:00:00. > :00:09.Let's warm up your weekend with a spectacular display of dishes from
:00:10. > :00:35.I'm joined by two of the most stylish men in the culinary world.
:00:36. > :00:38.First the man in charge of an ever growing global food empire.
:00:39. > :00:42.The control centre being the Michelin starred restaurant Pollen
:00:43. > :00:49.Next to him is another empire builder.
:00:50. > :00:55.He commands half a dozen of the capitals most stylish
:00:56. > :00:58.and most popular places to eat all with cool names like Polpo,
:00:59. > :01:05.Polpetto, Spuntino, Mishkins and the Ape and Bird!
:01:06. > :01:12.You can always recognise them as they have a half mile queue outside.
:01:13. > :01:15.Making his debut with us on Saturday Kitchen, it's Russell Norman.
:01:16. > :01:25.Now, Jason, you have been on the show before, what are you doing? We
:01:26. > :01:33.are doing roasted pheasant. We are going to confit the legs, roast the
:01:34. > :01:42.breast. With some chervil and pickled walnuts. Lovely and Russell,
:01:43. > :01:48.what is on the menu from you? We have our signature dish, truffled
:01:49. > :01:55.egg toast. Egg plant fries, also known as aubergine chips with a
:01:56. > :02:02.fennel yoghurt and an Italian dish of ribbon steak served with chicory
:02:03. > :02:07.and the anchovy dressing. That looks proper.
:02:08. > :02:09.So some incredible food to look forward to from these guys and
:02:10. > :02:12.if that wasn't enough we have our vintage selection
:02:13. > :02:15.Today we have servings from Rick Stein, The Hairy Bikers,
:02:16. > :02:19.Now, the show already looks like a GQ magazine cover shoot
:02:20. > :02:22.but our special guest today must be in the running for man of the year!
:02:23. > :02:25.He's certainly had a very interesting couple of months with
:02:26. > :02:28.the return of TFI Friday, taking over Top Gear, running the London
:02:29. > :02:30.marathon and even penning the next instalment of his autobiography!
:02:31. > :02:38.Welcome back to Saturday Kitchen, Chris Evans!
:02:39. > :03:00.Yay! How you doing, boss? All right? You would not be on the back of GQ,
:03:01. > :03:05.you would be the centre fold! A good show last night? A great show. Guy,
:03:06. > :03:09.he was on the show. I thought he was looking ropey.
:03:10. > :03:18.A great guy. How many left to go? Four more to go
:03:19. > :03:22.around three live ones. We are recording for the New Year's
:03:23. > :03:27.Special. But it is brilliant. To be able to get to do it one more time.
:03:28. > :03:30.It is brilliant. But it is carnage? You are been there.
:03:31. > :03:40.Yeah. I think if I can do the show, if it
:03:41. > :03:45.is like that, then I don't want to do it, if I think it is impossible,
:03:46. > :03:55.then it is the right show. So, impossible! Like you.
:03:56. > :03:59.Now, food heaven and hell? I love meat.
:04:00. > :04:04.So there was liver on the food heaven? Yes, liver was there. But
:04:05. > :04:11.you have gone for the mushrooms. But I think that mushrooms are as close
:04:12. > :04:15.as you can get to meat without coming from an animal.
:04:16. > :04:20.What about the dreaded food hell? We have gone for cheesecake. Just the
:04:21. > :04:25.name. It is a conflict isn't it? I know you can make it taste all
:04:26. > :04:32.right. I know that people make a living out of it, little village
:04:33. > :04:43.shops selling cheesecakes but I am repping just saying it.
:04:44. > :04:49.So it's either mushrooms or a whole cheesecake.
:04:50. > :04:52.For food heaven I'm going to use the mushrooms and a lot of Chris's
:04:53. > :04:55.other favourite things to make one of the most famous dishes
:04:56. > :04:59.The mushrooms are finely chopped and sauteed with tarragon then used
:05:00. > :05:02.to cover a whole fillet of beef along with spinach, chicken liver
:05:03. > :05:05.pate and finally pancakes before rolling it all up in puff pastry.
:05:06. > :05:07.It's baked and served with a madeira sauce and
:05:08. > :05:13.I love that, I choose mushrooms and you get to beef Wellington! That's
:05:14. > :05:17.Or Chris could be having food hell, a cheesecake and I've got
:05:18. > :05:20.a whiskey and vanilla one in mind for this The filling is made from
:05:21. > :05:23.a mixture of cream cheese, double cream, sugar, sultanas, bourbon,
:05:24. > :05:27.It's baked then served with sauteed bananas and a chocolate sauce.
:05:28. > :05:32.This is a proper dessert! It does sound nice.
:05:33. > :05:36.But you'll have to wait until the end of the show to find
:05:37. > :05:40.If YOU'D like the chance to ask either of our chefs a question
:05:41. > :05:45.that's 033 0123 1410. A few of you will be able to put a question
:05:46. > :05:51.And if I do get to speak to you I'll be asking if you want Chris to face
:05:52. > :05:56.You can also send us your questions through social media by using
:05:57. > :06:00.Right, let's get our first recipe this
:06:01. > :06:12.We are going to get this into the chicken stock and poach this.
:06:13. > :06:19.So, poaching it whole? Yes. So, poach that whole. You are going to
:06:20. > :06:26.blanch the cabbage for me. Julien it really fine. Dice up the
:06:27. > :06:29.Alsace bacon, the carrot and make a confit cabbage for me with a little
:06:30. > :06:35.bit of the jus. Not a problem.
:06:36. > :06:41.I'm going to make a spice mix. I will get on to the partridge soup.
:06:42. > :06:44.If Chris is the busiest man in television, you must anybody the
:06:45. > :06:48.restaurant world. What was the last count, 18? It is just a number. It
:06:49. > :06:53.doesn't matter. Well it is a lot. It is interesting
:06:54. > :06:56.how to you keep, literally, all of the plates spinning.
:06:57. > :07:04.When you were here, you opened in New York. The latest one on the
:07:05. > :07:09.horizon is a fantastic Japanese-style restaurant? Yes, we
:07:10. > :07:14.are doing one in Clerkenwell. I have been told piano by my PR not to talk
:07:15. > :07:22.about it too much. All right, what are you doing with the partridge
:07:23. > :07:32.then?! No. We are working on a restaurant in Clerkenwell. It used
:07:33. > :07:39.to be the old Turnbulls nightclub, anyone remember that? Come on, I am
:07:40. > :07:49.not the oldest person in the room! I was more a Ministry of Sound guy!
:07:50. > :07:55.Ministry of Sound? Yes, like this... So, the cabbage is in. You cook that
:07:56. > :08:01.in the same pan as the partridge. That is nice. 12 minutes? Yes, and
:08:02. > :08:07.then chill it back down. For a dinner party you can do it the day
:08:08. > :08:18.before. You can also do it with chicken. Just cook it for longer.
:08:19. > :08:26.Here is the spice mix, black and white peppercorns, cinnamon and a
:08:27. > :08:32.little bit of sugar. And here, caster sugar, and then all
:08:33. > :08:36.of the spices will be added? Yes. We are going to toast them off to
:08:37. > :08:41.release the flavours. If running restaurants was not
:08:42. > :08:47.enough, you write articles and bits and pieces. What is this about the
:08:48. > :08:55.aftershave? I knew that this would come back to haunt me.
:08:56. > :09:00.Go on, then? There is a famous food magazine, Four Magazine. All of the
:09:01. > :09:06.top restaurants and chefs contribute to it. It is a beautiful magazine.
:09:07. > :09:11.It is part charity. They asked me to be the head of the foundation. So I
:09:12. > :09:16.did that but part of it was to create a fragrance, using the same
:09:17. > :09:23.idea we create a dish. We did that, we went down to grass. We came up
:09:24. > :09:38.with an amazing fragrance, it is Bude sear, it is selling really well
:09:39. > :09:45.-- Boudisea. Have you got it on? Yes.
