28/04/2012 Saturday Kitchen

Good morning. Brace yourself because those two greedy Italians

are back! Wish me luck. This is Saturday Kitchen Live. Welcome to

the show. Cooking with me, live in the studio, are two men who share a

lifelong love of Italian food. They are two of Italy's exports, apart

from ferar y, pasta, other and these two.

First, the man whose culinary passion is hotter than the

Mediterranean sun. It's the Italian stallion, Gennaro Contaldo. Next to

him is the grand daddy of Italian cooking himself, it's the one and

only, Antonio Carluccio. Good morning to you both. So Gennaro

what's on the menu today? making clams and mussels with

tubetti pasta. He will love it for sure.

Do you like that? I will see what the results are.

And that is super quick, what is on the menu for you? We have slow

braised pork cheek with sauerkraut. And pork cheeks are great. It's a

fantastic piece of pork. And just slowly braised? Yes.

It tastes delicious. So. So two great dishes to look forward

to and we've got our line-up of fantastic foodie films from the BBC

archives for you too. We've got Rick Stein, Celebrity Masterchef,

and Keith Floyd. Now, today's special guest is a star of both the

big and small screen. He's been in brilliant films like Quadrophenia,

The Bounty and Vera Drake but more recently he's been on our TVs in

Sherlock, Whitechapel and the BBC legal drama, Silk. Welcome to

Saturday Kitchen, Phil Davis. Do you get much time to cook at home?

Great to have you on the show. Quadrophenia, it is one of my

favourite films. It is iconic, isn't it? It is 35 years. Amazing.

Kids still stop me in the streets to call me Chalky.

And the food today, Italian, you like that? I love Italian food.

And today you have to decide on food heaven and food hell. So, food

heaven, if you could pick anything, what would it be? Roast chicken. I

like garlic butter and fresh tarragon. Stick it under the skin

and roast it with some lemon. What about the dreaded food hell?

am not so fond of it, mackerel. I don't like turnips, they don't seem

to taste of anything to me. I don't see the point.

I will put it together for you. So it's either chicken or mackerel for

Phil. For his food heaven I'm going to take inspiration from the

classics and make a blanquette of chicken. The chicken is poached

along with carrots, onion, cloves and thyme. I'll make a sauce from a

little of the stock and plenty of butter, cream and tarragon. It's

served with sauteed potatoes on the side. Or Phil could be having food

hell, mackerel. The fish is filleted and grilled for just a

couple of minutes. I'll serve it with a watercress puree, some

blanched English asparagus and slices of pickled turnip. It's

finished with a handful of baby watercress on the top. You are not

happy about that one, are you? so keen. Vote chicken! It will be

chicken, easy. You have to wait until the end of the show to see

which one Phil gets. If you would like to ask a question on the show,

call this number: You can put your questions to us

live later on if you get through. I will be asking if Phil should be

getting food heaven or food hell. So start thinking.

Right, let the madness begin. It is the first Italian chef. It is

Gennaro Contaldo. Welcome back. On the menu for you

is pasta. So this is, people looking at this

will think it is penne, but you have a name for it? It is tubetti.

So, now no complaining. This is fresh pasta? Yes. This is

fresh pasta. I made it. I will not show you who to do it, you never

cook fresh pasta, you never make it. OK! First, what I need from you is

if you chop those in half and remove the little parts in the

remove the little parts in the middle, the hearts.

I have garlic here, saffron, lemon, chilli.

First, the olive oil is straight N Yes! Now, we have been watching you

on the second series around Italy. Do you love it? It is great. I have

to say. Where does this series take you? Is it in the south or do you

go all over the place? Well, we started with Calabria. Then we

moved on to Liguria. That is right on the other side of Italy. Then we

come down to an area near Rome. It is so much fun it is incredible.

Rome is fantastic. They have a great fish market in Rome? It does,

but all over Italy, they have great fish markets, don't you think so,

Antonio? Why you look at me with that funny face? Why? Because you

are funny! First of all, a little salt. Salt, you always need with

the salt inside the pasta. Why? I don't know, you say! Why?

Because you need to get the pasta the lovely, the lovely seasoning.

Inside you can see here I have the cockels, the mussels, a little drop

of wine. I cover it for a little bit.

Shaking and shaking. Because this is fresh pasta it cooks in minutes.

So, about four minutes for that? Yes, you are right, then it is done.

You use semolina flour for this? Durham wheat.

Semolina! Why you always correct me?! While you wait, the mussels,

add to them a little bit of saffron. A little, that is quite a lot

there! He is saying it is too much? It is not too much. Do you want to

cook here to cook for me! It is always too much, too Lille. Now a

nice bit of wild rocket. As well as wandering around Italy. I know you

are backwards and forwards. You have a new idea that you and Jamie

are setting up? It is, it is dp food Revolution on the 19th of May,

where people have to cook lovely food. The children in school,

everybody is going to love it. So don't forget to plug revolution.com.

So it is all about hethy eating? It is important. People have to eat

healthy, but Antonio said something important. Yes to teach the mother

and the father, the parents. We have seen it. It is coming up,

but did you film at an eating contest? Yes.

That was in Rome. There were people eating pasta.

The competition was who puts on weight within one hour, more weight.

Who put on the most amount of weight in one hour? It was six

kilos of pasta in an hour. Tell them about the scales! I did

eat some. To check the weight that I put on, Gennaro sweetly put his

foot on the scale! But you have to listen to what I said to him in

Italian in the film. No, I think they will cut it!

However, there is justice, as nature has a way of getting his own

back on people. Tell us about the ant thing you were doing? The what?

