0:00:20 > 0:00:23On today's selection of the Best Dishes Ever, we're asking -
0:00:23 > 0:00:25are you game for game?
0:00:25 > 0:00:28All of our chefs are cooking with some of the least used
0:00:28 > 0:00:30but most tasty meat you can buy.
0:00:30 > 0:00:34We've got venison, pigeon and pheasant coming up,
0:00:34 > 0:00:37but we're jumping in at the deep end with rabbit.
0:00:37 > 0:00:39Nigel Slater, over to you.
0:00:39 > 0:00:42There are some things that we now think of as actually being quite
0:00:42 > 0:00:45adventurous and yet at one time, they were everyday, like rabbit.
0:00:45 > 0:00:48It's one of those things that was absolutely everywhere.
0:00:48 > 0:00:51They were a menace. We had to get rid of them.
0:00:51 > 0:00:54And yet now, when you see somebody cooking with rabbit,
0:00:54 > 0:00:58it's considered quite unusual, almost daring.
0:00:58 > 0:01:00I'm going to dare to be different
0:01:00 > 0:01:04and cook barbecue rabbit in an orange and juniper marinade.
0:01:04 > 0:01:08Rabbit has a mild flavour and I don't want to overpower it.
0:01:10 > 0:01:14So pop in a few peppercorns and a couple of cloves of garlic.
0:01:17 > 0:01:21And then, a bit of orange peel.
0:01:21 > 0:01:25Could use lemon, but I think orange just really works with rabbit.
0:01:25 > 0:01:28I'm going to put a few herbs in here,
0:01:28 > 0:01:31so I'm going to put a little bit of rosemary.
0:01:31 > 0:01:37All the flavourings that work with chicken also work with rabbit.
0:01:37 > 0:01:40So a couple of bay leaves too.
0:01:43 > 0:01:46Juniper berries will give this a real taste of summer.
0:01:46 > 0:01:51They've got the same flavour as a gin and tonic.
0:01:51 > 0:01:53In fact, if you crush them
0:01:53 > 0:01:57and sniff, it's like someone is pouring you a drink.
0:02:01 > 0:02:05This will just give a really subtle flavour.
0:02:05 > 0:02:09To keep the rabbit moist, trickle in some balsamic vinegar.
0:02:09 > 0:02:12And a good glug of olive oil.
0:02:15 > 0:02:18So these really only need to be in overnight.
0:02:18 > 0:02:21To give time for the orange and the garlic,
0:02:21 > 0:02:24the rosemary and the bay, that little bit of balsamic vinegar
0:02:24 > 0:02:27and the juniper all to get to know one another.
0:02:31 > 0:02:33If you can't bear to wait,
0:02:33 > 0:02:37just leave them in the marinade as long as you can.
0:02:37 > 0:02:39In my case, a few hours.
0:02:42 > 0:02:45And remember, put your rabbit on the grill
0:02:45 > 0:02:47only when the coals have turned grey.
0:02:51 > 0:02:53Don't complicate the flavour.
0:02:53 > 0:02:57Just a few orange wedges will bring out those seasonings beautifully.
0:02:59 > 0:03:03So that's only been in the marinade for a few hours, with just
0:03:03 > 0:03:07a few very basic flavourings, and yet the smell is amazing.
0:03:07 > 0:03:09I can't wait to tuck into that.
0:03:09 > 0:03:14Rabbit is really simple to cook and well worth taking a chance on.
0:03:14 > 0:03:16It's delicious.
0:03:16 > 0:03:20Treat it like chicken. Simple flavours. And don't overcook it.
0:03:20 > 0:03:22You can't go far wrong.
0:03:22 > 0:03:25Moving on now to pigeon, a bird that we're so used to
0:03:25 > 0:03:29living alongside and above us, it's a bit of a mental leap
0:03:29 > 0:03:32to think of them as the basis of a meal.
0:03:32 > 0:03:36But pigeon meat is deliciously tender and quite strong flavoured
0:03:36 > 0:03:41and here's Raymond Blanc cooking his in a particularly fascinating way.
0:03:43 > 0:03:47For his final recipe, Raymond returns to a classic,
0:03:47 > 0:03:49a pigeon baked in a salt crust.
0:03:50 > 0:03:54I did this dish 25 years ago and it's still modern
0:03:54 > 0:03:57and this concept is still very much loved.
0:03:57 > 0:03:59That's what classics are all about.
0:04:03 > 0:04:06This is not just old Trafalgar pigeon, or the wood pigeon.
0:04:06 > 0:04:08That one is special.
0:04:08 > 0:04:09It's a special one.
0:04:09 > 0:04:13Raymond is using a French farm-raised pigeon known as squab.
0:04:13 > 0:04:15You will need one per person.
0:04:15 > 0:04:17No seasoning, no salt, because remember,
0:04:17 > 0:04:20we are going to put it into a salt crust.
