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Good morning. It is time to get your knew yeerbs party started with | :00:13. | :00:18. | |
90 minutes of food from some of Britain's best chefs. This is | :00:18. | :00:28. | |
:00:28. | :00:41. | ||
Saturday Kitchen. And welcome to the show. Cooking | :00:41. | :00:46. | |
with me here are two great chefs. First, the man who turned the | :00:46. | :00:56. | |
seaside town of plim outh into one of the nation's top culinary | :00:56. | :01:01. | |
hotspots. It is James Tanner. Next to him, he | :01:01. | :01:05. | |
created the modern Japanese restaurant, Rocca, but now has | :01:05. | :01:15. | |
:01:15. | :01:17. | ||
turned modern on us, it is Nic Watt. Happy New Year to you both. | :01:17. | :01:23. | |
James Tanner, what is up first? have is a beautiful sea bream. A | :01:23. | :01:28. | |
sharing meal for the New Year. And sticky rice? Sticky rice, it is | :01:29. | :01:34. | |
so easy it is unreal. This is one of those dishes you put it on and | :01:34. | :01:37. | |
20 minutes later you have the perfect meal. | :01:37. | :01:43. | |
Is that a starve you have on? is the latest trend it is my | :01:43. | :01:47. | |
boyband look. When do you buy the rest of it? | :01:48. | :01:54. | |
is below! Nic, what are you cooking? A roast lamb. It starts | :01:54. | :02:04. | |
:02:04. | :02:06. | ||
with rosemary, garlic, anchovies, the flavours of oregano and fresh | :02:06. | :02:14. | |
co -- croquettes. And the usual line-up of foodie | :02:14. | :02:18. | |
films, today from Rick Stein, Lorraine Pascale, Valentine Warner | :02:18. | :02:23. | |
and Nigel Slater. Now, the special guest is known to millions of you | :02:23. | :02:33. | |
:02:33. | :02:35. | ||
as John Bate. I know you are a fan? Yes. From the popular award-winning | :02:35. | :02:42. | |
drama serious it is Brendan Coyle from Downtown Abbey. | :02:42. | :02:48. | |
Do you know how many film credits you have got? | :02:48. | :02:53. | |
42! Amazing success, but are you any good at cooking. We know you | :02:53. | :03:01. | |
are a fan of the show? I'm keen. I have enthusiasm. What I lack in | :03:01. | :03:07. | |
finesse, I make up for in enthusiasm. I am a one-pot-meal. I | :03:07. | :03:11. | |
try to diversify. How do the two dishes sound? | :03:11. | :03:16. | |
Fantastic. Cooking with One Direction, who | :03:16. | :03:22. | |
knew?! That jumper, what is it like? Today we are cooking food | :03:22. | :03:27. | |
heaven or food hell for Brendan. Something based on the favourite | :03:27. | :03:31. | |
ingredient, or the nightmare ingredient. Because we are not live | :03:31. | :03:36. | |
we are letting fate decide at the end of the show. Food heaven, what | :03:36. | :03:42. | |
is it? I have gone for the mighty prawn. I live near the sea. I cook | :03:42. | :03:46. | |
a lot of it. So I know you like that too. | :03:46. | :03:51. | |
What about the dreaded food hell? struggle with this, there is not a | :03:51. | :03:56. | |
lot that I don't like. I have gone for a desert, I have gone for | :03:56. | :04:03. | |
meringue. I don't get it It is supposed to be chewy, crunchy, | :04:03. | :04:11. | |
but I don't get that. Or tripe! don't like that either! So, the | :04:11. | :04:17. | |
prawns are mixed with chilli, ginger, yoghurt and a load of spice, | :04:17. | :04:23. | |
left to char grill and served with a Pilau rice. How does it sound? | :04:23. | :04:31. | |
You're the man! And this meringue, chocolate sponge with coffee mousse, | :04:31. | :04:37. | |
chestnut mousse and meringue and scorched and garnished with a bit | :04:37. | :04:42. | |
of festive holly. That is not camp at all! Because we | :04:42. | :04:47. | |
are not live, we have a New Year's surprise up our sleeves, fate is | :04:47. | :04:51. | |
deciding what Brendan is having at the end of the show. So find out | :04:51. | :04:56. | |
and keep watching how we are going to do that. | :04:56. | :05:03. | |
Let's meet the other two Saturday Kitchen guests, we have Rachel and | :05:03. | :05:09. | |
you have with you? I have my friend Tris. | :05:09. | :05:18. | |
Now, you work in South Patagonia and your friend works in Alaska? | :05:18. | :05:23. | |
Yes. How cold is it there? The average | :05:23. | :05:29. | |
temperature is five degrees. Then in the winter the temperatures drop | :05:29. | :05:37. | |
to minus 2020 sells you. Great -- to minus 20 Celsius. | :05:37. | :05:41. | |
It sounds great. Shall we get cooking? Yes. | :05:41. | :05:50. | |
Now, the most successful and famous of plim mouth's living chefs, James | :05:50. | :05:56. | |
Tanner! -- Plymouth. What is cooking? We have a | :05:56. | :06:02. | |
beautiful see bream. With a bit of ginger and lemongrass. | :06:02. | :06:10. | |
That is unusual for you? Not really. You like those flavours? Yes. It me | :06:10. | :06:15. | |
this is easy great cooking. this is easy great cooking. | :06:15. | :06:20. | |
OK, what do we do? You take the zest off the lime. I will talk | :06:20. | :06:26. | |
about this great fish. We have sea bream. I have a lot of my | :06:26. | :06:30. | |
inspiration years ago on holiday sat on a beach. I don't do that a | :06:30. | :06:36. | |
lot, I'm normally at work. I was in the Far East, a lady cooked this, | :06:36. | :06:41. | |
the closest fish that we have is this. This is very good on price it | :06:42. | :06:47. | |
is good at this time of year. Now, this has been scaled and gutted. | :06:47. | :06:56. | |
You can eat the skin if you want. It is a bit like John Dory? There | :06:56. | :07:06. | |
:07:06. | :07:06. | ||
is lots of meat on there? Yes. On the continent it is called Dorada. | :07:06. | :07:15. | |
I will serve it with the head an. If it was my Mrs, she would not | :07:15. | :07:21. | |
like it. Did she saying in about that jumper | :07:21. | :07:31. | |
:07:31. | :07:31. | ||
when you left the house? She chose it, mate! Now, I am cutting this | :07:31. | :07:35. | |
fish to put in all the other ingredients. We are going to pack | :07:35. | :07:43. | |
out the fish. It will keep in all of flavours. | :07:43. | :07:49. | |
Now, mackerel can be used for this? Yes, you can use brill. That is | :07:49. | :07:53. | |
very God. The God thing about keeping the | :07:53. | :07:58. | |
head on the fish you get to eat the cheeks. That is a beautiful part. | :07:58. | :08:04. | |
You are really selling this, Nic! Now, two bowls here. | :08:04. | :08:12. | |
The rice wine in one them. A fish sauce, oyster sauce. Go for the | :08:12. | :08:19. | |
good stuff. You can buy cheap, but get the better stuff if you can. | :08:19. | :08:25. | |
The juice of an orange. If you can add the lime zest in there. | :08:25. | :08:33. | |
All of it? About three quarters. That's great. | :08:33. | :08:37. | |
OK. Can you slice me a chilli. That is fantastic. | :08:37. | :08:43. | |
Bang that in there. In the meantime, there are two bowls, the reason why, | :08:43. | :08:50. | |
I will bat out lemongrass and pack the fish with Kaffir lime leaves. A | :08:50. | :08:57. | |
touch of your lime zest. A touch of lemongrass and chilli in there. | :08:57. | :09:03. | |
So, that is ripped up. I will take the lemongrass. It does not have to | :09:03. | :09:08. | |
be small. I just want the lovely flavours to come out of it. That is | :09:08. | :09:12. | |
fantastic. So, do you want all of this chilli | :09:12. | :09:15. | |
in there? Yes. Lovely. | :09:15. | :09:21. | |
So, the lime leaves you can freeze them? They freeze beautifully and | :09:21. | :09:27. | |
as you have torn them up you bring out the aroma. | :09:27. | :09:33. | |
Lovely. For the south-east Asian cooking, I know when I was there | :09:33. | :09:40. | |
they use it a lot. Also in the curry piece that you buy you get it | :09:40. | :09:48. | |
in there. I will add a little bit of ginger. | :09:48. | :09:53. | |
How many of these do you want? and-a-half is fine, James. That is | :09:53. | :09:59. | |
great. So, a touch of ginger, that is great. The rest of the ginger, | :09:59. | :10:07. | |
using that bigger grater, about a tablespoon into that mixture. | :10:07. | :10:12. | |
I'm on it. The last time you were on you | :10:12. | :10:19. | |
extended your empire? You had a cafe? We have Tanner 's, which, | :10:19. | :10:27. | |
believe it or not, coming into the New Year I am into my 13th year. | :10:27. | :10:31. | |
The brasserie is six years old. I opened that a week after my | :10:31. | :10:37. | |
daughter was born. The cafe, I have had it for six or seven months. So, | :10:37. | :10:43. | |
just cracking on with stuff. I love And you've been doing a new book? | :10:43. | :10:49. | |
Yes, the other one went well. I will talk, you grate. | :10:49. | :10:55. | |
Do you want all of this? About a tablespoon. That is fine. The last | :10:55. | :11:00. | |
book went well. I've been asked to do another one. It is lovely to be | :11:00. | :11:10. | |
asked. We have got great ideas. It will be called Tanner's Twist. With | :11:10. | :11:17. | |
traditional recipes but also you're own thing going on. Fun food that | :11:17. | :11:22. | |
is not too chefy. It is interesting researching the recipes and you | :11:22. | :11:28. | |
know all the work that goes into the books, it takes up a lot of | :11:28. | :11:34. | |
time, but it is really enjoyable. The spring onion, the white of it | :11:34. | :11:44. | |
we are packing that in there. So, there we go. We have the Kaffir | :11:44. | :11:49. | |
lime leaves, the lemongrass and spring onions, that sort of thing. | :11:49. | :11:54. | |
This stuff, let's give it a mix up. Do you want this in there? No, not | :11:54. | :12:00. | |
yet. Calm down! Now, we pour this over the top. There you go. Now get | :12:00. | :12:07. | |
a steamer set up. A wok is also fantastic. Simmering water. OK? | :12:07. | :12:13. | |
Then all we do is grab that this takes about 15 to 20 minutes to | :12:13. | :12:23. | |
:12:23. | :12:23. | ||
cook through. I will add that there. Now just before we have pepper | :12:23. | :12:27. | |
