29/10/2011 Saturday Kitchen


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Good morning. Well done Sebastian Vettel, he's done it again, but now


it's time to put food into pole position. It's Saturday Kitchen


Welcome to the show. Cooking with me live are two top chefs. First, a


woman who is making her restaurant the mod erp pantry, one of the


hottest -- the MOT earn pen tri, -- The Modern Pantry, one of the


hottest restaurants in London, it is Anna Hansen and also Stuart


Gillies. On the menu? A complicated steak and chips. The chips, you are


making it with what? Besan, chickpea flour. It is like a wet


pollen that. The cut of meat? Hanger stake. -- steak. I'm doing


grilled pues San and a chimichurri sauce, which -- poussin and a


chimichurri sauce with walnuts. little spice in there. A little


kick. Two tasty dishes to look forward to. We have a line-up of


great films. Now, today's special guest standard in one of the


funniest comedy series called The Thick Of It and he's a passionate


beekeeper apparently. It is Chris Addison. I've done my research


have. You want to talk about the beekeeping, but it's like the new


rock'n'roll now? Food was the new rock'n'roll. I thought it was.


that what you were told? Yes. It is really, because you are on tour and


sell out arenas. You would love to. That would be something and then


not turn up. You could walk around. It is great what has happened.


yeah. It's in the last five years. I think it's Live at the Apollo.


Michael pulled comedy through into that huge thing and there are


playing the O2 most weekends, it seems to me. You are here to eat.


Yeah. Get the energy to do that. The menus will have hell or heaven.


Now, there is no phone-in so it's up to the studio guests. I have to


be extra nice. I like all of you. Heaven? Langoustine, big, great,


big juicy prawns. That is mine too. Could you fix it? I love it.


absolutely love. We go on holiday to lime Regis and there is a


fantastic fish shop and you buy the freshest there. Cook them, split


them apart and eat them with garlic. Perfect. Langoustines. Hell?


Cauliflower. I - in things lovely, in India food, lovely, but on its


own, when someone has put it in a pan and it's given up. It's the


veming on the plate going, "Oh, -- the vegetable on the plate going,


"Oh, right." For heaven, a langoustine and salmon tart. Layer


them with puff pastry and spinach and make a creamy salmon mousse and


sauce made out of the shells. That's what it looks like. It could


be hell, cauliflower, it is blanked and blitzed with cream and butter


and served smooth with a steamed plaice fillet and likely vinegared


turnips. Sell it to me, James! is the posh name. We also have two


viewers. Vicky, you are one -- the one who wrote in. Who did you


bring? My mum, Irene. You did a shoulder of lamb? We dug a hole and


buried it and covered it in hot coals and dug it up and ate it.


was dead when you buried it? Yeah! Irene, you have a message to your


son in auf. I do. Hello, Michael. - - son in Afghanistan. I do. Hello


Mike afplt we are looking forward to your R -- hello Michael. We are


looking forward to your R and R. Stay safe. We all love you. Let's


get cooking. First at the hobs is the woman behind The Modern Pantry,


Anna Hansen. Great to have you here. What is on the menu? Right, so,


steak and chips. You want me to get started. Start making the chips.


You have tumeric and ginger, which I would like ground. Minced.


Grated? Yes. I have got chickpea flour. It's known as besan too.


It's an idea that came to me and it's based on south-western French


dishes. It is boiled up chickpea flour and seasoned, fried and then


seasoned and that is it, but I've added an Indian twist to it, with -


This is fresh tumeric. Yeah. It is great. It stains your fingers. It


looks like you smoke about 50 a day. Notice she has given me this to do?


Exactly. Where has the idea of this style come from? Because you travel


a lot? It's a combination. The New Zealandian background. -- the New


Zealandan background. I like variety and I get quite quite bored.