0:04:20 > 0:04:22So no seasoning.
0:04:22 > 0:04:24The pigeons are seared in hot goose fat
0:04:24 > 0:04:26to brown the skin for extra flavour.
0:04:27 > 0:04:31Finish off, OK, the side. OK, tres bien.
0:04:32 > 0:04:35And then now, we are going to do our salt crust.
0:04:35 > 0:04:38Although not eaten, the salt crust prevents
0:04:38 > 0:04:42small and lean game like pigeon from becoming dry and overcooked.
0:04:43 > 0:04:46Put one kilo of plain flour into a mixer.
0:04:46 > 0:04:48Add 600g of fine salt.
0:04:48 > 0:04:50And nine egg whites.
0:04:52 > 0:04:53Enormous amount of salt.
0:04:53 > 0:04:55But you don't eat it.
0:04:55 > 0:04:59It's really to seal and you get a very special flavour.
0:05:02 > 0:05:03Voila.
0:05:05 > 0:05:08I'm going to prepare it to cut it into four.
0:05:08 > 0:05:09Voila.
0:05:09 > 0:05:11Chill the dough for 30 minutes
0:05:11 > 0:05:14before rolling to a thickness of five millimetres.
0:05:16 > 0:05:21So now, I'm ready to wrap the squabs into the dough.
0:05:22 > 0:05:27To decorate the salt crust, Raymond cuts out some wings.
0:05:27 > 0:05:28Place it breast down.
0:05:30 > 0:05:31Bottoms up.
0:05:32 > 0:05:34OK... To have the sticking...
0:05:35 > 0:05:37..that's the egg yolk.
0:05:37 > 0:05:40Not too much, otherwise if you put too much, it will not stick,
0:05:40 > 0:05:42it will slide.
0:05:42 > 0:05:45So lift this side here, tres bien.
0:05:46 > 0:05:47And then lift,
0:05:47 > 0:05:50put your breast. Voila.
0:05:50 > 0:05:55Pressing right, so there is no air pocket whatsoever.
0:05:55 > 0:05:59It doesn't look very pretty at the moment, but it will.
0:05:59 > 0:06:01We are going to do the head
0:06:01 > 0:06:05because pigeon without head is not good.
0:06:05 > 0:06:08Pinch the beak.
0:06:08 > 0:06:10For eyes, two cloves are perfect.
0:06:12 > 0:06:15This technique works without the need for decoration,
0:06:15 > 0:06:18but for Raymond, the extra effort is worthwhile.
0:06:18 > 0:06:21Voila. So all that you have to do is finish it off,
0:06:21 > 0:06:24to put the egg yolk on it, all over.
0:06:24 > 0:06:26That's what's going to give it a wonderful colour.
0:06:26 > 0:06:28Don't chop his head off.
0:06:28 > 0:06:30Not yet, later.
0:06:32 > 0:06:35The last finish that you do is salt.
0:06:35 > 0:06:40The salt crust pastry shell protects the meat from the heat,
0:06:40 > 0:06:42creating an oven within an oven.
0:06:42 > 0:06:44In an oven, the temperature goes very high
0:06:44 > 0:06:46and the meat retracts here.
0:06:46 > 0:06:50The heat goes very, very slowly, permeating the meat
0:06:50 > 0:06:55quietly inside, changing completely the texture and flavour.
0:06:55 > 0:07:00The pigeons are cooked for 20 minutes at 220 degrees centigrade.
0:07:01 > 0:07:02Bye-bye!
0:07:04 > 0:07:08INDISTINCT
0:07:08 > 0:07:10To go with the pigeon, cabbage.
0:07:10 > 0:07:12I'm asking for cabbage.
0:07:12 > 0:07:14You give me lettuce!
0:07:14 > 0:07:17- HE LAUGHS - It's amazing. I'm amazed.
0:07:17 > 0:07:21When the cabbage arrives, it's quartered and steamed.
0:07:22 > 0:07:24Raymond is also serving his favourite,
0:07:24 > 0:07:27the fricassee of wild mushrooms.
0:07:27 > 0:07:31Because as a cook, anything wrapped into something you cannot see,
0:07:31 > 0:07:36you cannot smell or touch, is rather unnerving. What is happening inside?
0:07:36 > 0:07:39Is it overcooked? Is it undercooked?
0:07:39 > 0:07:42And you have all sorts of nightmares and doubt.
0:07:43 > 0:07:46To serve, remove the pigeon from the crust.
0:07:46 > 0:07:49Yes, you guillotine it.
0:07:49 > 0:07:50Voila.
0:07:50 > 0:07:53Spoon, like that...
0:07:53 > 0:07:55Well, come on out. That's it.
0:07:55 > 0:07:57That's perfect. Tres bien.
0:07:57 > 0:08:01Slide the blade gently towards...