corns and these are cracked. These are halt ones? They are the | :12:27. | :12:31. | |
ones that make your mouth tingle? Yes. | :12:31. | :12:36. | |
The thing is, that you eat this, with the ginger and the credit | :12:36. | :12:44. | |
reduce, it is beautiful. We also have garlic chives. | :12:44. | :12:52. | |
You can find the recipe along with the other recipes on the website: | :12:52. | :12:57. | |
Now, the sticky rice? Here we go. This has been soaking a minimum for | :12:57. | :13:02. | |
three hours. If not, overnight. It is a | :13:02. | :13:07. | |
glutinous short-grain rice. Is that right? You don't believe me, | :13:07. | :13:12. | |
do you? I made it up! I'm going to drain it off. | :13:12. | :13:18. | |
Again, this takes about, I have deliberately done this as it takes | :13:18. | :13:27. | |
the same time to cook as the fish. What we have here is... You can use | :13:27. | :13:35. | |
a clean J cloth that is fine. A steamer is set up. The rice goes in | :13:35. | :13:42. | |
there. Push it down... Wrap it back up... | :13:42. | :13:46. | |
Cook it for ten to 15 minutes with a lid on. | :13:46. | :13:53. | |
Bang that on, 10 ten to 15 minutes later, undo it all, fluff it up | :13:53. | :14:00. | |
with a fork, put the lid on and cook it for ten. | :14:00. | :14:10. | |
Now, here, this one has cooked through. Let's turn off the heat. | :14:10. | :14:18. | |
We are going to flip this bad boy. Come on! You live life on the edge, | :14:18. | :14:24. | |
don't you! You need chef's hands for that, that was quite hofplt | :14:24. | :14:34. | |
:14:34. | :14:37. | ||
I told you his brother does all the cooking! -- That was quite hot! If | :14:38. | :14:42. | |
you want the dinner party thing, or you are chilling out, having a | :14:42. | :14:50. | |
drink, a cocktail, bang it out on the table, just pull this up... | :14:50. | :14:58. | |
You can grab a spoon and put some on there. | :14:58. | :15:06. | |
See, you have a scarf to match the jumper. I can put the head band on | :15:06. | :15:14. | |
like you used to do! Shut up! Where is this going? I will not do this | :15:14. | :15:20. | |
with a ladle, do not try this at home! We are going to grab the fish. | :15:20. | :15:25. | |
Notice it is not falling apart on me. You want it so it is just | :15:25. | :15:33. | |
cooked. We are grabbing the juices over the | :15:33. | :15:38. | |
top. We have our coriander shoots and | :15:38. | :15:43. | |
with the lime, the last stage with touch of water in there and a | :15:43. | :15:49. | |
sprinkle of sugar. Let that dissolve. I have my spring onions | :15:49. | :15:53. | |
here. You can get these in the | :15:53. | :16:00. | |
supermarket? Yes. Now, sesame oil and seeds. Put the | :16:00. | :16:06. | |
oil on at the end, don't cook with it. Then the sweet and sour lime | :16:06. | :16:12. | |
where it has just dissolved. A few of them over the top. I think that | :16:12. | :16:17. | |
looks fantastic. Remind us of what this is again? | :16:17. | :16:22. | |
This is my Asian sea bream with sticky rice. | :16:22. | :16:28. | |
Not bad, that. It looks good, but does it taste good? It smells good | :16:28. | :16:31. | |
as well. There you go. The first dish. | :16:31. | :16:35. | |
Thank you very much. Dive into that. I don't know where | :16:35. | :16:40. | |
you start on it. Is it like the fish where you start in the middle | :16:40. | :16:45. | |
and work your way out? I would put the fork on it and scrape it back. | :16:45. | :16:52. | |
If it is undercooked it will not fall off the bone if it is over | :16:52. | :16:59. | |
cooked it will fall apart. Garlic chives, that is a new one to | :16:59. | :17:05. | |
me. With the ginger and chilli, and everything else? That is fantastic. | :17:05. | :17:11. | |
Well, we need wine to go with this. We thought we would usher in the | :17:11. | :17:19. | |
New Year with not one but two experts. We sent Peter Richards and | :17:19. | :17:24. | |
Susie Barrie to Hampshire. Susie Barrie to Hampshire. | :17:24. | :17:31. | |
Watch this. For New Year's Eve we are in our | :17:31. | :17:38. | |
home town of Winchester. What better way to welcome in to 12 with | :17:38. | :17:42. | |
fantastic food and gorgeous wines to go with it. | :17:42. | :17:49. | |
So, let's do it. James' sea bream dish is the | :17:49. | :17:56. | |
perfect antidote to Christmas food and turkey. One good option to | :17:56. | :18:00. | |
match wine to Asian food is to go with a rosaway. | :18:00. | :18:07. | |
But, Mr Martin, we could not ruin your New Year's Eve by making you | :18:07. | :18:11. | |
drink rosaway. The bright flavours in the dish cry out for a tangy and | :18:11. | :18:16. | |
aromatic style of white wine. So it comes as no surprise that we are | :18:16. | :18:25. | |
going for this Thornbury Riesling, 2008, delicious. | :18:25. | :18:30. | |
This Riesling's home from home is Germany, but when grown in New | :18:30. | :18:34. | |
Zealand or Australia, the wine is drier and more limey in character. | :18:34. | :18:38. | |
It is what we need to pick up on the credit reduce flavours and the | :18:39. | :18:44. | |
lime in James' dish. This is a great wine with real | :18:44. | :18:50. | |
succulence for the sea bream and chilli and a great depth of flavour | :18:50. | :18:54. | |
to off-set the oyster sauce and the ginger, but the main thing is that | :18:54. | :19:00. | |
it does a brilliant job of refreshing the palette between the | :19:00. | :19:04. | |
mouthfuls. This is a brilliant, uplifting dish | :19:04. | :19:08. | |
to take us into the New Year. Here is a gorgeous wine to | :19:08. | :19:15. | |
celebrate it with. It is! How sweet! What do you | :19:15. | :19:19. | |
reckon? I that I this is beautiful. A really, really good combination | :19:19. | :19:23. | |
to go with the ginger and the credit reduce. | :19:23. | :19:30. | |
A little more money than we normally spend, but well worth it, | :19:30. | :19:35. | |
�10.99. Guys what do you reckon to the wine? Outstanding. | :19:35. | :19:40. | |
And the fish? It was beautiful. The lime was really nice. It picks up | :19:40. | :19:44. | |
on the sauce. Now, you can join us here, just | :19:44. | :19:53. | |
write to us with your name, address and daytime telephone number: | :19:53. | :19:58. | |
So get writing and don't forget to put a stamp on the envelopes, | :19:58. | :20:02. | |
please. Nic has a lovely lamb for us later | :20:02. | :20:07. | |
on, what is it? A lamb with rosemary. | :20:07. | :20:13. | |
Now, first it is time to catch up with Rick Stein in Bali. If you are | :20:13. | :20:19. | |
enjoying a cup of coffee, you may want to read of labels, you may | :20:19. | :20:29. | |
:20:29. | :20:39. | ||
have wished for a cup of tea landscape | :20:39. | :20:46. | |
When you reach for the coffee after- your Christmas dinner, think about this as an exotic change. | :20:46. | :20:49. | |
Well, this is a civet cat and what I'm giving him to eat | :20:49. | :20:54. | |
is what he eats all the time, which is coffee beans. | :20:55. | :20:58. | |
Some very bright Balinese person worked out that if the entire diet of the civet cat was coffee beans, | :20:58. | :21:01. | |
then they must know a thing or two about the coffee bean. | :21:01. | :21:04. | |
And indeed they do, because they always select only the very best beans | :21:04. | :21:10. | |
and they reject the acidic ones or the over-ripe ones. | :21:10. | :21:12. | |
And then, well, out they come as, erm, civet cat poo. | :21:13. | :21:19. | |
And this Balinese person noticed that, actually, the coffee bean is only partly digested. | :21:19. | :21:25. | |
This is the husk and inside the bean is retained in its perfect form. | :21:25. | :21:31. | |
So don't think that drinking Balinese coffee | :21:31. | :21:35. | |
from civet cat poo might taste of anything, | :21:35. | :21:41. | |
it only tastes of pure beans and it is the best coffee known to man,- and also the most expensive. | :21:41. | :21:48. | |
# I love coffee, I love tea... # | :21:48. | :21:52. | |
Well, back in Padstow, | :21:52. | :21:55. | |
I thought it would be a very good idea to challenge my staff | :21:55. | :21:57. | |
to a blind tasting of coffees. | :21:57. | :22:01. | |
So we gathered together in the cafe courtyard | :22:01. | :22:04. | |
just to see if they can actually tell if the civet cat coffee does indeed stand out. | :22:04. | :22:12. | |
So, er, here we are. It's all set up. | :22:12. | :22:14. | |
We've got a Kenyan coffee, a Costa Rican coffee and a Brazilian coffee, | :22:14. | :22:21. | |
and there's an awful lot of coffee in Brazil, as we know. | :22:21. | :22:24. | |
And finally, the the Balinese cat poo coffee. So which is which? | :22:24. | :22:28. | |
It's going to be really interesting. | :22:28. | :22:30. | |
Bring it on! | :22:30. | :22:32. | |
This is coffee A. Hm. | :22:32. | :22:35. | |
I'm detecting... | :22:35. | :22:37. | |
notes here already. | :22:37. | :22:40. | |
I mean, one of the things that's interesting about the the Balinese cat poo coffee | :22:40. | :22:45. | |
is they think that the gastric juices of the civet cat actually affect the flavour. | :22:45. | :22:50. | |
So, I'm sniffing for gastric juices here. | :22:50. | :22:56. | |
What can you detect so far? I think- that one's quite light and it'ssort of bit acidic on your tongue, | :22:56. | :23:00. | |
We moved quickly through the coffees in the hope of detecting something of the feline nature, | :23:00. | :23:03. | |
but not too much, if you catch my drift. | :23:03. | :23:05. | |
And then we were ready to decide which coffee might have come from a cat. | :23:05. | :23:10. | |
Who thinks that coffee A is the Balinese cat poo coffee? | :23:10. | :23:14. | |
Right. | :23:14. | :23:17. | |
B? Who thinks that coffee B is the Balinese cat poo coffee? | :23:17. | :23:23. | |
Thank goodness. | :23:23. | :23:26. | |
Coffee C? Who thinks that coffee C is the Balinese cat poo coffee? | :23:26. | :23:30. | |
Zero. And finally coffee D. | :23:31. | :23:33. | |
Who thinks that... Two. I don't really. | :23:33. | :23:37. | |
