0:00:03 > 0:00:06British mums are fantastic, concocting an amazing array
0:00:06 > 0:00:09of delicious dishes, to keep us all well-fed.
0:00:09 > 0:00:12In passing the culinary baton from one generation to the next...
0:00:12 > 0:00:15They enrich our lives with a wealth of wonderful flavours
0:00:15 > 0:00:17that we can celebrate.
0:00:17 > 0:00:22And a diverse culinary heritage we should share with the nation.
0:00:22 > 0:00:23But ever adventurous,
0:00:23 > 0:00:27- mums don't limit themselves to traditional British cooking.- Oh, no.
0:00:27 > 0:00:29They cook dishes from all over the world.
0:00:29 > 0:00:32And our passion for foreign flavours
0:00:32 > 0:00:35will be in abundance at our Recipe Fair too.
0:00:35 > 0:00:39Because today we're celebrating fascinating food hailing from distant shores.
0:00:42 > 0:00:44- Monday night's Italian. - Tuesday night's Thai.
0:00:44 > 0:00:47- Chinese on Wednesdays. - Thursday night's Mexican.
0:00:47 > 0:00:50- Curry night, Friday night. - Saturday night's vive la France.
0:00:50 > 0:00:53But Sunday, of course, it's good old British Sunday roast.
0:00:53 > 0:00:56You can go round the world in the four walls of your own kitchen.
0:00:56 > 0:00:59And do you know what? We're loving it.
0:00:59 > 0:01:03It might be a spicy something you've brought back from your holiday.
0:01:03 > 0:01:05Just makes me happy. It's great.
0:01:05 > 0:01:08Or a dish from a family member overseas.
0:01:08 > 0:01:10- That's on the money, man.- Oh, yeah.
0:01:10 > 0:01:13Because this is a celebration of some of the amazing recipes
0:01:13 > 0:01:15brought to our shores from afar.
0:01:15 > 0:01:18As always, our Gerard will be on hand
0:01:18 > 0:01:21to uncover the stories behind the dishes people bring along.
0:01:21 > 0:01:23It's lovely to see those recipes
0:01:23 > 0:01:26coming into our food history from those lovely, distant shores.
0:01:26 > 0:01:32And all these much-loved recipes will be on the Mums Know Best website for you to cook at home.
0:01:32 > 0:01:34Because as your mum will not doubt tell you,
0:01:34 > 0:01:39the family home is where mums really do know best.
0:02:01 > 0:02:04So to kick off our exploration of dishes from distant shores,
0:02:04 > 0:02:06we're off to meet three mums.
0:02:06 > 0:02:08Because we want them
0:02:08 > 0:02:12and their dishes to inspire the guests at our Recipe Fair.
0:02:12 > 0:02:14And to visit our mums, we're leaving our home shores
0:02:14 > 0:02:17for the not-so-distant Northern Ireland.
0:02:17 > 0:02:22Where we'll be uncovering some far-flung family recipes we can all have a go at.
0:02:25 > 0:02:28It's only a short ferry ride away,
0:02:28 > 0:02:31but Northern Ireland has a rich food culture of its own.
0:02:31 > 0:02:33And our first mum has found a way of combining
0:02:33 > 0:02:35her family's rich baking heritage
0:02:35 > 0:02:38with her own distant-shore favourite - Spain.
0:02:38 > 0:02:42- Hiya.- Hiya, Karen. All right? - Good. Good to see you. - It's lovely to see you too.
0:02:42 > 0:02:44You've brought the weather with you.
0:02:45 > 0:02:49Karen, husband Anthony and two daughters Chloe and Zara,
0:02:49 > 0:02:53might love a break in the sun, but Bangor is where they call home.
0:02:53 > 0:02:54Come on in and meet my dad.
0:02:56 > 0:03:00- It's Drew.- Drew, hello.- Hi, guys. - How do, Drew. Pleased to meet you.
0:03:00 > 0:03:02Daddy's a third generation baker.
0:03:02 > 0:03:06We've always had food in our family with the bakery and coffee shop.
0:03:06 > 0:03:10- That was the Carlton Patisserie which was the bakery.- Yes.
0:03:10 > 0:03:13Then the Cafe Carlton, developed a couple of years after the bakery.
