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Good morning. Welcome to your
Saturday serving of incredible food, | 0:00:05 | 0:00:11 | |
outstanding chefs and amazing
guests. I'm Matt Tebbutt and this is | 0:00:11 | 0:00:14 | |
Saturday Kitchen live. | 0:00:14 | 0:00:19 | |
Welcome to the show. Now we've got a
very international line-up today. | 0:00:34 | 0:00:40 | |
Marianna Leivaditaki, originally
from Crete, Peter Gordon who hails | 0:00:40 | 0:00:45 | |
from New Zealand and Susie Barrie
from Winchester, our wine expert. | 0:00:45 | 0:00:49 | |
Good morning. Winchester is very
nice. It is. Not too exotic but a | 0:00:49 | 0:00:55 | |
lovely part of the world. Yes.
Marianna lovely to see you here, | 0:00:55 | 0:01:00 | |
your first time here? Yes. Greek
influences coming in from you today? | 0:01:00 | 0:01:04 | |
Yes, absolutely, lots of stuff from
Crete. And a nice red mullet dish? | 0:01:04 | 0:01:11 | |
Yes, with rosemary and vinegar and a
mixed cabbage salad. Very simple but | 0:01:11 | 0:01:17 | |
lovely ingredients. Peter, nice to
see you. And you too. Haven't seen | 0:01:17 | 0:01:22 | |
you for a long time. New Zealand?
Yes. So good father of fusion food? | 0:01:22 | 0:01:28 | |
Yes. What have you got for us? It's
a bit fusion thing, a pumpkin | 0:01:28 | 0:01:35 | |
Coca-Cola curry and a cabbage
mustard salad. -- pumpkin coconut | 0:01:35 | 0:01:43 | |
curry. A bit worried about the
pumpkin. Susie lots of nice | 0:01:43 | 0:01:55 | |
flavours? I'm looking at the food
and thinking it's colourful. I have | 0:01:55 | 0:02:00 | |
different colour wines but I'm not
sure I can match that. But we have a | 0:02:00 | 0:02:04 | |
red specially matched for you. All
expensive? Good value wines. A range | 0:02:04 | 0:02:10 | |
of prices. We have been digging
around in the food archives to | 0:02:10 | 0:02:14 | |
unearth some delicious treats from
Keith Floyd, Rick Stein, Nigella | 0:02:14 | 0:02:20 | |
Lawson and the Hairy Bikers. Now,
someone who has appeared in some of | 0:02:20 | 0:02:32 | |
my favourite programmes, I'm
delighted to welcome the fantastic | 0:02:32 | 0:02:34 | |
Rebecca Front. I have to say,
usually on a Friday night, I go back | 0:02:34 | 0:02:38 | |
to the hotel room and I'm in bed by
9, I don't drink or eat, I'm like a | 0:02:38 | 0:02:44 | |
monk. Last night, I was up very
late. We are already in the zone of | 0:02:44 | 0:02:48 | |
too much information. Where is this
going? This is about Alan partridge | 0:02:48 | 0:02:51 | |
isn't it? ! My komono, in fact...
Sorry! I was at home last night on | 0:02:51 | 0:03:00 | |
my own... I was watching old rear
ends of those old shows and they're | 0:03:00 | 0:03:06 | |
just brilliant. My shows - that's OK
then. So you were in your hotel room | 0:03:06 | 0:03:11 | |
watching me. That's OK. The Thick of
it, Alan partridge, almost timeless | 0:03:11 | 0:03:17 | |
that humour I think? Yes, I think
so. I tend to gravitate towards | 0:03:17 | 0:03:23 | |
stuff that's quite cutting edge so I
think they last longer because | 0:03:23 | 0:03:26 | |
they're fresher and a bit more
quirky. Yes. You are here to face | 0:03:26 | 0:03:31 | |
food heaven and food hell. Just so
we don't start a Twitter storm on | 0:03:31 | 0:03:38 | |
social media, you | 0:03:38 | 0:03:48 | |
are a pescatarian? Yes, I come from
a family that would traditionally | 0:03:49 | 0:03:54 | |
eat kosher food. Now that I eat
fish, I try to stick with kosher | 0:03:54 | 0:03:59 | |
fish so that's my kind of rule. I
eat cheese and milk, things like | 0:03:59 | 0:04:04 | |
that, now I eat kosher fish. You
when you go to restaurants slip into | 0:04:04 | 0:04:11 | |
the vegetarian mode? Yes, sometimes
you don't know what stock they're | 0:04:11 | 0:04:15 | |
using and things like that so
sometimes it's easier to say I'm | 0:04:15 | 0:04:19 | |
vegetarian, but at dinner parties as
well. You don't want to start asking | 0:04:19 | 0:04:23 | |
people to Cheshire out what is
kosher. I just say I'm a vegetarian | 0:04:23 | 0:04:28 | |
but I'm not properly. What is your
idea of food heaven? Olives, | 0:04:28 | 0:04:34 | |
anything with olives. It's my
favourite snack. Very healthy? My | 0:04:34 | 0:04:40 | |
son is called Oliver. You have taken
it to another level. Yes. They are | 0:04:40 | 0:04:44 | |
healthy. Very healthy. They are very
dehydrating because they're salty | 0:04:44 | 0:04:50 | |
but they are amazing. And now lots
of fish, now that I do eat fish, | 0:04:50 | 0:04:55 | |
tuna, I love that. What about hell?
Well, because it's such a peculiar | 0:04:55 | 0:05:01 | |
dietary Leys that I can inhabit, I
generally like anything. I've learnt | 0:05:01 | 0:05:06 | |
not to be too picky. There are
certain things that come up too | 0:05:06 | 0:05:10 | |
often on vegetarian menus so I
suppose I would say goat's cheese. | 0:05:10 | 0:05:15 | |
It's the fail-safe? It is, you open
a menu and you go it's goat's cheese | 0:05:15 | 0:05:20 | |
parcel again, you know. Parcel? Yes.
Filo parcel. It's like the 80s, a | 0:05:20 | 0:05:29 | |
parcel. It's all a bit like that,
yes. Peter, you do some very good | 0:05:29 | 0:05:37 | |
vegetarian food? I do. Veggie food
is great because it's a challenge, | 0:05:37 | 0:05:40 | |
you have to find ways to give it
flavour and texture, all that sort | 0:05:40 | 0:05:44 | |
of stuff. It's a challenge.
For Rebecca's food heaven, olive and | 0:05:44 | 0:05:51 | |
spelt broth with tuna. I'm going to
cook the spelt with olives, parsley | 0:05:51 | 0:05:56 | |
and sautee some tuna. Broccoli will
be add. Scattering over some | 0:05:56 | 0:06:03 | |
deep-fried garlic, shallots and
chillies and finish with a vegetable | 0:06:03 | 0:06:09 | |
broth and delicious olive-stuffed
leaves. Sounds amazing. Hell is | 0:06:09 | 0:06:14 | |
goat's cheese and egg yolk ravioli.
So almost like a parcel. Rav youly | 0:06:14 | 0:06:22 | |
using goat's cheese. I'm going to
serve it with a cream, smoked | 0:06:22 | 0:06:27 | |
paprika glazed carrots and
watercress. Garnished. -- ravioli. | 0:06:27 | 0:06:32 | |
The power to decide what Rebecca
eats is yours. The vote is open now. | 0:06:32 | 0:06:37 | |
Go to the website before 11 and get
voting. We want your food and drink | 0:06:37 | 0:06:43 | |
questions, you can ask our experts
anything you like. | 0:06:43 | 0:06:47 | |
Obviously you can get in touch by
social media as well. | 0:06:53 | 0:06:58 | |
Susie, you are going to read out
some tweets throughout the show? | 0:06:58 | 0:07:03 | |
Yes, indeed, head of tweets. Feel
free to chuck in some questions. | 0:07:03 | 0:07:07 | |
Thank you, I will, here to learn.
Heckle if you like. Let's get | 0:07:07 | 0:07:11 | |
cooking. Marianna. Hello. | 0:07:11 | 0:07:14 | |
Heckle if you like. Let's get
cooking. Marianna. Hello. How are | 0:07:14 | 0:07:15 | |
you? Very good. A straightforward
dish? Yes, pan frying the red | 0:07:15 | 0:07:21 | |
mullet, dusting it in flour, I would
like you to help me with the salad | 0:07:21 | 0:07:24 | |
if that is OK. What is the name of
the dish? It's called Savore, so | 0:07:24 | 0:07:32 | |
frying fish with rosemary and
vinegar and you can use whatever | 0:07:32 | 0:07:35 | |
fish you like. When I was little, we
used eels. Wow, OK. We couldn't sell | 0:07:35 | 0:07:43 | |
those in the market. Your dad was a
fisherman? Yes, he was. This crazy | 0:07:43 | 0:07:50 | |
contraption you have got here, I've
never seen this as a fish scaler. | 0:07:50 | 0:07:55 | |
I've only seen this. We used to have
a restaurant in Crete and this is | 0:07:55 | 0:08:01 | |
the only thing we use to clean fish.
You have to be a little careful if | 0:08:01 | 0:08:05 | |
you are in a hurry. Looks vicious.
Yes. Be right back, I'm just going | 0:08:05 | 0:08:14 | |
to wash.
Zblur the head chef at the sister | 0:08:14 | 0:08:19 | |
restaurant? The new place in Hackney
Road. How long have you been there? | 0:08:19 | 0:08:23 | |
I have been there for a
year-and-a-half now. Hackney's very | 0:08:23 | 0:08:27 | |
cool isn't it? All the cool kids
live there. You live there, don't | 0:08:27 | 0:08:31 | |
you? Yes. The Hackney massive. There
is a lot of good restaurants? There | 0:08:31 | 0:08:38 | |
are lots of places opening up and
it's amazing because sometimes | 0:08:38 | 0:08:42 | |
people go, oh, you know, you've got
so many people interested in the | 0:08:42 | 0:08:45 | |
area and it's like, yes, the more
the mayorier, you know, like it's | 0:08:45 | 0:08:50 | |
really good. It encourages people to
get there? Yes. You started live as | 0:08:50 | 0:08:57 | |
a waitress, is that right? I did,
yes. How long were you a waitress | 0:08:57 | 0:09:02 | |
for? Three or four months. I used to
go to Marrow as a student when I was | 0:09:02 | 0:09:13 | |
studying in Kent at the University
of Canterbury. You were studying | 0:09:13 | 0:09:17 | |
forensic psychology? Yes, I did
psychology then forensic psychology. | 0:09:17 | 0:09:22 | |
That's quite a departure into
restaurants? Yes, but I was brought | 0:09:22 | 0:09:26 | |
up in a restaurant so all my life,
all my childhood was there. I loved | 0:09:26 | 0:09:30 | |
food. So yes, I kind of returned to
it. It was a passion. Yes. So Morrow | 0:09:30 | 0:09:39 | |
when I was a student was my
favourite restaurant. I used to save | 0:09:39 | 0:09:43 | |
all my tips and go for a meal maybe
once every two months. That's where | 0:09:43 | 0:09:49 | |
I knocked first time and said I want
a job. Yes. And they were quite | 0:09:49 | 0:09:53 | |
open? Well they asked me what I can
do and I didn't have any kitchen | 0:09:53 | 0:09:58 | |
experience so I said, anything
really. They were like, can you do | 0:09:58 | 0:10:02 | |
the floor, I said yes. So... It's
amazing that you go in as a | 0:10:02 | 0:10:07 | |
waitress, you can work your way up
to head chef and now you've got your | 0:10:07 | 0:10:11 | |
own restaurant. Yes. I look after it
as if it's my own and it's amazing. | 0:10:11 | 0:10:17 | |
It's been such a great journey. Yes.