You have quite a lot of countries near? Do you take influences? Is


that the key? Absolutely. We pretty much have every nationality


represented there and everyone comes with their own influences and


foods and so on, so we just lap it up. Also, we travel a lot and I


think that is a big thing. They go abroad and come back with amazing


ideas and do their own version at home. You trained with Peter


Gordon? Yes. My mentor. Incredible. He's famous for food like this?


is. That's what he does. He's a genius at it. What was called back


in ten years ago, fusion food, wasn't it, real sni Quick.


really? Quick. I think a lot of people think badly about it, but


when you think about it, it's what we are all doing and modern British


is more and more fusion, isn't it? Everyone is doing it. People


experiment with more and more. Sometimes it's overdone? Well, but


I think it's like any food, it can be done well or badly. I've had


pretty poor French and Italian meals and what you have. In the


hands of the right person, it's a great thing. Fortunately, today, I


am that right person! LAUGHTER


I'm not arguing! I'm just pouring this in. It's similar to making


pollen that. It goes lumpy quite quickly so you need to stair it.


This tray has been in the freezer. Lightly oiled. Pollenta and the


black onion seeds or whatever you call it. We have cumin, fresh curry


and this will thicken up very, very fast. Tell us about this steak.


This is anglaise steak. They call it hanger in America or skirt steak


and it is really beautiful cut of meat. Super tasty, because it is


too bits that hang together and it is covering the diaphragm that is


on the cow, which is over all of the off al. English offal. It is


really -- or ffal. It is really a great taste. It is like unlike the


conventional steaks. This one you took it quickly. Super, super, rare.


Is that it now? A little more. Come on. Work it. You don't have to go


to the gym. I don't go anyway, love. Can't you tell? I thought you were


looking pretty fit. Easy now! is it. As you can see, it's pretty


porridge-like. Flatten it out. my fingers? Your bare hands. It's


boiling hot. Come on! Put some of this on. A bit of dust really


helps? It makes a difference. I'm moving on with the marinade. I'll


let you carry on burning your fingers. There is miso in here.


This is something I learnt years ago. I think it's a Nobu seasoning


thing. It's what they put on black cod. It is white miso, which has


been cooked up with sugar, mirren and saki and you dissolve it


together and you end up with this. What has happened to the waters can


cress? I had an accident. -- what happened to the watercress? I had


an accident. You could chop me a garlic. I like the way he's doing


all the work. This is how I run my kitchen. Chop, chop. We have a


little bit of thyme and so the other thing I am putting in here is


tamarind. You have the salty and sweet of the miso and then the


sourness of the tamarind. It works well with offal. It comes like that.


Yeah. That is the best way to buy it too. You can buy it already in a


pulp or the fluid form, but it's no good. You just put that in hot


water? Yes and then pass it through a sieve. This is it. This doesn't


need much trimming. Just a little cleaning up. Put that in the


marinade. Maybe another 30 seconds! Bit late now, isn't it? Before you


start cutting. Tell us about the book, then! The Modern Pantry cook


book. It's about ingredients that are in the modern-day pantry,


especially when you are living in London. Besan and using different


meats and curry leaves and miso, like den miso or tamarind, instead


of thinking about it in terms of savoury, or doing a desert. --


dessert. You can find all the recipes, along with all the others


from today's show on the website. Chips? Big chips? Yep. If you can


make sure they are dusted a bit more with pollen -- pollenta.


never seen you work so hard in all these years. Thank you. Chips done.


Steak? You don't want to put it in too hot a pan. That is it. There is


is so much sugar. Over a high heat it caramelises too hot. Moderate to


high and that will do it. As you can see t is going on -- as you can


see, it is going too golden on this side. Rare is preferrable. Anything


more than that and it becomes like leather. The French just take the


hooves off and walk it past the kitchen! A dressing? Yes, please.