0:03:13 > 0:03:16And then this is Daddy winning the Baker Of The Year.
0:03:16 > 0:03:19Because it was a big competition every year, wasn't it?
0:03:19 > 0:03:23- I seem to be holding on to that... - THEY LAUGH
0:03:23 > 0:03:27You must have had some great recipe books from those days?
0:03:27 > 0:03:28I've got one here I found.
0:03:28 > 0:03:32One my grandmother had. It's a bit battered and I've had to tape it up,
0:03:32 > 0:03:36but actually it started off as a schoolbook
0:03:36 > 0:03:42in 1925 and then it was rapidly transferred to a recipe book.
0:03:42 > 0:03:47- There's little bits stuck in too. - Recipes for jam, shepherd's pies.
0:03:47 > 0:03:50- But the recipes are great, I've used some of them.- Mm-hmm.
0:03:50 > 0:03:54So, Karen, distant shores in Bangor. What's all that about, then?
0:03:54 > 0:03:59Once I started travelling, I picked up bits and pieces from Spain, wherever else,
0:03:59 > 0:04:02but the Spanish food is the food I feel the most passionate about.
0:04:02 > 0:04:04I think it's the fresh ingredients,
0:04:04 > 0:04:09the spicy sausages, the tapas, the whole sort of sharing of food.
0:04:09 > 0:04:11It just makes me feel happy. It's great.
0:04:11 > 0:04:15- The more we travel, the more the ingredients are available to us.- Absolutely.
0:04:15 > 0:04:20- Because there's a demand for them. - I brought stuff back. Obviously this is Daddy's bread.
0:04:20 > 0:04:24- What do you think? - I think it's a belter, isn't it?
0:04:24 > 0:04:27- It's very aromatic and it toasts well.- I can't take you seriously
0:04:27 > 0:04:29cos you've got flour on the end of your nose.
0:04:29 > 0:04:31You've been sniffing my bread.
0:04:31 > 0:04:34We're caught red-handed, mate!
0:04:34 > 0:04:38So, using some of Drew's loaf, we're going to quickly knock up
0:04:38 > 0:04:41a simple but delicious Catalan tomato bread.
0:04:41 > 0:04:42These are great for children,
0:04:42 > 0:04:45come home from school, you have your loaf,
0:04:45 > 0:04:48- you can do it in five minutes, and it's like an instant pizza. - Yeah.
0:04:48 > 0:04:52Right, this is just about done.
0:04:52 > 0:04:55Oh, it's really, really, really crispy.
0:04:55 > 0:04:58So you just take a clove of garlic, give it a bit of a rub.
0:04:58 > 0:05:02I got that garlic from Spain but it's really, ooh! Makes your eyes water.
0:05:02 > 0:05:06This simple peasant dish is served all over Spain
0:05:06 > 0:05:10often as a starter, to liven up the palate before a meal.
0:05:10 > 0:05:12And then just extra virgin olive oil.
0:05:12 > 0:05:15- It's so easy, if you just want a couple of nibbles.- Quick, this is.
0:05:15 > 0:05:19You probably don't need too much salt because of the garlic. And then...
0:05:19 > 0:05:22Oh, sad, sad, mine appears to be the biggest piece.
0:05:22 > 0:05:24Oh!
0:05:24 > 0:05:27- Just a little bit of... - That's lovely.
0:05:27 > 0:05:29- Is it OK?- Oh!
0:05:29 > 0:05:33Whilst we crunch away, Drew's off to bake his next batch of bread.
0:05:33 > 0:05:35Meanwhile, we'll crack on with the next dish -
0:05:35 > 0:05:38the oh-so-Spanish paella.
0:05:38 > 0:05:40CASTANETS CLACK
0:05:42 > 0:05:44- Right. Paella.- Ole!
0:05:44 > 0:05:47We'll start off with the chicken.
0:05:47 > 0:05:48It's just nicer on the bone
0:05:48 > 0:05:51because it gives it a bit more flavour.
0:05:51 > 0:05:52- I'll keep an eye on that.- OK.
0:05:52 > 0:05:55- Is there anything we can get on with here?- Yeah.
0:05:55 > 0:05:57We could cut up the onions and chorizo.
