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Good morning. Forget Christmas shopping - | 0:00:00 | 0:00:02 | |
let us get you in the festive foodie spirit instead. | 0:00:02 | 0:00:05 | |
Welcome to Saturday Kitchen. | 0:00:05 | 0:00:07 | |
Merry Christmas and welcome to the show. | 0:00:28 | 0:00:30 | |
Cooking with me in the studio are two great chefs. | 0:00:30 | 0:00:33 | |
First, the man who has swapped the warm, summer Sydney weather to | 0:00:33 | 0:00:36 | |
a much cold, frostier West London. | 0:00:36 | 0:00:39 | |
It's the brilliant Bill Granger. Next to him | 0:00:39 | 0:00:41 | |
is a chef far better suited to the Great British winter weather. | 0:00:41 | 0:00:44 | |
From the Michelin-starred Morston Hall in Norfolk, | 0:00:44 | 0:00:46 | |
it's the equally brilliant Galton Blackiston. Merry Christmas, gentlemen. | 0:00:46 | 0:00:50 | |
-And to you. -Looking festive in your red jumper. | 0:00:50 | 0:00:52 | |
-Do you think so? It's good, isn't it? -It's all right. | 0:00:52 | 0:00:54 | |
So, What are you going to make for us? | 0:00:54 | 0:00:56 | |
I'm going to do a very simple sort of brunchy dish with | 0:00:56 | 0:00:59 | |
smoked salmon, really good herby scrambled eggs, lemon puree. | 0:00:59 | 0:01:04 | |
Lemon puree? That's a bit fancy for scrambled eggs, isn't it? | 0:01:04 | 0:01:07 | |
Yeah, you'll like it, James. You might be wanting the recipe. | 0:01:07 | 0:01:11 | |
That's the secret of a Michelin star. Flowers and lemon puree. | 0:01:11 | 0:01:14 | |
On the menu for you is what, Bill? | 0:01:14 | 0:01:16 | |
I'm going to do the roast lamb with a torn bread and apricot stuffing. | 0:01:16 | 0:01:20 | |
Feeling very festive. And a bit of chicory on the side. | 0:01:20 | 0:01:22 | |
-And a proper-sized portion. -Oh, yeah. A big, man-size portion. | 0:01:22 | 0:01:26 | |
So, we get your starter and... | 0:01:26 | 0:01:27 | |
I can see you've been used to some large portions. | 0:01:27 | 0:01:31 | |
I'll get my own back when he starts cooking a little bit later. | 0:01:31 | 0:01:33 | |
So, we got two fantastic festive dishes, well, one of them, | 0:01:33 | 0:01:36 | |
to look forward to, anyway. | 0:01:36 | 0:01:37 | |
And we've got a Christmas feel to our BBC archive films too. | 0:01:37 | 0:01:40 | |
Today we've got helpings from Rick Stein, Nigel Slater, | 0:01:40 | 0:01:43 | |
Lorraine Pascale and the brilliant Raymond Blanc. | 0:01:43 | 0:01:45 | |
Now, our special guest has been at the heart of everything that | 0:01:45 | 0:01:48 | |
goes on in Albert Square for the best part of ten years. | 0:01:48 | 0:01:52 | |
Alfie Moon has never had a smooth ride and it looks like this year is | 0:01:52 | 0:01:55 | |
going to be a bit more turbulent this Christmas. | 0:01:55 | 0:01:57 | |
This is the man who plays him. Please welcome to Saturday Kitchen, | 0:01:57 | 0:02:00 | |
-it's the brilliant Shane Richie. -APPLAUSE | 0:02:00 | 0:02:03 | |
-Cheers, mate. -Good to see you. | 0:02:03 | 0:02:05 | |
Scrambled egg? Who cooks scrambled egg over Christmas? | 0:02:05 | 0:02:08 | |
Well, it's got flowers in it, it's got salmon in it. | 0:02:08 | 0:02:10 | |
The difference between that and normal scrambled egg. | 0:02:10 | 0:02:12 | |
And thanks for making the effort dressing up, lads. | 0:02:12 | 0:02:15 | |
They're looking the part, anyway. | 0:02:15 | 0:02:18 | |
-Look at you, eh? -It's Christmas, I thought, you know, | 0:02:18 | 0:02:21 | |
"I'm down here with you guys so I just want to look the part." | 0:02:21 | 0:02:24 | |
Cos I'm normally wearing flowery shirts behind my fictitious bar. | 0:02:24 | 0:02:27 | |
-Either that or dressed up with a lot of make-up on in pantomime. -Yes. | 0:02:27 | 0:02:31 | |
Yes, because I'm appearing... Thanks very much. | 0:02:31 | 0:02:33 | |
I meant Southend at the moment. | 0:02:33 | 0:02:35 | |
Straight after this I got to get down there. | 0:02:35 | 0:02:37 | |
-It's busy for you, this time of year. -Yeah, it is. | 0:02:37 | 0:02:39 | |
I mean, storyline, EastEnders we filmed way back in October | 0:02:39 | 0:02:43 | |
but now promoting the big storyline with Kat and Alfie | 0:02:43 | 0:02:46 | |
and I'm doing, of course, panto down in Southend. | 0:02:46 | 0:02:49 | |
And also a company which I'm running near where I live. | 0:02:49 | 0:02:51 | |
-We are going to talk about that. -Thank you. -I'm interested in that. | 0:02:51 | 0:02:54 | |
Now, at the end of today's programme I'll cook food heaven or food hell for Shane. | 0:02:54 | 0:02:58 | |
It'll be something based on your favourite ingredient, | 0:02:58 | 0:03:00 | |
food heaven, or your nightmare ingredient, food hell. | 0:03:00 | 0:03:03 | |
So, what ingredient would food heaven be? | 0:03:03 | 0:03:05 | |
-Pick an ingredient that you'd like. -I mean, I'm a big fan... | 0:03:05 | 0:03:09 | |
I've only found them recently, and that's scallops. | 0:03:09 | 0:03:12 | |
You've only found out about scallops recently? | 0:03:12 | 0:03:14 | |
Yeah, I didn't even know they existed, to be honest. | 0:03:14 | 0:03:17 | |
Only since I've moved to Surrey. | 0:03:17 | 0:03:19 | |
If it's not in batter then I'm not interested. | 0:03:19 | 0:03:23 | |
You know, scallops and chips don't really go together, do they? | 0:03:23 | 0:03:26 | |
But, no, a good friend of yours Tony Tobin | 0:03:26 | 0:03:29 | |
who is a chef, he introduced me to scallops a few years ago | 0:03:29 | 0:03:32 | |
and now I can't get enough of them so that's my food heaven. | 0:03:32 | 0:03:36 | |
And what about the dreaded food hell? | 0:03:36 | 0:03:38 | |
-Have you ever been at school and eating a plimsoll? -A what? | 0:03:38 | 0:03:41 | |
Do you remember plimsolls? | 0:03:41 | 0:03:42 | |
-Oh, yeah. -The ones with the tractor tyres around at the front. | 0:03:42 | 0:03:45 | |
-Well, I compare that to pork. -Really? | 0:03:45 | 0:03:48 | |
Yeah, I mean, pork is one of those dishes I find is fairly bland | 0:03:48 | 0:03:51 | |
and you have to dress it up. | 0:03:51 | 0:03:53 | |
-Shane, we were pig farmers for 19 years of my life. -Really? | 0:03:53 | 0:03:55 | |
-So, you know a bit about... -I know a bit about pork. | 0:03:55 | 0:03:58 | |
So, it's either scallops or pork for Shane. | 0:03:58 | 0:04:01 | |
For food heaven, I've got something that would served be great | 0:04:01 | 0:04:03 | |
as a festive starter - an individual scallop pie. | 0:04:03 | 0:04:06 | |
These are hand-dived scallops, cut in half, pan fried in butter | 0:04:06 | 0:04:09 | |
with some shallots, a splash of dry vermouth | 0:04:09 | 0:04:12 | |
and it's finished off with some fish stock, cream, | 0:04:12 | 0:04:14 | |
tomatoes, chopped tarragon, | 0:04:14 | 0:04:15 | |
put back in the shell, covered with pastry and baked. | 0:04:15 | 0:04:18 | |
That's the end of the show. Thanks for coming. | 0:04:18 | 0:04:20 | |
-That's brilliant. That'll do me. -I try my best. | 0:04:20 | 0:04:23 | |
Alternatively you could be getting this one. This is food hell - pork. | 0:04:23 | 0:04:26 | |
A great family favourite, especially in my family - roast loin of pork. | 0:04:26 | 0:04:29 | |
The pork is scored, seasoned, rolled, | 0:04:29 | 0:04:31 | |
put in a medium oven for an hour or so | 0:04:31 | 0:04:33 | |
and then it's roasted with a simple apple sauce made with | 0:04:33 | 0:04:36 | |
loads of festive spices, served with spring greens | 0:04:36 | 0:04:39 | |
and buttery mashed potato. | 0:04:39 | 0:04:40 | |
See, now you said it there, James. Pork - you need to dress it up. | 0:04:40 | 0:04:43 | |
Because we're not live, there's no vote today. | 0:04:43 | 0:04:45 | |
Instead we've got a Christmas surprise. We are going to let | 0:04:45 | 0:04:48 | |
fate decide what Shane will be eating at the end of the show | 0:04:48 | 0:04:51 | |
so keep watching to find out. | 0:04:51 | 0:04:52 | |
-Right, let's cook. Have you been to Norfolk? -Yeah, I love Norfolk. | 0:04:52 | 0:04:55 | |
Is that...? No, Suffolk is Norwich. Norfolk is King's Lynn. | 0:04:55 | 0:05:01 | |
Norfolk is Norwich. | 0:05:01 | 0:05:02 | |
Yeah, I spend a lot of time in Ipswich and Norwich. | 0:05:02 | 0:05:04 | |
Well, this man's from up that neck of the woods. It's Norfolk's finest. | 0:05:04 | 0:05:08 | |
-It's Galton Blackiston. Good to have you on the show. -Nice to see you. | 0:05:08 | 0:05:10 | |
Now, it says here, "Galton is as busy as ever | 0:05:10 | 0:05:13 | |
"in the kitchens of Morston Hall | 0:05:13 | 0:05:14 | |
"and is expecting a hectic Christmas although for him the most important | 0:05:14 | 0:05:18 | |
"day is undoubtedly Boxing Day when Norwich get beaten by Chelsea." | 0:05:18 | 0:05:22 | |
Well, we'll see about that. | 0:05:22 | 0:05:24 | |
We have actually just beaten Man United, Arsenal, Tottenham. | 0:05:24 | 0:05:27 | |
-You know, so we are going all right. -Where are you in the Division? | 0:05:27 | 0:05:30 | |
-We are in the Premier league, say no more. Say no more. -The bottom bit. | 0:05:30 | 0:05:34 | |
-Right, next bit. -Yeah, so, anyway. | 0:05:34 | 0:05:36 | |
Christmas time, this is something that I will do at home. | 0:05:36 | 0:05:39 | |
We all like it, it's down to the quality of the smoked salmon. | 0:05:39 | 0:05:43 | |
We do play about at work and do our own smoked salmon. So, | 0:05:43 | 0:05:47 | |
we brine it and then we hot smoke it | 0:05:47 | 0:05:53 | |
and it's lovely but it's consistency. | 0:05:53 | 0:05:55 | |
-So, you want to choose a decent smoked salmon. -Smoked salmon. | 0:05:55 | 0:05:58 | |
-So, tell me about what I'm going to be doing now, then. -Right... | 0:05:58 | 0:06:01 | |
I'd love to say, "You're going to do an omelette." But you're not. | 0:06:01 | 0:06:04 | |
-You're going to do proper scrambled eggs. -Proper scrambled eggs. | 0:06:04 | 0:06:07 | |
You don't have to put them through there now. | 0:06:07 | 0:06:09 | |
Put them into a bowl and then we'll sieve it at the end | 0:06:09 | 0:06:12 | |
in case you've got any bits of shell in like that. | 0:06:12 | 0:06:14 | |
And you always criticise me about shelling my omelettes. | 0:06:14 | 0:06:16 | |
-Just carry on with your salmon. -Anyway. | 0:06:16 | 0:06:18 | |
Right, so, with the smoked salmon, | 0:06:18 | 0:06:20 | |
I'm just going to slice some like this. | 0:06:20 | 0:06:24 | |
-Like so. -So, you smoke your own salmon. | 0:06:27 | 0:06:29 | |
That is done with a little brine first of all. | 0:06:29 | 0:06:31 | |
Yeah, we brine it and then we hot smoke it | 0:06:31 | 0:06:34 | |
and leave it in for some time. But it's lovely. | 0:06:34 | 0:06:40 | |
But it is down to the quality of your fresh salmon in the first | 0:06:40 | 0:06:43 | |
place. I've got three lovely little fillets like that. | 0:06:43 | 0:06:47 | |
Just put them away. | 0:06:47 | 0:06:49 | |
And then I am going to do this. | 0:06:49 | 0:06:53 | |
-This is our own... -There's a bit of faffing going on. | 0:06:56 | 0:06:59 | |
-I do like seeing you sieving eggs, James. -It's good. | 0:06:59 | 0:07:02 | |
Now, nice and thinly sliced. | 0:07:03 | 0:07:05 | |
This is some of our bread which I bring up to | 0:07:05 | 0:07:08 | |
the studio from the kitchen. | 0:07:08 | 0:07:09 | |
I'll do it nice and thinly. | 0:07:10 | 0:07:12 | |
Then just whack it in the oven. | 0:07:13 | 0:07:15 | |
But you could just use a bit of Mighty White, couldn't you? | 0:07:15 | 0:07:18 | |
You might be able to. | 0:07:18 | 0:07:20 | |
You might like that but some of us have standards, James. | 0:07:20 | 0:07:23 | |
Anyway, a little bit of olive oil onto the bread. | 0:07:25 | 0:07:29 | |
And a bit of sea salt. Then into a hot oven for about five minutes. | 0:07:31 | 0:07:36 | |
