0:00:20 > 0:00:22Today, it's party time,
0:00:22 > 0:00:25and all our chefs are helping us get into the mood
0:00:25 > 0:00:26with a selection of dishes
0:00:26 > 0:00:29that will guarantee your guests have a really good time.
0:00:29 > 0:00:32We've got white chocolate lollipops from Lorraine Pascale...
0:00:32 > 0:00:34I've got a posh take on a childhood favourite.
0:00:34 > 0:00:37..Rachel Khoo cooks coq au vin on a stick...
0:00:37 > 0:00:40Coq au vin - French classic,
0:00:40 > 0:00:43everybody knows about it, but I'm doing it a bit differently -
0:00:43 > 0:00:45I'm going to do a summery version.
0:00:45 > 0:00:48..and we'll be finishing with one truly impressive cake
0:00:48 > 0:00:51- that will wow all your friends. - At the end of the day,
0:00:51 > 0:00:53if it looks like that it's worth the effort.
0:00:53 > 0:00:56But let's get things started with James Martin,
0:00:56 > 0:00:59who is serving up some fantastic seafood.
0:01:03 > 0:01:06Some of the best party food is bite-sized,
0:01:06 > 0:01:08and my first recipe is no exception.
0:01:10 > 0:01:13Sourdough crusted cod cheeks with a pea salsa.
0:01:16 > 0:01:19Now, one of my favourite meals at home has to be fish and chips,
0:01:19 > 0:01:21and it's quite difficult to do that for a dinner party
0:01:21 > 0:01:24because we've all got sort of smallish deep-fat fryers.
0:01:24 > 0:01:27But you CAN do amazing dishes, like goujons and scampi.
0:01:29 > 0:01:32Now, scampi are one of those things I was kind of brought up with
0:01:32 > 0:01:36as a kid, but rather than strips of fish or prawns or
0:01:36 > 0:01:38lovely langoustines, what I'm going to use are these.
0:01:38 > 0:01:40Now, these are cod cheeks,
0:01:40 > 0:01:44these are amazing nuggets of gold which sit right here.
0:01:44 > 0:01:45Fantastic pieces of meat.
0:01:45 > 0:01:49Now, the French prize these, and they're really sought-after.
0:01:49 > 0:01:51They're about a tenth of the price of cod loin,
0:01:51 > 0:01:53but they're just delicious.
0:01:53 > 0:01:56If you can't get hold of them, try fish fillet chunks instead.
0:01:56 > 0:01:59Now, I'm going to deep-fry these, and for this, I'm going
0:01:59 > 0:02:00to create a lovely little coating with it.
0:02:00 > 0:02:03Now, normally, scampi's just done with breadcrumbs,
0:02:03 > 0:02:06but this is the best bread in the world in my opinion -
0:02:06 > 0:02:08this is sourdough.
0:02:08 > 0:02:11You'll need to slice the bread and then blitz it into crumbs.
0:02:15 > 0:02:19You get this amazing, almost, like, treacle sort of taste to the bread.
0:02:19 > 0:02:22It really is a unique flavour, really - one that lends itself
0:02:22 > 0:02:25so well to make crumbs out of.
0:02:27 > 0:02:29Now, just to complement the flavour nicely, you can
0:02:29 > 0:02:31put a touch of lemon zest in.
0:02:31 > 0:02:33This is kind of very different to the scampi and chips
0:02:33 > 0:02:37I used to have as a kid in a basket together with chicken in a basket.
0:02:37 > 0:02:39Do you remember that? How cool was that?
0:02:42 > 0:02:45Blitz the mix a little longer to spread that zesty flavour
0:02:45 > 0:02:48into the crumbs, and get prepped to bread your cod.
0:02:51 > 0:02:55You'll need a bowl of plain flour seasoned with salt and pepper,
0:02:55 > 0:02:57and a bowl of three beaten eggs.
0:02:58 > 0:03:00The French call this to "pane."
0:03:00 > 0:03:04It's just a basic coating, really, to coat these little nuggets.
0:03:06 > 0:03:10And what you end up with is this fantastic crumb.
0:03:10 > 0:03:13This makes an amazing stuffing as well.
0:03:13 > 0:03:15So into flour first...
0:03:16 > 0:03:20Dust off any excess, and then into the egg.
0:03:20 > 0:03:23Now, the great thing about doing this for a party
0:03:23 > 0:03:26is that you can prepare these in advance. Cos one of the
0:03:26 > 0:03:29things you don't want to be doing is rushing around at the last minute.
0:03:29 > 0:03:32Everything, really, with this is prepared and in the fridge.
0:03:32 > 0:03:33Then at the last minute,
0:03:33 > 0:03:35all you've got to do is drop them in the fryer.
