New Year's Eve Saturday Kitchen Saturday Kitchen

New Year's Eve Saturday Kitchen

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Good morning. It is time to get your knew yeerbs party started with


90 minutes of food from some of Britain's best chefs. This is


Saturday Kitchen. And welcome to the show. Cooking


with me here are two great chefs. First, the man who turned the


seaside town of plim outh into one of the nation's top culinary


hotspots. It is James Tanner. Next to him, he


created the modern Japanese restaurant, Rocca, but now has


turned modern on us, it is Nic Watt. Happy New Year to you both.


James Tanner, what is up first? have is a beautiful sea bream. A


sharing meal for the New Year. And sticky rice? Sticky rice, it is


so easy it is unreal. This is one of those dishes you put it on and


20 minutes later you have the perfect meal.


Is that a starve you have on? is the latest trend it is my


boyband look. When do you buy the rest of it?


is below! Nic, what are you cooking? A roast lamb. It starts


with rosemary, garlic, anchovies, the flavours of oregano and fresh


co -- croquettes. And the usual line-up of foodie


films, today from Rick Stein, Lorraine Pascale, Valentine Warner


and Nigel Slater. Now, the special guest is known to millions of you


as John Bate. I know you are a fan? Yes. From the popular award-winning


drama serious it is Brendan Coyle from Downtown Abbey.


Do you know how many film credits you have got?


42! Amazing success, but are you any good at cooking. We know you


are a fan of the show? I'm keen. I have enthusiasm. What I lack in


finesse, I make up for in enthusiasm. I am a one-pot-meal. I


try to diversify. How do the two dishes sound?


Fantastic. Cooking with One Direction, who


knew?! That jumper, what is it like? Today we are cooking food


heaven or food hell for Brendan. Something based on the favourite


ingredient, or the nightmare ingredient. Because we are not live


we are letting fate decide at the end of the show. Food heaven, what


is it? I have gone for the mighty prawn. I live near the sea. I cook


a lot of it. So I know you like that too.


What about the dreaded food hell? struggle with this, there is not a


lot that I don't like. I have gone for a desert, I have gone for


meringue. I don't get it It is supposed to be chewy, crunchy,


but I don't get that. Or tripe! don't like that either! So, the


prawns are mixed with chilli, ginger, yoghurt and a load of spice,


left to char grill and served with a Pilau rice. How does it sound?


You're the man! And this meringue, chocolate sponge with coffee mousse,


chestnut mousse and meringue and scorched and garnished with a bit


of festive holly. That is not camp at all! Because we


are not live, we have a New Year's surprise up our sleeves, fate is


deciding what Brendan is having at the end of the show. So find out


and keep watching how we are going to do that.


Let's meet the other two Saturday Kitchen guests, we have Rachel and


you have with you? I have my friend Tris.


Now, you work in South Patagonia and your friend works in Alaska?


Yes. How cold is it there? The average


temperature is five degrees. Then in the winter the temperatures drop


to minus 2020 sells you. Great -- to minus 20 Celsius.


It sounds great. Shall we get cooking? Yes.


Now, the most successful and famous of plim mouth's living chefs, James


Tanner! -- Plymouth. What is cooking? We have a


beautiful see bream. With a bit of ginger and lemongrass.


That is unusual for you? Not really. You like those flavours? Yes. It me


this is easy great cooking. this is easy great cooking.


OK, what do we do? You take the zest off the lime. I will talk


about this great fish. We have sea bream. I have a lot of my


inspiration years ago on holiday sat on a beach. I don't do that a


lot, I'm normally at work. I was in the Far East, a lady cooked this,


the closest fish that we have is this. This is very good on price it


is good at this time of year. Now, this has been scaled and gutted.


You can eat the skin if you want. It is a bit like John Dory? There


is lots of meat on there? Yes. On the continent it is called Dorada.


I will serve it with the head an. If it was my Mrs, she would not


like it. Did she saying in about that jumper


when you left the house? She chose it, mate! Now, I am cutting this


fish to put in all the other ingredients. We are going to pack


out the fish. It will keep in all of flavours.


Now, mackerel can be used for this? Yes, you can use brill. That is


very God. The God thing about keeping the


head on the fish you get to eat the cheeks. That is a beautiful part.


You are really selling this, Nic! Now, two bowls here.


The rice wine in one them. A fish sauce, oyster sauce. Go for the


good stuff. You can buy cheap, but get the better stuff if you can.


The juice of an orange. If you can add the lime zest in there.


All of it? About three quarters. That's great.


OK. Can you slice me a chilli. That is fantastic.


Bang that in there. In the meantime, there are two bowls, the reason why,


I will bat out lemongrass and pack the fish with Kaffir lime leaves. A


touch of your lime zest. A touch of lemongrass and chilli in there.


So, that is ripped up. I will take the lemongrass. It does not have to


be small. I just want the lovely flavours to come out of it. That is


fantastic. So, do you want all of this chilli


in there? Yes. Lovely.


So, the lime leaves you can freeze them? They freeze beautifully and


as you have torn them up you bring out the aroma.


Lovely. For the south-east Asian cooking, I know when I was there


they use it a lot. Also in the curry piece that you buy you get it


in there. I will add a little bit of ginger.


How many of these do you want? and-a-half is fine, James. That is


great. So, a touch of ginger, that is great. The rest of the ginger,


using that bigger grater, about a tablespoon into that mixture.


I'm on it. The last time you were on you


extended your empire? You had a cafe? We have Tanner 's, which,


believe it or not, coming into the New Year I am into my 13th year.


The brasserie is six years old. I opened that a week after my


daughter was born. The cafe, I have had it for six or seven months. So,


just cracking on with stuff. I love And you've been doing a new book?


Yes, the other one went well. I will talk, you grate.


Do you want all of this? About a tablespoon. That is fine. The last


book went well. I've been asked to do another one. It is lovely to be


asked. We have got great ideas. It will be called Tanner's Twist. With


traditional recipes but also you're own thing going on. Fun food that


is not too chefy. It is interesting researching the recipes and you


know all the work that goes into the books, it takes up a lot of


time, but it is really enjoyable. The spring onion, the white of it


we are packing that in there. So, there we go. We have the Kaffir


lime leaves, the lemongrass and spring onions, that sort of thing.


