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'For years, | 0:00:36 | 0:00:37 | |
'Dave and I have been waving goodbye to Cumbria and Newcastle, | 0:00:37 | 0:00:40 | |
'heading off on a quest for great food. | 0:00:40 | 0:00:42 | |
'And this was one place we'd always wanted to go. | 0:00:42 | 0:00:47 | |
'It's the scale of Namibia that first strikes you. | 0:00:47 | 0:00:50 | |
'Three times the size of Britain but only a thirtieth of the population. | 0:00:50 | 0:00:54 | |
'But to get a real sense of the place, you need something a bit special.' | 0:00:54 | 0:00:58 | |
SPEECH INAUDIBLE | 0:00:59 | 0:01:02 | |
'We love good food. | 0:01:03 | 0:01:07 | |
'And one thing we always like to get our hands on is game. | 0:01:07 | 0:01:10 | |
'It might seem strange to the rest of us but these aren't endangered species. | 0:01:11 | 0:01:15 | |
'This is just what people eat.' | 0:01:15 | 0:01:17 | |
Yes! | 0:01:18 | 0:01:19 | |
We're flying! Woo! | 0:01:23 | 0:01:27 | |
'The sand dunes of the Namib Desert are some of the biggest and most beautiful in the world | 0:01:27 | 0:01:32 | |
'and to see them from the air was incredible. | 0:01:32 | 0:01:35 | |
'Nestling among them was our first port of call. | 0:01:35 | 0:01:38 | |
'A strange seaside town of Swakopmund. | 0:01:38 | 0:01:41 | |
'A hundred years ago, Namibia was a German colony. | 0:01:42 | 0:01:47 | |
'We didn't know quite what to expect on our first ride through Africa but we didn't expect this. | 0:01:47 | 0:01:51 | |
'If it wasn't for the palm trees, you could be in Bavaria. | 0:01:51 | 0:01:55 | |
'Peter's Antiques is a bit of an institution in Swakopmund. | 0:01:55 | 0:02:00 | |
'It's full of relics of Namibia's German colonial past. | 0:02:00 | 0:02:04 | |
'As well as some African tribal pieces. | 0:02:04 | 0:02:07 | |
'And Peter himself is the author of a Namibian cookbook.' | 0:02:07 | 0:02:12 | |
OK, now look here. | 0:02:12 | 0:02:14 | |
And here my favourite is the puffotter. | 0:02:14 | 0:02:17 | |
This is quite a difficult thing | 0:02:17 | 0:02:21 | |
first to catch a puffotter in the field. | 0:02:21 | 0:02:24 | |
Make quite sure that you knock the head off. | 0:02:24 | 0:02:28 | |
-Yes. -And then you actually fry it in a pan. | 0:02:28 | 0:02:33 | |
And it tastes like a chicken breast. | 0:02:33 | 0:02:36 | |
And on your travels through the country, if you find a puffotter, | 0:02:36 | 0:02:39 | |
take my cookbook along and have a Namibian delicacy. | 0:02:39 | 0:02:44 | |
Well, if we come across a puffotter, I'm sure it will come in handy. | 0:02:44 | 0:02:47 | |
I think I'll be going the other way. | 0:02:47 | 0:02:49 | |
I hate snakes, I hate them. | 0:02:49 | 0:02:52 | |
-Eating it wouldn't be the first thing to come to mind, would it? -No. | 0:02:52 | 0:02:56 | |
THEY LAUGH | 0:02:56 | 0:02:58 | |
Definitely not. Wow! | 0:02:58 | 0:02:59 | |
'We decided to give puffotter a miss for the time being | 0:02:59 | 0:03:03 | |
'and load up with some real game meat at Jan the butcher's.' | 0:03:03 | 0:03:07 | |
-What's this one, Jan? -This one is oryx. | 0:03:08 | 0:03:11 | |
-This is kudu. The bigger one is kudu. -The darker one is kudu. | 0:03:11 | 0:03:15 | |
And the lighter one is oryx. | 0:03:15 | 0:03:17 | |
-So does the kudu, Jan, does that come from your farm? -Yes, it's from my farm near Kalkfeld. | 0:03:17 | 0:03:23 | |
That leg over there, | 0:03:23 | 0:03:25 | |
the first one and the meat over here, it's from that kudu. | 0:03:25 | 0:03:30 | |
