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We've travelled the world and eaten everywhere from roadside bars to | 0:00:03 | 0:00:07 | |
restaurants with Michelin stars. | 0:00:07 | 0:00:10 | |
But there really is nothing like a bit of home cooking. | 0:00:10 | 0:00:15 | |
Coming into warm kitchen filled with the aroma | 0:00:15 | 0:00:18 | |
of a tasty meal bubbling away - | 0:00:18 | 0:00:20 | |
it's one of life's great pleasures. | 0:00:21 | 0:00:24 | |
There's nothing like comfort food to put a smile on your face. | 0:00:24 | 0:00:29 | |
Today - dishes to feed body and soul. | 0:00:38 | 0:00:41 | |
We're talking feel-good meals. | 0:00:42 | 0:00:44 | |
Do you know, Kingy, I'm feeling good, are you? | 0:00:46 | 0:00:48 | |
-Do you know, mate, so do I. But you know... -Funnily enough... | 0:00:48 | 0:00:51 | |
Yeah, we're going to feel even better after this soup. | 0:00:51 | 0:00:53 | |
-What soup are we doing, Dave? -We're doing a lentil and bacon soup. | 0:00:53 | 0:00:56 | |
It's a great dish for everybody but you know if you're a bit skint | 0:00:56 | 0:00:59 | |
and you're a student, good dish, this. | 0:00:59 | 0:01:01 | |
First off, we're going to sweat down some bacon... | 0:01:13 | 0:01:16 | |
..and onion and a red pepper. | 0:01:17 | 0:01:20 | |
Now, obviously, if you want to do it vegetarian, | 0:01:20 | 0:01:22 | |
just leave the bacon out and use vegetable stock. | 0:01:22 | 0:01:25 | |
What's your favourite feel-good food, other than this brilliant soup? | 0:01:25 | 0:01:29 | |
-Fish. -Yeah. -Fish and seafood when it's fresh and, you know, | 0:01:29 | 0:01:33 | |
you can almost taste the sea in it. | 0:01:33 | 0:01:35 | |
It's food that puts more into you than it takes out of you. | 0:01:35 | 0:01:39 | |
-It's a bit like celery. -What, celery makes you feel good? | 0:01:39 | 0:01:42 | |
Well, yes, because celery, | 0:01:42 | 0:01:43 | |
it actually burns up more calories than it gives you. | 0:01:43 | 0:01:48 | |
-Ah. -So in fact if you ate celery... -All day. -..you'd eat yourself thin. | 0:01:48 | 0:01:51 | |
KINGY LAUGHS | 0:01:51 | 0:01:53 | |
But curry as well because the spices that are in curry, | 0:01:54 | 0:01:57 | |
they've got medicinal properties. | 0:01:57 | 0:01:58 | |
Therefore it is feel-good food. | 0:01:58 | 0:02:01 | |
Right, the pepper goes into the bacon. | 0:02:01 | 0:02:03 | |
But you know, Si, I think soup must be way up there on the list of feel-good food. | 0:02:05 | 0:02:09 | |
I mean, when you're a kid, when you're feeling run down, you know, | 0:02:09 | 0:02:12 | |
it's your mum'll make you soup. | 0:02:12 | 0:02:14 | |
Or if you've got a cold, just have some soup. | 0:02:14 | 0:02:18 | |
Chicken soup, Jewish penicillin as they call it, it does you good, | 0:02:18 | 0:02:21 | |
it's warm, it easy to digest and, you know, soups like this, | 0:02:21 | 0:02:26 | |
they're different, but they're really tasty. | 0:02:26 | 0:02:28 | |
Sweet potato. | 0:02:30 | 0:02:31 | |
And, you know, whereas my mum would have used, you know, | 0:02:33 | 0:02:36 | |
a couple of King Edwards in this, we're using sweet potatoes. | 0:02:36 | 0:02:39 | |
It's a more complex carbohydrate, so it makes you feel fuller for longer. | 0:02:39 | 0:02:43 | |
-It's more satisfying. -You know how I love them, though, | 0:02:43 | 0:02:46 | |
when you just literally put the whole thing in a wood fire, | 0:02:46 | 0:02:49 | |
leave them, they go really crisp and blackened on the outside | 0:02:49 | 0:02:53 | |
-and then you open them up and it's just soft and fluffy and oh... -Yeah. | 0:02:53 | 0:02:57 | |
Right, sweet potato goes in. | 0:02:57 | 0:02:59 | |
-Sweet potato. -Sweet. | 0:02:59 | 0:03:02 | |
But like most good soups, there is a lot goes in it. | 0:03:03 | 0:03:07 | |
Lovely. | 0:03:09 | 0:03:11 | |
I'm going to grate in a clove of garlic. | 0:03:11 | 0:03:13 | |
I remember in Austria, do you remember, one of their national | 0:03:13 | 0:03:16 | |
-dishes, it's a white garlic soup. That's so good. -It's so good. | 0:03:16 | 0:03:19 | |
-I love it. -Mm. | 0:03:19 | 0:03:20 | |
Pop in a bay leaf and a sprig of thyme. | 0:03:26 | 0:03:29 | |
We'll put the whole thing in cos we're going to take it out before we serve. | 0:03:29 | 0:03:32 | |
