Browse content similar to North Yorkshire. Check below for episodes and series from the same categories and more!
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We're on the road to find regional recipes to rev up your appetite. | 0:00:02 | 0:00:06 | |
-We're riding county to county to discover, cook and enjoy the best of British. -Come on! -Wahey! | 0:00:06 | 0:00:12 | |
We're here to find the true taste of North Yorkshire. | 0:00:25 | 0:00:28 | |
Wow, look at this, man! | 0:00:41 | 0:00:44 | |
We're on top of the world. | 0:00:44 | 0:00:46 | |
North Yorkshire! | 0:00:46 | 0:00:49 | |
-The biggest county in the United Kingdom. -There's got to be fantastic food here that we can look at. | 0:00:49 | 0:00:55 | |
It's massive. It's home to two national parks. | 0:00:55 | 0:00:58 | |
-And a fantastic coastline for fish. -And we've got all the moors for great game. | 0:00:58 | 0:01:03 | |
-Let's dive in. -I canna wait to get stuck into it, eh? | 0:01:03 | 0:01:07 | |
'To find the true flavours of North Yorkshire, we head to the coast | 0:01:10 | 0:01:14 | |
'to cook up a county favourite that's become world-famous. | 0:01:14 | 0:01:18 | |
-'We try our hands at sausage-making and some of us were better at it than others.' -Oh, man! | 0:01:18 | 0:01:24 | |
'There's an early start to catch the freshest fish the county can offer. | 0:01:24 | 0:01:29 | |
'And representing North Yorkshire in the cook-off is Andrew Pern. Will we be able to beat him?' | 0:01:29 | 0:01:35 | |
'The historic town of Richmond is home to the oldest castle walls in Britain. | 0:01:38 | 0:01:43 | |
'It should be a great place to discover some traditional county foods.' | 0:01:43 | 0:01:49 | |
This is it, Kingy. This is our chance to find out what really is the traditional dish of this county. | 0:01:49 | 0:01:56 | |
-What would you say is the ultimate Yorkshire dish? -Yorkshire pudding's got to be involved for a start. | 0:01:56 | 0:02:02 | |
-Roast beef and Yorkshire pudding. -There's Yorkshire curd cakes. And the best products in the world. | 0:02:02 | 0:02:09 | |
Give us something traditional and Yorkshire. | 0:02:09 | 0:02:13 | |
-We've got a Yorkshire curd tart. I'll warm it lightly and serve it with cream. Is that OK? -Oh, heaven! | 0:02:13 | 0:02:19 | |
-What's in this? -There's Yorkshire curd. -Yes. | 0:02:19 | 0:02:23 | |
Butter, eggs, spices, currants and a little drop of brandy. | 0:02:23 | 0:02:28 | |
-Hmm! That's gorgeous. -Good. | 0:02:28 | 0:02:31 | |
What's your favourite traditional Yorkshire food? | 0:02:31 | 0:02:35 | |
Roast beef, Yorkshire puddings, gravy, mash and vegetables. | 0:02:35 | 0:02:40 | |
Wow! You know, people love Yorkshire pudding. | 0:02:40 | 0:02:44 | |
-Does your mum make good Yorkshire puddings? -Erm... -No, she buys them out of a packet! | 0:02:44 | 0:02:50 | |
-Does she? -Yes. -Agh! -No! | 0:02:50 | 0:02:53 | |
Shamed, shamed. | 0:02:53 | 0:02:55 | |
You are so in the doop, you, dude! | 0:02:55 | 0:02:58 | |
-This is a proper butcher's, isn't it? -That's lovely. | 0:02:58 | 0:03:01 | |
-It's great British food. -Yorkshire pudding, give us a tip. -Hot fat. | 0:03:01 | 0:03:06 | |
Just make sure there's no lumps in your Yorkshire pudding. Let it stand. Make sure the oven and fat are hot. | 0:03:06 | 0:03:12 | |
Good eggs, good eggs. | 0:03:12 | 0:03:15 | |
Beat it like a galloping horse. The sound is like a galloping horse. | 0:03:15 | 0:03:19 | |
-Yes. -The wife has a machine to do it, so it doesn't sound like a galloping horse. | 0:03:19 | 0:03:26 | |
Well, dude, you can see why they've built a castle here. | 0:03:26 | 0:03:30 | |
-It's fantastic. -We're on a mission. -One thing we've learnt from the people of Richmond | 0:03:30 | 0:03:35 | |
-is they love Yorkshire pudding. -Without a doubt. -It would be nice to do something different with it. | 0:03:35 | 0:03:41 | |
'We need something special to accompany the Yorkshire puddings. | 0:03:48 | 0:03:53 | |
'We're off down the A66 to Mainsgill Farm, home to some unusual livestock and exclusive local produce.' | 0:03:53 | 0:03:59 | |
What's that? | 0:03:59 | 0:04:01 | |
-I've heard of diversification in English farming, but a Yorkshireman doing camels? -Good grief! | 0:04:01 | 0:04:07 | |
-He'll do anything to turn a quid, you know. -A Yorkshireman? -Aye. | 0:04:07 | 0:04:12 | |
'Andrew Henshaw and his wife Marie have been running the farm for ten years | 0:04:12 | 0:04:17 | |
'and offer everything from their own cured meats to locally produced cheeses and vegetables.' | 0:04:17 | 0:04:24 | |
This looks like a proper Hairy Bikers' kind of place. You've got fantastic veg, great grub. | 0:04:24 | 0:04:30 | |
-But there's a camel over there. -That's Kevin. Come and have a look at him. -All right. | 0:04:30 | 0:04:35 | |
-Come on. -Good God, it's like The Desert Song! -I tell you, we've got everything round here. | 0:04:35 | 0:04:41 | |
Hello, Kev. Do you spit? | 0:04:42 | 0:04:45 | |
LAUGHTER | 0:04:45 | 0:04:47 | |
-Oh, man! -Oh, Kev! -You've upset him. | 0:04:47 | 0:04:50 | |
That was a corker, that one! | 0:04:50 | 0:04:53 | |
-I hate animals! -LAUGHTER | 0:04:53 | 0:04:57 | |
-We're looking for something to fill our Yorkshire puddings with. It's not Kevin. -No. -What have you got? | 0:04:57 | 0:05:03 | |
-Black Porkies. -What? -Black Porkies. Never heard of them? -I've heard whispers. -Come and have a look. | 0:05:03 | 0:05:09 | |
'Black Porkies are a North Yorkshire delicacy. They're sausages with an extra special ingredient.' | 0:05:09 | 0:05:15 | |
-Andrew, reveal all. What's in a Black Porkie? -Well, it's the black pudding. | 0:05:15 | 0:05:21 | |
-It's a two-stage sausage. First, make the black pudding. -So this is what? -Dried pig's blood. | 0:05:21 | 0:05:27 | |
-Is there oatmeal in there? -Oatmeal and barley. | 0:05:27 | 0:05:30 | |
We're gonna put the breadcrumbs in first. Now we're gonna put chopped onions in. | 0:05:30 | 0:05:35 | |
-The secret stuff now. -Give us a sniff. | 0:05:35 | 0:05:39 | |
Oh, I've got it! | 0:05:39 | 0:05:41 | |