0:08:01 > 0:08:05Voila. So actually, it's quite a nice medium.
0:08:09 > 0:08:13I think that's one of the most beautiful food experiences
0:08:13 > 0:08:18you may have. It's unctuous, the most melting quality,
0:08:18 > 0:08:21you must taste it once in your lifetime.
0:08:22 > 0:08:26- Have you ever tasted squab before? - No?- Never?
0:08:26 > 0:08:29- I grew up with very dry pheasant. - Poor you.
0:08:29 > 0:08:31Sorry.
0:08:31 > 0:08:34- How is it?- It's good, it's amazing how the salt crust
0:08:34 > 0:08:36has seasoned the breast so well.
0:08:36 > 0:08:38It has seasoned perfectly.
0:08:38 > 0:08:40You see, for my mother, that would be a bit too rare.
0:08:40 > 0:08:43- But that's delicious. - OK, tell your mother
0:08:43 > 0:08:45we can teach her a few tricks.
0:08:45 > 0:08:47- Is that possible? - Could you tell her, Chef?
0:08:47 > 0:08:51- Of course I'll tell her!- Thank you. - OK, thank you, mate. OK, good.
0:08:51 > 0:08:53Lovely. Thank you.
0:08:54 > 0:08:58Now to venison, which, of course, comes from deer.
0:08:58 > 0:09:01The flavour can vary depending on where it comes from
0:09:01 > 0:09:04and what the deer's diet has consisted of.
0:09:04 > 0:09:07But it's often compared to, and used as an alternative, to beef.
0:09:07 > 0:09:11Which is what Rachel Khoo does here for you.
0:09:11 > 0:09:14I'm going to make beautiful mini venison wellingtons.
0:09:14 > 0:09:17Need a big frying pan.
0:09:17 > 0:09:20Just going to brown my meat.
0:09:20 > 0:09:24I'm going to season my venison
0:09:24 > 0:09:27with some salt, pepper...
0:09:28 > 0:09:31I have two guests coming for dinner tonight.
0:09:31 > 0:09:34So I'm making a bit of an effort. Meat goes in.
0:09:34 > 0:09:35MEAT SIZZLES
0:09:35 > 0:09:37You can hear it sizzling away.
0:09:37 > 0:09:39Really important to brown the meat.
0:09:39 > 0:09:45It just caramelises the outside and you just get a richer flavour.
0:09:45 > 0:09:47You just want 30 seconds on each side.
0:09:47 > 0:09:50Beef wellington is usually done with one large beef fillet.
0:09:50 > 0:09:54However, I think my delicious parcels are more elegant
0:09:54 > 0:09:56and you get more of that flaky pastry.
0:09:58 > 0:10:00Just add a generous bit of butter.
0:10:00 > 0:10:02I'm going to caramelise some red onions
0:10:02 > 0:10:06which will surround the venison inside its pastry parcel.
0:10:06 > 0:10:09They will give a milder and sweeter taste than white onions.
0:10:09 > 0:10:11And no need to wash the pan in between.
0:10:11 > 0:10:15You get some of that lovely venison flavour with your onions.
0:10:15 > 0:10:18And you save on washing up. I'm going to add a pinch of salt.
0:10:20 > 0:10:21A pinch of sugar...
0:10:23 > 0:10:24Give it a little stir.
0:10:24 > 0:10:31And you want to very gently cook them for about 20 minutes.
0:10:31 > 0:10:35Just so they're nice and soft and they become caramelised.
0:10:35 > 0:10:38This isn't the traditional way to cover the meat.
0:10:38 > 0:10:41Usually, it's a layer of cooked and seasoned mushrooms
0:10:41 > 0:10:42and onions called duxelles.
0:10:42 > 0:10:46But my caramelised onions make a refreshing change.
0:10:46 > 0:10:50As you can see, the onions have reduced down,
0:10:50 > 0:10:52they are nice and soft.
0:10:52 > 0:10:54At this point, I'm going to add some Armagnac
0:10:54 > 0:10:57which has this delicious flavour.
0:10:59 > 0:11:01And at this point,
0:11:01 > 0:11:04you just want to cook your onions a little bit further.
0:11:04 > 0:11:07If the onions are too wet, then your pastry will be soggy
0:11:07 > 0:11:09when you come to bake it.
0:11:09 > 0:11:11Who wants soggy pastry? Ugh!
0:11:11 > 0:11:13Onions are done.
0:11:13 > 0:11:15Just switch it off.
0:11:15 > 0:11:17They go into the blender.
0:11:22 > 0:11:25You're just looking for a smooth paste.
0:11:25 > 0:11:27It should only take a minute.
0:11:27 > 0:11:31That's it, that's done. At this point, it's just an assembly job.
0:11:31 > 0:11:34Puff pastry... You need some Dijon mustard.
0:11:34 > 0:11:37And, of course, your seared venison.
