0:00:01 > 0:00:03We've got some favourite dishes from your favourite TV chefs
0:00:03 > 0:00:07and we're serving them up alphabetically here on the A to Z of TV Cooking.
0:00:24 > 0:00:26Today we're looking at things linked by the letter K,
0:00:26 > 0:00:28and here's just some of what's on the menu.
0:00:30 > 0:00:33A meaty problem solved with Rick Stein's kofta.
0:00:33 > 0:00:37I'm using bamboo skewers here because...well, they're soaked as well...
0:00:37 > 0:00:40because they're slightly rougher than metal skewers
0:00:40 > 0:00:42so the meat tends to stick to them a bit easier.
0:00:43 > 0:00:46There's king prawns from the Saturday Kitchen team...
0:00:47 > 0:00:49And a taste test with kulfi for Anjum Anand.
0:00:51 > 0:00:56It's a bit toffee-like. It's like a toffee crunch type of thing.
0:00:56 > 0:00:59Is that what it is? It's got toffee in it. But there's more!
0:01:02 > 0:01:07First up, it's Nigel Slater getting to grips with a vegetable that many of us won't have cooked with before.
0:01:07 > 0:01:09This K is for kohlrabi.
0:01:18 > 0:01:23It's all too easy to be a little bit dismissive of things we don't know and understand.
0:01:23 > 0:01:25That includes the vegetable world.
0:01:25 > 0:01:28I never knew how to treat kohlrabi.
0:01:28 > 0:01:32I know they're very beautiful vegetables, very unusual to look at,
0:01:32 > 0:01:34but I really didn't know what to do with them.
0:01:34 > 0:01:36I might have even been a little bit rude about them.
0:01:38 > 0:01:40You might not have come across kohlrabi.
0:01:40 > 0:01:42The name literally means cabbage turnip,
0:01:42 > 0:01:44but they're actually more sweet and juicy,
0:01:45 > 0:01:48which makes them perfect to pair with some more familiar fruit and veg
0:01:49 > 0:01:51in a delicious winter coleslaw.
0:01:56 > 0:02:01The pale green kohlrabi looks amazing with these thin slices of white and pink grapefruit.
0:02:03 > 0:02:06If you're not a grapefruit fan you could use a large, tangy orange instead.
0:02:11 > 0:02:13Now a little dressing.
0:02:13 > 0:02:16I need a squeeze of lemon juice, and some salty capers.
0:02:20 > 0:02:22Then also in there just a little bit of olive oil.
0:02:31 > 0:02:35I want this salad to be full of crunch. I want it to invigorate and surprise.
0:02:36 > 0:02:39So I'm just going to put together a simple, luscious topping.
0:02:40 > 0:02:42I'm putting in some little spring onions.
0:02:42 > 0:02:44Very finely sliced.
0:02:44 > 0:02:46I'm going to put a tiny bit of garlic in there as well.
0:02:46 > 0:02:48I only use garlic raw.
0:02:49 > 0:02:51It's very juicy and fresh looking.
0:02:52 > 0:02:54A few slivers of that,
0:02:56 > 0:02:58and then some yoghurt.
0:03:02 > 0:03:06This creamy yoghurt would be great as part of any crunchy salad.
0:03:06 > 0:03:09I'm going to try it with another under-used veg.
0:03:11 > 0:03:15I think I'd seen celeriac sitting around in the greengrocers for years.
0:03:15 > 0:03:17I didn't know what it was.
0:03:17 > 0:03:20There's something very pleasing about the smell of celeriac.
0:03:20 > 0:03:22This is a sort of salad that I'd eat
0:03:22 > 0:03:26when I had a hangover, or maybe if I'd eaten too much the day before.
0:03:28 > 0:03:31Celeriac browns quite quickly when you cut it, so it's worth having a lemon on hand
0:03:31 > 0:03:33just to squeeze over it.
0:03:35 > 0:03:37I think the salad could do with some more fresh parsley.
0:03:38 > 0:03:40It has a really grounding effect on a dish.
0:03:40 > 0:03:42Brings it back to earth.
0:03:43 > 0:03:47I put quite a few things that are either new to me, or...
0:03:48 > 0:03:53..things I don't use very often, so it's something in there that I know really well.
0:03:53 > 0:03:55And that's beetroot.
0:03:59 > 0:04:01Add a little olive oil to the yoghurt mixture,
0:04:01 > 0:04:06toss together with the grated veg, and you're ready to assemble the salad.
0:04:09 > 0:04:11Onto here.
0:04:18 > 0:04:21You know, I do love soothing food with familiar flavours,
0:04:21 > 0:04:24but I also like things that startle and excite.
0:04:24 > 0:04:29It's crisp and it's crunchy, and it's got that sourness to it as well, and it's delicious.
0:04:30 > 0:04:32It's a new, fresh salad, and I love it.
0:04:38 > 0:04:41I spent much too long ignoring our more unusual vegetables.
0:04:42 > 0:04:46This dazzling dish just reminds me of how versatile and full of flavour they are,
0:04:46 > 0:04:48both raw and cooked.
0:04:51 > 0:04:53Kohlrabi and celeriac - give them a chance.
0:04:53 > 0:04:57They might just end up as a regular treat.
0:05:01 > 0:05:03Thanks, Nigel. Certainly worth trying out.
0:05:03 > 0:05:06Now, Rick Stein's another kohlrabi fan,
0:05:06 > 0:05:10but the main K in the recipe he's about to serve up is for kofta,
0:05:10 > 0:05:14a spiced meat dish from Turkey and the Middle East.
0:05:16 > 0:05:18Well, I'm making some lamb koftas.
0:05:18 > 0:05:24The thing I liked about the Ocak was the fact that although it was full of theatre
0:05:24 > 0:05:27with all that smoke and the barbecue charcoal and everything,
0:05:27 > 0:05:29there was nothing unnecessary.
0:05:29 > 0:05:31It was all required for the cooking. It wasn't sort of overdone.
0:05:33 > 0:05:36Anyway, I'm just grating some onion to go in my koftas.
0:05:37 > 0:05:40And garlic, of course, which I'm just crushing.
0:05:40 > 0:05:45I'm using about six cloves here, and now I'm going to roughly chop a handful of flat-leaf parsley
0:05:45 > 0:05:48which I believe features heavily in Turkish food.
0:05:49 > 0:05:53And next some chilli flakes, because they like their koftas a little fiery.
0:05:53 > 0:05:57Then some seasoning of salt and ground black pepper.
0:05:57 > 0:06:01I think it's very important with these koftas to do everything by hand.
0:06:01 > 0:06:03Obviously not the mince.
0:06:03 > 0:06:05You can use a food processor, but I just like the bits,
0:06:05 > 0:06:08I like the hand-chopped bits in it when you come to eat it.
0:06:08 > 0:06:12So you really need to squidge this up nicely, otherwise it won't stick to the skewer.
0:06:12 > 0:06:16I'm just going to take a sort of a slightly smaller than a cricket ball piece
0:06:16 > 0:06:19that I can just mould up into a sort of sausage.
0:06:20 > 0:06:22Roughly, like that.
0:06:22 > 0:06:24I'm using bamboo skewers here because...