0:05:57 > 0:06:00- Yeah. I'll chop your onions. I'll take on the task.- OK.
0:06:00 > 0:06:03All of that lovely fat from the skin, just to add more flavour,
0:06:03 > 0:06:06is leaching out into the pan, lovely.
0:06:06 > 0:06:08Brilliant. You need a bit of fat for flavour.
0:06:08 > 0:06:12That's what me and Dave are, flavoursome, you know.
0:06:12 > 0:06:15- Quite fat but fully flavoursome. - Oh, yes.
0:06:17 > 0:06:21There are hundreds of varieties of chorizo found throughout Spain.
0:06:21 > 0:06:23Smoked paprika, as well as preserving the sausage,
0:06:23 > 0:06:26also gives its wonderful rich colour and flavour.
0:06:26 > 0:06:29So we'll just fire in the chorizo.
0:06:29 > 0:06:32Oh, I wish you could smell it at home, mind.
0:06:32 > 0:06:34- I know.- This is mega.
0:06:34 > 0:06:36We'll put the onions in, then.
0:06:36 > 0:06:40Ooh, that fat from the chorizo will coat every grain of rice.
0:06:40 > 0:06:42It's going to be like luminous.
0:06:43 > 0:06:46Garlic, we'll maybe stick four in.
0:06:46 > 0:06:51Phwoar! The red peppers and the chopped, dried chillies.
0:06:51 > 0:06:54It's like a sunset over the Iberian Peninsula.
0:06:54 > 0:06:57We'll maybe use the sweeter paprika rather than the hot stuff
0:06:57 > 0:07:00because I don't want to blow the top of your head off.
0:07:00 > 0:07:03So now if we just add the chicken back into the pan.
0:07:03 > 0:07:05Arrange it nicely cos that's where it's going to stay.
0:07:05 > 0:07:08Then we're just going to add in the stock.
0:07:08 > 0:07:10Probably about a litre and a half.
0:07:12 > 0:07:17And you need to let the chicken cook away for a good 20, 25 minutes.
0:07:19 > 0:07:21That should be just falling off the bone now.
0:07:21 > 0:07:25- Look at that, man. That's a thing of beauty, that.- Mmm, yes.
0:07:25 > 0:07:26Oh, smells like a bullfight.
0:07:28 > 0:07:30Rice plays a big role in Spanish food.
0:07:30 > 0:07:34Spaniards consume a huge variety of dishes based on the paella theme,
0:07:34 > 0:07:37using the characteristic short-grained rice to absorb
0:07:37 > 0:07:40the rich flavours of the broth.
0:07:40 > 0:07:45So, we'll just cover that over with some tin foil.
0:07:45 > 0:07:49- You just know that's going to be fantastic, don't you?- Yes, yeah.
0:07:49 > 0:07:51All right. That's it.
0:07:51 > 0:07:54- Leave it for about 20, 25 minutes. - Cor!
0:07:56 > 0:07:58Now Karen's adding some mussels.
0:07:58 > 0:08:01But a traditional paella was not a seafood dish,
0:08:01 > 0:08:05and generally used peasant staples such as rabbit, and even snails.
0:08:05 > 0:08:08These local mussels will cook for the final ten minutes.
0:08:08 > 0:08:12Once they've opened up, we'll be ready to eat.
0:08:12 > 0:08:15I feel like a proper fiesta coming on!
0:08:15 > 0:08:17- This is brilliant.- Oh, fantastic!
0:08:17 > 0:08:19After slaving in the kitchen all day.
0:08:19 > 0:08:23And a big communal dish like a paella deserves a big family gathering.
0:08:23 > 0:08:29Drew's back with his wife Vi, and we're also joined by Karen's husband Anthony and the kids.
0:08:29 > 0:08:34- Every time you cook paella, does it take you back to nice times in Spain?- Oh, it certainly does.
0:08:34 > 0:08:38Sometimes when you're sitting in winter, what's going to cheer you up,
0:08:38 > 0:08:40what's going to make you think happy holiday thoughts?
0:08:40 > 0:08:44But certain things in this meal have got to be better - your dad's bread.
0:08:44 > 0:08:47- Yeah.- The mussels are from Strangford Lough.
0:08:47 > 0:08:49- Yes.- That's close by.
