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It's good to be back on the road again, Kingy. | 0:00:03 | 0:00:06 | |
Yes, but no larking about this time, mate - we've got a proper mission. | 0:00:06 | 0:00:10 | |
A rescue mission to save some of Britain's favourite family recipes from extinction. | 0:00:10 | 0:00:15 | |
Dishes that have been handed down from one generation to the next | 0:00:15 | 0:00:19 | |
and stood the test of time. | 0:00:19 | 0:00:20 | |
-That brings back memories. -It's a dish to share with your friends. | 0:00:20 | 0:00:24 | |
We need to persuade the nation's mums to open their cookbooks | 0:00:24 | 0:00:27 | |
and pass on their best cooking tips, because with fast foods and all that | 0:00:27 | 0:00:31 | |
we're in danger of losing our culinary heritage. | 0:00:31 | 0:00:33 | |
So, here we are doing something about it. | 0:00:33 | 0:00:36 | |
First we're travelling all over the country to meet mums with dishes that they want to save. | 0:00:36 | 0:00:41 | |
And then we're going to create a gathering where foodie folk can come together | 0:00:41 | 0:00:46 | |
and swap ideas and recipes. | 0:00:46 | 0:00:48 | |
This is our recipe fair! | 0:00:49 | 0:00:51 | |
And it's kind of like Glastonbury... Well, for recipes. | 0:00:51 | 0:00:54 | |
Our celebration of the best of the heritage of home cooking in Britain. | 0:00:54 | 0:00:59 | |
-What've you got? -Granny peas, rhubarb and ginger tart. | 0:00:59 | 0:01:02 | |
-Oh, cheesy pie! -Who's got cheesy pie?! -Cheese and leek pie. | 0:01:04 | 0:01:06 | |
-BOTH: Clootie dumpling! -Ah, brilliant. | 0:01:06 | 0:01:08 | |
I'm going to try that this weekend. | 0:01:08 | 0:01:11 | |
While we're scoffing the stuff that people are bringing along... | 0:01:11 | 0:01:14 | |
You mean "saving the recipes for the nation". | 0:01:14 | 0:01:16 | |
Yeah, sorry. ..Gerard, our food historian, will be seeking out the stories behind those recipes. | 0:01:16 | 0:01:22 | |
This has to be one of the most amazing things. Why the shape? | 0:01:22 | 0:01:26 | |
It's cooked in a pillow case. | 0:01:26 | 0:01:28 | |
Can you imagine what it would have been the size of if you did it in a duvet cover? | 0:01:28 | 0:01:33 | |
'All these fantastic family recipes are going to be on the Mums Know Best website | 0:01:33 | 0:01:38 | |
'for you to cook at home...' | 0:01:38 | 0:01:40 | |
'Cos we reckon that when it comes to great home cooking, | 0:01:40 | 0:01:43 | |
'mums really do know best.' | 0:01:43 | 0:01:45 | |
Now, we thought it'd be fun to do a Mums Know Best exploration of the simple supper. | 0:02:04 | 0:02:09 | |
'Suppers are evening food. | 0:02:09 | 0:02:12 | |
'Simple, sometimes rustic, but always comforting and tasty.' | 0:02:12 | 0:02:15 | |
'It's the kind of meal that's a little reward to yourself at the end of a busy day.' | 0:02:15 | 0:02:20 | |
-The supper celebration. -Oh, yeah. | 0:02:20 | 0:02:23 | |
Before our recipe fair can begin we need to find three fantastic mums | 0:02:24 | 0:02:29 | |
with great simple supper recipes. | 0:02:29 | 0:02:31 | |
Because we want them and their dishes to be the centrepiece | 0:02:31 | 0:02:34 | |
of a great simple supper banquet at the end of the day. | 0:02:34 | 0:02:37 | |
So, dude, let's get on and find them. | 0:02:37 | 0:02:39 | |
In Yorkshire, our first mum Fiona has inherited a cookbook | 0:02:39 | 0:02:44 | |
that has already been passed down through several generations, | 0:02:44 | 0:02:47 | |
so we thought we'd stop by to see. | 0:02:47 | 0:02:49 | |
We found her on the moors picking bilberries for jam. | 0:02:49 | 0:02:53 | |
-Hi, Fiona! Dave! -Hi, Dave! Welcome to Yorkshire. | 0:02:53 | 0:02:56 | |
So have you got something to show us? Something nice for supper? | 0:02:56 | 0:02:59 | |
My mother's found a fantastic old recipe book I'm really looking forward to showing you. | 0:02:59 | 0:03:03 | |
We're going to make Great Granny's Pudding for you. | 0:03:03 | 0:03:06 | |
We've heard about this, which is why we're here. | 0:03:06 | 0:03:09 | |
It's not everybody who gets us up on the moors on a windswept day. | 0:03:09 | 0:03:13 | |
Fiona lives in Ilkley, with her husband Scott and stepson Sam. | 0:03:14 | 0:03:18 | |
But it's Fiona's mother, 81-year-old Sybil, who last tasted the recipes | 0:03:18 | 0:03:22 | |
that have lain forgotten in the recipe book for 30 years. | 0:03:22 | 0:03:26 | |
Fiona and Sybil have spent the last week cooking up a storm in time for our visit. | 0:03:26 | 0:03:31 | |
Then you're going to have the fun of turning it every day. | 0:03:31 | 0:03:35 | |
-What, turn it as in with a spoon? Turn it over? -Mmm. | 0:03:35 | 0:03:38 | |
But Fiona has never really learned to cook, | 0:03:38 | 0:03:41 | |
so creating jams and pickles and puddings was a bit of a new challenge for her. | 0:03:41 | 0:03:45 | |
For Sybil, cooking the recipes had brought back memories of suppers she ate as a child in the 1930s - | 0:03:45 | 0:03:50 | |
real traditional dishes which are bound to go down well at our recipe fair. | 0:03:50 | 0:03:55 | |
-We'll follow you. -OK. | 0:03:55 | 0:03:57 | |
This is the old cookery book. | 0:03:59 | 0:04:01 | |
-Wow, that is an old one! -Look at that. 1925. | 0:04:01 | 0:04:05 | |
I've been really interested in researching my family tree, | 0:04:05 | 0:04:08 | |
and this book has brought it more to life, seeing the handwriting. | 0:04:08 | 0:04:12 | |
And then actually making mixtures - we made Great Granny's Pudding last week - | 0:04:12 | 0:04:16 | |
and stirring the mixture, and shutting my eyes and thinking that the smell | 0:04:16 | 0:04:20 | |
was the smell, you know, from 150 years ago. | 0:04:20 | 0:04:23 | |
Great-granny, isn't it, here? | 0:04:23 | 0:04:25 | |
Yes. That's my grandmother. | 0:04:25 | 0:04:26 | |
That's my mother, and that's my aunt. | 0:04:26 | 0:04:29 | |
-You're so lucky, having these. -This is great! | 0:04:29 | 0:04:32 | |
Great Granny's Pudding. Stoned raisins, sultanas, currants... | 0:04:32 | 0:04:36 | |
-Carrots! -It's ahead of the time, really, first carrot cake. | 0:04:36 | 0:04:40 | |
-Did the pudding taste good? -Haven't tasted it yet. | 0:04:40 | 0:04:43 | |
-Oh, right! -Saved that for you. -Really?! | 0:04:43 | 0:04:45 | |
What a great privilege! Oh, fab, thank you! | 0:04:45 | 0:04:48 | |
For Fiona, it seems her Who Do You Think You Are? moment | 0:04:49 | 0:04:53 | |
has become I Wonder What They Ate? | 0:04:53 | 0:04:55 | |
And at least one answer to that question seems to be... | 0:04:55 | 0:04:59 | |
Great Granny's Pudding! | 0:04:59 | 0:05:01 | |
Yes! | 0:05:01 | 0:05:02 | |
The mixture of dried fruit and carrot has to be stirred every day | 0:05:04 | 0:05:07 | |
for a week, and now it needs more ingredients, | 0:05:07 | 0:05:10 | |
including eggs and local ale. | 0:05:10 | 0:05:11 | |
-Ohh! -Oh! | 0:05:11 | 0:05:13 | |
And then dividing into smaller portions to be steamed. | 0:05:15 | 0:05:18 | |
-Granny's pudding! -Excellent. | 0:05:18 | 0:05:20 | |
So what time are we talking about when she made this, in terms of dates? | 0:05:20 | 0:05:24 | |
Going back five generations. | 0:05:24 | 0:05:26 | |
-1880? -Earlier. | 0:05:26 | 0:05:28 | |
1820. | 0:05:28 | 0:05:31 | |
-1820. -And just a bit before. | 0:05:31 | 0:05:33 | |
So they made this pudding just after Napoleon left Moscow. | 0:05:33 | 0:05:36 | |
'Just think, mate, this recipe dates back to a time | 0:05:36 | 0:05:40 | |
'when most people in the UK were still cooking over an open fire!' | 0:05:40 | 0:05:44 | |
'That's quite a thought, dude. | 0:05:44 | 0:05:45 | |
'While that's cooking, Fiona's going to have a go at | 0:05:45 | 0:05:48 | |
'making another recipe from the family cookbook - Meat and Potato Pie.' | 0:05:48 | 0:05:52 | |
Oh... | 0:05:56 | 0:05:57 | |
'While Si's helping cookery novice Fiona on the pie, | 0:05:57 | 0:06:00 | |
'I want to find out a little more about the pie's history.' | 0:06:00 | 0:06:03 | |
It's so nice to have a sit down, let those two do the work. | 0:06:03 | 0:06:07 | |
-It's been quite busy, hasn't it? -Sybil, when you were a girl, | 0:06:07 | 0:06:10 | |
what was your supper dish? | 0:06:10 | 0:06:13 | |
Well, very often we would have a meat and potato pie. Very often. | 0:06:13 | 0:06:16 | |
-With pickles. -Yes. | 0:06:16 | 0:06:19 | |
Carrot in, and there's celery in. | 0:06:19 | 0:06:21 | |
-No! -And also I always use a stock. | 0:06:21 | 0:06:25 | |
Got some stock here. Look at that. Fabulous. | 0:06:25 | 0:06:28 | |
-Did you always make your own stock? -Yes. -There was no cubes, or... -No. | 0:06:28 | 0:06:31 | |
-Also put some shinned beef in, as well. -Yes. | 0:06:31 | 0:06:34 | |
-I haven't got a recipe for pastry. -What do you mean? | 0:06:34 | 0:06:37 | |
-I haven't made pastry since I was at school. -You haven't? -No. -Have you got a good memory? -No. | 0:06:37 | 0:06:42 | |
-You don't even know where anything is, do you? -No! | 0:06:42 | 0:06:45 | |
-Egg yolk. -So I've got to get... Yeah. | 0:06:45 | 0:06:47 | |
Think of school. | 0:06:47 | 0:06:49 | |
We want to separate it, not have a relationship with it! | 0:06:49 | 0:06:53 | |
'The pastry I'm teaching Fiona is a simple buttery short crust - | 0:06:53 | 0:06:57 | |
'a timeless classic.' Stop! | 0:06:57 | 0:07:00 | |
Bit more. | 0:07:00 | 0:07:02 | |
-So when she was little, did you do most of the cooking? -Oh, yes. | 0:07:02 | 0:07:05 | |
She'd rather be with her father, there were more interesting things going on. | 0:07:05 | 0:07:09 | |
It's interesting that in the book it's just gone "pastry". | 0:07:09 | 0:07:12 | |
