0:00:02 > 0:00:04If you're in the market for a feast of fantastic food,
0:00:04 > 0:00:05you're in the right place.
0:00:05 > 0:00:08We've chosen the best dishes from some of the nation's
0:00:08 > 0:00:11favourite chefs and we're serving them up alphabetically here,
0:00:11 > 0:00:13on The A To Z Of TV Cooking.
0:00:14 > 0:00:18Today we're looking at things linked by the letter E.
0:00:33 > 0:00:36Now, people are right when they say you can't beat an egg,
0:00:36 > 0:00:37so let's get cracking.
0:00:37 > 0:00:40And here, with something completely different, is James Martin,
0:00:40 > 0:00:43with a crispy, deep-fried duck egg.
0:00:46 > 0:00:49Now, for this recipe we're going to soft boil the duck eggs.
0:00:49 > 0:00:53First of all, boiling salted water.
0:00:53 > 0:00:55And what I'm going to use is a touch of vinegar.
0:00:55 > 0:00:58Now, it's a good trick putting vinegar in because as the eggs
0:00:58 > 0:01:02roll around in the boiling water, sometimes the shells crack
0:01:02 > 0:01:05and doing so will allow the whites to actually come out.
0:01:05 > 0:01:07If you put the vinegar in there
0:01:07 > 0:01:09it'll actually hold it all in together.
0:01:09 > 0:01:12Hen's eggs soft boiled, you want about 5 minutes.
0:01:12 > 0:01:14With duck eggs, you're looking at about 5½ minutes.
0:01:14 > 0:01:17Purely the fact it's all down to size.
0:01:17 > 0:01:19And you can see the difference between the two,
0:01:19 > 0:01:22if you crack open a hen's egg, then a duck egg.
0:01:22 > 0:01:25And you can see straight away on here, the size of the yolks
0:01:25 > 0:01:28but most importantly, the size of the whole egg.
0:01:28 > 0:01:32Which is a whopping 30% larger than a hen's egg and worth every penny.
0:01:32 > 0:01:34Our eggs are ready.
0:01:35 > 0:01:39This can come straight out into the ice cold water.
0:01:40 > 0:01:44Just instantly stops it from cooking.
0:01:44 > 0:01:46We can leave those now just to go cold.
0:01:46 > 0:01:48While I make a pickle.
0:01:48 > 0:01:52It's very, very quick, very simple but tastes delicious with this.
0:01:54 > 0:01:58All you need is some pitted cherries, a sliced shallot
0:01:58 > 0:02:01and three, store cupboard staples heated together -
0:02:01 > 0:02:06rice wine vinegar, a pinch of salt
0:02:06 > 0:02:08and a sprinkling of sugar.
0:02:08 > 0:02:10It's nothing more complicated than that.
0:02:10 > 0:02:13Normally if you're making pickled onions and that kind of thing,
0:02:13 > 0:02:15you'd have to wait three or four months.
0:02:15 > 0:02:19This is really quick, really simple. Great flavour for our salad.
0:02:19 > 0:02:21And while that infuses, we can peel our eggs.
0:02:21 > 0:02:22Now, always, on an egg,
0:02:22 > 0:02:26you have a little white membrane that's just underneath the shell.
0:02:26 > 0:02:30So, the idea is to get your finger just underneath that membrane
0:02:30 > 0:02:34first of all and it becomes easier to peel.
0:02:34 > 0:02:37Once that's done, you can coat them in the breadcrumbs.
0:02:37 > 0:02:42So, you've got the flour, the egg and the crumb. So, first off...
0:02:42 > 0:02:45roll it around in the flour.
0:02:45 > 0:02:47Then in the egg.
0:02:48 > 0:02:50And then in the breadcrumbs.
0:02:51 > 0:02:53So there you have it.
0:02:53 > 0:02:56Nice, little sort of egg, ready for deep-fat frying.
0:02:56 > 0:02:58Now, with that, I'm going to do a little salad.
0:02:58 > 0:03:00Using some mixed leaves with a sherry vinegar
0:03:00 > 0:03:04and olive oil dressing that's going to go brilliantly with my next ingredient.
