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We've travelled the world and eaten everywhere | 0:00:03 | 0:00:05 | |
from roadside bars to restaurants with Michelin stars. | 0:00:05 | 0:00:09 | |
But there really is nothing like a bit of home cooking. | 0:00:09 | 0:00:14 | |
Coming into a warm kitchen filled with the aroma | 0:00:15 | 0:00:18 | |
of a tasty meal bubbling away. | 0:00:18 | 0:00:21 | |
It's one of life's great pleasures. | 0:00:22 | 0:00:24 | |
There's nothing like comfort food to put a smile on your face. | 0:00:24 | 0:00:28 | |
Today, some dishes always hit the spot. | 0:00:38 | 0:00:42 | |
These are our favourite comforting classics. | 0:00:42 | 0:00:47 | |
When you talk about classics, you think of Beethoven, Bach, | 0:00:47 | 0:00:50 | |
Rembrandt and Titian. | 0:00:50 | 0:00:52 | |
-Yes! -But what we're cooking is classics of the culinary world. | 0:00:52 | 0:00:55 | |
And we've got a few tricks to show you about the burger. | 0:00:55 | 0:00:59 | |
We're going to show you how to make the perfect burger | 0:00:59 | 0:01:02 | |
but with one addition. | 0:01:02 | 0:01:03 | |
This - bone marrow. | 0:01:03 | 0:01:05 | |
It supercharges the flavour of that beef and makes that burger soft, | 0:01:05 | 0:01:12 | |
juicy and tender and full of meaty, flavoury goodness. | 0:01:12 | 0:01:18 | |
This is chuck steak and it's just at the point of nearly being frozen. | 0:01:21 | 0:01:27 | |
Now, we mince it while it's nearly frozen because it keeps the texture | 0:01:27 | 0:01:31 | |
more intact. You want to have a bit of bite with your burger. | 0:01:31 | 0:01:35 | |
Now, you'll see where the bone ends and the bone marrow starts and what | 0:01:35 | 0:01:40 | |
you do is you just put your spoon in there like that and run it down | 0:01:40 | 0:01:46 | |
the length of the bone. | 0:01:46 | 0:01:48 | |
And the bone marrow | 0:01:48 | 0:01:51 | |
will come out nice and easily. | 0:01:51 | 0:01:54 | |
You know, Dave, I don't know what you've found, | 0:01:54 | 0:01:56 | |
but bone marrow's quite popular now, isn't it? | 0:01:56 | 0:01:59 | |
I mean, we've been using it for quite a lot of years. | 0:01:59 | 0:02:01 | |
-Yeah, yeah. -And it's such a great ingredient. | 0:02:01 | 0:02:04 | |
And all I'm doing, while Dave's mincing his steak, | 0:02:04 | 0:02:07 | |
I'm just chopping the bone marrow really nice and fine. | 0:02:07 | 0:02:11 | |
I mean, there really is no comparison between a burger made | 0:02:13 | 0:02:17 | |
with bought mince and making burgers like this. | 0:02:17 | 0:02:20 | |
And also making burgers from scratch - | 0:02:20 | 0:02:22 | |
there's something lovely about it because you can get the kids | 0:02:22 | 0:02:25 | |
involved in it and then building burgers, it's just great, man. | 0:02:25 | 0:02:28 | |
This will make about four half-pounders | 0:02:30 | 0:02:33 | |
in old money. Or, in new money, four 200-grammers. | 0:02:33 | 0:02:39 | |
Now, you can see how fine I'm chopping this bone marrow. | 0:02:39 | 0:02:44 | |
Mate, the bone marrow is ready when you are. | 0:02:45 | 0:02:47 | |
Well, here we go. | 0:02:47 | 0:02:49 | |
No eggs, no rusk, no odd additives apart from bone marrow. | 0:02:49 | 0:02:54 | |
And it's funny, isn't it, you know, how you forget the classics, | 0:02:54 | 0:02:57 | |
how you forget the taste of what it should taste like? | 0:02:57 | 0:03:00 | |
-Yeah, yeah. -So, clean hands. | 0:03:00 | 0:03:03 | |
What we do is we make sure that that... | 0:03:03 | 0:03:06 | |
Should I start to season as you go? | 0:03:06 | 0:03:07 | |
Yes, please, Dave, that would be great. | 0:03:07 | 0:03:10 | |
-Lots of black pepper in these burgers. -Deffo. | 0:03:10 | 0:03:14 | |
Look at the technique here - | 0:03:15 | 0:03:17 | |
turning the meat in on itself so that bone marrow is evenly | 0:03:17 | 0:03:19 | |
distributed throughout every single piece of meat. | 0:03:19 | 0:03:23 | |