The ant? You tell him. Antonios with driving, he was

asking can you get me this, can you get that. Then we were driving

along up to Liguria. There was a fig tree, I had to get to the side

of the tree, get to the side of the car, get to the tree, and get them

for him. Then there were chestnuts. We had to get the chestnuts. He

told me to get the chestnuts, but I did not know there was an ant's

nest on the wall. So, I was concentrating, listening to him

saying give me this, give me that. I didn't realise they were

everywhere. I had to remove my trousers.

You know Gennaro has to be there! So, you have added the pasta to

this? I added the garlic and chilli and a little drop of mussels, and

the wine, the saffron. If you would like to ask a question

on the show, remember to call this number:

A few of you could put your questions live to us later on. You

will find the recipes on the website at

bbc.co.uk/saturdaykitchen. Now, I will drop this a little bit.

You reduced the juice down? Yes, it helps to give the pasta more

flavour. These lovely lemons. The great thing about your food, it

looks great as well. Thank God for that! But this is part of a little

book you are doing on photography and food? It is indeed. We had a

fantastic photographer. He was getting everything to shot to make

sure that the food was good. Whenever we turned around he was

click, click, click, what a lovely man.

Can I say hello to him? You can indeed.

I love you, David. Take a look at that. There we have

this. What is this called again? It is

clams and mussels with tubetti pasta! Now, you made that with

fresh pasta, if people use the dried pasta, cook it a little

longer? Yes, they can use spaghetti as well and linguini or even penne.

And that is the sauce from the clams and the mussels creating the

sauce? That is very important. It is great to retain a little sea

water so when you mix it with the garlic, the Chile, a drop of wine -

- chilli, the drop of wine it cooks tote with the pasta and it give it

is a lovely coating. Enough now! We need some wine to go

with this, we sent our wine expert Susy Atkins to find out what to go

Susy Atkins to find out what to go with Gennaro's perfect pasta.

I'm in the Vale of Evesham. It is the start of the British asparagus

festival, but I have work to do, getting the wines for today's

dishes. Which way are the shops? Thank you! Gennaro, I have made

your clams and mussels with tubetti pasta and to be honest, the crisps,

lemony whites go well. Something like a shap lee. This would be

great, but I have worked on the perfect match. The wine I have

chosen is La Lancellotta Gavi 2011 from Italy.

The white wines of Gavi in the north-west of Italy have improved

no end in the recent years. A really good example like this one

make as great match for the clams and the mussels. There is a light

scent of lemons and pineapple there. There is a fresh snap of acidity

that works well with the tomatos and the chilli. Importantly,

although it is dry, this wine has citrus fruit on the finish. That

works so well, like a squeeze of lemon over the clams and the

mussels. Gennaro, thank you for the fresh, vibrant pasta. Here is a

crisps, mouth watering Italian white to enjoy with it.

We know that the food is fantastic, but the wine is a great comiment?

Yes, this is so great. It balancing well, an ant don't you think so?

goes well. A little too much saffron in the

dish? No, I wouldn't have put the lemon.

Any way! Later on Antonio has another tasty recipe to show us,

what is it again? It destroys the taste somewhat. What are you

cooking?! Pork cheeks. With saur cabbage.

Phil, I need you in the middle of all of this today! Now we catch up

with Rick Stein as he is taking a trip to the seaside and before he

gets stuck into the local seafood I love Margate - the very stuff of

When I came here in the '60s, But one of the highlights here is

They've been in business for 40 years.

Jellied eels aren't everybody's cup of tea, but I love them with white pepper and malt vinegar.

You used to have to queue at these sort of places.

We're missing something important if we let stalls like this

disappear into the gastronomic history books.

The Normandy coast is hours away, with loads of seafood restaurants

serving up dishes like this.

I'm grilling cod with shellfish - thick pieces of cod with the skin.

I'm going to put them under a hot grill so the skin's crispy, season it well with salt and pepper.

I love cod skin like that.

The shellfish - I've got mussels, cockles and some little carpet shell clams.

I add chopped shallot, white wine, and I'll open these using the steam from boiling the wine.

They're starting to open up very quickly. It's important to keep an eye on them,

because when they're popping open, it's nearly time to take them off.

You don't want to overcook them.

Collect all that precious juice.

While they're draining off, prepare the cod for grilling.

Brush a tray with butter, then brush the cod with butter all over,

then season well with salt and, in my case, the old black pepper, lots of it.

This is a lovely, thick cod fillet from a 5 to 6 kilo fish.

Incidentally, fillets from a large pollock are also very good too.

They'll go under a very hot grill for 8-10 minutes

Now the garlic butter. I just love squishing garlic!

I know everyone has garlic presses these days,

but it's very satisfying just mashing down garlic with salt

into a puree with the back of a knife.

Use the knife to lift the puree off- the board into a bowl, with butter,

tons of parsley, the juice of about one lemon and a little cognac, my secret ingredient.

Salt, freshly-ground black pepper, and then mix everything together into a smooth paste.

Now look at the way the skin's crisped on the cod.

A lot of people get sort of nervous- about butter sauces, but as long as- there's plenty of liquid boiling,

the amalgamation with the butter, the liaison, happens just naturally.

Interestingly, you don't need to turn the cod over under the grill,

because the skin will get crisper and crisper and better and better.

To finish off the sauce, first of all the shrimps, which are cooked.

They need to be warmed. Next, the other shellfish.

Look how plump all those mussel, cockle and clam meats are because I undercooked them.

I've left a few in the shell because they look better on the dish.

And straight off the heat, again cos I don't want to overcook them.

And now take one of those epic fillets of cod onto the plate.

Well, look at that! That's lovely!

I'm not blowing my own trumpet, but that is a commercial dish.

What I mean is - everything on that- dish, people love to eat,

and if you saw it on a menu, you'd want it.