0:03:35 > 0:03:37You can serve them with whatever you want -
0:03:37 > 0:03:40I'm going to create a lovely little pea salsa with this.
0:03:40 > 0:03:43For the salsa, first chuck some defrosted frozen peas into
0:03:43 > 0:03:48the blender, along with some roughly chopped mint and two green chillies.
0:03:50 > 0:03:53As much or as little as you dare, really, with the chilli.
0:03:53 > 0:03:55And chop this up quite fine first of all,
0:03:55 > 0:03:58because I'm not going to puree this too much,
0:03:58 > 0:04:00I'm just going to pulse it. So if the chilli's too chunky,
0:04:00 > 0:04:03you won't get that through the whole mix.
0:04:03 > 0:04:05So a good pinch of salt.
0:04:07 > 0:04:08Bit of black pepper.
0:04:08 > 0:04:12Always with salsa you need some form of acid - vinegar,
0:04:12 > 0:04:14that kind of stuff. I'm going to use some lime.
0:04:14 > 0:04:16And then all I'm going to do is just blend this with
0:04:16 > 0:04:19some thick creme fraiche - you need the thick creme fraiche,
0:04:19 > 0:04:20none of that low-fat stuff.
0:04:20 > 0:04:23Cos the minute you put it in here and blitz it, it'll split.
0:04:23 > 0:04:26So pop the lid on and just pulse it, just a little bit.
0:04:34 > 0:04:35Pretty good to me!
0:04:35 > 0:04:39And what you end up with is this delicious salsa.
0:04:39 > 0:04:40Whenever my mum comes down, she says,
0:04:40 > 0:04:43"Are you doing that cold mushy peas again?"
0:04:44 > 0:04:47But it is kind of like that, really, I suppose,
0:04:47 > 0:04:49but it does taste pretty good.
0:04:51 > 0:04:53Now, just before your party guests arrive,
0:04:53 > 0:04:58get the deep fryer on, and fill 90% of it with vegetable oil.
0:04:58 > 0:05:02Then top it up with the secret ingredient - beef dripping.
0:05:03 > 0:05:07Now, it sounds really unusual, deep-frying in beef dripping,
0:05:07 > 0:05:11but the reason being that if you deep-fry fish in fresh oil,
0:05:11 > 0:05:12you don't get the colour,
0:05:12 > 0:05:14and you certainly don't get the flavour with it.
0:05:14 > 0:05:17Now, the oil is set quite high,
0:05:17 > 0:05:21so you just want to pop these straight into hot oil.
0:05:21 > 0:05:24They'll only take about sort of one, maybe two minutes to cook.
0:05:24 > 0:05:26And cook them in batches as well, cos otherwise
0:05:26 > 0:05:29they'll all stick together and you won't get them lovely and crisp.
0:05:32 > 0:05:35Almost the waiting's the hardest bit, really.
0:05:35 > 0:05:38Cos you know that these are going to taste fabulous!
0:05:39 > 0:05:42When they're golden, shake off the excess oil,
0:05:42 > 0:05:45tip out onto some kitchen paper, and do your next batch.
0:05:46 > 0:05:49And then just as they come out of the fryer,
0:05:49 > 0:05:51a good pinch of salt over the top.
0:05:51 > 0:05:55And then to serve them, you can just chuck 'em on the plate.
0:05:55 > 0:05:56Little bit of lemon...
0:05:56 > 0:06:00And then of course you've got some pea salsa with this.
0:06:03 > 0:06:05Particularly in hotels you have these canape parties,
0:06:05 > 0:06:08where you've got this poor girl who's got a tray about
0:06:08 > 0:06:10three foot long, carrying these
0:06:10 > 0:06:14sort of random bits of dried-up bits of salmon
0:06:14 > 0:06:16and bits of dried bread.
0:06:18 > 0:06:21I just wish they'd serve stuff like this.
0:06:21 > 0:06:23In a basket!
0:06:26 > 0:06:29The simple, succulent taste alone will impress.
0:06:29 > 0:06:32There's no need for fussy presentation.
0:06:32 > 0:06:34Thanks, James, that looks delicious.
0:06:34 > 0:06:37Now it's time for something sweet.
0:06:37 > 0:06:41Some high-class treats that are deceptively simple to put together.
0:06:41 > 0:06:44Here's Lorraine Pascale with two different things to do
0:06:44 > 0:06:46with white chocolate.
0:06:47 > 0:06:50You can find a little bit of luxury in the simplest of flavours.
0:06:50 > 0:06:53I love cherries, bursting with juice -
0:06:53 > 0:06:55they're gorgeous on their own,
0:06:55 > 0:06:58but I'm going to show you an easy and elegant way of making
0:06:58 > 0:07:01the ordinary extraordinary, with my white chocolate dipped cherries.