-Lovely. -This is a very old recipe from this part of Yorkshire. This is the last ingredient going in. -Milk? | 0:05:41 | 0:05:47 | |
-Milk. -That's wacky, putting milk in black pudding? -It gives it its creamy taste. -Ah! | 0:05:47 | 0:05:53 | |
-A lot of people put water in. -Is that a peculiarly Yorkshire way of making black pudding? -Yes. | 0:05:53 | 0:05:59 | |
-With milk? -Yes. -And that'll rehydrate the blood. -Yes, it makes it all moist again. | 0:05:59 | 0:06:04 | |
So when we bake it off, you've got a moist black pudding. | 0:06:04 | 0:06:08 | |
-You bake your black pudding? -We bake it, we don't steam it. -Interesting. -This is the Yorkshire way. | 0:06:08 | 0:06:15 | |
-Go on there, Barry. -All hand-made, you see. -Yeah. | 0:06:15 | 0:06:19 | |
We fill the tray up with the black pudding that Barry's been mixing. It's now ready to enter the oven. | 0:06:19 | 0:06:25 | |
-How long do you bake it for? -Two and a quarter hours. -That's how to make black pudding. | 0:06:25 | 0:06:30 | |
-Can we go and make some Black Porkies? -Let's go and make some. | 0:06:30 | 0:06:34 | |
'Andrew's Black Porkies are made with pork shoulder put through the mincer twice, | 0:06:34 | 0:06:40 | |
'so it's nice and smooth, ready to be mixed with the black pudding and other ingredients.' | 0:06:40 | 0:06:45 | |
-The basic ingredients for our Black Porkies is pinhead rusk. -That'll bind it. | 0:06:45 | 0:06:50 | |
Our secret ingredient is our seasoning. Mix it up... | 0:06:50 | 0:06:55 | |
-Black pudding. -Oh, look at this! | 0:06:55 | 0:06:57 | |
Mix it in. | 0:06:57 | 0:07:00 | |
-We'll transfer this back to the mixer. -Right. | 0:07:00 | 0:07:04 | |
-This is the fun bit now. -What we've got here is a natural hog casing, an intestine. | 0:07:08 | 0:07:15 | |
-This is gonna be messy, isn't it? -This is a lot of sausage. | 0:07:15 | 0:07:20 | |
-Just wait for the pressure to come out. You'll feel it coming down the nozzle. And we're away. -Crumbs! | 0:07:20 | 0:07:26 | |
Black Porkies by the mile! | 0:07:26 | 0:07:29 | |
And that's it. All you need to do is link them up. | 0:07:30 | 0:07:35 | |
-Proper strings of bangers. -And that's all there is to it. | 0:07:37 | 0:07:41 | |
-Who's first? -Go on, Dave. | 0:07:41 | 0:07:44 | |
Keep hold of the skin, get the tension and just feed it... | 0:07:45 | 0:07:49 | |
Blimey, look at that! | 0:07:49 | 0:07:52 | |
He-he-hey! | 0:07:52 | 0:07:54 | |
-Hey! -LAUGHTER | 0:07:56 | 0:07:59 | |
Now, what it is is... We've got half-pound Black Porkies on here. | 0:07:59 | 0:08:05 | |
The thing is, I'm from Cumbria, so it's a Cumberland sausage. | 0:08:05 | 0:08:10 | |
-Come on, now I've paved the way, Mr King... -Stand back. | 0:08:10 | 0:08:14 | |
LAUGHTER | 0:08:15 | 0:08:18 | |
We'll do that again. Hold on. Oh, man! | 0:08:19 | 0:08:22 | |
This is a disaster. | 0:08:22 | 0:08:25 | |
To try and link this, you turn it up there | 0:08:25 | 0:08:28 | |
and it looks like a poodle dump. | 0:08:28 | 0:08:31 | |
'We took some of Andrew's Black Porkies and we're off to cook in the true home of the British seaside.' | 0:08:37 | 0:08:43 | |
Scarborough, Britain's oldest seaside town! | 0:08:43 | 0:08:46 | |
Fish and chips and rock and fairgrounds. The seaside makes me feel alive! | 0:08:46 | 0:08:51 | |
-I can go donkey trekking. -Don't be ridiculous. We'd need a shire horse! | 0:08:51 | 0:08:56 | |
'There's already a crowd enjoying Scarborough's sea air and we've got a treat for them. | 0:08:56 | 0:09:02 | |
'Yorkshire puddings, Black Porkies and proper beef and onion gravy.' | 0:09:02 | 0:09:06 | |
-Isn't it great? They've taken us to the seaside again. -Scarborough! | 0:09:06 | 0:09:10 | |
-It's like Blackpool, but the other side. -Yeah. -Isn't it? | 0:09:10 | 0:09:15 | |
-We've got one of your fine products which is the Black Porkie. We've got to garnish it. -Yes. | 0:09:15 | 0:09:20 | |
It's Yorkshire, so we've got to do a Yorkshire pudding. | 0:09:20 | 0:09:24 | |
My mother made the best Yorkshire pudding, God rest her soul! | 0:09:24 | 0:09:28 | |
-The other element comes courtesy of Kingy's mother. -Beer and onion gravy with a local beer - Black Sheep. | 0:09:28 | 0:09:35 | |
And what looks like the contents of Fred Flintstone's garage! That will become gravy. | 0:09:35 | 0:09:41 | |
First off, we've got to get the Yorkshire pudding. It's the first thing I ever cooked. | 0:09:41 | 0:09:46 | |
I must have been about seven. Indeed, in this tin. This is my mother's Yorkshire pudding tin. | 0:09:46 | 0:09:52 | |
This is history. She told me that during the war, when she got this tin, | 0:09:52 | 0:09:57 | |
when the Luftwaffe were coming over Barrow-in-Furness, she'd hide under the stairs with it on her head. | 0:09:57 | 0:10:03 | |
She developed a way that a seven-year-old could, in a foolproof fashion, build a Yorkshire pudding. | 0:10:03 | 0:10:10 | |
Step one in the perfect Yorkshire pudding is you must have red-hot fat in your tin. | 0:10:10 | 0:10:16 | |
My mother would use lard, dripping or oil. This is goose fat because we're a bit posh. | 0:10:16 | 0:10:21 | |
We put that in the top of the oven. It must be hot. When the mixture hits the tin, it must sizzle. | 0:10:21 | 0:10:27 | |
The sizzle starts the rise. | 0:10:27 | 0:10:30 | |
You get a tablespoon. You put that in four times. Get as much flour on the spoon as you can. | 0:10:31 | 0:10:37 | |
And that's your flour. One... | 0:10:37 | 0:10:40 | |
Two... Three... | 0:10:40 | 0:10:43 | |
Four. | 0:10:44 | 0:10:46 | |
To that, half a teaspoon of salt, | 0:10:46 | 0:10:49 | |
and into that, two eggs. | 0:10:49 | 0:10:51 | |
-Oh, yeah. -Just give the eggs a bit of a doofa-dooba. | 0:10:51 | 0:10:56 | |
Mix that beaten egg into the flour. We just put that into a paste. | 0:10:57 | 0:11:01 | |
Just add milk now till it goes like single cream. | 0:11:01 | 0:11:05 | |
Don't worry about the lumps. There's no measuring required. That's still too thick. | 0:11:05 | 0:11:10 | |
-That's not single cream, is it? -Oh, no. | 0:11:10 | 0:11:14 | |
Put a bit more in. | 0:11:14 | 0:11:16 | |
My mother used to say, "Just whisk it as much as you can tolerate it!" | 0:11:16 | 0:11:21 | |