:09:46. > :09:50.Let's have a smell of it. It is subtle. Like roasted
:09:51. > :10:01.partridge. Do you get the raw ingredients? Yes, we based it on
:10:02. > :10:06.vetiver. We talked by moo childhood but I am from Skegness, so that did
:10:07. > :10:18.not really come into it. There is no essence of Skeg?! No. So
:10:19. > :10:23.what is here now? So, the spices are toasting off. In here is water and
:10:24. > :10:29.vinegar and the sugar like that. The spices are a mixture of
:10:30. > :10:35.everything? Yes. Then just whack them in. In with a little bit of
:10:36. > :10:42.saffron. You, I am assuming, you let the
:10:43. > :10:47.partridge cool off after you seal it? Yes.
:10:48. > :10:55.Put it back in the fridge. You just need to colour it.
:10:56. > :10:58.I am going to cook the bacon. Can we talk about the 12 dares of
:10:59. > :11:02.Christmas. The partridge and the pear tree. They are ground birds.
:11:03. > :11:14.What is he doing in a pear tree? He is stuck. How did he get up there? I
:11:15. > :11:23.threw him up. Someone got angry and threw him up there.
:11:24. > :11:35.# Partridge in a pear tree... Right, we have the cabbage, the syrup and
:11:36. > :11:43.the spices and the bacon is cooking. Where do you get your ideas from?
:11:44. > :11:50.Just travelling. I to a lot of reading, research. I've been doing
:11:51. > :11:58.this for the best part of 30 years. 30, no way! Impossible?! Of course,
:11:59. > :12:05.it is not. There is no way you are that old! I like Chris, you can
:12:06. > :12:13.invite him back. Invited, it is December and he just
:12:14. > :12:18.turns up! This is the chervil root. It is between a parsnip and a
:12:19. > :12:24.potato. We peel them, cook them in milk but make a puree and we have
:12:25. > :12:32.the little puree. Like an artichoke? Exactly.
:12:33. > :12:35.Remember if you'd like to put a question to either of our chefs
:12:36. > :12:52.That's it. We are ready. To recap, once the partridge is in
:12:53. > :12:57.like that. 12 minutes, take it out. Straight in the fridge.
:12:58. > :13:02.The only bird you cannot do it with is a turkey, as there is no pan big
:13:03. > :13:13.enough. So, black pepper and a pinch of
:13:14. > :13:20.salt. Now here we have the pickled walnuts. Slice those. These work
:13:21. > :13:26.well with the game birds. How is the spice syrup going? I'm
:13:27. > :13:32.warming it up. Now, do you take the wish bone out
:13:33. > :13:38.of there first? Absolutely. It helps with the carving. You can leaf it in
:13:39. > :13:44.but when carving, it tends to guide the knife.
:13:45. > :13:51.I have this aring argument with a lot of young chefs. What kind ekind
:13:52. > :13:55.of argument? It is pretty big. It ends in tears, not mine! You can do
:13:56. > :14:01.this with the pheasant? Yes, the same. You can see how moist it is.
:14:02. > :14:04.There are a few people on social media, telling me how many pans we
:14:05. > :14:08.are using. Nine at the last count.
:14:09. > :14:14.Always. Is this how you cook at home, Jason?
:14:15. > :14:21.Just how I cook at home. Is it? It is not that unusual to see
:14:22. > :14:26.that set up in a restaurant? You have to remember, you are doing this
:14:27. > :14:31.element at home without having to do it all to order. You can do the
:14:32. > :14:40.partridge the day before, the cabbage in advance. Heat it up.
:14:41. > :14:55.But nobody complains about how many amplifiers, the Rolling Stones use?
:14:56. > :15:01.Stop moaning, everyone! And cooking it this way it is guaranteed to be
:15:02. > :15:07.cooked all the way through? Yes. Can you heat up the sauce while I slice
:15:08. > :15:11.my truffle. A bit of winter truffle. There we go.
:15:12. > :15:15.The smells are drifting over. It smells great.
:15:16. > :15:25.Amazing. Give us the name of the dish, then?
:15:26. > :15:30.So, we have partridge, winter truffle, chervil root, toasted
:15:31. > :15:44.walnuts, pickled walnuts, bacon and a little bit of sauce.
:15:45. > :15:47.Fantastic! Because you do a lot of restaurants, do you need to get
:15:48. > :15:55.match fit for a programme like this or are you straight back up to
:15:56. > :16:01.speed? Straight back up to speed. Chefs do get defensive, they say, I
:16:02. > :16:06.still cook, I'm in the kitchen all the time. I literally am. A lot of
:16:07. > :16:11.my customers save up they cannot believe I am there. It is taste of
:16:12. > :16:14.the chart. Our wine expert Jane Parkinson has
:16:15. > :16:17.been in the home counties this week so let's see what she's chosen to go
:16:18. > :16:26.with Jason's perfect partridge. It is turkey season so I've come to
:16:27. > :16:30.this farm, home to 40,000 award-winning free range turkeys.
:16:31. > :16:31.The four I hit the shops to find the wine I am going to take a look
:16:32. > :17:04.around. With the real depth of flavour to
:17:05. > :17:11.Jason's recipe, we need a wine that is bold and beautiful. This one from
:17:12. > :17:15.the South of France would be a lovely classic option, but with the
:17:16. > :17:23.spices I want a wine that is funky and spicy and I found just the thing
:17:24. > :17:29.with this red blend from 2013. It is a beauty from Bulgaria. Partridge
:17:30. > :17:35.usually likes a more delicate red but this recipe does not compromise
:17:36. > :17:41.on flavour so we can play with a wine that is a bit more gutsy. This
:17:42. > :17:45.is a blend of three very characterful greats, all of which
:17:46. > :18:03.contribute to that lovely spicy aroma. The herbal freshness works
:18:04. > :18:09.really well with the chervil puree, but it gets as spiciness and a
:18:10. > :18:14.smooth texture which really complements the dish. This is a
:18:15. > :18:17.delicious alternative red to go with your delicious alternative partridge
:18:18. > :18:28.recipe. I hope you enjoy them together. It is quite spicy and it
:18:29. > :18:36.works really well. What do you reckon? It is absolutely gorgeous.
:18:37. > :18:43.What are you going to be making? Eggplant fries. Aubergine chips.
:18:44. > :18:48.Fennel yoghurt. Ribbons of steak with chicory and anchovies dressing,
:18:49. > :18:56.surfed turf and earth. And the signature dish, which is basically
:18:57. > :19:02.cheese on toast, truffle egg toast. Egg yolk and truffle oil on a
:19:03. > :19:06.doorstop. It is a proper sandwich as well. You can ask our chefs a
:19:07. > :19:07.question if you get in touch on this number.
:19:08. > :19:09.Let's get our weekly foodie dispatch from Rick Stein.
:19:10. > :19:13.He's enjoying a tour of the street food of Hanoi in Vietnam but first
:19:14. > :19:16.Clearly BBC expenses weren't under scrutiny back
:19:17. > :19:37.This is the capital of Vietnam, it is more austere than Ho Chi Minh
:19:38. > :19:42.City or Saigon. It is a lot colder in the winter. It is full of
:19:43. > :19:49.buildings that reflect the Chinese influence that has been here
:19:50. > :19:53.throughout the centuries, and the imperial architecture of the French,
:19:54. > :19:58.who ruled here for a hundred years. The guest list includes my hero,
:19:59. > :20:03.Graham Greene, who gives his name to this cocktail made up of June,
:20:04. > :20:13.firmly and Cassie is. I can just imagine the late nights
:20:14. > :20:18.here in the 60s and 70s when Russian officers were getting out of their
:20:19. > :20:22.heads on vodka whilst the North Vietnamese looked on in
:20:23. > :20:35.astonishment. At this cocktail lives on to this day. I Graham Greene.
