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Good morning! Merry Christmas. | 0:00:02 | 0:00:03 | |
We've got a star-studded line-up of chefs and recipes for you today, | 0:00:03 | 0:00:06 | |
so let's get cooking. This is Christmas Saturday Kitchen. | 0:00:06 | 0:00:09 | |
And welcome to the show. | 0:00:29 | 0:00:31 | |
Yes, it's Christmas, | 0:00:31 | 0:00:33 | |
so we've got a traditional pantomime theme to the show today. | 0:00:33 | 0:00:36 | |
-CREW: -Oh, no, we don't! | 0:00:36 | 0:00:38 | |
Cooking with me in the studio are | 0:00:38 | 0:00:40 | |
some glittering stars of the food world, but where are they? | 0:00:40 | 0:00:43 | |
It's Nadiya Hussain, | 0:00:43 | 0:00:45 | |
the winner of the Great British Bake Off. | 0:00:45 | 0:00:47 | |
She was cheered to victory by a staggering 14 million of you. | 0:00:47 | 0:00:51 | |
She's the newly crowned Fairy Godmother of baking. | 0:00:51 | 0:00:54 | |
Now, can you magic me some more chefs, please? | 0:00:54 | 0:00:57 | |
But who is in the horse? | 0:00:57 | 0:00:59 | |
NEIGHING | 0:00:59 | 0:01:00 | |
Horse, can you speak? | 0:01:00 | 0:01:01 | |
MAN SPEAKS IN FRENCH | 0:01:01 | 0:01:03 | |
NEIGHING AND SNORTING | 0:01:03 | 0:01:06 | |
Cut the... | 0:01:06 | 0:01:07 | |
JAMES LAUGHS | 0:01:07 | 0:01:08 | |
-NEIGHING -I am not a horse. I am a donkey. | 0:01:08 | 0:01:11 | |
LAUGHTER | 0:01:11 | 0:01:13 | |
It's the man at the helm of the award-winning Club Gascon in London, | 0:01:13 | 0:01:16 | |
it's the Michelin starred Frenchman, Pascal Aussignac! | 0:01:16 | 0:01:20 | |
CHEERING | 0:01:20 | 0:01:21 | |
Hi, James! | 0:01:21 | 0:01:22 | |
We don't want to know where you've been putting your head, either. | 0:01:22 | 0:01:25 | |
But who's at the front? | 0:01:25 | 0:01:27 | |
It's another Frenchman with an equally distinctive cooking style. | 0:01:27 | 0:01:30 | |
He also holds a coveted Michelin star above his Mayfair brasserie. It's... | 0:01:30 | 0:01:34 | |
-Moi! -..Eric Chavot! | 0:01:34 | 0:01:37 | |
CHEERING | 0:01:37 | 0:01:38 | |
NEIGHING | 0:01:38 | 0:01:40 | |
See, I've always said this show was pantomime | 0:01:40 | 0:01:43 | |
and now it finally is one. | 0:01:43 | 0:01:45 | |
-CREW: -Oh, no, it isn't! | 0:01:45 | 0:01:47 | |
Oh, yes, it is. | 0:01:47 | 0:01:48 | |
Pascal, you're kicking off. What are you going to make for us? | 0:01:48 | 0:01:51 | |
-FRENCH ACCENT: -We are going to do pine-smoked pheasant | 0:01:51 | 0:01:53 | |
with artichoke pebbles and a chicory glaze | 0:01:53 | 0:01:56 | |
with oysters and Guinness. | 0:01:56 | 0:01:58 | |
I've got no idea what you just said, but it looks fantastic. | 0:01:58 | 0:02:01 | |
So, Eric, the horse, what are you cooking? | 0:02:01 | 0:02:04 | |
I am going to cook the horse. | 0:02:04 | 0:02:06 | |
NEIGHING | 0:02:06 | 0:02:07 | |
-What are you going to do? -A peppered venison steak | 0:02:07 | 0:02:10 | |
with honey-glazed root vegetables | 0:02:10 | 0:02:13 | |
and a little bit of garlic Savoy cabbage. | 0:02:13 | 0:02:16 | |
Nice venison as well. Peppered, sealed on the outside, | 0:02:16 | 0:02:19 | |
nice and pink in the centre. | 0:02:19 | 0:02:21 | |
Nadiya, what are you going to be doing? Baking, I presume? | 0:02:21 | 0:02:24 | |
A bit of baking. I'm doing a spiced biscotti | 0:02:24 | 0:02:27 | |
with an orange syllabub dip. | 0:02:27 | 0:02:29 | |
So, there you have it, three fabulous and festive dishes, | 0:02:29 | 0:02:32 | |
and also, we've got an all-star line-up of foodie films | 0:02:32 | 0:02:35 | |
from the BBC's archive. There's Christmas recipes from Rick Stein, | 0:02:35 | 0:02:38 | |
Nigella Lawson, those Hairy Bikers and the fabulous Mary Berry. | 0:02:38 | 0:02:42 | |
Now, our special guest today knows a thing or two about pantomime. | 0:02:42 | 0:02:45 | |
-CREW: -Oh, no, he doesn't! | 0:02:45 | 0:02:47 | |
That's the last time, I'm warning you! | 0:02:47 | 0:02:49 | |
He's one of the country's best-loved TV and stage performers, | 0:02:49 | 0:02:52 | |
with a career spanning an amazing 50 years. | 0:02:52 | 0:02:55 | |
He's probably the best dame in the business. | 0:02:55 | 0:02:57 | |
Please welcome the always-understated Christopher Biggins! | 0:02:57 | 0:03:01 | |
APPLAUSE | 0:03:01 | 0:03:03 | |
Hi, James! | 0:03:03 | 0:03:04 | |
Hello. | 0:03:04 | 0:03:05 | |
What am I? | 0:03:05 | 0:03:07 | |
Please! I couldn't possibly tell you! | 0:03:09 | 0:03:11 | |
I'm supposed to be Prince Charming but I feel like a cross between | 0:03:11 | 0:03:14 | |
some BacoFoil and "Gordon's alive!". | 0:03:14 | 0:03:17 | |
So, what about this, then? | 0:03:17 | 0:03:20 | |
Tell us the story about this. | 0:03:20 | 0:03:21 | |
I'm doing Aladdin at the Theatre Royal in Nottingham, | 0:03:21 | 0:03:24 | |
and I play Widow Twankey, | 0:03:24 | 0:03:26 | |
as you can probably see, | 0:03:26 | 0:03:28 | |
-because there's a lovely washing machine up there. -Right. | 0:03:28 | 0:03:31 | |
The rest of the frock is absolutely fantastic. | 0:03:31 | 0:03:33 | |
I've got 12 new costumes. It's going to be sensational. | 0:03:33 | 0:03:36 | |
I'm expecting you, throughout the show, | 0:03:36 | 0:03:38 | |
-to teach the French about pantomime. -I'll explain it. | 0:03:38 | 0:03:41 | |
It is kind of unique to the UK. | 0:03:41 | 0:03:43 | |
It is very unique. Other countries have tried it. | 0:03:43 | 0:03:45 | |
Australia does a bit of it, America failed, really, | 0:03:45 | 0:03:49 | |
but it's so English it's not true. | 0:03:49 | 0:03:51 | |
And you do it better than anybody. | 0:03:51 | 0:03:53 | |
Well, I enjoy doing it, I must say. It's really good fun. | 0:03:53 | 0:03:56 | |
Understated, you see. At the end of today's programme, | 0:03:56 | 0:03:58 | |
I'll either cook Food Heaven or Food Hell for Biggins. | 0:03:58 | 0:04:01 | |
There's something based on your favourite ingredient, Food Heaven, | 0:04:01 | 0:04:04 | |
or your nightmare ingredient, Food Hell. | 0:04:04 | 0:04:06 | |
-So, Food Heaven? -Well, I love fish | 0:04:06 | 0:04:08 | |
and I love... Funnily enough, I adore Dover sole | 0:04:08 | 0:04:11 | |
with taking it off the bone. I really enjoy that in a restaurant, | 0:04:11 | 0:04:14 | |
rather than having it filleted for me. | 0:04:14 | 0:04:17 | |
There's something about it that's very exciting. | 0:04:17 | 0:04:20 | |
What about the dreaded Food Hell? | 0:04:20 | 0:04:23 | |
Would it be duck?! | 0:04:23 | 0:04:24 | |
No, it wouldn't be a duck! | 0:04:24 | 0:04:26 | |
Duck! | 0:04:26 | 0:04:28 | |
No, I've just come back from Vietnam and we went on the Mekong River... | 0:04:28 | 0:04:32 | |
-Not dressed like that, I hope. -No, but it was fascinating | 0:04:32 | 0:04:35 | |
and the food wasn't that great, I have to say. | 0:04:35 | 0:04:39 | |
There was a lot of fatty meats, I hate fatty meats, | 0:04:39 | 0:04:42 | |
and what is that Chinese vegetable which I'm not that keen on? | 0:04:42 | 0:04:45 | |
-Um... Bok choi. -Yes, that's not one of my favourites, either. -OK. | 0:04:45 | 0:04:48 | |
I can't believe I'm having this serious conversation with you | 0:04:48 | 0:04:51 | |
dressed like that! Mind you, look at me! | 0:04:51 | 0:04:54 | |
So, it's Dover sole or a fatty piece of pork belly for Biggins. | 0:04:54 | 0:04:56 | |
I'm going to serve the whole fish with a classic brown shrimp sauce. | 0:04:56 | 0:05:00 | |
It's called a beurre noisette. The sole is dusted with flour, | 0:05:00 | 0:05:03 | |
pan-fried and the sauce is made with plenty of butter, | 0:05:03 | 0:05:06 | |
shallots, lemon juice and shrimps, | 0:05:06 | 0:05:08 | |
and I'll serve it with steamed new potatoes, blanched French beans | 0:05:08 | 0:05:12 | |
-and a few toasted almonds in that butter as well. -Oh! I'm salivating! | 0:05:12 | 0:05:16 | |
Or he could be facing Food Hell - | 0:05:16 | 0:05:18 | |
fatty meat - and I've gone with pork belly for this one. | 0:05:18 | 0:05:21 | |
The pork is doused with boiling water, left to dry, | 0:05:21 | 0:05:24 | |
then it's rubbed with Chinese five-spice powder, | 0:05:24 | 0:05:27 | |
some sugar, salt and left to marinade overnight, | 0:05:27 | 0:05:30 | |
then it's roasted, served with Asian greens, spring onions and chilli, | 0:05:30 | 0:05:33 | |
tossed with a palm sugar dressing to go with it. You'll have to wait | 0:05:33 | 0:05:36 | |
till the end of the show to find out which one Mr Biggins is getting. | 0:05:36 | 0:05:39 | |
-You hungry? -Very. -Good. | 0:05:39 | 0:05:41 | |
-Bring it on. -And I can get out of this ridiculous uniform as well. | 0:05:41 | 0:05:44 | |
Starting off proceedings is Pascal Aussignac. | 0:05:44 | 0:05:47 | |
While I take this off, what are you cooking, Chef? | 0:05:47 | 0:05:50 | |
Hi, James. | 0:05:50 | 0:05:51 | |
You know, it's Christmas, | 0:05:51 | 0:05:53 | |
so I've proposed the idea of using the leftover of the Christmas tree, | 0:05:53 | 0:05:57 | |
to use it in the smoker | 0:05:57 | 0:05:59 | |
to smoke some different food. | 0:05:59 | 0:06:02 | |
This Christmas tree is plastic! | 0:06:02 | 0:06:04 | |
OK. Forget this one! That's the real one. | 0:06:04 | 0:06:06 | |
What are we doing with it? | 0:06:06 | 0:06:08 | |
-Smoking? -Yes, we will smoke the pheasant. -OK. | 0:06:08 | 0:06:11 | |
So the idea is also to make a dish which is simple to do at home. | 0:06:11 | 0:06:15 | |
Because the legs are cooking longer than the breast, | 0:06:15 | 0:06:19 | |
the idea is to, um, to cook it a second time. | 0:06:19 | 0:06:23 | |
Or the day after. Or you can marinade them | 0:06:23 | 0:06:26 | |
for another recipe. So, what you want to do, | 0:06:26 | 0:06:29 | |
-you just take the breast... -OK. | 0:06:29 | 0:06:31 | |
-You want me to do these artichokes? -Yes. | 0:06:31 | 0:06:34 | |
-So, if you can peel the Jerusalem artichoke... -OK. | 0:06:34 | 0:06:37 | |
So what are you doing with the pheasant? | 0:06:37 | 0:06:39 | |
The idea is to take the flesh out of the breast - everybody can do it, | 0:06:39 | 0:06:43 | |
it takes seconds - | 0:06:43 | 0:06:45 | |
-and it's to make a recipe which is in half an hour done at home. -OK. | 0:06:45 | 0:06:50 | |
So, this is just using the pheasant breast? We're not using the legs? | 0:06:50 | 0:06:54 | |
Yes. The only bit we don't use is the bone. | 0:06:54 | 0:06:57 | |
The breasts... The legs, you can marinade them | 0:06:57 | 0:07:00 | |
or roast them later on. It doesn't matter. At this stage, | 0:07:00 | 0:07:03 | |
the idea is to do the smoking time, | 0:07:03 | 0:07:06 | |
so you just flame the pine... | 0:07:06 | 0:07:09 | |
So, obviously, it will be a bit more dry after Christmas, | 0:07:09 | 0:07:13 | |
so it will flame more. | 0:07:13 | 0:07:15 | |
But you can still see, already, the...smoke. | 0:07:19 | 0:07:23 | |
Any particular pine for this one or... | 0:07:23 | 0:07:25 | |
Scots pine. | 0:07:25 | 0:07:27 | |
In Gascony, we are surrounded by pine trees all over, | 0:07:27 | 0:07:30 | |
so it's fantastic, because you can do a lot of dishes | 0:07:30 | 0:07:34 | |
flavoured with pine. | 0:07:34 | 0:07:36 | |
Even better... You see? | 0:07:36 | 0:07:39 | |
Very simply... It's not cooking, | 0:07:39 | 0:07:42 | |
it's just smoking on the surface. | 0:07:42 | 0:07:44 | |
-Et voila. You leave it for five minutes, roughly. -OK. | 0:07:47 | 0:07:51 | |
You want the artichokes... These just get boiled? | 0:07:51 | 0:07:54 | |
Yes, please. You cover with water | 0:07:54 | 0:07:56 | |
and some rosemary, thyme, salt, olive oil... | 0:07:56 | 0:08:00 | |
OK. | 0:08:00 | 0:08:01 | |
-And use a little bit of olive oil? -Yes, please. | 0:08:01 | 0:08:04 | |
Just a touch. | 0:08:04 | 0:08:06 | |
So, that will be for the breasts. | 0:08:06 | 0:08:10 | |
And this one will be for the second garnish, | 0:08:10 | 0:08:14 | |
which will be chicory... | 0:08:14 | 0:08:16 | |
-Rosemary, thyme... -..which we will also use for the sauce. -OK. | 0:08:18 | 0:08:21 | |
Bay leaves? | 0:08:21 | 0:08:23 | |
Bay leaves, yeah. | 0:08:23 | 0:08:25 | |
Everything you want, in a way. | 0:08:25 | 0:08:27 | |
It needs to be very aromatic. | 0:08:27 | 0:08:29 | |
All right. | 0:08:29 | 0:08:30 | |
Not too much sugar. | 0:08:30 | 0:08:32 | |
-Just a bit. -Cos this can be quite bitter, but this takes the bitterness | 0:08:32 | 0:08:36 | |
-a little bit... -Yes, but because of the balance, we will see. | 0:08:36 | 0:08:39 | |
It's quite interesting. | 0:08:39 | 0:08:40 | |
So, that has been smoked. | 0:08:40 | 0:08:42 | |
We can leave it longer if we want. Put in the pan... | 0:08:42 | 0:08:45 | |
We don't need that any more. | 0:08:47 | 0:08:49 | |
-We don't need that any more. -That's done with. | 0:08:49 | 0:08:52 | |
And some salt... | 0:08:52 | 0:08:54 | |
Of course, a bit of butter! | 0:08:56 | 0:08:58 | |
-Put that one on there. -Oh, you French! So saucy! | 0:08:58 | 0:09:02 | |
LAUGHTER | 0:09:02 | 0:09:04 | |
Put in the oven... | 0:09:04 | 0:09:05 | |
..for five, six minutes. | 0:09:07 | 0:09:09 | |
Now, this year's been great for you. | 0:09:09 | 0:09:12 | |
-Your restaurant celebrated, what, 18 years now? -Exactly. | 0:09:12 | 0:09:14 | |
Club Gascon is 18 years old | 0:09:14 | 0:09:16 | |
and we are doing, next year, a big revamp of the restaurant | 0:09:16 | 0:09:19 | |
and the bar next door | 0:09:19 | 0:09:22 | |
-because it's all about, reenergise the restaurant. -Yeah. | 0:09:22 | 0:09:25 | |
And it's good to do something new. | 0:09:25 | 0:09:28 | |
So, it will be very interesting to redevelop ideas | 0:09:28 | 0:09:31 | |
from Club Gascon... It's an old place now. | 0:09:31 | 0:09:34 | |
-It's 18 years old. -Yeah. | 0:09:34 | 0:09:36 | |
Right. So, what are we doing, then? | 0:09:36 | 0:09:39 | |
-Is this caramelising the chicory? -Yeah. I will deglaze now, | 0:09:39 | 0:09:42 | |
just like this. Very simply. | 0:09:42 | 0:09:44 | |
Now, for anybody that hasn't been to your restaurant, | 0:09:44 | 0:09:47 | |
tell us about it, because it's classic with a twist. | 0:09:47 | 0:09:52 | |
Yeah, it's all about Gascony. | 0:09:52 | 0:09:54 | |
As the name suggests, it's all about flavours from Gascony avec... | 0:09:54 | 0:09:57 | |
-with a twist. -So, with these, you're just gently cooking them? | 0:09:57 | 0:10:01 | |
Yeah. Just up to the reduction. | 0:10:01 | 0:10:05 | |
-It needs to be just cooked, tenderised. -OK. | 0:10:05 | 0:10:07 | |
The artichokes, you bring those to the boil till they're soft, | 0:10:09 | 0:10:12 | |
-they've been left to cool and then deep-fried? -Yes, | 0:10:12 | 0:10:15 | |
so it looks like a little pebble, a golden pebble. | 0:10:15 | 0:10:17 | |
-What's happening with the oysters? -Put that inside. -All of it? | 0:10:17 | 0:10:21 | |