And now the lentils. | 0:03:32 | 0:03:33 | |
These don't need soaking, just bung them straight in. | 0:03:33 | 0:03:36 | |
-Give it a stir. -And what I love about red lentils, | 0:03:38 | 0:03:40 | |
they're slightly nutty, they're a natural thickener as well | 0:03:40 | 0:03:44 | |
and also they cook relatively quickly. | 0:03:44 | 0:03:46 | |
Yeah, you don't have to soak them. If you're using split peas, | 0:03:46 | 0:03:49 | |
you've really got to soak them the night before. | 0:03:49 | 0:03:52 | |
The stock - the engine room of the soup. | 0:03:52 | 0:03:56 | |
Be it vegetable, chicken or oxtail, you need good stock. | 0:03:56 | 0:04:01 | |
-And there we have it. -It's just a waiting game now. -It is. | 0:04:01 | 0:04:04 | |
You don't have to be ill to enjoy soup. | 0:04:06 | 0:04:08 | |
I remember when I was a kid... I do love tomato soup, | 0:04:08 | 0:04:11 | |
and we used to have fried cheese sandwiches. | 0:04:11 | 0:04:13 | |
I'd cut it into four but one of the quarters, | 0:04:13 | 0:04:16 | |
I'd always put in the soup and it would sit there | 0:04:16 | 0:04:18 | |
and that was my treat at the end. | 0:04:18 | 0:04:20 | |
I used to make castles out of potatoes as well, you know, | 0:04:20 | 0:04:23 | |
potato walls and I used to put the peas on the top where the little | 0:04:23 | 0:04:26 | |
crenellations are, then I'd fill it with gravy. | 0:04:26 | 0:04:28 | |
Then what I would do is I'd have a moat around there | 0:04:28 | 0:04:31 | |
and I'd kind of put the doorway down and... | 0:04:31 | 0:04:33 | |
DAVE KEEPS REMINISCING Now... | 0:04:33 | 0:04:35 | |
Dave... | 0:04:36 | 0:04:37 | |
..is going to continue to talk to himself... | 0:04:39 | 0:04:42 | |
..until the soup's actually cooked, which is about 20 minutes. | 0:04:43 | 0:04:46 | |
It's the smell of it really, takes me back, it really is... | 0:04:46 | 0:04:49 | |
SIMON GROANS | 0:04:49 | 0:04:50 | |
But, you know, I was quite a sensitive child, | 0:04:54 | 0:04:56 | |
but what my mother used to do to really cheer me up was do me | 0:04:56 | 0:04:59 | |
deep-fried cod balls. I would sit down there with a slice of lemon and my cod balls, | 0:04:59 | 0:05:02 | |
I loved it. But there was lots of meat... | 0:05:02 | 0:05:04 | |
-It's done. -Champion. | 0:05:04 | 0:05:07 | |
-That took next to no time, didn't it? -It was good, wasn't it? | 0:05:07 | 0:05:10 | |
-Do you want to fish the herbs out? -Yeah. -And I'll get the device. | 0:05:10 | 0:05:13 | |
-You could of course pass the soup through a strainer... -Why? | 0:05:20 | 0:05:23 | |
..or you could eat it lumpy. | 0:05:23 | 0:05:25 | |
I'm going to chop some parsley. | 0:05:27 | 0:05:29 | |
I'm having a nice day, I feel good today, Dave. | 0:05:29 | 0:05:31 | |
Well, by the end of this programme we're all going to feel fabulous. | 0:05:31 | 0:05:35 | |
-Oh, yeah. -Because it's food that puts more in your body than it | 0:05:35 | 0:05:37 | |
takes out of you. It's not necessarily diet food, | 0:05:37 | 0:05:41 | |
it's just food that makes you go, "Yippee!" | 0:05:41 | 0:05:44 | |
-Pepper makes you feel good. -It does. | 0:05:50 | 0:05:53 | |
-It's a nice texture, isn't it? -It's a lovely texture. | 0:05:53 | 0:05:56 | |
Oh, I feel ten years younger already. | 0:05:58 | 0:06:00 | |
You know, the good thing about this soup, Si, there's that much goodness | 0:06:09 | 0:06:12 | |
in it, it's almost a main meal soup, isn't it? | 0:06:12 | 0:06:15 | |
You don't need anything else. | 0:06:15 | 0:06:17 | |
Soup that makes you go, "Ooh!" | 0:06:18 | 0:06:20 | |
And there we have it, our lentil and bacon soup. | 0:06:24 | 0:06:27 | |
Just the thing to brighten up a dreary day... | 0:06:27 | 0:06:29 | |
# And make you feel good! Mm-mm-mm-mm-mm-mm! # | 0:06:29 | 0:06:32 | |
Every dish tells a story. | 0:06:41 | 0:06:43 | |
It may be about the ingredients that define it, | 0:06:43 | 0:06:46 | |
the memories it evokes or the people who created it. | 0:06:46 | 0:06:50 | |
This is the story of Omar Meziane's Olympic dish. | 0:06:50 | 0:06:55 | |
Hi, I'm Omar Meziane. I am the chef for the GB rowing team. | 0:07:01 | 0:07:05 | |
I look after the athletes on a daily basis. | 0:07:05 | 0:07:08 | |
'I take care of their every catering need, | 0:07:08 | 0:07:11 | |