0:11:37 > 0:11:40I'm going to brush some mustard on top.
0:11:42 > 0:11:43OK.
0:11:43 > 0:11:46Put the piece of meat on your puff pastry.
0:11:46 > 0:11:51Take a heaped tablespoon of the onion mix, spread it on top.
0:11:51 > 0:11:53I've a mixture of eggs and water here.
0:11:53 > 0:11:58Run it round the sides here.
0:11:58 > 0:12:02That's going to make the pastry stick together.
0:12:02 > 0:12:07Second piece of pastry. Then you want to press it down quite firmly.
0:12:07 > 0:12:11I've sealed the edges and I'm just going to crimp them.
0:12:11 > 0:12:12You don't have to do this,
0:12:12 > 0:12:15but I think it makes it look a little bit prettier.
0:12:16 > 0:12:18There you go.
0:12:18 > 0:12:21Looks like a little parcel.
0:12:21 > 0:12:23Grab your baking tray.
0:12:23 > 0:12:24That one here.
0:12:24 > 0:12:27So they are almost finished.
0:12:28 > 0:12:32Just need to make a little cross at the top
0:12:32 > 0:12:35and that's just so some of the steam releases.
0:12:35 > 0:12:40Just going to finish off with a coating of egg wash
0:12:40 > 0:12:43to make sure our wellingtons are golden.
0:12:43 > 0:12:45And that's it.
0:12:46 > 0:12:49Goes in the oven at 200 degrees Celsius.
0:12:55 > 0:12:58And after about 15 minutes, your wellingtons should be ready.
0:13:00 > 0:13:03OK, let's have a look at these.
0:13:03 > 0:13:04Wow!
0:13:05 > 0:13:09So they're golden, they're puffy, doesn't that look delicious?
0:13:10 > 0:13:13That golden parcel. My guests are in free treat.
0:13:14 > 0:13:17Now for pheasant, which has a beautiful flavour
0:13:17 > 0:13:21but is very lean and so usually needs a good sauce to go with it.
0:13:21 > 0:13:25And a big fan of the sauce was of course, the great Keith Floyd.
0:13:25 > 0:13:29Here, he's in Northumberland being taught how to cook
0:13:29 > 0:13:31a traditional pheasant honey and cream dish
0:13:31 > 0:13:34by a Scandinavian friend called Iben.
0:13:34 > 0:13:37Do you know, Northumberland must be the last bastion
0:13:37 > 0:13:38of rural countryside in Britain.
0:13:38 > 0:13:42Here amongst the fells, the valleys and where the north Tyne flows,
0:13:42 > 0:13:43people here eat in a strange way.
0:13:43 > 0:13:45BANG Whoa!
0:13:46 > 0:13:48This...this is what they eat.
0:13:48 > 0:13:51Not, as it is down in the succulent South, a luxury.
0:13:51 > 0:13:52Here, it's quite a common dish.
0:13:52 > 0:13:56In fact it's so cheap and so plentiful, and people are so bored
0:13:56 > 0:13:59with it, I couldn't find a real Northumbrian person to cook me one.
0:13:59 > 0:14:03But what I did find was a Wiking. A Wiking who is called Iben.
0:14:03 > 0:14:06In fact, I will call her deep-and-crisp-and-Iben,
0:14:06 > 0:14:07that's how I can remember it.
0:14:07 > 0:14:09And she's a great pheasant plucker -
0:14:09 > 0:14:11difficult to say if you have had one or two.
0:14:11 > 0:14:14And as a Wiking who has been raping and pillaging for 1,000 years,
0:14:14 > 0:14:16she's going to cook something for us
0:14:16 > 0:14:19that demonstrates her understanding of Northumberland.
0:14:19 > 0:14:22Particularly cos I don't feel very well today, got a cold and all that.
0:14:22 > 0:14:24What are you going to do with this?
0:14:24 > 0:14:27I'm going to skin it, take the breasts off,
0:14:27 > 0:14:29- which I'm going to cook in mead. - Mead.
0:14:29 > 0:14:31Now, you are talking in a nice way, there.
0:14:31 > 0:14:34What is, actually... I know you can drink it, what is mead?
0:14:34 > 0:14:38- Let's have a glass.- A honey-based drink that was actually brought over
0:14:38 > 0:14:42- by the Vikings... - Ah. Plug for the Vikings.- Yes. Yes.
0:14:42 > 0:14:44This is what they fired themselves up on
0:14:44 > 0:14:47when they charged on their cricket club tours and things like that?
0:14:47 > 0:14:49Yeah, yeah. Very nice.
0:14:49 > 0:14:52Oh, it's brilliant. Anyway, start plucking the pheasant. And...
0:14:52 > 0:14:55I mean, it is true, what I said, isn't it, that the locals
0:14:55 > 0:14:59are not desperately keen on eating it in a restaurant
0:14:59 > 0:15:03- because it is such a common sort of dish for them?- Yes, that's right.