My bosses are wonderful, we trust | 0:10:17 | 0:10:26 | |
each other. They are legends in the
London and world food scene? They've | 0:10:26 | 0:10:30 | |
taught me a lot. Is this a sort of
dish that you would do? I would | 0:10:30 | 0:10:34 | |
definitely do it. I really love
using fresh fish and really try and | 0:10:34 | 0:10:39 | |
give people the opportunity to have
fresh fish because it's not the | 0:10:39 | 0:10:47 | |
easiest thing. A lot of olive oil in
there so you almost shallow fry? | 0:10:47 | 0:10:55 | |
Yes, but there's quite a lot. This
is really good extra virgin stuff. A | 0:10:55 | 0:11:05 | |
hefty coating. You want that crispy?
Yes. In Greece that would never be a | 0:11:05 | 0:11:11 | |
problem because everyone's got
tonnes of olive oil. So you would | 0:11:11 | 0:11:14 | |
never think you deep fry potatoes in
olive oil there, you know, that | 0:11:14 | 0:11:19 | |
would never be a problem. I've
turned the fish to get a nice golden | 0:11:19 | 0:11:24 | |
colour. I'm going to add a handful
of chopped tomatoes. OK. Olive oil, | 0:11:24 | 0:11:32 | |
tomatoes. Bit of rosemary? And right
at the end, we'll put a splash of | 0:11:32 | 0:11:40 | |
vinegar. I'm using the same vinegar,
you are using Muscatel vinegar? Yes. | 0:11:40 | 0:11:47 | |
What is that bringing to the dish?
It's acidic and sweet at the same | 0:11:47 | 0:11:51 | |
time. So it does exactly that. It
kind of, it's not just really harsh | 0:11:51 | 0:11:57 | |
on the palate but together with the
kind of nice flavour that comes from | 0:11:57 | 0:12:03 | |
the rosemary and those aromas,
there' acidy of tomatoes, the | 0:12:03 | 0:12:07 | |
sweetness of the vinegar, you get
this emulsion that goes on top of | 0:12:07 | 0:12:11 | |
the fish and it's just delicious.
I can't describe it. It's delicious | 0:12:11 | 0:12:18 | |
because I tried it in rehearsal.
Call us if you want to get in touch. | 0:12:18 | 0:12:31 | |
A lot of your dishes in the
restaurant, you send off for | 0:12:31 | 0:12:35 | |
ingredients to Greece for, don't
you? Well, there are lots of Greek | 0:12:35 | 0:12:40 | |
people in London. There are lots of
people that are really interested in | 0:12:40 | 0:12:44 | |
bringing things as well. So there
are quite a few companies who help | 0:12:44 | 0:12:47 | |
do that. But I try and bring very
kind of particular things like | 0:12:47 | 0:12:54 | |
goat's cheese. Yes. Maybe you
haven't tried nice goat's cheese. | 0:12:54 | 0:13:04 | |
Maybe that's what it is. Honey which
is, there is lots of beautiful | 0:13:04 | 0:13:13 | |
honeys around the world but I was
brought up with a certain honey and | 0:13:13 | 0:13:17 | |
I love it.
A lot of the recipes are the dishes | 0:13:17 | 0:13:21 | |
that you eat and they'll be kind of
determined by the key ingredients? | 0:13:21 | 0:13:26 | |
Well, yes, I use things from Crete
and then I always follow what we do, | 0:13:26 | 0:13:31 | |
the kind of Middle Eastern cuisine,
but everything is so interlinked and | 0:13:31 | 0:13:36 | |
there's ideas from one place, then
you can apply and use your | 0:13:36 | 0:13:41 | |
ingredients to change it a little
bit. I loved what you told me | 0:13:41 | 0:13:47 | |
yesterday when we were chatting -
when you arrived in London you | 0:13:47 | 0:13:51 | |
weren't using chopping boards
because everything was done by hand | 0:13:51 | 0:13:54 | |
standing up? It was. In my family
restaurant where we grew up | 0:13:54 | 0:14:00 | |
basically in the kitchen, we didn't
have even one... We had one chopping | 0:14:00 | 0:14:07 | |
board used to slice bread, you know.
So everything was chopped by old | 0:14:07 | 0:14:13 | |
ladies Wark working in the kitchen
by hand. So it was nothing like | 0:14:13 | 0:14:17 | |
this. This new fangled technology we
have! I love it now, I can't say I | 0:14:17 | 0:14:25 | |
don't. I didn't know people can
spend hundreds of pounds buying | 0:14:25 | 0:14:29 | |
kniveles. Tell us about this because
I can't stop eating this in | 0:14:29 | 0:14:34 | |
rehearsal. So sweet. They are
seedless grapes. They are kind of | 0:14:34 | 0:14:42 | |
very much used as table grapes
really. They can be used for wine, | 0:14:42 | 0:14:46 | |
they are usually dried. They are
little tiny and sweet grapes without | 0:14:46 | 0:14:50 | |
seeds. Delicious. Would you like a
pile of this? A pile of that. So you | 0:14:50 | 0:14:56 | |
want to make sure that salad is
really kind of sour and punchy and | 0:14:56 | 0:15:01 | |
has enough salt.
And enough sugar. It's like you are | 0:15:01 | 0:15:04 | |
doing a pickle but it's an instant
one so you really want to have that. | 0:15:04 | 0:15:12 | |
Is that any sauce? No, it has got
its own sauce. Remind us what that | 0:15:12 | 0:15:17 | |
is called? It is red pullet with
pickled cabbage salad. Beautiful. It | 0:15:17 | 0:15:22 | |
looks amazing. | 0:15:22 | 0:15:24 | |
Let's go and see what Rebecca
thinks. Do you like red mullet? I | 0:15:26 | 0:15:30 | |
do. That looks amazing. The salad
looks great too. Please, don't wait | 0:15:30 | 0:15:39 | |
for us. I like the idea of vinegar.
Sweet-sour, but without using the | 0:15:39 | 0:15:47 | |
sugar. The sweetness of that
vinegar. I think that the red mullet | 0:15:47 | 0:15:52 | |
is part of it. It is quite oily.
It's rich. It's sweet and it is | 0:15:52 | 0:15:57 | |
fresh. If you eat it like a vinegary
sauce. That's so delicious. Is that | 0:15:57 | 0:16:03 | |
your kind of thing? That's really
lovely because the vinegar brings | 0:16:03 | 0:16:06 | |
out the flavour of the fish. Do you
like straightforward Mediterranean | 0:16:06 | 0:16:10 | |
food? I kind of just like food! I
can save you a lot of time here. I | 0:16:10 | 0:16:16 | |
just like food. What are we
drinking? I have a win from Saint | 0:16:16 | 0:16:31 | |
Mont and it is a blend of local
grape varieties and it is from the | 0:16:31 | 0:16:35 | |
2015 vintage. You can get it for £9
from M&S. Loved it because it has | 0:16:35 | 0:16:45 | |
refreshing zesty, lemony, zesty
acidity which you need when you have | 0:16:45 | 0:16:49 | |
got fish like this and underlying
that is that lovely, ripe yellow | 0:16:49 | 0:16:53 | |
fruit. That's delicious. Do you like
that? I do. Excellent. Excellent. It | 0:16:53 | 0:17:00 | |
will wake up on a Saturday morning.
Just what we wanted at 10.20am. Wz' | 0:17:00 | 0:17:07 | |
oning about the grapes and add
sweetness. We were talking about the | 0:17:07 | 0:17:10 | |
fact that the wine has some richness
as well that you need and it's just | 0:17:10 | 0:17:13 | |
a lovely wine. How is that
combination, Peter? It is crisp and | 0:17:13 | 0:17:18 | |
fresh. There is almost like an
oiliness on the wine. Exactly. It is | 0:17:18 | 0:17:27 | |
crisply clear and I love the fact
that it is going with Rosemary which | 0:17:27 | 0:17:31 | |
is unusual to have with fish,
Rosemary and fish. All good. | 0:17:31 | 0:17:35 | |
Gelicious. Peter, you're cooking. I
like your glasses. I'm having to | 0:17:35 | 0:17:42 | |
wear them all the time. I'm not
there yet. What are you cooking for | 0:17:42 | 0:17:47 | |
us later? It is a pumpkin coconut
curry and there is some venison and | 0:17:47 | 0:17:56 | |
it is a nice seasonal dish. I look
forward to that. Don't forget if you | 0:17:56 | 0:18:01 | |
want to ask us a food or drink
related question or anything else | 0:18:01 | 0:18:06 | |
really, call this number:
Lines close at 11am today. So get | 0:18:06 | 0:18:13 | |
dialling now! Or you could tweet us
your questions using the hashtag | 0:18:13 | 0:18:18 | |
Saturday Kitchen and don't forget to
vote for Rebecca's food heaven or | 0:18:18 | 0:18:22 | |
food hell. Let's join Rick Stein and
he is having a whale of a time in | 0:18:22 | 0:18:27 | |
Iceland. Take a look. | 0:18:27 | 0:18:32 | |
It would be impossible to overstate
the importance of fish here. So much | 0:18:34 | 0:18:38 | |
so there is a tribute to cod bang in
the middle of the harbour. It's | 0:18:38 | 0:18:46 | |
actually a monument to the salting
and drying of cod and up there is a | 0:18:46 | 0:18:52 | |
traditional cod drying shed and I
just think it just sort of fits into | 0:18:52 | 0:18:56 | |
the landscape. So, I'm actually very
fond of it, but not fond of the | 0:18:56 | 0:19:02 | |
prospect of having to come down now
because it's very icy and I don't | 0:19:02 | 0:19:06 | |
want to slip and I suffer from
vertigo a little! | 0:19:06 | 0:19:12 | |
Do I look high up by the way?
OK. | 0:19:12 | 0:19:18 | |
It's all about the fish. Nothing but
the fish. So I'm cooking a | 0:19:18 | 0:19:33 | |
simple cod gratin with bernais
sauce. So many of my fish dishes | 0:19:34 | 0:19:45 | |
start like this. Softening veg like
carrot, leek and onion. It always | 0:19:45 | 0:19:50 | |
makes a lovely base to many a fish
dish and many a fish pie. In Iceland | 0:19:50 | 0:19:57 | |
they use whey at this stage which
gives the fish pie a nice tartness. | 0:19:57 | 0:20:03 | |
Frankly, I sort of prefer white wine
for cooking and for drinking! | 0:20:03 | 0:20:14 | |
A lovely piece of cod. I'm going to
cut it into chunks. In goes my cod. | 0:20:14 | 0:20:25 | |
Just add a bit of flour, it will
tighten everything up. Into the | 0:20:25 | 0:20:28 | |
dish.
Look at that. It's so wholesome. | 0:20:28 | 0:20:44 | |
To make the bearnaise sauce, we
create a reduction. Now peppercorns. | 0:20:45 | 0:20:52 | |
A bay leaf and some tarragon. Bring
that to the boil and leave it to | 0:20:52 | 0:21:00 | |
simmer for ten minutes which I'm
going to stir into my beaten eggs | 0:21:00 | 0:21:04 | |
and butter more my bearnaise sauce.
I'm using some hot water to cook the | 0:21:04 | 0:21:13 | |
egg yolks so it will get more
volumous, I have to be careful | 0:21:13 | 0:21:17 | |
because if you carry on it too far,
it will split and you will lose your | 0:21:17 | 0:21:24 | |
volume and bearna circumstances se.