It's proper free-range meat. | 0:03:32 | 0:03:34 | |
Fat free, organic as you like. You've got the fat where you want it. | 0:03:34 | 0:03:39 | |
I think that in some ways it's nicer that venison. | 0:03:39 | 0:03:42 | |
And that flavour's maintained in that fat as well - I like fatty meat | 0:03:42 | 0:03:46 | |
because it...mmm! It's moist and it's tasty. It's lovely. | 0:03:46 | 0:03:51 | |
Whoa! | 0:03:55 | 0:03:57 | |
'A barbie always tastes better if you can find a bit of beach. | 0:04:12 | 0:04:16 | |
'There's a great tradition in Southern Africa of combining meat with fruit, | 0:04:16 | 0:04:21 | |
'sometimes known as Cape Malay cuisine. | 0:04:21 | 0:04:23 | |
'It's one of the things we wanted to have a go at.' | 0:04:23 | 0:04:26 | |
-This is a proper place for a barbeque, isn't it? -Yeah. | 0:04:28 | 0:04:32 | |
Maybe a tad extreme. | 0:04:32 | 0:04:33 | |
THEY LAUGH | 0:04:33 | 0:04:35 | |
-When have we ever been shy? -No. | 0:04:35 | 0:04:38 | |
As me mother used to say "Shy bairns get nowt." | 0:04:38 | 0:04:41 | |
We're doing a proper African game barbeque. | 0:04:41 | 0:04:46 | |
All the food we're cooking is readily available in Africa. | 0:04:46 | 0:04:49 | |
It's not freaky - it simply is here | 0:04:49 | 0:04:52 | |
and we've found it to be rather good. | 0:04:52 | 0:04:54 | |
We're gonna kick off, we're doing a crocodile satay. | 0:04:54 | 0:04:58 | |
Crocodile - it's a lovely fillet. It's not a scary meat. | 0:04:58 | 0:05:02 | |
It's like somewhere between a good firm fish, like sea bass or monkfish, and chicken. | 0:05:02 | 0:05:08 | |
and crocodile works really well as a satay. | 0:05:08 | 0:05:10 | |
I mean you could use prawns, chicken, pork or beef | 0:05:10 | 0:05:14 | |
but the crocodile's perfect. It's somewhere in between | 0:05:14 | 0:05:17 | |
and we'll show you how to prepare it. | 0:05:17 | 0:05:19 | |
First off, get your crocodile fillet | 0:05:19 | 0:05:22 | |
strip it up and then cut it into chunks. | 0:05:22 | 0:05:27 | |
Do you know, I met a bloke once in Costa Rica | 0:05:29 | 0:05:34 | |
and he was wrestling a crocodile. | 0:05:34 | 0:05:36 | |
-No! -He could wrestle a crocodile - I saw it. | 0:05:36 | 0:05:38 | |
He said that the secret in wrestling crocodiles is you have to let them have the first snap. | 0:05:38 | 0:05:43 | |
Because all the power's in that. | 0:05:43 | 0:05:45 | |
And they've got nothing there. | 0:05:45 | 0:05:47 | |
So what to do is, you could jump in the river and it'd go - mmph! | 0:05:47 | 0:05:52 | |
and while it was like that, he grabbed the crocodile's snout, | 0:05:52 | 0:05:55 | |
-and bind it shut. -What with? | 0:05:55 | 0:05:57 | |
-Like a leather thong. -Steady! | 0:05:57 | 0:06:00 | |
-Like a shoelace, not... -Ah! | 0:06:00 | 0:06:03 | |
He was a hard man. | 0:06:03 | 0:06:06 | |
Well, I'm doing a satay sauce. | 0:06:06 | 0:06:09 | |
You know what satay is. Everyone's eaten it before. | 0:06:09 | 0:06:12 | |
You have peanut butter and we'll put in some cashew nuts. | 0:06:12 | 0:06:15 | |
And then Scotch bonnet chillies and we're chopping those as well, | 0:06:15 | 0:06:20 | |
and some soy and a little bit of lemon juice | 0:06:20 | 0:06:25 | |
and some pineapple juice maybe. | 0:06:25 | 0:06:27 | |
and we're gonna put it in this. | 0:06:27 | 0:06:30 | |
Which is called a potje. | 0:06:32 | 0:06:34 | |
It's a three-legged... You get them bigger than this, I do have to say. | 0:06:34 | 0:06:38 | |