No recipe, there's an assumed knowledge, because everybody used to make pastry then. | 0:07:12 | 0:07:17 | |
It was just one of those things. | 0:07:17 | 0:07:18 | |
Unfortunately, your skill level with the Clingfilm's not that good either! | 0:07:18 | 0:07:23 | |
Were you like that? Did you just say "I'll make pastry"? | 0:07:23 | 0:07:25 | |
Yes, the same as you'd just throw the Yorkshire puddings in. | 0:07:25 | 0:07:29 | |
You just didn't think about it. You didn't weigh them. | 0:07:29 | 0:07:31 | |
-(Get the oil.) -Yes. | 0:07:31 | 0:07:33 | |
Now, Fiona's just gone off on a little holiday to find the oil, | 0:07:35 | 0:07:38 | |
-which is in the cupboard... -Extra-virgin? -No. Just cook... | 0:07:38 | 0:07:41 | |
That'll do. | 0:07:41 | 0:07:42 | |
Bit at a time, because we want them to brown, | 0:07:42 | 0:07:45 | |
don't want them to stew. | 0:07:45 | 0:07:48 | |
Onions and carrots and celery. | 0:07:48 | 0:07:51 | |
You'll start to see the onions go slightly translucent as well. | 0:07:51 | 0:07:55 | |
Slightly see-through. | 0:07:55 | 0:07:57 | |
'The Meat and Potato Pie recipe in Fiona's cookbook | 0:07:57 | 0:08:00 | |
'contains many basic principles - browning meat, sweating vegetables, | 0:08:00 | 0:08:04 | |
'and creating a stew separately before it's brought together with the pastry.' | 0:08:04 | 0:08:08 | |
Eggy wash. Now we need to bake that. | 0:08:08 | 0:08:10 | |
25 minutes, 180 degrees, Bob's your uncle. | 0:08:10 | 0:08:14 | |
'What Fiona's forbears would have thought of her inability | 0:08:17 | 0:08:20 | |
'to knock up a Meat and Potato Pie we will never know, but as they say, | 0:08:20 | 0:08:24 | |
'the proof of the pudding is in the eating. | 0:08:24 | 0:08:26 | |
'Or in this case, the proof of the pie.' | 0:08:26 | 0:08:29 | |
APPLAUSE | 0:08:29 | 0:08:31 | |
Ilkley's very own Delia Smith! | 0:08:31 | 0:08:33 | |
So we're sitting down to Sybil's Meat and Potato Pie, | 0:08:35 | 0:08:38 | |
'Great Granny's Pudding, and pickles and preserves, | 0:08:38 | 0:08:41 | |
'all made from the old recipe book.' | 0:08:41 | 0:08:43 | |
Oh, that pastry's like shrapnel. LAUGHTER | 0:08:43 | 0:08:46 | |
Show us the dwarf in his socks. | 0:08:46 | 0:08:50 | |
-Did Sybil use to cook this for you, Fi? -She did, yes. | 0:08:50 | 0:08:53 | |
This is what I used to sit down with my brothers, Christopher and Robin... | 0:08:53 | 0:08:56 | |
Sybil, you said this was your supper dish when you were little. | 0:08:56 | 0:08:59 | |
Yes, with my mother. Mmm! | 0:08:59 | 0:09:01 | |
-So Sybil, did you have pickles with this? -Yes, we did. | 0:09:01 | 0:09:04 | |
-And very often red cabbage. -Ooh! | 0:09:04 | 0:09:08 | |
Crunchy! Pickle's lovely and crunchy. | 0:09:08 | 0:09:10 | |
Piccalilli, it's a mustard pickle, | 0:09:10 | 0:09:12 | |
so bearing that in mind, it's really good with beef. | 0:09:12 | 0:09:16 | |
-Yes. -Yes. -Yeah. | 0:09:16 | 0:09:17 | |
I love the pie - there's big chunks of meat, | 0:09:17 | 0:09:20 | |
-so full of flavour cos of that stock. -Yes. -Yes. -That's a belter, Sybil. | 0:09:20 | 0:09:24 | |
Great Granny's Pudding. | 0:09:24 | 0:09:27 | |
'It's exciting - we're about to taste this 200-year-old recipe | 0:09:27 | 0:09:29 | |
'for the first time in a generation.' | 0:09:29 | 0:09:32 | |
When do you reckon was the last time that pudding was made, Sybil? | 0:09:32 | 0:09:34 | |
-When my mother was alive. Is that...? -30 years ago. | 0:09:34 | 0:09:38 | |
Oh, yes. Oh, that's a working pudding. | 0:09:39 | 0:09:42 | |
-Oh, yes! Look at that! -Stick to your ribs! -Yes. | 0:09:42 | 0:09:46 | |
It tastes more bready than a Christmas pudding, doesn't it? | 0:09:46 | 0:09:49 | |
-Yeah. -Mmm. -Yes. | 0:09:49 | 0:09:51 | |
Oh, that's good. | 0:09:51 | 0:09:53 | |
Do we reckon this is a good simple supper? | 0:09:54 | 0:09:56 | |
Supper's different things to different people, but I don't see it as a full meal. | 0:09:56 | 0:10:00 | |
-A little less than a dinner. -Less than a dinner, that you might have late in the evening. | 0:10:00 | 0:10:05 | |
-Yes. -There's a lot of preparation, isn't there? -Mmm. | 0:10:05 | 0:10:08 | |
There's a lot of time waiting, you'd have to prep it properly. | 0:10:08 | 0:10:12 | |
-That's the advantage of making a large quantity, isn't it? -Exactly that. | 0:10:12 | 0:10:16 | |
Looking back historically at how our ancestors cooked, | 0:10:16 | 0:10:19 | |
isn't it interesting that there was so much preparation time? | 0:10:19 | 0:10:22 | |
-We've kind of got out of the way of that. -Yes. | 0:10:22 | 0:10:24 | |
Because it's all very quick and instant food and all very, you know, not a lot of time. | 0:10:24 | 0:10:29 | |
If you do prep it, you can have lovely things like this. | 0:10:29 | 0:10:32 | |
-Should we try some chutney? -We'll try a bit of cheese with it as well. -Some Yorkshire cheese. | 0:10:32 | 0:10:37 | |
-Some great recipes, aren't they? -Superb. | 0:10:39 | 0:10:41 | |
We'd love you to come to our recipe fair, | 0:10:41 | 0:10:43 | |
to come and cook some of your food, bring your box so we can have a look. | 0:10:43 | 0:10:47 | |
-Would you like to join us? -That'd be lovely, thank you. -Thank you. | 0:10:47 | 0:10:50 | |
-We've got some jam for you to take away. -Oh, thanks! -You star! Thanks very much. | 0:10:50 | 0:10:55 | |
That's proper, isn't it, going away with a jar of jam? | 0:10:55 | 0:10:58 | |
-Oh, it is, isn't it? -Gran used to do that when you were little? -Yes! | 0:10:58 | 0:11:02 | |
Have you got any home-made wine, just on the off-chance? | 0:11:02 | 0:11:06 | |
What a fantastic supper, Kingy. | 0:11:06 | 0:11:09 | |
Reuniting pies with pickles is a great idea. | 0:11:09 | 0:11:13 | |
Yeah, dude - something that Fiona and Sybil's family were doing 180 years ago | 0:11:13 | 0:11:16 | |
is something that I'm going to start doing from now. | 0:11:16 | 0:11:19 | |
And without a doubt, that combo will go down a storm | 0:11:19 | 0:11:22 | |
at the recipe fair supper banquet later. | 0:11:22 | 0:11:25 | |
Now, inspired by Fiona and her bilberry hunt on the Yorkshire Moors, | 0:11:28 | 0:11:32 | |
Dave - him of the great ideas - | 0:11:32 | 0:11:34 | |
has decided we too should spend some time in the great outdoors. | 0:11:34 | 0:11:39 | |
HE SINGS | 0:11:39 | 0:11:41 | |
Absolutely, Kingy - because we've got some dishes that we need to try out | 0:11:41 | 0:11:44 | |
for our recipe fair banquet too. | 0:11:44 | 0:11:47 | |
I'm not happy! | 0:11:47 | 0:11:48 | |
'Do we really have to do it so far from civilization?' | 0:11:48 | 0:11:52 | |
'Mate, we're the bikers - it's what we do!' | 0:11:52 | 0:11:55 | |
A lovely spot! | 0:11:55 | 0:11:56 | |
All around us we survey. | 0:11:56 | 0:11:59 | |
Aye. But even here, you can have a quick and easy supper. | 0:11:59 | 0:12:05 | |
First thing, we're in the wild, is building a fire. | 0:12:06 | 0:12:09 | |
Fire gives you safety and warmth. And don't worry if you haven't got matches - | 0:12:09 | 0:12:14 | |
you can use a spectacle lens and focus the rays of the sun. | 0:12:14 | 0:12:17 | |
Or, you can use a lighter! You numbnut. | 0:12:17 | 0:12:20 | |
Right, Si. What are you doing as your quick and tasty campfire supper? | 0:12:20 | 0:12:25 | |
-Panhaggelty! -You what? | 0:12:27 | 0:12:30 | |
-Panhaggelty! -Oh, that's that Geordie speciality... | 0:12:30 | 0:12:33 | |
You can get cream for it and everything. | 0:12:33 | 0:12:35 | |
Panhaggerty - or Panhaggelty, as my mam knew it - | 0:12:38 | 0:12:41 | |
is a one-pot dish from the north-east of England. | 0:12:41 | 0:12:43 | |
But your mam wasn't the only one who cooked it. | 0:12:43 | 0:12:45 | |
Oh, no, dude - when I was little everyone around us had a different recipe for it. | 0:12:45 | 0:12:50 | |
And a different name for it as well! | 0:12:50 | 0:12:52 | |
True! But what I'm going to cook is my mam's version of the classic, economical supper | 0:12:52 | 0:12:56 | |
that's fed families like mine since the Industrial Revolution. | 0:12:56 | 0:13:01 | |
Me mam used to do it for me granddad, it's a bit of a hangover. | 0:13:01 | 0:13:04 | |
And when he'd come in from the pits, | 0:13:04 | 0:13:06 | |
there'd always have to be something on the stove. | 0:13:06 | 0:13:09 | |
This is a really, really quick one. | 0:13:09 | 0:13:11 | |
Whilst the panhaggerty's cooking, I'll do something to serve alongside. | 0:13:11 | 0:13:15 | |
-Ooh, what? -Transylvanian pretzels. | 0:13:15 | 0:13:18 | |
I happen to have my partner's mother's | 0:13:19 | 0:13:21 | |
Transylvanian pretzel cutter. | 0:13:21 | 0:13:23 | |
Our Lil's dad used to work in a steelworks during Ceausescu's time, | 0:13:23 | 0:13:27 | |
and he built that when it was a bit quiet. | 0:13:27 | 0:13:29 | |
And it's for cutting pretzels, it's all brass and solder. | 0:13:29 | 0:13:32 | |
These aren't available in the supermarket, but you can cut biscuit shapes and call it a cheesy biscuit. | 0:13:32 | 0:13:37 | |
-Here, Kingy. -What? -How would Ray Mears have peeled a potato? | 0:13:38 | 0:13:41 | |
He would have fashioned a knife from flint. | 0:13:41 | 0:13:44 | |
This is a lovely little thing. It's a tiffin box. | 0:13:45 | 0:13:48 | |
And in here are all our little ingredients. | 0:13:48 | 0:13:51 | |
-SIZZLING -Oh, listen to that, Dave. Beauty! | 0:13:52 | 0:13:56 | |
Stick this lid on, let it heat up a bit.. Oh, it's starting to rain. | 0:13:56 | 0:13:59 | |
What we'll do now, we'll take that bacon out, right, | 0:14:03 | 0:14:06 | |
put a layer of potatoes, and then you put some carrot, | 0:14:06 | 0:14:10 | |
