Now, a masterclass, I'm using a favourite
:23:37. > :23:42.ingredient, chocolate. I am making a lovely mousse.
:23:42. > :23:46.First of all, the chocolate. There are three main types, the white
:23:46. > :23:50.chocolate, the milk chock late and the dark chocolate. This is all
:23:50. > :23:56.about the difference between the cocoa solids and the butter. So the
:23:56. > :24:01.darker it is, the better. So the Cokow butter make it is whiter.
:24:01. > :24:06.So there is a strong amount in here. I use this in bread and butter
:24:06. > :24:13.puddings. It is difficult to make a mousse out of this, you need more
:24:13. > :24:19.to make it set. It tastes grainy and splits.
:24:19. > :24:25.This has a good cocoa solid, but generally most of them don't. Milk
:24:25. > :24:30.chocolate, I don't cook with it at all. I generally eat it.
:24:30. > :24:35.However, the dark chocolate. The bitterness is caused by the amount
:24:36. > :24:42.of cocoa solids in there. Mainly in dark chocolate you have a
:24:42. > :24:48.percentage on the box it ranges between 50% and 70%. The stronger
:24:48. > :24:52.the percentage, the more bitter it becomes.
:24:52. > :24:58.The darkest is 90%, but that is very bitter.
:24:58. > :25:05.When you melt it, don't do it in the microwave it will burn.
:25:05. > :25:09.So melt it over a pan of water. Get that to the boil then turn o the
:25:09. > :25:15.heat off. You can tell a good quality chocolate when it breaks
:25:15. > :25:17.and snaps. That mean it is is really good dark chocolate. I have
:25:17. > :25:25.70%. I don't cook with anything else.
:25:25. > :25:32.Now, the way to get a shine on the chocolate, you have to pemper it.
:25:32. > :25:37.It is mixing the two -- it is by tempering.
:25:37. > :25:41.You heat up the chocolate, reduce it, then bring it up again and hold
:25:41. > :25:46.it there. If you overheat it separates.
:25:46. > :25:50.You get the white bit in the chocolate. This is caused by
:25:50. > :25:55.melting it. So, the tempered chocolate is the shiny one.
:25:55. > :26:01.It tastes the same, with a nice shine on it. So that is a little
:26:01. > :26:08.bit about chocolate. Do you want one? Yes, a shiny one.
:26:08. > :26:11.So, this recipe is using six egg So, this recipe is using six egg
:26:11. > :26:20.yolks, and six egg whites. Now I will pop in 150 grams of
:26:20. > :26:29.butter. There is no flour in here, so good for the people that a
:26:29. > :26:34.gluten intoll rabbit. -- intolerant. I will serve this when it is made
:26:34. > :26:39.with a little bit of rhubarb. First of all, congratulations! I
:26:39. > :26:45.was reading about you last night, you must be the busiest man in
:26:45. > :26:51.showbiz? You managed to recently hit so many shows.
:26:51. > :26:57.And they are all hits. Whitechapel and Silk? Silk is coming out in the
:26:57. > :27:03.middle of May with a legal drama. Do you enjoy playing those films?
:27:03. > :27:12.It seems with Whitechapel it is a close set of the people that
:27:12. > :27:16.produce it? Yes it is great. Rupert, I am a great friend of. A lot of
:27:16. > :27:20.the setting is about the relationship between the two.
:27:20. > :27:25.And Whitechapel is an original place to be, there are a lot of cop
:27:25. > :27:30.shows on television. It seems that it has gotten more
:27:31. > :27:35.hard-hitting, it is more gruesome? It has. It has more of the gothic
:27:35. > :27:40.element. It is important. I think it is all the better for it too.
:27:40. > :27:48.And this is far away from when we first saw you on the big screen, we
:27:48. > :27:53.talked about Quadrophenia, but Vera Drake? Yes, Mike Leigh, he was the
:27:53. > :27:56.director of that, he is one of my favourite directors.
:27:56. > :28:01.You played Stanley, the husband? Yes.
:28:01. > :28:04.A huge storyline on that, a great part? It was a great part. When you
:28:04. > :28:08.work with Mike you start without a script.
:28:08. > :28:15.Really? You have no idea what it will be about. We knew that the set
:28:15. > :28:19.was in the 50s, but I never found out that Vera was an abortionist
:28:20. > :28:26.until I had been working on the film for about five months, so it
:28:26. > :28:33.was a profound shock. Is that how he works? Always. Mike
:28:33. > :28:40.organises the characters and then organises it as we go along and it
:28:40. > :28:44.turns out to be a great story. You have also done a little bit of
:28:44. > :28:49.directing? Well, working with Mike has been an influence, seeing how
:28:49. > :28:54.his films have come together. I have always done scripted drama,
:28:54. > :29:00.unlike Mike who works with his own scripts. I have worked with scripts
:29:00. > :29:06.that are written, but I directed a film in 1995 about football
:29:06. > :29:12.hooligans. About a cop trying to infiltrate a group of football
:29:13. > :29:15.hooligans and kind of turned into one. It was a transformation of a
:29:15. > :29:20.nice middle-class boy who turned into a thug.
:29:20. > :29:27.You have parts of that are so unique. There is a part which are
:29:28. > :29:33.the four people, he is the actor who plays Billy Mitchell, and the
:29:33. > :29:37.four of them are tracking along through the estate, all in one
:29:38. > :29:43.shot? Yes, with a steady cam. It was a low-budget film. We were able
:29:43. > :29:51.to be daring in the way that we went about things. That film has
:29:51. > :29:58.been re-released on DVD and Blu-Ray. Somehow in the intervening years it
:29:58. > :30:02.has turned into a minor cult. I keep bumping into people who have
:30:02. > :30:06.seen it. It is still a current topic? Yes.
:30:06. > :30:10.But there are other football hooligan films, but this seems to
:30:10. > :30:14.have caught their imagination. As well as the television bits and
:30:14. > :30:20.pieces you are involved in the film. Who what is this about the
:30:20. > :30:24.Edinburgh festival? I film that I made last year. A low-budget film
:30:24. > :30:33.on a scheme called the microwave scheme that means you do it
:30:33. > :30:37.quickly! It is called Borrowed Time. Ste -- he is a man who is very old
:30:37. > :30:40.and he strikes up a relationship with a younger man. It is a lovely
:30:40. > :30:44.film. We should see it in Edinburgh in
:30:44. > :30:51.June. And not only are you doing that,
:30:51. > :30:58.you have another film, Outside Bet? That is another low-budget film
:30:58. > :31:05.with Bob Hoskins and Jenny Agutter and other bright young things about
:31:05. > :31:10.a group of workers in the 80s, who spend their money on buying a horse.