Do you want me to do something? That is pomegranate monthly lass


success. -- molasses. I'm doing all the cooking here! I haven't got


time to go over there and get a fork. Give it a quick mix. This is


great. You concentrate on the beef. It's done. The other very important


thing about this cut of beef, seriously, is that you need to rest


it properly, because it has a loose grain and you are serving it super-


rare, so it has to have plenty of time to get to relax. You take the


salad over there. I want it back. Every to you. In the dressing?


and pomegranate molasses. Those people with HDTVs are going to


wonder what that is? That is how you have it. Cut it against the


grain, although in America they cut it with the grain, but for me you


need to cut against, because it is so coarse. This is tamarind Mahon


nated hanger stake with besan chips and watercress. Thank you for that.


Steak and chips the modern way. had to stand still and not do very


much so he could. He was all over the place. That is amazing. It is


incredibly tender. I know how you don't mention the chips, which I


spent most of the eight minutes. The chips could have done with 30


seconds more. Peter Richards is in Berkshire. I wonder what he chose


to go with the steak. I'm here in the ruins of Reading Abbey and I'm


near the high street, where I some fantastic wines lined up for


today's dishes. Anna's dish is a modern fusion take on steak and


chips. If you are doing a classic version of the dish you might go


for a traditional red, but because of the fragrant flavours, we need


something richer and if you are looking for that style of wine,


then the south of literally is the place to look. This is the Torre


Del Falco Nerro Di Troia. You get ripe, but food-friendly savoury


smells. This one smells of flowers and herbs and that will pick up on


the coriander and watercress. There is lots of juicy acidity in there,


which will wash down the rich meat and pick up on the pomgranite


dressing. What a beautiful dish to do this with. You tried that for


the first time, steak like this? Nice! What do you reckon to the


wine? I think it's a perfect match. It brings out the spices and


everything. Loads of flavours going on there, Stuart. Quite spicy, the


chips. Great combination. Happy with that? I'm really happy. I love


rare meat. That is just perfect. I have never had that cut before.


don't get it from the supermarket. Butchers will get it for you.


nothing you will find in Londis. Later on Stuart has something very


tasty for us. Now, we'll catch up with Rick Stein and he's on his


'In Cornwall, it's not good to 'But I'm torn. The Spanish love fish-


They were the best fish in the market.


Filming on location, we go down to the market and say, "What looks good today?"


That's how it happens. That's howfish cookery should always happen.


You buy the best stuff at the market-and build your recipe around that.


We start with this casuelo di barro,- a terracotta pot typical of this part of Spain.


I've got some lovely olive oil -it smells brilliant - smoking hot.


I'll put the onions in first.


What I'm going to do is a very typical baked hake dish, called just Galician hake.


The joke is, I've had it, I don't know, six times now.


Every time, it's different! You never know just what's in Galician hake,


except pimenton


or paprika - that's the Hungarian name. It's dried red pepper.


Do make sure you get a fresh, sweetone, slightly smoky flavour. Some of-the old ones just taste like dust.


OK. Now, the next really important ingredient is chorizo, and that's a dried, cured pork sausage


with pimenton, chilli and garlic -SUCH a distinctive flavour of Spain.


Nothing like it with potato, or with chick peas or lentils.


Stir them around. The otheringredient you get in this dish...


These are very, very special to this-area. They're peppers from Padrom, about 20 miles down the road.


The great thing about them is you cook them whole, so bung them in.


About one in 10 of the peppers... They taste like green bell peppers,


but they're a bit sweeter and more interesting.


But about every tenth pepperis as hot as a Mexican chilli. It's a bit like pepper Russian roulette!


About every tenth one, you just go"BANG!" and it's a bit overpowering.


So I've put them in whole, so nobody- knows. It's a bit of a joke.


Next, in go lots of potatoes.I'll fry them off a bit...in here. That looks like a lot, but...




I always was a clumsy fool in the kitchen!


Turn them over in this already verynicely coloured and flavoured oil.


Now I'll add a little bit of this wine that's special to this area,


called Albarino. Galicia's not THAT well-known.


To have a wine like this in an area that's not well-known is fantastic.


You know when you go on holiday -three fluid ounces, incidentally -


you have a fantastic wine and say, "I'll take crates of this back!"?


You come home and invite friendsround. You say, "I've got this great-wine" - especially southern France -


"Come round and try it." Everybody says, "Yeah? Well?"