'from breakfast all the way through to the evening.' | 0:07:11 | 0:07:14 | |
Because of who we're cooking for today, | 0:07:14 | 0:07:17 | |
we want to buy as lean a meat as possible. | 0:07:17 | 0:07:20 | |
I need four 6oz steaks - the fillet. | 0:07:20 | 0:07:24 | |
'Food and nutrition, especially for our Olympians, | 0:07:26 | 0:07:28 | |
'is absolutely vital to their performance.' | 0:07:28 | 0:07:31 | |
We're just picking up the watercress, which is going to go with the beef. | 0:07:35 | 0:07:38 | |
We're going to turn it into a delicious sauce with some chilli. | 0:07:38 | 0:07:41 | |
'I work very closely with our team nutritionist, ensuring that | 0:07:41 | 0:07:45 | |
'everybody gets exactly what they need to be able to, | 0:07:45 | 0:07:49 | |
'you know, make the boat go faster.' | 0:07:49 | 0:07:51 | |
-Have a good day. -Yes, you too. Take care of yourself. | 0:07:51 | 0:07:54 | |
Take care, bye-bye. | 0:07:54 | 0:07:56 | |
'I think it's really important that we make the food fresh, | 0:07:56 | 0:07:59 | |
'vibrant and each day is something exciting.' | 0:07:59 | 0:08:02 | |
You know, not only am I looking after their nutrition, | 0:08:02 | 0:08:06 | |
it's also trying to make them happy and I believe that food is a very, | 0:08:06 | 0:08:10 | |
very powerful tool in doing so. | 0:08:10 | 0:08:12 | |
'So Andy Triggs Hodge is one of our most senior rowers. | 0:08:17 | 0:08:21 | |
'He's been to four Olympics, he's got three Olympic gold medals now. | 0:08:21 | 0:08:25 | |
'He's a huge machine, he's got to be fuelled right.' | 0:08:25 | 0:08:29 | |
'When we're training hard, we're consuming about 7,000 calories a day.' | 0:08:29 | 0:08:33 | |
That's a lot of food, it's about three times | 0:08:33 | 0:08:35 | |
the normal diet for a man. | 0:08:35 | 0:08:38 | |
'So when you're eating that much it's important to make sure that | 0:08:38 | 0:08:41 | |
'it's not just a chore to eat. | 0:08:41 | 0:08:43 | |
'If it tastes good, we eat more, we eat better, we can eat healthier.' | 0:08:43 | 0:08:47 | |
'My name's Zoe de Toledo. | 0:08:49 | 0:08:51 | |
'I'm the cox of the GB rowing team women's eight. | 0:08:51 | 0:08:54 | |
'We just won a silver medal at the Rio Olympics.' | 0:08:54 | 0:08:57 | |
That's a good change. You made it to front stops. | 0:08:57 | 0:08:59 | |
Thank you. | 0:08:59 | 0:09:01 | |
When Omar first joined as the chef for the GB rowing team, | 0:09:01 | 0:09:04 | |
we'd been having pretty basic food, not great nutrition. | 0:09:04 | 0:09:06 | |
A lot of people were bringing stuff in from home. | 0:09:06 | 0:09:09 | |
And actually he completely revolutionised that, you know, | 0:09:09 | 0:09:11 | |
not only did everyone want to eat there, | 0:09:11 | 0:09:13 | |
but he made the crew room somewhere really special, | 0:09:13 | 0:09:15 | |
he made it much more homely, he put out recipe books for us to read. | 0:09:15 | 0:09:19 | |
'The team dynamic improved, everyone kind of wanted to be there. | 0:09:19 | 0:09:22 | |
'People kind of hung around after training and chatted.' | 0:09:22 | 0:09:25 | |
You can see how getting good-quality food that tastes good, | 0:09:25 | 0:09:28 | |
there's a good variety, can actually permeate into many other parts of | 0:09:28 | 0:09:31 | |
things we need to get right, which is mental preparation, | 0:09:31 | 0:09:34 | |
so our performance in Rio was down to a whole load of things but of | 0:09:34 | 0:09:38 | |
which food was very, very important. | 0:09:38 | 0:09:40 | |
'So we're back at my house. | 0:09:40 | 0:09:42 | |
'We're going to start preparing lunch for Zoe and Andy.' | 0:09:42 | 0:09:44 | |
As you can see, we're in my rather bijou kitchen. | 0:09:44 | 0:09:47 | |
At GB rowing we've got this huge, state-of-the-art kitchen, | 0:09:47 | 0:09:52 | |
so it's slightly different today. | 0:09:52 | 0:09:54 | |
We're going to be cooking the delicious beef with watercress | 0:09:54 | 0:09:56 | |
and chilli sauce. | 0:09:56 | 0:09:58 | |
Watercress, obviously for these guys, incredibly good for them. | 0:09:58 | 0:10:02 | |
Packed full of iron and the sauce | 0:10:02 | 0:10:03 | |
is just going to help to flavour that meat. | 0:10:03 | 0:10:06 | |
