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Hey, Kingy, are you ready for another culinary adventure? | 0:00:02 | 0:00:05 | |
I am, mate, yeah. No larking about cos we've got serious work to do. | 0:00:05 | 0:00:09 | |
We're on a rescue mission, | 0:00:09 | 0:00:10 | |
to save Britain's favourite recipes from extinction. | 0:00:10 | 0:00:13 | |
The kind of dishes that are handed down from one generation to the next, | 0:00:13 | 0:00:17 | |
and that have stood the test of time. | 0:00:17 | 0:00:21 | |
-Mm. -What's it like, is it good? -Oh, yeah. -It's very good. | 0:00:21 | 0:00:25 | |
-What do you make of the spare ribs then? -Oh! | 0:00:27 | 0:00:30 | |
Oh, they're lovely. | 0:00:30 | 0:00:31 | |
If we're not careful, mate, fast food culture is going to kill Britain's culinary heritage, | 0:00:31 | 0:00:36 | |
so we need to persuade the nation's mums to open their cookbooks and pass on their secrets. | 0:00:36 | 0:00:41 | |
So, we're travelling all over the country, to meet mums | 0:00:41 | 0:00:44 | |
who have fantastic home-cooked dishes they want to share with the nation. | 0:00:44 | 0:00:49 | |
Then we'll be inviting them to a foodie festival where they can come and swap their recipes. | 0:00:49 | 0:00:54 | |
Welcome to the Hairy Bikers' recipe fair. | 0:00:54 | 0:00:57 | |
We've got mums here from all around the country. | 0:00:57 | 0:01:00 | |
-And they're going to share their recipes with us, with each other, and the nation. -Yeah! | 0:01:00 | 0:01:05 | |
Look at the amazing array of food people have brought for us to scoff. | 0:01:06 | 0:01:09 | |
-Si, I think you mean food that people have brought to share with everybody. -Oh, yes, sorry. | 0:01:09 | 0:01:15 | |
Gerard, our food historian, will seek out the stories and secrets behind those recipes. | 0:01:15 | 0:01:19 | |
Just have a look at this. We got this wonderful book from Sri Lanka. | 0:01:19 | 0:01:23 | |
-That is wonderful. -It's this lady's great grandmother's. | 0:01:23 | 0:01:27 | |
-Do you still cook from this book? -Yes. -Really? | 0:01:27 | 0:01:29 | |
-That's why it's in such a state. -You can see it's well thumbed. | 0:01:29 | 0:01:33 | |
Al these fantastic family recipes are going to be on | 0:01:33 | 0:01:36 | |
the Mums Know Best website for you to cook at home. | 0:01:36 | 0:01:40 | |
Cos we reckon that when it comes to great home cooking, mums really do know best. | 0:01:40 | 0:01:44 | |
The theme for today is Sunday dinners. | 0:02:03 | 0:02:05 | |
The hearty meal that all the family share around the family table. | 0:02:05 | 0:02:09 | |
For many of us, it's the meal that's still the highlight of our culinary week. | 0:02:11 | 0:02:15 | |
An excuse to push the boat out and share home-cooked food, | 0:02:15 | 0:02:18 | |
traditional or more exotic, with the people we love. | 0:02:18 | 0:02:21 | |
But rest assured, there's going to be plenty of leftovers. | 0:02:21 | 0:02:26 | |
Before our recipe fair can begin, | 0:02:28 | 0:02:30 | |
we need to find three fantastic mums with great Sunday dinner recipes. | 0:02:30 | 0:02:34 | |
Because we want them and their dishes to be the centrepiece | 0:02:34 | 0:02:37 | |
of a great Sunday dinner banquet at the end of the day. | 0:02:37 | 0:02:40 | |
So dude, let's get on and find them. | 0:02:40 | 0:02:43 | |
In Suffolk, our first mum, Leonie, is luring us in | 0:02:44 | 0:02:47 | |
with the promise of Sunday dinner dishes that graced | 0:02:47 | 0:02:50 | |
the tables of the rich and famous. | 0:02:50 | 0:02:52 | |
-Hello! -Hello. -Hi! -Hello. I'm Si. -I'm Leonie. Hi! -Hi Leonie, how are you? | 0:02:56 | 0:03:00 | |
Come through and meet Mum. | 0:03:00 | 0:03:01 | |
But it's not just Leonie we've come to visit. | 0:03:01 | 0:03:04 | |
No, dude, because her mum Susan is the keeper of the family cooking secrets. | 0:03:04 | 0:03:08 | |
And what secrets! Susan learnt everything she knows from her mum, | 0:03:08 | 0:03:12 | |
who used to cook for the famous Rothschild family at Waddesdon Manor. | 0:03:12 | 0:03:17 | |
-Mum, look who I've found. -Hello. | 0:03:17 | 0:03:19 | |
Good heavens. | 0:03:19 | 0:03:21 | |
-Hello. I'm Dave. -Hello, Dave. -Hello. | 0:03:21 | 0:03:23 | |
The Rothschilds are a European dynasty and at Waddesdon Manor, they wined and dined the rich and famous. | 0:03:23 | 0:03:29 | |
Susan and Leonie have promised to show us some of the recipes | 0:03:29 | 0:03:32 | |
that would have been eaten by Europe's most discerning palates. | 0:03:32 | 0:03:36 | |
First up is roast saddle of venison. | 0:03:36 | 0:03:39 | |
We've got a good haunch of venison here. | 0:03:44 | 0:03:48 | |
-And what's in the marinade? -Half red wine vinegar. | 0:03:48 | 0:03:52 | |
Half red wine. | 0:03:52 | 0:03:54 | |
It can be quite cheap, it doesn't have to be an expensive one. | 0:03:54 | 0:03:57 | |
Oh, no. We always... We're of the Keith Floyd style. | 0:03:57 | 0:04:00 | |
-Well... -You can't cook with wine you wouldn't drink. | 0:04:00 | 0:04:03 | |
-Juniper berries. -Yes, a perfect accompaniment with venison. | 0:04:03 | 0:04:06 | |
-I love it. -Black pepper. Star anise. | 0:04:06 | 0:04:08 | |
-Blade mace and... -Yeah. | 0:04:08 | 0:04:10 | |
-And bay leaves. -Bay leaves. | 0:04:10 | 0:04:12 | |
And also little shreds of peel from an orange. | 0:04:12 | 0:04:16 | |
Historically, the reason for that is it softened the meat. | 0:04:16 | 0:04:19 | |
-Yeah, tenderises it. -It absolutely tenderised it and opened the grain of venison. | 0:04:19 | 0:04:23 | |
Venison can be kind of quite tough, if you don't marinade it. | 0:04:23 | 0:04:26 | |
-Absolutely. -Ah yes! -Let's just get it... -Cor! -..out. | 0:04:26 | 0:04:30 | |
And what I've done just here is I've lain some pieces of string across. | 0:04:30 | 0:04:34 | |
Butcher's string. Lovely. | 0:04:34 | 0:04:36 | |
The meat's not fat. We need to lard it | 0:04:36 | 0:04:39 | |
and we can do that simply by laying some strips of bacon across. | 0:04:39 | 0:04:45 | |
-That's a really old fashioned term that you've just used there. -Yes. | 0:04:45 | 0:04:49 | |
-Lard it. -Yes. -You could use a larding needle, couldn't you? | 0:04:49 | 0:04:52 | |
-Yes. -But this works well. Also it makes for a nice presentation. | 0:04:52 | 0:04:55 | |
-It looks pretty and also when it's cooked, you can serve it just along... -On its side. | 0:04:55 | 0:05:00 | |
-We should eat more venison. -Oh, it's delicious meat. | 0:05:00 | 0:05:03 | |
There are so many deer in this country now and, it's great meat. | 0:05:03 | 0:05:06 | |
It's very healthy, low in cholesterol, ticks all the boxes but it's really tasty. | 0:05:06 | 0:05:10 | |
Yeah. Let's just give it some fat from the meat underneath. | 0:05:10 | 0:05:14 | |
Again, it's just to lard it and we put the meat on top. | 0:05:14 | 0:05:18 | |
So, no oil, no fat | 0:05:18 | 0:05:22 | |
except what we do now is, we pour in just a little of the marinade. | 0:05:22 | 0:05:28 | |
-It's going to make great gravy, isn't it? -That will make brilliant gravy. | 0:05:28 | 0:05:32 | |
'The saddle of venison gets 30 minutes, uncovered in a high oven.' | 0:05:32 | 0:05:36 | |
'Followed by a splash of port in the pan, and a good basting.' | 0:05:36 | 0:05:40 | |
'And then, another hour covered with foil at a lower temperature.' | 0:05:40 | 0:05:44 | |
'With the noble meat in the oven, it's time for the king of fish | 0:05:44 | 0:05:48 | |
'and another Rothschild family favourite, turbot with prawn sauce. | 0:05:48 | 0:05:52 | |
'At up to 35 quid a fish, they're a real treat. | 0:06:00 | 0:06:02 | |
'So, they deserve special care and attention.' | 0:06:02 | 0:06:05 | |
'For us, Susan is poaching it in a mixture of water and milk.' | 0:06:05 | 0:06:09 | |
-Is there a reason why milk? -Yes, because it's a nice white flesh. | 0:06:09 | 0:06:13 | |
-The milk actually will help you keep the... -Keep the colour of the flesh. | 0:06:13 | 0:06:17 | |
'While the fish is poaching, Susan will cook the prawn sauce.' | 0:06:17 | 0:06:21 | |
-This is very simply prawn shells in water. -OK. -That's all. | 0:06:21 | 0:06:26 | |
And we give them a jolly good simmer for a good 20 minutes, 30 minutes. | 0:06:26 | 0:06:31 | |
-That's to draw all those great flavours out of the shells, isn't it? -Absolutely. | 0:06:31 | 0:06:35 | |
I bet you're quite an expensive date, you. | 0:06:35 | 0:06:37 | |
-Absolutely. -You couldn't take her out for fish and chips! | 0:06:37 | 0:06:40 | |
-Well, you could, actually. -You could. For decent fish and chips. | 0:06:40 | 0:06:44 | |
Decent fish and chips and a cup of tea in the car. | 0:06:44 | 0:06:46 | |
Is there any twist that your mum doesn't do that you do? | 0:06:46 | 0:06:49 | |
-A little bit of champagne. -Yeah. -Ah yes! -Yes. | 0:06:49 | 0:06:52 | |
-Woof! -I think your mum may approve. | 0:06:52 | 0:06:54 | |
-Yeah. -Yeah. -Absolutely. | 0:06:54 | 0:06:56 | |
Right. So what happens now? | 0:06:56 | 0:06:58 | |
Well, we'd return this to the heat. | 0:06:58 | 0:06:59 | |
'To thicken the prawn sauce, Leonie is using a cold mixture of butter and flour, called a Beurre Manie.' | 0:07:01 | 0:07:07 | |
'The best French cooks have been using this exact sauce technique for centuries.' | 0:07:07 | 0:07:12 | |
A good way to tell whether it's kind of the consistency you want. | 0:07:12 | 0:07:15 | |
is if it coats the spoon and that's just lovely. | 0:07:15 | 0:07:18 | |
Look, there's a lovely gloss on the spoon there. | 0:07:18 | 0:07:21 | |
'And the final touch is the prawns, | 0:07:22 | 0:07:24 | |
'that are cooked until pink and served beside the turbot.' | 0:07:24 | 0:07:27 | |
It's time to plate up and have something nice to eat. | 0:07:27 | 0:07:30 | |
It is, isn't it? | 0:07:30 | 0:07:31 | |
-What a Sunday lunch! -Yes! | 0:07:31 | 0:07:34 | |
'Mate, I can't wait to taste these finished dishes.' | 0:07:34 | 0:07:37 | |