When you've made scrambled egg, have you ever sieved your egg? | 0:07:38 | 0:07:40 | |
Always, mate(!) | 0:07:40 | 0:07:42 | |
I get up first thing in the morning, I've got five kids, | 0:07:42 | 0:07:44 | |
get them round the table, "Who wants their eggs sieved?" | 0:07:44 | 0:07:47 | |
"Yeah, me, Dad." | 0:07:47 | 0:07:50 | |
Would I do that at home? No. But because I'm on with you, | 0:07:50 | 0:07:52 | |
I want to show you how to do it properly, or you to do it properly. | 0:07:52 | 0:07:56 | |
Right, I'm now going on about lemon puree. | 0:07:56 | 0:07:58 | |
-Do you want me to use the whisk to do the eggs? -No, no, wooden spoon. | 0:07:58 | 0:08:02 | |
Slowly. Like your grandmother used to do it. Anyway, lemon puree. | 0:08:02 | 0:08:07 | |
-My granny used to do them in the microwave. -Did she? -No, she didn't. | 0:08:07 | 0:08:10 | |
I want that really slow. Really, as slow as you possibly can get it. | 0:08:10 | 0:08:13 | |
I can't go any slower, look. | 0:08:13 | 0:08:15 | |
Take it off for a minute or two while you chop the herbs then. | 0:08:15 | 0:08:19 | |
Now, lemons. For lemon puree, three lemons. | 0:08:19 | 0:08:23 | |
You want to prick them, basically, all over. | 0:08:23 | 0:08:25 | |
Lemon puree sounds a bit fancy, chef. | 0:08:27 | 0:08:29 | |
This is my famous thing that I use with just about everything now. | 0:08:29 | 0:08:33 | |
It's great. It's a store room stand by which we use of time. | 0:08:33 | 0:08:38 | |
-Into cold water. -Most people have HP Sauce and ketchup. | 0:08:38 | 0:08:43 | |
Well, I've got the mother-in-law round, haven't I, for Christmas? | 0:08:43 | 0:08:45 | |
-So I... -You push the boat out. -She wouldn't understand though, but hey. | 0:08:45 | 0:08:50 | |
-Then, whilst your lemons are on I'm going to make a stock syrup. -Right. | 0:08:52 | 0:08:56 | |
OK. | 0:08:56 | 0:08:57 | |
A stock syrup of equal quantities water and sugar. | 0:08:57 | 0:09:02 | |
Because you want the sweetness for the lemons. | 0:09:02 | 0:09:04 | |
So, you bring this up to the boil and you get rid of the water | 0:09:08 | 0:09:11 | |
-and you do it three times. OK? -Right. | 0:09:11 | 0:09:13 | |
You have to do it three times and then your lemons look like this. | 0:09:13 | 0:09:17 | |
So, you can see the difference. They are soft. | 0:09:17 | 0:09:19 | |
Why do you have to change the water three times? | 0:09:19 | 0:09:22 | |
It gets rid of bitterness, | 0:09:22 | 0:09:23 | |
a certain degree of bitterness | 0:09:23 | 0:09:25 | |
and...you just do. | 0:09:25 | 0:09:27 | |
You just do. | 0:09:27 | 0:09:29 | |
The stock syrup here is then, once you've done it three times... | 0:09:29 | 0:09:33 | |
-Are you listening? -Yeah. -Then you put the lemons... | 0:09:33 | 0:09:36 | |
I was just going to watch it back on iPlayer. | 0:09:36 | 0:09:39 | |
I'm concentrating on my eggs. | 0:09:41 | 0:09:43 | |
You put the lemons into the stock syrup | 0:09:43 | 0:09:45 | |
-and you end up with something like this. -Lemons. | 0:09:45 | 0:09:48 | |
But it takes some time. I reckon you should... | 0:09:48 | 0:09:50 | |
People at home should get this done two weeks before, | 0:09:50 | 0:09:54 | |
keep it in the fridge. | 0:09:54 | 0:09:55 | |
We could start making | 0:09:55 | 0:09:56 | |
the scrambled eggs about three weeks before at this rate. | 0:09:56 | 0:09:59 | |
-Take your time. Take your time. -CLATTERING | 0:09:59 | 0:10:01 | |
If it was Michel Roux he would be doing it over a double boiler | 0:10:01 | 0:10:05 | |
so think yourself lucky. | 0:10:05 | 0:10:07 | |
-Can I put any...? Do you want a bit of cream in here? -No, not yet. | 0:10:07 | 0:10:11 | |
And don't season it. | 0:10:11 | 0:10:13 | |
Chuck your lemons into a mixer. | 0:10:13 | 0:10:15 | |
-Bread's burning, by the way. -Do you think so? -Probably. -No, it's not. | 0:10:15 | 0:10:20 | |
-Can I leave the scrambled eggs for a minute? -Have a look at it. | 0:10:20 | 0:10:23 | |
Is that crisp? | 0:10:25 | 0:10:26 | |
Yeah, lovely. Take that out. Perfect. Well done. | 0:10:28 | 0:10:31 | |
Put your lemons in here with a little bit of the stock syrup | 0:10:32 | 0:10:35 | |
and blitz. | 0:10:35 | 0:10:37 | |
Oh, I love it. | 0:10:42 | 0:10:44 | |
Blitz it. | 0:10:46 | 0:10:47 | |
-Blitz it for some time. -What? -Blitz it for some time. | 0:10:48 | 0:10:52 | |
MIXER DROWNS OUT SPEECH | 0:10:52 | 0:10:54 | |
James, you are multitasking! | 0:10:54 | 0:10:58 | |
Brilliant. | 0:10:58 | 0:10:59 | |
OK, let's have a look at this. | 0:10:59 | 0:11:02 | |
-Happy with that? -CLATTERING | 0:11:07 | 0:11:09 | |
-Why do they do things like that? -Don't forget, you can find Galton's | 0:11:09 | 0:11:12 | |
recipe along with all the other studio recipes from today's show | 0:11:12 | 0:11:15 | |
on our usual website and that's bbc.co.uk/saturdaykitchen. | 0:11:15 | 0:11:18 | |
Now this, again, does need to go through a sieve, | 0:11:19 | 0:11:21 | |
for obvious reasons, this time. | 0:11:21 | 0:11:23 | |
Push it through a sieve. | 0:11:25 | 0:11:26 | |
The finer, the better. How are you getting on with that? | 0:11:26 | 0:11:29 | |
Do you think if you're having this for lunch, it might | 0:11:29 | 0:11:31 | |
turn into afternoon tea and dinner because this takes a long time? | 0:11:31 | 0:11:34 | |
No, because I'm usually up before everybody else | 0:11:34 | 0:11:36 | |
so I get my scrambled eggs on nice and early. | 0:11:36 | 0:11:39 | |
The smoked salmon would all be cut up and ready. | 0:11:39 | 0:11:41 | |
My lemon puree would be made. So, it is easy. | 0:11:41 | 0:11:45 | |
But it is quite luxurious. | 0:11:45 | 0:11:47 | |
-Can I turn it up a bit? -Yeah, you can. Gently, gently, James. | 0:11:49 | 0:11:52 | |
Look at you. Scrambled egg should be soft. | 0:11:54 | 0:11:57 | |
-That's why I want some double cream. -You want some double cream, do you? | 0:11:57 | 0:12:01 | |
-Yeah. -Do you? -Yeah. Little bit of double cream. -Let me taste that. | 0:12:01 | 0:12:06 | |
-A touch of this. -Yeah. That is lovely. | 0:12:06 | 0:12:09 | |
Once you're on there... | 0:12:09 | 0:12:10 | |
Now, let's griddle this smoked salmon. | 0:12:10 | 0:12:14 | |
-You've got one minute left. -Perfect. | 0:12:14 | 0:12:16 | |
Perfect, that side. | 0:12:18 | 0:12:20 | |
I'm just about ready to plate up. | 0:12:21 | 0:12:23 | |
So, really, I suppose that isn't a million miles away. | 0:12:24 | 0:12:28 | |
I like it nice and soft. Not that soft, but I nice and soft. | 0:12:28 | 0:12:31 | |
It's not actually cooked, though, is it, at this moment in time? | 0:12:31 | 0:12:34 | |
It looks like one of your omelettes. | 0:12:34 | 0:12:36 | |
if I can get an omelette looking quite like that, | 0:12:36 | 0:12:38 | |
I'd be quite happy. | 0:12:38 | 0:12:39 | |
-Do you want to serve it? -Yes. | 0:12:39 | 0:12:41 | |
Right, I've got my herbs. | 0:12:43 | 0:12:45 | |
-Yeah. -Seasoning. | 0:12:45 | 0:12:47 | |
Perfect. A little bit of this. | 0:12:49 | 0:12:52 | |
Eggs, where do you want them? | 0:12:54 | 0:12:56 | |
Just on the side. | 0:12:56 | 0:12:58 | |
Perfect. Wonderful. | 0:12:58 | 0:13:00 | |
That just looks like normal scrambled eggs, that, doesn't it? | 0:13:03 | 0:13:06 | |
Well, you say that. | 0:13:06 | 0:13:08 | |
-A few of these lovely little things. -Flowers. | 0:13:08 | 0:13:11 | |
Flowers. I don't leave anywhere without flowers, you know, nowadays. | 0:13:11 | 0:13:15 | |
It's pathetic, isn't it, really? I can see you. | 0:13:15 | 0:13:19 | |
I can just feel you at the side of me, | 0:13:19 | 0:13:21 | |
just about to say something ridiculous. | 0:13:21 | 0:13:23 | |
I'm not going to say anything. | 0:13:23 | 0:13:24 | |
Hang on. Lemon puree. | 0:13:24 | 0:13:25 | |
This is the secret ingredient. | 0:13:28 | 0:13:30 | |
It's a simple dish that when you eat it all together, that's delicious. | 0:13:33 | 0:13:38 | |
Smoked salmon, buttery herbed eggs, lemon puree...flowers. | 0:13:38 | 0:13:42 | |
That's what it is. | 0:13:43 | 0:13:44 | |
It looks pretty good. Those flowers have made all the difference. | 0:13:50 | 0:13:53 | |
-I think they have, yes. -There you go. Dive in. | 0:13:53 | 0:13:58 | |
-Hold on. Is no-one else trying any? -No, no. This is why you're here. | 0:13:58 | 0:14:03 | |
You've got to have all of the components together. | 0:14:03 | 0:14:06 | |
The lemon puree's massively important. | 0:14:06 | 0:14:09 | |
The eggs are more important. | 0:14:09 | 0:14:11 | |
I'm going to try a bit of it. | 0:14:11 | 0:14:13 | |
It's so weird eating on television, | 0:14:13 | 0:14:15 | |
people watching you. | 0:14:15 | 0:14:17 | |
If you don't say complimentary things, Shane... | 0:14:17 | 0:14:20 | |
-Is it all right? -Actually, joking aside, that is fantastic. | 0:14:22 | 0:14:25 | |
As usual, we need some wine to go with this. | 0:14:25 | 0:14:27 | |
We sent our wine expert Olly Smith to the heart of London | 0:14:27 | 0:14:29 | |
to spread the Christmas cheer. | 0:14:29 | 0:14:31 | |
With the big day in mind, we've given him a bigger budget. | 0:14:31 | 0:14:33 | |
So, what did he choose to cope with Galton's glorious salmon? | 0:14:33 | 0:14:37 | |
It's nearly Christmas and as one of Santa's reindeer, it's my job | 0:14:43 | 0:14:47 | |
to deliver some tip-top vino to the Saturday kitchen studio. | 0:14:47 | 0:14:50 | |
Right, which way is Lapland? | 0:14:50 | 0:14:52 | |
With Galton's succulent salmon, | 0:15:08 | 0:15:10 | |
I'm after a white wine to flow alongside the fish | 0:15:10 | 0:15:13 | |
and also canoodle with the creamy scrambled eggs. | 0:15:13 | 0:15:16 | |
A classic pairing would be fizz | 0:15:16 | 0:15:18 | |
such as this good value Cava. | 0:15:18 | 0:15:20 | |
But it's Christmas and I'm going to spend a few extra pennies. | 0:15:22 | 0:15:26 | |
With the thickness of the cut and the char-grilling of the salmon, | 0:15:26 | 0:15:30 | |
a wind with more richness is required to really tickle my Christmas tree, | 0:15:30 | 0:15:33 | |
so I'm selecting the sensational | 0:15:33 | 0:15:37 | |
Domaine Gerard Thomas Saint-Aubin Premier Cru. | 0:15:37 | 0:15:40 | |
Ding-dong merrily on high. | 0:15:40 | 0:15:42 | |
This wine comes from Saint-Aubin, | 0:15:47 | 0:15:49 | |
which offers great value for money | 0:15:49 | 0:15:50 | |
compared to its pricier neighbours | 0:15:50 | 0:15:52 | |
Puligny- and Chassagne-Montrachet. | 0:15:52 | 0:15:55 | |
It's made by Gerard Thomas | 0:15:55 | 0:15:56 | |
and his daughters Anne and Isabelle. | 0:15:56 | 0:15:58 | |
It's a family affair. | 0:15:58 | 0:16:00 | |
Perfect for Christmas frolics. | 0:16:00 | 0:16:02 | |
Oh, sensational. | 0:16:04 | 0:16:06 | |
This wine has been fermented in oak barrels which gives it | 0:16:06 | 0:16:10 | |
a creamy texture, perfect for linking up with those buttery eggs. | 0:16:10 | 0:16:14 | |
There's also the natural freshness of the Chardonnay grape variety | 0:16:14 | 0:16:18 | |
and that's what I'm looking for to contrast with the salty | 0:16:18 | 0:16:21 | |
and smoky character of the salmon. | 0:16:21 | 0:16:23 | |
And finally, there's the intensity of Galton's lemon puree | 0:16:23 | 0:16:27 | |
and for that, I'm looking for wine with tight bright structure to | 0:16:27 | 0:16:31 | |
refresh the palate with every sip. | 0:16:31 | 0:16:34 | |
Galton, here's to your seasonal salmon. | 0:16:34 | 0:16:37 | |
Cheers! | 0:16:37 | 0:16:39 | |
Cheers indeed, I mean £19.99. | 0:16:42 | 0:16:45 | |
I'm going to have another taste of this. | 0:16:45 | 0:16:49 | |
Even at that, particularly for Christmas Day, something special. | 0:16:49 | 0:16:52 | |
-That's a bargain. -That's lovely. -The quality is fantastic. | 0:16:52 | 0:16:56 | |