It's going to be slightly spicy, slightly acidic, really incredible. | 0:10:06 | 0:10:10 | |
'A big part of what I do is trying to sell the food to the athletes. | 0:10:18 | 0:10:23 | |
'It's about trying to make it look beautiful as well as tasting great, | 0:10:23 | 0:10:28 | |
'you know, it's that visual aspect. | 0:10:28 | 0:10:31 | |
'It's almost trying to lull them into eating it, you know, | 0:10:31 | 0:10:35 | |
'and enjoying these amazing fruits, vegetables and meats.' | 0:10:35 | 0:10:40 | |
-Hi. -How are you doing? Hey. -Come in. -Thank you. | 0:10:40 | 0:10:42 | |
'I think food has this huge power. | 0:10:42 | 0:10:45 | |
'Not only can it fuel us and aid our recovery...' | 0:10:45 | 0:10:49 | |
Omar, this looks awesome. | 0:10:49 | 0:10:50 | |
'..I like to think that what we've done is kind of bring everyone together, | 0:10:50 | 0:10:55 | |
'put a smile on everyone's face.' | 0:10:55 | 0:10:57 | |
There's nothing better when a group of people sit round the table | 0:10:57 | 0:11:01 | |
and eat the same meal together. | 0:11:01 | 0:11:03 | |
So, what do you think? | 0:11:04 | 0:11:06 | |
-Really good. -You've just got a great mix of stuff here, which... | 0:11:06 | 0:11:10 | |
It makes you want to come back for more. Yeah, it's really good. | 0:11:10 | 0:11:13 | |
Proper food, well delivered, it just means so much. | 0:11:13 | 0:11:16 | |
It helps in more ways than you could imagine. | 0:11:16 | 0:11:19 | |
You need some firm pears and you need to be gentle. | 0:11:39 | 0:11:42 | |
Peel them with care. | 0:11:42 | 0:11:45 | |
Try to leave the stalk on for that touch of chic. | 0:11:45 | 0:11:48 | |
Core the bottom of your pear, like so. | 0:11:48 | 0:11:51 | |
Squeeze some lemon juice into water, | 0:11:51 | 0:11:53 | |
which will stop the pears going brown. | 0:11:53 | 0:11:56 | |
Now for the first time on a Hairy Bikers Show, | 0:11:56 | 0:11:58 | |
the beast that is the pressure cooker will make its debut. | 0:11:58 | 0:12:02 | |
Ta-da! | 0:12:02 | 0:12:04 | |
Now, modern pressure cookers are safe, | 0:12:04 | 0:12:06 | |
and I mean we're going to poach the pears in six minutes. | 0:12:06 | 0:12:09 | |
How quick is that? I can make a risotto in four. | 0:12:09 | 0:12:12 | |
I can make a lamb curry in ten. | 0:12:12 | 0:12:14 | |
All of this makes me feel really good, | 0:12:14 | 0:12:16 | |
because when I want to feel good, I want it quick. | 0:12:16 | 0:12:19 | |
Right, so what I want to do is dissolve my sugar and stuff | 0:12:19 | 0:12:22 | |
before I start to pressure-cook. So I take some water... | 0:12:22 | 0:12:25 | |
It's about half a litre. | 0:12:27 | 0:12:29 | |
Beautiful. Some caster sugar... | 0:12:33 | 0:12:36 | |
..and a nice hefty glass of dry white wine. | 0:12:39 | 0:12:43 | |
Next step, the vanilla pod. | 0:12:47 | 0:12:49 | |
So just slash the pod, like so... | 0:12:49 | 0:12:52 | |
..and just open it up and pop it in. | 0:12:54 | 0:12:56 | |
You can imagine a pressure-cooked vanilla pod. | 0:12:56 | 0:12:59 | |
It is going to penetrate through the pears! | 0:12:59 | 0:13:03 | |
When the pears are done, we pop them in, | 0:13:03 | 0:13:04 | |
then we get the beast up to pressure. | 0:13:04 | 0:13:06 | |
HE IMITATES AN EXPLOSION AND BUBBLING WATER | 0:13:06 | 0:13:09 | |
Nice work. | 0:13:12 | 0:13:14 | |
Now, if we were to poach these down in a pan, | 0:13:14 | 0:13:16 | |
we're looking at about half an hour, cos they are firm. | 0:13:16 | 0:13:19 | |
Right, get the airlock, get it aligned. | 0:13:19 | 0:13:21 | |
Do your noises, do your noises, I love it when you do your noises. | 0:13:21 | 0:13:24 | |
DAVE WHOOSHES | 0:13:24 | 0:13:25 | |
It's clicked in, it's locked in. | 0:13:25 | 0:13:27 | |
And we want this to come up to high pressure, | 0:13:27 | 0:13:29 | |
so when this pops up and you can see two rings, | 0:13:29 | 0:13:31 | |
we turn it down on a simmer | 0:13:31 | 0:13:33 | |
and that's when we start the six-minute count | 0:13:33 | 0:13:36 | |
which gives us just time... | 0:13:36 | 0:13:38 | |
..to melt the chocolate. | 0:13:38 | 0:13:40 | |
Dark chocolate. We're going to melt it down in the little bain-marie, | 0:13:42 | 0:13:46 | |
and then... | 0:13:46 | 0:13:48 | |
..to make our little latticework, we're going to put it on this, | 0:13:49 | 0:13:52 | |