0:03:04 > 0:03:07I'm going to incorporate into our salad this duck confit.
0:03:07 > 0:03:12Now, this, you can actually buy these nowadays, in jars.
0:03:12 > 0:03:15But what it is, is basically a duck leg that's been salted
0:03:15 > 0:03:17and cooked in duck fat.
0:03:17 > 0:03:20So, we're just going to basically,
0:03:20 > 0:03:23just break the duck confit like that.
0:03:25 > 0:03:28Little bit in there. I've got some bacon.
0:03:30 > 0:03:32Just a simple little salad.
0:03:32 > 0:03:35And before we dress it, we can deep-fry the duck egg in hot oil.
0:03:35 > 0:03:39And once in the fryer, it wants to deep-fat fry
0:03:39 > 0:03:41for about 20 to 30 seconds.
0:03:41 > 0:03:44Until it's a lovely shade of golden brown.
0:03:45 > 0:03:46And there you have it.
0:03:46 > 0:03:48A deep-fried, crispy duck egg.
0:03:48 > 0:03:51How easy was that? Time to put everything else together.
0:03:51 > 0:03:56So, just dress the salad in some of your sherry vinegar dressing.
0:03:56 > 0:03:58Add some of the cherry and shallot pickle.
0:03:58 > 0:04:01And then what you're looking to do really,
0:04:01 > 0:04:03is just build a little nest on the plate.
0:04:03 > 0:04:06So your duck egg can be placed on the top.
0:04:06 > 0:04:09It's lovely and gooey and soft in the centre.
0:04:09 > 0:04:14And then what I like, is just a pinch of rock salt on the top.
0:04:16 > 0:04:18And look at that egg yolk.
0:04:18 > 0:04:19And what's great about this dish,
0:04:19 > 0:04:23is you get...the egg yolk gives you a nice dressing,
0:04:23 > 0:04:25you get the crispiness of the outside,
0:04:25 > 0:04:27the whites are full of flavour.
0:04:29 > 0:04:34Mmm! It's proper, proper flavour, is that.
0:04:34 > 0:04:35It's how eggs should taste.
0:04:35 > 0:04:37And that's what it's all about, the taste.
0:04:37 > 0:04:40That's what food should be about. Taste.
0:04:40 > 0:04:43And with a duck egg, you really get that. It's delicious.
0:04:43 > 0:04:46Now, I hope you haven't had enough of eggs
0:04:46 > 0:04:48because here's Rachel Khoo
0:04:48 > 0:04:51with a French recipe called oeuf en cocotte.
0:04:51 > 0:04:53Get it? En-oeuf?
0:04:56 > 0:04:58Oeufs en cocotte, eggs in pots.
0:04:58 > 0:05:02This dish is a Parisian, kind of store cupboard dish.
0:05:02 > 0:05:04I'm going to use teacups for my recipe
0:05:04 > 0:05:06but traditionally you would use ramekins.
0:05:06 > 0:05:09It's my little British touch.
0:05:09 > 0:05:11Cup and saucer. Tea for two.
0:05:11 > 0:05:15And if you want to try and prepare it my way, make sure
0:05:15 > 0:05:19the teacup porcelain isn't too thin, or it'll crack in the oven.
0:05:19 > 0:05:21Creme fraiche, nice dollop.
0:05:21 > 0:05:23The creme fraiche has a light,
0:05:23 > 0:05:25sharp flavour that'll cut through the richness of the egg.
0:05:25 > 0:05:28Full fat creme fraiche, bien sur.
0:05:28 > 0:05:31I mean, if you want to, you can do a light version.
0:05:31 > 0:05:33But that's on your own conscience.
0:05:35 > 0:05:37Season it with a bit of nutmeg.
0:05:39 > 0:05:42You could add a pinch of cumin if you'd like, paprika,
0:05:42 > 0:05:45little bit of chilli powder. It's really as you like.
0:05:45 > 0:05:48Pinch of salt.
0:05:48 > 0:05:50Pepper.
0:05:50 > 0:05:53And then you add your eggs.
0:06:00 > 0:06:02Add some dill, which has a lovely fresh taste...
0:06:03 > 0:06:06..and one more spoon.