'Dude, remember, we've got to choose just one of them | 0:07:37 | 0:07:40 | |
'for Susan and Leonie to cook at our Sunday dinner banquet.' | 0:07:40 | 0:07:44 | |
-Madam. -Oh, thank you. | 0:07:44 | 0:07:45 | |
'What a choice! Poached turbot with prawn sauce.' | 0:07:45 | 0:07:48 | |
'Or, a beautiful roast saddle of venison.' | 0:07:48 | 0:07:51 | |
How fabulous. | 0:07:51 | 0:07:52 | |
-Let us hope I can do this properly. -Oh! | 0:07:52 | 0:07:56 | |
Thank you. It's gorgeous. | 0:07:56 | 0:07:59 | |
-Oh, look at that. -Oh, I'm excited! | 0:07:59 | 0:08:03 | |
The fish has such a creamy texture. | 0:08:03 | 0:08:05 | |
-Mm, oh, yeah. -Is it OK? | 0:08:05 | 0:08:07 | |
-Yes. -Yes. It's fab. | 0:08:07 | 0:08:10 | |
-Good. -I love cooking with Leonie, she's so calm. | 0:08:10 | 0:08:15 | |
No it's... Seriously, it's wonderful and...and I...I just sort of feel, | 0:08:15 | 0:08:19 | |
she's doing one thing, I'm doing the other. It will all come together. | 0:08:19 | 0:08:24 | |
And now for the juniper marinated venison. | 0:08:24 | 0:08:26 | |
This was one of Susan's mum's favourite dishes, | 0:08:26 | 0:08:29 | |
so it's really important for Susan that she's got it right. | 0:08:29 | 0:08:33 | |
-What's it like? -Wow! -Oh, it's wonderful. -Is it good? | 0:08:37 | 0:08:39 | |
-Oh, yeah. -It's very good. | 0:08:39 | 0:08:41 | |
-That's very, very good. -What's great about recipes as well, | 0:08:44 | 0:08:47 | |
you still feel really quite connected to the past, don't you? | 0:08:47 | 0:08:51 | |
-Because there's flavours there that are very evocative. -Absolutely. | 0:08:51 | 0:08:54 | |
-And smells of emotion and, you know? -Yes. Yes. | 0:08:54 | 0:08:58 | |
And one of the recipes I very nearly suggested to you was simnel cake | 0:08:58 | 0:09:02 | |
which is a cake that was made by daughters for mothers | 0:09:02 | 0:09:06 | |
and it was a present to show their mother that they could cook. | 0:09:06 | 0:09:10 | |
You've just blown my wife clean out of the water, | 0:09:10 | 0:09:13 | |
because every year... Every year she does that for her mam. | 0:09:13 | 0:09:17 | |
-It's just been a tradition. -Right. | 0:09:17 | 0:09:19 | |
And through her family, all the time. They're just ordinary folk. | 0:09:19 | 0:09:23 | |
-Every year she does it as a present to her mam. -Yes. Yes. | 0:09:23 | 0:09:26 | |
How mad. I really didn't know that. She went, "It's just a tradition thing." | 0:09:26 | 0:09:29 | |
-Yeah. That's why. -That's why. | 0:09:29 | 0:09:31 | |
We'd love you to come to our recipe fair. | 0:09:31 | 0:09:33 | |
It's like a big event, a festival - call it what you will | 0:09:33 | 0:09:36 | |
but it's a gathering of like-minded people who'll swap recipes, | 0:09:36 | 0:09:40 | |
we're going to eat, chat and absolutely celebrate good food. | 0:09:40 | 0:09:44 | |
-Are you up for it? -Bring your recipes, bring your family. | 0:09:44 | 0:09:47 | |
-We'd love to. -Thank you for your hospitality. | 0:09:47 | 0:09:49 | |
-Absolutely. -It's a pleasure. -A great pleasure. | 0:09:49 | 0:09:52 | |
Now that's proper posh nosh. Maybe not for every Sunday, | 0:09:52 | 0:09:56 | |
but the sheer class of the Rothschild family heritage | 0:09:56 | 0:09:59 | |
shows through in the ingredients and the classic techniques. | 0:09:59 | 0:10:02 | |
But, for our Sunday banquet, I reckon we've got to have that turbot, mate. | 0:10:02 | 0:10:06 | |
It's such a great dish, created with some really classy old-fashioned cooking methods. | 0:10:06 | 0:10:12 | |
Just as relevant now, Dave, as 400 years ago. | 0:10:12 | 0:10:15 | |
Yeah and it will be in 400 years' time. | 0:10:15 | 0:10:17 | |
That was food I would enjoy in a restaurant or in somebody's home. | 0:10:17 | 0:10:22 | |
Now, mate, we need to get thinking about the food that we're going to serve at the banquet later. | 0:10:26 | 0:10:32 | |
I know, you know what I reckon? Our mam's roast rib of beef will do the trick. | 0:10:32 | 0:10:36 | |
Perfect. And can you imagine anywhere better to cook that British classic | 0:10:36 | 0:10:40 | |
than the utter Englishness of the Capability Brown designed gardens at Ickworth House. | 0:10:40 | 0:10:45 | |
THEY HUM THE NATIONAL ANTHEM | 0:10:54 | 0:10:57 | |
The Sunday roast dates back to medieval times when landowners | 0:11:04 | 0:11:07 | |
would roast an ox to thank their servants for the week's work. | 0:11:07 | 0:11:11 | |
And even today, it remains one of those few feasts that families regularly enjoy together. | 0:11:11 | 0:11:17 | |
And there's nowt wrong with that! | 0:11:17 | 0:11:19 | |
A good roast beef Sunday lunch is the stuff that dreams are made of. | 0:11:19 | 0:11:23 | |
We want to get this pan blistering hot because what we'll do | 0:11:23 | 0:11:29 | |
is sear the outside of this so it goes all caramelised and lovely. | 0:11:29 | 0:11:33 | |
What that does is it creates a crust coating the outside of the beef | 0:11:33 | 0:11:36 | |
and keeps the moisture and juices in, and it's lovely, dude. | 0:11:36 | 0:11:40 | |
It's really important to sear the beef before you start to roast it. | 0:11:40 | 0:11:44 | |
It is. | 0:11:44 | 0:11:45 | |
'We use goose fat. It has a high burning point and tastes amazing. | 0:11:45 | 0:11:48 | |
'As for the beef, it's a French-trimmed rack of ribs. | 0:11:48 | 0:11:51 | |
'It means the bones have been cleaned to make it look pretty.' | 0:11:51 | 0:11:55 | |
It's wonderful. There's a bit of theatre in a Sunday roast. | 0:11:55 | 0:11:58 | |
-Love it. -You know that's definitely the star player. | 0:11:58 | 0:12:00 | |
But for our lady in the pan we've got a coating. | 0:12:00 | 0:12:03 | |
It's something I got years ago off Si's mother. It's dead easy. | 0:12:03 | 0:12:06 | |
It's looking gorgeous now, boy, look at it, man. | 0:12:06 | 0:12:09 | |
Just take two tablespoons of sea salt, | 0:12:09 | 0:12:13 | |
two tablespoons of English mustard. French mustard don't work for this. | 0:12:13 | 0:12:17 | |
No no, this one we win. And one tablespoon of ground black pepper. | 0:12:17 | 0:12:23 | |
Mix that up together. | 0:12:23 | 0:12:25 | |
'But before you use the rub, | 0:12:25 | 0:12:27 | |
'it's well worth making a trivet of vegetables for the beef to rest on.' | 0:12:27 | 0:12:31 | |
This will give us a great gravy. Put this awesome piece of meat | 0:12:31 | 0:12:34 | |
on the veg and dab it all over with the rub. | 0:12:34 | 0:12:37 | |
It's the juice from the meat, the veg and the rub, that will give the gravy its flavour. | 0:12:37 | 0:12:42 | |
Dude. A top tip next, isn't there? | 0:12:42 | 0:12:44 | |
Yeah. Put about a centimetre of water in the bottom of the tray. | 0:12:44 | 0:12:48 | |
Again, it keeps the beef juicy. | 0:12:48 | 0:12:50 | |
It will also promote the production of gravy. | 0:12:50 | 0:12:52 | |
Now put that into a hot oven, 220 degrees centigrade for the first 30 minutes. | 0:12:52 | 0:13:00 | |
Take the foil off though after 20. | 0:13:00 | 0:13:02 | |
Cooking perfect beef is an exact science. | 0:13:06 | 0:13:08 | |
A few simple rules, and you can't go wrong. | 0:13:08 | 0:13:11 | |
All the information you need is on our Mums Know Best website. | 0:13:11 | 0:13:14 | |
And to accompany such a glorious piece of meat, we need the perfect roasties. | 0:13:14 | 0:13:20 | |
Now another top tip that we got off a lady in Ireland | 0:13:20 | 0:13:23 | |
who cooked the best roast potatoes. I said, "How do you get them crispy?" | 0:13:23 | 0:13:27 | |
She said she puts semolina on them. | 0:13:27 | 0:13:30 | |
What she does is, we've got them coated in the goose fat, and you sprinkle with semolina. | 0:13:30 | 0:13:34 | |
That'll stick to the goose fat and crisp up and give you the crispiest roast potatoes imaginable. | 0:13:34 | 0:13:40 | |
Simply roast in a hot oven until these beauties are golden. | 0:13:40 | 0:13:43 | |
Now many people claim to make the perfect Yorkshire pudding. | 0:13:43 | 0:13:46 | |
Our Yorkshire pudding is perfect, and it's me mam's recipe. It's dead easy. | 0:13:46 | 0:13:51 | |
She taught me to make it like this when I was a little boy. | 0:13:51 | 0:13:54 | |
No measurements. You take a tablespoon, a proper old-fashioned tablespoon. | 0:13:54 | 0:13:58 | |
She said, love, dig it in the flour, | 0:13:58 | 0:14:00 | |
get as much as you can on a spoon, a heaped spoon. | 0:14:00 | 0:14:03 | |
You put four of those in. | 0:14:03 | 0:14:05 | |
Then she told me to add salt and two eggs. | 0:14:05 | 0:14:10 | |
In fact, it's a recipe that was first published in 1737, | 0:14:10 | 0:14:14 | |
in a book called The Whole Duty Of A Woman. | 0:14:14 | 0:14:17 | |
Then what my mam used to say was, | 0:14:17 | 0:14:19 | |
put milk in until it looks like single cream. | 0:14:19 | 0:14:23 | |
'And the secret of getting those lovely puddings to rise? Boiling hot goose fat.' | 0:14:23 | 0:14:27 | |
Look at that, now that's how it should be. | 0:14:27 | 0:14:29 | |
See that sizzle... Oops! | 0:14:29 | 0:14:32 | |
I don't mind if it dribbles too much. | 0:14:32 | 0:14:34 | |
I know, cos you get those lovely crispy bits, don't you? It's lush. | 0:14:34 | 0:14:37 | |
There we are. In. | 0:14:37 | 0:14:40 | |
'And for the final touch, what better to accompany our meat than horseradish sauce?' | 0:14:40 | 0:14:45 | |
-You need this, or else it'll be like a Geordie crying at the football results. -Shut up, you, shut up. | 0:14:45 | 0:14:50 | |
This tasty root has been cultivated in Europe since antiquity, | 0:14:50 | 0:14:54 | |
but didn't arrive in the British Isles until the 17th Century. | 0:14:54 | 0:14:57 | |
And now, it's our perfect compliment to our Sunday roast beef. | 0:14:57 | 0:15:01 | |
Eh voila! Creamed horseradish. | 0:15:01 | 0:15:03 | |
Homemade! | 0:15:03 | 0:15:05 | |
There's only one thing left to do now, Kingy. | 0:15:05 | 0:15:08 | |