:20:36. > :20:44.Blimey, that sorts out the men from the boys. It is very nice. I was a
:20:45. > :20:50.bit worried about the cassis but it gives it a pleasant sweetness which
:20:51. > :21:02.is just about right for 9am. This is an enormously famous restaurant. It
:21:03. > :21:06.is fried fish, and is named after an ancient Chinese poets and
:21:07. > :21:15.revolutionaries who is also a fisherman. The only dish they cook
:21:16. > :21:20.is the fried fish, like a catfish, with turmeric and finished off at
:21:21. > :21:23.the table. It is marinated in various other spaces which have
:21:24. > :21:28.always been a closely guarded secret. Before coming to Hanoi we
:21:29. > :21:33.were told they don't go in for social niceties but just get on with
:21:34. > :21:38.the job. That is fine by me, the food was gorgeous. Like a lot of
:21:39. > :21:44.Vietnamese cooking this dish is all about fresh herbs, in this case,
:21:45. > :21:48.lots of dill and spring onions. Then you make it up yourself. It is rice,
:21:49. > :21:55.noodles and vegetables which have cooked for seconds. You add some
:21:56. > :22:04.shrimp paste and roasted peanuts for a nice bit of crunch. Next, of
:22:05. > :22:12.course, fish sauce and a few bits of fiery chilli. To complete this
:22:13. > :22:17.vegetable extravaganza, finely shredded spring onions, coriander
:22:18. > :22:21.and mentor, and then, if you're like me, you wrestle with your chopsticks
:22:22. > :22:30.and get the sauce all over your shirt.
:22:31. > :22:36.If there is only one dish in Hanoi and this was it I would come back
:22:37. > :22:43.repeatedly, it is that good. I love it. When you think about it, this
:22:44. > :22:49.one dish has been cooped here for 100 years, and you can see how
:22:50. > :22:52.successful it is -- has been cooked. The same family have been
:22:53. > :22:58.cooking it and one of the theories is this dish came out of the Jungle,
:22:59. > :23:04.it was cooked by the revolutionaries plotting to get rid of the French,
:23:05. > :23:08.they came to Hanoi and they set up a street stall and gradually it grew
:23:09. > :23:18.and it grew and in the end the name of the street was changed to be
:23:19. > :23:24.after the restaurant. As it grew, revolutionaries eight here. It is
:23:25. > :23:29.testimony to the cultural power of foods, the way that people gathered
:23:30. > :23:39.to talk about things. In this case, they were talking about getting the
:23:40. > :23:43.French out of Vietnam. The seek it -- secret with crossing the road is
:23:44. > :23:49.you make eye contact and then set off. This is an old friend who used
:23:50. > :23:54.to work for me, but now he has fallen in love with a street food of
:23:55. > :23:59.Southeast Asia and has wreaked on -- written about his experiences. I
:24:00. > :24:02.Southeast Asia and has wreaked on -- understand why he finds it so
:24:03. > :24:05.fascinating. Smells of street food cooking would have me coming back
:24:06. > :24:12.again and again. This is probably the most popular dish, strips of
:24:13. > :24:19.belly pork marinated in garlic and sauce. They play an important part
:24:20. > :24:32.along with these Vietnamese spring rolls. The whole thing is based on a
:24:33. > :24:37.light fish -based broth. I have a feeling this is a day for several
:24:38. > :24:46.lunches. I know I'm with an aficionado of street food. These are
:24:47. > :24:53.great. They are little steamed pancakes with mushrooms and herbs.
:24:54. > :25:07.Do we sit on these? They are for grown-ups? I'm afraid so. I am
:25:08. > :25:15.surprisingly comfortable. What is that? It looks like garlic and
:25:16. > :25:23.vinegar, slightly pickled. This is a table salad. You tear them on top,
:25:24. > :25:32.break them up, then we put a bit of Chile on there as well. These are
:25:33. > :25:45.lovely little lanes, we squeeze them on top. Then we need a little bit of
:25:46. > :25:54.fish sauce. Where does this go? Take that and you can dip it in that. I
:25:55. > :25:59.will just use the chopsticks. That is lovely. What is in there? Just a
:26:00. > :26:06.kind of mushroom mixture, maybe some chicken. All the fresh herbs are
:26:07. > :26:12.fantastic. It is such a pleasure. You've done a book about street
:26:13. > :26:24.food, how does Vietnamese street food Company? It is the best. They
:26:25. > :26:29.talk about food all the time, which is amazing, there are greetings
:26:30. > :26:32.like, hello, have you eaten yet? There is one that I heard which is
:26:33. > :26:36.talking about someone who is faithful to their wife, eating rice
:26:37. > :26:48.from the same bowl, if they are not then they are eating rice from other
:26:49. > :26:53.s. It goes through the poetry and the music and the culture, I love
:26:54. > :26:56.exploring places and just eating, using your taste buds to kind of
:26:57. > :27:00.find your way. Great stuff from Rick as always
:27:01. > :27:03.and there was some very tasty There's been an explosion
:27:04. > :27:07.of street food restaurants all over the country in the last few years,
:27:08. > :27:10.quite a few thanks to Russell over My favourite street food is
:27:11. > :27:33.something I have whenever I get the They are not based on potatoes. The
:27:34. > :27:38.first thing we do is get the butter in the pan and melted down. We add a
:27:39. > :27:47.lot more flour to the special mole sauce because that is the thickening
:27:48. > :27:59.agent. This is ham that you can use, we will chop it up with some parsley
:28:00. > :28:09.and we will use some Comanche -- Manchego cheese. You are here to
:28:10. > :28:15.talk to us about the third instalment of your autobiography. Is
:28:16. > :28:24.it up to date yet? This is the contemplation of reaching
:28:25. > :28:28.half-century. It is called Call The Midlife, so it is 100 days not
:28:29. > :28:31.thinking about anything, 100 days not drinking and 100 days preparing
:28:32. > :28:39.for a marathon without telling anybody. Why the marathon? I go home
:28:40. > :28:45.every day driving past this lake, and I heard it calling me, this
:28:46. > :28:54.lake, I know that sounds strange. This time last year. That was the
:28:55. > :29:00.gin and tonic. Maybe it was. I thought the lake was asking me to
:29:01. > :29:06.run round it. I pulled in one-day on a Tuesday morning, and I said I am
:29:07. > :29:15.going to get round that lake. 3.5 miles, I found out it was. First
:29:16. > :29:23.time I got round it shuffling, being overtaken by people power walking. I
:29:24. > :29:29.got round it three times with stopping, within a week I could get
:29:30. > :29:34.round it doing something a little bit quicker than walking and slower
:29:35. > :29:41.than jogging. I set myself a challenge that if I could get round
:29:42. > :29:45.it twice before the end of 2014 I would go online and get the marathon
:29:46. > :29:51.plan without telling anybody at all. Which I did. How did they not find
:29:52. > :29:57.out? You must have got all the gear. The great thing about it is you
:29:58. > :30:02.don't need much gear, just a pair of trainers. When you start running and
:30:03. > :30:04.become a runner, which I am now, you... These guys have done it as
:30:05. > :30:09.well. a little bit of sauce.
:30:10. > :30:15.Fantastic! And when you go away, you want to
:30:16. > :30:22.see a town or a village, the best way to see it is to run around the
:30:23. > :30:30.place. And you don't need a bike, a car, a sales board. You can't walk
:30:31. > :30:36.properly anymore! Marathons are such hard work, you should do another
:30:37. > :30:46.one! I am doing London this year. I wanted to do New York. But, Jason is
:30:47. > :30:51.helping out on this but I have to do this London to Brighton. But I have
:30:52. > :30:58.to sort out my hips. And the first person to ever run a marathon died.
:30:59. > :31:03.Hang on a minute, the butter you put in your dishes, that is not a
:31:04. > :31:07.recommended amount? No but without me, you would not feel the need to
:31:08. > :31:11.run! Thank you! You can join us for a marathon.
:31:12. > :31:17.Now, you are all right. I have eaten one before! I won't run one!
:31:18. > :31:22.Basically, we have our very thick sauce. You can put the cheese or
:31:23. > :31:28.anything else in there. Then we separate into two things. So the
:31:29. > :31:31.Manchego cheese in one with the ham, and then the salt cod into the other
:31:32. > :31:37.one if you mix it together with a spatula.
:31:38. > :31:42.Got one here! Mix it all together. Then you have the salt cod. Allow it
:31:43. > :31:49.to cool, then we have this. Season it up.
