Browse content similar to 31/03/2012. Check below for episodes and series from the same categories and more!
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Good morning. You're about to get very hungry because this is | :00:13. | :00:23. | |
:00:23. | :00:38. | ||
And welcome to the show. Cooking with me live are two chefs with two | :00:38. | :00:42. | |
different styles. First, his knowledge and skill, with the best | :00:42. | :00:48. | |
Italian ingredients has helped him and his restaurant inside London's | :00:48. | :00:51. | |
intercontinental hotel one of the finest in the capital. It is Theo | :00:51. | :00:56. | |
Randall. Next to him is the powerhouse behind Cafe Spice | :00:56. | :01:04. | |
Namaste, it is the brilliant Cyrus Todiwala. I am doing steamed sea | :01:04. | :01:09. | |
bass, with lemon and basil and sweet vermouth, with English peas, | :01:09. | :01:15. | |
believe it or not. What do you mean - they are not Italian peas. It is | :01:15. | :01:20. | |
very early, with spinach. Very simple flavours. That is cooked in | :01:20. | :01:27. | |
a bag. It is fish in a bag - there you go! | :01:27. | :01:33. | |
What's on the menu for you? It's country captain, which is the | :01:33. | :01:39. | |
Indian's take on shepherd's pie. It is an old dish - 200 years in the | :01:39. | :01:42. | |
making. This is appropriate for this week because you cooked for | :01:42. | :01:48. | |
Her Royal Highness, the Queen. cooked for Her Majesty and this was | :01:48. | :01:54. | |
the dish we cooked. Not this dish reheated - but a fresh one. Two | :01:54. | :02:01. | |
dishes to look forward to. We have our fantastic line-up. Today we | :02:01. | :02:04. | |
have Rick Stein, Celebrity MasterChef and the brilliant film | :02:04. | :02:10. | |
from the one and only Keith Floyd. You have probably heard of The | :02:10. | :02:14. | |
Voice - millions of you tuned in last Saturday to see it launch here | :02:14. | :02:20. | |
on BBC One. Please welcome the very busy Reggie Yates and the very busy | :02:20. | :02:23. | |
Saturday man, Reggie Yates because you have the radio show as well. | :02:24. | :02:28. | |
am off to Radio One this afternoon. What was it like to get a job on | :02:28. | :02:35. | |
The Voice? Mate, I was in my car. have to say, we are live! I had my | :02:35. | :02:39. | |
hands-free on. My agent called me and said, "Do you remember that | :02:39. | :02:45. | |
show we spoke about. You've got it." I was general lay that excited | :02:45. | :02:49. | |
I nearly -- generally that excited that I nearly crashed. When I was | :02:49. | :02:56. | |
in the States I saw it. I caught it on TV. I was supposed to go for | :02:56. | :03:01. | |
dinner and I got hooked, having late for dinner. I loved it. It is | :03:01. | :03:06. | |
massive around the world, but it is a project, wasn't it the guy who | :03:06. | :03:11. | |
set up Big Brother? Yes. In Holland. It was a massive hit in | :03:11. | :03:16. | |
Holland first. I think on the last series of the Dutch show, the | :03:16. | :03:20. | |
entire top ten finalists occupied the top ten of the Dutch chart. So | :03:20. | :03:25. | |
it was kind of big over there. have a huge passion with music - | :03:25. | :03:29. | |
that is one of the reasons why you got chosen. It's not just on the | :03:29. | :03:34. | |
looks and the package - it is literally all about The Voice. | :03:34. | :03:38. | |
day and age people are used to artists being good and not | :03:38. | :03:43. | |
necessarily pop stars. It suddenly becomes clear we are into people | :03:43. | :03:47. | |
because of the music they make rather than what nightclub they | :03:47. | :03:54. | |
fell out of. It is the same with chefs. L they will cook food heaven | :03:54. | :04:02. | |
or hell. It is up to our chefs and viewers to decide. Food heaven - | :04:02. | :04:08. | |
what would it be? Sea braem is my favourite thing in the world -- | :04:08. | :04:12. | |
breem is my favourite thing in the world. When it is done well, you | :04:12. | :04:17. | |
know. No pressure. Don't mess it up. Food hell - I don't really like | :04:17. | :04:23. | |
duck, because it is presented greasy. It would be nice to see if | :04:23. | :04:30. | |
you guys could do it. It is either fish or duck for Reggie. I will use | :04:30. | :04:37. | |
a classic take on sea bream and serve it with fish and chips. It is | :04:37. | :04:44. | |
dipped in batter and deep-fried, with some home-made mushy peas, a | :04:44. | :04:50. | |
big pile of chips and some sliced buttered bread. How can you have | :04:50. | :04:54. | |
sliced out of the packet bread? It does not work. It has to work with | :04:54. | :05:00. | |
fish and chips. No, a nice crusty... Not French, it has to be white | :05:00. | :05:07. | |
sliced bread. I know it is your show and you are the chef...: | :05:07. | :05:11. | |
could be food hell, which will be duck, which I will serve with | :05:11. | :05:17. | |
orange sauce. It is pan roasted, you can get rid of the fat, served | :05:18. | :05:22. | |
with a spiced orange sauce and carrots on the side. How does that | :05:22. | :05:27. | |
look? It looks fantastic. Lose the head-lock. | :05:27. | :05:31. | |
You can see the final result at the end of the show. If you have a | :05:31. | :05:41. | |
:05:41. | :05:44. | ||
A few of you will be able to put your questions to us live later on. | :05:44. | :05:49. | |
I will ask you if Reggie should get food heaven or food hell. It will | :05:49. | :05:58. | |
be fish and chips... Hopefully. you like Italian food? Yes. Theo | :05:58. | :06:03. | |
Randall, great to have you back on the show. On the menu is a bit of | :06:03. | :06:05. | |
the show. On the menu is a bit of sea bass. | :06:05. | :06:10. | |
This is line-caught. It is incredibly fresh, this fish. We'll | :06:10. | :06:15. | |
put it into a bag - I will make a bag with some tin foil. We've have | :06:15. | :06:21. | |
lemon, basil, a bit of butter, a bit of vermouth. Then you pop these | :06:21. | :06:26. | |
English peas - nice and early. We'll have some spinach. It is | :06:26. | :06:32. | |
clean. We don't have too many flavours. The line-caught bass, you | :06:32. | :06:39. | |
can see the fillet is bigger - the farmed ones...? It doesn't go to | :06:39. | :06:44. | |
more than 800 grams. Wild fish go as big as you like. That fillet | :06:44. | :06:50. | |
came from about a two kilo fish. There is a difference in price. | :06:50. | :06:55. | |
huge difference. The flavour is unbelievable. Line-caught, it is | :06:55. | :07:00. | |
very... The fish has been taken straight out of the sea rather than | :07:00. | :07:05. | |
being netted. A bit of bulleter on the bottom of the tin -- butter on | :07:05. | :07:11. | |
the bottom of the tin foil. You complain about how much olive oil I | :07:11. | :07:16. | |
use! We put some seasoning on there. I will still get you to do a recipe | :07:16. | :07:21. | |
with dripping. Maybe some chips. So we have an unwaxed lemon. It is | :07:21. | :07:26. | |
important to use unwaxed F you use a waxed lemon you will taste the | :07:26. | :07:32. | |
wax. Why do they put that on? preserve it. It will keep for three | :07:32. | :07:36. | |
or four months with wax. It keeps the colour and everything. So, some | :07:36. | :07:42. | |
basil. Then we have a lemon. Be careful to | :07:42. | :07:50. | |
put the -- not to put the lemon straight on the fish. Put the | :07:50. | :07:53. | |
leaves under the lemon. We will make this bag. It is a brilliant | :07:53. | :07:57. | |
way to cook because it is steaming together. They do this a lot in | :07:57. | :08:02. | |
Italy. I have seen recipes where they actually cook spaghettial den | :08:02. | :08:09. | |
tai and they put clams, muscles and they put it in the oven and you get | :08:09. | :08:12. | |
this incredible dish. This is steaming fish. The French do it as | :08:12. | :08:18. | |
well. Of course. In paper. | :08:18. | :08:27. | |
Exactly. Then we seal the edges. is a very simple way to cook. Most | :08:27. | :08:32. | |
importantly you have to time it. is a good way to cook because your | :08:32. | :08:36. | |
oven will not spell after you have cooked it. It is a dry vermouth. | :08:36. | :08:42. | |
cook with this a lot. There is a sauce with peas and lettuce. I | :08:42. | :08:49. | |
think it is better than white wine. It has more flavour and a sweetness. | :08:49. | :08:59. | |
How does it look so far? Very good. Fish in a bag. Put on a tray, ten | :08:59. | :09:09. | |
:09:09. | :09:09. | ||
minutes at about 180 centigrade. You could put it on a barbecue. | :09:09. | :09:14. | |
on the stove on a tray - the steam is cooking it. | :09:14. | :09:21. | |
Let's open it up. Can you see all that lovely steam coming out? It is | :09:21. | :09:27. | |
a little oven. Turn the gas on. We'll reduce the sauce down. So we | :09:27. | :09:33. | |
have all the lovely fish, the butter and the basil. It has all | :09:33. | :09:39. | |
made this lovely sauce. Now I will blanch these peas. You have to wash | :09:39. | :09:44. | |
your hands - I have just been told. I am always being told off. It was | :09:44. | :09:48. | |
your mother on the phone! Sorry mum! | :09:48. | :09:56. | |
Peas in. Then we get some spinach. Then we'll reduce this down, with | :09:56. | :10:02. | |
some unsalted butter. You prefer the older spinach do you? What I | :10:02. | :10:07. | |
say with spinach is always cook the spinach with the stalks on. It has | :10:08. | :10:14. | |
sweetness. Put it in. Just put it Italians! | :10:14. | :10:18. | |
And what happens is that stalk cooks and gives a lovely sweetness | :10:18. | :10:27. | |
and texture. Chewy. Chewy is good. Chewy. | :10:27. | :10:31. | |
While that is reducing down f you want to ask a question on the show | :10:31. | :10:38. | |
to our chefs, call: Calls cost 10p per minute from BT | :10:38. | :10:42. | |