This, I promise, is lovely. It's got-a sort of appley, floral taste and really tart, as befits a cold area.


A bit like Cornwall, only a bit hotter. So, Albarino.


I'll just add a little bit of water.- Not too much - about half a pint.


Plenty of salt. Leave that to cook for about 10 minutes.


So now, just to cut the hake up.I'm cutting them into fairly thick steaks, about two inches thick.


I've done something which doesn'thappen in most Galician hake dishes.


I want to cook the hake on TOP of the stew


and let it cook in the steamcoming up from that paprika, potato and chorizo stew.


That'll take about another seven minutes to steam through.


Look at the lovely contrast betweenthe fish and the paprika potatoes.


You don't always have to put delicate fish like hake with delicate flavours.


I mean, I got the idea of that from India, really, because, you know, fish curries are just like that.


And I suppose this is my Spanishanswer to a fish curry, particularly-with these Russian roulette peppers!


I'm still alive!


'When I first tried octopus,I thought, "No. That's not for me." The Greeks, the Spanish - fine.




That looked


That looked delicious.


That looked delicious. There are some great ingredients in Spain


from peppers to pork to fish. Some of the world's best selection. I


picked oranges. Valencia oranges are slightly smaller and they are


the best. We have almonds as well, which Spain is well known for. I am


going to do a boiled orange, almond sake. You boil the oranges for a


water -- about an hour in water. We take 450 grammes of orange. They


soak in a different amount of water, so you want 450 grammes roughly.


That is that. All we do is take this, one of the easiest recipes


you'll make. Throw the whole lot in. Sugar, almonds and there's no flour


and six eggs. There is no butter. There is cream later. I give with


one hand and take with another. There is plenty of cream. All we do


is blitz this up and that's it. You basically stick it in a lined cake


tin, which is this is. You cook it in the often. That's the orange


cake. That was easy this week. Carry on. Nobody's noticed that.


That's fine! It was going so well. You pour that straight in. No fancy


chips or hanger steak in this one. Very rarely - I know you're known


as a baker, but I don't imagine you use steak or chips in your cakes,


much, I hope. It has been known. A few almonds there and then in the


often. You first studied English literature at university? I did.


What made you get into standup when you were doing that? What can you


do with English literature? I got into it because I was bored. That


is the truth. No-one tells you about that year after university


when all of the things that you can do in the union like putting on


plays, you can't do that any more and I wanted to do something


creative and I can't play an instrument or draw or do anything


like that. The simplest thing you can do is just standup, because


someone else organises everything and you pitch up with words. I know


people find the idea terrifying. is, because there's no set and no


pan you can go to, just you. Although, who is to say that


cooking comedy won't be the next big thing?! It has been known on


this show! There was a lot of slapstick earlier. It is quite


nerve racking. To begin with. You have got to find a way through that.


Some gigs are still so. What is the worse for you if you could pick


anything that you have done? first one. The very first one that


I did was in a pub in Manchester and it was an open mic night and I


turned up way ahead of everyone else and the next people through


the door were Caroline Ahern and her then husband, Peter Hook, who


is the bassist in New Order. It was terrifying. All I can remember of


that gig was Peter Hook's face. He was looking at me like that all the


way through. It was absolutely horrendous. Dave Gorman was in the


audience and he said it's a rubbish crowd, you should try again. I


wouldn't have done it if he hadn't done that. There's nothing to say I


wouldn't have gone, no I'm too much of a showoff to let this lie. It


was awful that first one. A lot go into writing and you went to write


for radio? I have written a few shows for the radio. I wrote a


couple and then I did one with another couple of writers. It was a


plit -- political comedy. In the old days it was telling jokes, but


now one of the main things is you have to have your own material.