Great with salmon, if you want scrambled eggs. | 0:16:56 | 0:16:59 | |
It's a classic French classical wine. It's lovely. | 0:16:59 | 0:17:04 | |
Happy with that? | 0:17:04 | 0:17:05 | |
It's one of them wines you want to lock yourself away. | 0:17:05 | 0:17:10 | |
"Kids, open your presents! Dad's on his own in the shed." | 0:17:10 | 0:17:13 | |
It's true. It's wine you can drink on its own but also with food. | 0:17:13 | 0:17:19 | |
Richer food, salmon, creamy eggs. I like Christmas, you can have a drink in the morning. | 0:17:19 | 0:17:23 | |
We approve of that one. Bill has a great idea to spice up your Christmas. Remind us what it is. | 0:17:23 | 0:17:27 | |
I'm going to do a roast leg of lamb with a torn bread | 0:17:27 | 0:17:30 | |
and apricot stuffing. | 0:17:30 | 0:17:31 | |
-A proper portion. -This is nice though. | 0:17:31 | 0:17:35 | |
A piddly pieces of salmon for four people. | 0:17:35 | 0:17:37 | |
Bear in mind they are having a roast turkey later on. | 0:17:37 | 0:17:40 | |
Proper grub next! | 0:17:40 | 0:17:42 | |
First, some Spanish inspired food ideas from Rick Stein. | 0:17:42 | 0:17:45 | |
He's been invited to a friend's house to help prepare | 0:17:45 | 0:17:48 | |
a Christmas Eve meal and there's no flowers in this. Take a look. | 0:17:48 | 0:17:51 | |
In Spain, the Christmas Eve meal marks the start of the holidays. | 0:17:57 | 0:18:01 | |
Back in London I was invited to learn about all the traditional | 0:18:01 | 0:18:04 | |
preparations at the home of another good friend, Maria Jose Sevilla. | 0:18:04 | 0:18:09 | |
-Feliz Navidad! -Happy Christmas! | 0:18:09 | 0:18:12 | |
-Shall I pour some of this? -What a good idea. -What is it? | 0:18:15 | 0:18:19 | |
-Manzanilla. -Manzanilla. | 0:18:19 | 0:18:21 | |
Sorry about my pronunciation. | 0:18:21 | 0:18:24 | |
-Salud! -Salud! | 0:18:24 | 0:18:26 | |
I must say, this looks totally different from what we might have | 0:18:26 | 0:18:29 | |
on Christmas Eve but on the whole I don't think people tend to bother. | 0:18:29 | 0:18:32 | |
-Is this really important, Christmas Eve dinner? -This is very important. | 0:18:32 | 0:18:36 | |
-This is... -So's this! -Wonderful, very fresh! | 0:18:36 | 0:18:40 | |
This is the most important day of the whole calendar. | 0:18:40 | 0:18:43 | |
This is when the family, the close family, gathers together. | 0:18:43 | 0:18:47 | |
When we really want to do a festive night that we can | 0:18:47 | 0:18:52 | |
remember for the whole year. | 0:18:52 | 0:18:53 | |
Fabulous and so you've got wonderful seafood, fresh langoustine. | 0:18:53 | 0:18:58 | |
I mean, just the thought of having that on Christmas Eve. | 0:18:58 | 0:19:02 | |
They are still alive. And you've got crabs and also that beautiful Iberico ham. | 0:19:02 | 0:19:06 | |
You are talking my language. No question about it! | 0:19:06 | 0:19:11 | |
But what do you eat on Christmas Day? | 0:19:11 | 0:19:15 | |
Well, if we're in England we have turkey | 0:19:15 | 0:19:17 | |
but one or two people might prefer roast lamb | 0:19:17 | 0:19:21 | |
or suckling pig. Something very festive. | 0:19:21 | 0:19:26 | |
-Suckling pig. -Something wonderful. | 0:19:26 | 0:19:28 | |
Wouldn't it be nice to say let's not eat turkey this year, | 0:19:28 | 0:19:32 | |
let's have suckling pig. I'd go for that. | 0:19:32 | 0:19:35 | |
Let's cook these langoustines because they need cooking right away. | 0:19:35 | 0:19:40 | |
A large platter of shellfish is how the Spanish like to | 0:19:40 | 0:19:43 | |
kick off the Christmas Eve festivities and Maria Jose boils them | 0:19:43 | 0:19:46 | |
in pans of salted water. | 0:19:46 | 0:19:49 | |
I'm getting more and more excited about the importance | 0:19:49 | 0:19:52 | |
of seafood as a start to the Christmas celebrations. | 0:19:52 | 0:19:55 | |
I wonder if it would take off in Padstow? | 0:19:55 | 0:19:58 | |
What are we going to do here? | 0:19:58 | 0:19:59 | |
Bream is a particular tradition in the Basque country for Navidad. | 0:19:59 | 0:20:04 | |
It's a dish just for Christmas Eve celebrations. | 0:20:04 | 0:20:08 | |
So bream takes pride of place as the main course served alongside | 0:20:08 | 0:20:12 | |
slow roasted oven and vegetables. | 0:20:12 | 0:20:14 | |
Maria Jose prepares a tray of thinly sliced potatoes | 0:20:14 | 0:20:18 | |
and onions which are part roasted before being crowned by the bream. | 0:20:18 | 0:20:23 | |
This way all the cooking juices from the fish cover | 0:20:23 | 0:20:26 | |
and flavour the potatoes. Wonderful! | 0:20:26 | 0:20:29 | |
Remember we have to go to Mass, there are children eating | 0:20:29 | 0:20:32 | |
with us and the idea is to do something quickly. | 0:20:32 | 0:20:36 | |
It's a good thought. You wouldn't want to go to Mass having eaten a favada. | 0:20:36 | 0:20:40 | |
You would be falling asleep when you should be attending. | 0:20:40 | 0:20:43 | |
I'm really taken with the simplicity of it all. | 0:20:47 | 0:20:50 | |
You can even ask your fishmonger to descale | 0:20:50 | 0:20:53 | |
and clean your bream for you. | 0:20:53 | 0:20:55 | |
So all that's left to do is to score them, | 0:20:55 | 0:20:57 | |
adding slices of lemon to bring out the full flavour of the fish. | 0:20:57 | 0:21:01 | |
Once the langoustines and crabs are cooked, | 0:21:01 | 0:21:04 | |
they get drained and left to cool in time for dinner. | 0:21:04 | 0:21:06 | |
The sliced potatoes are ready for the fish which will | 0:21:06 | 0:21:10 | |
take about 20 minutes to bake. | 0:21:10 | 0:21:12 | |
Maria Jose's granddaughter Sofia has the important task of setting up | 0:21:16 | 0:21:21 | |
a nativity scene, called the belen, short for Bethlehem. | 0:21:21 | 0:21:25 | |
In Spanish homes, it often takes the place of Christmas trees. | 0:21:25 | 0:21:29 | |
The rest of the family get busy laying the table, | 0:21:29 | 0:21:32 | |
not long to wait now. | 0:21:32 | 0:21:33 | |
So, what are we going to do now then? | 0:21:36 | 0:21:38 | |
Another traditional recipe which is the broth, Christmas broth. | 0:21:38 | 0:21:43 | |
This is my grandmother's recipe, she was a professional cook. | 0:21:43 | 0:21:46 | |
She created these profiteroles and thought if I stuff them I will | 0:21:46 | 0:21:52 | |
serve them with my broth to make something a little more festive. | 0:21:52 | 0:21:56 | |
Broth, or caldo, is a firm winter favourite | 0:21:56 | 0:21:59 | |
but I was fascinated by the filling for the savoury profiteroles. | 0:21:59 | 0:22:05 | |
While she begins frying pieces of chicken liver in olive oil, | 0:22:05 | 0:22:08 | |
I have the task of preparing the rest of the filling beginning with | 0:22:08 | 0:22:12 | |
apples and pine nuts. | 0:22:12 | 0:22:14 | |
The idea is to have the chicken livers just very lightly cooked. | 0:22:17 | 0:22:22 | |
A bit pink. A bit pink otherwise with chicken livers... | 0:22:22 | 0:22:27 | |
-It gets dry. -Exactly. | 0:22:27 | 0:22:31 | |
-I think it's very tasty. -How long would you cook these onions for? | 0:22:32 | 0:22:37 | |
-For at least one-and-a-half hours. -A really gentle heat. | 0:22:37 | 0:22:41 | |
-Red onions, very gentle. -In olive oil. | 0:22:41 | 0:22:45 | |
And then I put a dash of vinegar to give a bit of acidity. | 0:22:45 | 0:22:50 | |
Fantastic. | 0:22:50 | 0:22:51 | |
Any salt? | 0:22:51 | 0:22:53 | |
You know something, I prefer you put the salt once you have the chicken livers in. | 0:22:53 | 0:22:58 | |
-I've done it, sorry! -It doesn't matter. It doesn't matter! -Sorry. | 0:22:58 | 0:23:04 | |
I'm getting too enthusiastic! | 0:23:06 | 0:23:08 | |
I am going to give you the chicken livers. | 0:23:10 | 0:23:12 | |
So by adding the caramelised red onions | 0:23:16 | 0:23:18 | |
and chicken liver, the filling begins to come together. | 0:23:18 | 0:23:22 | |
Maria Jose told me that mushrooms also work very well in this recipe. | 0:23:22 | 0:23:27 | |
Time to fill the profiteroles. | 0:23:27 | 0:23:30 | |
I must say, I was looking forward to trying this. | 0:23:30 | 0:23:33 | |
I think it's a great idea for an alternative dish with | 0:23:33 | 0:23:36 | |
a combination of ingredients that are at their best in the winter months. | 0:23:36 | 0:23:40 | |
Finally, it was time to serve up. | 0:23:42 | 0:23:44 | |
And... | 0:23:46 | 0:23:47 | |
Wow! | 0:23:47 | 0:23:50 | |
Well done. | 0:23:50 | 0:23:53 | |
Cheers! | 0:23:53 | 0:23:55 | |
Oh, they are wonderful. | 0:24:01 | 0:24:04 | |
Mummy! Can I take the head? | 0:24:04 | 0:24:05 | |
You've got to eat the head, absolutely. | 0:24:05 | 0:24:10 | |
Honestly, the crabs are... | 0:24:12 | 0:24:16 | |
I first went to Spain when I was eight. | 0:24:16 | 0:24:20 | |
I had squid cooked in its own ink. | 0:24:20 | 0:24:23 | |
My parents, "Oh, Ricky, you're so grown up!" | 0:24:23 | 0:24:28 | |
Maria Jose have this broth cooking since the early hours of the morning. | 0:24:28 | 0:24:33 | |
As it's a feast, she's made it with beef, | 0:24:33 | 0:24:35 | |
chicken and ham bones, as well as chickpeas and vegetables, | 0:24:35 | 0:24:40 | |
but I was looking forward to tasting the savoury profiteroles. | 0:24:40 | 0:24:44 | |
I might take two profiteroles. | 0:24:47 | 0:24:49 | |
And the idea is to eat them very quickly because they go soggy. | 0:24:49 | 0:24:53 | |
Fabulous, it's good when they've gone a little bit soft. | 0:24:56 | 0:25:01 | |
That's when you have to eat it! | 0:25:01 | 0:25:03 | |
Lovely looking fish. | 0:25:08 | 0:25:10 | |
Very nice and chunky. | 0:25:10 | 0:25:13 | |
The bream is served next to its bed of potatoes and onions | 0:25:13 | 0:25:17 | |
and a colourful escalivada made with roasted red peppers, onions and garlic. | 0:25:17 | 0:25:22 | |
Very delicious. Just right before Mass. Just lovely flavours. | 0:25:22 | 0:25:28 | |
Really lovely. | 0:25:28 | 0:25:30 | |
THEY SING IN SPANISH | 0:25:33 | 0:25:36 | |
Now, with it being so close to Christmas I thought I'd show you how to make something that's | 0:25:50 | 0:25:54 | |
perfect for the last-minute present, not that I'm a tight Yorkshireman! | 0:25:54 | 0:25:59 | |
Making your own presents, I think that says it all, really. | 0:25:59 | 0:26:04 | |
You could also give them scrambled egg if you wanted. | 0:26:04 | 0:26:08 | |
You don't want them in the house long enough. | 0:26:08 | 0:26:10 | |
-This is what I'm doing, a honeycomb dipped in chocolate. -OK. | 0:26:10 | 0:26:15 | |
-From your neck of the woods, they call it hokey pokey. -Fire crumble. | 0:26:15 | 0:26:20 | |
So, we've got sugar, water. | 0:26:20 | 0:26:22 | |
Throw that straight into the pan. | 0:26:22 | 0:26:27 | |
Take the sugar. This is basically just caster sugar. | 0:26:27 | 0:26:30 | |
What you're trying to do is get that almost caramelising with | 0:26:30 | 0:26:34 | |
the help of two more ingredients, as well as the sugar, we add honey, | 0:26:34 | 0:26:40 | |
that goes in which gives the flavour of this dish, as well and some glucose. | 0:26:40 | 0:26:46 | |
-It's brilliant. -Fine. | 0:26:47 | 0:26:49 | |
If you are going to do this | 0:26:49 | 0:26:52 | |
then you are having Christmas on your own! | 0:26:52 | 0:26:55 | |
You could do this. I like this. | 0:26:57 | 0:27:00 | |
Basically, sugar, glucose, water, a bit of honey. | 0:27:00 | 0:27:04 | |
-You will like this in the end. -What does the glucose do? -I don't know. | 0:27:04 | 0:27:07 | |
It's in the recipe! | 0:27:07 | 0:27:10 | |
-Just follow it. -OK, I'll just listen. | 0:27:10 | 0:27:13 | |
And then you are going to turn this into a dessert. | 0:27:13 | 0:27:16 | |