0:06:06 > 0:06:09I've made them before with a bechamel sauce
0:06:09 > 0:06:11or cheese sauce as well.
0:06:11 > 0:06:13That's really delicious too,
0:06:13 > 0:06:17but this is the quickest version. Et voila.
0:06:17 > 0:06:20That is your oeufs en cocotte, your eggs in pots.
0:06:20 > 0:06:21All you need to do now is bake it.
0:06:21 > 0:06:26Grab a tray or you can use a baking dish
0:06:26 > 0:06:29and you can put your cups in there.
0:06:29 > 0:06:30In it goes.
0:06:34 > 0:06:37Just some lukewarm water out of the tap.
0:06:37 > 0:06:39Fill the improvised bain marie
0:06:39 > 0:06:42so the water covers half of the teacups.
0:06:42 > 0:06:45That will make them cook evenly at 180 degrees.
0:06:45 > 0:06:48I love my eggs on the runnier side,
0:06:48 > 0:06:50so it's about 15 minutes in the oven.
0:06:50 > 0:06:53But if you want them firmer, give it a little longer.
0:06:54 > 0:06:56Let's have a look.
0:06:58 > 0:07:00Oooh, yes.
0:07:00 > 0:07:02They look perfect.
0:07:04 > 0:07:07And now for the finishing touches.
0:07:07 > 0:07:08I'm going to add a bit of...
0:07:11 > 0:07:14A little bit of salmon eggs on top.
0:07:14 > 0:07:16Salmon eggs were a great discovery for me
0:07:16 > 0:07:19and you can get them in specialist shops in the UK.
0:07:19 > 0:07:21They work really well in all egg-based dishes.
0:07:21 > 0:07:25Adds a little bit of saltiness to the oeufs en cocotte.
0:07:25 > 0:07:28The loveliest thing about this recipe
0:07:28 > 0:07:30is you can dress it in any way you like.
0:07:30 > 0:07:32You can root around your fridge or cupboard
0:07:32 > 0:07:34and see what you've got left over.
0:07:34 > 0:07:37Couple of slices of ham, mushrooms, whatever you like.
0:07:37 > 0:07:40And let's not forget some baguette soldiers. Quite important.
0:07:40 > 0:07:43You need some dipping action.
0:07:43 > 0:07:46Don't even think about using soft, white bread here.
0:07:46 > 0:07:49It's the crunch that'll pack the punch.
0:07:49 > 0:07:51Oh, they look so pretty.
0:07:51 > 0:07:53And that's it. That's my oeufs en cocotte.
0:07:55 > 0:07:59This is the fun part, the eating it. It looks pretty amazing.
0:08:02 > 0:08:05I don't know what to say, it's good.
0:08:06 > 0:08:09The tastiest teacup you've ever seen.
0:08:09 > 0:08:13Glorious, gooey egg and the crunchiest, freshest of baguettes.
0:08:16 > 0:08:20Next up, an ingredient that some people love
0:08:20 > 0:08:22but some people can't cope with.
0:08:22 > 0:08:25Now, our next item, Tony and Giorgio both agree they're not
0:08:25 > 0:08:29fans of the classic London jellied eel.
0:08:29 > 0:08:32But here's a recipe they do think is worth the effort.
0:08:32 > 0:08:34So we've got four natural seams, yeah?
0:08:34 > 0:08:39Cut all the way down one, number two, number three
0:08:39 > 0:08:41and number four, the belly side. Right?
0:08:41 > 0:08:42And the reason we do that, we cut them
0:08:42 > 0:08:45because that skin is very hard to get anything into, yeah?
0:08:45 > 0:08:47Let me tell you about the marinade.
0:08:47 > 0:08:49Equal quantities of wine and olive oil, yeah?
0:08:49 > 0:08:51Then a couple of tablespoons of chopped oregano
0:08:51 > 0:08:53and a couple of cloves of finely chopped garlic.
0:08:53 > 0:08:56In the fridge, 24-48 hours, 48 hours I think is best.
0:08:56 > 0:08:58They should take about half an hour
0:08:58 > 0:09:02but they actually tell you because the flesh just falls off the bones
0:09:02 > 0:09:04and you've got a lovely crispy skin.