:31:10. > :31:13.It is a high-risk. So there is a lot riding on whether or not the
:31:13. > :31:18.horse is going to be a success. That is opening up now.
:31:18. > :31:23.Now, the chocolate mousse. I have whipped up the egg yolks with sugar.
:31:23. > :31:27.I have folded in the butter and the chocolate. We added in the white
:31:27. > :31:33.papered -- whipped egg whites and you pour it into a tin. You could,
:31:33. > :31:40.if you wanted to, if you don't mind the raw eggs, pop it in the
:31:41. > :31:45.chocolate and eat it as it is, but I will bake it in the oven at 300
:31:45. > :31:50.degrees, about 160. For about 20 minutes and what we have is a
:31:50. > :31:57.chocolate mousse cake. It is soft but you have to eat this at room
:31:57. > :32:01.temperature or warm. Dust it with cocoa powder over the top. Then I
:32:01. > :32:08.can just basically grab a knife and serve a wedge of this.
:32:08. > :32:18.Now, it should be... Lovely and delicate. Because it has no flour
:32:18. > :32:19.
:32:19. > :32:23.in it, there we go... Hmm! You see, pasta and pig cheeks! Come on,
:32:23. > :32:28.guys! Let me taste it as well. All the time with the rhubarb, I
:32:28. > :32:33.love it like this. You pan-fry it with lots of sugar. A really hot
:32:33. > :32:37.pan. Then I put a very well-known drink, beginning with P that is
:32:37. > :32:43.drunk in the summer time with cucumber and different types of
:32:44. > :32:47.other things that you have... with you. And we flambe it at the
:32:47. > :32:57.last minute and I have ice-cream to starve with.
:32:57. > :33:08.
:33:08. > :33:16.Can I have a bit of ice-cream?! I love tutti-frutti! Don't forget us!
:33:16. > :33:21.It is so light! It hangs around for about an hour or so after the oven,
:33:21. > :33:24.but don't refridge rate it or let it go cold! Best of luck with
:33:24. > :33:29.everything. If there is a skill or a tip you would like me to
:33:29. > :33:32.demonstrate on the show, or you need help with a cooking technique,
:33:32. > :33:38.drop me a line at bbc.co.uk/saturdaykitchen.
:33:38. > :33:43.Right, what are we cooking for Phil at the end of the show? It could be
:33:43. > :33:49.food heaven, chicken. That is cooked with tarragon andtime. I
:33:49. > :33:56.will make a sauce and finish it off with a classic style in cream, it
:33:56. > :34:03.is served with sauted potatoes on the side. Or he could be facing
:34:03. > :34:08.food hell, that is mackerel. Served with asparagus spears, slices of
:34:08. > :34:18.pickled turnip and finished off with baby watercress on the top.
:34:18. > :34:20.
:34:20. > :34:24.You help to vote and see the result at the end of the show. Now, it is
:34:24. > :34:34.time for Celebrity MasterChef. They are cooking for the WI. For one of
:34:34. > :34:35.
:34:35. > :34:43.them it is the end of the that you've learned throughout
:34:43. > :34:47.that you've learned throughout Everything you've done has to
:34:47. > :34:50.but for three cookery judges from the WI.
:34:50. > :34:52.Those ladies from the WI are formidable.
:34:52. > :34:54.Your three courses, one hour 45 minutes.
:34:54. > :34:56.Let's cook.
:34:56. > :34:58.Today's three diners are all prominent cookery judges
:34:58. > :35:08.from the Women's Institute.
:35:08. > :35:18.
:35:18. > :35:20.I'm doing a scallop and chorizo salad starter
:35:20. > :35:22.and then I'm doing a pan-fried liver on caramelised onions
:35:22. > :35:32.with a crumbled mash.
:35:32. > :35:43.
:35:43. > :35:45.I've got fried squid with sun-blush tomatoes and rocket.
:35:45. > :35:47.And then paella.
:35:47. > :35:57.Then chocolate fondant with a bit of chilli in it.
:35:57. > :36:04.
:36:04. > :36:07.Today I'm cooking pepper and tomato soup
:36:07. > :36:10.and rosemary-scented scones to go with those.
:36:10. > :36:15.Scones for the WI.
:36:15. > :36:22.This is a bit of a risk because scones for the WI are a staple
:36:22. > :36:24.Wow. OK. Next course?
:36:24. > :36:26.Pork tenderloin stuffed with sweetmeat and sausage meat
:36:26. > :36:29.and I'm serving that with mashed potato with Parmesan and truffle oil.
:36:29. > :36:31.And dessert, I'm doing a chocolate and hazelnut parfait
:36:31. > :36:36.with sabayon-esque topping.
:36:36. > :36:43.First to serve the critics is Danny.
:36:43. > :36:45.Danny has served a starter
:36:45. > :36:54.of scallops, chorizo, rocket and pea salad.
:36:54. > :36:58.I'm very sad to say the scallops are slightly overdone.
:36:58. > :37:08.I think the concept was quite nice.
:37:08. > :37:28.
:37:28. > :37:30.The onions are pretty creamy and the mash is quite creamy.
:37:30. > :37:33.Well done, good luck. Off you go.
:37:34. > :37:36.For his main, Danny has made pan-fried calves' liver
:37:36. > :37:42.served on caramelised onions with a potato crumble.
:37:42. > :37:46.I think my liver is really nicely cooked.
:37:46. > :37:53.I think it's really very good.
:37:53. > :37:55.Danny, wipe down, dessert, what have you got to do?
:37:55. > :38:05.Make the sauce for the cake. Come on then, let's go.
:38:05. > :38:07.
:38:07. > :38:08.We've got to move now.
:38:08. > :38:14.All right? Bye, Danny, good luck. Well done, looks good!
:38:14. > :38:16.Danny's pudding consists of lemon drizzle sponge
:38:16. > :38:21.with ginger cream and caramelised citrus peel.
:38:21. > :38:29.It is definitely lemony. Mm.
:38:29. > :38:39.I think the lemon and the ginger is there.
:38:39. > :38:42.He's given us what he promised, but not probably in the best way
:38:42. > :38:50.he could have done.
:38:50. > :38:58.Happy? Well, I don't know.