This stuff, let's give it a mix up. Do you want this in there? No, not


yet. Calm down! Now, we pour this over the top. There you go. Now get


a steamer set up. A wok is also fantastic. Simmering water. OK?


Then all we do is grab that this takes about 15 to 20 minutes to


cook through. I will add that there. Now just before we have pepper


corns and these are cracked. These are halt ones? They are the


ones that make your mouth tingle? Yes.


The thing is, that you eat this, with the ginger and the credit


reduce, it is beautiful. We also have garlic chives.


You can find the recipe along with the other recipes on the website:


Now, the sticky rice? Here we go. This has been soaking a minimum for


three hours. If not, overnight. It is a


glutinous short-grain rice. Is that right? You don't believe me,


do you? I made it up! I'm going to drain it off.


Again, this takes about, I have deliberately done this as it takes


the same time to cook as the fish. What we have here is... You can use


a clean J cloth that is fine. A steamer is set up. The rice goes in


there. Push it down... Wrap it back up...


Cook it for ten to 15 minutes with a lid on.


Bang that on, 10 ten to 15 minutes later, undo it all, fluff it up


with a fork, put the lid on and cook it for ten.


Now, here, this one has cooked through. Let's turn off the heat.


We are going to flip this bad boy. Come on! You live life on the edge,


don't you! You need chef's hands for that, that was quite hofplt


I told you his brother does all the cooking! -- That was quite hot! If


you want the dinner party thing, or you are chilling out, having a


drink, a cocktail, bang it out on the table, just pull this up...


You can grab a spoon and put some on there.


See, you have a scarf to match the jumper. I can put the head band on


like you used to do! Shut up! Where is this going? I will not do this


with a ladle, do not try this at home! We are going to grab the fish.


Notice it is not falling apart on me. You want it so it is just


cooked. We are grabbing the juices over the


top. We have our coriander shoots and


with the lime, the last stage with touch of water in there and a


sprinkle of sugar. Let that dissolve. I have my spring onions


here. You can get these in the


supermarket? Yes. Now, sesame oil and seeds. Put the


oil on at the end, don't cook with it. Then the sweet and sour lime


where it has just dissolved. A few of them over the top. I think that


looks fantastic. Remind us of what this is again?


This is my Asian sea bream with sticky rice.


Not bad, that. It looks good, but does it taste good? It smells good


as well. There you go. The first dish.


Thank you very much. Dive into that. I don't know where


you start on it. Is it like the fish where you start in the middle


and work your way out? I would put the fork on it and scrape it back.


If it is undercooked it will not fall off the bone if it is over


cooked it will fall apart. Garlic chives, that is a new one to


me. With the ginger and chilli, and everything else? That is fantastic.


Well, we need wine to go with this. We thought we would usher in the


New Year with not one but two experts. We sent Peter Richards and


Susie Barrie to Hampshire. Susie Barrie to Hampshire.


Watch this. For New Year's Eve we are in our


home town of Winchester. What better way to welcome in to 12 with


fantastic food and gorgeous wines to go with it.


So, let's do it. James' sea bream dish is the


perfect antidote to Christmas food and turkey. One good option to


match wine to Asian food is to go with a rosaway.


But, Mr Martin, we could not ruin your New Year's Eve by making you


drink rosaway. The bright flavours in the dish cry out for a tangy and


aromatic style of white wine. So it comes as no surprise that we are


going for this Thornbury Riesling, 2008, delicious.


This Riesling's home from home is Germany, but when grown in New


Zealand or Australia, the wine is drier and more limey in character.


It is what we need to pick up on the credit reduce flavours and the


lime in James' dish. This is a great wine with real


succulence for the sea bream and chilli and a great depth of flavour


to off-set the oyster sauce and the ginger, but the main thing is that


it does a brilliant job of refreshing the palette between the


mouthfuls. This is a brilliant, uplifting dish


to take us into the New Year. Here is a gorgeous wine to


celebrate it with. It is! How sweet! What do you


reckon? I that I this is beautiful. A really, really good combination


to go with the ginger and the credit reduce.


A little more money than we normally spend, but well worth it,


�10.99. Guys what do you reckon to the wine? Outstanding.


And the fish? It was beautiful. The lime was really nice. It picks up


on the sauce. Now, you can join us here, just


write to us with your name, address and daytime telephone number:


So get writing and don't forget to put a stamp on the envelopes,


please. Nic has a lovely lamb for us later


on, what is it? A lamb with rosemary.


Now, first it is time to catch up with Rick Stein in Bali. If you are


enjoying a cup of coffee, you may want to read of labels, you may


have wished for a cup of tea landscape


When you reach for the coffee after- your Christmas dinner, think about this as an exotic change.


Well, this is a civet cat and what I'm giving him to eat


is what he eats all the time, which is coffee beans.


Some very bright Balinese person worked out that if the entire diet of the civet cat was coffee beans,


then they must know a thing or two about the coffee bean.


And indeed they do, because they always select only the very best beans


and they reject the acidic ones or the over-ripe ones.


And then, well, out they come as, erm, civet cat poo.


And this Balinese person noticed that, actually, the coffee bean is only partly digested.


This is the husk and inside the bean is retained in its perfect form.


So don't think that drinking Balinese coffee


from civet cat poo might taste of anything,


it only tastes of pure beans and it is the best coffee known to man,- and also the most expensive.


# I love coffee, I love tea... #


Well, back in Padstow,


I thought it would be a very good idea to challenge my staff


to a blind tasting of coffees.


So we gathered together in the cafe courtyard


just to see if they can actually tell if the civet cat coffee does indeed stand out.


So, er, here we are. It's all set up.


We've got a Kenyan coffee, a Costa Rican coffee and a Brazilian coffee,


and there's an awful lot of coffee in Brazil, as we know.


And finally, the the Balinese cat poo coffee. So which is which?


It's going to be really interesting.


Bring it on!


This is coffee A. Hm.


I'm detecting...


notes here already.


I mean, one of the things that's interesting about the the Balinese cat poo coffee


is they think that the gastric juices of the civet cat actually affect the flavour.


So, I'm sniffing for gastric juices here.