land line, mobiles and other networks may vary. You can find | :10:42. | :10:45. | |
this chap's recipe and others on our website, | :10:46. | :10:55. | |
:10:56. | :10:58. | ||
bbc.co.uk/saturdaykitchen. A bit of butter and then just melt | :10:58. | :11:04. | |
this. There are a few foodie festivals. You have a cook book you | :11:04. | :11:10. | |
wrote in - Spanish cooking. Recipes like this. Very simple, using | :11:10. | :11:14. | |
lovely ingredients, anything up to about an hour's cooking time from | :11:14. | :11:20. | |
preparation to finish. Is this a dish from the restaurant? We do | :11:20. | :11:27. | |
something similar to this in the restaurant with some dried porcini | :11:27. | :11:32. | |
mushrooms. This fish is cooked beautifully. | :11:32. | :11:39. | |
Pop that on the plate. How's that spinach? It's there. | :11:39. | :11:45. | |
It's ready. Last bits of juice - always good! And then season that. | :11:46. | :11:50. | |
I haven't put any salt and pepper in there yet. I'm not adding any | :11:50. | :11:54. | |
oil or anything, because there is a nice sauce we'll pour on top. | :11:54. | :12:04. | |
Is there a pair of tongs there? Brilliant and then that lovely | :12:04. | :12:11. | |
spinach on there. A few peas. This is how you should cook peas. | :12:11. | :12:15. | |
They are poded and served straight away. Are you saying that because | :12:15. | :12:20. | |
of my mushy peas. I don't know, the mushy peas do look good. Pour that | :12:20. | :12:26. | |
on top and that is the lemon and basil sauce, all over the top and | :12:26. | :12:32. | |
there you have my steamed sea bass in the bag, with peas, lemon, | :12:32. | :12:42. | |
:12:42. | :12:46. | ||
butter and basil. D I know it will taste great. | :12:46. | :12:53. | |
Good ingredients. Simplisty is the key with that. That butter, yovu -- | :12:53. | :13:01. | |
you have thickened that. I will not ask you - I will just | :13:01. | :13:11. | |
:13:11. | :13:16. | ||
That line-caught sea bass is... is the flavour, you see. A dish | :13:16. | :13:24. | |
like this - spend the money on a wild fish. Hang on a second? High | :13:24. | :13:31. | |
is everyone sharing my food? hate sharing. We took Peter | :13:31. | :13:41. | |
:13:41. | :13:44. | ||
Richards to Wiltshire. What did he It is easy to get lay wayed in | :13:44. | :13:48. | |
Salisbury, which includes the UK's tallest spire. I have a job to do. | :13:48. | :13:58. | |
:13:58. | :14:05. | ||
I am off shopping to find some The pressure is on when it comes to | :14:05. | :14:11. | |
choosing a wine for Theo. Not only is this a man who knows his wines, | :14:11. | :14:15. | |
but he has made an art form out of using fresh ingredients which are | :14:16. | :14:21. | |
easy to overwhelm. So a delicate touch is required. We need a white | :14:21. | :14:27. | |
wine for the fish. Nothing too flamboyant. Think Best Supporting | :14:28. | :14:34. | |
Actress, rather than Oscar winning diva. Italy does a great line in | :14:34. | :14:40. | |
wines. One option is this Soave. I found a fabulous match. It is the | :14:40. | :14:47. | |
wonderful, finest Cavi. A good tip with wine is to stay | :14:48. | :14:57. | |
:14:58. | :15:01. | ||
local. Theo's dish is from from the north of Italy, so is Gavi. It is | :15:01. | :15:05. | |
not particularly aromatic. We don't want that. We want something with | :15:05. | :15:11. | |
subtlety and it's tangy and it is trick, which will compliment the | :15:11. | :15:16. | |
bass and pick up on the lemon. It has a wonderful herbal flavour, | :15:16. | :15:26. | |
:15:26. | :15:26. | ||
which will work with the vermouth and basil. All in all, it is a | :15:26. | :15:31. | |
beautifully simple wine, exactly like the dish. A perfect | :15:31. | :15:35. | |
combination. Is this what you would have chosen for that The price of | :15:35. | :15:43. | |
it - it is extraordinary value. are enjoying the food. I have not | :15:43. | :15:52. | |
just come out of rehab. I don't drink. I never have done. All the | :15:52. | :15:58. | |
stalks are left there. You didn't cook them enough. What to you | :15:58. | :16:03. | |
think? Great. The butter makes a difference. It brings it all | :16:04. | :16:09. | |
together and makes the peas and spinach taste good. Later we have a | :16:09. | :16:18. | |
recipe by royal appointment. Cyrus, what is on the menu? An Indian take | :16:18. | :16:22. | |
on shepherd's pie. It goes back to when the officers would go to clubs | :16:22. | :16:30. | |
to play games, polo, cricket, whatever. Cooks tried to win them | :16:30. | :16:34. | |
into eating hotter food. The best way was to take classical dishes of | :16:34. | :16:40. | |
the time and spice them up a bit and let them gradually get used to | :16:40. | :16:46. | |
eating more spicy food. A history lesson will be great! Now it is | :16:46. | :16:52. | |
time for Rick Stein to reveal more of his Food Heroes. Today he's | :16:52. | :17:02. | |
:17:02. | :17:08. | ||
stopping off for a pint, which is a It never ceases to amaze me how | :17:08. | :17:12. | |
It's almost like the English country I used to know in the '50s and '60s, | :17:12. | :17:15. | |
and towns like Southwold have a timeless quality about them. | :17:15. | :17:18. | |
I find the same with this special Suffolk beer. | :17:18. | :17:20. | |
It's like bitter used to taste, | :17:20. | :17:23. | |
and it's brewed here in Southwold by a friend of mine - Simon Loftus. | :17:23. | :17:27. | |
Just describe, professionally, | :17:27. | :17:29. | |
this taste - this fantastic taste of this beer. | :17:29. | :17:37. | |
The great thing about Adnams is that it is a wonderfully refreshing pint | :17:37. | :17:38. | |
and yet you can do that without being neutral in flavour. | :17:38. | :17:40. | |
It's got bags of malty flavours - we use the very best English malt | :17:40. | :17:41. | |
from barley grown within about 30 miles of Southwold, | :17:41. | :17:43. | |
and we use fantastic hops. What you- always get with Adnams is a clear, clean sort of hoppy ring to it... | :17:43. | :17:50. | |
You can smell it, you can get it on the palate | :17:50. | :17:53. | |
That evening I went a little further along the coast, | :17:53. | :17:56. | |
where they serve kippers and Suffolk bitter. They went so well together. | :17:56. | :18:03. | |
People ask me all the time how to cook kippers. | :18:03. | :18:04. | |
I like them jugged and this is my version of it. | :18:04. | :18:06. | |
You put the kippers into a wide pan | :18:06. | :18:08. | |
and pour on boiling water, just enough to barely cover them. Lid on | :18:08. | :18:12. | |
and leave to poach very gently for five minutes | :18:12. | :18:14. | |
in the residual heat and the water and steam. | :18:14. | :18:17. | |
Take a small ladle of the kipper liquor - I like that! - | :18:17. | :18:21. | |
and make a hot stock and butter sauce, called beurre fondue. | :18:21. | :18:26. | |
Now you whisk some butter into the boiling liquid - | :18:26. | :18:30. | |
you need quite a bit to thicken it - and add lemon juice, | :18:30. | :18:34. | |
a sprinkling of chopped chives and some black pepper. | :18:34. | :18:38. | |
I like doing it this way | :18:38. | :18:40. | |
because you can easily dry kippers out under the grill or in the oven. | :18:40. | :18:45. | |
Serve the kipper on a plate, lightly sprinkled with the hot butter sauce | :18:45. | :18:50. | |
and a pint of cool bitter. | :18:50. | :18:53. | |
Nobody describes beer better than Thomas Hardy when he wrote, | :18:53. | :18:57. | |
"It was the most beautiful colour that the eye of an artist in beer could desire. | :18:57. | :19:07. | |
This is my old school, Uppingham. Spent a large part of my life here, | :19:07. | :19:10. | |
and it is important in this culinary tour because although- the school food wasn't brilliant, | :19:10. | :19:13. | |
there was a place called the Buttery where we used to go and have, um...cream slices, | :19:13. | :19:19. | |
and the baker, called Sandy, was just inspired. | :19:19. | :19:25. | |
I think really my love of pastry came from those cream slices - | :19:25. | :19:27. | |
mille feuille, made with fresh cream, not pastry cream | :19:28. | :19:31. | |
and lovely strawberry jam and that sort of white icing top. | :19:31. | :19:35. | |
He just used to make them fresh every day and I have never ever tasted better in all my life. | :19:35. | :19:42. | |
My old school is not very far from Leicester, | :19:42. | :19:44. | |
and on the way there is a farm with- the charming name of Seldom Seen, | :19:44. | :19:49. | |
I imagine because it's down in a little valley. | :19:49. | :19:50. | |
And there, Claire Simington rears geese organically. | :19:50. | :19:58. | |
Well, Claire, it does the heart good to see all these geese outside. | :19:58. | :20:00. | |
Yes. Because they are such happy, intelligent-looking creatures... | :20:00. | :20:04. | |
They are, it's nice to say, properly free range. | :20:04. | :20:06. | |
They've got all of this, they are out all day, they come in at night, | :20:06. | :20:11. | |
they are fed on own home-grown corn, they are a proper free-range bird. | :20:11. | :20:15. | |
Usually, when people say "free-range", | :20:16. | :20:18. | |
it means it sticks its head out of the coop. This is the real thing. | :20:18. | :20:23. | |
Happy birds or happy animals are going to produce what we want, which is taste. | :20:23. | :20:33. | |
:20:33. | :20:33. | ||
Do the traditional McCoy. As friends used to say, | :20:33. | :20:34. | |
"The goose is too much for one, but not quite enough for two." | :20:34. | :20:36. | |
I don't think he tried Claire's geese! | :20:36. | :20:38. | |
That was such a nice farm, Claire Simington's, that little hill with that flock of geese all over it. | :20:38. | :20:40. | |
It was like a child's drawing. | :20:40. | :20:44. | |