0:09:04 > 0:09:06Because I always thought that if you cook it in the skin,
0:09:06 > 0:09:09the skin, even when it's cooked, is very leathery.
0:09:09 > 0:09:12It's not, it's very crispy. It's like a savoury biscuit, it's fabulous.
0:09:13 > 0:09:16Right, well, I'm going to let them tick away nicely there.
0:09:16 > 0:09:18And I'll knock up some mash.
0:09:20 > 0:09:22I think one of the secret of mashed potato,
0:09:22 > 0:09:24never to let the potato cool down, no?
0:09:24 > 0:09:28Course it is, that's why I'm warming the milk up to the same temperature.
0:09:28 > 0:09:34- So, I've got shallot, peppercorns... - Yeah. Or ground black pepper.
0:09:34 > 0:09:37- White wine and white wine vinegar? Are you going to use both?- Yeah.
0:09:37 > 0:09:38I'm going to use a bit and a bit
0:09:38 > 0:09:41because I think you want it nice and sharp because the fish
0:09:41 > 0:09:44already got a quite nice, sort of, like, fatty flavour, hasn't it?
0:09:44 > 0:09:47Yeah. No, you need it sharp.
0:09:47 > 0:09:49The amount of fat in the eel, although the majority of it
0:09:49 > 0:09:53comes out when it's cooking, it still needs something like that.
0:09:53 > 0:09:57- I tell you, it's so under-rated. - What?- Eel.
0:09:57 > 0:10:00- It's a very speciality thing, isn't it?- It's a spec...
0:10:00 > 0:10:01Well, it never used to be, Giorg.
0:10:01 > 0:10:05It was a really big cultural thing around London.
0:10:05 > 0:10:0925 years ago, outside every pub, there used to be jellied eel stalls.
0:10:09 > 0:10:11Ah, but jellied eel, man. It's terrible, man.
0:10:11 > 0:10:16And then you used to go to the pie and mash shop, there was one everywhere around London.
0:10:16 > 0:10:19I think jellied eel is terrible actually. I don't like that at all.
0:10:19 > 0:10:21I could never get my head around them either.
0:10:21 > 0:10:23I'm going to add a touch of cream.
0:10:23 > 0:10:27OK. Bring it up to boil.
0:10:29 > 0:10:34- Phwoar, what's happened, Giorg? Sharp?- I just breathe in.
0:10:34 > 0:10:35Yeah, it is sharp enough.
0:10:35 > 0:10:37Did that make you want to sneeze?
0:10:39 > 0:10:45- Ton, it's not burning, eh? - Giorg, keep it serious.
0:10:45 > 0:10:50I'm not saying it is burning, I'm asking you if it is burning.
0:10:50 > 0:10:53- You're not burning my sauce, Giorg, are you?- Don't worry about that.
0:10:53 > 0:10:54Forget about it.
0:10:54 > 0:10:58And when we talk like that, please call me Chef.
0:10:58 > 0:11:02So, when you are happy with the reduction of the onions
0:11:02 > 0:11:05and white wine, then you take it off the fire
0:11:05 > 0:11:07and slowly you start to add your butter.
0:11:07 > 0:11:10And the butter will melt down, it will melt down to a sauce.
0:11:10 > 0:11:13- When you going in with the mustard, mate?- At the end.
0:11:13 > 0:11:17- The end?- You told me to put it at the end. And now you change your mind.
0:11:17 > 0:11:19Half the butter, then mustard and then
0:11:19 > 0:11:21see if it'll take any more butter.
0:11:21 > 0:11:26Right, let's go. A nice bit of mustard.
0:11:28 > 0:11:30And a little bit of mostarda di Meaux.
0:11:31 > 0:11:34What have you used, Giorg? You've use the grain mustard and the Dijon?
0:11:34 > 0:11:37- And the other one, that's what you say.- Yeah, I know, I know, I know.
0:11:37 > 0:11:40I'm just double checking. I have to keep my eye on you.
0:11:40 > 0:11:43The most important thing is not to warm it up too much.
0:11:43 > 0:11:47- Otherwise you will split it, which means...- That's the nuts.
0:11:48 > 0:11:50Right, mash on the plate, Giorg.
