Browse content similar to 30/06/2012. Check below for episodes and series from the same categories and more!
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Good morning. The show is a little different today and you're all | :00:08. | :00:18. | |
:00:18. | :00:34. | ||
invited to a very special Saturday Kitchen Live. Welcome to the show. | :00:34. | :00:37. | |
It's my birthday today and the producers have given me the perfect | :00:37. | :00:43. | |
present. I've got the chance to put together a fantastic four-course | :00:43. | :00:47. | |
feast with the help of three of the very best chefs in the country, if | :00:47. | :00:54. | |
not the world! So making the starter course is the man in charge | :00:54. | :00:57. | |
of the world famous Waterside Inn restaurant in Bray, holding 3 | :00:57. | :01:00. | |
Michelin stars. It's the undisputed king of classical French cooking, | :01:00. | :01:05. | |
Alain Roux. Next to him, cooking the fish course today is probably | :01:05. | :01:09. | |
the best seafood chef in the world! His restaurant in the Cornish town | :01:09. | :01:12. | |
of Rock is the only fish restaurant anywhere to hold two Michelin stars, | :01:12. | :01:17. | |
it's Nathan Outlaw. And making up our trio of top chefs is one of the | :01:17. | :01:20. | |
greatest British chefs ever. His restaurant inside the Berkeley | :01:20. | :01:24. | |
Hotel in London also holds two Michelin stars. It's Marcus Wareing. | :01:24. | :01:34. | |
:01:34. | :01:35. | ||
Good morning to you all. Good morning. Happy birthday. | :01:35. | :01:40. | |
Alain, what are you cooking? Cannelloni of crab. | :01:40. | :01:44. | |
Now, the cannelloni has basil in there? Yes. | :01:44. | :01:50. | |
And the sauce is by using the brown meat from the crab? Yes. | :01:50. | :01:54. | |
Perfect for a starter. Following the fish course, we have Nathan | :01:54. | :01:59. | |
Outlaw doing what? I am doing a lovely turbot with red wine butter. | :01:59. | :02:03. | |
A version of tartar sauce with a red wine dressing and a few leeks | :02:03. | :02:09. | |
on there. Sounds good to me. Happy birthday | :02:09. | :02:15. | |
for yesterday, Marcus. On the menu from you? I am doing salt marsh | :02:15. | :02:22. | |
lamb. We are making that with barlotti beans. A little bit of | :02:22. | :02:31. | |
everything. A nice big dish for us all to celebrate. Three top dishs | :02:31. | :02:37. | |
with -- three top dishes from our three top chefs and to finish it, I | :02:37. | :02:43. | |
will be making the desert course. It is a buttermilk panna cotta. I | :02:43. | :02:50. | |
will infuse buttermilk with vanilla. Set it aside, serve it with | :02:50. | :02:56. | |
raspberry donuts, Mascarpone cream and finished with mint leaves on | :02:56. | :03:03. | |
top. So, that completes the four- course meal. As well as that, I | :03:03. | :03:06. | |
have chosen clips from Celebrity MasterChef, Rick Stein, Keith Floyd | :03:06. | :03:10. | |
and The Two Fat Ladies. If you would like to ask a question on the | :03:10. | :03:18. | |
show, call the new number: You can put your questions to us | :03:18. | :03:24. | |
live later on. It is a unique to chance to speak to some of the | :03:24. | :03:30. | |
word's very best chefs all at once. Right, let's start cooking. | :03:30. | :03:35. | |
Starting off for us today is the brilliant, Alain Roux. What is on | :03:35. | :03:40. | |
the menu? It is cannelloni of crab. The cannelloni is filled with the | :03:40. | :03:47. | |
crab. So for the cannelloni we need the pasta dough, made with double O | :03:47. | :03:50. | |
flour. A little bit of salt. | :03:50. | :03:55. | |
Is there a special flour? Yes it is the double zero, it is superfine. | :03:55. | :03:59. | |
It is nice and light. We have done that earlier. That is resting. | :03:59. | :04:04. | |
We will run through the ingredients, but that is cooked with what? | :04:04. | :04:10. | |
crab is from south Devon.. It is my favourite. It is so meaty, tasty. | :04:10. | :04:16. | |
Sweet. That is seasoned with crushed grown peppercorns. | :04:16. | :04:21. | |
They are kept in Brighton. There is a twist of lime as well. Underneath | :04:21. | :04:27. | |
the cannelloni we are spooning a little bit of the Coral, from the | :04:27. | :04:33. | |
head, the body of the crab. That is mixed with Mascarpone and the sauce | :04:33. | :04:38. | |
with that... I shall get on with it. There is also a virgin olive oil | :04:38. | :04:47. | |
sauce. That is made with tomatos, extra Virgin olive oil apa twist of | :04:47. | :04:54. | |
lemon and underside there are strips of asparagus and leaves of | :04:54. | :04:58. | |
rocket. You start by making the pasta? | :04:58. | :05:03. | |
You make it by hand? I prefer it. It is my choice. It is a question | :05:03. | :05:06. | |
of the qauentity that you are making. | :05:06. | :05:16. | |
:05:16. | :05:17. | ||
-- quantity that you are making. What do you do? 100 grams of flour | :05:17. | :05:23. | |
to one egg yolk? I use about 125 grams of flour and four egg yolks, | :05:23. | :05:28. | |
it is rich. It gives a nice colour it is rich. It gives a nice colour | :05:28. | :05:32. | |
and good flavour. So, this is a very cute machine. | :05:32. | :05:39. | |
I am used to something a bit larger. But, you know, maybe I'm not | :05:39. | :05:43. | |
putting the right setting. It will work. | :05:43. | :05:47. | |
What is important is when you roll the pasta, you have to bend on the | :05:48. | :05:55. | |
legs. The Italians, they will do | :05:55. | :05:59. | |
something which is I think very important, it seems to work, they | :05:59. | :06:09. | |
:06:09. | :06:10. | ||
seem to say that you have to sing! Sing? Yes! I will stop there, | :06:10. | :06:16. | |
thoughs as my singing talent is not good enough! But that is the way we | :06:16. | :06:20. | |
do it. What at the Waterside Inn? So, when | :06:20. | :06:26. | |
you are singing we know you are making pasta! My dad is a great | :06:26. | :06:35. | |
singer. So, tell berch Waterside Inn? It is a unique place in the | :06:35. | :06:41. | |
world, really -- tell everybody about the Waterside Inn? We are | :06:41. | :06:50. | |
like you, we are celebrating 40 years this year! So, 40 years. | :06:50. | :07:00. | |
:07:00. | :07:03. | ||
You took over the kitchen? Yes, almost ten years ago. | :07:03. | :07:13. | |
:07:13. | :07:14. | ||
Let's make it thinner. That's it. We want to reach the | :07:14. | :07:16. | |
perfect thickness, about one millimetre. | :07:16. | :07:26. | |
Now in there what we will do is put basil on there. We need to be | :07:26. | :07:34. | |
generous with it. The small leaves are better. | :07:34. | :07:44. | |
The young leaves, a bit like you! James, I think you need to inin a | :07:44. | :07:49. | |
pasta machine for your birthday. We are not getting younger, put it | :07:49. | :07:57. | |
that way. When you are younger you wake up all excited to open up your | :07:57. | :08:01. | |
birthday presents. I woke up this morning, all I wanted to do was to | :08:01. | :08:09. | |
go for a pee! Now, when the basil leaves are in. I brush them with | :08:09. | :08:12. | |
water. I press down with the hand. The | :08:12. | :08:21. | |
water will help to bring the ingredients together. | :08:21. | :08:27. | |
On the settings I have opened it out. We will put it through to get | :08:27. | :08:35. | |
it thinner, otherwise it splits. That's it. Perfect. | :08:35. | :08:40. | |
You can use any type of leaves, but because of the flavours in the crab, | :08:40. | :08:50. | |
:08:50. | :08:50. | ||
the sauce, we are basically going to leave it with the basil. | :08:50. | :08:57. | |
So is this a dish you have at the Waterside Inn? We do it. Slightly | :08:57. | :09:03. | |
similar. A bit nicer! Today, I mean! You have the true classics | :09:03. | :09:08. | |
that are on there? Things like the lobster dish with the ginger. That | :09:08. | :09:16. | |
is a dish that has not changed for years? 35 years. Yes. | :09:16. | :09:26. | |
:09:26. | :09:29. | ||
I have nice sheets of pasta. Now we need a touch of olive oil | :09:29. | :09:39. | |
and salt. Do you want diamonds? Yes, that is | :09:39. | :09:47. | |
better. It is better than cubes. Diamonds, remember that, boys, that | :09:47. | :09:52. | |
is the difference between two and three stars! It is where you are | :09:52. | :09:58. | |
going wrong! What I do with this dish, I wanted to cook it for you, | :09:58. | :10:03. | |
it has a little bit of the French influence and a little bit of | :10:03. | :10:09. | |
Italian. At home with our restaurant manager, he is the best | :10:09. | :10:14. | |
restaurant manager, if not from the country, most probably from the | :10:14. | :10:18. | |
village of Bray. He has been there as long as the | :10:18. | :10:24. | |
bricks have been there? Yes. He's been there for almost, if not | :10:24. | :10:32. | |
30 years. He basically knows what our customers like. This is lovely. | :10:32. | :10:39. | |
It is a summer, fresh light dish. So after the peppercorns I have put | :10:39. | :10:49. | |
:10:49. | :10:50. | ||
in a little twist of lime. A touch of salt and we blend it with... A | :10:50. | :10:53. | |
drizzle of olive oil to keep the moistness in it. | :10:53. | :10:57. | |
That's it. Now, we have the brown meat that | :10:57. | :11:05. | |
has been passed through a sieve. The pasta is about there? Yes, that | :11:05. | :11:10. | |
is the brown crab. The sauce is from inside the body. That is the | :11:10. | :11:15. | |
Coral. All of the lovers of the crab, that is their favourite. We | :11:15. | :11:20. | |
should never lose that. That has had two minutes, this is | :11:20. | :11:27. | |