-Everything? -Everything. -The whole lot in? -Perfect. | 0:10:21 | 0:10:24 | |
-And then we're blending these? -Yes, we will blend with the chicory. | 0:10:24 | 0:10:27 | |
-OK. -But I will need this. | 0:10:27 | 0:10:29 | |
So, obviously, we don't need to overcook these ones, | 0:10:29 | 0:10:33 | |
because it is to be blended. | 0:10:33 | 0:10:35 | |
OK. | 0:10:35 | 0:10:36 | |
A little bit of the sauce. | 0:10:37 | 0:10:39 | |
-I keep this one for the decor. -OK. | 0:10:39 | 0:10:41 | |
For the plate. | 0:10:41 | 0:10:43 | |
-Blend? -Yes. Just a second. | 0:10:43 | 0:10:46 | |
You need a bit more butter! | 0:10:46 | 0:10:48 | |
Butter? Good. | 0:10:48 | 0:10:50 | |
It's good for you now, butter, isn't it? | 0:10:50 | 0:10:52 | |
That's what I've been talking about for years! | 0:10:52 | 0:10:55 | |
-Squeeze some lemon. -Everybody was taking the mickey out of me. -I know. | 0:10:55 | 0:10:59 | |
-There you go. -Yes. A bit of salt. | 0:10:59 | 0:11:02 | |
-Allez. -And then blitz. | 0:11:02 | 0:11:03 | |
-And blitz. -OK. | 0:11:03 | 0:11:05 | |
The breasts are cooked. | 0:11:13 | 0:11:14 | |
-OK. -So, you see, | 0:11:18 | 0:11:20 | |
there's no danger. | 0:11:20 | 0:11:22 | |
-It's nicely coloured. -Yes. -And it's still soft and tender, | 0:11:22 | 0:11:26 | |
-no pressure. -OK. | 0:11:26 | 0:11:27 | |
Right, I'll get the artichokes out. | 0:11:27 | 0:11:30 | |
Yeah. | 0:11:30 | 0:11:33 | |
-All right. So, now... -There you go. | 0:11:35 | 0:11:38 | |
So, you strain the sauce... | 0:11:38 | 0:11:41 | |
If you can season the... Exactly. The... | 0:11:41 | 0:11:45 | |
LAUGHTER | 0:11:45 | 0:11:47 | |
..the pebbles. | 0:11:47 | 0:11:49 | |
Jerusalem artichokes - topinambours. | 0:11:52 | 0:11:55 | |
And there's the chicory. | 0:11:55 | 0:11:57 | |
-The chicory. -Yeah. | 0:11:57 | 0:11:59 | |
The breasts... | 0:11:59 | 0:12:01 | |
-Which you also re-season a bit. -Yeah. | 0:12:01 | 0:12:04 | |
You can leave it full, or cut in two, for example. | 0:12:04 | 0:12:08 | |
-Right. -You see? | 0:12:08 | 0:12:10 | |
-Perfect. -It's moist. | 0:12:10 | 0:12:11 | |
-Perfectly cooked, Chef. -Thank you. | 0:12:11 | 0:12:14 | |
I try! | 0:12:14 | 0:12:16 | |
LAUGHTER | 0:12:16 | 0:12:18 | |
-The chicory... -Right... | 0:12:18 | 0:12:20 | |
-And here you've got some oyster leaf. -Oyster leaf? | 0:12:23 | 0:12:26 | |
Yeah. It's a very interesting flavour. | 0:12:26 | 0:12:29 | |
It is like an herb, but it has the taste of oyster. | 0:12:29 | 0:12:32 | |
So, that dish, realistically, has been done in, what? | 0:12:32 | 0:12:36 | |
-Ten minutes? -Yeah. | 0:12:36 | 0:12:38 | |
That looks fantastic. | 0:12:38 | 0:12:40 | |
-There we are. -Give us the name of this dish. | 0:12:40 | 0:12:42 | |
So it's called pine-smoked pheasant, | 0:12:42 | 0:12:45 | |
artichoke pebbles... | 0:12:45 | 0:12:47 | |
Guinness and oyster sauce. | 0:12:47 | 0:12:49 | |
Easy as that. | 0:12:49 | 0:12:51 | |
Over you come. Have a seat there. | 0:12:55 | 0:12:57 | |
-There we are. -Dive into that one. -Very good. | 0:12:59 | 0:13:02 | |
I'll pass you a few pebbles. Dive into those. | 0:13:02 | 0:13:04 | |
-So, oysters... -Oh, sorry, I'm depriving you of... | 0:13:04 | 0:13:09 | |
Non. Ca va. | 0:13:09 | 0:13:11 | |
MUFFLED SPEECH | 0:13:11 | 0:13:13 | |
NADIYA LAUGHS | 0:13:13 | 0:13:16 | |
-That's very good. -Hot! -There's some water there! | 0:13:16 | 0:13:19 | |
-Happy with that? -Mmm-mmm. | 0:13:19 | 0:13:21 | |
What about the oyster sauce? | 0:13:21 | 0:13:23 | |
-Delicious. Really delicious. -Happy with that? -Really, really nice. | 0:13:23 | 0:13:26 | |
We need some wine to go with this | 0:13:26 | 0:13:28 | |
and we sent our very own Cinderella and Prince Charming, | 0:13:28 | 0:13:31 | |
otherwise known as Peter Richards and Susie Barrie to Winchester | 0:13:31 | 0:13:34 | |
to soak up some of the festive spirit | 0:13:34 | 0:13:36 | |
and to find the wines to go with today's dishes. | 0:13:36 | 0:13:39 | |
-Now, we've loosened the purse strings a little bit... -Oh! Hot! | 0:13:39 | 0:13:43 | |
Well, it is Christmas, of course. | 0:13:43 | 0:13:45 | |
LAUGHTER | 0:13:45 | 0:13:48 | |
Let's see what they chose to go with Pascal's pheasant. | 0:13:48 | 0:13:51 | |
Enjoy this one. | 0:13:51 | 0:13:53 | |
I'm here in wonderful Winchester | 0:13:54 | 0:13:56 | |
to find our wines for today's show. | 0:13:56 | 0:13:58 | |
There's only one thing missing - | 0:13:58 | 0:14:01 | |
Prince Charming. | 0:14:01 | 0:14:02 | |
And here I am. | 0:14:02 | 0:14:04 | |
But there's no time to lose, Cinders, | 0:14:04 | 0:14:07 | |
your carriage awaits. | 0:14:07 | 0:14:08 | |
TING! | 0:14:14 | 0:14:16 | |
TING! | 0:14:36 | 0:14:38 | |
I'll admit that Pascal's pine-smoked pheasant | 0:14:42 | 0:14:45 | |
caused a bit of a stir in our household, | 0:14:45 | 0:14:48 | |
and not just because it tastes amazing. | 0:14:48 | 0:14:50 | |
Like many married couples, Peter and I tend to disagree about things | 0:14:50 | 0:14:54 | |
from time to time, and in this instance, | 0:14:54 | 0:14:56 | |
we both had a favourite match for Pascal's dish, | 0:14:56 | 0:14:59 | |
but they were different wines. | 0:14:59 | 0:15:02 | |
For me, that smoky pheasant and rich Guinness and oyster sauce | 0:15:03 | 0:15:07 | |
cry out for a red wine, | 0:15:07 | 0:15:09 | |
and the king of grape varieties, when it comes to matching with game, | 0:15:09 | 0:15:13 | |
is Pinot Noir, so my choice is the gorgeous | 0:15:13 | 0:15:16 | |
Ara Select Blocks Pinot Noir from Marlborough in New Zealand. | 0:15:16 | 0:15:21 | |
My first instinct was for a more traditional style of Pinot Noir, | 0:15:21 | 0:15:25 | |
from Pascal's homeland in France | 0:15:25 | 0:15:27 | |
but, actually, that intense Guinness and oyster sauce, | 0:15:27 | 0:15:31 | |
and the bittersweet chicory actually suits a more rounded, richer, | 0:15:31 | 0:15:35 | |
fruit-forward style of Pinot, | 0:15:35 | 0:15:37 | |
which is exactly what you get from New Zealand. | 0:15:37 | 0:15:40 | |
Mmm. It's super-elegant wine, | 0:15:42 | 0:15:45 | |
with a smoky note | 0:15:45 | 0:15:48 | |
and a gentle, creamy texture | 0:15:48 | 0:15:50 | |
that tie in beautifully with the caramelised chicory | 0:15:50 | 0:15:53 | |
and the pine-smoked pheasant. | 0:15:53 | 0:15:55 | |
Now, I don't entirely disagree with Peter, | 0:15:55 | 0:15:57 | |
because that is a very good match, | 0:15:57 | 0:16:00 | |
but because pheasant meat is pale and quite subtly flavoured, | 0:16:00 | 0:16:03 | |
and then that Jerusalem artichoke adds a nutty, buttery character, | 0:16:03 | 0:16:08 | |
I think the ultimate wine with this dish is not red, but white, | 0:16:08 | 0:16:12 | |
and so I've chosen this Rully en Rosey from Burgundy in France. | 0:16:12 | 0:16:18 | |
When you consider the main flavours of the dish - | 0:16:18 | 0:16:22 | |
the smoky pheasant, the chicory, the artichokes and the oysters, | 0:16:22 | 0:16:25 | |
they all totally suit a full-flavoured white wine. | 0:16:25 | 0:16:30 | |
A wine with refreshing acidity to | 0:16:32 | 0:16:35 | |
cleanse your palate between mouthfuls | 0:16:35 | 0:16:38 | |
and yet with a hint of creamy oak | 0:16:38 | 0:16:39 | |
to balance the richness of the dish, | 0:16:39 | 0:16:42 | |
all of which describe this Rully quite perfectly. | 0:16:42 | 0:16:46 | |
So, given that neither of us is backing down on this one, | 0:16:47 | 0:16:51 | |
it's over to you guys in the studio to sort out this marital dispute. | 0:16:51 | 0:16:55 | |
BOTH: Cheers! | 0:16:55 | 0:16:56 | |
Cheers, indeed. Well, you've got a choice to make, really. Red or white? | 0:16:58 | 0:17:01 | |
I have to say - I'll stick my neck out - to me, it'd be the white wine. | 0:17:01 | 0:17:05 | |
-I agree with you. -Me too. -That's three. | 0:17:05 | 0:17:07 | |
-Go for the white. -Four. -The white's delicious. | 0:17:07 | 0:17:10 | |
Why do you think that? Particularly for the oysters? | 0:17:10 | 0:17:12 | |
-The pheasant is a white meat and the oyster takes over... -Yeah. | 0:17:12 | 0:17:16 | |
Is it too strong, the sauce? | 0:17:16 | 0:17:19 | |
No, the sauce is... | 0:17:19 | 0:17:21 | |
So, actually, the white one... | 0:17:21 | 0:17:24 | |
-How were the pebbles? -The pebbles are delicious. | 0:17:24 | 0:17:27 | |
I'm the designated driver today. | 0:17:27 | 0:17:29 | |
Exactly. Right, coming up, | 0:17:29 | 0:17:31 | |
Eric has something stunning to share with us. What are you doing? | 0:17:31 | 0:17:34 | |
We're going to do peppered hoi sin venison, | 0:17:34 | 0:17:37 | |
we're going take some black peppercorn and juniper berries | 0:17:37 | 0:17:41 | |
and blitz them. Quite heavily peppered. | 0:17:41 | 0:17:45 | |
-As a steak, it's going to take about four, five minutes. -Yeah. | 0:17:45 | 0:17:48 | |
Served rare. And so, being winter, | 0:17:48 | 0:17:50 | |
no vegetables, so beautiful roots, | 0:17:50 | 0:17:53 | |
carrots, salsify, root vegetables... | 0:17:53 | 0:17:57 | |
-Beetroot? -No, I don't put beetroot... | 0:17:57 | 0:18:00 | |
We've got ruby carrots... | 0:18:00 | 0:18:02 | |
I only asked for the title of the recipe! | 0:18:02 | 0:18:05 | |
Rick Stein is in full festive mood today. | 0:18:05 | 0:18:08 | |
He's using his knowledge of the Far East | 0:18:08 | 0:18:11 | |
to come up with ideas for ways to use up leftover turkey. | 0:18:11 | 0:18:14 | |
Go on, carry on. | 0:18:14 | 0:18:16 | |
I love Christmas. So much so, | 0:18:26 | 0:18:28 | |
that I didn't even mind putting up the Christmas decorations | 0:18:28 | 0:18:32 | |
in the middle of summer in order to film this programme. | 0:18:32 | 0:18:35 | |
It's one of those strange little eccentricities of working in TV - | 0:18:35 | 0:18:39 | |
Christmas specials being filmed in June. | 0:18:39 | 0:18:43 | |
But I'd just returned from filming my latest series | 0:18:43 | 0:18:46 | |
all around the Far East, | 0:18:46 | 0:18:49 | |
an odyssey which inspired me | 0:18:49 | 0:18:51 | |
to come up with the answer to that big cooking dilemma | 0:18:51 | 0:18:54 | |
facing us all at Christmas time - what to do with that cold turkey. | 0:18:54 | 0:18:58 | |
There's things you can do - | 0:19:01 | 0:19:03 | |
spicy, spiky things, like this salad I'm just about to make | 0:19:03 | 0:19:07 | |
from Vietnam. By the end of it, you'll be saying, | 0:19:07 | 0:19:10 | |
"THAT'S what to do with a turkey!" | 0:19:10 | 0:19:12 | |
So, I'm just slicing these up to go in the salad. | 0:19:16 | 0:19:19 | |
I hope you like my decorations. | 0:19:19 | 0:19:21 | |
You might think they're a little over the top. | 0:19:21 | 0:19:24 | |
I went mad in the supermarket. | 0:19:24 | 0:19:26 | |
It's not quite Nigella. | 0:19:26 | 0:19:28 | |
I think hers are a bit more faultless and understated, | 0:19:28 | 0:19:31 | |
but I like them. | 0:19:31 | 0:19:33 | |
I'm using Chinese leaves to make up this salad, | 0:19:35 | 0:19:38 | |
but any crisp type of lettuce would do the trick. | 0:19:38 | 0:19:41 | |
You want to end up with a bit of a bite to it. | 0:19:41 | 0:19:44 | |
Shred it or chop it fairly finely | 0:19:44 | 0:19:46 | |
and chuck it in with the turkey meat. | 0:19:46 | 0:19:49 | |
So now I'm going to cut a couple of bits of carrot | 0:19:49 | 0:19:52 | |
using the mandolin here. | 0:19:52 | 0:19:54 | |
The mandolin's an easy way to cut the carrot into thin strips | 0:19:54 | 0:19:58 | |
called "julienne". That's better than grating it. | 0:19:58 | 0:20:01 | |
It looks better. | 0:20:01 | 0:20:03 | |
Then onto that put a handful of crisp bean sprouts, | 0:20:03 | 0:20:07 | |
a similar amount of finely chopped shallots and some chopped peanuts. | 0:20:07 | 0:20:11 | |
One of the things that distinguishes these salads from Vietnam | 0:20:12 | 0:20:16 | |
is the enormous amount of herbs that go into them. | 0:20:16 | 0:20:19 | |
They grow the most wonderful aromatic herbs, | 0:20:19 | 0:20:22 | |
some which you find quite difficult to get here, | 0:20:22 | 0:20:24 | |
particularly one called Vietnamese mint, | 0:20:24 | 0:20:27 | |
although I have grown it in my garden, | 0:20:27 | 0:20:29 | |
but it was killed off in a savage winter. | 0:20:29 | 0:20:32 | |
But this time, I'm just using mint and coriander and basil | 0:20:32 | 0:20:35 | |
to sort of approximate that Vietnamese mint flavour. | 0:20:35 | 0:20:39 | |
It does really quite well. | 0:20:39 | 0:20:41 | |
To get a piquant dressing, add some red chillies | 0:20:44 | 0:20:47 | |
to some chopped garlic in a bowl, | 0:20:47 | 0:20:50 | |
put in a good amount of sugar. | 0:20:50 | 0:20:51 | |
It doesn't have to be palm sugar, but that would be best. | 0:20:51 | 0:20:55 | |
Then some fish sauce and a splash of rice wine vinegar | 0:20:55 | 0:20:58 | |
and a lot of lime juice. | 0:20:58 | 0:21:01 | |
Perhaps use a couple of limes. | 0:21:01 | 0:21:03 | |
A quick whizz round to dissolve the sugar | 0:21:03 | 0:21:07 | |
and dress the salad as normal, | 0:21:07 | 0:21:09 | |
to get everything well and truly coated. | 0:21:09 | 0:21:11 | |
It should look all wet and glistening. | 0:21:11 | 0:21:14 | |
Don't forget that it's one of those salads that's best made | 0:21:14 | 0:21:19 | |
immediately before going to the table. | 0:21:19 | 0:21:22 | |
That is so nice. | 0:21:24 | 0:21:25 | |
One of the things about turkey meat, it is quite strong, | 0:21:25 | 0:21:29 | |
and that's one of the things I'm really not sure I like about | 0:21:29 | 0:21:32 | |
leftover turkey dishes, but this works a treat | 0:21:32 | 0:21:35 | |
because there are lots of other robust flavours with it - | 0:21:35 | 0:21:38 | |
you've got chilli, lime | 0:21:38 | 0:21:40 | |
and lots and lots of herbs | 0:21:40 | 0:21:42 | |
and the turkey meat. | 0:21:42 | 0:21:44 | |
It's in harmony. | 0:21:44 | 0:21:46 | |
My journey throughout the Far East | 0:21:50 | 0:21:52 | |
took me from Indonesia, Cambodia, | 0:21:52 | 0:21:54 | |
Thailand, through Malaysia and Vietnam | 0:21:54 | 0:21:57 | |
to Sri Lanka and Bangladesh. | 0:21:57 | 0:22:00 | |
Everywhere, I was bowled over | 0:22:07 | 0:22:09 | |
by the perfectly balanced fresh food. | 0:22:09 | 0:22:12 | |
In every dish, there were lots of vegetables, | 0:22:12 | 0:22:16 | |
plenty of rice and a little protein. | 0:22:16 | 0:22:19 | |
They don't actually celebrate Christmas in any of the countries | 0:22:20 | 0:22:23 | |
I visited, but they do have more than their fair share of | 0:22:23 | 0:22:26 | |
religious festivals and celebrations. | 0:22:26 | 0:22:29 | |
Unlike us, | 0:22:29 | 0:22:31 | |
they do sit down regularly for meals with the whole family. | 0:22:31 | 0:22:35 | |
They don't waste any food | 0:22:35 | 0:22:37 | |