0:07:06 > 0:07:09And I've got a posh take on a childhood favourite,
0:07:09 > 0:07:12with my white chocolate lollipops with dried cranberries.
0:07:13 > 0:07:15# I try to keep my heartbeat
0:07:17 > 0:07:19# But I can't get it right... #
0:07:19 > 0:07:24You'll need a big bar of cheap white chocolate, melted.
0:07:26 > 0:07:30I like to use a microwave. 30-second blasts, stir between each blast.
0:07:32 > 0:07:35# Oh, heaven, oh, heaven
0:07:35 > 0:07:38# I wake with good intentions... #
0:07:38 > 0:07:41White chocolate's not as easy to melt as other chocolate -
0:07:41 > 0:07:44it can go lumpy or grainy if it gets too hot.
0:07:44 > 0:07:47It should be smooth, runny and shiny.
0:07:47 > 0:07:50# Oh, heaven, oh, heaven... #
0:07:51 > 0:07:53But now for the really fun bit.
0:07:53 > 0:07:55Holding a cherry by the stalk,
0:07:55 > 0:07:57pull it slowly through the melted chocolate.
0:07:57 > 0:08:01# Oh, heaven, oh, heaven
0:08:01 > 0:08:05# I wake with good intentions
0:08:05 > 0:08:09# Oh, heaven, oh, heaven
0:08:09 > 0:08:12# I wake with good intentions... #
0:08:14 > 0:08:17Then, put your cherries in the fridge for 15 minutes,
0:08:17 > 0:08:19or until the chocolate hardens.
0:08:21 > 0:08:23So pretty for the end of a dinner party.
0:08:25 > 0:08:29# Oh, heaven, oh, heaven
0:08:29 > 0:08:33# I wake with good intentions... #
0:08:33 > 0:08:36For my white chocolate lollipops with dried cranberries,
0:08:36 > 0:08:39lay some lolly sticks on baking parchment,
0:08:39 > 0:08:42and then drop a spoonful of chocolate on each of the sticks.
0:08:42 > 0:08:46# Oh, heaven, oh, heaven
0:08:46 > 0:08:49# I wake with good intentions... #
0:08:49 > 0:08:52Scatter finely chopped dried cranberries over the chocolate...
0:08:54 > 0:08:58# Then I'm gone, then I'm gone... #
0:08:58 > 0:09:02..put them in the fridge to set, then carefully peel off the paper.
0:09:02 > 0:09:05Simply heaven. A delicious posh nibble.
0:09:11 > 0:09:15Now, here's another finger food favourite from the Hairy Bikers.
0:09:15 > 0:09:19It's their minced beef pinwheels, which as you can see from this,
0:09:19 > 0:09:23are a real crowd pleaser - in every sense of the word.
0:09:24 > 0:09:27We're going to do minced beef pinwheels.
0:09:27 > 0:09:29It's one of those wonderful things you can do
0:09:29 > 0:09:30with a slab of puff pastry.
0:09:30 > 0:09:33These are really easy, and once you've got the method,
0:09:33 > 0:09:35you can be as creative with the filling as you like.
0:09:35 > 0:09:38Now, the pinwheel - it was one of those things
0:09:38 > 0:09:42when you were a kid, you used to pin a whirligig to a stick. A pinwheel.
0:09:42 > 0:09:45This is the same, but with mince and pastry and without the stick.
0:09:45 > 0:09:47LAUGHTER
0:09:47 > 0:09:49It's basically a savoury mince you're making -
0:09:49 > 0:09:52finely chopped onions, and sweated down garlic.
0:09:52 > 0:09:56- That'll do us, I think.- Beautiful. - Take that off, and let it cool.
0:09:56 > 0:09:58Minced beef!
0:09:59 > 0:10:01Little bit of fat in it - you need that.
0:10:01 > 0:10:05What we're going to do is we're going to add some flour.
0:10:05 > 0:10:07All the juices that come out of the meat,
0:10:07 > 0:10:10the flour will absorb that. We'll add some mixed herbs -
0:10:10 > 0:10:12plain, common or garden, dried mixed herbs,
0:10:12 > 0:10:16a big dollop of tomato puree for a bit of richness...
0:10:16 > 0:10:19Now, season it well - salt, pepper.
0:10:19 > 0:10:21Lots of pepper, cos it's great with the beef.
0:10:21 > 0:10:24What we do is then we just massage the meat...
0:10:25 > 0:10:28Now, meanwhile, I have a pack of puff pastry,
0:10:28 > 0:10:30and I'm going to roll it out.