-right... -Oh, you're getting water in the bowls! | 0:14:10 | 0:14:13 | |
Never going to make pastry in this. | 0:14:13 | 0:14:16 | |
-Can you put some onion in? -Never rains with Bear Grylls, does it?! | 0:14:17 | 0:14:21 | |
-No! -He's always somewhere ruddy hot, that's why. | 0:14:21 | 0:14:23 | |
Ray Mears, it's a life of perpetual sunshine. Not with us! | 0:14:23 | 0:14:27 | |
Then you put another layer of potato on, look. | 0:14:27 | 0:14:30 | |
-Get that bloody umbrella out my face! -I can't help it! | 0:14:30 | 0:14:34 | |
-I'll hold the brollies. -While I'm doing me whatsit. | 0:14:34 | 0:14:37 | |
Now look, it's Top Tip at this point. | 0:14:37 | 0:14:39 | |
It's, we're using hot chicken stock | 0:14:41 | 0:14:43 | |
to cook the potatoes and the vegetables in said panhaggerty. | 0:14:43 | 0:14:48 | |
And we brought the chicken stock in a Thermos flask with us! | 0:14:48 | 0:14:51 | |
# Oh, I like it out here in the wild... # | 0:14:51 | 0:14:54 | |
-Would you ever dot with butter? -You would, ordinarily. Have we brought any? | 0:14:54 | 0:14:58 | |
-Aye! -Well, we will! -I've got everything, me. -Class. | 0:14:58 | 0:15:01 | |
This is the Thermos of hot chicken stock. | 0:15:01 | 0:15:04 | |
And what we'll do is just pour all that over. | 0:15:05 | 0:15:08 | |
-Right, now... -Do you want some tinfoil, Kingy? -Have you got any? | 0:15:08 | 0:15:12 | |
We've got tinfoil with our space blankets and our ponchos! | 0:15:12 | 0:15:16 | |
Oh, we've got ponchos! | 0:15:16 | 0:15:18 | |
-Why are we worrying?! -Why are we worrying. | 0:15:18 | 0:15:21 | |
You see, you did have a survival kit. | 0:15:21 | 0:15:24 | |
Now, what you do is quite tightly... | 0:15:24 | 0:15:28 | |
put foil over the top of it. | 0:15:28 | 0:15:31 | |
so it seals it and it's all lovely. | 0:15:31 | 0:15:34 | |
Where's me lid gone? Put your lid... | 0:15:34 | 0:15:36 | |
That's it. | 0:15:36 | 0:15:37 | |
How do? It's a filthy day, in't it? INAUDIBLE REPLY | 0:15:37 | 0:15:42 | |
We're doing our best! Oh, man. | 0:15:42 | 0:15:45 | |
-How long will that cook for, Kingy? -About 40 minutes. | 0:15:49 | 0:15:52 | |
That just gives me time to knock up the Transylvanian pretzels. | 0:15:52 | 0:15:55 | |
Yes. Please...knock them up. | 0:15:55 | 0:15:58 | |
The interesting thing about the dough is, | 0:15:58 | 0:16:00 | |
there's just an egg, there's no water or milk. | 0:16:00 | 0:16:04 | |
It's a dry dough. | 0:16:04 | 0:16:06 | |
To make the pretzel dough, take a clean, dry bowl... | 0:16:07 | 0:16:11 | |
Flour in the bowl. | 0:16:13 | 0:16:15 | |
There's blue over there! Look! | 0:16:15 | 0:16:17 | |
# Blue skies coming up Blue skies... # | 0:16:17 | 0:16:21 | |
-I can't cook and create with this on! -You can! | 0:16:21 | 0:16:24 | |
-It's good! -Oh, that's better. | 0:16:24 | 0:16:26 | |
Look at me! Look at the state... | 0:16:26 | 0:16:29 | |
'Transylvanian Pretzels - well, they're even easier when you cook them in your kitchen! | 0:16:31 | 0:16:36 | |
'You need flour, butter, egg, and cheese. | 0:16:36 | 0:16:39 | |
'Mix them all together and shape. | 0:16:39 | 0:16:41 | |
'Over the top, put eggy wash, caraway seeds and more cheese.' | 0:16:43 | 0:16:47 | |
Set your oven at kind of gas mark whatever. | 0:16:47 | 0:16:51 | |
LAUGHS Whatever degrees you deem appropriate. | 0:16:51 | 0:16:55 | |
And hope for the best. | 0:16:55 | 0:16:57 | |
Oh, it's off again! Oh, man. | 0:16:57 | 0:17:01 | |
I'm going to put the cheese on the top like that so it all melts in. | 0:17:01 | 0:17:05 | |
It's like a Geordie fondue! | 0:17:05 | 0:17:07 | |
It is, but with taties. | 0:17:07 | 0:17:09 | |
BANGS POT LID There's your gong. | 0:17:09 | 0:17:13 | |
'Now normally one puts one's panhaggerty under a grill, | 0:17:23 | 0:17:27 | |
'but out in the wilds, well, it's permissible to improvise.' | 0:17:27 | 0:17:30 | |
It's like a tatie creme brulee! | 0:17:32 | 0:17:33 | |
This is great. It's really savoury, and the bacon's gone right through it. | 0:17:42 | 0:17:46 | |
-The pretzels go brilliant with it. -Kind of like croutons, aren't they? | 0:17:46 | 0:17:50 | |
-Yeah. -One thing to remember, Si. | 0:17:50 | 0:17:53 | |
-What? -Remember our jungle training. | 0:17:53 | 0:17:55 | |
All the leftovers we're going to have to either eat or bury. | 0:17:55 | 0:17:58 | |
Cos, you know, when we sleep out here tonight, | 0:17:58 | 0:18:01 | |
it attracts hyenas, and hyenas - one bite will have your leg off. | 0:18:01 | 0:18:05 | |
ECHOING GROWL | 0:18:06 | 0:18:08 | |
-So, how we doing? -Pretty well, mate. | 0:18:11 | 0:18:14 | |
Our first mum's given us some great dishes, | 0:18:14 | 0:18:16 | |
and our panhaggerty is going to rock the recipe fair. | 0:18:16 | 0:18:20 | |
And I reckon our next mum's international twist | 0:18:20 | 0:18:23 | |
on a simple supper classic is going to be pretty special too. | 0:18:23 | 0:18:27 | |
Oh, yes - we've been tempted to Birkenhead | 0:18:27 | 0:18:30 | |
by Jeni and her Portuguese version of fish and chips. | 0:18:30 | 0:18:34 | |
That's all very well, but she doesn't sound very Portuguese. | 0:18:34 | 0:18:37 | |
-Hiya. -Hello! -Hello, how are you all? | 0:18:37 | 0:18:40 | |
Hello, I'm Si. Hi. | 0:18:40 | 0:18:43 | |
'Jeni and her husband Mindo are here with their kids, | 0:18:43 | 0:18:47 | |
'Colt, Sage and Jed.' | 0:18:47 | 0:18:49 | |
'Who's also brought his girlfriend along for some supper.' | 0:18:49 | 0:18:52 | |
-Jeni, you've got a really interesting family, haven't you? -I have, yes. | 0:18:52 | 0:18:56 | |
I've been married to a Portuguese for 22 years, his name's Mindo. | 0:18:56 | 0:18:59 | |
-Well, his real name is Ermindo... -SHE REELS OFF LONG NAME | 0:18:59 | 0:19:04 | |
I know! | 0:19:04 | 0:19:05 | |
I tell you what, I bet he had a huge duffel bag at school! | 0:19:05 | 0:19:08 | |
With his name on. | 0:19:08 | 0:19:10 | |
He's not here at the moment, he's working, he's a bus driver, but he will be here later. | 0:19:10 | 0:19:15 | |
-Was it your mother-in-law who taught you how to cook? -Yeah, she did. | 0:19:15 | 0:19:18 | |
All the Portuguese dishes that I know. | 0:19:18 | 0:19:21 | |
Is there anything you love that only your mum knows best how to make? | 0:19:21 | 0:19:25 | |
-Oh yeah, the snails! Dad makes them. -Snails? | 0:19:25 | 0:19:28 | |
Snails. We actually go rooting for them in the back garden. | 0:19:28 | 0:19:31 | |
Put them in a box, let them starve for three days to get rid of all the toxins. | 0:19:31 | 0:19:35 | |
-He eats them and I just watch. -LAUGHTER | 0:19:35 | 0:19:39 | |
Lead on! | 0:19:39 | 0:19:40 | |
'Snails! Crumbs. | 0:19:40 | 0:19:42 | |
'Thankfully Jeni is not doing them today, | 0:19:42 | 0:19:44 | |
'but I don't like the look of that much either.' | 0:19:44 | 0:19:47 | |
Eee, bacalao. I'm not sure, you know. | 0:19:47 | 0:19:49 | |
-I've had bad experiences with bacalao. -Have you? -Yeah. | 0:19:49 | 0:19:53 | |
-This is sent over from Portugal. -Proper stuff. -Yeah. | 0:19:53 | 0:19:56 | |
'Bacalao is cod that's been preserved in salt.' | 0:19:56 | 0:19:59 | |
'But the process gives it a distinct salty, fishy flavour | 0:19:59 | 0:20:03 | |
'which, even when it's been soaked overnight, is something of an acquired taste.' | 0:20:03 | 0:20:07 | |
'It's one that I've never managed to acquire, | 0:20:07 | 0:20:09 | |
'but Jeni's promised us that she's converted many people with her fish and chips.' | 0:20:09 | 0:20:15 | |
It's one of the ways they get kids to eat fish as well. | 0:20:15 | 0:20:17 | |
There's not many kids that would eat fish. | 0:20:17 | 0:20:20 | |
-It's bacalao. -Yeah, bacalao. | 0:20:20 | 0:20:22 | |
'Undeterred by our scepticism, | 0:20:22 | 0:20:24 | |
'Jeni gets us chopping to start her Portuguese fish and chips supper.' | 0:20:24 | 0:20:28 | |
'Bacalao al bras, just as her mother-in-law made it.' | 0:20:28 | 0:20:32 | |
The chips are cooked very, very thin, like matchsticks. | 0:20:32 | 0:20:35 | |
There is something wonderfully elemental | 0:20:36 | 0:20:38 | |
about onions and garlic frying in olive oil. | 0:20:38 | 0:20:41 | |
-The smell... -It's the building blocks of so many dishes, isn't it? | 0:20:41 | 0:20:45 | |
Just leave that there for a minute, just to drain. | 0:20:45 | 0:20:48 | |
Yeah. Leave the lid off so they don't steam? | 0:20:48 | 0:20:51 | |
And then we add the bacalao. | 0:20:51 | 0:20:53 | |
You just flake it into the pan, so it'll soak all the olive oil, | 0:20:53 | 0:20:57 | |
and the juices of the onions and the garlic. | 0:20:57 | 0:21:00 | |
The bacalao is very traditional in Portuguese, | 0:21:00 | 0:21:03 | |
but you can use any sort of white fish for this, | 0:21:03 | 0:21:05 | |
so if you can't get salted cod you use, like, haddock, pollock or hake as well. | 0:21:05 | 0:21:10 | |
'So Portuguese cod with chips on the side, or so we think.' | 0:21:10 | 0:21:15 | |
In fact, I might need some more chips, actually. | 0:21:15 | 0:21:18 | |
-Chips in?! -What's going on?! -Fish and chips in a oner! | 0:21:18 | 0:21:22 | |
-You mix it all together. -Oh! Never seen that before, have you? | 0:21:22 | 0:21:25 | |
No! So it's onions, garlic, oil, fish, chips. | 0:21:25 | 0:21:28 | |
Then we bind it together with a couple of eggs, | 0:21:28 | 0:21:30 | |
and then you top it off with fresh parsley. | 0:21:30 | 0:21:33 | |
-Hiya! -Oh, hello! | 0:21:33 | 0:21:36 | |
-Dave. -Pleased to meet yous. | 0:21:36 | 0:21:38 | |
'Jeni's husband Mindo is back from his bus-driving shift.' | 0:21:38 | 0:21:42 | |