0:06:24 > 0:06:26- well, they're soaked as well -
0:06:26 > 0:06:31..because they're slightly rougher than metal skewers, so the meat tends to stick to them a bit easier.
0:06:31 > 0:06:36One of the problems with koftas is the meat actually sliding off the skewer.
0:06:36 > 0:06:38There we are - perfection.
0:06:43 > 0:06:46I've seen people gazing at these kohlrabis in supermarkets,
0:06:46 > 0:06:49and must be thinking, "What on earth is that?"
0:06:50 > 0:06:52Actually, they're missing a real treat.
0:06:52 > 0:06:55In fact, they're not that dissimilar to turnips, or swedes,
0:06:55 > 0:06:57or a member of the cabbage family.
0:06:57 > 0:06:59Great in salads.
0:06:59 > 0:07:01Now, this is a seriously good salad.
0:07:01 > 0:07:05It's sliced kohlrabi, carrots and cumin seeds
0:07:05 > 0:07:07fried in oil for maximum flavour.
0:07:08 > 0:07:11There are certain things that are done in this series that I can really recommend,
0:07:11 > 0:07:13and this is one of them.
0:07:13 > 0:07:15Next, some lemon juice for tartness.
0:07:15 > 0:07:17Salt and pepper.
0:07:17 > 0:07:21And I promise you, this is as good as coleslaw, but much better for you.
0:07:21 > 0:07:28And the perfect companion to a fiery kofta is some cooling mint and yoghurt on the side.
0:07:29 > 0:07:33It's simply chopped garden mint put into a bowl of plain yoghurt
0:07:33 > 0:07:35and seasoned with a bit of salt.
0:07:35 > 0:07:40Back at the Ocak, they add garlic and cucumber, and call it cacik.
0:07:42 > 0:07:46If you think about it, a satay's just another sort of kofta,
0:07:46 > 0:07:48and the flavours change.
0:07:48 > 0:07:52In Morocco you probably have cumin and paprika, and Turkey and beyond
0:07:52 > 0:07:57you've got lots of coriander, lots of cinnamon, mint, that sort of thing.
0:07:57 > 0:08:04A little note here - yoghurt, or yeo-gurt as the Americans and Australians irritatingly call it,
0:08:04 > 0:08:08is a Turkish word, and it means, well...yoghurt.
0:08:10 > 0:08:15Rick threaded his koftas onto skewers, which actually makes me think of kebabs,
0:08:15 > 0:08:17and here's a recipe for a seafood version
0:08:17 > 0:08:19with Tony and Giorgio.
0:08:20 > 0:08:23What are we going to cook? You know what we're doing. Seafood.
0:08:23 > 0:08:25Insalata di riso.
0:08:25 > 0:08:28Have you ever had rice salad?
0:08:28 > 0:08:30I do. My mum make the worst rice salad in the world.
0:08:30 > 0:08:32She even put, um...
0:08:32 > 0:08:34Wurst in there.
0:08:34 > 0:08:37What's Wurst? German sausages. The horrible one.
0:08:37 > 0:08:39Yuck!
0:08:39 > 0:08:42What does it taste like? I don't know. I never eat it.
0:08:42 > 0:08:45I always say, "Oh, no, I don't like rice."
0:08:48 > 0:08:50Right, well, this is different,
0:08:50 > 0:08:52because I want the salad to be a lot wetter.
0:08:52 > 0:08:54Is it? Yeah. OK.
0:08:54 > 0:08:56And we're going to put samphire.
0:08:56 > 0:08:58Samphire? And asparagus.
0:08:58 > 0:09:01Really, I want thin ones, but these are a bit big.
0:09:01 > 0:09:04Could you cut them in half down the middle?
0:09:04 > 0:09:06You blanched those ones, didn't you? I blanched them already.
0:09:07 > 0:09:09You blanched the rice as well. I did.
0:09:09 > 0:09:12It's only long-grain rice. Long-grain rice.
0:09:12 > 0:09:14In this rice salad, George, I want it really moist.
0:09:14 > 0:09:18It comes from the vinaigrette which is a very simple flat parsley,
0:09:18 > 0:09:20chervil chopped,
0:09:20 > 0:09:22plenty of capers, yeah, and chopped gherkin.
0:09:23 > 0:09:25And a normal three-to-one white wine vinegar.
0:09:25 > 0:09:27With...
0:09:28 > 0:09:30With seafood on these skewers. We'll do them on the barbecue.
0:09:32 > 0:09:36I think you need something sharp, a sauce that's sharp,
0:09:36 > 0:09:39so I'm going to make enough sauce to go round the edge of the salad as well.
0:09:39 > 0:09:43I thought you need something sharp to poke your eye so you don't see what you're going to eat.
0:09:45 > 0:09:48Do you like gherkins? Yeah.
0:09:48 > 0:09:49Do you know what a wally is?
0:09:49 > 0:09:51That's what they call me. "Hey, you wally."
0:09:51 > 0:09:55Yeah, we know that, but...have you ever had a wally?
0:09:55 > 0:09:56No. What is it?
0:09:56 > 0:09:59Like the big gherkins. The dill pickles.
0:09:59 > 0:10:01Oh, yeah. The massive one, like that.
0:10:01 > 0:10:04Yeah, yeah. They're very traditional in the fish and chip shop.
0:10:04 > 0:10:06Yes, yes, on the jar. Yeah.
0:10:06 > 0:10:09With those bad eggs as well. Pickled eggs, yeah.
0:10:09 > 0:10:12You've got to have some courage to have one. Have you ever eaten one?
0:10:12 > 0:10:14Are you mad or something?
0:10:14 > 0:10:16OK.
0:10:16 > 0:10:18White wine vinegar. Aceto di vino bianco.
0:10:18 > 0:10:19Yeah.
0:10:19 > 0:10:22How much? Three to one.
0:10:22 > 0:10:24Three to one. What is that? Three to one?
0:10:24 > 0:10:26I'm just about to finish it!
0:10:26 > 0:10:28Three parts oil, one part vinegar.
0:10:29 > 0:10:33That sounds a little bit like I read this one somewhere else.
0:10:33 > 0:10:37I think somebody's...mingling with my recipe.
0:10:37 > 0:10:39Get on with that.
0:10:40 > 0:10:42Salt. Salto.
0:10:42 > 0:10:44Sale.
0:10:44 > 0:10:46Pepperallo. Pepe.
0:10:47 > 0:10:49That's brilliant.
0:10:50 > 0:10:52And...
0:10:52 > 0:10:55Oh! Olive oil. From Devon.
0:10:57 > 0:10:59And I'm going to put a little touch of water in it.
0:11:01 > 0:11:03Should I get you some water? Thank you, darling.
0:11:03 > 0:11:05Where is the Trex?
0:11:07 > 0:11:09HE WHISTLES
0:11:09 > 0:11:11Little bit more.
0:11:12 > 0:11:14That's fine.
0:11:15 > 0:11:17Let's build it, shall we?
0:11:17 > 0:11:19Let's go. George, capers, please.
0:11:20 > 0:11:22Capers. Shake them in for us, mate.