You've got that lovely chunky cod, all that different shellfish, the mussels, the cockles, carpet shells,

and shrimps as well, but, above the aroma of garlic and butter - the smell of a good fish.

My journey's full of paradoxes.

Here is one of the most cherished fruits we have in this country - the mulberry.

In Elizabethan times, it would be in the garden of every great house,- revered for two reasons -

the leaves of the white mulberry, in particular, fed the booming silkworm industry,

and the fruit made delicious cordials and preserves.

But the banter from this throng of pickers is not from the village of Tiptree, Essex, but the Ukraine.

Like the daffodil pickers of Cornwall, local labour is extremely hard to come by.

Poached pears with marscapone ice cream and mulberry sauce.

The first thing we need to do is to make a very nicely-flavoured stock syrup.

So take some water and wine.

When many people do poached-pear dishes, they use expensive sweet wine, but there's no point.

Use an ordinary, cheap, dry white wine and put in sugar, that you add afterwards.

Next the zest and juice of one lemon,

and then some spices.

Half a cinnamon stick, a vanilla pod, and three or four cloves.

Bring that to the boil, simmer for about five minutes,

and, while you're simmering, it, peel the pears.

Cut the bottom of the pears off. You want them to stand up firmly on the plate.

Poach those pears for about eight minutes - depends how ripe they are.

Put the point of a knife in every now and then,

but don't over-poach them.

Meanwhile, make your mulberry Put your mulberries in a liquidiser

with some icing sugar or caster sugar,

and whizz, whizz, whizz, whizz just to blend them all up.

Pass them through a fine sieve, and there's your sauce done.

Finally, the mascarpone ice cream.

I just made a vanilla custard, just eggs and cream, and then just add some mascarpone,

but it makes it very rich and smooth and round. It works very well

with the pears and the mulberries.

That's it and, well, it's rather nice.

A

A nice

A nice Pear

A nice Pear from Rick! Now, a masterclass, I'm using a favourite

ingredient, chocolate. I am making a lovely mousse.

First of all, the chocolate. There are three main types, the white

chocolate, the milk chock late and the dark chocolate. This is all

about the difference between the cocoa solids and the butter. So the

darker it is, the better. So the Cokow butter make it is whiter.

So there is a strong amount in here. I use this in bread and butter

puddings. It is difficult to make a mousse out of this, you need more

to make it set. It tastes grainy and splits.

This has a good cocoa solid, but generally most of them don't. Milk

chocolate, I don't cook with it at all. I generally eat it.

However, the dark chocolate. The bitterness is caused by the amount

of cocoa solids in there. Mainly in dark chocolate you have a

percentage on the box it ranges between 50% and 70%. The stronger

the percentage, the more bitter it becomes.

The darkest is 90%, but that is very bitter.

When you melt it, don't do it in the microwave it will burn.

So melt it over a pan of water. Get that to the boil then turn o the

heat off. You can tell a good quality chocolate when it breaks

and snaps. That mean it is is really good dark chocolate. I have

70%. I don't cook with anything else.

Now, the way to get a shine on the chocolate, you have to pemper it.

It is mixing the two -- it is by tempering.

You heat up the chocolate, reduce it, then bring it up again and hold

it there. If you overheat it separates.

You get the white bit in the chocolate. This is caused by

melting it. So, the tempered chocolate is the shiny one.

It tastes the same, with a nice shine on it. So that is a little

bit about chocolate. Do you want one? Yes, a shiny one.

So, this recipe is using six egg So, this recipe is using six egg

yolks, and six egg whites. Now I will pop in 150 grams of

butter. There is no flour in here, so good for the people that a

gluten intoll rabbit. -- intolerant. I will serve this when it is made

with a little bit of rhubarb. First of all, congratulations! I

was reading about you last night, you must be the busiest man in

showbiz? You managed to recently hit so many shows.

And they are all hits. Whitechapel and Silk? Silk is coming out in the

middle of May with a legal drama. Do you enjoy playing those films?

It seems with Whitechapel it is a close set of the people that

produce it? Yes it is great. Rupert, I am a great friend of. A lot of

the setting is about the relationship between the two.

And Whitechapel is an original place to be, there are a lot of cop

shows on television. It seems that it has gotten more

hard-hitting, it is more gruesome? It has. It has more of the gothic

element. It is important. I think it is all the better for it too.

And this is far away from when we first saw you on the big screen, we

talked about Quadrophenia, but Vera Drake? Yes, Mike Leigh, he was the

director of that, he is one of my favourite directors.

You played Stanley, the husband? Yes.

A huge storyline on that, a great part? It was a great part. When you

work with Mike you start without a script.

Really? You have no idea what it will be about. We knew that the set

was in the 50s, but I never found out that Vera was an abortionist

until I had been working on the film for about five months, so it

was a profound shock. Is that how he works? Always. Mike

organises the characters and then organises it as we go along and it

turns out to be a great story. You have also done a little bit of

directing? Well, working with Mike has been an influence, seeing how

his films have come together. I have always done scripted drama,

unlike Mike who works with his own scripts. I have worked with scripts

that are written, but I directed a film in 1995 about football

hooligans. About a cop trying to infiltrate a group of football

hooligans and kind of turned into one. It was a transformation of a

nice middle-class boy who turned into a thug.

You have parts of that are so unique. There is a part which are

the four people, he is the actor who plays Billy Mitchell, and the

four of them are tracking along through the estate, all in one

shot? Yes, with a steady cam. It was a low-budget film. We were able

to be daring in the way that we went about things. That film has

been re-released on DVD and Blu-Ray. Somehow in the intervening years it

has turned into a minor cult. I keep bumping into people who have

seen it. It is still a current topic? Yes.