I'm going to go through the whole business of roasting a goose and the accompaniments in great detail | :20:44. | :20:49. | |
because the details matter so much.- First of all, | :20:49. | :20:57. | |
I make a good sage and onion stuffing. | :20:57. | :21:00. | |
The secret of a good sage and onion- stuffing to me is the onion | :21:00. | :21:03. | |
and frying the onion first of all -- but not any old fat, | :21:03. | :21:07. | |
of course it's got to be goose fat. | :21:07. | :21:12. | |
Throw in a couple of chopped onions | :21:12. | :21:13. | |
and when they soften, add them to a bowl of fresh breadcrumbs, | :21:13. | :21:15. | |
then add lots of chopped parsley, | :21:15. | :21:18. | |
followed by an equal amount of chopped sage, the zest of a lemon | :21:18. | :21:22. | |
and an egg to bind it together. | :21:22. | :21:25. | |
Then season it with salt and freshly ground black pepper. | :21:25. | :21:29. | |
If you find it's not binding together, use a second egg. | :21:29. | :21:33. | |
Rather disconcertingly, the director suggested | :21:33. | :21:35. | |
using a well-known brand of stuffing at this stage, | :21:35. | :21:40. | |
because he and the crew wanted to go off to the pub, but I think he was missing the point...or pint. | :21:40. | :21:46. | |
So the goose goes on the trivet that sits on the roasting tin | :21:47. | :21:52. | |
and that goes into an oven at about 180 degrees centigrade. | :21:52. | :21:58. | |
In this case, a 5-6 kilo goose will take about 2-2� hours, | :21:58. | :22:03. | |
so you have got plenty of time to do everything else. | :22:03. | :22:07. | |
The next thing to make is the gravy- and I start with the giblet stock. | :22:07. | :22:12. | |
Fry dry-cured bacon in goose fat, add the giblets and vegetables - | :22:12. | :22:17. | |
onions, celery and carrot, brown that altogether. | :22:17. | :22:22. | |
Now the giblets - don't throw them away, they make excellent stock. | :22:22. | :22:26. | |
A couple of pints of water, | :22:26. | :22:29. | |
some peppercorns and some bay leaves. | :22:29. | :22:33. | |
Leave that to simmer for all the time it takes to roast the goose. | :22:33. | :22:38. | |
Next, parboil the potatoes for about seven minutes, | :22:38. | :22:43. | |
then do the apple sauce. Don't use cooking apples, | :22:43. | :22:47. | |
use dessert apples, particularly Cox's Orange Pippin, | :22:47. | :22:50. | |
because they're very floury when cooked | :22:50. | :22:53. | |
and you can break them up with a spoon. | :22:53. | :22:57. | |
All I add to apple sauce is water | :22:57. | :22:59. | |
because it needs to be clean and acidic - | :23:00. | :23:03. | |
a perfect antidote, if you like, to the fattiness of the goose. | :23:03. | :23:08. | |
To make the roast potatoes, I like to shake them in the pan first, | :23:08. | :23:12. | |
so the edges are all nice and sandy. | :23:12. | :23:16. | |
I put them in the roasting tray under the goose which has been in for about an hour. | :23:16. | :23:21. | |
The potatoes will stay there until the goose is cooked and now I wait. | :23:21. | :23:31. | |
After about another hour the goose is ready, cover it to keep warm | :23:31. | :23:37. | |
and leave it to rest. | :23:37. | :23:39. | |
Now serve up those potatoes | :23:39. | :23:42. | |
and they really are so much lighter- than when cooked in dripping or oil. | :23:42. | :23:46. | |
And now it's time to make the gravy. | :23:46. | :23:50. | |
The stock has really reduced and use it to deglaze the pan, | :23:50. | :23:54. | |
shifting the caramelised bits on the bottom. ..Now it's time to carve. | :23:54. | :23:59. | |
Look at that beautiful, dark sweet meat. | :23:59. | :24:03. | |
The juice is running from it and the crisp fat built up | :24:03. | :24:07. | |
during the bird's slow maturing process. | :24:07. | :24:10. | |
I always think it tastes like brisket of beef, | :24:10. | :24:14. | |
but finer and more tender | :24:14. | :24:17. | |
and it goes so well with a good Bordeaux like a Pomerol. | :24:17. | :24:23. | |
The thing about these roasts is they are the essence of British cooking. | :24:23. | :24:28. | |
Unlike many other dishes, they never go out of fashion...thank goodness. | :24:28. | :24:33. | |
It's a lovely part of the world up here, a nice RURAL part of the world | :24:33. | :24:43. | |
:24:43. | :24:43. | ||
It | :24:43. | :24:43. | |
It is | :24:43. | :24:44. | |
It is well | :24:44. | :24:49. | |
It is well worth trying as an alternative Sunday lunch. I have | :24:49. | :24:55. | |
other ideas on my Best Bite Show. Here on BBC One, right now I have a | :24:55. | :24:59. | |
master class for you. It is not fish at this point because I am | :24:59. | :25:03. | |
going to use this. A lot of people have writ no-one about knives. So | :25:03. | :25:06. | |
we have a selection here. The most important thing, as a chef, when | :25:06. | :25:10. | |
you look at knives is not the knife itself but the handle. What you | :25:10. | :25:14. | |
need to is grab hold of the knife. If it is uncomfortable in your hand | :25:14. | :25:19. | |
like this, put it down, don't buy it. If you can try it, even better. | :25:19. | :25:23. | |
When it comes to the handle you have the old ones which are riveted. | :25:23. | :25:31. | |
So you have to be careful putting these in the dishwasher. If you | :25:31. | :25:36. | |
fillet fish with this it will slip out of your hands. Because I have | :25:36. | :25:39. | |
large hands I use a larger handle. Because of that I can grip it | :25:39. | :25:44. | |
better. It is all to do with price. Some knives go from a fiver right | :25:44. | :25:49. | |
up to some knives �1,000, just for one knife. It depends what you can | :25:49. | :25:56. | |
buy. When it comes to buying them, try not to buy them up all at once, | :25:56. | :26:00. | |
build up a selection. You would rather have two or three good ones. | :26:00. | :26:06. | |
I would go for an eight inch cook's knife, look that. Check the handle, | :26:06. | :26:13. | |
see what you like. An eight-inch cook's knife. I would go for a | :26:13. | :26:17. | |
Japanese-style knife. I know Cyrus you like this one. A lot of chefs | :26:17. | :26:21. | |
would use this one as well. That would be part of my two. Then I | :26:21. | :26:25. | |
would go for a small knife. That is really the basic three you would | :26:25. | :26:30. | |
need. Then the more advanced you get and the better cook you become, | :26:30. | :26:36. | |
then you can add to the collection by getting one of these. This is a | :26:36. | :26:42. | |
filleting knife. The blade of this bends, which allows you to get | :26:42. | :26:46. | |
inside the fillet to ease it away from the bone. This is a boning | :26:46. | :26:49. | |
knife, used for meat. It is the only one you use this way up, | :26:49. | :26:54. | |
instead of this way. It is much heavier than a standard knife. You | :26:54. | :27:00. | |
have a good grip to it. It gets in the joints and enables you to take | :27:00. | :27:05. | |
the bones out. Then we have this one, which is called a little | :27:05. | :27:10. | |
paring knife, it is great to pale things, but this is a turning knife | :27:11. | :27:15. | |
as well. I have not done this since I was at college. You actually | :27:15. | :27:21. | |
shape these into barrel shapes. The curve of the blade makes it easier. | :27:21. | :27:26. | |
It is easier to do it with a knife like this - it is a turning knife. | :27:26. | :27:30. | |
These are little turned vegetables. Use these for stocks and bits and | :27:30. | :27:36. | |
pieces. If you buy this and that, you have the best of both worlds. | :27:36. | :27:40. | |
You need to sharpen them. This is a standard steel here. You have the | :27:40. | :27:44. | |
lines in it, which is made out of metal T one I would go for which | :27:44. | :27:50. | |
does not cost any more, these are diamond-edged steels. You have dust | :27:51. | :27:55. | |
on it. As you sharpen it, because of the resistance there, it | :27:55. | :27:59. | |
sharpens the knife quicker. After knife years throw it away. You need | :27:59. | :28:08. | |
a new one. Diamond-edged steal. Always wash these knives by hand, | :28:08. | :28:11. | |
particularly with the wooden handles. More importantly keep the | :28:11. | :28:17. | |
box. If you throw all that lot into a drawer, back and forth, it will | :28:17. | :28:21. | |
blunt the knives. Make sure you keep them in the boxes like this. I | :28:21. | :28:27. | |
will do a classic sauce, a filleted bit of brill, for you cooked in | :28:27. | :28:37. | |
:28:37. | :28:46. | ||
There are two on a flat fish. You can keep the roe on this. I know | :28:46. | :28:52. | |
Cyrus would use this. A nice sauce vierge. You wanted to be an actor | :28:52. | :28:59. | |
when you were eight. Wow! You went to the same sort of acting | :28:59. | :29:05. | |
school as Ray Winstone. I went to a drama club, based in North London. | :29:06. | :29:10. | |
It is not there any more. Loads of great people came from there. It is | :29:10. | :29:14. | |
the sort of place which gave kids like me, from council estates, an | :29:14. | :29:19. | |
opportunity to go somewhere and have a go. When I started it was | :29:19. | :29:26. | |
50p a lesson. You really needed somewhere like that I was a big | :29:26. | :29:31. | |
show off. I would run around and my mum needed me to go somewhere. My | :29:31. | :29:36. | |
mum took me to Scouts. There was a community centre. I remember | :29:36. | :29:41. | |
looking in the window and saw all these kids with shorts and a little | :29:41. | :29:46. | |
neck tie, I went, "Mum, I'm not wearing that." She found me | :29:46. | :29:52. | |
somewhere else to go, and that was drama. Weren't you in Desmonds? | :29:52. | :29:56. | |
did that when I was eight. I was only at drama group for about a | :29:56. | :30:01. | |
month before I got my first gig. Straight after that I did Fry and | :30:01. | :30:06. | |