And it's my favourite part. | 0:15:08 | 0:15:11 | |
Right. Let's taste the beef. | 0:15:11 | 0:15:14 | |
Wow! And a bit of my horseradish here. | 0:15:14 | 0:15:16 | |
-Oh! -Oh! | 0:15:19 | 0:15:21 | |
That is great beef. | 0:15:21 | 0:15:22 | |
Oh, this is great beef. Listen to that roastie. | 0:15:22 | 0:15:25 | |
That's a crunchy roastie. | 0:15:27 | 0:15:29 | |
-And the nice thing about a Sunday roast, you've got leftovers. -Mm-hm. | 0:15:29 | 0:15:34 | |
Now my mam, on Mondays, used to make | 0:15:34 | 0:15:38 | |
a leek and onion steamed pudding, and you had that with the gravy and the cold cuts of meat. | 0:15:38 | 0:15:43 | |
-Oh, we were all bubble and squeak people. -Were you? Yeah. | 0:15:43 | 0:15:46 | |
And my mum's tip for that was, is always mash cauliflower up in your bubble and squeak. | 0:15:46 | 0:15:50 | |
-Mmm. -So you got your potatoes, your cabbage, put mashed up cauli in it. | 0:15:50 | 0:15:54 | |
-Oh, wow! -Sacre blue! | 0:15:54 | 0:15:55 | |
-Oh, yes. -Cheers, mate. | 0:15:57 | 0:15:59 | |
A job well done. | 0:15:59 | 0:16:01 | |
Aye. | 0:16:01 | 0:16:04 | |
Oh! That's it, mate, our beef is definitely on the banquet menu. | 0:16:04 | 0:16:08 | |
So far, we've covered some pretty traditional ground with Leonie's turbot and our mum's roast beef. | 0:16:08 | 0:16:14 | |
So I reckon for our next mum, we can be a bit more adventurous. | 0:16:14 | 0:16:17 | |
I'm up for that, dude. What you got in mind? | 0:16:17 | 0:16:20 | |
Well, mate, in Loughton, north-east London, Peter and his mum Susan have | 0:16:20 | 0:16:24 | |
offered to share with us some of their much-loved family dishes. | 0:16:24 | 0:16:27 | |
Well, what's adventurous about that? | 0:16:27 | 0:16:29 | |
Well, Susan married into a big Italian family, and the union of food | 0:16:29 | 0:16:32 | |
cultures resulted in the birth of a brand new Sunday dinner tradition. | 0:16:32 | 0:16:37 | |
Well, we love Italian food, dude, so we're laughing! | 0:16:37 | 0:16:40 | |
-Hello! -Hello! I'm Dave. | 0:16:44 | 0:16:46 | |
-Dave, I'm Peter. -Hello, Peter, I'm Si. How are you? | 0:16:46 | 0:16:48 | |
-Si, nice to meet you. Nice to meet you. -And you. | 0:16:48 | 0:16:50 | |
-I can't smell Sunday lunch as we know it. -No? | 0:16:50 | 0:16:52 | |
No. Neither can... Here, if you've got us here on false pretences, you're for it. | 0:16:52 | 0:16:56 | |
No. No no, no no. Do you want to come in? This is... | 0:16:56 | 0:16:58 | |
-Yeah. Lovely. -This is not your traditional Sunday lunch. | 0:16:58 | 0:17:01 | |
No? Well, that'll be good. | 0:17:01 | 0:17:04 | |
Inspired by the Italian side of the family, Peter developed a passion for cooking. | 0:17:04 | 0:17:08 | |
But Susan, his English mum, has given him inspiration from closer to home as well. | 0:17:08 | 0:17:13 | |
Do you feel under pressure? Your mam's here. It's a watchful eye. | 0:17:13 | 0:17:16 | |
-Oh! -No. That's all right. | 0:17:16 | 0:17:18 | |
-I'm sure she'll ask me if she gets stuck with anything. -Oh! | 0:17:18 | 0:17:21 | |
Oh, a controversial family moment. | 0:17:21 | 0:17:24 | |
-Oh! -The karma just goes straight over my head. | 0:17:24 | 0:17:26 | |
-Yeah. Just let it go. -So basically... -They're gone. | 0:17:26 | 0:17:29 | |
Italian cuisine is a family cuisine, it's tasty and nourishing. | 0:17:29 | 0:17:34 | |
The secret is fresh, quality ingredients. | 0:17:34 | 0:17:38 | |
And at the very heart of their Sunday dinner cooking | 0:17:38 | 0:17:40 | |
is a fantastic chicken broth, simply made with good quality chicken, some seasonal veg, and water. | 0:17:40 | 0:17:47 | |
Apparently, for years the Italian side of the family used to discard the cooked | 0:17:47 | 0:17:51 | |
chicken and veg, but Susan brought the perfect economical solution... | 0:17:51 | 0:17:57 | |
a genuine British pie...and that's what Peter's cooking first. | 0:17:57 | 0:18:02 | |
Right. While they're sieving through all the chicken and veg, we're going to make a nice white sauce, which is | 0:18:02 | 0:18:07 | |
-basically just going to be used to kind of add a bit of juiciness to the pie. -Hold it all together. | 0:18:07 | 0:18:11 | |
-Exactly. -So it doesn't grate. -That's so juicy. -You're picking. | 0:18:11 | 0:18:14 | |
-Is it nice? -Oh, yeah. -Yeah. Oh, let's have a bit of that, then. | 0:18:14 | 0:18:17 | |
What Sunday lunches do you remember from when you were a kid? | 0:18:17 | 0:18:20 | |
My grandparents were gypsies. | 0:18:20 | 0:18:22 | |
-Really? -Yeah. And they used to supply all the city of London | 0:18:22 | 0:18:24 | |
with fruit and veg, because people didn't have fridges. | 0:18:24 | 0:18:27 | |
So food really is in your blood and... | 0:18:27 | 0:18:29 | |
So, yeah, I was brought up with food. I was brought up with eating...choosing the type of meat, | 0:18:29 | 0:18:34 | |
-looking at the quality of the meat. -Mmm mmm. | 0:18:34 | 0:18:36 | |
-And so food was a big part of my family. -You're well into this, aren't you? | 0:18:36 | 0:18:40 | |
-I mean, you look... -Yeah, I do love it. | 0:18:40 | 0:18:43 | |
There's a fire in your eyes when you talk about food. | 0:18:43 | 0:18:46 | |
-Yeah. -Who first lit that fire for you? | 0:18:46 | 0:18:48 | |
What's your first food memory? | 0:18:48 | 0:18:50 | |
Probably being on a...standing on a chair in the kitchen next to my granddad carving up the beef and, | 0:18:50 | 0:18:56 | |
showing me what to do and then, my dad on the other | 0:18:56 | 0:18:58 | |
side of the kitchen, frying up the veal escallops and things. | 0:18:58 | 0:19:01 | |
-Right. -And putting it in breadcrumbs and then into the... | 0:19:01 | 0:19:03 | |
-Escalope. Yeah. -Oh, lovely. -Are you quite happy with that, chef? | 0:19:03 | 0:19:07 | |
-Oh, it's lovely, that's perfect. -That's the one, isn't it? -Peter. | 0:19:07 | 0:19:10 | |
-Yeah? -We've picked this chicken to death. What now? | 0:19:10 | 0:19:13 | |
Excellent. Right. What we're going to do now guys, is we're going to assemble everything into the pie. | 0:19:13 | 0:19:18 | |
-So... -Oh. Ooh! Yes. | 0:19:18 | 0:19:21 | |
The pie's coming together now, which is more than can be said for Susan's kitchen. | 0:19:21 | 0:19:25 | |
She's been waiting for a brand new cooker now for weeks. | 0:19:25 | 0:19:28 | |
I've just had an epiphanous moment! | 0:19:28 | 0:19:30 | |
-Yes? -I'm standing where the oven should be. -Yeah. | 0:19:30 | 0:19:34 | |
What we cooking? | 0:19:34 | 0:19:36 | |
-Pie. -Right. Where we going to bake the pie? -Oh. | 0:19:36 | 0:19:38 | |
Peter? | 0:19:38 | 0:19:40 | |
-Yes, Mother? -What are we doing about the pie? -We could... Yeah... | 0:19:40 | 0:19:43 | |
You'd think, wouldn't you... excuse me for stating the obvious, you two... | 0:19:43 | 0:19:47 | |
The telly's coming round. You're cooking risotto, you're cooking broth, and you're cooking... | 0:19:47 | 0:19:51 | |
-A pie! -Fortunately, Peter only lives round the corner, so at least there's an oven close by. | 0:19:51 | 0:19:58 | |
While the pie is in the oven, Peter's going to use that fantastic stock for his take on a porcini risotto. | 0:19:58 | 0:20:05 | |
And now what I've done here is I've got some nice porcini mushrooms, and I've soaked them. | 0:20:05 | 0:20:11 | |
-Yes. -For about 45 minutes. -Mmm mmm. -Yes. | 0:20:11 | 0:20:13 | |
-And then I've just fried them off in a little bit of butter. -Right. | 0:20:13 | 0:20:17 | |
-Lovely. -Now what I'm going to do is basically I'm just going to blend them up. | 0:20:17 | 0:20:21 | |
-Blimey, I wasn't expecting that. -Almost like a...a porcini paste. | 0:20:21 | 0:20:27 | |
Time to add the rice. About a handful per person. | 0:20:27 | 0:20:30 | |
Now this bit's important, isn't it? | 0:20:30 | 0:20:31 | |
-Yeah. -That you cook the rice for a minute or two, so it's got a nice golden coating in the oil. | 0:20:31 | 0:20:36 | |
-Literally give it a nice little colour. -Peter adds | 0:20:36 | 0:20:39 | |
a good glass of white wine, and then his broth, a ladle at a time. | 0:20:39 | 0:20:42 | |
The broth must be hot, in fact, it must be boiling and not just hot. | 0:20:42 | 0:20:48 | |
The trick is to wait for the rice to absorb the broth before adding the next ladle. | 0:20:48 | 0:20:53 | |
You can't rush a risotto, can you? | 0:20:54 | 0:20:57 | |
-You can't. -When the rice is almost cooked, Peter stirs the porcini through, and seasons to taste. | 0:20:57 | 0:21:03 | |
-A touch of black pepper. -I feel I'm in a proper Italian restaurant. | 0:21:03 | 0:21:07 | |
No! The pepper grinder needs to be bigger. Give over. | 0:21:07 | 0:21:10 | |
-It does. It does. -Well, I'm a modest kind of man. | 0:21:10 | 0:21:13 | |
Peter finishes the risotto with a little bit of butter and some creme fraiche. | 0:21:13 | 0:21:17 | |
-Why do you use creme fraiche? -It just gives it that lovely, creamy kind of texture. | 0:21:17 | 0:21:22 | |
Now, Dave, at this point, we would have melted some parmesan cheese through the risotto, wouldn't we? | 0:21:22 | 0:21:27 | |
Aye. But not Peter. He puts his on top, just as he serves it. | 0:21:27 | 0:21:31 | |
This is nearly done. So I think we're kind of ready to plate up. | 0:21:31 | 0:21:35 | |
-Yes! -And... -Aye. Dig in. -Get tasting. | 0:21:35 | 0:21:38 | |
-Lovely. -Great! The job's a good 'un. | 0:21:38 | 0:21:41 | |
With Susan back with our chicken pie, it's time for our Anglo-Italian feast. | 0:21:41 | 0:21:46 | |
But we've got to decide which of their two fantastic dishes to take to the recipe fair. | 0:21:46 | 0:21:52 | |
We thought we'd dress for the occasion, you know. | 0:21:52 | 0:21:55 | |
There you go. This is the risotto that we made from the chicken stock. | 0:21:55 | 0:22:01 | |
You get a massive flavour from the mushrooms, don't you? | 0:22:01 | 0:22:03 | |
-I was going to say the mushrooms are really strong, aren't they? -Yeah. | 0:22:03 | 0:22:05 | |