Going to half it... | 0:03:24 | 0:03:26 | |
..and then quarter it. | 0:03:29 | 0:03:31 | |
These are massive. Do you think they're too big? | 0:03:31 | 0:03:35 | |
Nah! | 0:03:35 | 0:03:36 | |
No! | 0:03:36 | 0:03:38 | |
DAVE LAUGHS | 0:03:38 | 0:03:39 | |
Right, so, very simple, the formation of burger. | 0:03:39 | 0:03:43 | |
So, into a round, | 0:03:43 | 0:03:45 | |
just like you're making a bun. | 0:03:45 | 0:03:48 | |
And because we've got the textures right, we don't need any eggs, | 0:03:51 | 0:03:55 | |
any breadcrumbs or anything to pad it out. | 0:03:55 | 0:03:57 | |
This will hold together perfectly well. | 0:03:57 | 0:04:00 | |
That's a fine burger. | 0:04:01 | 0:04:03 | |
Number one. | 0:04:06 | 0:04:08 | |
I do get excited with stuff like this. | 0:04:08 | 0:04:10 | |
Now, let's put some heat on the griddle. | 0:04:10 | 0:04:13 | |
Now, treat your burger like a fillet steak, OK? | 0:04:15 | 0:04:20 | |
Your griddle needs to be hot. | 0:04:20 | 0:04:23 | |
BURGER SIZZLES | 0:04:23 | 0:04:25 | |
-Look at that. -Now, we're just going to put two on at a time. | 0:04:25 | 0:04:28 | |
-Yeah. -You're looking at about three to four minutes per side. | 0:04:28 | 0:04:33 | |
You're just going to stand there and gaze lovingly at it, aren't you? | 0:04:33 | 0:04:36 | |
-Should I make the sauce? -Go on, dude, go on. | 0:04:36 | 0:04:38 | |
Right, this is a brilliant burger sauce. | 0:04:38 | 0:04:41 | |
And what we do is we get mayonnaise, | 0:04:41 | 0:04:43 | |
two big spoons of tomato ketchup - | 0:04:43 | 0:04:47 | |
tablespoons will do... | 0:04:47 | 0:04:49 | |
This is chipotle paste. | 0:04:49 | 0:04:51 | |
Chipotle's a chilli but it's got | 0:04:51 | 0:04:53 | |
a real smoky flavour and so a teaspoon | 0:04:53 | 0:04:55 | |
of this in a sauce gives it a really good kind of chilli, smoky flavour. | 0:04:55 | 0:04:59 | |
..garlic powder... | 0:04:59 | 0:05:01 | |
..a gherkin, diced fine. | 0:05:03 | 0:05:05 | |
In fact, what we're doing, Si, this is our secret recipe. | 0:05:07 | 0:05:10 | |
-I know. -We shouldn't be telling people this. -No, we shouldn't. No. | 0:05:10 | 0:05:13 | |
And all that's needed to finish this off is a squeeze of lemon juice. | 0:05:13 | 0:05:17 | |
Squeeze! | 0:05:18 | 0:05:20 | |
I'll just stir all these wonderful ingredients together. | 0:05:20 | 0:05:23 | |
Now, cheese again, it's a matter of choice. | 0:05:25 | 0:05:27 | |
We're going classic because these are classic burgers. | 0:05:27 | 0:05:31 | |
We're doing gruyere. | 0:05:31 | 0:05:32 | |
It's a good melter and it adds something to the burger. | 0:05:32 | 0:05:35 | |
It's not just decoration. | 0:05:35 | 0:05:37 | |
You could use mozzarella but, hell, you want to taste cheese, | 0:05:37 | 0:05:43 | |
and gruyere... | 0:05:43 | 0:05:45 | |
-It just works, doesn't it? -I know. | 0:05:45 | 0:05:47 | |
Now, if you're making a cheeseburger, I would suggest that you add | 0:05:47 | 0:05:51 | |
the cheese at this point so that it's got time to melt and ooze. | 0:05:51 | 0:05:54 | |
-Are you ready? -Yep. -Yep! | 0:05:54 | 0:05:56 | |
And don't be shy. | 0:05:57 | 0:05:59 | |
-Toasted baps. -Absolutely. | 0:06:01 | 0:06:03 | |
We're using brioche buns. | 0:06:03 | 0:06:05 | |
It's kind of new-fangled but this is something that's new-fangled | 0:06:05 | 0:06:09 | |
that I believe works beautifully. | 0:06:09 | 0:06:10 | |
I'll pass this to the toastmeister. | 0:06:10 | 0:06:13 | |
Thank you, sir. | 0:06:13 | 0:06:14 | |
Onion rings, tomatoes, it's got to be done. | 0:06:14 | 0:06:17 | |
I want these quite thick. | 0:06:20 | 0:06:21 | |
I want onion rings, I don't want onion fragments. | 0:06:21 | 0:06:24 | |
There you go. | 0:06:24 | 0:06:26 | |
So, first off, | 0:06:28 | 0:06:30 | |
I would start with dressing and lettuce and then the burger. | 0:06:30 | 0:06:34 | |