Dave calls them a missionary pot. | 0:06:38 | 0:06:40 | |
THEY LAUGH | 0:06:40 | 0:06:42 | |
They'd be a midget missionary. Snow White and the seven missionaries. | 0:06:42 | 0:06:47 | |
We saw that once on video. | 0:06:47 | 0:06:49 | |
THEY LAUGH | 0:06:49 | 0:06:51 | |
I'm now ready to marinate my kebabs. | 0:06:53 | 0:06:55 | |
I've got some lemon juice, little bit of soy sauce, some chopped garlic | 0:06:55 | 0:06:59 | |
some salt, some fresh ground black pepper | 0:06:59 | 0:07:02 | |
again just to give it some more bite a little bit of Tabasco. | 0:07:02 | 0:07:05 | |
I'll finish off with some olive oil. Quite liberal so it's on my stick. | 0:07:05 | 0:07:09 | |
Just to tenderise the croc a bit. | 0:07:09 | 0:07:10 | |
And that's the marinade or "marin-ad" finished. | 0:07:12 | 0:07:16 | |
We'll just leave that for a bit while Si's satay sauce cooks. | 0:07:16 | 0:07:20 | |
Now, what's great about this and for a barbeque is you just stick it all in at once - it's great. | 0:07:21 | 0:07:28 | |
But you have to heat it and it has to heat through. | 0:07:28 | 0:07:32 | |
And you need to mix it on the heat, so on the barbeque | 0:07:32 | 0:07:36 | |
get it mixing and then it becomes a lovely, lovely texture | 0:07:36 | 0:07:41 | |
and a real nice sauce. | 0:07:41 | 0:07:42 | |
BARBEQUE CREAKS | 0:07:42 | 0:07:44 | |
Ooh, sounds like the Gates of Mordor, that, didn't it? | 0:07:44 | 0:07:48 | |
THEY LAUGH | 0:07:48 | 0:07:50 | |
-Oh, look at them. -Oh, hey. -It's never like this at the Connaught. | 0:07:54 | 0:07:58 | |
THEY LAUGH | 0:07:58 | 0:08:00 | |
No good grind's complete without a burger. | 0:08:04 | 0:08:08 | |
Ours is different - because it's Africa, we're making zebra burgers. | 0:08:08 | 0:08:12 | |
Zebra's quite a lean meat - a bit like venison | 0:08:12 | 0:08:16 | |
and for burgers, you need to get some fat into it | 0:08:16 | 0:08:19 | |
so whilst I'm mincing my zebra, I'm mincing up some nice fatty smoked bacon with it. | 0:08:19 | 0:08:24 | |
It might seem odd using zebra in a burger but zebra is a freely available game meat in Africa. | 0:08:24 | 0:08:32 | |
It's good stuff and personally, I like to know what goes in my burger. | 0:08:32 | 0:08:36 | |
What I'm doing is I'm stripping thyme here. | 0:08:36 | 0:08:40 | |
So what we have here in chopped fine loveliness, | 0:08:40 | 0:08:44 | |
we've got some garlic, we've got some chilli, | 0:08:44 | 0:08:47 | |
em, of sorts. Chilli's really weird here. Anyway, we've got onion and thyme. | 0:08:47 | 0:08:53 | |
And you chop it really finely | 0:08:53 | 0:08:56 | |
so when Dave's finished, when Dave's finished with the zebra, | 0:08:56 | 0:09:02 | |
we stick it all in one pot, give it a big mush. | 0:09:02 | 0:09:06 | |
Add loads of salt, loads of pepper. Little bit of Tabasco. | 0:09:06 | 0:09:10 | |
And that's when the kids get involved | 0:09:10 | 0:09:12 | |
Get it all in a bowl, get the hands in it. | 0:09:12 | 0:09:14 | |
Get their hands washed and get them to squish it all up | 0:09:14 | 0:09:18 | |
so the onion and the chilli and the thyme all go together with the mincemeat. | 0:09:18 | 0:09:23 | |
'To prevent a total meat overload, you need something for the vegetarians at the barbie as well.' | 0:09:25 | 0:09:32 | |
Gem squash with mozzarella, garlic, olive oil, | 0:09:32 | 0:09:39 | |
and the much maligned celery leaves. | 0:09:39 | 0:09:42 | |
It's really easy. You put all the ingredients that I've just mentioned, into the gem squash, | 0:09:42 | 0:09:47 | |