Now, that, I would say, is like single cream. | 0:11:21 | 0:11:25 | |
Just leave that for about 40 minutes. That's the Yorkshire pudding mixture. | 0:11:25 | 0:11:30 | |
Now then, gravy. The secret of all good gravy is good meat juices. | 0:11:30 | 0:11:34 | |
The secret of all good meat juices is good bones. This is a marrow bone. | 0:11:34 | 0:11:39 | |
It's a wet bone. What I mean by "wet" is it's got a bit of meat on it. | 0:11:39 | 0:11:44 | |
You add some carrot, some celery and an onion. | 0:11:44 | 0:11:47 | |
And then... | 0:11:47 | 0:11:49 | |
Remember it's hot! | 0:11:49 | 0:11:52 | |
That's what it comes out like after about 20 minutes, half an hour. | 0:11:53 | 0:11:57 | |
Then you put it into a stock pot. | 0:11:57 | 0:12:00 | |
There's so much flavour in that, isn't there? | 0:12:00 | 0:12:03 | |
Then we're gonna deglaze the bottom of this pan with about half a bottle of beer. | 0:12:03 | 0:12:08 | |
This is some Yorkshire pudding mixture we made earlier on. We're gonna put that in the red-hot tin. | 0:12:08 | 0:12:15 | |
Oh, that's hot! | 0:12:15 | 0:12:18 | |
Watch this sizzle. | 0:12:18 | 0:12:20 | |
-Mega! -As you see, that makes just enough for that said Yorkshire pudding dish. | 0:12:25 | 0:12:31 | |
-Ohh! -It's a delicate operation, Yorkshire puddings, you know. | 0:12:31 | 0:12:36 | |
Don't open the oven door! | 0:12:36 | 0:12:38 | |
Now, we've deglazed that pan like that | 0:12:38 | 0:12:42 | |
and you get all of those lovely juices off and you add them. | 0:12:42 | 0:12:46 | |
Then we're just gonna put some water on. | 0:12:46 | 0:12:49 | |
Like that. | 0:12:49 | 0:12:52 | |
Just to cover the bones. We're gonna add tomato puree. | 0:12:52 | 0:12:57 | |
We're gonna add some peppercorns. About 12. | 0:12:57 | 0:13:00 | |
A couple of bay leaves in. We want to put a clove of garlic in. | 0:13:00 | 0:13:04 | |
Like that. Don't worry. Just whack it in. And I'm gonna do a bit of a bouquet garni. | 0:13:05 | 0:13:11 | |
So we've got some thyme and we've got some parsley here as well. | 0:13:11 | 0:13:15 | |
A little bit of salt. Put a top on that and leave it for two and a half hours. | 0:13:15 | 0:13:20 | |
Then you strain it and it comes out like that. | 0:13:20 | 0:13:23 | |
-Look at that. Lovely beef stock. -You'll get the bones for nothing from the butcher's. | 0:13:23 | 0:13:29 | |
They're happy to give them away. Food for free! | 0:13:29 | 0:13:32 | |
I'll just goose-fat up my tray, same as the big pudding. | 0:13:32 | 0:13:35 | |
We're doing little puddings - a bit of fat, then I stick it in the oven to get it nice and hot. | 0:13:35 | 0:13:41 | |
Beef fat. The butcher will give you this for nothing. Food for free! Suet. | 0:13:43 | 0:13:47 | |
We're just gonna cut these into strips. We want to render the fat down. | 0:13:47 | 0:13:53 | |
Then, you see, we're going to cook our onions. | 0:13:53 | 0:13:56 | |
These have been roasted for ten minutes in the oven, so it's quicker to fry off. | 0:13:56 | 0:14:02 | |
OK, that's enough fat leeched out. It's just starting to render off. | 0:14:02 | 0:14:06 | |
It's changing colour slightly and shrivelling up. | 0:14:06 | 0:14:10 | |
Then just add a little bit of oil. | 0:14:10 | 0:14:12 | |
We're gonna saute those onions off, just so they go translucent. | 0:14:12 | 0:14:16 | |
A good way to accelerate the process is to put a bit of salt in. | 0:14:16 | 0:14:20 | |
Add a bit of pepper and we just let that go. | 0:14:20 | 0:14:24 | |
-I've got to be quick. -Look at that! | 0:14:24 | 0:14:27 | |
Right, get the little 'uns in. The little 'uns will only take 10 or 15 minutes. | 0:14:27 | 0:14:32 | |
Now we're just gonna add some more beer in there. | 0:14:32 | 0:14:36 | |
And then we're just gonna start to ladle in that beef stock. | 0:14:36 | 0:14:41 | |
-Are you ready? -Yes. | 0:14:41 | 0:14:44 | |
Take a bit of flour, then you put a little bit of water to make a paste, you see? | 0:14:48 | 0:14:54 | |
That's bubbling away nicely now. We've got that going. | 0:14:54 | 0:14:57 | |
Then we add it and all this is doing is just thickening the gravy, | 0:14:57 | 0:15:02 | |
but it's flour and water, so you'll need to cook it out. | 0:15:02 | 0:15:05 | |
So, a bit of the final flourish here. I've got some redcurrant jelly. That'll do us. | 0:15:05 | 0:15:11 | |
-Shall we get them out now? -Get them out. -Are we ready? -As ready as we'll ever be. | 0:15:11 | 0:15:17 | |
-APPLAUSE -That's a Yorkshire pudding! | 0:15:17 | 0:15:21 | |
-This is all its children. -It's a big family! | 0:15:22 | 0:15:25 | |
-They're mega, aren't they? -Look at this. Something that Desperate Dan'd die for, innit? | 0:15:27 | 0:15:33 | |
Gravy. Ohh! | 0:15:33 | 0:15:35 | |
Here we have it - our homage to North Yorkshire. | 0:15:37 | 0:15:41 | |
Yorkshire pudding, Black Porkies and proper gravy. | 0:15:41 | 0:15:45 | |
CHEERING | 0:15:45 | 0:15:46 | |
'Making Yorkshire pudding in Yorkshire is pretty scary. | 0:15:47 | 0:15:51 | |
'Time to see what the local experts make of our efforts.' | 0:15:51 | 0:15:55 | |
Don't drip it on your baby! | 0:16:00 | 0:16:03 | |
-What do you think, fellas? -It's better than my mum's. | 0:16:03 | 0:16:07 | |
-Nearly as good as mine. Not quite there, but... -Have you got any tips? | 0:16:09 | 0:16:14 | |
I leave mine in the oven a bit longer than what you do. | 0:16:14 | 0:16:18 | |
-These are fantastic sausages. -They're good, aren't they? -I'd recommend those. -I'd recommend those! | 0:16:18 | 0:16:24 | |
They're lovely. | 0:16:24 | 0:16:26 | |
-Better than mine? -That'll do for me. | 0:16:26 | 0:16:29 | |
'Our Yorkshire puddings, Black Porkies and gravy seem to go down a treat, | 0:16:29 | 0:16:34 | |
'but our biggest challenge is just around the corner. | 0:16:34 | 0:16:38 | |
'We take on one of the county's top chefs using local ingredients | 0:16:38 | 0:16:41 | |
'to see who can best define the taste of the region. | 0:16:41 | 0:16:45 | |
'It will be up to local diners to decide whose dish best represents North Yorkshire. | 0:16:45 | 0:16:50 | |
'Our opponent is...Andrew Pern. | 0:16:50 | 0:16:53 | |
