:00:18. > :00:21.Forget any last-minute Christmas shopping, we've got something far
:00:21. > :00:31.more important and far tastier instead. This is Saturday Kitchen
:00:31. > :00:50.
:00:50. > :00:54.and if you've guessed, it is Merry Christmas. Welcome. Cooking
:00:54. > :01:02.are two top chefs. Probably the best seafood chef in Britain. He
:01:03. > :01:11.wrote that. From Rock in Cornwall, already with two stars, it is
:01:11. > :01:17.Nathan Outlaw and next to him, Tristan Welch. I didn't write that
:01:17. > :01:22.myself. Nathan, what are you cooking? Fish? Of course. I'm doing
:01:22. > :01:27.a lovely Christmas Eve dish, which I think is when you don't want to
:01:27. > :01:37.do too much, so it is cured salmon and mackerel pat a and deep-fried
:01:37. > :01:46.
:01:46. > :01:56.oissters. -- pate and deep-fried oissters. --. Tristan? Venison,
:01:56. > :01:56.
:01:56. > :02:00.with pears roasted in loads of butter and parsnips. You got some
:02:00. > :02:07.vegetable? Parsnips and little bit of Cheltenham beetroot and all
:02:07. > :02:14.cooked in a packet, so loads of flavour. Cheltenham beetroot. We
:02:14. > :02:21.have got our Christmas feel to the archive too. Today we have Rick
:02:21. > :02:31.Stein, Nigel slater and the Two Fat Ladies. Our special guest has
:02:31. > :02:45.
:02:45. > :02:54.standard in some break great shows. Are you a big foody. Yes. I ate in
:02:54. > :02:59.Nathan's restaurant a lot. You were brought up in Scotland? Glasgow.
:02:59. > :03:05.When I was up there I learnt a Glasgow salad, a bowl of chips, but
:03:05. > :03:09.the area on the east coast is so famous for seafood. Very good.
:03:09. > :03:12.Amazing and obviously great ingredients, but now you are living
:03:12. > :03:18.in Brighton? Yep. Not so much on the coastline there, but a little?
:03:18. > :03:26.A little. At the end of this programme I have to cook you food
:03:26. > :03:31.heaven or hell. There is something based on your favourite ingredient
:03:31. > :03:37.for heaven or nightmare, hell? What would it be, because you have
:03:37. > :03:47.travelled all over the place? have. I love garlic and Chile and
:03:47. > :03:52.
:03:52. > :04:00.pasta, but my heaven are Tom tomatoes. -- tomatos. What about
:04:00. > :04:08.hell? That's easy, blue cheese. I wouldn't even call it blew cheesey.
:04:08. > :04:18.It is mouldy. -- blue cheese. It is mouldy. Would you eat a mouldy
:04:18. > :04:19.
:04:19. > :04:29.loaf? No. Why do it with cheese? For heaven I have something simple,
:04:29. > :04:39.but sensational. An awe ten thick Margharita pizza. -- authentic
:04:39. > :04:50.
:04:50. > :04:58.Margharita piz Saturday. -- pizza. Or hell, blue cheese with fresh
:04:58. > :05:04.figures and a bacon dressing in a creamy blue-cheese dressing.
:05:04. > :05:08.please. If I have my way it will be pizzas. There are no votes, so I
:05:08. > :05:16.have a surprise. We'll let fate decide what Julie will be eating at
:05:16. > :05:23.the end of the show. Keep watching to find out how. Maggie, you wrote
:05:23. > :05:31.in. Who have you brought along with you? My sister Anne. You are from
:05:31. > :05:35.Jersey? Indeed. You lived there all your lives? Yes. Big foodies.
:05:35. > :05:39.If you've got any questions on the foods, fire away throughout the
:05:39. > :05:44.show. Right, we'll get cooking. It's your local, where you have
:05:44. > :05:48.been quite a few times and what better way to start that with some
:05:48. > :05:55.stunning seafood from this man. Great to have you on the show. What
:05:55. > :06:05.are we cooking? Lovely boot root grilled salmon to be done in
:06:05. > :06:13.
:06:13. > :06:20.advance. Smoked mackerel pate and deep- fried oissters. -- oysters.
:06:20. > :06:26.This is like a mixture of different seafood? Yes. I think what is nice
:06:26. > :06:30.you don't want to be rushing about at Christmas, doing all the
:06:30. > :06:35.different sort of things in the kitchen. You want to enjoy yourself.
:06:35. > :06:38.Everyone seems to be stressed out sometimes. I don't know what you
:06:38. > :06:47.mean! Everybody comes round. This is the perfect thing to have in
:06:48. > :06:51.your fridge as a back-up. You have got it there if people pop round.
:06:51. > :06:56.Preparation is the key, more than anything else, really? Yeah,
:06:56. > :07:03.definitely. Then just making it a little different. Obviously, a
:07:03. > :07:08.celebration in the entirety, the dish with the deep-fried oysters
:07:08. > :07:17.that you have not tried before and I would hate to say it, but it's
:07:17. > :07:21.almost like the nuggets, fried sort of things. Nugget? I build you up
:07:21. > :07:30.into this two-star Michelin chef and there you are with your
:07:30. > :07:36.nuggets?! You are cream cheese and yoghurt and horseradish. You don't
:07:36. > :07:41.like it. I'll pick it out. We have the raw beetroot and sugar. A lot
:07:41. > :07:46.of salt. You are curing the whole side. Then we have got fennell
:07:46. > :07:54.seeds, which go very well with seafood and tarragon, which gives
:07:54. > :07:58.it that sort of an niece flavour, which is very nice. Tar began and
:07:58. > :08:08.fish are a great combination? Especially with oily fish. Some of
:08:08. > :08:12.
:08:13. > :08:22.the whiter fish may not be able to handle it, but with this you can.
:08:22. > :08:32.I'll blend all the ingredients up. I give up. Wouldn't smoked salmon
:08:32. > :08:36.
:08:36. > :08:46.be easier? Much easier! You blend that up. We have the cure. You want
:08:46. > :08:50.
:08:50. > :08:54.a balance between the sweet and the sour. We put that on to the tray
:08:54. > :09:03.and there's a lot of water inside the salmon and it should be drawn
:09:03. > :09:07.out by the salt. This is like making your own gravalax? Yes. It's
:09:07. > :09:14.thick, so it will take a bit of time. It will take 30 hours in
:09:14. > :09:20.total, but you have to turn it over half way. After ten hours start it
:09:20. > :09:28.off on the skin first and you get dirty with this bit. You rub it
:09:28. > :09:31.over the fish. That goes into the fridge. You turn that after what?
:09:31. > :09:41.After ten hours, you'll turn that over and then give it another 20
:09:41. > :09:46.hours. When you end up is something that looks like this. It goes
:09:46. > :09:51.really dark? All the natural water in the salmon it will come out and
:09:51. > :10:01.will leave you with this. You need to wash it off the best you can.
:10:01. > :10:02.
:10:02. > :10:12.Scrape off all that cure. Now I know why you wore this Then we need
:10:12. > :10:13.
:10:13. > :10:21.to wash that off. Plain water? Don't forget, you can find the
:10:21. > :10:27.recipe, along with all the other recipes, on the website. For the
:10:27. > :10:33.salad, more beetroot? Yes. I have a little bit of shallots and garlic
:10:33. > :10:36.there. Diced? That's right. Just diced up. It didn't really matter.