-Two for the price of one. -I see what you've done. Lovely. | 0:27:16 | 0:27:20 | |
You can also make that in advance, can't you? | 0:27:20 | 0:27:24 | |
You could have it made so you don't have to mess about. | 0:27:24 | 0:27:28 | |
I'm not saying make it in between the Brussels sprouts and the turkey. | 0:27:28 | 0:27:32 | |
Of course you could have this done in advance. | 0:27:32 | 0:27:35 | |
-You bring this to the boil. -Can we do that...? That's fantastic. | 0:27:35 | 0:27:40 | |
Christmas Eve and put it overnight and keep it for the next day. Good. | 0:27:40 | 0:27:45 | |
And if you really wanted, you could do it now, | 0:27:45 | 0:27:48 | |
put it in the freezer for next Christmas. | 0:27:48 | 0:27:50 | |
Make a note of that. Lovely. | 0:27:50 | 0:27:54 | |
Talking of Christmas, you are pretty busy around this time of year. | 0:27:54 | 0:27:57 | |
Yes, it's great. | 0:27:57 | 0:27:59 | |
This Christmas, I've got only Christmas day off | 0:27:59 | 0:28:03 | |
because I'm going from here straight to Southend doing the show, panto. | 0:28:03 | 0:28:08 | |
-What is it about pantomime? -For me, the tax bill. | 0:28:08 | 0:28:13 | |
It gives me power to go out and I bring my children with me and | 0:28:13 | 0:28:16 | |
it gives me a chance to be in front of an audience and have a giggle. | 0:28:16 | 0:28:20 | |
For me, that's what panto is about. | 0:28:20 | 0:28:22 | |
Having a laugh and the parameters are whatever I want them | 0:28:22 | 0:28:25 | |
to be on that particular performance. | 0:28:25 | 0:28:27 | |
I suppose coming from that and then going into back into EastEnders... | 0:28:27 | 0:28:31 | |
It's very structured and you have a storyline | 0:28:31 | 0:28:33 | |
and you're playing a certain character. | 0:28:33 | 0:28:35 | |
This is bicarb, straight in. | 0:28:35 | 0:28:37 | |
Won't sleep tonight. Brilliant. Well done. | 0:28:37 | 0:28:40 | |
-Look, look. -How do you wrap that up and give that to kids? -You do that. | 0:28:40 | 0:28:46 | |
Oh! | 0:28:46 | 0:28:48 | |
Now you know what the inside of one of those famous chocolate bars | 0:28:48 | 0:28:52 | |
look like. | 0:28:52 | 0:28:54 | |
And then you basically cool it down. | 0:28:54 | 0:28:57 | |
And you end up with this as it gets cold. | 0:28:57 | 0:29:00 | |
That's cheap. | 0:29:00 | 0:29:02 | |
And it's a big chocolate bar. | 0:29:03 | 0:29:06 | |
Now, you're telling me, kids wouldn't love that, | 0:29:06 | 0:29:08 | |
coated in chocolate for Christmas? | 0:29:08 | 0:29:10 | |
Between that and a PS3, I'm not sure, mate, to be honest with you. | 0:29:10 | 0:29:14 | |
-And as well as doing pantomime, mixed in all that... -Yeah. | 0:29:14 | 0:29:18 | |
..you're getting your skates on, literally. | 0:29:18 | 0:29:20 | |
I'll tell you what it is, in the summer, | 0:29:20 | 0:29:22 | |
myself and Tony Tobin, who is no stranger to yourself on this show. | 0:29:22 | 0:29:26 | |
We got together over a glass of Pinot Grigio, | 0:29:27 | 0:29:30 | |
and he's lived in Surrey most of his life, | 0:29:30 | 0:29:33 | |
and I've only moved there recently, and we talked about putting | 0:29:33 | 0:29:37 | |
an outdoor skating rink in Priory Park in Reigate. | 0:29:37 | 0:29:40 | |
-It's launched now. -Was that over several beers? -Oh, mate! | 0:29:40 | 0:29:44 | |
You know what Tony's like. It was literally over several beers. | 0:29:44 | 0:29:48 | |
I formed a company with my family, my brother-in-law, | 0:29:48 | 0:29:51 | |
sister-in-law, wife and everyone, Surrey Entertainments, | 0:29:51 | 0:29:54 | |
and we've got an outdoor skating rink | 0:29:54 | 0:29:57 | |
and it's called skatinginthepark.co.uk | 0:29:57 | 0:29:59 | |
and Tony does the Christmas fair, does all the food | 0:29:59 | 0:30:02 | |
and different mulled wines and I'm down there, and I'm literally... | 0:30:02 | 0:30:07 | |
if I'm not down there in panto, or running my fictitious pub, | 0:30:07 | 0:30:10 | |
I'm there making sure the kids are having a good time on skates. | 0:30:10 | 0:30:15 | |
Do you skate, as well? That's something I've only done once. | 0:30:15 | 0:30:17 | |
-Have you really? -Bit like nativity. | 0:30:17 | 0:30:19 | |
Yeah, no, I'm not very good at it, I tried to talk my wife | 0:30:19 | 0:30:22 | |
into doing the Bolero with me, but that was never going to happen. | 0:30:22 | 0:30:25 | |
I'm a big lad, and if I fall over, I break something, you know what I mean? | 0:30:25 | 0:30:28 | |
-You can say that again, James! -What was that? | 0:30:28 | 0:30:31 | |
What was that little comment? | 0:30:31 | 0:30:32 | |
-What's that you've done there? -You missed it, you see, | 0:30:32 | 0:30:35 | |
you were too busy talking! | 0:30:35 | 0:30:37 | |
-I'm more interested in what you've got! -The recipe's on the website. | 0:30:37 | 0:30:41 | |
That is... I've just made a parfait, that is... | 0:30:41 | 0:30:43 | |
egg yolks mixed with a little bit of sugar, whisked up, | 0:30:43 | 0:30:46 | |
a touch of vanilla, some cream, whipped egg whites | 0:30:46 | 0:30:48 | |
and I've taken some of this, you can either dip this in chocolate, | 0:30:48 | 0:30:51 | |
-which I've got one already done. -OK. | 0:30:51 | 0:30:54 | |
Alternatively, you can use this as it is | 0:30:54 | 0:30:56 | |
and this is the stuff dipped in chocolate, you see, | 0:30:56 | 0:30:58 | |
and then all I've done is munch that up. | 0:30:58 | 0:31:01 | |
-Try that. -I know it's only a couple of days to Christmas, | 0:31:01 | 0:31:03 | |
what are you doing on Christmas Day? What will you be cooking? | 0:31:03 | 0:31:06 | |
What is the expectations on you, being that you are a famous chef? | 0:31:06 | 0:31:09 | |
My mother will do it. She's making the gravy. | 0:31:09 | 0:31:12 | |
Packet gravy, she puts a little bit of Bovril, little bit of Marmite in there... | 0:31:12 | 0:31:16 | |
A little bit of the juice... | 0:31:16 | 0:31:18 | |
Was your mum a big incentive for you to be a chef? | 0:31:18 | 0:31:20 | |
-Was she a great cook, your mum? -Yeah, she's brilliant. | 0:31:20 | 0:31:23 | |
-What was her speciality? -Her speciality is a roast dinner. | 0:31:23 | 0:31:25 | |
And my grandmother, her mother, was a bacon sandwich. | 0:31:25 | 0:31:29 | |
It's the best in the world. | 0:31:29 | 0:31:30 | |
-Nobody could ever make one like it. -What was the secret? | 0:31:30 | 0:31:33 | |
She used to go on a Thursday to a very famous supermarket | 0:31:33 | 0:31:37 | |
beginning with M and S. | 0:31:37 | 0:31:39 | |
-Whoops, I've said it! -That's narrowed it down, hasn't it? | 0:31:39 | 0:31:43 | |
She used to go there and go searching with her pension | 0:31:43 | 0:31:46 | |
for the best bread. She used to squeeze all the bread on Thursday, | 0:31:46 | 0:31:49 | |
get the best small little loaf of bread, | 0:31:49 | 0:31:51 | |
she used to get bacon from Scott's Butchers | 0:31:51 | 0:31:53 | |
and it was the best ever, Scott's Butchers is now shut down. | 0:31:53 | 0:31:55 | |
She used to cook it slowly on one of those gas enamel grills | 0:31:55 | 0:31:58 | |
and it was the best bacon sandwich ever, she put butter on it, | 0:31:58 | 0:32:01 | |
so much butter that used to go right the way through the slice of bread. | 0:32:01 | 0:32:04 | |
-Do you still do the same? -Yes. But I can't make it like my granny. | 0:32:04 | 0:32:08 | |
Right, just explain what I'm eating here, because I have no idea. | 0:32:08 | 0:32:12 | |
It is on the website, just dive into it. | 0:32:12 | 0:32:14 | |
It's like ice cream, but it's richer, | 0:32:14 | 0:32:16 | |
-it's a parfait, it's got weird... -A parfait is French for what? | 0:32:16 | 0:32:20 | |
Haven't got a clue. | 0:32:20 | 0:32:22 | |
Seriously, this is really good. | 0:32:26 | 0:32:28 | |
It's like a home-made Vienetta, but there you go. | 0:32:28 | 0:32:31 | |
THEY LAUGH | 0:32:31 | 0:32:33 | |
Shane will be facing either Food Heaven or Food Hell. | 0:32:33 | 0:32:37 | |
Food Heaven would be scallops, an individual scallop pie, | 0:32:37 | 0:32:40 | |
the scallops are sliced, pan-fried in butter, | 0:32:40 | 0:32:42 | |
with shallots and dry vermouth | 0:32:42 | 0:32:44 | |
and then I will add some cream, tomatoes, tarragon, | 0:32:44 | 0:32:46 | |
some fish stock, put the whole lot back into the shell, | 0:32:46 | 0:32:48 | |
cover it with puff pastry and then it's baked. | 0:32:48 | 0:32:51 | |
Or he could be facing that Food Hell - pork. | 0:32:51 | 0:32:53 | |
We're going to take a loin of pork, score it, season it | 0:32:53 | 0:32:55 | |
and then roll it tightly, roast it in the oven, | 0:32:55 | 0:32:57 | |
and then serve it with a warm apple sauce, | 0:32:57 | 0:32:59 | |
loads of Christmassy spices, spring greens and buttery mash on the side. | 0:32:59 | 0:33:04 | |
-Nightmare. -You'll have to wait until the end of the show to see what fate decides. | 0:33:04 | 0:33:08 | |
It's time to see how Lorraine Pascale spends her Christmas morning | 0:33:08 | 0:33:11 | |
and it appears someone has bought her some slippers. | 0:33:11 | 0:33:14 | |
-Not me. -Not me either. | 0:33:14 | 0:33:16 | |
On Christmas morning I like to get up early | 0:33:46 | 0:33:49 | |
and get the turkey out of the fridge, so it comes to room temperature. | 0:33:49 | 0:33:54 | |
The problem is, when you're cooking a turkey, | 0:33:56 | 0:33:59 | |
the breast is always ready before the legs. | 0:33:59 | 0:34:02 | |
And that's when it sometimes dries out. | 0:34:02 | 0:34:05 | |
So, I've got this little trick that I've found, which works quite well. | 0:34:05 | 0:34:09 | |
I get some frozen peas... | 0:34:09 | 0:34:11 | |
..and put them on the breast, | 0:34:14 | 0:34:17 | |
just whilst the turkey comes to room temperature, | 0:34:17 | 0:34:20 | |
and then this way, the breast cooks more slowly | 0:34:20 | 0:34:22 | |
and is ready at the same time as the legs. | 0:34:22 | 0:34:26 | |
Right, that's me back to bed for an hour. | 0:34:26 | 0:34:29 | |
Right, time to stuff the bird. | 0:34:53 | 0:34:56 | |
Always remember to give these a rinse off | 0:34:56 | 0:34:58 | |
before they go back in the freezer. | 0:34:58 | 0:35:01 | |
So, from the neck end, | 0:35:03 | 0:35:06 | |
just loosen the skin... | 0:35:06 | 0:35:08 | |
OK, it looks a bit scary, but... | 0:35:09 | 0:35:13 | |
it's all right. | 0:35:13 | 0:35:15 | |
Then just get your finger in | 0:35:15 | 0:35:17 | |
and really gently loosen the skin away from the flesh. | 0:35:17 | 0:35:22 | |
There's no quick way of doing this. | 0:35:22 | 0:35:25 | |
But the trick is not breaking the skin. | 0:35:25 | 0:35:29 | |
I'm happy with that. | 0:35:30 | 0:35:33 | |
Now, I'm going to take some herbs, I've got my sage here, | 0:35:33 | 0:35:37 | |
there's no need to chop them, | 0:35:37 | 0:35:39 | |
just rip them up and just shove them underneath the skin, | 0:35:39 | 0:35:43 | |
all the way in... | 0:35:43 | 0:35:46 | |
which is quite nice to see. | 0:35:46 | 0:35:49 | |
Bits of the herb through the skin. | 0:35:49 | 0:35:52 | |
I love rosemary and I love sage, it's such a great combination. | 0:35:52 | 0:35:56 | |
But too much sage can taste a little bit soapy. | 0:35:56 | 0:36:00 | |
Now, when I do roast turkey, | 0:36:04 | 0:36:06 | |
sometimes I do actually pierce the skin | 0:36:06 | 0:36:09 | |
and just put bits of rosemary in, | 0:36:09 | 0:36:11 | |
but this is kind of nice for Christmas. | 0:36:11 | 0:36:13 | |
That will be enough. | 0:36:15 | 0:36:18 | |
OK, I'm going to wash my hands and then season it. | 0:36:21 | 0:36:25 | |
So, whenever my dad cooks poultry, | 0:36:40 | 0:36:42 | |
he always puts a lemon or a lime in the cavity, | 0:36:42 | 0:36:45 | |
so I'm going to adopt that tradition. | 0:36:45 | 0:36:47 | |