What can you detect so far? I think- that one's quite light and it'ssort of bit acidic on your tongue,


We moved quickly through the coffees in the hope of detecting something of the feline nature,


but not too much, if you catch my drift.


And then we were ready to decide which coffee might have come from a cat.


Who thinks that coffee A is the Balinese cat poo coffee?




B? Who thinks that coffee B is the Balinese cat poo coffee?


Thank goodness.


Coffee C? Who thinks that coffee C is the Balinese cat poo coffee?


Zero. And finally coffee D.


Who thinks that... Two. I don't really.


Right, here we go. Right, coffee A...


is Kenyan AA coffee. Yes! Yes!


Right... Coffee B.


Well, what do you think? B. Yes!


Yes! Cat poo coffee!


# Coffee and tea And the java and me


# A cup, a cup, a cup, a cup Oh... #


The rice fields of Bali are works of art in their own right.


They go back over 2,000 years, creating these wonderful terraces


where the water cascades down as many as 30 levels.


And rice, like everywhere I went in the Far East, is the key to life


and never more so than in this dish called nasi goreng.


This will be an excellent dish to have on New Year's morning for breakfast,


and here's how you make it.


So having got my wok really hot, I'm just adding in two or three tablespoons of oil,


ordinary vegetable oil, some garlic and two types of chillies.


The first just some medium hot ones- and then just a little hit of bird's-eye chillies.


And some sliced shallots.


Now just stir-fry those together.


And nasi goreng, it just means fried rice. You can get it all over Indonesia


and Malaysia as well, as it happens.


And if you're me, you get it all over your shirt as well. And now some carrots.


You want to take the crispness off them, but they still want to have a bit of al dente-ness to them.


There we go. And now the spice paste. In that goes.


Lovely, lots of spice paste because that's where all the flavour comes from.


And if you want to know how the paste is made, wait for it!


Black pepper, sesame seed, nutmeg, macadamia nuts, shallots, lemon grass, ginger, galangal, garlic,


fresh turmeric, chillies, palm sugar, shrimp paste, lime juice and- a little oil all mashed together.


And now a little bit of tomato puree just to bring the colour up like that.


And very important in Indonesian cooking, some ketchup manis.


Obviously, where the word ketchup comes from. Not an American word.


Just stir that in a little bit.


And now for the rice. And it is a way of using up lots of leftovers


with rice and obviously in that case this is a perfect dish for turkey.


I'm going to put some prawns in too,


just to give it bit of deluxeness, make it a really special dish.


Right, now, just going to put some green beans in there, just to bring out the colour, and again,


you know, Indonesians, like all Southeast Asians, looking for texture as well as lovely colours.


And now the turkey. I've cut it into inch slices.


And this goes in right at the end because you don't want to break the turkey up,


it's already cooked, of course.


And a good lot of spring onions,


just to go in at the end, so you've got that slightly raw taste of the onions.


Some soy sauce, a tablespoon or so.


Just stir that in very gently, and that's it, except from a fried egg.


This is what I had for breakfast nearly every day.


The fried egg seems to make it just right.


Oh, by the way, you sprinkle some slightly crispy fried onions on top- of the egg, almost like a seasoning


and then you add a bit of tomato and cucumber as a garnish.




Delicious food


Delicious food as


Delicious food as always from Rick. That nasi goreng would make a great


breakfast on New Year's Day, I reckon. Now, another great


breakfast to show you it is egg's Benedict with waffles.


The first thing is to get the bacon The first thing is to get the bacon


on to cook. So, a little bit of oil on here,


get that on. Now we pan-fry this. So a few slices in there to get it


going. Now, you want to credit your mum or


aunty to start you off in your acting career? You were brought up


in a steel working town and when it shut down, you went to a theatre in


Ireland? Yes, my aunty had an acting studio. I saw a play when I


was 15, Richard III. It gave me the notion that I could act. That is


when it first occurred to me, the growing notion you could do that. I


loved it. It was the first theatre I ever saw.


Getting started must be tough in this job? It is.


It depends on where you live, of course, when you are in London it


seems easier, but where you were, it was a tough start? I was lucky,


that my dad's cousin was a well- respected figure in Dublin theatre.


So that is where I started. And talking about your family, your


great uncle was Sir Matt Busby? I'm surprised you did not go into


football? Well, I was not good enough. I realised that early


enough, so that was good. But I was Taubing to Rachel, she


asked if I supported Manchester United but, yes, it instilled in me


a great love of football and United, of course.


Starting off in theatre, a lot of people have done TV, film, then go


back to theatre, but you cut your teeth on it? Yes. I'm old enough to


have started out and it is a great grounding. You are performing at


night, rehearsing for the next play during the day it is full on. Then


I came to London. I did political theatre, pub theatre. You name it I


worked up through the ranks. Royal Court and the National.


Your credits on television read like a who's who, I think that


everyone has done the Bill? That was my first job. I was terrified


going down there. You have done all manner of


different roles from Shameless to obviously now, Downtown Abbey, it


is incredible? That is what you strive for, the range. To mix it up.


Did you know when Downtown Abbey was commissioned, that it would be


what it is? Or looking at the budget, would it work? It is the


most expensive programme on telly, it is about �1 million a programme,


�1 million a per ep sod? Is it? -- �1 million per episode? Is it? Well,


we knew it would be a great product. It would play well, but you never


really know. You think about how TV has gone to


cheaper programmes, something like this that bucks the trend it shows


what can be done and the success from it it is a global success?


It is, but so much was spent on it, it could have been a disaster, but


what I love about the producers, they have expanded the second


series, they have brought in more characters, it is not devaluing the


punters, the audience. They have invested in the show. It has gone


global. Your storeyline, you are in and out


of it, but now you've been arrested, so the storyline is emphasising on


certain people, but it has come on to you now? It is your turn? It is


spinning its plates. It has come around to me. We know the


devastating consequences of what happened on Christmas night. So now


to come back, well, I can't say much more than that now.


Well, here I have the bacon, I have the waffles and they want literally


two minutes. Home-made waffles? Yes, you


basically ladle these in and they sit in the waffle iron for two


minutes, really. That is that. Some people may have gotten these this


Christmas. This is in here, flour, baking powder, butter, salt, sugar


and a bit of double cream. I have that there and the Holland ace


sauce finished and I will now poach the egg.