:10:36. > :10:42.Once you wash the salt off, how long will that keep? Once you've
:10:42. > :10:46.washed it off, this will last for a good week, maybe even two weeks in
:10:46. > :10:52.the fridge. It's like the curing process before you do smoked salmon,
:10:52. > :10:58.but it's good to freeze too, so if you do buy a whole side of salmon,
:10:58. > :11:04.then you actually can keep it for a long time. It's all dried off.
:11:04. > :11:09.That's ready to slice and use. We'll take these off and open them
:11:09. > :11:17.off. The most important thing for oysters is the safety element.
:11:17. > :11:20.someone else to do it. Hold the oyster very firmly against the
:11:20. > :11:26.board and don't use too much pressure, there is a little hinge
:11:26. > :11:31.and you'll hear it and it pops and you can hear that. Then what you do
:11:31. > :11:37.is - the safest way is to get your finger underneath and come along
:11:37. > :11:43.the roof of the oyster and at the side you have a little hinge and as
:11:43. > :11:50.soon as that is released you open it up and what we are trying to do
:11:50. > :12:00.is get them out and all the juice. In this recipe we are not using it,
:12:00. > :12:03.
:12:03. > :12:09.but it's very good to make a mayonnaise with. Flour. Egg.
:12:09. > :12:13.Including the shell! Bredcrumbs. That's right. You use the little
:12:13. > :12:19.dried ones. Straight in? Yes. You need to dry them off, otherwise
:12:19. > :12:28.you'll end up with a soggy crumb. You want me to flour them? Yeah.
:12:28. > :12:38.I'll egg. What's the order? Flour, then egg then the breadcrumbs.
:12:38. > :12:40.
:12:40. > :12:46.like for nuggets! It's how you do scampi? How do you get the children
:12:46. > :12:56.to eat them? That's how I got my children into oysters. One minute?
:12:56. > :13:07.
:13:07. > :13:14.Yeah. Until they are crispy. You take the end off. The texture
:13:14. > :13:19.changes from the salt and the sugar? Yes. Lovely deep-cut salmon.
:13:19. > :13:29.If you cut it too thin you don't get the texture of it. It's almost
:13:29. > :13:36.
:13:36. > :13:41.nothing to eat there. Cut it thicker. I'll leave you to put the
:13:41. > :13:51.Chevy little pile. Did you season, chef? Yes. Just making sure! Then
:13:51. > :13:52.
:13:52. > :13:59.we have the deep-fried oysters and there you have it, so beetroot-
:13:59. > :14:03.cured salmon and pate and a nice salad. If you're doing that this
:14:03. > :14:11.Christmas I'm definitely coming round. It looks spectacular, I have
:14:11. > :14:16.to say. There you go. You get to dive into this. Your first dish.
:14:16. > :14:24.Dive into that. You have probably eaten this already, because it's on
:14:24. > :14:28.the menu. I'll eat with my fingers. Dig in. What's nice is the
:14:28. > :14:33.different textures and the hot and cold and it's interesting, but
:14:33. > :14:37.simple. You would self that altogether in your restaurant?
:14:37. > :14:42.or individually, but I like it on a platter with ten or 15 people
:14:42. > :14:49.coming round. Perfect. The oysters are yum. I don't think the girls
:14:49. > :14:52.will get any. The idea is to pass it down. We need win. We sent Susy
:14:52. > :15:02.Atkins to Dorset to spread the Christmas cheer, so what did she
:15:02. > :15:03.
:15:03. > :15:13.choose to go with Nathan's stunning salmon? I'm in Dorchester at a tree
:15:13. > :15:18.
:15:18. > :15:21.farm. But I'm off to find the wines for the Christmas show. Nathan, I
:15:21. > :15:26.have made your seasonal salmon and I can tell you that it only really
:15:26. > :15:30.goes with wines that have a fresh, crisp bite. Since it's Christmas,
:15:30. > :15:36.you could splash out perhaps on a dry English sparkling wine,
:15:36. > :15:44.something like this Ridgeview from Sussex. If you are feeding a crowd
:15:44. > :15:53.then I suggest stocking up on a refreshing still white and the one
:15:53. > :15:57.I've chosen is the Zalze 2011 and that's from South Africa. Raw
:15:57. > :16:01.beetroot, horseradish and smoked mackerel aren't the easiest
:16:01. > :16:09.ingredients to match, but whites with a amp flavour are Christmas
:16:09. > :16:15.crackers and the grape gives us all the amle that we need. -- apple
:16:15. > :16:20.that we need. As well as pear, there is some nice fruitiness. I
:16:20. > :16:30.need the lighter touch in order to pick up on all the fish in the dish.
:16:30. > :16:31.
:16:31. > :16:37.It's got a really fruity streak. Nathan, I love cured salmon at this
:16:37. > :16:43.time of year and with the mackerel pate, oysters and a glass of this,
:16:43. > :16:46.we have a festive feast. Enjoy. Definitely enjoying this, because
:16:46. > :16:50.it's dramatically going down. It won't come back. What do you reckon
:16:51. > :16:55.to the wine? Great? She has got it spot on. It works really well with
:16:55. > :16:59.all the different flavours and it cuts through the salmon. You can
:16:59. > :17:06.tell she has made the dish, so to get something as perfectly matched
:17:06. > :17:12.as that, what could you reckon? Gorgeous. A bargain. Just under �7.
:17:12. > :17:17.The dish is fantastic. I think it's a beautiful wine with it too.
:17:17. > :17:22.Fantastic. Well done, mate. All the better because it hasn't got
:17:22. > :17:29.horseradish in it. I forgot to put it in. Tristan has a hearty recipe.
:17:29. > :17:34.Remind us what it is. Venison casserole. First, it's time to get
:17:34. > :17:44.some Asian-inspired Christmas ideas with Rick Stein. He is in Bali with
:17:44. > :17:45.
:17:45. > :17:51.very tasty pork. Look at this. Admission time - when I saw that
:17:51. > :17:57.wonderful musical South Pacific I thought the haunt song was about
:17:57. > :18:01.the island of Bali. In a way I still do, because it enVokes a type
:18:02. > :18:08.of paradise we all strife for. It's an escape to a place that is calm
:18:08. > :18:18.and serene. Although 50 years on I know the island is a different
:18:18. > :18:22.
:18:22. > :18:28.place, the sentiment is still the And it didn't come
:18:28. > :18:31.So I thought this might set your juices flowing.
:18:31. > :18:33.It certainly had quite an effect on me.
:18:33. > :18:35.That is fabulous. I just know looking at that, that I will never taste
:18:35. > :18:40.more succulent or crispy crackling and pork in my life.
:18:40. > :18:45.And watching it, I just thought when I was setting out on this journey
:18:45. > :18:49.to Southeast Asia, that this is the sort of thing I was thinking of.
:18:49. > :18:52.Wood fire. Whole pig.
:18:52. > :18:55.Rather hot and sweaty.
:18:55. > :18:59.Lovely aromas. I mean, this babi guling is it.
:18:59. > :19:03.Babi means "pig", and guling means "tumbling" or "rolling".
:19:03. > :19:06.I mean, his skill is marvellous.
:19:06. > :19:09.I'm just watching him just dampening down the flames, because of course,
:19:09. > :19:12.pork is very fatty and it could just all flare up.