So, just pop those in there. | 0:36:51 | 0:36:53 | |
And that is ready, I don't put any tin foil on or anything like that, | 0:36:53 | 0:36:58 | |
I'm going to roast it for about 30 minutes per kilo. | 0:36:58 | 0:37:02 | |
First 30 minutes goes in at 200 degrees | 0:37:02 | 0:37:05 | |
and then I turn it down to 180. OK. | 0:37:05 | 0:37:08 | |
SHE GROANS | 0:37:11 | 0:37:13 | |
That is a big bird. | 0:37:13 | 0:37:15 | |
There'll be loads for leftovers. | 0:37:15 | 0:37:17 | |
OK, time to get on with the rest of the veg, | 0:37:17 | 0:37:19 | |
starting with the goose fat roast tatties... | 0:37:19 | 0:37:22 | |
For extra crunchy roast potatoes, | 0:37:22 | 0:37:25 | |
take two kilos of potatoes, | 0:37:25 | 0:37:28 | |
peel and cut into large chunks, | 0:37:28 | 0:37:29 | |
and parboil for about eight to ten minutes. | 0:37:29 | 0:37:32 | |
Add 125 grams of goose fat or lard to a large roasting tin, | 0:37:32 | 0:37:36 | |
and pop into the oven to warm up for about five minutes. | 0:37:36 | 0:37:40 | |
Very carefully, add the potatoes and season well | 0:37:41 | 0:37:44 | |
and then roast for one hour and 15 minutes, | 0:37:44 | 0:37:47 | |
turning and basting every so often. | 0:37:47 | 0:37:49 | |
They should be cooked thoroughly and wonderfully crisp on the outside. | 0:37:49 | 0:37:53 | |
There are loads of things you can do with your other veg for Christmas lunch | 0:37:53 | 0:37:57 | |
and what you do depends so much on how much space you have | 0:37:57 | 0:38:00 | |
in the oven and how elaborate you want to be. | 0:38:00 | 0:38:03 | |
Here are my suggestions... | 0:38:03 | 0:38:05 | |
First off, complement sprouts with chestnuts | 0:38:05 | 0:38:08 | |
and one of my favourite ingredients, chorizo. | 0:38:08 | 0:38:12 | |
Rinse and trim the sprouts, | 0:38:12 | 0:38:13 | |
then slice them into half-centimetre pieces. | 0:38:13 | 0:38:16 | |
Pop them onto a baking tray and dot 25 grams of butter all over. | 0:38:16 | 0:38:21 | |
Season with salt and pepper | 0:38:21 | 0:38:23 | |
and then roast in the oven for 25 to 30 minutes, | 0:38:23 | 0:38:27 | |
adding the chorizo and the chestnuts halfway through. | 0:38:27 | 0:38:30 | |
The sprouts should have caught a rich golden colour | 0:38:30 | 0:38:33 | |
and be soft through when pierced with a knife. | 0:38:33 | 0:38:36 | |
Cut the carrots into large batons, | 0:38:39 | 0:38:42 | |
heat some oil in a large frying pan and then add the carrots. | 0:38:42 | 0:38:45 | |
Then, sprinkle with cinnamon and season with salt and pepper. | 0:38:46 | 0:38:50 | |
Cook over the hob for about 25 minutes until they are soft | 0:38:50 | 0:38:54 | |
and just beginning to char and turn regularly so they do not burn. | 0:38:54 | 0:38:58 | |
Then throw in the raisins and walnuts onto the carrots | 0:38:58 | 0:39:01 | |
for the last ten minutes of cooking. | 0:39:01 | 0:39:03 | |
Spoon into a serving bowl, | 0:39:03 | 0:39:05 | |
scatter the parsley all over and serve at once. | 0:39:05 | 0:39:09 | |
I'm also cooking my parsnips on the stove. | 0:39:10 | 0:39:13 | |
Heat two tablespoons of oil, | 0:39:13 | 0:39:15 | |
quarter the parsnips lengthways | 0:39:15 | 0:39:17 | |
and scatter them into the pan. | 0:39:17 | 0:39:20 | |
Sprinkle with thyme and rosemary, season well with salt and pepper | 0:39:20 | 0:39:23 | |
and toss everything together to coat. | 0:39:23 | 0:39:26 | |
Then, cook them for about 25 minutes, remembering to turn them regularly, | 0:39:26 | 0:39:31 | |
so they don't burn until they're just softened and beginning to char. | 0:39:31 | 0:39:35 | |
During the last five to ten minutes, drizzle over some maple syrup. | 0:39:35 | 0:39:40 | |
DOORBELL RINGS | 0:39:40 | 0:39:42 | |
-Hello! -You all right? -Rodney! | 0:39:45 | 0:39:48 | |
-Oh! My, you've grown! -Merry Christmas! -Hi. | 0:39:48 | 0:39:53 | |
Come in, just go through to the Christmas tree. | 0:39:53 | 0:39:57 | |
Mince pie, anyone? | 0:39:59 | 0:40:01 | |
Lovely. | 0:40:01 | 0:40:03 | |
-Cheers. -Happy Christmas! | 0:40:06 | 0:40:08 | |
The bird is ready. | 0:40:12 | 0:40:13 | |
This is smelling so good! | 0:40:13 | 0:40:17 | |
And it's very heavy. | 0:40:17 | 0:40:19 | |
Look at that. | 0:40:20 | 0:40:22 | |
OK, so... | 0:40:23 | 0:40:25 | |
my mum used to tell me when I cooked poultry, | 0:40:25 | 0:40:28 | |
to check if the bird is ready, | 0:40:28 | 0:40:30 | |
just insert a knife into the thickest part and squeeze it, | 0:40:30 | 0:40:33 | |
and if the juices run clear, then it's done. | 0:40:33 | 0:40:35 | |
But... | 0:40:35 | 0:40:37 | |
I have my trusty thermometer. | 0:40:37 | 0:40:39 | |
It's really easy, it's instant-read. | 0:40:39 | 0:40:42 | |
I'll stick it into the thigh... | 0:40:42 | 0:40:47 | |
making sure I don't hit the bone. | 0:40:47 | 0:40:49 | |
What I'm looking for is internal temperature of about 70 degrees. | 0:40:49 | 0:40:54 | |
Many chefs argue about different temperatures, | 0:40:54 | 0:40:56 | |
but to keep it nice and easy, 70's good for me. | 0:40:56 | 0:40:59 | |
Perfect. | 0:40:59 | 0:41:00 | |
I want this to rest. | 0:41:00 | 0:41:03 | |
It's so important to rest... all meat when you cook it, really. | 0:41:03 | 0:41:06 | |
You can rest this for up to an hour, | 0:41:06 | 0:41:09 | |
but I'll rest it for about half an hour. | 0:41:09 | 0:41:11 | |
I don't think anyone will wait longer than that. | 0:41:11 | 0:41:13 | |
Try not to drop it. I won't be popular if I do. | 0:41:13 | 0:41:18 | |
There. | 0:41:18 | 0:41:20 | |
Just cover it with tin foil. | 0:41:20 | 0:41:23 | |
The only thing about resting it and covering it | 0:41:25 | 0:41:28 | |
is the skin can sometimes go a little soft. | 0:41:28 | 0:41:31 | |
It's lovely and crispy now, | 0:41:31 | 0:41:32 | |
so I am going to leave some gaps for the air to circulate. | 0:41:32 | 0:41:36 | |
The smell is just beautiful. | 0:41:40 | 0:41:42 | |
I've already done the stock for the gravy. | 0:41:47 | 0:41:50 | |
And this is how I made it. | 0:41:50 | 0:41:52 | |
'Rinse the turkey giblets | 0:41:52 | 0:41:53 | |
'and place them in a large pan | 0:41:53 | 0:41:55 | |
'with onions, carrots, celery, thyme, bay leaves and peppercorns. | 0:41:55 | 0:41:59 | |
'Pour over the water and slowly bring to the boil. | 0:41:59 | 0:42:02 | |
'Then simmer for between 30 minutes to two hours, | 0:42:02 | 0:42:05 | |
'before straining through a fine sieve.' | 0:42:05 | 0:42:07 | |
I have the roasting juices here, | 0:42:07 | 0:42:09 | |
from the turkey, for the gravy. | 0:42:09 | 0:42:12 | |
What I need... | 0:42:12 | 0:42:14 | |
is about three tablespoons | 0:42:14 | 0:42:16 | |
of the fat. | 0:42:16 | 0:42:19 | |
Get great flavour from this, | 0:42:19 | 0:42:21 | |
rather than just using butter. | 0:42:21 | 0:42:23 | |
I don't need the rest of this fat. | 0:42:23 | 0:42:26 | |
OK. | 0:42:26 | 0:42:28 | |
'Put the roasting tin with the turkey fat on a high heat on the hob, | 0:42:31 | 0:42:34 | |
'add three tablespoons of fine flour, | 0:42:34 | 0:42:36 | |
'and stir to form a paste. | 0:42:36 | 0:42:39 | |
'Add a glass of wine and allow it to bubble down | 0:42:39 | 0:42:41 | |
'until reduced by half, | 0:42:41 | 0:42:43 | |
'scraping in any scrappy bits with a wooden spoon.' | 0:42:43 | 0:42:46 | |
I'll get it really boiling. | 0:42:46 | 0:42:48 | |
It'll bubble away nicely. | 0:42:51 | 0:42:53 | |
It'll intensify the flavours | 0:42:53 | 0:42:55 | |
and drive off that really strong alcoholic smell. | 0:42:55 | 0:42:58 | |
'Gradually add the rest of the turkey juices, | 0:42:58 | 0:43:01 | |
'until the rest of the floury paste is dissolved, | 0:43:01 | 0:43:03 | |
'then finally add the stock made from the giblets.' | 0:43:03 | 0:43:08 | |
One final thing I really think adds | 0:43:10 | 0:43:13 | |
great flavour to gravy... | 0:43:13 | 0:43:16 | |
..rosemary. | 0:43:17 | 0:43:19 | |
Such a beautiful, aromatic smell... | 0:43:19 | 0:43:23 | |
and flavour. | 0:43:23 | 0:43:24 | |
I'll throw a couple of those in... | 0:43:24 | 0:43:27 | |
and leave that to bubble away. | 0:43:27 | 0:43:30 | |
'Bring to the boil and simmer for 20 minutes, | 0:43:30 | 0:43:32 | |
'or until thickened and reduced by half. | 0:43:32 | 0:43:35 | |
'Then check seasoning and adjust as necessary.' | 0:43:35 | 0:43:38 | |
This gravy is lovely and thick. | 0:43:55 | 0:43:57 | |
It smells wonderful. | 0:43:57 | 0:43:59 | |
Not a necessary step, but I do like to sieve my gravy. | 0:44:01 | 0:44:05 | |
Just pour it into the strainer like that. | 0:44:05 | 0:44:09 | |
Then just squish | 0:44:09 | 0:44:11 | |
all the flavour through the sieve, like that. | 0:44:11 | 0:44:13 | |
Then this goes into the gravy boat. | 0:44:16 | 0:44:19 | |
And it's ready to go. | 0:44:19 | 0:44:21 | |
It's ready! | 0:44:21 | 0:44:22 | |
Hooray! Lovely! | 0:44:22 | 0:44:25 | |
PARTY HUBBUB | 0:44:27 | 0:44:30 | |
Everyone help yourselves! | 0:44:36 | 0:44:38 | |
-Brussels sprouts, anyone? -Yes, please. | 0:44:40 | 0:44:42 | |
It's all good, isn't it? | 0:44:42 | 0:44:44 | |
It's all delicious. | 0:44:44 | 0:44:46 | |
I have to say, I'm not the greatest lover of sprouts... | 0:44:46 | 0:44:51 | |
but these are very, very good. | 0:44:51 | 0:44:53 | |
-Cheers, everyone! -ALL: Cheers! | 0:44:53 | 0:44:56 | |
Happy Christmas! | 0:44:56 | 0:44:59 | |
-Happy Christmas! -Happy Christmas! | 0:44:59 | 0:45:01 | |
Next up is a man who made his culinary name in Sydney, | 0:45:10 | 0:45:13 | |
-but now he's over here, in West London. -Yes. | 0:45:13 | 0:45:15 | |
-Living over here in West London. -I am. How are you? -It's Bill Granger. I'm very good. | 0:45:15 | 0:45:19 | |
This is my second cold Christmas, I'm quite excited. | 0:45:19 | 0:45:22 | |
-Are you excited? -Yeah, it all make sense. | 0:45:22 | 0:45:24 | |
Most of us want to go the other way. | 0:45:24 | 0:45:26 | |
I know, but I grew up with my grandmother's hot-roast dinners, | 0:45:26 | 0:45:29 | |
with gravy like your mother's - | 0:45:29 | 0:45:31 | |
from the packet - in 40-degree heat. | 0:45:31 | 0:45:33 | |
It doesn't work so well, so I'm quite excited. | 0:45:33 | 0:45:35 | |
-This is the luxury of having salad in the winter. -Oh, yeah. | 0:59:01 | 0:59:03 | |
-That's lemongrass. -Oh, this is lemongrass! -Yeah, yeah. | 0:59:03 | 0:59:06 | |
Lemongrass grows quite happily. It's easy to get lemongrass seed. | 0:59:06 | 0:59:10 | |
You can sow it again on your windowsill, but you must keep it warm for it to germinate. | 0:59:10 | 0:59:14 | |
Let's cut the bottom off. | 0:59:14 | 0:59:16 | |
-And that's the tender bit inside. -Yes. | 0:59:16 | 0:59:18 | |
-I'm going to stick that in my salad. -Yeah. | 0:59:18 | 0:59:21 | |
It's just amazing. | 0:59:21 | 0:59:23 | |
'Just a couple more veg and then I can't wait to get cooking.' | 0:59:23 | 0:59:27 | |
Celeriac. | 0:59:27 | 0:59:29 | |
Oh, I think there's some in here. | 0:59:29 | 0:59:31 | |
-On like a sort of really cold day, I like hot things. -Yeah. | 0:59:34 | 0:59:39 | |
I like mustardy things or a bit of chilli. | 0:59:39 | 0:59:41 | |
Just something to sort of thaw out the freezing cold. | 0:59:41 | 0:59:45 | |
And horseradish works very well. | 0:59:45 | 0:59:47 | |
In fact, I'm sort of tempted to put a bit of horseradish on this salad. | 0:59:47 | 0:59:51 | |
-You grow it, don't you? -Yeah, I'll grab you some, if you want. -Could I have a root? | 0:59:51 | 0:59:54 | |
-Oh! -There you are. | 0:59:58 | 1:00:00 | |
It's good stuff, isn't it? | 1:00:04 | 1:00:06 | |
'Fresh horseradish like this doesn't need much else.' | 1:00:06 | 1:00:09 | |
Lovely. | 1:00:09 | 1:00:11 | |