So on Downtown Abbey, there are series one and two, is it? Yes.


And something new on Sky? We have completed a film. This is a one -


hour comedy drama, it is produced by Steve Coogan and Henry Norman.


Written about two fantastic writers. Now, just to finish this off, the


chives. That goes in the blerned. The sauce is simple it is just --


goes in the blender. The sauce is just melted butter, a bit of


vinegar and some oil. Now, we lift this off here... We


have the little waffles. We lift these off.


Is that from your range of cookware? No, it is not! It is


quite American this? Yes, the waffles, you can mix and match the


flavours in there. A soft-poached egg. Do this in advance. Ice cold


water and all we do is grab the bacon over the top... It sits on


there. Then we have the nice bit of


Hollandaise. I shall get ready! Hopefully, if


the crew get in focus, there you go. That is that! Dive into that one.


Tell me what you think of that one? Those waffles are great.


Really simple. Happy with that? You know the way


to a man's heart, James. Best of luck in Downtown Abbey, if


we see you back, possibly a clue there! Now, what are we cooking at


the end of the show for John, it could be prawns for Brendan or fell


fell, meringue. It is layered with chestnuts, coffee mousse and mer


ank, scorched with a blow -- with meringue and skwofrpbd a blow torch.


Now, we are not live so, fate is to decide the food at the end of the


show. Are you thinking of the cake? I like the sound of the cake. It


sounds gorgeous. Rachel? I like the prawns.


We are waiting until the end of the show. Now it is time for easy


baking suggestions from Lorraine Pascale. She starts off with poppy


For me, one of the quickest are parmesan


They're these really cool canapes that are ready in an instant.


Well, almost.


These will be a real feat of baking engineering.


I'm going to start with 80 grammes of parmesan.


And then on almost the finest grater,


just grate it right down,


so you've got a nice pile of finely-grated cheese.


I find that this is the only cheese that works really well.


And then seeds, sesame seeds, you need one teaspoon,


in a bowl. And poppy seeds.


Then just add your parmesan, give it a quick mix.


I just love poppy seeds, they give it crunch,


and the black flecks look really good.


Now, I've got a baking tin here lined with baking parchment,


and a cookie cutter. Get the parmesan mix and sprinkle it on.


You want a very fine layer, not too thick, and pull it off.


And take one of these, this is a lollipop stick -


you can get them on the internet, of course.


Pop it into the centre of the circle.


A little bit more parmesan mix, and that's it.


I'll just get on with the rest.


That's the last one done.


Now, the hardest thing about this recipe


is making sure they get into the oven without bumping them


and ruining the circles.


So these need to cook for about five minutes at 220 degrees.


So, I was thinking, "How am I going to serve these lollipops?"


And I was watching TV the other day- and they had this restaurant scene,


and they were serving these prawns on sticks in this perspex box,


and I thought, "That's exactly what- I need." So I got on the internet,


had a little search, couldn't find one anywhere,


so I just bought a box and drilled the holes in myself.


So, I'm just going to take these off the baking parchment


and push them into the holes.


They should come off easily,


but if any get stuck, I always take my palette knife,


it's my secret weapon in baking, and then just slide it underneath.


I've used parmesan, sesame and poppy seed,


but you could use parmesan with paprika,


or sprinkle some fresh thyme over the top,


or some sliced nuts, just anything really to make it your own.


So, there you are - parmesan and poppy seed lollipops.


Easy as you like!


Wow! These look incredible.


There's eclairs, fraisiers, Napoleons.


Admittedly these have been made by experienced chefs,


but there are pastries like this that you can make at home.


The good news is, you don't need any fancy kit,


and you can buy the ingredients anywhere,


and you're guaranteed that wow factor thing.


I find that the simplest ingredients always make the best patisserie.


Thank you. Thank you. Right, French pastries to bake.


I love millefeuille.


It's a classic pastry from France,


and you can fill them with whatever you like.


But I'm going to use a lemon cream and blueberries.


I took a short cut with these and used shop-bought puff pastry.


Let me tell you how I made them.


I just rolled the pastry out as thin as possible


on a board dusted with icing sugar.


And using a ruler,


cut out 18 rectangles about 9cm long and 5cm wide with a pizza cutter.


Then I put them on a baking tray


and sprinkled them with lots of icing sugar,


and put them in the fridge to chill.


After half an hour, I put them into- a 200 degree oven for five minutes,


sprinkled them with more icing sugar,


and baked them for five more minutes,


until the pastry turned golden brown.


You can really see how these have puffed up in the oven.


The name millefeuille means a thousand leaves,


and I can't see them, but I know they're in there somewhere.


I'm going to layer these up with some lemon cream,


which is just so easy to make.


Just put 165 grammes of whipping cream into a large bowl,


add 25 grammes of icing sugar and the seeds of one vanilla pod.


Now whip the cream until it just starts to thicken.


Add the zest of one lemon and a squeeze of lemon juice,


and fold it into the cream.


OK, this is my favourite bit - piping.


Give the bag a twist at the top,


and then just do blobs.


This is the bottom of the pastry, and it gets three layers.


I just love piping, it's one of my idiosyncrasies.


And then just take some blueberries,


and just plop them on the blobs.


So then just take the middle layer,


and it gets a squirt underneath, just like glue,


and then place it on the bottom.


And then another one.


Just a squidge on top, and press it down.


Now, that is a very elegant dessert.


That looks beautiful.


You're going to make a lot of friends with this dessert.


Sprinkle them with lots of icing sugar.


There you are - millefeuille.


French pastry, easy as you like.




There will


There will be


There will be more top tips for you from Lorraine on next week's show.


Still to come on Saturday Kitchen, Valentine Warner is out and about


on the island of Linder's Farm. He is picking mussels, then turning


them into Mexican epanada is it is the last show, so I'm hoping that


jims and Nic have saved some extra to end the year in great fashion


with the omelette challenge coming up later on. What are we cooking


for Brendan at the end of the show? Is it food hell or food heaven? It


could be prawns, or chocolate meringue. Nic, is it prawns or the


chocolate meringue? Prawns, no question, 100%.