and they know how to eat healthily. | 0:22:37 | 0:22:40 | |
At this time of year, when we're building up our annual blow out | 0:22:40 | 0:22:43 | |
with the family, I know we can learn a lot | 0:22:43 | 0:22:46 | |
from the way they do things out East. | 0:22:46 | 0:22:48 | |
Food is not just a meal to them, | 0:22:48 | 0:22:50 | |
it's almost a religion in itself, | 0:22:50 | 0:22:52 | |
and every meal becomes a joyous celebration. | 0:22:52 | 0:22:56 | |
So, this Christmas, give a thought to ringing the changes. | 0:22:57 | 0:23:00 | |
Nasi goreng, so popular in Indonesia, | 0:23:00 | 0:23:03 | |
this would be an excellent dish to | 0:23:03 | 0:23:06 | |
have on New Year's morning for breakfast. | 0:23:06 | 0:23:08 | |
So having got my wok really hot, | 0:23:10 | 0:23:13 | |
I'm adding two or three tablespoons of ordinary vegetable oil, | 0:23:13 | 0:23:17 | |
some garlic, and two types of chillies - | 0:23:17 | 0:23:19 | |
the first, just some medium-hot ones | 0:23:19 | 0:23:22 | |
and then just a little hit of bird's eye chillies - | 0:23:22 | 0:23:25 | |
then some sliced shallots. | 0:23:25 | 0:23:27 | |
Just stir-fry those together. | 0:23:27 | 0:23:29 | |
"Nasi goreng" - it just means fried rice | 0:23:29 | 0:23:31 | |
and you get it all over Indonesia and Malaysia. | 0:23:31 | 0:23:34 | |
If you're me, you get it all over your shirt, as well. | 0:23:34 | 0:23:37 | |
Now some carrots. | 0:23:37 | 0:23:39 | |
You just want to take the crispness off them, | 0:23:39 | 0:23:41 | |
but they still want to have a bit of al dente-ness to them. | 0:23:41 | 0:23:44 | |
Now the spice paste. In that goes. | 0:23:44 | 0:23:46 | |
Lovely. Lots of spice paste - that's where all the flavour comes form. | 0:23:46 | 0:23:51 | |
If you want to know how the paste is made - wait for it - | 0:23:51 | 0:23:54 | |
black pepper, sesame seeds, nutmeg, macadamia nuts, shallots, | 0:23:54 | 0:23:58 | |
lemon grass, ginger, galangal, garlic, | 0:23:58 | 0:24:01 | |
fresh turmeric, chillies, palm sugar, shrimp paste, | 0:24:01 | 0:24:04 | |
lime juice and a little oil, | 0:24:04 | 0:24:06 | |
all mashed together. | 0:24:06 | 0:24:08 | |
And now a little bit of tomato puree, | 0:24:08 | 0:24:10 | |
just to bring the colour up, like that. | 0:24:10 | 0:24:13 | |
And very important in Indonesian cooking, | 0:24:13 | 0:24:15 | |
some ketjap manis - | 0:24:15 | 0:24:17 | |
obviously where the word "ketchup" comes from. | 0:24:17 | 0:24:20 | |
Not an American word - Indonesian. | 0:24:20 | 0:24:22 | |
Just stir that in a little bit. | 0:24:22 | 0:24:24 | |
Now for the rice, and it is a way of using up lots of leftovers | 0:24:24 | 0:24:29 | |
with rice, and, obviously, in that case, | 0:24:29 | 0:24:32 | |
this is the perfect dish for turkey. | 0:24:32 | 0:24:35 | |
So, in that goes. | 0:24:35 | 0:24:36 | |
I'm going to put some prawns in there as well, | 0:24:36 | 0:24:38 | |
just to give it a bit of deluxe-ness, | 0:24:38 | 0:24:41 | |
make it a really special dish. | 0:24:41 | 0:24:42 | |
I'm just going to put some green beans in there, | 0:24:42 | 0:24:46 | |
just to bring up the colour. Again, Indonesians, like all | 0:24:46 | 0:24:49 | |
South-East Asians, looking for texture as well as lovely colours. | 0:24:49 | 0:24:52 | |
Now the turkey. | 0:24:52 | 0:24:54 | |
I've cut it into inch slices. | 0:24:54 | 0:24:56 | |
This goes in right at the end, | 0:24:56 | 0:24:58 | |
cos you don't want to break the turkey up. It's already cooked. | 0:24:58 | 0:25:01 | |
And a good lot of spring onions just to go in at the end, | 0:25:01 | 0:25:04 | |
so you've got that slightly raw taste of the onions. | 0:25:04 | 0:25:07 | |
A tablespoon or so of soy sauce. | 0:25:07 | 0:25:10 | |
Stir that in very gently. | 0:25:10 | 0:25:12 | |
And that's it, except for my fried egg. | 0:25:12 | 0:25:15 | |
This is what I had for breakfast nearly every day. | 0:25:15 | 0:25:18 | |
The fried egg seems to make it just right. | 0:25:18 | 0:25:21 | |
Oh, by the way, you sprinkle some slightly crispy fried onions | 0:25:21 | 0:25:26 | |
on top of the egg, almost like a seasoning, | 0:25:26 | 0:25:30 | |
and then you add a bit of tomato and cucumber as a garnish. | 0:25:30 | 0:25:33 | |
Thanks for that, Rick. | 0:25:39 | 0:25:40 | |
There's never any leftover turkey in my house, | 0:25:40 | 0:25:43 | |
as you won't see it in the kitchen in the first place! | 0:25:43 | 0:25:45 | |
But there are a few things I've got left over on Boxing Day, | 0:25:45 | 0:25:48 | |
and I've got a few of them here. | 0:25:48 | 0:25:50 | |
I'm going to create waffles, | 0:25:50 | 0:25:52 | |
cos I think these are brilliant around Boxing Day. | 0:25:52 | 0:25:55 | |
You can make them nice and quick, | 0:25:55 | 0:25:58 | |
you can flavour them with whatever you want, | 0:25:58 | 0:26:00 | |
so you could put chicken, cooked bacon, ham, nuts, a bit of fruit, | 0:26:00 | 0:26:04 | |
a few herbs, smoked salmon, mackerel. | 0:26:04 | 0:26:06 | |
This is the little bit of leftover bacon in my house(!) | 0:26:06 | 0:26:09 | |
We'll do two dishes - one sweet, one savoury - using the same mix. | 0:26:09 | 0:26:13 | |
My favourite dish is waffles with crispy bacon and maple syrup. | 0:26:13 | 0:26:17 | |
-I see you've got maple syrup there. -That's what you're getting. | 0:26:17 | 0:26:20 | |
I just love... You go to America | 0:26:20 | 0:26:23 | |
and you ask for pancakes or waffles | 0:26:23 | 0:26:26 | |
and they put about 16 on a plate, don't they? | 0:26:26 | 0:26:29 | |
With a whole pig on it | 0:26:29 | 0:26:31 | |
and then a container of maple syrup. | 0:26:31 | 0:26:33 | |
-That's what you're getting. -Fabulous. | 0:26:33 | 0:26:36 | |
The first thing we do is we melt the butter. | 0:26:36 | 0:26:39 | |
So, you've got the flour, the sugar's gone in here, | 0:26:39 | 0:26:42 | |
a pinch of salt in there, | 0:26:42 | 0:26:44 | |
and then we're going to add the milk. So the milk gets thrown in. | 0:26:44 | 0:26:47 | |
Then add the eggs. Throw everything in. | 0:26:47 | 0:26:50 | |
So, it's a really simple waffle mix. | 0:26:50 | 0:26:52 | |
Then we've got some baking powder here. | 0:26:52 | 0:26:55 | |
That all goes in. | 0:26:55 | 0:26:57 | |
And then we take our... | 0:26:57 | 0:26:59 | |
Basically, just make this butter go cold | 0:26:59 | 0:27:02 | |
by throwing it in, then mix that lot together. | 0:27:02 | 0:27:05 | |
Then we mix it all up. | 0:27:05 | 0:27:07 | |
This is going to be our waffle mixture, | 0:27:07 | 0:27:10 | |
which we'll turn some into sweet, some into savoury. | 0:27:10 | 0:27:13 | |
I'll put chopped chives and bacon in one, | 0:27:13 | 0:27:15 | |
and leave the other one with a bit of mint and maybe some almonds, | 0:27:15 | 0:27:19 | |
and do that as a sweet one for the other one. | 0:27:19 | 0:27:22 | |
Mix it all together. It's as simple as that to make a waffle mixture. | 0:27:22 | 0:27:25 | |
Now, I was reading quite a lot about you recently. | 0:27:25 | 0:27:28 | |
Your career - is it right you started off | 0:27:28 | 0:27:32 | |
and you wanted to be a vicar? | 0:27:32 | 0:27:34 | |
There were three things when I was at school I wanted to be. | 0:27:34 | 0:27:38 | |
One was an actor, | 0:27:38 | 0:27:39 | |
one was a vicar | 0:27:39 | 0:27:41 | |
-and one was a chef. -I didn't know that. -Cos I loved food. | 0:27:41 | 0:27:45 | |
As you can tell! | 0:27:45 | 0:27:48 | |
So, I played many, many vicars, | 0:27:48 | 0:27:52 | |
including the sex-crazed vicar in the first series of Poldark. | 0:27:52 | 0:27:56 | |
-Yeah. -And I've done a lot of cooking, | 0:27:56 | 0:27:58 | |
so all I've got to do is crack the acting and I've done it all. | 0:27:58 | 0:28:01 | |
-But you've done some serious stuff as well. -Oh, yes. | 0:28:01 | 0:28:03 | |
-Royal Shakespeare Company from Henry VIII to Macbeth, all that sort of stuff. -Absolutely. | 0:28:03 | 0:28:08 | |
I was with the RSC and I then did things like I, Claudius, | 0:28:08 | 0:28:11 | |
playing Nero, which I think is still one of the great series on TV. | 0:28:11 | 0:28:16 | |
Thankfully, the DVD sells really well. | 0:28:16 | 0:28:20 | |
It won't be on television | 0:28:20 | 0:28:22 | |
because I don't think they can afford all of us. | 0:28:22 | 0:28:24 | |
The repeats would be enormous. | 0:28:24 | 0:28:26 | |
But some of the great shows you've been involved in, | 0:28:26 | 0:28:29 | |
Some Mothers Do 'Ave 'Em... | 0:28:29 | 0:28:31 | |
For me, the iconic Porridge has to be the one, really. | 0:28:31 | 0:28:34 | |
Well, I mean, it's 40 years since Porridge, | 0:28:34 | 0:28:36 | |
and working with the great Ronnie Barker | 0:28:36 | 0:28:39 | |
and, as I always say, the greatness of Ronnie Barker was | 0:28:39 | 0:28:42 | |
that he was not a comedian. | 0:28:42 | 0:28:44 | |
He was a comedy actor, | 0:28:44 | 0:28:46 | |
and he had generosity, | 0:28:46 | 0:28:48 | |
whereas most comedians take everything for themselves. | 0:28:48 | 0:28:51 | |
They take all the funny lines, don't think about anybody else, | 0:28:51 | 0:28:54 | |
but Ronnie saw the whole picture, and if he felt | 0:28:54 | 0:28:57 | |
one of Dick Clement and Ian La Frenais' lines that he said | 0:28:57 | 0:29:00 | |
was better said by my character, or someone else's character, | 0:29:00 | 0:29:03 | |
he would allow them to say it. | 0:29:03 | 0:29:05 | |
That was the generosity of the man, because he saw the whole picture. | 0:29:05 | 0:29:08 | |
Now, pantomime. You got into pantomime quite young. | 0:29:08 | 0:29:11 | |
-Was it 28 you started at? -It was absolutely that young | 0:29:11 | 0:29:14 | |
and I kept turning it down. | 0:29:14 | 0:29:16 | |
I kept saying, "No, I'm an actor. I don't do things like that, darling. | 0:29:16 | 0:29:20 | |
"No, no!" And then they mentioned money... | 0:29:20 | 0:29:23 | |
and I was absolutely amazed! | 0:29:23 | 0:29:26 | |
I mean, they paid me a fortune. | 0:29:26 | 0:29:28 | |
I remember, the seats were 1/6-, I think. | 0:29:28 | 0:29:31 | |
I don't know where they got the money from. | 0:29:31 | 0:29:34 | |
Of course, we do do two shows a day. | 0:29:34 | 0:29:36 | |
-It is a tremendous amount of work. -12 shows a week. | 0:29:36 | 0:29:39 | |
It's quite something. | 0:29:39 | 0:29:40 | |
Because you are Mr Pantomime. | 0:29:40 | 0:29:42 | |
Or Mrs. | 0:29:42 | 0:29:44 | |
Well, Mrs! But you are. | 0:29:44 | 0:29:46 | |
-The whole thing suits your character, everything about you. -I love it. | 0:29:46 | 0:29:50 | |
-You come alive when you do it. -I really do. | 0:29:50 | 0:29:53 | |
And the marvellous thing about pantomime is the audience. | 0:29:53 | 0:29:56 | |
The audience is just fantastic. | 0:29:56 | 0:29:58 | |
You know, you might feel on day four, | 0:29:58 | 0:30:00 | |
in the matinee, "I don't think I can do this!" | 0:30:00 | 0:30:03 | |
You go out, and the audience lift you | 0:30:03 | 0:30:05 | |
and they take you away with them. | 0:30:05 | 0:30:07 | |
It's just marvellous. And I'm lucky, | 0:30:07 | 0:30:09 | |
because I do a lot of audience participation, | 0:30:09 | 0:30:12 | |
especially the song sheet, which I absolutely adore. | 0:30:12 | 0:30:15 | |
Tell us about what you're doing, | 0:30:15 | 0:30:16 | |
because you're ¾ of the way through. What are you doing at the moment? | 0:30:16 | 0:30:19 | |
Yeah, we opened about ten days ago, | 0:30:19 | 0:30:21 | |
and it's going really well. We're at the Theatre Royal in Nottingham, | 0:30:21 | 0:30:26 | |
and this year, it's the 150th anniversary | 0:30:26 | 0:30:28 | |
of this wonderful Matcham Theatre. | 0:30:28 | 0:30:30 | |
So we're having a great time. | 0:30:30 | 0:30:33 | |
My son, Aladdin, is played by Simon Webb, | 0:30:33 | 0:30:36 | |
and then my other son, Ben Nickless, | 0:30:36 | 0:30:38 | |
is playing Wishy. | 0:30:38 | 0:30:40 | |
-And...we're a strange family... You know Simon Webb, do you? -Yes. | 0:30:40 | 0:30:45 | |
-And your...your... -I'm the mother. | 0:30:45 | 0:30:47 | |
Your finale, there's something about a zip wire... | 0:30:47 | 0:30:50 | |
Oh, yeah, in the finale, I fly in. | 0:30:50 | 0:30:52 | |
And it's wonderful to see a man as big as me fly in, | 0:30:52 | 0:30:56 | |
-dressed as a Chinese lantern. -JAMES LAUGHS | 0:30:56 | 0:30:58 | |
It brings the house down, it's absolutely marvellous. | 0:30:58 | 0:31:01 | |
James Barron is the most wonderful villain, Abanazar. | 0:31:01 | 0:31:04 | |
-I can see -you -playing Abanazar, | 0:31:04 | 0:31:06 | |
you know, when we do pantomime next year. | 0:31:06 | 0:31:08 | |
D'you know what? I've been asked to do pantomime, it just frightens me, | 0:31:08 | 0:31:11 | |
you see. This show's hard enough. | 0:31:11 | 0:31:13 | |
So we've got our crispy bacon here. The waffles are cooking away. | 0:31:13 | 0:31:17 | |
I thought I'd do this, one with ice cream, one not, as well. | 0:31:17 | 0:31:20 | |
To go with this, as well. | 0:31:20 | 0:31:22 | |
You've done all manner of different stuff. Was it 2007, now, the jungle? | 0:31:22 | 0:31:26 | |
Eight years ago. I mean, it's terrifying. | 0:31:26 | 0:31:28 | |
But you won Celebrity Come Dine With Me, didn't you? | 0:31:28 | 0:31:31 | |
-I did, I did. -The only show that my mother watches. -Is it? | 0:31:31 | 0:31:34 | |
Apart from...well, she watches this occasionally, but she watches | 0:31:34 | 0:31:37 | |
Come Dine With Me. She said, "You need to do that." | 0:31:37 | 0:31:39 | |
-You -should -do Come Dine With Me. | 0:31:39 | 0:31:41 | |
Come Dine With Me had that... Julia Bradbury got all of us drunk. | 0:31:41 | 0:31:44 | |
I went home that night, my partner opened, | 0:31:44 | 0:31:47 | |
and I threw up all over Neil! | 0:31:47 | 0:31:48 | |
LAUGHTER | 0:31:48 | 0:31:50 | |
I mean, it was hysterical. I can't tell you. | 0:31:50 | 0:31:53 | |
So what's the secret of you doing it, then? | 0:31:53 | 0:31:55 | |
If you won it, what's the secret? | 0:31:55 | 0:31:57 | |
Because didn't you go out and... You bought supermarket own pate, | 0:31:57 | 0:32:00 | |
didn't you, and passed it off as your own? | 0:32:00 | 0:32:02 | |
No, what happened was, it was a TV channel that suddenly said... | 0:32:02 | 0:32:07 | |
I've got a lot of art in my house, and they said, "We need to check | 0:32:07 | 0:32:10 | |
"with all your artist friends whether we can shoot." | 0:32:10 | 0:32:13 | |
And I said, "No, hang on, I don't think I want to use my house," | 0:32:13 | 0:32:17 | |
so they said, "All right, we'll find you a house." | 0:32:17 | 0:32:20 | |
So they found me a house, which...the kitchen was terrible! | 0:32:20 | 0:32:23 | |
The fridge was...I don't think it chilled anything! | 0:32:23 | 0:32:26 | |