'Maybe just a drizzle of olive oil and some black pepper.' | 1:00:11 | 1:00:14 | |
You know what, I forgot to put a tiny little bit of lemongrass in there. | 1:00:14 | 1:00:19 | |
It's just not often I get the chance to use lemongrass as fresh as that. | 1:00:19 | 1:00:23 | |
'Finish with a pinch of smoked paprika and it's ready to go.' | 1:00:23 | 1:00:27 | |
It's going to be so fresh as well, | 1:00:32 | 1:00:34 | |
cos it's only 15 minutes ago since these were harvested. | 1:00:34 | 1:00:38 | |
It's funny to think of winter stuff | 1:00:38 | 1:00:40 | |
as being a little bit bland and stodgy, | 1:00:40 | 1:00:42 | |
but, actually, I'd really rather have flavours that were hot and bright | 1:00:42 | 1:00:46 | |
and refreshing and clean-tasting. | 1:00:46 | 1:00:48 | |
-And also, after Christmas, you know. -Yeah, oh, yeah. | 1:00:48 | 1:00:51 | |
I want something to wake me up. | 1:00:51 | 1:00:53 | |
So I'm going to have a proper mouthful. | 1:00:53 | 1:00:58 | |
Make sure I get a bit of everything. | 1:00:58 | 1:00:59 | |
Mmm, that is genuinely very, very nice. | 1:01:01 | 1:01:04 | |
That's lovely, cos I'm normally a real carnivore, | 1:01:04 | 1:01:07 | |
and I won't normally eat something like that. | 1:01:07 | 1:01:09 | |
But if I ate a plateful of that, I'd be full. | 1:01:09 | 1:01:10 | |
You could put some shreds of cold turkey in that. | 1:01:10 | 1:01:14 | |
A bit of cold ham. | 1:01:14 | 1:01:16 | |
-Thank you very much for these ingredients. -No problem at all. | 1:01:16 | 1:01:19 | |
Thank you very much indeed. | 1:01:19 | 1:01:20 | |
I remember, when I was a boy, the shops actually closed | 1:01:28 | 1:01:31 | |
between Christmas and the New Year. | 1:01:31 | 1:01:33 | |
And so, the house was literally full of food. | 1:01:33 | 1:01:36 | |
And that's what I love about this time of year. | 1:01:36 | 1:01:38 | |
Just a little bit of indulgence. | 1:01:38 | 1:01:40 | |
'But these days, the real fun starts on Boxing Day. | 1:01:40 | 1:01:45 | |
'I just love opening the fridge and finding half a Christmas pud here | 1:01:45 | 1:01:49 | |
'and some bits of cheese there. | 1:01:49 | 1:01:51 | |
'And seeing what treats I can knock up. | 1:01:51 | 1:01:53 | |
'Starting with transforming my leftover bird | 1:01:54 | 1:01:57 | |
'into something quite magical. | 1:01:57 | 1:02:00 | |
'I like to call this one "my perky turkey".' | 1:02:00 | 1:02:03 | |
All the flavours of Christmas Day are very traditional, | 1:02:06 | 1:02:10 | |
they're very much the flavours we grew up with. | 1:02:10 | 1:02:14 | |
We know exactly what to expect. | 1:02:14 | 1:02:15 | |
So, for any of the days that follow, | 1:02:17 | 1:02:20 | |
I want something completely different. | 1:02:20 | 1:02:22 | |
'So the garlic is going to form the base of a very un-Christmassy sauce | 1:02:22 | 1:02:26 | |
'and transform my leftover turkey.' | 1:02:26 | 1:02:29 | |
So I've mixed that with a little bit of salt | 1:02:29 | 1:02:32 | |
and turned it into a garlic cream. | 1:02:32 | 1:02:34 | |
And I'm going to put some flavours from the cupboard with it. | 1:02:34 | 1:02:38 | |
I'm going to start with some soy. It's dark and aromatic, quite salty. | 1:02:39 | 1:02:44 | |
And to that, a little bit of chilli sauce. | 1:02:44 | 1:02:48 | |
It can be a very sweet and mild one | 1:02:48 | 1:02:49 | |
or, if you like, something really fiery. | 1:02:49 | 1:02:52 | |
And then, some honey. I could use maple syrup. | 1:02:52 | 1:02:55 | |
I just want something very sweet | 1:02:55 | 1:02:59 | |
to balance the saltiness and the heat | 1:02:59 | 1:03:02 | |
of the other ingredients. | 1:03:02 | 1:03:04 | |
'A dollop of grainy mustard will add a bit more heat. | 1:03:04 | 1:03:08 | |
'Finish off with a drop of groundnut oil. | 1:03:10 | 1:03:13 | |
'Your sauce just needs to be runny enough to coat all of the meat. | 1:03:13 | 1:03:17 | |
'Now, to wrestle that turkey.' | 1:03:17 | 1:03:21 | |
The lovely thing about taking turkey off the bone | 1:03:21 | 1:03:23 | |
is that there's all these little bits | 1:03:23 | 1:03:26 | |
that lie at the bottom of the bird | 1:03:26 | 1:03:29 | |
and so everything that's hiding away here is full of flavour. | 1:03:29 | 1:03:34 | |
It's just too good to waste. | 1:03:34 | 1:03:37 | |
'Drizzle your sticky sauce over the shredded meat and toss | 1:03:37 | 1:03:41 | |
'till all the turkey is well covered. | 1:03:41 | 1:03:43 | |
'I'll leave that cooking just until the sticky seasonings caramelise.' | 1:03:45 | 1:03:50 | |
All of the flavours in the oven are very hot and sweet and aromatic, | 1:03:53 | 1:03:58 | |
and I want something completely different to go with them. | 1:03:58 | 1:04:01 | |
Blushed blood oranges, | 1:04:06 | 1:04:09 | |
they are so beautiful. | 1:04:09 | 1:04:11 | |
'This is a great excuse to throw in my favourite festive fruits.' | 1:04:11 | 1:04:15 | |
I know it's Christmas when there's a pomegranate around. | 1:04:15 | 1:04:18 | |
When I was a kid, my father used to sit and eat them with a pin. | 1:04:18 | 1:04:21 | |
The juice is amazing! | 1:04:23 | 1:04:26 | |
In those days after Christmas, | 1:04:26 | 1:04:28 | |
sometimes, if you squeeze a pomegranate in the morning, | 1:04:28 | 1:04:31 | |
and then put a little bit of fizz in with it, | 1:04:31 | 1:04:33 | |
it's a fabulous way to start the day. | 1:04:33 | 1:04:36 | |
'It's just a matter of putting your salad together. | 1:04:36 | 1:04:39 | |
'Starting with a handful of peppery watercress, the fruits | 1:04:39 | 1:04:43 | |
'and then, your sizzling turkey.' | 1:04:43 | 1:04:45 | |
With the hot stickiness of the turkey, | 1:05:01 | 1:05:04 | |
and the bite of the fruit, | 1:05:04 | 1:05:06 | |
those pomegranate seeds add that little bit of sourness | 1:05:06 | 1:05:09 | |
and just really finish that off. | 1:05:09 | 1:05:10 | |
Now, you've e-mailing us your seasonal foodie questions | 1:05:17 | 1:05:20 | |
and we're going to answer a few of them right now. | 1:05:20 | 1:05:22 | |
-So, Shane, do the honours, please. -Yes, here we go. | 1:05:22 | 1:05:24 | |
This is, "Hi, James and the chefs..." | 1:05:24 | 1:05:26 | |
I use that term loosely. I'm kidding. | 1:05:26 | 1:05:28 | |
THEY LAUGH | 1:05:28 | 1:05:30 | |
"This Christmas will be our third as vegetarians..." Sorry, James. | 1:05:30 | 1:05:33 | |
"..and we were wondering if anyone had any interesting ideas | 1:05:33 | 1:05:37 | |
"for either sides or the main show-stopper. | 1:05:37 | 1:05:39 | |
"Thank you in advance. My seven-year-old daughter and I watch the show religiously every week. | 1:05:39 | 1:05:43 | |
"We love the show." And that's from Angie Chung, in Dublin, in Ireland, where my family are. | 1:05:43 | 1:05:47 | |
-Go on, then. -What do you reckon, guys? -I think you could do a free-form cheese tart. | 1:05:47 | 1:05:51 | |
You know, and make it with pastry, some ricotta, | 1:05:51 | 1:05:54 | |
-cheddar, a bit of goat's cheese in there. -Lovely. | 1:05:54 | 1:05:56 | |
-Roll it up and bake it and then, just put a lot of veggies and sides. What do you think? -Yeah. | 1:05:56 | 1:06:01 | |
We are, at work, now doing a sort of a whole baked celeriac, | 1:06:01 | 1:06:04 | |
where you take the whole celeriac, bake it with lots of butter... | 1:06:04 | 1:06:07 | |
-Or salt, you could do it in salt crust as well? -Yeah, that sort of thing as well go on the side of it. | 1:06:07 | 1:06:11 | |
-Great idea. I suggest vegetarian stuffed chicken. -Do you? | 1:06:11 | 1:06:15 | |
THEY LAUGH | 1:06:15 | 1:06:16 | |
-Tell her you can eat the stuffing. -That's for Angie, in Dublin. | 1:06:16 | 1:06:19 | |
THEY LAUGH | 1:06:19 | 1:06:20 | |
Next one! "Hi, we love the programme! | 1:06:20 | 1:06:22 | |
"We watch it every week on the Saturday Kitchen..." But it's on Sundays. Aii! | 1:06:22 | 1:06:25 | |
"My Christmas question, | 1:06:25 | 1:06:27 | |
"we live in France, in The Vendee..." Oh... | 1:06:27 | 1:06:30 | |
"..and have lots of aperitifs in the evenings. | 1:06:30 | 1:06:32 | |
"However, we wanted some recipes for our Christmas soiree. | 1:06:32 | 1:06:35 | |
"We have done the usual cheese gougeres, | 1:06:35 | 1:06:38 | |
"open sandwiches, Bellinis, etc. | 1:06:38 | 1:06:39 | |
"But we'd love some quick recipes. Please, James, can you help us? | 1:06:39 | 1:06:43 | |
"We love the show." And that's from Win Parry, in Vendee, France. | 1:06:43 | 1:06:46 | |
I'll tell you what. At this time of the year, gateau mont blanc. | 1:06:46 | 1:06:50 | |
It's a must. | 1:06:50 | 1:06:51 | |
It's basically meringue nests, whipped cream and chestnut puree. | 1:06:51 | 1:06:55 | |
And you buy the chestnut puree, you can buy it in, it comes in the tins | 1:06:55 | 1:06:58 | |
and you either, traditionally, you would press it through a sieve | 1:06:58 | 1:07:01 | |
or, basically, to get these little strings of chestnut puree. | 1:07:01 | 1:07:04 | |
But if you mix the chestnut puree, the sweetened one, | 1:07:04 | 1:07:06 | |
with whipped cream and a touch of vanilla pod... | 1:07:06 | 1:07:08 | |
-Can we put this on the website? -Yeah. | 1:07:08 | 1:07:10 | |
OK, this part is going to be on the website, OK? | 1:07:10 | 1:07:13 | |
It's on the website, folks. Next one. | 1:07:13 | 1:07:16 | |
Well, for me, I would do a quail's egg Scotch egg. | 1:07:16 | 1:07:20 | |
-Just simple. Buy a sausage... -Fancy. | 1:07:20 | 1:07:22 | |
THEY LAUGH | 1:07:22 | 1:07:23 | |
-No, no, buy your sausage meat. -It's a bit fiddly. | 1:07:23 | 1:07:26 | |
Wrap it round a semi-cooked quail's egg, coat it in breadcrumbs, | 1:07:26 | 1:07:29 | |
shallow fry it... Yeah, but you're going down the pudding line again, aren't you? | 1:07:29 | 1:07:33 | |
THEY LAUGH | 1:07:33 | 1:07:34 | |
ALL: Ooooh! | 1:07:34 | 1:07:36 | |
So long as you don't get your... There's nothing wrong with that! | 1:07:36 | 1:07:40 | |
THEY LAUGH | 1:07:40 | 1:07:41 | |
-What do you reckon? -I don't reckon you can go past a good sausage roll. | 1:07:41 | 1:07:44 | |
-I'd get some... -Sausage rolls? | 1:07:44 | 1:07:46 | |
-These people have been e-mailing us for months! -No, no, no. | 1:07:46 | 1:07:49 | |
But what you're going to do... | 1:07:49 | 1:07:50 | |
It's sausage rolls! But what you're going to do is get some harissa, | 1:07:50 | 1:07:53 | |
spread the pastry with harissa, | 1:07:53 | 1:07:55 | |
and then, get merguez, the spicy North African lamb sausages. | 1:07:55 | 1:07:58 | |
-I'll let you off for that one. -Roll it up, and you get a spicy lamb sausage, which is good. | 1:07:58 | 1:08:02 | |
One more! "Hello, I love the show..." But she's never written in before. | 1:08:02 | 1:08:05 | |
And this is a lady named Tricia. | 1:08:05 | 1:08:07 | |
"I was hoping you can answer my festive food question. | 1:08:07 | 1:08:10 | |
"The hardest thing for me to do, to cook at Christmas is nice vegetable side dishes, | 1:08:10 | 1:08:14 | |
"which is hard because I loathe Brussels sprouts and carrots." | 1:08:14 | 1:08:17 | |
I feel your pain there, Tricia. | 1:08:17 | 1:08:19 | |
"Now, this year, I'm having roast duck and I'd love to be able to serve something more | 1:08:19 | 1:08:23 | |
"than just potatoes and parsnips." That's from Tricia Grace. | 1:08:23 | 1:08:26 | |
What do you reckon? What would you do? | 1:08:26 | 1:08:28 | |
I'd get a big tray and fill it with sweet potato, | 1:08:28 | 1:08:31 | |
some beetroot in wedges, roast it with a little bit of olive oil, salt and pepper. | 1:08:31 | 1:08:35 | |
Then, 15 minutes to finish cooking, | 1:08:35 | 1:08:37 | |
-a bit of honey, vinegar, a bit of chilli flakes. -Yeah. | 1:08:37 | 1:08:40 | |