Laurie. Someone found the clip online. It is a sketch with a bunch | :30:06. | :30:10. | |
of kids playing football. They are there and I am the only kid that | :30:10. | :30:15. | |
has lines in the sequence. My ears are the same size and my haircut is | :30:15. | :30:21. | |
awful. It was amazing to watch it. They are both amazing. They are | :30:21. | :30:27. | |
legends. You know? It is a lerveing curve for the presenting thing -- | :30:27. | :30:30. | |
learning curve for the presenting thing you are doing? It is | :30:30. | :30:36. | |
something I will do. I always do both. They use different parts tve | :30:36. | :30:40. | |
brain. They are both as -- parents of the brain. They are both as | :30:40. | :30:44. | |
interesting to me. In the past I have done lots of acting gigs which | :30:44. | :30:49. | |
have made me feel as excited as getting something as big as The | :30:49. | :30:53. | |
Voice. You don't get any bigger show than that, do you, on a | :30:53. | :30:58. | |
Saturday night? It is amazing. I think the reaction to it has | :30:58. | :31:02. | |
surprised us. When you pre-record a chunk of it, you forget anyone else | :31:02. | :31:07. | |
is going to see it. It is like your baby. You are in the studio | :31:07. | :31:11. | |
together and the minute it is out there and people see it, it is | :31:11. | :31:17. | |
really exciting. The reaction has been fantastic. It is totally | :31:18. | :31:23. | |
unique in the way - the initial concept. A lot of music - I know we | :31:23. | :31:28. | |
mentioned this - you have your own radio show, you are surrounded by | :31:28. | :31:33. | |
the music industry. You must see it is to do with the package and who | :31:33. | :31:39. | |
you are. Traditionally it wasn't. Here in the UK we had a lot of ugly | :31:39. | :31:48. | |
pop stars. Who would have thought Jimmy Nell would have a pop song. | :31:48. | :31:52. | |
People liked music for music for a time. Obviously trends change. The | :31:52. | :31:56. | |
fact that things are so digital now and kids are downloading songs | :31:56. | :32:01. | |
because they have heard it on an advert or because their mates | :32:01. | :32:04. | |
recommended something on YouTube. People are getting into music | :32:04. | :32:10. | |
because of how good it is and how good it sound. I think the show | :32:10. | :32:15. | |
fits in with that mentality. When did you start to do the radio show? | :32:15. | :32:20. | |
I was on pirate for a few years as a teenager. I got tired of running | :32:20. | :32:27. | |
away from the police, then I went to One Extra, which was a music | :32:27. | :32:32. | |
station for black music. We launched it way back in 2002, I | :32:32. | :32:36. | |
think. There is a horrible, horrible picture - it is Radio | :32:36. | :32:41. | |
One's sister station. There is an awful picture of the launch DJs. I | :32:41. | :32:48. | |
have the world's worst moustache. I am 18 and have no idea of how awful | :32:48. | :32:54. | |
I look in the outfit I am wearing. I have to walk past that picture | :32:54. | :32:59. | |
every day in Radio One! Thanks guys! You have the show on a | :32:59. | :33:03. | |
Saturday as well as The Voice and then the chart show on a Sunday. | :33:03. | :33:06. | |
The Voice on Saturday, the chart on Sunday and the chart is phenomenal. | :33:06. | :33:13. | |
It has changed a lot recently. We have just got visual. I remember | :33:13. | :33:21. | |
watching or listening my sister press the pause button, picking it | :33:21. | :33:29. | |
up when the DJ started again. you are 12 or 13 you are not making | :33:29. | :33:33. | |
pause and record tapes any more. This show feels as if we have found | :33:33. | :33:38. | |
the new play and record with the video thing. You have so many kids | :33:38. | :33:43. | |
listening to the radio while on Twitter, on Facebook, whatever. Now | :33:43. | :33:47. | |
you can watch the final hour as a video show. We have tonnes of | :33:47. | :33:52. | |
cameras in the studio. Every song I play I play the music video as well. | :33:52. | :33:57. | |
If you are watching while it is online, every Sunday, 4pm-7pm on | :33:58. | :34:03. | |
BBC One. If you are watching online you can actually see what happens | :34:03. | :34:08. | |
in the studio and watch the videos too, which is a very different | :34:08. | :34:14. | |
concept. It is a radio show, but a video show too. We look forward to | :34:14. | :34:20. | |
The Voice. I did The Voiceover for it yesterday. It is really exciting. | :34:20. | :34:26. | |
What I like about it - you have people who used to be known and now | :34:26. | :34:33. | |
go on there and don't even go through? You had Shane from Five, | :34:33. | :34:41. | |
who I have interviewed for many times. I interviewed him when he | :34:41. | :34:46. | |
was first signed... Oh, my, that looks brilliant - you have thrown | :34:46. | :34:54. | |
me. I have interviewed many over the years. He is one of those who | :34:54. | :35:00. | |
you interview on their way up. They disappear. To have him back and do | :35:00. | :35:05. | |
so well was great. It puts everything on a level playing field. | :35:05. | :35:14. | |
It is how good you are and not their history. Dive into that. That | :35:14. | :35:23. | |
is the vierge, we have tarragon, dil - dive in. Before I start, can | :35:24. | :35:29. | |
we make sure this lot don't dive in as well? No butter in here. I have | :35:29. | :35:33. | |
cooked the brill, literally pan- fried for no more than a few | :35:33. | :35:39. | |
minutes. Garlic, shallots, lemon oil and lemon juice. A classic | :35:39. | :35:44. | |
sauce. Happy with that? Yes. Very good. If there is a cooking skill | :35:44. | :35:49. | |
you would like me to demonstrate or you have a great tip, drop us a | :35:49. | :35:56. | |
line. Get all the details via our website, bbc.co.uk/saturdaykitchen. | :35:56. | :36:01. | |
What will we cook for Reggie at the end of the show? | :36:01. | :36:09. | |
Fish, served with home-made mushy peas, a wedge of lemon and that | :36:09. | :36:15. | |
bread and butter, white bread and butter. We need crusty bread. | :36:15. | :36:20. | |
could face hell - duck breast, making sure the skin is nice and | :36:20. | :36:26. | |
crispy, served with orange, caramel sauce, served with vinegar and | :36:26. | :36:30. | |
courgettes on the side. You have to wait until the end of | :36:30. | :36:36. | |
the show to see the final result. Right, time for more action from | :36:36. | :36:41. | |
Celebrity MasterChef. There are four new hopefuls. Their first task | :36:41. | :36:50. | |
is to take one of the skill tests. This is the skills test, it's the | :36:50. | :36:54. | |
They have ten minutes to cook us an escalope of pork, | :36:54. | :36:56. | |
which is then breaded and pan-fried. | :36:56. | :36:59. | |
Oil in the pan. | :36:59. | :37:01. | |
Now we take that piece of pork between two bits of plastic | :37:01. | :37:04. | |
so it doesn't stick to anything. | :37:04. | :37:06. | |
And then gently go around and around and around in a circle. | :37:07. | :37:11. | |
And now we have this piece of pork all bashed up, perfect. | :37:11. | :37:16. | |
They're not going to know how to do this. | :37:16. | :37:17. | |
Next we're going to make thebreading. Egg and milk mix together.- Flour. And breadcrumbs. | :37:17. | :37:23. | |
Take our piece of escalope, | :37:23. | :37:25. | |
and pat it gently, first into our flour. | :37:25. | :37:29. | |
And then dip it into our egg. | :37:29. | :37:32. | |
And then let the excess egg come off, so it's not too thick. | :37:32. | :37:36. | |
Then a couple of times in here. | :37:36. | :37:38. | |
And really press downthose breadcrumbs around the outside. | :37:38. | :37:41. | |
The flour and the breadcrumb, the order of that may confuse them. | :37:41. | :37:45. | |
So now, to test our oil. | :37:45. | :37:48. | |
If the oil is not hot enough, the oil will soak into the breadcrumbs | :37:48. | :37:51. | |
and you end up with a greasy escalope. | :37:51. | :37:53. | |
If it goes in there and it's too hot, it will burn on the outside | :37:53. | :37:56. | |
and it won't cook on the inside. | :37:56. | :38:01. | |
Yum. | :38:01. | :38:02. | |
A couple of minutes now, and that's all it will need. | :38:02. | :38:04. | |
The edge is now starting to turn brown. | :38:05. | :38:11. | |
This is tough, because they can't see the meat, | :38:11. | :38:12. | |
so it's not easy to tell when it's cooked. | :38:13. | :38:15. | |
If the oil's the right temperature, the breadcrumbs will tell you | :38:15. | :38:18. | |
the meat's cooked because it's a lovely, thin piece of meat. | :38:18. | :38:21. | |
And we are done. | :38:21. | :38:27. | |
Mm. | :38:27. | :38:32. | |
Come on, let's get the first one in. | :38:32. | :38:37. | |
First up is interior designer turned TV presenter Colin McAllister, | :38:37. | :38:47. | |
:38:47. | :38:47. | ||
Colin, we would like you, please, to make an escalope of pork. | :38:47. | :38:49. | |
Coat it with breadcrumbs. And pan-fry it within ten minutes. | :38:49. | :38:54. | |
Within ten minutes. OK, let's go. | :38:54. | :39:01. | |
We really only want one escalope of pork, Colin. | :39:01. | :39:03. | |
And if you don't know what an escalope is? | :39:03. | :39:10. | |
I've never done this before. | :39:10. | :39:12. | |
You've had three minutes, Colin. Seven left. | :39:12. | :39:20. | |
You've got five minutes left. | :39:20. | :39:29. | |
You've got just under two minutes now. | :39:29. | :39:31. | |
Only two minutes. OK. | :39:31. | :39:33. | |
I'm worried about how cooked that is. | :39:33. | :39:35. | |
I don't have any time. | :39:35. | :39:40. | |
Done? | :39:40. | :39:40. | |
Done. | :39:40. | :39:45. | |
Colin. A shaky start for you. | :39:45. | :39:46. | |
Yes, indeed. | :39:47. | :39:49. | |
Your heat was too high. | :39:49. | :39:51. | |
