:00:06. > :00:16.Good morning, the stoves are fired up and we are ready to get cooking.
:00:16. > :00:31.
:00:31. > :00:38.Welcome to the show. Joining me in the studio, two top chefs, first
:00:38. > :00:44.the man at the helm of Heston Blumenthal's Michelin starred
:00:44. > :00:49.London restaurant Dinner, Ashley Palmer-Watts and Catherine Fulvio
:00:49. > :00:55.from Ireland, who has turned her home into an award winning cookery
:00:55. > :01:01.school. Ashley, what are you making? Roast scallops with some
:01:01. > :01:06.pickled dulse and samphire and clam broth. It is an old broth that I
:01:06. > :01:13.would take to your house around Christmas time, with meat, fruit or
:01:13. > :01:22.cracked wheat or barley. A great dish. Catherine, what are you
:01:22. > :01:27.making? I have a mixture of mittly meets Ireland. An An open ravioli,
:01:27. > :01:35.layering it from all the vegetables from the garden of Ireland. You are
:01:35. > :01:39.both using seaweed in separate ways. You are using the dry seaweed.
:01:39. > :01:43.That's right. Two great dishes to look forward to. We have a
:01:43. > :01:48.fantastic line up of foodie films from the BBC archive. Rick Stein
:01:49. > :01:53.plus brand new Saturday Kitchen episodes of celebrity Masterchef.
:01:53. > :01:57.Our special guest today was part of the hugely successful boy band JLS.
:01:57. > :02:03.They have just announced they are going to to split up, but that is
:02:03. > :02:11.after a final farewell tour. He is here to console the thousands of
:02:11. > :02:15.fans, please welcome JB. I was watching you last night. You
:02:15. > :02:22.gambled and lost. Well, isn't that always the way. This programme you
:02:22. > :02:26.were depoing, this million -- doing, The Million Pound Drop for charity.
:02:27. > :02:31.We had to play big to win big. We had no idea on the last question
:02:31. > :02:36.and it was a gamble. You are here to chill out and talk food. People
:02:36. > :02:40.know about this now, you have got yourself a farm. Yes, exactly. I am
:02:40. > :02:45.looking at setting up a dairy farm. A total change of life. Yes, but
:02:45. > :02:49.it's always been a passion of mine. I am really excited by it. I never
:02:49. > :02:53.had any farming background, but it's definitely something I have
:02:53. > :03:01.grown towards. I am excited about exploring. Look forward to it. At
:03:01. > :03:07.the end of today's programme I will either cook food heaven or hell. It
:03:07. > :03:12.is up to our chefs and some viewers to decide. Food heaven, what would
:03:12. > :03:18.it be? Yes, I am into my meat, so I will probably say lamb. Sounds good
:03:18. > :03:25.to me. What about the food hell? Cheese. You are not going to turn
:03:25. > :03:30.it into a cheese farm. I don't mind cheese, but if it is too smelly,
:03:30. > :03:34.too strong, blue. Lamb or cheese. I am going to combine another one of
:03:34. > :03:42.your favourite things, sweet chilli sauce. The lamb is pan fried and
:03:42. > :03:50.rolled in a sweet chilli jam, made from lime leaves, lemongrass and
:03:50. > :04:00.Thai fish sauce. Served with fresh fresh mint. Or food hell, that
:04:00. > :04:09.cheese, a whole French Reblechon cheese, served with blue cheese
:04:09. > :04:13.cheese beignets with French beans. Cauliflower you don't like either.
:04:13. > :04:23.No. If you would like to ask a question for any of our chefs today,
:04:23. > :04:28.
:04:28. > :04:34.If anybody has any farming questions, we have a farmer on the
:04:34. > :04:39.show as well. Are you hungry? very. Cooking first is the chef in
:04:39. > :04:45.charge of the Michelin starred menu at the award winning London
:04:45. > :04:49.restaurant Dinner, with the biggest school scallops we have had on the
:04:49. > :04:55.show. These are from the Outer Hebrides. What are we going to do
:04:55. > :04:58.with this? We are going to make a dish with a vegetable broth with
:04:58. > :05:02.some pickled seaweed. We have cooked barley. You are going to
:05:02. > :05:12.make a stock. If you can start grating the vegetables really small
:05:12. > :05:18.
:05:18. > :05:23.into the pan, a quit sweat and This is the dulse. I went forraging
:05:23. > :05:28.for this. I have never been forraging for in my life, but I
:05:28. > :05:33.went for this in Wales. You get it when the tide is out. Exactly. We
:05:33. > :05:38.have water, white soy and we have some white wine vinegar, salt and
:05:38. > :05:42.sugar, so a simple pickle. You can use this pickle for things like
:05:42. > :05:47.mushrooms, lemons, seaweed, different different types. We are
:05:47. > :05:54.going to bring it to the boil and pour it over our seaweed for 24
:05:54. > :05:59.hours and it's ready the next day. You mentioned the word frementi,
:05:59. > :06:03.you get information from historical cook books. Yes, it is an old dish
:06:03. > :06:07.that was very much taken to someone's house as a gift. If I
:06:07. > :06:12.came to your house for dinner, I would give you a pot of this. It
:06:12. > :06:16.would be simple, a humble sort of food. Cracked wheat or barley and
:06:16. > :06:19.we would have some fruit in there. Generally meat. Anything really.
:06:20. > :06:23.That is generally how it was. Whatever you had in the larder you
:06:23. > :06:26.would use. I take it the grating of this is to
:06:26. > :06:32.get it fine really. As fine as possible. So you get the most
:06:32. > :06:42.amount of flavour. As much surface area as possible. And cook it only
:06:42. > :06:47.
:06:47. > :06:57.for 20 minutes and then put the We use it as a seasoning or brots
:06:57. > :07:03.
:07:03. > :07:06.Tell us about Dinner then, it is an amazing spot in the centre of
:07:06. > :07:12.London, surrounded by pretty incredible restaurants on the
:07:12. > :07:15.doorstep. Yes. It is a dream come true really. The company that are
:07:15. > :07:25.around in Knightsbridge is say mazing, people I grew up reading
:07:25. > :07:36.
:07:37. > :07:42.their cook books. Marcus waring, We are going to start roasting
:07:42. > :07:47.these scallops. Your whole menu is based on historical dishes. Yes.
:07:47. > :07:50.There must be a limit from cook books, where do you go to get
:07:50. > :07:56.inspiration? A lot of the cook books are one offs, they are owned
:07:56. > :08:00.by specialist people, food historians, that kind of thing.
:08:00. > :08:04.National library, Hampton Court, we work with a guy at Hampton Court,
:08:04. > :08:10.he is like a font of all knowledge to do with history. You could spend
:08:10. > :08:20.hours down there talking about bits and bobs. When this comes to the
:08:20. > :08:25.boil, I am going to pour that over the seaweed. Pop it in the fridge.
:08:25. > :08:28.Obviously you reconstituted it, but I am assuming you take this and
:08:28. > :08:36.blend it and you end up with the powder that you are going to use as
:08:36. > :08:40.well. That's right. Fresh, if you can get it, it's great. It tastes
:08:40. > :08:44.like mushrooms, that dulse. Yes, it is a great seasoning, a great
:08:44. > :08:51.texture as well. The thing with this dish, everybody is going to
:08:51. > :09:01.taste like the sea. Mushrooms are going in. I am going to roast the
:09:01. > :09:04.
:09:04. > :09:14.scallops and put them in the oven Sweat the vegetables, add the water
:09:14. > :09:19.
:09:19. > :09:23.We are going to use the same pan here. Hot oven. If you would like
:09:23. > :09:33.to put your questions to Ashley or Catherine today, you can call this
:09:33. > :09:41.
:09:41. > :09:45.We have some clams going in. Just open them a bit. Some garlic.