Cooking next is a chef who normally makes modern Japanese food for us


on Saturday Kitchen, but he is turning his gaze on to the


Mediterranean it is the brilliant, Nic Watt. So k welcome back. Nic,


why the Mediterranean? You have spent years studying Japanese food?


Absolutely, but still tapping into the flavours of the Mediterranean.


The philosophy of what we are serving is the best. We have the


best salmon, and the best ham and all done beautifully.


Sounds good. So this is one of the dishes you have looked at, what is


it? Absolutely. A beautiful lamb leg, studded with garlic and


anchovies and rosemary. This is English lamb? Absolutely.


It is the best. Fed off the beautiful salt marshes. I am


starting to spike the leg, but every inch.


This is the salt marsh lamb, why is it so good? It is as close as you


can get to New Zealand lamb all the way over here! No, seriously it is


fed off the salt marshes. The flavour comes into the lamb without


a question. So, nice big chunks of garlic in


there. I have garlic chips that you want


fried off? Nice and golden. That will soften the flavour but


give you that garlic note coming give you that garlic note coming


through. As well as that, you are doing the


little potatoes? What am I making? You are making an almond croquette.


It will be the starch or the veg to go with the meal.


The important part is to get roasted potatoes first, so you get


the lovely dry roasted potato and instead of breadcrumbing them we


coat them in a lovely almond crust. Right.


So, what I have here, the rosemary is going in.


The important part is to get it every inch apart. When we carve the


meat, every slice gets a nice component of rosemary, garlic and


anchovy. Tell us what you have been doing?


have been in Mayfair, four weeks in a new restaurant in a our new


venture, we have a Delhi upstairs where we slice all of the hams.


Downstairs is the open kitchen, and a rotisserie.


You have the grill on? Yes, but this one here, you go into many


restaurants, there is one piece of meat spinning around, but with us,


you see lamb and ribs of beef. They cook about two-and-a-half hours to


cook, then they are beautiful and soft.


Here, a little bit of salt and pepper.


The reason we bake the potatoes? keep them nice and dry.


I will pop this in the oven. Could you do this with the shoulder


and cook it for longer? If you do it with shoulder it will not carve


as nicely as a nice lamb leg like this. You want it to be carvable.


So next we go for the sauce. We need capers.


Do you want these? Jacket potato skins, you can't


waste them! Lovely! Potato skins roasted in the oven with garlic and


rosemary is bufl. Now, I'm picking out the oregano.


This sauce is a South American version of a salsaverde. Here is


oregano, mint, it is a classic combination with the lamb.


There is parsley. In here is the egg yolk, a little


bit of nutmeg? Yes and add in a little bit of suppliesed parsley.


Just a touch. What is this about you opening up a


Peruvian restaurant? Yes, the next one on the cards is a Peruvian


restaurant. It is called Lacoya. I am off to Lima to do some research.


What is in Peru? It will have a bar, you can have freshly cut ceviche,


with a big open wood grill. So tapping into the flavours of South


America with the ceviche and I think that the South American and


the Peruvian food movement is coming to the global scene.


This is going to be in London? absolutely.


Right, I have that in there. Now, flour, egg and the crumb in


there? That is down there. And the crumbs, instead of crumbs


you are using almonds? Yes, but we want them crushed up. Can you


crunch them up for me. So, what is this you are making


here? Tell us about this? This is the sauce, I will make a rough-


style pesto. We use this to serve on the side and to drizzle on the


top. Could you have brought ready-


crushed almonds? I could, but I wanted something for you to do! It


gives it the hand-made feel! How is that? Perfect.


We want to make this thin. How many? I think we need five,


don't we? Right, that is fine. No problem.


In we go. Finish it with a little whizz.


Sometimes you would baste that over the top of the lamb while it is


cooking? Absolutely. It give it is a beautiful finishing touch.


What you are doing is finishing it over the top? Yes.


So, we have flour, egg, the crumb and these go in the fryer. They


don't have to be the same size? This is home-made, hand-made.


Great. I'm going over here. So it is a bit like a salsaverde? Yes.


That is exactly what it is. Do you want be these perfectly


round? No. No. All of today's recipes, including


this one from Nic are on the website at:


There are dishs from the previous shows at:


That is coming out in a second. you have a favourite style of food


that you like to cook? Is there anything that stands out for you?


The two favourite styles of food are definitely Spanish and Japanese.


They are similar. It is all about enhancing the flavour and the


ingredient and keeping it simple. The great thing about Spain, we


have talked about it about a month ago with Rick Stein. They have the


great larder. The great ingredients. They have everything.


Look at that. You could leave that as it is.


If you can take that to the dining table, that would be perfect.


I don't know about what you may be having, but that is mine.


Now he is going to pons about with it! Look at that


Hey, these look good! There we go. We are getting all of the anchovy


and garlic flavours in there. Are you liking the look of this?


I'm liking the look of it! That will do! That will do for me!


more for good luck. These colour so much quicker as you


have the almonds in there? Yes. A little bit of the sauce.


And a little bit on the side for the croquettes.


That is for dipping. Like that You know I told you to make five. I


will probably only put three on. See! I knew that was coming! What


about the garlic chips? Pardon me. That was close.


There we have it. What is it? Lamb with salsaverde


sauce and almobbed -- almond croquettes.


Lovely. Thank you very much. It smells


great. It looks lovely.


Nice and simple. Dive in. Roll the VT, I may be some time! Would you


leave it to rest? Yeah, roast it, leave it to rest. What is nice, we


flashed it back in the oven to bring in the heat back to it.


Somehow it? That is sensational. That sauce is beautiful! He has to


get past me next. In the meantime, let's go back to Winchester to see


which wine Peter Richards and Susie Barrie have chosen to go with Nic's


Barrie have chosen to go with Nic's fantastic lamb.


Nic's given us a original take on a rest leg of lamb. One of our


favourite grape varieties of lamb is Syrah is great, but given the


Mediterranean feel to Nic's dish, we are staying in Europe. We are


choosing a wine that is a classic match with roast lamb it is Rioja.


This is Vina Eguia, Rioja, Gran Reserva, from the 2001 vintage.