ready. How old is this crab, Nathan? | :11:27. | :11:35. | |
has to be about 15 years old. Almost as old as you! If you would | :11:36. | :11:43. | |
like to ask a question on the show, call this number: | :11:43. | :11:48. | |
The calls are charged at a standard network rate. You can put your | :11:48. | :11:55. | |
questions to us live later on. Now, the asparagus goes on the foil | :11:55. | :12:03. | |
here. With the pasta we pat it dry. I | :12:03. | :12:10. | |
will garnish it with a little bit of salt. | :12:10. | :12:16. | |
It doesn't take long to warm up this? No. About three or four | :12:16. | :12:26. | |
:12:26. | :12:37. | ||
minutes. That goes in there. | :12:37. | :12:42. | |
The asparagus goes on top and we close the lid. Now we need to | :12:42. | :12:47. | |
finish the sauce. So the sauce I have passed through | :12:47. | :12:57. | |
:12:57. | :12:58. | ||
a sieve. We have the Mascarpone with the brown crab. | :12:58. | :13:08. | |
:13:08. | :13:10. | ||
Now a classic vierge is a simple dish? It is simple, but you need | :13:10. | :13:16. | |
good plum tomatoes. I know at the moment that the best ones are the | :13:16. | :13:22. | |
Italian tomatoes from the north. They are tasty. Very sweet. They | :13:22. | :13:32. | |
:13:32. | :13:33. | ||
don't have too much water inside. I am warming up the Mascarpone with | :13:33. | :13:36. | |
the brown crab. Just so it is warm. | :13:36. | :13:44. | |
That is ready to use now. We are ready to plate up. | :13:44. | :13:54. | |
:13:54. | :14:04. | ||
Here are the herbs. Now a little salt and pepper there. | :14:04. | :14:14. | |
:14:14. | :14:19. | ||
You don't need much. The dish can be done with or without the sauce. | :14:19. | :14:25. | |
It doesn't take long to heat it is a warm dish. The asparagus are nice | :14:25. | :14:30. | |
when they are crunchy. Just a touch of salt again. A | :14:30. | :14:35. | |
little bit of pepper on the asparagus. | :14:35. | :14:45. | |
:14:45. | :14:49. | ||
Ready when you are. That's it. | :14:50. | :14:56. | |
I like to open it slightly so you see the pasta and the leaves and | :14:56. | :15:06. | |
the filling. A little rocket as a garnish and | :15:06. | :15:11. | |
the sauce on top. So you have a mixture of classic | :15:11. | :15:15. | |
French and classic Italian? There you go. | :15:15. | :15:21. | |
Get a good shot of those diamonds. Remind us of what this is again? | :15:21. | :15:25. | |
is cannelloni of crab with virgin olive oil sauce. | :15:25. | :15:29. | |
Cooked by a legend. Cooked by a legend. | :15:29. | :15:33. | |
My pleasure. It looks stunning, I have to say. | :15:33. | :15:40. | |
Follow me over. Grab a seat here, Alain. | :15:40. | :15:45. | |
Dive in. Tell us what you think. Thank you. | :15:45. | :15:50. | |
You have a little bit of basil. Often when you are talking about | :15:50. | :15:55. | |
the sauce, it also has tarragon, can you mix and match? You can. It | :15:55. | :16:00. | |
is a question of what you have in the herb garden. Basil is the | :16:00. | :16:08. | |
classic, but you can add chervil and tarragon. | :16:08. | :16:13. | |
Right we need wine to go with this. As well as the great chefs on the | :16:13. | :16:21. | |
show today we have the combined fire power of all five of our wine | :16:21. | :16:24. | |
experts. They have hidden themselves away in a secret | :16:24. | :16:29. | |
location, let's find out what they have chosen to go with Alain's | :16:29. | :16:36. | |
perfect pasta, while I eat it. Right, guys, it is James' birthday, | :16:36. | :16:42. | |
we have to get him a present. Chefs a difficult to buy for, what | :16:42. | :16:47. | |
about wine? We still have wines for the show, | :16:47. | :16:54. | |
though. You are right. Let's go. | :16:54. | :17:00. | |
With Alain's cracking crab, I am casting my line for a white elegant | :17:00. | :17:04. | |
wine with a little bit of texture to work with the dish. You could go | :17:04. | :17:12. | |
for this, Elegant Frog. A memorable name, but a great wine. Think of | :17:12. | :17:18. | |
the textures at play here. I need a wine that is multi-dimensional, so | :17:18. | :17:23. | |
I am selecting Taste the Difference Languedoc White. It is fantastic! | :17:23. | :17:31. | |
This wine comes from France's Languedoc. It offers value for | :17:31. | :17:34. | |
money and quality in the glass. Here are the local grape varieties, | :17:34. | :17:40. | |
made into a headline act. Yummy! Thinking about the | :17:40. | :17:44. | |
ingredient in the dish, the crab. It is a big flavour. For that you | :17:44. | :17:49. | |
need fruity concentration in the wine. Then there is the texture of | :17:49. | :17:54. | |
the pasta. For that you need oak- enrichment. This has been fleshed | :17:54. | :18:00. | |
out in the barrels. Finally, the flavours, the basil that is flok | :18:00. | :18:06. | |
flecked through the pasta, the peppercorns, this wine gives a | :18:06. | :18:10. | |
sense of aromatics with a lightness of touch. | :18:10. | :18:20. | |
:18:20. | :18:20. | ||
Alain, here is to your corking crab cannelloni. Cheers! Cheers indeed. | :18:20. | :18:25. | |
What do you reckon to the wine. Well, because it is French it has | :18:25. | :18:31. | |
sunshine in it. It is lovely. Next up it is Nathan's fish course. | :18:31. | :18:35. | |
What are you cooking? Turbot with red wine butter. | :18:35. | :18:39. | |
A chef's dish? Fish on the bone. Lovely. | :18:39. | :18:43. | |
To go with the birthday feast, I have been allowed to choose my | :18:43. | :18:48. | |
personal favourite moments from the BBC archive. First up it is Rick | :18:48. | :18:54. | |
Stein. Yes, you guessed it, it is the one with the mandolin. | :18:54. | :19:04. | |
:19:04. | :19:05. | ||
Look away if you are squeamish, but People that like food | :19:05. | :19:10. | |
And nothing sums up simplicity, pure, delicious simplicity, better than just a dish of grilled queens. | :19:10. | :19:14. | |
Queens are just a type of small scallop. | :19:14. | :19:18. | |
Brush them with plenty of butter | :19:18. | :19:21. | |
and season them liberally with ground black pepper and salt. | :19:21. | :19:25. | |
Then put them under a hot grill. | :19:25. | :19:29. | |
Notice the wonderful smell that actually comes from the shells- as well as the scallop meat. | :19:29. | :19:36. | |
Like hot beaches. And that's what it is, cos all beaches are is bust-up shells. | :19:36. | :19:41. | |
These are now well and truly cooked | :19:41. | :19:44. | |
I'm going to add some seaweed, put some seaweed on the plate. | :19:44. | :19:49. | |
In addition to that lovely smell of the shells, I want that lovely smell of seaweed. | :19:49. | :19:56. | |
Heat the seaweed up for a few seconds only | :19:56. | :20:00. | |
in some boiling water. When this comes out you get that indefinable, | :20:00. | :20:06. | |
wonderful smell of seaweed. | :20:06. | :20:13. | |
Put the queens on top of that. | :20:13. | :20:18. | |
Having done that, I go for the final piece, which is, to me, the most important - the butter. | :20:18. | :20:26. | |
I'm very pedantic about beurre noisette. | :20:26. | :20:30. | |
I use a saucepan. A frying pan's black and you can't see what's going on in it. | :20:30. | :20:37. | |
With a saucepan, you can. | :20:37. | :20:40. | |
I need to be able to judge visually- exactly when the right point to stop the cooking is. | :20:40. | :20:47. | |
Take it too far, you get burnt butter rather than beurre noisette. | :20:47. | :20:53. | |
Beurre noisette means "nutty" and I'm after that nutty flavour. | :20:53. | :20:57. | |
Another pedantic point of mine is I put the lemon juice, which always goes with noisette, | :20:57. | :21:04. | |
actually on the scallops, not in the butter. | :21:04. | :21:08. | |
Lovely, lovely flavour. Quite dark but not burnt. | :21:08. | :21:18. | |
:21:18. | :21:19. | ||
And finally, a little finely-chopped parsley... | :21:19. | :21:22. | |
to complete the dish. | :21:22. | :21:24. | |
Delicious. I think I might just... | :21:24. | :21:26. | |
pop one into the old mouth, there! | :21:26. | :21:28. | |
Ohh! This is one of the first seafood dishes I ever had in Brittany. | :21:28. | :21:34. | |
Never forgotten it. Really understood about simplicity. | :21:34. | :21:38. | |
You can't beat a properly made, simple butter sauce. | :21:38. | :21:48. | |
:21:48. | :21:52. | ||
This is perfection. I wouldn't want- to be anywhere else in the world. | :21:52. | :21:54. | |
Australia, Tahiti, Barbados or ANYWHERE! | :21:54. | :21:57. | |
It's such a perfect evening. So still. | :21:57. | :22:00. | |
Look at that family. Look at the concentration. | :22:00. | :22:05. | |
It's like a timeless image to me | :22:05. | :22:08. | |
of everybody's best memories of Cornwall. | :22:08. | :22:18. | |
:22:18. | :22:20. | ||
Grey mullet are normally rather muddy estuary fish, but these bay mullet, well...! | :22:20. | :22:23. | |
This is a typical bay mullet.Nice and big, clean. Clean, exactly. | :22:23. | :22:30. | |
Grey mullet, it's a wonderful fish. | :22:30. | :22:33. | |
It's so firm. So nice to feel - like all fresh fish. | :22:33. | :22:36. | |
Stale fish feels soft and soggy. | :22:36. | :22:40. | |
Fresh fish, you feel like going like that... | :22:40. | :22:43. | |
Let's get on with the dish. | :22:43. | :22:45. | |
A simple Etruscan sauce - green olive oil, garlic, red chillies, lemon juice and sea salt. | :22:46. | :22:53. | |
The garlic... | :22:53. | :22:54. | |
I'm using this Japanese mandolin. | :22:54. | :22:57. | |
Be extremely careful. | :22:57. | :22:59. | |
It says in Japanese on one side and English on the other, "watch your fingers." | :22:59. | :23:05. | |