0:15:03 > 0:15:07It's... They usually sort of eat the lambs and beef
0:15:07 > 0:15:09and things like that.
0:15:09 > 0:15:16But, as far as I'm concerned, it's one of the nicest meats you can get.
0:15:16 > 0:15:19- That's right.- So tender.- And good value, too.- Look at all this...
0:15:19 > 0:15:22That's what it eats. That's why farmers are cross with them,
0:15:22 > 0:15:25- because they eat all their... - Last Supper.- Last Supper!
0:15:25 > 0:15:28- That's right.- OK, well, you carry on plucking your way, there.
0:15:28 > 0:15:30We all know what plucking is about.
0:15:30 > 0:15:32We have actually got to get on with some real cooking.
0:15:32 > 0:15:34Now, what you should do, and I've pinched
0:15:34 > 0:15:36deep-and-crisp-and-Iben's recipe,
0:15:36 > 0:15:38you get these lovely fillets of the pheasant
0:15:38 > 0:15:41and these have still got shot in them, probably upset some people.
0:15:41 > 0:15:43What I used to do in the olden days in my restaurant,
0:15:43 > 0:15:46to make things really authentic, I used to have a tray of split shot
0:15:46 > 0:15:48and put it into the dish at the last moment,
0:15:48 > 0:15:50in case they thought they were home-reared ones.
0:15:50 > 0:15:52Anyway, these breasts of pheasant have been
0:15:52 > 0:15:56- marinated for how long, Iben? - 48 hours. Just in mead.
0:15:56 > 0:15:59Just to keep it really simple because,
0:15:59 > 0:16:03as you probably already know, the Vikings and the old
0:16:03 > 0:16:07Northumberland way of cooking was to try and keep everything simple.
0:16:07 > 0:16:13And also, they just didn't need to disguise any real meats.
0:16:13 > 0:16:17- Any genuine flavours.- Yes, with anything. Because it was so fresh.
0:16:17 > 0:16:21Right. OK, let's get to do some cooking. The gas is on over here.
0:16:21 > 0:16:23Whizz round on one of your steady, slow walks, Richard.
0:16:23 > 0:16:26We'll find ourselves over here by the stove.
0:16:26 > 0:16:27Iben, it's up to you to tell me what to do.
0:16:27 > 0:16:30We've got the gas on, and we've got... Which is the one?
0:16:30 > 0:16:32- Yes, it's on, it's on, yeah. - We've already...
0:16:32 > 0:16:34Richard, close-up here, if you please.
0:16:34 > 0:16:37We've already sweated off, or melted down or softened a few onions.
0:16:37 > 0:16:40- What do we do next. Iben? - Add the pheasant breasts now.- Right.
0:16:40 > 0:16:43And just sort of blanch them off.
0:16:43 > 0:16:46- One in there. No seasoning at this stage?- Not at this stage, no.
0:16:46 > 0:16:47Just sort of, close it...
0:16:47 > 0:16:52- Which is it, maximum frying speed? - That's it, yes.
0:16:52 > 0:16:53Let that sizzle away.
0:16:53 > 0:16:57Let them get brown and golden on both sides, like that.
0:16:57 > 0:16:59So they seize up and seal.
0:16:59 > 0:17:01Richard, if you don't mind, close-up.
0:17:01 > 0:17:03And then organise a wibbly-wobbly shot
0:17:03 > 0:17:06so that we can come back to that a little later in the cooking stage.
0:17:15 > 0:17:18And certainly, this mellifluous amber liquid will make
0:17:18 > 0:17:21all the difference to the dish, won't it? Sweetness and light it is.
0:17:21 > 0:17:24Good word, I might add, mellifluous. What's next?
0:17:24 > 0:17:26- Then you add some double cream to it.- Right.
0:17:26 > 0:17:30But first, we're just going to cook the other half of the meat.
0:17:30 > 0:17:33- Take the breasts out.- OK. - Serve them up on your dish.
0:17:35 > 0:17:37Spilt it all over the place, but that doesn't matter.
0:17:37 > 0:17:41- We'll wipe those dishes in a moment. - That's right.- Cream into there now?
0:17:41 > 0:17:44- Yes. Be quite generous. - I mean, how...
0:17:44 > 0:17:47I mean, this is your invention, isn't it, this dish?
0:17:47 > 0:17:51- This is a Wiking-Northumbrian marriage, I suppose?- Yes.
0:17:51 > 0:17:55It's so simple, but I prefer simple dishes
0:17:55 > 0:17:57that are really tasty and nice.
0:17:57 > 0:18:01- It is tasty and nice, actually. - Yeah.- Isn't it?
0:18:01 > 0:18:04And if you think this is a very, very rich dish, if it's too fruity
0:18:04 > 0:18:07and too sweet to go with game, think about pork and apple sauce.