:09:45. > :09:51.Forming the base of our broth. We are going to use the vegetable
:09:51. > :09:57.stock. Where Where does the inspiration come from, the most
:09:57. > :10:02.famous dish there is the mandarin, the meat fruit. They come from
:10:02. > :10:05.various, you never know where they are going to come. You can read
:10:05. > :10:12.lots and lots of information but you never know when the idea is
:10:12. > :10:18.going to come and how you use that idea going forward. We have rock
:10:18. > :10:26.samphire going in. We are going to steam it together. What makes it
:10:26. > :10:35.the frementi is the fruit or barley. That swunt rock samphire, which is
:10:35. > :10:45.you will probably see on there. Which is grown on the rocks. This
:10:45. > :10:53.
:10:53. > :10:56.one is the marsh samphire. You buy That one is rock samphire. That one
:10:56. > :11:06.is marsh samphire. It is generally the marsh samphire you will buy in
:11:06. > :11:10.
:11:10. > :11:20.We are pop the chopped seaweed in. This is pickled, so you have nice
:11:20. > :11:37.
:11:37. > :11:43.The scallops have had about a If anybody comes to London your
:11:43. > :11:50.kitchen is on display in the restaurant when you walk in. With
:11:50. > :11:53.the most impressive char grill pineapple roasting machine,
:11:53. > :11:58.whatever it is called, what do you call it? It is a giant spit roast,
:11:58. > :12:04.with a lot of open flame, a gearing system and what you would expect to
:12:04. > :12:14.see is pineapples roasting. So it is a bit Alice in wonderful, but it
:12:14. > :12:16.
:12:16. > :12:23.does taste amazing. We are going to put in the soaked onions to take a
:12:23. > :12:27.bit of rawness away. This is an adaptation of what you serve in the
:12:27. > :12:32.restaurant. This is a home version. We haven't got three days to cook
:12:32. > :12:35.at home. 30 minutes, or probably eight minutes. Isn't it a smoked
:12:35. > :12:41.puree you put in here? It is smoky because even when you open the
:12:42. > :12:49.clams like this you end up with that smoky, clammy, white soy,
:12:49. > :12:53.seaweed and then we have the lemon as well. If you could drain the Red
:12:53. > :13:03.Sea weed there, we are going to grate that into the dish as well.
:13:03. > :13:04.
:13:05. > :13:14.Just be careful not to overcook the You have the barley in there as
:13:15. > :13:26.
:13:26. > :13:33.Those are serious scallops. They are beautiful. A little bit of sea
:13:34. > :13:40.wood and then we have the lemon. Pickled lemon. You can use the same
:13:41. > :13:50.pickle recipe for this. Happy with that? We have scallops with barley,
:13:51. > :13:55.
:13:55. > :14:00.two types of samphire, clam and We get to try scallops for
:14:00. > :14:06.breakfast. It looks incredible.The biggest scallops we have had on the
:14:06. > :14:09.show. It looks impressive, but simple.
:14:09. > :14:13.should taste of the sea, smoky clams and the broth you are
:14:14. > :14:20.collecting all the juices from the clams and that lovely vegetable
:14:20. > :14:28.stock you made. You can buy that seaweed. In health stores or online.
:14:28. > :14:33.A little bit goes a long way. would definitely choose that.
:14:33. > :14:41.want some wine to go with this. We sent sussy Atkins out on the river
:14:41. > :14:51.I am in the Ross-on-Wye choosing the best wines for today's dishes,
:14:51. > :15:07.
:15:07. > :15:11.but before that it is time for Ashley, your summer scallops really
:15:11. > :15:17.conjure up the fresh zingy flavours of the seaside and it's got to be a
:15:17. > :15:23.white wine to go with them. Austrian wine makes a super match
:15:23. > :15:28.with scallops. But I have decided I want the green grassier flavours of
:15:28. > :15:33.Sauvignon Blanc and so the wine I have gone for is the taste the
:15:33. > :15:37.difference 2012 Sauvignon Blanc from Bordeaux.
:15:37. > :15:42.Sauvignon Blanc's from Bordeaux are lighter and more subtle than the
:15:42. > :15:48.popular New Zealand versions, but that is spot on for a dish with
:15:48. > :15:57.such clean, fresh flavours. Just a light scent here of lemons
:15:57. > :16:00.This is a mouth watering wine and that crisp acidity stands up to the
:16:01. > :16:04.pickled seaweed. There is a lemon twist which is great with any sort
:16:04. > :16:08.of seafood. But on the finish I am getting a green herbaceous note and
:16:08. > :16:12.that is what I really want to work with the fresh coriander and that
:16:12. > :16:17.lovely samphire. Ashley, your roast scallops with
:16:17. > :16:21.samphire are perfect for a June weekend and I have picked one of my
:16:21. > :16:31.favourite summer wines to go with Cheers.
:16:31. > :16:41.A bargain with this. Very good, perfect match. Lovely. Absolutely
:16:41. > :16:44.
:16:44. > :16:47.delicious, you have done great things with the dillisk.
:16:47. > :16:54.The samphire that is more flavourful is the one away from the
:16:54. > :17:04.sea. Coming up Catherine has a great summer dish to share with us.
:17:04. > :17:07.
:17:07. > :17:17.I am doing ravioli with vegetables Don't forget, you could have a
:17:17. > :17:21.
:17:21. > :17:25.chance to ask any of our chefs a Now it is time to hop over the
:17:25. > :17:30.channel, not to Ireland but to enjoy one of Rick Stein's
:17:30. > :17:36.adventures through France. Today he is outside of Toulouse, desperate
:17:36. > :17:41.to get his hands on the city's famous sausages.
:17:41. > :17:44.We continue our journey across the south-west corner of France and we
:17:44. > :17:54.are about to enter the city of Toulouse, the biggest place we have
:17:54. > :17:59.been to since he left Bordeaux. Pootling through the outskirts of a
:17:59. > :18:03.city like this can be intimidating, especially when you have spent
:18:03. > :18:07.weeks in the peace and quiet of a green tube made of trees and water
:18:07. > :18:11.in the rural French countryside. But Toulouse has a strong
:18:11. > :18:17.gastronomic reputation and right in the heart of it is the Victor Hugo
:18:17. > :18:20.market. My mind is fuel of ideas of new
:18:20. > :18:23.programmes and one of them would have to be the best markets in the
:18:23. > :18:32.world and Toulouse has got to be one of them. This market in the
:18:32. > :18:40.centre is not full of cheap suitcases and cut price price
:18:40. > :18:45.tracers, it is just food, glorious food. This is a is splendid display
:18:45. > :18:50.of fish, all Mediterranean fish. It shows. It's really exciting because
:18:50. > :18:52.we are on our way down down there and here is a flavour of the blue
:18:52. > :18:58.Mediterranean sea for me. Look at the sardines up there. They
:18:58. > :19:04.couldn't have come out of any other sea. They have that small look of
:19:04. > :19:09.Mediterranean sardines. Look at that, a tuna, what could be more
:19:09. > :19:17.reminiscent of the Mediterranean than a lovely fat tuna like that.
:19:17. > :19:26.Finally look at those French anchovie fillets. Lovely to be able
:19:26. > :19:35.to buy those and salt them or cure them yourself or fry them off in
:19:35. > :19:40.vinegar and herbs. Equally as good is this dish, a
:19:40. > :19:47.pizza using olives and onions sweated down in olive oil. Don't
:19:47. > :19:52.cut the onions too much. I put a big bouquet garny in for more depth
:19:52. > :19:57.of flavour and plenty of seesoning. Pop the lid on to Carmelise them.
:19:57. > :20:02.Like the ones that smell so nice at fairgrounds. Look how soft and
:20:02. > :20:10.sweet they have gone. I made a basic pizza doe with flour water,
:20:10. > :20:20.yeast and a touch of olive oil. Putting some anchovie paste under
:20:20. > :20:20.