0:11:22 > 0:11:24HE WHISTLES
0:11:24 > 0:11:27I am so glad I get such intelligent jobs in this place.
0:11:27 > 0:11:29See that, look? E bello.
0:11:31 > 0:11:35Right. Riz? Riso.
0:11:38 > 0:11:41How much rice are you putting in there? I don't know. You tell me. It's your recipe.
0:11:41 > 0:11:44You just keep putting it in! I think that's enough, George.
0:11:44 > 0:11:46When you are a good chef, you know what they say, no?
0:11:47 > 0:11:49I wouldn't know.
0:11:49 > 0:11:51I wouldn't know what you're talking about!
0:11:52 > 0:11:54No, of course you wouldn't know what I'm talking about.
0:11:55 > 0:11:59When you are a good chef, it would be same thing to put a thing in your mouth, and touch it.
0:11:59 > 0:12:02You should understand what it tastes like by touching it, you know.
0:12:02 > 0:12:05Really? Yeah. It's not true.
0:12:05 > 0:12:07Right, I think you're done there, George.
0:12:07 > 0:12:11This, you know... I know it's your recipe, but it looks fantastic.
0:12:11 > 0:12:13Thanks very much. Let's plate it.
0:12:17 > 0:12:18Che bello!
0:12:18 > 0:12:20Bellissimo.
0:12:20 > 0:12:22I really, really like it.
0:12:22 > 0:12:24Am I a kitchen godness or what?
0:12:25 > 0:12:27Goddess. Godness.
0:12:27 > 0:12:29Goddess.
0:12:29 > 0:12:32And we're going to finish it with caper berries.
0:12:37 > 0:12:39Here we are!
0:12:40 > 0:12:42Meals on wheels.
0:12:43 > 0:12:46Meals...on...wheels!
0:12:46 > 0:12:49The barbecue might be minging, George, but the fish is nice.
0:12:49 > 0:12:51The fish is gorgeous, man.
0:12:51 > 0:12:53So, we've got scallop...
0:12:53 > 0:12:56piece of monkfish, fresh tiger prawn,
0:12:56 > 0:12:58raw.
0:12:58 > 0:13:00Scallop, monkfish, tiger prawn.
0:13:00 > 0:13:05Finish with the scallop, right? You don't have to keep repeating the same three things all over again.
0:13:06 > 0:13:09I'm shouting in what order they go.
0:13:09 > 0:13:11Yeah, but if you've done it once...
0:13:11 > 0:13:13What is it, scallops?
0:13:17 > 0:13:20Salt, olive oil, pepper.
0:13:20 > 0:13:22You go and get that.
0:13:24 > 0:13:26Salt, olive oil, pepper...
0:13:26 > 0:13:28This is going to be a complete disaster.
0:13:29 > 0:13:33It started like a disaster. It's going to end up like a disaster.
0:13:34 > 0:13:36Pepper.
0:13:36 > 0:13:39You always have to consider the distance from the fire to your food.
0:13:39 > 0:13:41It's very important it's not too close.
0:13:42 > 0:13:44So...
0:13:44 > 0:13:45a touch of olive oil.
0:13:45 > 0:13:47And a touch of olive oil.
0:13:47 > 0:13:51Tony, you're going to set on fire the house, the garden, the whole thing.
0:13:51 > 0:13:53Let's go.
0:13:58 > 0:14:04So this is a barbecue, and the actual fish cooks on the heat coming from the fire,
0:14:04 > 0:14:06but it doesn't touch anything.
0:14:06 > 0:14:09It doesn't touch anything.
0:14:09 > 0:14:11So much better when it's like that. Yeah?
0:14:11 > 0:14:13I think the balloon's gone up. OK, here we are.
0:14:16 > 0:14:18It's uh... Oh.
0:14:18 > 0:14:20It's hail now.
0:14:21 > 0:14:23This is a real barbecue.
0:14:23 > 0:14:26Look at this. Now we got hailstones coming down!
0:14:26 > 0:14:30Fantastic! Let's have a turnover, shall we?
0:14:30 > 0:14:32Ooh, yes! Oh.
0:14:32 > 0:14:35A bit more. Oh, it's gorgeous, actually.
0:14:35 > 0:14:38Beautiful. You hold this.
0:14:38 > 0:14:41Wait a minute to turn them. I'll go and get a nice plate.
0:14:41 > 0:14:43Hold it a minute. Grab the salad, George.
0:14:43 > 0:14:45Yeah.
0:14:45 > 0:14:48Tony, your wife is arrived. Be careful.
0:14:48 > 0:14:51She's looking for the hairdryer. She has to go out!
0:14:52 > 0:14:54She has as well!
0:14:56 > 0:14:58She says, "Where is the hairdryer?"
0:14:58 > 0:15:01Now it's really raining, but for real.
0:15:01 > 0:15:03George, I think it's slowing down.
0:15:03 > 0:15:05That's good. That's good news.
0:15:05 > 0:15:07It's going to be just freezing, and cold and grey.
0:15:07 > 0:15:10It's not going to be raining as well. Ooh!
0:15:10 > 0:15:12That's fantastic.
0:15:13 > 0:15:18One of thing that puzzles me as well is that it rains almost every day in this country.
0:15:18 > 0:15:24Three days, four days in the summer with the sun - water shortage.
0:15:24 > 0:15:26Where the hell does this water went?!
0:15:27 > 0:15:30Where did it went? Who took it all?
0:15:30 > 0:15:37I waited all my life to be able to express myself in front of a couple of millions of people.
0:15:37 > 0:15:39And here I am - look.
0:15:40 > 0:15:43# Volare... #
0:15:47 > 0:15:51Now, I tell you what - joke apart, I'm looking forward to have this barbecue
0:15:51 > 0:15:55because, whatever, but the fish look fantastic.
0:15:55 > 0:15:57Oh, George. This is like delicious. Look.
0:15:57 > 0:15:59Yeah.
0:16:00 > 0:16:03Because then there is another very classical thing that you do -
0:16:03 > 0:16:06you just drop it in the fire, and then you go to the sink,
0:16:06 > 0:16:10wash it, and give it to your mother-in-law.
0:16:13 > 0:16:16Not my mother-in-law, because my mother-in-law is lovely.
0:16:16 > 0:16:18My mother-in-law's lovely.
0:16:18 > 0:16:22Is she? If you're out there, Pam, I haven't dropped your fish.
0:16:22 > 0:16:25That's not what you were saying before when the camera wasn't rolling.
0:16:25 > 0:16:27She's a lovely lady, my mother-in-law.
0:16:27 > 0:16:29Right, what do you reckon, George?
0:16:31 > 0:16:34That looked delicious, chaps. Thank you very much.
0:16:34 > 0:16:36But I've got a question now -
0:16:36 > 0:16:38does a kebab have to be cooked on a skewer?
0:16:38 > 0:16:40Not according to Valentine Warner it doesn't.
0:16:40 > 0:16:42No.
0:16:42 > 0:16:44Venison is a wonderfully versatile meat,
0:16:44 > 0:16:49fantastic in stews and pies, brilliant roasted or simply grilled.
0:16:49 > 0:16:51It also makes one of the best snacks ever.