Right, here we go. Right, coffee A... | :23:37. | :23:41. | |
is Kenyan AA coffee. Yes! Yes! | :23:42. | :23:47. | |
Right... Coffee B. | :23:47. | :23:54. | |
Well, what do you think? B. Yes! | :23:55. | :24:00. | |
Yes! Cat poo coffee! | :24:00. | :24:05. | |
# Coffee and tea And the java and me | :24:05. | :24:07. | |
# A cup, a cup, a cup, a cup Oh... # | :24:07. | :24:16. | |
The rice fields of Bali are works of art in their own right. | :24:16. | :24:19. | |
They go back over 2,000 years, creating these wonderful terraces | :24:19. | :24:23. | |
where the water cascades down as many as 30 levels. | :24:23. | :24:28. | |
And rice, like everywhere I went in the Far East, is the key to life | :24:28. | :24:32. | |
and never more so than in this dish called nasi goreng. | :24:32. | :24:37. | |
This will be an excellent dish to have on New Year's morning for breakfast, | :24:37. | :24:41. | |
and here's how you make it. | :24:41. | :24:50. | |
So having got my wok really hot, I'm just adding in two or three tablespoons of oil, | :24:50. | :24:55. | |
ordinary vegetable oil, some garlic and two types of chillies. | :24:56. | :24:59. | |
The first just some medium hot ones- and then just a little hit of bird's-eye chillies. | :24:59. | :25:04. | |
And some sliced shallots. | :25:04. | :25:07. | |
Now just stir-fry those together. | :25:07. | :25:10. | |
And nasi goreng, it just means fried rice. You can get it all over Indonesia | :25:10. | :25:12. | |
and Malaysia as well, as it happens. | :25:13. | :25:15. | |
And if you're me, you get it all over your shirt as well. And now some carrots. | :25:15. | :25:18. | |
You want to take the crispness off them, but they still want to have a bit of al dente-ness to them. | :25:18. | :25:23. | |
There we go. And now the spice paste. In that goes. | :25:23. | :25:26. | |
Lovely, lots of spice paste because that's where all the flavour comes from. | :25:26. | :25:31. | |
And if you want to know how the paste is made, wait for it! | :25:31. | :25:34. | |
Black pepper, sesame seed, nutmeg, macadamia nuts, shallots, lemon grass, ginger, galangal, garlic, | :25:34. | :25:40. | |
fresh turmeric, chillies, palm sugar, shrimp paste, lime juice and- a little oil all mashed together. | :25:40. | :25:49. | |
And now a little bit of tomato puree just to bring the colour up like that. | :25:49. | :25:58. | |
And very important in Indonesian cooking, some ketchup manis. | :25:58. | :26:05. | |
Obviously, where the word ketchup comes from. Not an American word. | :26:05. | :26:10. | |
Just stir that in a little bit. | :26:10. | :26:13. | |
And now for the rice. And it is a way of using up lots of leftovers | :26:13. | :26:16. | |
with rice and obviously in that case this is a perfect dish for turkey. | :26:16. | :26:19. | |
I'm going to put some prawns in too, | :26:19. | :26:22. | |
just to give it bit of deluxeness, make it a really special dish. | :26:22. | :26:24. | |
Right, now, just going to put some green beans in there, just to bring out the colour, and again, | :26:24. | :26:28. | |
you know, Indonesians, like all Southeast Asians, looking for texture as well as lovely colours. | :26:28. | :26:32. | |
And now the turkey. I've cut it into inch slices. | :26:32. | :26:36. | |
And this goes in right at the end because you don't want to break the turkey up, | :26:36. | :26:39. | |
it's already cooked, of course. | :26:39. | :26:42. | |
And a good lot of spring onions, | :26:42. | :26:44. | |
just to go in at the end, so you've got that slightly raw taste of the onions. | :26:44. | :26:46. | |
Some soy sauce, a tablespoon or so. | :26:46. | :26:49. | |
Just stir that in very gently, and that's it, except from a fried egg. | :26:49. | :26:56. | |
This is what I had for breakfast nearly every day. | :26:56. | :26:58. | |
The fried egg seems to make it just right. | :26:58. | :27:02. | |
Oh, by the way, you sprinkle some slightly crispy fried onions on top- of the egg, almost like a seasoning | :27:02. | :27:08. | |
and then you add a bit of tomato and cucumber as a garnish. | :27:08. | :27:18. | |
:27:18. | :27:22. | ||
Delicious | :27:22. | :27:22. | |
Delicious food | :27:22. | :27:22. | |
Delicious food as | :27:23. | :27:27. | |
Delicious food as always from Rick. That nasi goreng would make a great | :27:27. | :27:32. | |
breakfast on New Year's Day, I reckon. Now, another great | :27:32. | :27:35. | |
breakfast to show you it is egg's Benedict with waffles. | :27:35. | :27:40. | |
The first thing is to get the bacon The first thing is to get the bacon | :27:40. | :27:43. | |
on to cook. So, a little bit of oil on here, | :27:43. | :27:50. | |
get that on. Now we pan-fry this. So a few slices in there to get it | :27:50. | :27:56. | |
going. Now, you want to credit your mum or | :27:56. | :28:01. | |
aunty to start you off in your acting career? You were brought up | :28:01. | :28:06. | |
in a steel working town and when it shut down, you went to a theatre in | :28:06. | :28:15. | |
Ireland? Yes, my aunty had an acting studio. I saw a play when I | :28:15. | :28:21. | |
was 15, Richard III. It gave me the notion that I could act. That is | :28:21. | :28:27. | |
when it first occurred to me, the growing notion you could do that. I | :28:27. | :28:31. | |
loved it. It was the first theatre I ever saw. | :28:31. | :28:35. | |
Getting started must be tough in this job? It is. | :28:35. | :28:39. | |
It depends on where you live, of course, when you are in London it | :28:39. | :28:44. | |
seems easier, but where you were, it was a tough start? I was lucky, | :28:45. | :28:50. | |
that my dad's cousin was a well- respected figure in Dublin theatre. | :28:51. | :28:59. | |
So that is where I started. And talking about your family, your | :28:59. | :29:09. | |
:29:09. | :29:09. | ||
great uncle was Sir Matt Busby? I'm surprised you did not go into | :29:09. | :29:14. | |
football? Well, I was not good enough. I realised that early | :29:14. | :29:21. | |
enough, so that was good. But I was Taubing to Rachel, she | :29:21. | :29:31. | |
:29:31. | :29:32. | ||
asked if I supported Manchester United but, yes, it instilled in me | :29:32. | :29:35. | |
a great love of football and United, of course. | :29:36. | :29:41. | |
Starting off in theatre, a lot of people have done TV, film, then go | :29:41. | :29:48. | |
back to theatre, but you cut your teeth on it? Yes. I'm old enough to | :29:48. | :29:54. | |
have started out and it is a great grounding. You are performing at | :29:54. | :29:57. | |
night, rehearsing for the next play during the day it is full on. Then | :29:58. | :30:03. | |
I came to London. I did political theatre, pub theatre. You name it I | :30:03. | :30:10. | |
worked up through the ranks. Royal Court and the National. | :30:10. | :30:15. | |
Your credits on television read like a who's who, I think that | :30:15. | :30:21. | |
everyone has done the Bill? That was my first job. I was terrified | :30:21. | :30:24. | |
going down there. You have done all manner of | :30:24. | :30:31. | |
different roles from Shameless to obviously now, Downtown Abbey, it | :30:31. | :30:35. | |
is incredible? That is what you strive for, the range. To mix it up. | :30:35. | :30:40. | |
Did you know when Downtown Abbey was commissioned, that it would be | :30:41. | :30:47. | |
what it is? Or looking at the budget, would it work? It is the | :30:47. | :30:57. | |
:30:57. | :30:57. | ||
most expensive programme on telly, it is about �1 million a programme, | :30:57. | :31:07. | |
:31:07. | :31:10. | ||
�1 million a per ep sod? Is it? -- �1 million per episode? Is it? Well, | :31:10. | :31:15. | |
we knew it would be a great product. It would play well, but you never | :31:15. | :31:20. | |
really know. You think about how TV has gone to | :31:20. | :31:24. | |
cheaper programmes, something like this that bucks the trend it shows | :31:24. | :31:30. | |
what can be done and the success from it it is a global success? | :31:30. | :31:35. | |
It is, but so much was spent on it, it could have been a disaster, but | :31:35. | :31:39. | |
what I love about the producers, they have expanded the second | :31:39. | :31:45. | |
series, they have brought in more characters, it is not devaluing the | :31:45. | :31:50. | |
punters, the audience. They have invested in the show. It has gone | :31:50. | :31:54. | |
global. Your storeyline, you are in and out | :31:54. | :31:59. | |
of it, but now you've been arrested, so the storyline is emphasising on | :31:59. | :32:05. | |
certain people, but it has come on to you now? It is your turn? It is | :32:05. | :32:10. | |
spinning its plates. It has come around to me. We know the | :32:10. | :32:14. | |
devastating consequences of what happened on Christmas night. So now | :32:14. | :32:20. | |
to come back, well, I can't say much more than that now. | :32:20. | :32:29. | |
Well, here I have the bacon, I have the waffles and they want literally | :32:29. | :32:34. | |
two minutes. Home-made waffles? Yes, you | :32:34. | :32:37. | |
basically ladle these in and they sit in the waffle iron for two | :32:37. | :32:43. | |
minutes, really. That is that. Some people may have gotten these this | :32:43. | :32:50. | |
Christmas. This is in here, flour, baking powder, butter, salt, sugar | :32:50. | :32:56. | |
and a bit of double cream. I have that there and the Holland ace | :32:56. | :33:02. | |
sauce finished and I will now poach the egg. | :33:02. | :33:07. | |
So on Downtown Abbey, there are series one and two, is it? Yes. | :33:07. | :33:15. | |
And something new on Sky? We have completed a film. This is a one - | :33:15. | :33:24. | |
hour comedy drama, it is produced by Steve Coogan and Henry Norman. | :33:24. | :33:30. | |
Written about two fantastic writers. Now, just to finish this off, the | :33:31. | :33:36. | |
chives. That goes in the blerned. The sauce is simple it is just -- | :33:36. | :33:45. | |
goes in the blender. The sauce is just melted butter, a bit of | :33:45. | :33:50. | |
vinegar and some oil. Now, we lift this off here... We | :33:50. | :33:54. | |