0:08:49 > 0:08:53- So it is a proper fusion, isn't it? You've got the best of both worlds. - Yeah.
0:08:53 > 0:08:57The mussels were caught literally this morning, couldn't get fresher than that.
0:08:57 > 0:09:02- Oh, God, that's good.- Those mussels are unbelievable.- Mm?- They're really, really sweet.- Yeah.
0:09:02 > 0:09:05The flavour from the sausage has permeated through everything.
0:09:05 > 0:09:07Yeah.
0:09:07 > 0:09:08Oh, hey, that is fabulous.
0:09:08 > 0:09:11Oh, yeah.
0:09:11 > 0:09:14I mean, paella I think, is a perfect example of recycling flavours.
0:09:14 > 0:09:17- Because everything's cooked in the same dish.- Mm-hmm.
0:09:17 > 0:09:20- Just brilliant. - It's feel-good food, isn't it?
0:09:20 > 0:09:24- Oh, yeah.- Yeah. Karen, you have to bring this to the Recipe Fair.
0:09:24 > 0:09:26- That's brilliant. - Oh, I'd love to. Yeah.
0:09:26 > 0:09:29Eeh, Barcelona meets Bangor -
0:09:29 > 0:09:30fantastic.
0:09:32 > 0:09:36Paella will add a wonderful dash of colour to our Recipe Fair.
0:09:36 > 0:09:39And we'll have to remind Karen to bring one of Drew's loaves.
0:09:39 > 0:09:43The Catalan tomato bread, man, was fantastic!
0:09:43 > 0:09:47- Thanks, Karen, that was brilliant. - It was great having you.
0:09:47 > 0:09:51Thanks for coming. Daddy wanted me to give you a loaf of wheaten bread for your journey.
0:09:51 > 0:09:56Fantastic! Thanks, darling. Thanks so very much for your welcome.
0:10:07 > 0:10:10Whilst the jet plane has whisked us off on holiday
0:10:10 > 0:10:12and brought many a new dish back to the UK...
0:10:12 > 0:10:15It's our seafaring past that accounts for many rich additions
0:10:15 > 0:10:19to our thoroughly international culinary heritage.
0:10:24 > 0:10:28Hark! The sound of distant drums on a distant shore.
0:10:28 > 0:10:30That's brilliant, mate. Brilliant.
0:10:30 > 0:10:31It is, look at that.
0:10:31 > 0:10:34One looks out to sea and dreams of all the ships, romance, adventure.
0:10:34 > 0:10:38And we're going to do a dish that's come from far, far away.
0:10:38 > 0:10:40- Lands across the sea.- Yeah.
0:10:40 > 0:10:41Mulligatawny soup.
0:10:41 > 0:10:45- I thought we were doing beef burgers.- No, mate, no.
0:10:45 > 0:10:48It's the kind of soup you see knocking around in a can
0:10:48 > 0:10:50at the back of your gran's cupboard.
0:10:50 > 0:10:53But fresh mulligatawny is well worth the effort.
0:10:53 > 0:10:55Mulligatawny soup has heritage.
0:10:55 > 0:10:59It comes from India, it's one of those Raj fusion foods.
0:10:59 > 0:11:03And if the spice, if the culinary skills, didn't migrate to us,
0:11:03 > 0:11:05there'd be something wrong.
0:11:05 > 0:11:07Set off with oil and butter.
0:11:09 > 0:11:11Into that we're going to cook down some onions,
0:11:11 > 0:11:13some garlic,
0:11:13 > 0:11:14carrots,
0:11:14 > 0:11:16celery
0:11:16 > 0:11:17and sweet potato.
0:11:17 > 0:11:22And that's got to cook for ten minutes until the veggies are soft
0:11:22 > 0:11:23and they've got a bit of colour.
0:11:23 > 0:11:26Indians didn't eat soup in those days.
0:11:26 > 0:11:29They had rasam, like pepper water.
0:11:29 > 0:11:32And it was used as a gravy with your dosas.
0:11:32 > 0:11:34It was a very thin, frugal thing.
0:11:34 > 0:11:37But memsahib couldn't do without her soup out there, could she?
0:11:37 > 0:11:42- Of course not. The British Empire was built on soup and a sandwich. - Soup and a sandwich.