Now, I defy anybody to say that that's possibly | 0:06:42 | 0:06:48 | |
the best burger you have ever seen. | 0:06:48 | 0:06:51 | |
Yes! | 0:06:51 | 0:06:53 | |
Now, I would probably go for a knife and fork with this burger. | 0:06:53 | 0:06:56 | |
The texture is superb. | 0:07:00 | 0:07:02 | |
The beefiness is superb. | 0:07:02 | 0:07:04 | |
The seasoning's superb, the gruyere... | 0:07:04 | 0:07:07 | |
This is the perfect burger. | 0:07:07 | 0:07:09 | |
Every dish tells a story. | 0:07:17 | 0:07:18 | |
It may be about the ingredients that define it, | 0:07:18 | 0:07:21 | |
the memories it evokes or the people who created it. | 0:07:21 | 0:07:26 | |
This is the story of Giovanni and Luca's risotto. | 0:07:26 | 0:07:30 | |
Luca and myself grew up in the same tiny hamlet, | 0:07:31 | 0:07:34 | |
which is called Carimate between Lake Como and Milano, | 0:07:34 | 0:07:38 | |
and we've known each other | 0:07:38 | 0:07:39 | |
since we were five or six years old, no? | 0:07:39 | 0:07:42 | |
-Yes, yes, yes, yes, we meet in the primary school. -Yeah. -Yeah. | 0:07:42 | 0:07:45 | |
Now we're going to make the best risotto alla Milanese - | 0:07:49 | 0:07:53 | |
saffron risotto in English - | 0:07:53 | 0:07:55 | |
according to the traditional recipe as it should be. | 0:07:55 | 0:07:59 | |
Just two carrots and tomato. | 0:08:00 | 0:08:03 | |
One onion. | 0:08:04 | 0:08:06 | |
And the celery. | 0:08:07 | 0:08:09 | |
This is what we need for the meat broth. | 0:08:09 | 0:08:12 | |
The hen first because it's big. | 0:08:12 | 0:08:16 | |
Biancostato. | 0:08:16 | 0:08:19 | |
And this one. | 0:08:19 | 0:08:20 | |
Voila! | 0:08:24 | 0:08:26 | |
Now that the broth is ready, | 0:08:28 | 0:08:30 | |
which rice are you going to use for the risotto alla Milanese? | 0:08:30 | 0:08:33 | |
We will use the famous carnaroli - | 0:08:33 | 0:08:36 | |
the only rice you can use for the good risotto. | 0:08:36 | 0:08:40 | |
This is another little secret. | 0:08:40 | 0:08:43 | |
You have to use the Italian butter. | 0:08:43 | 0:08:45 | |
This is for four person. | 0:08:46 | 0:08:48 | |
The nice thing is that rice, when you toast it, is going to become | 0:08:48 | 0:08:53 | |
translucent, so when it becomes almost transparent it means | 0:08:53 | 0:08:57 | |
that this is the right moment to add the white wine. | 0:08:57 | 0:09:00 | |
We have to wait till the wine is completely absorbed by the rice, | 0:09:02 | 0:09:06 | |
then we're ready for the broth. | 0:09:06 | 0:09:08 | |
And we are ready now. | 0:09:08 | 0:09:10 | |
THEY LAUGH | 0:09:10 | 0:09:12 | |
SPEAKS OWN LANGUAGE | 0:09:12 | 0:09:14 | |
Here we are. | 0:09:14 | 0:09:16 | |
How long do we need to cook the rice in the broth by adding... | 0:09:16 | 0:09:20 | |
stirring the broth? | 0:09:20 | 0:09:21 | |
We have to put broth continuously for about 18 minutes. | 0:09:21 | 0:09:25 | |
-OK. -You have to... | 0:09:25 | 0:09:29 | |
Stir continuously. | 0:09:29 | 0:09:30 | |
Yes, continuously because it's very dangerous that the rice... | 0:09:30 | 0:09:33 | |
-Is going to touch. -..touch on the bottom of the pot. | 0:09:33 | 0:09:36 | |
Now, I have to prepare the saffron. | 0:09:36 | 0:09:39 | |
Take a little bit of broth. | 0:09:39 | 0:09:42 | |
Why are you adding the broth to the glass? | 0:09:42 | 0:09:46 | |
Because I need something warm for the saffron | 0:09:46 | 0:09:48 | |
to release the colour and the flavour. | 0:09:48 | 0:09:51 | |
Take a little bit this way. | 0:09:51 | 0:09:55 | |
And like magic the risotto becomes yellow. | 0:09:55 | 0:09:59 | |
-OK. -It's like alchemy. | 0:09:59 | 0:10:02 | |
-Yeah. -The risotto's going to turn yellow. | 0:10:02 | 0:10:05 | |
This is another little trick for a creamy risotto - | 0:10:07 | 0:10:11 | |
a glass of milk, cold milk. | 0:10:11 | 0:10:15 | |
Usually Grana Padano like Parmesan to complete it and make it perfect. | 0:10:19 | 0:10:23 | |