which is a piece of silicone. | 0:13:52 | 0:13:55 | |
There we go, see? Up it popped. | 0:13:55 | 0:13:56 | |
Oh, yeah, yeah. | 0:13:56 | 0:13:57 | |
So we'll turn it down now and in six minutes we will have poached pears. | 0:13:57 | 0:14:02 | |
I was remembering my mother's pressure cooker. | 0:14:02 | 0:14:04 | |
It was this thing that would hiss away like a steam engine on the cooker, you know? | 0:14:04 | 0:14:08 | |
-Yeah. -She used to pressure-cook cabbage. | 0:14:08 | 0:14:10 | |
It wasn't good, like. Everything went in the pressure cooker. | 0:14:11 | 0:14:14 | |
-I think we're there, Kingy. -Yeah? | 0:14:22 | 0:14:24 | |
-Yes. -Yeah, man. Smells fantastic. | 0:14:24 | 0:14:26 | |
Mm. The thing with a pressure cooker, | 0:14:26 | 0:14:28 | |
you don't know what's going on inside, do you? | 0:14:28 | 0:14:30 | |
I'm confident there are six perfectly poached pears, or | 0:14:30 | 0:14:33 | |
there could be a pile of baby food | 0:14:33 | 0:14:35 | |
at the bottom of the pressure cooker. | 0:14:35 | 0:14:37 | |
Let's have a look, shall we? | 0:14:38 | 0:14:39 | |
Now, we want to stop the cooking process, so to depressurise... | 0:14:40 | 0:14:44 | |
..we put the pressure cooker under some cold water. | 0:14:46 | 0:14:48 | |
Release the rest of the pressure. | 0:14:54 | 0:14:56 | |
Carefully open it. | 0:14:56 | 0:14:57 | |
Beautiful. Just perfect. | 0:14:59 | 0:15:01 | |
Now, these have to cool before we eat them, | 0:15:01 | 0:15:04 | |
which gives us time for Si to make his chocolate hazel McThingyjobs. | 0:15:04 | 0:15:08 | |
Hey, man, the smell of those is fantastic. | 0:15:08 | 0:15:11 | |
Yeah, well, the thing about the pressure cooker is, | 0:15:11 | 0:15:13 | |
all of the flavour stays in whatever you're cooking. | 0:15:13 | 0:15:17 | |
That is superb. | 0:15:18 | 0:15:19 | |
I've got, obviously, this syrup | 0:15:21 | 0:15:23 | |
which we can use afterwards just to keep them moist. | 0:15:23 | 0:15:26 | |
Oh, hey. | 0:15:26 | 0:15:27 | |
And as it cools down I might keep bathing them in the syrup. | 0:15:27 | 0:15:31 | |
There you go. | 0:15:31 | 0:15:32 | |
Mr King, the floor is yours. | 0:15:32 | 0:15:34 | |
Why, thank you. | 0:15:34 | 0:15:35 | |
So, a spoonful, just nice and gentle, take your time. | 0:15:35 | 0:15:38 | |
Make sure you join it up. | 0:15:40 | 0:15:41 | |
-Pop those in the fridge. -Yeah, leave them to cool. | 0:15:47 | 0:15:49 | |
Perfect. | 0:15:49 | 0:15:50 | |
He's a proud specimen. | 0:16:06 | 0:16:08 | |
Just in the middle, like that. | 0:16:08 | 0:16:10 | |
Just a bit of syrup. | 0:16:10 | 0:16:11 | |
Just got some amaretti biscuits here. | 0:16:15 | 0:16:17 | |
Just crumble these. | 0:16:18 | 0:16:20 | |
-There's some shards. -Ah, brill! | 0:16:22 | 0:16:24 | |
Nice shards of the nutty chocolate. | 0:16:24 | 0:16:26 | |
Yeah, superb. | 0:16:26 | 0:16:28 | |
-Yeah. -Yes. | 0:16:34 | 0:16:35 | |
And there we have it - the Hairy Bikers' | 0:16:37 | 0:16:39 | |
very, very feeling good poached pears in six minutes | 0:16:39 | 0:16:44 | |
and Simon King's chocolate shard. | 0:16:44 | 0:16:46 | |
Britain has an army of creative chefs, who day after day | 0:16:55 | 0:16:58 | |
send out sensational dishes to customers in their restaurants. | 0:16:58 | 0:17:03 | |
They work long hours toiling over their stoves. | 0:17:03 | 0:17:07 | |
But at home, what's their idea of comfort food? | 0:17:07 | 0:17:11 | |
'My name is Andy. I'm the chef and proprietor | 0:17:11 | 0:17:14 | |
'of Home restaurant in Belfast.' | 0:17:14 | 0:17:16 | |
The sort of food I specialise in Home restaurant is predominantly | 0:17:16 | 0:17:21 | |
healthy eating food. | 0:17:21 | 0:17:22 | |
'The way we develop the menu is totally | 0:17:22 | 0:17:24 | |
'different from what most chefs do. We write a vegetarian menu, | 0:17:24 | 0:17:28 | |
'and then we put meat and fish alongside with it. | 0:17:28 | 0:17:31 | |
'The food I produce, hopefully when people are eating it, | 0:17:31 | 0:17:34 | |
'they're going, I can't believe this is good for me. | 0:17:34 | 0:17:36 | |
'Don't get me wrong, I still love a greasy burger now and again, | 0:17:36 | 0:17:39 | |
'but most of all Home is renowned for people coming in | 0:17:39 | 0:17:42 | |