0:10:30 > 0:10:34And bought puff pastry is OK - there's not much wrong with it.
0:10:34 > 0:10:35Once your mince is well mixed,
0:10:35 > 0:10:37it needs to be pressed out onto the pastry.
0:10:38 > 0:10:42This isn't one for the vegetarians - a sheet of beef flesh!
0:10:42 > 0:10:46- What would a vegan put in a pinwheel?- Nuts.- Nuts!- Nuts?
0:10:46 > 0:10:48I'd rather eat me own feet!
0:10:48 > 0:10:49LAUGHTER
0:10:49 > 0:10:52Now, this, we're topping that with cheese.
0:10:52 > 0:10:55But if you don't like cheese, don't put cheese in.
0:10:55 > 0:10:59You could put horseradish in, or a spread of mustard would be nice.
0:10:59 > 0:11:01Eggy wash the edges,
0:11:01 > 0:11:03and roll it up into a sausage.
0:11:03 > 0:11:05I reckon we'll get a dozen out of this.
0:11:05 > 0:11:08Cut them up evenly into about one-inch-thick discs,
0:11:08 > 0:11:11and lay them out on greaseproof paper.
0:11:11 > 0:11:13It doesn't matter if they puff up and touch each other.
0:11:14 > 0:11:17You can do this if you want. Do brushing with egg!
0:11:17 > 0:11:20- I like this bit! - LAUGHTER
0:11:20 > 0:11:21I just love the formality of this.
0:11:21 > 0:11:23But you could do really posh ones.
0:11:23 > 0:11:26You know, like, chicken and wild mushroom ones -
0:11:26 > 0:11:29just make a duxelle of mushrooms, you know, like you would do
0:11:29 > 0:11:31for a beef Wellington.
0:11:31 > 0:11:33And chicken - it'd be gorgeous, you know?
0:11:33 > 0:11:36Haggis would be good, haggis pinwheels!
0:11:40 > 0:11:42LAUGHTER
0:11:42 > 0:11:45Will you stop watching us? You're putting us off!
0:11:46 > 0:11:49Just pop those into a moderate hot oven,
0:11:49 > 0:11:53about 170 degrees Celsius, for about 15 minutes,
0:11:53 > 0:11:59and honestly, they'll be puffed up, they'll be golden, tasty and brill.
0:12:01 > 0:12:04Doesn't 15 minutes go quick when you're having fun(?)
0:12:05 > 0:12:08- There we are.- AUDIENCE:- Ooh!
0:12:08 > 0:12:12Ooh! And I'll just take these outside with a nice glass of wine or
0:12:12 > 0:12:16- a pint of beer - I think job's a good 'un.- Sit in your garden.
0:12:16 > 0:12:18Ladies and gentlemen, minced beef pinwheels.
0:12:18 > 0:12:20APPLAUSE
0:12:27 > 0:12:31Now it's over to Rachel Khoo in her little Parisian kitchen, with
0:12:31 > 0:12:34a version of one of the all-time great dishes of French cuisine.
0:12:34 > 0:12:36Coq au vin dates back centuries,
0:12:36 > 0:12:39to as far back as ancient Gaul and Julius Caesar.
0:12:39 > 0:12:42But Rachel's got a totally modern twist
0:12:42 > 0:12:45that transforms it into a perfect party fare.
0:12:47 > 0:12:50By night, my modest home is transformed into a magical
0:12:50 > 0:12:52little restaurant for two.
0:12:52 > 0:12:55- So good!- Thanks!
0:12:55 > 0:12:57It's juicy, it's...
0:12:58 > 0:13:01People would come from all over the world,
0:13:01 > 0:13:04and there were always really surprised
0:13:04 > 0:13:08that A, an English girl can cook, B, she can cook French food,
0:13:08 > 0:13:13and C, she can cook French food which is delicious on a little stove
0:13:13 > 0:13:16with a little oven like that.
0:13:16 > 0:13:20Even though I love serving home-cooked French classics,
0:13:20 > 0:13:23I always enjoy giving them my own twist.
0:13:23 > 0:13:25Just like my next recipe.
0:13:29 > 0:13:34Coq au vin - French classic, everybody knows about it.
0:13:34 > 0:13:36I'm doing a coq au vin, but I'm doing it a bit differently -
0:13:36 > 0:13:38I'm going to do a summery version.
0:13:38 > 0:13:40So we're going to put the coq au vin all on a barbecue stick,
0:13:40 > 0:13:44make a lovely little red wine marinade, and turn that into
0:13:44 > 0:13:46a beautiful sauce to go with that.
0:13:48 > 0:13:53We're going to start off by cutting our chicken into large chunks -
0:13:53 > 0:13:56I've got chicken thigh here, which has been taken off the bone.