:20:20. > :20:26.the onions. It is like having a pizza, simple ingredients, onion
:20:26. > :20:33.anchovies and olives, no pineapple chunks! No sweetcorn and bacon. I
:20:33. > :20:43.like things left alone. The success lice in the -- lies in the success
:20:43. > :20:45.
:20:46. > :20:50.between the onions and bitter olives and salty anchovies
:20:50. > :20:58.Cut into individual slices and eat it with a chilled rose wine. This
:20:58. > :21:05.could have been the original fast food that Rome an Legionnaires
:21:05. > :21:09.would munch. At the market in Toulouse, I was
:21:09. > :21:13.looking for the famous sausage. I keep ordering up Toulouse
:21:13. > :21:18.sausages back home from various manufacturers and they are always
:21:18. > :21:23.different and a bit disappointing, a bit floppy. A Toulouse sausage
:21:24. > :21:28.should be a firm mixture of cured and fresh pork and well seasoned.
:21:28. > :21:32.Apparently this guy over here makes the best Toulouse sausages in
:21:32. > :21:39.Toulouse. I have been waiting to buy some, but there's always a
:21:40. > :21:44.queue there. I thought I might as well have a beer while I am waiting.
:21:44. > :21:48.That's nice, when you come out of the market, the air is perfume with
:21:48. > :21:54.coffee and coffee falling down all around us. I notice this car over
:21:54. > :22:04.here is cover with coffee. If you washed all that off, you would get
:22:04. > :22:14.
:22:14. > :22:17.a couple of he is press sews out of Around here they fry their Toulouse
:22:17. > :22:21.sausage in duck fat. They seem to use nothing but duck fat. I like
:22:21. > :22:27.the idea of buying the sausage by length and why not cook it whole,
:22:27. > :22:32.it looks so much more attractive. I am giving it a bit more seasoning
:22:32. > :22:38.and because there's no cereal in these, I am going to have to let
:22:38. > :22:42.the fat escape so they don't burst. It was a very good idea of mine to
:22:43. > :22:47.put the whole SASsage in, but now I am stuck, how am I going to turn it.
:22:47. > :22:57.I thought another frying pan with you first of all I need to drain
:22:57. > :23:04.
:23:04. > :23:07.That isary nearly cooked -- that's nearly cooked. Rather than serve
:23:07. > :23:16.with mash, I am going to make a salad with shallots and ripe
:23:16. > :23:24.tomatoes. I am going to colour it with chopped shallots and put a few
:23:24. > :23:29.capers over the top. On the top of I have been making this same salad
:23:29. > :23:33.since I started cooking. I remember once about 20 years ago Keith Floyd
:23:33. > :23:38.came to the restaurant to film and he stayed for lunch and we had
:23:38. > :23:46.steak and salad like this, washed down with a lot of red wine. This
:23:46. > :23:53.is a vinaigrette. Crushed garlic, Dijon mustard and salt. Don't use
:23:53. > :23:59.English mustard, it is too powerful. Then red wine vinegar and sun flour
:23:59. > :24:05.oil, whisked and grind generously with black pepper and and drizzle
:24:05. > :24:10.over the salad. A simple rule of thumb here, I have
:24:10. > :24:14.just work it had out, a metre will feed four hungry people or in the
:24:14. > :24:19.case of our film crew, two metres will!
:24:19. > :24:24.Toulouse sausage goes really well with lentils but I devised this
:24:24. > :24:33.salad for my bistro for ladies who lunch. I can't resist a little
:24:33. > :24:38.myself. Rick's camera crew have smaller an
:24:38. > :24:46.tights than hours, it is at least one sausage per person here.
:24:46. > :24:51.I am going to do a souffle, a banana one. We start off with the
:24:51. > :24:55.egg whites first of all. Four egg whites. Just two pots like this. We
:24:55. > :25:01.can use the yolks for bits and pieces. Generally if we are doing
:25:01. > :25:06.this, the proper wairks we would -- proper way, we make the custard out
:25:06. > :25:11.of the yolks, but I am going to show you what I think is a fool-
:25:11. > :25:21.proof way of doing it. You can actually make this with custard or
:25:21. > :25:21.
:25:21. > :25:29.what some people call a a creme anglaise.
:25:29. > :25:34.We whisk up the whites first of all, a pinch of salt if you need to.
:25:34. > :25:41.have never had a souffle, never seen it made and I have never made
:25:41. > :25:49.one. The best savoury one is a cheese one, with a white sauce.
:25:50. > :25:54.Flour, butter and milk. That sounds all right. This is a sweet one. The
:25:54. > :26:03.real cheats version of this comes in a minute. You need to whip up
:26:03. > :26:09.the egg whites first of all, nice and firm. Don't over-whip them.
:26:10. > :26:14.That is probably enough really. Then turn our attention to the
:26:14. > :26:19.dishes here. For me really, when you butter the dishes you do this
:26:19. > :26:28.with softened butter. So just a bit of softened butter in the bottom. I
:26:28. > :26:33.don't use melted butter, because the butter sinks down to the base.
:26:33. > :26:37.Then we can line this with sugar or line it with coconut. Line it with
:26:37. > :26:41.chocolate. The idea is you go round with the sugar like that. Don't
:26:41. > :26:48.touch the inside of the moulds once you do it because it is already
:26:48. > :26:58.lined. Then we can talk about our cheats bit, ready-made custard you
:26:58. > :26:59.
:26:59. > :27:04.can buy from the supermarket. We use some banana liqueur. The key to
:27:04. > :27:09.this is the folding in of the egg whites. Do you it quickly.
:27:10. > :27:15.Especially if you work in Ashley's restaurant, because it's quite busy.
:27:15. > :27:19.You would have a few to do! don't follow the rules of that
:27:19. > :27:24.figure of eight, you get it in the oven as quick as possible. You need
:27:24. > :27:34.to fold the egg whites in as quick as possible. Once you get to this
:27:34. > :27:39.
:27:39. > :27:49.stage, you have the filling. We can You want to create a dome on the
:27:49. > :27:56.
:27:56. > :27:59.Is it a fast process? Hopefully. Clean it round the edge with your
:27:59. > :28:09.thumb. That stops it from sticking around the edge. Do the same thing
:28:09. > :28:12.
:28:12. > :28:20.Then you pray. Because this goes in the oven 450 Fahrenheit, 220
:28:20. > :28:26.centigrade, gas 7, six minutes. Congratulations for what an amazing
:28:26. > :28:31.career. Thank you.But very quick, it's all happened within 2009, it
:28:31. > :28:38.suddenly exploded for you. Before then you were brought up in Antigua,
:28:38. > :28:41.rugby player. Yes, I had aspiration of being a rugby player. It got
:28:41. > :28:47.thrown out. I got injured when I was 17 and it just wasn't quite the
:28:47. > :28:52.same after that. I had always been involved in music, so I had always
:28:52. > :28:57.had a passion for music. It was just highlighted around the age of
:28:57. > :29:07.18. How did you meet the other band mates? It wasn't you who set up the
:29:07. > :29:09.
:29:09. > :29:15.band originally? No Marvin used to do various awe auditions and met
:29:15. > :29:23.Aston along the way and Ortise got in touch with someone I was at uni
:29:23. > :29:26.with. She suggested me going for an audition. Most things you look at
:29:26. > :29:31.manufactured bands, you were a band before you ever walked into X
:29:31. > :29:37.Factor, before any of that. Exactly, we were probably together for a
:29:37. > :29:45.year-and-a-half before we did the show. The band was called UFO.Yes,
:29:45. > :29:49.originally. Then you got into t what was it like, most bands you
:29:49. > :29:56.speak to, they frown upon stuff those shows. What was it like for
:29:56. > :30:02.you? It was a big decision at the time and we had been working away
:30:02. > :30:08.for a year-and-a-half, and it was a last resort for us. We recognised
:30:08. > :30:13.the power of the show. We watched the show as fans and tuned in every
:30:13. > :30:19.year, and our families are into the show. It is a great shop window, a
:30:19. > :30:23.great opportunity. We have always been fans of the show and we always
:30:23. > :30:28.will be. It really did give us our big break. What a success, five
:30:28. > :30:33.number one singles. Number one albums. The first X Factor
:30:33. > :30:38.contestants to win a Brit award. have won two now. MOBOes.Five
:30:38. > :30:44.MOBOes. Why are you splitting up? We have been together six-and-a-
:30:44. > :30:49.half years now and Marvin has had a baby and Ortise is going into
:30:49. > :30:57.managing as well. It's the right time. We are young enough we can
:30:57. > :31:02.explore other things. You haven't officially split up yet. Not yet.