:38:58. > :39:08.They're over there.
:39:08. > :39:13.
:39:13. > :39:18.It's rubber.
:39:18. > :39:22.I don't feel it's particularly well put together.
:39:22. > :39:24.A very simple dish
:39:24. > :39:27.that should be eaten in the sunshine when you've got some nice wine,
:39:27. > :39:30.because then it wouldn't really matter!
:39:30. > :39:34.Sharon, what's wrong?
:39:34. > :39:36.Just thinking, just strategising now.
:39:36. > :39:38.Strategise towards your main course, OK?
:39:38. > :39:42.15 minutes, then we want the main, OK?
:39:42. > :39:45.Two minutes, just take your time, take your time.
:39:45. > :39:48.Two minutes, and you've got to spoon it out.
:39:48. > :39:52.I know I've got to spoon it out.
:39:52. > :39:58.Good luck, Sharon, looks nice.
:39:58. > :40:07.For her main, Sharon has made a chicken, seafood and chorizo paella.
:40:07. > :40:11.I like the lightness of the flavour.
:40:11. > :40:13.I'm afraid, in mine, I had a strong flavour of...
:40:14. > :40:16.Bay? ..the leaves, yes, let's put it that way.
:40:16. > :40:26.The rice is actually quite nice, though.
:40:26. > :40:31.
:40:31. > :40:37.I would never do this in a competition. It risks so much.
:40:37. > :40:44.It's really quite wet in there.
:40:44. > :40:47.Do you think I should put these in for another minute? You haven't got- another minute.
:40:47. > :40:50.Touch them with the cloth, nothing else.
:40:50. > :40:52.Good luck, Sharon.
:40:52. > :40:57.I'll do my best.
:40:58. > :41:03.Would have liked a bit of cream with them.
:41:03. > :41:13.Sharon's dessert is a chilli spiced- chocolate fondant.
:41:13. > :41:20.
:41:20. > :41:23.The sponge is beautifully light.
:41:23. > :41:27.I don't think it could be better, really.
:41:27. > :41:29.The bits of chilli in the actual fondant, quite alarming.
:41:29. > :41:32.But the flavour is superb.
:41:32. > :41:42.This is her outstanding dish of the menu, definitely.
:41:42. > :41:43.
:41:43. > :41:44.You
:41:44. > :41:44.You can
:41:45. > :41:50.You can find
:41:50. > :41:54.You can find out how gistin gets on when he serves his food to the WI
:41:54. > :42:01.later on. Still to come, it is Keith Floyd.
:42:01. > :42:09.Where else could he be, but Italy! He is in Umbria, cooking a whole
:42:09. > :42:12.duck in sweet and sour sauce. And we have the omelette challenge.
:42:12. > :42:15.With Antonio and Gennaro in the studio I'm not EGG-specting any
:42:15. > :42:19.omelettes today but a couple of CRACK-ing Fritatas instead. You can
:42:19. > :42:22.see if it's my CLUCK-y day and I finally get a decent egg to eat
:42:22. > :42:25.when they go head to head in the Saturday kitchen omelette challenge,
:42:25. > :42:28.live, a little later on. And will Phil be facing food food heaven,
:42:28. > :42:34.chicken? Or will it be food hell, mackerel? We'll all find out at the
:42:34. > :42:36.end of the show. Now, more great Italian food, this time from the
:42:37. > :42:41.fantastic Antonio Carluccio. Welcome back, sir.
:42:41. > :42:45.Thank you. You did the first ever Saturday
:42:45. > :42:49.Kitchen. I know. I remember it, you did lamb stuffed
:42:49. > :42:54.with cheese. I remember it.
:42:54. > :43:00.So, on the menu today, not lamb, but pig's cheeks? Yes it is a
:43:00. > :43:09.fantastic piece of pork. I believe it is out of fashion.
:43:09. > :43:13.You don't want to be too trendy! Now! This is a lovely recipe.
:43:13. > :43:17.I have tasted it, it is really very good.
:43:17. > :43:27.On the menu it is braised with a little bit of carrot? Yes, and the
:43:27. > :43:32.
:43:32. > :43:42.cabbage on the side. The cabbage will be similar to saurcaut.
:43:42. > :43:47.
:43:47. > :43:51.Glrb -- sauerkraut. What are you cooking? It is
:43:51. > :43:54.burning! Mind your own business. It burning! Mind your own business. It
:43:54. > :43:58.is exactly what I want. Now, compared with the seafood
:43:58. > :44:08.areas, this is more inland? Yes it is exactly that
:44:08. > :44:21.
:44:21. > :44:30.Do you want the knife? Yes, this is fr spec from Tirrole.
:44:30. > :44:34.Why is helifing?! I can see the way you are cooking! It is 30 years
:44:34. > :44:40.that I have to deal with you. Unbelievable.
:44:40. > :44:44.You still can't get rid of him. Now, we have this lovely and brown
:44:44. > :44:48.on each side. Now, the flour is fantastic, it sticks to the piece
:44:48. > :44:56.of meat. When the sauce comes in, it sticks to the sauce.
:44:56. > :45:04.So it is used as a thickening. But the idea is to brown it off
:45:04. > :45:07.first? Yes. I set it on the side while I put...
:45:07. > :45:13.We will just ignore him, shall we? Yes.
:45:13. > :45:18.I do it all the time. Now, you have recently inherited a
:45:18. > :45:25.pig? It was fantastic. I could call it my name.
:45:25. > :45:35.When I had her in my arm. I thought it was so lovely. She had wonderful
:45:35. > :45:37.
:45:37. > :45:44.eyelashes and a fantastic brown bottom, I called her Sophia Loren.
:45:45. > :45:51.Now it is awkward as in May there is a food festival. Unfortunately...
:45:51. > :45:56.Roasted Sophia! So, you are cooking her? Listen, do we know that man
:45:56. > :46:01.there? I think he has come in off the street, to be honest.
:46:01. > :46:08.He is silly. Very silly. Now, for anybody who wants to see
:46:08. > :46:13.you live you are appearing. To be honest, you should see this, you
:46:13. > :46:17.are appearing live and cooking demonstrations next month? Yes.
:46:17. > :46:21.It is in Malton in your part of the world.
:46:21. > :46:26.Yes, in Malton in North Yorkshire. I am there tonight in the
:46:26. > :46:29.restaurant. This is the vinegar? No it is the
:46:29. > :46:39.wine. I am confused.