OK. | :39:51. | :39:51. | |
And you don't have enough oil in your pan. | :39:51. | :40:00. | |
That burnt flavour means the whole thing is quite acrid. | :40:00. | :40:09. | |
What pleases me is that you didn't completely lose your nerve. | :40:09. | :40:11. | |
Big mistake, you recovered it, | :40:11. | :40:12. | |
and, as a true showman, the show went on. | :40:12. | :40:18. | |
Sharon Maugham has been an actress for over 40 years. | :40:18. | :40:20. | |
But the only time she's been seen in the kitchen | :40:20. | :40:21. | |
was in a series of iconic instant coffee ads from the '80s. | :40:21. | :40:31. | |
Sharon, this is your first test. | :40:31. | :40:32. | |
You have just ten minutes. Let's go. | :40:32. | :40:42. | |
:40:42. | :40:57. | ||
Four minutes gone. Six minutes left. | :40:57. | :41:03. | |
I should have made it thinner. You should have made it thinner. I tend to agree with you. | :41:03. | :41:09. | |
Ugh. | :41:09. | :41:18. | |
SHE GIGGLES | :41:18. | :41:19. | |
OK. | :41:19. | :41:23. | |
It's a really thick piece of pork. | :41:23. | :41:25. | |
Which means that you are likely to burn the breadcrumbs on the outside | :41:25. | :41:27. | |
before you cook the meat through in the middle. | :41:27. | :41:37. | |
:41:37. | :41:39. | ||
Sharon, you completed the task under the time. | :41:39. | :41:41. | |
Probably not with the finesse, | :41:41. | :41:42. | |
but under the pressure of MasterChef- we've got something on a plate. | :41:42. | :41:49. | |
Former estate agent Justin Ryan's passion for cooking | :41:50. | :41:51. | |
came from seeing his mum throw lavish dinner parties. | :41:51. | :42:00. | |
Escalope of pork, pan-fried, ten minutes. | :42:00. | :42:10. | |
:42:10. | :42:11. | ||
You've got six minutes left. | :42:11. | :42:21. | |
:42:21. | :42:26. | ||
Gentlemen, it's a work in progress. | :42:26. | :42:29. | |
You've got two minutes, my friend. | :42:29. | :42:30. | |
Two minutes left? Yeah. | :42:30. | :42:32. | |
You're kidding! | :42:32. | :42:37. | |
30 seconds left. | :42:37. | :42:38. | |
OK. | :42:38. | :42:38. | |
This is the Scottish way, have I mentioned that? | :42:38. | :42:44. | |
Breaded escalope of... pork. | :42:45. | :42:54. | |
:42:55. | :42:57. | ||
I don't know where to start. I watched in amazement | :42:57. | :42:59. | |
The meat's tougher than it should be because it's not bashed thin. | :42:59. | :43:01. | |
There's no crisp on the outside, which should be the breadcrumbs. | :43:01. | :43:03. | |
But actually it's cooked through. OK. It's cooked through. | :43:03. | :43:13. | |
:43:13. | :43:13. | ||
It should be lovely and tender inside, | :43:13. | :43:15. | |
it should be crispy on the outside. It's not. | :43:15. | :43:16. | |
We expected something, we didn't quite get it. | :43:16. | :43:23. | |
Finally, it's former Supergrass drummer Danny Goffey, | :43:23. | :43:25. | |
who took domestic science at school, | :43:25. | :43:26. | |
and is the main cook in his household of four kids. | :43:27. | :43:33. | |
Danny, this is your first task,and you have ten minutes to do it in. | :43:33. | :43:36. | |
OK. | :43:36. | :43:41. | |
Maybe it's just flattened. I've never done this before. | :43:41. | :43:44. | |
Bash us out a tune, Danny! | :43:44. | :43:54. | |
:43:54. | :44:13. | ||
Last 30 seconds. OK. | :44:13. | :44:18. | |
All right. | :44:18. | :44:22. | |
This is breadcrumbs. | :44:22. | :44:23. | |
Those breadcrumbs, in a cold pan with oil, | :44:23. | :44:24. | |
will soak up the oil like a sponge. | :44:24. | :44:26. | |
So one side, we've got soggy breadcrumbs, | :44:26. | :44:29. | |
the other side, dried breadcrumbs which are starting to burn. Uh-huh. | :44:29. | :44:39. | |
:44:39. | :44:39. | ||
There is crunch to some of the breadcrumb, not all of it. | :44:39. | :44:40. | |
The meat is lovely and tender inside. | :44:40. | :44:43. | |
It's not bad. | :44:43. | :44:48. | |
That's all right. | :44:48. | :44:52. | |
Thank you very much. | :44:52. | :45:02. | |
:45:02. | :45:05. | ||
D | :45:05. | :45:05. | |
D you | :45:05. | :45:06. | |
D you can | :45:06. | :45:10. | |
D you can see how they get on when they cook up a pasta challenge. | :45:10. | :45:14. | |
Still to come: Keith Floyd is charming the ladies of summer set. | :45:14. | :45:20. | |
He has taken over a small,, local kitchen to cook a rabbit stew with | :45:20. | :45:24. | |
a female chef. Cyrus's pie might have been got | :45:24. | :45:34. | |
:45:34. | :45:37. | ||
enough for royalty this week, what will the week her Maj-egg-sty make | :45:37. | :45:43. | |
of his? Will Reggie face food heaven or food hell? | :45:43. | :45:48. | |
Right, next up is a man who has finished cooking for none other | :45:48. | :45:55. | |
than Her Majesty the Queen. He is about to cook for us a similar dish. | :45:55. | :46:02. | |
A busy week for you? Extremely busy. Then you are off to Dubai? Straight | :46:02. | :46:08. | |
off to Dubai. We have this lovely piece of lamb and we are going to | :46:08. | :46:18. | |
:46:18. | :46:18. | ||
at spending a few hours of your weekend on that, if you really want | :46:18. | :46:24. | |
to get it nice and done. This uses shoulder. It is a twist on | :46:24. | :46:30. | |
shepherd's pie. It is best with shoulder. Leg is just as good. | :46:30. | :46:38. | |
Shoulder really 236s it -- gives it the intensity of flavour. Oh, you | :46:38. | :46:44. | |
have the onions done. I have a couple of sticks of sin mon and the | :46:44. | :46:51. | |
card mon that goes in, you must -- car dough mon, that goes in. You | :46:51. | :46:56. | |
have to make sure it doesn't splatter in your face. Would you | :46:56. | :47:00. | |
always use heards, the spices whole rather than dried? In this case, | :47:00. | :47:04. | |
the spices have to go in whole and the whole wrd is to get the flavour | :47:04. | :47:09. | |
of the spices out. -- idea is to get the flavour of | :47:09. | :47:19. | |
:47:19. | :47:27. | ||
the spices out. In the mean time, let me grab a knife. | :47:27. | :47:31. | |
Ginger and garlic. Most things would have garlic and ginger in | :47:31. | :47:40. | |
them. Especially lamb. Comes up nice with ginger and garlic. Some | :47:40. | :47:48. | |
koors chopping. -- coarse chopping. If you look at country captain and | :47:48. | :47:53. | |
if you look at different recipes of country captain, some have chicken, | :47:53. | :48:03. | |
:48:03. | :48:11. | ||
some have something else. We have ginger and garlic. In will go the | :48:11. | :48:21. | |
coriander. I will grind them a bit. | :48:21. | :48:29. | |
That much in will not grind very well. I said you have been busy | :48:29. | :48:39. | |
this week, but you have been busy the entire year because you set up | :48:39. | :48:44. | |
the restaurant, Mr Todiwala? Yes, at Terminal 5. Yes, that kept us | :48:44. | :48:50. | |
busy. What is this about an elephant inside it? It's called Roy. | :48:50. | :48:57. | |
A friend of ours found an elephant. It came about 200 years ago. It was | :48:57. | :49:03. | |
lying in a back yard in somebody's house. We were looking for an | :49:03. | :49:07. | |
elephant made with gadgets, springs and wheels, all that sort of stuff. | :49:07. | :49:16. | |
We had found one in India. He had this wooden one, he said it is old, | :49:16. | :49:20. | |
looks majestic. So we named it after him. We didn't know what to | :49:20. | :49:27. | |
call it. It is the most photographed thing in the | :49:27. | :49:33. | |
restaurant. It is nearly life-size? It is nearly. It is a gaming | :49:33. | :49:39. | |
elephant, actually. There is a ball in the trunk, which is because it | :49:39. | :49:48. | |
was used for playing polo with elephants. Of course it was! | :49:48. | :49:56. | |
So you cook the onions. They need to go brown a bit. After the onions | :49:56. | :50:02. | |
I will put the lamb back on it. Seasoning, back into the oven. 140 | :50:02. | :50:06. | |
degrees Celsius for a couple of hours. Chopped tomatoes would | :50:07. | :50:12. | |
normally go in when the lamb is three-quarters cooked. We believe | :50:12. | :50:17. | |
if you cook them in onion, the acidity tightens the protein and | :50:17. | :50:23. | |
the muscles don't relax. We do it later. Stalks on or off? You can do | :50:23. | :50:33. | |
:50:33. | :50:36. | ||
what you like, Sir. If Theo is here we ought to keep him happy. How did | :50:36. | :50:41. | |
you end up doing this for the Royal Family? A year, a year and a half | :50:41. | :50:47. | |
ago, I was - sorry, this is nearly done. I will put the lamb back on | :50:47. | :50:56. | |
it. OK? I'll give it a cover. We'll put that into the oven, Sir. | :50:56. | :51:02. | |
Do you want me to pop it in? If you don't mind - I have a bad shoulder. | :51:02. | :51:09. | |
Any old excuse! I do have a bad shoulder. So, I was | :51:09. | :51:16. | |
approached about a year and a bit ago, so when the palace decided | :51:16. | :51:22. | |
that Her Majesty's tour has to go to some of the boroughs of London | :51:22. | :51:29. | |
and the message went through to the office and being her deputy | :51:29. | :51:35. | |
lieutenant. You are? You didn't know that? No. I'll pull my rank on | :51:35. | :51:45. | |
you later. I know you are an OBE... Which don't you have? The KBE. I | :51:45. | :51:49. | |
have the others And a deputy Lieutenant. And a deputy Lieutenant, | :51:49. | :51:59. | |
:51:59. | :52:02. | ||
Sir. It is a good achievement. you mind mind chopping the cumin | :52:02. | :52:07. | |
with some butter and some egg. I'll chop this up, in the meanwhile. | :52:07. | :52:13. | |
I'll get my sauce cooking up. have the thing in Dubai, but you | :52:13. | :52:18. | |
have set up this hospitality guild, something you are passionate about | :52:18. | :52:23. | |
is the training of chefs as well. Absolutely and young people. We | :52:23. | :52:29. | |