:31:02. > :31:07.You still have the tour. Tell us about the tour. We are going to be
:31:07. > :31:12.touring up and down the country, we are back on the arena tour in
:31:12. > :31:16.December. We are looking forward to that. It is a farewell tour. I
:31:16. > :31:21.suppose the only thing you probably see us doing from after after
:31:21. > :31:25.December will be work being our foundation, the JLS Foundation. We
:31:25. > :31:31.just wanted to have a last tour, just to thank our fans and
:31:31. > :31:38.obviously to make sure they can see us for the final time, see us
:31:38. > :31:42.performing. We like to have quite a high octane, energetic show.
:31:42. > :31:46.There is an album out at the same time which is a mixture of your
:31:46. > :31:56.classic tracks but also some new ones in there as well. Yes the
:31:56. > :31:58.
:31:58. > :32:04.greatest hits and we've got probably one or two... That will
:32:04. > :32:10.have a mixture of all the favourite ones. All the classics and one or
:32:10. > :32:15.two new tracks on there as well. that wasn't enough, you finish that
:32:15. > :32:20.and you hang your microphone up and you pick up your Wellington boots.
:32:20. > :32:24.Exactly. What about the farm?Well, I live on a farm at the moment and
:32:25. > :32:29.I always wanted to make something of the space. I spoke to a few
:32:29. > :32:33.friends and things th suggested getting into deer farming. The more
:32:33. > :32:38.I researched the more I got into it and looked into it, the more
:32:38. > :32:44.passionate I became. I love my food, I love meat, I enjoy cooking, it
:32:44. > :32:49.seemed like the perfect lifestyle to adopt, and get stuck into.
:32:49. > :32:53.a massive change. Yes definitely, it is. There is a lot to to learn.
:32:53. > :33:00.I don't have much of a farming background. My family have dabbled
:33:00. > :33:05.in it. We used to have a vegetable farm in Antigua. But we don't live
:33:05. > :33:09.there and we haven't been there for a while. I guess it's just picking
:33:09. > :33:19.up from there and adapting to the life fil. When will we see the
:33:19. > :33:25.first crop? Probably next year.You are judging a bit of a cooking
:33:25. > :33:30.competition as well that people can enter. Yes, I do enjoy cooking and
:33:30. > :33:35.I suppose one of my favourite types of cooking is on the BBQ. I am
:33:35. > :33:40.working with simply beef and lamb backing a campaign they are running,
:33:40. > :33:44.calling the battle of the burgers. It's simple, people can make their
:33:44. > :33:54.own burgers, submit their recipes and I will be judging and tasting
:33:54. > :34:07.
:34:07. > :34:17.in London. They can win �2,000 as The idea is it should be after five
:34:17. > :34:29.
:34:29. > :34:36.We dust these with icing sugar over You could put pistachio of course,
:34:36. > :34:46.anything you want in. Desert done. Dive into that and
:34:46. > :34:54.
:34:54. > :34:59.The secret of souffle is put anything strong flavoured into it.
:34:59. > :35:04.Excellent. I can relax now. If there is a skill or technique you
:35:04. > :35:08.would like me to demonstrate, drop me a line and we will cover it over
:35:08. > :35:12.the next few weeks. We will be looking with JB at the
:35:12. > :35:18.end of the show, he could be facing food heaven, a loin of lamb, bake
:35:18. > :35:23.it, served with a sticky jam made from chilli, tomatoes, lime leaves
:35:23. > :35:30.and Thai fish sauce. Served with pickled rad irnings rad -- rad
:35:30. > :35:37.irnings from -- radishes from my garden. Or food hell, a whole
:35:37. > :35:41.French cheese, with fresh thyme served with crudites to dip in the
:35:41. > :35:45.soft cheese. You have to wait until the end of
:35:45. > :35:51.the show to see the final result. Are you enjoying that? It is
:35:51. > :35:56.incredible. Time to visit celebrity Masterchef. Only three contestants
:35:56. > :36:06.left and there is an invention test to see how much they have learnt so
:36:06. > :36:19.
:36:19. > :36:22.Today we are going to take you right back to the very start of
:36:22. > :36:30.this competition. The first thing you did in here. We are going to
:36:30. > :36:36.give you an invention test. In front of you you have a chicken and
:36:36. > :36:41.we are going to ask you to cook for us one dish. Using that chicken as
:36:41. > :36:49.the centre piece, along with this wonderful array of ingredients, you
:36:49. > :36:56.can cook whatever you like. You have an opportunity now to show us
:36:56. > :37:06.how good you truly are. Ladies and gentlemen come up and select your
:37:06. > :37:06.
:37:06. > :37:59.Apology for the loss of subtitles for 52 seconds
:37:59. > :38:04.One hour, one plate of food. What are you going to cook for us?
:38:04. > :38:11.Chicken thighs in a creamy onion and fennel sauce. I am going to
:38:11. > :38:15.Chuck tar gone in at the last minute and serve with pomme puree.
:38:15. > :38:25.What do you think our expectations of you are? Quite high, I have no
:38:25. > :38:37.
:38:37. > :38:42.You have had 20 minutes. A third of the way gone.
:38:42. > :38:50.Danny what is your dish? Chicken Chicken, stuffed with prunes and
:38:50. > :38:54.pine nuts, sauted potatoes, sage sauce with it. Didn't you stuff a
:38:54. > :38:59.chicken breast before? I did something similar. It is hard not
:38:59. > :39:09.to try and replicate it. Hopefully the flavour combinations will be
:39:09. > :39:17.
:39:17. > :39:22.Guys, you have 25 minutes of cooking time left.
:39:22. > :39:26.Michael, what are you going to cook for us? The mushroom and leek
:39:26. > :39:33.stuffed chicken breast wrapped in ham. I am going to serve it with a
:39:33. > :39:38.sort of Dauphinoise, but not. has got to be beautiful. That is
:39:38. > :39:40.the plan today. How do you feel about invention now? I messed it up
:39:40. > :39:44.first time round but I am going into it confidently and thinking
:39:44. > :39:54.about the mistakes I made and I am not going to reproduce those
:39:54. > :40:24.
:40:24. > :40:28.That's it, time is up. Emma has used the chicken thighs,
:40:28. > :40:38.roasted them and served them with brazed fennel and mashed potato
:40:38. > :40:40.
:40:41. > :40:45.with a fennel and tar gone sauce. Your mashed potato is beautiful.
:40:45. > :40:50.Your chicken is wonderful and moist, I like the fennel with it. You
:40:50. > :40:58.promised us chicken with tarragon sauce. It needs more tarragon in
:40:58. > :41:03.Danny has taken the breast off the chicken and stuffed it with prune
:41:03. > :41:13.and pine nuts, topped with crispy Parma ham, served with vegetables,
:41:13. > :41:20.
:41:20. > :41:25.saute potatoes and a sage sauce. It's very, very good indeed. Soft
:41:25. > :41:29.buttery potatoes, moist chicken, salty bacon, lovely combination.
:41:29. > :41:33.And that sweet deep sauce as well. But it's criminal there's not
:41:33. > :41:39.enough sauce on that plate. I have had one mouthful and it's nearly
:41:39. > :41:45.all gone. Michael has also used the chicken breast, and stuffed it with
:41:45. > :41:55.leaks and mushrooms, wrapped in Parma ham with garlic potatoes and
:41:55. > :41:56.