have the little waffles. We lift these off. | :33:55. | :34:04. | |
Is that from your range of cookware? No, it is not! It is | :34:04. | :34:08. | |
quite American this? Yes, the waffles, you can mix and match the | :34:08. | :34:16. | |
flavours in there. A soft-poached egg. Do this in advance. Ice cold | :34:16. | :34:21. | |
water and all we do is grab the bacon over the top... It sits on | :34:21. | :34:29. | |
there. Then we have the nice bit of | :34:29. | :34:37. | |
Hollandaise. I shall get ready! Hopefully, if | :34:37. | :34:44. | |
the crew get in focus, there you go. That is that! Dive into that one. | :34:44. | :34:51. | |
Tell me what you think of that one? Those waffles are great. | :34:51. | :34:54. | |
Really simple. Happy with that? You know the way | :34:54. | :35:01. | |
to a man's heart, James. Best of luck in Downtown Abbey, if | :35:01. | :35:07. | |
we see you back, possibly a clue there! Now, what are we cooking at | :35:07. | :35:17. | |
:35:17. | :35:23. | ||
the end of the show for John, it could be prawns for Brendan or fell | :35:23. | :35:31. | |
fell, meringue. It is layered with chestnuts, coffee mousse and mer | :35:31. | :35:40. | |
ank, scorched with a blow -- with meringue and skwofrpbd a blow torch. | :35:40. | :35:46. | |
Now, we are not live so, fate is to decide the food at the end of the | :35:47. | :35:52. | |
show. Are you thinking of the cake? I like the sound of the cake. It | :35:52. | :35:56. | |
sounds gorgeous. Rachel? I like the prawns. | :35:57. | :36:01. | |
We are waiting until the end of the show. Now it is time for easy | :36:01. | :36:05. | |
baking suggestions from Lorraine Pascale. She starts off with poppy | :36:05. | :36:15. | |
:36:15. | :36:22. | ||
For me, one of the quickest are parmesan | :36:22. | :36:25. | |
They're these really cool canapes that are ready in an instant. | :36:25. | :36:27. | |
Well, almost. | :36:28. | :36:29. | |
These will be a real feat of baking engineering. | :36:30. | :36:34. | |
I'm going to start with 80 grammes of parmesan. | :36:34. | :36:37. | |
And then on almost the finest grater, | :36:37. | :36:40. | |
just grate it right down, | :36:40. | :36:42. | |
so you've got a nice pile of finely-grated cheese. | :36:42. | :36:49. | |
I find that this is the only cheese that works really well. | :36:49. | :36:55. | |
And then seeds, sesame seeds, you need one teaspoon, | :36:55. | :36:57. | |
in a bowl. And poppy seeds. | :36:57. | :37:03. | |
Then just add your parmesan, give it a quick mix. | :37:03. | :37:06. | |
I just love poppy seeds, they give it crunch, | :37:06. | :37:09. | |
and the black flecks look really good. | :37:09. | :37:11. | |
Now, I've got a baking tin here lined with baking parchment, | :37:11. | :37:15. | |
and a cookie cutter. Get the parmesan mix and sprinkle it on. | :37:15. | :37:19. | |
You want a very fine layer, not too thick, and pull it off. | :37:19. | :37:24. | |
And take one of these, this is a lollipop stick - | :37:24. | :37:26. | |
you can get them on the internet, of course. | :37:26. | :37:29. | |
Pop it into the centre of the circle. | :37:29. | :37:32. | |
A little bit more parmesan mix, and that's it. | :37:32. | :37:36. | |
I'll just get on with the rest. | :37:36. | :37:46. | |
:37:46. | :37:52. | ||
That's the last one done. | :37:52. | :37:55. | |
Now, the hardest thing about this recipe | :37:55. | :37:58. | |
is making sure they get into the oven without bumping them | :37:59. | :38:01. | |
and ruining the circles. | :38:01. | :38:05. | |
So these need to cook for about five minutes at 220 degrees. | :38:05. | :38:15. | |
:38:15. | :38:15. | ||
So, I was thinking, "How am I going to serve these lollipops?" | :38:15. | :38:18. | |
And I was watching TV the other day- and they had this restaurant scene, | :38:18. | :38:21. | |
and they were serving these prawns on sticks in this perspex box, | :38:21. | :38:24. | |
and I thought, "That's exactly what- I need." So I got on the internet, | :38:24. | :38:28. | |
had a little search, couldn't find one anywhere, | :38:28. | :38:32. | |
so I just bought a box and drilled the holes in myself. | :38:32. | :38:42. | |
:38:42. | :38:43. | ||
So, I'm just going to take these off the baking parchment | :38:43. | :38:46. | |
and push them into the holes. | :38:46. | :38:49. | |
They should come off easily, | :38:49. | :38:52. | |
but if any get stuck, I always take my palette knife, | :38:52. | :38:56. | |
it's my secret weapon in baking, and then just slide it underneath. | :38:56. | :39:02. | |
I've used parmesan, sesame and poppy seed, | :39:02. | :39:05. | |
but you could use parmesan with paprika, | :39:05. | :39:10. | |
or sprinkle some fresh thyme over the top, | :39:10. | :39:12. | |
or some sliced nuts, just anything really to make it your own. | :39:12. | :39:16. | |
So, there you are - parmesan and poppy seed lollipops. | :39:16. | :39:19. | |
Easy as you like! | :39:19. | :39:29. | |
:39:29. | :39:48. | ||
Wow! These look incredible. | :39:48. | :39:51. | |
There's eclairs, fraisiers, Napoleons. | :39:51. | :39:53. | |
Admittedly these have been made by experienced chefs, | :39:53. | :39:57. | |
but there are pastries like this that you can make at home. | :39:57. | :40:02. | |
The good news is, you don't need any fancy kit, | :40:02. | :40:04. | |
and you can buy the ingredients anywhere, | :40:04. | :40:06. | |
and you're guaranteed that wow factor thing. | :40:06. | :40:11. | |
I find that the simplest ingredients always make the best patisserie. | :40:11. | :40:16. | |
Thank you. Thank you. Right, French pastries to bake. | :40:16. | :40:26. | |
:40:26. | :40:27. | ||
I love millefeuille. | :40:27. | :40:29. | |
It's a classic pastry from France, | :40:29. | :40:30. | |
and you can fill them with whatever you like. | :40:30. | :40:32. | |
But I'm going to use a lemon cream and blueberries. | :40:32. | :40:37. | |
I took a short cut with these and used shop-bought puff pastry. | :40:37. | :40:41. | |
Let me tell you how I made them. | :40:41. | :40:43. | |
I just rolled the pastry out as thin as possible | :40:43. | :40:46. | |
on a board dusted with icing sugar. | :40:46. | :40:49. | |
And using a ruler, | :40:49. | :40:50. | |
cut out 18 rectangles about 9cm long and 5cm wide with a pizza cutter. | :40:50. | :40:56. | |
Then I put them on a baking tray | :40:56. | :40:58. | |
and sprinkled them with lots of icing sugar, | :40:58. | :40:59. | |
and put them in the fridge to chill. | :40:59. | :41:02. | |
After half an hour, I put them into- a 200 degree oven for five minutes, | :41:02. | :41:05. | |
sprinkled them with more icing sugar, | :41:05. | :41:08. | |
and baked them for five more minutes, | :41:08. | :41:11. | |
until the pastry turned golden brown. | :41:11. | :41:15. | |
You can really see how these have puffed up in the oven. | :41:15. | :41:19. | |
The name millefeuille means a thousand leaves, | :41:19. | :41:21. | |
and I can't see them, but I know they're in there somewhere. | :41:21. | :41:26. | |
I'm going to layer these up with some lemon cream, | :41:26. | :41:28. | |
which is just so easy to make. | :41:28. | :41:32. | |
Just put 165 grammes of whipping cream into a large bowl, | :41:32. | :41:35. | |
add 25 grammes of icing sugar and the seeds of one vanilla pod. | :41:35. | :41:41. | |
Now whip the cream until it just starts to thicken. | :41:41. | :41:44. | |
Add the zest of one lemon and a squeeze of lemon juice, | :41:44. | :41:46. | |
and fold it into the cream. | :41:46. | :41:52. | |
OK, this is my favourite bit - piping. | :41:52. | :41:55. | |
Give the bag a twist at the top, | :41:55. | :41:56. | |
and then just do blobs. | :41:56. | :41:59. | |
This is the bottom of the pastry, and it gets three layers. | :41:59. | :42:05. | |
I just love piping, it's one of my idiosyncrasies. | :42:05. | :42:14. | |
And then just take some blueberries, | :42:14. | :42:16. | |
and just plop them on the blobs. | :42:16. | :42:19. | |
So then just take the middle layer, | :42:19. | :42:21. | |
and it gets a squirt underneath, just like glue, | :42:21. | :42:23. | |
and then place it on the bottom. | :42:23. | :42:24. | |
And then another one. | :42:24. | :42:26. | |
Just a squidge on top, and press it down. | :42:26. | :42:28. | |
Now, that is a very elegant dessert. | :42:28. | :42:38. | |
:42:38. | :42:51. | ||
That looks beautiful. | :42:51. | :42:53. | |
You're going to make a lot of friends with this dessert. | :42:53. | :42:55. | |
Sprinkle them with lots of icing sugar. | :42:55. | :42:57. | |
There you are - millefeuille. | :42:57. | :42:59. | |
French pastry, easy as you like. | :42:59. | :43:09. | |
:43:09. | :43:13. | ||
There | :43:13. | :43:14. | |
There will | :43:14. | :43:14. | |
There will be | :43:14. | :43:18. | |
There will be more top tips for you from Lorraine on next week's show. | :43:18. | :43:22. | |
Still to come on Saturday Kitchen, Valentine Warner is out and about | :43:22. | :43:28. | |
on the island of Linder's Farm. He is picking mussels, then turning | :43:28. | :43:38. | |
them into Mexican epanada is it is the last show, so I'm hoping that | :43:38. | :43:48. | |
:43:48. | :43:50. | ||
jims and Nic have saved some extra to end the year in great fashion | :43:50. | :43:55. | |
with the omelette challenge coming up later on. What are we cooking | :43:55. | :44:02. | |
for Brendan at the end of the show? Is it food hell or food heaven? It | :44:02. | :44:12. | |
could be prawns, or chocolate meringue. Nic, is it prawns or the | :44:12. | :44:16. | |
chocolate meringue? Prawns, no question, 100%. | :44:16. | :44:21. | |
Cooking next is a chef who normally makes modern Japanese food for us | :44:21. | :44:25. | |
on Saturday Kitchen, but he is turning his gaze on to the | :44:25. | :44:31. | |
Mediterranean it is the brilliant, Nic Watt. So k welcome back. Nic, | :44:31. | :44:35. | |
why the Mediterranean? You have spent years studying Japanese food? | :44:36. | :44:39. | |
Absolutely, but still tapping into the flavours of the Mediterranean. | :44:39. | :44:45. | |