We can relax for five minutes because the risotto has to rest. | 0:10:25 | 0:10:30 | |
OK. | 0:10:32 | 0:10:34 | |
Look at how creamy it is, amazing. | 0:10:34 | 0:10:37 | |
-Yeah. -And the colour. | 0:10:37 | 0:10:39 | |
-Yeah. -I can still see the bits of saffron inside. | 0:10:39 | 0:10:42 | |
OK. | 0:10:42 | 0:10:43 | |
This is great. | 0:10:48 | 0:10:49 | |
Cheese melt in the risotto. | 0:10:49 | 0:10:54 | |
Let's put it here. | 0:10:54 | 0:10:56 | |
Wow. | 0:10:56 | 0:10:57 | |
HE LAUGHS | 0:10:57 | 0:10:59 | |
My favourite dish. | 0:10:59 | 0:11:01 | |
Sour cherries - we're going to put them in the pan, | 0:11:19 | 0:11:22 | |
put some Kirsch on them and just simmer away until they become plump. | 0:11:22 | 0:11:27 | |
Kirsch, by the very nature of what Kirsch is, is a cherry liquor - | 0:11:29 | 0:11:33 | |
not liqueur, because it's not sweet, and it's great. | 0:11:33 | 0:11:36 | |
This is what makes your Black Forest gateaux a classic. | 0:11:36 | 0:11:39 | |
Right, so I'm just going to leave these to simmer. | 0:11:39 | 0:11:42 | |
Now, I need five egg whites in here. | 0:11:42 | 0:11:45 | |
I'm going to have to make some noise. | 0:11:47 | 0:11:49 | |
These need whisking to soft peaks. | 0:11:49 | 0:11:53 | |
Right, while you're doing that, mate, I've washed these plums. | 0:11:53 | 0:11:56 | |
I'm just going to quarter them and stone them. | 0:11:56 | 0:11:59 | |
The meringue consists of egg whites, sugar, cinnamon | 0:11:59 | 0:12:04 | |
and white wine vinegar. | 0:12:04 | 0:12:06 | |
The white wine vinegar helps with the texture of the meringue. | 0:12:06 | 0:12:09 | |
So I can put the cinnamon straight into the sugar. | 0:12:09 | 0:12:12 | |
That'll make basic cinnamon sugar. | 0:12:12 | 0:12:14 | |
I'm now going to pare an orange, | 0:12:14 | 0:12:18 | |
which basically means I'm going to try and get the orange zest off. | 0:12:18 | 0:12:22 | |
I think that's spot on. So now, lastly, the white wine vinegar. | 0:12:25 | 0:12:30 | |
This will make this a mellow mallow. | 0:12:31 | 0:12:34 | |
And we can just fold this in. | 0:12:34 | 0:12:35 | |
While Dave's stirring this through, | 0:12:35 | 0:12:38 | |
I'm going to start to make our syrup. | 0:12:38 | 0:12:42 | |
So, the juice of a whole orange... | 0:12:42 | 0:12:44 | |
The meringue is going to be light and this is tissue paper. | 0:12:46 | 0:12:49 | |
So, we've got a fan oven, so what could happen is | 0:12:49 | 0:12:52 | |
the whole thing would just take off and be blown | 0:12:52 | 0:12:55 | |
around the oven, so I just take a dab there of meringue, dab there, | 0:12:55 | 0:13:00 | |
dab there, | 0:13:00 | 0:13:02 | |
dab there on me baking parchment. | 0:13:02 | 0:13:06 | |
-Genius. -And just turn it over and stick the grease-proof down. | 0:13:06 | 0:13:08 | |
But what I've done is, because I want some artistry to it, | 0:13:08 | 0:13:11 | |
I've drawn a template for the perimeter of me meringue. | 0:13:11 | 0:13:15 | |
I've just drawn round a plate. | 0:13:15 | 0:13:17 | |
We paint this loud and proud within the confines of my template. | 0:13:17 | 0:13:23 | |
What I want to do is I want to build it up so it's thicker on the outside | 0:13:23 | 0:13:26 | |
than the middle because I want a well for all those wonderful plums. | 0:13:26 | 0:13:30 | |
We're going to do a cream as well, | 0:13:30 | 0:13:32 | |
and the most fabulous cherries to sit. | 0:13:32 | 0:13:35 | |
Just make a little crater there, | 0:13:38 | 0:13:40 | |
place that in a preheated oven, a low oven, | 0:13:40 | 0:13:44 | |
at 130 Celsius for about an hour and a quarter. | 0:13:44 | 0:13:50 | |
Now, while Dave's doing that, I'm going to get on with the syrup. | 0:13:50 | 0:13:53 | |
So, we've got the juice of an orange, the orange peel | 0:13:53 | 0:13:55 | |
that we pared, some sugar. | 0:13:55 | 0:13:58 | |