'and having healthy food.' | 0:17:42 | 0:17:43 | |
'I grew up in a family where food was a big part of our lives. | 0:17:44 | 0:17:48 | |
'My grandmother and my mother were exceptional cooks. | 0:17:48 | 0:17:52 | |
'I always hung round the kitchen.' | 0:17:52 | 0:17:54 | |
I was interested in what they were doing. | 0:17:54 | 0:17:57 | |
I was interested in all the procedures | 0:17:57 | 0:17:59 | |
and also most of all the end product. | 0:17:59 | 0:18:01 | |
'I grew up in Belfast during the so-called Trouble times. | 0:18:04 | 0:18:07 | |
'I left in 1990 and then came back again. | 0:18:07 | 0:18:10 | |
'A lot of chefs have left Belfast and travelled.' | 0:18:10 | 0:18:13 | |
They're all coming back and they're all bringing all that knowledge, | 0:18:13 | 0:18:16 | |
and they've realised we're a little island with great seafood, | 0:18:16 | 0:18:19 | |
and all the organic farmers now have really upped their game, | 0:18:19 | 0:18:22 | |
so right now, I think Belfast has to be | 0:18:22 | 0:18:24 | |
one of the foodie capitals of Europe. | 0:18:24 | 0:18:26 | |
If you work in a restaurant, generally you're doing insane hours, | 0:18:30 | 0:18:33 | |
so you're maybe doing between 60 or 70 hours a week. | 0:18:33 | 0:18:35 | |
Here we spend more time with like Tim or Drew here, | 0:18:35 | 0:18:38 | |
than you would do with your girlfriend or your wife, | 0:18:38 | 0:18:40 | |
and sometimes you do row like a married couple. | 0:18:40 | 0:18:42 | |
Would you say, Tim? | 0:18:42 | 0:18:44 | |
Yes, 100%. Oh, yes. | 0:18:44 | 0:18:46 | |
They always say, if you ever get in trouble you would always phone | 0:18:46 | 0:18:49 | |
your sous-chef before you'd phone your wife. | 0:18:49 | 0:18:51 | |
And I firmly believe that, you know? | 0:18:51 | 0:18:53 | |
If I ever get arrested, I'm phoning Tim. | 0:18:53 | 0:18:55 | |
'I have three daughters, Megan, Sophie and Ruby.' | 0:19:03 | 0:19:07 | |
I've got a daughter at 15, 14, | 0:19:07 | 0:19:09 | |
a 13-month-old and I have also got a girlfriend, Caroline. | 0:19:09 | 0:19:13 | |
'I'm surrounded by four ladies, which keep me in line, keep me busy, | 0:19:13 | 0:19:17 | |
'keep me on my toes. | 0:19:17 | 0:19:18 | |
'What I'm cooking today is baked sweet potatoes with | 0:19:18 | 0:19:22 | |
'black bean chilli, some crushed avocado and a bit of sour cream. | 0:19:22 | 0:19:26 | |
'The great thing about sweet potatoes is they're a slow release carb. | 0:19:26 | 0:19:29 | |
'The great thing with the black beans is they're absolutely packed | 0:19:29 | 0:19:32 | |
'with protein and fibre.' | 0:19:32 | 0:19:33 | |
'There's lots of things you can eat out there | 0:19:35 | 0:19:38 | |
'that are good for you | 0:19:38 | 0:19:39 | |
'but they're hard to get two teenage girls to eat. | 0:19:39 | 0:19:42 | |
'They are as honest as the day is long, so if it isn't tasty, | 0:19:42 | 0:19:45 | |
'they'll be the first to let you know.' | 0:19:45 | 0:19:47 | |
So we have the smoked jalapeno peppers, which you soak in water, | 0:19:47 | 0:19:51 | |
don't drown them, just leave in there. | 0:19:51 | 0:19:53 | |
Take them out, take the seeds out and the stalks out and then just | 0:19:53 | 0:19:57 | |
blend them and you get this lovely little smoky paste. | 0:19:57 | 0:19:59 | |
Also as well, if you can't get your hands on these, | 0:19:59 | 0:20:02 | |
you can just buy any smoked Mexican paste. | 0:20:02 | 0:20:05 | |
A couple of teaspoons in there. | 0:20:05 | 0:20:07 | |
And also I'm going to add some tomato puree. | 0:20:07 | 0:20:10 | |
Medium heat, let the natural sugars come out. | 0:20:10 | 0:20:13 | |
We have our beans soaked overnight, | 0:20:13 | 0:20:16 | |
let those cook out for a couple of hours. | 0:20:16 | 0:20:18 | |
Always season beans at the end, because it makes them | 0:20:18 | 0:20:20 | |
very, very tough, the skins on them, if you don't. | 0:20:20 | 0:20:23 | |
Your average meal here, I mean I try to do the exact opposite of | 0:20:23 | 0:20:26 | |
what I do at the restaurant. I try to make it uncomplicated, | 0:20:26 | 0:20:29 | |
but really focus on the technique and flavour. | 0:20:29 | 0:20:32 | |
-There you go, folks. -That's lovely. -Oh. | 0:20:37 | 0:20:41 | |