Beautiful. But that's the great thing about porcinis and cep, they're just so lovely. | 0:22:05 | 0:22:09 | |
I was quite surprised about you not putting the parmesan through the... | 0:22:09 | 0:22:13 | |
-Through the risotto itself. Mm-hm. -And just leaving it on top but it really works, it's lovely. | 0:22:13 | 0:22:19 | |
Sue, how do you feel about Peter cooking the family's dishes? | 0:22:19 | 0:22:22 | |
It's great that he's doing that and that's what I've encouraged with my children. | 0:22:22 | 0:22:25 | |
Because if you don't do that, where are you going to keep those recipes if you don't pass them down? | 0:22:25 | 0:22:30 | |
-And that's how we know how to do these things... -Mm-hm. -..because they have been passed down. | 0:22:30 | 0:22:34 | |
Any chance of having a taste of this pie? It's killing us! | 0:22:34 | 0:22:37 | |
Oh, you've been waiting for this. | 0:22:37 | 0:22:40 | |
-Well, we want to go English now - we've had enough Italians. -Yeah. OK. It actually comes out OK. | 0:22:40 | 0:22:44 | |
-Oh, look at that. -Oh! -That looks lovely. | 0:22:44 | 0:22:47 | |
-Oh, so there you go, Simon. Try that. -Oh, that's fab. Thank you very much. -Enjoy it. | 0:22:47 | 0:22:51 | |
What you've demonstrated really well today is from one chicken... | 0:22:51 | 0:22:55 | |
-Yeah. -Yeah. -..You can have good quality meals. | 0:22:55 | 0:22:58 | |
-Yes. -That feed a lot of people. -Of course. -Cheers. -Cheers. -Cheers. -It's great having you guys here. | 0:22:58 | 0:23:04 | |
Peter's porcini risotto carries beautiful Italian flavours. | 0:23:06 | 0:23:09 | |
It's such a great taste, and it's only possible thanks to his homemade chicken broth. | 0:23:09 | 0:23:14 | |
This Anglo-Italian melting pot will be a great addition to the banquet. | 0:23:14 | 0:23:18 | |
Crikey, it's all happening. | 0:23:18 | 0:23:20 | |
-Inspired by Peter and Susan's fusion cooking, I want more, mate. -Well, Kingy, I can give you more. | 0:23:25 | 0:23:31 | |
Our final mum has serious | 0:23:31 | 0:23:33 | |
international culinary influences too, | 0:23:33 | 0:23:35 | |
this time from the good old US of A! | 0:23:35 | 0:23:38 | |
Awesome, dude! | 0:23:38 | 0:23:41 | |
Like thousands of others, her dad was stationed at one of Suffolk's US bases during the Second World War. | 0:23:41 | 0:23:47 | |
What? An airbase like this one? | 0:23:47 | 0:23:49 | |
Yes, Si. And what's amazing, that even so far from home, | 0:23:49 | 0:23:53 | |
soldiers on bases like these didn't have to miss out on the distinctive taste of America. | 0:23:53 | 0:23:58 | |
For over 100 years, every US army base has had its own shop called the PX, | 0:23:58 | 0:24:05 | |
selling classic American ingredients to homesick soldiers. | 0:24:05 | 0:24:10 | |
I reckon they'd have sold everything we'd need | 0:24:10 | 0:24:12 | |
for our take on an American classic, the key lime pie. | 0:24:12 | 0:24:16 | |
It's an interesting confection, this, and I think it's one you'll cook at home. | 0:24:24 | 0:24:28 | |
It's a bit funkier than lemon meringue pie, which is nevertheless a favourite. | 0:24:28 | 0:24:32 | |
-It's funky, dude! -Just the thing for after Sunday lunch. | 0:24:32 | 0:24:35 | |
Like an awful lot of these kind of cheesecakey biscuit-based things, it starts off with crushed biscuits. | 0:24:35 | 0:24:41 | |
-Yes. -We've got our beloved digestives, | 0:24:41 | 0:24:43 | |
but just to be a bit more authentic, we're mixing 50-50 digestives... | 0:24:43 | 0:24:49 | |
with Oreo cookies. Now these are weird kind of black charcoaly-looking things, but the Americans love them. | 0:24:49 | 0:24:55 | |
-To me they look like dog biscuits, you know. -I don't like them myself. | 0:24:55 | 0:24:59 | |
No, they'll be all right, they're dead sweet. | 0:24:59 | 0:25:01 | |
Now, you know what to do with this. | 0:25:01 | 0:25:04 | |
I've got a few suggestions. | 0:25:04 | 0:25:06 | |
Take a large heavy implement, and you hit it. | 0:25:06 | 0:25:09 | |
Not too hard, because if you hit it too hard your bag'll burst and you've got crumbs everywhere. | 0:25:09 | 0:25:13 | |
Now obviously if we put that into a tin and just left it, it would merely be a pile of crumbs. | 0:25:13 | 0:25:19 | |
Now what binds all this together, it's melted butter. | 0:25:19 | 0:25:23 | |
Pour that on. | 0:25:23 | 0:25:24 | |
And just mix that through. | 0:25:26 | 0:25:28 | |
Now, when this goes cold, the butter will return to its solid state and you will have a crunchy biscuit base. | 0:25:28 | 0:25:34 | |
So, we want like a little bowl of biscuits. | 0:25:34 | 0:25:36 | |
So what we do is spread that out. | 0:25:36 | 0:25:38 | |
-And press it down with your digits. -Now while Dave's knocking out his crumbs, | 0:25:38 | 0:25:43 | |
I'll separate some eggs because there's two parts to the filling. | 0:25:43 | 0:25:47 | |
One is yolk-based, the other one is egg-white-based. | 0:25:47 | 0:25:52 | |
And now what we want to do is whisk the egg yolks until they get a slightly different colour. | 0:25:52 | 0:25:59 | |
Now if this was a lemon meringue pie, this bit will be the lemon filling in the middle. | 0:25:59 | 0:26:03 | |
-But it's not, it's a lime, it's a key lime pie. -Look, it's changed colour. | 0:26:03 | 0:26:07 | |
And you need to get it to that colour...first. | 0:26:07 | 0:26:10 | |
Look, there we go. | 0:26:10 | 0:26:12 | |
It's got the zest of two limes - this really is quite a zingy thingy. | 0:26:12 | 0:26:16 | |
-It is. -We don't want the white pith in. | 0:26:16 | 0:26:19 | |
Oh, we don't want the pith. There you are, man. | 0:26:19 | 0:26:21 | |
-Thank you very much. -Now comes the fun part. | 0:26:21 | 0:26:23 | |
Condensed milk. | 0:26:23 | 0:26:26 | |
Now, you can get all the measurements and stuff off the website. | 0:26:26 | 0:26:29 | |
Lime juice. | 0:26:29 | 0:26:32 | |
This is lovely. It's kind of like a lime juice mayonnaise, isn't it? | 0:26:33 | 0:26:37 | |
-Lovely, isn't it? -It is lovely. | 0:26:37 | 0:26:39 | |
I wish you could smell it at home cos it's really nice. | 0:26:39 | 0:26:42 | |
We've got egg yolks in there, but it is going to be cooked. | 0:26:42 | 0:26:44 | |
But actually, I always think if you use fresh eggs, there ain't nowt wrong in eating egg yolks. | 0:26:44 | 0:26:49 | |
-Oh, that's mega. -That is brilliant. -Isn't it? -Oh, yes. | 0:26:51 | 0:26:54 | |
We're using the egg white to make a traditional meringue, with some vanilla extract, and plenty of sugar. | 0:26:54 | 0:27:01 | |
We pour in this wonderful... | 0:27:03 | 0:27:07 | |
limey mixture. | 0:27:07 | 0:27:09 | |
That really is lovely. It's so zesty, it's tangy, it's gorgeous. | 0:27:09 | 0:27:13 | |
And as you can see, where we've put the crumbs up the sides of the tin, | 0:27:13 | 0:27:16 | |
it's made a natural biscuity bowl, with which to pour the lime gloop. | 0:27:16 | 0:27:20 | |
The meringue goes on the top. | 0:27:27 | 0:27:30 | |
-Right, mate, there you go. -Right. | 0:27:30 | 0:27:32 | |
Now you take a fork, and we want peaks. | 0:27:32 | 0:27:34 | |
Not twin peaks, we want about 30. | 0:27:34 | 0:27:37 | |
And I always like rocky peaks. | 0:27:37 | 0:27:39 | |
-If you think about it, they're going to go crispy. -Lovely. | 0:27:39 | 0:27:43 | |
All you have to do now is put it into a preheated oven, about 160 degrees, | 0:27:43 | 0:27:47 | |
for about 15 to 20 minutes until it's kind of nice and golden and crispy. | 0:27:47 | 0:27:51 | |
Look at that! | 0:27:53 | 0:27:55 | |
And once it's cooked, serve it with cream...with some berries... | 0:27:55 | 0:28:00 | |
and a wedge of lime sets it off perfectly. | 0:28:02 | 0:28:04 | |
That looks great. | 0:28:04 | 0:28:06 | |
-Doesn't it? -Yeah. -Ooh! | 0:28:06 | 0:28:08 | |
Ah, it's so soft. | 0:28:09 | 0:28:12 | |
-That is wonderful. -That is mega. | 0:28:15 | 0:28:17 | |
The lime filling, it's very light and delicate. | 0:28:17 | 0:28:20 | |
-The meringue's super light, quite crispy. -Mm-hm. | 0:28:20 | 0:28:22 | |
-And the biscuit base itself, again, we haven't gone too thick. -No. -It's fab. | 0:28:22 | 0:28:26 | |
That pie is our take on what Americans might like for Sunday dinner. | 0:28:31 | 0:28:35 | |
But, to get the low-down on what they really do eat, | 0:28:35 | 0:28:38 | |
we'd better pay a visit to our third and final mum, Julia. | 0:28:38 | 0:28:42 | |
-Who lives in a house like this? -I don't know, dude. -Let's find out. | 0:28:47 | 0:28:51 | |
Oh no. | 0:28:53 | 0:28:55 | |
Mr Thai guide. | 0:28:55 | 0:28:57 | |
-Hello! -Hello! | 0:28:58 | 0:29:01 | |
-Lovely to meet you. -I'm Dave. -Hello, Julie, I'm Si. -And I'm Julia. | 0:29:01 | 0:29:04 | |
Julia's dad, Pat, is from Texas, while her mum, Trisha, is from England. | 0:29:04 | 0:29:10 | |
Add to that her husband Tony's native American roots, and what do you get? | 0:29:10 | 0:29:14 | |
Three properly transatlantic kids. | 0:29:14 | 0:29:18 | |
The dishes that Julia's promised to cook are favourites going back generations. | 0:29:18 | 0:29:22 | |
Her first dish is something that I've always wanted to try. | 0:29:22 | 0:29:25 | |
Southern cornbread. | 0:29:25 | 0:29:28 | |
Is it just rough eye ingredients here or are they all measured? | 0:29:29 | 0:29:33 | |
-They're all measured. -Right. -And so... -They're all measured! | 0:29:33 | 0:29:39 | |
-They're all measured! -Yeah. SI WHISTLES | 0:29:39 | 0:29:42 | |
Is that all supposed to go in then, or just half, or what? | 0:29:44 | 0:29:47 | |
I don't like it as sweet as they tell me to make it. | 0:29:47 | 0:29:49 | |
-Don't you? There you go. -Good lass. | 0:29:49 | 0:29:51 | |
Good lass. The batter is corn meal, salt and sugar, mixed with buttermilk and some oil. | 0:29:51 | 0:29:56 | |
Then, just like Yorkshire puds, they are baked in smoking hot fat. | 0:29:56 | 0:30:00 | |