-15 more minutes and it's done. You've got it all in together. -OK, Tricia... | 1:08:40 | 1:08:44 | |
I would use Savoy cabbage, take the Savoy cabbage, slice it very finely, | 1:08:44 | 1:08:48 | |
blanch it, cook it, serve it with shallots, | 1:08:48 | 1:08:52 | |
chestnuts, bacon, all in there. | 1:08:52 | 1:08:54 | |
-And you'll love it. -OK, now, the pro. -Now, the pro. | 1:08:54 | 1:08:58 | |
THEY ALL TALK AT ONCE | 1:08:58 | 1:09:00 | |
This is what you're going to do, Tricia. Here we go. | 1:09:00 | 1:09:03 | |
Well, we don't do stuff like that. | 1:09:03 | 1:09:04 | |
I'd do something, you need to cut through the fattiness of the duck, | 1:09:04 | 1:09:07 | |
so I would do the parsnips, I would roast them, | 1:09:07 | 1:09:09 | |
but then, literally, just before you serve them, honey and sherry, | 1:09:09 | 1:09:12 | |
right at the last minute. And it soaks it all in. | 1:09:12 | 1:09:15 | |
They're fantastic, you get this real sharpness to go with it. | 1:09:15 | 1:09:17 | |
Mexican wave on that one, yeah! | 1:09:17 | 1:09:20 | |
THEY LAUGH | 1:09:20 | 1:09:21 | |
I would serve that with dauphinoise potatoes, | 1:09:21 | 1:09:24 | |
cos you'd make those the day before, | 1:09:24 | 1:09:26 | |
dauphinoise and you put turnips in it, | 1:09:26 | 1:09:28 | |
-you thinly slice it with turnips as well, fantastic with duck! -Genius! See? Lads, read his book. | 1:09:28 | 1:09:32 | |
THEY LAUGH | 1:09:32 | 1:09:33 | |
Remember you can find loads more tips on our website. | 1:09:33 | 1:09:35 | |
Go to bbc.co.uk/food. | 1:09:35 | 1:09:37 | |
You can also find recipes we cooked in the studio on there too. | 1:09:37 | 1:09:40 | |
Right! Are you ready? Over here. | 1:09:40 | 1:09:43 | |
THEY ALL TALK AT ONCE | 1:09:43 | 1:09:45 | |
Our chefs here, we've got Nathan Outlaw | 1:09:45 | 1:09:48 | |
sitting proudly in the centre here of our board with 18.88 seconds. | 1:09:48 | 1:09:52 | |
I'm pretty sure he won't be there for long, though. | 1:09:52 | 1:09:55 | |
You guys are pretty quick on this as well. | 1:09:55 | 1:09:57 | |
Usual rules apply. Three-egg omelette cooked as fast as you can. | 1:09:57 | 1:10:00 | |
-Put the clocks on screen, please. You ready? -Double humiliation. | 1:10:00 | 1:10:03 | |
-Omelette that in a Santa hat. -Three, two, one...go! | 1:10:03 | 1:10:07 | |
Wrong bowl! | 1:10:07 | 1:10:08 | |
Do you want a sieve for that? | 1:10:09 | 1:10:12 | |
TALK OVER ONE ANOTHER | 1:10:12 | 1:10:14 | |
-SHANE: -We talk about this in the Queen Vic. | 1:10:16 | 1:10:18 | |
Pans are so hot. | 1:10:21 | 1:10:22 | |
It's done already. | 1:10:24 | 1:10:26 | |
GONG CLANGS | 1:10:30 | 1:10:33 | |
THEY CHAT | 1:10:35 | 1:10:39 | |
At least you turned up. That's the main thing, Bill. | 1:10:39 | 1:10:42 | |
I know, but come on, cook. No? Look at that. | 1:10:42 | 1:10:44 | |
How many eggs did you put in there? | 1:10:44 | 1:10:47 | |
I broke one. Thought I'd get disqualified. | 1:10:47 | 1:10:50 | |
This is useless, isn't it? | 1:10:52 | 1:10:55 | |
-The man who made his business on eggs. It's impressive. -I know. | 1:10:55 | 1:10:59 | |
I think I'll save it in the fold. There we go. | 1:10:59 | 1:11:01 | |
GONG SOUNDS | 1:11:01 | 1:11:02 | |
It was worth the wait though, I have to say. | 1:11:02 | 1:11:04 | |
It's pretty good. Happy with that? | 1:11:06 | 1:11:08 | |
I think so. Attention to detail involved in there. | 1:11:08 | 1:11:13 | |
Obviously! | 1:11:13 | 1:11:14 | |
What was Bill's like? | 1:11:14 | 1:11:17 | |
BILL: Don't you start criticising... | 1:11:17 | 1:11:19 | |
-Can I try some, by the way, because it's Christmas? -That is cooked. | 1:11:19 | 1:11:22 | |
You can't knock that for not being cooked. Is that nice? | 1:11:22 | 1:11:26 | |
You need a sieve. Got shell in it. | 1:11:26 | 1:11:29 | |
What do you reckon? | 1:11:30 | 1:11:32 | |
-Is this about the timing thing? How quick? -ALL: Yes. | 1:11:32 | 1:11:36 | |
Which one would you buy in the restaurant? | 1:11:36 | 1:11:39 | |
-I know that took a little bit longer. -You'd rather wait | 1:11:39 | 1:11:42 | |
-ten seconds, wouldn't you? -I think that was eh... | 1:11:42 | 1:11:44 | |
Attention to detail. | 1:11:44 | 1:11:46 | |
TALK OVER EACH OTHER | 1:11:46 | 1:11:49 | |
# We are the world We are the children... # | 1:11:49 | 1:11:51 | |
-Bill, you did it in... -45 seconds. | 1:11:51 | 1:11:55 | |
Hour and a half! | 1:11:55 | 1:11:57 | |
But it was beautiful. | 1:11:57 | 1:11:59 | |
-You did it...do you think you're in the top ten? -No way. | 1:11:59 | 1:12:02 | |
Not a cat in hell's chance. | 1:12:02 | 1:12:04 | |
You did it somewhere...if basically we've got her down here... | 1:12:04 | 1:12:08 | |
and you're about, sort of, here. | 1:12:08 | 1:12:11 | |
Bit like where Australia is, in the middle of nowhere. | 1:12:11 | 1:12:14 | |
-What about quality? -You did it in 53.64 seconds. | 1:12:14 | 1:12:18 | |
-What about quality though? It was nice. -He stays where he is. | 1:12:18 | 1:12:22 | |
Fair comment. | 1:12:22 | 1:12:24 | |
-Galton... -With your lovely red jumper. | 1:12:24 | 1:12:27 | |
Thank you. | 1:12:27 | 1:12:28 | |
-You did it pretty quick. -Did I? What time? | 1:12:30 | 1:12:32 | |
You did it...in fact, you did it so quick you knocked out... | 1:12:32 | 1:12:36 | |
Did I? | 1:12:36 | 1:12:38 | |
ALL: Ohhh! | 1:12:38 | 1:12:41 | |
It's not the Olympics, guys. | 1:12:41 | 1:12:45 | |
-You did it... -I could've knocked five seconds off and all. | 1:12:45 | 1:12:49 | |
-You did it... -You messed up by added eggs! -23.8. | 1:12:49 | 1:12:53 | |
APPLAUSE | 1:12:53 | 1:12:55 | |
-However, you ain't going on. -Get out of it. | 1:12:59 | 1:13:04 | |
Stay where you were. | 1:13:04 | 1:13:07 | |
Will Shane be getting his idea of food heaven, | 1:13:07 | 1:13:09 | |
that's scallop and puff pastry pie or food hell, roast loin of pork | 1:13:09 | 1:13:13 | |
with mulled apple sauce? | 1:13:13 | 1:13:15 | |
We'll find out what fate decides straight after a culinary journey | 1:13:15 | 1:13:19 | |
through the magical world of Raymond Blanc. | 1:13:19 | 1:13:21 | |
Today the French genius makes a childhood favourite - brioche. | 1:13:21 | 1:13:25 | |
In his Oxfordshire kitchen, Raymond is preparing for a day of baking. | 1:13:29 | 1:13:33 | |
Can I have a small mixing bowl please, guys? | 1:13:33 | 1:13:37 | |
Thank you, not that one. It's a glass bowl. | 1:13:37 | 1:13:40 | |
Can you get me a glass bowl? Adam. Adam. | 1:13:40 | 1:13:45 | |
I love baking. It's such a wonderful occupation and it fills up | 1:13:45 | 1:13:49 | |
your whole home with yeast, the fermentation, acid, sour, | 1:13:49 | 1:13:54 | |
sweet - wonderful baking, lovely flavours. | 1:13:54 | 1:13:58 | |
To begin, a classic dessert made with brioche, | 1:13:58 | 1:14:01 | |
a traditional French bread filled with a rich lemon cream... | 1:14:01 | 1:14:05 | |
To me, a brioche means a special day. A very special day. | 1:14:08 | 1:14:13 | |
Every day you'd have bread, but on Sunday or a festive day, | 1:14:13 | 1:14:16 | |
you would have brioche. | 1:14:16 | 1:14:18 | |
And that's worth waiting for. But the way to make it is so easy, | 1:14:18 | 1:14:24 | |
-I mean easy. -Start by combining 500 grams of flour, | 1:14:24 | 1:14:28 | |
60 grams of sugar | 1:14:28 | 1:14:32 | |
and seven grams of salt. | 1:14:32 | 1:14:34 | |
You just give it a little mix | 1:14:34 | 1:14:37 | |
but if you are not connected with... Adam... | 1:14:37 | 1:14:40 | |
Adam. Well, there must be an extension here. | 1:14:45 | 1:14:49 | |
When you've got power, mix the ingredients together. | 1:14:49 | 1:14:53 | |
And now I crumble my yeast so it can mix very well | 1:14:53 | 1:14:58 | |
and slowly I release it into my bowl. | 1:14:58 | 1:15:00 | |
Yeast, a living fungus, is the magic ingredient which makes bread rise. | 1:15:00 | 1:15:07 | |
Tres bien. | 1:15:07 | 1:15:08 | |
-Add seven eggs... -Voila. -..and mix using a bread hook | 1:15:12 | 1:15:16 | |
until the dough becomes smooth and elastic. | 1:15:16 | 1:15:19 | |
-This should take five minutes. -This one is a no-brainer. | 1:15:19 | 1:15:23 | |
It really is wonderfully easy and so satisfying. | 1:15:23 | 1:15:26 | |
There's hardly any effort because the machine does it for you. | 1:15:26 | 1:15:29 | |
Now I will add 300 grams of butter without any form of guilt. | 1:15:38 | 1:15:43 | |
Because it's so very good. All of that butter into my dough. | 1:15:43 | 1:15:48 | |
Then give the dough one last blast for five minutes on a medium speed. | 1:15:48 | 1:15:54 | |
OK, that's lovely, less sticky, | 1:15:56 | 1:15:59 | |
quite shiny. It's taken all of the butter, now this is ready. | 1:15:59 | 1:16:04 | |
You cannot go wrong. | 1:16:04 | 1:16:06 | |
The only thing that can go wrong if you weigh your ingredients wrong. | 1:16:06 | 1:16:10 | |
Prove the dough for an hour. | 1:16:10 | 1:16:13 | |
Set aside at room temperature so the yeast can get to work | 1:16:13 | 1:16:16 | |
and make the mixture expand. | 1:16:16 | 1:16:19 | |
The dough will then need to go into the fridge. | 1:16:19 | 1:16:23 | |
This one has been in the fridge for one hour. | 1:16:23 | 1:16:25 | |
The dough is much firmer, much stronger, easier to handle. | 1:16:25 | 1:16:30 | |
You couldn't handle a fresh dough. That one is perfect. | 1:16:30 | 1:16:33 | |
Your brioche dough is now ready. | 1:16:33 | 1:16:35 | |
Tres bien. | 1:16:35 | 1:16:37 | |
Voila. | 1:16:37 | 1:16:39 | |
Place on a board with greaseproof paper | 1:16:43 | 1:16:47 | |
and shape the dough into a circle. | 1:16:47 | 1:16:49 | |
So I make it completely by hand. | 1:16:49 | 1:16:51 | |
That is really home, the smell of home. | 1:16:51 | 1:16:55 | |
I think I had a good home, I suppose. I am very privileged, I realise that. | 1:16:55 | 1:16:59 | |
So I want to cover it, voila, nicely, for half an hour. | 1:17:02 | 1:17:07 | |
Now, make the cream filling. | 1:17:07 | 1:17:10 | |
For this, you'll need 250 mls of creme fraiche. | 1:17:10 | 1:17:13 | |
Enormous! | 1:17:13 | 1:17:16 | |
You don't look at your diet book here! | 1:17:16 | 1:17:20 | |
Rather nice! Ohh! | 1:17:25 | 1:17:28 | |
Problem is if you taste it, you want more! | 1:17:28 | 1:17:31 | |
Close that up. | 1:17:31 | 1:17:32 | |
Add six egg yolks... | 1:17:32 | 1:17:33 | |
-Beautiful. -..and 60 grams of sugar. | 1:17:33 | 1:17:37 | |
As simple as that. | 1:17:37 | 1:17:40 | |
And then I am going to add the whole zest of a lemon | 1:17:40 | 1:17:44 | |
and the whole juice of the lemon. | 1:17:44 | 1:17:47 | |
Prepare the centre for the cream. | 1:17:49 | 1:17:52 | |
I want to pour some of my cream...voila... | 1:17:52 | 1:17:57 | |
Then glaze the crust. | 1:17:57 | 1:18:00 | |
Egg yolk with a bit of water or a bit of milk. | 1:18:00 | 1:18:03 | |
And sprinkle with nib sugar which can be bought from cookery shops. | 1:18:03 | 1:18:07 | |
Place in the oven at 200 degrees centigrade. | 1:18:07 | 1:18:09 | |
Set it onto a metal tray. | 1:18:09 | 1:18:11 | |
Finally, top up the cream. | 1:18:11 | 1:18:13 | |
After 20 minutes, the gateau will be ready. | 1:18:18 | 1:18:21 | |
Voila! | 1:18:22 | 1:18:25 | |
I must confess a little mistake here. You can all see it. | 1:18:28 | 1:18:33 | |
Here you can see, some of the cream has escaped. | 1:18:33 | 1:18:37 | |
I somehow went through the base of it | 1:18:37 | 1:18:40 | |
and I could have lost it all actually. No problem. | 1:18:40 | 1:18:43 | |
A gateau between friends. | 1:18:43 | 1:18:45 | |
You must do that dessert for a special treat, you must do it. | 1:18:45 | 1:18:50 | |
Right, it's that time of the show to find out whether Shane will be | 1:19:05 | 1:19:08 | |