The vinegar is simmered to a trickle | 0:21:24 | 0:21:28 | |
and I want every drain. Push that
down a little bit. Next, butter, of | 0:21:28 | 0:21:34 | |
course, to help the sauce thicken
and finally tarragon, the | 0:21:34 | 0:21:43 | |
distinctive flavour of bearnaise. I
love this. It smells fantastic. In | 0:21:43 | 0:21:47 | |
Iceland, they bake it. It is an
unusual thing to do with bearnaise, | 0:21:47 | 0:21:51 | |
but it works. Just pop that in the
oven. Not too long, about 20, 20 #2 | 0:21:51 | 0:22:04 | |
5 minutes. -- 20, 25 minutes. And
that's it, one Icelandic inspired | 0:22:04 | 0:22:12 | |
cod gratin. | 0:22:12 | 0:22:22 | |
The great thing about Iceland is
everyone knows everyone and word has | 0:22:24 | 0:22:28 | |
got around that I'm here and the
mayor has invited me over for guess | 0:22:28 | 0:22:32 | |
what? Waffles. What other capital
city in the world would the mayor | 0:22:32 | 0:22:37 | |
invite you in, sit down and have a
chat. It's that sort of place, | 0:22:37 | 0:22:42 | |
Iceland. I happen to know there is a
Facebook page dedicated to the | 0:22:42 | 0:22:47 | |
mayor's hair. Yes, his hair! Only in
Iceland. Just getting his mixer | 0:22:47 | 0:22:56 | |
ready. Very nice to meet you. Now I
see why. He has actually got very | 0:22:56 | 0:23:03 | |
nice hair. What a lovely house.
Thank you. Welcome. Thank you. I was | 0:23:03 | 0:23:08 | |
just saying it is a great privilege
to be invited by the mayor in to | 0:23:08 | 0:23:14 | |
some waffles. So you do this once a
year then? Yes. It has become a | 0:23:14 | 0:23:21 | |
habit that on Cultural Night which
is the anniversary anniversary, we | 0:23:21 | 0:23:29 | |
have this big festival. One of the
neighbours this the idea of opening | 0:23:29 | 0:23:32 | |
up their house and making waffles
and coffee, traditionalise landic. | 0:23:32 | 0:23:38 | |
So we decided to take part, maybe
ten years ago. And so, now every | 0:23:38 | 0:23:45 | |
year we have maybe around 1200
people write their names... 1200? In | 0:23:45 | 0:23:52 | |
our guest book. Come through here?
Yeah. That's a lot of waffles. A | 0:23:52 | 0:23:57 | |
natural queue that forms. Does
anybody talk politics to you? I | 0:23:57 | 0:24:00 | |
guess if I would have an open house
to talk politics, I wouldn't get | 0:24:00 | 0:24:04 | |
1200 people!
LAUGHTER | 0:24:04 | 0:24:06 | |
No, I doubt you would. And yes, I
did ask, he does use more than one | 0:24:06 | 0:24:13 | |
waffle iron for 1200 guests! Seven
if you're taking notes! This is by | 0:24:13 | 0:24:18 | |
no means a complex thing. OK. But
this is rhubarb jam. It's good | 0:24:18 | 0:24:23 | |
because you have some sour with the
sweet, cream. Yes. And then | 0:24:23 | 0:24:28 | |
something crunchy and you don't need
more. You can live off these. | 0:24:28 | 0:24:34 | |
Thanks. Exemplary waffles! I like
your rhubarb jam. Delicious. Does | 0:24:34 | 0:24:49 | |
each of your 1200 people get one of
these? Yes. They are very lucky. | 0:24:49 | 0:24:58 | |
Thank you for that Rick. We saw him
making his delicious looking fish | 0:25:00 | 0:25:06 | |
stew with bearnaise. You are a fan
of hal but. I'm going to do a little | 0:25:06 | 0:25:12 | |
halibut dish using bearnaise, but
I'm going to use Jerusalem | 0:25:12 | 0:25:17 | |
artichokes andical which is in
season. All I'm going to do is poach | 0:25:17 | 0:25:22 | |
the halibut in here, in this
poaching liquor, I have got wine, | 0:25:22 | 0:25:27 | |
white wine vinegar and lemon zest,
bay lef, tarragon and coriander | 0:25:27 | 0:25:33 | |
seeds and star anise. You could just
poach in water if you like. It is | 0:25:33 | 0:25:37 | |
just there to give it a bit of kick. | 0:25:37 | 0:25:41 | |
Star anise is very good for avoiding
flu, isn't it? I don't know. It's | 0:25:43 | 0:25:49 | |
probably rubbish. Do you know,
Peter? What I do know about star | 0:25:49 | 0:25:56 | |
anise before you visit the courts in
ancient times you would like a lef | 0:25:56 | 0:26:01 | |
off the star anise tree and it would
freshen your breath. I suspect it | 0:26:01 | 0:26:07 | |
has got a good antibiotic.
Congratulations on your new drama. | 0:26:07 | 0:26:18 | |
Tell us the premise? It is written
by Kay Mellor. That's a badge of | 0:26:18 | 0:26:25 | |
distinction. Yeah, I think Kay
decided to write it because she'd | 0:26:25 | 0:26:31 | |
visited registrar offices to sort
of, you know, register family | 0:26:31 | 0:26:36 | |
bereavements and births and all
human life is there. So when you go | 0:26:36 | 0:26:40 | |
to these places, there are people
with brand-new babies and then there | 0:26:40 | 0:26:43 | |
are people who are in mourning and
the whole brand-new, the label still | 0:26:43 | 0:26:47 | |
on! So it's all happening there in
front of your eyes. It's a great | 0:26:47 | 0:26:53 | |
forum for a drama. So in the drama
Ashley Jenson plays this maverick | 0:26:53 | 0:26:59 | |
registrar who doesn't necessarily
play by the rules because she's | 0:26:59 | 0:27:02 | |
trying to just do the best thing by
the people who come in and need her | 0:27:02 | 0:27:06 | |
help and I play this not at all
maverick registrar who plays | 0:27:06 | 0:27:11 | |
everything by the rules. Up tight...
She is really kind of, she is a rule | 0:27:11 | 0:27:17 | |
obeyer, but taken to the the enth
degree. Is it a straight role. You | 0:27:17 | 0:27:22 | |
do a lot of straight roles? I try
and do 50/50 drama and comedy. It is | 0:27:22 | 0:27:30 | |
a dramatic role, it did get laughs
at a recent screening. Well they all | 0:27:30 | 0:27:38 | |
seemed happy. There are lots of
jokes in the script. Kay is very | 0:27:38 | 0:27:41 | |
funny. So Kay was very happy with it
getting laughs. I was thinking, "Oh. | 0:27:41 | 0:27:47 | |
I didn't think I was playing that
bit for laughs." But she is an | 0:27:47 | 0:27:53 | |
unsympathetic character and that's
why she is unintentionally funny. | 0:27:53 | 0:27:57 | |
Did you do any search? Did you go to
the a registrary office? Yes, in | 0:27:57 | 0:28:02 | |
Leeds. The whole thing is set in
Leeds and I'm doing a Leeds accent | 0:28:02 | 0:28:06 | |
which I hope I've done OK. So yeah,
we went to the registrar office in | 0:28:06 | 0:28:12 | |
Leeds and we met registrars who were
great and lovely and that was | 0:28:12 | 0:28:16 | |
interesting and I secretly recorded
some accents. Really? How is your | 0:28:16 | 0:28:21 | |
Leeds accent? I'm not going to do it
now because I haven't got my tape | 0:28:21 | 0:28:24 | |
with me. I hope it's OK, I tried to
do it as authentically as possible, | 0:28:24 | 0:28:28 | |
but I don't know. OK, so while we
were chatting here is the raw | 0:28:28 | 0:28:34 | |
artichokes, Jerusalem artichokes,
the fish is poaching and turn that | 0:28:34 | 0:28:36 | |
over in a little bit and this is on
a really, really low heat. This is | 0:28:36 | 0:28:40 | |
the base of the bearnaise. That's my
white wine, white wine vinegar and | 0:28:40 | 0:28:46 | |
shallots and tarragon in there
reducing. Here shallots, garlic and | 0:28:46 | 0:28:50 | |
a few crushed hazelnuts, the ones
that haven't fall on the floor! | 0:28:50 | 0:28:56 | |
Right, that's so far. You come from
a very creative household, you had a | 0:28:56 | 0:29:02 | |
lot of family members, your
great-grandfather was in musical | 0:29:02 | 0:29:05 | |
theatre? Yes, he was in a musical
act. So he was just kind of | 0:29:05 | 0:29:10 | |
naturally gifted at music and
songwriting and so on. My mum | 0:29:10 | 0:29:15 | |
writes. Used to write children's
books. My dad is an artist and | 0:29:15 | 0:29:19 | |
illustrator and my brother is a
writer, script writer. So yeah, it | 0:29:19 | 0:29:23 | |
is that sort of house. You went to
Oxford and joined the Oxford Review, | 0:29:23 | 0:29:29 | |
I believe you were the president? I
think I was the first female | 0:29:29 | 0:29:32 | |
president. I believe. That's what I
was always told anyway. Maybe the | 0:29:32 | 0:29:35 | |
others were keeping it under their
hats. You met a lot of your | 0:29:35 | 0:29:40 | |
contemporaries who you have gone on
to work with? Yeah, Patrick I knew | 0:29:40 | 0:29:45 | |
very well, we were in the Review
together. I didn't really know | 0:29:45 | 0:29:49 | |
Amanda and David Schneider
particularly. We met a couple of | 0:29:49 | 0:29:53 | |
times at Oxford, but our paths
didn't cross much. Do you mind, I'm | 0:29:53 | 0:29:56 | |
talking... Sorry. | 0:29:56 | 0:30:05 | |
We ended up working together which
is nice. You got a Bafta for the | 0:30:05 | 0:30:11 | |
Thick Of It. Thank you for
mentioning that. That's all right. | 0:30:11 | 0:30:14 | |
You got a Bafta arm or elbow? They
are really heavy. I was carrying it | 0:30:14 | 0:30:23 | |
round, clutching it. The next
morning my arm had gone dead and I | 0:30:23 | 0:30:27 | |
thought, that's it, I've won the
Bafta, now I've had the stroke. Now | 0:30:27 | 0:30:31 | |
I'm going to die? Yes. It can't get
any better. It was an awful kind of | 0:30:31 | 0:30:37 | |
poetic justice thing, you know, I
trapped a nerve in my arm with this | 0:30:37 | 0:30:41 | |
big metal thing. Do you enjoy doing
those sorts of comedy shows? Yes. | 0:30:41 | 0:30:47 | |
They are like you said earlier very
cutting edge? I like quirky comedy, | 0:30:47 | 0:30:53 | |
dark comedy. So yes, I do. I love
doing drama. I set out to be a | 0:30:53 | 0:31:00 | |
straight actor really. Then I kind
of drifted into comedy. So for me, I | 0:31:00 | 0:31:06 | |
just love having that balance. On an
average year if I can get to do 50% | 0:31:06 | 0:31:12 | |
comedy and 50% drama, I'm really
happy. Sorry, I've just sauteed | 0:31:12 | 0:31:17 | |
that. This is my clarified butter.
Going into the eggs there. Is a | 0:31:17 | 0:31:26 | |
bernaise tough to do? On live TV,
yeah. God knows what I was thinking. | 0:31:26 | 0:31:34 | |
No, it's not that difficult
actually, you just need to be quite | 0:31:34 | 0:31:38 | |
clever with it, he says as he splits
it. It's much easier to do it like | 0:31:38 | 0:31:45 | |
Rick did it, over a bowl. I've never
successfully made mayonnaise but | 0:31:45 | 0:31:50 | |
it's because I'm impatient. I bash
things around when cooking. You are | 0:31:50 | 0:31:54 | |
doing that delicate. That's the fun
isn't it? Bashing things around? Yes | 0:31:54 | 0:31:59 | |
and getting involved. You can't get
too kind of Princesse about cooking. | 0:31:59 | 0:32:05 | |
True.