0:11:42 > 0:11:45So she started to make mulligatawny soup.
0:11:53 > 0:11:56Brrrrrh! Oh, that's ready now.
0:11:56 > 0:11:57Beautiful.
0:11:57 > 0:11:58Now the apples.
0:11:58 > 0:12:02Mulligatawny soup inevitably has apples in it, gives it sweetness.
0:12:02 > 0:12:05And curry powder, just good, ordinary curry powder.
0:12:05 > 0:12:09Now that needs to cook for a further two minutes.
0:12:13 > 0:12:16Oh, yum, yum! A nice, big jug of chicken stock.
0:12:16 > 0:12:20If you're doing a vegetarian one, use vegetable stock.
0:12:20 > 0:12:25And if you're daft enough to have to be told that, you want whipping.
0:12:25 > 0:12:27It's lovely that addition of tomato paste
0:12:27 > 0:12:30- because it gives it a bit of zing.- Mm.
0:12:30 > 0:12:35And to amp up this fruity tang, why not try adding some mango chutney?
0:12:35 > 0:12:37And don't forget some salt
0:12:37 > 0:12:40and a good pinch of pepper.
0:12:40 > 0:12:43Leave these flavours to mingle for about half an hour.
0:12:43 > 0:12:46Giving us a window to cook up some long grain rice,
0:12:46 > 0:12:48which we'll add later.
0:12:48 > 0:12:51And that gives us time to go and sit on a rock,
0:12:51 > 0:12:55and think about absent friends and faraway places.
0:12:55 > 0:12:56Places you've been.
0:12:56 > 0:12:58And places you're going to go.
0:12:58 > 0:13:00Distant shores.
0:13:01 > 0:13:05Foods evolve, changing with people's tastes and taking advantage
0:13:05 > 0:13:08of all the readily available ingredients we now have to hand.
0:13:08 > 0:13:11So although there is no doubt that our imperial past has made
0:13:11 > 0:13:13a lasting impression on British cuisine...
0:13:13 > 0:13:16Our mulligatawny of today is doubtless
0:13:16 > 0:13:20a far-flung distant cousin of its Indian pepper-water origins.
0:13:21 > 0:13:23- That should be it then, eh?- Yeah.
0:13:23 > 0:13:25Go to it, hombre.
0:13:25 > 0:13:28So in the kitchen, you'd use your blender.
0:13:28 > 0:13:30On a beach, use a masher.
0:13:30 > 0:13:34I know you're thinking it looks like the contents of a baby's nappy.
0:13:34 > 0:13:37But honestly, with a bit of sour cream, a bit of coriander,
0:13:37 > 0:13:39it's going to look beautiful.
0:13:41 > 0:13:45Now I want to put some rice in this, look...
0:13:45 > 0:13:48That's what I like about mulligatawny. It's a curry in a one-er.
0:13:48 > 0:13:49Some coriander.
0:13:57 > 0:13:58Look at this.
0:13:58 > 0:14:00Yeah.
0:14:00 > 0:14:02We've got Drew's magnificent bread, man.
0:14:02 > 0:14:05It's at times like this, I love my job.
0:14:09 > 0:14:11That's lovely.
0:14:11 > 0:14:13That is brilliant actually.
0:14:13 > 0:14:14Mm.
0:14:15 > 0:14:17So there we have it -
0:14:17 > 0:14:18mulligatawny soup,
0:14:18 > 0:14:23a forerunner perhaps of the British obsession with curry.
0:14:25 > 0:14:30But the British Empire didn't just bring the world's wonderful foods to its own doors.
0:14:30 > 0:14:33No, it spread them throughout the Commonwealth.
0:14:33 > 0:14:36And in having a family tree that encompasses both Northern Ireland
0:14:36 > 0:14:37and Guyana...
0:14:37 > 0:14:41Our next mum's food has taken on a very international flavour.
0:14:49 > 0:14:51- Hello, Helen.- Hello! Hello. - I'm Dave.
0:14:51 > 0:14:53- Hello, Helen.- Thanks for coming.
0:14:53 > 0:14:56- How are you?- Come on in. - Thank you.
0:14:56 > 0:14:59We've just come to lower the tone of the neighbourhood.