The most sensible thing to do is not... Aaagh! BEEP ..ing hell! | :23:05. | :23:11. | |
I'm chopping the garlic with a knife. | :23:11. | :23:15. | |
Next, the chilli. Take the seeds out and put the chilli into a tiny bit of vinegar, | :23:15. | :23:23. | |
just to slightly decrease the heat, | :23:23. | :23:26. | |
otherwise it'll be too hot. You want a suggestion of chilli, not a massive blast. | :23:26. | :23:32. | |
If you can hear a noise, | :23:32. | :23:35. | |
it's just the sound of the Japanese- mandolin being thrown in the skip! | :23:35. | :23:42. | |
it's just the sound of the Japanese- mandolin being thrown in the skip! | :23:42. | :23:46. | |
So, to assemble the sauce, this wonderful olive oil... It's great. | :23:46. | :23:51. | |
It's almost nicer to sniff than to taste, but only just. | :23:51. | :23:54. | |
Then the garlic. And finally, a little bit of the chilli. That's all! | :23:54. | :24:00. | |
"Call that a sauce?" you say. But the simple things are often the best! | :24:00. | :24:07. | |
To cook the fish, it's a good idea to put some oil on the bars first to make sure it doesn't stick. | :24:07. | :24:14. | |
I greased the fish with olive oil, thyme and salt. | :24:14. | :24:19. | |
I can use the charcoal grill to warm the sauce through. | :24:19. | :24:24. | |
I don't want to heat it right up or the flavours will dry up. | :24:24. | :24:30. | |
The fish is done on that side. | :24:30. | :24:32. | |
It's getting so white and firm now. | :24:33. | :24:35. | |
Bit more thyme and olive oil mix and some salt and flip it over. | :24:35. | :24:40. | |
It's so quick. Beautiful, hot charcoal grill. | :24:40. | :24:44. | |
The sauce will be just about ready.- Yes, it's nicely warmed through. | :24:44. | :24:50. | |
We use BLUE plasters so you can see them in the food! | :24:50. | :24:55. | |
Lift it out gently, cos once it's cooked it's very delicate. | :24:55. | :25:00. | |
Take some delicious sauce... | :25:00. | :25:02. | |
Just a little bit. Don't want to fill everybody up with olive oil. | :25:02. | :25:10. | |
Some sea salt for crunchiness. | :25:10. | :25:13. | |
Nice crunch against the softness. Now the taste. | :25:13. | :25:19. | |
Now that is seriously good. | :25:19. | :25:22. | |
That's the sort of dish that I like to give to people who don't like fish. | :25:22. | :25:29. | |
Give them something like this, they'd be converted immediately. | :25:29. | :25:35. | |
WEATHER REPORT ON RADIO | :25:35. | :25:44. | |
Now, | :25:44. | :25:45. | |
Now, I | :25:45. | :25:45. | |
Now, I love | :25:45. | :25:50. | |
Now, I love that clip! Right, it is time for the fish course. In our | :25:50. | :25:56. | |
unique four-course feast, there is no better a man to make it than | :25:56. | :26:02. | |
this guy, Nathan Outlaw. What are you making for us? What is on the | :26:02. | :26:06. | |
menu? We are making a turbot with red wine butter. It is fantastic. I | :26:06. | :26:10. | |
will put with that grilled leeks and a butter dressing. That is my | :26:10. | :26:16. | |
take on tartar sauce. It is red wined reduced. That is with red | :26:16. | :26:21. | |
wine, water and sugar. Then we have gherkins and capers and herbs, | :26:21. | :26:27. | |
which are chives, tarragon, chervil and parsley. With the butter we | :26:27. | :26:37. | |
have garlic and some thyme in there. Now, red wine and red wine vinegar? | :26:37. | :26:43. | |
Yes, I will prepare the fish. If you are up for this, you can cook | :26:43. | :26:47. | |
it whole to. Do that you remove the fins on the side. | :26:47. | :26:53. | |
You need a big roasting pan to do You need a big roasting pan to do | :26:53. | :26:57. | |
the trick. Cooking on the bone it alters the | :26:57. | :27:01. | |
texture? It has a slightly special flavour on the bone. It is | :27:01. | :27:05. | |
forgiving in regards, to, I find if you have something on the bone it | :27:06. | :27:11. | |
will give you another five to ten minutes, like resting the meat. | :27:11. | :27:16. | |
That is good as fish does cook very quickly. | :27:16. | :27:24. | |
I mentioned you are probably the only two-star Michelin chef that | :27:24. | :27:28. | |
cooks exclusively fish? That's it. I let the markets and the fishermen | :27:28. | :27:32. | |
tell me what is available and I cook it. That is the secret. | :27:32. | :27:37. | |
Obviously there is a little more to it than that. | :27:37. | :27:43. | |
You were saying you buy the fish from the same guy? Yes, a lot of | :27:43. | :27:47. | |
the fishermen in Padstow from that clip are still there fishing now. | :27:47. | :27:52. | |
My wife is from Padstow. I get to know all of these people. It is | :27:52. | :27:56. | |
great. The best way to buy fish is off the fishermen. | :27:56. | :28:02. | |
So, keep the head if you want to make a stock, but now we cut it | :28:02. | :28:09. | |
down so that it becomes a tranche of turbot. | :28:09. | :28:13. | |
Remove the tail like so... Keep that for the stock. | :28:13. | :28:18. | |
You are using a meat cleaver as the bone is thick? Yes, it gets thicker | :28:18. | :28:23. | |
as you go down. Obviously the bigger the fish, the thicker the | :28:23. | :28:26. | |
bone. Some of these fish, the halibuts, | :28:26. | :28:34. | |
and that type of fish can be huge? Yes. Niling like this is lovely to | :28:34. | :28:39. | |
cook on the bone. -- anything like this, it is lovely to cook on the | :28:39. | :28:44. | |
bone. This is a small fish. This would be | :28:44. | :28:48. | |
the smallest. Now, find the bone and come all the | :28:48. | :28:58. | |
way down. Ruin the rolling pin, as you do. | :28:58. | :29:03. | |
Look at that! Add that to the pasta machine list. | :29:03. | :29:10. | |
Now, break this down. It could feed about six people this size. I am | :29:10. | :29:19. | |
cutting a prime bit out for you. What that leaves you with is a | :29:19. | :29:26. | |
beautiful piece... And a ruined rolling pin! Someone will send you | :29:26. | :29:31. | |
one in! Now, we have a lovely piece of turbot. So we put a little bit | :29:31. | :29:37. | |
of salt on that I will deep-fry the capers you want. | :29:37. | :29:43. | |
So, a hot pan. Get the oven on to 220 before you even start any of | :29:43. | :29:49. | |
this, really. You want the white skin down. The white skin becomes | :29:49. | :29:55. | |
like a fish crackling. It is good to eat. It is also going to protect | :29:55. | :29:59. | |
the fish. You would not turn it over? No. If | :29:59. | :30:04. | |
you turned it over and tried to cook it on the darker side, what | :30:04. | :30:07. | |
happens is that the dark side sticks to the flesh and you have | :30:07. | :30:17. | |
trouble getting it off. So, a little bit of colour on that. | :30:17. | :30:25. | |
So that goes in the oven? Yes. How long for? About 10 to 12 | :30:25. | :30:31. | |
minutes. It is a great piece of fish, as you can rest it. It is a | :30:31. | :30:35. | |
little more hardy. We have the leeks in the salted | :30:35. | :30:41. | |
boiling water. They are the fried caper berries. | :30:41. | :30:47. | |
They add a nice texture to the dish. There we have the red wine reducing. | :30:47. | :30:52. | |
With the dressing we need butter. I thought when I was coming on here | :30:52. | :30:56. | |
to cook for you, what better than a handful of butter to make the sauce. | :30:57. | :31:03. | |
I know you love that. I have gone on to olive oil now! | :31:03. | :31:10. | |
OK! So, we have the thyme in there and crushed garlic. | :31:10. | :31:17. | |
We need to make this a nut-brown butter. That give it is the flavour. | :31:17. | :31:25. | |
So, this is the colour from it? you get a newsiness to it. It | :31:25. | :31:30. | |
compliments the turbot very well. About the restaurant, tell us where | :31:30. | :31:36. | |
it is? You have a brasserie next door to it now as well? That's | :31:36. | :31:41. | |
right. We have the seafood and grill restaurant. It is a simple | :31:41. | :31:44. | |
fish and meat restaurant. Everything that we do there in the | :31:44. | :31:49. | |
brasserie is from the boats, the markets and the farms. Then what we | :31:49. | :31:54. | |
do there is we don't tell people what they are going to have. There | :31:54. | :32:00. | |
is a choice of sauces, side dishes and we cook it how you want it with | :32:00. | :32:05. | |
the meat and the fish. Then there is the fine dining. That is the ten | :32:05. | :32:12. | |
tables. I create an eight-course menu. It has 14 varieties of | :32:12. | :32:16. | |
seafood in it. If you are after the best of the | :32:16. | :32:23. | |
fish, hopefully wow will see it there. | :32:23. | :32:32. | |
The restaurants are the same type of restaurants in the way, the | :32:32. | :32:42. | |
:32:42. | :32:46. | ||
ingredients come from the same places, but the brasserie has a | :32:46. | :32:53. | |
little bit of meat. You also have an academy? There is | :32:53. | :32:59. | |
Cornwall College. We are running an academy, it is basically an | :32:59. | :33:04. | |
extension to the VRQ course. That is what the chefs do now to get a | :33:04. | :33:10. | |
qualification. It is not a replacement for the course, but an | :33:10. | :33:15. | |
enhancement. It gives them a little more. There are 12 students on each | :33:15. | :33:20. | |
site. So 24 in total. The first bunch of people coming on to it, | :33:20. | :33:25. | |
they are coming on in September. They are coming to work with us. I | :33:25. | :33:29. | |
am looking forward to that. In Cornwall we have amazing suppliers. | :33:29. | :33:36. | |
So I'm taking them to the suppliers, giving them masterclasss. Hopefully | :33:36. | :33:41. | |