So I put my smoked haddock mousse into the fridge, | 0:32:26 | 0:32:29 | |
and I went to look at it, | 0:32:29 | 0:32:31 | |
-and it was...it was still moving. -JAMES LAUGHS | 0:32:31 | 0:32:33 | |
I said, "I know what we'll do, and I said to the crew... | 0:32:33 | 0:32:36 | |
-Oh, my goodness, look at that! -That's the dessert. Carry on. | 0:32:36 | 0:32:38 | |
Very good. I said to the crew, "Let's go to my favourite shop | 0:32:38 | 0:32:42 | |
"round the corner, my favourite supermarket. | 0:32:42 | 0:32:44 | |
"I know exactly where it is, on which shelf it is." | 0:32:44 | 0:32:47 | |
So we ran in, we brought it out, and I served it. | 0:32:47 | 0:32:50 | |
And Edwina Currie said, "Oh, this is delicious. | 0:32:50 | 0:32:53 | |
"How do you get that swirl on the top?" | 0:32:53 | 0:32:54 | |
"Most difficult thing," I said, "Edwina, that swirl." | 0:32:54 | 0:32:57 | |
-LAUGHTER -That is the most difficult... | 0:32:57 | 0:32:59 | |
Oh, look! | 0:32:59 | 0:33:00 | |
Oh! Oh! I'm in heaven! | 0:33:00 | 0:33:02 | |
LAUGHTER | 0:33:02 | 0:33:04 | |
# I'm in heaven... # | 0:33:04 | 0:33:05 | |
-Can I eat it? -Can I mention the jacket? Cos that is superb. | 0:33:05 | 0:33:09 | |
I used to wear something like this when I did Strictly. | 0:33:09 | 0:33:11 | |
You start off with Strictly, and you go, right, I'm wearing black, | 0:33:11 | 0:33:14 | |
-cos it's more flattering. -Yeah. -And then by week two, when I think | 0:33:14 | 0:33:17 | |
it was Colin Jackson came out in a pink top | 0:33:17 | 0:33:19 | |
and started spinning around everywhere, | 0:33:19 | 0:33:20 | |
you started with one sequin. By week four, you looked like that. | 0:33:20 | 0:33:24 | |
I know. I love this. I did... | 0:33:24 | 0:33:26 | |
I was a judge on the tour of Dancing On Ice, | 0:33:26 | 0:33:29 | |
and they made this for me. It's... | 0:33:29 | 0:33:31 | |
I love. You can tell I like camp things. | 0:33:31 | 0:33:34 | |
And this is quite camp, I must say, James. | 0:33:34 | 0:33:37 | |
Look at this! | 0:33:37 | 0:33:39 | |
-Heaven. -It's delicious, isn't it? -It is... | 0:33:41 | 0:33:44 | |
heaven. | 0:33:44 | 0:33:45 | |
-You're a good actor, as well. -No, no, no! | 0:33:45 | 0:33:48 | |
He could be facing Food Heaven, | 0:33:48 | 0:33:49 | |
Dover sole - the fish is dusted with flour then pan-fried | 0:33:49 | 0:33:52 | |
and served with a sauce made from plenty of butter, shallots, | 0:33:52 | 0:33:55 | |
lemon juice, parsley and brown shrimps. And it's served with | 0:33:55 | 0:33:57 | |
blanched French beans and boiled, buttered new potatoes to go with it. | 0:33:57 | 0:34:01 | |
Or he could be facing Food Hell - a fatty piece of pork belly - | 0:34:01 | 0:34:03 | |
the pork is dried, then rubbed with a mixture of salt, sugar, | 0:34:03 | 0:34:06 | |
Chinese five-spice powder, roasted | 0:34:06 | 0:34:08 | |
and then served with Asian greens and a palm sugar dressing. | 0:34:08 | 0:34:11 | |
You enjoying that? | 0:34:11 | 0:34:13 | |
-Oh, I'm -loving -it. | 0:34:13 | 0:34:14 | |
-I've died and gone to Heaven. -Right. | 0:34:14 | 0:34:16 | |
Not yet! Right, it's time for more fantastic festive food from the BBC's | 0:34:16 | 0:34:20 | |
archives. This time, it's Mary Berry, and she's got a couple of dishes | 0:34:20 | 0:34:24 | |
on the menu today - a winter warm crumble, | 0:34:24 | 0:34:26 | |
but first, a chicken and ham pie. Enjoy this one. Like you are. | 0:34:26 | 0:34:29 | |
'Christmas has always played a huge part in my life. | 0:34:37 | 0:34:41 | |
'Since my children have moved away from home, it's become even more | 0:34:41 | 0:34:46 | |
'special to me, as it's a time for everyone to be together. | 0:34:46 | 0:34:50 | |
'But it's not just Christmas Day that I love, | 0:34:51 | 0:34:54 | |
'it's the wonderful build-up to it.' | 0:34:54 | 0:34:57 | |
There's something really spectacular about a raised pie. | 0:35:03 | 0:35:06 | |
When you cut the first slice, | 0:35:06 | 0:35:08 | |
it's a real show-off pie. | 0:35:08 | 0:35:10 | |
I'm going to make hot-water crust pastry. | 0:35:10 | 0:35:13 | |
You may not have made it before, but it is very easy to make | 0:35:13 | 0:35:17 | |
and it is the traditional one for a raised pie. | 0:35:17 | 0:35:19 | |
Dissolve 100g of lard in 100ml of hot water. | 0:35:21 | 0:35:26 | |
Then add it to 250g of plain flour. | 0:35:26 | 0:35:30 | |
And I'm going to just finish that off, putting my hand in. | 0:35:32 | 0:35:36 | |
Now, if you're worried about my nails, | 0:35:36 | 0:35:38 | |
they're gel, and they won't come off. | 0:35:38 | 0:35:40 | |
I was brought up not to ever wear nail polish when I'm cooking, | 0:35:40 | 0:35:44 | |
and at college, it was absolutely forbidden. But things have changed, | 0:35:44 | 0:35:47 | |
-and it -is -Christmas. | 0:35:47 | 0:35:50 | |
Put aside one third for the top of the pie | 0:35:51 | 0:35:54 | |
and roll the rest quite thinly. | 0:35:54 | 0:35:57 | |
I think that's about right. | 0:35:59 | 0:36:00 | |
And now for the filling. | 0:36:06 | 0:36:07 | |
I've got some gammon here, some chicken, | 0:36:07 | 0:36:10 | |
pickled walnuts. | 0:36:10 | 0:36:12 | |
I think they give a lovely texture, | 0:36:12 | 0:36:14 | |
lovely flavour. | 0:36:14 | 0:36:16 | |
Hard-boiled eggs and sausage meat. | 0:36:16 | 0:36:19 | |
'Cut the gammon and chicken into strips. | 0:36:20 | 0:36:24 | |
'Then add lemon zest and fresh thyme to the sausage meat. | 0:36:26 | 0:36:30 | |
'Mix a third of the sausage meat with the gammon strips | 0:36:30 | 0:36:35 | |
'to make the bottom layer of the pie.' | 0:36:35 | 0:36:38 | |
And then, you can imagine, as you cut through, | 0:36:38 | 0:36:40 | |
you get beautiful results. | 0:36:40 | 0:36:43 | |
'Press it down firmly to remove any air, | 0:36:43 | 0:36:46 | |
'before poking in a few of the pickled walnuts.' | 0:36:46 | 0:36:50 | |
If you don't like pickled walnuts, you could put pistachio nuts in it. | 0:36:50 | 0:36:54 | |
You could use stoned olives. | 0:36:54 | 0:36:56 | |
'Lay the trimmed hard-boiled eggs along the centre | 0:36:59 | 0:37:03 | |
'and surround them with the sausage meat.' | 0:37:03 | 0:37:06 | |
And then press it down very gently but firmly, no arguments. | 0:37:06 | 0:37:12 | |
So I've got here the chicken, | 0:37:13 | 0:37:17 | |
and it's the same principle. | 0:37:17 | 0:37:19 | |
I want long pieces of chicken, | 0:37:19 | 0:37:20 | |
so that when I cut through the pie when it's cooked, it looks good. | 0:37:20 | 0:37:24 | |
'And the last third of the pastry will become the pie lid. | 0:37:24 | 0:37:29 | |
'Stick the lid on with a little beaten egg | 0:37:29 | 0:37:33 | |
'and then crimp the edges.' | 0:37:33 | 0:37:35 | |
You can do any decoration that you like. | 0:37:37 | 0:37:41 | |
I'm going to do three leaves over the top. | 0:37:41 | 0:37:43 | |
'Make a small air-hole in the top | 0:37:46 | 0:37:49 | |
'and bake at 180 fan for half an hour, | 0:37:49 | 0:37:52 | |
'and then 160 for the final hour. | 0:37:52 | 0:37:56 | |
'When it's ready, let it cool, and then leave in the fridge overnight.' | 0:37:58 | 0:38:03 | |
And this is it. | 0:38:05 | 0:38:07 | |
I think it looks pretty good. | 0:38:07 | 0:38:09 | |
'The wonderful thing about food at Christmas time | 0:38:19 | 0:38:23 | |
'is that it can be so indulgent. | 0:38:23 | 0:38:25 | |
'And I have the perfect winter pudding that will spoil everyone.' | 0:38:25 | 0:38:30 | |
I like my puddings to be special, | 0:38:30 | 0:38:33 | |
and this is my take on blackberry and apple crumble. | 0:38:33 | 0:38:35 | |
I already made a flan case - it's 28cm wide | 0:38:38 | 0:38:42 | |
and I've baked it blind, | 0:38:42 | 0:38:44 | |
so it's ready to receive this blackberry and apple filling. | 0:38:44 | 0:38:48 | |
'I'm using four Bramley apples for the filling. | 0:38:48 | 0:38:52 | |
'They tend to work best. | 0:38:52 | 0:38:54 | |
'Add a couple of tablespoonfuls of water and 150g of caster sugar.' | 0:38:55 | 0:39:00 | |
Just give that a stir. | 0:39:00 | 0:39:03 | |
'Simmer on a low heat, with the lid on, for about ten minutes, | 0:39:06 | 0:39:10 | |
'until the apples start to soften.' | 0:39:10 | 0:39:13 | |
Right, time to add the blackberries. | 0:39:13 | 0:39:15 | |
Take about five minutes of gently stirring. | 0:39:17 | 0:39:20 | |
That looks absolutely right to me. | 0:39:22 | 0:39:26 | |
'A good tip is to drain the juice from the fruit filling, | 0:39:27 | 0:39:30 | |
'otherwise your pastry will get too soggy.' | 0:39:30 | 0:39:33 | |
And now the crumble topping with a difference. | 0:39:34 | 0:39:37 | |
Start with 175g of plain flour | 0:39:39 | 0:39:42 | |
and 100g of butter. | 0:39:42 | 0:39:45 | |
This honestly isn't worth getting the machine out to do. | 0:39:48 | 0:39:51 | |
And you just lift it up. | 0:39:51 | 0:39:53 | |
This is a wonderful thing to do with children - they absolutely love it. | 0:39:53 | 0:39:57 | |
For extra crunch, add 100g of demerara sugar, | 0:39:59 | 0:40:03 | |
50g of porridge oats, | 0:40:03 | 0:40:06 | |
and 50g of coarsely chopped hazelnuts. | 0:40:06 | 0:40:09 | |
Adding the nuts and porridge oats gives such an interesting texture, | 0:40:11 | 0:40:15 | |
and at Christmas time, it's really a time when you use nuts, isn't it? | 0:40:15 | 0:40:20 | |
So, all I've got to do now is assemble it. | 0:40:20 | 0:40:23 | |
Lots and lots of fruit. | 0:40:26 | 0:40:28 | |
That's it. | 0:40:31 | 0:40:32 | |
And then the crumble topping. | 0:40:32 | 0:40:34 | |
You've really got the best of both worlds, | 0:40:36 | 0:40:39 | |
with very thin pastry underneath | 0:40:39 | 0:40:42 | |
and then you've got the crumble on top. | 0:40:42 | 0:40:44 | |
You've got double whammy, really. | 0:40:44 | 0:40:46 | |
Cook for about 25 minutes at 180 fan | 0:40:48 | 0:40:51 | |
until the top is wonderfully golden and crisp. | 0:40:51 | 0:40:54 | |
That looks a bit of all right. | 0:40:55 | 0:40:57 | |
You can hear... Listen to this. | 0:41:00 | 0:41:02 | |
LOUD TAPPING What a lovely, crisp top. | 0:41:02 | 0:41:04 | |
Serve with a dollop of cream and the reduced fruit juices. | 0:41:11 | 0:41:15 | |
That is sheer heaven on a plate. | 0:41:21 | 0:41:24 | |
I could eat all that in one go and I'll diet tomorrow. | 0:41:24 | 0:41:28 | |
Merry Christmas, Mary. Still to come this morning on Saturday Kitchen, | 0:41:33 | 0:41:36 | |
Nigella is whipping up an Italian-inspired dessert | 0:41:36 | 0:41:38 | |
using leftover panettone. | 0:41:38 | 0:41:40 | |
She's layering and whipping some mascarpone cream | 0:41:40 | 0:41:43 | |
with pistachio nuts, chocolate, | 0:41:43 | 0:41:45 | |
and enough booze to send any annoying relatives to sleep until New Year. | 0:41:45 | 0:41:49 | |
It looks powerful stuff. | 0:41:49 | 0:41:50 | |
And will Biggins be facing Food Heaven, | 0:41:50 | 0:41:52 | |
that Dover sole with Morecambe Bay shrimps and new potatoes with butter, | 0:41:52 | 0:41:56 | |
or Food Hell, that Chinese-style pork belly with Asian greens? | 0:41:56 | 0:41:59 | |
Of course, it's not up to our chefs today. | 0:41:59 | 0:42:01 | |
Instead, we're letting fate decide | 0:42:01 | 0:42:03 | |
and I'm going to explain exactly how at the end of the show. | 0:42:03 | 0:42:07 | |
Right, it's time for some more sensational cooking, | 0:42:07 | 0:42:10 | |
this time from this man, a frenetic Frenchman, | 0:42:10 | 0:42:13 | |
who's still running around, Eric Chavot. | 0:42:13 | 0:42:15 | |
Welcome back, Eric. What are we going to be doing, chef? | 0:42:15 | 0:42:18 | |
Well, we're going to do a beautiful Oisin venison. | 0:42:18 | 0:42:20 | |
You can cook it as a loin, but because of the programme, | 0:42:20 | 0:42:23 | |
we're going to carve 2-inch thick steak. | 0:42:23 | 0:42:27 | |
And we're just going to cook them with that beautiful, tempered... | 0:42:27 | 0:42:30 | |
-And we're going to quickly... -So, this is the pepper? | 0:42:30 | 0:42:32 | |
This is the pepper, black peppercorns. | 0:42:32 | 0:42:34 | |
The same amount of peppercorn as juniper berries. | 0:42:34 | 0:42:37 | |
You could just blitz them like that, but by just tempering... | 0:42:37 | 0:42:40 | |
-Remember my little failure with Chef Vivek when I came here? -Yeah. | 0:42:40 | 0:42:44 | |
I've been spending some time with Vivek in the Indian kitchen, | 0:42:44 | 0:42:47 | |
where they temper the spice just to bring back all the natural... | 0:42:47 | 0:42:49 | |
So just warm them up and blitz it? | 0:42:49 | 0:42:51 | |
Just warm them up and then you blitz them, | 0:42:51 | 0:42:53 | |
-more or less for the coarseness. -So, that's that one. | 0:42:53 | 0:42:56 | |
-I know you want to get that one started. -You prepare the veg. | 0:42:56 | 0:42:59 | |
You prepare the veg, because we confit them. | 0:42:59 | 0:43:02 | |
You could blanch them, you could steam them. | 0:43:02 | 0:43:04 | |
I find out over the years of practice, | 0:43:04 | 0:43:07 | |
30 years of practising being a chef, that, actually... | 0:43:07 | 0:43:10 | |
And, again, like Pascal said, we are both from the south-west | 0:43:10 | 0:43:13 | |
and we like our confit. | 0:43:13 | 0:43:15 | |
And just by confiting all those vegetables, they keep their flavour. | 0:43:15 | 0:43:19 | |
If you start to blanch them, they start to dissipate some of the flavour into the water. | 0:43:19 | 0:43:23 | |
-OK, so what are you doing, then? -What am I doing? | 0:43:23 | 0:43:25 | |
I'm just talking while you're cooking. | 0:43:25 | 0:43:27 | |
THEY LAUGH | 0:43:27 | 0:43:28 | |
Saturday is my day off. We had a busy December. | 0:43:28 | 0:43:32 | |
I'm not cooking anything. I refuse to cook. | 0:43:32 | 0:43:36 | |
Right, while you confit the vegetables, we're going to do... | 0:43:36 | 0:43:38 | |
Remember, we're going to actually saute the vegetables. | 0:43:38 | 0:43:41 | |
We're going to caramelise the vegetables afterwards to roast them to finish. | 0:43:41 | 0:43:45 | |
We're actually going to put them into... | 0:43:45 | 0:43:47 | |
We did that last time we were round, we used a beautiful honey reduction, | 0:43:47 | 0:43:51 | |
and we can actually give you the recipe today. | 0:43:51 | 0:43:54 | |
As you can see, it's very easy. It's actually one, one, one. | 0:43:54 | 0:43:57 | |
One of what? No, it's not white wine, red wine... | 0:43:57 | 0:44:00 | |
We're not talking bar. I'm not a bartender. | 0:44:00 | 0:44:03 | |
One water, one vinegar and one honey, | 0:44:03 | 0:44:06 | |
and we try to use plain honey. | 0:44:06 | 0:44:07 | |
Don't start using any of the scented honey. | 0:44:07 | 0:44:10 | |
It will be too strong. So, I've got my little piece of venison. | 0:44:10 | 0:44:13 | |