0:13:57 > 0:14:00I would definitely recommend not using chicken breast.
0:14:00 > 0:14:02There's a lot more flavour in chicken thigh,
0:14:02 > 0:14:05and also it's cheaper than chicken breast.
0:14:06 > 0:14:10Next ingredient is the lardons, which is a smoked bacon.
0:14:10 > 0:14:14The lardons have a lovely smoky taste,
0:14:14 > 0:14:16and that's essential to a coq au vin.
0:14:17 > 0:14:20So, to start the marinade,
0:14:20 > 0:14:22soften one chopped onion in some butter,
0:14:22 > 0:14:24then add garlic,
0:14:24 > 0:14:27some thyme and a couple of bay leaves.
0:14:27 > 0:14:31You want to cook this until it gets a lovely golden brown colour.
0:14:32 > 0:14:36My take on coq au vin might have some French foodies in a stew!
0:14:36 > 0:14:39Most people will say it's not a coq au vin.
0:14:39 > 0:14:41But it has all the ingredients in it.
0:14:41 > 0:14:44It IS a coq au vin, but just different presentation.
0:14:44 > 0:14:47Now we can add our red wine...
0:14:48 > 0:14:52500ml, which is like a bottle, minus a glass for yourself.
0:14:53 > 0:14:56And we're going to let that simmer for ten minutes.
0:14:58 > 0:15:01And if you've got a minuscule kitchen like mine,
0:15:01 > 0:15:04you can use the time to tidy up the mess you've just made!
0:15:04 > 0:15:07TIMER RINGS
0:15:09 > 0:15:10That's simmered for ten minutes.
0:15:10 > 0:15:14Leave the sauce to cool off, then pour all over the meat
0:15:14 > 0:15:18so the flavours can infuse into the chicken.
0:15:18 > 0:15:20Clingfilm...
0:15:20 > 0:15:24Goes in the fridge for at least four hours, or even better, overnight.
0:15:34 > 0:15:36You can see the meat has started taking on
0:15:36 > 0:15:41the red, purply colour from the wine,
0:15:41 > 0:15:43that's exactly what we want...
0:15:43 > 0:15:46and now we're ready to assemble our skewers.
0:15:46 > 0:15:48We need a few other ingredients -
0:15:48 > 0:15:53I have some mushrooms, potatoes, carrots and onions.
0:15:54 > 0:15:58Before you start, make sure you parboil your root veg,
0:15:58 > 0:16:00otherwise they won't cook properly.
0:16:00 > 0:16:04Then load the skewers in whatever order you want.
0:16:04 > 0:16:07OK, the chicken is on the skewers,
0:16:07 > 0:16:10I've got my leftover red wine marinade - we're not going to
0:16:10 > 0:16:14throw it away, we're actually going to make a sauce out of it.
0:16:14 > 0:16:18You need 300ml of the marinade...
0:16:21 > 0:16:23Let that reduce by half.
0:16:23 > 0:16:25This will intensify the flavour.
0:16:27 > 0:16:30Then add a tablespoon of cornflour mixed with a little water.
0:16:30 > 0:16:33And a teaspoon of sugar...
0:16:34 > 0:16:37A splash of red wine vinegar...
0:16:38 > 0:16:40..then salt and pepper to taste.
0:16:43 > 0:16:44Let's have a taste.
0:16:47 > 0:16:48Mmm. That's good.
0:16:48 > 0:16:51That's your sauce done.
0:16:51 > 0:16:53Rub some olive oil into the skewers,
0:16:53 > 0:16:55and they're ready for the blistering hot griddle.
0:16:55 > 0:16:57SIZZLING
0:16:57 > 0:16:59You want that sizzling noise when you put them down.
0:16:59 > 0:17:01It's sizzling and smoking.
0:17:05 > 0:17:07So about five minutes on each side.
0:17:07 > 0:17:08Mmm!
0:17:09 > 0:17:11Look...
0:17:16 > 0:17:18When it starts cooking, you get all these smells,
0:17:18 > 0:17:20and it's really mouthwatering.
0:17:20 > 0:17:22Done!
0:17:29 > 0:17:32And that is pretty much ready to eat.
0:17:32 > 0:17:34That's your coq au vin on a stick.
0:17:37 > 0:17:40Now, we're going out in style with a gorgeous dessert that
0:17:40 > 0:17:44originated in France, and will bring a real touch of sophistication
0:17:44 > 0:17:47to any friendly gathering - the opera cake.
0:17:47 > 0:17:49It's a really big production -
0:17:49 > 0:17:53hitting all the high notes are Mary Berry and Paul Hollywood.
0:17:53 > 0:17:56I think it's perhaps the most glamorous cake that I've ever made.