:46:39. > :46:43.So... Are you OK there? A little bit of stock.
:46:43. > :46:50.The peppercorns... Peppercorns and a little bit of... Nutmeg? Yes,
:46:50. > :46:56.wonderful. You have a different variety of
:46:56. > :47:01.balsamic vinegar here? Yes. This is apple balsamic.
:47:01. > :47:05.This is apple balsamic vinegar. It is wonderful.
:47:05. > :47:12.It is not very easy to find. So now that is the fantastic job, you can
:47:12. > :47:15.cut very well, I have discovered! Thank you! So, this is coming now
:47:15. > :47:18.into the oven for been an hour or something.
:47:18. > :47:28.I will do that Careful, it is very hot.
:47:28. > :47:29.
:47:29. > :47:34.I'm on it. In the oven for an hour and a
:47:34. > :47:38.quarter? Now remember the studio recipes are on the website at
:47:38. > :47:44.bbc.co.uk/saturdaykitchen. You can get dishes from the previous shows
:47:44. > :47:49.at bbc.co.uk/recipes. I am showing some of my favourite recipes from
:47:49. > :47:54.the entire lot on Saturday Kitchen on the Best Bites programme at
:47:54. > :48:02.10.00am over on BBC Two. Am I doing this right? Fantastic.
:48:02. > :48:07.I really admire... Usualally the chefs they cut like that. Then when
:48:07. > :48:11.they order five beers in the pub they come in like this.... We have
:48:11. > :48:18.here the cabbage. So this is a twist on sauerkraut,
:48:18. > :48:22.but it is a fresh one? Yes. Immediately we put in some...
:48:22. > :48:30.juice? Yes. So this is because of the pork
:48:30. > :48:36.connection and all of that stuff? Yes.
:48:36. > :48:41.Then we put in some sugar. Salt and pepper.
:48:41. > :48:45.Then I have here whole juniper berries. I like to crack them when
:48:46. > :48:50.you eat them. So you leave them whole? Yes, and
:48:50. > :48:58.the peppercorns as well. Then you put in the vinegar. What
:48:58. > :49:04.about this cabbage in Italy, where is it from? Nearby where I live
:49:04. > :49:09.they eat a lot of cabbage. That is in the north? Yes.
:49:09. > :49:13.As well as doing this and trying to create a cookery programme with
:49:13. > :49:22.your friend over there, tell us about the book? The book is
:49:22. > :49:27.fantastic. It is a book that reflects exactly
:49:27. > :49:31.the simplicity of Italian food. What we find on the way. The
:49:31. > :49:37.recipes are very easy to cook and very pleasant to eat.
:49:37. > :49:41.Are you at some point going to do your memoirs? Is that correct?
:49:41. > :49:48.Already done. Finished today. It will be published in October.
:49:48. > :49:56.There you are. Does that have recipes in it? Some, there will be,
:49:56. > :49:59.in fact, quite a few. You have Gennaro in it? Just about.
:49:59. > :50:04.The end chapter somewhere along the line.
:50:04. > :50:08.Here you can see how tender these are. This is slowly cooked.
:50:08. > :50:18.This is a fantastic dish. That is cooked for an hour and a
:50:18. > :50:21.
:50:21. > :50:25.quarter. And the cabbage? About 30 minutes.
:50:25. > :50:29.I can't pile the meat on the cabbage. I don't like it. I like it
:50:29. > :50:39.on the side. There you go.
:50:39. > :50:44.
:50:44. > :50:54.This really looks good. Remind us what this is again.
:50:54. > :51:05.
:51:05. > :51:10.Slow braised pork cheek with third dish of the morning. Dive
:51:11. > :51:20.into that. Have you ever tried braised pig's cheeks before?
:51:21. > :51:22.
:51:22. > :51:32.this is my first time. In France they use masses of this,
:51:32. > :51:32.
:51:33. > :51:39.what do you reckon? Very rich. Very tasty. Beautiful. What is great
:51:39. > :51:45.about this, it is a solid piece of meat and a nice portion size.
:51:45. > :51:49.And the cabbage is simple to cook. It works well together with the two
:51:49. > :51:58.ingredients. Now, let's go back to Susy Atkins
:51:58. > :52:01.to see what wine she has chosen to to see what wine she has chosen to
:52:01. > :52:05.go with Antonio's pig's cheeks. Antonio, your pork, like many pork
:52:05. > :52:15.dishs is versatile with red and white wines. If you were keen for a
:52:15. > :52:15.
:52:15. > :52:19.red you could go for something like this Tero l dico from Italy, but I
:52:20. > :52:23.have chosen for a white. The wine I have chosen is the Alsace Riesling
:52:23. > :52:29.2010 from France. Although this wine is from eastern France, not
:52:29. > :52:34.Italy, it has some of the same qualities as many Italian whites it
:52:34. > :52:42.is unoaked it is fresh, fruity, but there is a little more richness and
:52:42. > :52:47.depth of flavour than there is in the average Pinot Grigio. There is
:52:47. > :52:51.a lovely scent of apples, lemons and pears.
:52:51. > :52:56.But the main flavour is apple. The apple, as we all know goes so well
:52:56. > :53:00.with the pork. Here with the chicken stock and the speck, but
:53:00. > :53:05.the crucial flavour is to find a wine that marries with the sweet
:53:05. > :53:15.flavour of the sauerkraut with the lovely cabbage, sugar and vinegar.
:53:15. > :53:20.This wine has a crisp finish, but a slightly subtle honey note. Antonio,
:53:20. > :53:25.the pork has classic European appeal. I have come up with a wine
:53:25. > :53:29.to match. I hope that you enjoy it. You can go into the butcher's to
:53:29. > :53:35.ask for pig's cheeks. They are not around too much. I don't know why,
:53:35. > :53:39.they are delicious. What do you reckon to the wine to
:53:39. > :53:44.go with it? It is very good. Very dry.
:53:44. > :53:47.I would prefer a red one, but we have a little bit of vinegar in the
:53:47. > :53:54.cabbage. That is why it works.
:53:54. > :54:00.Fantastic. Happy with that? Oh, yes. Is it something you would have a go
:54:00. > :54:06.of at home? I would. If I can get a pig's cheek, I would do it.
:54:06. > :54:11.And if you can find an assistant to help you.
:54:11. > :54:15.And Gennaro? I know that I joke about it, but in the end I know
:54:15. > :54:19.that an ant can cook. In the end it is always well done.