Now, remember you tempered your peppers | 0:44:13 | 0:44:16 | |
-and your juniper berries. -Yup. -And quite heavily dust. | 0:44:16 | 0:44:20 | |
I just wish... | 0:44:23 | 0:44:24 | |
You can see it on the camera but, James, you're next to it. | 0:44:24 | 0:44:27 | |
-You can actually smell it. It's gorgeous. -The juniper. | 0:44:27 | 0:44:30 | |
-By toasting the black peppercorns as well, it really works. -Yeah. | 0:44:30 | 0:44:33 | |
OK, we're going to go to this one. | 0:44:33 | 0:44:35 | |
Sear them one minute on both sides. Nice, nice caramelise. | 0:44:35 | 0:44:40 | |
Do you want me to cook the veg? | 0:44:40 | 0:44:42 | |
This confit vegetable... This one. | 0:44:42 | 0:44:44 | |
-In this pan? -Yeah, in this pan, please. -OK. | 0:44:44 | 0:44:48 | |
So how long would you confit those for? | 0:44:48 | 0:44:50 | |
Well, the beauty of them is they're all different sizes. | 0:44:50 | 0:44:54 | |
It's 2016, and a little rumour that I've got is that you're looking | 0:44:54 | 0:44:57 | |
-for another restaurant. Is that right? -Um... | 0:44:57 | 0:45:00 | |
I thought I was going to give up. | 0:45:00 | 0:45:02 | |
I'm 48 and I'm thinking like Pascal... | 0:45:02 | 0:45:05 | |
Pascal is doing 18 years away so I'm thinking, | 0:45:05 | 0:45:08 | |
"48, 50, maybe ten more years." And I just... No. | 0:45:08 | 0:45:11 | |
So, like you said, not only am I looking for one, | 0:45:11 | 0:45:14 | |
-I'm looking for one, two, three and four. -Are you? -Yup. | 0:45:14 | 0:45:17 | |
What, the same brasserie sort of style? | 0:45:17 | 0:45:19 | |
Between brasserie and a bistro. | 0:45:19 | 0:45:20 | |
So, I set up a company last week, very scary. | 0:45:20 | 0:45:23 | |
Now, people... I'm asking the audience, I'm asking you guys. | 0:45:25 | 0:45:28 | |
..start bringing your wallets. | 0:45:28 | 0:45:30 | |
Anybody wants to put money into the company. Pascal? | 0:45:30 | 0:45:33 | |
And we're looking for sites. | 0:45:33 | 0:45:36 | |
Do you take credit cards? | 0:45:36 | 0:45:37 | |
£3 is fine. | 0:45:37 | 0:45:39 | |
So, of course, all of today's recipes, | 0:45:40 | 0:45:42 | |
including this one from Eric, are on our website. | 0:45:42 | 0:45:44 | |
Go to: | 0:45:44 | 0:45:47 | |
You may need to put more paper in your printer | 0:45:47 | 0:45:49 | |
cos I don't know what's going on here. Ooh. | 0:45:49 | 0:45:52 | |
-Look at that. -What's happening here? -Nice. | 0:45:52 | 0:45:54 | |
Do you want those in the oven? | 0:45:56 | 0:45:58 | |
I'll just give it a little 30 seconds on the other side, | 0:46:00 | 0:46:03 | |
then we go in the oven and that's going to do itself. Look at that. | 0:46:03 | 0:46:06 | |
-VENISON SIZZLES -Pascal, listen. | 0:46:06 | 0:46:08 | |
-I can hear. Superb. -Very nice sound. -Perfect sound. | 0:46:08 | 0:46:10 | |
So, if you can hear it, that means it's cooked. | 0:46:10 | 0:46:12 | |
Now, can I put this venison in the oven? | 0:46:12 | 0:46:14 | |
Look, if you want to. Go! | 0:46:14 | 0:46:16 | |
-Let me be. -How long do I put it in the oven for? -How long you want! | 0:46:16 | 0:46:20 | |
Whoever deals the card, plays the game. | 0:46:20 | 0:46:22 | |
You put them in the oven, then it becomes your venison, OK? | 0:46:22 | 0:46:25 | |
Pascal, I trust you. | 0:46:25 | 0:46:26 | |
In two minutes, you run, yes? Two minutes. | 0:46:26 | 0:46:29 | |
Right, so what's happening with the cabbage? | 0:46:29 | 0:46:31 | |
I could tell you, but I won't. | 0:46:31 | 0:46:33 | |
LAUGHTER | 0:46:33 | 0:46:35 | |
If you want to play hard to get, I'm not going to do anything. | 0:46:35 | 0:46:39 | |
-Right, cabbage is being blanched. -Cabbage. -Look at that again. | 0:46:39 | 0:46:44 | |
-Any butter in the cabbage? -Sorry? -Any butter in the cabbage? | 0:46:44 | 0:46:46 | |
No, no. See, it's actually quite nice. | 0:46:46 | 0:46:49 | |
No, I'm lying. You've got one litre of butter with garlic butter. | 0:46:49 | 0:46:53 | |
-Is that good enough for you? -That's perfect. I love garlic butter. | 0:46:53 | 0:46:57 | |
-So this is cabbage. You blanch it... -Yeah, quartered, salted water. | 0:46:57 | 0:47:02 | |
-Into ice-cold water? -No, absolutely not. | 0:47:02 | 0:47:05 | |
We keep all the flavour, so you just cook it to a little bite, | 0:47:05 | 0:47:09 | |
and it will just drain it | 0:47:09 | 0:47:11 | |
because then again you don't wash off the flavour. | 0:47:11 | 0:47:13 | |
Oh, baby. Now we're talking. OK. | 0:47:16 | 0:47:19 | |
Two minutes is up? That's it? It only cooks for two minutes in there? | 0:47:21 | 0:47:26 | |
-Feel. Feel them. Have a feel. -OK. | 0:47:26 | 0:47:29 | |
No, not... | 0:47:29 | 0:47:30 | |
See? | 0:47:30 | 0:47:32 | |
There. We're here. Yeah. There. | 0:47:32 | 0:47:35 | |
-Yeah, I know. Yeah, I've got that. -Gently, gently. | 0:47:35 | 0:47:37 | |
-Look, look. -Yeah, yeah. -OK, done. | 0:47:37 | 0:47:40 | |
How would you make that, the garlic butter? | 0:47:40 | 0:47:43 | |
OK, it's very easy. | 0:47:43 | 0:47:45 | |
It can be some butter, some garlic and some parsley, | 0:47:45 | 0:47:47 | |
but if you do that, it's going to be too strong, not green enough, so we worked out a recipe. | 0:47:47 | 0:47:51 | |
Pascal, I'll give it to you cos you're a friend for so long, darling. | 0:47:51 | 0:47:54 | |
50g of butter, | 0:47:54 | 0:47:55 | |
11g of flat parsley, | 0:47:55 | 0:47:57 | |
11g of garlic without the stem times a kilo. | 0:47:57 | 0:48:01 | |
That 50g is to do at home, to do with a little knife. | 0:48:01 | 0:48:04 | |
And you just blitz it and then you freeze it, | 0:48:04 | 0:48:06 | |
-and whenever you need it... -Ah, you freeze it. | 0:48:06 | 0:48:09 | |
Ohh! Ohh! Mm... | 0:48:09 | 0:48:12 | |
What's that? | 0:48:18 | 0:48:19 | |
-That's a mess. -Plate. It's a mess. | 0:48:19 | 0:48:22 | |
-It's not a plate. It's a new plate. -I see. | 0:48:22 | 0:48:25 | |
Artist... | 0:48:25 | 0:48:27 | |
Please, let me be. | 0:48:27 | 0:48:29 | |
Oh. | 0:48:32 | 0:48:33 | |
Do you paint? | 0:48:35 | 0:48:37 | |
-Badly. -THEY LAUGH | 0:48:37 | 0:48:39 | |
As you can tell. | 0:48:42 | 0:48:43 | |
Do I paint? | 0:48:46 | 0:48:48 | |
Look at this one. | 0:48:48 | 0:48:50 | |
Look at that. | 0:48:51 | 0:48:52 | |
Do you think you're the best chef cooking in Britain today? | 0:48:52 | 0:48:55 | |
-Correct? -Ah, yes. | 0:48:56 | 0:48:58 | |
I think you're slightly crazy. | 0:48:58 | 0:49:00 | |
LAUGHTER | 0:49:00 | 0:49:02 | |
-What do you mean "slightly"? Completely. -No... | 0:49:02 | 0:49:06 | |
Here we go, see? Just like that. | 0:49:06 | 0:49:08 | |
Now, last but not least... | 0:49:08 | 0:49:10 | |
And this... | 0:49:12 | 0:49:13 | |
..is the touch of genius... | 0:49:14 | 0:49:16 | |
OK. | 0:49:16 | 0:49:18 | |
Is that the gravy you're dipping it into? | 0:49:24 | 0:49:26 | |
No, no. It's just the honey, honey. | 0:49:26 | 0:49:28 | |
Oh, the honey! I'd forgot about the honey, honey. | 0:49:28 | 0:49:32 | |
Very nice. | 0:49:33 | 0:49:35 | |
And then what happens to the other peppers? | 0:49:43 | 0:49:45 | |
This one? Remember, we put blackcurrant... OK, let me explain. | 0:49:45 | 0:49:50 | |
-You want to know what they are, do you? -Yeah. | 0:49:50 | 0:49:52 | |
I could tell you, | 0:49:52 | 0:49:53 | |
but I'd have to kill you before the end of the programme. | 0:49:53 | 0:49:56 | |
Look... Because it's French, a little bit of duck fat. | 0:49:56 | 0:49:59 | |
That's the duck fat? So what is this one? | 0:49:59 | 0:50:02 | |
This one was the pepper we used for the vegetable. | 0:50:02 | 0:50:05 | |
This one is a little spice mix, | 0:50:05 | 0:50:07 | |
-remember the five spice that went into the honey? -Oh, yeah. | 0:50:07 | 0:50:09 | |
And this one, darling, remember we had blackcurrant... | 0:50:09 | 0:50:13 | |
Half cranberries and half blackcurrant. There you go. | 0:50:13 | 0:50:17 | |
So, what's the name of this dish? | 0:50:17 | 0:50:18 | |
Peppered venison steak with honey-roasted root vegetables. | 0:50:18 | 0:50:23 | |
-It looks amazing. -And garlic cabbage. -It looks fantastic. -Bon appetit! | 0:50:23 | 0:50:27 | |
APPLAUSE | 0:50:27 | 0:50:29 | |
-You carry that one. -I'll carry this one. Porters! Porters! | 0:50:33 | 0:50:37 | |
-Oh, my goodness! -Wow. -Look at that. | 0:50:37 | 0:50:40 | |
It's a good size for you. Why are you taking the big plate? | 0:50:40 | 0:50:44 | |
-Have a seat. -Beautiful. | 0:50:46 | 0:50:48 | |
-Oh! -Being French, we're... -The venison is superb. | 0:50:50 | 0:50:53 | |
When it comes to game, some people are very particular | 0:50:53 | 0:50:56 | |
about the strength of the gaminess. | 0:50:56 | 0:50:57 | |
Some people like their game very gamey, | 0:50:57 | 0:51:00 | |
and this one is absolutely beautiful. It's slightly... | 0:51:00 | 0:51:03 | |
There's no gaminess into it, just a little hint, | 0:51:03 | 0:51:06 | |
and to me that's perfect. | 0:51:06 | 0:51:07 | |
The venison is great, but I didn't | 0:51:07 | 0:51:09 | |
think they'd cooked long enough, but they have. | 0:51:09 | 0:51:11 | |
It's delicious. They're perfect. | 0:51:11 | 0:51:13 | |
Right, we need some wine to go with this. Let's go back to Winchester | 0:51:13 | 0:51:16 | |
to see what Peter and Susie have chosen to go with Eric's incredible venison. | 0:51:16 | 0:51:20 | |
Eric's venison with root veg is a robust dish | 0:51:40 | 0:51:43 | |
that's full of colour and flavour, | 0:51:43 | 0:51:45 | |
and it needs a wine with real character | 0:51:45 | 0:51:48 | |
to cope with all those different ingredients. | 0:51:48 | 0:51:50 | |
What we found worked best | 0:51:50 | 0:51:52 | |
were big, bold reds that were blends of grape varieties. | 0:51:52 | 0:51:56 | |
If you fancy pushing the boat out, | 0:51:56 | 0:51:57 | |
then this Tim Adams, The Fergus, | 0:51:57 | 0:51:59 | |
which is a blend of Grenache and Tempranillo | 0:51:59 | 0:52:01 | |
from Australia's Clare Valley, makes a wonderfully indulgent match. | 0:52:01 | 0:52:07 | |
But if you're after value for money, | 0:52:07 | 0:52:08 | |
there is one wine that simply cannot be beaten, | 0:52:08 | 0:52:11 | |
AND it's French, Eric. | 0:52:11 | 0:52:14 | |
It's the Plan de Dieu, Cotes de Rhone Village, | 0:52:14 | 0:52:16 | |
which is a sensational match for your dish. | 0:52:16 | 0:52:19 | |
This wine is from the Rhone Valley in southern France, | 0:52:20 | 0:52:23 | |
and the best way to describe it is like a mini Chateauneuf-du-Pape. | 0:52:23 | 0:52:27 | |
It's made from the same grape varieties | 0:52:27 | 0:52:29 | |
and has a similarly ripe and juicy feel. | 0:52:29 | 0:52:32 | |
It smells of blackberries | 0:52:32 | 0:52:34 | |
and savoury spice. | 0:52:34 | 0:52:36 | |
Now, there's plenty of sweet fruit here | 0:52:36 | 0:52:38 | |
to cope with the honey-glazed vegetables | 0:52:38 | 0:52:40 | |
and that sugar in the blackcurrant gastrique, | 0:52:40 | 0:52:43 | |
but also to balance the tangy vinegar | 0:52:43 | 0:52:45 | |
and the peppery, meaty venison. | 0:52:45 | 0:52:48 | |
It has an earthy quality to tie in with the garlic butter emulsion | 0:52:48 | 0:52:52 | |
and the root veg. | 0:52:52 | 0:52:53 | |
But most importantly, | 0:52:53 | 0:52:54 | |
it just weighty enough to cope with what is a really hearty dish. | 0:52:54 | 0:52:58 | |
So, Eric, this is our bargain of the day, | 0:52:58 | 0:53:01 | |
a delicious French red to go with your super tasty venison. | 0:53:01 | 0:53:06 | |
-Enjoy. -BOTH: -And Merry Christmas. | 0:53:06 | 0:53:08 | |
Merry Christmas indeed. What a fantastic choice that is. | 0:53:08 | 0:53:11 | |
-This is absolutely... -A good match. | 0:53:11 | 0:53:13 | |
-It's a good match. -Yes, very good with the venison. | 0:53:13 | 0:53:16 | |
And it's bringing the pepperiness... | 0:53:16 | 0:53:19 | |
-The spice from the peppers just goes into this wine and... -And they lift. | 0:53:19 | 0:53:22 | |
You're enjoying the cabbage with it, as well. | 0:53:22 | 0:53:25 | |
I've never had cabbage that good. I will be making that again. | 0:53:25 | 0:53:27 | |
-That is delicious. -It's pretty good? | 0:53:27 | 0:53:29 | |
-Oh, a sensation. Really wonderful. -There you go. | 0:53:29 | 0:53:32 | |
Now, Nadiya, you're up next. What are you going to be cooking? | 0:53:32 | 0:53:35 | |
I don't know if I can follow THAT act, | 0:53:35 | 0:53:37 | |
but I'm doing a spiced biscotti with an orange syllabub dip. | 0:53:37 | 0:53:39 | |
-Sounds pretty good to me. -Delicious. | 0:53:39 | 0:53:41 | |
First, let's head to the woods to meet up with those Hairy Bikers, Si and Dave. | 0:53:41 | 0:53:45 | |
-They're having a Christmas party in a tent. -Whoa. | 0:53:45 | 0:53:48 | |
I've shared a camper van with them. That's tough enough. | 0:53:48 | 0:53:51 | |
And on the menu is a spicy glazed ham. | 0:53:51 | 0:53:54 | |
Everyone loves to see a Christmas table graced with some kind of | 0:54:04 | 0:54:08 | |
roast beast, like our honey-glazed gammon, | 0:54:08 | 0:54:11 | |
a large joint that will feed our guests | 0:54:11 | 0:54:14 | |
days after its first appearance. | 0:54:14 | 0:54:15 | |
HE STRAINS | 0:54:15 | 0:54:17 | |
The centrepiece. | 0:54:20 | 0:54:21 | |
At a party, you always need something of great magnificence. | 0:54:22 | 0:54:26 | |
Thank you. | 0:54:26 | 0:54:27 | |
Not him. This. | 0:54:27 | 0:54:29 | |
Two sideboard-bending hams. | 0:54:29 | 0:54:32 | |
-Look at that! -These are triple-smoked hams. | 0:54:32 | 0:54:34 | |
-HE SNIFFS -Ah... | 0:54:34 | 0:54:36 | |
Now, what we've done is we've put the hams in water, | 0:54:36 | 0:54:39 | |
brought them to the boil, taken the hams out, thrown the water away | 0:54:39 | 0:54:43 | |
and that makes sure that there's no excess salt in them. | 0:54:43 | 0:54:46 | |
Now we need to place these hams into two big pots of water. | 0:54:46 | 0:54:52 | |
So, the blanched hams in the cold water. | 0:54:52 | 0:54:54 | |
We need two onions each. | 0:54:54 | 0:54:56 | |
-Cut and... -Cut. | 0:54:56 | 0:54:59 | |
Don't, whatever you do, throw that juice away. | 0:54:59 | 0:55:02 | |
Next - two sticks of celery each. | 0:55:02 | 0:55:05 | |
Then what's next? | 0:55:05 | 0:55:06 | |
-The snowman's friend. -Carrots! | 0:55:06 | 0:55:09 | |
'So, the final flavour is the stuff of a simple stock, | 0:55:09 | 0:55:13 | |
'a few bay leaves, peppercorns. | 0:55:13 | 0:55:15 | |
'Then keep these babies simmering on the stove...' | 0:55:15 | 0:55:17 | |
'Allowing 20 minutes for each 500g.' | 0:55:17 | 0:55:20 | |
We've got a chutney you make at the last minute | 0:55:20 | 0:55:22 | |
and you can eat it as soon as it's done, and it's brilliant. | 0:55:22 | 0:55:25 | |
It lasts for a month. | 0:55:25 | 0:55:26 | |
So, all those leftovers you can have with your last-minute, | 0:55:26 | 0:55:29 | |