Gran Reserva means that the wine is matured for a long time in barrels


and bottles. It gives the wine amazing aroma. You get the smells


of dried fruits and sweet spices. Because of its age, this wine is


soft and creamy it works with the richness of the lamb and the nutty,


almond croquettes, but despite the maturity it is vibrant and juicy,


that is with we need for the herbs and the garlic and the salty capers


and anchovies. Nic, it is a beautiful dish for a


winter's evening, and here is a very fine, heart- warming wine to


drink with it. Happy New Year! He is still eating


it! It has gone down and come back again! This one is under a tern,


but a bit of a bargain? I think it is excellent.


A very good wine. Mr Tanner? Gorgeous. A great


combination with the wine and the flavour of the salsa, with the lamb


it is lovely. You can join us here at the chef's


table some time in the series. Just write to us at:


Don't forget the stamp! Right it is time for Valentine Warner to let us


know what should be eaten right now. from the sea, autumn is a time


sea bass, sweet clams, and the and sprat, to bring joy to your


'But there are few seasonal seafood- catches that excite me more


'than the thought of sweet, plump mussels.


'They're incredibly versatile, enjoyed in salads, fish stews


'and soups, and now readily available


'in fishmongers and supermarkets in their absolute autumn prime.'


Britain is surrounded by millions upon millions


of delicious mussels, they cling to every part of our rocky shores.


But some of the best come from here.


Lindisfarne, known locally as Holy Island, nestles tightly


to the Northumbrian coast.


This national nature reserve is a haven for wildlife,


and a hot spot for mussels.


Which is why I'm out of bed so early this morning.


Twice a day, Lindisfarne is completely cut off


from the mainland,


when this half-mile long tidal causeway is swamped by sea water.


This is the nincompoop hut, for those who get caught short.


Any city slickers, know-it-alls, who fail to read the tidal chart,


who then have to take refuge in this little box.


But right now, the tide's out, and the Lindisfarne mussels are calling.


You're the only man on the pier, you must be Steve.


That's right, you're Val. Yeah, I'm Val.


Pleased to meet you, Val. Pleased to meet you, too.


We've got to get a bit of a move on,-I'm afraid, the tide is ebbing fast.- Let's go.


'Steve is unique in these parts,


'he is the only fishermen licensed to harvest Lindisfarne's celebrated mussels.'


From the island, it's just a short boat trip to the mussel beds


on the other side of the bay.


What an amazing place to go to work- every morning. It's great, yeah.


It's a far cry from me having to get on to the Tube.


I have my worries and problems like anybody else, but there's nothinglike coming out here to sort 'em out.


It gets blown away across the sea.


In one ear and straight out.


Steve's day at the office is entirely dictated by nature.


On big tides, he gets four hours to pick,


but today is a low tide,


and the mussel beds will only be uncovered for two hours, so we're going to have to work fast.


We're looking for the biggest ones. Yeah. We'll have that one.


These really are huge.


'Steve collects just eight buckets of mussels a day.


'By hand-picking only a small selection of the largest specimens


'in each area, he keeps his mussel bed population in tip-top condition.'


This is the mantle where we'll find the bulk of the eating quality of the meat.


As you can see here, we've got a really good thickness on it.


Soon, Holy Island's mussel beds


will be completely covered by the sea for another day.


Time to get our precious cargo back to Steve's kitchen.


Shall I do the bearding, you do the scraping?


Sounds good. 'Once on dry land, it's straight down to work cleaning the mussels.


'Fishmongers and supermarkets will already have done


'most of the hard graft. All that's- left to do is de-beard them.


'For half of our haul, I'm planning- something a little exotic,


'but straight-talking northerner Steve is choosing to cook his half


'just how he's always eaten them - plain and uncomplicated.'


I'm just doing a very simple recipe,- the way my mum used to make them,


and it's just mussels in a white sauce.


We're quite literally hands across the ocean today,


I'm making empenada mariscos, as it's called in Spanish.


Roughly translated as a mussel pasty.


Steve's recipe is simplicity itself.


As his mussels are steaming open,


he makes a white sauce by frying flour in butter


and then whisking in milk until he gets a smooth, silky consistency.


The mussels are then strained and picked from their shells.


Wow! Get that down your neck.


Pass the test?


No wonder everybody wants those.


I know. My God! That's delicious.


Along with chopped parsley, the mussels go into the sauce,


and that's it, finished.


Ready to go on toast.


Having cooked my mussels with onion,


cumin and garlic, they're picked from their shells.


To the remaining delicious mussel juices,


I'm adding a pinch of saffron.


These I'm going to chop up.


Chop up?!


Ha-ha-ha-ha! What's going on?


You've done your thing, I haven't interfered. No, you haven't.


We don't all eat mussels your way.


I don't get out enough, that's the problem.


Then I'm going to add...


Extremely interesting. An egg?!

:03:03.:03:06. hard-boiled... Hard-boiled egg! Well... ..grated egg.


You look totally horrified. I'm not-horrified, my curiosity's aroused.


Egg-yolk, chopped parsley and the reduced cooking liquor goes into


the mussel mixture.


It's then spooned into a circle of pastry.


'Steve's babies are sealed in the pastry case,


'ready to be deep fried in hot oil.


'Once crisp and golden, my empanadas are ready to go head-to-head


'against Steve's mussels on toast.' Wowee!


That just does look incredibly delicious. White pepper.




Yeah. Really yummy.


You get all the other stuff going on first, and then the mussels


come through, and then the Tabasco!




Yeah, it's lovely. Youlike that, yeah? Absolutely love it.


Mummy's recipe's OK? Simple, amazing, I love it.


We've blown each other's trumpets, that's really delicious.


That's exciting. This is comforting.


They're both good.


For the perfect super-fast Saturday night TV dinner,


try this recipe for curried mussels with lager.


Finely chop two shallots, then fry in butter with a couple


of bay leaves until soft.


Next, add a sprinkling of curry powder.


Throw in your mussels,


and pour in a bottle of light lager.


Then slam on the lid and cook until the mussels have steamed open.


Spoon them in a dish, discarding the mussels that haven't opened,


and set aside.


Reduce the wonderfully aromatic cooking liquor,


season with salt and pepper.


Then for extra richness, whisk in a big knob of butter.


And simply pour over the mussels.


Finely chop some lovage, my favourite autumn herb,


but if you can't find it, celery leaves work well, too.


Then breathe in the delicious aroma and dive in.