:31:50. > :31:56.Then we have here... That is part of the delight! It needs more salt! So,
:31:57. > :32:01.what have you learned by writing this? What are the golden rules? You
:32:02. > :32:08.doing everything in lists? Well, what I thought. I have been lucky,
:32:09. > :32:14.lucker than I deserve to be. Sort of doing OK, to get to the first half,
:32:15. > :32:18.50, or whatever. But, my goodness me, if you can apply science, if you
:32:19. > :32:24.have a plan. So I took a year to think about what I want to do, where
:32:25. > :32:27.I am, how my body is, how my marriage is, how my friendships are,
:32:28. > :32:33.what do you want to do about your health? Lots of people are obsessed
:32:34. > :32:36.with staying alive but you are so busy trying to stay alive you forget
:32:37. > :32:43.to live. So I went to a doctor about sleep,
:32:44. > :32:47.diet and different issues, one guy said forget the illnesses that could
:32:48. > :32:51.kill you. What about the muscles, the flexibility. It is about being
:32:52. > :32:57.healthy enough to have a great time while you are here. So it was all
:32:58. > :33:02.about refocussing what to do. I spoke to Dr John Sentamu about
:33:03. > :33:08.faith. I spoke to a lady about alcohol, do we drink too much. She
:33:09. > :33:12.said that most alcoholics are, a brilliant definition, that most
:33:13. > :33:25.alcoholics that she came across, she is one, so she would know this, they
:33:26. > :33:37.are megalomaniacs, with a complex of inferiority! You are one? Of course
:33:38. > :33:41.I am! It does you a favour. Crisis makes you regroup, you form, storm,
:33:42. > :33:47.reform and perform. That is an American thing.
:33:48. > :33:53.I haven't got time for any of those, as I am making mayonnaise! Yes but
:33:54. > :33:58.when you approach #50shgs James, which you will... I'm a long way off
:33:59. > :34:03.it! Let's recap. This is a little bit of mustard and is a on in here.
:34:04. > :34:06.And then we are making our own mayonnaise. Blitzed up with rapeseed
:34:07. > :34:12.oil as well. I love all of this. This is great.
:34:13. > :34:19.If you get into the habits of doing this, it is all so much better.
:34:20. > :34:25.I think so, mainly as I can't eat mayonnaise, I'm allergic to it. So
:34:26. > :34:30.use rapeseed oil, not extra Virgin olive oil, or veg oil, and you can
:34:31. > :34:34.make salad cream. Like it? I love it.
:34:35. > :34:38.That is the same way but with hard boiled egg yolks.
:34:39. > :34:50.When did you find out your allergic to mayonnaise? When I ate it! Come
:34:51. > :35:11.on! Because, I am allergic. I am allergic... It is all about getting
:35:12. > :35:23.older! Now, I am allergic to antipersperant and alcohol! So, now
:35:24. > :35:30.can we talk about Top Gear! But, back to the marathon. You do the
:35:31. > :35:33.marathon, down load a training plan from the internet, beginners,
:35:34. > :35:38.intermediate, elite if you do their schedule, you will get around. And
:35:39. > :35:42.with the nutrition, the training, you get organised, put yourself into
:35:43. > :35:47.a good place in life, then suddenly things start happening. They start
:35:48. > :35:50.to come your way. You put yourself into a position where your arms are
:35:51. > :35:54.open as wide as possible to take on opportunities, you know this. It is
:35:55. > :35:58.not so much about planning but getting ready. What are our ideas?
:35:59. > :36:05.Are they from the source or from up here? And you must be ready to take
:36:06. > :36:11.them on. Me, personally? Yes. I am hearing from this guy in my
:36:12. > :36:18.ear, chatting to me all the time. He is your Ether. So, ways in the
:36:19. > :36:26.right place at the right time for TFI Friday and then Top Gear. Last
:36:27. > :36:31.Friday, I did a radio show, and then TFI Friday at midnight.
:36:32. > :36:37.So, Top Gear, what can we expect? A car show on May the 5th. You can
:36:38. > :36:44.expect to be on it, if you are nice to me and this tastes good. We have
:36:45. > :36:50.started to make firms. We are making the first in January in America.
:36:51. > :36:55.When is it on our screens? Sunday, May the #59.
:36:56. > :37:02.Are you nervous about it? No, I can't wait. You go on TFI Friday, it
:37:03. > :37:06.is 7.45pm but we have no idea what is going on. We don't know how it
:37:07. > :37:13.will work out. That is how we like it. Top Gear, most of it is done it
:37:14. > :37:18.is films. By the time we hit the air in May, we will have 32 films in the
:37:19. > :37:23.can. As they say. Are you listening to me? Yeah, I'm listening, 32 films
:37:24. > :37:26.in the can. Can I get in that channel in your
:37:27. > :37:32.ear. You are welcome! Of course, you are
:37:33. > :37:38.doing this between! How do you do that! It is the non-mid-life crisis.
:37:39. > :37:44.I have to talk and cook at the same time. And seeing you are on here,
:37:45. > :37:52.there is a bit of parsley. Is that an extra fiver with the
:37:53. > :37:58.parsley? Here are your knife and fork.
:37:59. > :38:05.I can't remember which is which. I love Chris's garnish. The parsley
:38:06. > :38:07.blob! You can do this, can't you?! Thank you very much!
:38:08. > :38:11.So what will I be making for Chris at the end of the show?
:38:12. > :38:14.It could be his food heaven, mushrooms which I'll use to make
:38:15. > :38:17.probably the most famous of Great British dishes, a beef Wellington.
:38:18. > :38:18.I'll make a duxelle with fresh tarragon
:38:19. > :38:22.from the mushrooms then use it to cover a whole fillet of beef along
:38:23. > :38:24.with chicken liver pate, spinach, pancakes then finally puff pastry.
:38:25. > :38:27.It's all baked then served with a madeira sauce and
:38:28. > :38:38.Happy with that? It's great. You should do this for a living!
:38:39. > :38:41.Or it could be food hell, a baked vanilla and bourbon cheesecake.
:38:42. > :38:43.The filling is made from cream cheese, double cream,
:38:44. > :38:45.bourbon, eggs, vanilla, sultanas, sugar and a touch of lemon.
:38:46. > :38:48.It's baked on a sponge base and served with sauteed bananas
:38:49. > :38:58.As usual, it's down to the guests in the studio and a few of our
:38:59. > :39:01.viewers to decide, and you can see the result at the end of the show.
:39:02. > :39:04.Right, let's get another absolute favourite recipe from Mary Berry.
:39:05. > :39:09.How did you do that while talking? You are a magician!
:39:10. > :39:10.Today, she's cooking with the grandchildren,
:39:11. > :39:22.With five grandchildren, always on the move, I am never short of hungry
:39:23. > :39:26.visitors or helping hands in the kitchen.
:39:27. > :39:33.This next dish is a perfect way to get them cooking.
:39:34. > :39:40.I've got a bit of help. This is Hobie and Louie. We are all going to
:39:41. > :39:47.do it together. Wish us luck! Start by cooking 250 grams of dried penne
:39:48. > :39:52.pasta. Add a roughly chopped onion to the boiling salted water. You may
:39:53. > :39:57.wonder why I put onion in with the pasta. I find it easier. They cook
:39:58. > :40:02.the same time. Rather than frying it, sometimes it catches. Sometimes
:40:03. > :40:07.it is not even tender. While the pasta cooks, move on to
:40:08. > :40:14.the chicken. For six people, use three chicken breasts cut into
:40:15. > :40:19.little strips. If you have a bag there, Louie, put a tablespoon of
:40:20. > :40:23.paprika in the bag first. That make it is really brown and crispy.
:40:24. > :40:28.That's it. Then a little bit of pepper and salt. That's it. And then
:40:29. > :40:35.put the chicken in there. All of it... Well done.
:40:36. > :40:40.And then if you hold the top of the bag and rub until you have coated it
:40:41. > :40:46.all. Rub it like that with you your hands. That's it. Give it a good
:40:47. > :40:51.rub. Heat one tablespoonful of oil and in
:40:52. > :40:57.goes the coated chicken. Now it goes in a lump but... I'm
:40:58. > :41:08.going to divide all of that up. Then each piece will get brown.
:41:09. > :41:14.While Louie chops and deseeds two tomatoes, Hobie and 50 start on the
:41:15. > :41:18.white sauce. 50 grams of butter and 50 grams of plain flour. Sprink it
:41:19. > :41:27.will in. Left hand on the pan to steady it and stir it to start with.