Look, some red wine! | 0:14:01 | 0:14:02 | |
OK, so you want a good glug of red wine. | 0:14:02 | 0:14:05 | |
It's about 200ml, I think. | 0:14:05 | 0:14:07 | |
Aye, it's about that, isn't it? | 0:14:07 | 0:14:08 | |
-Yeah, about 200ml. -I always think 200ml is about a mugful. | 0:14:08 | 0:14:11 | |
Cinnamon. And we take some allspice and some cardamom. | 0:14:11 | 0:14:15 | |
And we just crush them a little bit. Mmm. | 0:14:18 | 0:14:21 | |
And the great thing is, as winter's gone on, you know when you get... | 0:14:22 | 0:14:26 | |
If you get all bunged up, you just get your friend to do this and just, | 0:14:26 | 0:14:30 | |
it clears the passages. | 0:14:30 | 0:14:33 | |
Pop that in there. | 0:14:35 | 0:14:37 | |
That's practically Christmas in a pan, isn't it? | 0:14:43 | 0:14:45 | |
It is, it's lovely. | 0:14:45 | 0:14:46 | |
That's a wonderful spiced syrup for those plums. | 0:14:46 | 0:14:49 | |
So, what we're going to do is bring this to the boil | 0:14:49 | 0:14:52 | |
until the sugar's dissolved. | 0:14:52 | 0:14:54 | |
They go into there. | 0:14:56 | 0:14:58 | |
And we'll cook those down until they're lovely and soft, | 0:15:01 | 0:15:04 | |
gorgeous and unctuous. | 0:15:04 | 0:15:07 | |
The meringue is done. | 0:15:12 | 0:15:14 | |
I'm whipping me cream. I'm going to add some icing sugar - | 0:15:14 | 0:15:18 | |
about a tablespoon. | 0:15:18 | 0:15:19 | |
Now, this blew up like Vesuvius. | 0:15:19 | 0:15:22 | |
It has gone down a bit and there are some cracks, but don't worry | 0:15:22 | 0:15:26 | |
because it's nice and mallowy in the middle and that's what you want and | 0:15:26 | 0:15:29 | |
basically all these cracks are going to be hidden with the spiced cream. | 0:15:29 | 0:15:34 | |
OK, little sprinkle of cinnamon. | 0:15:34 | 0:15:36 | |
Push that through the cream. | 0:15:36 | 0:15:39 | |
Mr Myers, there. | 0:15:40 | 0:15:42 | |
Is that stiff enough, do you reckon? | 0:15:42 | 0:15:44 | |
Oh, aye, look at that. | 0:15:44 | 0:15:46 | |
Could you put us a dob on here? | 0:15:46 | 0:15:48 | |
Top tip, this. This is a classic cake stand, | 0:15:48 | 0:15:51 | |
commonly known as a tazza, T-A-Z-Z-A. | 0:15:51 | 0:15:54 | |
The meringue goes on this and, because of the cream, | 0:15:54 | 0:15:57 | |
it won't slip around. | 0:15:57 | 0:16:01 | |
There you are, mate. | 0:16:01 | 0:16:02 | |
-Thank you. -And all of this cinnamon sugary cream goes on in a mountain | 0:16:02 | 0:16:07 | |
of loveliness. | 0:16:07 | 0:16:09 | |
While Dave's doing that, | 0:16:09 | 0:16:10 | |
I'm going to take some of the syrup from the plums and mix that | 0:16:10 | 0:16:16 | |
with our cherries. | 0:16:16 | 0:16:20 | |
Oh, and look - look what's happened when you put that syrup and | 0:16:20 | 0:16:23 | |
the cherries together - | 0:16:23 | 0:16:24 | |
they've got a beautiful, beautiful sheen on them. | 0:16:24 | 0:16:26 | |
Oh! This is going to be good. | 0:16:26 | 0:16:29 | |
This is fragile but that's a huge benefit when you're eating it. | 0:16:32 | 0:16:36 | |
-These plums are great. -Thanks. | 0:16:36 | 0:16:39 | |
And the spicy fruit and the sharpness, | 0:16:42 | 0:16:45 | |
it'll cut nicely through the sweet meringue and the spiced cream. | 0:16:45 | 0:16:49 | |
Oh, they're good, eh. | 0:16:49 | 0:16:51 | |
If that's one of me five a day, bring it on! | 0:16:51 | 0:16:54 | |
-Beautiful colours, aren't they? -Yeah. | 0:16:56 | 0:16:58 | |
What a great, great option if people don't want | 0:16:58 | 0:17:02 | |
-a heavy Christmas pudding. -Yeah. | 0:17:02 | 0:17:04 | |
And then, just before you're ready to serve your guests, | 0:17:06 | 0:17:08 | |
or indeed yourself, just build it at the last moment. | 0:17:08 | 0:17:11 | |
And look at that. | 0:17:13 | 0:17:14 | |
This is a new classic. | 0:17:16 | 0:17:18 | |
Nothing beats home-made comfort food | 0:17:30 | 0:17:33 | |