Some of the other roles - I said I | 0:32:05 | 0:32:12 | |
was watching you with Steve Coogan
and Alan partridge. When you look at | 0:32:12 | 0:32:17 | |
some of the comedy you see on TV, do
you think a lot of commissioners are | 0:32:17 | 0:32:24 | |
quite scared of taking risks? It's
really difficult I think to take | 0:32:24 | 0:32:29 | |
risks with comedy because it's
incredibly subjective. It's very | 0:32:29 | 0:32:34 | |
interesting, because I'm on Twitter,
when you are in a comedy thing and | 0:32:34 | 0:32:39 | |
look on Twitter after wards and it's
always split. Some people are saying | 0:32:39 | 0:32:43 | |
this is absolute rubbish, the worst
thing it's not even a funny, not a | 0:32:43 | 0:32:47 | |
single joke and people saying this
is the funniest thing. People don't | 0:32:47 | 0:32:51 | |
really do that with drama, people
say it's quite good, I was gripped | 0:32:51 | 0:32:57 | |
or whatever but there's something
about comedy, people feel like they | 0:32:57 | 0:33:00 | |
own it so therefore love or hate it.
You do a lot. Sometimes it takes | 0:33:00 | 0:33:08 | |
years for people to pick up on the
shows and as soon as they go on, | 0:33:08 | 0:33:14 | |
people go, this is amazing. Yes. It
just seems that it's quite | 0:33:14 | 0:33:21 | |
difficult, that cutting edge comedy?
It is. Because often it doesn't | 0:33:21 | 0:33:25 | |
translate on paper, so you look at a
script. Now I'm so used to reading | 0:33:25 | 0:33:30 | |
comedy scripts, I think I can tell
how it's going to work. But quite | 0:33:30 | 0:33:34 | |
often you can't really. You look at
something and think, well I think | 0:33:34 | 0:33:37 | |
that's funny but I don't know.
Someone like Julia, she writes jokes | 0:33:37 | 0:33:42 | |
but a lot of the comedy comes from
the characterisations and situations | 0:33:42 | 0:33:45 | |
and the darkness of that. Yes. When
you know all-ya's work, you look at | 0:33:45 | 0:33:50 | |
something on paper and think, I know
how she's going to do that and it's | 0:33:50 | 0:33:53 | |
going to be hilarious. Yes. But you
can't always tell just by looking at | 0:33:53 | 0:33:58 | |
it on paper because it's not a
standard set-up joke, it's quirkier | 0:33:58 | 0:34:04 | |
and weirder than that. What she does
with it is brilliant. So when you | 0:34:04 | 0:34:10 | |
get a director or writer involved
and you see their credentials, she | 0:34:10 | 0:34:15 | |
goes yes, I want to do that? I
always go on scripts really, I would | 0:34:15 | 0:34:20 | |
never just say yes regardless
because you never know, somebody | 0:34:20 | 0:34:23 | |
could be having a bad day.
I always go on script. But you can | 0:34:23 | 0:34:28 | |
tell a lot from reading the script.
I've been doing that for a long | 0:34:28 | 0:34:32 | |
time. So I know what I'm looking
for. Just going to give this | 0:34:32 | 0:34:38 | |
berrnaise a glaze. Sauteed off the
artichokes and the kale. That's the | 0:34:38 | 0:34:52 | |
garnish that, 's the bernaise and we
need the fish on top. Looks | 0:34:52 | 0:34:59 | |
absolutely beautiful. Just poached.
Blowtorch it for a little bit of | 0:34:59 | 0:35:04 | |
theatre really. You don't need to do
that. It's quite butch isn't it. | 0:35:04 | 0:35:08 | |
That is what I was thinking. It's a
good look for you. OK, let us have | 0:35:08 | 0:35:14 | |
the fish which is just poached. A
few more of the hazelnuts and | 0:35:14 | 0:35:22 | |
shallots for texture and that's it.
Tuck in. That looks so lovely. | 0:35:22 | 0:35:27 | |
Right, here I go.
Are you going to say something while | 0:35:27 | 0:35:35 | |
I eat this or watch while I shove it
in my gob. As soon as you've got it | 0:35:35 | 0:35:40 | |
in your mouth, I'm going to ask you
a question. Now you are all going to | 0:35:40 | 0:35:45 | |
see how I eat. I love halibut. I do
actually, it's one of my favourites | 0:35:45 | 0:35:52 | |
and Jerusalem artichokes are
wonderful. They might have a bite to | 0:35:52 | 0:35:55 | |
them. So what will I be making
Rebecca at the end of the show? Her | 0:35:55 | 0:36:02 | |
food heaven, olives? If so, it will
be olive and spelt broth with tuna. | 0:36:02 | 0:36:10 | |
I'll add broccoli and scatter over
deep-fried shallots and chillies and | 0:36:10 | 0:36:18 | |
finish with olive stuffed sage
leaves. Hell is goat's cheese, | 0:36:18 | 0:36:31 | |
ravioli, potato, thyme, spoked
paprika glazed carrots. What she | 0:36:31 | 0:36:35 | |
gets is down to you, 25 minutes left
to vote. Go to the website right now | 0:36:35 | 0:36:41 | |
and we'll find out the results at
the end of the show. All good? | 0:36:41 | 0:36:45 | |
Wonderful. The tarragon just makes
it so lovely. Classic. Now time for | 0:36:45 | 0:36:53 | |
the Keith Floyd, he's riding high
over Alsas while sampling all the | 0:36:53 | 0:36:57 | |
local wine. Take a look. | 0:36:57 | 0:37:00 | |
over Alsas while sampling all the
local wine. Take a look. | 0:37:00 | 0:37:08 | |
Here we go again. Here is the
production assistant looking very | 0:37:11 | 0:37:15 | |
anxious. Despite being invaded three
times this is a resilient place, it | 0:37:15 | 0:37:24 | |
exudes a genuine joy devivre. | 0:37:24 | 0:37:39 | |
Their cakes are so good. A Hungarian
countess once told me the only place | 0:37:40 | 0:37:46 | |
to enjoy cakes is in Vienna, but
there is the painstaking care of | 0:37:46 | 0:37:51 | |
family businesses who employ a
couple of young apprentices very | 0:37:51 | 0:37:53 | |
proud to learn and maintain the fine
tradition of master cake-making. | 0:37:53 | 0:37:59 | |
They make exceedingly good cakes and
croissants, of course. | 0:37:59 | 0:38:02 | |
This is what happens when you let
your emotions rule your mind. I'm a | 0:38:19 | 0:38:23 | |
fool to myself. My relationship with
the director is based on trust and | 0:38:23 | 0:38:28 | |
understanding, I don't trust him and
he doesn't understand me. He knows I | 0:38:28 | 0:38:31 | |
hate fly, no head for heights but
somehow he persuaded me to take a | 0:38:31 | 0:38:37 | |
flight, just for a few good shots.
The crew were protesting I was | 0:38:37 | 0:38:42 | |
yellow. | 0:38:42 | 0:38:46 | |
Don't like being in this balloon. It
looks great on TV, lovely sunshine | 0:39:02 | 0:39:09 | |
day, Alpine scenery, drifting over
the mountains. Here we are 3,000 | 0:39:09 | 0:39:15 | |
feet up and nothing on the clock but
the maker's name. I have wine to | 0:39:15 | 0:39:21 | |
cheer me up. This is Floyd on France
absolute hi terrified... He said it | 0:39:21 | 0:39:29 | |
was simply a question of mind over
matter, he didn't mind and I didn't | 0:39:29 | 0:39:33 | |
matter. We are out of gas and we
crash-landed in the road. | 0:39:33 | 0:39:39 | |
Andre, my mad pilot, managed to save
a little gas for essential | 0:39:43 | 0:39:47 | |
requirements. | 0:39:47 | 0:39:48 | |
a little gas for essential
requirements. Of course it's the old | 0:39:48 | 0:39:56 | |
tradition since 1783. | 0:39:56 | 0:39:59 | |
Since this year, whenever there is a
new flight, people who fly the first | 0:40:03 | 0:40:07 | |
time in balloon, they have to drink
champagne. Didn't save the gas, you | 0:40:07 | 0:40:16 | |
used it to cool down the champagne?
Yes, sure. | 0:40:16 | 0:40:19 | |
used it to cool down the champagne?
Yes, sure. We should have Had the | 0:40:19 | 0:40:22 | |
gas used for something else. OK.
Brilliant. | 0:40:22 | 0:40:28 | |
And then there is another tradition.
But I guess we'll just have to take | 0:40:32 | 0:40:39 | |
care of the technical point of view.
This is the other tradition! My | 0:40:39 | 0:40:49 | |
rendezvous was a remote farmhouse
where they rely purely on the sale | 0:40:49 | 0:40:53 | |
of their cheeses. The rest of the
journey was on foot while Andre | 0:40:53 | 0:40:59 | |
shared his funny stories with me. It
turned out he was a distant relation | 0:40:59 | 0:41:03 | |
to another of the valley's favourite
sons, Albert Scweizeer who once | 0:41:03 | 0:41:11 | |
said, you will never get me up in a
balloon, John. | 0:41:11 | 0:41:18 | |
Very witty. Anyway, the set cheeses
are salted, stored and turned daily | 0:41:49 | 0:41:55 | |
for up to three weeks. It's a strong
tangy cheese with a pungent smell | 0:41:55 | 0:42:00 | |
but it's quite delicious. It's first
of all cheese, but this cheese is | 0:42:00 | 0:42:06 | |
not riped at all and it's still a
sweet cheese. So it's served with | 0:42:06 | 0:42:13 | |
some cream and so there is the what
we call in France the small milk, | 0:42:13 | 0:42:21 | |
it's what drops... The whey I think
we call it. And so you pour that on | 0:42:21 | 0:42:29 | |
the cheese here and this is very
good. I mean you have goose liver or | 0:42:29 | 0:42:39 | |
champagne, something very renowned
from France, but this one should be | 0:42:39 | 0:42:43 | |
very well-known. It's very good.
Would you have sugar with this? You | 0:42:43 | 0:42:49 | |
take some sugar with this, I guess
there's already some on it, but it's | 0:42:49 | 0:42:54 | |
very, very fine. So all the
gastronomy in the farms was | 0:42:54 | 0:43:03 | |
originally... Beautiful. So that
people could study all the summer | 0:43:03 | 0:43:08 | |
long on the mountain and they didn't
need anything, they just took some | 0:43:08 | 0:43:12 | |
sugar with them. | 0:43:12 | 0:43:13 | |
Thank you, Keith. Not an obvious
combination of flavours there, but | 0:43:19 | 0:43:24 | |
they seemed to enjoy it. Nigella
Lawson shows us a delicious recipe | 0:43:24 | 0:43:31 | |
with chicken later. Chilli flakes
and garlic roasted and served in a | 0:43:31 | 0:43:39 | |
wrap with yoghurt, htahini and
pomegranate seeds. Instead of | 0:43:39 | 0:43:42 | |
omelettes, we are doing a Halloween
challenge. We have still got the | 0:43:42 | 0:43:47 | |
puns though. Which chef will come
out alive, will they have a ghost of | 0:43:47 | 0:44:04 | |
a chance or will the omelette
challenge come back to haunt them. | 0:44:04 | 0:44:09 | |
Will they have a trick or a treat?