:41:28. > :41:32.Now, add 750 mls of hot milk in two lots.
:41:33. > :41:38.That's right. Now, would you say that was getting smooth? Kind of.
:41:39. > :41:42.Kind of, I think that is pretty good.
:41:43. > :41:49.Add most of 100 grams of parmesan to the pan. That's it. We will keep
:41:50. > :41:55.that for the top. Then, one teaspoon of Dijon mustard.
:41:56. > :42:03.All of it? Just a level one. That's it. In it goes.
:42:04. > :42:09.Give that a bit of a stir. Finally, season, then add the cooked
:42:10. > :42:17.pasta and onion. Pour half of the mix into a
:42:18. > :42:24.three-pint buttered oven proof dish. Then we add in the chicken in a
:42:25. > :42:30.layer. Then the rest of the pasta over the top. And well done it is
:42:31. > :42:35.not a bit burnt on the bottom. You stirred it all of the time. Sprinkle
:42:36. > :42:40.the rest of the cheese and the chopped tomatoes on the top that is
:42:41. > :42:45.warm. I'm putting it in the oven at 200 degrees fan. And it will be
:42:46. > :42:49.bubbling and crispy on top in 20 minutes. How about going out and
:42:50. > :43:03.having a bit of a play until it is done? I'm going out! When it is
:43:04. > :43:08.ready, leave it to cool down a bit and then dig in.
:43:09. > :43:13.Oh, I need to get that bit. This has always been one of my
:43:14. > :43:19.favourites. I think it's going to be one of their favourites too.
:43:20. > :43:23.My next recipe is a fantastic alternative to the Sunday roast and
:43:24. > :43:28.always has them coming back for more.
:43:29. > :43:35.It's a great family dish. It is aromatic, it is spicy but not too
:43:36. > :43:42.hospital to feed six use one kilo of lamb neck fillet cut into small
:43:43. > :43:46.pieces. Coat with two tablespoons of ground cumin and two tablespoons of
:43:47. > :43:53.ground coriander. Then just turn the meat in the spices.
:43:54. > :44:00.Heat two tablespoons of oil and start to brown the meat.
:44:01. > :44:07.With this much it is best to do it in two batches.
:44:08. > :44:13.Now, just look at that a gorgeous, golden brown colour. Now that takes
:44:14. > :44:15.time but a single layer in the bottom of the pan and keep turning
:44:16. > :44:19.it. That's it.
:44:20. > :44:23.Then I'm going to put a little more oil in there. Only a little. Just
:44:24. > :44:31.enough to stop it from catching the bottom.
:44:32. > :44:36.Add two sliced onions and around a tablespoon of freshly grated ginger.
:44:37. > :44:42.Give it a good stir. Looking in the bottom of the pan. You see that the
:44:43. > :44:47.onions have cleaned all of that lovely brown crusty bit of flavour
:44:48. > :44:52.it is now on the onions. Now to add the other ingredients.
:44:53. > :45:02.Firstly the wine. 250 mls of white wine.
:45:03. > :45:11.Exactly. Then two tablespoons of tomato puree
:45:12. > :45:19.and one of mild rose harissa piece. Two tablespoons of runny honey. A
:45:20. > :45:34.400-gram tin of chopped tomatoes. Season, and add the zest of a whole
:45:35. > :45:41.lemon and the juice of half. There is the meet all beautifully brown.
:45:42. > :45:49.If there is any juice in the bottom that will go in as well. Give that a
:45:50. > :45:56.good start. Isn't that good? Beautiful land. All those spices and
:45:57. > :46:01.tomato. On with the lid. That goes on the oven at 140 Fahrenheit four
:46:02. > :46:13.about 1.5 hours until it is tender. Here it is, straight out of the
:46:14. > :46:18.oven, and it should be hot and bubbly. That is what I was hoping
:46:19. > :46:26.for, a gorgeous colour, looking really tempting. All I've got to do
:46:27. > :46:32.now is add the cannelloni beans. There it is, you've got beautifully
:46:33. > :46:42.soft, tender meat. It just smells all spicy and aromatic. This dish is
:46:43. > :46:45.great to serve with rice or couscous and I always finish mine with a good
:46:46. > :47:00.dollop of sour cream. That is so good. The sour cream
:47:01. > :47:02.really makes it because it is a little on the hot side and that
:47:03. > :47:10.cools it down. It is just lovely. Still to come this morning
:47:11. > :47:14.on Saturday Kitchen Live. After a trip to one of
:47:15. > :47:18.the most important synagogues in the city he's back
:47:19. > :47:21.in the kitchen of a top food writer Russell and Jason will
:47:22. > :47:26.being going head to head And being such sartorially
:47:27. > :47:35.el-EGG-ant chefs I fully EGGs-pect their omelettes to be EGGs-quisitely
:47:36. > :47:38.turned out but you can see what And will Chris be facing
:47:39. > :47:46.food heaven, a beef wellington with Or food hell, a baked vanilla
:47:47. > :47:49.and bourbon cheesecake? You can see what he ends up with
:47:50. > :47:52.at the end of the show. Now, if that restaurant you're
:47:53. > :47:56.reading about in your weekend papers isn't run by Jason over there,
:47:57. > :47:59.chances are, it's run by this man. Welcome to Saturday Kitchen,
:48:00. > :48:18.Russell, What are we making? We are doing three dishes. We're
:48:19. > :48:26.doing a snack, these recipes are all from the book. Three dishes. We are
:48:27. > :48:33.going to need some chips. Just think chips from the chippy but with
:48:34. > :48:38.eggplant. I don't mind the skin. We've got some spices here? These
:48:39. > :48:44.are fennel seeds and coriander seeds. Dry toasted. We put them in a
:48:45. > :48:49.dry pan, over heat until they start to smell and then crush them with
:48:50. > :48:59.the pestle and mortar. We've got some seasoned flour here. This is
:49:00. > :49:11.your trademark dish. This is. It needs to have a good three
:49:12. > :49:18.centimetres. It has got to be a blue collar, white trash, white loaf. It
:49:19. > :49:27.does not work with nice bread. That has holes in it, and holes are not
:49:28. > :49:33.good for this dish. What is next? Next is the cheese. There are two
:49:34. > :49:37.types of it. There is an Italian wine and the North European
:49:38. > :49:45.irritation which is terrible. Don't get that one. It needs to be
:49:46. > :49:53.Italian. Where do your ideas come from? Tonight you are opening your
:49:54. > :49:58.10th restaurant. That is right. I am a Mac by, I travel a lot, and even
:49:59. > :50:05.though I don't realise it I am picking up ideas all the time. I
:50:06. > :50:07.take photographs, I've got menus, I have a ridiculous collection of
:50:08. > :50:11.artefacts for no particular reason but usually at some point along the
:50:12. > :50:19.way I will go back to that arsenal of ideas and sketches and find
:50:20. > :50:28.something that works. You're not trained as a chef. I was a waiter, a
:50:29. > :50:30.bartender, then I managed a few restaurants before opening my own
:50:31. > :50:41.restaurant six years ago with my best friend Richard, and we have
:50:42. > :50:46.opened 10 cents. Your ideas are spectacular, you've got to get that
:50:47. > :50:55.from, don't you? It is not a case of going to places in order to pick up
:50:56. > :51:03.wholesale menus, it is about getting inspired, the DNA of a place. It is
:51:04. > :51:10.that I try to recreate in the restaurants. They are totally
:51:11. > :51:15.experiences, about food, about music, about the friendly welcome
:51:16. > :51:27.you get, about the lighting, about feeling transported. And they are
:51:28. > :51:31.about cheese on toast. This is, I don't know, am I the first person to
:51:32. > :51:40.come onto your show and cook cheese on toast? Probably! Comfort food is
:51:41. > :51:46.probably about those flavours we remember from childhood. Eating is
:51:47. > :51:57.about chemicals. Where does this idea come from? This was a trip I
:51:58. > :52:12.took to New York, I went to a little cafe, it had for Panini presses and
:52:13. > :52:19.a toaster. They made some fantastic stuff from what was not really a
:52:20. > :52:21.kitchen, including this. I went back 56 times to work out how this was
:52:22. > :52:31.done and through espionage 56 times to work out how this was
:52:32. > :52:42.of eating I finally worked it out. When I opened my restaurant I asked
:52:43. > :52:54.our chef if she could recreate it. I am doing the anchovies dressing for
:52:55. > :53:07.the salad. Will you remind me in about two Mac minutes. What I am
:53:08. > :53:14.also doing for the salads is very thinly sliced Shalott. He is quite
:53:15. > :53:26.relaxed seeing as he has never done this before. You're going to jinx it
:53:27. > :53:31.now. I was not thinking about it. I will get the chips on. The beef
:53:32. > :53:47.should be a medium. Not to rear. No problem. Absolutely fine. All these
:53:48. > :53:52.recipes are on the website. The cheese, you've got to do this in
:53:53. > :54:01.three stages. You do. It is worth the effort. Stacking the cheese up
:54:02. > :54:08.so high. One of the slight problems with this dish is that the cheese
:54:09. > :54:26.topples sometimes. It is a quite dirty dish. Did you have a plan when
:54:27. > :54:31.you open the first one? I still don't have a plan. It is a question
:54:32. > :54:43.I get asked quite a lot and it is the same answer. We are sort of
:54:44. > :54:50.playing at restaurants. You started off, were you a schoolteacher?