:41:56. > :42:00.You have big flavours in that chicken. That woodiness coming from
:42:00. > :42:04.the dried mushrooms, the sweetness of the leaks. Underneath is the
:42:04. > :42:08.rich potato with cream which I really like. But you have a problem
:42:08. > :42:17.with your chicken because your chicken has gone dry. That's a bit
:42:17. > :42:27.Next time we see you, we are going to throw you into the deep end.
:42:27. > :42:36.
:42:36. > :42:41.The first task in our finals week and we are off to a flying start. I
:42:41. > :42:46.think they took the chicken today and did it proud. There is no doubt
:42:46. > :42:50.about it, our free celebs have come on leaps and bounds since the first
:42:50. > :43:00.time we saw them cook. This task has set them up for what what comes
:43:00. > :43:02.
:43:02. > :43:08.You can see what comes next for them in about 20 minutes. Still to
:43:08. > :43:18.come on Saturday Kitchen live, Raymond Blanc is tucking in to his
:43:18. > :43:19.
:43:19. > :43:23.With the tennis at Wimbledon in full swing I am looking forward to
:43:23. > :43:33.seeing if Ashley and Catherine can take advantage and serve a pair of
:43:33. > :43:34.
:43:34. > :43:40.ace omlettes and smash Paul Rankin. You can see how they get on later.
:43:40. > :43:44.Will JB be facing food heaven or food hell.
:43:44. > :43:50.You have to wait until the end of the show to see which one he is
:43:50. > :43:54.going to get. It is time for our next recipe and this comes courtesy
:43:54. > :44:00.of Catherine Fulvio. You brought Irish Irish sunshine
:44:00. > :44:07.with you. I am going to make pasta which is going to form an open
:44:07. > :44:12.ravioli and putting the dillisk in it, dried seaweed from the Atlantic
:44:12. > :44:17.sea coast. I am going to start with the pasta. I have lovely vegetables
:44:17. > :44:22.from the garden of Ireland there. Italian is the - the reason for
:44:22. > :44:30.Italian? My husband is from Sicily, I married into the family. You are
:44:30. > :44:37.going to make pasta over there. I have my zero zero flour here,
:44:37. > :44:42.which is a lovely tender soft flour. I am putting in the dillisk, it is
:44:42. > :44:48.hard to chop so I found scissors was the quickest way to chop it. A
:44:48. > :44:56.bit of salt goes in there and I am using rapeseed oil, but you can use
:44:56. > :45:01.olive oil. You could use a coffee grinder. I have a tip, you know the
:45:01. > :45:07.Italian eggs, the yolks are so much more yell owe, I am going to put
:45:07. > :45:17.saffron in my pasta doe and that will give me the golden colour for
:45:17. > :45:21.
:45:21. > :45:27.the pasta. Tell us about the area of Ireland you come from. County
:45:27. > :45:32.Wicklow, south of Dublin, it is called the garden of Ireland, it is
:45:32. > :45:39.famous for its mountains and lamb. That is the reason why you have a
:45:39. > :45:45.place there, because you are a family of farmers. I can trace my
:45:45. > :45:50.family back to the 1500s. I am taking JB over for some training.
:45:50. > :45:55.We are primarily lamb farmers but we grow all our own vegetables, all
:45:55. > :46:00.our own fruit. Same as yourself, we back on to beautiful mountain and
:46:00. > :46:04.forest where we live and we go forraging there. Tell us about the
:46:04. > :46:08.forraging. You have a cook school. We have a cookery school and a bed
:46:08. > :46:15.and breakfast that my mum started. We have a bit of everything going
:46:15. > :46:19.on there. What we do is we have a rambling chef programme where
:46:19. > :46:25.people can learn about cooking and go forraging and take picnics into
:46:25. > :46:35.the forest. At this time of the year, people will be forraging for
:46:35. > :46:35.
:46:36. > :46:40.frockins. What is that?They are like blueberries, tiny little
:46:40. > :46:45.berries, quite sour and we use them to make jams and we would make
:46:45. > :46:55.tarts and things like that with them, they are really tasty. Never
:46:55. > :46:56.
:46:56. > :47:00.heard of those. The pasta has just gone in the fridge. We are on to
:47:00. > :47:08.the sauce now. The sauce is simple. What we are going to do is fry off
:47:08. > :47:18.some spring onions, rapeseed oil again. Everything is chopped there
:47:18. > :47:32.
:47:32. > :47:37.for you, spring onions and garlic. The pasta has the seaweed we used
:47:37. > :47:47.earlier, but this one is dried out. Yes, it needs to rest in the fridge
:47:47. > :47:48.
:47:48. > :47:54.for 30 minutes. In goes the garlic now. Instead of the spring onions,
:47:54. > :48:00.shallots or onions would be fine. Cook it down a bit and putting in
:48:00. > :48:06.some white wine. You need to get the white wine in early before the
:48:06. > :48:11.garlic start to burn. The Italians have a phrase when the garlic
:48:11. > :48:16.starts to dance it's ready. You see it hopping. If you watch it for a
:48:16. > :48:26.second too long it starts to go brown. Burning off some of the
:48:26. > :48:34.alcohol there from the wine. In go the fennel shavings. Any veg goes
:48:34. > :48:40.in this. Spinach, anything goes, depending on what is in season. I
:48:40. > :48:47.would have put courgette ribbons, but I didn't have them in the
:48:47. > :48:52.garden. That area of Ireland that you are in, that is famous for what,
:48:52. > :48:59.lamb farmers? Primarily lamb, but we are also beef. Wicklow and
:48:59. > :49:04.Ireland in general is great farming land, obviously we have mountainous
:49:04. > :49:08.areas too, but the sheep we have in County Wicklow, they are great
:49:08. > :49:13.forragers, so we will go in around by the heather and take the
:49:13. > :49:20.flavours from the heather. You have the amazing Dexter cattle as well,
:49:20. > :49:23.those small fellas. We do. We always say the great thing about
:49:23. > :49:30.Ireland is, you laugh when I tell you about the rain, because I think
:49:30. > :49:38.you had a bit of rain when you were in Ireland. What we say about
:49:38. > :49:48.Ireland, the rain is what produces all this gorgeous graneds. -- grass.
:49:48. > :49:56.
:49:56. > :50:01.That my golf ball gets stuck in. Fasoletti means hander chiefs.
:50:02. > :50:11.I put in some marjoram. It is so easy to grow. Do you have it in the
:50:12. > :50:15.
:50:15. > :50:19.garden. I have masses of T I am going to grate some Parmesan
:50:19. > :50:24.into this. You could think about using a different salty flavour,
:50:24. > :50:28.such as smoky bacon would be beautiful in there or use some
:50:28. > :50:37.smoked salmon in this recipe as well. You have two different types
:50:37. > :50:45.of cheese, Parmesan is one of them. I was thinking of JB especially.
:50:45. > :50:53.That's not very nice. Parmesan is lovely, really nice. In we go with
:50:53. > :50:57.the rest of the veg. We are about ready to serve up now.
:50:57. > :51:01.I am going to put in zest of the lemon as well, to lift it. With
:51:01. > :51:07.cream sometimes, a little bit of lemon lifts everything. It works so
:51:07. > :51:15.well with these gorgeous spring veg. The dulse adds a bit of salt as
:51:15. > :51:22.well. James, I meant to say instead of the dulse, people can just use
:51:22. > :51:31.chopped herbs. You call it dillisk. Yes, it is air dried out in the
:51:31. > :51:40.open on the West Coast of Ireland. A little bit of salt goes in here.
:51:40. > :51:50.Pepper. All of the recipes are on our website.
:51:50. > :51:55.