you wrap it in tin foil and you stick it on the barbeque. | 0:09:47 | 0:09:50 | |
You wait, it all melts. It's a cornucopia of loveliness and then you eat it. | 0:09:50 | 0:09:55 | |
It takes about... | 0:09:55 | 0:09:57 | |
BANGING | 0:09:57 | 0:09:59 | |
Ten minutes. Oh, dear. What..? What you doing, man? | 0:09:59 | 0:10:03 | |
Oryx! | 0:10:03 | 0:10:05 | |
Oryx is like a big antelope - woo! | 0:10:08 | 0:10:10 | |
HE LAUGHS | 0:10:10 | 0:10:12 | |
Again, it's the fruit and meat vibe. | 0:10:12 | 0:10:14 | |
I've got my oryx fillets which I've cut from a sirloin. | 0:10:14 | 0:10:19 | |
Beat them flat cos I want them tendered. | 0:10:23 | 0:10:25 | |
If you're eating meat, you don't want exercise, it's just got to happen. | 0:10:25 | 0:10:30 | |
Into my pestle and mortar, I've got blue cheese and cranberry sauce. | 0:10:30 | 0:10:36 | |
Season your fillet. | 0:10:43 | 0:10:45 | |
Crushed pepper. | 0:10:47 | 0:10:49 | |
Bit of sea salt, not too much remember cos blue cheese is a salty beast. | 0:10:49 | 0:10:54 | |
Then spoon in - that's lovely, actually - | 0:10:54 | 0:10:58 | |
a dollop of the blue cheese and cranberries. | 0:10:58 | 0:11:02 | |
This is a taste sensation. | 0:11:02 | 0:11:05 | |
It would work brilliantly with venison. | 0:11:05 | 0:11:07 | |
Spread it out. Look at that. Not too much. | 0:11:07 | 0:11:12 | |
Don't want to kill the mother. | 0:11:12 | 0:11:14 | |
And just make a roly-poly | 0:11:14 | 0:11:17 | |
Of course the logic is when we cook this | 0:11:17 | 0:11:20 | |
the outside's gonna be black and the inside's gonna be quite rare. | 0:11:20 | 0:11:24 | |
But the cheese and cranberries are gonna bubble up inside and go through the whole thing. | 0:11:24 | 0:11:29 | |
Look at that. Well, must get banging. | 0:11:29 | 0:11:32 | |
'Meanwhile, our crocodile satay was ready for a nibble.' | 0:11:39 | 0:11:42 | |
-It's gorgeous. We've really... -HE LAUGHS | 0:11:42 | 0:11:48 | |
-Zebra burgers. -They look lovely. | 0:11:51 | 0:11:53 | |
Great! | 0:11:53 | 0:11:55 | |
The beauty of it is you get the nice stripes across. | 0:11:55 | 0:11:59 | |
Here you are, Si, my oryx rolls. | 0:11:59 | 0:12:02 | |
Thanks, mate. Look at these. | 0:12:02 | 0:12:04 | |
Superb! | 0:12:04 | 0:12:06 | |
Superb! | 0:12:12 | 0:12:14 | |
-Fantastic! Look at that. -Oh, hey, man. -Out of Africa. | 0:12:16 | 0:12:21 | |
These look perfect, absolutely perfect. That looks beautiful. | 0:12:23 | 0:12:26 | |
It does, it looks brilliant. | 0:12:26 | 0:12:28 | |
-Think we can eat this, then? -I think so. | 0:12:30 | 0:12:33 | |
I think we might be able to. | 0:12:33 | 0:12:36 | |
Longleat on a platter. | 0:12:36 | 0:12:37 | |
THEY LAUGH | 0:12:37 | 0:12:39 | |
Oh, look at that meat. | 0:12:40 | 0:12:41 | |
-There you are. -Thanks, mate. This is the oryx, Dave, yeah? | 0:12:41 | 0:12:44 | |
-Yeah. -Excellent. | 0:12:44 | 0:12:46 | |
Oh. Tender. Tenderer than Elvis Presley when he's getting all romantic. | 0:12:50 | 0:12:57 | |
-Hoo-oo! -Oryx. -It didn't die in vain. -Oh, hell, no. -No. | 0:13:02 | 0:13:07 | |
Come on, Kingy. Surf's up. | 0:13:07 | 0:13:10 | |
THEY LAUGH | 0:13:10 | 0:13:12 | |
What's down here? | 0:13:12 | 0:13:14 | |
Oh, hey, man. | 0:13:14 | 0:13:15 | |
'After a feast like that, we thought we'd better try a bit of exercise.' | 0:13:15 | 0:13:21 | |
BOTH: Whoa! | 0:13:30 | 0:13:32 | |
Subtitles by Red Bee Media Ltd | 0:13:38 | 0:13:42 | |
E-mail [email protected] | 0:13:42 | 0:13:45 |