Are you relieved that Jeni's taken such a liking to Portuguese cooking? | 0:21:42 | 0:21:46 | |
Yeah, because it means I don't have to cook all the time. | 0:21:46 | 0:21:49 | |
LAUGHTER | 0:21:49 | 0:21:52 | |
-That smells amazing. -It does smell good. -And that's done. | 0:21:52 | 0:21:54 | |
Obviously it sticks to the bottom so it looks like it's all burny... | 0:21:54 | 0:21:59 | |
-The best bits, aren't they? -The best bits, yeah. | 0:21:59 | 0:22:02 | |
-OK, so I'll just put this on the table? -Yes! -Wahey! | 0:22:02 | 0:22:05 | |
Yes! | 0:22:07 | 0:22:08 | |
'And now the good bit - we can finally start tasting | 0:22:08 | 0:22:11 | |
'Jeni's simple supper dishes.' | 0:22:11 | 0:22:13 | |
Oh, yes! | 0:22:13 | 0:22:15 | |
'The first of which is her fish and chips | 0:22:15 | 0:22:17 | |
'served with a simple tomato and onion salad and fresh bread.' | 0:22:17 | 0:22:21 | |
-Oh, it's lovely. -Oh, yeah. | 0:22:21 | 0:22:23 | |
-It's great! -It is! | 0:22:23 | 0:22:25 | |
-Fish, chips, eggs, garlic... -All into one. -All into one. | 0:22:25 | 0:22:29 | |
-It's wonderful. -It's so tasty. The bacalao's so sweet! | 0:22:29 | 0:22:33 | |
-Great dish for supper, isn't it? -It is. Brilliant supper dish. | 0:22:33 | 0:22:37 | |
-It's wonderful with the onion and tomato salad as well. -Yeah. | 0:22:37 | 0:22:40 | |
-That's really nice. -It's like a refreshing taste. | 0:22:40 | 0:22:44 | |
-I can honestly say, Jeni, you've changed my attitude to bacalao. -Yes. | 0:22:46 | 0:22:50 | |
-I really enjoyed that. -Thank you. -Delicious. | 0:22:50 | 0:22:53 | |
'With that triumph under her belt, | 0:22:53 | 0:22:55 | |
'It's time for Jeni's second Portuguese take on a British supper classic.' | 0:22:55 | 0:22:59 | |
'It's a Portuguese rice pudding!' | 0:22:59 | 0:23:01 | |
This is cold, it's the traditional way they eat it in Portugal. | 0:23:03 | 0:23:07 | |
-And the thing that's unusual is that it's made with long-grain rice. -Yep. | 0:23:07 | 0:23:11 | |
If you don't get the liquid right, you'll end up with it crunchy. | 0:23:11 | 0:23:15 | |
-What's the fruit flavour in it? -Lemon. -Lemon, yeah. | 0:23:15 | 0:23:18 | |
Lemon and cinnamon. | 0:23:18 | 0:23:20 | |
I didn't think I'd get my head round a rice pudding with long-grain rice but it's fabulous. | 0:23:20 | 0:23:25 | |
It works really well. It's a different texture, it's much more solid. | 0:23:25 | 0:23:29 | |
'I love the fact that Jeni's really taken the food of Mindo's family to her heart.' | 0:23:29 | 0:23:35 | |
Mindo, all the gang...could we possibly borrow your mother? | 0:23:35 | 0:23:39 | |
-You can have her! -LAUGHTER | 0:23:39 | 0:23:42 | |
Just for a lender! We've got this recipe fair, | 0:23:42 | 0:23:45 | |
and we think your mam would be brilliant in it. | 0:23:45 | 0:23:48 | |
-Yeah, you can borrow her if you like. -Are you on, Jeni? -I'm on. -Brill. | 0:23:48 | 0:23:53 | |
'What Jeni has shown us is that simple suppers | 0:23:53 | 0:23:56 | |
'don't have to be familiar to be great.' | 0:23:56 | 0:23:59 | |
'You're right. The Portuguese influences give a totally new perspective | 0:23:59 | 0:24:03 | |
'on some classic supper favourites.' | 0:24:03 | 0:24:05 | |
'And without a doubt the one I want Jeni to cook at our banquet | 0:24:05 | 0:24:09 | |
'is that fantastic bacalao al bras.' | 0:24:09 | 0:24:12 | |
Bye! | 0:24:13 | 0:24:15 | |
-'Do you know what, dude?' -'What, mate?' | 0:24:19 | 0:24:21 | |
'That long-grain rice pudding Jeni made has really got me thinking.' | 0:24:21 | 0:24:25 | |
'Yes, cos until the 1960s, nearly all the rice we knew in Britain was short-grain, | 0:24:25 | 0:24:31 | |
'what we now call pudding rice, but then, as we started eating more Chinese and Indian food, | 0:24:31 | 0:24:36 | |
'we were introduced to long-grain rice.' | 0:24:36 | 0:24:39 | |
'And that's only the beginning. | 0:24:39 | 0:24:41 | |
'In fact, there are over 40,000 different types of rice.' | 0:24:41 | 0:24:46 | |
So what we're going to do is give you the Hairy Bikers' Quick Guide To Rice. | 0:24:46 | 0:24:51 | |
Lesson number one. This is long-grain rice. | 0:24:51 | 0:24:54 | |
It keeps its integrity. | 0:24:54 | 0:24:56 | |
It's fluffy. The grains stay separate. | 0:24:56 | 0:24:59 | |
It doesn't mish-mash, it's a nice, lovely, firm rice. | 0:24:59 | 0:25:03 | |
-But it's not really great on taking in flavours. -No, it is not. | 0:25:03 | 0:25:07 | |
Now, this one, this is short-grain pudding rice. | 0:25:07 | 0:25:10 | |
It breaks down almost completely to a mush. | 0:25:10 | 0:25:13 | |
That means if you cook it in cream it'll be creamy and soft and unctuous. | 0:25:13 | 0:25:16 | |
That's why it's really good for making good old mum's rice pudding. | 0:25:16 | 0:25:20 | |
Now somewhere in between both of those is the arborio rice, | 0:25:20 | 0:25:24 | |
which is what we know for risottos. | 0:25:24 | 0:25:26 | |
What's nice about that, the outside of the grain just relaxes, | 0:25:26 | 0:25:30 | |
because of the starch content. It's starchy. | 0:25:30 | 0:25:32 | |
But the centre of the grain remains al-dente. | 0:25:32 | 0:25:36 | |
Little bit of a bite. Love it. | 0:25:36 | 0:25:38 | |
'So that's white rice, but there are brown and mixed-grain rices too. | 0:25:38 | 0:25:42 | |
'Their colour comes from the outer layer of bran which has been left on.' | 0:25:42 | 0:25:46 | |
'They're chewier, with a nutty flavour, and really nutritious.' | 0:25:46 | 0:25:50 | |
Tell you what, though, there's one thing that all rices have in common. | 0:25:50 | 0:25:54 | |
-Yeah? -They're really not very good raw. | 0:25:54 | 0:25:56 | |
..This is true. | 0:25:56 | 0:25:58 | |
Crunchy rice pudding. No. No. | 0:25:58 | 0:26:01 | |
'With all that rice, no wonder that every food culture on Earth | 0:26:01 | 0:26:06 | |
'has its own take on rice pudding.' | 0:26:06 | 0:26:08 | |
'So banish all thoughts of bland beige goop | 0:26:08 | 0:26:11 | |
'and prepare to be amazed by three totally different takes on this majestic desert.' | 0:26:11 | 0:26:17 | |
'First up - a slightly crazy 500-year-old Persian effort | 0:26:17 | 0:26:20 | |
'called Buckram Pudding.' | 0:26:20 | 0:26:21 | |
'It's cooked in chicken stock - I kid you not.' | 0:26:21 | 0:26:25 | |
'Then Dave's going to be trying his hand at a slightly more conventional | 0:26:25 | 0:26:28 | |
'Balinese Black Rice Pudding called Pulut Hitam. | 0:26:28 | 0:26:32 | |
'Meanwhile I'm going to cook something much closer to my heart.' | 0:26:33 | 0:26:37 | |
Our Stella's - my mam's - rice pudding. | 0:26:37 | 0:26:39 | |
What has a teabag got to do with rice pudding? | 0:26:45 | 0:26:48 | |
Well, we'll get there eventually. It's intriguing, isn't it? | 0:26:48 | 0:26:51 | |
My mam always insisted on rehydrating her sultanas - | 0:26:51 | 0:26:55 | |
or currants, you can use either if you fancy - in tea. | 0:26:55 | 0:26:59 | |
The old Tips. Nothing more, nothing less. | 0:26:59 | 0:27:02 | |
Now it's really, really easy to make. | 0:27:02 | 0:27:05 | |
-Unlike Dave's, by the looks of it. -Give over! | 0:27:05 | 0:27:08 | |
I've got a pot... | 0:27:08 | 0:27:10 | |
of chicken fruit broth. | 0:27:10 | 0:27:13 | |
What on earth?! | 0:27:13 | 0:27:14 | |
This is a buckram pudding. It's a long-grained sweet rice pudding, | 0:27:14 | 0:27:19 | |
from Persia. And this is where the fun starts. | 0:27:19 | 0:27:22 | |
I've got some fresh fruit here which I just need to dice. | 0:27:22 | 0:27:25 | |
It's pudding in a bag! | 0:27:25 | 0:27:27 | |
Half me fruit, all the rice. | 0:27:27 | 0:27:30 | |
Some cinnamon...some chopped dates... | 0:27:30 | 0:27:33 | |
some sultanas, and for that lovely kind of yellow exotic Persian look, | 0:27:33 | 0:27:38 | |
a pinch of saffron. | 0:27:38 | 0:27:40 | |
Now, we want to tie this loosely. | 0:27:40 | 0:27:42 | |
Remember that rice is going to expand, so give it plenty of room. | 0:27:42 | 0:27:45 | |
There we have it. | 0:27:45 | 0:27:47 | |
That goes into the chicken brothy stock. | 0:27:49 | 0:27:52 | |
It's like a fruit castanet, that. | 0:27:52 | 0:27:54 | |
So we put the lid on, put it on to simmer for 20 minutes, | 0:27:54 | 0:27:58 | |
and when we come back we'll have a buckram rice pudding! | 0:27:58 | 0:28:01 | |
That's wrong. It's got chicken in it. That's never right. | 0:28:03 | 0:28:06 | |
Anyway, pudding rice. | 0:28:06 | 0:28:08 | |
What we know, the length and breadth of the country, for rice pudding. | 0:28:08 | 0:28:12 | |
'My mam's rice pudding uses two-thirds milk | 0:28:12 | 0:28:14 | |
'and one-third full rich cream.' | 0:28:14 | 0:28:18 | |
Northern Europeans - full of lard! It's great! | 0:28:18 | 0:28:22 | |
-You won't die with my puddings, though. -If you eat this, you may do. | 0:28:22 | 0:28:25 | |
Genghis Khan used to eat my pudding. | 0:28:25 | 0:28:27 | |
'Add in brown sugar, a vanilla pod | 0:28:29 | 0:28:32 | |
'and those lovely tea-soaked sultanas | 0:28:32 | 0:28:35 | |
'and dust with nutmeg.' | 0:28:35 | 0:28:37 | |
You know the crunchy bits that goes round the side | 0:28:38 | 0:28:41 | |
and forms the skin on the top? | 0:28:41 | 0:28:43 | |
The skin was the best, wasn't it?! Skin of the rice pudding. | 0:28:43 | 0:28:47 | |
'It now goes into the oven for an hour and a half. | 0:28:47 | 0:28:49 | |
'I'll take the foil off near the end to get that lovely skin.' | 0:28:49 | 0:28:54 | |
-Can I go to Bali now? -Oh, yeah. | 0:28:54 | 0:28:56 | |
I'm sorry to take you outside the rice pudding comfort zone, | 0:28:56 | 0:28:59 | |
but I'm going to take you to paradise. Bali. | 0:28:59 | 0:29:01 | |