There is a lot of writing. That is the hard bit. People think it's


tough on stage, but we are showoffs. The hard bit is sitting in a room


thinking, "What is funny?". When you look at your career a lot is to


do with politics and you did several series and another one


coming up shortly and you have done the movie which was nominated for


an Oscar, but there is a lot of politics. Is that easy? One of the


weirdest things. I don't write that show, but one of the things that we


found with The Thick Of It is that it's not just easy to find stories,


particularly now that people like the show and they want to give us


the stories, but also -- is that how it happens? There is a little


bit of people saying that, but often we have found we have made


something up and then it's happens. It's bound to happen in politics?


This is so ridiculous that this is clearly a massive exaggeration for


comic purposes and then someone rings Up The Junction and says,


"How did you know?". You were about to set off on tour? Yeah. Next


couple of weeks? Yes. Starts on 16th. It's a big tour? I thought


that. Then I was talking to Dara and his tours are like 150 dates


and stuff, and I thought how can you do that? It's insane. It is


long. It is quite long if you've got family to sort of take around,


but the touring bit, once I've got the show I don't mind that bit and


I like going around and the travel, but it's the bit where you are


writing the stuff, that's when it is hard. It helps when you are on


the tour because you can get a DVD out ready for Christmas? That's


right and coincidently, I have. That's from the last tour. It comes


out for Christmas. That is out on 14th November. We filmed it ages


ago, so I've forgotten it. I don't want to watch it, in case I don't


like it. I have watched it and it's good. Thank you very much. You are


very kind. We have got basil here. I love it. Basil in deserts, it --


dess rerbgs ts -- desserts, it tastes so good. It is whipped cream


and vanilla and basil. Best of luck on the tour. Thank you. Tastes good.


What will I be cooking heaven, langoustine? I will remove the


shells and there will be puff pastry and salmon mousse and sliced


and served with a sauce made from all the shells or the hell,


cauliflower. It is blancheed and blitzed with cream and butter.


Served with plaice and a few pickled turnips and crab meat on


the top. It's up to us to decide here which one he'll get. Anna?


Heaven. Hell. Sorry. You have to wait until the end of the show.


Right, it's time to find out whether Tyne Warner thinks we


should all be eating right now. Britain's best organic pumpkin


You live like you're going to die tomorrow, but you farm like you're going to live forever.


You look after the soil because it's the future.


Just over three months ago, the pumpkins seedlings burst through the ground.


Now it's September and they're ready for harvest.


It's immediate, just looking at this patch, that it's incredibly bountiful.


Everything is kind of bursting with growth.


There are all these fat babies lying around sucking everything up and it just looks prosperous.


Yes, very proud of this. I'm surprised you're not fatter.


Ha-ha! Too much work to do! Too much work to do.


In fact, I've got so much stuffI'm thinking about cloning myself.


The first two weeks of September are the busiest on Greg's farm.


The pickers help bring in the harvest that can be as much as four tonnes.


Look at this big, fat baby. What a beauty!


Us Brits are waking up to the delights of pumpkin and squash, demand trebling


in the past five years, and Greg grows a dozen different varieties to meet this growing appetite.


Connecticut field pumpkin.


What a colour!


That's techno orange. Techno orange.


These are the red onion squash.


The smaller the fruit, the more tasty it is.


They're vibrant little fellows.


These are the blue hubbards.


Yeah? A favourite of yours?


Yes, these are the ones that I like the best.


Really dark, sweet flavour. It bakes.


People in offices, shops, that only have a limited amount of time for lunch,


Stored correctly, they can last right through the winter.


These will last for months. Yes. They're like nature's tinned good.


The next step is to get the orders, to bag them, put them in the car


I'm going to cook some of the bumper crop to make a delicious soup for Greg,


his daughter Sarah and her husband.


I'm making the same soup recipe with four different varieties so we can find out which is the tastiest.


First, the one we all recognise.


A regular, field pumpkin.


My dad used to make this when I was- very small and it was very exciting


because the pumpkin soup was put back into the shell.


It was brought from the table and the top would be lifted and the steam would swirl up.


It wasn't the eating that was so good, but the drama of it all.


I just want to take the lid off the pumpkin.