:51:55. > :52:01.Is this the food in your book, because you have a new book out in
:52:01. > :52:05.September. Yes, my fourth book will be out. It is called the weekend
:52:05. > :52:10.chef, because as you know, most people chill out in the kitchen at
:52:10. > :52:15.weekends. That is their chance to be creative. Mid-week, I am a busy
:52:15. > :52:18.mum and running a business as well and I find mid-week you spend more
:52:18. > :52:28.time running around, getting food on the table more so than thinking
:52:28. > :52:56.
:52:56. > :53:01.The asparagus we have cut in half What about asparagus in Ireland in
:53:01. > :53:07.your garden, because it needs a fair bit of rain? I don't have
:53:07. > :53:13.asparagus in the garden. But I am focusing on things like courgettes,
:53:13. > :53:23.artichokes, all those lovely Italian veg. Gorgeous herbs,
:53:23. > :53:29.
:53:30. > :53:36.To finish, some fresh marjoram. This is another cheese going on as
:53:36. > :53:44.well. This is ricotta, so it is salted ricotta. Fresh ricotta, made
:53:44. > :53:54.from the whey. Then you have the fresh ricotta, which has a short
:53:54. > :53:57.
:53:57. > :54:01.shelve life. The ricotta salata is salted and it is like feta.
:54:01. > :54:11.Then I want to put on all the lovely herbs from the garden of
:54:11. > :54:16.
:54:16. > :54:21.Ireland. This has to sing of the summer in Wicklow. This is be
:54:21. > :54:30.calendula. It grows easily, non- stop growing, very usable, lovely
:54:30. > :54:40.in salads. This is your dillisk pasta with the flavours of the
:54:40. > :54:43.
:54:43. > :54:51.garden of Ireland. You get to dive into this.
:54:51. > :54:56.I am not a huge fan of asparagus either. That seaweed does make a
:54:56. > :55:06.big difference to the pasta as well. The saffron lifts the colour as
:55:06. > :55:09.
:55:09. > :55:16.well. Smells great. It's actually quite good. For a
:55:16. > :55:26.cheesy asparagus dish. Wine to go with this, Suzy is in
:55:26. > :55:35.
:55:35. > :55:39.Catherine, the soft gentle flavours of your gorgeous ravioli mean I
:55:39. > :55:49.have to be careful when it comes to the wine choice. I really don't
:55:49. > :55:50.
:55:50. > :55:53.want to overwhelm this wonderful dish. This would be a very nice
:55:53. > :56:00.choice, but I have come up with something that is perfect and it is
:56:00. > :56:09.surprisingly subtle from Australia. The wine I have chosen is the
:56:09. > :56:13.Sauvignon Blanc semillon 2010 from Margaret River. Don't automatically
:56:13. > :56:17.Australian white wines with big rich oaky styles, because there are
:56:17. > :56:22.plenty of well balanced, well- crafted whites out there, just like
:56:22. > :56:29.this one. It's got a really appealing perfume,
:56:29. > :56:33.lots of lime. Margaret River is a wine region
:56:33. > :56:38.renowned for its brilliant blends and here the Sauvignon Blanc
:56:38. > :56:48.component gives us a lovely citrus fruitiness and that goes well with
:56:48. > :56:54.
:56:54. > :56:59.the as par gas, fennel and broad Catherine, your creamy pasta dish
:56:59. > :57:06.is fully deserving of one of the best whites Australia has to offer.
:57:06. > :57:12.Here it is. Hope you enjoy it. We certainly are. It's delicious,
:57:12. > :57:22.it smells so fresh. Another great Sauvignon Blanc. Great value.
:57:22. > :57:24.
:57:24. > :57:34.match. He's not passing the plate. Let's go back to celebrity
:57:34. > :57:55.
:57:55. > :58:05.Good morning. Welcome to the film set of new tricks. Top rated BBC
:58:05. > :58:06.
:58:06. > :58:16.drama. You are making lunch today for 90 of the stars and crew. It's
:58:16. > :58:19.got to be on time. The simple fact is that that there is your kitchen.
:58:19. > :58:29.You have just three hours, ladies and gentlemen, I suggest you get a
:58:29. > :58:31.
:58:31. > :58:41.move on. The celebrities must come up with a menu which includes three
:58:41. > :58:48.
:58:48. > :58:53.We could make lemon drizzle cake. Baked cod?
:58:53. > :58:59.What are the dishes? We are doing a butternut squash curry, we are
:58:59. > :59:07.doing cod in a creamy leek sauce with new potatoes and Brockley and
:59:07. > :59:12.carrots and we are doing Moroccan lamb with a spicy ragu and cues and
:59:12. > :59:22.Cowes and for pudding we are doing a pineapple upside-down cake.
:59:22. > :59:28.In a field a mile away from the catering van, filming is about to
:59:28. > :59:38.start. With a tight schedule to get through, when they break for lunch,
:59:38. > :59:51.
:59:51. > :00:01.Time wise you have just two hours. Actually under two hours left. Lots
:00:01. > :00:11.
:00:11. > :00:21.We have everything under control so let's concentrate on making things
:00:21. > :00:43.
:00:43. > :00:53.look lovely as well as taste lovely. We have 15 minutes, we can get more
:00:53. > :01:10.
:01:10. > :01:20.That is not 30 portions of carrots. Show me the the Brock Ollie.
:01:20. > :01:23.
:01:23. > :01:27.That's lunch everybody. With the morning shoot wrapped, new
:01:27. > :01:37.tricks cast and crew begin their ten-minute journey back to base for
:01:37. > :01:52.
:01:52. > :02:00.Fish please. For main course there is a choice of cod and leaks in a
:02:00. > :02:03.creamy sauce, Moroccan lamb with a spicy ragu and c cous cous or
:02:03. > :02:13.vegetable curry with rice. The side dishes are roast potatoes, carrots
:02:13. > :02:25.
:02:25. > :02:29.I I did try the cod which I wasn't crazy about, it seemed a bit chewy.
:02:29. > :02:39.The sauce is mild leek and there is a slight sweetness to it, it coats
:02:39. > :02:46.
:02:46. > :02:52.the cod well, but the cod is I thought the lamb was really good.
:02:52. > :02:59.Very interesting mix of spices. Very subtle. Deliciously cooked.
:02:59. > :03:09.The lamb was OK, there wasn't much of apart from that it was fine.
:03:09. > :03:18.cous cous is nicely seasoned. chose the butternut squash, lovely.
:03:18. > :03:22.We are normally spoilt but not spoilt quite like this. It's great.
:03:22. > :03:30.It's fruity and hot, that's more flavour than I expected from that
:03:30. > :03:35.With the mains finished, the crew line up for pudding.
:03:36. > :03:39.They have a choice of apple and pear crumble with custard, or
:03:39. > :03:49.upside down pineapple cake with cream.
:03:49. > :03:52.
:03:52. > :03:56.Can I have the upside down cake. The upside down is very tasty, very
:03:56. > :03:59.nicely cooked. You know what I like about it, Michael didn't have a
:03:59. > :04:09.recipe and didn't have scales and used his brain to make a sponge and
:04:09. > :04:12.
:04:12. > :04:15.I think that is a revelation, good The apple and pear crumble was so
:04:15. > :04:23.finely balanced and the fruit was cooked in a very subtle way, and I
:04:23. > :04:27.thought it was sensational. This is something I want to eat. It's tasty
:04:28. > :04:37.it has text texture and I think it's really delicious. It was very
:04:38. > :04:39.
:04:39. > :04:48.much a team task today. But from Can you see how the finalists fare
:04:48. > :04:54.on next week's show. Time to answer some questions now. First on the
:04:54. > :05:00.line we have Moira from Cornwall. Hello gorgeous man. Hello mother!
:05:00. > :05:04.What is your question. What is the secret of a good Irish stew? I
:05:04. > :05:14.can't get the flavour into it that my mother used to do and I don't
:05:14. > :05:15.