This is Balinese black sticky rice. | 0:29:01 | 0:29:06 | |
Dead easy to make this. What you must do, though, | 0:29:06 | 0:29:09 | |
is soak this rice overnight. | 0:29:09 | 0:29:11 | |
It swells up, but you get that wonderful kind of black broth. | 0:29:11 | 0:29:15 | |
Strain this off... | 0:29:15 | 0:29:16 | |
'Cover the black rice well with water - just plain water, | 0:29:19 | 0:29:23 | |
'no chicken broth weirdness this time.' | 0:29:23 | 0:29:25 | |
And this is a pandan leaf. | 0:29:25 | 0:29:28 | |
I haven't gone mad, you can buy this in Thai Oriental supermarkets. | 0:29:28 | 0:29:32 | |
Tie it in a knot. Chuck in your pandan leaf, | 0:29:33 | 0:29:36 | |
or you could just use a vanilla pod like you used in your mam's. | 0:29:36 | 0:29:40 | |
We put that on, we boil it till the rice has gone soft. | 0:29:40 | 0:29:44 | |
Now, when that's simmered for ten minutes, | 0:29:45 | 0:29:48 | |
put this in - palm sugar. | 0:29:48 | 0:29:50 | |
It's a two-part pudding, this one. | 0:29:50 | 0:29:52 | |
'In a separate pan, tip in a tin of coconut milk, | 0:29:52 | 0:29:56 | |
'with more pandan, or vanilla if you prefer.' | 0:29:56 | 0:29:59 | |
We're going to simmer that until the coconut and pandan is really kind of thick and aromatic. | 0:29:59 | 0:30:04 | |
That's it, mate. We've got three rice puddings for our supper. | 0:30:05 | 0:30:10 | |
Yes! Lovely. | 0:30:10 | 0:30:11 | |
'First up, let's try my experimental puddings.' | 0:30:11 | 0:30:15 | |
Right. The buckram, the Persian rice pudding. | 0:30:15 | 0:30:18 | |
Boil in a bag with a chicken stock. | 0:30:18 | 0:30:20 | |
The rice is fluffy, isn't it? For long-grain. | 0:30:20 | 0:30:23 | |
I think it tastes like a biryani that's lost its way. | 0:30:23 | 0:30:27 | |
It doesn't know whether it's Arthur or Martha, sweet or sour. | 0:30:27 | 0:30:31 | |
-Nah. -Nah. | 0:30:32 | 0:30:33 | |
'One down, two to go.' | 0:30:33 | 0:30:35 | |
Balinese sticky. This is reduced coconut milk. | 0:30:35 | 0:30:38 | |
A little brindling of freshly grated coconut. | 0:30:38 | 0:30:41 | |
-Looks too good to eat. -It's purple. | 0:30:41 | 0:30:44 | |
-Mmm! -This is beautiful. | 0:30:48 | 0:30:50 | |
-Big, nutty flavours, isn't it? -Oh, yeah. | 0:30:50 | 0:30:52 | |
It's kind of sticky, it's chewy, but the coconut milk with it | 0:30:52 | 0:30:56 | |
-is awesome. -I'm impressed with that rice, Dave. | 0:30:56 | 0:30:59 | |
-I'd do that again. -Now... | 0:30:59 | 0:31:01 | |
yer mam's. | 0:31:01 | 0:31:03 | |
Back to Blighty. HE LAUGHS | 0:31:03 | 0:31:07 | |
Oh, that brings back memories. | 0:31:10 | 0:31:12 | |
-I love the sultanas. -Yeah. | 0:31:12 | 0:31:15 | |
The pudding's really quite sweet, | 0:31:15 | 0:31:17 | |
and sultanas are quite tart, with a T. | 0:31:17 | 0:31:20 | |
If you like a thinner pudding, just add more milk. | 0:31:20 | 0:31:23 | |
What my mother used to do, she used to make her rice pudding | 0:31:23 | 0:31:26 | |
with a tin of evaporated milk, a tin of Carnation. | 0:31:26 | 0:31:29 | |
Give it a lovely golden colour. | 0:31:29 | 0:31:31 | |
But we used to have it much runnier - then you got a better skin! | 0:31:31 | 0:31:35 | |
I like it. | 0:31:35 | 0:31:37 | |
There's no taste like home, is there, really? | 0:31:38 | 0:31:40 | |
I tell you what, though, I wouldn't mind a second home in Bali, cos that's not bad. | 0:31:40 | 0:31:45 | |
My mam's rice pudding is definitely going to the fair. | 0:31:48 | 0:31:50 | |
But we've one more mum to visit. | 0:31:50 | 0:31:52 | |
Her family have told us she's completely unstoppable once she gets started on her simple suppers. | 0:31:52 | 0:31:58 | |
Oh, fenugreek seeds, there are nice. | 0:31:58 | 0:32:01 | |
Harjinder lives in Manchester as do four of her grown-up kids | 0:32:03 | 0:32:06 | |
and two of her grandchildren. | 0:32:06 | 0:32:08 | |
Her youngest daughter, Sheila, got in touch to tell us how she keeps her family together | 0:32:10 | 0:32:14 | |
through her fantastic suppers. | 0:32:14 | 0:32:17 | |
-Hello, Harjinder! -Hi! | 0:32:17 | 0:32:19 | |
'She also told us that although most of the kids have moved out to set up their own homes, | 0:32:19 | 0:32:23 | |
'their mum still supplies all of them with home-cooked food every week.' | 0:32:23 | 0:32:28 | |
What food are you going to be cooking, Harjinder? | 0:32:28 | 0:32:31 | |
I'm going to be cooking some lovely Punjabi food from Northern India. | 0:32:31 | 0:32:35 | |
'Whenever you meet an Indian cook, you can be sure that somewhere in the kitchen | 0:32:35 | 0:32:39 | |
is that box of tricks.' | 0:32:39 | 0:32:41 | |
Where's your spice cupboard? | 0:32:41 | 0:32:42 | |
-My spice cupboard is just behind you. -Is it? | 0:32:42 | 0:32:45 | |
-May we? -Yes, of course, yes. | 0:32:45 | 0:32:46 | |
It's got bits and bobs in it. | 0:32:46 | 0:32:48 | |
Oh! You can smell that! | 0:32:48 | 0:32:50 | |
Oh, what a waft! | 0:32:51 | 0:32:53 | |
-The box of tricks is that... -This one? -Yes. | 0:32:53 | 0:32:56 | |
This is the basic mixture that I use. | 0:32:59 | 0:33:03 | |
-Oh, wow! -Oh, wow! Look at this! | 0:33:03 | 0:33:05 | |
'Harjinder's magic box includes flaked chillies, | 0:33:05 | 0:33:08 | |
'cumin, coriander and lovage seeds. | 0:33:08 | 0:33:11 | |
'Garam masala, turmeric and paprika.' | 0:33:11 | 0:33:14 | |
So do you not decide what you're going to cook... | 0:33:14 | 0:33:16 | |
I don't really. I just have a lot, see what I've got in and then take it from there. | 0:33:16 | 0:33:22 | |
-Now, that's a family-sized fridge! -It's a bit - two fridges put together. -Hey! | 0:33:22 | 0:33:26 | |
Wow, look at all the veges! | 0:33:26 | 0:33:28 | |
We've got belly of pork, salmon, okra, we've got aubergines. | 0:33:28 | 0:33:32 | |
-Should we make a start on it? -Yeah! | 0:33:32 | 0:33:34 | |
First up, Harjinder's simple Curried Salmon. | 0:33:35 | 0:33:38 | |
'The diced salmon is spiced with a mixture including paprika, | 0:33:42 | 0:33:45 | |
garam masala, cumin and flaked red chillies. | 0:33:45 | 0:33:48 | |
'Then chopped ginger, garlic and tomato.' | 0:33:49 | 0:33:52 | |
I'm just going to add a couple of chillies to it. | 0:33:53 | 0:33:56 | |
So with this, you're just going to shake it like that. | 0:33:56 | 0:34:00 | |
-Would you have had food like this as a kid? -My mum really cooked really well. | 0:34:00 | 0:34:04 | |
And, you know, after a hard day at school, we'd come home to a really nice dinner. | 0:34:04 | 0:34:11 | |
It's memories like that you want to pass on to your own children as well. | 0:34:11 | 0:34:15 | |
All of that salmon. | 0:34:16 | 0:34:18 | |
This is what I tend to do, start off one thing and then think, | 0:34:18 | 0:34:21 | |
"What else have I got in the cupboard?" and make that and I'm on a roll. | 0:34:21 | 0:34:25 | |
-Then do you ring the kids up and go, "Right"? -I do. | 0:34:25 | 0:34:28 | |
Sometimes I've made so much food I don't know what to do with it so I'm like, | 0:34:28 | 0:34:32 | |
"Come on, you've got to come round. If you haven't got time to eat it, just come and take it!" | 0:34:32 | 0:34:36 | |
Brilliant! | 0:34:36 | 0:34:38 | |
-Suck them in. -It's called bribery. | 0:34:38 | 0:34:40 | |
-Yeah. -That's what my mother did to us for years. | 0:34:40 | 0:34:43 | |
'Cor! With chopped coriander added, the salmon supper dish is already done. | 0:34:46 | 0:34:51 | |
'But Harjinder now apparently has something extra-special to show us.' | 0:34:51 | 0:34:54 | |
This is basically going to be the basic masala sauce | 0:34:54 | 0:34:58 | |
that you can use in almost any curry. | 0:34:58 | 0:35:01 | |
So, once you've mastered this, you've mastered the lot. | 0:35:01 | 0:35:04 | |
'This is a brilliant curry method from Harjinder. | 0:35:04 | 0:35:07 | |
'It's something that both Dave and I have adopted. | 0:35:07 | 0:35:09 | |
'It starts with onions cooked gently down in oil for about 20 minutes.' | 0:35:09 | 0:35:13 | |
What I do is, I make a big... a large batch of it | 0:35:13 | 0:35:17 | |
and then I freeze it. | 0:35:17 | 0:35:18 | |
Look at that! | 0:35:18 | 0:35:19 | |
'Just like a good Italian tomato sauce, | 0:35:20 | 0:35:23 | |
Harjinder's tarka masala sauce is the building block of a vast range of great simple suppers.' | 0:35:23 | 0:35:28 | |
It's ready to freeze. | 0:35:29 | 0:35:30 | |
'Harjinder is only making a small quantity for us but the method is the same.' | 0:35:30 | 0:35:35 | |
What I'm going to do now is just going to add some of the cumin. | 0:35:35 | 0:35:39 | |
Add the garlic. | 0:35:42 | 0:35:45 | |
And then the ginger goes in. | 0:35:45 | 0:35:47 | |
And now we can add the tomatoes. | 0:35:49 | 0:35:52 | |
This is basically your masala sauce now. | 0:35:52 | 0:35:55 | |
-That's the masala. -Yep. | 0:35:55 | 0:35:56 | |
-So, from that you can put your chillies, your meat, your vegetables, whatever you want. -Yeah. | 0:35:56 | 0:36:01 | |
And, today, it's destined to become a classic chicken curry. | 0:36:01 | 0:36:05 | |
'The chicken is added to the masala along with a selection of spices.' | 0:36:07 | 0:36:11 | |
-It's taken time to actually make the masala sauce... -Yes. | 0:36:12 | 0:36:15 | |
But other than that, if that had been ready-made, | 0:36:15 | 0:36:18 | |
this would have taken about, what, 15 minutes... | 0:36:18 | 0:36:20 | |
So, somebody comes home from work. | 0:36:20 | 0:36:23 | |
-You take a big ladle of that masala sauce. -Yep. | 0:36:23 | 0:36:26 | |
A couple of chillies in there, chicken in. On the table in 15 minutes, love. | 0:36:26 | 0:36:30 | |
Yes, yeah. | 0:36:30 | 0:36:31 | |