inviting chefs to give them a masterclass... What are you looking | :33:41. | :33:47. | |
at me for? Exactly! Now, the fish, the best way to know it is cooked | :33:47. | :33:52. | |
is that the skin peels off. When it peels off, it is ready. If not, put | :33:52. | :34:00. | |
it back in the oven for a couple of minutes. Off that comes. So now we | :34:00. | :34:04. | |
add seasoning. If you have lemon, that is brilliant. How is it | :34:04. | :34:11. | |
looking? It looks delicious. Now we put that on the plate. Underneath, | :34:11. | :34:20. | |
the white skin is all crispy. So that is edible. Now the reduction. | :34:20. | :34:28. | |
That is thick? Yes, nice and thick. That is because the sugar is there? | :34:28. | :34:33. | |
Yes, we balance the sweet, sour, the salty, so all of that works | :34:33. | :34:39. | |
very well. So we have the two spoonfuls of red wine reduction, | :34:39. | :34:43. | |
four spoonfuls of the butter. And we take some of the gherkins | :34:43. | :34:47. | |
and the capers that have been chopped up into nice diamond | :34:47. | :34:53. | |
shapes! And some of the herbs in there. | :34:53. | :35:01. | |
A touch of salt. OK so we ehave the leeks on to the plate there. | :35:01. | :35:09. | |
This is simple really. You can do this with carrots and asparagus. | :35:09. | :35:15. | |
We spoon over the dressing... the dressing splits? It is like | :35:15. | :35:23. | |
putting olive oil over it? Yes, you have an oil here but also the | :35:23. | :35:28. | |
butter with the fish is beautiful. Obviously it is a birthday treat. | :35:28. | :35:32. | |
It looks brilliant. And then for the texture we have | :35:32. | :35:38. | |
the deep-fried capers over the top. Tell us what that is again? That is | :35:38. | :35:43. | |
the turbot with red wine butter and grilled leeks. | :35:43. | :35:49. | |
grilled leeks. Easy as that! I have to say, that | :35:49. | :35:53. | |
looks amazing. Have a seat over here. | :35:53. | :35:59. | |
Nathan, you get to dive into this, Marcus too! I feel like it is my | :35:59. | :36:05. | |
birthday. It is fantastic. So, cooking fish on the bone, it is | :36:05. | :36:10. | |
totally different and a great way of cooking? It is incredible. It | :36:10. | :36:15. | |
retains the moisture, it draws from the bone. It is amazing. It rests | :36:15. | :36:20. | |
like the meat. It relaxing. But the other fish with that? | :36:20. | :36:29. | |
think that brill is one of my favourites. Anything that is flat. | :36:29. | :36:36. | |
It sounds good to me. So, let's head back to the secret wine HQ, to | :36:36. | :36:42. | |
see what the Saturday Kitchen wine experts have found to go with the | :36:42. | :36:45. | |
fish course. A great job on the wine with the | :36:45. | :36:49. | |
crab. Cheers! But we still have not got a | :36:49. | :36:55. | |
present for James? He love as posh burgundy. | :36:55. | :37:03. | |
But it is not a bargain. Guys, I'm sorry, I need a tipple | :37:03. | :37:08. | |
for Nathan's turbot. Nathan, the turbot is a fish course | :37:08. | :37:13. | |
treat for the birthday boy. It has left me with a delicious dilemma. | :37:13. | :37:18. | |
Even though turbot is a white fish, it is textured. I could go white or | :37:18. | :37:23. | |
red. If we were going white, we could get this wine from Austria, | :37:23. | :37:28. | |
but I am heading to the east and going for a light red. The one I | :37:28. | :37:35. | |
have picked with you may not be familiar with. It is Cosmina Pinot | :37:35. | :37:45. | |
:37:45. | :37:46. | ||
Noir 2011, coming from Romania! Pinot Noir is a grape variety. | :37:46. | :37:52. | |
Value for money like this wine is difficult to find. The cool climate | :37:52. | :37:57. | |
is apparent on the glass. On the nose... A classic sense of red | :37:57. | :38:01. | |
berries and cherry with a little bit of plum and spice. | :38:01. | :38:10. | |
On the palette, it is fruity, jurorsy and slightly oaked. The red | :38:10. | :38:15. | |
wine is light enough to work with the turbot, and also the weight to | :38:15. | :38:21. | |
part with the red wine dressing. It picks up on the leeks, the wine and | :38:21. | :38:26. | |
the tarragon. Nathan, I bring you a wonderful red | :38:26. | :38:32. | |
wine and I promise you, it doesn't bite! What do you reckon to that? | :38:32. | :38:35. | |
It is brilliant. Really, really good. | :38:35. | :38:40. | |
Lovely. I have never tried a wine from there, but delicious! Happy | :38:40. | :38:43. | |
with that? The red wine is fantastic. | :38:43. | :38:49. | |
Now, time to play another of my favourite clips from the BBC | :38:49. | :38:53. | |
archive. This time I have chosen The Two Fat Ladies. | :38:53. | :38:57. | |
They are in Yorkshire in a little smokehhouse. | :38:57. | :39:07. | |
:39:07. | :39:24. | ||
I think this is where we want It's a really old one. Apply here | :39:24. | :39:30. | |
Are all the fishmongers so handsome- around here? Caught me by surprise. | :39:30. | :39:32. | |
How many pieces would you like? About four. | :39:32. | :39:33. | |
How long have you been here? Since 1872. Has all your family?Yes, five generations. How wonderful. | :39:33. | :39:37. | |
And I'd also like... Could I have three pairs of kippers? Aren't they lovely? Luscious creatures. | :39:38. | :39:47. | |
:39:48. | :39:49. | ||
Do you smoke 'em here? Yes. Can we look? Certainly. | :39:49. | :39:51. | |
Shall I leave those there for the moment? Yeah. | :39:51. | :39:53. | |
Behold the smoke room. ..Whew! | :39:53. | :39:56. | |
Oh! Oh, heavens! Oh, what a picture! | :39:56. | :40:01. | |
Oh, isn't that wonderful? An Aladdin's cave of beautiful kippers. | :40:01. | :40:07. | |
How long does a kipper take to smoke? Between 18 and 20 hours. | :40:07. | :40:12. | |
And the salmon? Two or three days. As long as that? How interesting. | :40:12. | :40:18. | |
I love the black drippings. That's what your lungs are like. They're not full of fish oil. | :40:18. | :40:23. | |
Anyway, it looks really delicious. | :40:23. | :40:28. | |
Oh, and also...! I can't see it. ..also bacon. | :40:28. | :40:32. | |
Flenches of bacon. That's right. Do you sell them? It's for the butcher. | :40:32. | :40:36. | |
HE COUGHS | :40:36. | :40:46. | |
:40:46. | :40:54. | ||
Buenos dias, mi amigos, as they say in Mexico. | :40:54. | :40:56. | |
which is where this recipe comes from - a traditional Mexican breakfast recipe, huevos rancheros, | :40:56. | :40:59. | |
which is... | :40:59. | :41:01. | |
All it means is ranch-style eggs. | :41:01. | :41:03. | |
Heat a little oil, and into it I'm going to put some lean minced beef. | :41:03. | :41:06. | |
You just want to let this brown. | :41:06. | :41:10. | |
So, now I'm going to add to it some chopped onion... | :41:10. | :41:13. | |
..and some garlic. | :41:13. | :41:18. | |
And some roughly chopped tomatoes. | :41:18. | :41:20. | |
Salt. | :41:20. | :41:23. | |
It's important to brown the mince before adding the salt. | :41:23. | :41:27. | |
You shouldn't add salt to red meat. It makes it go "Yugh!" | :41:27. | :41:29. | |
Pepper. | :41:29. | :41:32. | |
And a good dash of Worcestershire sauce. | :41:32. | :41:37. | |
And now some water. | :41:37. | :41:40. | |
And some roasted green chillies. | :41:40. | :41:45. | |
It's exactly the same principle as with red peppers. | :41:45. | :41:48. | |
Put them under the grill or in the oven, skin them and deseed them. | :41:48. | :41:56. | |
How much chilli you put in is up to you. This is a whole chopped green chilli. Quite a hot one. | :41:56. | :42:04. | |
Now, this has got to simmer for ten minutes. I can put it on the Aga, make room for you. | :42:04. | :42:07. | |
I'll fry me onions. COCKNEY ACCENT: Fry your onions. | :42:07. | :42:17. | |
Anyway, I'm first of all frying some onions. | :42:17. | :42:20. | |
And I'm going to put in some garam masala. | :42:20. | :42:23. | |
And we'll put in some turmeric, which is really the saffron of India. | :42:23. | :42:26. | |
A wonderful bright yellow. | :42:26. | :42:28. | |
I imagine that's what they use when they say "saffron robes". | :42:28. | :42:30. | |
It's probably turmeric robes. That's a very good point. Yeah. | :42:30. | :42:40. | |
:42:40. | :43:10. | ||
is to just pour the entire thing into the sink like that, | :43:10. | :43:12. | |
and you can just wash the sink out again. | :43:12. | :43:15. | |
Then it's easy in here to take the skin off. | :43:15. | :43:18. | |
Peels off a treat. | :43:18. | :43:20. | |
And just take your lump over here and flake it into the onions. | :43:20. | :43:25. | |
We get good basmati rice and just boil it in furious boiling water with some salt in | :43:25. | :43:27. | |
until it's just done. | :43:27. | :43:30. | |
Strain it and it's ready to tip in. | :43:30. | :43:33. | |
Now we'll put some chopped eggs in. | :43:33. | :43:37. | |
It's good to get it all mixed so the flavours go through everything, | :43:37. | :43:40. | |
and the colour. | :43:40. | :43:50. | |
:43:50. | :43:50. | ||
And now, just for a bit of prettiness, | :43:50. | :43:52. | |
and flavour, | :43:52. | :43:55. | |
I put parsley over it. | :43:55. | :43:57. | |
And then these lovely little fried onion rings. | :43:57. | :43:59. | |
It's what the Indians always put on rice, and I think it's delicious. | :43:59. | :44:02. | |
And it's ravishing, you see! Indeed. | :44:02. | :44:05. | |
What are those dear little things? | :44:05. | :44:07. | |
They're flour tortillas. They come like this. Really, they're the bread of Mexico. | :44:07. | :44:12. | |
You see the women slapping them on stones everywhere you go. Slap, slap, slap, slap. | :44:12. | :44:18. | |