:19:12. > :19:16.And it sort of reminds me more than anything of, of sort of like Tudor England,
:19:16. > :19:18.the roast beef of England
:19:18. > :19:21.where some guy like this would be right up to the spit
:19:21. > :19:24.turning it and getting incredibly hot,
:19:24. > :19:30.as indeed he is, just to see that the thing was cooked perfectly.
:19:30. > :19:34.Even the cooking process needed the security of offerings
:19:34. > :19:39.to the relevant gods in an effort to ensure success for the enterprise.
:19:39. > :19:42.What I'm learning about Balinese culture
:19:43. > :19:46.is incredible intermingling of religion and food.
:19:47. > :19:51.And I mean this is almost like a religious ceremony in itself.
:19:51. > :19:57.And it's a new sort of dimension to food to me, the sort of religiousness of it,
:19:57. > :20:01.but just thinking, imagine in the Church of England
:20:01. > :20:05.if you went into church and you had roast beef and Yorkshire pudding
:20:05. > :20:08.as part of the ceremony.
:20:08. > :20:11.I'd be in there every Sunday!
:20:11. > :20:14.Perhaps that's one of the things that makes Christmas lunch
:20:14. > :20:16.such an essential part of the festive celebrations.
:20:17. > :20:20.The anticipation of the meal is almost as important as the eating.
:20:20. > :20:26.I feel with a lot of cookery programmes, myself included, that it's too much about the recipes.
:20:26. > :20:32.Some of this goes in, some of that. And not enough about appetite. About hunger.
:20:32. > :20:35.About the absolute anticipation
:20:35. > :20:39.and watching that pig being cooked over that smoky fire
:20:39. > :20:45.and the realisation that the skin was going to get ever crisper and ever more delicious.
:20:45. > :20:49.So, here's to appetite, and to me, at the moment,
:20:49. > :20:59.I'm thinking this will be about ten on the Richter scale.
:20:59. > :20:59.
:20:59. > :21:50.Apology for the loss of subtitles for 51 seconds
:21:50. > :21:50.same. We apologise for
:21:50. > :21:51.same. We apologise for the
:21:51. > :21:51.same. We apologise for the temporary
:21:51. > :21:51.temporary loss
:21:51. > :21:51.temporary loss of
:21:51. > :22:01.temporary loss of subtitles.
:22:01. > :22:04.
:22:04. > :22:14.temporary loss of subtitles. some juice for sharpness. A little
:22:14. > :22:16.
:22:16. > :22:21.salt. Lastly, palm sugar. I exad practically everyone I came across
:22:21. > :22:29.-- I asked practically everyone I came across what their favourite
:22:29. > :22:32.dish was and without hesitation they said beef, rerbgs -- rendang.
:22:32. > :22:39.It's great to see some different ideas and I've got something a
:22:39. > :22:44.little different to do with these little things. Brus eltops, used
:22:44. > :22:50.these before? The plant comes from the top and this is the flower at
:22:50. > :22:57.the top. It's like a little cabbage. You can see the Brussels are at the
:22:57. > :23:01.top. It will come out of the ground. The tops are great. I thought I
:23:01. > :23:08.would do a halibut and seafood because we have Nathan here, to
:23:08. > :23:13.celebrate his two stars. It is something you can do at home. We
:23:13. > :23:20.have a little halibut here, which I'll season up. A little salt and
:23:21. > :23:27.pepper and get that cooking nicely. Just in a gentle pan with olive oil.
:23:27. > :23:31.The people who are thinking about a diet this Christmas, there is two
:23:31. > :23:38.kilos of butter, so you won't want to do this dish. If you are at the
:23:38. > :23:43.gym, run a bit quicker! Who diets at Christmas? Exactly. What are you
:23:43. > :23:49.talking about? In goes the clams. Straight into a hot pan? Yeah and
:23:49. > :23:52.then put some wine in and bring this to the boil. This is almost
:23:52. > :23:57.ready. We are going to make a little sauce out of it. You say
:23:57. > :24:03.your first acting job was a receptionist? Yes. Part of the job
:24:03. > :24:07.was to lure the men in and the guy said your Scottish accent is
:24:07. > :24:12.scaring everyone away, because I think I was a bit aggressive and he
:24:12. > :24:21.asked me to tone the accent down, so I ended up doing a London accent
:24:21. > :24:29.and it was my first acting job. rest - the CV reads, huge amounts
:24:29. > :24:36.on television. Taggart. You did a little? Yes. You did a bit stint at
:24:36. > :24:40.the programme At Home With The Braith rates? The best way to learn
:24:40. > :24:44.your trade is to do theatre. I would say to young actors if they
:24:44. > :24:48.are thinking of the profession, they've got to do theatre, because
:24:48. > :24:54.you learn so much and get time to make his takes and television is so
:24:54. > :24:57.quick. Is that because you can make the character your own? You have
:24:57. > :25:00.times to explore and round the character out and talk about the
:25:00. > :25:06.play and what it's about and television is so quick now. You
:25:06. > :25:12.have to be so on it. You feel you haven't learnt anything. I've been
:25:12. > :25:20.doing it for years and I'm still making it up! You have done theatre
:25:20. > :25:26.too, but film, you dacked into that? With Dan -- dabbled into
:25:26. > :25:30.that? With Daniel Craig? Yes. No huge films, but I just did a film
:25:30. > :25:38.called Tower Block, which was a low-budget independent film, which
:25:38. > :25:47.is out next year. With the lovely Sheridan Smith and Russell Tovey.
:25:47. > :25:56.And something new, a comedy? Yes. Nice to do it again. Great script
:25:56. > :26:02.by a wonder writer called Michael Wynee. Sue Johnston. Stephen Graham,
:26:02. > :26:12.who is a fantastic actor and Elizabethberg tonne and William Ash.
:26:12. > :26:12.
:26:12. > :26:17.Great cast. It's hopefully going to be very funny. It's called Lapland?
:26:17. > :26:20.Yep. Tell us about it. It's about a mad family from Liverpool and the
:26:20. > :26:25.father has died the year before and that's been the last Christmas and
:26:25. > :26:29.this year they want to take the family away so that the mother
:26:29. > :26:35.doesn't have to do lots of cooking and take the pressure off, so they
:26:35. > :26:43.decide to go to Lapland with hilariously bad consequences.
:26:43. > :26:51.filmed it in Norway? Yeah. Peculiar food there, don't you find? I ate
:26:51. > :26:56.reindeer. Just to recap. I've got the halibut and the Brussels are in
:26:56. > :27:02.the pan like that. I cook cabbage like that. A lot of people boil it,
:27:02. > :27:09.but it's easier if you put in the water there. This is like I was
:27:09. > :27:19.saying, this is the sauce. Yum. I love butter. You need more butter
:27:19. > :27:19.
:27:19. > :27:24.in there, James! You reckon some more. Yeah, go on then! Go on!
:27:24. > :27:29.whole premise is based on a family on holiday. How many parts of the
:27:29. > :27:34.programme do we have to watch or is it in one? It's a one-off film. It
:27:34. > :27:44.will be on around about Christmas time. Not quite sure when, but it's
:27:44. > :27:47.