0:14:59 > 0:15:01- I guessed that. Get in quick! - I'm in, I'm in!
0:15:03 > 0:15:06Our Helen lives just outside Belfast,
0:15:06 > 0:15:09with husband Gary and son Conor.
0:15:10 > 0:15:15- Guyana, we're talking about the Caribbean of South American, not Ghana.- Yeah.
0:15:15 > 0:15:16Which is obviously in Africa.
0:15:16 > 0:15:21- It's the only English speaking country in South America. - And your dad was from Guyana.- Yes.
0:15:21 > 0:15:24He came over during the war into the Air Force.
0:15:24 > 0:15:26That's him just before he went away.
0:15:26 > 0:15:31- And that's my grandfather, he was Portuguese.- They're handsome fellas, aren't they? Look at those suits.
0:15:31 > 0:15:34You see people knew how to dress in those days.
0:15:34 > 0:15:36- Absolutely. Yes, sorry.- Moving on.
0:15:36 > 0:15:40This is the lady from whom most of the recipes and so on come from.
0:15:40 > 0:15:43This is my Auntie Rita, who was my dad's sister in law.
0:15:43 > 0:15:48Whenever my auntie would come over, basically, she would hardly be off the plane or the ferry,
0:15:48 > 0:15:52when the apron would be handed to her, and it's like, "Right, make me 25 roti."
0:15:52 > 0:15:55And then she would have to spend the first day baking,
0:15:55 > 0:16:00you know, making the stuff, putting it in the freezer and that would keep him going till the next visit.
0:16:00 > 0:16:03My daddy's dead, you know, and my auntie's dead.
0:16:03 > 0:16:07You know, the people that could have connected me more with the past, aren't here any more.
0:16:07 > 0:16:10But the food's maybe bringing that wee bit
0:16:10 > 0:16:13of all the memories back and all that sort of stuff, you know?
0:16:13 > 0:16:16Food and food culture, it's a glue that ties us all together, you know.
0:16:16 > 0:16:19At the end of it, you've got something nice to eat.
0:16:19 > 0:16:23- So, Helen, what are we making?- I'm going to cook a curry which is
0:16:23 > 0:16:27my own sort of invention, but has a very kind of Caribbean feel.
0:16:27 > 0:16:30So, here it is.
0:16:30 > 0:16:34A simple chicken curry, Guyanese style!
0:16:34 > 0:16:36Right. I'll need somebody to joint up the chicken
0:16:36 > 0:16:39and then we've all the veggies to cut up as well.
0:16:39 > 0:16:41Oh, I'll do veggies, I'm a pacifist.
0:16:41 > 0:16:43I, however, am not.
0:16:43 > 0:16:48- The thing about Guyanese curries is they don't tend to be as hot as Indian curries.- Right.
0:16:48 > 0:16:52I would say more conventional, the kind of curry-powder flavour,
0:16:52 > 0:16:57rather than the very exotic spicy Indian kind of way of doing curries.
0:16:57 > 0:17:01- What's next on the veggie front? - We need some potatoes.
0:17:01 > 0:17:05- And garlic. How much? - About three cloves.
0:17:05 > 0:17:09- Now are we going to brown this chicken off as well?- Yes. Yes.
0:17:09 > 0:17:12So you want the curry powder on here, and then brown it? OK.
0:17:12 > 0:17:17- Chillies?- Just the one.- And seeded? - Seeded and finely chopped.
0:17:17 > 0:17:19Yes, chef!
0:17:20 > 0:17:26Now, I'm sure you could use chicken fillets here, but in using a whole chicken, bones and all,
0:17:26 > 0:17:28this curry will taste so much better!
0:17:32 > 0:17:34It's going to be a spicy one.
0:17:34 > 0:17:36- Helen?- That's lovely. Perfect.
0:17:36 > 0:17:40Oh! And they're going to cook in our lovely chicken juices.
0:17:40 > 0:17:46Wherever in the world your curry is from, you'll be hard pushed to find one without garlic and chilli.
0:17:46 > 0:17:49Whack in a wee bit more of the old curry powder in.
0:17:49 > 0:17:52And then at this point, we'll get the chicken back in.
0:17:52 > 0:17:56So, apparently, Helen makes her own garam masala mix. Ah ha!