Now, you've


Now, you've been


Now, you've been e-mailing us your foodie questions. We are going to


answer a few of them right now. Brandan, can you read out the first


e-mail, please? Yes, this is from Susan, she has pigeon breasts and


would like to know the best way to cook them.


Pigeon, I'm cool with that. Basically, a nice hot pan. Seering


them off in a touch of oil and finish it off in a bit of butter.


They take three minutes on one side, turn them, two minutes the in


connection them rest them for four to five minutes with the pan, de-


glaze it can sherry vinegar. A bit of oil from the pan, a bit of bacon


and onions in it, you get a great sweet sauce. You could add a touch


of honey for a touch of sweet and sour.


Literally, that part is minutes. Nic, any ideas? Pigeon? I would do


it with perhaps unper berries. With cinnamon and a similar idea,


panning it off. Getting the flavour into the pigeon.


Next question? We are watching New Year's Eve from Italy, Garda, can


you give us an idea to cook with lentils? What is nice is to make


the lentils bright is to add orange segments, celery and tomatos, it


brings the lentils into something bright and fresh.


And don't forget a little touch of vinegar.


That is important. It give it is a nice kick.


The next one? Can you give a recipe for roast ham. I usally starve with


piccalilli, but I would like something different. To me, I love


parsley sauce. You can do a bechamel. If you have poemed the


ham, you can use the ham liquor. -- if you have poached the ham, you


can use the liquor. Flour butter cream and loads of parsley.


Gorgeous. I would work with a white miso, and


a touch of sesame oil. So, sliced cold ham, thinned with a little bit


of sake to take the edge off. Remember you can find the recipes


on the website at: Right, down to business. All of the


chefs that come on the show, they battle it out to see how fast they


can make a simple three-egg omelette. James, you are on here at


23.28 seconds. They take it seriously. There you go. Quite a


way down there? There was a day when I was in the blue.


Nic I was fifth, but I seem to have been bumped down to sixth.


A respectable time. So, the usual rules apply, the three-egg omelette,


cooked as fast as you can. Unbelievable how they can get so


excite bad this. Really! Right, are you ready? The clocks are on the


screens. Oh, shell! It's got to be an


omelette. Oh, it was fast, he was just ahead


of you, there. Both cooked. I love it, both of the guys, they


have done it! This one... It is just there, James. Come on! I don't


know. I'll eat the edge of it! James


Tanner? You did it in 20 .1 6 seconds. That puts you there.


A pretty respectable time. There you go. Head height.


Cool, great stuff. Nic? 18.24? You were quicker, you


did it in 19.12 seconds. You were going then! Right, will Brendan get


his idea of food heaven or food hell, prawns or meringue. We decide


later after seasonal supper ideas from Nigel Slater. He is raiding


the larder. I think he has something more tasty than last


night's curry and mouldy cheddar. There's always one thing


and, for me, But then I do think sprouts at


to try and make friends with them And I reckon if I grow them myself,


And the plan is that chasing the pigeons away with a tea


Sadly, although they've put But somehow sprouts still


this Christmas, and there's I'm making some little sprout


cos I can make them into little cakes.


Once your parsnips are nice and squidgy,


roughly chop your leftover greens.And there's no real quantity here.


I tend to work on the principle


of about half greens to half starchy roots.


Season really well with salt and pepper.


I'm going to pop a little bit of cheese inside each one.


And I'm using goats cheese because that's what I've got.


It's just as a contrast to the sweetness of the parsnip.


And take one of my little cakes,


like that, and then a little bitof cheese just popped in the middle,


like that.


This will soften.


If you want it to ooze, then youcould use something like mozzarella.


It'll be really nice


with a good old-fashioned Wensleydale, or a Cheshire.


I'm going to use just a little bit of flour.


I just want that little bit of crispness on the outside.


Breadcrumbs or polenta would do just the same job for you.


And just keep an eye on them.


Every now and again,just tipping them up and checking,


to see if they're forming a little crust.


It's that thing of having this crisp outside and a soft middle.


That combination of textures thatjust makes something so good to eat.


Whilst those are cooking,


think about what you want to eat them with.


Maybe a bit of the pork piethat's probably still in the fridge.


Or a fried egg just dropped into the pan as they cook.


But I fancy one of those tangy chutneys


I found under my tree this year.


It so works with the chutney.


The parsnips are sweet,


and then you've got that lovely tang of cheese inside.


That works very well.


Nothing gives me more pleasure


than using up something that could so easily have ended up in the bin.


And I promise everyone will love these patties,


even if they're not a sprout fan.


Once the excitement of Christmas Day has died down,


I love planning what food to bring in New Year with.


I'm going to push the boat out with a tender fillet of beef.


If I'm going to use something like a fillet of beef,


it's really worth giving it a little bit of seasoning earlier on,


almost like a dry marinade,just to soak up some of the flavours.


I'm making a really simple seasoning with crushed thyme,


black peppercorns and a splash of olive oil.


There - I'm going to pour my herb paste over this and then just massage it in,


so that all the flavours get a chance to work with the meat.


Should take about half an hour or but you can leave it for,


Just so it gets to know


all the herbs and the pepper.


And while that's marinating, I'mgoing to get on with the side dish -


a gorgeous, sweet pumpkin ragout


that's as simple to prepare as the beef.


It's that thing of finding something- to cook that says special occasion,


but doesn't leave you running around- and giving yourself a hard time.


And this is just that thing.


I'm going to put in a little bit of juniper.


Juniper berries have a lovely wintery coolness to them.


There's something almost refreshing about them.


Immediately you get that smell of gin coming up.


Roughly crush the berries with some rosemary and sea salt,


and chuck in with the onions.


Chop up a pumpkin - or a couple of squash -


and add those to the pan, too.


I want the ragout to be quite thick,


so I'm adding a bit of flour and some warm vegetable stock.


Because it's a special occasion,


I'm going to drop a little bit of booze in there.


I've got some white wine open, so that's what's going in.


Plenty of fresh herbs will brighten this.


I'm going for flat leaf parsley.


And then that can quietly putter away for half an hour or so,


until the squash is tender and the onions are really melting.


So, now for that glorious beef.


And timing is crucial.


Normally with my cooking it isn't. A few minutes here or there


doesn't really matter because that's the sort of way I cook.