:27:47. > :27:52.a one-off. I always fancy doing a pantomime. Yes. I can see you as
:27:52. > :27:59.Widow Twanky. I actually did it when I was a young kid. What did
:27:59. > :28:05.you play in The king and - You know you want to skies into a corset and
:28:05. > :28:10.a pair of heels. -- squeeze into a corset and a pair of heels. No, I
:28:10. > :28:18.did all that when I did Strictly. I always fancied do is pantomime,
:28:18. > :28:25.mainly because you have a poster of yourself. Feed your ego. Yes. This
:28:25. > :28:31.is a little bit of the Brussels tops. Salt and pepper. The idea is
:28:31. > :28:36.that you can use up all the ingredients. I roast my Brussels
:28:36. > :28:41.sprouts. Do you put a star in the bottom or not? I do and I roast
:28:41. > :28:47.them with lots of garlic and olive oil and let them roast slowly. I
:28:47. > :28:52.cook them with Swede, but they are nicer, just before they turn mushy.
:28:52. > :28:56.These are the mussels and clams. They go into the pot. With all that
:28:56. > :29:00.butter. In with the chives. They go in the pot. Then we have some
:29:00. > :29:09.cockles. They are pickled. It's those that give it the sharpness to
:29:09. > :29:19.it too. Don't worry about all this butter. I'm not. I would if I were
:29:19. > :29:25.
:29:25. > :29:30.you. Black pepper. You just want to melt this nicely. There you go. We
:29:30. > :29:39.just literally put the mussels and cockles and everything else over
:29:39. > :29:46.the top. Then you need to put a bit of cherval, which is a herb, which
:29:46. > :29:56.is part of your five a day, because it's a vegetable. I don't have to
:29:56. > :29:56.
:29:56. > :30:01.share this with anyone? No. I've got my mood heaven soup over here.
:30:01. > :30:06.Lovely and crispy. What will we cook at the end of the show for
:30:07. > :30:15.Julie? Heaven it would be Tom tomatoes and a stunning Margharita
:30:15. > :30:25.pizza. Traditional Tom tomatoes and cow' milk mozzarella and basil
:30:25. > :30:30.
:30:30. > :30:34.leaves and bake it in a very, very hot oven. Or blue cheese all
:30:34. > :30:42.dressed with creamy dressing and figures. Nathan, what do you like
:30:42. > :30:47.the sound of it? The pizza with blue cheese on it. And the bacon
:30:47. > :30:52.mate. You are having a laugh. No, no. You have to wait until the end
:30:52. > :30:59.of the show to see what fate decides. Now, it's time for some
:30:59. > :31:09.easy baking ideas from Lorraine Pascal. Today is is rosemary and
:31:09. > :31:13.
:31:13. > :31:19.You may notice that my roof I only grow things that I can eat
:31:19. > :31:23.pumpkin muchins. -- much fins. I have got chilllies, mint, some
:31:23. > :31:33.thyme and oregano and basil, but but what I need right now
:31:33. > :31:40.
:31:40. > :31:45.in my pumpkin and on the weekends when things
:31:45. > :31:55.I make a whole batch for breakfast, lunch
:31:55. > :32:00.
:32:00. > :32:08.Now for the flour. And then 130
:32:08. > :32:11.the product will be quite heavy.
:32:11. > :32:16.I want these muffins to be nice and light,so it's good to use a combination.
:32:16. > :32:22.Then one teaspoon of baking powder. This will give it a nice rise.
:32:22. > :32:24.And half a teaspoon...
:32:25. > :32:29...of bicarb. That'll make the crumb really tender.
:32:29. > :32:32.And now a good pinch of salt.
:32:32. > :32:36.And then sift it all together. Usually, I don't sift my flours.
:32:36. > :32:39.But the reason I'm doing it with this
:32:39. > :32:43.is because I want to get the bran from the wholemeal flour to sprinkle on the top.
:32:43. > :32:48.It just makes it look really, really good. Extra decoration.
:32:48. > :32:50.OK, so those are the dry ingredients.
:32:50. > :32:54.Now I'm going to get on with the wet ingredients.
:32:54. > :33:00.So I need two eggs, free-range or organic if you can.
:33:00. > :33:04.Whisk them up a bit, and then the pumpkin.
:33:04. > :33:07.I've got 240 grams and I've boiled it already.
:33:07. > :33:13.100 ml of plain yogurt, 275 ml of milk.
:33:13. > :33:18.60 ml of vegetable oil.
:33:18. > :33:22.A few squidges of honey. Makes them nice and sweet.
:33:22. > :33:30.OK, and just a quick stir.
:33:30. > :33:36.And now I'm going to put the wet and the dry ingredients together.
:33:36. > :33:41.So they say when you're making muffins, you should only do about eight stirs,
:33:41. > :33:46.otherwise the crumb gets very chewy.
:33:46. > :33:50.So in everything goes.
:33:50. > :33:54.And it's a very liquid, unattractive mix.
:33:55. > :33:59.So just really gently mixing it together.
:33:59. > :34:02.Just roughly mixed, but that'll do fine.
:34:02. > :34:04.So now I'm going to pour it back into this jug
:34:05. > :34:09.and make it much easier to put it into the muffin cases.
:34:09. > :34:18.There! You see, it doesn't lookvery attractive at all, but it does taste very good once it's cooked.
:34:18. > :34:24.I'm going to put it in the muffin cases.
:34:24. > :34:28.So you've got these baking parchment squares here.
:34:28. > :34:31.They're about 14 centimetres squared.
:34:31. > :34:36.You can use the little paper cups that come ready-made, but I like to use these
:34:36. > :34:42.because it gives it that lovely deli feel when it's baked with the spiky bits coming out.
:34:42. > :34:46.It's a bit of a faff, but it is worth it in the end.
:34:46. > :34:50.So I just start off with some oil. Just a spray oil is easiest.
:34:50. > :34:55.And then take one of your squares.
:34:55. > :34:58.Push it all the way down into the hole,
:34:58. > :35:03.then take your muffin mix and just pour it in.
:35:03. > :35:07.Right the way to the top.
:35:07. > :35:13.And then take your reserved bran and pumpkin or butternut squash
:35:13. > :35:18.and just sprinkle on the bran.
:35:19. > :35:22.Put these little squares on as well.
:35:22. > :35:27.I like to put some on the topbecause otherwise, all that lovely colour gets lost in the mix.
:35:27. > :35:31.Then lastly, I like to put on some pumpkin seeds
:35:31. > :35:34.to give it some extra crunch.
:35:34. > :35:44.Right, now I'll just get on with the rest.
:35:44. > :35:47.Don't they look good?
:35:47. > :35:51.So I'm going to put these in the oven at 200 degrees for about 20 to 25 minutes
:35:51. > :36:01.and once they're cooked and cooled, I'll freeze them.
:36:01. > :36:11.
:36:11. > :36:14.So that's 11 for the freezer
:36:14. > :36:24.and one for me.
:36:24. > :36:28.
:36:28. > :36:28.Muchins. Still
:36:28. > :36:28.Muchins. Still to
:36:28. > :36:33.Muchins. Still to come,
:36:33. > :36:39.Muchins. Still to come, Nigel slater's enjoying the Christmas
:36:39. > :36:49.cheese. After a tour of the shops she is stuffing mushrooms with
:36:49. > :36:51.
:36:51. > :36:57.Stilton and walnuts. Tristan and Nathan will be helping celebrate
:36:57. > :37:03.breaking all known omelette records. You can see it all happening in
:37:03. > :37:13.just a few minutes from now. What will we cook for Julie - heaven or
:37:13. > :37:18.
:37:18. > :37:24.hell? Pizza or Stilton? Tristan, what do you like the sound of?