0:18:07 > 0:18:10Think about venison and redcurrant jelly.
0:18:10 > 0:18:13I mean, the thinking behind this dish is perfectly OK.
0:18:13 > 0:18:15The savoury meat and the sweet sauce.
0:18:15 > 0:18:18Do you want to whap those over onto the table, my darling,
0:18:18 > 0:18:21and then we can have a little taste and see how it all comes out.
0:18:24 > 0:18:27Right. This, as usual, the proof of the pudding is in the eating.
0:18:27 > 0:18:30- If it isn't brilliant, I'm cutting you out of the programme.- Oh, OK.
0:18:30 > 0:18:32THEY CHUCKLE
0:18:32 > 0:18:35It should certainly be tender enough now.
0:18:37 > 0:18:39Well, I think that's marvellous.
0:18:40 > 0:18:42It is gamey and sweet
0:18:42 > 0:18:45and I'm always worried about dishes that have honey and cream in them,
0:18:45 > 0:18:48because I feel it's an excuse for not cooking properly, sometimes.
0:18:48 > 0:18:51But you did reduce it all properly and it really does work.
0:18:51 > 0:18:54- It's a lovely melange of flavours. - Mm.
0:18:54 > 0:18:57Yeah. Here's to you, my darling.
0:18:57 > 0:18:59- Viva Northumberland.- Cheers.
0:18:59 > 0:19:03- And up with the Wikings! - Definitely! Skol.
0:19:03 > 0:19:06Why Keith kept calling them WIKINGS, I just don't know.
0:19:06 > 0:19:09Just be grateful that wasn't a wenison wecipe!
0:19:09 > 0:19:12HE LAUGHS Right, we're ending on game pie,
0:19:12 > 0:19:14an old-fashioned favourite from Paul Hollywood
0:19:14 > 0:19:16that wraps up the show perfectly
0:19:16 > 0:19:20because it includes such a wonderful mix of different meats.
0:19:20 > 0:19:23Paul's game pie is as ornate on the outside
0:19:23 > 0:19:26as it is lavish on the inside.
0:19:26 > 0:19:29Filled with venison, boar, rabbit and pigeon,
0:19:29 > 0:19:32it's the perfect centrepiece for any dinner party.
0:19:36 > 0:19:38Well, Mary, the Signature Challenge on Victorian week,
0:19:38 > 0:19:40we kicked off with a game pie.
0:19:40 > 0:19:44Very appropriate, because of course there was a lot of game about,
0:19:44 > 0:19:49- and it was not expensive.- What we've got here is a selection of meats.
0:19:49 > 0:19:53We got some venison, we've got some boar, we've got pheasant,
0:19:53 > 0:19:55we've got pigeon and we've got rabbit.
0:19:55 > 0:19:57I need that to be chopped up.
0:19:57 > 0:20:00I've got 700g there which all need to be diced up
0:20:00 > 0:20:02into that sort of size, Mary.
0:20:02 > 0:20:04That sort of... What is that size?
0:20:04 > 0:20:06I don't know, half-inch square?
0:20:06 > 0:20:09- Yes, OK.- Ish. Over here I've got some cloves of garlic.
0:20:09 > 0:20:12I'm going to rub two of these things here.
0:20:14 > 0:20:19- Now, there's something I haven't cooked with, wild boar.- I like boar.
0:20:19 > 0:20:21It's becoming more popular in this country now,
0:20:21 > 0:20:24because there is quite a lot of them around.
0:20:24 > 0:20:27- Well, it's just like pork, only a bit more gamey.- Yeah.
0:20:27 > 0:20:31Right, that is all chopped up.
0:20:31 > 0:20:37And we've got 700g now of all the meat inside that bowl.
0:20:37 > 0:20:41And what I'm going to add, I've got here some bacon.
0:20:42 > 0:20:45And again, that little bit of fat you're going to add to it as well.
0:20:45 > 0:20:47You do need a little bit of fat,
0:20:47 > 0:20:50whether it's a pork pie or a game pie,
0:20:50 > 0:20:53but it's just got to be chopped up small.
0:20:53 > 0:20:55- It all adds to the flavour. - I think so.
0:20:55 > 0:20:59- So here I am going to add my bacon to that as well.- What's that,
0:20:59 > 0:21:04- about 200...- 200g, and 200g of the minced pork belly.
0:21:04 > 0:21:07There's a couple of other things I want to add in there, Mary.
0:21:07 > 0:21:11Could I have two tablespoons of the Madeira, please?
0:21:11 > 0:21:13There we are.
0:21:13 > 0:21:15I'll take this as a bit of...
0:21:15 > 0:21:17That'll do. A nice bit of a kick there.
0:21:17 > 0:21:19And of course, if you haven't got Madeira,
0:21:19 > 0:21:22- you could use port or another fortified wine.- Yeah.