0:16:52 > 0:16:55First, make a spicy tomato sauce.
0:16:55 > 0:16:57Add olive oil to a hot pan...
0:16:58 > 0:17:01finely dice a red chilli, and fry.
0:17:03 > 0:17:05Add some chopped tomatoes.
0:17:07 > 0:17:09A good squeeze of lemon juice.
0:17:10 > 0:17:12A pinch of salt.
0:17:12 > 0:17:14A teaspoon of sugar.
0:17:14 > 0:17:16Pop in a stick of aromatic cinnamon,
0:17:18 > 0:17:20and a sprinkling of punchy ground cumin.
0:17:21 > 0:17:25Now leave the sauce to bubble away while you get on with the rest of the recipe.
0:17:27 > 0:17:30Cut a piece of venison fillet into small chunks.
0:17:31 > 0:17:33Season with salt and pepper.
0:17:34 > 0:17:36Coat with a dash of olive oil...
0:17:37 > 0:17:39and fry in a hot pan.
0:17:44 > 0:17:47Put the succulent brown venison on warm flatbread.
0:17:49 > 0:17:52Finely slice some crisp, white cabbage.
0:17:54 > 0:17:56Cut a gherkin into thin slices.
0:17:58 > 0:18:00Then pile on thin slivers of red onion.
0:18:02 > 0:18:04Next, spoon over the spicy tomato sauce.
0:18:06 > 0:18:09For extra yumminess, chop a clove of garlic,
0:18:09 > 0:18:11stir into some mayonnaise, and dollop on.
0:18:15 > 0:18:17Finally, top with a couple of sprigs of mint.
0:18:19 > 0:18:23You're now ready to roll up this wonderful parcel of deliciousness
0:18:23 > 0:18:25and tuck in.
0:18:27 > 0:18:28Mm.
0:18:28 > 0:18:30The best kebab ever.
0:18:31 > 0:18:33Mm.
0:18:34 > 0:18:36Thanks, Valentine.
0:18:36 > 0:18:40Now, we've had a few examples of Middle Eastern cooking today, and here's another one -
0:18:40 > 0:18:44it's K for kataifi, and here's Silvana Rowe showing James Martin
0:18:44 > 0:18:46one of many ways to use it.
0:18:47 > 0:18:51Sweet basil and kataifi rubbed prawns with pine nut tarator.
0:18:51 > 0:18:54Now, this is...kataifi?
0:18:54 > 0:18:56This is kataifi, or it's called kunafa in Syria,
0:18:56 > 0:18:58but in Turkey it's called kataifi.
0:18:58 > 0:19:02It's a Middle Eastern, eastern Mediterranean pastry.
0:19:02 > 0:19:04It's like a very finely shredded filo pastry.
0:19:05 > 0:19:07As you can see, I've covered it with a damp cloth.
0:19:07 > 0:19:09You have to keep it under damp cloth, otherwise -
0:19:09 > 0:19:13Filo pastry, cos I've seen a lot of this done with vermicelli sort of noodles as well.
0:19:13 > 0:19:15I do that at the restaurant.
0:19:15 > 0:19:17This is finer. This is a lot, lot finer.
0:19:17 > 0:19:19Very, very crispier in my opinion.
0:19:19 > 0:19:22I marinade the prawns before, actually. Be told, all right?
0:19:22 > 0:19:27But he's from a non-exotic land, you know. Stick with me, stick with me.
0:19:27 > 0:19:30If you want exotic food after Christmas, this is what you want, you know.
0:19:30 > 0:19:32In Ireland we use this for a wake for the old guys.
0:19:33 > 0:19:35Your turn will come, darling.
0:19:36 > 0:19:38Your turn will come.
0:19:38 > 0:19:41Now, peeling the prawns here. Do you want the heads on or off?
0:19:41 > 0:19:43No, please, if you de-vein them, but mind your suit, of course.
0:19:43 > 0:19:46I don't know why you are wearing a suit on this programme.
0:19:46 > 0:19:48Where are your whites, I don't know either, but...
0:19:48 > 0:19:51Are you ready, by the way? What have we got? What's this spice?
0:19:51 > 0:19:55This is... So cumin is going in. Garlic is going in.
0:19:55 > 0:19:56And Tabasco.
0:19:56 > 0:19:59This is just to marinade them because I want to give them some flavour.
0:19:59 > 0:20:02Those are beautiful, delicious fresh prawns.
0:20:02 > 0:20:05You don't have to go for fresh. Frozen still works very well.
0:20:05 > 0:20:08But these are massive. They're massive.
0:20:08 > 0:20:12Very luxurious. Let's cheer ourselves up after Christmas, you know.
0:20:12 > 0:20:16These go in the fridge how long? I would say about three to four hours.
0:20:16 > 0:20:19Overnight is not a big thing either, but no more than that.
0:20:19 > 0:20:21Oh, good. So, what I'm going to do now...
0:20:21 > 0:20:23The bigger the better, the leaves.
0:20:23 > 0:20:27I just like the green shining through like tiny little emerald pieces.
0:20:27 > 0:20:31What I'm going to do now is just get a marinaded prawn.
0:20:31 > 0:20:34Wrap it ever so gently. Now, I'm going to do the wrapping.
0:20:34 > 0:20:37So you wrap these up? Yeah, you wrap them up
0:20:37 > 0:20:39in the strands of the kataifi pastry.
0:20:40 > 0:20:42And then I'm going to push this one down.
0:20:42 > 0:20:44The next one I'll do the same thing.
0:20:44 > 0:20:46Three per portion is really very generous.
0:20:46 > 0:20:48I'd say two would be enough.
0:20:48 > 0:20:50New Year and all that.
0:20:50 > 0:20:53Can I do one? Yes, please. Try, try.
0:20:53 > 0:20:56Right, so you put that... No pressure. So, basil leaf.
0:20:56 > 0:20:58Basil leaf. There. That on top?
0:20:58 > 0:21:00Yeah, yeah. And you wrap that round?
0:21:00 > 0:21:03It's a little bit generous on the pastry side.
0:21:03 > 0:21:06You don't want to stuff people with too much carbs, really, do you?
0:21:06 > 0:21:08This is... OK, so, what I'm going to do now,
0:21:08 > 0:21:12I'm going to put them one by one. I'm holding them with my thongs.
0:21:12 > 0:21:14The temperature, really, don't want it too hot -
0:21:14 > 0:21:16With your what? Tongs. Oh, right.
0:21:17 > 0:21:19There we go again.
0:21:19 > 0:21:21Same old thing.
0:21:21 > 0:21:24When somebody's been 25 years in this country,
0:21:24 > 0:21:27Silvana's accent is still a major source of amusement.
0:21:28 > 0:21:31In fact, I think that's why I'm on this programme, and he denies me a kiss even.
0:21:31 > 0:21:33All right, what else?
0:21:33 > 0:21:35I'm putting the other one in.
0:21:35 > 0:21:38I'm holding it slightly because I don't want it to open up.
0:21:38 > 0:21:41They will look gorgeous. They will look like tiny little hedgehogs, you know.
0:21:41 > 0:21:45So, you never have to use a little bit of egg, or fat, to help -
0:21:45 > 0:21:50No. I'll tell you why. Because the pastry... I tried with egg.