but, every now and then, it's nice to have someone else cook for you. | 0:17:33 | 0:17:37 | |
Thankfully, all over the country, there are places | 0:17:38 | 0:17:41 | |
that make us feel right at home and keep enticing us back. | 0:17:41 | 0:17:45 | |
My name is Jonathan Botham, although I'm just always known as Joe. | 0:17:47 | 0:17:52 | |
We're a family business, based around a bakery, | 0:17:52 | 0:17:57 | |
bakery shops and tea rooms. | 0:17:57 | 0:17:59 | |
It was founded 150 years ago by my great-grandmother. | 0:18:02 | 0:18:07 | |
She had ten children of her own, | 0:18:07 | 0:18:09 | |
so she really had to put the food on the table, quite literally. | 0:18:09 | 0:18:13 | |
She was baking and selling tea cakes and pies. | 0:18:15 | 0:18:19 | |
She had a green handcart, which she would take down | 0:18:21 | 0:18:24 | |
to the market in Whitby to sell her goods. | 0:18:24 | 0:18:27 | |
Eventually, she rented a shop. | 0:18:27 | 0:18:30 | |
That did OK and it went from strength to strength. | 0:18:30 | 0:18:33 | |
Our tea room, I think, other than changing the wallpaper | 0:18:35 | 0:18:38 | |
and the paint, it's really remained the same since | 0:18:38 | 0:18:41 | |
probably the early 1920s. | 0:18:41 | 0:18:43 | |
People like the peaceful, | 0:18:43 | 0:18:47 | |
fairly sedate and quiet atmosphere, | 0:18:47 | 0:18:51 | |
and it's really just very traditional. | 0:18:51 | 0:18:54 | |
-Are you ready to order? -Yes, could we have tea after three, please? | 0:18:54 | 0:18:58 | |
We still do the black and white uniforms and table service | 0:18:58 | 0:19:03 | |
and just a sense of an old-fashioned, quiet grandeur. | 0:19:03 | 0:19:08 | |
We sell a whole range of cakes that we make in the bakery. | 0:19:12 | 0:19:16 | |
One of my favourites, of course, is one with beer. | 0:19:17 | 0:19:21 | |
I enjoy making that as well as eating it. | 0:19:22 | 0:19:24 | |
So we've got a blend of | 0:19:26 | 0:19:29 | |
fruits, vine fruits and cherries and peel, | 0:19:29 | 0:19:34 | |
which have been soaked in beer overnight. | 0:19:34 | 0:19:37 | |
We're going to be blending that with sugar and almonds and butter. | 0:19:39 | 0:19:43 | |
That combines with some egg | 0:19:47 | 0:19:49 | |
and then we'll be blending through this blend of flour and spices. | 0:19:49 | 0:19:54 | |
And then, lastly, we'll fold in fine fruits and cherries and peel. | 0:19:56 | 0:20:00 | |
We have visitors, we have locals, | 0:20:04 | 0:20:07 | |
they could be young, they could be old, families. | 0:20:07 | 0:20:11 | |
It appeals to everybody, I think. | 0:20:11 | 0:20:13 | |
The food is lovely. | 0:20:17 | 0:20:19 | |
We live in Scarborough now, but we always come back to here. | 0:20:19 | 0:20:24 | |
I've been coming here for 60 years, so... | 0:20:25 | 0:20:28 | |
No, 70 years, beg your pardon, | 0:20:28 | 0:20:30 | |
and they still do a very mean cream horn! | 0:20:30 | 0:20:33 | |
We've got the fifth generation of the family working in the business. | 0:20:36 | 0:20:42 | |
It really is part of the fabric of Whitby. | 0:20:42 | 0:20:45 | |
We've been doing this for around 150 years. | 0:20:45 | 0:20:50 | |
There can't be many people left in the town | 0:20:50 | 0:20:52 | |
who haven't either worked here or have a close relative | 0:20:52 | 0:20:55 | |
who's worked here at some point. | 0:20:55 | 0:20:58 | |
You know, looking at what my family have managed to do | 0:20:58 | 0:21:02 | |
in a relatively small town, I'm immensely proud of the heritage. | 0:21:02 | 0:21:06 | |
First off, I'm going to make a syrup, | 0:21:17 | 0:21:20 | |
and I'm going to slice my kumquats and kind of candy them. | 0:21:20 | 0:21:24 | |
While you're doing that, I'm going to get the roasties on | 0:21:24 | 0:21:26 | |
-cos that's what we're serving them with. -Oh, yes. | 0:21:26 | 0:21:29 | |
So, what we're going to do with these roasties, | 0:21:29 | 0:21:32 | |