While that's baking, Julia can get on with husband Tony's special marinated ribs. | 0:30:00 | 0:30:05 | |
So Julia, is your dad from Texas? | 0:30:11 | 0:30:13 | |
-My dad's from Texas. -It's great. | 0:30:13 | 0:30:16 | |
Your dad's a cowboy, while your husband's an Indian. | 0:30:16 | 0:30:19 | |
-I tell you what, I bet there's... I bet there's hell on thanksgiving. -Yeah! | 0:30:19 | 0:30:24 | |
-And what have we got here? -We've got ribs. -Yes. Now have they been blanched? | 0:30:24 | 0:30:28 | |
-They have been. They're pork ribs and they have been blanched. -You've cut...you've cut the rack up. | 0:30:28 | 0:30:33 | |
-You've put them in some water. -Yeah. -Just softened the meat. Bumph! -Absolutely. | 0:30:33 | 0:30:37 | |
Blanching's great before you grill or barbecue meat because it makes the meat juicy. | 0:30:37 | 0:30:41 | |
And so we're just going to coat these. | 0:30:41 | 0:30:43 | |
You're a bit frugal with your glaze, aren't you? | 0:30:43 | 0:30:46 | |
-Tony normally goes like this. -Yeah! | 0:30:46 | 0:30:48 | |
Yeah! I'm with Tone! | 0:30:48 | 0:30:50 | |
-I'm with Tone. -Keep going! | 0:30:50 | 0:30:52 | |
-My partner's not from these shores and it's great when you get together cooking. -Yeah. | 0:30:52 | 0:30:57 | |
You have all these kind of different ideas. | 0:30:57 | 0:30:59 | |
-Different influences and that. -I think the product benefits from it. -It does. | 0:30:59 | 0:31:02 | |
Dave, it's the same as Jane and I. | 0:31:02 | 0:31:04 | |
She's from Gateshead and I'm from Newcastle and look...what are you doing? | 0:31:04 | 0:31:07 | |
I mean, north and south of the Tyne, you could be in different worlds. | 0:31:07 | 0:31:12 | |
It is. Yeah. | 0:31:12 | 0:31:14 | |
OK. Now these are done, I'm going to put them in the fridge. | 0:31:14 | 0:31:18 | |
-Do you want me to do that? -You can. | 0:31:18 | 0:31:20 | |
-Oh, go on. You can crack on with... What are we doing next? -Buttermilk pie. | 0:31:20 | 0:31:24 | |
Back across the Atlantic for this one. | 0:31:24 | 0:31:26 | |
It may sound American, but in fact it's a long-forgotten British pie | 0:31:26 | 0:31:29 | |
that has become popular in the States. | 0:31:29 | 0:31:32 | |
Oh, you've brought the cavalry in! Hey, steady on! | 0:31:35 | 0:31:38 | |
-I have. It's Kate, yes. -Now... -This is my daughter Kate and she's... | 0:31:38 | 0:31:41 | |
-I'm creaming. -..creaming the sugar and the butter, aren't you, Kate? | 0:31:41 | 0:31:45 | |
-I am. -And is that the start of the buttermilk pie? -Yes. | 0:31:45 | 0:31:47 | |
-So many pies start in the same way, don't they? -They do, Dave. | 0:31:47 | 0:31:51 | |
-They do, dude, they do. -When you cream the butter together with the sugar, | 0:31:51 | 0:31:54 | |
-it reaches a point where it changes colour and that's when you know it's right. -Exactly. | 0:31:54 | 0:31:58 | |
So do you get great pleasure in handing down recipes to your daughter that your mum's passed onto you? | 0:31:58 | 0:32:04 | |
-The pleasure I think is knowing that there's going to be a continuation... -Mm-hm. | 0:32:04 | 0:32:08 | |
..of something that's been going on for 100... More than 100 years in this case. | 0:32:08 | 0:32:12 | |
Once the sugar and butter have been creamed... | 0:32:12 | 0:32:14 | |
-Julia asked us to gradually add five beaten eggs. -Just beat it. | 0:32:14 | 0:32:19 | |
# Mm-mm mm mm mm, mm-mm, mm mm. # | 0:32:19 | 0:32:22 | |
At this point we put in two tablespoons of flour. | 0:32:22 | 0:32:24 | |
-Right. -Add a little pinch of salt. | 0:32:24 | 0:32:26 | |
-Oh! -And, a teaspoon of the vanilla extract. | 0:32:26 | 0:32:29 | |
OK. Now, we pour the buttermilk in. | 0:32:30 | 0:32:34 | |
Now buttermilk is a by-product of making butter. | 0:32:34 | 0:32:37 | |
-It's the bit that's left when you take the solid lumpy buttery bits out of the milk. -Ah! | 0:32:37 | 0:32:41 | |
You can see it's kind of separated. | 0:32:41 | 0:32:44 | |
-Well, I thought it'd split, I thought it was me. -No. No. | 0:32:44 | 0:32:46 | |
It gives it a really grainy texture. | 0:32:46 | 0:32:48 | |
-Nice. -Oh, nice! -Yeah. | 0:32:48 | 0:32:50 | |
And then you just add a little bit of zest. There we go. | 0:32:50 | 0:32:52 | |
And literally just a teaspoon. OK. | 0:32:52 | 0:32:53 | |
And now we just pour it in. Kate. | 0:32:53 | 0:32:55 | |
-Yeah. -Can you tilt the back of that for me? Thank you. | 0:32:55 | 0:32:59 | |
And you can see how it's separated. | 0:32:59 | 0:33:01 | |
-Mother and daughter in perfect harmony. -We're a good team. | 0:33:01 | 0:33:05 | |
It's not a bowl you'd want to lick out, though, is it really? | 0:33:05 | 0:33:07 | |
-It isn't. -Right. Let's get it in. | 0:33:07 | 0:33:10 | |
200 for ten minutes and, then down to 180 for 40. | 0:33:10 | 0:33:14 | |
Right. Oh, it's quite a long bake. | 0:33:14 | 0:33:16 | |
-Yeah. -So what are we going to do in the meantime? | 0:33:16 | 0:33:20 | |
Do you know, I think Julia's got something up her sleeve. | 0:33:20 | 0:33:22 | |
-What's here? Ooh! -Right. A little surprise for you. | 0:33:22 | 0:33:25 | |
-What's that, then? -It's a bit of a sad surprise. | 0:33:25 | 0:33:27 | |
-You're going to see it. -Ooh! -Ooh! | 0:33:27 | 0:33:30 | |
It's a 400 Honda four with a...with wibbly exhaust pipes. | 0:33:30 | 0:33:34 | |
-It is. -SuperSport? -Whose is that? -That's mine. | 0:33:34 | 0:33:37 | |
-Are you a biker chick? -I am. | 0:33:37 | 0:33:38 | |
I stopped riding it because the leathers didn't fit any more, and... | 0:33:38 | 0:33:41 | |
It's never bothered me. | 0:33:41 | 0:33:43 | |
No. And it's...it's...it was...it needed a little bit of work done to it and I...I left it and now | 0:33:43 | 0:33:48 | |
I've left it and left it and left it, and look at it. | 0:33:48 | 0:33:50 | |
-Get that bike in. -I will. -It's great. | 0:33:50 | 0:33:52 | |
-That would do up easy. -It would. | 0:33:52 | 0:33:54 | |
She rides like a dream when she's going. | 0:33:54 | 0:33:56 | |
-It's just that I need to get her going again. -Fab. | 0:33:56 | 0:34:00 | |
Well, mate, I reckon it's time to get out and sample this American-style cookout Sunday dinner. | 0:34:00 | 0:34:06 | |
From Tony's Cherokee Indian heritage we've got traditional corn bread, | 0:34:06 | 0:34:09 | |
a favourite across the States, as well as a spiced-up Tex-Mex version. | 0:34:09 | 0:34:13 | |
There's also Tony's barbecue spare ribs, a freshly baked buttermilk pie, and Julia has also slipped in | 0:34:13 | 0:34:20 | |
some Boston beans, a real cowboy favourite. | 0:34:20 | 0:34:23 | |
To help us demolish this vast array of food are the rest of Julia's family. | 0:34:25 | 0:34:29 | |
Oh, wow! | 0:34:29 | 0:34:30 | |
Here we go. It looks like everyone's here. | 0:34:30 | 0:34:32 | |
-Oh, look, yes, the full team. -Yeah. | 0:34:32 | 0:34:35 | |
-Fabulous. -And does this remind you of being back in America? | 0:34:35 | 0:34:38 | |
-Yes, it does. -Well, it most definitely does, yeah. | 0:34:38 | 0:34:41 | |
-I'm afraid so. -Outside eating. | 0:34:41 | 0:34:43 | |
Eating outside. Spare ribs and cornbread. | 0:34:43 | 0:34:45 | |
It's all lovely, you can't beat it. | 0:34:45 | 0:34:47 | |
This is what Texans would have. Yes? | 0:34:47 | 0:34:49 | |
-This is what Texans would have, yeah. -OK. OK. -And the cornbread here was originally an Indian food. -OK. | 0:34:49 | 0:34:55 | |
And they taught the Pilgrims how to make it. | 0:34:55 | 0:34:58 | |
And ever since then, we've been having cornbread. | 0:34:58 | 0:35:00 | |
Everyone help yourself! I've got mine. | 0:35:00 | 0:35:02 | |
Beans, Kingy? | 0:35:02 | 0:35:04 | |
Oh, absolutely. | 0:35:04 | 0:35:05 | |
Reach down with your fingers and grab a spare rib there, because you're going to eat it | 0:35:05 | 0:35:09 | |
-with your fingers as well. -Mmm mmm. -Great. OK. | 0:35:09 | 0:35:11 | |
-Mm. Let's see if I can... -Oh, this is brilliant. | 0:35:11 | 0:35:14 | |
-I do love the Texan cornbread. It really is a meal in itself. -It really is. | 0:35:14 | 0:35:17 | |
It's kind of...you could put so many different things in it. | 0:35:17 | 0:35:20 | |
-What do you think of the spare ribs then? -Oh, ho ho ho! | 0:35:22 | 0:35:25 | |
I think you could do with more of them. | 0:35:25 | 0:35:27 | |
I'm glad there's some left, put it that way. That's... | 0:35:27 | 0:35:29 | |
I said you can't beat this kind of food. | 0:35:29 | 0:35:32 | |
Whether you're here or in Texas, it's still the same, it's good. | 0:35:32 | 0:35:36 | |
Oh, I like that. Can you make an emphasis on that "good"? | 0:35:36 | 0:35:39 | |
I want to learn how to talk like your dad. | 0:35:39 | 0:35:41 | |
It's goo-ood. | 0:35:41 | 0:35:43 | |
I'm just about to get messier. Can we have seconds? | 0:35:43 | 0:35:45 | |
-Yeah. Course you can. -I've looked and I can't get any more meat off that bone. | 0:35:45 | 0:35:47 | |
Well, don't eat too much because we've got buttermilk pie to have. | 0:35:47 | 0:35:52 | |
Oh, I might have to save myself. | 0:35:52 | 0:35:53 | |
Well, you never have done before. | 0:35:53 | 0:35:56 | |
You're right, that would be a first. | 0:35:56 | 0:35:58 | |
Oh, look. Oh! Looking good, looking good! | 0:35:58 | 0:36:02 | |
Yeah. And the biggest strawberry and some raspberries. Fine. | 0:36:02 | 0:36:08 | |
-Thanks, darling. Fantastic. -And one fork. -Thank you very, very much. | 0:36:08 | 0:36:12 | |
Oh, wonderful! You're going to get yours in a minute, dude. | 0:36:12 | 0:36:16 | |
Well, I know. It's the Hairy BIKER-S, you know. | 0:36:16 | 0:36:19 | |
-S...s...s... Plural. -Sorry! | 0:36:19 | 0:36:22 | |
-Spoon or fork? -Oh, I'll have fork. | 0:36:22 | 0:36:24 | |
Mm. It's lovely. It's lemony. | 0:36:26 | 0:36:29 | |
Oh, yeah. The lemon zest comes through great, doesn't it? | 0:36:29 | 0:36:33 | |
Yeah. Tricia. | 0:36:33 | 0:36:34 | |
Tricia, what do you reckon? | 0:36:34 | 0:36:36 | |