0:17:56 > 0:17:59It's a matter of getting all the layers right.
0:17:59 > 0:18:03First of all you have a joconde sponge, which has almonds in it,
0:18:03 > 0:18:06and then it has chocolate ganache, creme au beurre,
0:18:06 > 0:18:08and you build up the layers, and on top
0:18:08 > 0:18:12I put a layer of raspberry jam and lots of raspberries over the top.
0:18:12 > 0:18:16It's ticking all the boxes. I love chocolate, love raspberries.
0:18:16 > 0:18:20Well, I'm going to start off - I soak the sponge with syrup.
0:18:20 > 0:18:24To make the syrup, pour 200ml of water into a saucepan,
0:18:24 > 0:18:27and add 100g of caster sugar.
0:18:27 > 0:18:29Dissolve the sugar first of all,
0:18:29 > 0:18:34and then we'll boil it rapidly until it's a thin syrup.
0:18:34 > 0:18:35This should take four to five minutes,
0:18:35 > 0:18:39while you start on the meringue base for the joconde sponge.
0:18:39 > 0:18:41Could I have three egg whites?
0:18:41 > 0:18:44Reserve the egg yolks in a separate bowl.
0:18:44 > 0:18:48- I'm going to use those for the creme au beurre later.- OK.
0:18:48 > 0:18:52So this is a whisked sponge, but it has the addition of almonds.
0:18:52 > 0:18:55It's full of flavour, and it's a lovely, close texture.
0:18:55 > 0:18:57There's your egg whites, Mary.
0:18:57 > 0:18:59So, you make a meringue first of all...
0:19:00 > 0:19:02Whisk the egg whites to stiff peaks,
0:19:02 > 0:19:06then gradually add in 15g of caster sugar.
0:19:08 > 0:19:12When the meringue is glossy, cover and set aside.
0:19:12 > 0:19:15Now we come to the main part of the sponge,
0:19:15 > 0:19:18and I need 100g of ground almonds.
0:19:18 > 0:19:20OK.
0:19:20 > 0:19:23On top of the almonds, add 100g of icing sugar.
0:19:23 > 0:19:26No need to sift the icing sugar.
0:19:26 > 0:19:30And in with the sugar and the almonds go three eggs.
0:19:30 > 0:19:34I'm just going to check over here that the syrup is thick now,
0:19:34 > 0:19:38and I'm going to add the kirsch and let it get cold.
0:19:38 > 0:19:40It's supposed to be three tablespoons, and we'd better be
0:19:40 > 0:19:42- fairly accurate.- Oof!
0:19:42 > 0:19:45Put the syrup aside to cool, and continue with the sponge.
0:19:45 > 0:19:49Add the three eggs to the ground almonds and icing sugar.
0:19:52 > 0:19:56And you whisk that mixture until it is thick.
0:20:01 > 0:20:04That looks as though it's doubled its volume -
0:20:04 > 0:20:06it's still runny, but it's much thicker.
0:20:08 > 0:20:10Weigh out 30g of plain flour.
0:20:10 > 0:20:15I'll sieve it in, just to make quite sure it's absolutely smooth.
0:20:15 > 0:20:19When the flour is combined, gently fold the meringue into the mix.
0:20:19 > 0:20:21And in order to get it in quite smoothly,
0:20:21 > 0:20:24you want to do this in three batches.
0:20:24 > 0:20:28And the first third you can be quite rough with, almost beating.
0:20:28 > 0:20:30And then when you get it slackened down,
0:20:30 > 0:20:33you can add the rest a little more quickly.
0:20:33 > 0:20:36There it is. Looks a bit like snow!
0:20:38 > 0:20:42- That is your raising agent, because we've used plain flour.- Yeah.
0:20:42 > 0:20:47The final ingredient for the sponge is 30g of butter, melted and cooled.
0:20:47 > 0:20:51Pour it down the side of the bowl, and then fold in.
0:20:51 > 0:20:52Why do you put it round the outside?
0:20:52 > 0:20:55You can bring it in gradually from the outside.
0:20:55 > 0:20:59If it's all in the middle, then it doesn't go in so easily.
0:20:59 > 0:21:02Again, very carefully -
0:21:02 > 0:21:05if you go on beating this, it will lose all its volume.
0:21:05 > 0:21:07When the butter is incorporated,
0:21:07 > 0:21:11pour the mix into a greased and lined Swiss roll tin.
0:21:11 > 0:21:14Just gently tip it in,
0:21:14 > 0:21:16push it into the corners...
0:21:16 > 0:21:18And that is very important -
0:21:18 > 0:21:21it must be one level all the way over,
0:21:21 > 0:21:24because I am going to split it.