0:21:50 > 0:21:53The pastry gets very massive, like concrete.
0:21:53 > 0:21:55Like covered in concrete.
0:21:55 > 0:21:58I like the freeform. I like it really kind of all over the place.
0:21:58 > 0:22:01So, what happens - Well, wrap it up again.
0:22:01 > 0:22:04Wrap it up again, put it in the freezer. Nice and easy.
0:22:04 > 0:22:06So I'm going to cook it here now.
0:22:06 > 0:22:09Now, this is the garnish, is it? Yeah, this is the garnish.
0:22:09 > 0:22:11Basically, it's a pine nut tarator.
0:22:11 > 0:22:15The original tarator from this neck of the woods is a bit like a tartar sauce,
0:22:15 > 0:22:18but it is the Middle Eastern answer to tartar sauce,
0:22:18 > 0:22:20and it is mayonnaise-free, of course.
0:22:20 > 0:22:22What I'm going to do is put the bread in here.
0:22:23 > 0:22:27Put the water. If you want it richer, you can actually do it with milk.
0:22:27 > 0:22:30You know? So what I'm going to do is just take...
0:22:30 > 0:22:32just the middle of the bread.
0:22:32 > 0:22:35How long do you cook these for, by the way? About three minutes.
0:22:35 > 0:22:37Two or three minutes because they're majorly huge.
0:22:38 > 0:22:41Put it in here.
0:22:41 > 0:22:43What does the bread do for this? Just acts as a bind?
0:22:43 > 0:22:49Nice body, nice bind, and we have a lot of sauces in the Middle East and eastern Mediterranean cooking
0:22:49 > 0:22:53that actually have bread, because it gives this wonderful, silky body.
0:22:53 > 0:22:55Romesco's another one, isn't it?
0:22:55 > 0:22:57Tomatoes and that sort of stuff. Yeah, yeah.
0:22:57 > 0:22:59So, a bit of that.
0:22:59 > 0:23:01Parsley. Yeah. Where is my garlic gone?
0:23:01 > 0:23:03What did you do with my garlic? Sorry.
0:23:04 > 0:23:06OK, the garlic goes in here. Lemon?
0:23:06 > 0:23:08Do you want lemon? Yes, please. Can we squeeze some lemon in?
0:23:09 > 0:23:12It's kind of like... Would it be fair to say their version of a pesto?
0:23:12 > 0:23:14I'd say more tartar.
0:23:14 > 0:23:18I really would go for tartar, and I like it quite heavy on the garlic.
0:23:19 > 0:23:22So, put this in. Maybe a bit of salt, a bit of pepper.
0:23:22 > 0:23:24How are my prawns doing? I'm checking them out.
0:23:24 > 0:23:27What would you normally serve this sauce with? Fish. It's great with fish.
0:23:27 > 0:23:33Or vegetables. What I'm doing with the king prawns now, you can do...I call it tempura,
0:23:33 > 0:23:35like an eastern Mediterranean tempura.
0:23:35 > 0:23:38I know it's a bit of a cheat, but chunks of aubergine, chunks of carrot,
0:23:38 > 0:23:41okra, for example, so if you're vegetarian
0:23:41 > 0:23:44you can do the same thing, you know, and this is a great sauce to go with.
0:23:46 > 0:23:48Are you... It's quite dry, or not...?
0:23:48 > 0:23:51Well, you can add a little bit of water to it if you want,
0:23:51 > 0:23:54just to make it slightly...
0:23:54 > 0:23:56I wouldn't really...
0:23:56 > 0:24:00I wouldn't really be adding anything else other than water.
0:24:00 > 0:24:02OK.
0:24:02 > 0:24:04OK. Now, let's see what's happened here.
0:24:05 > 0:24:07These prawns, look at them. They look fantastic.
0:24:07 > 0:24:09Great dinner party. Beautiful.
0:24:09 > 0:24:12So, where would people buy that from?
0:24:12 > 0:24:15I mean, can they buy... Middle Eastern, Turkish shop.
0:24:15 > 0:24:17No, this is beautiful as it is. I would not...
0:24:17 > 0:24:20You're right. The consistency is more pesto, but basically...
0:24:20 > 0:24:22what we have here is...
0:24:23 > 0:24:25..it's really pine nut tarator.
0:24:27 > 0:24:29So...
0:24:31 > 0:24:33Prawns sit on it as well.
0:24:34 > 0:24:37They just look great. They're beautifully dramatic, aren't they?
0:24:37 > 0:24:40So, that's definitely going to be in his restaurant, you see.
0:24:40 > 0:24:43Vermicelli's gone. It's one of my recipes.
0:24:44 > 0:24:47I knew you were on the show, so I thought, "What better way to wind him up?"
0:24:47 > 0:24:50Do you want a touch of lemon or not? Yeah.
0:24:50 > 0:24:51Over the top.
0:24:51 > 0:24:54Remind us what that is again.
0:24:54 > 0:24:56This is sweet basil and kataifi-wrapped king prawns
0:24:56 > 0:24:58with pine nut tarator.
0:24:58 > 0:25:00Coming to his restaurant near you.
0:25:06 > 0:25:07Thank you, team.
0:25:07 > 0:25:10Now, the next K dish is a really interesting one.
0:25:10 > 0:25:15It originated in India, and it was brought back here in the days of the British Raj,
0:25:15 > 0:25:17and introduced as a breakfast dish.
0:25:17 > 0:25:21A breakfast dish that's miles away from cereal and toast.
0:25:21 > 0:25:23It is of course kedgeree,
0:25:24 > 0:25:26and here with the know-how are Jennifer and Clarissa,
0:25:26 > 0:25:28The Two Fat Ladies.
0:25:30 > 0:25:33I'm going to make good old kedgeree,
0:25:33 > 0:25:35one of the most comforting of dishes.
0:25:35 > 0:25:39It was originally from India, and it was a simple sort of...
0:25:39 > 0:25:43almost peasant dish made out of just rice and lentils.
0:25:43 > 0:25:47Anyway, what I'm doing is first of all frying some onions.
0:25:47 > 0:25:51I'm going to put in some garam masala.
0:25:54 > 0:25:56And we'll put in some turmeric...
0:25:58 > 0:26:01..which is really the saffron of India.
0:26:01 > 0:26:04It has this wonderful colour - bright, bright yellow.
0:26:04 > 0:26:07I imagine that's what they use when they say saffron robes.
0:26:07 > 0:26:10It's probably turmeric robes.
0:26:11 > 0:26:13For the Buddhist monks. That's a very good point.
0:26:13 > 0:26:16When you get it on anything, it's impossible to get out, isn't it?
0:26:16 > 0:26:18Impossible. Very good dye.
0:26:19 > 0:26:21It does make a wonderful colour
0:26:21 > 0:26:25that will go very beautifully with the haddock.
0:26:26 > 0:26:28These have to be fried until they're soft.
0:26:28 > 0:26:32You don't want them...you don't want them raw chunks.
0:26:32 > 0:26:37Which is just as well, really, because it brings out the flavours of the spices.
0:26:39 > 0:26:41Mm, lovely, that smell.