Boil the rice at the same time or make your chapatis. | 0:36:31 | 0:36:34 | |
-Proper fresh food. -Yes, yeah. | 0:36:34 | 0:36:37 | |
I've actually filmed making the basic masala sauce | 0:36:37 | 0:36:40 | |
and we put it on video so that my daughters can have a look at it. | 0:36:40 | 0:36:43 | |
-And my daughter-in-laws because they're really good at cooking. -Isn't that wonderful? | 0:36:43 | 0:36:48 | |
That's...that's such a good idea. | 0:36:48 | 0:36:50 | |
It's a new cookbook that gets passed on. | 0:36:50 | 0:36:52 | |
-That's brilliant. -Do you do it in the style of Delia of the style of Nigella? | 0:36:52 | 0:36:56 | |
Actually talking and cooking at the same time is pretty hard work and I don't know how you two do it. | 0:36:56 | 0:37:01 | |
-I really don't. -Well, there's two of us, you see - it's easy. | 0:37:01 | 0:37:05 | |
'Move over Hairy Bikers! It's the Harjinder Cookery Hour!' | 0:37:05 | 0:37:08 | |
Oh, here we go, here we go! | 0:37:08 | 0:37:10 | |
-I've got olive oil in the... -Crumbs! -That's is a lot of oil. | 0:37:10 | 0:37:16 | |
That's a lot of onion! | 0:37:16 | 0:37:17 | |
Look at that amount of garlic! | 0:37:17 | 0:37:20 | |
'While we're watching her video, Harj just keeps on cooking and cooking and cooking! | 0:37:22 | 0:37:27 | |
And, true to form, the family arrives. | 0:37:27 | 0:37:30 | |
'Harjinder has proved as unstoppable as the family said. | 0:37:36 | 0:37:39 | |
'She's cooked LOADS of food including spiced salmon, | 0:37:39 | 0:37:42 | |
'the chicken curry, pakoras and a fresh chutney.' | 0:37:42 | 0:37:46 | |
I'm so excited I don't know where to start! | 0:37:46 | 0:37:48 | |
This looks like a mad, elaborate feast rather than a simple supper dish | 0:37:48 | 0:37:52 | |
but you take each of those elements and they're all really quite simple and logical | 0:37:52 | 0:37:56 | |
once we've got the techniques like you've taught us. | 0:37:56 | 0:37:59 | |
That really struck Dave and I about the video | 0:37:59 | 0:38:01 | |
because clearly the family cares very much about their food heritage. | 0:38:01 | 0:38:05 | |
And for you to go to the trouble for you to do that for your family, | 0:38:05 | 0:38:08 | |
-I think it's just wonderful. -It's worth a lot, isn't it? -Yeah. | 0:38:08 | 0:38:11 | |
Mum'll have little tricks that you can't write down or you can't explain unless you're watching it. | 0:38:11 | 0:38:16 | |
-So it's nice... -Mum's got a very special method | 0:38:16 | 0:38:19 | |
that we could never inherit, I don't think, to be honest. | 0:38:19 | 0:38:22 | |
I'll always remember this day... | 0:38:22 | 0:38:24 | |
-Well, that's good because we're not moving! -LAUGHTER | 0:38:24 | 0:38:27 | |
Dave and I have applied for planning permission for the shed! | 0:38:27 | 0:38:31 | |
'Harjinder has almost given us too many recipes to choose from for our banquet. | 0:38:31 | 0:38:37 | |
'But the spiced salmon, the ingeniously versatile masala sauce | 0:38:37 | 0:38:42 | |
'and her pakoras will make the perfect quick-supper dishes.' | 0:38:42 | 0:38:46 | |
'With no chance of planning permission on the shed, we have to leave | 0:38:46 | 0:38:50 | |
-'but we now have a fantastic Indian supper booked.' -Bye-bye! | 0:38:50 | 0:38:53 | |
So we've sorted our three fantastic Mums. | 0:38:56 | 0:38:59 | |
Fiona's 180-year-old Yorkshire dishes. | 0:38:59 | 0:39:01 | |
Jeni and her Portuguese take on the simple supper. | 0:39:01 | 0:39:05 | |
And, now, Harjinder's great Indian feast. | 0:39:05 | 0:39:08 | |
We've sorted out two favourite supper dishes from our families. | 0:39:08 | 0:39:13 | |
My mam's fantastic one-pot panhaggerty. | 0:39:13 | 0:39:16 | |
And what we think is the best rice pudding in the world. | 0:39:16 | 0:39:19 | |
So we're ready, old son, bring on the recipe fair! | 0:39:20 | 0:39:24 | |
'Bright and early we're ready to get started on today's recipe fair.' | 0:39:28 | 0:39:31 | |
'For our foodie Glastonbury we've sorted out a circus big top...' | 0:39:33 | 0:39:37 | |
All right, lads? | 0:39:39 | 0:39:40 | |
Can somebody take the battery out of that! | 0:39:40 | 0:39:42 | |
'..which will be home to our simple supper cookery demonstration later...' | 0:39:42 | 0:39:47 | |
I've always wondered how they built a big top. | 0:39:48 | 0:39:50 | |
It's an engineering wonder! | 0:39:50 | 0:39:52 | |
'..and three other tops that will be filled with Britain's mums sharing their recipe secrets | 0:39:52 | 0:39:57 | |
'with each other...' | 0:39:57 | 0:39:58 | |
-Morning, Gerard. -Nice to see you. | 0:39:58 | 0:40:00 | |
'..and Gerard Baker our food historian is here to shed light on all the dishes | 0:40:00 | 0:40:04 | |
'that the mums will be bringing.' | 0:40:04 | 0:40:06 | |
Setting up the recipes which is great. | 0:40:06 | 0:40:08 | |
We're going to do my mam's killer fish cakes. | 0:40:08 | 0:40:11 | |
Oh, and the rice pudding! | 0:40:11 | 0:40:12 | |
'Outside the tents it's looking like we might have to get our rain ponchos out again.' | 0:40:12 | 0:40:17 | |
Back, I say! Back clouds, back rain, back pestilence. Bring in the sunshine, bring in the mothers. | 0:40:17 | 0:40:23 | |
'The big finale to the recipe fair will be a supper banquet for local foodies | 0:40:23 | 0:40:28 | |
'and the three mums that we found on our travels will be doing the cooking.' | 0:40:28 | 0:40:32 | |
-Welcome to your world. -Look at this. | 0:40:32 | 0:40:35 | |
This is going to be your workspace for the next oh...well, day. | 0:40:35 | 0:40:38 | |
Now, girls, the food that we ate in all of your homes was just brilliant. | 0:40:38 | 0:40:42 | |
It's going to be quite an eclectic supper though, I think. | 0:40:42 | 0:40:46 | |
A meat and potato salt-cod curry! | 0:40:46 | 0:40:48 | |
Wo-ho-ho! | 0:40:48 | 0:40:50 | |
So, are you looking forward to it? | 0:40:50 | 0:40:52 | |
I'm looking to seeing all the different recipes | 0:40:52 | 0:40:55 | |
and trying all the different things. And having a good laugh basically. | 0:40:55 | 0:40:58 | |
I've never had Portuguese food so I'm really looking forward to that. | 0:40:58 | 0:41:02 | |
Well, we'll see! | 0:41:02 | 0:41:03 | |
-Have faith, girl, have faith! -We'd better get on, we've got a lot to do. | 0:41:03 | 0:41:07 | |
-We have. See you later, ladies. -Bye! -See you later! | 0:41:07 | 0:41:12 | |
'And, with our supper cooks happily installed in our recipe fair kitchen, | 0:41:12 | 0:41:16 | |
-it's time to let the mums... -And a good few dads! | 0:41:16 | 0:41:20 | |
..into the Mums Know Best simple suppers recipe fair! | 0:41:20 | 0:41:23 | |
Right, well, it looks like the recipe fair is open! | 0:41:25 | 0:41:27 | |
-And thank you for coming. -Oh, yes! | 0:41:27 | 0:41:29 | |
What've you got?! | 0:41:29 | 0:41:31 | |
'We want our recipe fair to be a celebration of family-friendly recipes | 0:41:31 | 0:41:34 | |
'that have stood the test of time. | 0:41:34 | 0:41:36 | |
'It's a chance for people to swap food ideas with like-minded folk and help keep great home cooking alive.' | 0:41:36 | 0:41:43 | |
Oh, your cheesy pie! | 0:41:43 | 0:41:44 | |
-Cheesy pie! -No, no, listen. -Cheese and leek pie. | 0:41:44 | 0:41:46 | |
'There's loads going on here.' | 0:41:46 | 0:41:48 | |
'The big top is where Dave and I are going to do a cook up later on.' | 0:41:48 | 0:41:53 | |
'But we're not the only ones doing the catering. | 0:41:53 | 0:41:55 | |
'At every recipe fair we've invited some very special guests to feed the recipe fair visitors.' | 0:41:55 | 0:42:00 | |
'Yeah, and today, it's the Gurkhas. | 0:42:00 | 0:42:03 | |
'They are here to feed and inspire our mums with some of their favourite supper dishes.' | 0:42:03 | 0:42:08 | |
'And, of course, in the little top, some of the visitors | 0:42:10 | 0:42:13 | |
'have brought food and recipes for each other | 0:42:13 | 0:42:15 | |
'and our food historian, Gerard, to check out.' | 0:42:15 | 0:42:18 | |
And you've got your recipe sheets there. | 0:42:18 | 0:42:20 | |
-Recipe. -Let's have a look. -It's my grandmother's. | 0:42:20 | 0:42:23 | |
-Is it your grandmother's? -Yes. -"Almond square." | 0:42:23 | 0:42:26 | |
-Oh, Gerard looks busy. -Doesn't he? He's mobbed. | 0:42:26 | 0:42:28 | |
Will we ask him if it's all right? Is now a good time? | 0:42:28 | 0:42:31 | |
-I think you should definitely come in. -Oh, look! | 0:42:31 | 0:42:34 | |
Crikey, what's that? | 0:42:34 | 0:42:35 | |
My God! | 0:42:35 | 0:42:36 | |
That's Desperate Dan's simple supper! | 0:42:39 | 0:42:41 | |
This has to be one of the most amazing things that we've seen, I think, in the course of today. | 0:42:41 | 0:42:47 | |
It is, in fact, a clootie dumpling. | 0:42:47 | 0:42:49 | |
And Irene is the producer of this magnificent... | 0:42:49 | 0:42:54 | |
Antony Gormley would be proud of that. It's fantastic! | 0:42:54 | 0:42:57 | |
-It's a little one. -And why the shape? Because it's an unusual... | 0:42:57 | 0:43:00 | |
-It's cooked in a pillow case... -Right! | 0:43:00 | 0:43:03 | |
-OK, yeah, yeah. -That's like the end of pillowcase. | 0:43:03 | 0:43:05 | |
Then you tie it up and throw it in a big pot. | 0:43:05 | 0:43:08 | |
A slice of that with some bread and jam... | 0:43:08 | 0:43:11 | |
-No. -Just on its own? -Just on its own as it is or you can have it with a fried egg on top. | 0:43:11 | 0:43:17 | |
-Oh, aye, for your breakfast, yeah? -Yep. | 0:43:17 | 0:43:20 | |
-It does look quite magnificent. -Can you imagine the size of it if you'd have done it in a duvet cover? | 0:43:20 | 0:43:25 | |
It would be enormous, wouldn't it! Can you imagine that? | 0:43:27 | 0:43:31 | |