But there are other football hooligan films, but this seems to

have caught their imagination. As well as the television bits and

pieces you are involved in the film. Who what is this about the

Edinburgh festival? I film that I made last year. A low-budget film

on a scheme called the microwave scheme that means you do it

quickly! It is called Borrowed Time. Ste -- he is a man who is very old

and he strikes up a relationship with a younger man. It is a lovely

film. We should see it in Edinburgh in

June. And not only are you doing that,

you have another film, Outside Bet? That is another low-budget film

with Bob Hoskins and Jenny Agutter and other bright young things about

a group of workers in the 80s, who spend their money on buying a horse.

It is a high-risk. So there is a lot riding on whether or not the

horse is going to be a success. That is opening up now.

Now, the chocolate mousse. I have whipped up the egg yolks with sugar.

I have folded in the butter and the chocolate. We added in the white

papered -- whipped egg whites and you pour it into a tin. You could,

if you wanted to, if you don't mind the raw eggs, pop it in the

chocolate and eat it as it is, but I will bake it in the oven at 300

degrees, about 160. For about 20 minutes and what we have is a

chocolate mousse cake. It is soft but you have to eat this at room

temperature or warm. Dust it with cocoa powder over the top. Then I

can just basically grab a knife and serve a wedge of this.

Now, it should be... Lovely and delicate. Because it has no flour

in it, there we go... Hmm! You see, pasta and pig cheeks! Come on,

guys! Let me taste it as well. All the time with the rhubarb, I

love it like this. You pan-fry it with lots of sugar. A really hot

pan. Then I put a very well-known drink, beginning with P that is

drunk in the summer time with cucumber and different types of

other things that you have... with you. And we flambe it at the

last minute and I have ice-cream to starve with.

Can I have a bit of ice-cream?! I love tutti-frutti! Don't forget us!

It is so light! It hangs around for about an hour or so after the oven,

but don't refridge rate it or let it go cold! Best of luck with

everything. If there is a skill or a tip you would like me to

demonstrate on the show, or you need help with a cooking technique,

drop me a line at bbc.co.uk/saturdaykitchen.

Right, what are we cooking for Phil at the end of the show? It could be

food heaven, chicken. That is cooked with tarragon andtime. I

will make a sauce and finish it off with a classic style in cream, it

is served with sauted potatoes on the side. Or he could be facing

food hell, that is mackerel. Served with asparagus spears, slices of

pickled turnip and finished off with baby watercress on the top.

You help to vote and see the result at the end of the show. Now, it is

time for Celebrity MasterChef. They are cooking for the WI. For one of

them it is the end of the that you've learned throughout

that you've learned throughout Everything you've done has to

but for three cookery judges from the WI.

Those ladies from the WI are formidable.

Your three courses, one hour 45 minutes.

Let's cook.

Today's three diners are all prominent cookery judges

from the Women's Institute.

I'm doing a scallop and chorizo salad starter

and then I'm doing a pan-fried liver on caramelised onions

with a crumbled mash.

I've got fried squid with sun-blush tomatoes and rocket.

And then paella.

Then chocolate fondant with a bit of chilli in it.

Today I'm cooking pepper and tomato soup

and rosemary-scented scones to go with those.

Scones for the WI.

This is a bit of a risk because scones for the WI are a staple

Wow. OK. Next course?

Pork tenderloin stuffed with sweetmeat and sausage meat

and I'm serving that with mashed potato with Parmesan and truffle oil.

And dessert, I'm doing a chocolate and hazelnut parfait

with sabayon-esque topping.

First to serve the critics is Danny.

Danny has served a starter

of scallops, chorizo, rocket and pea salad.

I'm very sad to say the scallops are slightly overdone.

I think the concept was quite nice.

The onions are pretty creamy and the mash is quite creamy.

Well done, good luck. Off you go.

For his main, Danny has made pan-fried calves' liver

served on caramelised onions with a potato crumble.

I think my liver is really nicely cooked.

I think it's really very good.

Danny, wipe down, dessert, what have you got to do?

Make the sauce for the cake. Come on then, let's go.

We've got to move now.

All right? Bye, Danny, good luck. Well done, looks good!

Danny's pudding consists of lemon drizzle sponge

with ginger cream and caramelised citrus peel.

It is definitely lemony. Mm.

I think the lemon and the ginger is there.

He's given us what he promised, but not probably in the best way

he could have done.

Happy? Well, I don't know.

They're over there.

It's rubber.

I don't feel it's particularly well put together.

A very simple dish

that should be eaten in the sunshine when you've got some nice wine,

because then it wouldn't really matter!

Sharon, what's wrong?

Just thinking, just strategising now.

Strategise towards your main course, OK?

15 minutes, then we want the main, OK?

Two minutes, just take your time, take your time.

Two minutes, and you've got to spoon it out.

I know I've got to spoon it out.

Good luck, Sharon, looks nice.

For her main, Sharon has made a chicken, seafood and chorizo paella.

I like the lightness of the flavour.

I'm afraid, in mine, I had a strong flavour of...

Bay? ..the leaves, yes, let's put it that way.

The rice is actually quite nice, though.

I would never do this in a competition. It risks so much.

It's really quite wet in there.

Do you think I should put these in for another minute? You haven't got- another minute.

Touch them with the cloth, nothing else.

Good luck, Sharon.

I'll do my best.

Would have liked a bit of cream with them.

Sharon's dessert is a chilli spiced- chocolate fondant.

The sponge is beautifully light.

I don't think it could be better, really.

The bits of chilli in the actual fondant, quite alarming.

But the flavour is superb.

This is her outstanding dish of the menu, definitely.