I think it's delicious. I think it's better than mine. | 0:36:36 | 0:36:39 | |
-Really. -Oh! | 0:36:39 | 0:36:41 | |
That's kind of her. | 0:36:41 | 0:36:43 | |
-Julia. -Yeah. -We're having a massive food event. | 0:36:43 | 0:36:47 | |
All these recipes that's come down from your mum to you, you've passed onto Kate. | 0:36:47 | 0:36:51 | |
-Share them with the nation. Would you like to join us? -I'd really love to. | 0:36:51 | 0:36:55 | |
-Thank you. Thank you for asking. -Brilliant. Bring the gang. -I will. -On behalf of Dave and I, thank you. | 0:36:55 | 0:36:59 | |
It's been a great privilege to be involved, and thank you for putting up with us all day. | 0:36:59 | 0:37:04 | |
-You've been absolute stars. -SOMEONE BREAKS WIND | 0:37:04 | 0:37:07 | |
That was the dog, it was not me! | 0:37:07 | 0:37:10 | |
Whilst a cookout might not be your idea of a Sunday dinner... | 0:37:17 | 0:37:20 | |
It sure works for us. The barbecue ribs | 0:37:20 | 0:37:23 | |
and the baked beans may be familiar, | 0:37:23 | 0:37:24 | |
but the fantastic Tex-Mex corn bread and the amazing buttermilk pie | 0:37:24 | 0:37:29 | |
was just something else. | 0:37:29 | 0:37:30 | |
So, dude, I reckon we've got everything sorted for our recipe fair banquet. | 0:37:30 | 0:37:35 | |
Susan and Leonie's posh nosh, poached turbot with that great prawn sauce. | 0:37:35 | 0:37:41 | |
Peter's porcini risotto made with that fantastic stock. | 0:37:41 | 0:37:44 | |
Then of course Julia, and her Boston baked beans and that delicious cornbread. | 0:37:44 | 0:37:50 | |
And to complement those, mate, we've got our classic roast beef. | 0:37:50 | 0:37:54 | |
And that great citrusy key lime pie. | 0:37:54 | 0:37:57 | |
So, dude, bring on the recipe fair. | 0:37:57 | 0:38:01 | |
-The morning of the recipe fair has arrived. -The stage is set for a fantastic day of foody fun. | 0:38:04 | 0:38:10 | |
The big top is going to be the home to our Sunday dinner cookery demo. | 0:38:10 | 0:38:14 | |
But before that, the three other tops are going to be filled with mums, | 0:38:14 | 0:38:17 | |
sharing recipe secrets with each other. | 0:38:17 | 0:38:20 | |
And Gerard Baker, our food historian, | 0:38:20 | 0:38:22 | |
will be shedding light on all the dishes that the mums bring along. | 0:38:22 | 0:38:26 | |
The recipe fair visitors are waiting patiently. | 0:38:26 | 0:38:30 | |
But before we can let those lucky people in, we've got to show our | 0:38:30 | 0:38:34 | |
VIP mums where there'll be cooking for the banquet later. | 0:38:34 | 0:38:37 | |
This is your tent, and your kitchen. | 0:38:37 | 0:38:41 | |
You know, you're going to have to help each other with | 0:38:41 | 0:38:43 | |
your recipes, because you cannot all cook in that kitchen at once. | 0:38:43 | 0:38:46 | |
What's up? A nice cup of tea. LAUGHTER | 0:38:46 | 0:38:50 | |
-Have a look at that. -It's a brilliant kitchen, there's a proper professional range, the lot. | 0:38:50 | 0:38:55 | |
-Enjoy. -Perfect. | 0:38:55 | 0:38:57 | |
With our mums about to start their prep for the Sunday dinner banquet, it's time to open the fair. | 0:38:57 | 0:39:02 | |
We'll be coming back to our kitchen under canvas, later. | 0:39:04 | 0:39:08 | |
But we're not the only ones doing the cooking. | 0:39:08 | 0:39:10 | |
Over in the other top, we've got some special guest caterers. | 0:39:10 | 0:39:14 | |
Since 1890, there's been a Chinese community in the UK. | 0:39:14 | 0:39:18 | |
So we've invited some of their best cooks to come and feed and inspire | 0:39:18 | 0:39:21 | |
our visitors to the recipe fair with their take on Sunday dinners. | 0:39:21 | 0:39:25 | |
And over in the little top, Gerard and the recipe swappers are already in full swing. | 0:39:25 | 0:39:29 | |
-How are you doing? -Good. -Good. I'm very well, yes, very... | 0:39:29 | 0:39:32 | |
-How are you two? -Good. Great. | 0:39:32 | 0:39:33 | |
-It's going cracking. -How's it going? -And it's going great. | 0:39:33 | 0:39:35 | |
Just have a look at this. We've got this wonderful book from Sri Lanka. | 0:39:35 | 0:39:39 | |
-That is wonderful. -It's this lady's great grandmother's. -Wow! | 0:39:39 | 0:39:41 | |
There's some delicious things, all with some spices and, | 0:39:41 | 0:39:45 | |
really subtle spicing that we...you know, you tend to think of...of Sri Lankan food as being really spicy. | 0:39:45 | 0:39:50 | |
-Yes. -But actually they're all really subtle, with cloves and cinnamon and fantastic things. | 0:39:50 | 0:39:55 | |
Do you still cook from this book? | 0:39:55 | 0:39:57 | |
-Yes. -Do you, really? -Yes. That's why it's in such a state. | 0:39:57 | 0:40:01 | |
As you can see, it's well thumbed. And we've got a lovely boiled fruit cake. | 0:40:01 | 0:40:05 | |
-Oh! -Thank you. -Helen, you've just become our favourite person. | 0:40:05 | 0:40:07 | |
-Thank you. -It's already cut up for you. -Yes. -Thank you. | 0:40:07 | 0:40:11 | |
-So this is a boiled fruit cake. What does that mean? -I'll try a bit. -It's an easy way of making a cake. | 0:40:11 | 0:40:15 | |
-Just shove everything in and boil it up. -Oh, that's light. | 0:40:15 | 0:40:18 | |
Because it makes everything really nice and soft and very light. | 0:40:18 | 0:40:21 | |
Boiling the dried fruit in tea, for example, before you add | 0:40:21 | 0:40:24 | |
it to the cake mixture, is an age old technique. | 0:40:24 | 0:40:27 | |
It really gives the fruit extra depth of flavour and keeps the whole cake moist. | 0:40:27 | 0:40:33 | |
Gerard, when did we first start eating fruit cakes in this country? | 0:40:33 | 0:40:37 | |
We started...really started in the Middle Ages when | 0:40:37 | 0:40:40 | |
-people started flavouring and using fruit to sweeten recipes. -Yes. | 0:40:40 | 0:40:44 | |
When...before we really had any kind of sugar. | 0:40:44 | 0:40:47 | |
We had honey, but fruits have always been a way of sweetening. | 0:40:47 | 0:40:49 | |
-We've all got a sweet tooth in this country, haven't we? -Yeah. | 0:40:49 | 0:40:51 | |
Yeah. So medieval recipes have a lot of dried fruit, and candied fruit. | 0:40:51 | 0:40:55 | |
-Things like candied ginger... -Yes. | 0:40:55 | 0:40:57 | |
..appear in lots of Medieval recipes. Even...more... | 0:40:57 | 0:41:00 | |
-As much with meat and fish as in cakes. -Can we have your recipe? | 0:41:00 | 0:41:03 | |
-You can. -Brill. -Yes. -Can we stick it on the wall? | 0:41:03 | 0:41:05 | |
Definitely. It's on the wall already. | 0:41:05 | 0:41:07 | |
Is it here? The sisters are doing it for themselves. Go on, girl! | 0:41:07 | 0:41:10 | |
-Well, I'm going to cut this up and share it around. -Yes. Please do. | 0:41:10 | 0:41:12 | |
-Cos there's lots of... -No. You don't have to do that! No no! No, man. | 0:41:12 | 0:41:18 | |
-Kingy. -No, man. | 0:41:18 | 0:41:20 | |
So if you want to cook Helen's boiled fruit cake, | 0:41:20 | 0:41:22 | |
all the details are on the website. | 0:41:22 | 0:41:25 | |
Along with all the recipes we've pinned up on our recipe board. | 0:41:25 | 0:41:30 | |
In the other top, visitors are learning the secrets of dim sum. | 0:41:30 | 0:41:33 | |
The bean sprouts have to be really dry. | 0:41:33 | 0:41:36 | |
Not sort of wet. | 0:41:36 | 0:41:38 | |
It may not look like Sunday dinner, but dim sum - lots of small dishes like these | 0:41:38 | 0:41:42 | |
is a classic thing to eat on Sundays for some families. | 0:41:42 | 0:41:46 | |
Inside the dumpling is some chopped pork, | 0:41:46 | 0:41:50 | |
and prawns. And some dry prawn as well is a...is a secret ingredient. | 0:41:50 | 0:41:56 | |
And then season it and mix it together. | 0:41:56 | 0:41:59 | |
Even though the components may be different from our mums' Sunday dinner, | 0:41:59 | 0:42:03 | |
Chinese dim sum is still all about eating together. | 0:42:03 | 0:42:06 | |
I'm going to definitely get the recipe and taste...try that myself. It's wonderful. | 0:42:06 | 0:42:11 | |
-Everywhere you look here are happy people. -I know, mate. | 0:42:13 | 0:42:16 | |
But that's what good food does. | 0:42:16 | 0:42:19 | |
And, it seems like everyone here is really sharing something special. | 0:42:19 | 0:42:24 | |
You're right. And our VIP cooks looks like they're learning from each other as well. | 0:42:24 | 0:42:28 | |
Now, while they crack on with the food for tonight's banquet, | 0:42:28 | 0:42:31 | |
I reckon that there's time for a bit of fun, village fete style. | 0:42:31 | 0:42:37 | |
Roll up, roll up. It's time for the old tech, new tech challenge. | 0:42:37 | 0:42:41 | |
And this week, it's potato peelers. | 0:42:41 | 0:42:44 | |
-Pit yourself against the peelers, and us. -Come here, gorgeous. | 0:42:44 | 0:42:48 | |
Today our mums are going to be competing with us, to peel two potatoes as fast as possible. | 0:42:48 | 0:42:54 | |
We've got six different types of potato peelers, starting with a classic. | 0:42:54 | 0:42:58 | |
I'm going to use a Lancashire peeler, because I was born in Lancashire. | 0:42:58 | 0:43:01 | |
Reputedly designed by a blacksmith called Thomas Williams | 0:43:01 | 0:43:05 | |
around 150 years ago, this is the peeler that started it all off. | 0:43:05 | 0:43:09 | |
And at the other end of the scale... | 0:43:09 | 0:43:11 | |
That's a roto kind of barrel-shaped modern potato peeler. | 0:43:11 | 0:43:15 | |
It's the only one that doesn't have a blade. | 0:43:15 | 0:43:17 | |
No, dude. Its rough surface works like sandpaper, | 0:43:17 | 0:43:20 | |
to rub the skin off the tatties. And this one! | 0:43:20 | 0:43:22 | |
-That? -It's like an electric potato peeler. | 0:43:22 | 0:43:26 | |
Can you imagine such a thing? | 0:43:26 | 0:43:27 | |
One doesn't know whether that's for your potato or your bikini line! | 0:43:27 | 0:43:31 | |
According to the manufacturer, the oscillating blades take | 0:43:31 | 0:43:34 | |