Will Rebecca get her food heaven | 0:44:09 | 0:44:14 | |
olives or food hell goat's cheese.
Still chance for you to vote on the | 0:44:14 | 0:44:19 | |
website. Enough from me, let's get
on with cooking. | 0:44:19 | 0:44:27 | |
Good to see you back. What are we
making? Some venison cooked nice and | 0:44:27 | 0:44:35 | |
rare and pumpkin coconut-curried and
a salad. Two salads today. That's | 0:44:35 | 0:44:39 | |
OK. Shred this as thin as you can
and we will mix with vinegar and | 0:44:39 | 0:44:45 | |
mustard and sugar. The venison is at
room temperature and it's going to | 0:44:45 | 0:44:50 | |
go into a hot pan with sesame oil.
This is typical of your kind of | 0:44:50 | 0:44:56 | |
cooking, isn't it? Fusion, do you
like the term fusion? It has been | 0:44:56 | 0:45:02 | |
mistreated. I sort of, I did like it
and then I didn't like it because I | 0:45:02 | 0:45:08 | |
was reading various other chefs
actually who would say things like | 0:45:08 | 0:45:13 | |
"Oh, it is confusion, not fusion." I
found that really annoying, but I've | 0:45:13 | 0:45:18 | |
struggled to find a term that makes
sense to me and I think fusion, it | 0:45:18 | 0:45:22 | |
sounds laboratory really, doesn't
it? It's a bit like the term | 0:45:22 | 0:45:27 | |
gastropub. It has been misused. I
remember someone said, "It is modern | 0:45:27 | 0:45:34 | |
British." Someone said, "It's hardly
British." No, it is not really | 0:45:34 | 0:45:38 | |
British. Is it Pacific rim because I
use flavours around the world and | 0:45:38 | 0:45:45 | |
not just the Pacific. You can't be
boxed. It is not that important. | 0:45:45 | 0:45:49 | |
Fusion works. It does describe if
you can get over the sort of | 0:45:49 | 0:45:56 | |
negative connotations sometimes. In
here I have got cumin curry seeds | 0:45:56 | 0:46:00 | |
and pumpkin and salt and pepper and
I'm going to roast this. I'm going | 0:46:00 | 0:46:04 | |
to make a pumpkin curry, but I want
it to have the beautiful flavour of | 0:46:04 | 0:46:08 | |
roast pumpkin. So you're not peeling
it? No, skin on. And that will be | 0:46:08 | 0:46:15 | |
tender enough to eat? Tender enough
to eat and we will reheat in the | 0:46:15 | 0:46:20 | |
curry sauce. To make the curry sauce
I'm going to caramelise onions and | 0:46:20 | 0:46:25 | |
ginger and garlic and star anise
actually. Do you want anything | 0:46:25 | 0:46:29 | |
chopped? Do you want to chop up the
garl ic and chillies. You do a lot | 0:46:29 | 0:46:37 | |
of travelling, don't you? I do. Is
that for work or pleasure? It is | 0:46:37 | 0:46:41 | |
work. Recently, I was in Venice last
week for work, we were thanking the | 0:46:41 | 0:46:47 | |
Navy for an event and before that I
was in an island on the Pacific. It | 0:46:47 | 0:46:54 | |
has a population of 1500. Wow. I was
there doing a food tour and what was | 0:46:54 | 0:47:00 | |
lovely, I got to eat fruit bat. Is
that lovely? It wasn't too bad | 0:47:00 | 0:47:04 | |
actually. Right. It wasn't too bad.
It was like an aged grouse in | 0:47:04 | 0:47:09 | |
flavour. A what, sorry? An aged
grouse. You were tucking into sea | 0:47:09 | 0:47:15 | |
cucumber? Which was... Yum-yum?
Quite nice and these huge crabs. | 0:47:15 | 0:47:22 | |
They get up to six kilos. They are
the world's largest living... The | 0:47:22 | 0:47:29 | |
big crabs. The body... This big!
There are reports of one meter | 0:47:29 | 0:47:40 | |
circumference crab. That's with the
legs out. They are huge. Are they | 0:47:40 | 0:47:44 | |
good eating? Delicious. They survive
on a diet of coconut. They are | 0:47:44 | 0:47:55 | |
really fresh. Have you tried that?
No. Any crazy food? My dad used to | 0:47:55 | 0:48:02 | |
use sea cucumbers for baits. We had
to prepare them to put on the hooks, | 0:48:02 | 0:48:07 | |
but I've never eaten one. Apparently
they are delicious. What is a sea | 0:48:07 | 0:48:12 | |
cucumber? It is like a giant slug!
It is quite funny. Do you cook it | 0:48:12 | 0:48:20 | |
before you eat it? I don't know, ask
him! I wasn't there! | 0:48:20 | 0:48:26 | |
Recipes on the website! At the feast
there was a whole suckling pig | 0:48:26 | 0:48:32 | |
cooked and tuna and crabs and this
bowl of grated carrot. And it was, I | 0:48:32 | 0:48:37 | |
thought I will have some grated
carrot, but it was sea cucumber and | 0:48:37 | 0:48:41 | |
the lady said it was the fat from
the inside of the cucumber. When you | 0:48:41 | 0:48:45 | |
swim around and you see these, you
need to mix those together. Sorry. | 0:48:45 | 0:48:50 | |
When you swim around, you see sea
cucumbers everywhere, but you see | 0:48:50 | 0:48:57 | |
the world's most venomous snake, a
sea snake. | 0:48:57 | 0:49:02 | |
Star anise. You also sea snakes and
that aside, you run this charity | 0:49:02 | 0:49:10 | |
evening in London, for leukaemia, is
that right? Yes. Yes. I had an idea | 0:49:10 | 0:49:17 | |
20 years ago, my sister had
leukaemia and I was a bone marrow | 0:49:17 | 0:49:23 | |
donor and I thought it would be nice
to do something. Someone approached | 0:49:23 | 0:49:26 | |
me to dmaout a book, a woman called
Karen and I thought I can do more | 0:49:26 | 0:49:31 | |
than donate a book. I had this idea
and then I met with the committee | 0:49:31 | 0:49:34 | |
and I teamed up with Chris and
Hannah and the team and other people | 0:49:34 | 0:49:40 | |
and we created this thing called Who
Is Cooking Dinner. On the night, the | 0:49:40 | 0:49:50 | |
people arrive and they don't know
who is cooking dinner and the chefs | 0:49:50 | 0:49:54 | |
don't know who is cooking. That's
when someone like Rick Stein | 0:49:54 | 0:50:00 | |
discovers that his table don't eat
fish. Excellent. Which happened. We | 0:50:00 | 0:50:07 | |
have got a nice begin Gerry
Charlesic chilli mix going on and | 0:50:07 | 0:50:13 | |
the coconut milk here. OK. This is
what I was in two minds about, but | 0:50:13 | 0:50:18 | |
it's actually delicious? When I eat
coconut, I think of it as a moisture | 0:50:18 | 0:50:26 | |
that's fatty and it's not dairy. Do
you eat fish sauce shall I go for | 0:50:26 | 0:50:34 | |
soy sauce to be safe? There are
sometimes oysters in soy sauce. I'm | 0:50:34 | 0:50:41 | |
going to season it with soy sauce. I
love that you have accommodated this | 0:50:41 | 0:50:46 | |
already. In the ingredients? It
would be dodgy to feed her fish soy. | 0:50:46 | 0:50:59 | |
Especially on TV. There is nowhere
to hide really. That would curtail | 0:50:59 | 0:51:03 | |
my Saturdays! So the pumpkin is
roasted and looking delicious. The | 0:51:03 | 0:51:08 | |
curry leaves are nice and crispy. We
warm it all up. The venison, well I | 0:51:08 | 0:51:16 | |
like to cook it in a pan, the smoke
gives it a lovely flavour. Just | 0:51:16 | 0:51:22 | |
takes on that smokiness inside the
pan? It does and it just, it just, | 0:51:22 | 0:51:26 | |
and lovely flavour. You could roast
it in the oven, but I do like pan | 0:51:26 | 0:51:31 | |
cooking, I have to say. Right. How
are we doing for time, boss? We're | 0:51:31 | 0:51:36 | |
on there, obviously. Cabbage. We've
got this. And what I like about this | 0:51:36 | 0:51:45 | |
dish, it is really flavoursome, it
is the sort of nood we would serve | 0:51:45 | 0:51:50 | |
at our restaurant. A lovely
restaurant as well. Does the menu | 0:51:50 | 0:51:55 | |
change frequently? Yeah, it changes
quite a bit. We have got the two | 0:51:55 | 0:52:03 | |
restaurants in the one building. You
were ahead of your time with the | 0:52:03 | 0:52:06 | |
tapas. I remember in the 90s it was
about Marco and Gordon and the | 0:52:06 | 0:52:14 | |
Michelin men and you popped up and
there was like a rogue kitchen | 0:52:14 | 0:52:17 | |
because it was very cool. It was an
open kitchen. Everyone looked like | 0:52:17 | 0:52:21 | |
they were having fun which is
unheard of in the 90s in kitchens, | 0:52:21 | 0:52:25 | |
but frankly and we were all jealous
and then you brought the book out | 0:52:25 | 0:52:29 | |
and people were copying it? It was
good. No, it was... I'm from a small | 0:52:29 | 0:52:36 | |
town in New Zealand and whenever
anything like that happens, I find | 0:52:36 | 0:52:41 | |
myself going, "How did this happen
to me? How lucky am I?" All meat | 0:52:41 | 0:52:46 | |
should be rested because you're
going to carve it. Chicken breast | 0:52:46 | 0:52:50 | |
not so much. This venison if we had
taken it out of the pan and sliced | 0:52:50 | 0:52:54 | |
it, we would have ended up with
something that would have blood | 0:52:54 | 0:52:58 | |
pouring over the plate. Rest your
mate for as long as you cook it and | 0:52:58 | 0:53:01 | |
those are the dishes. Fantastic.
Remind us what it is called? Seared | 0:53:01 | 0:53:10 | |
venison and pumpkin coconut-curried
and mustard cabbage. | 0:53:10 | 0:53:16 | |
So let's not mix these up. Wow,
thank you. Tuck into that. It smells | 0:53:19 | 0:53:26 | |
amazing, doesn't it? Lovely. Gosh.
Dive straight in. Don't... If you | 0:53:26 | 0:53:33 | |
get star anise in your teeth, don't
chew it. Or you would have nice | 0:53:33 | 0:53:37 | |
breath. Do you put in the star
itself or do you crack open the... | 0:53:37 | 0:53:41 | |
No, I think the whole thing has so
much flavour and the leaves have a, | 0:53:41 | 0:53:46 | |
I went to a star anise plantation in
China and it was one tree, it was | 0:53:46 | 0:53:51 | |
communist China and it was one tree
and they are the most beautiful | 0:53:51 | 0:53:55 | |
things. Really beautiful. What do
you think, Rebecca, is it good? I | 0:53:55 | 0:54:00 | |
want to keep eating, it is fabulous.
The star anise is amazing. Let's | 0:54:00 | 0:54:08 | |
have some wine. Peter, I have chosen
a wine from your home country. It is | 0:54:08 | 0:54:17 | |
a New Zealand pinot Noir and it is
called Most Wanted. When I tried | 0:54:17 | 0:54:24 | |
lots of different wines with this
dish because fusion, you do need to | 0:54:24 | 0:54:28 | |
try a few different things to work
out what's right, it was the one | 0:54:28 | 0:54:31 | |
that I most wanted to keep drinking.