0:21:24 > 0:21:27It's ready to go into the oven at 200 degrees,
0:21:27 > 0:21:31and that's a fan oven, and it will take between five and seven minutes.
0:21:31 > 0:21:34It needs to be very carefully watched.
0:21:34 > 0:21:38The sponge is ready when it's a pale golden brown
0:21:38 > 0:21:40and springy to touch.
0:21:41 > 0:21:42Yes, that looks right.
0:21:42 > 0:21:44Lovely.
0:21:44 > 0:21:46So, this is how it should look.
0:21:46 > 0:21:49Shrinking away, as it is there, from the side.
0:21:49 > 0:21:52Turn the sponge onto a sheet of baking parchment.
0:21:52 > 0:21:56Don't do it straight onto the rack, because it'll stick to the rack.
0:21:56 > 0:21:59And tip it straight onto the paper.
0:21:59 > 0:22:02Like that. Lift it away...
0:22:02 > 0:22:04Peel the paper off the sponge.
0:22:04 > 0:22:08So just pull that back, gently, all the way,
0:22:08 > 0:22:10and leave that to get cool.
0:22:10 > 0:22:14When it IS cold, I've got to put a sharp knife through that,
0:22:14 > 0:22:17and then I'll cut the strips in half,
0:22:17 > 0:22:19- and build up four layers.- OK.
0:22:19 > 0:22:21So I'll just pop that to one side.
0:22:21 > 0:22:23To make the chocolate ganache filling,
0:22:23 > 0:22:28pour 100ml of double cream into a pan and heat until just bubbling.
0:22:28 > 0:22:31Now, that double cream should be pouring cream.
0:22:31 > 0:22:34Remove from the heat, and add 100g of plain chocolate.
0:22:34 > 0:22:37Stir until all the chocolate has melted,
0:22:37 > 0:22:39and the ganache is smooth and glossy.
0:22:39 > 0:22:44One of the most useful icings, and so simple. That's it...
0:22:44 > 0:22:48Pour the ganache into a bowl to cool.
0:22:48 > 0:22:51Then we come to the posh creme au beurre -
0:22:51 > 0:22:54very French and very traditional.
0:22:54 > 0:22:56- You remember we had three egg yolks?- Yes.
0:22:56 > 0:22:59I need those to put into the mixing bowl.
0:22:59 > 0:23:01There you go, what would you like with that?
0:23:01 > 0:23:05Creme au beurre is a buttercream filling enriched with egg yolks,
0:23:05 > 0:23:06and sweetened with a sugar syrup.
0:23:06 > 0:23:09I need 75g of caster sugar.
0:23:09 > 0:23:14Dissolve in three tablespoons of water, then boil steadily
0:23:14 > 0:23:18until the syrup reaches 110 degrees centigrade, and thickens.
0:23:18 > 0:23:21Now, I've got a thermometer here, and I'm going to test it,
0:23:21 > 0:23:24but you don't really need one, I can just show you the consistency.
0:23:25 > 0:23:28That's exactly 110.
0:23:28 > 0:23:33Now, I've got the egg yolks in here, and I can start whisking those.
0:23:33 > 0:23:34MIXER WHIRS
0:23:34 > 0:23:38With the food mixer running, pour the syrup over the egg yolks.
0:23:38 > 0:23:42So, it's sort of like a very runny golden syrup.
0:23:42 > 0:23:46Continue to whisk until the mixture is thick and mousse-like.
0:23:46 > 0:23:50That's just the consistency that I want, sort of soft whipped cream.
0:23:50 > 0:23:54- It's gone pale in colour, and it's ready to have the buttering.- OK.
0:23:54 > 0:23:56Is that softened butter that you're putting in?
0:23:56 > 0:23:59It's softened butter, and while it's beating,
0:23:59 > 0:24:02you put it in little by little.
0:24:02 > 0:24:03So, full speed ahead...
0:24:04 > 0:24:08Add 225g of unsalted butter, a little at a time.
0:24:11 > 0:24:13Now the machine's done all the work...
0:24:13 > 0:24:16To finish, add two teaspoons of vanilla paste.
0:24:16 > 0:24:20You may have at home vanilla extract,
0:24:20 > 0:24:24or you can scoop out the beans from a whole vanilla pod.
0:24:26 > 0:24:28Continue to mix until well combined.
0:24:30 > 0:24:32We have achieved our creme au beurre.
0:24:32 > 0:24:35It looks incredible. And it's got that lovely shine to it as well.
0:24:35 > 0:24:39Now we've got to start assembling our cake.
0:24:39 > 0:24:45Using a bread knife, carefully slice the cooled sponge in half.
0:24:45 > 0:24:47Doing a good job there, Mary.