0:26:42 > 0:26:44They're all right now. They're done. They're soft.
0:26:45 > 0:26:48(IN SCOTTISH ACCENT) So I'll take them away to meet the haddock.
0:26:48 > 0:26:51Can I have this, then? Oh, yes, pray do.
0:26:56 > 0:27:01Now, here I've got a really beautiful bit of smoked haddock.
0:27:01 > 0:27:05It's the real sort. If it's bright yellow, it's dyed.
0:27:05 > 0:27:09Don't get it. But what I do is I've already poached it,
0:27:09 > 0:27:16and I find the easiest method is to just pour the entire thing into the sink.
0:27:17 > 0:27:21Like that. Then you don't have any other mess, and you can just wash the sink out again.
0:27:22 > 0:27:26It's easy in here to take the skin off.
0:27:27 > 0:27:29Peels off a treat.
0:27:33 > 0:27:39And just take a lump over here, and flake it into the onions.
0:27:40 > 0:27:42It's a good thing to do it by hand, you see.
0:27:42 > 0:27:44You can feel for bones.
0:27:45 > 0:27:48We smoke our haddock much less than they do on the Continent.
0:27:48 > 0:27:51It's got a much nicer flavour. Yes, I quite agree with you.
0:27:51 > 0:27:53Theirs tends to be much harder as well.
0:27:53 > 0:27:56Mm.
0:27:56 > 0:27:59Such an unappreciated fish, the haddock, isn't it? We're so rude about it.
0:27:59 > 0:28:02When somebody's down and glum, you say "the haddock mouth".
0:28:02 > 0:28:07Nobody writes wonderful, glowing articles about the beauties of haddock.
0:28:08 > 0:28:12And yet it repays you so kindly when you show it a little affection.
0:28:12 > 0:28:15Well, everybody loves it, don't they, in the fish and chip shop?
0:28:17 > 0:28:21Now, let's stare, and look for any further bones.
0:28:23 > 0:28:25Yes, that's fine. It's a good fish.
0:28:26 > 0:28:28Now, we get the rice. It's good basmati rice.
0:28:29 > 0:28:34And just boil it in furious boiling water with some salt in
0:28:34 > 0:28:36until it's just done.
0:28:36 > 0:28:39Then strain it, and then it's ready to tip in.
0:28:40 > 0:28:43And now we'll put some chopped eggs in.
0:28:43 > 0:28:46I like them hard-boiled, but not rock-hard boiled.
0:28:46 > 0:28:50I like there still to be a bit of moisture just in the middle.
0:28:50 > 0:28:52It's tastier, I think.
0:28:56 > 0:29:00It's good to get it all mixed so the flavours go through everything.
0:29:01 > 0:29:03And the colour.
0:29:03 > 0:29:06You don't want sort of white patches.
0:29:07 > 0:29:09The great thing about kedgeree,
0:29:09 > 0:29:12you can make it all before.
0:29:12 > 0:29:14You can boil the rice, you can have the fish ready,
0:29:14 > 0:29:15etcetera, etcetera.
0:29:15 > 0:29:18When I used to do big parties, you know,
0:29:18 > 0:29:23either for after a dance, or if people wanted a late thing,
0:29:23 > 0:29:29I used to do it all before, and then just reheat it in the oven slowly,
0:29:29 > 0:29:34and then just before serving add great dollops of butter - that's always a good idea.
0:29:34 > 0:29:36And now...
0:29:36 > 0:29:38just for a bit of prettiness,
0:29:38 > 0:29:40and flavour,
0:29:40 > 0:29:42I'm going to put parsley over it.
0:29:43 > 0:29:46And then these lovely little fried onion rings.
0:29:46 > 0:29:49It's what the Indians always put on rice, and I think it's delicious,
0:29:49 > 0:29:51that sort of caramelly taste.
0:29:52 > 0:29:54And it's ravishing, you see?
0:29:54 > 0:29:56Indeed. And delicious.
0:29:58 > 0:30:02I'll just put this on the lid of the Aga to keep it vaguely warm.
0:30:08 > 0:30:12Kedgeree is for comfort, and the old colonels.
0:30:13 > 0:30:15Now, this next dish is offal.
0:30:15 > 0:30:17Not awful. Offal.
0:30:17 > 0:30:21Kidneys are our K here, and here with a classic steak and kidney pudding
0:30:21 > 0:30:23is Matt Tebbutt.
0:30:24 > 0:30:28For this recipe I'm going to be doing a real kind of offal classic,
0:30:28 > 0:30:31and it's one to maybe dip your toe in the water
0:30:31 > 0:30:34of offal eating, and it's using one of the most popular cuts,
0:30:34 > 0:30:36and I'm going to be doing a steak and kidney pudding.
0:30:42 > 0:30:44The kidneys that I first experienced were in school.
0:30:44 > 0:30:48They were over-cooked, and very grey and chewy,
0:30:48 > 0:30:50and almost inedible and disgusting.
0:30:50 > 0:30:52I think that's what a lot of people's kind of memories are,
0:30:52 > 0:30:55but this...I mean, this recipe is going to be totally delicious
0:30:55 > 0:30:58because it's been cooked for such a long time.
0:30:58 > 0:31:02I'm using beef kidneys in my pudding, and ox cheeks instead of regular steak.
0:31:02 > 0:31:04Get them from your local butcher.
0:31:04 > 0:31:07The colour and the texture of a kidney, that's really important.
0:31:07 > 0:31:11It shouldn't be sticky, it shouldn't have any smell either.
0:31:11 > 0:31:14It should be very sort of fresh...
0:31:14 > 0:31:17And kidney, and offal in general, has got a sort of two, three-day shelf life.
0:31:17 > 0:31:20It's very important that you get it fresh.
0:31:20 > 0:31:24This is the ox cheek. This is a real classic recipe.
0:31:24 > 0:31:31It's based on a Mrs Beeton recipe, and it's one of those that I don't think you should mess around with.
0:31:31 > 0:31:34It doesn't need it, you know, because if you get good beef,
0:31:34 > 0:31:37and good kidneys, you've got all the flavours you need.
0:31:38 > 0:31:41And I'm sticking with a traditional suet crust too.
0:31:43 > 0:31:46Suet pastry's kind of fallen out of fashion, as it were,
0:31:46 > 0:31:50but very, very easy, totally delicious.
0:31:51 > 0:31:55And it's kind of a meal in itself. You don't need loads of potatoes, and what have you,
0:31:55 > 0:32:01because the pastry, as it were, is just so rich, and soaks up all those juices.
0:32:02 > 0:32:04Wrap it.
0:32:04 > 0:32:06And then give it about an hour in the fridge.
0:32:07 > 0:32:09Brown the meat.
0:32:12 > 0:32:16Now, once it's in the pan you want to leave it alone, and don't be playing with it too much,
0:32:16 > 0:32:19because you're going to lift it off the base, and it's going to kind of...
0:32:19 > 0:32:22It won't brown as well, and you won't get those nice, caramelly juices.
0:32:22 > 0:32:25That's what gives you lots and lots of flavour.
0:32:27 > 0:32:31Get that out, and that's what I'm talking about,
0:32:31 > 0:32:34those nice kind of golden-looking bits and pieces on the bottom of the pan.