Be careful with the top because it'll be the lid later.


Take out the seeds and then scrape out all of the pulp for the soup.


Look at all this fantastic flesh.


One onion. Nothing has to be done in any great refinement at this point.


Pop a knob of butter in a pan. Then the onions in.


Black pepper.


A little grate of nutmeg.


Small piece of cinnamon stick.


Now for the pumpkin.


There's so much moisture inside this pumpkin that we're just going to let it cook and cook.


When the pumpkin is soft, add some rich chicken stock and salt


and leave it to bubble away for half an hour.


Now, that should be well and truly cooked. Now blend it.


That's about as smooth as I'm going to get it.


And the final ingredient - a good splash of medium sherry.


Then put it back in the oven until you're ready to serve.


Goodbye, sweet, regular field pumpkin.


See you in...half an hour.


Now I'm going to make the same recipe with all the others for our tasting.


In this rainy weather, comforting soup should really hit the spot.


Farm pumpkin soup.


That's an amazing table to look at.


That's all your wares.


First up for tasting is the field pumpkin.


Mmm, really nice.


There's savoury-ness, but there's that extra tastebuds sensation.


There's a hint of nutmeg in there.


A hint of nutmeg.


Next, it's Greg's favourite, the blue Hubbard.


The Hubbard squash, in my opinion, has got the edge.


It always has the edge. Mm.


So, this is the red onion squash.


That one is really pale.


Which is the hot favourite?


I'll go for... The blue one. ..this one first.


That also is my favourite.


So the red-onion squash wins the soup-taste test.


Your pumpkins are really delicious.


They've all got totally different properties.


Come back any time, Val. Thank you very much.


We always have weeds to pull!






Now you


Now you know


Now you know what to do. Still to come, Chris will be facing heaven


or hell. That is langoustine in a tart with salmon and a seafood


sauce. Hell would be cauliflower and steamed plaice. Stuart, have


you decided? Yep. Langoustine probably? Of course. Man. Cooking


next is that man over there, who is running one of the world's biggest


food empires. It is Mr Stuart Gillies. I'm surprised you have got


time. Busy chap. I've always been so. Even more so. Three kids and


everything else. Today we'll do a grilled baby chicken. Small is


beautiful now. Well, you would say that. Small chicken and we grill


this and then we make a little sauce, which is called chimichurri.


It's something I came across in South America many years ago. It


goes great with many meat actually, but it's particularly nice with


chucken. It's very quick and simple and the kids love it. The dressing


for the salad, we want mayonnaise and rape seed oil used. Yes, great


fan of it. A great British ingredient. You don't need to use


olive oil all the time. We are using fresh walnuts and they are


soft and creamy and they put them into storage and they dry them out.


We call them wet walnuts. remove the underside out of it?


Take out the backbone. I have taken the wings off and we use them for


another dish. We do this in tamarind sauce and fry them on top.


That is in the Bread Street Kitchen. This is something very, very


different for you guys. We put this in the often. You know what, - oh,


the lemons. Thank you. Look at that. They caramelise while the chicken


cooks. This is something new for you, you guys? When we -- as we


were in the industry. 25 years and each year we keep evolving and the


market evolves and people want new things, so when we are doing a


venture we wanted to have more fun and really create something more


about the experience. Anna and I were talking about the experience,


not just turning up for the food and service, it's fun and event and


theatre. Juggling or something like that? I do juggle. No, what people


love is the whole theatre of cooking and people have always


asked to have a tour, so we thought let's get rid of the walls and


strip it back and have all the kitchen in the room. We'll have a


raw bar and have the wood often. -- oven. In New York they do a lot of


that? Exactly that. We wanted to bring the New York energy and


atmosphere and mix it with East End London and London charm. That's


what we have done. It's great, because it's all about the


customers. It's not just about the food and drink. It's an interactive,


noisy, buzzy experience. It's about the design and the room and the


cocktails and music. It's great. Good fun. Have you been? Not yet.