:54:51. > :55:03.You've done your research. I taught drama in the 1990s at a girls school
:55:04. > :55:09.in North London. The power of Twitter, one of your old pupils has
:55:10. > :55:22.sent a message in. The garlic has gone in already. The aubergines are
:55:23. > :55:30.cooking nicely. I love lambs lettuce. It is one of those long
:55:31. > :55:37.season Green is that you get from around May to November. You can use
:55:38. > :55:50.rocket. I love rocket but I find it ubiquitous. I tire of it
:55:51. > :56:05.occasionally. The recipe online will say rocket but Lamb leaf is just as
:56:06. > :56:23.good. It is an essential ingredient in this cooking, that bittersweet
:56:24. > :56:33.this. Are you nervous? Since you said that I am not nervous, I have
:56:34. > :56:44.fallen apart. This has stood him in good stead. It is a good theory.
:56:45. > :56:56.Your restaurants are more theatrical. Restaurants are theatre.
:56:57. > :57:05.But yours are more theatrical. I like to think that. Even if you go
:57:06. > :57:12.to a restaurant, you go to a restaurant to enjoy food and it is
:57:13. > :57:22.about so much more than that. The other elements are so much more
:57:23. > :57:27.important than that. You go there and have a fantastic service
:57:28. > :57:33.experience. If you have a rubbish service experience it is unlikely
:57:34. > :57:38.you will go back. I think it is always about the chef. I think
:57:39. > :57:44.service can make up for bad food but bad food can never make up for bad
:57:45. > :57:53.service. Are you a restaurants like your house? There are elements of
:57:54. > :57:58.it. Your restaurant feels very homely. That is the idea. When I get
:57:59. > :58:06.compliments, the ones I really like are things like people saying it is
:58:07. > :58:09.artless, it does not feel manufactured, it feels natural.
:58:10. > :58:15.That's a very nice thing for people to say. When you put those eggplant
:58:16. > :58:31.chips in can you have them pointing up so that they are looking at you?
:58:32. > :58:49.Is that enough? Left hand side. I cannot see it. Oh, in a different
:58:50. > :58:55.oven. Did you just run to that oven? That is all you're going to see!
:58:56. > :59:08.That is how it begins, with a little run to the oven. Did that oven cold
:59:09. > :59:17.to you? James, run to me. Don't forget to cool down. If you could
:59:18. > :59:28.just take the skin of this. Look at that. You would like the carving up
:59:29. > :59:55.aspect of running. A little pepper. Give us the name of
:59:56. > :00:03.these dishes. Truffle eggs toast. Aubergine chips with fennel yoghurt.
:00:04. > :00:07.The last one is beef ribbons with chicory, lambs lettuce and anchovies
:00:08. > :00:14.dressing. I feel like I've run a marathon.
:00:15. > :00:25.Sorry, still faffing. Less is more.
:00:26. > :00:33.So, none of these dishes has more than three ingredients.
:00:34. > :00:39.This looks casual. Organised casual! But you have thought about it.
:00:40. > :00:45.Food needs to look fantastic, enticing. But at the same time I
:00:46. > :00:47.don't like overfussy presentation. I think food should look like it has
:00:48. > :00:59.fallen together. Right, let's head to Maidenhead to
:01:00. > :01:01.see what our wine expert, Jane Parkinson has chosen to go
:01:02. > :01:31.with Russell's fantastic feast. Russell's recipe take ticks all of
:01:32. > :01:46.the comforting boxes. With that dreamy truffle flavour, I am partial
:01:47. > :01:57.to a drop of BarberaD' Asti. But I am in Italy, heading south. With the
:01:58. > :02:04.famous, Montepulciano d' Abruzzo. It is found in Tuscany.
:02:05. > :02:12.Mmm, lots of black fruit, tick. A hint of cola, tick.
:02:13. > :02:17.The plump black fruit of this wine is what give it is the wherewithal
:02:18. > :02:24.to match the steak. With the tang of the shallots and the anchovies and
:02:25. > :02:29.dressing, as well as the spice and the panko breadcrumbs, really lights
:02:30. > :02:34.the spice of the wine. While the texture works brilliantly with the
:02:35. > :02:41.meltingly soft fried aubergine. Russell, thank you for bringing such
:02:42. > :02:46.wintry, surprisy flavours into the kitchen.
:02:47. > :02:53.Cheers! Indeed. The price of this is unbelievable.
:02:54. > :02:55.It is unbelievable. Jason said, how does anyone make money out of this
:02:56. > :03:01.for a fiver? This is great. It's time now for a recipe
:03:02. > :03:04.from the great Antonio Carluccio. He's in the Italian capital,
:03:05. > :03:06.Rome today and he's exploring the food culture
:03:07. > :03:19.of the city's Jewish population. In the city in the centre of the
:03:20. > :03:22.Catholic Church, perhaps one of the last things you expect to find is
:03:23. > :03:40.one of the world's largest synagogues. I am here to meet a very
:03:41. > :03:43.special lady. Donatella is having her morning
:03:44. > :03:50.prayers in the major synagogue of Rome.
:03:51. > :04:00.Donatella can trace her Roman ancestry as far back as 1400. Some
:04:01. > :04:06.of her ancestor's recipes are classics.
:04:07. > :04:10.She is one of 15 survivors of the Nazi occupation.
:04:11. > :04:14.Today, she is cooking a special lunch for her grandchildren. She
:04:15. > :04:22.wanted to show me a little road here. There was a special road to
:04:23. > :04:30.the ghettos, kept, purposely to show what it was like. Very small, very
:04:31. > :04:36.narrow, without light, interesting. So we are here in a shop, the meat
:04:37. > :04:41.sold here has been allowed and sanctioned by the Rabbi so that it
:04:42. > :04:48.is pure. So he is preparing now our chicken breast. Donatella is going
:04:49. > :04:52.to show me how to cook a special dish.
:04:53. > :05:01.And this is the wish bone that gives it the name to the speciality.
:05:02. > :05:05.Donna tella is not only quite a cook but has also written a Jewish cook
:05:06. > :05:10.book. I am going to cook one of her
:05:11. > :05:17.recipes, she will supervise me. This is a new, exciting challenge for me.
:05:18. > :05:39.I am cooking in the house of Donatella, and I am cooking exactly
:05:40. > :05:48.her recipe, called: Zamondi. I will show you how.
:05:49. > :05:52.Now, I will put in a little oil and garlic and Donatella is supervising.
:05:53. > :05:58.That is something. Then a little cube of celery, and
:05:59. > :06:02.then the tomato. This is the beginning of the sauce.
:06:03. > :06:10.You can find that passata in supermarkets everywhere. Now it
:06:11. > :06:13.comes to what we bought this morning, a kosher chicken. This is
:06:14. > :06:19.pre-salted. And now we take an egg, and in the
:06:20. > :06:25.Jewish belief you must break the egg separately to check if there are
:06:26. > :06:32.blood spots. So no red spot is there so we can put it with peace there. A
:06:33. > :06:41.little bit of cinnamon, a little white ground pepper, and beat it.