:54:19. > :54:29.Now, let's head back to Celebrity MasterChef where it is time for
:54:29. > :54:49.
:54:49. > :54:59.Justin to face the fearsome judges Straight back for your main course,
:54:59. > :55:01.
:55:01. > :55:08.Justin's starter is accompanied
:55:08. > :55:18.A good scone should break and that's absolutely how
:55:18. > :55:30.
:55:30. > :55:40.is so overpowering that which is lovely, actually,
:55:40. > :55:45.
:55:45. > :55:54.They might not be the size but I think they are right
:55:54. > :56:00.Why not put a little bit of I prefer to just
:56:01. > :56:04.15 minutes, then we want your main.- OK.
:56:04. > :56:07.What's in that pot in the front, Just?
:56:07. > :56:13.Ah, cinnamon sauce.
:56:13. > :56:17.OK, so, pork and sauce to go, yeah?
:56:17. > :56:19.OK, we've got to move now, Justin, OK? Sorry?
:56:19. > :56:21.We've got to move.
:56:21. > :56:29.Not an umbrella or a pineapple in sight. Well done, you.
:56:29. > :56:33.Justin's main course is pork tenderloins
:56:33. > :56:37.stuffed with sweet Christmas mincemeat and sausage meat
:56:37. > :56:40.in a cinnamon sauce
:56:40. > :56:45.served with truffle oil and parmesan mash and orange-glazed carrots.
:56:45. > :56:48.Well, at first sight, this looks appetising.
:56:48. > :56:52.Ruth, I really have to disagree.
:56:52. > :56:56.I think this doesn't look appetising at all.
:56:56. > :56:59.Also, if you're going to serve carrots and peel them,
:56:59. > :57:09.make sure you do a good job of it.
:57:09. > :57:12.
:57:12. > :57:15.This does not work for me.
:57:15. > :57:18.The cinnamon flavour is just so overpowering.
:57:18. > :57:28.It's like having my Christmas pudding with my pork and my mashed potato.
:57:28. > :57:37.
:57:37. > :57:40.What is that going on top? Ice cream?
:57:40. > :57:41.Well, let's go. Let's go, let's go, let's go!
:57:41. > :57:43.Well done, Justin. Good job.
:57:43. > :57:46.Let's hope it tastes good, huh?
:57:46. > :57:49.For dessert, Justin has made a chocolate and tiramisu parfait
:57:49. > :57:54.topped with a meringue sabayon, vanilla ice cream and chocolate shavings,
:57:54. > :57:56.served with raspberry coulis
:57:56. > :58:06.and fresh raspberries.
:58:06. > :58:12.
:58:12. > :58:15.I don't really get the meringue sabayon.
:58:15. > :58:20.The bottom of the parfait - it's OK, but it's too solid.
:58:20. > :58:23.The chocolate and hazelnut is very nice,
:58:23. > :58:25.but the balsamic vinegar reduction of the raspberries, to me,
:58:25. > :58:28.is just too sharp.
:58:28. > :58:30.The vinegar is probably a bit strong,
:58:31. > :58:38.but I do like it. I like the idea of it.
:58:38. > :58:40.I think, today, our threecould have done a little bit more,
:58:40. > :58:42.or been a little more exceptional.
:58:42. > :58:48.It didn't quite go to the plan I had in my head.
:58:48. > :58:50.I expected a lot from Danny today.
:58:50. > :58:53.Maybe my expectations were a bit high.
:58:53. > :58:56.Liked the salad of chorizo and scallops.
:58:56. > :58:59.The balance of flavour - really good. But for me,
:58:59. > :59:02.that sausage wasn't cooked quite enough.
:59:02. > :59:05.Main course - the whole thing was very, very sweet.
:59:05. > :59:10.You couldn't really taste the richness that that liver should have delivered.
:59:10. > :59:12.I liked his lemon drizzle cake. It was very good.
:59:12. > :59:15.I liked the ginger and the cream, little bit of warmth - I thought that was a nice idea as well.
:59:15. > :59:19.But I was expecting more.
:59:19. > :59:21.Justin started off today with
:59:21. > :59:24.more ingredients on his bench than anybody else.
:59:24. > :59:27.I didn't think he would complete the task that he'd given himself.
:59:27. > :59:30.But actually, he got through them all.
:59:30. > :59:33.The best part of the first dishwere those little rosemary scones.
:59:33. > :59:36.Tomato and pepper soup, nicely made but, for me,
:59:36. > :59:41.very, very sweet and very richwith peppers, and not that mellow.
:59:41. > :59:44.The pork dish with the sweet port stuffing I thought was a really good idea,
:59:45. > :59:49.but that cinnamon sweet sauce took a little bit of getting used to.
:59:49. > :59:52.It was all a bit of a mish-mash, really.
:59:52. > :59:56.The dessert was like a hazelnut chocolate frozen jelly base
:59:56. > :00:02.with a marshmallow top. I couldn't quite work it out.
:00:02. > :00:05.Sharon - today's starter was about as safe as it gets,
:00:05. > :00:08.but we need some cookery skill.
:00:08. > :00:10.That was just really one up from
:00:10. > :00:13.opening a packet and pouring it in a bowl.
:00:13. > :00:16.The paella, it had a lovely background flavour,
:00:16. > :00:19.seafood was cooked very well. Chicken was wonderful,
:00:19. > :00:22.rice was cooked nicely. It was a tasty pound of food.
:00:22. > :00:25.Sharon's chocolate fondant was superb.
:00:25. > :00:28.There was a perfect runny centre
:00:28. > :00:30.and it had a hint of chilli in the back of your throat.
:00:30. > :00:39.A delight. I've never seen you as happy over a pudding.
:00:39. > :00:43.It's really hard.
:00:43. > :00:45.The pure effort of Justin, and then- the beautiful dessert of Sharon,
:00:45. > :00:48.and ALL the good cooking of Danny.
:00:48. > :00:52.So...who stays? Who goes?
:00:52. > :01:02.I know who should go, really.
:01:02. > :01:10.
:01:10. > :01:12.I have to say, some things today were great,
:01:12. > :01:14.some things didn't quite work.
:01:14. > :01:20.Tough decision for Gregg and I today.
:01:20. > :01:26.We can't keep everybody, we simply can't.
:01:26. > :01:35.The person leaving us...
:01:35. > :01:45...is Justin. I'm sorry, Justin.
:01:45. > :01:46.