half-an-hour chutney. | 0:55:29 | 0:55:31 | |
Come on, mate, let's get ourselves in a right old pickle. | 0:55:31 | 0:55:34 | |
Oh-ho! | 0:55:34 | 0:55:35 | |
'To make our fast chutney, get your onions in a sweat | 0:55:35 | 0:55:37 | |
'in some sunflower oil.' | 0:55:37 | 0:55:39 | |
# Oh! Ham and pickles, ham and pickles | 0:55:39 | 0:55:41 | |
# Don't half give you a tickle... # Right! | 0:55:41 | 0:55:44 | |
-Look at these onions, Kingy. -Lovely. | 0:55:44 | 0:55:46 | |
They've shrivelled up like a squid on a sunbed. | 0:55:46 | 0:55:48 | |
That's what we're after. | 0:55:48 | 0:55:50 | |
'Then add your finely chopped garlic and ginger.' | 0:55:50 | 0:55:53 | |
Now that needs to cook for about another five minutes. | 0:55:53 | 0:55:57 | |
Next, the figs, apricots and raisins. | 0:55:58 | 0:56:01 | |
-BOTH: -Two, three, four... | 0:56:01 | 0:56:04 | |
And it wouldn't be a chutney without vinegar, | 0:56:04 | 0:56:06 | |
-and it's white wine vinegar today and sugar. -The crunchy brown one. | 0:56:06 | 0:56:10 | |
Now it's beginning to look and smell a little bit like chutney, | 0:56:10 | 0:56:14 | |
-but it doesn't smell like Christmas yet. -No, it doesn't. | 0:56:14 | 0:56:17 | |
So, all those lovely smells and flavours that are synonymous | 0:56:17 | 0:56:20 | |
with Christmas and the Christmas spirit, here they are. | 0:56:20 | 0:56:25 | |
Take two cinnamon sticks and chuck them in. | 0:56:25 | 0:56:28 | |
-'And the final seasonal frolic with aroma... -Is grated nutmeg.' | 0:56:28 | 0:56:32 | |
Season it with salt and pepper. | 0:56:32 | 0:56:34 | |
Now, let that similar with the lid off for about half an hour. | 0:56:34 | 0:56:37 | |
Keep an eye on it. | 0:56:37 | 0:56:39 | |
You want it to be thick and gloopy and then you will have chutney, | 0:56:39 | 0:56:42 | |
which you can use immediately once it's cooled. | 0:56:42 | 0:56:44 | |
Satisfaction guaranteed. | 0:56:44 | 0:56:46 | |
This quick chutney and all our festive party recipes are online. | 0:56:47 | 0:56:51 | |
Just take a look at: | 0:56:51 | 0:56:53 | |
Once the ham has cooked, | 0:56:56 | 0:56:58 | |
it will have soaked up some of that lovely stock. | 0:56:58 | 0:57:00 | |
Which means it will be really moist for a final roasting. | 0:57:00 | 0:57:04 | |
How beautiful is that? Look, it's magnificent. | 0:57:04 | 0:57:06 | |
Now we've got lovely boiled ham, | 0:57:06 | 0:57:08 | |
but the next thing we want to do is we want to get that lovely | 0:57:08 | 0:57:11 | |
chequered, lacquered effect that you see on Victorian pictures. | 0:57:11 | 0:57:14 | |
And the way you achieve that | 0:57:14 | 0:57:15 | |
is you take the skin off and leave the fat on. | 0:57:15 | 0:57:20 | |
In the middle of each diamond pop a clove. | 0:57:20 | 0:57:23 | |
You'll notice your creation begins to look | 0:57:24 | 0:57:27 | |
like a well-shod hobnailed boot. | 0:57:27 | 0:57:29 | |
Oh, yes! | 0:57:29 | 0:57:31 | |
Hey-hey, now the good bit! | 0:57:31 | 0:57:33 | |
The Christmas decorating that you can eat. | 0:57:33 | 0:57:36 | |
'Roughly translated, Dave means a glaze.' | 0:57:36 | 0:57:38 | |
'Indeed. I believe a fabulous ham should always be in evening dress | 0:57:38 | 0:57:42 | |
'at this time of year.' | 0:57:42 | 0:57:44 | |
'So, the simple glaze is English mustard and runny honey.' | 0:57:44 | 0:57:48 | |
It's like milking a bee. | 0:57:48 | 0:57:49 | |
Just fill in every square, like Painting By Numbers. | 0:57:51 | 0:57:54 | |
Then, pop it in the oven for ten minutes to get the glaze to stick. | 0:57:57 | 0:58:01 | |
-Ooh, yeah. -The diamonds are looking nice now. -Aren't they? | 0:58:01 | 0:58:04 | |
Right, ready for a second coat, mate. | 0:58:04 | 0:58:06 | |
As master glazer's, this second coating is worth the effort | 0:58:06 | 0:58:09 | |
to get a good, thick, glossy finish. | 0:58:09 | 0:58:11 | |
Now, leave that for another 10-15 minutes | 0:58:13 | 0:58:15 | |
until it's a lovely golden brown, but keep an eye on it | 0:58:15 | 0:58:18 | |
because it will blacken quite quickly if the honey burns. | 0:58:18 | 0:58:21 | |
Back in the venue, our lighting boys are also on the rock track. | 0:58:21 | 0:58:25 | |
-Fixing up a glittering rig of lamps for showtime. -Hungry work. | 0:58:25 | 0:58:31 | |
Now, to continue with the plan, let's sample some ham. | 0:58:31 | 0:58:33 | |
Phwoar! | 0:58:33 | 0:58:35 | |
-Look at this - ham with a tan. -Oh, Dave, look at this, man. | 0:58:35 | 0:58:39 | |
The chutney, the consistency is simply heavenly. | 0:58:39 | 0:58:44 | |
As you're cutting, just pull your cloves out. | 0:58:46 | 0:58:49 | |
This glazed gammon recipe is perfect party food | 0:58:49 | 0:58:52 | |
-because you can cook it well in advance. -Just like we have. | 0:58:52 | 0:58:56 | |
Don't be mean, it's Christmas. | 0:58:56 | 0:59:00 | |
-Look at that, mate. Shall we go and feed the troops? -Onward. | 0:59:00 | 0:59:04 | |
-Thank you very much. -No, thank you. -They look lovely. | 0:59:04 | 0:59:06 | |
-Shall we join the gents? -Oh, I think it would be rude not to. | 0:59:06 | 0:59:09 | |
-Merry Christmas, lads. -Merry Christmas. Thanks very much. | 0:59:09 | 0:59:11 | |
-The band's getting ready, look! -All we need now is guests. | 0:59:13 | 0:59:16 | |
And food! | 0:59:16 | 0:59:18 | |
Us and the kitchen elves are merry in our final task, the big one, | 0:59:19 | 0:59:23 | |
loading the table with our party grub. | 0:59:23 | 0:59:26 | |
In true Biker fashion, | 0:59:26 | 0:59:28 | |
we like to make the table legs creak with Christmas loveliness. | 0:59:28 | 0:59:31 | |
I reckon we're all set, Mr King. | 0:59:31 | 0:59:34 | |
From filo roll to rock and roll... | 0:59:34 | 0:59:37 | |
The one, the only... | 0:59:37 | 0:59:40 | |
Roy Wood Rock & Roll! | 0:59:40 | 0:59:42 | |
# Well, I wish it could be Christmas every day | 0:59:44 | 0:59:49 | |
# When the kids start singing and the band begins to play | 0:59:51 | 0:59:56 | |
# Oh-ohh | 0:59:56 | 0:59:58 | |
# I wish it could be Christmas every day | 0:59:58 | 1:00:05 | |
# Let the bells ring out for Christmas. # | 1:00:05 | 1:00:12 | |
CHEERING | 1:00:12 | 1:00:14 | |
Great stuff. Right, it's time to complete our feast of festive food | 1:00:18 | 1:00:22 | |
with a spot of baking, and who better to do that than the woman | 1:00:22 | 1:00:25 | |
who was victorious at this year's Great British Bake Off | 1:00:25 | 1:00:28 | |
in front of 14 million people? It's Nadiya Hussain. | 1:00:28 | 1:00:32 | |
-Great to have you on the show. -Hi. -What are we going to be cooking? | 1:00:32 | 1:00:35 | |
-We are doing spiced biscotti with an orange syllabub dip. -OK. | 1:00:35 | 1:00:38 | |
-I noticed there you said "we". -Yeah, you're going to do most of the work. | 1:00:38 | 1:00:42 | |
Yeah, most of the work. | 1:00:42 | 1:00:43 | |
So what are you going to be doing then, first of all? | 1:00:43 | 1:00:45 | |
If I do the biscotti, if you chop up the nuts, roughly chopped. | 1:00:45 | 1:00:48 | |
So, you've got macadamia nuts and you've got pistachio nuts in here? | 1:00:48 | 1:00:51 | |
-Pistachios, yes. -OK. | 1:00:51 | 1:00:52 | |
So we've got some plain flour in here, | 1:00:52 | 1:00:54 | |
some golden caster sugar... | 1:00:54 | 1:00:56 | |
So was this one of the recipes that you did on the show | 1:00:58 | 1:01:00 | |
or is this a family favourite? | 1:01:00 | 1:01:02 | |
No, I did do a biscotti on the show which was very different to this | 1:01:02 | 1:01:05 | |
one, but this is quite a good one just to do... | 1:01:05 | 1:01:08 | |
We've got some mixed spice. | 1:01:08 | 1:01:09 | |
This is a really good one to do after Christmas | 1:01:09 | 1:01:11 | |
when you've got lots of oranges and nuts and fruit around in the house. | 1:01:11 | 1:01:16 | |
I just like doing it, and if there's anyone you've forgotten | 1:01:16 | 1:01:19 | |
to give a Christmas present to, use all of this up | 1:01:19 | 1:01:22 | |
-and then make some biscotti and hand it over. -Sounds pretty good to me. | 1:01:22 | 1:01:25 | |
Now, how has life been after the Bake Off? | 1:01:25 | 1:01:28 | |
Because to do something like that and knowing that you've actually won it, | 1:01:28 | 1:01:32 | |
it goes out, everybody then knows... | 1:01:32 | 1:01:34 | |
I mean, your whole life must instantly change. | 1:01:34 | 1:01:37 | |
Yeah, I think the bit where I knew that I'd won | 1:01:37 | 1:01:41 | |
and then there was the bit where it was quiet for a few weeks | 1:01:41 | 1:01:45 | |
and the bit when it transmitted, that was the hardest bit | 1:01:45 | 1:01:47 | |
because everybody then kept asking, "Do you know who won?" | 1:01:47 | 1:01:50 | |
And then I just avoided people for about ten weeks, | 1:01:50 | 1:01:54 | |
just didn't invite anyone round, didn't do anything. | 1:01:54 | 1:01:57 | |
I was a recluse for about ten weeks and then it was all out. | 1:01:57 | 1:02:00 | |
So, we're using a mixture of macadamia and pistachio nuts. | 1:02:00 | 1:02:03 | |
-Yeah, you can use whatever you've got at home, really. -Yeah. | 1:02:03 | 1:02:06 | |
I've made this before with hazelnuts and almonds and that kind of stuff, | 1:02:06 | 1:02:09 | |
but do you think it's all about the texture with biscotti? | 1:02:09 | 1:02:12 | |
For me, it is about that texture. | 1:02:12 | 1:02:13 | |
You want that slightly dropping consistency. If it's too thick... | 1:02:13 | 1:02:16 | |
Yeah, I think it has to be quite... | 1:02:16 | 1:02:18 | |
It's quite a wet mixture anyway, but I think if Paul was here, | 1:02:18 | 1:02:21 | |
he'd say, "I hope your nuts and fruit are suspended well." | 1:02:21 | 1:02:24 | |
LAUGHTER | 1:02:25 | 1:02:27 | |
Thank you. | 1:02:27 | 1:02:29 | |
-Right, so we've got the orange zest in here. -Yep. -OK. | 1:02:29 | 1:02:32 | |
-There you go. -It's a really good recipe to do with anyone | 1:02:32 | 1:02:35 | |
who doesn't bake very much, cos it's quite an easy recipe. | 1:02:35 | 1:02:38 | |
Because I take it, baking for you when you were younger... | 1:02:38 | 1:02:41 | |
Did your mum do it, or how did you get into it? | 1:02:41 | 1:02:44 | |
My mum does not know how to use an oven. | 1:02:44 | 1:02:47 | |
She uses it for storage. | 1:02:47 | 1:02:49 | |
-She uses it for storage? -Yeah. She does. | 1:02:49 | 1:02:51 | |
She puts all her frying pans and things in there, still to this day, | 1:02:51 | 1:02:56 | |
so I'm the only one in the family that actually bakes, which is great. | 1:02:56 | 1:03:00 | |
It means I'm the best at home. | 1:03:00 | 1:03:01 | |
What made you do the show in the first place? | 1:03:01 | 1:03:04 | |
I considered applying about two years ago | 1:03:04 | 1:03:07 | |
and then my husband just said, | 1:03:07 | 1:03:08 | |
"Look, what's the worst that will happen? | 1:03:08 | 1:03:11 | |
"You could just give it a go." | 1:03:11 | 1:03:13 | |
He obviously didn't have confidence in me cos he just said, | 1:03:13 | 1:03:16 | |
"You won't even make it to the final 12, I promise you. | 1:03:16 | 1:03:19 | |
"You'll be fine. Just give it a go, just for your confidence." | 1:03:19 | 1:03:22 | |
And I made it to the final 12 and then only went and won it, | 1:03:22 | 1:03:25 | |
so, yeah, I'm glad he asked me to apply now. | 1:03:25 | 1:03:29 | |
Two equal parts. | 1:03:30 | 1:03:32 | |
Get most of it off your hand. | 1:03:32 | 1:03:35 | |
The key to this though is the texture, isn't it? | 1:03:35 | 1:03:37 | |
-Try not to make it too dry. -Yeah. So this is quite... | 1:03:37 | 1:03:40 | |
It's quite a wet mixture, hence why it's all stuck to my hand. | 1:03:40 | 1:03:45 | |
-We'll get two trays. -OK. | 1:03:45 | 1:03:47 | |
-Thank you very much. -There you go. | 1:03:47 | 1:03:49 | |
Do you want me to mix the other one up? | 1:03:51 | 1:03:53 | |
-Yeah. -I'll do one. | 1:03:53 | 1:03:55 | |
The way that I would do it | 1:03:55 | 1:03:56 | |
is you could either put a little bit of flour on your hands as well, | 1:03:56 | 1:03:59 | |
-or sometimes water to stop... -Yeah. | 1:03:59 | 1:04:01 | |
A little bit of that, but the texture looks pretty good to me. | 1:04:01 | 1:04:05 | |
And then just do two mounds. | 1:04:05 | 1:04:07 | |
I beat you! | 1:04:07 | 1:04:08 | |
LAUGHTER | 1:04:08 | 1:04:11 | |
Ready, steady... | 1:04:11 | 1:04:12 | |
-I beat you. -Ugh. | 1:04:14 | 1:04:15 | |
LAUGHTER | 1:04:15 | 1:04:16 | |
-Right, straight in the oven. -Your strides are bigger than mine. | 1:04:16 | 1:04:19 | |
-So this is the first part. -That's the first bit. | 1:04:19 | 1:04:21 | |
They go in the oven for about 25-30 minutes. | 1:04:21 | 1:04:25 | |
-And then you take them out. -Take them out as this one. | 1:04:25 | 1:04:28 | |
-Take them out. -Yeah. | 1:04:28 | 1:04:30 | |
And once it's cooled, you slice it up... | 1:04:30 | 1:04:35 | |
..using a serrated knife. | 1:04:38 | 1:04:39 | |
-You can tell how strong I am. -Do you want me to do it? | 1:04:44 | 1:04:46 | |
Yes, please! | 1:04:46 | 1:04:48 | |
I'll just get you to do it. Let's just get you to do everything. | 1:04:48 | 1:04:51 | |
I'll get started on the syllabub. | 1:04:51 | 1:04:52 | |
So, we had some cream and some sugar. | 1:04:54 | 1:04:58 | |
-So the syllabub part. -This is the syllabub part. | 1:04:58 | 1:05:00 | |
So once you've sliced those up, you stick them in the oven... | 1:05:00 | 1:05:03 | |
-That's your cue to put it in the oven. Thank you very much. -Yeah. | 1:05:03 | 1:05:07 | |
For 15 minutes, till they're nice and crisp. | 1:05:07 | 1:05:09 | |
Even after ten years, I'm still getting told what to do on this show. | 1:05:09 | 1:05:12 | |
Now, of course, all of today's studio recipes, | 1:05:12 | 1:05:14 | |
including this one from Nadiya, are on our website. | 1:05:14 | 1:05:17 | |
Go to: | 1:05:17 | 1:05:19 | |
The key to that is drop the oven temperature down, | 1:05:19 | 1:05:21 | |
otherwise they brown a little bit too much. | 1:05:21 | 1:05:24 | |
-The juice of half an orange, please. -The juice of half an orange. | 1:05:25 | 1:05:28 | |
Can you do a light, lady squeeze? That's it... | 1:05:29 | 1:05:32 | |
-That sounded awful, didn't it? -A what? A lady squeeze? | 1:05:32 | 1:05:36 | |
Yeah, yeah. Not like a really tough man squeeze. | 1:05:36 | 1:05:39 | |
Yeah. Just light, as if I was doing it. Yeah. | 1:05:39 | 1:05:43 | |
Well, I don't know how you do it! | 1:05:43 | 1:05:45 | |
Yeah, a bit more. | 1:05:46 | 1:05:48 | |
Yeah, all over me as well. Thanks. | 1:05:48 | 1:05:51 | |
-That was very ladylike. -Perfect. -Is that all right? Sorry. -Perfect. | 1:05:51 | 1:05:54 | |
So you've got in there cream... What have you got in here, then? | 1:05:54 | 1:05:57 | |