Just gorgeous. It's quite a light | 0:54:31 | 0:54:37 | |
style of Pinot, it is light and
peppery and it has got some lovely | 0:54:37 | 0:54:42 | |
sour cherry flavours and with this
kind of dish where it's crunchy and | 0:54:42 | 0:54:47 | |
aromatic and you have got the lean
venison, it is a lovely match. You | 0:54:47 | 0:54:52 | |
dwoont to over power the flavours.
It really works. Have you tried | 0:54:52 | 0:54:56 | |
this? Yes, I have. It's fantastic.
Really goodmed and that works | 0:54:56 | 0:55:01 | |
incredibly well, as well. Thank you.
Thank you. Right, anyway, enough for | 0:55:01 | 0:55:04 | |
us. It is time for Si and Dave the
scary Bikers and they are continuing | 0:55:04 | 0:55:09 | |
their | 0:55:09 | 0:55:13 | |
scary Bikers and they are continuing
USA and getting stuck into stacks of | 0:55:13 | 0:55:14 | |
pancakes. Tough work. Have a look! | 0:55:14 | 0:55:24 | |
Oh man, we have jaofr slept. I'm not
sure I'm cut out to be a cowboy, | 0:55:28 | 0:55:33 | |
dude, sleeping out under the stars
and all that. I know what you meet, | 0:55:33 | 0:55:41 | |
Kingy. I think this heat is getting
to me. I this this really bizarre | 0:55:41 | 0:55:45 | |
dream? What was it about? Some
things are just best left unsaid. | 0:55:45 | 0:55:48 | |
Come on.
I think we need some brekkie. Let's | 0:55:48 | 0:56:00 | |
make some plough-out patches. You
what? Pancakes, one sweet with | 0:56:00 | 0:56:05 | |
blueberries or one savoury with
sausage. That's a balanced diet | 0:56:05 | 0:56:08 | |
around here, dude!
So we need to fry. I have got | 0:56:08 | 0:56:21 | |
self-raising flour in a bowl and now
a pinch of salt. | 0:56:21 | 0:56:24 | |
A bit more salt than usual, I feel.
A teaspoon of baking powder. This is | 0:56:26 | 0:56:31 | |
going to make our pancakes lighter,
lighter than Donald Trump's hair | 0:56:31 | 0:56:36 | |
piece! It's just going to go... Pop
that in there. Give that a stir. | 0:56:36 | 0:56:44 | |
Have a nice day! Meanwhile the wet
goods. 600mil, buttermilk. Look at | 0:56:44 | 0:56:51 | |
that. If you haven't got muller
mill, just a bit of milk with normal | 0:56:51 | 0:57:00 | |
milk, a -- butter mill, just a bit
of normal milk. Now hen berries. Hen | 0:57:00 | 0:57:10 | |
berries? I have got a job for you,
Si. What's that? These egg whites | 0:57:10 | 0:57:16 | |
need to be whipped until stiff.
You're joking. No, I'm not. What in | 0:57:16 | 0:57:21 | |
this heat? Right, stiff peaks.
Right, stiff peaks in this heat. I | 0:57:21 | 0:57:27 | |
have got my three hen berry yolks
and I need to add 50 grams of melted | 0:57:27 | 0:57:33 | |
butter. I just left the butter out
and look at it! Pour that in. Stiff. | 0:57:33 | 0:57:41 | |
Peak. Test for stiff peaks is to
hold it over your friend's head! | 0:57:41 | 0:57:52 | |
That's stiff. So we mix the
ingredients. Just mix it. Kingy, | 0:57:52 | 0:58:08 | |
these egg whites, could you just do
like a big spoonful at a time and | 0:58:08 | 0:58:13 | |
I'll fold them in. As Delia Smith
says you fold and cut. We want to | 0:58:13 | 0:58:18 | |
keep as much air in these egg whites
because what's going to happen, | 0:58:18 | 0:58:21 | |
that's going to form lovely bubbles
in the pancake. There you are, mate, | 0:58:21 | 0:58:26 | |
there is your batter. Perfect.
Lovely job. Right. Now, what we will | 0:58:26 | 0:58:36 | |
do now is we just hang on and wait
until it's firm enough to flip and | 0:58:36 | 0:58:42 | |
it will be alcouple of minutes. No
more than that because this is quite | 0:58:42 | 0:58:46 | |
hot. Do you grant some greaseproof
Kingy? Yes, please, mucker. Now for | 0:58:46 | 0:58:59 | |
the blueberry one, self-raising
flour, add a touch of salt, but not | 0:58:59 | 0:59:03 | |
as much for this sweet batter. A
teaspoon of baking powder for a bit | 0:59:03 | 0:59:07 | |
of bounce and separate your egg
yolks into the buttermilk. And | 0:59:07 | 0:59:13 | |
simply beat the whites. Whilst
you're standing there, can you whip | 0:59:13 | 0:59:16 | |
up the egg whites? Oh, you can get
lost. I'm do it myself then! Stiff | 0:59:16 | 0:59:24 | |
peaks. Now, the things that sweeten
this up, into my wets I put a | 0:59:24 | 0:59:32 | |
teaspoon of vanilla extract. Into my
drys, some cinnamon. So half a | 0:59:32 | 0:59:40 | |
teaspoon goes in. | 0:59:40 | 0:59:51 | |
Do you think this is the hottest
we've ever been? Yes. Why weren't we | 0:59:53 | 1:00:00 | |
doing a salad? Yeah, I don't know.
I'm hot. So am I. Proper hot. I'm | 1:00:00 | 1:00:06 | |
hot. Let's have a look. Oh, look at
that. That's a pancake that, dude. | 1:00:06 | 1:00:18 | |
And there you have it, a breakfast
fit for any self respecting cowboy. | 1:00:18 | 1:00:25 | |
American pancakes, one sweet and one
savoury. A bit like you and me, | 1:00:25 | 1:00:29 | |
mucker. I'm savoury more like.
Crumbs, I only wanted one. Let's | 1:00:29 | 1:00:39 | |
have a sausage first. Let's have a
sausage first, dude. Are they good? | 1:00:39 | 1:00:45 | |
I love them. Oh, they are good. That
buttermilk makes all the difference. | 1:00:45 | 1:00:50 | |
Oh, it does. This is the sort of
thing Elvis would sit down for his | 1:00:50 | 1:00:55 | |
tea. Try the blueberries. I love the
fact when you flip them the | 1:00:55 | 1:01:02 | |
blueberries are cooked so they are
juicy and just burst on your tongue. | 1:01:02 | 1:01:05 | |
They're wonderful. This would be
considered one of your five a day in | 1:01:05 | 1:01:09 | |
the States. Yes. I think that these
are a true taste of America. You're | 1:01:09 | 1:01:13 | |
right. Well, one of them. | 1:01:13 | 1:01:21 | |
This is my favourite part of the
show. Let's talk calls from our | 1:01:31 | 1:01:34 | |
viewers. We have got Mike from
Weymouth. What's your question. | 1:01:34 | 1:01:45 | |
viewers. We have got Mike from
Weymouth. What's your question. I | 1:01:45 | 1:01:45 | |
need to know how to cook razor
clams. It looks unpleasant. What | 1:01:45 | 1:01:50 | |
about the sack? You can eat that
though. | 1:01:50 | 1:01:53 | |
You can eat the whole thing. The
mouth at the end? You can eat it but | 1:01:53 | 1:01:58 | |
it looks a bit gross, it won't kill
you. Heat up a bit of oil and butter | 1:01:58 | 1:02:02 | |
in the pan, throw in the clams, put
the lid on and just before it's | 1:02:02 | 1:02:08 | |
finished, add white wine and a bit
of salt and pepper. Rebecca, tweets | 1:02:08 | 1:02:15 | |
- yes? Kosher fish, what is it, a
lot of people are asking. It's fish | 1:02:15 | 1:02:21 | |
that has fins and scales and you
can't have shellfish or clams, for | 1:02:21 | 1:02:25 | |
example, you can't have squid or
oysters, anything like that. I've | 1:02:25 | 1:02:29 | |
got a kosher app on my phone. Very
handy, just in case people like me | 1:02:29 | 1:02:34 | |
come round for dinner. Yes. I shall
be expecting to be invited. The | 1:02:34 | 1:02:39 | |
other tweet is from Jackie who says,
any ideas what I can do with slows | 1:02:39 | 1:02:44 | |
other than slow gin. I don't know
why you would need anything other | 1:02:44 | 1:02:47 | |
than slow gin? Shall I answer that
one? Whoever? I'm a great chutney | 1:02:47 | 1:02:54 | |
maker so I would put the slows in a
pot with some sugar and vinegar and | 1:02:54 | 1:02:58 | |
boil it, then pass it through a
sieve. I would caramelise ginger and | 1:02:58 | 1:03:04 | |
add spices and cook it all together.
There is a lot of stone with very | 1:03:04 | 1:03:11 | |
little flesh so separate those at
the beginning. Slow chutney, sounds | 1:03:11 | 1:03:15 | |
amazing. Don't chat about that now,
I was going to talk about that | 1:03:15 | 1:03:21 | |
later. Paul from Burnley, what is
your question? Good morning. I | 1:03:21 | 1:03:26 | |
bought a spaghetti squash and have
no idea what to do with it. I think | 1:03:26 | 1:03:33 | |
they are really fun squashes,
they're springy and fun, I would | 1:03:33 | 1:03:36 | |
bake it, cut it in half, scoop it
all out. Season it with salt, olive | 1:03:36 | 1:03:42 | |
oil, lemon. Make a nice tahini and
yoghurt sauce. It's really | 1:03:42 | 1:03:47 | |
systemple. A bit of seasoning, pour
it on top, spiciness, coriander, | 1:03:47 | 1:03:54 | |
parsley, mint, whatever you like,
serve it with flat bread or crisp | 1:03:54 | 1:03:59 | |
bread, have it. Sounds delicious,
running out of breath! Maybe a Greek | 1:03:59 | 1:04:06 | |
white with that, a lovely refreshing
wine for the tahini and everything, | 1:04:06 | 1:04:12 | |
yes. Very nice. Like that. Thanks to
everyone who called and tweeted in | 1:04:12 | 1:04:17 | |
questions. Now, at this time it
would normally be the omelette | 1:04:17 | 1:04:21 | |
challenge but as it's nearly
Halloween we have a different test | 1:04:21 | 1:04:23 | |
of skill for our chefs and it's the
Saturday Kitchen pumpkin challenge. | 1:04:23 | 1:04:28 | |
We haven't worked on the title for
too long! Marianna, come here, this | 1:04:28 | 1:04:32 | |
is your station. Peter, this is
yours. Much history with carving | 1:04:32 | 1:04:39 | |
pumpkins? Not really. We don't
really do this in Greece. I've done | 1:04:39 | 1:04:43 | |
it a bit in the past year. Big in
New Zealand? Halloween falls in | 1:04:43 | 1:04:48 | |
spring so there are no pumpkins. So
no. We gave you the heads up. So you | 1:04:48 | 1:04:55 | |
brought along some interesting bits
and pieces. We've hollowed these out | 1:04:55 | 1:04:59 | |
for you to speed it up, otherwise it
would take hours. You have got to | 1:04:59 | 1:05:05 | |
come up with the scariest face for
Halloween, Rebecca is going to judge | 1:05:05 | 1:05:09 | |
the scary face so get going, let's
do it. OK. Look, we have the music. | 1:05:09 | 1:05:16 | |
Anyone was born in the 70s will
remember this. Tony Hart. Getting | 1:05:16 | 1:05:22 | |
creative. Does it make you feel
creative this music? Kind of. At | 1:05:22 | 1:05:31 | |
what point did you think I'm carving
a pumpkin, I'll bring a drill? My | 1:05:31 | 1:05:37 | |
friend Tim said to take a drill and
I was like, brilliant OK. Thank you, | 1:05:37 | 1:05:41 | |
Tim. How are you doing? Yeah, OK.