:37:24. > :37:30.There is no voting? You know what, I would like pizza, but it has to
:37:30. > :37:36.be the bacon and the blue cheese on it. I'm not on the fence here.
:37:36. > :37:40.That's not fair. What I would really like - It's not up to you.
:37:40. > :37:44.It's not up to the chefs. Instead, we are letting fate decide and I'll
:37:44. > :37:48.explain how at the end of the show. Cooking next is a regular here on
:37:48. > :37:52.Saturday Kitchen. He's cooking one of his Christmas family favourites
:37:52. > :37:58.this morning. Is that right? Certainly is. What is it?
:37:58. > :38:03.favourite cut of venison is on the menu. The foreshank. Like the lamb.
:38:03. > :38:13.I've never seen people cook this before. It's from the front legs of
:38:13. > :38:15.
:38:15. > :38:20.the old deer. Marinade this? Yes. Red wine and port. Loads of it in
:38:20. > :38:26.there. This is slowly cooked? What is the name? Venison casserole.
:38:26. > :38:30.With roasted pears and parsnips and Cheltenham beetroot and all these
:38:30. > :38:37.wonderingful things. Look at the array of ingredients. Real seasonal
:38:37. > :38:47.treat. Red wine and port and thyme, peters can dorns bay leaves and
:38:47. > :38:50.
:38:50. > :38:54.juniper berries. -- peppercorns, bay leaves and juniper berries. We
:38:54. > :38:59.marinade that overnight. At least overnight. You can do it for two
:38:59. > :39:04.for three days. That's what I would do. A couple of these. This is one
:39:04. > :39:12.of my favourite seasonal sort of - it's not a vegetable, but I use it
:39:12. > :39:20.as a vegetable, but it's pare and they roast beautifully -- pear and
:39:20. > :39:27.they roast beautifully in loads of butter. Cut them in half. Cut out
:39:27. > :39:37.the stalks there. A pinch of salt on them. Do you want me to dice the
:39:37. > :39:47.bacon? Absolutely. Small or chunky? Chunky. It's really a flavouring
:39:47. > :39:47.
:39:47. > :39:54.agent. I'll get that fried off in agent. I'll get that fried off in
:39:54. > :40:00.the pan too. It's nice to fry off the venison shanks in the fat from
:40:00. > :40:06.- You mention you get them from the butcher - there is a lot of butter
:40:06. > :40:11.going in there? Too much for you? It's enough. I think it really
:40:11. > :40:18.helps and if you want to make it more Christmassy, chuck in cinnamon
:40:18. > :40:28.and cloves and get the spice going. Touch of olive oil for the venison.
:40:28. > :40:30.
:40:30. > :40:36.These are onion squashes? Yes. Did you know that the squash family
:40:36. > :40:42.really derives from the cucumber? You heard it here first and it
:40:42. > :40:49.wasn't in a Christmas cracker. much of the mulled wine! Or not
:40:49. > :40:57.enough. I'm going to season the venison shanks and pop them in and
:40:57. > :41:03.let them fry away there. Keep all the port and red wine, because we
:41:04. > :41:11.are going to use that in the casserole to give it a rich flavour.
:41:11. > :41:16.Nice golden brown colour on that. These have got the little seeds.
:41:16. > :41:20.You get so many different types. Unbelievable. 700-odd different
:41:20. > :41:30.types. The onion squash is my favourite. I like it because you
:41:30. > :41:34.
:41:34. > :41:41.can eat the skin on it. I've just thrown it away. System breakdown!
:41:41. > :41:51.We can put it back. They'll never know. Obviously, it needs to cook
:41:51. > :41:52.
:41:52. > :41:59.first. How big? Nice wedges. Little? Yeah. It's either that,
:41:59. > :42:07.Nathan or Kenny, how big? Can I have sort of Kenny Atkinson meets
:42:07. > :42:11.Nathan Outlaw wedge? Bingo! venison steaks are coloured. It's
:42:11. > :42:19.really dark. That is what we are after there. Look at that.
:42:19. > :42:25.Beautiful and rich flavours. Put in the vegetables first. Crikey, maybe
:42:25. > :42:31.it was the mulled wine? Your house is going to stink. Like I do round
:42:31. > :42:38.me mum's. Cut up the vegetables roughly. Carrots, celery, and your
:42:38. > :42:45.onion. That's a big onion. You are taking a break? Yes. From cooking?
:42:45. > :42:54.No, not from cooking. I'm taking time out from London. I'm moving to
:42:54. > :42:59.Sweden and taking a year out in Sweden. Tax man, that's what it is.
:42:59. > :43:05.You are earning too much money. it's not. It's about getting back
:43:05. > :43:12.to core values in cooking. Sweden? Yeah, because we are going
:43:12. > :43:20.to live in a nice rural location, close to a wild forest and get a
:43:21. > :43:25.bit more closer to nature. That's the yd. -- idea. What am I doing
:43:25. > :43:34.with these? You are going to cut them in half. We'll cook them in
:43:34. > :43:40.paper. I've popped the parsnips in there. He has been drinking? I have
:43:40. > :43:48.not. I would love one. That's all got in about 15 kilos of butter.
:43:48. > :43:51.Yes. What is this some This is the James Martin method of cooking. I
:43:51. > :43:56.have coloured off the vegetables and shanks and put in the marinade,
:43:56. > :44:02.with thyme and the rest of the beautiful herbs. Now the stock.
:44:02. > :44:12.Cover it up like so. Put a lid on it. Let that come back up to the
:44:12. > :44:13.
:44:13. > :44:16.simmer, while we cover it in tin foil and pop it in the often. --
:44:16. > :44:26.oven. Can you make me a vinaigrette? Vinegar and olive oil?
:44:26. > :44:36.
:44:36. > :44:42.Yeah. It gives the beetroot a bit of acidity and this squash too.
:44:42. > :44:45.Salt and pepper in there. Great idea for Christmas, put it in the
:44:45. > :44:52.oven. This can be done the day before, so it doesn't matter if
:44:52. > :44:59.you've had a drink, all right?! helps! It might help, yeah. I'll
:44:59. > :45:06.grab this thing. I'll get the vegetables. Super. How long will
:45:06. > :45:13.this go into the cooker? Three hours. It's well worth the wait.
:45:13. > :45:20.The vegetables, they take about 30 minutes. Temperature? All at about
:45:20. > :45:25.140C for the casserole, and hotter for the vegetables. Look at this.
:45:25. > :45:28.Look at that lovely richness. does looks good. This is my
:45:28. > :45:34.favourite winter vegetable right now, even though it's not a
:45:34. > :45:39.vegetable. Turn them over like that. We'll take out one of the shanks.
:45:39. > :45:47.Those. I was wondering where it was. Look at this. This is so exciting.
:45:47. > :45:53.Look at that meat. It falls off the von. Like the lamb -- off the bone.
:45:53. > :45:57.Like the lamb? Absolutely. How much would you pay? Don't pay over �2
:45:57. > :46:04.for one. The lamb have got quite expensive? They are. Everyone is
:46:04. > :46:12.using them, that's why. I love the smell that comes out. Get it on the
:46:12. > :46:19.plate. All right! I'm not even in charge of my own recipe. Look at
:46:19. > :46:23.that, the roasted pear. Lovely. Couple of parsnips. Do you want a
:46:23. > :46:30.bigger plate? You know what, let's put it in the casserole? The sauce
:46:30. > :46:37.too? Yes. Spoon. Lovely. Plonk all the vegetable on top in the middle
:46:37. > :46:47.of the table. A few chestnuts? are in the sauce. I love them. They
:46:47. > :46:48.