'Head Chef of The Star Inn, Harome. | 0:16:53 | 0:16:56 | |
'Andrew and his wife Jackie turned The Star into one of the first pubs to be awarded a Michelin star.' | 0:16:56 | 0:17:02 | |
The food that we serve is like me. I was born and bred around the area. | 0:17:02 | 0:17:07 | |
I put on the menu what I like to eat, using local Northern produce. | 0:17:07 | 0:17:11 | |
Things like ginger parkin we do with rhubarb ripple ice cream. | 0:17:11 | 0:17:15 | |
You can come in for a pint and a bag of crisps or for a pan-fried foie gras or sea bass. | 0:17:15 | 0:17:21 | |
One of the main things we use is game like the grouse, partridge, pheasant, roe deer, fallow deer, woodcock. | 0:17:21 | 0:17:29 | |
It's on our doorstep. It's shot to order sometimes! | 0:17:29 | 0:17:32 | |
People are coming from the cities to taste a bit of the countryside. | 0:17:32 | 0:17:37 | |
We've got a nice network going with the smaller suppliers, be they professional or amateur. | 0:17:37 | 0:17:43 | |
Jo Campbell brings down brilliant vegetables like rainbow chard, beetroot, curly kale, shallots. | 0:17:43 | 0:17:49 | |
It's like a harvest festival every day. They can turn up with honeycombs or wild mushrooms. | 0:17:49 | 0:17:55 | |
The postman brought in two bags of mushrooms. One guy brought truffles. Didn't have a clue what they were. | 0:17:55 | 0:18:01 | |
I swapped him with 20 pounds of pork sausage. He was over the moon and so was I! | 0:18:01 | 0:18:06 | |
I'm very proud to be a Yorkshireman. | 0:18:06 | 0:18:09 | |
We've got a brilliant pantry on our doorstep - the Vale of York, the Moors, the North Sea. | 0:18:09 | 0:18:15 | |
It makes my life very easy and it's a privilege to work with the suppliers that we have. | 0:18:15 | 0:18:20 | |
'To take us on, Andrew's taste of North Yorkshire is an assiette of Harome-reared duck, | 0:18:20 | 0:18:26 | |
'served with a traditional Yorkshire sauce.' | 0:18:26 | 0:18:30 | |
-HORN TOOTS How are you doing? -Wahey! | 0:18:36 | 0:18:39 | |
-Get run over! Are you all right? -Nice to see you. It's a bonnie spot you've got here. | 0:18:39 | 0:18:44 | |
-Shall we do a bit of cooking? -Yeah. Would you mind? -No problem. Bit of Yorkshire hospitality! | 0:18:44 | 0:18:50 | |
Mind your heads! | 0:18:50 | 0:18:52 | |
Andrew Pern, star chef of The Star Inn. What have you got that really represents North Yorkshire? | 0:18:52 | 0:18:58 | |
Harome-reared duck. We're gonna partner that with a traditional Yorkshire sauce. | 0:18:58 | 0:19:04 | |
-We'll break the duck down and do an assiette of duck. -He's off with the Michelin star thing already! | 0:19:04 | 0:19:10 | |
-We've only been here two minutes! -That's the challenge. | 0:19:10 | 0:19:14 | |
We'll break it down to six components of duck. We'll put some mash with it and you're gonna help me. | 0:19:14 | 0:19:20 | |
The lovely duck here is from Loose Birds, a guy based in the village. | 0:19:20 | 0:19:24 | |
-That's a fantastic-looking duck. -Look at the colour, the yellow. | 0:19:24 | 0:19:28 | |
-It's had a nice life. -Anybody that comes up with a name like Loose Birds is all right with us! | 0:19:28 | 0:19:35 | |
Some people are a bit disappointed when they turn up though! Ulterior motives, I think. | 0:19:35 | 0:19:41 | |
-So, if one of you can do some spuds... -About four big 'uns? -Four big 'uns, yeah. | 0:19:41 | 0:19:46 | |
Add a bit of ballast to the dish. If you can pick me some of this lovely curly kale... | 0:19:46 | 0:19:52 | |
-Look at this! Do you want it picked and shredded? -Yeah, please. | 0:19:52 | 0:19:56 | |
-I've got to say it is of the highest quality. -I picked that about half an hour ago. -Really? -Yeah. | 0:19:56 | 0:20:02 | |
It's fresher than Kylie, that. Absolutely on the money. | 0:20:02 | 0:20:06 | |
While you're doing that, I'll break down the duck. We'll take the legs off here, pull the bone out, | 0:20:06 | 0:20:12 | |
dislocate his little leg. | 0:20:12 | 0:20:14 | |
It's great, your restaurant. It has a Michelin star, it's fine dining. | 0:20:14 | 0:20:19 | |
-But you've still got that ethos of really good Yorkshire food. -We're a pub first and foremost as well. | 0:20:19 | 0:20:26 | |
You've got to fill Northern stomachs. There's not many fusions and foams here. | 0:20:26 | 0:20:31 | |
-You're not a squirting foam man, are you? -No. | 0:20:31 | 0:20:35 | |
We're going down the breast bone, taking the breast out. | 0:20:35 | 0:20:38 | |
We're not leaving any meat on the bone. Waste not, want not. You know what we're like. | 0:20:38 | 0:20:43 | |
-Are they your duck sausages? -Yeah, we own a butcher's as well. | 0:20:43 | 0:20:48 | |
You're taking over the world, aren't you? | 0:20:48 | 0:20:51 | |
-We've got the lovely breasts here, as I say. -That's fantastic. | 0:20:51 | 0:20:55 | |
That is good meat, isn't it? | 0:20:55 | 0:20:58 | |
The duck is traditionally quite fatty, so we'll trim some of this. | 0:20:58 | 0:21:02 | |
You want some fattiness cos that's why it tastes nice. There's the two breasts here. I'll score these. | 0:21:02 | 0:21:08 | |
We'll get these into the pan. | 0:21:08 | 0:21:11 | |
We'll cook those pink, skin side down, nice and crispy. | 0:21:11 | 0:21:14 | |
It'll release some of the fat, so it's not too fatty on the plate. | 0:21:14 | 0:21:19 | |
The duck legs take a lot more cooking. | 0:21:19 | 0:21:22 | |
Chef, this is shredded and done. | 0:21:22 | 0:21:24 | |
For the orange, I've got a bit here, but I need a few extra portions. | 0:21:24 | 0:21:28 | |
You've got to be very finicky. Can you see how skinny these bits are here? | 0:21:28 | 0:21:33 | |
-This is hard. -Has he got a zester? -No. -Why don't you use the zester? | 0:21:35 | 0:21:39 | |
-I can't. He hasn't given us one. -Delia Smith uses a zester. -I don't want any white on there. -Right. | 0:21:39 | 0:21:45 | |
-No pith. -I'm not taking the pith out of this orange. | 0:21:45 | 0:21:49 | |
The sausages go into the same pan as the duck breasts. Duck meat bound with pork. | 0:21:49 | 0:21:54 | |
They've got a bit of orange and juniper in there. They can tick over in the oven. | 0:21:54 | 0:22:00 | |