I've got not such a good device, a | 1:05:41 | 1:05:49 | |
little hammer. You are going old
school? Yes. With a really blunt | 1:05:49 | 1:05:54 | |
knife. It's actually quite sharp.
Watch your fingers. It's quite fun. | 1:05:54 | 1:06:01 | |
I like the fact you brought the
cutters and you have destroyed it by | 1:06:01 | 1:06:05 | |
trying to shove it in a pumpkin. I
know. I thought it would work. Do | 1:06:05 | 1:06:11 | |
you do a lot of carving? ? This is
always my dad's domain because he's | 1:06:11 | 1:06:16 | |
an artist and also not afraid to get
busy with a power tool. He's the one | 1:06:16 | 1:06:21 | |
who does the carving and my mum
stands to one side saying, careful, | 1:06:21 | 1:06:25 | |
Charlie. That's our Halloween
tradition. That's all dads. | 1:06:25 | 1:06:29 | |
This might take a while. Let us see
how they get on. This week we are | 1:06:29 | 1:06:33 | |
going to catch up with Katie
Davidson in Cornwall, also known as | 1:06:33 | 1:06:38 | |
the oyster lady. She's celebrating
the health and environmental | 1:06:38 | 1:06:41 | |
benefits of the humble oyster. You
two keep carving! | 1:06:41 | 1:06:46 | |
Oyster farming helps the environment
because they are what we'd call a | 1:06:56 | 1:06:59 | |
Keystone species and have a positive
impact on any environment they are | 1:06:59 | 1:07:02 | |
grown in. A single oyster can purify
40 cans of water a day, not only | 1:07:02 | 1:07:08 | |
that, natural oyster reefs will
create an ecosystem for about 200 | 1:07:08 | 1:07:12 | |
other species to thrive. They are
known as eco engineers because they | 1:07:12 | 1:07:19 | |
sequest nitrogen and CO2 from their
immediate environment. They are | 1:07:19 | 1:07:22 | |
known for carbon capture which is
important with the effect of climate | 1:07:22 | 1:07:25 | |
change.
We only have two types in this | 1:07:25 | 1:07:30 | |
country that grow here. One is an
indigenous oyster, Austria edgeless, | 1:07:30 | 1:07:40 | |
we have a Japanese water as well.
It's also known as rock or Pacific, | 1:07:40 | 1:07:46 | |
more commonly.
Been here for the last 35-36 years. | 1:07:46 | 1:07:57 | |
We buy young big oysters from
specialist hatcheries. They come in | 1:07:57 | 1:08:01 | |
at roughly this size. They sit in
these bags. | 1:08:01 | 1:08:07 | |
After harvesting and grading, they
come into this room. It's a legal | 1:08:17 | 1:08:21 | |
requirement. Water circulates
through the shellfish for 42 hours | 1:08:21 | 1:08:27 | |
minimum which means we can drain the
tank down then and sell them to the | 1:08:27 | 1:08:31 | |
public. We started off for a bit of
beer money, struggled to sell them | 1:08:31 | 1:08:35 | |
for a while. Keith Floyd then reck
Stein sort of started to push | 1:08:35 | 1:08:40 | |
shellfish and the markets gradually
climbed, yes. Selling a lot to | 1:08:40 | 1:08:44 | |
France, now most of it goes in the
UK. | 1:08:44 | 1:08:48 | |
First off, we want to track some
oysters, it's simple once you know | 1:08:48 | 1:08:53 | |
how. Most important is to protect
your hand from the shell. Go in at | 1:08:53 | 1:08:56 | |
the hinge, side to side, once you
have got a bit of purchase like | 1:08:56 | 1:09:01 | |
that, twist and pop and you're
pretty much done. Cut the adductor | 1:09:01 | 1:09:06 | |
muscle across the top, cut it at the
bottom also, and you've got your | 1:09:06 | 1:09:11 | |
oyster read write to go. The fact
that people are looking for more | 1:09:11 | 1:09:16 | |
sustainable protein sources is
another reason why they've become | 1:09:16 | 1:09:19 | |
popular. There is a strand of
veganism that calls themselves oast | 1:09:19 | 1:09:23 | |
radio-vegan and they have decided
that because the oyster has no | 1:09:23 | 1:09:29 | |
central nervous system and it's
ethical and sustainable, they can | 1:09:29 | 1:09:33 | |
eat them, they term it as a mushroom
in a shell. It's one of the most | 1:09:33 | 1:09:37 | |
sustainable foods you can eat. They
actually have this triple bottom | 1:09:37 | 1:09:41 | |
line where they are good for you,
good for the environment and they | 1:09:41 | 1:09:44 | |
taste really good as well.
Thanks for that, Katie. I love the | 1:09:44 | 1:09:49 | |
look of that pasta dish, I'm going
to try that one. How are our chefs | 1:09:49 | 1:09:54 | |
getting on, or got on, have you
finished? Yes. Looks amazing. | 1:09:54 | 1:09:59 | |
Thanks. Have you finished? Yes, I
have. Nothing more to do. Let's have | 1:09:59 | 1:10:05 | |
a look at that. That's great. I
don't know about scary but it makes | 1:10:05 | 1:10:10 | |
me laugh.
Right. Peter's done Eric Morecambe. | 1:10:10 | 1:10:20 | |
Is it use? It's me. Don't you see
the resemblance there. Self-portrait | 1:10:20 | 1:10:26 | |
pumpkin. Love the hair. I took these
for my garden this morning, they are | 1:10:26 | 1:10:32 | |
a New Zealand plant. Are you trying
to win favour with the judge here, | 1:10:32 | 1:10:36 | |
showing off, what are you doing?
Vaguely, yes. Out of your garden | 1:10:36 | 1:10:43 | |
picking your own plants, | 1:10:43 | 1:10:44 | |
Vaguely, yes. Out of your garden
picking your own plants, yeah... | 1:10:44 | 1:10:45 | |
Bring the rights down. Sexy
lighting. Let's get the full effect | 1:10:45 | 1:10:49 | |
of the pumpkins. Oh, yes! Really
good. Addams Family music not scary, | 1:10:49 | 1:11:02 | |
Psychomusic would have been scary.
They are both amazingly brilliant. | 1:11:02 | 1:11:08 | |
Who is scary? Marian's is scarier,
although you were scarier with the | 1:11:08 | 1:11:13 | |
drill. But I think the pumpkin, it's
just the teeth, those very scary | 1:11:13 | 1:11:19 | |
fangs. Really. Marianna! Everyone
deserves a prize. | 1:11:19 | 1:11:24 | |
There you go. Nobody goes away empty
handed. This is full of all that | 1:11:24 | 1:11:30 | |
kind of rubbish you give kids on
Halloween. So that's handy isn't it? | 1:11:30 | 1:11:33 | |
Yes. If you get trick or treaters,
just lob it at them and that'll see | 1:11:33 | 1:11:39 | |
'em off. Beautiful bag. So will
Rebecca get her food heaven or hell? | 1:11:39 | 1:11:45 | |
We are going to find out after
Nigella Lawson shows us her | 1:11:45 | 1:11:52 | |
delicious recipe for chicken. | 1:11:52 | 1:11:54 | |
Nigella Lawson shows us her
delicious recipe for chicken. | 1:11:54 | 1:11:56 | |
I'm lucky enough to live near a
Middle Eastern deli so my guests get | 1:12:02 | 1:12:08 | |
to crunch on pickled Peppers and
turn ins. Beetroot is what turns | 1:12:08 | 1:12:13 | |
them so radiantly pink.
And for me, nothing beats proper | 1:12:13 | 1:12:19 | |
Middle Eastern pitta bread. | 1:12:19 | 1:12:28 | |
What I'm making to eat with these is
something I get started on in | 1:12:30 | 1:12:34 | |
leisurely fashion a day ahead. | 1:12:34 | 1:12:40 | |
I'll admit my chicken dish relies on
an awful lot of spices but this | 1:12:49 | 1:12:53 | |
couldn't be easier to make. And
besides, any recipe that starts with | 1:12:53 | 1:13:00 | |
a zest induced two lemons makes my
heart sing. | 1:13:00 | 1:13:03 | |
And this involves minimal washing
up, always an important factor for | 1:13:03 | 1:13:07 | |
me! I throw everything in a plastic
bag and I've already got 12 skinless | 1:13:07 | 1:13:13 | |
boneless chicken thighs nestling in
there. | 1:13:13 | 1:13:16 | |
Some serious impaling work to do
because on top of that fabulous | 1:13:16 | 1:13:22 | |
mimosa sprinkling of lemon zest, now
the sharpness of the juice. | 1:13:22 | 1:13:30 | |
Remarkably pitless lemons, although
I don't much mind if a pip or two | 1:13:30 | 1:13:33 | |
falls in. Already Very satisfying
work. | 1:13:33 | 1:13:41 | |
Regular olive oil. | 1:13:46 | 1:13:50 | |
Bit of moisturiser. | 1:13:53 | 1:13:56 | |
And now for my carefully calibrated
spice collection. Paprika first off. | 1:13:58 | 1:14:06 | |
Gorgeous colour and gorgeous taste.
Next, cumin. The thing about these | 1:14:11 | 1:14:18 | |
spices is, it's not their individual
voices, but it's the choir of | 1:14:18 | 1:14:24 | |
flavour when they're together.
Coriander. Always the junior partner | 1:14:24 | 1:14:30 | |
to cumin but no less valuable. Dried
chilli flakes. And now a slight | 1:14:30 | 1:14:42 | |
flirt with the sweeter spices.
Before I put too much in, a little | 1:14:42 | 1:14:47 | |
bit of cinnamon. And some nutmeg.
Freshly grated over. | 1:14:47 | 1:14:59 | |
Being a bit more bows truss now --
boisterous now with some garlic. | 1:15:03 | 1:15:12 | |
Don't be alarmed, the garlic doesn't
overwhelm. It's all perfectly | 1:15:12 | 1:15:17 | |
harmonious. And I'm happy to throw
the end bits in and then - fabulous. | 1:15:17 | 1:15:29 | |
A crunch of salt. And two bay
leaves. Serious bit of squelching to | 1:15:29 | 1:15:45 | |
do now. This sits in the fridge
gaining tenderness and flavour, into | 1:15:45 | 1:15:58 | |
the oven for 30 minutes and it's
cooked. It's how you eat it, as well | 1:15:58 | 1:16:04 | |
as the fabulousness of the chicken
itself. So I want a pile of warm | 1:16:04 | 1:16:09 | |
flat breads on the table, tomatoes
I'll chop up with fresh mint, some | 1:16:09 | 1:16:14 | |
shredded lettuce to go under the
chicken. Of course, my pickle | 1:16:14 | 1:16:19 | |
purchases and I have to have my
tahini yoghurt sauce that I sprinkle | 1:16:19 | 1:16:27 | |
with pomegranate seeds. | 1:16:27 | 1:16:31 | |
Now although tradition decease this
sauce should be served only with | 1:16:35 | 1:16:46 | |
lamb shawarma, it partners my
chicken. Add a good sprinkle of sea | 1:16:46 | 1:16:58 | |
salt flates and mince or grate in
some garlic. When I serve this, I | 1:16:58 | 1:17:04 | |
add a scattering of ruby pomegranate
seeds, but all I need to do is stir | 1:17:04 | 1:17:09 | |
it together. | 1:17:09 | 1:17:19 | |
As I'm making this ahead of time, I
simply cover and chill this until I | 1:17:22 | 1:17:27 | |
need it. | 1:17:27 | 1:17:36 | |
You are meant to be on bread duty,
but you are too busy with your | 1:17:44 | 1:17:50 | |
talking. I will take it. I'm going
to try and give you some lettuce | 1:17:50 | 1:17:54 | |
too. So they are beautiful, the
pink, the red and the gold, I'm | 1:17:54 | 1:18:01 | |
loving that so much. | 1:18:01 | 1:18:12 | |
What's What's in that sauce? Tahini.