This is a recipe from ages past. | 0:43:31 | 0:43:33 | |
Yes, it was my grandmother's and my mother's recipe. | 0:43:33 | 0:43:37 | |
Chris and I don't have children so we thought we'll bring it here and share it that way. | 0:43:37 | 0:43:41 | |
Every family in Scotland has a different recipe. | 0:43:41 | 0:43:44 | |
And this is my mum's. It's not like anybody else's so... | 0:43:44 | 0:43:47 | |
Brilliant. That's fantastic. | 0:43:47 | 0:43:49 | |
And it's a great privilege to be in receipt of it, thank you. | 0:43:49 | 0:43:52 | |
-Thank you, cos that is in essence, the true spirit of what we're trying to do. -Yes, uh-huh. | 0:43:52 | 0:43:56 | |
On to other things. We have the most improbably named - Impossible Pie. | 0:43:56 | 0:44:00 | |
And it's an improbable recipe actually. | 0:44:00 | 0:44:03 | |
It needs explanation. Izzy, tell us why it's an Impossible Pie. | 0:44:03 | 0:44:07 | |
It's impossible because when you tell anybody what you do - get all the ingredients, put it in a pan, | 0:44:07 | 0:44:12 | |
bash t' hell out of it, pour it in to your dish, | 0:44:12 | 0:44:15 | |
bung it in the oven and it comes out with a pastry base, custard middle and a coconut-sponge top. | 0:44:15 | 0:44:21 | |
That's impossible! LAUGHTER | 0:44:21 | 0:44:23 | |
-That's what they said - "That's impossible!" -It's Willy Wonka-esque... | 0:44:23 | 0:44:26 | |
It's also impossible to get it wrong. | 0:44:26 | 0:44:28 | |
So what you're saying to us, when we cut into that there'll be lovely layers of... | 0:44:28 | 0:44:32 | |
Watch it go wrong now! First time, first time in hundreds of years! | 0:44:32 | 0:44:37 | |
Watch it, the first time! | 0:44:37 | 0:44:38 | |
Yes, nae pressure! | 0:44:38 | 0:44:39 | |
-Wow, it's true, it has. -Wow, look! -De-duh! | 0:44:41 | 0:44:43 | |
There's the crust on the bottom. | 0:44:43 | 0:44:45 | |
That's amazing! | 0:44:45 | 0:44:47 | |
It is amazing. | 0:44:47 | 0:44:48 | |
That's three definite layers. | 0:44:48 | 0:44:50 | |
This is Impossible Pie! | 0:44:50 | 0:44:52 | |
Do you know what it reminds us of? | 0:44:52 | 0:44:54 | |
A coconutty custard tart. | 0:44:54 | 0:44:57 | |
-Yeah. -I think we're in the presence of genius. | 0:44:57 | 0:45:00 | |
We are, aren't we? | 0:45:00 | 0:45:02 | |
-We'll see you later. -Aye. -Cheers! | 0:45:02 | 0:45:04 | |
'And remember, all these recipes are on the Mums Know Best website. | 0:45:04 | 0:45:09 | |
'Across the field, the Gurkhas have been cooking up a storm.' | 0:45:09 | 0:45:12 | |
'The Gurkhas have been marching out since 1948 on a diet of their traditional Nepalese curries. | 0:45:12 | 0:45:17 | |
'So, they're in a great position to feed the army of mums here at the recipe fair today.' | 0:45:17 | 0:45:23 | |
'But, mate, I think it's only right and proper if we give the food a try first.' | 0:45:23 | 0:45:27 | |
-Hi. -Hey, well this is fabulous, The smells are wonderful. -Yes. -What are you cooking? | 0:45:27 | 0:45:31 | |
He's making a Gurkha lamb bhat. | 0:45:31 | 0:45:34 | |
And is that a traditional Nepalese recipe? | 0:45:34 | 0:45:36 | |
Yeah. | 0:45:36 | 0:45:38 | |
-Can we have a sample? -Could we? -Yeah. | 0:45:38 | 0:45:40 | |
Fantastic. | 0:45:40 | 0:45:41 | |
-Oh! -This is good. -I tell you what, you people are in for a treat. | 0:45:42 | 0:45:46 | |
You know? | 0:45:46 | 0:45:48 | |
It's a lovely glimpse in to another cuisine. | 0:45:48 | 0:45:51 | |
But I want to get me fish on there first so I'll only use this top bit. I just want one ring. | 0:45:53 | 0:45:58 | |
-We'll go and get our meat and start... -Cutting it up ready to brown it. | 0:45:58 | 0:46:03 | |
'Although our mums are cooking dishes they know well, | 0:46:03 | 0:46:05 | |
'they don't usually cook it for 30 guests.' | 0:46:05 | 0:46:08 | |
'Or in a field, come to think of that.' | 0:46:08 | 0:46:10 | |
'I know, they don't seem to mind though, do they?' | 0:46:10 | 0:46:12 | |
'Now, at every recipe fair, we take a moment to conduct an experiment | 0:46:15 | 0:46:20 | |
'on the effectiveness of cooking utensils through the ages. We like to call it...' | 0:46:20 | 0:46:26 | |
..Hi-Tech, Low-Tech Challenge! | 0:46:26 | 0:46:27 | |
And many is the simple supper that could be enhanced by a dollop of mashed potato. | 0:46:27 | 0:46:33 | |
'To produce five bowls of suppertime mash, we have five mashing implements.' | 0:46:33 | 0:46:38 | |
'I'm going to use a Mrs Beeton classic, | 0:46:38 | 0:46:41 | |
'this masher dates back to around 1880.' | 0:46:41 | 0:46:44 | |
-'The wire masher may be a kitchen favourite | 0:46:44 | 0:46:46 | |
'but for around 100 years, | 0:46:46 | 0:46:48 | |
'the potato ricer has been a worthy alternative.' | 0:46:48 | 0:46:50 | |
'The French classic, mouli legumes is perfect for anything for anything | 0:46:50 | 0:46:54 | |
'from sauces to well... mashed potato.' | 0:46:54 | 0:46:57 | |
'Finally, I've got the mod con - the Spudnik. | 0:46:57 | 0:47:00 | |
'It claims to need less effort than a traditional masher.' | 0:47:00 | 0:47:03 | |
'Now, to use them, we need some extra mashing muscle.' | 0:47:03 | 0:47:08 | |
Come on, son! | 0:47:08 | 0:47:09 | |
Now... | 0:47:09 | 0:47:11 | |
'We're not twins, I promise!' | 0:47:16 | 0:47:19 | |
'Whatever, dude, but we still need two more volunteers.' | 0:47:19 | 0:47:22 | |
One, two, three, go! | 0:47:22 | 0:47:24 | |
'Now, good mashed potato, everyone knows, is not lumpy.' | 0:47:24 | 0:47:27 | |
'But if you overmash, you can break up the starch and end up with potato glue. | 0:47:27 | 0:47:32 | |
'It's a very fine art, really.' | 0:47:32 | 0:47:34 | |
Da-ding! This is the wrecking ball to potatoes, this. | 0:47:36 | 0:47:40 | |
Look at that! | 0:47:40 | 0:47:42 | |
I mean, that's mint. | 0:47:44 | 0:47:45 | |
-It's a bit lumpy. -It's lumpy. | 0:47:45 | 0:47:48 | |
The masher - lumpy. | 0:47:48 | 0:47:51 | |
But little lumps. | 0:47:51 | 0:47:52 | |
But with the Spudnik, there are no lumps. | 0:47:52 | 0:47:54 | |
Oh, well, what would that be then?! | 0:47:54 | 0:47:56 | |
Ah, the ricer! | 0:47:56 | 0:47:57 | |
That's not lumpy. | 0:47:57 | 0:47:59 | |
I think we best gloss over yours, really. | 0:47:59 | 0:48:02 | |
I'm glad I'm not working with him! | 0:48:02 | 0:48:05 | |
So I think the ricer has it. | 0:48:05 | 0:48:07 | |
Take a bow! | 0:48:08 | 0:48:09 | |
In the little top, Gerard is discovering the range of supper dishes mums have brought along. | 0:48:15 | 0:48:20 | |
It really is an eclectic mix. | 0:48:20 | 0:48:22 | |
Now, Judith, you've got some recipes you've brought with you, | 0:48:22 | 0:48:26 | |
not from your mum but from your dad, who I gather was the policeman in Burnley where you grew up. | 0:48:26 | 0:48:31 | |
He used to make fruitcakes and sponge cakes, | 0:48:31 | 0:48:34 | |
and a special one with coconut rice - I still haven't got the recipe for that, | 0:48:34 | 0:48:39 | |
-so it's gone with him to the grave. -But you've got a few with you? | 0:48:39 | 0:48:42 | |
I've brought an old book - he'd written down some of his mother's recipes. | 0:48:42 | 0:48:46 | |
-Tell us about this. You call it a sad cake. -Yes. | 0:48:46 | 0:48:49 | |
-It's a shortcrust pastry. -Yeah. -It's what's left over from when you've made a pie or something, | 0:48:49 | 0:48:55 | |
-just the bits that you've got left. -Lots of currants and sugar. -Yeah, and butter. | 0:48:55 | 0:48:59 | |
The trick is to get it sticky on top. So you've to make holes in it | 0:48:59 | 0:49:03 | |
-and then turn it over and then turn it back again. -So all that lovely juice caramelises... | 0:49:03 | 0:49:08 | |
-On the top, yeah. -..and makes it really sticky. | 0:49:08 | 0:49:10 | |
Fabulous. | 0:49:10 | 0:49:11 | |
Sad cake is a classic East Lancashire dish, | 0:49:13 | 0:49:15 | |
often eaten down the pit as a suppertime treat. | 0:49:15 | 0:49:18 | |
Kind of like a Northern take on the Cornish pasty. | 0:49:18 | 0:49:21 | |
-What a lovely, traditional English tart. -Thank you very much. | 0:49:21 | 0:49:26 | |
A Bakewell tart. James, this is what you've made. | 0:49:26 | 0:49:29 | |
-But it's not your recipe, is it? -No, | 0:49:29 | 0:49:31 | |
this is one of my wife's mother's recipes. | 0:49:31 | 0:49:34 | |
-Yeah. -And Carol's mother was an intuitive baker | 0:49:34 | 0:49:36 | |
and she would make things | 0:49:36 | 0:49:38 | |
-without weighing ingredients. -If you look at the origins of Bakewell Tart - it's Bakewell Pudding now - | 0:49:38 | 0:49:44 | |
there's a competition between the two shops as to who originated the pudding. | 0:49:44 | 0:49:48 | |
I just like eating the end result. | 0:49:48 | 0:49:50 | |
Back at the mums' tent, our mums are getting stuck in to preparing their banquet supper dishes. | 0:49:55 | 0:50:00 | |
Fiona has boldly decided to make her pastry by hand. | 0:50:00 | 0:50:03 | |
-Keeping tabs on us, Sybil? -Well, it's necessary, isn't it? | 0:50:03 | 0:50:08 | |
I think so! Yes! | 0:50:08 | 0:50:09 | |
'And Harjinder is getting a lesson in bacalao.' | 0:50:09 | 0:50:12 | |
-What am I doing? Just... -BOTH: Skinning it. | 0:50:12 | 0:50:14 | |
-Right. We put all the fish in here when we're flaking it. -Is that OK? | 0:50:14 | 0:50:18 | |
That's lovely, thank you. | 0:50:18 | 0:50:19 | |
-Time we pulled our finger out, mate, as well. -Yeah, quite right. | 0:50:20 | 0:50:25 | |
At each of our recipe fairs, we're cooking our favourite recipes too. | 0:50:25 | 0:50:28 | |
This time, it's a supper dish my mother used to cook - | 0:50:28 | 0:50:31 | |
we came to know it as "my mam's killer fishcakes". | 0:50:31 | 0:50:35 | |