only a thin layer of skin off to preserve the potato-y goodness. | 0:43:34 | 0:43:39 | |
This one is the Dalton Classic, a favourite in Australia. | 0:43:39 | 0:43:43 | |
Its design is an evolution of my Lancashire peeler. | 0:43:43 | 0:43:46 | |
As is the popular Y peeler, the first example of which was designed in Switzerland in 1947. | 0:43:46 | 0:43:53 | |
But the daddy of them all is a small vegetable knife. | 0:43:53 | 0:43:57 | |
Classic, but will it stand a chance against the purpose-built rivals? | 0:43:57 | 0:44:02 | |
-Right. Contenders. -Are you ready? | 0:44:02 | 0:44:04 | |
Three two one, go! | 0:44:04 | 0:44:06 | |
The art of peeling potatoes is to take as little skin off as possible. | 0:44:08 | 0:44:12 | |
Which is always a struggle with a straightforward knife. | 0:44:12 | 0:44:14 | |
-But it's not just the knife that's struggling today. -It's not working. My machine's broken. | 0:44:14 | 0:44:20 | |
What do you mean, it's not working, your machine's broken? Ah, Mrs! | 0:44:20 | 0:44:23 | |
Clearly, the rotato is designed to work with smaller potatoes. | 0:44:23 | 0:44:28 | |
-And it's not the only one that's having difficulty. -Hey, it only goes one way, this! | 0:44:28 | 0:44:32 | |
Did you find it? Yes! | 0:44:37 | 0:44:39 | |
One up for the Australian peeler! | 0:44:39 | 0:44:41 | |
-We've got a winner. -Hey! -Oh! | 0:44:41 | 0:44:43 | |
So, in our not so scientific test, the simple peeler designs have triumphed over the hi-tech | 0:44:45 | 0:44:50 | |
alternatives, and the Dalton Classic has come out on top. | 0:44:50 | 0:44:53 | |
Back in Gerard's Little Top, the recipe swap board is filling up. | 0:44:53 | 0:44:58 | |
-As is his belly. -It's a hard job, but someone has to do it. | 0:44:58 | 0:45:02 | |
-Vicky! -Yes. | 0:45:02 | 0:45:03 | |
I saw this come in earlier | 0:45:03 | 0:45:05 | |
today and I thought, I would like to eat a piece of that. | 0:45:05 | 0:45:08 | |
Tell us about this delicious-looking plait. | 0:45:08 | 0:45:11 | |
Well, I've adapted it from a recipe from this Good Housekeeping book. | 0:45:11 | 0:45:16 | |
I like apple pie, but I find that pastry's too fatty for me now. | 0:45:16 | 0:45:20 | |
-Yeah. -And this uses only two ounces of fat to four ounces of flour. | 0:45:20 | 0:45:24 | |
-And I really want to taste this. -Of course. -Thank you. | 0:45:24 | 0:45:28 | |
Tell us then, Mark, was this something that your mum made? Was this a... | 0:45:32 | 0:45:36 | |
Rag puddings were actually commonplace, because a lot of people | 0:45:36 | 0:45:40 | |
-in Lancashire back in the '60s didn't even have a cooker. -Yes. -So it was... | 0:45:40 | 0:45:43 | |
The only way of cooking was actually on the, on the actual fire. | 0:45:43 | 0:45:47 | |
And was it a Sunday lunch thing that would be left whilst you went to church? | 0:45:47 | 0:45:50 | |
Well, you'd just throw it all together, throw it in the pot. | 0:45:50 | 0:45:53 | |
On the fire and then you'd leave it for a...you know, about four hours. | 0:45:53 | 0:45:56 | |
Oh, wow! Fabulous. | 0:45:56 | 0:45:59 | |
It may look odd to us now, but rag pudding, basically a boiled roulade | 0:45:59 | 0:46:03 | |
of minced meat and pastry, is a real classic part of Lancashire cuisine. | 0:46:03 | 0:46:07 | |
-Traditionally wrapped in scraps of cloth... -Or as they're called up there, rags... | 0:46:07 | 0:46:11 | |
That were easily available from the region's cotton mills. | 0:46:11 | 0:46:14 | |
It's great. | 0:46:14 | 0:46:17 | |
I'm going... | 0:46:17 | 0:46:19 | |
It's so good. | 0:46:19 | 0:46:20 | |
I have to say, being a boiled pudding, | 0:46:20 | 0:46:23 | |
it's pale and we're used to dark, browned, crisp. | 0:46:23 | 0:46:27 | |
-But this is fantastic. -With Gerard's recipe sharers getting a true taste of the North... | 0:46:27 | 0:46:31 | |
We've finally got a moment to taste Sunday dinner from a little further afield. | 0:46:31 | 0:46:37 | |
THEY SING | 0:46:37 | 0:46:40 | |
Yes, dude, it's our Chinese gang and their dim sum banquet. | 0:46:43 | 0:46:46 | |
They've cooked up a real feast including sweet and sour pork | 0:46:47 | 0:46:50 | |
Hong Kong style, and a duck in a yellow bean sauce. Oh, I can't wait. | 0:46:50 | 0:46:56 | |
And of course, the Chinese dumplings. | 0:47:00 | 0:47:02 | |
-That's the best dim sum I've ever tasted. -Ah, yes. | 0:47:02 | 0:47:04 | |
Yes? There you go some duck, some special Chinese duck. | 0:47:04 | 0:47:08 | |
-Oh! -Wow, yes! -It's beautiful. | 0:47:08 | 0:47:10 | |
-It's beautiful, isn't it? -Oh, it's really tangy. | 0:47:10 | 0:47:13 | |
-Oh, yeah, yeah. -Yeah. | 0:47:13 | 0:47:14 | |
Spare ribs. | 0:47:14 | 0:47:16 | |
-With a cream sauce. How's that? -Oh, it's fantastic. Fantastic. | 0:47:16 | 0:47:19 | |
No wonder your tent's been mobbed all day. | 0:47:19 | 0:47:24 | |
-This is lovely. -Oh, lovely, hey? | 0:47:24 | 0:47:26 | |
-Oh, yeah. -Yeah? | 0:47:26 | 0:47:29 | |
Hey, put your finger like this. | 0:47:29 | 0:47:31 | |
LAUGHTER | 0:47:31 | 0:47:33 | |
-Oh, that's it. That's it. -But what I love is, it's a family thing, isn't it? | 0:47:35 | 0:47:39 | |
I mean, it's...it's families getting together. | 0:47:39 | 0:47:42 | |
-Yeah. -Everybody, like the...the grandparents or whatever. | 0:47:42 | 0:47:45 | |
Every Monday, they get together. They cook, they have a party, they have a good time. | 0:47:45 | 0:47:49 | |
That's like a Sunday lunch or a Monday lunch, that's what it's about. | 0:47:49 | 0:47:53 | |
-And that's what brings people together. -Yeah. | 0:47:53 | 0:47:55 | |
-The food. -Thank you. -It's brilliant. Thank you very, very much. -Thank you. | 0:47:55 | 0:47:59 | |
Next door in the mums' top, Peter, Leonie and Julia's banquet preparations are well on track. | 0:48:03 | 0:48:09 | |
-How's it going, Leonie? -Yeah, it's going fine. I'm just scoring. | 0:48:09 | 0:48:11 | |
-The thing is, if you get a fish like that, that's about as good as it gets, isn't it? -Yeah. | 0:48:11 | 0:48:17 | |
Is it a bit intimidating under the watchful eye of your mum, cos she's...? | 0:48:17 | 0:48:20 | |
-Not at all. -No? -No. Do you find her intimidating? | 0:48:20 | 0:48:23 | |
-Yes. -Yeah. -She scares me, your mum. | 0:48:23 | 0:48:26 | |
How's it in the hot house? | 0:48:26 | 0:48:29 | |
-It's really going all right. -Good. -I'm trying to get this stock right. | 0:48:29 | 0:48:32 | |
I'm just tasting the broth. | 0:48:32 | 0:48:33 | |
-Fantastic. It's going well. -It is. All good. | 0:48:33 | 0:48:35 | |
-And you two are still speaking, which is brilliant. -But we've had a few arguments. | 0:48:35 | 0:48:39 | |
-We have. -Ah, OK. -Well, I've actually just asked my mum for some advice. | 0:48:39 | 0:48:42 | |
-Oh, yes. -And... -Because Mum knows best! | 0:48:42 | 0:48:45 | |
-How's it going, girls? -Oh, really well, thank you. | 0:48:49 | 0:48:52 | |
-Oh, yes. -This is ready to go into the cornbread. | 0:48:52 | 0:48:55 | |
-And this goes in the oven, doesn't it? -It does. Yeah. | 0:48:55 | 0:48:58 | |
-This was one of our favourites, wasn't it? -The cornbread. -Ah! | 0:48:58 | 0:49:00 | |
-And the beans. -Yeah? -Have you had a nice day? | 0:49:00 | 0:49:02 | |
-Absolutely fantastic. -Has there been many people asking for the recipes? | 0:49:02 | 0:49:06 | |
-Yes. Loads of people asked what's going on and sharing, chatting, it's been fun. -Good. | 0:49:06 | 0:49:10 | |
Really, it's sort of an information exchange. | 0:49:10 | 0:49:14 | |
-Great. -And that's lovely cos that's what it's about. -Yeah. | 0:49:14 | 0:49:17 | |
-And as long as that's happening, we're laughing, aren't we? -Yeah. | 0:49:17 | 0:49:20 | |
-Absolutely. -It's great. | 0:49:20 | 0:49:21 | |
Well, they look like they've got their side of the banquet under control. | 0:49:21 | 0:49:24 | |
Which just leaves our mams' desserts to do. | 0:49:24 | 0:49:28 | |
Come on, then, mate, everyone's waiting in the big top for us to start cooking. | 0:49:28 | 0:49:31 | |
-This has got to be the best Sunday dinner pudding. -It has! | 0:49:31 | 0:49:34 | |
This is one that, both my parents used to do and your mam used to do. | 0:49:34 | 0:49:39 | |
It was me mam's favourite dessert.. a rum baba. | 0:49:39 | 0:49:42 | |
Now, our trick with a rum baba is, we have some raisins which we soak or macerate in rum, so that when you eat | 0:49:42 | 0:49:49 | |
the rum baba, these curranty rum kind of bombs go off in your head and it's great. | 0:49:49 | 0:49:54 | |
So first off, currants in pan. A splash of water. | 0:49:54 | 0:49:57 | |
It's great cos they puff up. | 0:49:57 | 0:49:59 | |
This is a quick way of puffing up your currants. | 0:49:59 | 0:50:02 | |
And about four tablespoons of rum. That's about four. | 0:50:02 | 0:50:06 | |
These are rum baba moulds. | 0:50:06 | 0:50:09 | |
Now, rum baba moulds are notorious for sticking, | 0:50:09 | 0:50:12 | |
so you really need to grease them well. | 0:50:12 | 0:50:15 | |
Only butter will do | 0:50:15 | 0:50:16 | |
cos the flavour of anything else will taint the baba. | 0:50:16 | 0:50:19 | |
And what was special about your mum's rum babas? | 0:50:19 | 0:50:21 | |
The size of them. | 0:50:21 | 0:50:23 | |
Yeah? LAUGHTER | 0:50:23 | 0:50:26 | |
-They'll take... Oh! Oh, quite amazing. -Add a packet of dried yeast, and a teaspoon full of salt. | 0:50:26 | 0:50:32 | |
-Take some butter now. I'm going to work that into crumbs, while my friend gets a batter in. -Now eggs! | 0:50:32 | 0:50:38 | |
What you've got to do, is put four eggs in a bowl. It's very simple. | 0:50:38 | 0:50:41 | |
Do you know what that is? | 0:50:41 | 0:50:43 | |
Moo juice. | 0:50:43 | 0:50:45 | |
That is honey. | 0:50:45 | 0:50:48 | |
Waiting for the dry goods. | 0:50:48 | 0:50:51 | |
Now comes the hard work. Beating the milky egg mixture into the dry ingredients. | 0:50:53 | 0:50:58 | |
And, you know, Kingy, it'll take about five minutes to get it smooth and glossy. | 0:50:58 | 0:51:02 | |