Can I recommend a bit of the very | 1:18:12 | 1:18:19 | |
nice turnip? And then I am going to
apply to face! | 1:18:19 | 1:18:35 | |
Right, thank you, Nigella. She is
really tucking in there. It is time | 1:18:39 | 1:18:43 | |
to find out if Rebecca is getting
her food heaven or food hell. | 1:18:43 | 1:18:51 | |
Heaven, olives, tuna and you like
spelt, don't you? I do. A little bit | 1:18:51 | 1:18:58 | |
of chilli and garlic, that was your
heaven. This is your hell, carrots, | 1:18:58 | 1:19:03 | |
particularly overcooked carrots?
Quiet carrots I used to call them. | 1:19:03 | 1:19:07 | |
When I was a child. There is no
crunch in them. Hue like halloumi. | 1:19:07 | 1:19:12 | |
Sn Yes. Is that a bit noisy? Squeaky
halloumi. Smoked paprika. It | 1:19:12 | 1:19:20 | |
empowers things. And this beautiful
goats' cheese which you are not a | 1:19:20 | 1:19:24 | |
fan of and a little ravioli or a
parcel as you like to call it. A | 1:19:24 | 1:19:29 | |
parcel. A parcel has to be filo with
jam or something really | 1:19:29 | 1:19:39 | |
inappropriate on the side. What do
you think you've got? I think it | 1:19:39 | 1:19:42 | |
might be hell because I think people
are going to be offended by my not | 1:19:42 | 1:19:47 | |
loving goats' cheese. You are
absolutely correct. 54% of you went | 1:19:47 | 1:19:51 | |
for hell. Thank you very much! Can I
just eat the olives? Thank you so | 1:19:51 | 1:20:03 | |
much more this, not only does
Rebecca not want to eat this, I | 1:20:03 | 1:20:07 | |
don't want to cook this dish because
I do it did it in a restaurant about | 1:20:07 | 1:20:20 | |
20 years ago and we had more than
six minutes. | 1:20:20 | 1:20:24 | |
I'm going to tuck into some olives.
I can't bear to see them go to | 1:20:24 | 1:20:34 | |
waste. | 1:20:34 | 1:20:36 | |
And then over here, Peter is just
making the little mix. Rising | 1:20:38 | 1:20:43 | |
potatoes and we're going to mix that
with the goats' cheese and I will | 1:20:43 | 1:20:47 | |
attempt to make the egg yolk
ravioli. Right, let's get on with | 1:20:47 | 1:20:53 | |
it. I need to do something. We were
all racing ahead there. That's the | 1:20:53 | 1:20:59 | |
thing. It is the big slab of goats'
cheese. Do you want to try it? A | 1:20:59 | 1:21:05 | |
tiny amount is wonderful. There is
always too much goats' cheese. It is | 1:21:05 | 1:21:11 | |
very acidic, but fresh and quite
delicious. OK. I think it is a | 1:21:11 | 1:21:16 | |
particularly lovely one, actually.
Yeah. Yeah. It's really great. You | 1:21:16 | 1:21:24 | |
just don't want it in a big parcel.
Is that enough? Another one of | 1:21:24 | 1:21:30 | |
those. Chopped thyme and season it
up and olive oil. That's olives, | 1:21:30 | 1:21:37 | |
always here to help. So a little bit
of cream to let this goats' cheese | 1:21:37 | 1:21:41 | |
down and that's going to be the
goats' cheese cream on the base of | 1:21:41 | 1:21:45 | |
the plate. Growing up in the 70s as
a vegetarian, how was that? Nobody | 1:21:45 | 1:21:56 | |
was veggie in those days. It was
weird and freakish. My dad started | 1:21:56 | 1:22:01 | |
being vegetarian. I got the idea
that my dad was vegetarian because | 1:22:01 | 1:22:05 | |
he used to work near an abattoir and
years later I wrote this in a book | 1:22:05 | 1:22:10 | |
and my dad read it and said, "Hang
on a minute, I worked in advertising | 1:22:10 | 1:22:15 | |
in Mayfair. What was the abattoir?"
I don't know where I got this story | 1:22:15 | 1:22:19 | |
from, but that's what I have been
telling people for Donningy's years. | 1:22:19 | 1:22:24 | |
I don't know why we were vegetarian.
It's a mystery! Goats' cheese and | 1:22:24 | 1:22:37 | |
more goats' cheese than potato. This
is hell! Your dad was a very good | 1:22:37 | 1:22:42 | |
cook, wasn't he? They are both good.
My mum tended to do traditional | 1:22:42 | 1:22:50 | |
Jewish things. My dad is
adventurist. He does really good | 1:22:50 | 1:22:55 | |
pasta sauces and he would do
spaghetti squash. That was one of | 1:22:55 | 1:23:01 | |
his specialities. What did he do? He
just used to do it with, I think, he | 1:23:01 | 1:23:06 | |
used to do it as if it was
spaghetti. It was an early version | 1:23:06 | 1:23:13 | |
of cord getty. He would do it with a
vegetable sauce. You have a guilty | 1:23:13 | 1:23:19 | |
pleasure, a tinned food. My husband
is an incredibly gifted cook. He is | 1:23:19 | 1:23:24 | |
a really brilliant amateur cook, but
wonderful so when he is not in, I | 1:23:24 | 1:23:28 | |
open up the tin macaroni cheese and
things like that because I can't do | 1:23:28 | 1:23:32 | |
that in front of him if I open
anything like that, he just stands | 1:23:32 | 1:23:37 | |
looking at me going, "Are you going
to eat it?" I learnt there is a | 1:23:37 | 1:23:44 | |
group of kind of restaurants if you
call them that in Lisbon, that | 1:23:44 | 1:23:49 | |
specialise in tinned food. Really?
You go in and get fresh bread and | 1:23:49 | 1:23:53 | |
they open up a tin for you. And then
they charge you an enormous amount | 1:23:53 | 1:23:58 | |
of food. Some of the tins are
fantastic food and they are really | 1:23:58 | 1:24:02 | |
expensive. I went to a restaurant in
Barcelona, I was filming there last | 1:24:02 | 1:24:07 | |
year, and they brought the
ingredients to the table in tins and | 1:24:07 | 1:24:12 | |
there was a tin of sardines which
they opened. I did sit there | 1:24:12 | 1:24:17 | |
thinking, "I could do that myself."
I'm making my own lunch. The smoked | 1:24:17 | 1:24:23 | |
paprika is in the sauce. So you put
a whole egg yolk in each parcel? | 1:24:23 | 1:24:28 | |
Yes. Does everybody need one? Pretty
much. We used to serve this in a | 1:24:28 | 1:24:37 | |
restaurant I worked in a long time
ago and it was a little starter. So, | 1:24:37 | 1:24:42 | |
this pasta is a little bit dry. It
looks brilliant and so clever. | 1:24:42 | 1:24:49 | |
What happens if the egg yolk breaks?
You will get shouted at and you do | 1:24:49 | 1:24:54 | |
it again! Like that. So what you do,
move that aside. Over here... | 1:24:54 | 1:25:02 | |
LAUGHTER
OK. I'm really sorry about that. | 1:25:02 | 1:25:06 | |
Thanks. What happens if the second
one breaks? I'm glad you picked | 1:25:06 | 1:25:11 | |
this. I've got one in here. I will
turn that down and simmer it. Is | 1:25:11 | 1:25:22 | |
that palento flour. We were not sure
whether to make some of these... | 1:25:22 | 1:25:30 | |
Good job you did. The ravioli will
go in for two or three minutes. You | 1:25:30 | 1:25:39 | |
are a great writer... Well, thank
you. But you hate it? I hate it. Why | 1:25:39 | 1:25:45 | |
do you do it? Well, sometimes you
write to get good parts. I co write | 1:25:45 | 1:25:52 | |
scripts with my brother who is a
fantastic proper writer and my | 1:25:52 | 1:25:57 | |
friend is a writer and they love
writing and when I'm with them, it's | 1:25:57 | 1:26:00 | |
great because we sit around and we
eat and talk and then occasionally | 1:26:00 | 1:26:04 | |
they will go, "We really ought to do
some work at this point." I really | 1:26:04 | 1:26:08 | |
don't enjoy it and I have written my
second book, I didn't enjoy that | 1:26:08 | 1:26:11 | |
either! I love the book tour. The
book tour is great because you meet | 1:26:11 | 1:26:17 | |
people and you read things out and
you think, "I wrote that." But it is | 1:26:17 | 1:26:21 | |
the actual thing of sitting in a
room with a computer. Is it like | 1:26:21 | 1:26:27 | |
homework? It is. I don't like being
on my own. It is unsociable and when | 1:26:27 | 1:26:37 | |
I'm acting I am with is a big group?
Is it true? There is one about me | 1:26:37 | 1:26:44 | |
attempt to go cook at a dinner party
in my new book because my husband | 1:26:44 | 1:26:49 | |
does all the cooking and there was
one time we had a row because he | 1:26:49 | 1:26:52 | |
said I do all the cooking and I
said, "Well, I'll do it. Invite | 1:26:52 | 1:26:57 | |
people over and I'll cook. Do you
regret that? Yeah. You should have | 1:26:57 | 1:27:03 | |
done them an egg yolk ravioli. I
tried to make a souffle and while | 1:27:03 | 1:27:09 | |
they were there, I have nothing, but
cheese, eggs and flour. There is | 1:27:09 | 1:27:15 | |
nothing else I can make, I made a
souffle and it worked. That looks | 1:27:15 | 1:27:26 | |
very pretty. A little bit of that. I
don't have to eat this, do I? This | 1:27:26 | 1:27:38 | |
is not hellish. You need to try it.
Suzie, shall we get wine? For your | 1:27:38 | 1:27:47 | |
Italian extravaganza of egg and
pasta. We have got Extra Special | 1:27:47 | 1:27:54 | |
Gavi From Asda which is £7.
It is floral and easy drinking to | 1:27:54 | 1:28:05 | |
wash the pasta down. Well, it
doesn't look hellish. Thank you. It | 1:28:05 | 1:28:09 | |
is quite hellish to cook.
Would you like wine? It is like an | 1:28:09 | 1:28:23 | |
extravagant pastule. | 1:28:23 | 1:28:26 | |
Would you like wine? It is like an
extravagant pastule. Ranchts How is | 1:28:26 | 1:28:28 | |
that? Love, lies and Records starts
on BBC One in mid-November. Good | 1:28:28 | 1:28:34 | |
luck with that. That's delicious and
now I'm going to drink the bottle. | 1:28:34 | 1:28:44 | |
Thanks to our guests, Marianna
Leivaditaki, Peter Gordon, Susie | 1:28:44 | 1:28:51 | |
Barrie, Rebecca Front and all the
recipes from the show are on the | 1:28:51 | 1:28:55 | |
website, bbc.co.uk/saturdaykitchen.
Don't forget Best Bites with me | 1:28:55 | 1:28:59 | |
tomorrow | 1:28:59 | 1:28:59 |