I've got cream, sugar, and the zest of two oranges, | 1:05:57 | 1:06:02 | |
-a bit of the orange juice and then... -And what's this? | 1:06:02 | 1:06:04 | |
Just add a little bit of milk if it gets too thick, | 1:06:04 | 1:06:07 | |
but we're getting there. | 1:06:07 | 1:06:09 | |
Now, is there going to be a book on the horizon, then? | 1:06:09 | 1:06:11 | |
I'm assuming there is if you've got agents and stuff like that. | 1:06:11 | 1:06:14 | |
Yeah, I'm working on a book at the moment, | 1:06:14 | 1:06:17 | |
-and I'm writing for The Times. -I've seen that, yeah. | 1:06:17 | 1:06:21 | |
Yeah, so I think, it's just one of those things. I've always written | 1:06:21 | 1:06:24 | |
and I love writing, so to put the two together, | 1:06:24 | 1:06:26 | |
the cooking and the baking and writing... Love it. | 1:06:26 | 1:06:29 | |
Do you want me to do that bit, cos you're getting sprayed with that? | 1:06:29 | 1:06:32 | |
-I know. And I'm wearing black. Thank you. -I'll do that. | 1:06:32 | 1:06:34 | |
I'll put it over the Christmas tree. | 1:06:34 | 1:06:37 | |
So, the idea is we're getting what? Lightly whipped? | 1:06:37 | 1:06:40 | |
-Yeah, so soft peaks. -Soft peaks? -Yes, please. | 1:06:40 | 1:06:42 | |
So, once these are out of the oven, you just leave them to cool | 1:06:44 | 1:06:47 | |
and they should... They should... | 1:06:47 | 1:06:49 | |
-They should snap. -OK. | 1:06:49 | 1:06:52 | |
-This is lightly whipped. -Yeah? | 1:06:52 | 1:06:55 | |
I think this is ready for you. | 1:06:55 | 1:06:57 | |
Do you want it nice and soft? | 1:06:57 | 1:06:58 | |
And then I'm there with the grater cos I know you want some more... | 1:07:00 | 1:07:03 | |
Yes, please. On top. There it is. | 1:07:03 | 1:07:05 | |
-Do you want some chopped pistachio, as well? -Yes, please. -OK. | 1:07:06 | 1:07:09 | |
A few bits of those. | 1:07:11 | 1:07:12 | |
I feel so relaxed. You're doing all the running around. | 1:07:14 | 1:07:17 | |
That's usual on this show, trust me. | 1:07:17 | 1:07:19 | |
Like that. | 1:07:19 | 1:07:21 | |
-A few bits of those and I'm ready with the orange. -Thank you very much. | 1:07:22 | 1:07:25 | |
So we grate the orange over the top. | 1:07:27 | 1:07:29 | |
Like you say, these are perfect for Christmas. | 1:07:29 | 1:07:31 | |
You can make them with anything that's leftover - almonds, hazelnuts... | 1:07:31 | 1:07:34 | |
-Yep. -So give me the name of this dish, then. | 1:07:34 | 1:07:37 | |
It's a spiced biscotti with an orange syllabub dip. | 1:07:37 | 1:07:40 | |
That's what it is. | 1:07:40 | 1:07:41 | |
Which one do you want to take? | 1:07:46 | 1:07:47 | |
The lightest. Yeah, thanks very much. | 1:07:48 | 1:07:51 | |
Right. Over here. You grab a seat. I'll take that off you. | 1:07:51 | 1:07:54 | |
-Right, home-made biscotti. -Very nice. | 1:07:55 | 1:07:58 | |
Straight into the orange syllabub, guys. Straight in there. | 1:07:58 | 1:08:01 | |
-Pascal? -Allez. -Nice little snap with it, as well. -Ooh, lovely! -Mm... | 1:08:03 | 1:08:08 | |
ERIC MUMBLES WITH MOUTH FULL | 1:08:08 | 1:08:10 | |
Right, we need some wine to go with this. | 1:08:10 | 1:08:12 | |
Let's see what Peter and Susie | 1:08:12 | 1:08:14 | |
have chosen to go with Nadiya's brilliant biscotti. | 1:08:14 | 1:08:16 | |
We think Nadiya's biscotti and syllabub | 1:08:47 | 1:08:49 | |
is the perfect Boxing Day treat | 1:08:49 | 1:08:52 | |
because it's light and airy, not too sweet and sickly, | 1:08:52 | 1:08:55 | |
but still has all those flavours of Christmas. | 1:08:55 | 1:08:58 | |
Now, Nadiya's recipe doesn't use alcohol, | 1:08:58 | 1:09:00 | |
like many traditional syllabubs, | 1:09:00 | 1:09:02 | |
but it does work really well with a nice glass of sweet wine. | 1:09:02 | 1:09:07 | |
The classic match for biscotti is the Italian dessert wine Vin Santo, | 1:09:07 | 1:09:12 | |
something like this Santa Cristina. | 1:09:12 | 1:09:14 | |
But Nadiya's syllabub is so light and zesty | 1:09:14 | 1:09:17 | |
that it needs a more vibrantly tangy wine, | 1:09:17 | 1:09:20 | |
ideally with a similar exotic orange character. | 1:09:20 | 1:09:23 | |
The bottle that ticks all these boxes | 1:09:24 | 1:09:26 | |
comes from one of the greatest sweet wine regions on the planet. | 1:09:26 | 1:09:31 | |
It is the epic Royal Tokaji blue-label 5 Puttonyos from Hungary. | 1:09:31 | 1:09:36 | |
Tokaji has been made in Hungary for centuries, | 1:09:36 | 1:09:39 | |
and it really is a national treasure. | 1:09:39 | 1:09:41 | |
It's utterly hedonistic in style. | 1:09:41 | 1:09:43 | |
It tastes of rich, orange marmalade and honey, but it's also balanced. | 1:09:43 | 1:09:47 | |
It's got lovely refreshing acidity, | 1:09:47 | 1:09:49 | |
which works to offset that rich, | 1:09:49 | 1:09:51 | |
creamy texture of the syllabub. | 1:09:51 | 1:09:53 | |
There are notes of dried apricot and orange peel here | 1:09:53 | 1:09:56 | |
that pick up on the flavour of the syllabub | 1:09:56 | 1:09:59 | |
and the fruit in the biscotti. | 1:09:59 | 1:10:00 | |
And then there's a gentle hint of spice | 1:10:00 | 1:10:03 | |
that ties in perfectly with the whole dish. | 1:10:03 | 1:10:06 | |
So, Nadiya, with your syllabub, | 1:10:06 | 1:10:08 | |
a glass of this Tokaji and a cheeky biscotti or two to dunk into both, | 1:10:08 | 1:10:12 | |
Boxing Day has never tasted this good. | 1:10:12 | 1:10:15 | |
-BOTH: -Cheers. | 1:10:15 | 1:10:17 | |
Cheers indeed. What do you reckon? | 1:10:17 | 1:10:19 | |
You're having your nice cocktail, which she's made for you. | 1:10:19 | 1:10:22 | |
-I'm having my mocktail, which is delicious. -Ginger beer, orange juice... | 1:10:22 | 1:10:25 | |
Orange juice, orange rind and some ginger beer. Delicious. | 1:10:25 | 1:10:28 | |
A bit of cranberry in there, as well. This, on the other hand... | 1:10:28 | 1:10:31 | |
Slightly expensive, 12.50. | 1:10:31 | 1:10:33 | |
-Yeah, it's worth it, though. -You like this? -Oh, it's very, very nice. | 1:10:33 | 1:10:36 | |
-I'm having a good old dunk. -Look at that. | 1:10:36 | 1:10:39 | |
-You're dipping the biscuit? -Double cream? -No, thank you. | 1:10:39 | 1:10:42 | |
You're dipping the biscuit? | 1:10:42 | 1:10:44 | |
But in this, it's the orange that you get from Tokaji. | 1:10:44 | 1:10:47 | |
-Yes. -Excellent. Really good. | 1:10:47 | 1:10:49 | |
I'm not normally a fan of dessert wine, | 1:10:49 | 1:10:51 | |
-but this one I think was one of my favourites. -Yeah, and mine. | 1:10:51 | 1:10:54 | |
-Delicious. -Happy with that? -Yup, very good. | 1:10:54 | 1:10:55 | |
Right, so will Biggins get his idea of Food Heaven - | 1:10:55 | 1:10:58 | |
Dover sole with Morecambe Bay shrimps and new potatoes, | 1:10:58 | 1:11:00 | |
or his Food Hell - Chinese-style pork belly with Asian greens? | 1:11:00 | 1:11:03 | |
Now, we're going to let fate decide today, | 1:11:03 | 1:11:06 | |
and you can find out exactly how after Nigella Lawson | 1:11:06 | 1:11:08 | |
shows us how to turn a traditional Christmas panettone | 1:11:08 | 1:11:11 | |
into a spectacular-looking cake. | 1:11:11 | 1:11:13 | |
My Italian Christmas pudding cake is THE sweet centrepiece | 1:11:24 | 1:11:29 | |
of my party table, so I want to get started on it early doors, | 1:11:29 | 1:11:33 | |
so I start the day with a sense of accomplishment. | 1:11:33 | 1:11:37 | |
Not that I should be feeling smug, because this is incredibly easy. | 1:11:37 | 1:11:41 | |
On top of those two eggs I want 75g of caster sugar, | 1:11:41 | 1:11:46 | |
and then leave it to whisk away. | 1:11:46 | 1:11:49 | |
I want it really aerated and slightly pale in colour. | 1:11:49 | 1:11:53 | |
Now, the thing about Italians at Christmas, I am told, | 1:11:56 | 1:11:59 | |
there are two central puddings. | 1:11:59 | 1:12:02 | |
There's the panettone, which is a thing of joy, | 1:12:02 | 1:12:06 | |
and also something called crema di mascarpone, | 1:12:06 | 1:12:09 | |
which, give or take, is what I'm getting on with there. | 1:12:09 | 1:12:13 | |
I'm kind of conflating the two traditions | 1:12:14 | 1:12:18 | |
and adding something of my own, if that's not too impertinent. | 1:12:18 | 1:12:23 | |
It's really no more than an assembly job. | 1:12:25 | 1:12:28 | |
I've got the panettone here, | 1:12:28 | 1:12:30 | |
which I mix with the contents of this bowl, | 1:12:30 | 1:12:32 | |
but there's plenty more to go in. | 1:12:32 | 1:12:34 | |
Mm! | 1:12:36 | 1:12:38 | |
That is a wonderful amount of sunny froth there. | 1:12:38 | 1:12:42 | |
I'm going to do a bit of a different operation now... | 1:12:45 | 1:12:50 | |
..because I don't want to whisk any more. | 1:12:52 | 1:12:54 | |
I'm just going to add the mascarpone. | 1:12:54 | 1:12:57 | |
I've got 500g of mascarpone. | 1:12:59 | 1:13:02 | |
And I have 250ml of double cream. | 1:13:06 | 1:13:10 | |
There are a lot of people coming to the party, in my defence. | 1:13:12 | 1:13:16 | |
A bit of a stir, | 1:13:18 | 1:13:19 | |
but really I want to fold all this in | 1:13:19 | 1:13:22 | |
without losing the bubbles from the egg yolks. | 1:13:22 | 1:13:26 | |
Gently. | 1:13:29 | 1:13:30 | |
And then I'm going to be patient and let everything mix together | 1:13:33 | 1:13:37 | |
till I have a wonderful, voluptuous cream. | 1:13:37 | 1:13:40 | |
And now some Marsala. | 1:13:42 | 1:13:45 | |
Mm. Like liquid amber. | 1:13:45 | 1:13:47 | |
Quite a bit - 125ml. | 1:13:49 | 1:13:53 | |
Pour it in as slowly as I can bear, | 1:13:54 | 1:13:58 | |
just so that nothing splits and it just blends in smoothly. | 1:13:58 | 1:14:03 | |
Right. | 1:14:05 | 1:14:07 | |
It's very odd how a dark drink can make a mixture paler, but it has. | 1:14:07 | 1:14:11 | |
This is some of my special cream, | 1:14:13 | 1:14:18 | |
which I need to top the cake before serving it. | 1:14:18 | 1:14:21 | |
But for now I'm going to cram this mascarpone cream | 1:14:23 | 1:14:27 | |
with some of my absolute favourite things, | 1:14:27 | 1:14:29 | |
especially at this time of year - some marrons glaces. | 1:14:29 | 1:14:33 | |
It's candied chestnuts that are dense and grainy and sweet, | 1:14:33 | 1:14:38 | |
and really unlike anything else. | 1:14:38 | 1:14:41 | |
If you're lucky enough to find ones that are already broken, | 1:14:41 | 1:14:44 | |
buy them, because they're cheaper. | 1:14:44 | 1:14:47 | |
And since you're crumbling them, there's no point having whole ones, | 1:14:47 | 1:14:50 | |
beautiful though they are. | 1:14:50 | 1:14:51 | |
These are my ultimate Christmas treat. | 1:14:53 | 1:14:56 | |
That's what I always want to find in my stocking. | 1:14:56 | 1:14:59 | |
Some pistachios - very Italian. | 1:15:04 | 1:15:07 | |
I've got a lot here but I want a really wonderful knobbly filling. | 1:15:07 | 1:15:11 | |
I'm going to keep some back for the topping, as well. | 1:15:11 | 1:15:15 | |
The tender green of those chopped pistachios | 1:15:15 | 1:15:18 | |
is SO beautiful that I'm loathe to cover them up, | 1:15:18 | 1:15:21 | |
except I've got such a good thing to cover them up with. | 1:15:21 | 1:15:24 | |
Teeny-weeny little chocolate chips. They're so sweet. | 1:15:25 | 1:15:29 | |
They look like they've escaped from Toy Town. | 1:15:29 | 1:15:33 | |
And I want about 125g. | 1:15:33 | 1:15:36 | |
Any chopped chocolate will do, but these delight me. | 1:15:36 | 1:15:39 | |
And stir everything together. | 1:15:41 | 1:15:43 | |
It all looks a bit runny at this stage, just like the topping did, | 1:15:44 | 1:15:48 | |
but you've got to remember that it will all firm up in the fridge. | 1:15:48 | 1:15:52 | |
But I don't want it so stiff that it doesn't cut voluptuously. | 1:15:52 | 1:15:57 | |
The wonderful thing about panettone | 1:15:57 | 1:16:00 | |
is that it's strangely pliable. | 1:16:00 | 1:16:03 | |
You just squodge it in. | 1:16:03 | 1:16:05 | |
If you tear it, you can fix it again, | 1:16:05 | 1:16:08 | |
and if you got any gaps you need to fill in, you just fill them. | 1:16:08 | 1:16:12 | |
My spirit of choice to saturate these slices is Tuaca, | 1:16:16 | 1:16:22 | |
which anyway, I've always thought, is panettone in liqueur form. | 1:16:22 | 1:16:27 | |
It's a strangely unfamiliar Italian liqueur | 1:16:27 | 1:16:32 | |
that mixes citrus and vanilla. | 1:16:32 | 1:16:35 | |
But otherwise, any orange liqueur would be very Christmassy. | 1:16:35 | 1:16:40 | |
All I'm going to do now is put half this mixture in. | 1:16:40 | 1:16:43 | |
Spread to cover. | 1:16:45 | 1:16:48 | |
A bit of smoothing. | 1:16:49 | 1:16:51 | |
And then another layer of panettone. | 1:16:52 | 1:16:56 | |
Another soaking with liqueur. | 1:17:00 | 1:17:02 | |
I just need to add the rest of this mixture, | 1:17:10 | 1:17:13 | |
top it with a final layer of liqueur-soaked panettone, | 1:17:13 | 1:17:19 | |
and then I can cling it and fridge it and I'm happy. | 1:17:19 | 1:17:23 | |
I had a fabulous time finishing off the Italian Christmas pudding cake. | 1:17:49 | 1:17:53 | |
I smoothed the Marsala-spiked mascarpone mix | 1:17:53 | 1:17:56 | |
I'd had stashed in the fridge over the top of the cake. | 1:17:56 | 1:17:59 | |
And then sprinkled it with mini chocolate chips. | 1:18:00 | 1:18:02 | |
And pistachios, | 1:18:05 | 1:18:07 | |
and then, the crowning glory, | 1:18:07 | 1:18:10 | |
I dropped pomegranate seeds all over it. | 1:18:10 | 1:18:13 | |
Right, it's time to find out whether Biggins will be facing Food Heaven or Food Hell. | 1:18:23 | 1:18:27 | |
Food Heaven would be an amazing piece of Dover sole, | 1:18:27 | 1:18:30 | |
a beautiful piece of Dover sole roasted with some Morecambe Bay shrimps. | 1:18:30 | 1:18:33 | |
These are lovely, from Hastings, these Dover sole, | 1:18:33 | 1:18:36 | |
with buttered new potatoes, a nice Beurre noisette butter with lemon. | 1:18:36 | 1:18:39 | |
We've got some almonds and a little bit of green beans to go with it. | 1:18:39 | 1:18:42 | |
Alternatively, Food Hell would be this pile of fatty pork over there, | 1:18:42 | 1:18:47 | |
Chinese five spice powder over the top with some salt, sugar, | 1:18:47 | 1:18:49 | |
marinated and roasted in the oven with some bok choi, | 1:18:49 | 1:18:52 | |
which I know you can't stand either. | 1:18:52 | 1:18:54 | |
It's wok-fried with a nice palm sugar dressing. | 1:18:54 | 1:18:57 | |
Now, of course, we're not live today and it's Christmas. | 1:18:57 | 1:19:00 | |
We're letting fate decide what Biggins gets. | 1:19:00 | 1:19:03 | |
-Now, you're in panto at the moment. -I am. -In Aladdin. | 1:19:03 | 1:19:05 | |
In Aladdin, Theatre Royal, Nottingham, yes. | 1:19:05 | 1:19:07 | |
And you arrive on a zip wire, is that right, for the end of the show? | 1:19:07 | 1:19:10 | |