The philosophy of what we are serving is the best. We have the | :44:45. | :44:51. | |
best salmon, and the best ham and all done beautifully. | :44:51. | :44:56. | |
Sounds good. So this is one of the dishes you have looked at, what is | :44:56. | :45:04. | |
it? Absolutely. A beautiful lamb leg, studded with garlic and | :45:04. | :45:12. | |
anchovies and rosemary. This is English lamb? Absolutely. | :45:12. | :45:20. | |
It is the best. Fed off the beautiful salt marshes. I am | :45:20. | :45:25. | |
starting to spike the leg, but every inch. | :45:25. | :45:31. | |
This is the salt marsh lamb, why is it so good? It is as close as you | :45:31. | :45:37. | |
can get to New Zealand lamb all the way over here! No, seriously it is | :45:37. | :45:44. | |
fed off the salt marshes. The flavour comes into the lamb without | :45:44. | :45:49. | |
a question. So, nice big chunks of garlic in | :45:49. | :45:53. | |
there. I have garlic chips that you want | :45:53. | :45:57. | |
fried off? Nice and golden. That will soften the flavour but | :45:57. | :46:00. | |
give you that garlic note coming give you that garlic note coming | :46:00. | :46:04. | |
through. As well as that, you are doing the | :46:04. | :46:09. | |
little potatoes? What am I making? You are making an almond croquette. | :46:09. | :46:13. | |
It will be the starch or the veg to go with the meal. | :46:13. | :46:18. | |
The important part is to get roasted potatoes first, so you get | :46:18. | :46:22. | |
the lovely dry roasted potato and instead of breadcrumbing them we | :46:22. | :46:26. | |
coat them in a lovely almond crust. Right. | :46:26. | :46:31. | |
So, what I have here, the rosemary is going in. | :46:31. | :46:38. | |
The important part is to get it every inch apart. When we carve the | :46:38. | :46:46. | |
meat, every slice gets a nice component of rosemary, garlic and | :46:46. | :46:50. | |
anchovy. Tell us what you have been doing? | :46:50. | :47:00. | |
:47:00. | :47:03. | ||
have been in Mayfair, four weeks in a new restaurant in a our new | :47:03. | :47:13. | |
:47:13. | :47:14. | ||
venture, we have a Delhi upstairs where we slice all of the hams. | :47:14. | :47:22. | |
Downstairs is the open kitchen, and a rotisserie. | :47:22. | :47:29. | |
You have the grill on? Yes, but this one here, you go into many | :47:29. | :47:36. | |
restaurants, there is one piece of meat spinning around, but with us, | :47:36. | :47:42. | |
you see lamb and ribs of beef. They cook about two-and-a-half hours to | :47:42. | :47:45. | |
cook, then they are beautiful and soft. | :47:45. | :47:50. | |
Here, a little bit of salt and pepper. | :47:50. | :47:55. | |
The reason we bake the potatoes? keep them nice and dry. | :47:55. | :47:59. | |
I will pop this in the oven. Could you do this with the shoulder | :47:59. | :48:05. | |
and cook it for longer? If you do it with shoulder it will not carve | :48:05. | :48:10. | |
as nicely as a nice lamb leg like this. You want it to be carvable. | :48:10. | :48:14. | |
So next we go for the sauce. We need capers. | :48:14. | :48:23. | |
Do you want these? Jacket potato skins, you can't | :48:23. | :48:30. | |
waste them! Lovely! Potato skins roasted in the oven with garlic and | :48:30. | :48:35. | |
rosemary is bufl. Now, I'm picking out the oregano. | :48:35. | :48:45. | |
:48:45. | :48:47. | ||
This sauce is a South American version of a salsaverde. Here is | :48:47. | :48:55. | |
oregano, mint, it is a classic combination with the lamb. | :48:55. | :49:00. | |
There is parsley. In here is the egg yolk, a little | :49:00. | :49:05. | |
bit of nutmeg? Yes and add in a little bit of suppliesed parsley. | :49:05. | :49:13. | |
Just a touch. What is this about you opening up a | :49:13. | :49:19. | |
Peruvian restaurant? Yes, the next one on the cards is a Peruvian | :49:19. | :49:29. | |
:49:29. | :49:31. | ||
restaurant. It is called Lacoya. I am off to Lima to do some research. | :49:31. | :49:41. | |
:49:41. | :49:42. | ||
What is in Peru? It will have a bar, you can have freshly cut ceviche, | :49:42. | :49:47. | |
with a big open wood grill. So tapping into the flavours of South | :49:47. | :49:54. | |
America with the ceviche and I think that the South American and | :49:54. | :49:59. | |
the Peruvian food movement is coming to the global scene. | :49:59. | :50:06. | |
This is going to be in London? absolutely. | :50:06. | :50:11. | |
Right, I have that in there. Now, flour, egg and the crumb in | :50:11. | :50:21. | |
:50:21. | :50:22. | ||
there? That is down there. And the crumbs, instead of crumbs | :50:22. | :50:28. | |
you are using almonds? Yes, but we want them crushed up. Can you | :50:28. | :50:33. | |
crunch them up for me. So, what is this you are making | :50:33. | :50:41. | |
here? Tell us about this? This is the sauce, I will make a rough- | :50:41. | :50:46. | |
style pesto. We use this to serve on the side and to drizzle on the | :50:46. | :50:50. | |
top. Could you have brought ready- | :50:50. | :50:55. | |
crushed almonds? I could, but I wanted something for you to do! It | :50:55. | :51:03. | |
gives it the hand-made feel! How is that? Perfect. | :51:03. | :51:11. | |
We want to make this thin. How many? I think we need five, | :51:11. | :51:15. | |
don't we? Right, that is fine. No problem. | :51:15. | :51:19. | |
In we go. Finish it with a little whizz. | :51:19. | :51:23. | |
Sometimes you would baste that over the top of the lamb while it is | :51:23. | :51:28. | |
cooking? Absolutely. It give it is a beautiful finishing touch. | :51:28. | :51:36. | |
What you are doing is finishing it over the top? Yes. | :51:36. | :51:42. | |
So, we have flour, egg, the crumb and these go in the fryer. They | :51:42. | :51:51. | |
don't have to be the same size? This is home-made, hand-made. | :51:51. | :51:59. | |
Great. I'm going over here. So it is a bit like a salsaverde? Yes. | :51:59. | :52:04. | |
That is exactly what it is. Do you want be these perfectly | :52:04. | :52:09. | |
round? No. No. All of today's recipes, including | :52:09. | :52:14. | |
this one from Nic are on the website at: | :52:14. | :52:18. | |
There are dishs from the previous shows at: | :52:18. | :52:28. | |
:52:28. | :52:36. | ||
That is coming out in a second. you have a favourite style of food | :52:36. | :52:42. | |
that you like to cook? Is there anything that stands out for you? | :52:42. | :52:48. | |
The two favourite styles of food are definitely Spanish and Japanese. | :52:48. | :52:53. | |
They are similar. It is all about enhancing the flavour and the | :52:53. | :52:57. | |
ingredient and keeping it simple. The great thing about Spain, we | :52:57. | :53:02. | |
have talked about it about a month ago with Rick Stein. They have the | :53:02. | :53:10. | |
great larder. The great ingredients. They have everything. | :53:10. | :53:13. | |
Look at that. You could leave that as it is. | :53:13. | :53:19. | |
If you can take that to the dining table, that would be perfect. | :53:19. | :53:25. | |
I don't know about what you may be having, but that is mine. | :53:25. | :53:30. | |
Now he is going to pons about with it! Look at that | :53:30. | :53:39. | |
Hey, these look good! There we go. We are getting all of the anchovy | :53:39. | :53:49. | |
:53:49. | :53:49. | ||
and garlic flavours in there. Are you liking the look of this? | :53:49. | :53:59. | |
:53:59. | :54:00. | ||
I'm liking the look of it! That will do! That will do for me! | :54:00. | :54:05. | |
more for good luck. These colour so much quicker as you | :54:05. | :54:13. | |
have the almonds in there? Yes. A little bit of the sauce. | :54:13. | :54:17. | |
And a little bit on the side for the croquettes. | :54:17. | :54:26. | |
That is for dipping. Like that You know I told you to make five. I | :54:26. | :54:31. | |
will probably only put three on. See! I knew that was coming! What | :54:31. | :54:35. | |
about the garlic chips? Pardon me. That was close. | :54:35. | :54:43. | |
There we have it. What is it? Lamb with salsaverde | :54:44. | :54:49. | |
sauce and almobbed -- almond croquettes. | :54:49. | :54:57. | |
Lovely. Thank you very much. It smells | :54:57. | :55:01. | |
great. It looks lovely. | :55:01. | :55:09. | |
Nice and simple. Dive in. Roll the VT, I may be some time! Would you | :55:09. | :55:14. | |
leave it to rest? Yeah, roast it, leave it to rest. What is nice, we | :55:14. | :55:20. | |
flashed it back in the oven to bring in the heat back to it. | :55:20. | :55:26. | |
Somehow it? That is sensational. That sauce is beautiful! He has to | :55:26. | :55:33. | |
get past me next. In the meantime, let's go back to Winchester to see | :55:33. | :55:37. | |
which wine Peter Richards and Susie Barrie have chosen to go with Nic's | :55:37. | :55:44. | |
Barrie have chosen to go with Nic's fantastic lamb. | :55:44. | :55:50. | |
Nic's given us a original take on a rest leg of lamb. One of our | :55:50. | :55:59. | |
favourite grape varieties of lamb is Syrah is great, but given the | :55:59. | :56:03. | |
Mediterranean feel to Nic's dish, we are staying in Europe. We are | :56:03. | :56:10. | |
choosing a wine that is a classic match with roast lamb it is Rioja. | :56:10. | :56:18. | |
This is Vina Eguia, Rioja, Gran Reserva, from the 2001 vintage. | :56:18. | :56:23. | |
Gran Reserva means that the wine is matured for a long time in barrels | :56:23. | :56:29. | |
and bottles. It gives the wine amazing aroma. You get the smells | :56:29. | :56:34. | |
of dried fruits and sweet spices. Because of its age, this wine is | :56:34. | :56:40. | |
soft and creamy it works with the richness of the lamb and the nutty, | :56:40. | :56:45. | |
almond croquettes, but despite the maturity it is vibrant and juicy, | :56:45. | :56:50. | |
that is with we need for the herbs and the garlic and the salty capers | :56:50. | :56:55. | |
and anchovies. Nic, it is a beautiful dish for a | :56:55. | :57:00. | |
winter's evening, and here is a very fine, heart- warming wine to | :57:01. | :57:06. | |