0:21:22 > 0:21:25- So there's no need to go and buy a special bottle.- Absolutely not.
0:21:25 > 0:21:26Which this is.
0:21:26 > 0:21:28Now, I need half a teaspoon of allspice
0:21:28 > 0:21:31and half a teaspoon of mace as well, please.
0:21:31 > 0:21:35Add the spices, then finely chop two tablespoons of fresh thyme
0:21:35 > 0:21:38and two tablespoons of fresh parsley.
0:21:39 > 0:21:42Then add them to the mixture
0:21:42 > 0:21:45and season with a little salt and pepper.
0:21:45 > 0:21:47I'm just mixing all these ingredients together.
0:21:49 > 0:21:51Right...
0:21:51 > 0:21:56Now, what I'm going to do is, that can be popped in the fridge
0:21:56 > 0:22:01just to rest, and what we'll do is prepare the hot-water-crust pastry.
0:22:01 > 0:22:05Could you weigh me up the flour first, please? 450g of plain flour.
0:22:05 > 0:22:08- I will indeed.- Thank you.
0:22:08 > 0:22:11I love hot-water-crust pastry, I love working with it as well.
0:22:11 > 0:22:13So do I. In fact, I can't wait.
0:22:15 > 0:22:18Lovely, and 100g of the strong flour.
0:22:20 > 0:22:22- The beauty of using a hot-water-crust pastry,
0:22:22 > 0:22:26the lard in it creates a seal, because the amount of liquid
0:22:26 > 0:22:29inside this pie, it creates a natural seal,
0:22:29 > 0:22:32which holds all those juices in.
0:22:32 > 0:22:35Thank you. And on top of that, 75g of butter.
0:22:39 > 0:22:41- Nice, Mary!- How about that?
0:22:41 > 0:22:45- Very nice!- I'm getting as good as you at judging.
0:22:45 > 0:22:48Could you weigh me up 100g of lard, please?
0:22:48 > 0:22:51Because over in the pan over there I have 200mm of water
0:22:51 > 0:22:53to which I'm going to add that lard.
0:22:54 > 0:22:56Perfect.
0:22:56 > 0:22:58Over here I've got the water.
0:22:58 > 0:23:02So I'm just going to drop in a couple of little drops
0:23:02 > 0:23:04just to melt it.
0:23:04 > 0:23:06I'm going to take that off the heat now.
0:23:06 > 0:23:11It's got enough heat in there now which is beginning to melt the lard.
0:23:11 > 0:23:15Now, I've got some... A little salt, please, Mary.
0:23:18 > 0:23:21Now, that is nearly all melted.
0:23:24 > 0:23:26Straight in.
0:23:27 > 0:23:29Pop that over there.
0:23:29 > 0:23:31Now, obviously, don't put your hand straight in this.
0:23:31 > 0:23:33It's a tad warm.
0:23:33 > 0:23:35So get a wooden spoon, or any spoon,
0:23:35 > 0:23:38and just stir round and bind the ingredients together.
0:23:38 > 0:23:40You've got to work with it fairly soon
0:23:40 > 0:23:42because it will begin to firm up.
0:23:42 > 0:23:45Your hands must be quite tough because that is hot.
0:23:45 > 0:23:47It is fairly warm, yes.
0:23:47 > 0:23:49But it's the quickest way of doing it.
0:23:49 > 0:23:54It's get your hands in there, work that pastry in the bowl.
0:23:54 > 0:23:56It comes together quite quickly.
0:23:58 > 0:24:00So I'm just going to bring this pastry together.
0:24:00 > 0:24:03SLAPPING
0:24:03 > 0:24:05Now, I've got my tin ready.
0:24:06 > 0:24:08Happy with the pastry.
0:24:08 > 0:24:10Matt had a tin like this, which he borrowed off his mate,
0:24:10 > 0:24:12Dangerous Dave.
0:24:12 > 0:24:14I've got a new version of it
0:24:14 > 0:24:16which is basically clipped together.
0:24:16 > 0:24:19Now, I've just rubbed the inside.
0:24:19 > 0:24:21with a little bit of butter,
0:24:21 > 0:24:23and I've got the pastry ready,
0:24:23 > 0:24:25so I'm going to rip off about a third.
0:24:25 > 0:24:26Leave that for the...
0:24:27 > 0:24:29..top. Get my rolling pin
0:24:29 > 0:24:32and I've got to line this now.
0:24:32 > 0:24:34What's tricky about lining this is
0:24:34 > 0:24:37you've got to get right underneath at the bottom.
0:24:37 > 0:24:39So, begin to roll out your pastry.
0:24:46 > 0:24:49What we've got to do is coerce this into the middle.
0:24:54 > 0:24:57You're being very gentle as you do that.
0:24:57 > 0:24:59I am, because I don't want to form any cracks.