0:32:34 > 0:32:39Before you lose those, just get a little bit of water in there.
0:32:39 > 0:32:45Swirl it round. Get that into your finished stew.
0:32:45 > 0:32:47Then in with the kidneys.
0:32:47 > 0:32:49Drop them in, then leave them alone.
0:32:52 > 0:32:55Now, the reed was a real kind of challenge for me.
0:32:55 > 0:32:59In my head, offal meant things like liver and kidneys,
0:32:59 > 0:33:03and delicious ox tail, but that was...it was quite hard work,
0:33:03 > 0:33:08and I remember the smell of it, and it's not for everyone.
0:33:08 > 0:33:10Some people love it, but it's not for everyone.
0:33:10 > 0:33:14But this is a very different...ball game,
0:33:14 > 0:33:18because this, the kidneys are going to give that just delicious flavour.
0:33:18 > 0:33:22And they're going to be so soft. You're almost not going to notice they're there.
0:33:23 > 0:33:25Then add the celery and onions to the meat,
0:33:25 > 0:33:27and some good old British stout.
0:33:27 > 0:33:31This recipe is everything you'd want in a meal, I think.
0:33:31 > 0:33:35It's the perfect kind of plonk it in the middle of the table, cut it,
0:33:35 > 0:33:37everyone goes wow,
0:33:37 > 0:33:41and it's kind of a taste of the past in a way, without sounding too romantic.
0:33:43 > 0:33:46Once the filling has cooled, pour it into a pudding bowl
0:33:46 > 0:33:48lined with the suet pastry, and seal it in.
0:33:50 > 0:33:53That's it. Done. Right, OK. So now we need a lid.
0:33:53 > 0:33:58Now, the lid I've got... You can always use foil and some greaseproof paper,
0:33:58 > 0:34:01or you can buy this clever stuff, which is all in one.
0:34:01 > 0:34:03It's important, because it's going to swell as it cooks...
0:34:03 > 0:34:05it's important you put a crease.
0:34:06 > 0:34:11Then steam it for around four hours, or use a pressure cooker like this one,
0:34:11 > 0:34:13and leave it to cook for two and a half hours...
0:34:14 > 0:34:17...before turning out, and diving in.
0:34:24 > 0:34:26Beautiful.
0:34:26 > 0:34:29Beautiful. That looks...really good. It smells amazing.
0:34:29 > 0:34:31That suet pastry...
0:34:33 > 0:34:35Don't be upset. It will start to fall apart.
0:34:37 > 0:34:40And there you have it - my classic steak and kidney pudding.
0:34:45 > 0:34:49Right, let's try. The smell, the aromas from this are just brilliant.
0:34:54 > 0:34:57It's a real winner. It's a classic for a reason.
0:34:57 > 0:34:59You've got to go out, you've got to try offal.
0:34:59 > 0:35:03You've got to get it in recipes like this because you won't be disappointed, I'm telling you.
0:35:07 > 0:35:10OK. So, we've had lots of savoury dishes up to now,
0:35:10 > 0:35:13but it's time to move on to something sweet.
0:35:13 > 0:35:15Here's a classic European pudding.
0:35:15 > 0:35:19We're joining Raymond Blanc for a look at how to make a traditional German kougelhopf.
0:35:21 > 0:35:23Hello, Christine. (GREETS HER IN GERMAN)
0:35:23 > 0:35:25See, I have learned my Alsatian for you.
0:35:37 > 0:35:39Long time ago.
0:35:40 > 0:35:44Oh! Can I have a spoon? Can I taste it?
0:35:46 > 0:35:48Ooh la la.
0:35:48 > 0:35:50C'est chaud.
0:35:51 > 0:35:53C'est frais.
0:35:53 > 0:35:54C'est toutes les fruits.
0:35:54 > 0:35:56It just bursts in the mouth with its freshness.
0:35:57 > 0:36:00Christine sells 300 different types of jam in a year,
0:36:00 > 0:36:04as well as local pastries, but her signature cake is a tradition
0:36:04 > 0:36:06that has survived in Alsace for centuries -
0:36:06 > 0:36:08the crown-shaped kougelhopf.
0:36:08 > 0:36:10This kougelhopf is so traditional.
0:36:10 > 0:36:14It represents so much Alsatian pastry.
0:36:15 > 0:36:19Ah, you cut it sideways. Of course. Silly me.
0:36:20 > 0:36:25The kougelhopf is often eaten on a Sunday, and is considered better slightly stale,
0:36:25 > 0:36:27so Saturday's bake is perfect.
0:36:28 > 0:36:30So delicious.
0:36:30 > 0:36:32I'm just dribbling all over it!
0:36:34 > 0:36:36Ooh la la, that looks so beautiful.
0:36:39 > 0:36:42That one is for me.
0:36:42 > 0:36:45Oh, beautiful. It's so light it could float. Allez.
0:36:45 > 0:36:47It's wonderful.
0:36:48 > 0:36:52There's a richness. The coolness as well. It's cool, it's not sweet.
0:36:52 > 0:36:56The sweetness of the jam and freshness of the cream top the kougelhopf.
0:36:56 > 0:36:58It's a simple but perfect union.
0:36:58 > 0:37:00Mm, c'est bon. J'adore.
0:37:02 > 0:37:05It's Sunday morning after all. This is our treat.
0:37:05 > 0:37:07Can we have it?
0:37:10 > 0:37:12C'est un grand morceau.
0:37:16 > 0:37:19Raymond loves the kougelhopf so much
0:37:19 > 0:37:22he's hoping to persuade Christine to give him her recipe.
0:37:22 > 0:37:25This is the first time actually I ever do a kougelhopf,
0:37:25 > 0:37:27and I wanted Christine to do it for me.
0:37:28 > 0:37:30Mm. OK? Yes. I wanted to learn from you.
0:37:30 > 0:37:34A classic sweet yeast dough is the basis of a kougelhopf.
0:37:34 > 0:37:37Flour, milk, sugar, eggs and salt.
0:37:42 > 0:37:45Christine's father was a fourth-generation baker,
0:37:45 > 0:37:47and the king of kougelhopfs.
0:37:47 > 0:37:50My father had to go to the hospital, and I asked him,
0:37:50 > 0:37:53"How do you do the kougelhopf? Give me your recipe."
0:37:53 > 0:37:56And he said, "Enough yeast, enough flour."
0:37:56 > 0:38:01And I said to him, "But you are crazy. I cannot do your recipe
0:38:01 > 0:38:03if you don't tell me how much."
0:38:03 > 0:38:06I wanted to murder him at this time.
0:38:06 > 0:38:10And he was going to hospital! You're not my father!
0:38:12 > 0:38:14THEY JOKE IN FRENCH
0:38:14 > 0:38:19Then he said to me, "Go, and make, and try.
0:38:19 > 0:38:21Kougelhopf is coming from the heart
0:38:21 > 0:38:24towards here, and then it comes out."
0:38:24 > 0:38:28The balancing act of ingredients is often unspoken amongst bakers.