-Well, I fly in, yes, as a Chinese lantern. -OK... | 1:19:10 | 1:19:14 | |
-Of course you do. -Of course you do. | 1:19:14 | 1:19:16 | |
Well, we've got our very own Chinese lantern. | 1:19:16 | 1:19:18 | |
Don't get this too near the hob. | 1:19:18 | 1:19:20 | |
-It might melt. -Yes, exactly. | 1:19:20 | 1:19:22 | |
-Aladdin's lantern, so the idea of it... -Is to rub it. | 1:19:22 | 1:19:24 | |
-Is to rub the lantern. -Shall I rub it now, James? | 1:19:24 | 1:19:26 | |
-And wait to see what happens. -Right, here we go. | 1:19:26 | 1:19:28 | |
Oh, I can feel something happening. | 1:19:28 | 1:19:30 | |
WHOOSHING | 1:19:30 | 1:19:32 | |
THEY LAUGH Our very own genie! | 1:19:32 | 1:19:35 | |
THEY LAUGH Cyrus Todiwala! | 1:19:35 | 1:19:38 | |
What do you look like, Cyrus? | 1:19:43 | 1:19:44 | |
Don't get too near the stove with that chest. | 1:19:44 | 1:19:47 | |
-It will ruin my hair? -Exactly! | 1:19:47 | 1:19:49 | |
What are you doing? | 1:19:49 | 1:19:50 | |
I heard there's a bloke called Biggins who rubbed a lamp. | 1:19:50 | 1:19:54 | |
-I believe I have to be appearing out of smoke when that happens. -Yes. | 1:19:54 | 1:19:58 | |
-You shouldn't have rubbed the lamp, sir. -I'm sorry. | 1:19:58 | 1:20:00 | |
It is not exactly the right kind of genie you're looking for. | 1:20:00 | 1:20:04 | |
-But, hey, you got a surprise in a box. -Is it one of these boxes? | 1:20:04 | 1:20:08 | |
Well, I'll tell you what's inside these boxes. | 1:20:08 | 1:20:10 | |
Each of these boxes has the word "heaven" or "hell" in it. | 1:20:10 | 1:20:14 | |
So you've got to choose a box and decide your treasure. | 1:20:14 | 1:20:16 | |
Right, OK. Well, I'll go for this one. | 1:20:16 | 1:20:19 | |
HE LAUGHS NERVOUSLY | 1:20:19 | 1:20:20 | |
This takes my fancy. | 1:20:20 | 1:20:22 | |
Right, so I'll open it and there we go. | 1:20:22 | 1:20:25 | |
-It's -Food Hell. It's not! -It is! | 1:20:28 | 1:20:31 | |
LAUGHING: It is. | 1:20:31 | 1:20:32 | |
-OK, you can go. -THEY LAUGH | 1:20:34 | 1:20:36 | |
Would you like to see what's in the other box? | 1:20:36 | 1:20:38 | |
I'll open this one, just to prove it. Fair's fair. | 1:20:38 | 1:20:42 | |
-Aw! -There you are. Sorry. -Bye-bye, Dover sole. -Oh, bye-bye, Dover sole. | 1:20:43 | 1:20:48 | |
Sorry, Mr Biggins. Thank you, genie. Cyrus Todiwala! | 1:20:48 | 1:20:51 | |
Please don't rub the lamp the next time... | 1:20:51 | 1:20:53 | |
Oh! | 1:20:53 | 1:20:55 | |
He blew his hat off! | 1:20:57 | 1:20:58 | |
-Brilliant! -HE MUMBLES HYSTERICALLY | 1:21:02 | 1:21:05 | |
-I can't see anything! -Absolutely brilliant. | 1:21:05 | 1:21:08 | |
Right, shall we start cooking? We'll lose our Dover sole out of the way. | 1:21:08 | 1:21:11 | |
It's like Bullseye. This is what you could have had. | 1:21:11 | 1:21:13 | |
-We lose that out the way. -Bye-bye, Dover sole. | 1:21:13 | 1:21:16 | |
Right, now what I want you guys to do really | 1:21:16 | 1:21:19 | |
is you can do me the dressing for this. | 1:21:19 | 1:21:21 | |
If you can take me the chilli, the garlic and the ginger... | 1:21:21 | 1:21:25 | |
We just want one chilli, probably. | 1:21:25 | 1:21:26 | |
And we want them really, really fine, crushed up in there. | 1:21:26 | 1:21:29 | |
If you can peel and chop me the ginger, Nadiya, that would be great. | 1:21:29 | 1:21:32 | |
Nadiya, there you go, can you chop me that? | 1:21:32 | 1:21:34 | |
And then we want some ginger crushed up as well in here with palm sugar. | 1:21:34 | 1:21:37 | |
We're going to make a nice little dressing to go with it. | 1:21:37 | 1:21:40 | |
Meanwhile, I'm going to get on our spices over here. | 1:21:40 | 1:21:44 | |
I'm just recovering from our genie, to be honest. | 1:21:44 | 1:21:46 | |
Yes, we all are. | 1:21:46 | 1:21:48 | |
So we've got our spices here. | 1:21:48 | 1:21:50 | |
We've got some Chinese five spice powder and some salt. | 1:21:50 | 1:21:53 | |
Basically, we're just going to warm this up. | 1:21:53 | 1:21:55 | |
That's spice powder, you say? | 1:21:55 | 1:21:56 | |
That's Chinese five spice powder, yeah, and salt. | 1:21:56 | 1:21:59 | |
A bit of sugar, like that. | 1:21:59 | 1:22:01 | |
Mix all that lot together, just toast it up to get it nice and warm. | 1:22:01 | 1:22:06 | |
And then we take the whole lot. | 1:22:06 | 1:22:08 | |
Now, if you smell that... | 1:22:08 | 1:22:10 | |
Mm! Very nice. | 1:22:10 | 1:22:13 | |
That and the smoke together... | 1:22:13 | 1:22:16 | |
Together, as well. And what we're going to do | 1:22:16 | 1:22:18 | |
is we're just going to take our pork now... | 1:22:18 | 1:22:21 | |
-like that. -How much of the ginger? -Lift this over. | 1:22:21 | 1:22:24 | |
We're going to score the top of it. | 1:22:24 | 1:22:26 | |
So we take our Stanley knife and we score... | 1:22:26 | 1:22:29 | |
-All the fat. -All the fat over the top like that. -Mm... | 1:22:29 | 1:22:32 | |
BANGING | 1:22:32 | 1:22:33 | |
-These guys are making an awful lot of noise. -Aren't they? | 1:22:33 | 1:22:36 | |
-You're in your, what, 50th year of doing panto? -I am. | 1:22:36 | 1:22:40 | |
-40th! -40th? -40th year, yes. -HE LAUGHS | 1:22:40 | 1:22:43 | |
It said on my script it was 50 years. | 1:22:43 | 1:22:46 | |
What's that like for you, then? Are you still enjoying it as much? | 1:22:46 | 1:22:49 | |
I love it. I still enjoy it. It's fantastic. | 1:22:49 | 1:22:52 | |
We have great audiences up in Nottingham | 1:22:52 | 1:22:54 | |
and everyone's having a ball. It's really good fun. | 1:22:54 | 1:22:57 | |
Now, I said at the top of this, you've got to try and explain | 1:22:57 | 1:23:00 | |
to the French what panto is because it's quite difficult to describe. | 1:23:00 | 1:23:04 | |
Yeah, well, it's a bit like commedia dell'arte. | 1:23:04 | 1:23:07 | |
I know that's Italian, but it's a really old tradition of theatre, | 1:23:07 | 1:23:11 | |
and usually all the men play women's parts | 1:23:11 | 1:23:16 | |
and then in the Victorian era, it came in that women played | 1:23:16 | 1:23:20 | |
men's parts, and they had very long legs with fishnet tights. | 1:23:20 | 1:23:24 | |
The men in the audience used to love it | 1:23:24 | 1:23:26 | |
and they used to slap their thighs and say, | 1:23:26 | 1:23:28 | |
"12 o'clock and still no sign of Dick," and it was marvellous. | 1:23:28 | 1:23:32 | |
It was really good theatre. They would sing. | 1:23:32 | 1:23:34 | |
Nowadays, it's become... | 1:23:34 | 1:23:36 | |
The children really need to have a hero | 1:23:36 | 1:23:39 | |
and so the principal boy is played by a man, | 1:23:39 | 1:23:43 | |
and it's much more adventurous now. The effects are fantastic. | 1:23:43 | 1:23:47 | |
I work for a company where we do really incredible things, | 1:23:47 | 1:23:51 | |
-flying carpets, flying me. -Flying you! | 1:23:51 | 1:23:54 | |
Exactly, which takes quite something. | 1:23:54 | 1:23:56 | |
So, it's a wonderful tradition, | 1:23:56 | 1:23:58 | |
which I'm pleased to say is huge in this country. | 1:23:58 | 1:24:01 | |
Every theatre in every city and town has a pantomime. | 1:24:01 | 1:24:05 | |
-Cos there's no other country like it for pantomime, is there? -No. | 1:24:05 | 1:24:08 | |
It's not done anywhere else. Do you think it's because we like that tongue-in-cheek sort of thing? | 1:24:08 | 1:24:12 | |
I think it is and I think everyone likes to join in. | 1:24:12 | 1:24:15 | |
The biggest thing about it is the audience participation. | 1:24:15 | 1:24:19 | |
"It's behind you." "Oh, no, it isn't." "Oh, yes, it is," | 1:24:19 | 1:24:21 | |
and getting the audience to join in is fantastic. | 1:24:21 | 1:24:24 | |
We basically leave it with salt and sugar and everything else on it | 1:24:24 | 1:24:27 | |
ideally for 24 hours. | 1:24:27 | 1:24:28 | |
-Not that you're ever going to make this, Mr Biggins. -No, I'm not. | 1:24:28 | 1:24:31 | |
But then we roast it in the oven nice and gently. | 1:24:31 | 1:24:34 | |
It gets roasted and roasted in the oven for a good three hours, | 1:24:34 | 1:24:37 | |
just as it is, and the fat just drips off like that. | 1:24:37 | 1:24:41 | |
-Oh, my goodness! -And we end up with this amazing... | 1:24:41 | 1:24:43 | |
-Well, I quite like the look of that, funny enough. -Oh, do you? -Yes. | 1:24:43 | 1:24:47 | |
That is great. | 1:24:47 | 1:24:49 | |
-And then what we're going to do... -That's three hours? -Three hours. | 1:24:49 | 1:24:52 | |
We take our little bit of veg in here. | 1:24:52 | 1:24:54 | |
Now, the key to wok-frying veg... | 1:24:54 | 1:24:57 | |
Why do you not like the pak choi? | 1:24:57 | 1:24:59 | |
I don't know. I just find it dull. | 1:24:59 | 1:25:01 | |
-Dull? -Yeah, I find it really not interesting and sort of... | 1:25:01 | 1:25:06 | |
And I like vegetables, but I just don't like that vegetable. | 1:25:06 | 1:25:09 | |
The key to this is not adding too much oil. People always make that mistake. | 1:25:09 | 1:25:12 | |
They use the wrong oil, sesame oil, to start off with. | 1:25:12 | 1:25:15 | |
It's groundnut oil or just plain veg oil. Don't add too much oil, | 1:25:15 | 1:25:18 | |
-get the wok nice and hot and then add water to it. -Ah. | 1:25:18 | 1:25:21 | |
Don't cook with sesame oil. Sesame oil is like a seasoning afterwards. | 1:25:21 | 1:25:24 | |
-Right. -So you just put that together. So the pork is sat there. | 1:25:24 | 1:25:27 | |
The guys will get the dressing, | 1:25:27 | 1:25:28 | |
so you can explain what we've got in the dressing over here. | 1:25:28 | 1:25:31 | |
-Spring onion, ginger, mint, garlic, lime... -Chilli. | 1:25:31 | 1:25:38 | |
-Fish sauce. -Fish sauce. | 1:25:38 | 1:25:41 | |
-A little fish sauce into that. -A lady squeeze of lime, as well. | 1:25:41 | 1:25:44 | |
-Yeah, a lady squeeze of lime. -Two lady squeezes. | 1:25:44 | 1:25:47 | |
-You've got mint and everything else in there. -As big as...? | 1:25:47 | 1:25:50 | |
Yeah. No, nice and thin. Nice and thin, Chef. Nice and thin. | 1:25:50 | 1:25:54 | |
-Right, we've got our plate here. -I haven't got a clue what I'm doing. | 1:25:54 | 1:25:57 | |
-You haven't got a clue? -No, it looks very nice. | 1:25:57 | 1:26:00 | |
-It looks like a soup. It looks... -So how much water do you put in? | 1:26:00 | 1:26:03 | |
-Literally about a tablespoon. -Oh, right. -No more than that. | 1:26:03 | 1:26:07 | |
-We just take a little tablespoon there. -So you're really wilting it? | 1:26:07 | 1:26:11 | |
Yeah. You want to keep the flavour in, as well, | 1:26:11 | 1:26:14 | |
but the key to it is, don't keep adding that oil. | 1:26:14 | 1:26:17 | |
That's the most important bit, really. So nice and quick. | 1:26:17 | 1:26:20 | |
You've got some amazing dressing there. | 1:26:20 | 1:26:23 | |
I'm going to take this chilli. | 1:26:23 | 1:26:25 | |
Now, Eric, if I can get you to basically chop up | 1:26:25 | 1:26:28 | |
this piece of pork as well on here. | 1:26:28 | 1:26:31 | |
You want it thinly sliced or...? | 1:26:31 | 1:26:33 | |
-No, just chunks. -Chunks? -Yeah, nice chunks. | 1:26:33 | 1:26:37 | |
Oh, chunky. | 1:26:37 | 1:26:39 | |
-Chunky. -There you go. So we mix all this lot together. | 1:26:39 | 1:26:42 | |
Take a little bit of this dressing and this goes in. | 1:26:42 | 1:26:45 | |
I don't suppose you get time to cook when you're doing panto | 1:26:47 | 1:26:49 | |
because it's literally sometimes twice a day you've got to do it? | 1:26:49 | 1:26:52 | |
It is twice a day every day, 12 performances a week. | 1:26:52 | 1:26:56 | |
We get one day off and... | 1:26:56 | 1:26:58 | |
Mm, that smells very nice. That dressing is good. | 1:26:58 | 1:27:01 | |
So, no. I do a lot of supermarket meals in between shows and things. | 1:27:01 | 1:27:05 | |
-You have your own microwave? -I have my own little oven, not a microwave. | 1:27:05 | 1:27:08 | |
I have an oven. Yes, in my dressing room, which is very important | 1:27:08 | 1:27:11 | |
cos I don't go out cos the thought of taking all the make-up off... | 1:27:11 | 1:27:14 | |
Oh, dear, look at all that fat! | 1:27:14 | 1:27:17 | |
Where's that crunchy bit gone? | 1:27:17 | 1:27:19 | |
-The crunchy bit is all underneath it and everything else. -Oh, right. | 1:27:19 | 1:27:22 | |
This looks fabulous. | 1:27:22 | 1:27:23 | |
And then what we do is we grab all our veg like that, | 1:27:25 | 1:27:29 | |
place it on there over the top. | 1:27:29 | 1:27:32 | |
And then you put chunks of this... | 1:27:35 | 1:27:36 | |
-UNENTHUSIASTICALLY: -Lovely(!) | 1:27:38 | 1:27:39 | |
JAMES LAUGHS | 1:27:39 | 1:27:41 | |
-And the spring onions? -Yeah, spring onions over the top. | 1:27:41 | 1:27:44 | |
And then we just grab more of this dressing. | 1:27:44 | 1:27:46 | |
Plenty of spring onions over the top. Put a bit more pork on it. Why not? | 1:27:46 | 1:27:49 | |
There you go. A bit more of that over the top. | 1:27:51 | 1:27:55 | |
-We've got this amazing dressing. -Well, bye-bye, boys and girls. | 1:27:55 | 1:27:58 | |
-Nice to see you. -THEY LAUGH | 1:27:58 | 1:28:00 | |
It's been really enjoyable. | 1:28:00 | 1:28:01 | |
-I've had a lovely morning. -Right, well, there you have it. | 1:28:01 | 1:28:04 | |
I'll grab you some knives and forks. | 1:28:04 | 1:28:05 | |
-Don't rush. -Don't rush! | 1:28:05 | 1:28:08 | |
-Right, there you have it. -Lovely. | 1:28:10 | 1:28:13 | |
Now, I know you don't like it, but this is... Mm... Dive in, guys. | 1:28:14 | 1:28:18 | |
Peter and Susie have chosen a Macon-Villages Cave de Lugny, 2014. | 1:28:18 | 1:28:22 | |
It's 7.99 from the Co-op. | 1:28:22 | 1:28:24 | |
I have to say... | 1:28:24 | 1:28:26 | |
-It's delicious. -It's the dressing. It's lovely. | 1:28:26 | 1:28:29 | |
The dressing is superb and... | 1:28:29 | 1:28:31 | |
-Oh, sorry. The CRISPY bits of the meat are delicious. -There you go. | 1:28:32 | 1:28:36 | |
Well, that's all for today on Saturday Kitchen. | 1:28:36 | 1:28:38 | |
Thanks to Pascal Aussignac, Eric Chavot and Nadiya Hussain. | 1:28:38 | 1:28:41 | |
Cheers also to the fabulous Christopher Biggins. | 1:28:41 | 1:28:43 | |
Cheers to Peter Richards and Susie Barrie | 1:28:43 | 1:28:45 | |
for the great wine choices today, | 1:28:45 | 1:28:47 | |
and our very own genie of the lamp, Cyrus Todiwala! | 1:28:47 | 1:28:50 | |
THEY CHEER | 1:28:50 | 1:28:51 | |
That image has left me scarred for life. I need a drink. | 1:28:53 | 1:28:55 | |
Right, all the recipes are always on our website, of course. | 1:28:55 | 1:28:58 | |
Go to bbc.co.uk/saturdaykitchen. We'll be back next Saturday. | 1:28:58 | 1:29:02 | |
In the meantime, have a very happy Christmas | 1:29:02 | 1:29:04 | |
and a happy New Year, too. | 1:29:04 | 1:29:05 | |
Bye for now. | 1:29:05 | 1:29:07 | |
-Nice wine. -Very nice wine. | 1:29:07 | 1:29:09 |