:01:46. > :01:46.You
:01:46. > :01:47.You can
:01:47. > :01:50.You can see
:01:50. > :01:56.You can see more from the Celebrity MasterChef crew on next week's show.
:01:56. > :02:00.Right it is time to find out some of your foodie questions. Each
:02:00. > :02:09.caller helps to decide what Phil is eating at the end of the show.
:02:09. > :02:16.First on the line is Dave from Sheffield. What is the question for
:02:16. > :02:21.us today? How do I go about cooking a decent rack of beef? What you do
:02:21. > :02:28.is get the rack of beef, salt and pepper. Rub it in properly. Make
:02:28. > :02:38.sure that the oven is extremely hot. Put it in the and bang, straight in.
:02:38. > :02:39.
:02:39. > :02:49.Give them five minutes, then turn it down to 150, for 35 minutes.
:02:49. > :02:52.
:02:52. > :02:57.When it is a lovely colour a round it is brown on the outside, rare on
:02:57. > :03:06.the middle. I will do my version. I would rub
:03:07. > :03:15.it with English mustard. Take it on the fat part. Rub salt on. Get the
:03:15. > :03:20.oven as hot as you can. Don't put anything on it other than than on a
:03:20. > :03:29.bed of chopped onions. Roast it in the oven for 20 minutes until there
:03:29. > :03:33.is a good colour on it, then turn the oven down to 180, 190 and cook
:03:34. > :03:38.it for in total for an hour and ten minutes. Leave it to rest and then
:03:38. > :03:44.you can make a sauce or gravy with whatever is left.
:03:44. > :03:50.The next time you go straight to him! What would you like to see at
:03:50. > :03:55.the end of the show? I would like to see food heaven, he is a
:03:55. > :04:05.brilliant actor. Katherine from London, what is your
:04:05. > :04:13.question for us? It is to Antonio, how to cook the octopus? Don't take
:04:13. > :04:18.it from Gennaro! I'm going! When you get it, what do you do with it?
:04:18. > :04:26.Sometimes I buy it fresh. It depends on the size of the
:04:26. > :04:32.octopus. If it is small you put it in the pan without anything at all.
:04:32. > :04:38.After 20 minutes it is ready. So with the lid on? Yes.
:04:38. > :04:44.What about the larger octopus? DePenning again, if it is froze on
:04:44. > :04:47.or not, but it should be fresh. Then I would boil it for 20 minutes.
:04:47. > :04:51.Then cut it into pieces and pandemic it in a salad. That is
:04:51. > :04:57.what I would do. What dish would you like to see at
:04:57. > :05:07.the end of the show, food heaven or food hell? I like Antonio! Thank
:05:07. > :05:10.
:05:10. > :05:16.you! We all do, but there you go. You have a date there! Would you
:05:16. > :05:25.like heaven? Have a nice weekend! We get there in the end.
:05:25. > :05:29.Now, which will from Cambridge, are you there, will which will?
:05:29. > :05:34.which will? Hello there. Which will, how old are you?
:05:34. > :05:40.eight years old. What question do you have for the
:05:40. > :05:47.guys? What quipment do I need for pasta? A rolling pin, a bowl, 100
:05:47. > :05:52.grams of double zero flour. One egg. Put the flour in the bowl. Crack
:05:52. > :05:57.the egg inside, mix it. Put it in cling film. Leave it in the fridge
:05:57. > :06:04.for half an hour. Remove it. Get the rolling pin. Roll it out, make
:06:04. > :06:12.it very thin. This is how thin it has to be... And you blow
:06:12. > :06:17.underneath, when it moves up, put the flour on again, roll it, slice
:06:17. > :06:24.it, then put it in hot water. So the flour you need from the
:06:24. > :06:33.supermarket is 00, double sear flour. One egg, a little bit of
:06:33. > :06:39.salt... No salt! No salt? No. No oil.
:06:39. > :06:44.What dish would you like to see at the end of the show? Food heaven,
:06:44. > :06:48.please. Kath from Southport. What is your
:06:48. > :06:56.question for us? I have a goose to cook for tomorrow. I would like
:06:56. > :07:03.some advice, please. Antonio? Depending on how big it
:07:03. > :07:09.is? Four kilos. It is bigger than Antonio! For me, the most important
:07:09. > :07:14.fact of putting a goose in the oven is to collect the fat. The fat is
:07:14. > :07:21.the most wonderful thing. Collect it, please, you can cook potatoes
:07:21. > :07:26.and many other things. It is very tasty. Roast it like you do for a
:07:26. > :07:29.turkey for a couple of hours, two to three hours, very slowly.
:07:29. > :07:34.There are different meats there as well.
:07:34. > :07:44.Don't stuff it. Otherwise it does not cook.
:07:44. > :07:49.It has to be hollow inside. That is it? Have it with lovely red
:07:49. > :07:54.cabbage, the similar way I did it here with the vinegar.
:07:54. > :07:59.And at least three hours for a goose of that size. Reduce the
:07:59. > :08:04.temperature to 150, and slow cook it for three hours. What dish would
:08:04. > :08:08.you like to see, food heaven or food hell? Food heaven because he
:08:08. > :08:15.is brilliant! Caroline from London, are you there? Good morning.
:08:15. > :08:22.What is your question? I have whole rabbit in my freezer. I am looking
:08:22. > :08:26.for an Italian take on what to do with the bunny.
:08:26. > :08:32.As Antonio said, don't cook it from frozen.
:08:32. > :08:39.The rabbit, Antonio? Chop it into lovely chunks, put it in flour and
:08:39. > :08:43.fly it in oil. Then add potatos, onions.
:08:43. > :08:49.Artichokes if you like. Olive oil and olives. You put it
:08:49. > :08:57.all together with a built of olive oil, salt and pepper. Bang it in
:08:57. > :09:01.the oven, after an hour you have a wonderful rabbit.
:09:01. > :09:05.You could be watching the chicken dish at the end of the show, it
:09:06. > :09:10.depends on your vote, but that goes well with the rabbit as well.
:09:10. > :09:15.What would you like to see at the end of the show? Food heaven or
:09:15. > :09:21.food hell? Sadly, it will be food hell, please.
:09:21. > :09:25.There you go. Now, the Omelette Challenge.
:09:25. > :09:35.Can they go quicker than they have done before.
:09:35. > :09:41.
:09:41. > :09:51.Clock ons the screens, guys, are you ready? Three, two, one, go!