You

You can

You can find

You can find out how gistin gets on when he serves his food to the WI

later on. Still to come, it is Keith Floyd.

Where else could he be, but Italy! He is in Umbria, cooking a whole

duck in sweet and sour sauce. And we have the omelette challenge.

With Antonio and Gennaro in the studio I'm not EGG-specting any

omelettes today but a couple of CRACK-ing Fritatas instead. You can

see if it's my CLUCK-y day and I finally get a decent egg to eat

when they go head to head in the Saturday kitchen omelette challenge,

live, a little later on. And will Phil be facing food food heaven,

chicken? Or will it be food hell, mackerel? We'll all find out at the

end of the show. Now, more great Italian food, this time from the

fantastic Antonio Carluccio. Welcome back, sir.

Thank you. You did the first ever Saturday

Kitchen. I know. I remember it, you did lamb stuffed

with cheese. I remember it.

So, on the menu today, not lamb, but pig's cheeks? Yes it is a

fantastic piece of pork. I believe it is out of fashion.

You don't want to be too trendy! Now! This is a lovely recipe.

I have tasted it, it is really very good.

On the menu it is braised with a little bit of carrot? Yes, and the

cabbage on the side. The cabbage will be similar to saurcaut.

Glrb -- sauerkraut. What are you cooking? It is

burning! Mind your own business. It burning! Mind your own business. It

is exactly what I want. Now, compared with the seafood

areas, this is more inland? Yes it is exactly that

Do you want the knife? Yes, this is fr spec from Tirrole.

Why is helifing?! I can see the way you are cooking! It is 30 years

that I have to deal with you. Unbelievable.

You still can't get rid of him. Now, we have this lovely and brown

on each side. Now, the flour is fantastic, it sticks to the piece

of meat. When the sauce comes in, it sticks to the sauce.

So it is used as a thickening. But the idea is to brown it off

first? Yes. I set it on the side while I put...

We will just ignore him, shall we? Yes.

I do it all the time. Now, you have recently inherited a

pig? It was fantastic. I could call it my name.

When I had her in my arm. I thought it was so lovely. She had wonderful

eyelashes and a fantastic brown bottom, I called her Sophia Loren.

Now it is awkward as in May there is a food festival. Unfortunately...

Roasted Sophia! So, you are cooking her? Listen, do we know that man

there? I think he has come in off the street, to be honest.

He is silly. Very silly. Now, for anybody who wants to see

you live you are appearing. To be honest, you should see this, you

are appearing live and cooking demonstrations next month? Yes.

It is in Malton in your part of the world.

Yes, in Malton in North Yorkshire. I am there tonight in the

restaurant. This is the vinegar? No it is the

wine. I am confused.

So... Are you OK there? A little bit of stock.

The peppercorns... Peppercorns and a little bit of... Nutmeg? Yes,

wonderful. You have a different variety of

balsamic vinegar here? Yes. This is apple balsamic.

This is apple balsamic vinegar. It is wonderful.

It is not very easy to find. So now that is the fantastic job, you can

cut very well, I have discovered! Thank you! So, this is coming now

into the oven for been an hour or something.

I will do that Careful, it is very hot.

I'm on it. In the oven for an hour and a

quarter? Now remember the studio recipes are on the website at

bbc.co.uk/saturdaykitchen. You can get dishes from the previous shows

at bbc.co.uk/recipes. I am showing some of my favourite recipes from

the entire lot on Saturday Kitchen on the Best Bites programme at

10.00am over on BBC Two. Am I doing this right? Fantastic.

I really admire... Usualally the chefs they cut like that. Then when

they order five beers in the pub they come in like this.... We have

here the cabbage. So this is a twist on sauerkraut,

but it is a fresh one? Yes. Immediately we put in some...

juice? Yes. So this is because of the pork

connection and all of that stuff? Yes.

Then we put in some sugar. Salt and pepper.

Then I have here whole juniper berries. I like to crack them when

you eat them. So you leave them whole? Yes, and

the peppercorns as well. Then you put in the vinegar. What

about this cabbage in Italy, where is it from? Nearby where I live

they eat a lot of cabbage. That is in the north? Yes.

As well as doing this and trying to create a cookery programme with

your friend over there, tell us about the book? The book is

fantastic. It is a book that reflects exactly

the simplicity of Italian food. What we find on the way. The

recipes are very easy to cook and very pleasant to eat.

Are you at some point going to do your memoirs? Is that correct?

Already done. Finished today. It will be published in October.

There you are. Does that have recipes in it? Some, there will be,

in fact, quite a few. You have Gennaro in it? Just about.

The end chapter somewhere along the line.

Here you can see how tender these are. This is slowly cooked.

This is a fantastic dish. That is cooked for an hour and a

quarter. And the cabbage? About 30 minutes.

I can't pile the meat on the cabbage. I don't like it. I like it

on the side. There you go.

This really looks good. Remind us what this is again.

Slow braised pork cheek with third dish of the morning. Dive

into that. Have you ever tried braised pig's cheeks before?

this is my first time. In France they use masses of this,

what do you reckon? Very rich. Very tasty. Beautiful. What is great

about this, it is a solid piece of meat and a nice portion size.

And the cabbage is simple to cook. It works well together with the two

ingredients. Now, let's go back to Susy Atkins

to see what wine she has chosen to to see what wine she has chosen to

go with Antonio's pig's cheeks. Antonio, your pork, like many pork

dishs is versatile with red and white wines. If you were keen for a

red you could go for something like this Tero l dico from Italy, but I

have chosen for a white. The wine I have chosen is the Alsace Riesling

2010 from France. Although this wine is from eastern France, not

Italy, it has some of the same qualities as many Italian whites it

is unoaked it is fresh, fruity, but there is a little more richness and

depth of flavour than there is in the average Pinot Grigio. There is

a lovely scent of apples, lemons and pears.