:05:15. > :05:22.know why. I would pan fry off smoke the bacon first to add flavour and
:05:22. > :05:28.then use shoulder chopped bone in, pan fry them and layer, lift them
:05:28. > :05:33.out, slice the potatoes, carrots, onions, thyme and parsley, layer
:05:33. > :05:41.the potatoes, onions, carrots, lamb with the herbs, chicken stock not
:05:41. > :05:46.lamb stock and slow cook it. Chicken stock. What dish do you
:05:46. > :05:52.want to see at the end of the show? Definitely heaven. Hello Chris,
:05:52. > :05:57.what is your question. My wife bought whole rainbow trout and I
:05:57. > :06:04.want to know the best way to cook it. You could do a couple of things,
:06:04. > :06:09.take the fillets off and bones out and citrus, herb cure, rock salt,
:06:09. > :06:14.chilli, cure it for an hour, grill it or slice it and eat it raw.
:06:14. > :06:24.cook it whole? Yes, grill, butter salt and pepper, lemon juice.
:06:24. > :06:25.
:06:25. > :06:32.on a BBQ. What dish would you like to see? Heaven.Sarah from Croydon
:06:32. > :06:37.are you there? I would like to know different ways to cook sweet potato.
:06:37. > :06:42.Sweet potato, slice thinly and layer on a fish pie. I tend to
:06:42. > :06:47.roast it in the oven, almost in wedges and then separately I make a
:06:47. > :06:57.lime butter, regular butter, lime zest, lime juice, mixed together,
:06:57. > :06:58.
:06:58. > :07:08.when the sweet potato comes out, power the lime butter over it.
:07:08. > :07:15.
:07:15. > :07:20.is your question? Vegetarian dishes, preferably pasta. I would cally
:07:20. > :07:24.flour, roast them with salt and pepper, make it into a puree and
:07:24. > :07:33.run it through a risotto and slice down the rest of the cally flour,
:07:33. > :07:37.Parmesan. Have you got pasta ideas My anti-pasta pasta, its marinated
:07:37. > :07:42.peppers, sun-dried toe at that time mos, olives, maybe it is not kids
:07:42. > :07:49.food, alls toed together with pasta and creme fraiche and lemon zest.
:07:49. > :07:59.What dish would you like to see at the end of the show? Hell
:07:59. > :08:00.
:08:00. > :08:05.. Nicola from car lying. -- Carlisle. I have boneless shoulder
:08:05. > :08:09.of pork and I don't know how to cook it. I think it would be long
:08:09. > :08:15.and slow, lots of salt and pepper, olive oil, colour it in the pan
:08:15. > :08:19.first, then slice a lot of potatoes and onions, stick it in the pan,
:08:19. > :08:23.player it up and pork on top, and six to eight hours, keep it moist.
:08:23. > :08:27.Thation the best way to -- that is the best way to cook it.
:08:27. > :08:36.Enjoy that one. What dish do you want to see at the
:08:36. > :08:43.end of the show? Sorry JB, hell. Down to business, the the omelette
:08:43. > :08:53.challenge. Usual rules apply, three egg
:08:53. > :09:30.
:09:30. > :09:36.omelette cooked as as fast as you You were practising. I'm glad
:09:36. > :09:46.that's over. I saw him on Twitter last night with all the eggs lined
:09:46. > :09:46.
:09:46. > :09:54.up. Everyone thinks it is easy. Practise paid off. It's a good one.
:09:54. > :10:04.Two omlettes I can eat which is nice. Catherine, do you think you
:10:04. > :10:07.
:10:07. > :10:17.beat your fellow Irish counterpart? No, probably towards Madhur Jaffery.
:10:17. > :10:21.
:10:21. > :10:24.How quickly did you do it in the restaurant last night 25 seconds.
:10:24. > :10:30.Pressure of live TV, you dropped a second, 26 seconds, still pretty
:10:30. > :10:39.good, puts you up there. But at least I could eat them both. Will
:10:39. > :10:47.JB get food heaven, or food hell, cheese and a whole baked cheese
:10:47. > :10:57.with blue cheese beignets. Now Raymond Blanc has broken into
:10:57. > :11:04.
:11:04. > :11:13.the chocolate store today. First up In the back kitchen of his
:11:13. > :11:17.Oxfordshire restaurant, Raymond is preparing his first recipe. To
:11:17. > :11:21.begin, Raymond's take on a classic, dark chocolate mousse which he says
:11:22. > :11:27.anyone can create in just ten minutes.
:11:27. > :11:34.I am going to to cook the simplest chocolate mousse in the world and
:11:34. > :11:39.probably one of the best as well. It is my mother's recipe. Three
:11:39. > :11:45.ingredients. 70 grams maximum of chocolate. 20 grams sugar and seven
:11:45. > :11:51.egg whites. I will do a bain marry here, just a gentle simmer. Just
:11:51. > :12:01.leave it to melt down on its own accord.
:12:01. > :12:10.
:12:10. > :12:14.Occasionally you can stir it should I am going to add a bit of my lemon
:12:14. > :12:20.juice to the egg white. It will bring the egg white together. I can
:12:20. > :12:27.beat it as long as I want to, it will not separate. Now time to get
:12:27. > :12:30.going with a little light whipping. I want billions of bubbles, as big
:12:30. > :12:40.as possible, so my mousse is as large as possible. When the eggs
:12:40. > :12:47.
:12:47. > :12:54.start to foam add 40 grams of I have my melted chocolate. Place
:12:54. > :12:58.one-third of your egg egg whites but then work very fast. If you are
:12:58. > :13:03.putting the cold egg white into the warm chocolate, that is going to
:13:03. > :13:06.seize up and you have lots of solid pieces into your chocolate. Having
:13:07. > :13:13.lightened the chocolate with a third of the egg whites, carefully
:13:13. > :13:22.fold in the remainder. The mousse then needs to go straight into the
:13:22. > :13:32.fridge to cool for two hours. Simple as that.
:13:32. > :13:39.
:13:39. > :13:44.It should take ten minutes, it's Next a perfect dinner party desert
:13:44. > :13:47.and a guaranteed hit with chocoholic guests. A soft centred
:13:48. > :13:51.dark chocolate cake with a salted Carmel centre.
:13:51. > :13:57.Start the recipe with a salted Carmel.
:13:57. > :14:01.Prepare a Carmel base by melting caster sugar. In a separate pan mix
:14:01. > :14:06.together double cream, brown sugar, a little glucose and bring to the
:14:06. > :14:11.boil. Now I am adding the cream, brown
:14:11. > :14:16.sugar, glucose to the Carmel. Wonderful fusion.
:14:16. > :14:24.Temperature up to 102, I want a rich caramel which will hold
:14:24. > :14:30.together. While it cools, get a plastic mould. I want to add lemon
:14:30. > :14:40.juice. Some salt, the salt increases the flavour and it goes
:14:40. > :14:52.
:14:52. > :15:00.Allow the mixture to cool and then pour into individual moulds. Put
:15:00. > :15:03.the caramel in the freezer to set for two hours. Next prepare the
:15:03. > :15:11.fondant mix. Begin by melting butter and dark chocolate over a
:15:11. > :15:19.pan of simmering water. The base, I have two eggs, one egg
:15:19. > :15:25.yolk, 45 grams of icing sugar. A little bit of arrow root. I am
:15:25. > :15:33.going to whip this until it is a beautiful texture. The ribbon stage
:15:33. > :15:40.is reached when the mixture becomes thick enough for the whisk to leave
:15:40. > :15:47.a trail behind T After achieving your ribbon,
:15:47. > :15:57.prepare the cake moulds. Brush with butter and dust with cocoa powder
:15:57. > :16:01.
:16:01. > :16:10.and sugar. The butter will melt, will give a lovely crust outside.
:16:10. > :16:20.Pour the mix into the moulds until they are three-quarters full.
:16:20. > :16:33.
:16:33. > :16:37.Nothing can beat chocolate, Place it in the middle here.
:16:37. > :16:43.Put the fondant in the fridge to cool for half an hour, then place
:16:43. > :16:53.them in the oven at 200 degrees centigrade for five minutes. When
:16:53. > :16:54.