0:11:55 > 0:11:58So, we've got one fillet.
0:11:59 > 0:12:00Like-a-so.
0:12:01 > 0:12:03Right in the middle.
0:12:03 > 0:12:06- Sauce?- Yeah, round the edge.
0:12:07 > 0:12:12- Don't be shy with the sauce, Giorg. Crispy skin, Giorg?- Crispy skin.
0:12:12 > 0:12:15- Crispy skin, cor!- Really crispy.
0:12:17 > 0:12:21- But you see what I mean about how edible it is, the skin?- Oh, wow.
0:12:21 > 0:12:23There you are, Giorg. British classic, mate.
0:12:23 > 0:12:26- All the way from the Thames onto the plate.- Mmm.
0:12:28 > 0:12:29Mmm.
0:12:30 > 0:12:32The best thing is the sauce actually.
0:12:33 > 0:12:38Now, pudding time, and if these won't make your mouth water, I don't know what will.
0:12:38 > 0:12:42This is Raymond Blanc, and his E stands for chocolate eclairs.
0:12:43 > 0:12:45Can you smile at me, Adam?
0:12:45 > 0:12:48- I know it's early, a proper smile. - That is a proper smile.
0:12:48 > 0:12:49That's a killer smile, OK?
0:12:57 > 0:12:59Next on the menu, eclairs.
0:12:59 > 0:13:02The lightest choux pastry fingers, bursting with rich,
0:13:02 > 0:13:06chocolate cream, topped with glossy, sweet icing.
0:13:06 > 0:13:09The perfect first time pastry for any novice baker.
0:13:14 > 0:13:20Many people believe that choux pastry is difficult, impossible,
0:13:20 > 0:13:22challenging. No, not at all.
0:13:22 > 0:13:25It's the most simplest patisserie you can make
0:13:25 > 0:13:31and you've got a 100, no, let's say a 99% success rate.
0:13:31 > 0:13:33OK? Pretty good.
0:13:33 > 0:13:38For the choux pastry, Raymond mixes 65 millilitres of water,
0:13:38 > 0:13:4265 millilitres of milk and 55 grams of butter.
0:13:42 > 0:13:44In the milk, it will give a bit of colour
0:13:44 > 0:13:46but mostly it will give the moisture.
0:13:46 > 0:13:48And when the little choux are done,
0:13:48 > 0:13:52the little steam, she is trying to escape from the little choux.
0:13:52 > 0:13:59Cannot, so it steams out, pushing the little choux into, in puffing out.
0:13:59 > 0:14:03OK, four grams of sugar and a tiny pinch of salt.
0:14:03 > 0:14:06So, now, let's put that on.
0:14:06 > 0:14:09He brings the mixture to the boil.
0:14:09 > 0:14:14That is perfect. The butter, the water and the milk are mixing.
0:14:14 > 0:14:16Then adds 100 grams of plain flour.
0:14:16 > 0:14:18Because after we are going to dry that base,
0:14:18 > 0:14:21that's when you need a bit of muscle power, eh?
0:14:21 > 0:14:22And you stir.
0:14:25 > 0:14:26Voila.
0:14:27 > 0:14:30Next, four whole eggs are vigorously beaten in.
0:14:32 > 0:14:36Look at that, look at that. That's lovely.
0:14:36 > 0:14:40The choux pastry is now ready to be piped onto a lined tray.
0:14:40 > 0:14:42Voila.
0:14:44 > 0:14:48So, it's very important, of course, to do them straight as possible.
0:14:51 > 0:14:54And compared to my patissiers who do that every day,
0:14:54 > 0:14:56so theirs are "boom, boom!" Like that.
0:14:56 > 0:14:59Mine are OK, all right.
0:14:59 > 0:15:01So, we go 180 degree.
0:15:03 > 0:15:06This will take between 30 and 35 minutes.
0:15:06 > 0:15:08Food, actually, is a very inexact science.
0:15:08 > 0:15:10If you cut them very big, it will take longer.
0:15:12 > 0:15:15Raymond will fill the eclairs with a rich,
0:15:15 > 0:15:17chocolate and vanilla pastry cream.