:09:51. > :10:00.
:10:00. > :10:06.This is the speed to go at. That is not an omelette, Gennaro!
:10:06. > :10:11.take my time. I don't care. You take your time because you
:10:11. > :10:21.can't go faster! At least it will be something that looks like an
:10:21. > :10:33.
:10:33. > :10:43.omelette! Better than you! OK, the taste... His is better than yours!
:10:43. > :10:53.He is better than me? Antonio... lot, I know. But, you were quicker.
:10:53. > :10:58.You did it in 44. Gennaro sn... Go on.
:10:58. > :11:02.No, not quicker. Right, while Phil gets his idea of
:11:02. > :11:07.food heaven or food hell, Gennaro and Antonio are making their
:11:07. > :11:14.choices, we can now enjoy the man that is genius, the man that is
:11:14. > :11:21.Keith Floyd. He is in Italy, exploring the area of Perugia. On
:11:21. > :11:25.the menu is sweet and sour duck. Umbria is known as the green heart
:11:25. > :11:31.of Italy. Its dreamy rolling landscapes have inspired
:11:32. > :11:37.generations of painters. But, all good things come to an end
:11:37. > :11:43.and the train finally pull nas the station at Perugia.
:11:43. > :11:47.I decided to go and have an explore, which for me meant finding a
:11:47. > :11:57.restaurant, a kitchen and a chef worth watching. I found all of
:11:57. > :11:59.
:11:59. > :12:03.those. That is the work of a skilled,
:12:03. > :12:08.dedicated cook. Swift, efficient, delicious, loving. It is fabulous.
:12:08. > :12:18.Any way, the dishes are being served. So, drift away, Dennis, we
:12:18. > :12:24.
:12:24. > :12:32.will get them on to the plates. Then, the final touch, some grated
:12:32. > :12:40.fresh truthful on this superb dish. -- truffle.
:12:40. > :12:50.And so to the town of Castello for a spot of bargain hunting and to
:12:50. > :12:52.
:12:52. > :12:58.soak up a little bit of the local culture.
:12:58. > :13:03.Italians, like the rest of us, love a good bargain. Nodesing through
:13:03. > :13:08.the bricka back, haggling, walking, talking, playing with the kids,
:13:08. > :13:12.just generally having fun. I'm bored with spring around the
:13:12. > :13:16.ingredients, so we have a new technique now. Dennis, come in, we
:13:17. > :13:23.are cooking a duck. This is the duck, the first thing that we do is
:13:23. > :13:28.roll it in seasoned flour. Not too much.
:13:28. > :13:37.There we are. Then, into this pot in which I have melted butter,
:13:37. > :13:42.gooden on yons. We pop the duck in. -- and golden onions. We pop the
:13:42. > :13:48.duck in and fry it on all sides. Then turn the gas up to get it
:13:48. > :13:54.really golden brown. This duck is a very special duck.
:13:54. > :13:59.It is a free-range duck. It is allowed to paddle around in water,
:13:59. > :14:04.eat fresh corn, never inside a cage. But, it is interesting for me to
:14:04. > :14:10.discover here thankfully they like sweet and sour duck. I thought it
:14:10. > :14:14.was just the Chinese, not so. It is a duck roasted in onions, then the
:14:14. > :14:19.stock enriched with vinegar and sugar. While that is browning off,
:14:19. > :14:24.sugar. While that is browning off, I have to chop up some mint.
:14:24. > :14:32.St it is picked from the chef's garden outside of the door. We chop
:14:32. > :14:37.up the mint. It we minds me of my childhood. On
:14:37. > :14:42.a Sunday, on the wonderful days you had a roast leg of lamb. The first
:14:42. > :14:46.thing you had to do was pick the mint from the garden, it was
:14:46. > :14:56.freezing. Any way, here we are, back chopping
:14:56. > :15:10.
:15:10. > :15:15.mint 40 years later! Now this is nicely golden.
:15:15. > :15:22.I think what we might do is pop in some extra pepper. Now it is golden,
:15:22. > :15:28.a little bit of salt. Then the next phase, I have my
:15:28. > :15:38.friends to make some lovely chicken stock. Now all you need is a few
:15:38. > :15:39.
:15:40. > :15:46.ladles of that into the pot. Don't worry about the voices in the
:15:46. > :15:52.background, this is a working restaurant.
:15:52. > :15:57.So we have the onions, the duck and the chicken stock. The next thing
:15:57. > :16:06.that happens, the lid goes on and we pop it into the oven for up to
:16:06. > :16:16.two hours, depending on the size of the duck.
:16:16. > :16:20.
:16:20. > :16:25.In this goes into the oven. That stays in there for about one-
:16:25. > :16:31.and-a-half hours. Then I make the next part of the sauce.
:16:31. > :16:40.There we have it. An hour-and-a- half, just under two hours and the
:16:40. > :16:47.duck is beautifully pot-roasted. I want to go over the technique
:16:47. > :16:53.again, we rolled the duck in flour, we fried it in butter with onions.
:16:53. > :16:58.We sealed it all, then poured in chicken stock, popped in some
:16:58. > :17:05.cloves and popped it in the oven for nearly two hours. Now we finish
:17:05. > :17:10.the sauce proper. If I find out how to use the oven, this is a close-up,
:17:10. > :17:16.it is not that interesting it is just sugar and water. We have to
:17:16. > :17:22.melt it down to a nice rich syrup. It is like watching paint dry, but
:17:22. > :17:29.take my word for it, it has to be cooked away until it is slightly
:17:29. > :17:37.golden, but not so it turn floos treacle. If you do get treacle
:17:37. > :17:43.balls, you will be cross. In the meantime, back into this pot
:17:43. > :17:45.here. I am adding a dash of vinegar. Remember this is duck, sweet and
:17:45. > :17:55.sour. So a dash of vinegar.
:17:55. > :18:02.
:18:02. > :18:12.This is the sour bit. Let this syrup take a slight tint
:18:12. > :18:16.
:18:16. > :18:25.of colour. Then we transfer it into one movement into here.
:18:25. > :18:35.That will reduce until it becomes rich.
:18:35. > :18:38.
:18:38. > :18:48.It is looking good. Stay with that more a moment, old baby.
:18:48. > :18:54.
:18:54. > :19:01.there you have it. there you have it.