drink with it. Happy New Year! He is still eating | :57:06. | :57:12. | |
it! It has gone down and come back again! This one is under a tern, | :57:13. | :57:17. | |
but a bit of a bargain? I think it is excellent. | :57:17. | :57:24. | |
A very good wine. Mr Tanner? Gorgeous. A great | :57:24. | :57:29. | |
combination with the wine and the flavour of the salsa, with the lamb | :57:29. | :57:33. | |
it is lovely. You can join us here at the chef's | :57:33. | :57:39. | |
table some time in the series. Just write to us at: | :57:40. | :57:44. | |
Don't forget the stamp! Right it is time for Valentine Warner to let us | :57:44. | :57:53. | |
know what should be eaten right now. from the sea, autumn is a time | :57:53. | :58:03. | |
:58:03. | :58:08. | ||
sea bass, sweet clams, and the and sprat, to bring joy to your | :58:08. | :58:16. | |
'But there are few seasonal seafood- catches that excite me more | :58:16. | :58:19. | |
'than the thought of sweet, plump mussels. | :58:19. | :58:22. | |
'They're incredibly versatile, enjoyed in salads, fish stews | :58:22. | :58:25. | |
'and soups, and now readily available | :58:25. | :58:28. | |
'in fishmongers and supermarkets in their absolute autumn prime.' | :58:28. | :58:36. | |
Britain is surrounded by millions upon millions | :58:36. | :58:38. | |
of delicious mussels, they cling to every part of our rocky shores. | :58:38. | :58:45. | |
But some of the best come from here. | :58:45. | :58:47. | |
Lindisfarne, known locally as Holy Island, nestles tightly | :58:47. | :58:53. | |
to the Northumbrian coast. | :58:53. | :58:58. | |
This national nature reserve is a haven for wildlife, | :58:59. | :59:01. | |
and a hot spot for mussels. | :59:01. | :59:05. | |
Which is why I'm out of bed so early this morning. | :59:05. | :59:09. | |
Twice a day, Lindisfarne is completely cut off | :59:10. | :59:12. | |
from the mainland, | :59:12. | :59:13. | |
when this half-mile long tidal causeway is swamped by sea water. | :59:13. | :59:19. | |
This is the nincompoop hut, for those who get caught short. | :59:19. | :59:22. | |
Any city slickers, know-it-alls, who fail to read the tidal chart, | :59:22. | :59:26. | |
who then have to take refuge in this little box. | :59:26. | :59:31. | |
But right now, the tide's out, and the Lindisfarne mussels are calling. | :59:31. | :59:38. | |
You're the only man on the pier, you must be Steve. | :59:38. | :59:40. | |
That's right, you're Val. Yeah, I'm Val. | :59:40. | :59:42. | |
Pleased to meet you, Val. Pleased to meet you, too. | :59:42. | :59:45. | |
We've got to get a bit of a move on,-I'm afraid, the tide is ebbing fast.- Let's go. | :59:45. | :59:48. | |
'Steve is unique in these parts, | :59:48. | :59:50. | |
'he is the only fishermen licensed to harvest Lindisfarne's celebrated mussels.' | :59:50. | :59:56. | |
From the island, it's just a short boat trip to the mussel beds | :59:56. | :59:59. | |
on the other side of the bay. | :59:59. | :00:02. | |
What an amazing place to go to work- every morning. It's great, yeah. | :00:02. | :00:05. | |
It's a far cry from me having to get on to the Tube. | :00:05. | :00:08. | |
I have my worries and problems like anybody else, but there's nothinglike coming out here to sort 'em out. | :00:08. | :00:13. | |
It gets blown away across the sea. | :00:13. | :00:15. | |
In one ear and straight out. | :00:15. | :00:22. | |
Steve's day at the office is entirely dictated by nature. | :00:22. | :00:27. | |
On big tides, he gets four hours to pick, | :00:27. | :00:29. | |
but today is a low tide, | :00:29. | :00:31. | |
and the mussel beds will only be uncovered for two hours, so we're going to have to work fast. | :00:31. | :00:37. | |
We're looking for the biggest ones. Yeah. We'll have that one. | :00:37. | :00:40. | |
These really are huge. | :00:40. | :00:43. | |
'Steve collects just eight buckets of mussels a day. | :00:43. | :00:45. | |
'By hand-picking only a small selection of the largest specimens | :00:45. | :00:49. | |
'in each area, he keeps his mussel bed population in tip-top condition.' | :00:49. | :00:55. | |
This is the mantle where we'll find the bulk of the eating quality of the meat. | :00:55. | :00:58. | |
As you can see here, we've got a really good thickness on it. | :00:58. | :01:08. | |
:01:08. | :01:14. | ||
Soon, Holy Island's mussel beds | :01:14. | :01:16. | |
will be completely covered by the sea for another day. | :01:16. | :01:18. | |
Time to get our precious cargo back to Steve's kitchen. | :01:18. | :01:23. | |
Shall I do the bearding, you do the scraping? | :01:23. | :01:26. | |
Sounds good. 'Once on dry land, it's straight down to work cleaning the mussels. | :01:26. | :01:28. | |
'Fishmongers and supermarkets will already have done | :01:28. | :01:30. | |
'most of the hard graft. All that's- left to do is de-beard them. | :01:30. | :01:32. | |
'For half of our haul, I'm planning- something a little exotic, | :01:32. | :01:36. | |
'but straight-talking northerner Steve is choosing to cook his half | :01:36. | :01:38. | |
'just how he's always eaten them - plain and uncomplicated.' | :01:38. | :01:43. | |
I'm just doing a very simple recipe,- the way my mum used to make them, | :01:43. | :01:47. | |
and it's just mussels in a white sauce. | :01:47. | :01:50. | |
We're quite literally hands across the ocean today, | :01:50. | :01:53. | |
I'm making empenada mariscos, as it's called in Spanish. | :01:53. | :01:56. | |
Roughly translated as a mussel pasty. | :01:56. | :02:00. | |
Steve's recipe is simplicity itself. | :02:00. | :02:02. | |
As his mussels are steaming open, | :02:02. | :02:04. | |
he makes a white sauce by frying flour in butter | :02:04. | :02:07. | |
and then whisking in milk until he gets a smooth, silky consistency. | :02:07. | :02:12. | |
The mussels are then strained and picked from their shells. | :02:12. | :02:16. | |
Wow! Get that down your neck. | :02:16. | :02:22. | |
Pass the test? | :02:22. | :02:24. | |
No wonder everybody wants those. | :02:24. | :02:26. | |
I know. My God! That's delicious. | :02:26. | :02:28. | |
Along with chopped parsley, the mussels go into the sauce, | :02:28. | :02:31. | |
and that's it, finished. | :02:31. | :02:33. | |
Ready to go on toast. | :02:33. | :02:36. | |
Having cooked my mussels with onion, | :02:36. | :02:38. | |
cumin and garlic, they're picked from their shells. | :02:38. | :02:41. | |
To the remaining delicious mussel juices, | :02:41. | :02:43. | |
I'm adding a pinch of saffron. | :02:43. | :02:45. | |
These I'm going to chop up. | :02:45. | :02:47. | |
Chop up?! | :02:47. | :02:49. | |
Ha-ha-ha-ha! What's going on? | :02:49. | :02:51. | |
You've done your thing, I haven't interfered. No, you haven't. | :02:51. | :02:55. | |
We don't all eat mussels your way. | :02:55. | :02:58. | |
I don't get out enough, that's the problem. | :02:58. | :03:01. | |
Then I'm going to add... | :03:01. | :03:03. | |
Extremely interesting. An egg?! | :03:03. | :03:06. | |
..one hard-boiled... Hard-boiled egg! Well... ..grated egg. | :03:06. | :03:08. | |
You look totally horrified. I'm not-horrified, my curiosity's aroused. | :03:08. | :03:14. | |
Egg-yolk, chopped parsley and the reduced cooking liquor goes into | :03:14. | :03:16. | |
the mussel mixture. | :03:16. | :03:19. | |
It's then spooned into a circle of pastry. | :03:19. | :03:24. | |
'Steve's babies are sealed in the pastry case, | :03:24. | :03:26. | |
'ready to be deep fried in hot oil. | :03:26. | :03:29. | |
'Once crisp and golden, my empanadas are ready to go head-to-head | :03:29. | :03:33. | |
'against Steve's mussels on toast.' Wowee! | :03:33. | :03:37. | |
That just does look incredibly delicious. White pepper. | :03:37. | :03:47. | |
:03:47. | :03:49. | ||
Delicious. | :03:49. | :03:51. | |
Yeah. Really yummy. | :03:51. | :03:53. | |
You get all the other stuff going on first, and then the mussels | :03:53. | :03:56. | |
come through, and then the Tabasco! | :03:56. | :03:58. | |
Mmm... | :03:59. | :04:01. | |
Yeah, it's lovely. Youlike that, yeah? Absolutely love it. | :04:01. | :04:05. | |
Mummy's recipe's OK? Simple, amazing, I love it. | :04:05. | :04:08. | |
We've blown each other's trumpets, that's really delicious. | :04:08. | :04:11. | |
That's exciting. This is comforting. | :04:11. | :04:14. | |
They're both good. | :04:14. | :04:17. | |
For the perfect super-fast Saturday night TV dinner, | :04:17. | :04:20. | |
try this recipe for curried mussels with lager. | :04:20. | :04:24. | |
Finely chop two shallots, then fry in butter with a couple | :04:24. | :04:29. | |
of bay leaves until soft. | :04:29. | :04:31. | |
Next, add a sprinkling of curry powder. | :04:31. | :04:35. | |
Throw in your mussels, | :04:35. | :04:37. | |
and pour in a bottle of light lager. | :04:37. | :04:43. | |
Then slam on the lid and cook until the mussels have steamed open. | :04:43. | :04:49. | |
Spoon them in a dish, discarding the mussels that haven't opened, | :04:49. | :04:52. | |
and set aside. | :04:52. | :04:55. | |
Reduce the wonderfully aromatic cooking liquor, | :04:55. | :04:58. | |
season with salt and pepper. | :04:58. | :05:00. | |
Then for extra richness, whisk in a big knob of butter. | :05:00. | :05:05. | |
And simply pour over the mussels. | :05:05. | :05:10. | |
Finely chop some lovage, my favourite autumn herb, | :05:10. | :05:12. | |
but if you can't find it, celery leaves work well, too. | :05:12. | :05:18. | |
Then breathe in the delicious aroma and dive in. | :05:18. | :05:25. | |
Mmm. | :05:25. | :05:35. | |
:05:35. | :05:35. | ||
Now, | :05:35. | :05:36. | |
Now, you've | :05:36. | :05:37. | |
Now, you've been | :05:37. | :05:40. | |
Now, you've been e-mailing us your foodie questions. We are going to | :05:40. | :05:45. | |
answer a few of them right now. Brandan, can you read out the first | :05:45. | :05:50. | |
e-mail, please? Yes, this is from Susan, she has pigeon breasts and | :05:51. | :05:54. | |
would like to know the best way to cook them. | :05:54. | :05:59. | |
Pigeon, I'm cool with that. Basically, a nice hot pan. Seering | :05:59. | :06:04. | |