We've coloured off the duck legs here. They're a bit tougher and need more cooking. | 0:22:00 | 0:22:05 | |
We do them the night before. They call it confit, so it's a slow cook, it cooks in its own fat. | 0:22:05 | 0:22:12 | |
-Nice and gentle. -It's great cos you can keep it for weeks in the fridge. | 0:22:12 | 0:22:16 | |
That's what it is. It's a preserve. "Confiture" is jam, so it's a preservative. | 0:22:16 | 0:22:21 | |
But because it takes so long, I've got some already in the oven that we put in through the night. | 0:22:21 | 0:22:27 | |
I'll put these in. They can tick over and I'll pull the other ones out. | 0:22:27 | 0:22:31 | |
Let's have a look at this orange. We are making Yorkshire sauce here, not marmalade. | 0:22:31 | 0:22:37 | |
-There's nothing the matter with that. -This is finer than a dragonfly's knitting. | 0:22:37 | 0:22:43 | |
We're gonna do the sauce. In we go. | 0:22:43 | 0:22:45 | |
-That's port wine? -Yeah. Have a swig later if you want to. -I may need it. | 0:22:46 | 0:22:51 | |
-A bit of redcurrant jelly. ..When you've won? -Yeah. -Celebrating? -Yeah. -We'll see. | 0:22:51 | 0:22:56 | |
We've got the orange zest going into here. Slightly lumpy, some bits. | 0:22:56 | 0:23:01 | |
-I didn't cut it. I just peeled it. It was, you know... -Here...! -Any port in a storm. Shut up! | 0:23:01 | 0:23:07 | |
So that's just ticking over. | 0:23:07 | 0:23:10 | |
-Do you want this mashing, Chef? -I do, but not lumpy mash. It's got to be smooth, Michelin-star mash. | 0:23:10 | 0:23:16 | |
-Have you seen a masher? -There's a masher there behind you. The mouli? | 0:23:16 | 0:23:21 | |
Lewis, give him a hand with that. Show these amateurs. Go on. | 0:23:21 | 0:23:26 | |
-Are we gonna mash taters or wear it? -LAUGHTER | 0:23:26 | 0:23:30 | |
-What's the crack with this? -Potatoes into there, back over your pan. | 0:23:30 | 0:23:35 | |
I want one of them. They're good. | 0:23:35 | 0:23:37 | |
All I'm saying is "organ grinder"! | 0:23:37 | 0:23:40 | |
-You're meant to be on my side. -I know. I am. | 0:23:41 | 0:23:44 | |
While you two are messing about, I'm doing the serious business. | 0:23:44 | 0:23:48 | |
-I've got the port in here, redcurrant jelly. -Right. -We've got some nice duck stock here. | 0:23:48 | 0:23:54 | |
-That'll put hairs on your chest as well as your chin! -You could strip paint with that! | 0:23:54 | 0:23:59 | |
-The cream and butter go into your mash. -Are you happy for me to season it to my taste? -Yeah. | 0:23:59 | 0:24:05 | |
I've taken the confit duck legs out of the oven. Now we just trim them up a bit. | 0:24:05 | 0:24:10 | |
So we've got the thigh and the drumstick, OK? Nice and tender, lovely, flaky meat there. | 0:24:11 | 0:24:17 | |
This mash is smoother than an estate agent's brogues! | 0:24:17 | 0:24:21 | |
-Drop the curly kale into the mash. -Raw? You're not gonna blanch it? | 0:24:21 | 0:24:25 | |
No, if you blanch it, you're diluting the flavours. The heat of the potato will cook the kale. | 0:24:25 | 0:24:31 | |
-Oh! Oh! -I bet he's got a machine for this. He's taking the mickey. -Yeah, he is. | 0:24:31 | 0:24:37 | |
-Would you like to taste? -Thank you very much, sir. | 0:24:37 | 0:24:41 | |
Lovely. Delicious. Load that into there. | 0:24:42 | 0:24:45 | |
-Yeah. -Can you manage that? Make sure it doesn't come out the bottom. | 0:24:45 | 0:24:49 | |
We've got a nice, hot pan here. I've got some lovely duck livers. Lightly fry them. | 0:24:49 | 0:24:55 | |
Only for a minute each side. | 0:24:55 | 0:24:57 | |
-These lovely duck eggs are going in here. -Do you put vinegar in the water when you poach the eggs? -I do. | 0:25:01 | 0:25:08 | |
A dash of white wine vinegar. See how the white is coming around it? Poach these eggs for three or four minutes. | 0:25:08 | 0:25:14 | |
-So they'll be nice and runny in the middle. Are you listening? -I am. | 0:25:14 | 0:25:18 | |
I didn't realise it'd take two of you to do your mash. | 0:25:18 | 0:25:22 | |
OK, so livers here, then all the bits for the duck plate. | 0:25:23 | 0:25:27 | |
-The eggs come out. -Oh, man! -Nice and soft. We'll trim them up a bit. | 0:25:27 | 0:25:32 | |
-Let's have a go at the breasts, as they say. -Look at that. | 0:25:32 | 0:25:36 | |
Spot-on, that. OK, so we're gonna plate the dish up now. | 0:25:36 | 0:25:41 | |
And the idea is then we go around building up the plate. | 0:25:43 | 0:25:47 | |
We've got the thigh, the duck sausage, | 0:25:47 | 0:25:50 | |
we've got the duck liver, then the poached egg. | 0:25:50 | 0:25:54 | |
-And a bit of the breast in the middle, OK? -Hold on. | 0:25:55 | 0:26:00 | |
-What's up now? -You've got six on that one and seven on that one. | 0:26:00 | 0:26:05 | |
Symmetry, symmetry! | 0:26:05 | 0:26:07 | |
-That can't be true. -It's true. | 0:26:07 | 0:26:10 | |
-One, two, three, four, five, six... -BLEEP -It is. -Yes! | 0:26:10 | 0:26:14 | |
-Then over we go with the old sauce. See the orange zest in there? -Yeah. | 0:26:16 | 0:26:21 | |
Nice, deep flavours in the stock. | 0:26:21 | 0:26:24 | |
-Looks nice with the star anise. -Bit of flavour, bit of spice as well. | 0:26:24 | 0:26:29 | |
OK, finishing touch. | 0:26:29 | 0:26:31 | |
How about that then? Three plates of the Harome-reared duck. | 0:26:31 | 0:26:36 | |
Livers - you can always tell a good bird by its liver. | 0:26:38 | 0:26:41 | |
I don't know. Look at this skin! | 0:26:41 | 0:26:44 | |
Oh, God! | 0:26:47 | 0:26:49 | |
That confit's to die for. The skin's crispy. It's just beautiful. | 0:26:49 | 0:26:55 | |
That duck liver is as fine as I've tasted. Absolutely brilliant. | 0:26:55 | 0:26:59 | |
Great combinations of flavours, lovely gloss to the sauce. | 0:26:59 | 0:27:03 | |
Oh, look at that. Now, there's a duck egg! | 0:27:03 | 0:27:07 | |
The trouble we're gonna have, it's about the timing, the cooking. Everything is perfectly cooked. | 0:27:07 | 0:27:14 | |
Or as my father would say, | 0:27:14 | 0:27:16 | |
"Aye, passable." | 0:27:16 | 0:27:19 | |
'But the locals will decide whose dish is best in a blind tasting. | 0:27:22 | 0:27:26 | |