we're going to do them in duck fat. | 0:21:32 | 0:21:34 | |
Now, what we want to do, we've put the roasting tin | 0:21:36 | 0:21:38 | |
on the heat, because we want that duck fat to sizzle, | 0:21:38 | 0:21:43 | |
and then we stick the roasties in. | 0:21:43 | 0:21:45 | |
But while it's coming to temperature, | 0:21:45 | 0:21:46 | |
what I'm going to do is I'm going to take a head of garlic, | 0:21:46 | 0:21:49 | |
take the cloves out, and just give them a smash | 0:21:49 | 0:21:53 | |
with the palm of your hand | 0:21:53 | 0:21:54 | |
because we're going to put them into the roasting tin | 0:21:54 | 0:21:58 | |
with the potatoes, just like that. | 0:21:58 | 0:22:00 | |
Lovely. Great. Now. | 0:22:02 | 0:22:04 | |
Our roasties. Dead simple. | 0:22:07 | 0:22:09 | |
We've just quartered them, | 0:22:09 | 0:22:11 | |
parboiled them for five minutes, take them out, cool them down, | 0:22:11 | 0:22:15 | |
ready to go. Right. | 0:22:15 | 0:22:17 | |
So I'm going to put them in. | 0:22:17 | 0:22:18 | |
-Watch the duck fat cos it can spit. -It does spit, yeah. | 0:22:20 | 0:22:23 | |
And just coat all of those potatoes in that lush duck fat. | 0:22:23 | 0:22:27 | |
Now, I'll chuck my kumquats into that syrup. | 0:22:30 | 0:22:33 | |
I'm going to simmer them until they're soft. | 0:22:33 | 0:22:35 | |
And after a while, you know you get glace cherries? | 0:22:35 | 0:22:38 | |
I'll have glace kumquats. | 0:22:38 | 0:22:40 | |
I like saying kumquats. | 0:22:40 | 0:22:41 | |
In anticipation of stage two, I'm going to finely dice two shallots. | 0:22:45 | 0:22:49 | |
Throw in your cloves of garlic. | 0:22:52 | 0:22:55 | |
-With positive gay abandonment. -Absolutely. | 0:22:55 | 0:22:58 | |
Rosemary. | 0:22:59 | 0:23:00 | |
Now... | 0:23:02 | 0:23:03 | |
liberally season... | 0:23:03 | 0:23:04 | |
..with some salt and some pepper. | 0:23:06 | 0:23:10 | |
And stick them in a preheated oven at 220 degrees | 0:23:10 | 0:23:14 | |
for half an hour. | 0:23:14 | 0:23:16 | |
And that gives me half an hour for my sauce to reduce to a thick, | 0:23:18 | 0:23:22 | |
unctuous, syrupy loveliness, | 0:23:22 | 0:23:24 | |
and for Kingy to prepare the star of the show. | 0:23:24 | 0:23:27 | |
The duck breast. | 0:23:28 | 0:23:29 | |
-These are beautiful, aren't they? -They are, aren't they? | 0:23:30 | 0:23:33 | |
-Absolutely beautiful. -You see, I kind of like cooking duck like this. | 0:23:33 | 0:23:36 | |
I think duck is a bird of two parts. | 0:23:36 | 0:23:37 | |
You've got the thighs and the legs, | 0:23:37 | 0:23:39 | |
which I think need long, slow cooking, but the breasts, | 0:23:39 | 0:23:41 | |
you want them juicy. It's a quick hit of fire. | 0:23:41 | 0:23:44 | |
Now, look at these. | 0:23:44 | 0:23:46 | |
They've kind of gone candied and that's exactly what I want. | 0:23:47 | 0:23:49 | |
I'm going to set those aside for after. | 0:23:49 | 0:23:53 | |
I'm going to use this syrup as the bittersweet foundations | 0:23:53 | 0:23:56 | |
of rather a wonderful sauce. | 0:23:56 | 0:23:58 | |
Pop that back on the heat and I want about 200mls of red wine to go | 0:24:01 | 0:24:04 | |
in there, which is lucky cos that's about all I've got left. | 0:24:04 | 0:24:08 | |
And the juice of two oranges. | 0:24:09 | 0:24:11 | |
What I'm doing is I'm just crisscrossing the duck breast. | 0:24:16 | 0:24:20 | |
Then I'm not scoring it right down to the flesh. | 0:24:21 | 0:24:24 | |
I'm just going into the fat layer. | 0:24:28 | 0:24:30 | |
And just let the weight of the knife draw through the skin. | 0:24:30 | 0:24:34 | |
Right, there's my orange juice. | 0:24:35 | 0:24:37 | |
Pop that in to join the red wine. | 0:24:37 | 0:24:40 | |
And to that, the shallots. | 0:24:40 | 0:24:42 | |
And that needs to boil away until it's reduced in volume by half. | 0:24:45 | 0:24:50 | |
I mean, duck a l'orange, it was always a classy dish, wasn't it? | 0:24:52 | 0:24:54 | |