0:15:17 > 0:15:20It's a builder's job, it's simple.
0:15:20 > 0:15:23To half a litre of milk, Raymond adds a little vanilla essence.
0:15:23 > 0:15:26So, just a little bit like that. Voila.
0:15:27 > 0:15:30I'm going to bring it to the boil.
0:15:32 > 0:15:36Pastry cream, or creme patissiere, is a custard thickened with
0:15:36 > 0:15:38egg yolks, flour and arrowroot.
0:15:41 > 0:15:42So, the milk is about to boil.
0:15:42 > 0:15:45So, I put a little bit here.
0:15:47 > 0:15:48Voila.
0:15:50 > 0:15:54The pastry cream is cooked over a medium heat until glossy and thick.
0:15:54 > 0:15:56Voila, you can see the texture.
0:15:56 > 0:15:58Voila.
0:15:58 > 0:16:00That's ready. Voila.
0:16:00 > 0:16:02Tres bien.
0:16:02 > 0:16:04So, there we have a lovely cream,
0:16:04 > 0:16:08which of course, you can flavour any way you want to.
0:16:08 > 0:16:11But what we are going to do, is to do chocolat.
0:16:12 > 0:16:14Non-sweetened cocoa powder.
0:16:16 > 0:16:21To 15 grams of cocoa powder, Raymond adds 20 grams of dark chocolate.
0:16:22 > 0:16:24Wonderful smell.
0:16:24 > 0:16:29Really wonderful smell, but again, you need quality ingredients.
0:16:31 > 0:16:35Take that out, tres bien. Voila.
0:16:35 > 0:16:38After half an hour, the choux pastry is cooled on a rack
0:16:38 > 0:16:41- and ready to be filled. - You take a nozzle...
0:16:41 > 0:16:43Raymond uses a piping nozzle
0:16:43 > 0:16:46to make three holes in the underside of the eclair.
0:16:46 > 0:16:50Then, you are ready to receive the cream inside.
0:16:51 > 0:16:54So, then you fill up.
0:16:56 > 0:16:58Oh, lovely!
0:17:00 > 0:17:02Beautiful.
0:17:03 > 0:17:04Tres bien.
0:17:07 > 0:17:11To glaze the eclairs, Raymond melts 200 grams of fondant.
0:17:11 > 0:17:12Voila.
0:17:12 > 0:17:16A tablespoon of cocoa mixed with water makes a dark, shiny finish.
0:17:16 > 0:17:19Voila. And look at that beautiful colour.
0:17:20 > 0:17:23To ice, he uses a flat wide nozzle.
0:17:23 > 0:17:25Voila.
0:17:25 > 0:17:26A splash of kirsch
0:17:26 > 0:17:29and a little natural food colouring make a perfect pink.
0:17:29 > 0:17:32So, the girls will love it. Voila.
0:17:32 > 0:17:36Of course, can buy them in a beautiful shop, OK?
0:17:36 > 0:17:41And that is also lovely and easy, but I think to make your own,
0:17:41 > 0:17:46really - even if it's not perfect - it is hugely satisfying.
0:17:59 > 0:18:01Shall we try it?
0:18:01 > 0:18:03Raymond has invited Julia from his office
0:18:03 > 0:18:06to taste the eclair as a treat for her birthday.
0:18:06 > 0:18:07Look at that.
0:18:07 > 0:18:11- Rich, beautiful, want a taste? - I'm going to taste.
0:18:14 > 0:18:17- Oh, they're good.- How is it? - Very good.
0:18:17 > 0:18:19It's super because the filling is so soft and creamy
0:18:19 > 0:18:22and yet these haven't gone soggy at all. Sometimes you eat them
0:18:22 > 0:18:26- and they're soggy on the outside but they're so crispy and delicious. - You're right.
0:18:26 > 0:18:29What out of ten? How much?
0:18:29 > 0:18:31I'm going to say ten, of course!
0:18:31 > 0:18:32Of course.
0:18:35 > 0:18:37Well, what a delicious way to end today's show
0:18:37 > 0:18:40and I hope you all enjoyed it.
0:18:40 > 0:18:44Thanks again to our wonderful chefs and I'll see you again next time.