facing food heaven or food hell. | 1:19:08 | 1:19:10 | |
Just to remind you food heaven - fantastic hand-dived scallops. | 1:19:10 | 1:19:14 | |
Probably Scottish scallops, I would have thought. | 1:19:14 | 1:19:17 | |
With puff pastry and a lovely sauce to go with it. | 1:19:17 | 1:19:21 | |
Alternatively the dreaded hell could be this - | 1:19:21 | 1:19:23 | |
a loin of pork, crispy crackling, | 1:19:23 | 1:19:26 | |
cabbage, some roasted apple sauce with those winter spices. | 1:19:26 | 1:19:31 | |
Pretty good over there. | 1:19:31 | 1:19:34 | |
But like I said, because we're not live today, we're going to let | 1:19:34 | 1:19:37 | |
fate decide in the form of the special Christmas crackers. | 1:19:37 | 1:19:41 | |
Inside one of them is the word heaven, in the other, hell. | 1:19:41 | 1:19:43 | |
-This is a bit like a doof-doofer on EastEnders. -Yes. -All right. | 1:19:43 | 1:19:50 | |
Take one, open it up! | 1:19:50 | 1:19:52 | |
Really. No, it's a big decision. | 1:19:52 | 1:19:55 | |
This will decide what I am going to eat for the day | 1:19:55 | 1:19:57 | |
and I don't want to eat pork. | 1:19:57 | 1:19:59 | |
Here we go, right, that one. | 1:19:59 | 1:20:01 | |
-Pop, there we go. What do I do? -Go on, then. | 1:20:03 | 1:20:06 | |
-This is going to decide what I eat? -Hopefully, yeah. | 1:20:06 | 1:20:09 | |
-It says Saturday Kitchen. -Heaven! | 1:20:11 | 1:20:14 | |
CHEERING | 1:20:14 | 1:20:17 | |
-So, scallops it is. -Here we go, scallops. Genius, this is. | 1:20:22 | 1:20:26 | |
We can lose this out of the way, guys. Get rid of all that. | 1:20:26 | 1:20:29 | |
Scallops, I am going to show you how to open one of these. | 1:20:29 | 1:20:33 | |
-These are hand-dived scallops. -Where did you get them from? | 1:20:33 | 1:20:37 | |
A lot of them come from Scotland, the West Coast of Scotland. | 1:20:37 | 1:20:39 | |
Most great seafood comes from the West Coast of Scotland. | 1:20:39 | 1:20:42 | |
Cold seas. So you've got a flat side and a rounded side to the shell. | 1:20:42 | 1:20:47 | |
The reason they're hand-dived is you can go down, pick them | 1:20:47 | 1:20:50 | |
out of the bottom of the ocean. They're not net caught. | 1:20:50 | 1:20:54 | |
You're telling me there's people watching this show, that have | 1:20:54 | 1:20:56 | |
probably dived down under the water and got these for us. | 1:20:56 | 1:20:59 | |
-Yeah. -Every credit to you. -They're two quid each, mind. | 1:20:59 | 1:21:03 | |
Right, let's not waste them. | 1:21:03 | 1:21:05 | |
Take a table knife and slice it on the top. The scallop opens up. | 1:21:05 | 1:21:10 | |
What Galton will do is clean it all up and out | 1:21:10 | 1:21:15 | |
and then keep the shells, | 1:21:15 | 1:21:17 | |
particularly the base shells, which you are going to serve it back in. | 1:21:17 | 1:21:20 | |
I'll give Galton that, you can carry on and do that. | 1:21:20 | 1:21:23 | |
Meanwhile we have puff pastry which you can roll out into a square, | 1:21:23 | 1:21:26 | |
that would be great. Bill? | 1:21:26 | 1:21:27 | |
We're going to saute some spinach and do the sauce to go with that. | 1:21:27 | 1:21:31 | |
Puff pastry is made from butter, flour and water. | 1:21:31 | 1:21:34 | |
There's a great recipe for rough puff pastry on the website which | 1:21:34 | 1:21:38 | |
-is Michel Roux's recipe. -It's brilliant, James. | 1:21:38 | 1:21:41 | |
You make it sound so easy making puff pastry | 1:21:41 | 1:21:44 | |
and I would love to know how to make it. | 1:21:44 | 1:21:46 | |
-Find it on the website. -How big do you want this, James? | 1:21:46 | 1:21:49 | |
Twice the size of that would be great. | 1:21:49 | 1:21:51 | |
Make the sauce, | 1:21:51 | 1:21:53 | |
because this is really quick to go with the scallops. | 1:21:53 | 1:21:56 | |
Start off with some diced shallots. | 1:21:56 | 1:21:59 | |
We use shallots because they're milder than onions. | 1:21:59 | 1:22:02 | |
-So take this, thinly slice it. -I would have lost two fingers by now. | 1:22:02 | 1:22:09 | |
-Thinly slice it like that. -OK. | 1:22:09 | 1:22:14 | |
Your character has had some amazing storylines on Albert Square. | 1:22:14 | 1:22:18 | |
-None more so than what's happening at the moment. -I know. | 1:22:18 | 1:22:22 | |
Well, listen, I know a lot of people tuned in...it's been | 1:22:22 | 1:22:25 | |
an ongoing story which has been going on for the last ten months, | 1:22:25 | 1:22:29 | |
about Kat's affair with one of Alfie's acquaintances | 1:22:29 | 1:22:35 | |
-from the past. -Which you can't say. -I can't say. | 1:22:35 | 1:22:39 | |
People have been speculating for the last eight months | 1:22:39 | 1:22:43 | |
and what a great story to play, though. | 1:22:43 | 1:22:46 | |
-It's been brilliant, in all honesty. -There you go, puff pastry. | 1:22:46 | 1:22:49 | |
-Brilliant and you made that with the butter? -Butter, flour, water. | 1:22:49 | 1:22:53 | |
-This is called the book turn. -Buck turn? -Book. -Book. | 1:22:53 | 1:22:56 | |
-YORKSHIRE ACCENT: -All right! | 1:22:56 | 1:22:58 | |
We just found out Elvis is dead. Y'all right? | 1:22:58 | 1:23:01 | |
A book turn. | 1:23:03 | 1:23:04 | |
-That's what it is. -Fold it again? -You can just roll it out. | 1:23:04 | 1:23:08 | |
-We've spinach here. -And you just fried the spinach? | 1:23:08 | 1:23:12 | |
-That's it, just a touch of butter. -Brilliant. -Next we make the sauce. | 1:23:12 | 1:23:16 | |
-Shallots in here will soften, dry vermouth. -Dry vermouth. | 1:23:16 | 1:23:20 | |
Which is fantastic. Dip your finger in. Tastes of apples. | 1:23:20 | 1:23:25 | |
Amazing. | 1:23:25 | 1:23:26 | |
-That's lovely. I will have a pint of that. -High in alcohol. | 1:23:26 | 1:23:30 | |
It's high in alcohol, so we cook a little of that off. | 1:23:30 | 1:23:33 | |
-ORIENTAL ACCENT: -When you touch pan, you can leave temple. | 1:23:33 | 1:23:37 | |
Chicken stock. | 1:23:39 | 1:23:41 | |
-And then we add some double cream. -This is great! | 1:23:41 | 1:23:45 | |
-Get the shell here. -I used to sell these when I was ten, | 1:23:45 | 1:23:48 | |
down the market. I'd paint them, flog them for decoration. | 1:23:48 | 1:23:52 | |
It was hard graft, in London when I had to sell all these things. | 1:23:52 | 1:23:57 | |
I would just paint shells. Why I become an actor, I have no idea. | 1:23:57 | 1:24:01 | |
-And then look. -Look at them. -Look at the scallops. | 1:24:01 | 1:24:05 | |
-Cut these in half, these are hand-dived. -Hand-dived. | 1:24:05 | 1:24:09 | |
Right, what I want you to do is take this, egg wash, | 1:24:09 | 1:24:14 | |
with egg yolk, please. | 1:24:14 | 1:24:17 | |
-You don't need to pass that through a sieve. -Sieving or not? | 1:24:17 | 1:24:20 | |
I don't want you sieving, messing around. | 1:24:20 | 1:24:22 | |
Right, so this is tomato concasse, which is basically diced tomatoes... | 1:24:22 | 1:24:26 | |
But you can get them in the tin? | 1:24:26 | 1:24:28 | |
Not these. Sauce is there, look. Bring that down. Add tomatoes to it. | 1:24:28 | 1:24:34 | |
We add some seasoning, black pepper, bit of salt, some tarragon in there. | 1:24:34 | 1:24:41 | |
Ideally, Galt, we need this as soon as possible. | 1:24:41 | 1:24:44 | |
Let me ask you something, Jimmy. | 1:24:44 | 1:24:46 | |
Were you secretly thinking thank God we got the scallops and not pork? | 1:24:46 | 1:24:50 | |
I quite like the scallops. But look, egg wash. | 1:24:50 | 1:24:55 | |
-Like this. Over the top. -How good is this? | 1:24:55 | 1:25:00 | |
Take this, there you go, bit of that. | 1:25:00 | 1:25:06 | |
Make it look like I'm doing something. Look, I'm stirring. | 1:25:06 | 1:25:09 | |
-I am helping. -Bit of the sauce. -Look at that. | 1:25:09 | 1:25:13 | |
In amongst this. | 1:25:15 | 1:25:17 | |
Seriously, at home, I know there's people, couple of days | 1:25:17 | 1:25:21 | |
before Christmas, thinking let's have scallops on Christmas Day. | 1:25:21 | 1:25:25 | |
Take the pastry. There's a reason I have done it this way. | 1:25:25 | 1:25:28 | |
Look, look at that shape is when you put it on. | 1:25:28 | 1:25:31 | |
You cut it off. | 1:25:34 | 1:25:35 | |
You are an artist. Seriously! | 1:25:37 | 1:25:40 | |
I know it's the morning, but can I just do this? You're an artist. | 1:25:40 | 1:25:45 | |
-You're like the Constable of cooking! -I try my best. | 1:25:45 | 1:25:49 | |
Know what I mean? | 1:25:49 | 1:25:52 | |
-Do you mean Constable in the artist or the policeman? -The artist! | 1:25:52 | 1:25:57 | |
Seriously, mate, that's brilliant. | 1:25:57 | 1:25:58 | |
They go in the fridge, when you need them | 1:25:58 | 1:26:01 | |
and then you put them in the oven. | 1:26:01 | 1:26:03 | |
In the oven for eight minutes, see and then... | 1:26:03 | 1:26:08 | |
Lads, watch and learn. | 1:26:08 | 1:26:11 | |
-Take these out. -Wow! Wow! | 1:26:11 | 1:26:15 | |
And then what you need to do is egg wash them straight away. | 1:26:15 | 1:26:19 | |
-Look and watch. -Ainsley couldn't do this. -Look at them shine! | 1:26:19 | 1:26:23 | |
Got a little bit of shine to them as well. Grab this | 1:26:25 | 1:26:30 | |
and ideally what you want is to turn that off. | 1:26:30 | 1:26:34 | |
CRASH | 1:26:36 | 1:26:37 | |
There's a deer down! No-one panic, step away from the scallops. | 1:26:37 | 1:26:45 | |
There's a deer down. Dear is all right. He's lost his eyes. | 1:26:45 | 1:26:49 | |
It's a no-eyed-deer! | 1:26:49 | 1:26:51 | |
CHEERING | 1:26:51 | 1:26:54 | |
Good Christmas gag for everyone. | 1:26:54 | 1:26:57 | |
Mate, come on, come on everybody, round of applause. Look at that. Eh? | 1:26:59 | 1:27:03 | |
Only Christmas on Saturday Kitchen would we get away | 1:27:03 | 1:27:07 | |
with scallops in pastry. | 1:27:07 | 1:27:09 | |
-And all done without a sieve or flowers. -And no eggs. | 1:27:09 | 1:27:12 | |
-Go on, then, dive in. -That looks... Seriously? Thank you so much. | 1:27:12 | 1:27:18 | |
Break into the pastry, there you go. | 1:27:18 | 1:27:21 | |
Can I just say it's a genuine pleasure to be here today | 1:27:21 | 1:27:24 | |
and do this? This is incredible. | 1:27:24 | 1:27:27 | |
To go with this Olly has chosen... | 1:27:27 | 1:27:29 | |
Is that all I've got left over for my dish? | 1:27:35 | 1:27:37 | |
He gets 24 quid, you know! | 1:27:37 | 1:27:40 | |
-What do you reckon? -Oh! | 1:27:42 | 1:27:45 | |
It will be hot. | 1:27:45 | 1:27:47 | |
I know over the six years you've been doing this show, mate, | 1:27:47 | 1:27:50 | |
you had many a guest and many a chef come here | 1:27:50 | 1:27:52 | |
and talk about their food heaven and hell. | 1:27:52 | 1:27:56 | |
But this is... | 1:27:56 | 1:27:57 | |
..two BAFTAs I got, by the way... that's genuinely incredible food. | 1:27:57 | 1:28:06 | |
Seriously. It's delicious and you guys should be embarrassed. | 1:28:06 | 1:28:14 | |
BILL: I am. | 1:28:14 | 1:28:16 | |
James...We laughed at him on Strictly, | 1:28:16 | 1:28:22 | |
but we've forgiven him for that. | 1:28:22 | 1:28:25 | |
But he's come here and created... This is incredible, mate. | 1:28:25 | 1:28:29 | |
-Thank you so much, genuinely. -That's all on Saturday Kitchen. | 1:28:29 | 1:28:33 | |
Thanks to Galton and Bill and Shane Ritchie for the compliments. | 1:28:33 | 1:28:36 | |
Cheers to Olly for the leftover bit of wine. | 1:28:36 | 1:28:40 | |
All the recipes cooked in the studio are on the website... | 1:28:40 | 1:28:43 | |
bbc.co.uk/saturdaykitchen. | 1:28:43 | 1:28:45 | |
We'll see you next week but from all here, have a very Merry Christmas. | 1:28:45 | 1:28:50 | |
ALL: Merry Christmas. | 1:28:50 | 1:28:52 | |
CHEERING | 1:28:52 | 1:28:54 | |
Subtitles by Red Bee Media Ltd | 1:28:54 | 1:28:59 |