But the main flavour is apple. The apple, as we all know goes so well

with the pork. Here with the chicken stock and the speck, but

the crucial flavour is to find a wine that marries with the sweet

flavour of the sauerkraut with the lovely cabbage, sugar and vinegar.

This wine has a crisp finish, but a slightly subtle honey note. Antonio,

the pork has classic European appeal. I have come up with a wine

to match. I hope that you enjoy it. You can go into the butcher's to

ask for pig's cheeks. They are not around too much. I don't know why,

they are delicious. What do you reckon to the wine to

go with it? It is very good. Very dry.

I would prefer a red one, but we have a little bit of vinegar in the

cabbage. That is why it works.

Fantastic. Happy with that? Oh, yes. Is it something you would have a go

of at home? I would. If I can get a pig's cheek, I would do it.

And if you can find an assistant to help you.

And Gennaro? I know that I joke about it, but in the end I know

that an ant can cook. In the end it is always well done.

Now, let's head back to Celebrity MasterChef where it is time for

Justin to face the fearsome judges Straight back for your main course,

Justin's starter is accompanied

A good scone should break and that's absolutely how

is so overpowering that which is lovely, actually,

They might not be the size but I think they are right

Why not put a little bit of I prefer to just

15 minutes, then we want your main.- OK.

What's in that pot in the front, Just?

Ah, cinnamon sauce.

OK, so, pork and sauce to go, yeah?

OK, we've got to move now, Justin, OK? Sorry?

We've got to move.

Not an umbrella or a pineapple in sight. Well done, you.

Justin's main course is pork tenderloins

stuffed with sweet Christmas mincemeat and sausage meat

in a cinnamon sauce

served with truffle oil and parmesan mash and orange-glazed carrots.

Well, at first sight, this looks appetising.

Ruth, I really have to disagree.

I think this doesn't look appetising at all.

Also, if you're going to serve carrots and peel them,

make sure you do a good job of it.

This does not work for me.

The cinnamon flavour is just so overpowering.

It's like having my Christmas pudding with my pork and my mashed potato.

What is that going on top? Ice cream?

Well, let's go. Let's go, let's go, let's go!

Well done, Justin. Good job.

Let's hope it tastes good, huh?

For dessert, Justin has made a chocolate and tiramisu parfait

topped with a meringue sabayon, vanilla ice cream and chocolate shavings,

served with raspberry coulis

and fresh raspberries.

I don't really get the meringue sabayon.

The bottom of the parfait - it's OK, but it's too solid.

The chocolate and hazelnut is very nice,

but the balsamic vinegar reduction of the raspberries, to me,

is just too sharp.

The vinegar is probably a bit strong,

but I do like it. I like the idea of it.

I think, today, our threecould have done a little bit more,

or been a little more exceptional.

It didn't quite go to the plan I had in my head.

I expected a lot from Danny today.

Maybe my expectations were a bit high.

Liked the salad of chorizo and scallops.

The balance of flavour - really good. But for me,

that sausage wasn't cooked quite enough.

Main course - the whole thing was very, very sweet.

You couldn't really taste the richness that that liver should have delivered.

I liked his lemon drizzle cake. It was very good.

I liked the ginger and the cream, little bit of warmth - I thought that was a nice idea as well.

But I was expecting more.

Justin started off today with

more ingredients on his bench than anybody else.

I didn't think he would complete the task that he'd given himself.

But actually, he got through them all.

The best part of the first dishwere those little rosemary scones.

Tomato and pepper soup, nicely made but, for me,

very, very sweet and very richwith peppers, and not that mellow.

The pork dish with the sweet port stuffing I thought was a really good idea,

but that cinnamon sweet sauce took a little bit of getting used to.

It was all a bit of a mish-mash, really.

The dessert was like a hazelnut chocolate frozen jelly base

with a marshmallow top. I couldn't quite work it out.

Sharon - today's starter was about as safe as it gets,

but we need some cookery skill.

That was just really one up from

opening a packet and pouring it in a bowl.

The paella, it had a lovely background flavour,

seafood was cooked very well. Chicken was wonderful,

rice was cooked nicely. It was a tasty pound of food.

Sharon's chocolate fondant was superb.

There was a perfect runny centre

and it had a hint of chilli in the back of your throat.

A delight. I've never seen you as happy over a pudding.

It's really hard.

The pure effort of Justin, and then- the beautiful dessert of Sharon,

and ALL the good cooking of Danny.

So...who stays? Who goes?

I know who should go, really.

I have to say, some things today were great,

some things didn't quite work.

Tough decision for Gregg and I today.

We can't keep everybody, we simply can't.

The person leaving us...

..is Justin. I'm sorry, Justin.

You

You can

You can see

You can see more from the Celebrity MasterChef crew on next week's show.

Right it is time to find out some of your foodie questions. Each

caller helps to decide what Phil is eating at the end of the show.

First on the line is Dave from Sheffield. What is the question for

us today? How do I go about cooking a decent rack of beef? What you do

is get the rack of beef, salt and pepper. Rub it in properly. Make

sure that the oven is extremely hot. Put it in the and bang, straight in.

Give them five minutes, then turn it down to 150, for 35 minutes.

When it is a lovely colour a round it is brown on the outside, rare on

the middle. I will do my version. I would rub

it with English mustard. Take it on the fat part. Rub salt on. Get the

oven as hot as you can. Don't put anything on it other than than on a

bed of chopped onions. Roast it in the oven for 20 minutes until there

is a good colour on it, then turn the oven down to 180, 190 and cook

it for in total for an hour and ten minutes. Leave it to rest and then

you can make a sauce or gravy with whatever is left.