0:17:56 > 0:17:59- Cloves, nutmeg.- Cumin, cinnamon.
0:17:59 > 0:18:02So it's a garam masala mix, but with a Caribbean flavour.
0:18:02 > 0:18:06So I'm just going to put a little bit of chicken stock powder.
0:18:06 > 0:18:10You just cover with cold water, give it a stir, get everything in together.
0:18:10 > 0:18:16Bring that up to the boil and just let it simmer nice and gently, probably for about an hour.
0:18:16 > 0:18:18Which will give us plenty of time to learn
0:18:18 > 0:18:19how to prepare some roti breads,
0:18:19 > 0:18:22just like Helen's auntie used to make.
0:18:24 > 0:18:26- Now, you don't really need to measure this out.- No.
0:18:26 > 0:18:28- OK?- Now that's self-raising flour.
0:18:28 > 0:18:30- It's self-raising flour.- Right.
0:18:30 > 0:18:33Just a little bit of oil, and then some warm water.
0:18:33 > 0:18:35We're trying to make a soft,
0:18:35 > 0:18:38- but not a sticky dough. - Yeah. No salt in at this point?
0:18:38 > 0:18:41- No. I don't put any salt in it at all, actually.- Right.- Yeah.
0:18:41 > 0:18:44I don't think you need salt. Right.
0:18:44 > 0:18:48OK. So just A little bit of flour.
0:18:48 > 0:18:51And all you want to do is just make sure that's nice and smooth.
0:18:51 > 0:18:55- You know if you feel that, see it's got that nice springiness.- Oh, yeah.
0:18:55 > 0:18:57I'm not a 100% sure that I do this right.
0:18:57 > 0:19:01OK? My auntie was a great woman, but she was a lousy teacher.
0:19:01 > 0:19:03You look pretty confident though, don't you?
0:19:03 > 0:19:05- Yeah, you do.- Yeah.
0:19:05 > 0:19:10You want a little bit of dough, and you want to...
0:19:10 > 0:19:16roll it out. I'm doing it quite thin because what I want, is I want some oil.
0:19:16 > 0:19:21So, just a little bit of oil on one third.
0:19:21 > 0:19:24A little tiny bit of flour. And this is where a flour shaker would be very good
0:19:24 > 0:19:27because then you could get a nice even distribution of flour.
0:19:31 > 0:19:33Then another bit of flour folded into a third.
0:19:33 > 0:19:39And the whole point of doing this, is to get as much air into the layers as possible.
0:19:39 > 0:19:45So that when you cook it you get a nice light finish.
0:19:45 > 0:19:49- OK, do you want to have a go yourself?- Oh, aye!- Excellent.
0:19:51 > 0:19:54- So, I roll it out.- And then just roll it out.- Nice and thin.- Yeah.
0:19:54 > 0:19:58It's the same principle as puff pastry, Kingy.
0:19:58 > 0:20:01I know. But a lot less butter, and a whole lot easier.
0:20:01 > 0:20:04I know which I'd rather make.
0:20:04 > 0:20:06- Yeah.- OK, that's super.
0:20:06 > 0:20:09So now we want to roll it out so it's thin enough to actually cook.
0:20:09 > 0:20:11- It's having that confidence to get it that thin.- Yeah.
0:20:11 > 0:20:13But it's very resilient.
0:20:13 > 0:20:17Look how resilient that is. You don't need to be afraid of that.
0:20:17 > 0:20:18- No.- OK?
0:20:18 > 0:20:21Pop on the roti.
0:20:21 > 0:20:23- OK.- Beautiful.
0:20:23 > 0:20:25- Oh, it's started to bubble up already.- Lovely.
0:20:25 > 0:20:28A little bit of oil on the top of that.
0:20:28 > 0:20:30So, that should be nearly done.
0:20:30 > 0:20:32That's lovely. You just wait for it to be speckled.
0:20:32 > 0:20:35- Just wait till it'll be speckled. - Oh, nice!
0:20:35 > 0:20:40That's lovely. Get it off the pot. And then bang!
0:20:40 > 0:20:44Bang! And that, will bring out the flakes.
0:20:44 > 0:20:47Oh, look that's brilliant. Fabulous.