'I chuck everything down the table here and everybody can have as much | 0:20:41 | 0:20:45 | |
'or little as they want, and also if we're cooking something healthy, | 0:20:45 | 0:20:48 | |
'we also put a little bit of badness down there like soured cream, | 0:20:48 | 0:20:50 | |
'grated cheese, and everybody mucks in.' | 0:20:50 | 0:20:53 | |
My dad's cooking is very good most of the time. | 0:20:57 | 0:21:01 | |
-Yeah. -Thanks! -90%, it's amazing. | 0:21:01 | 0:21:05 | |
I think he feels about a vegetarian dinner, it's all beans, | 0:21:05 | 0:21:09 | |
really sort of protein it up. | 0:21:09 | 0:21:13 | |
I kind of just forget we're eating a vegetarian dinner. | 0:21:13 | 0:21:15 | |
It doesn't really come into my mind. | 0:21:15 | 0:21:18 | |
One kitchen to another, this is definitely home. | 0:21:21 | 0:21:24 | |
This one here is definitely home. | 0:21:24 | 0:21:26 | |
So first thing is take a leek - or two - | 0:21:46 | 0:21:50 | |
and we're going to sweat these leeks down. | 0:21:50 | 0:21:52 | |
You know that the best spuds for chips are ones that have more potato than water. | 0:21:54 | 0:21:59 | |
The Maris Piper is good, Yukon Gold's good. | 0:21:59 | 0:22:01 | |
The King Eddies are good, as well. | 0:22:01 | 0:22:03 | |
And the Desiree potato, that's nice. | 0:22:03 | 0:22:04 | |
Good chippers, that's what they used to say, didn't they? | 0:22:04 | 0:22:07 | |
"Eeh, they're good chippers." | 0:22:07 | 0:22:08 | |
We're just making guilt-free chips. It's wonderful. | 0:22:08 | 0:22:11 | |
We're going to toss them with some salt, pepper, | 0:22:11 | 0:22:14 | |
smoked paprika and one teaspoon of oil, | 0:22:14 | 0:22:18 | |
and then we're going to pop them into the oven. | 0:22:18 | 0:22:20 | |
The burgers we're making are turkey burgers. | 0:22:20 | 0:22:23 | |
You can get turkey mince everywhere, but the burgers, they've got leeks, | 0:22:23 | 0:22:27 | |
courgettes, lemon zest, | 0:22:27 | 0:22:29 | |
there's plenty of flavour and plenty of veggies. | 0:22:29 | 0:22:31 | |
So really you can have burgers and have some of your five a day. | 0:22:31 | 0:22:35 | |
-Perfect. -Oh! -I'm feeling so virtuous today. | 0:22:35 | 0:22:38 | |
Now, the key to good chipping is to make sure | 0:22:39 | 0:22:42 | |
that all the chips are relatively the same size... | 0:22:42 | 0:22:45 | |
..so they cook at the same time. | 0:22:46 | 0:22:48 | |
-Oh, yes. -Oh, yes. | 0:22:49 | 0:22:52 | |
Just let those sweat gently. | 0:22:52 | 0:22:53 | |
So a teaspoon of oil, and this is just sunflower oil. | 0:22:55 | 0:23:00 | |
So we just toss the chips in the oil... | 0:23:00 | 0:23:03 | |
then sprinkle with paprika... | 0:23:03 | 0:23:05 | |
..salt and black pepper. | 0:23:08 | 0:23:10 | |
I just need to spread them out pretty evenly, | 0:23:17 | 0:23:19 | |
then we're going to put them in a preheated oven at 220 degrees | 0:23:19 | 0:23:23 | |
for about 20 minutes, turning them halfway through. | 0:23:23 | 0:23:26 | |
Right, I'm popping these into the oven. | 0:23:26 | 0:23:28 | |
I think these are done. | 0:23:28 | 0:23:30 | |
A lovely colour. | 0:23:30 | 0:23:32 | |
These need to be cooled down before we mix them into our burger. | 0:23:32 | 0:23:36 | |
I've got courgette, which I'm going to grate. | 0:23:37 | 0:23:39 | |
Put the courgette in, and now I want the zest of a lemon. | 0:23:44 | 0:23:48 | |
-I'm looking forward to this, Si. -Yes, so am I, mate, so am I. | 0:23:53 | 0:23:56 | |
Turkey mince is very lean. | 0:23:56 | 0:23:58 | |
It's good for you. Pop that in. | 0:23:58 | 0:24:01 | |
You can do this recipe... Minced chicken thighs are good. | 0:24:01 | 0:24:03 | |
This makes eight small burgers, but I'm going for quarter-pounders. | 0:24:03 | 0:24:07 | |
These are big Biker burgers that make you smile. | 0:24:07 | 0:24:10 | |
Get in. | 0:24:10 | 0:24:11 | |
Very, very low in calories, low in fat, but very, very high in taste. | 0:24:12 | 0:24:17 | |
When I was a kid I was only allowed burgers once a week | 0:24:17 | 0:24:20 | |
and it used to be for tea-time on Saturday, when Doctor Who was on. | 0:24:20 | 0:24:24 | |
I was a bit of a soft squidgy one with Doctor Who, | 0:24:24 | 0:24:26 | |
cos I didn't like the monsters. | 0:24:26 | 0:24:28 | |
"I am a Dalek!" | 0:24:28 | 0:24:30 | |