:46:48. > :46:56.are lovely with crushed parsnips. Venison shank casserole with
:46:56. > :47:00.roasted winter vegetables and a pear. It looks delicious. I like
:47:00. > :47:10.you have the side dish by the side of it. Do you want the butter
:47:10. > :47:16.salted. There you go. I think there's enough for everybody! I've
:47:16. > :47:22.never tried this piece of venison. Have you? Never. It looks lovely.
:47:22. > :47:28.Smells amazing. It's so tender. It's got a sticky feel. I've never
:47:28. > :47:37.seen that in any supermarkets. You go to the butcher and it's put into
:47:37. > :47:42.mince? What a shame. That's delicious. It's so tender. It melts
:47:42. > :47:52.in the mouth. Pass it down. Back to Dorchester to see which wine Susy
:47:52. > :48:00.
:48:00. > :48:05.Atkins has chosen to go with the Your dish makes loads of good
:48:05. > :48:08.matches with full-bodied reds, but I'm after a great one. If you are a
:48:08. > :48:17.fan of classic European-style wine then head for the Rhone valley in
:48:17. > :48:27.France. Something like this Rasteau. I have gone one better and the win
:48:27. > :48:31.I've chosen is the Tabali Reserva Carmenere 2009 from Chile. It comes
:48:32. > :48:36.from the country where it delivers a spicy note and good twist of
:48:36. > :48:41.black pepper. Great for big, red- meat cast roles. Look at that
:48:41. > :48:48.really dark inky colour and the scent is backed with spice, but
:48:48. > :48:52.there is brambles in there too. There it is, that distinctive spice,
:48:52. > :48:57.clove, cinnamon, a very savoury edge and it's that which goes so
:48:57. > :49:02.well with the venison, the hints of smokey bacon and the port and red
:49:02. > :49:06.wine. This is a well-balanced, very elegant wine with a fresh streak of
:49:06. > :49:13.black current and that's important when it comes to matching the tangy,
:49:13. > :49:18.sweet fruits and vegetables. The parsnips, the pears and the
:49:18. > :49:24.beetroots cooked in vinaigrette. Tristan, the venison is a proper
:49:25. > :49:29.winter warmer, chestnuts and parsnips and all. Happy Christmas.
:49:29. > :49:37.They are enjoying it on this table. It's going down well over there.
:49:37. > :49:46.Great wine. I love red wine from Chile. Pepper to it too. Goes great
:49:46. > :49:53.with game and great value. �7.99. Very fruity. Great with beef.
:49:53. > :49:57.works with that, but not only the meat, but the vegetables. Will the
:49:57. > :50:03.boys be happy, because what I have got for you guys is I've got you a
:50:03. > :50:12.present. You shouldn't have. I did say I shouldn't have, being a
:50:12. > :50:17.Yorkshireman, but it's something to wear. Lovely, a jumper. It is a
:50:17. > :50:21.tradition. You all have to get into the fresive spirit, so something
:50:21. > :50:31.for you to wear -- festive spirit, so something to wear for the rest
:50:31. > :50:32.
:50:32. > :50:36.of the show. While they get to put some of these on, it's time to -
:50:36. > :50:46.you've got to see this in a moment, it's time to get some seasonal
:50:46. > :50:55.
:50:55. > :51:05.ideas from Nigel and he's tucking Like everyone,
:51:05. > :51:09.
:51:09. > :51:14.I'm a sucker for a Finding something for
:51:14. > :51:22.means making a bit who really knows what
:51:22. > :51:25.with one that will change A lot of people say they want
:51:25. > :51:27.and we'll be, "Do you want the strongest or the nicest?"
:51:27. > :51:30.You wouldn't go to a wine shop and say, "I want the strongest wine you've got."
:51:30. > :51:32.That'd be a really weird way to buy wine.
:51:32. > :51:38.It's not about strength, it's about flavour.
:51:38. > :51:41.So much can affect a cheese's flavour -
:51:41. > :51:45.its age, the way it's produced, and even the animal.
:51:45. > :51:48.For every cheese on this counter, I could take you to a field somewhere,
:51:48. > :51:51.point to a herd of cows or goats or sheep and say,
:51:51. > :51:54."The milk in this cheese came from those animals there."
:51:54. > :51:57.And that for us is a better guarantee of quality
:51:57. > :52:01.than almost anything else.
:52:01. > :52:05.And there's a knack to storing cheese, too.
:52:05. > :52:07.Cheese doesn't really have to be kept in the fridge.
:52:07. > :52:10.It predates refrigeration.
:52:10. > :52:14.We started making cheese because we didn't have fridges to keep milk.
:52:14. > :52:16.So it's like pickling milk.
:52:16. > :52:20.If you've a shed or garage or a larder, keep it in a box in there.
:52:20. > :52:22.It'll be much happier than it would be in the fridge,
:52:22. > :52:25.cos that's when it tastes the best, when it's happy.
:52:25. > :52:28.That sounds a bit weird, but it's true!
:52:28. > :52:30.Stilton is the classic Christmas cheese.
:52:30. > :52:32.It's funny cos people get freaked out by mould and bacteria
:52:32. > :52:34.and it's like, actually, without it,
:52:34. > :52:36.we wouldn't have cheese or wine or bread or beer.
:52:36. > :52:40.But these are friendly bacteria. They're ripening the cheese for us, doing us a favour.
:52:40. > :52:42.It's very buttery,
:52:42. > :52:45.it melts in your mouth, and it doesn't have the metallic bitterness
:52:45. > :52:48.you can get off a young cheese with a blue mould in it.
:52:48. > :52:50.It's almost sweet, actually.
:52:50. > :52:53.Sometimes by about 6pm in the evening I get a bit sick of it,
:52:53. > :52:57.but by the next morning I'm fine again.
:52:57. > :53:03.It's really good.
:53:03. > :53:07.One of the things I love to do with a bit of leftover blue cheese,
:53:07. > :53:09.and it could be any sort of blue cheese,
:53:09. > :53:14.is to use it with mushrooms.
:53:14. > :53:17.So, I'm going to stuff some big Portobello mushrooms
:53:17. > :53:20.with the last bits of the Stilton.
:53:20. > :53:23.A really simple supper that just melts in your mouth.
:53:23. > :53:26.But this is one of those really quick dishes.
:53:26. > :53:29.It's something that I do in those days after Christmas
:53:29. > :53:32.when I don't want to spend a great deal of time
:53:32. > :53:34.in the kitchen.
:53:34. > :53:40.as well as a good splash of water.
:53:40. > :53:42.And what happens is because mushrooms are so spongy,
:53:42. > :53:45.they soak up the butter
:53:45. > :53:49.which flavours them, but they don't get greasy because of the water.
:53:49. > :53:54.Today, I'm chucking in some thyme, but any kind of woody herb will work.
:53:54. > :53:58.But they're those robust herbs that just seem right with the earthiness of mushrooms.
:53:58. > :54:03.And a little bit of pepper.
:54:03. > :54:12.OK.
:54:12. > :54:16.Well, those juices in the pan from the butter and the mushrooms
:54:16. > :54:19.and the herbs, they have a wonderful smell.
:54:19. > :54:22.It's really sort of rich and earthy - I'll just soak the mushrooms in it.