them off in a touch of oil and finish it off in a bit of butter. | :06:04. | :06:09. | |
They take three minutes on one side, turn them, two minutes the in | :06:09. | :06:15. | |
connection them rest them for four to five minutes with the pan, de- | :06:15. | :06:20. | |
glaze it can sherry vinegar. A bit of oil from the pan, a bit of bacon | :06:20. | :06:26. | |
and onions in it, you get a great sweet sauce. You could add a touch | :06:26. | :06:29. | |
of honey for a touch of sweet and sour. | :06:29. | :06:35. | |
Literally, that part is minutes. Nic, any ideas? Pigeon? I would do | :06:35. | :06:43. | |
it with perhaps unper berries. With cinnamon and a similar idea, | :06:43. | :06:50. | |
panning it off. Getting the flavour into the pigeon. | :06:50. | :07:00. | |
:07:00. | :07:01. | ||
Next question? We are watching New Year's Eve from Italy, Garda, can | :07:01. | :07:07. | |
you give us an idea to cook with lentils? What is nice is to make | :07:07. | :07:14. | |
the lentils bright is to add orange segments, celery and tomatos, it | :07:14. | :07:20. | |
brings the lentils into something bright and fresh. | :07:20. | :07:23. | |
And don't forget a little touch of vinegar. | :07:23. | :07:26. | |
That is important. It give it is a nice kick. | :07:26. | :07:34. | |
The next one? Can you give a recipe for roast ham. I usally starve with | :07:34. | :07:40. | |
piccalilli, but I would like something different. To me, I love | :07:40. | :07:46. | |
parsley sauce. You can do a bechamel. If you have poemed the | :07:46. | :07:56. | |
:07:56. | :07:56. | ||
ham, you can use the ham liquor. -- if you have poached the ham, you | :07:56. | :08:06. | |
:08:06. | :08:06. | ||
can use the liquor. Flour butter cream and loads of parsley. | :08:06. | :08:13. | |
Gorgeous. I would work with a white miso, and | :08:13. | :08:20. | |
a touch of sesame oil. So, sliced cold ham, thinned with a little bit | :08:20. | :08:26. | |
of sake to take the edge off. Remember you can find the recipes | :08:26. | :08:31. | |
on the website at: Right, down to business. All of the | :08:31. | :08:36. | |
chefs that come on the show, they battle it out to see how fast they | :08:36. | :08:44. | |
can make a simple three-egg omelette. James, you are on here at | :08:44. | :08:49. | |
23.28 seconds. They take it seriously. There you go. Quite a | :08:49. | :08:55. | |
way down there? There was a day when I was in the blue. | :08:55. | :09:00. | |
Nic I was fifth, but I seem to have been bumped down to sixth. | :09:00. | :09:06. | |
A respectable time. So, the usual rules apply, the three-egg omelette, | :09:06. | :09:12. | |
cooked as fast as you can. Unbelievable how they can get so | :09:12. | :09:17. | |
excite bad this. Really! Right, are you ready? The clocks are on the | :09:17. | :09:27. | |
:09:27. | :09:30. | ||
screens. Oh, shell! It's got to be an | :09:30. | :09:38. | |
omelette. Oh, it was fast, he was just ahead | :09:38. | :09:43. | |
of you, there. Both cooked. I love it, both of the guys, they | :09:43. | :09:51. | |
have done it! This one... It is just there, James. Come on! I don't | :09:51. | :10:00. | |
know. I'll eat the edge of it! James | :10:00. | :10:09. | |
Tanner? You did it in 20 .1 6 seconds. That puts you there. | :10:09. | :10:16. | |
A pretty respectable time. There you go. Head height. | :10:16. | :10:26. | |
Cool, great stuff. Nic? 18.24? You were quicker, you | :10:26. | :10:33. | |
did it in 19.12 seconds. You were going then! Right, will Brendan get | :10:33. | :10:39. | |
his idea of food heaven or food hell, prawns or meringue. We decide | :10:39. | :10:43. | |
later after seasonal supper ideas from Nigel Slater. He is raiding | :10:43. | :10:47. | |
the larder. I think he has something more tasty than last | :10:47. | :10:57. | |
:10:57. | :11:00. | ||
night's curry and mouldy cheddar. There's always one thing | :11:00. | :11:07. | |
and, for me, But then I do think sprouts at | :11:07. | :11:13. | |
to try and make friends with them And I reckon if I grow them myself, | :11:14. | :11:22. | |
And the plan is that chasing the pigeons away with a tea | :11:22. | :11:32. | |
:11:32. | :11:37. | ||
Sadly, although they've put But somehow sprouts still | :11:37. | :11:47. | |
:11:47. | :11:47. | ||
this Christmas, and there's I'm making some little sprout | :11:47. | :11:57. | |
cos I can make them into little cakes. | :11:57. | :12:00. | |
Once your parsnips are nice and squidgy, | :12:00. | :12:02. | |
roughly chop your leftover greens.And there's no real quantity here. | :12:02. | :12:06. | |
I tend to work on the principle | :12:06. | :12:09. | |
of about half greens to half starchy roots. | :12:09. | :12:14. | |
Season really well with salt and pepper. | :12:14. | :12:21. | |
I'm going to pop a little bit of cheese inside each one. | :12:21. | :12:25. | |
And I'm using goats cheese because that's what I've got. | :12:25. | :12:28. | |
It's just as a contrast to the sweetness of the parsnip. | :12:28. | :12:32. | |
And take one of my little cakes, | :12:33. | :12:34. | |
like that, and then a little bitof cheese just popped in the middle, | :12:34. | :12:41. | |
like that. | :12:41. | :12:46. | |
This will soften. | :12:46. | :12:47. | |
If you want it to ooze, then youcould use something like mozzarella. | :12:47. | :12:50. | |
It'll be really nice | :12:50. | :12:51. | |
with a good old-fashioned Wensleydale, or a Cheshire. | :12:51. | :12:58. | |
I'm going to use just a little bit of flour. | :12:58. | :13:01. | |
I just want that little bit of crispness on the outside. | :13:01. | :13:05. | |
Breadcrumbs or polenta would do just the same job for you. | :13:05. | :13:15. | |
And just keep an eye on them. | :13:15. | :13:16. | |
Every now and again,just tipping them up and checking, | :13:17. | :13:19. | |
to see if they're forming a little crust. | :13:19. | :13:26. | |
It's that thing of having this crisp outside and a soft middle. | :13:26. | :13:31. | |
That combination of textures thatjust makes something so good to eat. | :13:31. | :13:33. | |
Whilst those are cooking, | :13:33. | :13:35. | |
think about what you want to eat them with. | :13:35. | :13:37. | |
Maybe a bit of the pork piethat's probably still in the fridge. | :13:37. | :13:38. | |
Or a fried egg just dropped into the pan as they cook. | :13:38. | :13:42. | |
But I fancy one of those tangy chutneys | :13:42. | :13:44. | |
I found under my tree this year. | :13:44. | :13:54. | |
:13:54. | :14:03. | ||
It so works with the chutney. | :14:03. | :14:06. | |
The parsnips are sweet, | :14:06. | :14:08. | |
and then you've got that lovely tang of cheese inside. | :14:08. | :14:12. | |
That works very well. | :14:12. | :14:14. | |
Nothing gives me more pleasure | :14:14. | :14:16. | |
than using up something that could so easily have ended up in the bin. | :14:16. | :14:20. | |
And I promise everyone will love these patties, | :14:20. | :14:22. | |
even if they're not a sprout fan. | :14:22. | :14:32. | |
:14:32. | :14:35. | ||
Once the excitement of Christmas Day has died down, | :14:35. | :14:37. | |
I love planning what food to bring in New Year with. | :14:37. | :14:43. | |
I'm going to push the boat out with a tender fillet of beef. | :14:43. | :14:46. | |
If I'm going to use something like a fillet of beef, | :14:46. | :14:48. | |
it's really worth giving it a little bit of seasoning earlier on, | :14:48. | :14:50. | |
almost like a dry marinade,just to soak up some of the flavours. | :14:50. | :14:55. | |
I'm making a really simple seasoning with crushed thyme, | :14:55. | :14:58. | |
black peppercorns and a splash of olive oil. | :14:58. | :15:04. | |
There - I'm going to pour my herb paste over this and then just massage it in, | :15:04. | :15:09. | |
so that all the flavours get a chance to work with the meat. | :15:09. | :15:13. | |
Should take about half an hour or but you can leave it for longer.so, | :15:13. | :15:17. | |
Just so it gets to know | :15:17. | :15:19. | |
all the herbs and the pepper. | :15:19. | :15:24. | |
And while that's marinating, I'mgoing to get on with the side dish - | :15:24. | :15:28. | |
a gorgeous, sweet pumpkin ragout | :15:28. | :15:30. | |
that's as simple to prepare as the beef. | :15:30. | :15:33. | |
It's that thing of finding something- to cook that says special occasion, | :15:33. | :15:36. | |
but doesn't leave you running around- and giving yourself a hard time. | :15:36. | :15:42. | |
And this is just that thing. | :15:42. | :15:46. | |
I'm going to put in a little bit of juniper. | :15:46. | :15:49. | |
Juniper berries have a lovely wintery coolness to them. | :15:50. | :15:54. | |
There's something almost refreshing about them. | :15:54. | :15:58. | |
Immediately you get that smell of gin coming up. | :15:58. | :16:02. | |
Roughly crush the berries with some rosemary and sea salt, | :16:02. | :16:05. | |
and chuck in with the onions. | :16:05. | :16:08. | |
Chop up a pumpkin - or a couple of squash - | :16:08. | :16:11. | |
and add those to the pan, too. | :16:11. | :16:15. | |
I want the ragout to be quite thick, | :16:16. | :16:18. | |
so I'm adding a bit of flour and some warm vegetable stock. | :16:18. | :16:24. | |
Because it's a special occasion, | :16:24. | :16:29. | |
I'm going to drop a little bit of booze in there. | :16:29. | :16:31. | |
I've got some white wine open, so that's what's going in. | :16:31. | :16:34. | |
Plenty of fresh herbs will brighten this. | :16:34. | :16:36. | |
I'm going for flat leaf parsley. | :16:36. | :16:38. | |
And then that can quietly putter away for half an hour or so, | :16:38. | :16:42. | |
until the squash is tender and the onions are really melting. | :16:42. | :16:47. | |
So, now for that glorious beef. | :16:47. | :16:51. | |
And timing is crucial. | :16:51. | :16:52. | |
Normally with my cooking it isn't. A few minutes here or there | :16:52. | :16:55. | |
doesn't really matter because that's the sort of way I cook. | :16:55. | :16:59. | |
But with something like this, a very special - | :16:59. | :17:01. | |