need more home-grown talent. Loads of kids from various backgrounds. | :52:29. | :52:35. | |
We can train them in Asian and/orryenal cooking. And the guild, | :52:35. | :52:39. | |
hopefully we'll have lots of back from the Government to ensure it | :52:39. | :52:44. | |
continues, so we can train more young people, teach them more about | :52:44. | :52:49. | |
our cooking, so there is more scope for them to grow. | :52:49. | :52:58. | |
So you dice up the meat. This is why the shoulder is important. | :52:58. | :53:03. | |
There we go. Nice and clean - if I had a dog it would go down on the | :53:03. | :53:08. | |
floor! We have the mash here. You have the | :53:08. | :53:14. | |
cumin I chopped up. Yes, Sir. And our meat is ready. Whole legs in | :53:14. | :53:23. | |
there as well. Frpblgtsdz waste not, want -- Waste not, want not, this | :53:23. | :53:30. | |
is India. It doesn't come out as good of course, but once it goes in | :53:30. | :53:36. | |
the oven, with the covering, it looks as good as you want it to. | :53:36. | :53:40. | |
Studio recipes, including this one are on our website. Go to | :53:40. | :53:45. | |
bbc.co.uk/saturdaykitchen. You can find dishes from our previous shows | :53:45. | :53:52. | |
on bbc.co.uk/recipes. I will show recipes over the year... And of | :53:52. | :54:02. | |
:54:02. | :54:03. | ||
course a new edition of our Best Bites Show, 10am on Sunday. | :54:03. | :54:10. | |
I've kept the stalks - it is a salad for Theo. | :54:10. | :54:20. | |
:54:20. | :54:21. | ||
Fantastic. You want to try some? shall wait. It is really, really | :54:22. | :54:29. | |
nice. Thank you, Sir. You've done a good job. Two hours. Here's one I | :54:29. | :54:35. | |
did earlier. Particularly I lamb - you are keen on one breed. The more | :54:35. | :54:41. | |
we use of it, the more people know of it, the more we save. We save an | :54:41. | :54:45. | |
entire community of crofters. So the whole reason why I do it is to | :54:45. | :54:49. | |
make sure that this community never has to die. | :54:49. | :54:55. | |
This is up in the Shetlands? In the Orkney islands. | :54:55. | :55:03. | |
It is of course a sheep, but it is a 5,000-year-old species. One which | :55:03. | :55:10. | |
has not been crossed over the years. It is amazing. Don't use that, so | :55:10. | :55:17. | |
we use that. Sound good. It is amazing. If you | :55:17. | :55:23. | |
go up there I have never seen sheep jump into the sea. These sheep, | :55:23. | :55:31. | |
they actually jump into the sea, fighting for kel p and seaweed. | :55:31. | :55:36. | |
would if you had your chef's jacket on as well. I could not catch a | :55:36. | :55:44. | |
single one. They are so agile, you cannot get hold of them. OK, so | :55:44. | :55:52. | |
that is our beautiful mash. Have you tried Rudolph potatoes? They | :55:52. | :55:57. | |
are brilliant. Has he been drinking that wine? It is red in colour, | :55:57. | :56:03. | |
like the reindeer. How long for? the oven to get a lovely little | :56:03. | :56:07. | |
colour on it. Like this one, Sir. Brilliant. Perfect. | :56:08. | :56:13. | |
My plate is here. Are we giving any sliced bread with butter? No, that | :56:13. | :56:19. | |
comes later. That argument all comes later. | :56:19. | :56:25. | |
Look at that! Looks hot. It is hot. You know what, I would.... Look at | :56:25. | :56:31. | |
that, look at that! Lovely lamb there. Sizzling hot. I would | :56:31. | :56:38. | |
ideally have bread and butter too. Peas. That is what you want. | :56:38. | :56:48. | |
:56:48. | :57:01. | ||
Country captain. Simple as that. This will be really hot. Can you | :57:01. | :57:11. | |
share? How is this happening? I thought I was supposed to be your | :57:11. | :57:19. | |
guest. Is this where I burn my mouth on live television? Brilliant. | :57:19. | :57:25. | |
Just nod. Very good. Lovely. That's the best part here. | :57:25. | :57:33. | |
Lovely. Let's go back to Salisbury to see what Peter Richards will get | :57:33. | :57:43. | |
:57:43. | :57:52. | ||
to go with this right royal Cyrus is brilliant at giving | :57:52. | :57:56. | |
traditional dishes an inspired twist. If this were a classic | :57:56. | :58:01. | |
shepherd's pie you could go for a traditional red from France or | :58:01. | :58:10. | |
Spain. Something like this Cote Du ron. We need something with more | :58:10. | :58:17. | |
generosity and up-front fruit, so it can stand up to the flavours. | :58:17. | :58:24. | |
There is one variety which springs to mind - it is Chile and stand | :58:24. | :58:29. | |
forward the wonderful people with this outstanding value red. | :58:29. | :58:34. | |
The great news when it comes to matching wines to a dish like this | :58:34. | :58:40. | |
is you can go cheap and cheerful, because you don't want anything too | :58:40. | :58:45. | |
full bodied or flavoured because that will clash with the spice. | :58:45. | :58:54. | |
This has beautiful smells of plums - it will not get lost. It is juicy, | :58:54. | :58:59. | |
soft and refreshing. That is what we need to pick up on the savoury | :58:59. | :59:04. | |
richness of the meat and the fragrance of the spice and the | :59:04. | :59:08. | |
juiciness of the tomato and that touch of spinach. So, Cyrus, it is | :59:08. | :59:12. | |
a brilliant, original take on a classic dish. Here is a bargain of | :59:12. | :59:19. | |
a red wine to go with it. It is. It is fantastic. Under �5. | :59:19. | :59:25. | |
Full of body as well. Still light, so it goes nice with a heavy meat | :59:25. | :59:29. | |
like that. We ought to stop biging up these wines - they will be as | :59:29. | :59:34. | |
rare as petrol! It is spot-on. Lovely fruit. That | :59:34. | :59:39. | |
spice - it is delicious. The spice goes well with the lamb. | :59:39. | :59:45. | |
Happy with that? Love it. It is great. I am trying my hardest not | :59:45. | :59:49. | |
to scoff on telly. My mum will be annoyed. | :59:49. | :59:55. | |
Let aets get back to celebrity mast -- let's get back to Celebrity | :59:55. | :00:00. | |
MasterChef. They will be split into two teams. I have been mugged! | :00:00. | :00:10. | |
:00:10. | :00:34. | ||
These plates must be ready in one hour. | :00:34. | :00:42. | |
Let's cook. Each team has to invent a pasta | :00:42. | :00:48. | |
dish, from ingredients which include a range of pasta, muscles, | :00:49. | :00:58. | |
:00:59. | :01:03. | ||
tomatoes, pancetta, mushrooms and a that are | :01:03. | :01:13. | |
- Really? As what? - These capers taste really nice. | :01:13. | :01:17. | |
- I don't think that's a problem. - I'm allergic to shellfish. | :01:17. | :01:20. | |
If you're allergic, is it right to cook it? If you can't taste it, you can't have an opinion. OK. | :01:20. | :01:27. | |
- Sorry. - We can do something else, then. | :01:27. | :01:35. | |
Seven minutes gone. | :01:35. | :01:37. | |
Sharon's team-mate is former Supergrass drummer Danny Goffey | :01:37. | :01:47. | |
:01:47. | :01:50. | ||
You two spent quite a bit of time working out what to cook for us. What is the dish, Danny? | :01:50. | :01:54. | |
- We've got Sharon's meatballs! - We're doing a pasta | :01:54. | :01:57. | |
with lamb and beef meatballs in a tomato sauce. | :01:57. | :02:07. | |
:02:07. | :02:07. | ||
On the second team is TV presenter Justin Ryan, who made a bad first impression. | :02:07. | :02:17. | |
:02:17. | :02:18. | ||
Working with Justin is presenting partner Colin McAllister, | :02:18. | :02:28. | |
:02:28. | :02:28. | ||
Colin and Justin, you guys are assembling. We are assembling. | :02:28. | :02:32. | |
What are you cooking for us? A cross between moussaka and lasagne. | :02:32. | :02:36. | |
We've got some sausage in there, mushrooms, loads of pasta, | :02:36. | :02:39. | |
aubergines and then the final dose of cream | :02:39. | :02:42. | |
and lots of cheese. And breadcrumbs. | :02:42. | :02:52. | |
:02:52. | :02:56. | ||
Can I just say you've only got 15 minutes left? 15 minutes. | :02:56. | :02:59. | |
- I think it's... - Shall we do Lady and The Tramp? | :02:59. | :03:09. | |
:03:09. | :03:11. | ||
You've got 10 minutes left and that means plated as well. | :03:11. | :03:19. | |
Last two minutes! You're going to have to shift! | :03:19. | :03:22. | |
Are we cooked? Oh, God... | :03:22. | :03:32. | |
:03:32. | :03:39. | ||
How many fingers and thumbs have you got? How many's here? Count them. | :03:39. | :03:41. | |
Where's the other plate? There. Look. 10 seconds left. | :03:41. | :03:50. | |
That's it. Step away from your bench. Your time's up. That was good. That was really stressful. | :03:50. | :03:53. | |
It was so stressful! | :03:54. | :04:03. | |
:04:04. | :04:09. | ||
Danny and Sharon have made ten plates of spaghetti, topped with lamb and beef meatballs | :04:09. | :04:14. | |
in a cherry tomato and basil sauce. | :04:14. | :04:19. | |
I think you work very well together, I do. And your idea was sound. | :04:19. | :04:22. | |
I do have one issue - there isn't enough sauce. | :04:22. | :04:28. | |
And pasta sauce does not sit on top- of pasta, it gets mixed together. | :04:28. | :04:38. | |
:04:38. | :04:39. | ||
Your pasta still has a little bit of firmness. I like that. Good. | :04:39. | :04:44. | |
It's cooked well. Everything is cooked well. And your tomato sauce is sweet and nice. | :04:44. | :04:49. | |
It needs more flavour. There's a little hint of spice, but it needs more. | :04:49. | :04:54. | |
- Oh, dear... - I know. It's scary. | :04:54. | :05:03. | |
You both obviously have a really good palate. That sauce is- really tasty. The concept is good | :05:04. | :05:08. | |
because there is the variation. They're going a little bit dry, but, on the whole, not a bad job. | :05:08. | :05:17. | |
Colin and Justin's dish is a Mediterranean pasta bake | :05:17. | :05:20. | |
topped with pine nuts, parmesan and capers, | :05:20. | :05:23. | |
accompanied by a rocket and tomato salad. | :05:23. | :05:28. | |