When does it open? We are open. know. It's been four weeks. It was


low-key. We opened it and thought we would let it build. We didn't


get an invite. No. Tell us about this sauce then. This is the


chimichurri. Would you mind turning the chicken? I'll do it. No, it's


all right. It's what I do in my job. I'll do it, because you probably


can't reach! If you want any of the ingredients and recipes go to the


website. You are so predictable. The dressing, it goes with in meat


and what it is is chopped chillies and shallots and vinegar and rape


seed oil and lots of herbs. You pour it over at the end. Rather


than marinade. We leave it fresh and raw, so pure flavour. How are


the wall noughts? So much easier to open the packet. Love all the food.


It's there, because I've got three minutes. Chop all this up finely


and then the chiingen is caramelising with the lemon. When


you cook the lemon and the chicken it makes it sweeter. It seems to


many when you have all the restaurants and they are all around


the world, not just in the UK, you are good enough to let the chefs


really decide. You keep control, but let them run free a little?


years, we have had teams that have been cooking whether we are there


or not. You always have teams. Anna has a team there and that's how we


talk to the guests. That's how you breed talent because you esolve


them and mentor them and you actually teach them. We have done


that for years and now in my role it's just the same thing,


developing teams. It's a young man's game. At our age - Cheers,


Stuart! You need the young people with the energy and enthusiasm and


they are there from the start of the day until the end and full of


feather. The more you inspire them and the more they come back. What


time do you go home? Depends on the day. I have three kids. You do a


lot of running. Marathons? Training for a triathlon. Swimming, bike,


running. Is it? You don't know what any of those words mean? I like the


idea. You like watching it on telly. I bought a bike the other day.


an electric one? It's a suspension bike thing. Is that the old ladies'


model. It was downhill racing bike. That is the word that sold it for


me. You have to get it up there in the first place. The chicken takes


about 12 minutes. What else do we have? Honey? Yes, please. Creme


fraiche and the mayonnaise base. Stilton in there? Yes. Chuck it in


with the parsley and chop through the stems. The celery, so when you


peel that, as I have taught you earlier on, you peel it in strands,


because people don't eat it because they think it is strong, but if you


do it thin it is light and you mix it with that and the blue cheese


and nuts it is lovely. The honey work well? -- works well? It's like


a little sweetness. You put all sorts in there? Yes. I made that


up! I'm just adding to it. Make it up as you go along. You haven't


done that for years. We have the poussin there. That is a little


mayonnaise I have made in there. The chargrilling the lemon is


fantastic? Yes, it intensifies the flavour. It makes it a little


sweeter. You put the dressing straight on. Spread that over. It


goes on at the end. That is the difference. You eat it with the


chicken. Raw shallots? Yes and chillies and parsley and thyme. You


can put coriander in there. Whatever you want. Your salad -


lovely. Lovely colour. You put all the leaves in. Great flavour as


well. Yes. Grilled baby chicken with chimichurri sauce, grilled


lemon and celery and blue cheese and wall naught salad. Looks great.


-- walnut sal land. Looks great. -- salad. Looks great. The great,


little poussins are readily available. It's not hard to find


them. You could do that with a whole chicken. Yep. Takes about 40


minutes to cook. If you cook it on the bone it's more juicy. What do


you reckon? It's that proper, proper good food? It's a lip-


smacking dish. It is tasty. could get away with some game where


you could do that as well. could do that with a little


partridge. Even a grouse if you want. Quail they do a lot. I don't


like celery. That was fantastic. It's on my food hell list. Really


thin shards. If you want it a little more crispy, but it in cold


water. Over now to Peter to see what wine he has chosen to go with


this dish. There are loads of vibrant flavours on the plate with


the poussin, so it's best to keep it simple on the wine front. For


that combination of sturdy structure and subtle character that


we need, there is one grape variety and that is Chenin Blanc. I have a


gorgeous one here. It is the The Bernard Series Old Vine Chenin


Blanc. You get richness and creaminess. It stands up to the


blue cheese, but it's well balanced, which means it won't clash with the


spicyness of the chimichurri. Under it all is the vibrant and natural


acidity working along with the lemon. There is a counterpoint to


the poussin. It's an amazing dish and here is a gorgeous, elegant


wine to go with it. What do you reckon to the pine? -- wine? Lovely.