0:24:59 > 0:25:01I don't mind a fold,
0:25:01 > 0:25:03because you can thin that out
0:25:03 > 0:25:05with your fingers and shape it.
0:25:05 > 0:25:07So I'm just dropping it down,
0:25:07 > 0:25:09pushing it with my fingertips
0:25:09 > 0:25:11into the corners.
0:25:11 > 0:25:15- And would you mind bringing out the meat for me, please, Mary?- Right.
0:25:15 > 0:25:18While you're doing that, I'm going to prepare the lid.
0:25:18 > 0:25:21Cutting off a little bit there
0:25:21 > 0:25:23for a bit of decoration.
0:25:27 > 0:25:31You'll also note, what have I not used while rolling out?
0:25:31 > 0:25:32Flour.
0:25:32 > 0:25:35You don't have to, because, um,
0:25:35 > 0:25:37because the lard in there,
0:25:37 > 0:25:41it's not really conducive to sticking to a rolling pin.
0:25:42 > 0:25:46Happy to leave that there for a minute. We've got our shell lined.
0:25:46 > 0:25:48Get the meat...
0:25:51 > 0:25:55I'm just breaking it up to allow it to get into the corners.
0:25:55 > 0:25:59And it really does have to get right into the corners,
0:25:59 > 0:26:01so that it's tightly packed.
0:26:01 > 0:26:04- You don't want any spaces whatsoever, do you?- No.
0:26:10 > 0:26:12Now, I've got an egg.
0:26:12 > 0:26:16Could you crack an egg, Mary, and we'll use that as a...
0:26:16 > 0:26:19a little bit of egg wash to bind the lid base.
0:26:29 > 0:26:33Get the lid, place it on to the top.
0:26:34 > 0:26:37Once the lid is in place, neatly trim the excess pastry
0:26:37 > 0:26:39and crimp the edges to seal.
0:26:42 > 0:26:44Now, what we need to do is make a little hole in there.
0:26:44 > 0:26:46So the first thing I need to do
0:26:46 > 0:26:48is just put a little hole in there first.
0:26:50 > 0:26:53There it is. A little steam hole.
0:26:53 > 0:26:54Right.
0:26:54 > 0:26:57What that does, you know when it bubbles up
0:26:57 > 0:26:59and all the gravy and all the stuff from the meat comes out?
0:26:59 > 0:27:02It'll end up coming through there rather than inside the pie,
0:27:02 > 0:27:05- so it looks a bit neater. - That's very clever.
0:27:05 > 0:27:07Next, for the decoration.
0:27:07 > 0:27:09Roll out the pastry trimmings.
0:27:09 > 0:27:13Using an oak leaf cutter, cut out 20 leaves
0:27:13 > 0:27:15and arrange around the lid to decorate.
0:27:19 > 0:27:21Finally, brush with egg wash.
0:27:21 > 0:27:23And that's ready to go in the oven.
0:27:23 > 0:27:27Now, you're going to put it into an oven at 180C fan for 30 minutes.
0:27:27 > 0:27:29Drop it to 140C and leave it in there
0:27:29 > 0:27:31for another hour and three-quarters,
0:27:31 > 0:27:33and it'll be beautiful, golden brown
0:27:33 > 0:27:35and smelling like heaven.
0:27:35 > 0:27:39So the idea is to have that blast of hot heat to start with
0:27:39 > 0:27:42to make this a lovely chestnut brown colour on top
0:27:42 > 0:27:46and then lower it down so that the meat becomes tender.
0:27:47 > 0:27:50- Look at that!- Wow!
0:27:50 > 0:27:53Now, obviously you can see the hole.
0:27:53 > 0:27:56All the juices have been through. The leaves are all slightly shrunk.
0:27:56 > 0:27:58Again, that's because the protein has just shrunk them back.
0:27:58 > 0:28:01But that's perfect. Beautiful colour.
0:28:01 > 0:28:03I'm going to leave it in there now for at least an hour
0:28:03 > 0:28:06before I consider taking it off.
0:28:06 > 0:28:07It just needs to set
0:28:07 > 0:28:10and we'll be able to eat it later a little bit warm.
0:28:10 > 0:28:15But ideally, it is best served cold, and that would give
0:28:15 > 0:28:21the liquid time, the natural juices of the meat, to set into a jelly.
0:28:21 > 0:28:25- No need for gelatine. - I'd have that with a few chips.
0:28:25 > 0:28:28- I beg your pardon?! - HE CHUCKLES
0:28:28 > 0:28:30You wouldn't!
0:28:30 > 0:28:33I fear he would, Mary! I fear he would.
0:28:33 > 0:28:35Right, that's it for today.
0:28:35 > 0:28:38Thanks to all of our chefs for their wonderful recipes,
0:28:38 > 0:28:41but do join me again next time for more of The Best Dishes Ever.
0:28:41 > 0:28:43Take care.