And what you want to do is fry them gently in some heated oil so they warm through | :44:18. | :44:21. | |
but they don't go crispy, because then they become tacos, really. | :44:21. | :44:26. | |
I've done enough of these now, so let's fry some eggs. | :44:26. | :44:33. | |
I'm dying to see the assemblage of this curious breakfast. | :44:33. | :44:36. | |
Well, I will assemble now. | :44:36. | :44:40. | |
Put your corn tortilla on the plate, | :44:40. | :44:44. | |
and then onto it put your huevo. You have to be very careful with that word, | :44:44. | :44:50. | |
So you put your fried egg onto your tortilla. | :44:50. | :44:53. | |
And then you get your chilli sauce and you just spoon it over the top. | :44:53. | :44:57. | |
Heavens! | :44:57. | :44:59. | |
That is VERY hot. Doesn't that look nice? | :44:59. | :45:02. | |
That's a wonderful dish to go to work on. Washed down with a pint of ale. | :45:02. | :45:12. | |
:45:12. | :45:22. | ||
Do you know they start work at 5.30am? Poor old things. They need a good breakfast. | :45:22. | :45:26. | |
I think they'd be very glad of it. Strange though it might have been. | :45:26. | :45:36. | |
:45:36. | :45:37. | ||
They | :45:37. | :45:37. | |
They don't | :45:37. | :45:37. | |
They don't make | :45:37. | :45:42. | |
They don't make them like they used to! Still to come on Saturday | :45:42. | :45:48. | |
Kitchen. Keith Floyd will be at sea, in the North Sea in another of my | :45:48. | :45:53. | |
all-time favourite clips. He is cooking on a fishing trawler. A | :45:53. | :45:59. | |
pan-fried fresh fish with a classic white sauce. There are three | :45:59. | :46:09. | |
brilliant chefs in the studio helping me to celebrate, I am a | :46:09. | :46:16. | |
little SHELL-shocked! Now, cooking next to me is one of Britain's best, | :46:16. | :46:22. | |
with his own two-starred Michelin restaurant in London, the The | :46:22. | :46:28. | |
Berkeley. It is Marcus Wareing. Good morning to you. | :46:28. | :46:35. | |
Happy birthday to you, sir. Now, we are cooking lamb? Yes, we | :46:35. | :46:40. | |
have a fantastic cut of salt marsh have a fantastic cut of salt marsh | :46:40. | :46:43. | |
lamb. This is fed on milk and grass. What we do is take it off the bone | :46:43. | :46:48. | |
and break it down into the natural lobes. | :46:48. | :46:54. | |
So cut it down into not joints, but muscles? Yes, muscles. In the | :46:54. | :47:00. | |
restaurant we put them into little bags with sauce and seasoning and | :47:00. | :47:03. | |
flavours. The water bags are popular in restaurants, but now you | :47:03. | :47:07. | |
can buy them. You can buy them online. | :47:07. | :47:11. | |
Absolutely. So you have cooked this one? This | :47:12. | :47:18. | |
has been cooked in there for about 35 minutes, and we then take it out | :47:19. | :47:25. | |
and cook it with the reduced cream and the herbs, then it goes on to | :47:25. | :47:31. | |
the char grill. You can use yoghurt. So in here what we have got is the | :47:31. | :47:36. | |
rack of lamb. We have marinaded that in olive oil with a little bit | :47:36. | :47:41. | |
of herbs, seasoning, salt and pepper. The herbs are the rosemary | :47:41. | :47:43. | |
and basil. The classic herbs. | :47:43. | :47:48. | |
You have been in London for a long time. You have seen a lot of things | :47:48. | :47:53. | |
changing in the UK in terms of food. How different is it now to when you | :47:53. | :47:59. | |
first start snd Your restaurant's been voted number one in for a few | :47:59. | :48:01. | |
years now. Is there more competition? The competition is | :48:01. | :48:06. | |
huge. There are more restaurants, more big-name chefs coming to | :48:06. | :48:11. | |
London. Chefs from all over the world, but the food seen is | :48:11. | :48:16. | |
changing, people are more aware of food. Everyone is eating healthy, | :48:16. | :48:21. | |
you have to keep up with the times. How do you keep it different and | :48:21. | :48:26. | |
fresh? How do you keep up the game? Staying in touch with your supplier, | :48:26. | :48:30. | |
staying in touch with the industry. Just literally staying in touch! | :48:30. | :48:34. | |
You really do have to keep up. You need to be really aware of what is | :48:34. | :48:41. | |
going on around you and enjoy what you do, I think. Be creative! So, a | :48:41. | :48:46. | |
little bit of butter and olive oil in there. We add in the courgettes. | :48:46. | :48:56. | |
You have got the restaurant where you are now, tell bus that, the | :48:56. | :49:01. | |
two-starred one? That is in the The Berkeley. | :49:01. | :49:06. | |
I've been there previously with my previous partner, Gordon. Now it is | :49:06. | :49:10. | |
myself for the last three-and-a- half to four years. That is where I | :49:10. | :49:17. | |
spend all of my time. I have another restaurant, the Gilbert | :49:17. | :49:22. | |
Scot in St Pancras Station. It is an amazing place. | :49:22. | :49:27. | |
It is. They have changed that so much? It is an extraordinary | :49:27. | :49:33. | |
building in an amazing clocation in London. I am pleased to be there. | :49:33. | :49:39. | |
We have a fantastic food offering. Brunches, an Olympic tea. It is | :49:39. | :49:43. | |
where the javelin train goes to the Olympics. So am looking forward to | :49:43. | :49:47. | |
that. The tills, hopefully, will be ringing. | :49:47. | :49:51. | |
As well as that, if that was not enough, you are also in training, | :49:51. | :49:57. | |
not for the Olympics, but something equally as tough... Before we get | :49:57. | :50:01. | |
to that, the barlotti beans have been soaked overnight. We put in | :50:01. | :50:07. | |
the onions, the carrots, celery, herbs into a pan with cold chicken | :50:07. | :50:12. | |
stock and bring them up to the boil. No salt? Right. | :50:12. | :50:17. | |
We put these on top of there and mix that up. | :50:17. | :50:22. | |
I mentioned something as tough as the Olympics, what is this about | :50:22. | :50:26. | |
your boxing? Some of the chefs and front of house staff in London have | :50:26. | :50:31. | |
been invited to a boxing tournament. It is going to be very, very | :50:31. | :50:38. | |
interesting. It is called Rumble in the Kitchen. You are not too late | :50:38. | :50:44. | |
to join up now. You and Nathan are about the similar weight, you could | :50:44. | :50:51. | |
be going as well. This is a bit like a mid-life crisis. | :50:51. | :50:58. | |
The mid-life crisis starts at 40! This is for charity for jufpbd | :50:58. | :51:02. | |
privileged children who are struggling in life who need a | :51:02. | :51:05. | |
little bit of help from professionals. So, I am in training. | :51:05. | :51:12. | |
It is a sport I did as a young boy. My brother was a boxer, my father | :51:12. | :51:15. | |
boxed as well. I boxed for ten years. | :51:15. | :51:21. | |
Do you know who you are up against? I don't really care. I am really | :51:21. | :51:25. | |
looking forward to. Do you know what it is like for a middle-aged | :51:26. | :51:32. | |
guy to get into a ring and kick into a waiter? I can't tell you how | :51:32. | :51:38. | |
much I am looking forward to this! I nearly got in the boxing ring. | :51:38. | :51:43. | |
There was a TV programme, people going up against somebody else, | :51:43. | :51:50. | |
also known in the boxing ring. I was due to go up against Darius. | :51:50. | :51:54. | |
What happened? He pulled out. I was there, doing the training but it | :51:54. | :51:58. | |
did not happen. Now, this is the lamb cooked in | :51:58. | :52:03. | |
milk? Yes. So, the olives here, you are doing | :52:03. | :52:10. | |
a dressing with them? I am putting that on the grill. The seasoning. | :52:10. | :52:15. | |
Now the lettuce is going on. The French love cooking with | :52:15. | :52:21. | |
lettuce, but it is not often what we do in the UK? No it is not, but | :52:21. | :52:26. | |
cooking the lettuce is a good thing to do. You just put it on the grill. | :52:26. | :52:29. | |
You keep the centre of it, the heart, you don't have to do a great | :52:29. | :52:36. | |
deal with it at all. They just sit on the grill. | :52:36. | :52:42. | |
Now the meat sauce goes into the beans. | :52:42. | :52:50. | |
Now we add a little bit of butter. What cheese is this? This is ewes' | :52:50. | :52:56. | |
cheese milk. That is from Wales. We dice that up. | :52:57. | :53:01. | |
Not diamonds! Now, all of the trimmings we put into the barlotti | :53:01. | :53:05. | |
beans. That will make a light cheese sauce. It is not a cheese | :53:05. | :53:10. | |
sauce as such, but it adds the beautiful mild flavours to it. It | :53:10. | :53:15. | |
is delicious. It adds a little bit of thickness into the barlotti | :53:15. | :53:21. | |
beans. OK. So now we have the salad here. | :53:21. | :53:26. | |
That's it. Now, of course, all of today's | :53:26. | :53:34. | |
studio recipes, and there are a lot of them today, go to | :53:34. | :53:38. | |
bbc.co.uk/saturdaykitchen. Bbc.co.uk/recipes. I am showing | :53:38. | :53:45. | |
some of my favourite recipes tomorrow, also on Best Bites. | :53:45. | :53:51. | |
That is on BBC Two. This is so flavoursome it does not | :53:51. | :53:56. | |
need a great deal of cooking at all. I am putting the rest of the juices | :53:56. | :54:05. | |
in there. Then we is -- have the cheese and | :54:05. | :54:11. | |
the olives. Ments Some of this vinegar? Yes. | :54:11. | :54:17. | |
Are you behind? No, I'm fine! your birthday, it can be a slow day | :54:17. | :54:21. | |
today. Sorry, what was the question. You | :54:21. | :54:24. | |
are rushing around, you have side tracked me. | :54:24. | :54:30. | |
What is next for Marcus Wareing? is the Olympics. Especially where | :54:30. | :54:35. | |