:06:42. > :06:49.Then it comes together with the meat. Here it is a minced breast of
:06:50. > :06:53.chicken. We put it in with a little bit of breadcrumbs.
:06:54. > :06:57.And there we are. That is enough. Now we mix it very, very well
:06:58. > :07:02.together. So, you can make it a home if you
:07:03. > :07:07.are Jewish or not. Just add a pinch of salt. And then
:07:08. > :07:12.the mixture is ready. No herbs here. Just a wonderful
:07:13. > :07:21.mixture of those ingredients that I showed you. So now is the time to do
:07:22. > :07:26.a sort of ball. Perfect? Perfect. Now it comes into
:07:27. > :07:34.the sauce. Very good.
:07:35. > :07:39.Then adding a little water. And after about a quarter of an hour
:07:40. > :07:47.and 20 minutes and you have the dish already.
:07:48. > :07:51.Donatella is a woman whose love of life is reflected in the delicious
:07:52. > :07:55.food she lavishes on her grandchildren.
:07:56. > :08:05.It seems to me that is good meal is not only good for your body but for
:08:06. > :08:14.your spirit too. Bravo.
:08:15. > :08:18.Modesty! I asked, how is my cooking, my Jewish cooking and she said it is
:08:19. > :08:27.very, very good. But she is a very good teacher. I agree with that.
:08:28. > :08:31.Life. Life. That looked fantastic. I'm afraid we
:08:32. > :08:37.have time for one foodie question today. That lucky caller is Pam from
:08:38. > :08:52.Surrey. You you are through. What would you like to ask the guys? We
:08:53. > :08:59.have loads of apples, and I am fed up of Bramley apple pie.
:09:00. > :09:05.I would peel them down and make a jam. But it can be mixed with
:09:06. > :09:13.mayonnaise and served with shellfish, lobster it is delicious.
:09:14. > :09:20.What dish would you like to see at the end of the show? Heaven.
:09:21. > :09:25.Straight away! We are answering tweets later on. Now it is time for
:09:26. > :09:30.the Omelette Challenge. Jason is still in the top ten. Hanging on
:09:31. > :09:37.there. Who would you like to beat, Russell? Me? Just getting tonne the
:09:38. > :09:44.board. Madhur? OK.
:09:45. > :09:48.So the usual rules apply. A three-egg omelette, let's put the
:09:49. > :10:03.clocks on the screens. Three, two, one, go! And, he's in! Have you been
:10:04. > :10:10.practicing? I tried once. I was so bad. I gave up! Tried once! It was
:10:11. > :10:19.so bad I gave up. You have an omelette there.
:10:20. > :10:23.Oh, truffle on the top. Are the clocks still going? Yes but
:10:24. > :10:29.we will run out of music for you in a minute! Right.
:10:30. > :10:35.Well, that is going to be cooked, because that took an hour.
:10:36. > :10:44.Seasoned as well. This is a bit special with the truffle on the top.
:10:45. > :10:49.Mmm. I think we will go for Russell first.
:10:50. > :10:56.That is definitely an omelette. But you are nowhere near Madhur, you are
:10:57. > :11:10.32.3 seconds. That puts you about there. There you go. Not too bad.
:11:11. > :11:14.Who am I next to? Blomfield. Not too bad.
:11:15. > :11:26.Jason? I didn't beat that. You didn't.
:11:27. > :11:28.So will Chris get his food heaven, mushrooms along with
:11:29. > :11:31.Or food hell, a big baked vanilla and bourbon cheesecake?
:11:32. > :11:34.Our chefs will make their choices whilst we get a lesson
:11:35. > :11:37.in great British baking from Si and Dave, those Hairy Bikers.
:11:38. > :11:39.Today they're making a classic apple pie. Over to you fellas!
:11:40. > :11:49.We call this the perfect apple pie. All good pies, start with a
:11:50. > :11:55.brilliant crust! To start our pie, put 400 grams of plain flour in a
:11:56. > :12:02.bowl together with the fine zest of a lemon.
:12:03. > :12:07.Meanwhile, mix two tablespoons of cornflour with a teaspoon of
:12:08. > :12:12.cinnamon and 150 grams of caster sugar. Now to the apples.
:12:13. > :12:18.With the bowl. I have the finally grated zest of a lemon and the plain
:12:19. > :12:22.flour. To this, add two Taliban spoons of caster sugar and a whole
:12:23. > :12:26.pack of cold butter, that is cut into cubes.
:12:27. > :12:35.It is lovely. It is a very short pastry. Short means Kruppely.
:12:36. > :12:40.Crumbly means Bury, and Bury means this is a good apple pie.
:12:41. > :12:44.The Bramley apple is thought to be the best culinary apple in the
:12:45. > :12:50.world. It is cheap and it is massive, ain't it? It is. Brilliant.
:12:51. > :12:56.The only thing to watch out for with the Bramley. Is that they hold a lot
:12:57. > :13:02.of moisture. So that is why we have done the cornflour. If it leaks a
:13:03. > :13:10.lot of juice, you have it. And it becomes an apple sweet gravy.
:13:11. > :13:18.With the pastry, rub the flour, butter, and sugar with the zest mix
:13:19. > :13:25.until resembles fine crumbs. Now, what I am going do is quarter
:13:26. > :13:30.the Bramleys. And slice them thin. Simple.
:13:31. > :13:36.Now, in here I have got two tablespoons of water and an egg. We
:13:37. > :13:42.use this as a liquid. So I am putting this in. Be careful, I don't
:13:43. > :13:47.want to overdo it. I can always add more. It does not take long to form
:13:48. > :13:53.it into a pastry. Right, there is the pastry. Now I want to take two
:13:54. > :13:56.thirds for the base and a third for the top.
:13:57. > :14:01.There you go. Make a ball. Don't hand it will too
:14:02. > :14:07.much. She's there but she's very, very delicate.
:14:08. > :14:12.Wrap this in cling film and pop this in the fridge it really would be a
:14:13. > :14:17.bit of a devil to roll out now. Now, there are a couple of top tips
:14:18. > :14:23.for handling ams to stop them going brown. Put them in water with lemon
:14:24. > :14:27.juice, that stops the discolourings of the apples. So because we are
:14:28. > :14:33.doing it quick, and we are going to coat them in the lovely sugary
:14:34. > :14:37.cinnamon coating, we should be OK. But don't leave them for half an
:14:38. > :14:43.hour and expect them to be the same colour. They will not.
:14:44. > :14:47.We are slicing the apples and they are raw and they are going straight
:14:48. > :14:52.into the pie. Don't be tempted to stew the fruit first. Get it into
:14:53. > :15:00.the pie and get it in raw. So all of those lovely flavours are
:15:01. > :15:05.concealed in their beautiful blanket of pastry that Mr Meyers is doing so
:15:06. > :15:10.well. I'm greasing up me dish! Next, flour
:15:11. > :15:20.and roll out the chilled pastry tonne a floured surface, until it is
:15:21. > :15:26.the thickness of a ?1 coin. And 5-7 cms larger than the pie dish. For
:15:27. > :15:31.me, the pastry is as important as the pie.
:15:32. > :15:36.You see, it is going to be wonderful and crumbly. So to get this on
:15:37. > :15:44.there, put it on your pin. On like that, roll it up. Put it on there
:15:45. > :15:49.like so, and line your tin. If it is an all-butter pastry, a sweet
:15:50. > :15:53.pastry, do chill it. It makes the handling so much easier.
:15:54. > :15:59.Mr King, over to you. I will roll out the lid.
:16:00. > :16:03.We will make it so it looks slightly over filled but as the apples cook
:16:04. > :16:08.they will fall away and lose some of their volume.
:16:09. > :16:20.So we have to make sure that it is as good and as packed as it can be!
:16:21. > :16:26.Place the 600 grams of apples into the pie casing. Pressing the edges
:16:27. > :16:33.firmly together to seal. Look at that. My mother used to do this, I
:16:34. > :16:41.remember, she would take that pie and there was this action. I'm going
:16:42. > :16:50.to make leaves out of these offcuts whilst we showed you this. What we
:16:51. > :17:00.do, like that, then we push, push, push, push. Whilst he is crimping I
:17:01. > :17:01.am rolling out the rest of the pastry and rolling out individual
:17:02. > :17:16.leaves. That is beautiful. Nice and gentle.