and frankly, expensive - piece of meat, | :17:01. | :17:04. | |
timing is absolutely crucial. | :17:04. | :17:07. | |
I cook this in two stages in a very hot oven. | :17:07. | :17:11. | |
For a fillet this size, I'll keep it in there for ten minutes. | :17:11. | :17:21. | |
:17:21. | :17:22. | ||
Pour over a glass of red wine, | :17:22. | :17:25. | |
turn the meat and pop back intothe oven for a further 15 minutes. | :17:25. | :17:31. | |
Timing will depend on the size of your fillet, | :17:31. | :17:33. | |
but if in doubt go for less. | :17:33. | :17:35. | |
It's much easier to pop it back in | :17:35. | :17:37. | |
than to try and rescue a piece of overdone beef. | :17:37. | :17:42. | |
Let your fillet rest for a few minutes, | :17:42. | :17:45. | |
by which time your ragout will be the perfect consistency. | :17:45. | :17:51. | |
I know it sounds implausible, | :17:51. | :17:52. | |
but even in this really short time, | :17:52. | :17:56. | |
it's a perfectly pink roast beef | :17:56. | :17:59. | |
and if there's anybody who doesn't like it really pink then | :17:59. | :18:03. | |
they can cut from the other end whereit'll be a little bit more well done. | :18:03. | :18:11. | |
This is such a good looking dish for any celebration. | :18:11. | :18:15. | |
The glistening, pepper-studded beef makes a very handsome partner | :18:15. | :18:19. | |
to the bright, velvety, bittersweet ragout. | :18:19. | :18:29. | |
:18:29. | :18:30. | ||
Right, | :18:30. | :18:31. | |
Right, it | :18:31. | :18:31. | |
Right, it is | :18:32. | :18:37. | |
Right, it is time to find out if Brendan is facing food heaven or | :18:37. | :18:41. | |
food hell. Brendan, to remind you, if you can't see it already, a | :18:41. | :18:46. | |
lovely pile of prawns. This is where they could be cooked | :18:46. | :18:50. | |
with a Pilau rice wrapped in omelette. We is going to make it, | :18:50. | :18:56. | |
he is God at that. I thought for food hell, I thought to bring | :18:56. | :19:01. | |
together two ingredients, chestnut puree together with meringue. It is | :19:01. | :19:07. | |
just with whipped cream, but I will build up a gateux and starve with | :19:07. | :19:12. | |
the Italian meringue around the edge and lots of brandy to cover up | :19:12. | :19:17. | |
the flavour of of the meringue. So, two ways with a massive cake, but, | :19:17. | :19:22. | |
we are not live today. There is no audience vote. We are letting fate | :19:22. | :19:28. | |
decide in the way of two of these things. Left over from Christmas, a | :19:28. | :19:37. | |
cheapest chocolate snowmen on the planet. Inside one of them is the | :19:37. | :19:47. | |
:19:47. | :19:51. | ||
world "heaven", snide one of them is the word "Hellawell "-- "hell." | :19:51. | :20:01. | |
You have got... You have got hell! I hate prawns! There k -- there you | :20:01. | :20:08. | |
go, just to prove, you want to break that one up and show us what | :20:08. | :20:13. | |
is inside. There you go. So, let's lose this out of the way, the | :20:14. | :20:18. | |
prawns. The first thing we have to do is to get on with the Italian | :20:18. | :20:22. | |
meringue. To do that we need to get the sugar and the water in there. | :20:22. | :20:27. | |
So we boil the sugar and water, rapidly, there, we put it on here | :20:27. | :20:33. | |
to make the Italian meringue. So at the same time now, these guys are | :20:33. | :20:43. | |
getting on over here. We need the egg whites. Two mixes. | :20:43. | :20:52. | |
One with the cream and the sugar, the other is with the chestnut. | :20:52. | :20:58. | |
Brilliant. Together with the mascarpone cheese. | :20:58. | :21:04. | |
This is brilliant. This is brilliant. | :21:04. | :21:07. | |
So, over here... Italian meringue. Move this out of the way. This is | :21:07. | :21:11. | |
just a different way of making meringue. | :21:11. | :21:16. | |
It is called Italian meringue or boiled meringue? Boiled? Yeah, | :21:16. | :21:22. | |
because basically the sugar is boiling. If you boil sugar like I'm | :21:22. | :21:29. | |
doing in water it will boil beyond boiling point. It goes to well over | :21:29. | :21:33. | |
150 Celsius. Which that is happening already. | :21:33. | :21:40. | |
It dangerous in here today?! It is getting warm. | :21:40. | :21:48. | |
That will happen quickly. This will then go to the sugar thermometer | :21:48. | :21:55. | |
which is on here. This is soft boil, so that is 120 Celsius. You are | :21:55. | :22:01. | |
left with a sugar solution. This gets hotter, so hot it tends to | :22:01. | :22:06. | |
caramel. That is what you end up with. | :22:06. | :22:14. | |
The chestnut puree is there. I tell you what we shall do, seeing as it | :22:14. | :22:22. | |
is New Year, let's stick the prawns on! This is a variation on a | :22:22. | :22:27. | |
classic dish. There is the gateux, the layers of chocolate cake, | :22:27. | :22:32. | |
covered with a chocolate sauce and then this, this is Mont Blanc, the | :22:32. | :22:37. | |
chestnut puree and this. Two great combinations on its own. | :22:37. | :22:44. | |
It is great. Trust me. With this we get a little cake as well. This is | :22:44. | :22:49. | |
just a chocolate cake. You take a standard chocolate cake which we | :22:49. | :22:53. | |
then slice up. How are we doing with the fillings, | :22:53. | :22:59. | |
guys? Getting there. This is starting to go. It starts | :22:59. | :23:07. | |
to change. We take this and pour this carefully tonne the egg whites. | :23:07. | :23:13. | |
Woe! You can see it is hot. It is in there, it will make an Italian | :23:13. | :23:16. | |
meringue, you don't need to cook that anymore. | :23:16. | :23:22. | |
How long does that take? Two or three minutes. It is great to use | :23:22. | :23:28. | |
for lemon meringue pie, all of that sort of stuff. All we do... It is | :23:28. | :23:34. | |
similar to how you make marsh mallows. | :23:34. | :23:42. | |
How are the prawns? Coming along well. | :23:42. | :23:50. | |
Now we slice this into pieces. While the filling is now ready, can | :23:50. | :23:54. | |
you continue to slice this, please? Yes. | :23:54. | :24:04. | |
:24:04. | :24:04. | ||
We start off with this. That is the coffee one? A little bit of that on | :24:04. | :24:09. | |
there and pour that on and we continue to keep layering it up. It | :24:09. | :24:19. | |
:24:19. | :24:20. | ||
is slightly different to the food you get on the show. | :24:20. | :24:27. | |
Do they cook traditional food on Downtown Abbey.? We do. We have | :24:27. | :24:37. | |
:24:37. | :24:38. | ||
home economics, the people that come on, they make a whole spread. | :24:38. | :24:44. | |
Then we take some of this chestnut puree and spread it out and another | :24:44. | :24:53. | |
one... Keep slicing it, boys, keep slicing it! We're getting there. | :24:53. | :24:58. | |
We put a bit of crushed meringue on it. Sticky meringue. | :24:58. | :25:04. | |
This is proper, proper pudding. Yeah, we're listening! There we go. | :25:04. | :25:10. | |
We can take the prawns out now... Let's take another layer. If you | :25:10. | :25:17. | |
can stop the machine... Get all of the meringue off the whisk. That | :25:17. | :25:25. | |
will be great. When you start putting that one on, | :25:25. | :25:33. | |
add another one of the chestnut one, the final layer. Perfect. | :25:33. | :25:41. | |
Perfect. Perfect. Spread that over the top! This one it is important | :25:41. | :25:51. | |
:25:51. | :25:51. | ||
to get it nice and flat. Put that one on as well. | :25:52. | :25:57. | |
A proper cake. It is. A proper cake. The idea is | :25:57. | :26:02. | |
you ice the cake, you ice the top. Even though this is meringue, you | :26:02. | :26:07. | |
treat it as the same. There is the top, it falls, those are the bits | :26:07. | :26:13. | |
for the edge... Like I'm doing. So, when you go around the edge | :26:13. | :26:18. | |
like that, but this is Italian meringue, remember, so it is a | :26:18. | :26:23. | |
slightly different texture to the other one. | :26:23. | :26:29. | |
Can you fire up the blow torch, please, guise. | :26:29. | :26:34. | |
We are nearly there. You have the flavours of the two delicious | :26:34. | :26:39. | |
dishes that I love. The gateux and the Mont Blanc. Then you can change | :26:39. | :26:46. | |
the texture slightly on the top. You can go around the edge like a | :26:46. | :26:55. | |
baked Alaska. That's your idea of hell, is it? | :26:55. | :27:02. | |
tripes with my idea of hell! last time I had it was at Leeds, | :27:02. | :27:08. | |
tripe. There is a great place at Leeds market, they sell tripe with | :27:08. | :27:13. | |
onions. It is really nice, but it is slightly different to thank | :27:13. | :27:18. | |
this! There you have it. Where has the holly gone, boys? I | :27:19. | :27:27. | |
missed it, where is it? Don! There you have it. Nice and simple. I | :27:27. | :27:31. | |
would say dive in. I don't know how you are going to do it, but you | :27:31. | :27:35. | |
have the prawns there as well. Look at that, but you have to eat a bit | :27:35. | :27:41. | |
of this first. All you do is grab a knife. Have you got a plate there, | :27:41. | :27:51. | |
:27:51. | :27:55. | ||
boys? Get a wedge of that. This is like tiramisu, look at that. Dive | :27:55. | :28:04. | |
Now to go with this, Peter Richards and Susie Barrie have chosen a | :28:04. | :28:09. | |
Campbell's Rutherglen Muscat from Waitrose. It is �10.99. There you | :28:09. | :28:14. | |
go. Bring over your glasses, guys. I would say you are not going to | :28:14. | :28:19. | |
getny, but it is safe to say you may get a portion of this stuff! | :28:19. | :28:25. | |
Dive into that there you go. Tell us what you think? Dive into | :28:25. | :28:29. | |
the cake. Enjoying that? It is fantastic! | :28:29. | :28:33. | |
Thank you. Followed by meringue. The best of | :28:33. | :28:37. | |
luck with the new sitcom. That is all today on Saturday Kitchen. | :28:37. | :28:43. | |
Thank you to all of my guests. Thank you to Peter Richards and | :28:43. | :28:49. |