Inside we have lamb sausage, beef, mushrooms, aubergines, | :05:28. | :05:32. | |
cheese, pasta, salt, pepper, milk. And bacon lardons. | :05:32. | :05:38. | |
Bacon lardons! Brilliant. Then we've got scattered pine nuts and capers | :05:38. | :05:43. | |
and tomatoes and olives. We're up to 15 ingredients in one bowl. | :05:43. | :05:53. | |
:05:53. | :05:57. | ||
The acidity from the parmesan cheese and the tomato coming | :05:57. | :05:59. | |
together with the spiciness of the lamb sausage | :06:00. | :06:04. | |
is a little bit overpowering. Your aubergines aren't cooked enough. They need to be cooked first | :06:04. | :06:11. | |
or they just go hard. That's probably why it's salty, | :06:11. | :06:13. | |
the saltiness coming from those aubergines. | :06:13. | :06:23. | |
:06:23. | :06:26. | ||
There's a lot of cheese flavour in with tomato. | :06:26. | :06:28. | |
You can get the hint of some meat, but I can't tell which. | :06:28. | :06:31. | |
It's perfectly edible, but because there's so much going on, | :06:31. | :06:36. | |
it's just a little bit muddy. | :06:36. | :06:46. | |
:06:46. | :06:47. | ||
No doubt about it, this has been a really tough task. | :06:47. | :06:50. | |
But what comes next... it's a lot tougher. | :06:50. | :06:55. | |
Thank you. | :06:55. | :07:05. | |
:07:05. | :07:10. | ||
It | :07:10. | :07:10. | |
It is | :07:10. | :07:11. | |
It is time | :07:11. | :07:15. | |
It is time to answer some foodie questions. | :07:15. | :07:19. | |
Each caller will be able to decide what Reggie eats at the end of the | :07:19. | :07:22. | |
what Reggie eats at the end of the show. We have Carla from Lancashire. | :07:22. | :07:28. | |
D Good morning. I am here. What is your question? I bought some past | :07:28. | :07:36. | |
ta at an Italian Delhi pasta at an Italian deli. I don't know how to | :07:36. | :07:44. | |
use it. It is nice in a soup. I make some soup with celery, carrot, | :07:44. | :07:49. | |
add some beans and add some of the pasta and bring it up and you have | :07:49. | :07:54. | |
a lovely thick soup. With my kids we would boil the pasta and dress | :07:54. | :08:01. | |
it in butter and olive oil. They loved it. Would you like to see | :08:01. | :08:05. | |
heaven or hell? Heaven, please. Kevin from Cleveland, are you | :08:05. | :08:12. | |
there? Good morning. What is your question? I have beefburgers and | :08:12. | :08:16. | |
would like about Italian or Indian take on them. I will go for the | :08:16. | :08:22. | |
Indian take on beefburgers. If you can grind your own mince. He has | :08:22. | :08:30. | |
them already done. Crush them again, mix in some freshly ground | :08:30. | :08:38. | |
coriander, grain chili. Make it nice and soft. A nice chutney? | :08:38. | :08:46. | |
mango chutney will do. Or what works well in a bun is to make the | :08:46. | :08:53. | |
tomato ketchup hot. Spice it up with green chilis and coriander. | :08:53. | :08:59. | |
How does that sound? Lovely. What dish would you like to see, heaven | :08:59. | :09:09. | |
:09:09. | :09:12. | ||
or hell? Hell, please. What's wrong with you!? Elaina. I have a dinner | :09:12. | :09:18. | |
party today and have a saddle of lamb. I wonder if you could suggest | :09:18. | :09:22. | |
stuffing and carving. If it is off the bone, that is how you want it. | :09:22. | :09:28. | |
If it is not, you take it back to the butchers. If it is... Is it | :09:28. | :09:33. | |
whole on bone or off the bone? is on the bone. I would make the | :09:33. | :09:39. | |
stuffing, breadcrumbs, pork, sausage meat, mix together. Orange | :09:39. | :09:43. | |
or lemon zest and some parsley or chestnuts chopped up. I would take | :09:43. | :09:49. | |
that and the lamb back to the butchers, take it off the bone. | :09:49. | :09:53. | |
Otherwise it is a nightmare. Thrown the bone away. You want him to tie | :09:53. | :09:59. | |
it up with that stuffing inside it. It is easy to roast off. It will | :09:59. | :10:05. | |
take a good 45 minutes once you have sealed it in the oven. Which | :10:05. | :10:12. | |
dish would you like to see? Hell, please. The duck. What is wrong | :10:12. | :10:20. | |
with these people? The guy to beat at the top, 15.12 | :10:20. | :10:24. | |
seconds. I don't think these guys will beat it. Are you ready. Three, | :10:24. | :10:32. | |
two, one, go! It has got to be a three-egg | :10:32. | :10:42. | |
:10:42. | :10:54. | ||
Mine is not even ready yet. OK I am going to take my off too. Are you | :10:54. | :11:00. | |
happy with that? No. I know I like my butter, guys, but.... That is | :11:01. | :11:09. | |
why I put extra in. You almost want to eat this with a straw. Is that a | :11:09. | :11:19. | |
:11:19. | :11:21. | ||
three-egg omelette? Two-and-a-half. Cyrus, you did it, you are done | :11:21. | :11:28. | |
here - 29 seconds. You did it quicker. Did I? Yes. | :11:28. | :11:36. | |
Thank you. You did it in 28.16, which puts you there. One above it. | :11:36. | :11:44. | |
Respect table time. Theo, 22 seconds. Where are you? 20.16. | :11:44. | :11:50. | |
did it in 18. That's good! | :11:50. | :11:58. | |
Two-egg omelette, you're not going It is great on this show. Will | :11:58. | :12:05. | |
Reggie get his idea of heaven or hell. You can now watch a vintage | :12:05. | :12:10. | |
performance, this is a great performance from the greatest TV | :12:10. | :12:14. | |
chef of them all, Keith Floyd. He is in Somerset and turning his | :12:14. | :12:24. | |
:12:24. | :12:40. | ||
charm on a female chef. You have to You are very popular. I am not | :12:40. | :12:45. | |
surprised. You'll fall in it. It never dries up. Very cold. The | :12:45. | :12:52. | |
extraordinary thing is my bakery used to be a fisher for 180 years. | :12:52. | :13:02. | |
:13:02. | :13:03. | ||
The fisher would come out and wash And take me to your hot, | :13:03. | :13:11. | |
'An old Somerset dish is breadcrumbs and fries them | :13:11. | :13:21. | |
:13:21. | :13:28. | ||
He's nice, isn't he? He's lovely. You can come here. This is what he | :13:28. | :13:33. | |
I've seen him on some of thoseprogrammes. He's quite rude to you.Where are you, dear heart? I'm here. | :13:33. | :13:40. | |
You're meant to help. I know. | :13:40. | :13:43. | |
You're drinking all that cider behind my back. That is all going to fry gently away. | :13:43. | :13:50. | |
Only for, please, about a minute and a half. Right. Turn them over. I mean, really, hardly any at all. | :13:50. | :13:57. | |
They need very little. OK. | :13:57. | :14:00. | |
What is this lovely, green, onyx-looking liquid in here? Onyx? | :14:00. | :14:05. | |
It's gooseberry and tarragon sauce. Be careful, sweetheart, it's hot. | :14:05. | :14:10. | |
Isn't it lovely? It's beautiful! | :14:10. | :14:13. | |
And that goes with the... That isa lovely piquant sauce that we serve- with these. | :14:13. | :14:19. | |
And, to go with it, because these are all very soft and gentle... | :14:19. | :14:24. | |
The housewife should buy these. They're SO inexpensive! | :14:24. | :14:29. | |
They needn't buy the whole head. Look at that lovely white flesh! | :14:29. | :14:34. | |
Doesn't it make your mouth water? | :14:34. | :14:36. | |
And they're almost done! Oh, I'm sorry, am I...? It's fine. | :14:36. | :14:41. | |
I recognise when I'm in front of a real trooper, you know(!) Listen. | :14:42. | :14:46. | |
She's gonna do that. | :14:46. | :14:49. | |
We've got eight beautiful maidens upstairs, who work in this fine restaurant. | :14:49. | :14:56. | |
I've to cook the other half of their lunch - rabbit. | :14:56. | :15:00. | |
I don't want a little bunny-wunny in my wow-boat. Bunny?! | :15:00. | :15:05. | |
Remember that Tom Paxton song? Brilliant. About President Carter. | :15:05. | :15:10. | |
Anyway, it's back to the real business. | :15:10. | :15:14. | |
The imperial spin-round of the ingredients... | :15:14. | :15:18. | |
Fresh field mushrooms, chopped. Parsley. Root vegetables - in this case, onions and carrots. | :15:18. | :15:25. | |
Fresh thyme. Good bacon. Tomato puree. Garlic. | :15:25. | :15:30. | |
Rabbit, drenched in seasoned flour. | :15:30. | :15:32. | |
The star of this little show is the sparkling gooseberry champagne. | :15:32. | :15:37. | |
Mushrooms, at this stage, can go into here, with the bacon... | :15:37. | :15:44. | |
..fat and the carrots and onions. | :15:44. | :15:48. | |
And they can all brown off quite nicely. No problems there. | :15:48. | :15:53. | |
The sound man, in television programmes, doesn't like frying noises, | :15:53. | :15:59. | |
but he insists on having that kind of noise. | :15:59. | :16:03. | |
A bottle of champagne should be opened so that it makes no noise. | :16:03. | :16:08. | |
Right. That's going well. Flip over- here. These are browning nicely. | :16:08. | :16:13. | |
Free range... Well, not free range.- Wild rabbit, doing very well. | :16:13. | :16:18. | |
Flip them over like that. | :16:18. | :16:21. | |
With my little fingers. | :16:21. | :16:23. | |
Have to be used. | :16:23. | :16:26. | |
Turn these things over. | :16:26. | :16:28. | |
Those are browned, those, sealed. OK. | :16:28. | :16:31. | |
GIGGLING | :16:31. | :16:34. | |
I'm back. I've brought a loving cup. You're not having it all your way! | :16:35. | :16:42. | |
Ooh, I say! Keep an eye on them. | :16:42. | :16:45. | |
Isn't this gorgeous! Can I help? | :16:45. | :16:47. | |
You can help by being quiet, cos... | :16:47. | :16:50. | |
You always give me the difficult things to do! I'm busy, OK? | :16:50. | :16:55. | |
You don't want me to touch it? | :16:55. | :16:57. | |
Stand here... Hold that. | :16:57. | :17:00. | |
And shut up. | :17:00. | :17:01. | |
GIGGLING | :17:01. | :17:02. | |
What are you doing tonight? I'm cooking, Margaret... I know. | :17:02. | :17:07. | |
I'm not a TV presenter, I'm not an interviewer, I don't work on Tomorrow's World! | :17:07. | :17:15. | |