SI WAILS: "Oh, where's my burger?" | 0:24:30 | 0:24:32 | |
Now, a burger should be a round shape. | 0:24:37 | 0:24:41 | |
And the good thing is you can have big ones, | 0:24:41 | 0:24:43 | |
because they're good for you! | 0:24:43 | 0:24:45 | |
Ooh, that's quite hot. Now, I'm forming these burgers with | 0:24:48 | 0:24:51 | |
wet hands, because there's no binders, | 0:24:51 | 0:24:54 | |
there's no filler in them. It just makes it much easier. | 0:24:54 | 0:24:56 | |
Well done, mate. | 0:24:56 | 0:24:58 | |
That's worked out perfect, actually. | 0:25:00 | 0:25:02 | |
Look at those. As I live and breathe, it's a burger. | 0:25:03 | 0:25:07 | |
I love the way you've got the stripes. | 0:25:07 | 0:25:09 | |
-Beautiful. -I have to say, Kingy, they are perfect, | 0:25:09 | 0:25:12 | |
and they are holding together really well. | 0:25:12 | 0:25:15 | |
They are, actually. The mixture is sloppy, | 0:25:15 | 0:25:17 | |
but actually, as soon as it hits the heat, | 0:25:17 | 0:25:19 | |
they just come together really nicely. | 0:25:19 | 0:25:21 | |
And if you do these for your kids, it's a brilliant way for getting | 0:25:21 | 0:25:25 | |
vegetables into them, if they are a bit kind of veg-shy. | 0:25:25 | 0:25:28 | |
You know, "What's for tea?" "Burgers." | 0:25:28 | 0:25:30 | |
"Oh, yes? Mm!" | 0:25:30 | 0:25:31 | |
Let's toss the chips. | 0:25:32 | 0:25:34 | |
Ah. | 0:25:34 | 0:25:35 | |
Oh, lush, they are looking good, aren't they? | 0:25:35 | 0:25:40 | |
-These aren't that far off, Si. Put them in, ten minutes. -Great. | 0:25:40 | 0:25:43 | |
-Perfect, mate. -Home-made oven chips. | 0:25:43 | 0:25:45 | |
-Oh. You're flipping good at that, aren't you? -Hey, hey! | 0:25:55 | 0:25:58 | |
Shall I get the chips out? | 0:25:58 | 0:26:00 | |
-Go on mate, go on. -Great. | 0:26:00 | 0:26:01 | |
Look at that. As I live and breathe, chips! | 0:26:04 | 0:26:06 | |
But they're kind of spicy chips as well. | 0:26:06 | 0:26:08 | |
-Lovely, aren't they? -Oh, aye. Oh, ahh! | 0:26:08 | 0:26:11 | |
Mm! Guilt-free feasting. | 0:26:11 | 0:26:14 | |
Chips. Who'd have thought it? | 0:26:14 | 0:26:17 | |
And burgers are quite personal and I think we can be quite inventive | 0:26:17 | 0:26:21 | |
with the trimmings for this. Brioche buns. | 0:26:21 | 0:26:23 | |
I think avocado would be nice. Relish, tomato, onions. | 0:26:23 | 0:26:27 | |
-Oh, no. -I'm not sure about cheese. | 0:26:27 | 0:26:29 | |
Have you noticed there is a huge upsurge | 0:26:29 | 0:26:32 | |
in the appreciation of the avocado? | 0:26:32 | 0:26:35 | |
All the sourdough toast and stuff. | 0:26:35 | 0:26:37 | |
I had avocado in a healthy chocolate mousse. That worked brilliantly. | 0:26:37 | 0:26:41 | |
I ge...I get that, cos texturally, that would be amazing. | 0:26:41 | 0:26:44 | |
Avocado ice cream's quite nice. | 0:26:44 | 0:26:46 | |
But avocado is great. It's good for you, too. | 0:26:47 | 0:26:50 | |
I'm just going to put some lemon juice on the avocado. | 0:26:50 | 0:26:53 | |
A bit of flavour, but it also stops it going brown. | 0:26:53 | 0:26:55 | |
I'm going to go for it with this one. Have everything on mine. | 0:26:55 | 0:27:00 | |
I think I'll start off with a bed of relish on it. | 0:27:00 | 0:27:03 | |
Has to be red onion, in my eyes. | 0:27:05 | 0:27:07 | |
Now, that looks like the fattest, juiciest, biggest one, | 0:27:09 | 0:27:12 | |
so I'll have that one. | 0:27:12 | 0:27:13 | |
Mm! | 0:27:13 | 0:27:15 | |
Avocado. | 0:27:15 | 0:27:16 | |
Tomato. | 0:27:18 | 0:27:19 | |
A pinch of salt. | 0:27:23 | 0:27:25 | |
We could put mayonnaise on, but, you know, | 0:27:25 | 0:27:27 | |
these are guilt-free burgers, so use a bit of creme fraiche. | 0:27:27 | 0:27:31 | |
Pretend mayonnaise. | 0:27:31 | 0:27:32 | |
And a little bit of Popeye stuff. | 0:27:35 | 0:27:37 | |
-Nice. -Ho-ho-ho! | 0:27:37 | 0:27:39 | |
Looks good, it feels good. | 0:27:42 | 0:27:44 | |
And do you know what? It's going to do you good. | 0:27:44 | 0:27:47 | |
And do you know what? They're very good-looking chips. | 0:27:51 | 0:27:54 | |
-They are really good. -Mm. | 0:27:54 | 0:27:56 | |
-You know what, Kingy? -What, mate? | 0:27:56 | 0:27:58 | |
Let's BURGER off and eat this. | 0:27:58 | 0:28:00 | |
Excellent. | 0:28:00 | 0:28:01 |