the Gilbert Scot is. We have to be ready for that we are about to | :54:35. | :54:40. | |
start a cook book at the Gilbert Scot. We are starting that after | :54:40. | :54:44. | |
the Olympics. There we go. That is enough. | :54:44. | :54:51. | |
I think we will be getting ready to say Marcus Wareing, the three- | :54:51. | :54:58. | |
starred Michelin chef. You deserve The food speaks for itself. | :54:58. | :55:04. | |
Now, we are plating this up. You can leave the garlic in. The smell | :55:04. | :55:09. | |
of the herbs and the cheese is delicious. Bass basically, we are | :55:09. | :55:16. | |
cutting everything up now. This is like a sharing plate? It | :55:16. | :55:20. | |
smells delicious. The point of the water bath is to | :55:20. | :55:25. | |
keep it at a nice temperature it really does. It keep it is nice and | :55:25. | :55:29. | |
pink. It does not overcook it. You can hold it in there. | :55:29. | :55:35. | |
That is that thing with you, you are classically trained but | :55:35. | :55:39. | |
embracing modern techniques? Yes. We are all excited about it and why | :55:39. | :55:45. | |
not? It works it is delicious. There we go with the lettuce on | :55:45. | :55:50. | |
there. Now this dressing over the top. | :55:50. | :55:57. | |
This is not just a main course for you, jails -- James, this is for | :55:57. | :56:04. | |
everyone. Tell us what that is again? That is | :56:04. | :56:08. | |
milk-fed lamb from Wales with barlotti beans and char grilled | :56:08. | :56:13. | |
lettuce. Cooked by one the best chefs in the | :56:13. | :56:16. | |
Cooked by one the best chefs in the country. Done. Fabulous! You get to | :56:16. | :56:20. | |
dive in. Have a seat over here. I don't know where you want to | :56:20. | :56:25. | |
start but dive in, hit it from all sides. You have the neck in there | :56:25. | :56:30. | |
that was slowly cooked? The neck, the rack, the leg, the shoulder. | :56:30. | :56:37. | |
Could people buy that from somewhere? I think in great | :56:37. | :56:43. | |
farmer's markets you can buy it you can buy a nice leg of lamb, you can | :56:43. | :56:48. | |
even put it into a nice pot of stock. | :56:48. | :56:53. | |
Now, let's find out what the wine experts have chosen to go with | :56:54. | :56:59. | |
Marcus's marvellous main course. Hi, guys. | :56:59. | :57:05. | |
Tim, we have had a great idea for James' birthday present. That is | :57:05. | :57:09. | |
great. Can you swing by the shops? Yes. | :57:09. | :57:14. | |
And don't forget the wine for Marcus' lamb. | :57:14. | :57:20. | |
The classic wine for lamb is Rioja. I agree with that. We are looking | :57:20. | :57:27. | |
at two wines that come from northern Spain. We could go with | :57:27. | :57:37. | |
this or the Torro made from the Tem pranillo grape. | :57:37. | :57:44. | |
Or, we could go for the greatly- named, La Garnacha Salvaje del | :57:44. | :57:50. | |
Moncayo 2010. Viva vino. In Rioja, green ash is | :57:50. | :57:55. | |
regarded as a secondary grape, but here it takes the centre stage on | :57:55. | :58:00. | |
the nose... There is cloves, peppers, lovely red fruits and a | :58:00. | :58:04. | |
smidgion of oak. And when you glug this, it has a | :58:04. | :58:08. | |
beautiful character to it. With lamb a butterry texture, don't | :58:08. | :58:12. | |
swamp it with a wine that is beefy. Think about the Mediterranean herbs | :58:12. | :58:20. | |
in the dish. This wine has a subtle depth to bring out the flavours and | :58:20. | :58:24. | |
finally, think of the intensity of the stock. With the earthy beans. | :58:24. | :58:33. | |
This wine has the perfect level of oomph to set the lamb free. Marcus, | :58:33. | :58:40. | |
here is to your perfect lamb! Happy birthday, James! Cheers indeed. | :58:40. | :58:45. | |
What do you reckon to that? I like that a lot. It is easy. It is nice | :58:45. | :58:53. | |
and light. The dish is light. ideal. A bargain at �7.99. Right it | :58:53. | :58:57. | |
is time to catch up with Celebrity MasterChef. The three finalists | :58:57. | :59:03. | |
have been shipped off to Dublin to cook for some of Ireland's most | :59:03. | :59:13. | |
:59:13. | :59:40. | ||
famous literary figures. Enjoy this who between them have sold | :59:40. | :59:45. | |
John Connolly, internationally acclaimed crime writer... | :59:45. | :59:47. | |
Eoin Colfer, a New York Times bestselling author | :59:47. | :59:50. | |
of teen literature, | :59:50. | :59:53. | |
Sinead Moriarty, author of seven novels | :59:53. | :59:57. | |
selling over 16 million books worldwide, | :59:57. | :00:00. | |
and John Boyne, celebrated author of The Boy In The Striped Pyjamas. | :00:00. | :00:10. | |
:00:10. | :00:27. | ||
The celebrities have devised their own menus | :00:27. | :00:29. | |
and have just three hours before lunch is served. | :00:29. | :00:32. | |
For his starter, Phil is making fresh crab | :00:32. | :00:34. | |
with micro salad. | :00:34. | :00:36. | |
I've got a lot of chopping to do, and you know what I'm like with chopping. | :00:36. | :00:45. | |
Nick's main is lamb wellington | :00:45. | :00:47. | |
served with a selection of spring vegetables. | :00:47. | :00:55. | |
'When I go wrong, I flap a little bit.' | :00:55. | :00:57. | |
I'm going to try today to make sure- everything's prepped, | :00:57. | :00:59. | |
everything's ready, and then hopefully it'll all be ready to go. | :00:59. | :01:04. | |
For dessert, Kirsty has chosen to make a raspberry trio | :01:04. | :01:07. | |
of sorbet, madeleines and creme brulee. | :01:07. | :01:16. | |
I'm more worried about you than anybody else. | :01:16. | :01:18. | |
With all three of yours,you don't know whether it's going OK | :01:18. | :01:21. | |
until you pull it out of the fridge or the oven. | :01:21. | :01:24. | |
And by that time you're up the creek without a poodle. | :01:24. | :01:27. | |
Nothing I can do about it. I've chosen to do something | :01:27. | :01:30. | |
that is all towards the final moment. | :01:30. | :01:33. | |
You're going for it, honey, ain't you? Yeah! | :01:33. | :01:35. | |
This is a big day. | :01:35. | :01:44. | |
One hour and 15 minutes for your first course for lunch. | :01:44. | :01:52. | |
Sorbet churning, Kirsty makes the mixture | :01:52. | :01:54. | |
for her creme brulee. | :01:54. | :02:03. | |
Your guests have just arrived. That means 30 minutes to lunch. | :02:03. | :02:08. | |
This is the famous mousse. Set enough? Yeah. | :02:08. | :02:11. | |
Each of them has got to be wrapped up, then... | :02:11. | :02:13. | |
Whoa, whoa, whoa. | :02:13. | :02:23. | |
:02:23. | :02:24. | ||
Could you make sure you present the plates... | :02:24. | :02:26. | |
This way? Like that, yeah. Please. That's right. Thank you. | :02:26. | :02:29. | |
Phil has made a micro-leaf salad | :02:29. | :02:31. | |
of fresh white crab topped with a brown-crab and Tabasco dressing, | :02:31. | :02:35. | |
served with feuilles-de-brick biscuits, | :02:35. | :02:37. | |
crispy pancetta and green-herb dressing. | :02:37. | :02:42. | |
It's a wonderful smell. That smells fantastic. | :02:42. | :02:52. | |
:02:52. | :02:54. | ||
These are just a joy to even look at, not to mind eat. | :02:54. | :02:56. | |
It's the most delicate, beautiful thing I've ever seen. | :02:56. | :02:59. | |
And the pancetta is lovely. It's a lovely complement to the crab. | :02:59. | :03:01. | |
And all in all, I would say fantastic. | :03:01. | :03:03. | |
Good afternoon. | :03:03. | :03:06. | |
Look at our plates - clean! | :03:06. | :03:08. | |
Everybody really enjoyed the starter. | :03:08. | :03:10. | |
We love the flavours. They all mixed together really nicely. | :03:10. | :03:13. | |
As a person who knows something about shellfish, | :03:13. | :03:15. | |
I was really impressed, so congratulations. Well done. | :03:15. | :03:23. | |
Back in the kitchen, Kirsty gets her second batch of cremes brulees | :03:23. | :03:27. | |
in the oven. | :03:27. | :03:30. | |
But she is now behind with her madeleines. | :03:30. | :03:33. | |
But the pressure is now all on Nick. | :03:33. | :03:38. | |
Nick, you got ten minutes left. OK. | :03:38. | :03:42. | |
Good lad. Done? Done. Well done, you. | :03:42. | :03:44. | |
Plates over to the pass. Here you go, gents. | :03:44. | :03:48. | |
Thank you. | :03:48. | :03:51. | |
Nick has made lamb wellington with a chicken, vermouth and mint mousse, | :03:52. | :03:58. | |
served with a selection of spring vegetables | :03:58. | :04:00. | |
and red-wine reduction. | :04:00. | :04:10. | |
:04:10. | :04:16. | ||
The pastry was lovely, | :04:16. | :04:19. | |
and there was some kind of sauceinside the pastry which was lovely. | :04:19. | :04:20. | |
The jus was fantastic, and I really love the asparagus. | :04:21. | :04:24. | |
But I thought the lamb was not cooked properly. | :04:24. | :04:28. | |
Hi, there. Hello! | :04:28. | :04:29. | |
Hi, there. It was beautifully presented, | :04:29. | :04:31. | |
and a lovely idea. I love anything en croute. | :04:31. | :04:33. | |
The jus was beautiful, and I could eat that pastry all day. | :04:33. | :04:36. | |
The lamb was a little tough. I can see the difficulty | :04:36. | :04:38. | |
when you have it en croute, cos you can't tell. That was my worry. | :04:38. | :04:43. | |
Thank you. See you later. | :04:43. | :04:53. | |
:04:53. | :05:16. | ||
Get yourself organised. No-one's been late yet. OK. | :05:16. | :05:18. | |
All right? Don't buck the trend. Right. | :05:18. | :05:25. | |
Kirsty has made raspberry and mure sorbet, | :05:25. | :05:28. | |
madeleines sprinkled with raspberry dust, | :05:28. | :05:31. | |