Actually, I'm a cook. It smells heavenly. | :17:15. | :17:19. | |
I wish you could havea smelling television. Smellyvision. | :17:19. | :17:24. | |
They used to have it in "1984". That's all our nice bits, in there. | :17:24. | :17:29. | |
A bit of thyme. I don't have enough- of it, to be honest with you. | :17:29. | :17:34. | |
Get the dreadful pun, there? | :17:34. | :17:37. | |
And parsley. Then we add our tomato- puree, which we'll stir well in. That'll all mix in, in a moment. | :17:37. | :17:44. | |
Like that. | :17:44. | :17:47. | |
And then... | :17:47. | :17:49. | |
Oh, no! English! | :17:49. | :17:52. | |
Goosegog sparkling wine. Isn't that lovely?! | :17:52. | :17:56. | |
What will have to happen now, you'll go walking round the Somerset Levels. | :17:56. | :18:03. | |
He's quite clever at filling up little interludes! | :18:03. | :18:08. | |
The next time you see this dish... It goes into the oven, covered with foil. | :18:08. | :18:14. | |
It'll be in there for about an hour and a half. Not much longer. | :18:14. | :18:19. | |
Look at that lovely fleshy piece! Nice. I bags that bit. 1� hours. | :18:19. | :18:23. | |
'I couldn't come to Somerset without telling you how Cheddar cheese is made. | :18:23. | :18:28. | |
'After the milk has been heated and the rennet's been added, it goes all thick. | :18:28. | :18:32. | |
'It's paddled into curds and whey. The whey is drained off, leaving a crumbly curd. | :18:32. | :18:36. | |
'The curds are drained of moisture | :18:36. | :18:38. | |
'and then compressed and packed into these moulds, lined with cheesecloth. | :18:38. | :18:45. | |
'Hence the Monty Python line "blessed are the cheesemakers"! | :18:45. | :18:50. | |
'Finally, the moulds are stacked together, pressed again, to eliminate remaining moisture. | :18:50. | :18:58. | |
'Then they are turned out to be stored in the churn. Thank you, moo cows, for a fine cheese!' | :18:58. | :19:08. | |
What d'you think of my "Somerset on- a plate"? It reminds me of fields. | :19:08. | :19:14. | |
Ah! Somerset! You're brilliant! not only brilliant about cooking, | :19:14. | :19:18. | |
I ought to be running business management programmes as well! | :19:18. | :19:19. | |
SHE'S taken my correspondence course! She surrounds herself with caring, helpful staff. Absolutely. | :19:19. | :19:29. | |
:19:29. | :19:30. | ||
It's important. Especially caring. Let's serve. They've deserved it. | :19:30. | :19:40. | |
:19:40. | :19:50. | ||
I | :19:50. | :19:50. | |
I told | :19:50. | :19:50. | |
I told you | :19:50. | :19:54. | |
I told you he was good and you can see more of him next week. Now it | :19:54. | :20:00. | |
is time to find out if it is food heaven or hell. Heaven is bream, | :20:00. | :20:06. | |
with chips and mushy peas, in butter, with sliced bread - we'll | :20:06. | :20:11. | |
get on to that in a minute. It could be the duck with orange and | :20:11. | :20:17. | |
sauce with courgettes. How do you think these lot have decided? It | :20:17. | :20:23. | |
was 2-1 at home. Just to see me squirm people will be nasty to me. | :20:23. | :20:27. | |
They have gone the other way. If you can do me the chips, please, | :20:27. | :20:34. | |
Cyrus. If you can fillet the fish, I will do the batter. Next I will | :20:34. | :20:41. | |
talk about the peas. These are marafat peas. You need to soak | :20:41. | :20:50. | |
these in baking pouder, sorery bicarb. | :20:50. | :20:55. | |
-- sorery, bicarb. You soak them overnight and you end up with these. | :20:55. | :21:02. | |
You need the bicarbonate of soda in there as well. | :21:02. | :21:08. | |
We have some cornflour. There we go. We'll use a couple of eggs and egg | :21:08. | :21:15. | |
whites into here. Egg yolks into one bowl. Because | :21:15. | :21:20. | |
we'll make this batter slightly lighter, I've got some sparkling | :21:20. | :21:26. | |
water here and some whipped egg whites. As soon as they are done, | :21:26. | :21:31. | |
Cyrus, they can go into the end basket there. I'll whisk it up. You | :21:31. | :21:39. | |
are a massive foodie. I know you have enjoyed the food here. If you | :21:39. | :21:44. | |
mean I like to pig out, then yeah, I am a greedy one. I like food and | :21:44. | :21:49. | |
I do like the cook. With the amount I do, I don't get to cook much for | :21:49. | :21:54. | |
myself. If you like fresh ingredients there's nothing than | :21:54. | :21:59. | |
having fresh stuff in the fridge. I tend to eat out a lot. I will get | :21:59. | :22:05. | |
some cards - do you guys do vouchers? They've gone silent, you | :22:05. | :22:10. | |
see! There's a deafening silence there. Straight in - end fryer. We | :22:10. | :22:15. | |
have our fish, which is nearly there. Batter, I've got some egg | :22:16. | :22:21. | |
white, I'll pop in there, but fizzy water. This is the start of a | :22:21. | :22:27. | |
batter. You would not normally put egg yolks in here. We'll pop our | :22:27. | :22:33. | |
egg whites in. Then, at this moment in time, we've | :22:33. | :22:42. | |
got ten seconds before I need the fish. Five, four, three, two, one. | :22:42. | :22:50. | |
We take our fish. Aren't they supposed to shout, "Yes, chef." | :22:50. | :22:55. | |
They started five years ago, but don't bother now. The idea is when | :22:55. | :23:00. | |
you deep-fry fish, lay it in carefully, otherwise it will stick | :23:00. | :23:04. | |
to the bottom of the basket. Lay the fish in. Now, it depends where | :23:05. | :23:10. | |
you are from - would you call these scraps orbits? I call it the best | :23:10. | :23:19. | |
bit of the bottom of the chip bag. Crunchy bits, fantastic. They are | :23:19. | :23:27. | |
bundies. They make chutney with that. They crush them with garlic | :23:27. | :23:31. | |
chili and put it in the thing you make bread with. Am I doing the | :23:32. | :23:36. | |
make bread with. Am I doing the bread, then? Yes. | :23:36. | :23:44. | |
Sliced bread - that's going hem with you, Reggie. Fish and chips | :23:44. | :23:50. | |
has to be done with white sliced bread. This is proper - it has | :23:51. | :23:57. | |
feeling. Do me a favour - come on. If you have fish and chips, you | :23:58. | :24:04. | |
have this. I am doing it the royal way now. The butter is hard. I need | :24:04. | :24:13. | |
to spread it nicely. It is like plastering. You have to do it the s | :24:13. | :24:19. | |
upony way. These are the peas. -- the poncy way. These are the peas. | :24:19. | :24:29. | |
:24:29. | :24:29. | ||
It is all in here and you just cover with water, like this. | :24:29. | :24:37. | |
Put in the butter. That is looking at me! Just rude! I thought I was | :24:37. | :24:42. | |
your guest. Doesn't matter on this show at this point! | :24:42. | :24:48. | |
We'll finish this off with some butter. Look at that - that's | :24:48. | :24:54. | |
proper.... That's proper. Are we going to trim the edges off? What? | :24:54. | :24:58. | |
You may have been working for royalty, but you leave the crusts | :24:59. | :25:03. | |
on. Can we do one without the crust then. If you want to take the | :25:03. | :25:12. | |
crusts off your bit, that's fine Take the crust off one. They make | :25:12. | :25:16. | |
the sandwiches in Bombay, you never give them the crusts, they throw | :25:16. | :25:24. | |
them at you! What shall I do with that? We'll | :25:24. | :25:34. | |
deep--fry the fish. -- deep-fry the fish. This will not colour as much | :25:34. | :25:39. | |
as I should to. I would do this with dripping. | :25:39. | :25:45. | |
What? Dripping. Pig fat. I don't eat pork. That ain't going to work | :25:45. | :25:50. | |
for me. That is why I don't have dripping in here. I would cook this | :25:51. | :25:54. | |
with dripping. You would cook it in vegetable oil. | :25:54. | :25:59. | |
We have the chips cooking away. They are looking good. | :25:59. | :26:05. | |
There we go. Give them to me. I will fold them | :26:05. | :26:15. | |
:26:15. | :26:16. | ||
up a bit. You can season the peas. This is a butter dish only. | :26:16. | :26:19. | |
You don't expect me to eat all those peas, do you? There is enough | :26:19. | :26:26. | |
there to feed a country. Some like it hot. That's all the | :26:26. | :26:30. | |
butter that is left! Just some butter in there. Some on | :26:30. | :26:37. | |
the side. The fish is cooking away. Are you happy with that? This | :26:37. | :26:43. | |
comes out, a good pinch of salt. Excuse me! | :26:43. | :26:49. | |
Put them on there now. Another plate here, if you want. Put the | :26:49. | :26:58. | |
scraps on it as well. Chips... Sliced bread with crusts on, please. | :26:58. | :27:05. | |
That looks good. And then you ruin it with the | :27:06. | :27:13. | |
bread! I mean, really! The butter will make up for it. | :27:13. | :27:21. | |
And Reggie, wedgey lemon. A chip sandwich. | :27:21. | :27:30. | |
That is good. Shall I try one of your skinny | :27:30. | :27:34. | |
chips? Nice one! Every man for himself on this bit. The crew will | :27:34. | :27:42. | |
eat it if you don't eat it all. do you like them apples? Cheers! To | :27:42. | :27:52. | |
:27:52. | :27:56. | ||
go with this we have chosen a Sauvignon blank - Waitrose, �7.77. | :27:56. | :28:04. | |
I think we have all burnt our mouths. Oh, wow! | :28:04. | :28:10. | |
Get some lemon on that fish. Never, ever seen - it is like a pack of | :28:10. | :28:16. | |
hounds diving in. They are great! Peter has chosen, I say three | :28:16. | :28:21. | |
excellent wines. Beautiful wines. Are you happy with | :28:21. | :28:25. | |
that? Really good. That is sea bream. You can use whatever you | :28:25. | :28:30. | |
want. Most importantly, best of luck with The Voice. Tonight, 7pm, | :28:30. | :28:37. | |
BBC One. Make sure you watch. is all. Thanks to Theo Randall, | :28:37. | :28:42. | |
Cyrus Todiwala. And Reggie Yates. Thanks to Peter Richards for the | :28:42. | :28:45. |