:19:01. > :19:06.Sweet and sour duck. Right it is that time of the show
:19:06. > :19:13.where we find out if Phil is facing food heaven or food hell. Food
:19:13. > :19:18.heaven is chicken. I will do a classic twist on blanquette, a
:19:18. > :19:25.white stew. With sauted potatoes and finished off with mush rooms
:19:25. > :19:31.and these little onions. Or it could be the mackerel. I know
:19:31. > :19:35.you like fish with lovely English asparagus. Watercress as well. A
:19:35. > :19:43.seasonal sort of food. What do you think that they decided
:19:43. > :19:49.it was 4-1 to those at home. What do you think? I bet they went
:19:49. > :19:53.with the mackerel. No, they didn't. We lose that
:19:53. > :20:00.No, they didn't. We lose that today! They went with the chicken.
:20:00. > :20:05.Now, what I want you to do is prepare the potatoes and get them
:20:05. > :20:10.sauted. And I will organise the chicken.
:20:10. > :20:15.Can you do the eggs for me. We are going to portion up the chicken.
:20:15. > :20:20.We take the legs off. You open them out. There is a
:20:20. > :20:28.muscle here, the oyster, the meat. That is what you want to dig out,
:20:28. > :20:33.that is really good. And take the wings off.
:20:33. > :20:38.You insert the butter underneath the skaind roast it off.
:20:38. > :20:46.I do -- underneath the skin and roast it off.
:20:46. > :20:56.And I put some inside the cavity. I am going to get four pieces out
:20:56. > :20:58.
:20:58. > :21:02.of this. We don't want that. Then we chop
:21:02. > :21:11.this straight through. The way to make this is pretty straightforward.
:21:11. > :21:16.It is a twist on a classic dish, blanquette deveux. It is very
:21:16. > :21:22.French. When I was training in France it is one of the dishes that
:21:22. > :21:30.I learned. So you have cold water in the pan. Get that on the heat.
:21:30. > :21:34.Can you cut the mushroom noose half, please? Yes.
:21:34. > :21:42.Now put the chicken in the water. The idea is to make a stock or a
:21:43. > :21:52.sauce to start off. The potatoes want to be sauted off
:21:53. > :22:02.
:22:02. > :22:06.with a bit of car -- garlic. In the pot we throw in onions,
:22:07. > :22:15.carrots, garlic and freshtime. The lid on and bring it to the boil for
:22:15. > :22:20.about an hour and 15 minutes. Then we have one which is here.
:22:20. > :22:25.Now we have this lovely poached chicken.
:22:25. > :22:34.Keep the liquor of this. In the pan we are going to make the
:22:34. > :22:42.sauce to go with it. So we add butter.
:22:42. > :22:52.In here, in this pan we are taking the little silver-skin onions. You
:22:52. > :22:54.
:22:54. > :23:04.can buy them frozen. They do pickle these, but buy them
:23:04. > :23:17.
:23:17. > :23:27.frozen. We have the flour here now to make
:23:27. > :23:30.
:23:30. > :23:34.a roux. I use a whisk, it is easier.
:23:34. > :23:44.Now Antonio, can you pick out the meat there.
:23:44. > :23:51.
:23:51. > :23:55.This is on the heat now. To the roux we add the cooking liquor.
:23:55. > :23:59.With the whisk you don't get the lumps. That is the key.
:23:59. > :24:05.Add this slowly. Using the whisk again. It will
:24:05. > :24:12.start to come together. With using stock and not milk, of
:24:12. > :24:17.course, what you end up with is something that looks pale, but over
:24:18. > :24:24.there in our pan we have got some egg yolks.
:24:24. > :24:34.We are going to make an emulsion at the end.
:24:34. > :24:49.
:24:49. > :24:59.That will help to thicken the sauce. Again, don't be tempted to
:24:59. > :25:04.undercook the mushrooms. You need this colour, it adds to the flavour.
:25:04. > :25:10.Now I need lots of tarragon, please, boys. The potatoes have a couple
:25:10. > :25:19.more minutes to do. In the sauce pan we can switch this
:25:19. > :25:23.off and then mix together the cream with the egg yolks.
:25:23. > :25:27.More tarragon, please. We put in the cream and the egg yolks but the
:25:27. > :25:31.sauce must be off the heat otherwise it will curdle. Instantly
:25:31. > :25:36.it starts to thicken. It is a nice colour.
:25:36. > :25:43.You have a lovely sauce there. At this point, it is still off the
:25:43. > :25:49.heat. We can then add our mushrooms and onions.
:25:49. > :25:53.Then we can add the chopped tarragon that goes in at the end.
:25:53. > :25:57.Classically people know that the chicken combination of chicken is
:25:57. > :26:01.with tarragon. Then we add in the chicken again.
:26:01. > :26:06.Then carefully we basically season this up with salt and some black
:26:06. > :26:12.pepper. Often you use a lot of white pepper to keep the sauce
:26:12. > :26:16.clear. Lovely.
:26:16. > :26:20.Literally when it comes to the table you have it like this.
:26:20. > :26:28.There is chopped parsley going in with the potatoes.
:26:28. > :26:36.This is a classic brasserie dish. Are you done yet, Antonio? Yes.
:26:36. > :26:46.Are you sure?! Quicker! Maybe you should do a film on them! Enough!
:26:46. > :27:04.
:27:04. > :27:10.None! Thank you! -- Enough of that. This is easier to do it yourself.
:27:10. > :27:15.Because we have time, would you like a top tip on tarragon or on
:27:15. > :27:22.mushrooms? Tarragon. Tarragon, it contains... You can
:27:22. > :27:30.read this. Tarragon contains compounds of...
:27:30. > :27:40.What is this? This is a natural remedy for minor pain and it is
:27:40. > :27:47.
:27:48. > :27:56.related to I can't read that. It is to help sorghums? Don't get this
:27:56. > :27:58.lot to read anything again! That looks simply fantastic! Homie and
:27:58. > :28:06.nice. A simple brasserie dish.
:28:06. > :28:14.There you go. To go with this, Susy Atkins has
:28:15. > :28:24.chosen a Cave de Lugny Macon-Lugny Les Charmes. This is �8.99 this one.
:28:25. > :28:26.
:28:26. > :28:32.How is it? Hmm! Don't forget the film is out on the 14th of may.
:28:32. > :28:35.Good luck with it. It is a fantastic film.
:28:35. > :28:41.That is all for today on Saturday Kitchen.
:28:41. > :28:46.Thank you very much to Gennaro Contaldo, Antonio Carluccio, Susy