:17:17. > :17:22.This is a prime example of, it is a simple dish, it is cheap, this will
:17:23. > :17:25.give us ten good portions. A bit of care and love and you've turned it
:17:26. > :17:33.into something quite special. If you put this in the middle of the table,
:17:34. > :17:38.people will be amazed. That is the thing, it is an apple pie so don't
:17:39. > :17:47.make the effort. If you do, it becomes something else. Pierce the
:17:48. > :17:56.top to let out the steam. Sprinkle with caster sugar. That needs to go
:17:57. > :18:08.into a fan oven for 40-45 minutes until bakes to apple perfection.
:18:09. > :18:34.You don't need a sharp knife with that pastry. Remember that is with
:18:35. > :18:44.the hint of lemon zest. Can I eat more? Thank you. Marriage made in
:18:45. > :18:51.heaven. The texture of the pastry is gorgeous. That little hint of lemon
:18:52. > :19:05.zest gives it a fragrant top note. This, in our opinion, is the perfect
:19:06. > :19:06.apple pie. Time to find out... Will Chris be facing Food Heaven or Food
:19:07. > :19:08.Hell? So Chris, your food heaven
:19:09. > :19:11.would be these mushrooms which I'll first use to make a duxelles with
:19:12. > :19:14.fresh tarragon then cover a fillet of beef along with layers
:19:15. > :19:17.of spinach and home-made pastry to It's served with a Madeira sauce
:19:18. > :19:21.and more griddled ceps on the side. Or you could be having food hell,
:19:22. > :19:24.an American style baked cheese cake made with cream cheese,
:19:25. > :19:38.double cream, bourbon and vanilla. One caller wanted heaven. It was
:19:39. > :19:43.kind of up to these guys. We've been getting on very well today.
:19:44. > :19:53.Obviously not well enough because they've chosen the cheesecake.
:19:54. > :19:58.Sorry. You absolute plums. What an absolute anti-climax. You're not
:19:59. > :20:04.getting that. It is like bull's-eye. This is what you could have one.
:20:05. > :20:08.We've got some water and some syrup. If you do that in that pan. When
:20:09. > :20:23.that is coming to the boil, take the chocolate. I am devastated. I am
:20:24. > :20:30.not. Next, we are going to make a base for the cheesecake. You will
:20:31. > :20:36.like this, trust me. Whatever. But your beef Wellington is amazing. You
:20:37. > :20:44.will fall asleep when you have both of them. We are going to use this
:20:45. > :20:48.sponge base that we have bought in because it is so much quicker. This
:20:49. > :20:57.recipe is inspired by the best cheesecake shop in America. It will
:20:58. > :21:06.be gorgeous, I know that. It is a place called Eileen's. Some people
:21:07. > :21:17.say it is that. Others say it is junior's. Eileen's is in Soho. It is
:21:18. > :21:25.the nominal. You would not think it was anything much to write home
:21:26. > :21:30.about. Hundreds of different types. It is fantastic. Plu-mac it is like
:21:31. > :21:37.a corridor. We're going to take the sponge base. Nice and thin. This
:21:38. > :21:48.one, you can give to granny your grandad. All right. Now we're going
:21:49. > :22:00.to make the filling for the cheesecake. We are going to get this
:22:01. > :22:10.full fat cream cheese. We're going to use sugar and the zest of lemon.
:22:11. > :22:17.If you can mix that... We are going to throw in three X. This is fun. I
:22:18. > :22:24.like this. I am a bit back in love with cheesecake now. We are going to
:22:25. > :22:32.make this together. This is like a British style cheesecake, it is
:22:33. > :22:37.going to be baked. Is that me? Sorry. Talking of marathons and
:22:38. > :22:42.things like that, did you know that cheesecake was served at the first
:22:43. > :22:48.Olympic Games? I did not know that. Tell you what I found out, all chefs
:22:49. > :22:55.that used to work for the Royal household used to need to work
:22:56. > :23:04.entirely naked until Henry VIII. What was the reason? I have no idea.
:23:05. > :23:11.The rest is up to you. Do you want some questions? Anna says good
:23:12. > :23:17.morning, I love Brussels sprouts but can you give me a new and special
:23:18. > :23:21.recipe? I love them as well. They are fantastic. But we always boil
:23:22. > :23:29.them. The best thing to do with them is roast them. I was at a restaurant
:23:30. > :23:38.in Brooklyn and they would half or quarter them, salt, pepper, in the
:23:39. > :23:53.frying pan. Pan-fried Brussels sprouts. They are great for risotto.
:23:54. > :24:01.Risotto! Keep the leaves from the Brussels sprouts, they are great to
:24:02. > :24:06.put in at the end. What is the best alternative dinner for Christmas
:24:07. > :24:21.Day, for two people? Beef Wellington. You've got a spare one.
:24:22. > :24:24.Duck, you have a nice maul. I would suggest going to a fantastic
:24:25. > :24:33.restaurant, there are so many that are open on Christmas Day. I've got
:24:34. > :24:41.a few of those. We've got the X in here and the sugar, bourbon,
:24:42. > :24:54.cornflour, stabilising. -- we've got the bourbon. We have got this stock
:24:55. > :25:01.syrup, and this amazing colour, there is enough cream in there. If
:25:02. > :25:16.you make it with the stock syrup is those this lovely shiny colour. I've
:25:17. > :25:24.made the Caravelle source. A little bit of cream. Can we say happy
:25:25. > :25:30.birthday to your wife? Yes! She is set up in the green room. That was a
:25:31. > :25:41.surprise for her and you have ruined it. I'd better go! It is not my day
:25:42. > :25:52.today. It is absolutely not my day today. That was a surprise as well!
:25:53. > :25:58.I have known him for 20 years and the one lesson is don't tell him
:25:59. > :26:09.anything. I also know where you're going tomorrow. That is going to be
:26:10. > :26:21.even better. This goes in the oven for one hour. Then you end up with
:26:22. > :26:27.this. Can you take a slice out of the cheesecake?
:26:28. > :26:36.We've got bananas here, we can lift them off.
:26:37. > :26:55.Then our dressing. I am just devastated I have ruined your
:26:56. > :26:59.birthday surprise. I was trying to take your mind. They look like
:27:00. > :27:06.sausages, I am going to try and imagine they are sausages. That
:27:07. > :27:19.looks like a Yorkshire pudding. That is gravy. Exactly. You got your
:27:20. > :27:23.toffee bananas, chocolate sauce, the amazing recipe styled around
:27:24. > :27:35.Eileen's cheesecake from New York. It has got the bourbon, got the
:27:36. > :27:47.vanilla. It is great. It is great. I hate to admit it. We have got this
:27:48. > :27:54.liqueur, ?14, widely available. I know. It is gorgeous. I hate to say
:27:55. > :28:01.it, but it is gorgeous. In between this interview, you got the date
:28:02. > :28:07.wrong for Top Gear. When is it? We record on the 5th of May and it goes
:28:08. > :28:23.out on the 8th of May. What is in it? Cars. People. Tarmac. Any
:28:24. > :28:27.particular people? Yes, some people. Trying to find a sweet wine to go
:28:28. > :28:33.with this, the secret of that is whenever you put topping with
:28:34. > :28:39.anything, if you try this, take a little bit of salt over the top. Do
:28:40. > :28:41.you think salted Caravelle has outstayed its welcome?
:28:42. > :28:44.Well that's all from us today on Saturday Kitchen Live.
:28:45. > :28:46.Thanks to Jason Atherton, Russell Norman and Chris Evans.
:28:47. > :28:48.Cheers to Jane Parkinson for the wine choices!
:28:49. > :28:50.All the recipes from the show are on our website.
:28:51. > :28:51.Simply go to: bbc.co.uk/Saturdaykitchen
:28:52. > :28:54.There's more of our Best Bites tomorrow morning over on BBC 2
:28:55. > :28:59.In the meantime have a great day and enjoy the rest of your weekend!