The next time you go straight to him! What would you like to see at

the end of the show? I would like to see food heaven, he is a

brilliant actor. Katherine from London, what is your

question for us? It is to Antonio, how to cook the octopus? Don't take

it from Gennaro! I'm going! When you get it, what do you do with it?

Sometimes I buy it fresh. It depends on the size of the

octopus. If it is small you put it in the pan without anything at all.

After 20 minutes it is ready. So with the lid on? Yes.

What about the larger octopus? DePenning again, if it is froze on

or not, but it should be fresh. Then I would boil it for 20 minutes.

Then cut it into pieces and pandemic it in a salad. That is

what I would do. What dish would you like to see at

the end of the show, food heaven or food hell? I like Antonio! Thank

you! We all do, but there you go. You have a date there! Would you

like heaven? Have a nice weekend! We get there in the end.

Now, which will from Cambridge, are you there, will which will?

which will? Hello there. Which will, how old are you?

eight years old. What question do you have for the

guys? What quipment do I need for pasta? A rolling pin, a bowl, 100

grams of double zero flour. One egg. Put the flour in the bowl. Crack

the egg inside, mix it. Put it in cling film. Leave it in the fridge

for half an hour. Remove it. Get the rolling pin. Roll it out, make

it very thin. This is how thin it has to be... And you blow

underneath, when it moves up, put the flour on again, roll it, slice

it, then put it in hot water. So the flour you need from the

supermarket is 00, double sear flour. One egg, a little bit of

salt... No salt! No salt? No. No oil.

What dish would you like to see at the end of the show? Food heaven,

please. Kath from Southport. What is your

question for us? I have a goose to cook for tomorrow. I would like

some advice, please. Antonio? Depending on how big it

is? Four kilos. It is bigger than Antonio! For me, the most important

fact of putting a goose in the oven is to collect the fat. The fat is

the most wonderful thing. Collect it, please, you can cook potatoes

and many other things. It is very tasty. Roast it like you do for a

turkey for a couple of hours, two to three hours, very slowly.

There are different meats there as well.

Don't stuff it. Otherwise it does not cook.

It has to be hollow inside. That is it? Have it with lovely red

cabbage, the similar way I did it here with the vinegar.

And at least three hours for a goose of that size. Reduce the

temperature to 150, and slow cook it for three hours. What dish would

you like to see, food heaven or food hell? Food heaven because he

is brilliant! Caroline from London, are you there? Good morning.

What is your question? I have whole rabbit in my freezer. I am looking

for an Italian take on what to do with the bunny.

As Antonio said, don't cook it from frozen.

The rabbit, Antonio? Chop it into lovely chunks, put it in flour and

fly it in oil. Then add potatos, onions.

Artichokes if you like. Olive oil and olives. You put it

all together with a built of olive oil, salt and pepper. Bang it in

the oven, after an hour you have a wonderful rabbit.

You could be watching the chicken dish at the end of the show, it

depends on your vote, but that goes well with the rabbit as well.

What would you like to see at the end of the show? Food heaven or

food hell? Sadly, it will be food hell, please.

There you go. Now, the Omelette Challenge.

Can they go quicker than they have done before.

Clock ons the screens, guys, are you ready? Three, two, one, go!

This is the speed to go at. That is not an omelette, Gennaro!

take my time. I don't care. You take your time because you

can't go faster! At least it will be something that looks like an

omelette! Better than you! OK, the taste... His is better than yours!

He is better than me? Antonio... lot, I know. But, you were quicker.

You did it in 44. Gennaro sn... Go on.

No, not quicker. Right, while Phil gets his idea of

food heaven or food hell, Gennaro and Antonio are making their

choices, we can now enjoy the man that is genius, the man that is

Keith Floyd. He is in Italy, exploring the area of Perugia. On

the menu is sweet and sour duck. Umbria is known as the green heart

of Italy. Its dreamy rolling landscapes have inspired

generations of painters. But, all good things come to an end

and the train finally pull nas the station at Perugia.

I decided to go and have an explore, which for me meant finding a

restaurant, a kitchen and a chef worth watching. I found all of

those. That is the work of a skilled,

dedicated cook. Swift, efficient, delicious, loving. It is fabulous.

Any way, the dishes are being served. So, drift away, Dennis, we

will get them on to the plates. Then, the final touch, some grated

fresh truthful on this superb dish. -- truffle.

And so to the town of Castello for a spot of bargain hunting and to

soak up a little bit of the local culture.

Italians, like the rest of us, love a good bargain. Nodesing through

the bricka back, haggling, walking, talking, playing with the kids,

just generally having fun. I'm bored with spring around the

ingredients, so we have a new technique now. Dennis, come in, we

are cooking a duck. This is the duck, the first thing that we do is

roll it in seasoned flour. Not too much.

There we are. Then, into this pot in which I have melted butter,

gooden on yons. We pop the duck in. -- and golden onions. We pop the

duck in and fry it on all sides. Then turn the gas up to get it

really golden brown. This duck is a very special duck.

It is a free-range duck. It is allowed to paddle around in water,

eat fresh corn, never inside a cage. But, it is interesting for me to

discover here thankfully they like sweet and sour duck. I thought it

was just the Chinese, not so. It is a duck roasted in onions, then the

stock enriched with vinegar and sugar. While that is browning off,

sugar. While that is browning off, I have to chop up some mint.

St it is picked from the chef's garden outside of the door. We chop

up the mint. It we minds me of my childhood. On

a Sunday, on the wonderful days you had a roast leg of lamb. The first

thing you had to do was pick the mint from the garden, it was

freezing. Any way, here we are, back chopping

mint 40 years later! Now this is nicely golden.