'Andrew's duck was so fantastic, we had to find out what gave it such a distinctive flavour. | 0:27:26 | 0:27:33 | |
'Paul and Janet Tanning started Loose Birds 13 years ago. | 0:27:33 | 0:27:37 | |
'They're based in Andrew's village, so this produce couldn't get any more local for The Star Inn.' | 0:27:37 | 0:27:43 | |
I think this must be it, dude. | 0:27:43 | 0:27:46 | |
'All the birds are free-range and have the run of 23 acres of land.' | 0:27:46 | 0:27:51 | |
-Ah, so these are all your loose birds! -They are. | 0:27:51 | 0:27:54 | |
-These are what Andrew wants and loves? -Basically, they're Andrew's ducks. | 0:27:54 | 0:27:59 | |
-He'll use nearly all these ducks. -What breed of duck are these? | 0:27:59 | 0:28:03 | |
These are Aylesbury/Peking cross ducks. | 0:28:03 | 0:28:06 | |
They're a normal commercial duck. | 0:28:06 | 0:28:09 | |
I just rear them a little bit differently to what the intensive chaps do, | 0:28:09 | 0:28:14 | |
so that's why we get a better flavour, a better duck really. | 0:28:14 | 0:28:19 | |
-Let the duck do what it wants to do. -What's it like being a Michelin-star duck? | 0:28:19 | 0:28:24 | |
-I don't think they know a lot about it! -They look very healthy and very happy. | 0:28:24 | 0:28:29 | |
We try to make sure all our birds are outside for half of their lives, if not more. | 0:28:29 | 0:28:35 | |
This level of freedom, what does that do to the taste, Paul? | 0:28:35 | 0:28:39 | |
They're not forced. They're allowed to grow naturally. | 0:28:39 | 0:28:43 | |
And also look at all the grass, there's sting nettles, thistles. They're eating all that. | 0:28:43 | 0:28:48 | |
They get vitamins and minerals. They wouldn't get that in a shed. | 0:28:48 | 0:28:52 | |
-What else have you got on your farm, Paul? -Mainly chickens. | 0:28:56 | 0:28:59 | |
I rear about 200 chickens a week to sell to local delicatessens and local butchers. | 0:28:59 | 0:29:06 | |
And a few select restaurants who I think are good enough to cook my stuff. | 0:29:06 | 0:29:11 | |
That's a proper producer that takes care where his stuff's going. | 0:29:11 | 0:29:16 | |
You follow your heart sometimes and I'm very lucky in Yorkshire to be able to do what I want. | 0:29:16 | 0:29:21 | |
I love these animals. I love these ducks. And I just love producing absolutely fantastic food. | 0:29:21 | 0:29:27 | |
Let's see if we can pull some loose birds. | 0:29:27 | 0:29:30 | |
Come on! | 0:29:30 | 0:29:33 | |
Stuffing! Paxo! | 0:29:33 | 0:29:35 | |
Sausage, peas... | 0:29:35 | 0:29:38 | |
They're not easy, these birds, are they? | 0:29:40 | 0:29:43 | |
'Having seen the quality of Andrew's duck, we need some fantastic produce to compete. | 0:29:45 | 0:29:50 | |
'North Yorkshire is well known for its coastal offerings | 0:29:50 | 0:29:54 | |
'and where better to head than Whitby Fish Market? | 0:29:54 | 0:29:58 | |
'But for really fresh fish, you've got to get up early.' | 0:29:58 | 0:30:02 | |
I can't look, I can't see anything. What unearthly time of the world is this? | 0:30:02 | 0:30:08 | |
It's six o'clock, but it's lovely. We need fresh fish to take on a Michelin-star chef. | 0:30:08 | 0:30:13 | |
-This is the gig. -I know. I dreamt last night I filleted him! | 0:30:13 | 0:30:18 | |
Right, fish market, we're off. | 0:30:18 | 0:30:20 | |
Charge! | 0:30:20 | 0:30:22 | |
-Very, very quiet. -There's a lot of empty boxes. | 0:30:28 | 0:30:32 | |
How about in here? | 0:30:34 | 0:30:36 | |
It's empty. There's nothing. There's squat-all! | 0:30:37 | 0:30:41 | |
-Have you got any fish in? -No, there's nowt in today. -Nowt? | 0:30:43 | 0:30:47 | |
-What do you mean? -It's been bad weather, so... -It's lovely out there, man. Look at it! | 0:30:47 | 0:30:53 | |
-It's flat calm. If you've nowt on the quay, where do we go? -The pub. | 0:30:53 | 0:30:57 | |
-LAUGHTER -Smashing(!) | 0:30:57 | 0:31:00 | |
-There's a boat. Come on. -That's a big 'un. | 0:31:10 | 0:31:14 | |
-That means fish. -Come on! Excellent. | 0:31:14 | 0:31:17 | |
-So have you got owt on, Skipper? -I've got some langoustine. -Have you? | 0:31:21 | 0:31:26 | |
-Can you sell us a few? -I'll give you a few, yeah. -Top man! | 0:31:26 | 0:31:30 | |
Thanks, gents. I've never been on a trawler before. | 0:31:31 | 0:31:35 | |
Wow! | 0:31:36 | 0:31:38 | |
-Oh, look at that! -Magic! -Oh, brilliant! | 0:31:40 | 0:31:44 | |
What a result! Look at this! | 0:31:44 | 0:31:47 | |
It's like a box of Quality Street. | 0:31:47 | 0:31:50 | |
It's better. It's like finding a box full of all the purple ones at once. | 0:31:50 | 0:31:55 | |
-Thank you, thank you. -Thank you. | 0:31:56 | 0:31:59 | |
'The langoustines look so tasty, but we want more local fish for our plate. | 0:31:59 | 0:32:04 | |
'John at The Whitby Catch has just the thing.' | 0:32:04 | 0:32:07 | |
-I'll show you what we've got. -What a lovely fish shop! | 0:32:07 | 0:32:10 | |
-Is most of your fish local, John? -It is. | 0:32:10 | 0:32:14 | |
-Virtually everything. -When you're buying fish, there's a simple way of making sure that it's fresh. | 0:32:14 | 0:32:20 | |
-If the eyes are bright, it is. -If you lift the gills, they're nice and red. | 0:32:20 | 0:32:26 | |
-Yeah. -That is 100% proof it is fresh fish. | 0:32:26 | 0:32:30 | |
We need to get some of your finest. We're up against a Michelin-starred chef. | 0:32:30 | 0:32:36 | |
-What do you reckon, John? -I would think certainly... -I've got my eye on something. | 0:32:36 | 0:32:41 | |
The turbot looks very nice and that would be the ideal fish for him. | 0:32:41 | 0:32:45 | |
-Let's go for the turbot. -As regards filleting, you lads are the cooks, you'll want it filleting for you? | 0:32:45 | 0:32:52 | |
-Steady on! -We can handle that. | 0:32:52 | 0:32:55 | |
Shall we have a little test then and see how good you are? | 0:32:55 | 0:32:59 | |
Take your knives, go! | 0:32:59 | 0:33:02 | |
-One. -Myers has got one off already. -That's cheating, that. Speed isn't the essence. | 0:33:02 | 0:33:08 | |
-Dave's got two fillets off. -We'll see what his are like compared to mine. -Right, OK. | 0:33:08 | 0:33:14 | |