0:24:47 > 0:24:50- How about that, then? - That's good.- I'm out the other side.
0:24:51 > 0:24:54Now cut in half lengthways, so you have four layers.
0:24:54 > 0:24:56- That's it.- To assemble the cake,
0:24:56 > 0:25:00brush one of the sponges with one quarter of the kirsch syrup.
0:25:01 > 0:25:03And you just dab it over...
0:25:03 > 0:25:06Then, spread on half of the creme au beurre.
0:25:06 > 0:25:08Traditionally, each of the opera cake's thin layers
0:25:08 > 0:25:11should be exactly the same height.
0:25:11 > 0:25:15Do it to the edges, remember that we ARE going to trim the edges...
0:25:16 > 0:25:18Right, we're on to the next layer.
0:25:18 > 0:25:20Place another sponge on top -
0:25:20 > 0:25:23again, brush with one quarter of the kirsch syrup,
0:25:23 > 0:25:26then spread over the chocolate ganache.
0:25:26 > 0:25:28You know, if there's a birthday in the family, it would make
0:25:28 > 0:25:33a wonderful dessert, and you could put candles all across the top.
0:25:34 > 0:25:38The next two layers are kirsch-soaked sponge,
0:25:38 > 0:25:40and the rest of the creme au beurre.
0:25:40 > 0:25:44Then we come to our final layer here.
0:25:44 > 0:25:46Flatten it down...
0:25:46 > 0:25:50Even if the mixture is oozing out, that's good.
0:25:50 > 0:25:53Spread over the remaining kirsch syrup.
0:25:53 > 0:25:57I'm going to brush over some sieved raspberry jam.
0:25:57 > 0:25:59- Smells good!- It's lovely.
0:25:59 > 0:26:01And then, on top of that,
0:26:01 > 0:26:02fresh raspberries.
0:26:03 > 0:26:06Arrange the raspberries close together,
0:26:06 > 0:26:09and remember to leave space to trim down the edges.
0:26:09 > 0:26:11It works out very well, this,
0:26:11 > 0:26:14because each person gets
0:26:14 > 0:26:18a double row of the raspberries.
0:26:18 > 0:26:22And finally, brush over a little of the sieved jam to glaze.
0:26:22 > 0:26:26So if that goes into the fridge for two or three hours, really,
0:26:26 > 0:26:29- just to firm up, and then we'll sharply cut it up.- Right.
0:26:29 > 0:26:31Into the fridge it goes.
0:26:32 > 0:26:34When the cake is thoroughly chilled,
0:26:34 > 0:26:36trim to reveal sharp, clean edges
0:26:36 > 0:26:39and clearly defined layers.
0:26:39 > 0:26:41Because we've chilled it really well,
0:26:41 > 0:26:43it means that you get
0:26:43 > 0:26:45a nice, clear cut.
0:26:47 > 0:26:51We're getting the distinct layers there...
0:26:52 > 0:26:54Well, I'm quite proud of that.
0:26:54 > 0:26:56It IS tricky, it does take time,
0:26:56 > 0:26:59but if you do it stage by stage,
0:26:59 > 0:27:01you will achieve something exactly like that.
0:27:01 > 0:27:02At the end of the day,
0:27:02 > 0:27:05if it looks like that, it's well worth the effort.
0:27:11 > 0:27:12Are you ready?
0:27:14 > 0:27:15Looks lovely, that, Mary.
0:27:17 > 0:27:20I love to see the stripes all the way down.
0:27:20 > 0:27:23Now. Let's see what it tastes like.
0:27:26 > 0:27:30First thing I get is the kirsch, and I like that!
0:27:30 > 0:27:33Wow! You get a BIG kick from the kirsch, don't you?
0:27:33 > 0:27:34- You do.- I like that!
0:27:34 > 0:27:36That's really nice.
0:27:36 > 0:27:39And the creme au beurre is so creamy and soft,
0:27:39 > 0:27:41and then you come down to the chocolate ganache,
0:27:41 > 0:27:45and the whole thing is sharpened up by the raspberries on the top.
0:27:45 > 0:27:48You can taste that beautiful sponge as well.
0:27:48 > 0:27:50That all goes well as a package - it's a beautiful opera cake.
0:27:50 > 0:27:53- Well done, Mary. That's delish! - Quite impressive.
0:27:53 > 0:27:56"Quite impressive", Mary?
0:27:56 > 0:27:58I think we can do better than that -
0:27:58 > 0:27:59amazing!
0:27:59 > 0:28:03And there's no topping that, so let's call it a day, shall we?
0:28:03 > 0:28:05Thanks to all of today's chefs, and thank you for joining.
0:28:05 > 0:28:08See you again soon. Bye-bye.