:54:22. > :54:26.I'm just going to crumble a little bit of cheese onto those.
:54:26. > :54:29.It has a really deep flavour and also it's quite rich.
:54:29. > :54:34.You really don't need a great deal for the flavour to come through.
:54:34. > :54:38.And then this is quite a soft texture.
:54:38. > :54:40.You've got the soft mushrooms -
:54:40. > :54:43.all very velvety and silky -
:54:43. > :54:46.and then you've got the cheese which melts and becomes quite creamy.
:54:46. > :54:53.And I want a contrast there, I want something a little bit crisp.
:54:53. > :55:00.There's something about walnuts that work so perfectly with Stilton.
:55:00. > :55:03.I'm going to turn the heat up, and what happens,
:55:03. > :55:05.all the juices are going to concentrate
:55:05. > :55:07.as they bubble away
:55:07. > :55:11.and I'll end up with something that is the very essence
:55:11. > :55:21.of mushroom and Stilton.
:55:21. > :55:23.
:55:23. > :55:26.I'm really happy to eat these
:55:26. > :55:29.as a light lunch or maybe even supper,
:55:29. > :55:32.but they'd also make a very, very nice meal
:55:32. > :55:38.with some rice on the side, or even as an accompaniment to steak.
:55:38. > :55:40.The juices which you really
:55:40. > :55:42.don't want to forget
:55:42. > :55:46.in the bottom of the pan
:55:46. > :55:51.is very rich, and it's a mixture of very soft velvety textures,
:55:51. > :55:54.and also the crunchiness of the nuts.
:55:54. > :55:57.And it still smells just like Christmas.
:55:57. > :56:00.Use the biggest, freshest mushrooms you can
:56:00. > :56:10.to absorb all the delicious juices.
:56:10. > :56:14.
:56:14. > :56:14.Don't
:56:14. > :56:14.Don't laugh.
:56:14. > :56:20.Don't laugh. It's
:56:20. > :56:26.Don't laugh. It's not funny. When the producers said I have got the
:56:26. > :56:31.easiest outfit to wear! Don't you laugh. You look ridiculous. What is
:56:31. > :56:38.that? I think I'm meant to be a bauble. That makes all the
:56:38. > :56:42.difference. It's very nice. Let's get down to the serious business of
:56:42. > :56:48.omelette making. Nathan, I can't bend down, because part of this
:56:48. > :56:51.costume is going across my backside. Nathan you are down there. Tristan
:56:51. > :56:57.you are somewhere on the board, which we can't see. Usual rules
:56:57. > :57:02.apply. If you can't tell this is a Christmas show, the producers have
:57:02. > :57:12.got nothing better to do than stick holly on this. How about you make
:57:12. > :57:28.
:57:28. > :57:34.it for once, James? Clocks on the I can't get to the pan. I'm going
:57:34. > :57:41.to burn me bauble! Get it over and done this, so you can get the silly
:57:41. > :57:48.suit off. It's hot in this suit! Oh, dear! Come on then. There you go.
:57:48. > :57:58.It's beautiful. APPLAUSE
:57:58. > :58:01.
:58:01. > :58:11.The bauble has done it. I'm not doing pantomime on second thoughts!
:58:11. > :58:13.
:58:13. > :58:23.It would help if this was on the plate. I can't get me arms out!
:58:23. > :58:26.
:58:26. > :58:36.Nathan, surprisingly enough you are not quicker. 32.48. Tristan, you
:58:36. > :58:41.did it in 17.28 seconds. APPLAUSE
:58:41. > :58:49.You are going back on, because it's not an omelette. James Martin.
:58:49. > :58:54.Where is your omelette Will Julie get heaven, tomatoes with a
:58:54. > :58:59.Margharita pizza or Stilton with figures and little gem salad? We'll
:58:59. > :59:08.find out after a vintage helping of festive food TV from the Two Fat
:59:08. > :59:18.Ladies. They are making a meal and being Christmas they look to cook a
:59:18. > :59:49.
:59:49. > :59:53.goose. Julie, you've pulled! I'll make the stuffing first. First, I
:59:53. > :59:56.take this, this is the liver, which has been chopped up with the
:59:56. > :00:01.shallots and it's going to be fried in butter. Not for long, because it
:00:01. > :00:07.will continue cooking in the bird. Here I've got some reduced port. It
:00:07. > :00:17.started off as a quarter of a pint, but it's down to two tablespoons.
:00:17. > :00:21.
:00:21. > :00:25.It is like syrup. You pour that in. Wonderful smell. Now we have got
:00:26. > :00:31.liver pate, which we add. Plop that in while it's still hot, because
:00:31. > :00:36.then you can break up the lumps more easily. Mix that all in
:00:36. > :00:42.nicely? Now we put in the breadcrumbs. Always necessary in
:00:42. > :00:52.the stuffing, they soak up everything and blow it out a bit.
:00:52. > :00:54.
:00:54. > :00:59.Then we put in all spice. Put in three pinches. Then in thyme.
:00:59. > :01:08.Finally, we put the prunes in. Soak them in tea likerly grey or
:01:08. > :01:17.something hot -- like Earl Grey or something hot like that. Then put
:01:17. > :01:27.in some Vermouth. Then put in quite a lot of ground, black pepper. Just
:01:27. > :01:30.
:01:30. > :01:35.a little salt. Not too much. Mix that all in. Now I'm going to do my
:01:35. > :01:41.little trick. Your little trick? that the skin will be nice and
:01:41. > :01:46.crispy, I'm going to take this off to the sink, as is my way, and pour
:01:46. > :01:52.a kettle of boiling water on it and that makes the skin go tight and
:01:52. > :01:56.when it cooks it gets very crisp. The Chinese always do that with
:01:56. > :02:00.their duck. I've been chopping endlessly lots of red cabbage,
:02:00. > :02:10.because one of the perfect accompanyments for goose is red
:02:10. > :02:16.
:02:16. > :02:23.This is a Swedish red cabbage dish And in this pan I've got
:02:23. > :02:25.As the butter melts, I'll just stir the cabbage around in it.
:02:25. > :02:28.I'm going to add a variety of things.
:02:28. > :02:33.What I've got here is some grated raw onion...
:02:33. > :02:37...and some black treacle - the secret of this recipe.
:02:37. > :02:40.I love black treacle. So do I. Love it!
:02:40. > :02:44.Why do I associate it with pirates?
:02:44. > :02:47.Because it's from the Caribbean - rum and molasses and treacle.
:02:47. > :02:52.Some freshly squeezed lemon juice,
:02:52. > :03:00.and some apples, which I've peeled and cored and sliced.
:03:00. > :03:03.And then a good slurp of red wine vinegar.
:03:03. > :03:07.And some salt.
:03:07. > :03:10.And some freshly ground black pepper.
:03:10. > :03:12.Then just stir it all together well.
:03:12. > :03:15.Leave it over a high heat to start with,
:03:15. > :03:23.then transfer it to a lower heat and cook it for about two hours.
:03:23. > :03:26.Now that you've dried baby's bottom,
:03:26. > :03:29.are you going to put talcum powder on?
:03:30. > :03:32.Now then - salt the cavity.
:03:32. > :03:36.You only want to pack it loosely.
:03:37. > :03:46.It's very festive string - you can keep it for the presents. Also, you can see it.
:03:47. > :03:48.
:03:48. > :03:51.You want a nice grid to put it on.