Look at those bobby-dazzlers! | 0:33:15 | 0:33:18 | |
This is Dave's fish. There's more meat on that than there is... | 0:33:18 | 0:33:23 | |
-And this is John's fish. -He's left nothing for the cat! | 0:33:23 | 0:33:27 | |
-I think the competition goes to The Catch. And your whelks are very nice as well. -You're quite welcome. | 0:33:28 | 0:33:35 | |
-Right! -Right! -We've had your duck. -Game on. | 0:33:37 | 0:33:40 | |
We're doing Whitby turbot on a bed of braised leeks with langoustines and we're doing a Sandefjord sauce. | 0:33:40 | 0:33:47 | |
'Local diners will decide whose dish best represents the true flavours of North Yorkshire.' | 0:33:47 | 0:33:53 | |
-I'm gonna crack on with these leeks. -We'll get them on braising. -Anything you want me to do? | 0:33:53 | 0:33:59 | |
-Andrew, would you do us some barrel potatoes? Like they used to at...? -Back to the old college days. | 0:33:59 | 0:34:05 | |
-It'll be nice to have them boiled and tossed in butter. -These spuds here? -Yeah. -Bit of microsurgery! | 0:34:05 | 0:34:11 | |
Look at these fine North Yorkshire leeks! I'll top and tail those. | 0:34:11 | 0:34:15 | |
-Just like that. -They're like a row of badly capped teeth. | 0:34:15 | 0:34:20 | |
These are gonna be braised in some vegetable stock. | 0:34:20 | 0:34:23 | |
-In they go. -We got some cracking seafood at Whitby. | 0:34:23 | 0:34:28 | |
-It's my home town, Whitby. It's where I was born. -You and Dracula. | 0:34:28 | 0:34:32 | |
Look at this belting turbot! | 0:34:34 | 0:34:36 | |
Because your portions are a bit generous, we've supplemented it with another turbot to get the volume up. | 0:34:36 | 0:34:42 | |
Going for the gross profit, are we? | 0:34:42 | 0:34:45 | |
-Now I could fillet it. -Go on, mate. Go on. | 0:34:45 | 0:34:49 | |
-Go on, son. -Wait a minute. Hold on. | 0:34:49 | 0:34:51 | |
-Get limbered up. -Now, this one is the prime fillet. | 0:34:53 | 0:34:57 | |
We're off. I've always been good at filleting. | 0:34:57 | 0:35:00 | |
-I used to do it with my mum's feet when she couldn't afford the chiropodist. -He's a worry, isn't he? | 0:35:00 | 0:35:07 | |
-I don't think I want to eat that any more! -Thank goodness this is not going out there! | 0:35:07 | 0:35:12 | |
-Look at that. Lovely. -I'll just run that on the bone. | 0:35:12 | 0:35:16 | |
I'm not rushing now. This isn't competitive filleting. | 0:35:16 | 0:35:19 | |
-How are we doing with those potatoes? -All right. Nine you wanted. Do you want them on? | 0:35:19 | 0:35:25 | |
Get them boiling. That'll be lovely. | 0:35:25 | 0:35:27 | |
-Do you get your fish ready-filleted? -Some we do, some we don't. | 0:35:27 | 0:35:32 | |
We get massive 150-pound halibut. We buy chunks of halibut, but it all comes from the North Sea. | 0:35:32 | 0:35:38 | |
A lot of it we buy on the bone cos we use all the bones for stocks. | 0:35:38 | 0:35:42 | |
-Turbot, halibut, lovely. -Yeah, lovely. | 0:35:42 | 0:35:45 | |
Those leeks have been in for three minutes. | 0:35:45 | 0:35:48 | |
They're gonna sit there and continue to cook in their own heat. Perfect. | 0:35:48 | 0:35:52 | |
Look at that. Now, that's a Yorkshire portion, isn't it? | 0:35:52 | 0:35:57 | |
-Look at those. Aren't they fantastic? -And these are landed at Whitby? -Yeah. -Yeah. | 0:35:57 | 0:36:03 | |
-We caught the boat as it came in. -It was an absolute corker! | 0:36:03 | 0:36:07 | |
Our strategy has been that if we buy the best quality produce we can, | 0:36:07 | 0:36:12 | |
add a bit of fire and don't make a mess of it, | 0:36:12 | 0:36:15 | |
-we've got a chance. -Less is more. -It's true. -You've got the good ingredients. | 0:36:15 | 0:36:20 | |
The most important thing about langoustines and any seafood is not to overcook it. | 0:36:20 | 0:36:26 | |
-Yeah. Nice and delicate. -Nice and easy. | 0:36:26 | 0:36:29 | |
The Sandefjord sauce is a sauce after your own heart. | 0:36:29 | 0:36:32 | |
-Or possibly heart-stopping really! -Stand by. -Does it need a Harome health warning with it? -Aye. | 0:36:32 | 0:36:39 | |
-First, tip in half a jug of cream and boil that up. -I see what you mean. You weren't joking! | 0:36:39 | 0:36:45 | |
I'm gonna put a star anise in that and let it infuse and boil down, | 0:36:45 | 0:36:49 | |
-but I'll taste that cos I don't want it tasting of sarsaparilla. -Sarsaparilla juice, no. | 0:36:49 | 0:36:54 | |
The langos are done. They've been in two minutes. | 0:36:54 | 0:36:58 | |
I'm just slashing the turbot skin, so that when we cook it, it's not gonna curl up. | 0:36:58 | 0:37:05 | |
What we're gonna do with the langos, it's fiddly, but it's worth the effort... | 0:37:05 | 0:37:10 | |
What happens is, cut through it, cut the flesh out either side, | 0:37:10 | 0:37:15 | |
so when it's served at the table, | 0:37:15 | 0:37:18 | |
it comes out the shell, there's no drama and it's really easy to eat. | 0:37:18 | 0:37:23 | |
-Would you do your langoustines like this? -If we serve them whole, | 0:37:23 | 0:37:28 | |
we part-peel them here to make it easier for the guests. | 0:37:28 | 0:37:31 | |
They hold on to the tail, into the mouth, then pull it away with their teeth. | 0:37:31 | 0:37:36 | |
-Kingy, taste that. I just want to see if I've got the star anise. I think it's dead right. -Perfect. | 0:37:36 | 0:37:42 | |
-Just enough. -Yeah. -Into this I'm whisking about 200 grams of proper Yorkshire butter. | 0:37:42 | 0:37:48 | |
Oh, lovely. | 0:37:48 | 0:37:50 | |
-Ever seen a thin Viking? -LAUGHTER | 0:37:50 | 0:37:53 | |
-Look, not a hint of a split. -That looks good. | 0:37:53 | 0:37:56 | |
I haven't got my herbs in it yet. That's just the base. | 0:37:56 | 0:38:00 | |
-A little undercurrent of star anise. -That's lovely. | 0:38:01 | 0:38:04 | |
I tell you what, I was right about the Harome health warning though! | 0:38:04 | 0:38:09 | |
A little of what you fancy does you good! Now, the herbs. | 0:38:09 | 0:38:12 | |
-Dill and chives. -Are these gonna go into the sauce? | 0:38:12 | 0:38:16 | |
-Yeah, they're just gonna relax down. -Relax down - I like that. | 0:38:16 | 0:38:20 | |