:16:54. > :16:58.ready allow them to cool before The fondants can be set aside until
:16:58. > :17:04.you need them. Then it is time to concentrate on the decoration and
:17:04. > :17:14.make a rich cock late sauce combining milk and 70% dark
:17:14. > :17:20.
:17:20. > :17:30.That is terrible for a cook, that is not a good design.
:17:30. > :17:34.
:17:34. > :17:39.When you are ready to serve the fondants put them back in the oven
:17:39. > :17:42.for eight minutes at 180 degrees centigrade. While the fondants are
:17:42. > :17:52.reheating it is time for the crucial dressing of the plate.
:17:52. > :17:56.
:17:56. > :18:06.Begin with the chocolate sauce. You can do a simple garnish, with
:18:06. > :18:08.
:18:08. > :18:18.alMail on Sunday, pistachio -- -- almond, pistachio.
:18:18. > :18:26.
:18:26. > :18:34.Look at that! Look at all that It is that time of the show to find
:18:34. > :18:41.out whether JB will be facing foot heaven or food hell. Food hell
:18:41. > :18:46.would be cheese, food heaven would be lamb. We have lamb fillet, nice
:18:46. > :18:50.chilli jam to go with it. Food hell, this pile of cheese, French cheese
:18:50. > :18:58.and some English cheese, Stilton cheese. What do you think they have
:18:58. > :19:03.decided? I am hoping the lamb.That is what they have chosen, they have
:19:03. > :19:09.chosen the lamb. First I am going to get the lamb on. Take some of
:19:10. > :19:16.the rapeseed oil, a square bottle. Pour some in there with a couple of
:19:16. > :19:23.tablespoons, because we will get the lamb on the go, get this hot.
:19:23. > :19:29.I want the guys to chop me the veg to make our chilli jam. We are
:19:29. > :19:33.going to make a pickle. That is the lamb, if it had bones it would be a
:19:33. > :19:40.rack of lamb. That is the whole piece of meat. We
:19:40. > :19:49.are going to make pickle. Put the salt and sugar and that vinegar in
:19:49. > :19:57.that pan there, that would be great. Half that vin vinegar can go in.
:19:57. > :20:04.We will get that in there. This is for a Japanese pickle. Similar to
:20:04. > :20:12.what Ashley did. We have turnips over here. Dissolve
:20:12. > :20:18.the salt and sugar now. Where does your love of food come
:20:18. > :20:25.from? Is it something you did when you were younger? I don't know, I
:20:25. > :20:30.have always grown up outdoors, my dad was very keen on the outdoors,
:20:30. > :20:33.and I have grown up with horses and things like that. I just enjoy food.
:20:34. > :20:40.Food should always be made with love and it was something we did on
:20:40. > :20:45.the weekend as Catherine was saying, and we got in the kitchen and tried
:20:45. > :20:54.bits out and tried to eat the cake off the whisks and that sort of
:20:54. > :20:59.These are the radishes. I haven't mastered the art in my garden, you
:20:59. > :21:09.will be able to teach me in a year's time, how to get the veg
:21:09. > :21:11.
:21:11. > :21:17.even. Pop the lamb in the oven, we want it rare in the centre.
:21:17. > :21:24.That's dissolved. Pour it into that bowl. This is going to cook with
:21:24. > :21:29.our radishes as well. These are the radishes from the garden. Not quite
:21:29. > :21:35.mastered the art in getting these all the same size, but pop them in
:21:35. > :21:39.there and it is a nice pickle. At the same time the guys, you can
:21:39. > :21:43.explain what you have there. I am just just chopping the lime leaves
:21:43. > :21:50.and already in there is lemongrass chopped up. Chill lis in there, we
:21:50. > :21:56.have ginger and shallots. Lime zest. Smells nice. We have cucumber in
:21:56. > :22:01.there as well. It depends where you come from in
:22:01. > :22:08.the UK. Down south this is called a Parisian scoop, north of Watford it
:22:08. > :22:18.is a melon-baller! We just blend all these ingredients
:22:18. > :22:21.
:22:21. > :22:25.together. This is the lime leaves now. Tomato, onions, chilli, all
:22:25. > :22:31.gets put in there with this picksture. We need the -- mixture.
:22:31. > :22:36.We need the pan quite hot. We have sesame oil, saw sauce and rice wine
:22:36. > :22:45.vinegar and also that Thai fish sauce we spoke about.
:22:45. > :22:51.I am using the dark soy. Some runny honey as well. This is a jam but it
:22:51. > :22:58.is made straightaway, so you blitz this into a puree. We can turn our
:22:58. > :23:05.oi tension to this pan, put the garlic in there as well.
:23:05. > :23:08.Throw in the sugar. This is a hot pan, so this will caramelise
:23:08. > :23:18.quickly and we are going to use that to speed up the idea of
:23:18. > :23:36.
:23:36. > :23:40.cooking this jam. This is the We end up with this paste. If you
:23:40. > :23:45.smell that and then smell it when it is cooking. The idea of making a
:23:45. > :23:50.chilli jam is straightforward. It is rice wine vinegar, sugar, salt
:23:50. > :24:00.and chill lis and bring it to the boil. It goes thicker. This one is
:24:00. > :24:05.very quick and simple chilli jam. We put the lims in separately.
:24:05. > :24:11.You get this really hot and get this nice caramel. While that VT
:24:11. > :24:15.was playing, you were talking about, not only doing the farm as in meat,
:24:15. > :24:20.you want to do veg as well. Definitely it would be great to
:24:20. > :24:25.have a herb garden and vegetables, usual vegetables, carrots and all
:24:25. > :24:32.that sort of stuff. You have been on Countryfile getting some advice.
:24:32. > :24:35.Best place to get advice. Exactly. Adam was great. Couple of days
:24:35. > :24:43.filming and it was great, really good to see what he had done with
:24:43. > :24:53.his farm. It's quite far away from where I am going. That's strong,
:24:53. > :24:55.
:24:55. > :25:04.that is making my eyes water. cook this, lime juice going in,
:25:04. > :25:08.then the mint in? Do you want all the mint in? Keep that nice and hot.
:25:08. > :25:14.What will happen is, when you are cooking this, the caramel, the
:25:14. > :25:21.sugar, will change the texture of this jam. We have a caramel there
:25:21. > :25:29.and it will become thicker quickly. We continue to cook that and then
:25:29. > :25:39.we have our pickled veg. That is all the nice pickles, which if you
:25:39. > :26:04.
:26:04. > :26:14.put that in warm is very quick. We We take the lamb out of the oven
:26:14. > :26:17.
:26:17. > :26:27.now. I like it medium-rare. Drain off
:26:27. > :26:28.
:26:28. > :26:33.Would this work with JB's venison. It would work perfectly with
:26:33. > :26:43.venison. If I see him in two years' time and he has this bottled in
:26:43. > :27:02.
:27:02. > :27:06.When does the tour starts. Starts December 1st. Where does it start?
:27:06. > :27:16.Any tickets left, presumably they are selling out. It starts in
:27:16. > :27:40.
:27:40. > :27:44.Finally, a bit of this sauce over Bit of coriander over the top and
:27:44. > :27:54.there you have it. A little lamb salad, dive in. Tell us what you
:27:54. > :28:09.
:28:09. > :28:13.While they dive in, we've got Suzy's choice of wine, Cotes
:28:13. > :28:19.Catalanes from Tesco, another bargain wine today.
:28:20. > :28:23.Happy with that? That is heaven. That is a fantastic meat. Fur
:28:23. > :28:29.buying it, remember to get the loin of lamb. Few get it whole, you get
:28:29. > :28:34.the lamb chops, but it is a great cut of meat as well.
:28:34. > :28:39.That chilli jam, you could put creme fraiche in there as well.
:28:39. > :28:42.That is all for today on Saturday Kitchen live. Thanks to Catherine,