:03:51. > :03:54.Because enormous quantities of fat will come out of this.
:03:54. > :04:01.And you don't want the goose resting in it.
:04:01. > :04:03.We get a good sharp fork and we want to pierce the skin all over.
:04:03. > :04:06.But you don't want to pierce the flesh.
:04:06. > :04:11.The skin is so full of fat, you can just stab pieces.
:04:11. > :04:15.This bird is between 9lb and 10lb and it'll take two-and-a-half hours.
:04:15. > :04:21.We'll open this.
:04:21. > :04:25.Don't burn yourself. There, that's very cosy.
:04:25. > :04:35.For what we are about to receive, may the Lord make us truly thankful. Amen.
:04:35. > :04:38.
:04:38. > :04:40.Christmas is coming. The goose is getting fat.
:04:40. > :04:45.Please put a penny in the old man's hat.
:04:45. > :04:55.Red cabbage - such a suitable colour for Christmas.
:04:55. > :05:13.
:05:13. > :05:14.Time
:05:14. > :05:14.Time to
:05:14. > :05:18.Time to find
:05:18. > :05:24.Time to find out whether it's heaven or hell. Heaven - if you
:05:24. > :05:28.haven't guess it already, tomatoes there and they are going to make a
:05:28. > :05:34.delicious pizza, just with cheese, nothing else. No pineapple or
:05:34. > :05:38.Stilton, nothing else. Just simple as it is and classic little pizza
:05:38. > :05:46.or hell - pile of Stilton over there. Two ways, blue-cheese
:05:46. > :05:50.dressing or deep fry some still ston. We know what these guys --
:05:50. > :05:55.Stilton. We know what these guys wanted. Fate will decide in the way
:05:55. > :06:04.of two crackers. It's so cruel. Don't blame me. Inside one of these
:06:04. > :06:12.is heaven and the other is hell. Pick a cracker. OK. 50/50. It's
:06:12. > :06:19.easy. You want that one. Are you sure? It's not going to be like
:06:19. > :06:24.Deal or No Deal, is it? Pull the cracker. Inside there. You are very
:06:24. > :06:29.lucky. It's heaven. It is Christmas after all. Just to prove a point.
:06:29. > :06:39.Girls, you can open that one. There you go. It should be hell. First,
:06:39. > :06:40.
:06:40. > :06:49.if you lose the other stuff. I'll pop the pizza in the oven. Sits in
:06:49. > :06:58.there, nice and hot like that. It's a very, very hot oven. It's got
:06:58. > :07:05.pizza stone in it. To make a dough. You use plain flour, or double zero
:07:05. > :07:15.flour here. If you can dice me up the mozzarella. This is cow's milk.
:07:15. > :07:23.
:07:23. > :07:31.We are not going to use this. You use the tomatoes. They are tinned.
:07:31. > :07:36.Then semolina and we've got salt and we have sugar and the yeast,
:07:36. > :07:44.dried yeast going in. You can blitz that. Blitz this to a paste. Add
:07:44. > :07:48.this. We mix this together to form a dough. I learnt this over in
:07:48. > :07:54.Italy this summer. What they do, or rather I thought the best bit of
:07:54. > :08:04.what they do is they make this the day before and it's like a sour
:08:04. > :08:04.
:08:04. > :08:08.dough. You leave it to prove, because traditionally you think of
:08:08. > :08:13.pizza dough you use plain flour, but I do it like this. This
:08:13. > :08:20.restaurant had been doing pizza since 1830. They had two on the
:08:20. > :08:25.menu without or without cheese. No pineapple. That's such a great idea.
:08:25. > :08:34.Four drinks on the menu and that's it. Don't work it too hard. You
:08:34. > :08:42.leave it to prove like we have got here. I'll lose this to one side.
:08:42. > :08:48.It's this proving that creates the dough. If you knock it back you see
:08:49. > :08:53.the texture of it. Wow. All we do then it comes back into the bread
:08:53. > :09:03.dough and if you smell that. It's like sour. I need flour and
:09:03. > :09:12.
:09:12. > :09:21.semolina, boys. Loads of it. No rolling pin and no spinning it
:09:21. > :09:28.around your head. The texture of it is totally unique. He just pinned
:09:28. > :09:36.it out. It's really interesting, because I would have spread it out
:09:36. > :09:41.over ol will have oil. No, all done like -- olive oil. No, all done
:09:41. > :09:45.like this. None of that spinning it around your head. None of that.
:09:45. > :09:51.on, Nathan, show them how it's done, one handed. It was the simplicity
:09:51. > :09:58.that they did and obviously just doing it, because of where Naples
:09:58. > :10:03.is in terms of geography, the tomatoes need volcanic soil or ash
:10:03. > :10:08.to produce really good-quality tomatoes. That's why they taste so
:10:08. > :10:12.good and the mozzarella is produced just over the other side of the
:10:12. > :10:15.concane know and that's where you have the perfect -- volcano and
:10:15. > :10:25.that's where you get the perfect land. You can almost see right
:10:25. > :10:32.through it. It's literally straight out of a tin, but make sure when
:10:32. > :10:42.you are buying these that they are San Mozano tomatoes, because they
:10:42. > :10:42.
:10:43. > :10:50.are very sweet and they have less seeds. It would be sacrilege to put
:10:50. > :10:55.blue cheese on that. Put the mozzarella on top. I beg to differ.
:10:56. > :11:03.This is pecorino cheese, which is not parmesan. Then you have basil
:11:03. > :11:10.leaves. This is where I thought it was quite unusual. Normally you put
:11:10. > :11:15.olive oil on this. They use peanut oil and when you taste it. Because
:11:15. > :11:21.they've run out? No, because it has a pepper taste which really works.
:11:21. > :11:28.You pop that over the top. On the MEP ewe they have the same as that,
:11:28. > :11:35.but on a wood-fired pizza oven, which has volcanic rock on the
:11:35. > :11:45.bottom to keep in the heat. This is really hot, is this cooker. It's in
:11:45. > :11:49.
:11:49. > :11:56.there about 550 degrees F. You want to get it really hot. That is food
:11:56. > :12:06.heaven. It's not far off, is it, really? The less work you do with
:12:06. > :12:08.
:12:08. > :12:18.it the better. That's good. knows what he's doing. Straight in
:12:18. > :12:18.
:12:18. > :12:22.there. Grab yourself a knife and dive into that. Don't save any for
:12:22. > :12:27.these lot. Where is the blue cheese? Girls, bring over the
:12:27. > :12:35.glasses and we have a decent bottle of bubbly. We have a Louis Chaurey.
:12:35. > :12:44.From Marks & Spencer. �15. Perfect. We have a little present for you
:12:44. > :12:51.this Christmas. I saw it and I thought of you, mate. There you go.
:12:51. > :12:59.You can have a glass. Tell me what you think of the pizza. Cheers.
:12:59. > :13:09.It's absolutely heavenly. I think this peanut oil works. Delicious.
:13:09. > :13:13.
:13:13. > :13:21.Do you have to open this? We saw it and bought it for you. Check that
:13:21. > :13:30.out. I'm a happy man, you see. Now, actually, my new year's resolution
:13:30. > :13:34.I'm going on a diet. What are you laughing at? You can eat it with a
:13:34. > :13:39.spoon if you like. That's all from today. Thank you to Nathan and
:13:39. > :13:45.Tristan. Thank you very much for the present. Thank you to Julie