and raspberry creme brulee. | :05:31. | :05:34. | |
It looks fantastic. On the menuit said it was a raspberry plate, | :05:35. | :05:38. | |
which I don't think is a very good description | :05:38. | :05:40. | |
of something that looks very exciting and very tasty. | :05:40. | :05:48. | |
The presentation is gorgeous - very simple, | :05:48. | :05:50. | |
but very colourful, lovely contrast of colours. | :05:50. | :05:51. | |
The madeleines are gorgeous, and they have a dusting of raspberry on them, | :05:51. | :05:54. | |
which is delicious. Yes, thecreme brulee is soggy in the middle, | :05:54. | :05:57. | |
but it does taste delicious, so if you close your eyes, | :05:57. | :06:00. | |
you're having a good dessert. | :06:00. | :06:08. | |
Hello! Hello. | :06:08. | :06:10. | |
Is this scary? | :06:10. | :06:11. | |
Very scary. So, what did you make of it? | :06:11. | :06:13. | |
I thought this was a really ambitious dessert, actually. | :06:14. | :06:17. | |
It looked wonderful on the plate. | :06:17. | :06:19. | |
Some things were absolutely fantastic. | :06:19. | :06:21. | |
These madeleines are particularly wonderful. | :06:21. | :06:24. | |
They are the best I've tasted, absolutely fantastic. | :06:24. | :06:28. | |
The creme brulee, slightly soggy. | :06:28. | :06:31. | |
Seemed to have separated a little bit. | :06:31. | :06:36. | |
But altogether, certainly my favourite dish of the evening. | :06:36. | :06:38. | |
Oh, thank you so much. I thought it was absolutely lovely. | :06:38. | :06:48. | |
:06:48. | :06:56. | ||
Right | :06:56. | :06:57. | |
Right it | :06:57. | :06:57. | |
Right it is | :06:57. | :07:01. | |
Right it is that time to answer some of your foodie questions. | :07:01. | :07:05. | |
First on the line is Edward from Somerset. | :07:05. | :07:13. | |
Are you there, Edward? Yes, happy birthday, James! A big plate of | :07:13. | :07:21. | |
buns and a new Maserati, I think you would be happy. | :07:21. | :07:29. | |
Thank you very much! What is your question? Spider crab, James? | :07:29. | :07:37. | |
salty water, boil it. Do that with British rapeseed oil, lemon and | :07:37. | :07:44. | |
salt and pepper, but knotting else. Glynnis, what is your question for | :07:44. | :07:48. | |
us? Good morning, James. Good morning. | :07:48. | :07:52. | |
Happy birthday. Thank you very much. | :07:52. | :08:02. | |
:08:02. | :08:02. | ||
I have lots of figs on my tree. Can you give me an as to what to do | :08:02. | :08:09. | |
with them. Figs, what do you do with them? | :08:09. | :08:16. | |
love them I would eat them off the tree! A jam is lovely, otherwise a | :08:16. | :08:22. | |
fig tart with pastry as a base. Two ways is poached in a sweet wine | :08:22. | :08:28. | |
with port, perhaps or baked in tin foil with honey and maybe some | :08:28. | :08:32. | |
spices, baked in the oven. That is lovely too. | :08:32. | :08:36. | |
That is enough! You have one as well? No, I haven't, he has done | :08:36. | :08:41. | |
them all. Well, good luck with that. | :08:41. | :08:48. | |
And Susan from North Yorkshire, are you there? Morning James! It's my | :08:48. | :08:55. | |
mother! I knew it as soon as I read that, hello, mother! I have a bag | :08:55. | :09:02. | |
of King Edward spuds, can you tell me how to do a good roast potato. | :09:02. | :09:12. | |
Now, but you can, you do the best spuds, explain to us. | :09:12. | :09:18. | |
You are not going to get me speaking to you on the telly! | :09:18. | :09:27. | |
cold water, bring them to the boil, and then in dripping? Well, I have | :09:27. | :09:32. | |
goose fat. How long do you cook them for? | :09:32. | :09:42. | |
:09:42. | :09:42. | ||
About an hour after the boiling for a while, put them in the pan with | :09:42. | :09:48. | |
the goose fat for been an hour. I can't believe you set me up! Now, | :09:48. | :09:54. | |
the omelette challenge. We have our camping gas stove so, one of you | :09:54. | :09:59. | |
has to cook on it. Who would like to draw the as far gus tip? The | :09:59. | :10:06. | |
shortest one gets it. The youngest first -- asparagus | :10:06. | :10:12. | |
tip? The usual rules apply. A three-egg omelette, cooked as fast | :10:12. | :10:18. | |
as you can. I think that this will be a disaster. A three-egg omelette, | :10:18. | :10:28. | |
:10:28. | :10:36. | ||
by three Michelin star chefs, are you ready? Three, two, one, go! | :10:36. | :10:46. | |
:10:46. | :10:57. | ||
no! That's scrambled! This is where we are going wrong, do you know | :10:57. | :11:07. | |
:11:07. | :11:11. | ||
that! That looks pretty good to me. Shall I have a taste of these? That | :11:11. | :11:17. | |
has made all the difference, the garnish there! It is hardly a | :11:17. | :11:26. | |
three-egg omelette is it? All good, but none of you are quicker, so you | :11:26. | :11:32. | |
are not going on the board. Good to watch. Right it is desert time. So | :11:32. | :11:38. | |
it is my turn to cook. While I clean up the carnage, you can enjoy | :11:38. | :11:42. | |
my favourite film from the whole group. This man is the late, great | :11:42. | :11:48. | |
Keith Floyd. He is cooking on board a North Sea trawler. Sit back and | :11:48. | :11:58. | |
:11:58. | :12:37. | ||
enjoy a master at work. This is All cooking of the real kind | :12:37. | :12:43. | |
depends on first-class ingredients. Anybody can go to the supermarket | :12:43. | :12:52. | |
and buy a packet of frozen fish, but if you have real guts, you go | :12:52. | :13:02. | |
:13:02. | :13:03. | ||
to where it is happening. That is here! In case, because no | :13:03. | :13:10. | |
two fish are alike... When fishermen go fishing, if they have | :13:10. | :13:19. | |
not caught anything, just in case, we have mussels for the crew, but | :13:19. | :13:25. | |
the boys have been good, they have caught a few things, I am going to | :13:25. | :13:32. | |
prepare a nautical dish for the day. This is fish the radiant way. | :13:32. | :13:38. | |
We have a few Whiting, a few haddocks, we have lemon soles, cod, | :13:38. | :13:46. | |
we have prawns and we have so coddlings, so, take your shopping | :13:46. | :13:51. | |
basket... A couple of Whitings, I am not joking, this is unbelievably | :13:51. | :14:00. | |
bad on this ship. It really is! This is very slippery. In you go. | :14:00. | :14:04. | |
This is your shopping basket. This is shopping on the ninth parallel, | :14:04. | :14:14. | |
:14:14. | :14:14. | ||
OK? Now something here... I mean, seriously, don't laugh, every time | :14:14. | :14:19. | |
you have a fish male, what I'm doing now is what they do every day | :14:19. | :14:24. | |
of the week. All just to bring you the fish. So | :14:24. | :14:29. | |
don't joke about it. It is fun, I know, for us, but this is how they | :14:29. | :14:36. | |
really work. So, out of this lot, I'm going to dedicate a dish to | :14:36. | :14:46. | |
:14:46. | :14:46. | ||
this ship, the Radiant Wave. Richard, come into the kitchen if | :14:46. | :14:54. | |
we can get back! To recap on the whole thing, Richard, stay with me, | :14:54. | :15:01. | |
I know you are not used to being on boats, we have the fresh coddling, | :15:01. | :15:05. | |
down here. The Whiting, the haddock, the prawns, the mussels that I | :15:05. | :15:10. | |
brought with me. A bit of parsley and cream and not really very much | :15:10. | :15:14. | |
else, but while I fried the fillets of the freshest fish you can | :15:14. | :15:21. | |
imagine with a little butter in the pan, at the same time, I made, as | :15:21. | :15:27. | |
ever good cook knows a simple white sauce, butter, flour, filled with | :15:27. | :15:34. | |
milk, onions, bay leafs parsley to make a white sauce. I did that | :15:34. | :15:40. | |
while I was fiddling about. At the same time from sea houses I got | :15:41. | :15:44. | |
brilliant mussels and merely poached them in about a quarter of | :15:44. | :15:48. | |
a point of water so that they opened. | :15:48. | :15:53. | |
They are lovely. To make a really good fishy flavour to the ultimate | :15:53. | :15:58. | |
sauce of the dish, Richard, this is the tricky bit, we need the juice | :15:58. | :16:03. | |
from the mussels into the white sauce. That is just to give it a | :16:03. | :16:09. | |
fishy flavour and to stir that in. So we now have a white sauce OK? | :16:09. | :16:13. | |
With a fishy flavour, which is quite nice. | :16:13. | :16:16. | |
Our little fillets are sort of ready. | :16:16. | :16:19. | |
The point about this dish is that The point about this dish is that | :16:19. | :16:25. | |
it shows It shows that you do not need to go to night school to get | :16:25. | :16:28. | |
your CSE in cooking. Freshness is counts. | :16:29. | :16:35. | |
If I can do it in, quite frankly, a space that my arms will not stretch | :16:35. | :16:41. | |
out into, you can do it in the wonderful comfort of your home! Now, | :16:41. | :16:45. | |
for the sauce, freshly chopped parsley. | :16:45. | :16:50. | |
Excuse the muddle of the pots. Stay with it Richard, you are doing very, | :16:50. | :16:56. | |
very well, I will buy you a large one, when fanned we ever get ashore. | :16:56. | :17:03. | |
Strain the white sauce of all of the lump noose the parsley. | :17:03. | :17:09. | |
That is good. Now discarding the flavourings that I put in, the | :17:09. | :17:15. | |
carrot, onion, to make that. Brilliant. Put that into the sink. | :17:15. | :17:20. | |
Stir that in. That is really real! It is very, | :17:20. | :17:24. | |
very good. Because this is for the captain and | :17:24. | :17:32. | |
for one of my very good friends, Mr Swallow, here on the Radiant, I am | :17:32. | :17:37. | |
adding a little cream to the sauce to make it very rich. Put that on | :17:37. | :17:47. | |