At the last minute, I'll put some lemon zest in. I've got to watch it doesn't split and go horrible. | 0:38:20 | 0:38:27 | |
Yeah, the citric acid. I like the relaxing of the herbs in the sauce. | 0:38:27 | 0:38:31 | |
-That's good. I like that. -I have to say the kitchen is buzzing. It's a great atmosphere here. | 0:38:31 | 0:38:37 | |
You've got very happy people working for you, other than the fella with the glasses who looks miserable. | 0:38:37 | 0:38:44 | |
Yeah, they're a good team. | 0:38:44 | 0:38:46 | |
-Great. -Is it all coming together at the last minute now? | 0:38:46 | 0:38:51 | |
-Listen, you fry the fish and I'll do the...bits. -Skin side down? | 0:38:51 | 0:38:56 | |
-No, flesh side down to get colour, then I'll cook it through skin side down. -Crisp it up a bit. | 0:38:56 | 0:39:01 | |
You don't want soggy skin. | 0:39:01 | 0:39:04 | |
-I've got to watch this. I want it browned, not burned. -I'll try not to put you off. | 0:39:04 | 0:39:09 | |
-I'm adding chives to that butter. -Leeks? -I've got them sweatin'. | 0:39:09 | 0:39:13 | |
The pressure's on now. | 0:39:13 | 0:39:15 | |
Come on, come on, don't panic. All the chefs are watching you. | 0:39:15 | 0:39:20 | |
Andrew, we encouraged you. | 0:39:20 | 0:39:22 | |
-I didn't! -There's two of you. There's only one of me. | 0:39:22 | 0:39:27 | |
I can smell the sea. Oh, look at that! Just blushed with sun. | 0:39:27 | 0:39:33 | |
A little blast of citrus into these. | 0:39:33 | 0:39:36 | |
So are we up to Michelin-star standard...? Nothing to it, is there? | 0:39:36 | 0:39:41 | |
-The leeks aren't overcooked, are they? -They're absolutely spot-on. | 0:39:41 | 0:39:45 | |
-Like poetry in motion, watching you two. -This is lovely. | 0:39:45 | 0:39:49 | |
-This is done. -You're shaking a bit, Chef. Are you all right there? | 0:39:49 | 0:39:53 | |
-Not under pressure in any way, are you? -Yeah. | 0:39:53 | 0:39:56 | |
They're nice spuds. Who did those? | 0:39:57 | 0:40:00 | |
I don't know, but whoever did, they've got a job. | 0:40:00 | 0:40:03 | |
-I'll put these langies on. -Lift these tails out. Use them as garnish. Reminds me of being back at college! | 0:40:03 | 0:40:09 | |
LAUGHTER | 0:40:09 | 0:40:12 | |
-Right, that's it. -That's it. It's a tribute to North Yorkshire. | 0:40:12 | 0:40:16 | |
It's Whitby turbot on a bed of braised leeks with a Sandefjord sauce, | 0:40:16 | 0:40:21 | |
surmounted by langoustines which have been poached, then tossed in chive butter. | 0:40:21 | 0:40:27 | |
-Job's a good 'un, Bob's your uncle. -Thank you very much. -Well done. -Thank you, Chef. | 0:40:27 | 0:40:32 | |
OK, let's have a taste of this then, see what the best of Whitby has got to offer me. | 0:40:32 | 0:40:38 | |
-It's got a nice flake, hasn't it? -Lovely flake. | 0:40:38 | 0:40:41 | |
Maybe a bit too flaky. Bit dry? No, lovely. | 0:40:41 | 0:40:45 | |
-Langos... -Langos. | 0:40:45 | 0:40:47 | |
Hmm! Proper job. Delicious. | 0:40:50 | 0:40:53 | |
The presentation's a bit dodgy, but the combination of flavours is good. | 0:40:53 | 0:40:57 | |
-Well done. -Thank you very much. -I was suitably impressed. -Thank you. -Thank you very much indeed. | 0:40:57 | 0:41:04 | |
I hope the duck's gonna do it against the fish. I'll never live it down. | 0:41:04 | 0:41:09 | |
'It's crunch time. The diners here will taste both dishes, but without any idea who cooked which. | 0:41:09 | 0:41:15 | |
'First up is Andrew's assiette of Harome-reared duck.' | 0:41:15 | 0:41:19 | |
-It's all very tender. -Sweet taste. Lovely and tender. | 0:41:19 | 0:41:23 | |
The duck is absolutely delicious. | 0:41:23 | 0:41:26 | |
That definitely melts. Beautiful. | 0:41:26 | 0:41:28 | |
The combination of flavours and textures is amazing. I loved it all. | 0:41:28 | 0:41:33 | |
The sauce was velvety smooth, the duck was crispy. Beautiful. | 0:41:33 | 0:41:38 | |
It was nice to have the tender, crispy duck and that sauce complemented it superbly. | 0:41:38 | 0:41:43 | |
For me, just a bit too much gravy, but it was absolutely delicious. | 0:41:43 | 0:41:48 | |
The textures were absolutely super together and the whole flavour was fantastic. | 0:41:48 | 0:41:54 | |
'We all knew that would be a hit. Will our dish go down as well? Fingers crossed.' | 0:41:54 | 0:42:00 | |
-Beautiful. -I like that. Hmm! | 0:42:00 | 0:42:03 | |
Hmm, nice. | 0:42:05 | 0:42:07 | |
-Plenty of meat on this one. -It's come away wonderfully. | 0:42:07 | 0:42:11 | |
I thoroughly enjoyed that. Very fresh. Very fresh. | 0:42:11 | 0:42:15 | |
The sauce was just right. Not too creamy or heavy. | 0:42:15 | 0:42:18 | |
You can undercook fish or overcook fish. You have to get that right balance. | 0:42:18 | 0:42:24 | |
That for me was perfect. I thoroughly enjoyed it. | 0:42:24 | 0:42:27 | |
Presentation maybe lacked a little. | 0:42:27 | 0:42:30 | |
The fish was meaty and it was tasty. It was cooked just right. | 0:42:30 | 0:42:34 | |
The langoustines had that sea flavour. Lovely. | 0:42:34 | 0:42:38 | |
CHEERING | 0:42:39 | 0:42:42 | |
How are you? All right? | 0:42:42 | 0:42:46 | |
-You're all alive. We haven't poisoned you! -First question - have you enjoyed the food? | 0:42:46 | 0:42:51 | |
-Oh, definitely. -That's a good start. So far, so good. | 0:42:51 | 0:42:56 | |
OK then, now the killer question. | 0:42:56 | 0:42:59 | |
Which dish best reflects the taste of North Yorkshire? | 0:42:59 | 0:43:05 | |
Show of hands for the duck. | 0:43:05 | 0:43:08 | |
Show of hands for the fish. | 0:43:09 | 0:43:11 | |
Put your other hand up, missus. Put your other hand up. | 0:43:11 | 0:43:15 | |
-It was close. Well done. -Well done. Well done, man. | 0:43:15 | 0:43:19 | |
'To be beaten by Andrew isn't so bad. He's a great chef. Any other result wouldn't have been right. | 0:43:19 | 0:43:25 | |
'North Yorkshire has much to offer - delicious game, tons of fish, | 0:43:25 | 0:43:29 | |
'stunning countryside and wonderful people. We'll be coming back to this county very soon.' | 0:43:29 | 0:43:35 | |
Subtitles by Subtext for Red Bee Media Ltd 2009 | 0:43:49 | 0:43:53 | |
Email [email protected] | 0:43:53 | 0:43:57 |