You could of course use a blender or a hand whisk, you know, something mechanical. | 0:51:02 | 0:51:06 | |
Or else just get in a Geordie. Good lad! | 0:51:06 | 0:51:10 | |
Right. That's the consistency you're looking for. | 0:51:12 | 0:51:15 | |
Once you've added the rum-soaked currants, you need to pour the mixture into the moulds. | 0:51:15 | 0:51:20 | |
Fill them about half full to give them space to rise. | 0:51:20 | 0:51:23 | |
Right. Now when you've filled your moulds carefully... | 0:51:23 | 0:51:26 | |
Without spilling any of it or anything. | 0:51:26 | 0:51:28 | |
It's got yeast, it's going to rise up. | 0:51:28 | 0:51:30 | |
We need to set this aside and leave it to kind of double in size, for about an hour. | 0:51:30 | 0:51:34 | |
One hour later... | 0:51:34 | 0:51:37 | |
That's how they should look. | 0:51:38 | 0:51:40 | |
You see they've swelled up. Just put those into a medium hot oven, | 0:51:40 | 0:51:44 | |
about 190 degrees, for 12 to 15 minutes, | 0:51:44 | 0:51:46 | |
and they're golden and lovely. | 0:51:46 | 0:51:48 | |
Once the babas are in the oven, it's time to make a syrup. | 0:51:48 | 0:51:51 | |
It's a classic sugar syrup, with the addition of the water from the currants. | 0:51:51 | 0:51:56 | |
And some extra rum for a big kick of booze. | 0:51:56 | 0:52:00 | |
And a nice squirt of honey, just to temper the rum. | 0:52:00 | 0:52:03 | |
And I want to give that a good blast, a good boil. | 0:52:03 | 0:52:05 | |
Because seriously, you don't want to get your nippers paralytically drunk, do you? | 0:52:05 | 0:52:10 | |
That'll do. So we'll just let that cool now. | 0:52:10 | 0:52:12 | |
After 15 minutes in the oven, the babas should be brown and risen. | 0:52:12 | 0:52:18 | |
And once they've cooled, they get the syrup treatment. | 0:52:18 | 0:52:20 | |
-Those are lovely. -Wouldn't you agree, that that is a lovely thing? | 0:52:20 | 0:52:24 | |
-Yes. -That's a brillo baba. | 0:52:24 | 0:52:27 | |
Now you'll be amazed at how much syrup a good baba can take in. | 0:52:27 | 0:52:32 | |
Look at that. LAUGHTER | 0:52:32 | 0:52:34 | |
We're going to serve these tonight, in about two hours, | 0:52:34 | 0:52:37 | |
and the syrup will have really...and that long time to soak into them. | 0:52:37 | 0:52:42 | |
But we're just going to cheat with a couple cos we want to have a nibble. So I just turn those over, carefully. | 0:52:42 | 0:52:47 | |
-Look at this. -Only...only...only a Virgo could do this. | 0:52:47 | 0:52:51 | |
Is anybody here good at doing quenelles? | 0:52:51 | 0:52:54 | |
Are you? Come here. | 0:52:54 | 0:52:56 | |
Come here. You do us a baba and we're going to do quenelles. | 0:52:56 | 0:53:00 | |
-So, this will be the... -Hello, pet. | 0:53:00 | 0:53:02 | |
-Hello! -This will be the posh way of serving your baba. | 0:53:02 | 0:53:06 | |
Oh, yeah. The posh way of serving a baba. | 0:53:06 | 0:53:08 | |
-Dead posh. -Let's not get this wrong. | 0:53:08 | 0:53:10 | |
-Shall we have a little trail of red currants on the side? -Oh, look! -Look at that! | 0:53:10 | 0:53:15 | |
Now that's a quenelle. Yes! | 0:53:15 | 0:53:17 | |
Oh! | 0:53:17 | 0:53:18 | |
Fantastic. | 0:53:25 | 0:53:27 | |
-Are you going to do yours now? -No. You're fired! | 0:53:29 | 0:53:31 | |
So that's kind of one way of a baba. | 0:53:31 | 0:53:34 | |
Now the other way, we'll do the way my mam would do it. | 0:53:34 | 0:53:38 | |
-Go on, Dave, go on! -You just pipe the cream in the middle, like that. | 0:53:38 | 0:53:44 | |
And then you put a cherry on the top, like so. | 0:53:44 | 0:53:48 | |
My mother would be proud. | 0:53:48 | 0:53:52 | |
Oh! | 0:53:52 | 0:53:54 | |
Rum babas. | 0:53:54 | 0:53:56 | |
APPLAUSE AND CHEERING | 0:53:56 | 0:54:00 | |
What a day, and what a celebration of mums' cooking. | 0:54:02 | 0:54:04 | |
From China to Sri Lanka, Jersey to middle England, we've shared and collected hundreds of recipes. | 0:54:04 | 0:54:11 | |
But Kingy, that's only part of what today is about. | 0:54:11 | 0:54:14 | |
I know, Dave. The smells that have been coming out of the mums' kitchen tent have been something else. | 0:54:14 | 0:54:19 | |
-And now we finally get the chance to taste what they've been slaving at all day. -You're right. | 0:54:21 | 0:54:25 | |
-Bring on the banquet. -Grub's up, everybody! | 0:54:25 | 0:54:31 | |
We've invited 30 discerning foodies. | 0:54:31 | 0:54:33 | |
Including some of our VIP mums' families. | 0:54:33 | 0:54:35 | |
To enjoy our inspirational Sunday dinner. | 0:54:35 | 0:54:39 | |
We need to present the mothers. | 0:54:39 | 0:54:41 | |
And first, we have Peter, who's not strictly speaking a mother. | 0:54:41 | 0:54:44 | |
Come on. | 0:54:44 | 0:54:46 | |
Right down here. Come on, Leonie, put the fish down, love. Come on. | 0:54:46 | 0:54:51 | |
Da da da da da da! Oh, come on, girl! | 0:54:51 | 0:54:55 | |
Now, and last but not least, we've got our Julia. | 0:54:55 | 0:54:59 | |
Oh, here she comes, our Jules. Come on, girl! | 0:54:59 | 0:55:01 | |
So you've heard of tasting menus. | 0:55:03 | 0:55:05 | |
This is like a tasting menu, but with Sunday dinners. | 0:55:05 | 0:55:08 | |
What's great about it is that these are Sunday lunches that people actually have. | 0:55:08 | 0:55:14 | |
-Yeah. -It might not be traditional but the thing is, it's what people eat on a Sunday. | 0:55:14 | 0:55:19 | |
-Bon appetit! -Bon appetit! | 0:55:19 | 0:55:20 | |
Rather than having each of the Sunday dinner dishes as a separate course... | 0:55:23 | 0:55:28 | |
We're going to serve all the amazing main courses at the same time. | 0:55:28 | 0:55:32 | |
Susan and Leonie's poached turbot. | 0:55:32 | 0:55:35 | |
Peter's porcini risotto. | 0:55:35 | 0:55:37 | |
Julia's Texan cornbread with Boston beans. | 0:55:37 | 0:55:40 | |
Side by side with our take on both our mams' Sunday roast. | 0:55:40 | 0:55:45 | |
Does anything look better than that? | 0:55:45 | 0:55:47 | |
A standard rib roast. Come on! Wait. | 0:55:47 | 0:55:49 | |
Now who wants a well done bit? It's perfectly cooked. | 0:55:52 | 0:55:55 | |
It may not be the traditional way of eating dinner, but I bet that no-one here's going to mind. | 0:55:55 | 0:56:00 | |
And there's something just comforting and familiar, isn't there, with this. | 0:56:00 | 0:56:05 | |
That's proper beef, isn't it? | 0:56:05 | 0:56:08 | |
-Well done. -Thank you. -Fantastic. That's fantastic. Dave? | 0:56:10 | 0:56:14 | |
-Yeah? -Is Fred Flintstone in? | 0:56:16 | 0:56:18 | |
I think I've got his brake pedal. | 0:56:18 | 0:56:21 | |
-Are you having a nice time? -Yeah. | 0:56:21 | 0:56:23 | |
-Very much. -That's the main thing. -Oh, yes, please. Thank you. | 0:56:23 | 0:56:26 | |
Mate, you know what? | 0:56:26 | 0:56:28 | |
When we started this journey, I knew that Sunday dinners was going to be something special. | 0:56:28 | 0:56:33 | |
But seeing all this here today, well, what strikes me is the sheer variety of the dishes we've tasted. | 0:56:33 | 0:56:38 | |
-And Dave, it's not just the range, it's really great quality food. -It's the best fish in the world, turbot. | 0:56:38 | 0:56:45 | |
-How many turbots did you do, two? -There are two. | 0:56:45 | 0:56:47 | |
Look at that. How fantastic is that? | 0:56:47 | 0:56:50 | |
Oh, yes, don't forget the sauce. | 0:56:50 | 0:56:52 | |
That's massively important because it's spectacular. | 0:56:52 | 0:56:55 | |
-What makes me really pleased is that the unusual dishes have gone down so well. -You're right, dude. | 0:56:55 | 0:57:00 | |
Our spicy Texan twosome, and the rich creamy risotto, | 0:57:00 | 0:57:05 | |
have been as popular as our Sunday classics. | 0:57:05 | 0:57:08 | |
I think the Texan cornbread is really nice. And also, the risotto. And the beef. | 0:57:08 | 0:57:14 | |
-And the potatoes. And the homemade horseradish. -I think that counts as a result, mate. | 0:57:14 | 0:57:20 | |
So let's give it up for our fantastic mums, starting with Peter and his great risotto. | 0:57:20 | 0:57:26 | |
-So, what did we think of the turbot? -Yeah! -It's lovely. | 0:57:26 | 0:57:29 | |
Yes! It's just the sweetest of fish, isn't it? | 0:57:29 | 0:57:33 | |
Now, ladies, giving it up for the beans! | 0:57:33 | 0:57:36 | |
Hey, I hope they're not too full yet. | 0:57:40 | 0:57:42 | |
Cos it's time for the fantastic puds. | 0:57:42 | 0:57:44 | |
Now the puddings are bikers' puddings. | 0:57:44 | 0:57:47 | |
Key lime pie and rum babas. | 0:57:47 | 0:57:50 | |
Sunday dinners, dude. | 0:57:57 | 0:57:59 | |
-What an amazing meal. -I know, mate. | 0:57:59 | 0:58:01 | |
-And what I love about them is that they're the perfect marriage of great food. -Traditional or the more exotic. | 0:58:01 | 0:58:06 | |
And great company. | 0:58:06 | 0:58:09 | |
Mate, that's why I love it. | 0:58:09 | 0:58:11 | |
That was a belting day. | 0:58:13 | 0:58:15 | |
Man, full of honesty, full of joy. What a brilliant celebration of Sunday lunches. | 0:58:15 | 0:58:20 | |
-We've got some great recipes to take home as well. -You're not wrong, you're not wrong. | 0:58:20 | 0:58:24 | |
Next week on Mums Know Best, we blow the budget and explore the crazy world of show-off dishes. | 0:58:24 | 0:58:29 | |
-Thunderbolts and lightning. -Very, very frightening...me! | 0:58:29 | 0:58:33 | |
Their big, bold and not always the most healthy. | 0:58:33 | 0:58:35 | |
So, we need some cream now to whip. I think there's some in the fridge. | 0:58:35 | 0:58:39 | |
HE MOUTHS | 0:58:39 | 0:58:41 | |
And of course we've got a few of our mams' dishes, set to impress. | 0:58:41 | 0:58:44 | |
It's like the FA Cup! | 0:58:44 | 0:58:45 | |
Well, mate, time for the off. | 0:58:45 | 0:58:47 | |
Yeah. | 0:58:47 | 0:58:48 | |
Subtitles by Red Bee Media Ltd | 0:59:04 | 0:59:07 | |
E-mail [email protected] | 0:59:07 | 0:59:10 |