You went to that bistro and, you know, "I'll have duck a l'orange." | 0:24:54 | 0:24:58 | |
Oh, yeah. | 0:24:58 | 0:25:00 | |
A lot of the time, it was the only French people could speak. | 0:25:00 | 0:25:03 | |
Oh! | 0:25:03 | 0:25:05 | |
Now, my next stage, I put in my stock... | 0:25:05 | 0:25:08 | |
..and again, that's got to reduce by half, | 0:25:09 | 0:25:12 | |
and a tablespoon of red wine vinegar. | 0:25:12 | 0:25:15 | |
Lovely. | 0:25:15 | 0:25:16 | |
And the little star of flavour that is the star anise. | 0:25:17 | 0:25:21 | |
We put two of these in... | 0:25:22 | 0:25:23 | |
..and that's the base of the sauce finished, | 0:25:24 | 0:25:26 | |
but we need to reduce that by half to get it more, more intense. | 0:25:26 | 0:25:30 | |
Right, here's a top tip. | 0:25:32 | 0:25:33 | |
You know how Dave and I always tell you to put heat on the pans | 0:25:33 | 0:25:36 | |
before you cook anything? Well, with duck breast, | 0:25:36 | 0:25:38 | |
it's slightly different because what we want to do | 0:25:38 | 0:25:40 | |
is bring the duck breast and the pan up to temperature at the same time | 0:25:40 | 0:25:44 | |
so the fat underneath the skin renders out. | 0:25:44 | 0:25:47 | |
So, we put them into a cold pan. | 0:25:47 | 0:25:50 | |
We want about five to six minutes skin side down, turn it over, | 0:25:50 | 0:25:56 | |
then about four minutes, | 0:25:56 | 0:25:57 | |
and then we'll put them to the side and let them rest. | 0:25:57 | 0:26:00 | |
So, how do you like your duck's breast? | 0:26:00 | 0:26:03 | |
Pink. But not very pink. | 0:26:03 | 0:26:06 | |
Just pink. | 0:26:06 | 0:26:07 | |
I like it a poir, as they say. Just so. | 0:26:07 | 0:26:10 | |
Right, I'm happy with that, Kingy. | 0:26:11 | 0:26:13 | |
-I'm going to turn that off... -OK. -..and pop in my kumquats. | 0:26:13 | 0:26:16 | |
And they're going to sit, loud and proud, so not only is it a sauce, | 0:26:17 | 0:26:22 | |
it has got a built-in garnish. | 0:26:22 | 0:26:24 | |
Beautiful. | 0:26:25 | 0:26:26 | |
How's them potatoes doing, mukka? | 0:26:27 | 0:26:30 | |
They're crisping up a treat. | 0:26:30 | 0:26:32 | |
I wish I could see anything! | 0:26:32 | 0:26:35 | |
Right, mate, I think they're done. | 0:26:37 | 0:26:39 | |
Ingots of duck gold. | 0:26:39 | 0:26:40 | |
I'll just take them out, let them rest for a little bit. | 0:26:42 | 0:26:44 | |
They're tense in that pan, aren't they? | 0:26:44 | 0:26:46 | |
They just need to relax and go, | 0:26:46 | 0:26:50 | |
"Phwoar, it's a bit cooler out here. Oh, thank goodness for that! | 0:26:50 | 0:26:53 | |
"Oh, what can be better now than to be swathed in kumquat sauce?" | 0:26:53 | 0:26:56 | |
Greens are done as well, mate. | 0:26:57 | 0:26:59 | |
Oh, yes! | 0:27:00 | 0:27:02 | |
Oh, gosh, this is so full of flavour. | 0:27:06 | 0:27:08 | |
But the duck can take it. | 0:27:08 | 0:27:10 | |
Mr King, that is how I would like my duck in a restaurant. | 0:27:11 | 0:27:16 | |
-Yeah, that's how I like it, man. -Just so. -Yeah. | 0:27:16 | 0:27:19 | |
Those potatoes are sublime, aren't they? | 0:27:20 | 0:27:23 | |
-Absolutely. -We don't mind if the odd bit of garlic gets in there, too. | 0:27:23 | 0:27:27 | |
Le sauce! | 0:27:28 | 0:27:29 | |
-Over the duck? -Absolutely. | 0:27:31 | 0:27:33 | |
Oh, yeah, well done. | 0:27:34 | 0:27:37 | |
-Yes. -It's classical, it's sensational. | 0:27:37 | 0:27:40 | |
But with that sauce, it's really pretty special. | 0:27:42 | 0:27:45 | |
Oh, it's great. | 0:27:45 | 0:27:46 | |
That makes me smile. | 0:27:53 | 0:27:55 | |
Oh, it does, doesn't it? | 0:27:55 | 0:27:57 | |
The flavours are so traditional, but just supercharged. | 0:27:57 | 0:28:00 | |
Oh, man, it's good. | 0:28:00 | 0:28:02 | |
Duck a la kumquat. | 0:28:02 | 0:28:04 | |
It doesn't have quite the ring to it, but it does on the plate! | 0:28:04 | 0:28:07 |