I think what we might do is pop in some extra pepper. Now it is golden,

a little bit of salt. Then the next phase, I have my

friends to make some lovely chicken stock. Now all you need is a few

ladles of that into the pot. Don't worry about the voices in the

background, this is a working restaurant.

So we have the onions, the duck and the chicken stock. The next thing

that happens, the lid goes on and we pop it into the oven for up to

two hours, depending on the size of the duck.

In this goes into the oven. That stays in there for about one-

and-a-half hours. Then I make the next part of the sauce.

There we have it. An hour-and-a- half, just under two hours and the

duck is beautifully pot-roasted. I want to go over the technique

again, we rolled the duck in flour, we fried it in butter with onions.

We sealed it all, then poured in chicken stock, popped in some

cloves and popped it in the oven for nearly two hours. Now we finish

the sauce proper. If I find out how to use the oven, this is a close-up,

it is not that interesting it is just sugar and water. We have to

melt it down to a nice rich syrup. It is like watching paint dry, but

take my word for it, it has to be cooked away until it is slightly

golden, but not so it turn floos treacle. If you do get treacle

balls, you will be cross. In the meantime, back into this pot

here. I am adding a dash of vinegar. Remember this is duck, sweet and

sour. So a dash of vinegar.

This is the sour bit. Let this syrup take a slight tint

of colour. Then we transfer it into one movement into here.

That will reduce until it becomes rich.

It is looking good. Stay with that more a moment, old baby.

there you have it. there you have it.

Sweet and sour duck. Right it is that time of the show

where we find out if Phil is facing food heaven or food hell. Food

heaven is chicken. I will do a classic twist on blanquette, a

white stew. With sauted potatoes and finished off with mush rooms

and these little onions. Or it could be the mackerel. I know

you like fish with lovely English asparagus. Watercress as well. A

seasonal sort of food. What do you think that they decided

it was 4-1 to those at home. What do you think? I bet they went

with the mackerel. No, they didn't. We lose that

No, they didn't. We lose that today! They went with the chicken.

Now, what I want you to do is prepare the potatoes and get them

sauted. And I will organise the chicken.

Can you do the eggs for me. We are going to portion up the chicken.

We take the legs off. You open them out. There is a

muscle here, the oyster, the meat. That is what you want to dig out,

that is really good. And take the wings off.

You insert the butter underneath the skaind roast it off.

I do -- underneath the skin and roast it off.

And I put some inside the cavity. I am going to get four pieces out

of this. We don't want that. Then we chop

this straight through. The way to make this is pretty straightforward.

It is a twist on a classic dish, blanquette deveux. It is very

French. When I was training in France it is one of the dishes that

I learned. So you have cold water in the pan. Get that on the heat.

Can you cut the mushroom noose half, please? Yes.

Now put the chicken in the water. The idea is to make a stock or a

sauce to start off. The potatoes want to be sauted off

with a bit of car -- garlic. In the pot we throw in onions,

carrots, garlic and freshtime. The lid on and bring it to the boil for

about an hour and 15 minutes. Then we have one which is here.

Now we have this lovely poached chicken.

Keep the liquor of this. In the pan we are going to make the

sauce to go with it. So we add butter.

In here, in this pan we are taking the little silver-skin onions. You

can buy them frozen. They do pickle these, but buy them

frozen. We have the flour here now to make

a roux. I use a whisk, it is easier.

Now Antonio, can you pick out the meat there.

This is on the heat now. To the roux we add the cooking liquor.

With the whisk you don't get the lumps. That is the key.

Add this slowly. Using the whisk again. It will

start to come together. With using stock and not milk, of

course, what you end up with is something that looks pale, but over

there in our pan we have got some egg yolks.

We are going to make an emulsion at the end.

That will help to thicken the sauce. Again, don't be tempted to

undercook the mushrooms. You need this colour, it adds to the flavour.

Now I need lots of tarragon, please, boys. The potatoes have a couple

more minutes to do. In the sauce pan we can switch this

off and then mix together the cream with the egg yolks.

More tarragon, please. We put in the cream and the egg yolks but the

sauce must be off the heat otherwise it will curdle. Instantly

it starts to thicken. It is a nice colour.

You have a lovely sauce there. At this point, it is still off the

heat. We can then add our mushrooms and onions.

Then we can add the chopped tarragon that goes in at the end.

Classically people know that the chicken combination of chicken is

with tarragon. Then we add in the chicken again.

Then carefully we basically season this up with salt and some black

pepper. Often you use a lot of white pepper to keep the sauce

clear. Lovely.

Literally when it comes to the table you have it like this.

There is chopped parsley going in with the potatoes.

This is a classic brasserie dish. Are you done yet, Antonio? Yes.

Are you sure?! Quicker! Maybe you should do a film on them! Enough!

None! Thank you! -- Enough of that. This is easier to do it yourself.

Because we have time, would you like a top tip on tarragon or on

mushrooms? Tarragon. Tarragon, it contains... You can

read this. Tarragon contains compounds of...

What is this? This is a natural remedy for minor pain and it is

related to I can't read that. It is to help sorghums? Don't get this

lot to read anything again! That looks simply fantastic! Homie and

nice. A simple brasserie dish.

There you go. To go with this, Susy Atkins has

chosen a Cave de Lugny Macon-Lugny Les Charmes. This is �8.99 this one.

How is it? Hmm! Don't forget the film is out on the 14th of may.

Good luck with it. It is a fantastic film.

That is all for today on Saturday Kitchen.

Thank you very much to Gennaro Contaldo, Antonio Carluccio, Susy