But with something like this, a very special -


and frankly, expensive - piece of meat,


timing is absolutely crucial.


I cook this in two stages in a very hot oven.


For a fillet this size, I'll keep it in there for ten minutes.


Pour over a glass of red wine,


turn the meat and pop back intothe oven for a further 15 minutes.


Timing will depend on the size of your fillet,


but if in doubt go for less.


It's much easier to pop it back in


than to try and rescue a piece of overdone beef.


Let your fillet rest for a few minutes,


by which time your ragout will be the perfect consistency.


I know it sounds implausible,


but even in this really short time,


it's a perfectly pink roast beef


and if there's anybody who doesn't like it really pink then


they can cut from the other end whereit'll be a little bit more well done.


This is such a good looking dish for any celebration.


The glistening, pepper-studded beef makes a very handsome partner


to the bright, velvety, bittersweet ragout.




Right, it


Right, it is


Right, it is time to find out if Brendan is facing food heaven or


food hell. Brendan, to remind you, if you can't see it already, a


lovely pile of prawns. This is where they could be cooked


with a Pilau rice wrapped in omelette. We is going to make it,


he is God at that. I thought for food hell, I thought to bring


together two ingredients, chestnut puree together with meringue. It is


just with whipped cream, but I will build up a gateux and starve with


the Italian meringue around the edge and lots of brandy to cover up


the flavour of of the meringue. So, two ways with a massive cake, but,


we are not live today. There is no audience vote. We are letting fate


decide in the way of two of these things. Left over from Christmas, a


cheapest chocolate snowmen on the planet. Inside one of them is the


world "heaven", snide one of them is the word "Hellawell "-- "hell."


You have got... You have got hell! I hate prawns! There k -- there you


go, just to prove, you want to break that one up and show us what


is inside. There you go. So, let's lose this out of the way, the


prawns. The first thing we have to do is to get on with the Italian


meringue. To do that we need to get the sugar and the water in there.


So we boil the sugar and water, rapidly, there, we put it on here


to make the Italian meringue. So at the same time now, these guys are


getting on over here. We need the egg whites. Two mixes.


One with the cream and the sugar, the other is with the chestnut.


Brilliant. Together with the mascarpone cheese.


This is brilliant. This is brilliant.


So, over here... Italian meringue. Move this out of the way. This is


just a different way of making meringue.


It is called Italian meringue or boiled meringue? Boiled? Yeah,


because basically the sugar is boiling. If you boil sugar like I'm


doing in water it will boil beyond boiling point. It goes to well over


150 Celsius. Which that is happening already.


It dangerous in here today?! It is getting warm.


That will happen quickly. This will then go to the sugar thermometer


which is on here. This is soft boil, so that is 120 Celsius. You are


left with a sugar solution. This gets hotter, so hot it tends to


caramel. That is what you end up with.


The chestnut puree is there. I tell you what we shall do, seeing as it


is New Year, let's stick the prawns on! This is a variation on a


classic dish. There is the gateux, the layers of chocolate cake,


covered with a chocolate sauce and then this, this is Mont Blanc, the


chestnut puree and this. Two great combinations on its own.


It is great. Trust me. With this we get a little cake as well. This is


just a chocolate cake. You take a standard chocolate cake which we


then slice up. How are we doing with the fillings,


guys? Getting there. This is starting to go. It starts


to change. We take this and pour this carefully tonne the egg whites.


Woe! You can see it is hot. It is in there, it will make an Italian


meringue, you don't need to cook that anymore.


How long does that take? Two or three minutes. It is great to use


for lemon meringue pie, all of that sort of stuff. All we do... It is


similar to how you make marsh mallows.


How are the prawns? Coming along well.


Now we slice this into pieces. While the filling is now ready, can


you continue to slice this, please? Yes.


We start off with this. That is the coffee one? A little bit of that on


there and pour that on and we continue to keep layering it up. It


is slightly different to the food you get on the show.


Do they cook traditional food on Downtown Abbey.? We do. We have


home economics, the people that come on, they make a whole spread.


Then we take some of this chestnut puree and spread it out and another


one... Keep slicing it, boys, keep slicing it! We're getting there.


We put a bit of crushed meringue on it. Sticky meringue.


This is proper, proper pudding. Yeah, we're listening! There we go.


We can take the prawns out now... Let's take another layer. If you


can stop the machine... Get all of the meringue off the whisk. That


will be great. When you start putting that one on,


add another one of the chestnut one, the final layer. Perfect.


Perfect. Perfect. Spread that over the top! This one it is important


to get it nice and flat. Put that one on as well.


A proper cake. It is. A proper cake. The idea is


you ice the cake, you ice the top. Even though this is meringue, you


treat it as the same. There is the top, it falls, those are the bits


for the edge... Like I'm doing. So, when you go around the edge


like that, but this is Italian meringue, remember, so it is a


slightly different texture to the other one.


Can you fire up the blow torch, please, guise.


We are nearly there. You have the flavours of the two delicious


dishes that I love. The gateux and the Mont Blanc. Then you can change


the texture slightly on the top. You can go around the edge like a


baked Alaska. That's your idea of hell, is it?


tripes with my idea of hell! last time I had it was at Leeds,


tripe. There is a great place at Leeds market, they sell tripe with


onions. It is really nice, but it is slightly different to thank


this! There you have it. Where has the holly gone, boys? I


missed it, where is it? Don! There you have it. Nice and simple. I


would say dive in. I don't know how you are going to do it, but you


have the prawns there as well. Look at that, but you have to eat a bit


of this first. All you do is grab a knife. Have you got a plate there,


boys? Get a wedge of that. This is like tiramisu, look at that. Dive


Now to go with this, Peter Richards and Susie Barrie have chosen a


Campbell's Rutherglen Muscat from Waitrose. It is �10.99. There you


go. Bring over your glasses, guys. I would say you are not going to


getny, but it is safe to say you may get a portion of this stuff!


Dive into that there you go. Tell us what you think? Dive into


the cake. Enjoying that? It is fantastic!


Thank you. Followed by meringue. The best of


luck with the new sitcom. That is all today on Saturday Kitchen.


Thank you to all of my guests. Thank you to Peter Richards and


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