0:38:29 > 0:38:32The mysterious alchemy of ingredients,
0:38:32 > 0:38:35recipe and experience cloak the bakers' craft.
0:38:35 > 0:38:41So, she's looking at the strength, because that gives you the quality.
0:38:41 > 0:38:43It has worked beautifully.
0:38:43 > 0:38:48The temperature is right. That's when you can actually spread the dough, and it is ready to proof now.
0:38:48 > 0:38:50Alcohol with rum. With rum.
0:38:54 > 0:38:57Raisins soaked in rum add a final touch.
0:39:00 > 0:39:03Christine is accusing me of having eaten all the raisins.
0:39:04 > 0:39:08Then the cake dough, with five generations of love and knowledge,
0:39:08 > 0:39:10is left to rise...
0:39:10 > 0:39:12I love the way she touches it. It's gentle.
0:39:12 > 0:39:15..ready for the oven, and more hungry mouths.
0:39:15 > 0:39:20Every day her father before her made it every day, and her grandfather before her made it,
0:39:20 > 0:39:22and so on, and so on, and so on.
0:39:22 > 0:39:24So it's a very well-practised recipe.
0:39:25 > 0:39:28That looked awesome, but if you fancy something a bit more refreshing
0:39:28 > 0:39:31why not try this dessert beginning with K that comes
0:39:31 > 0:39:34courtesy of Indian food expert Anjum Anand.
0:39:38 > 0:39:40Kulfi isn't something I necessarily make at home.
0:39:40 > 0:39:43It's not complicated, but it's time-consuming,
0:39:43 > 0:39:48so I've come to La Portes des Indes, one of London's best Indian restaurants
0:39:48 > 0:39:52to see how award-winning head chef Mehernosh makes it from scratch.
0:39:52 > 0:39:55I love kulfi, so I can't wait to try it.
0:39:58 > 0:40:01So, Mehernosh, what's the basic difference between kulfi and ice-cream?
0:40:02 > 0:40:05Well, in an ice-cream you've got milk mixed in with egg yolks,
0:40:05 > 0:40:07other flavourings and stuff.
0:40:07 > 0:40:09You've got a lot of air incorporated.
0:40:09 > 0:40:12Kulfi is basically just thickened, reduced milk.
0:40:12 > 0:40:14What is that in there? Is that something to flavour it?
0:40:14 > 0:40:18That's a piece of ginger, because the kulfi we're making is a mango and ginger kulfi.
0:40:18 > 0:40:20Oh, nice. Nice and seasonal.
0:40:20 > 0:40:22Basically, it could be any flavouring, couldn't it?
0:40:22 > 0:40:24You let your imagination go.
0:40:24 > 0:40:26One of the first kulfis I made was a chocolate kulfi.
0:40:26 > 0:40:29So, I mean, using pure chocolate. Decadent.
0:40:30 > 0:40:32Absolutely. That one was one to die for.
0:40:35 > 0:40:39Indians love rich desserts, and kulfi is certainly that.
0:40:40 > 0:40:42Westernised cream is whisked up, full of air,
0:40:42 > 0:40:45but kulfi is basically condensed milk.
0:40:48 > 0:40:51So, it's bubbling now. That's it. Shall I add this? OK, add the sugar in.
0:40:51 > 0:40:53Stir it down.
0:40:53 > 0:40:58That'll do. You've got to vary the sugar based on what you're going to add in.
0:40:58 > 0:41:02So the sugar's reduced because you're going to add some mango pulp which itself has got some sugar in.
0:41:02 > 0:41:06Of course. You can just see that it's a perfect kind of creamy, buttery...
0:41:06 > 0:41:10It doesn't look like milk any more. It looks like something has been added to it.
0:41:10 > 0:41:12And that's it.
0:41:12 > 0:41:14Is this your plain boiled liquid?
0:41:14 > 0:41:17So we add in the mango puree. Would you mind whisking?
0:41:17 > 0:41:19I'll be whisker.
0:41:19 > 0:41:21Taste and see if you need some more. A lovely colour.
0:41:21 > 0:41:24Pop in some of that candied ginger.
0:41:24 > 0:41:26Mm!
0:41:26 > 0:41:29A dash of that bit of ginger juice.
0:41:29 > 0:41:31Is that fresh ginger juice? Mm-hm.
0:41:31 > 0:41:33Ginger does actually boil down.
0:41:33 > 0:41:36Then extract the juice out of it, and cool it down.
0:41:36 > 0:41:38That's why it's a bit cloudy.
0:41:38 > 0:41:40Is that milder than just fresh ginger juice?
0:41:40 > 0:41:43Yeah, so it doesn't hit you straight.
0:41:43 > 0:41:45Why don't you have a taste? Can I? Thank you.
0:41:51 > 0:41:53Mm!
0:41:55 > 0:41:57Getting there. No, that's there.
0:41:57 > 0:41:59That's good, that's good. That works for me.
0:42:04 > 0:42:06Now it has to be frozen.
0:42:06 > 0:42:09Mehernosh has really brought kulfi into the 21st Century
0:42:09 > 0:42:11with some imaginative combinations.
0:42:12 > 0:42:14It would be a shame to leave without trying some of them.
0:42:17 > 0:42:19I can tell that's the mango ginger. Correct.
0:42:19 > 0:42:21Just the right texture. Not icy at all.
0:42:23 > 0:42:25I'm going to dig in as well. Mm!
0:42:28 > 0:42:32Fantastic. And you get the fruitiness of the mango,
0:42:32 > 0:42:34and you get a bit of the ginger at the end.
0:42:34 > 0:42:36I don't know what these are. You're not telling me.
0:42:36 > 0:42:38You want me to actually guess what they are.
0:42:42 > 0:42:45It's a bit toffee-like. It's like a toffee crunch. Very good.
0:42:45 > 0:42:48Toffee crunch type of thing. Is that what it is?
0:42:48 > 0:42:50It's got toffee in it, yes. But there's more.
0:42:50 > 0:42:52Chocolate.
0:42:52 > 0:42:54Just nuts. Just nuts? Oh.
0:42:54 > 0:42:57Mm, it's really good. I'm guessing rose.
0:42:57 > 0:42:59Obviously.
0:42:59 > 0:43:02Not so rosy. Pomegranate?
0:43:02 > 0:43:05Pomegranate and rose, yeah.
0:43:05 > 0:43:09I do like making kulfi. All that stirring is rather therapeutic,
0:43:09 > 0:43:11but the shop-bought variety's absolutely fine too.
0:43:15 > 0:43:17It's not like it's difficult to make at home.
0:43:17 > 0:43:20It's a very simple dish. Like we said earlier, it's just a bit time-consuming.
0:43:20 > 0:43:23You've got to be patient, but the end result is great, I think.
0:43:23 > 0:43:26You can try different variations, different flavours.
0:43:26 > 0:43:28It's fun. And very, very moreish.
0:43:29 > 0:43:31That's the last of today's dishes.
0:43:31 > 0:43:33Now it's your turn to get cooking.
0:43:33 > 0:43:38Thanks to all our chefs, and do join me for more remarkable recipes next time.
0:43:38 > 0:43:40See you soon.
0:43:43 > 0:43:45Subtitles by Red Bee Media Ltd