:17:47. | :17:48. | ||
the gas over there to cook away. And here is the tricky bit... Put a | :17:48. | :17:54. | |
couple of fillets on the lovely white plate, simplicity itself. | :17:54. | :17:59. | |
The little language Steins, that I have tailed and headed. | :17:59. | :18:09. | |
:18:09. | :18:09. | ||
They are split down the middle -- langoustines. | :18:09. | :18:15. | |
I think that one way or another this has got to be the fishy | :18:15. | :18:25. | |
:18:25. | :18:34. | ||
version of Northumbria on a plate. The sauce is warm, and watch | :18:34. | :18:39. | |
closely... Admire the steadiness of my hand under these absurd | :18:39. | :18:49. | |
:18:49. | :18:53. | ||
conditions! Now, I think, you know, fresh fish, Floyd, on the plate. | :18:53. | :18:58. | |
fresh fish, Floyd, on the plate. That is brilliant. | :18:58. | :19:04. | |
I've been telling you all along, the man is a genius. There is more | :19:04. | :19:09. | |
from Keith next week. Right, it is desert time. I get to cook with the | :19:09. | :19:13. | |
help of the most expensive kitchen brigade in the world. I thought we | :19:13. | :19:20. | |
would do a little panna cotta. Done with jelly, with Mascarpone cream, | :19:20. | :19:25. | |
sauce and donuts. Marcus, I want you to do the donuts. Is that OK? | :19:25. | :19:32. | |
We have flour, butter, sugar, deep- fried. If you can do the sauce. So | :19:32. | :19:39. | |
the sauce is icing sugar, water and raspberries. If you can do the | :19:39. | :19:43. | |
mousse, the vanilla, cream, the Mascarpone. I will do the rest of | :19:43. | :19:47. | |
it. First of all we do the jelly with the sugar and the water | :19:47. | :19:49. | |
with the sugar and the water together. | :19:49. | :19:55. | |
Now we soak the gelatine. Four leaves for this one. That is soaked | :19:55. | :20:05. | |
:20:05. | :20:07. | ||
in the bowl and five leaves of panna cotta -- for the panna cotta. | :20:07. | :20:13. | |
So bring this to the boil. Throw in the raspberries. Cook it gently for | :20:13. | :20:18. | |
two to three minutes while they are cooking the gelatine. For the panna | :20:18. | :20:23. | |
cotta we take double cream. Throw that in a pan. | :20:23. | :20:27. | |
It has all gone quiet now I have put them to work. | :20:27. | :20:33. | |
And we have the vanilla. A touch of vanilla. | :20:33. | :20:37. | |
Now I will split the vanilla pod and basically bring the cream to | :20:37. | :20:41. | |
the boil with the vanilla. So unlike a normal desert like this | :20:41. | :20:48. | |
with egg yolks in it, there is none in here. We bring this to the boil. | :20:48. | :20:58. | |
:20:58. | :20:58. | ||
I have the gelatine. The gelatine is softening. That is what you want. | :20:58. | :21:02. | |
Inside the panna cotta I have buttermilk and some condensed milk. | :21:02. | :21:08. | |
They are going in at the end. We have the dough. Alain, you can | :21:08. | :21:11. | |
explain that. All of the ingredients are mixed | :21:11. | :21:17. | |
together, the flour, water, sugar. There is also some vanilla and a | :21:17. | :21:23. | |
bit of butter. The sauce is done? Yes. There is | :21:23. | :21:31. | |
the vanilla. This is basically the jelly side of it if you are making | :21:31. | :21:36. | |
a raspberry jelly or strawberry jelly, if you squeeze the fruit in | :21:36. | :21:42. | |
it goes cloudy. So let it go like this and let it naturally drip | :21:42. | :21:48. | |
through. You can use the fruit later. | :21:48. | :21:54. | |
With this one we take the gelatine. That is nice and sofrt. These boys | :21:54. | :22:04. | |
:22:04. | :22:12. | ||
are using this stuff, aren't you? don't really use it. | :22:12. | :22:17. | |
I like to use it. Now, we take this cling film and | :22:17. | :22:22. | |
put it over the top of our tray like that. | :22:22. | :22:27. | |
We pour this. This gelatine is soaked in like that now. We pour it | :22:27. | :22:32. | |
on to the tray with the cling film and put it in the fridge. | :22:32. | :22:39. | |
We have one in there already. Yes, chef! This is the panna cotta. | :22:39. | :22:45. | |
This is with the five leaves of gelatine. We heat up the cream and | :22:45. | :22:52. | |
vanilla. Mix this together. Allow it to then cool down and when we | :22:52. | :22:58. | |
have it cold, which this is... We have one over here. Often with | :22:58. | :23:02. | |
panna cotta recipes, what happens is that you add double cream. You | :23:02. | :23:09. | |
can whip it up to almost the same texture as panna cotta, but with | :23:09. | :23:13. | |
this one we take the buttermilk and pour it on. Take the condensed milk | :23:13. | :23:21. | |
rand pour that on. How are we doing with the donuts? Cooking nicely. | :23:21. | :23:30. | |
When you are doing this and you want jam donuts you fill them after. | :23:30. | :23:35. | |
So mix this all together. You are faiments for the puddings, you do a | :23:35. | :23:42. | |
custard tart which has become synonymous with you? It has. | :23:42. | :23:45. | |
It has been in the restaurant for five years. | :23:45. | :23:50. | |
Where was the recipe from? It came from my grandmother. We adapted it | :23:50. | :23:56. | |
and I introduced it into the first Great British Menu show. We got | :23:56. | :24:03. | |
through and cooked it for the Queen. 800 portions, an amazing day. | :24:03. | :24:07. | |
Normally with the double cream you fold it in, but this we are pouring | :24:07. | :24:11. | |
it over the top. You fill up the moulds. No need to grease the | :24:11. | :24:18. | |
moulds. I will show you how to take the moulds out. I am if Iing them | :24:18. | :24:24. | |
right up for you. Do not spill them. Just a little more. | :24:24. | :24:32. | |
Thanks! They are going in the fridge to allow them to set. So | :24:32. | :24:36. | |
recapping we have the sauce and the jelly. | :24:36. | :24:42. | |
We can lift this out now. What I will do with that is basically take | :24:42. | :24:51. | |
a knife. Then cut it up into diamonds! No, | :24:51. | :24:57. | |
I'm not, if you can cut it into squares. | :24:57. | :25:00. | |
Whatever shape, but literally like that and peel off the cling film. | :25:00. | :25:05. | |
We have the puddings, I made one this morning. | :25:05. | :25:12. | |
What I do then is take the blowtorch and put it over the top. | :25:12. | :25:22. | |
:25:22. | :25:28. | ||
You can dip them in warm water. If you just lift this off... The | :25:29. | :25:38. | |
:25:39. | :25:42. | ||
pressure is on me now! It is wobbly, as it should be. | :25:42. | :25:52. | |
:25:52. | :25:53. | ||
I need two nice pieces of jelly. Now a Quinnel, the difference | :25:53. | :26:02. | |
between a Quinnel and spoon is about �85 in this company! Sauce... | :26:02. | :26:07. | |
I have never had so much pressure on one show, to be honest with all | :26:07. | :26:17. | |
:26:17. | :26:20. | ||
of you lot! Now the blowtorch. Do this over the top. Come on! And | :26:20. | :26:24. | |
just over the top of the jelly and that. | :26:24. | :26:29. | |
Take the raspberries. Place them on the top. | :26:29. | :26:35. | |
That looks beautiful, James. And the fresh mint over the top. | :26:35. | :26:40. | |
And of course, the donuts. You can flavour them with a little bit of | :26:40. | :26:46. | |
ginger if you wanted to. But I think that keeps up with you, | :26:46. | :26:53. | |
doesn't it? Dive in, tell us what doesn't it? Dive in, tell us what | :26:53. | :26:57. | |
you think. Now we have wine to go with this. | :26:57. | :27:04. | |
Where is it? I knew! I thought, yes! Happy birthday, chef. | :27:04. | :27:08. | |
Tell us what we have got here? have Camel Valley Brut Sparkling. | :27:08. | :27:13. | |
The finest for you, the legend, James. The biggest cork in the | :27:13. | :27:18. | |
world, which is for you, from all of the wine experts. | :27:18. | :27:22. | |
Unbelievable! Happy birthday. Thank you very much. Well, you can | :27:22. | :27:27. | |
pour it. I don't believe this! There you go. Happy birthday, James. | :27:27. | :27:32. | |
Look what I have done for you. You have made this? Yes, especially | :27:32. | :27:37. | |
for you. You are not eating this! Thank you | :27:37. | :27:41. | |
very much. # Happy birthday to you | :27:41. | :27:46. | |
# Happy birthday to you # Happy birthday dear James | :27:46. | :27:50. | |
# Happy birthday to you. # Seriously, there is a lot of people | :27:50. | :27:54. | |
that make this show. I just want to say thank you to everybody that | :27:54. | :27:58. | |
took part. When we took over the show six years ago, I could not | :27:58. | :28:05. | |
believe what it is doing now. It is with the massive help of the people. | :28:05. | :28:11. | |
James Winter, Amanda Ross, they make the show a huge success. The | :28:11. | :28:14. | |
home economists, they are to die for and of course the wine experts | :28:14. | :28:21. | |
and most of all, the show would not be the show without these guys. | :28:21. | :28:25. | |
Seven Michelin stars for my birthday. Thank you very much. | :28:25. | :28:28. | |
On that note, I better blow these out. | :28:28. | :28:34. | |
It will be on eBay this afternoon! That is it for today. | :28:34. | :28:37. | |
Well that's all from us today on Saturday Kitchen Live. Thanks to | :28:37. | :28:40. | |
Alain Roux, Nathan Outlaw and Marcus Wareing. Cheers to all our | :28:40. | :28:42. | |
brilliant wine experts, Susy Atkins, Peter Richards, Tim Atkin, Susie | :28:42. | :28:45. | |
Barrie and Olly Smith. All of today's recipes are on the website. | :28:45. | :28:47. | |
Go to: bbc.co.uk/saturdaykitchen We're back at 10am next Saturday | :28:47. | :28:51. |