Do you know what we're going to do to accompany Dave's mam's killer fishcakes? | 0:50:35 | 0:50:40 | |
Cheese sauce! Odd, I know. | 0:50:40 | 0:50:44 | |
-But the thing is... -Si...Si! -What? -We've got more gas. | 0:50:44 | 0:50:48 | |
LAUGHTER | 0:50:48 | 0:50:50 | |
-Go on. -Delia - would she ever walk up and it's not turned on? | 0:50:50 | 0:50:53 | |
Right, we're off. | 0:50:53 | 0:50:54 | |
A pan with some milk. This was the way me mother always used to make fishcakes | 0:50:54 | 0:50:59 | |
and she always used hake. | 0:50:59 | 0:51:00 | |
-Hake! -Hake. I reckon it's one of those really under-used fishes, it's brilliant. | 0:51:00 | 0:51:05 | |
'My mum poached her fish in barely boiling milk, seasoned with pepper and bay.' | 0:51:05 | 0:51:11 | |
While that's poaching, | 0:51:11 | 0:51:13 | |
I'm going to do a roux. Have you got that? | 0:51:13 | 0:51:17 | |
'To knock yourself up a basic roux, melt butter then cook flour off in it for three minutes.' | 0:51:17 | 0:51:22 | |
-Dave...Dave! -LAUGHTER | 0:51:24 | 0:51:27 | |
Well, you could turn it down! | 0:51:27 | 0:51:30 | |
So take that fish out now. | 0:51:32 | 0:51:33 | |
What she would do is use the poaching liquid from the fish to make the cheese sauce. | 0:51:33 | 0:51:40 | |
-Oh, full of flavour. -Flavour. Full of it. -Flavour. | 0:51:43 | 0:51:46 | |
Do you know what that is? That's fishy milk. | 0:51:46 | 0:51:49 | |
Now, you would ordinarily think that that's just plain wrong. | 0:51:49 | 0:51:52 | |
But it's not. | 0:51:52 | 0:51:54 | |
Back on the fishcake assembly line, | 0:51:54 | 0:51:57 | |
I've got some cold mashed potato. Me mam was never frugal. | 0:51:57 | 0:52:01 | |
These fishcakes would be like half fish, half potato. | 0:52:01 | 0:52:06 | |
To this, we add a beaten egg. | 0:52:06 | 0:52:08 | |
Curly parsley. Can't whack it, can you? | 0:52:08 | 0:52:11 | |
Not with a fishcake. | 0:52:11 | 0:52:13 | |
I'm heating the milk up... | 0:52:13 | 0:52:15 | |
That lady was going there, "Oh, he's put all that milk in. | 0:52:15 | 0:52:18 | |
"It'll go lumpy." | 0:52:18 | 0:52:20 | |
LAUGHTER | 0:52:22 | 0:52:23 | |
-What's that? -Lovely. -Thank you. | 0:52:25 | 0:52:27 | |
LAUGHTER | 0:52:27 | 0:52:30 | |
APPLAUSE | 0:52:30 | 0:52:32 | |
It's not as lumpy as his mashed potato, is it? | 0:52:32 | 0:52:35 | |
-Here! -So we'll form the fishcakes. | 0:52:35 | 0:52:38 | |
Now, we're not going for fancy home-made or ciabatta crumbs. | 0:52:38 | 0:52:42 | |
These are those orange ones, the luminous ones that you can see from Mars. | 0:52:42 | 0:52:46 | |
Now, I seem to remember, when we were writing this recipe, | 0:52:46 | 0:52:52 | |
that me mother's fishcakes were really big! | 0:52:52 | 0:52:54 | |
But you know what somebody said? "Could it be the fact you were three years old?" | 0:52:54 | 0:52:59 | |
LAUGHTER | 0:52:59 | 0:53:00 | |
Now, that's how big I remember them! | 0:53:00 | 0:53:05 | |
So that's how big they are going to be. | 0:53:05 | 0:53:08 | |
Roll carefully in the egg and dredge in the breadcrumbs. | 0:53:08 | 0:53:12 | |
Look at them. | 0:53:12 | 0:53:13 | |
There is one thing is missing in the cheese sauce. | 0:53:13 | 0:53:16 | |
-ALL: Cheese. -Maybe. | 0:53:16 | 0:53:19 | |
Right, there's a nice ripple on the oil so it's time to get frying. | 0:53:19 | 0:53:24 | |
'My mam fried them until they were quite a dark shade of golden brown, | 0:53:24 | 0:53:28 | |
'and then she blotted them off on kitchen paper.' | 0:53:28 | 0:53:32 | |
-How is your sauce, Kingy? -Well, dude, it's simple, | 0:53:32 | 0:53:35 | |
-because we're doing simple suppers. -The texture is lovely. -Thank you. | 0:53:35 | 0:53:39 | |
Oh, it's lush. | 0:53:39 | 0:53:41 | |
Ooh! | 0:53:42 | 0:53:43 | |
LAUGHTER Cut one inside, | 0:53:43 | 0:53:45 | |
and it should be flecked with green like a leprechaun's vest. | 0:53:45 | 0:53:48 | |
LAUGHTER | 0:53:48 | 0:53:51 | |
-Look at that. -Shall we have 'em stacked? Gary Rhodes would. -Oh, he stacks everything. | 0:53:51 | 0:53:55 | |
Now, clearly, we like a lot of cheese sauce. | 0:53:55 | 0:53:58 | |
LAUGHTER | 0:53:58 | 0:53:59 | |
-Drizzle away, Horatio. -Where would you like it, dear boy? | 0:53:59 | 0:54:03 | |
Erm... I'd like a puddle, | 0:54:03 | 0:54:05 | |
but like, off that one onto that one, but don't destroy the integrity of that one. | 0:54:05 | 0:54:09 | |
Oh, no. I don't want it to look as though as seagull's dumped on it. | 0:54:11 | 0:54:15 | |
You said have a puddle in there and then... | 0:54:16 | 0:54:18 | |
DAVE MIMICS SEAGULL | 0:54:18 | 0:54:20 | |
Cheese. | 0:54:21 | 0:54:23 | |
-Not like that. -He's a Virgo. -Look, see? | 0:54:24 | 0:54:26 | |
-And a control freak. -I'm not a control freak at all, | 0:54:26 | 0:54:29 | |
only where sauce is concerned. | 0:54:29 | 0:54:32 | |
-There we have it. One of me mum's favourite simple suppers. One of mine. Fishcakes. -Brilliant! | 0:54:32 | 0:54:37 | |
APPLAUSE BOTH: Thank you. | 0:54:37 | 0:54:39 | |
'Our mums are in the final stages of getting their dishes ready for the banquet. | 0:54:49 | 0:54:54 | |
'Although Harjinder, as per form, seems to be cooking more than just her salmon.' | 0:54:54 | 0:54:58 | |
-What have you got in your book? -I've written down your fishcake recipe. -Have you? -Yeah. -Good! -Well done. | 0:54:58 | 0:55:04 | |
-That was the one that wasn't laughing. -I was scribbling down the recipe. | 0:55:04 | 0:55:08 | |
-I got the recipes from the Gurkhas. -The Gurkhas! -Oh, brilliant! | 0:55:08 | 0:55:12 | |
-ALL: Gurkha lamb bhat. -Fab. | 0:55:12 | 0:55:14 | |
-I did the potatoes that they did. -Brilliant. -Absolutely fantastic. I'll try that this weekend. | 0:55:14 | 0:55:19 | |
-What's that? "Mary's chocolate...?" -BOTH: Clootie dumpling! -Oh, brilliant! | 0:55:19 | 0:55:23 | |
-You got an email so you made a friend as well. -Yes. -That's what it's all about! | 0:55:23 | 0:55:27 | |
'The rain has stayed away for once and with people making their way home, | 0:55:27 | 0:55:31 | |
'the mums' tent is set for our Mums Know Best supper banquet. | 0:55:31 | 0:55:35 | |
'We've invited 30 local foodies and friends of our mums | 0:55:35 | 0:55:39 | |
'to share the banquet. What a feast of supper dishes they've got in store.' | 0:55:39 | 0:55:43 | |
-On you come! -CHEERING AND APPLAUSE | 0:55:45 | 0:55:48 | |
'The mums' dishes look fantastic. | 0:55:48 | 0:55:51 | |
'Fiona has made a perfect pastry crust for her pie by hand | 0:55:51 | 0:55:54 | |
'and baked it to perfection. | 0:55:54 | 0:55:56 | |
'Harjinder has resisted cooking too much, | 0:55:56 | 0:55:59 | |
'but has still produced generous platters of her Punjabi treats. | 0:55:59 | 0:56:03 | |
'And Jeni will see if the Birkenhead bacalao that won us over can win over our guests as well. | 0:56:03 | 0:56:09 | |
'And of course we've got our mams' dishes. | 0:56:09 | 0:56:12 | |
'Dave's mum's killer fishcakes | 0:56:12 | 0:56:14 | |
'and my mam's panhaggelty - without the rainwater in it this time.' | 0:56:14 | 0:56:18 | |
Panhaggerty, anybody? | 0:56:18 | 0:56:21 | |
It's comforting food, isn't it? | 0:56:21 | 0:56:24 | |
-I'll be careful. Oh! -Oh, no! | 0:56:26 | 0:56:28 | |
-What have you done? -I've just dunked the mayor in tandoori salmon! -Oh, you're joking?! | 0:56:28 | 0:56:33 | |
I thought the curry would overpower the salmon, | 0:56:43 | 0:56:46 | |
but it doesn't at all. It's just so, so good. | 0:56:46 | 0:56:49 | |
I've never ever had Portuguese food, but it's inspired me to look into it. | 0:56:49 | 0:56:53 | |
Panhaggerty was lovely - I think cos that's something my gran used to make as well, so... | 0:56:53 | 0:56:58 | |
Absolutely gorgeous. | 0:56:58 | 0:56:59 | |
It's lovely, and I'm going to do the salmon dish. And the rice is just absolutely gorgeous, | 0:56:59 | 0:57:06 | |
so I have been inspired by Haj as well - as I know now her! Haj. | 0:57:06 | 0:57:11 | |
Wonderful day. And of course, having a delicious supper. | 0:57:11 | 0:57:14 | |
Gorgeous! | 0:57:14 | 0:57:16 | |
'For desert, we've got Si's mum Stella's rice pudding - | 0:57:18 | 0:57:22 | |
'the best in the world.' | 0:57:22 | 0:57:25 | |
What have you done now?! | 0:57:26 | 0:57:27 | |
-Oh, I've rice-puddinged his other side! -Oh! | 0:57:27 | 0:57:30 | |
The mayor of Bradford is now sporting a sou'wester. | 0:57:30 | 0:57:34 | |
'Isn't it an honour to have Fiona's great-granny's pudding here? | 0:57:36 | 0:57:39 | |
'Oh, yes, mate. All these dishes have so much history to them. | 0:57:39 | 0:57:43 | |
'And you know, mate, the bottom line is, they all taste fantastic.' | 0:57:43 | 0:57:48 | |
GENERAL CHATTER | 0:57:48 | 0:57:50 | |
-Hey, Dave. -Hello, mate. -I think simple suppers may have just come together | 0:57:50 | 0:57:54 | |
in a cornucopia of eclectic loveliness. | 0:57:54 | 0:57:57 | |
That was superbly successful - great food, great company - | 0:57:57 | 0:58:00 | |
-belting. -Top success, eh? -Yeah. | 0:58:00 | 0:58:03 | |
'Next time on Mums Know Best, we explore the Sunday dinner. | 0:58:05 | 0:58:09 | |
-'See what mums serve for their families.' -What's it like? | 0:58:09 | 0:58:12 | |
-Is it good? -Very good. | 0:58:12 | 0:58:14 | |
'And, as always, our own mums' recipes are in there.' | 0:58:15 | 0:58:17 | |
The nice thing about Sunday roast, | 0:58:17 | 0:58:19 | |
you've got leftovers! | 0:58:19 | 0:58:20 | |
'And one or two surprises...' | 0:58:20 | 0:58:23 | |
Oh! | 0:58:23 | 0:58:25 | |
Subtitles by Red Bee Media Ltd | 0:58:38 | 0:58:41 | |
E-mail [email protected] | 0:58:41 | 0:58:44 |