Crisp and fresh. Really nice. Perfect with this. Goes well with


spicy food, but lends itself to this. Anna? The food is excellent


and the it brings out the freshness of the dish. Bargains, �8 for the


wine. Cooking it on the bone, you mentioned that, why? It keeps it


more juicy. There is no natural fat if you take it off. A lot of people


are poaching and then roasting. Yeah, which keeps it more moist,


but keep it on the bone. Always better. Happy with that? Lovely.


Yes. It's time to find out whether Chris will be facing heaven or hell.


Everyone made their minds up. Heaven, the pile of langoustines.


My version of a pie with salmon mousse. Or hell, cauliflower with


plaice and I know you don't like turnips as well. You have taken


them all in a dish. Well done. was 3-1 to heaven. You are a lucky


boy. Irene chose hell. She can take the cauliflower back with her.


didn't. It was me. If you could roll me out the puff pastry. Four


minutes to do that. We need the pot to make the salmon mousse over here.


I will plug this in. We have to have puff pastry. We'll create a


pie. Langoustines I need peeled. I will pile them over. They are


Dublin Bay prawns. I have given you masses of work, Anna. It's get your


own back! We take the salmon. We trim it off and I'll make a mousse.


It's very simple. You use the belly of the fish to make a mousse. Place


it in the blender. Double cream. An egg. It's an egg white. We need to


get the sauce on first. You have given me four minutes. The whites


go in there. Blitz this. We season this with salt and black pepper.


Very, very quick. Is there a less painful way of doing this?


There is a more painful way. A little bit of that. Now we have the


puff pastry. This is how we assemble this. We take the pastry


and lift it up. We trim it up after. You take this. Don't worry about


the shape. We take the salmon. A little birdie tells me you are


quite into food or food production, because you like beeing keeping.


You have done your research on Wikipedia, where anyone can put


anything. That wasn't me. That was the producer, who is obsessed with


MySpace and that sort of stuff. other things from the 90's. That's


where it comes from. Someone has put on it quite a detailed bit


about how am very keen am tour beekeeper and I've tried to become


President of the Beekeeping Federation. I left it and


journalists have picked up on it. Every time I get interviewed people


ask about the bees. Sorry about that. I really like that someone


has done it. You could do so many things to Wikipedia, but that is


the most charming one. Maybe you should try beekeeping. I realise if


I was going to keep the lie up in interviews I would have to research


it and possibly start keeping them, so this person would in the end


have actually made me into a beekeeper. There are plenty out


there. Bill Turnbull, he's a beekeeper. So, there's one on there.


There are plenty more, but he's the only one I can name while doing the


salmon. Vince Cable is a beekeeper. That's two. Haven't you got a


beehive? Another three more and we'll have a crowd. Take the salmon.


Pastry over the top. This is not done with rice and egg. We were all


thinking it. I could easily swap this. No, you are way too late.


Then a sharp knife. Not your size. A proper one! You trim off the edge.


The sauce needs to be done in the next 90 seconds. Thanks for that.


The sauce is using the shells and we have blitzed that. We take a


knife and do a bat earn on it. give you a C at GCSE for that.


We apologise for the temporary loss of subtitles. Chop, chop there. You


can see that layer there. Beautiful. Have you seasoned that? You are


very messy. I have done everything on the show, haven't I? Look at


that. Check that out. Looks amazing. We got there in the end. Done in


about three minutes. Impressive. Now we know there are at least two


beekeepers that are more well known than we started. Exactly. My work


is done! We have We have a DB Reserve. That is for the salmon. We


have done something with mackerel with puff pastry. It is really nice.


It's delicious. Great. It's not modern. It's old school and French.


It's that kind of style. That pattern was pretty modern. I tried


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