0:20:47 > 0:20:49- In your basket.- Oh! Hey, girl!
0:20:49 > 0:20:53Eeh, Helen, it's so perfect, it could have come out of a packet.
0:20:53 > 0:20:57- That's probably the worst thing anybody's ever said to me.- I know!
0:20:57 > 0:20:59So with our rotis clapped and ready,
0:20:59 > 0:21:02and our chicken curry fresh out the pot,
0:21:02 > 0:21:04we can finally get down to business.
0:21:09 > 0:21:11- Here you are, gang.- Here we are.
0:21:11 > 0:21:15- Food!- Lovely grub.- Look at this.
0:21:15 > 0:21:16There we are.
0:21:16 > 0:21:21- Ireland's been very good to us with the weather.- Oh! This looks lovely, doesn't it?
0:21:21 > 0:21:28And we've been joined for the meal by Helen's mother, Kay, husband, Gary, and son, Conor.
0:21:28 > 0:21:31I remember when she was doing domestic science then at school,
0:21:31 > 0:21:34- she and I could not really be in the kitchen at the same time.- Oh!
0:21:34 > 0:21:39- Because if I said, you know, do this, "Mrs McVitie says..."- No!
0:21:39 > 0:21:42- Yes, she did!- You girlie swat!
0:21:42 > 0:21:47- I bet Mrs McVitie didn't make rotis like that.- No!- No.
0:21:47 > 0:21:52And of course the other great thing about rotis is, they cut down on the washing up!
0:21:52 > 0:21:59Never has there been a more tasty device for transporting food off the plate, and into your gob.
0:21:59 > 0:22:02- This is a really nice chicken curry recipe.- It is.
0:22:02 > 0:22:05It's sweet. You can taste cinnamon and cloves.
0:22:05 > 0:22:10The curries are not like Indian curries, you know, because it is quite different, it's much sweeter.
0:22:10 > 0:22:13Yes. It's very different. Very different.
0:22:13 > 0:22:16This curry's a great example of how Indian, Caribbean,
0:22:16 > 0:22:20and perhaps even Irish tastes, have fused together over time.
0:22:20 > 0:22:26And I do think it's fair to say that I think half the country are going to be making rotis now.
0:22:26 > 0:22:31- They're brilliant, man. - And you must bring the curry and the rotis to the Recipe Fair.- I will.
0:22:31 > 0:22:33Absolutely fantastic.
0:22:34 > 0:22:40Ah! Helen's curry and these simple but tasty rotis will go down a storm.
0:22:42 > 0:22:44Oh, thanks, Helen.
0:22:44 > 0:22:45Oh! Thanks ever so much for coming.
0:22:45 > 0:22:48Aye. We'd better go and get togged up.
0:22:48 > 0:22:50- Yeah.- What a great day. Thanks, mate.
0:22:55 > 0:23:00Now, we've biked all over the world, cooking food wherever we've visited.
0:23:00 > 0:23:06But we've yet to inspire any chef who's met us to invent a dish in our honour.
0:23:06 > 0:23:08Chance would be a fine thing, dude.
0:23:08 > 0:23:11But that's exactly how the next dish we're going to put together came about.
0:23:13 > 0:23:15Hark, hark! The Pavlova.
0:23:15 > 0:23:19The dessert that's light and frothy, fragrant and full of colour.
0:23:19 > 0:23:24It was created in memory of what is possibly the world's greatest dancer - Anna Pavlova.
0:23:24 > 0:23:27It's a meringue-goo with fruit.
0:23:27 > 0:23:29If only it was so simple.
0:23:29 > 0:23:31Ladies and gentlemen,
0:23:31 > 0:23:35I give you Australian's greatest export - the Pavlova!
0:23:37 > 0:23:41Act one of our Pavlova involves us knocking up a meringue.
0:23:41 > 0:23:47Nothing dramatic here, just a few egg whites whisked until stiff. A swan!
0:23:47 > 0:23:50In art, in poetry, it's long been a symbol
0:23:50 > 0:23:53of beauty, grace and elegance, as it glides across the lake.
0:23:53 > 0:23:57The same way that Anna Pavlova glided across the stage.
0:24:02 > 0:24:05Fabulous! That is what you want.
0:24:05 > 0:24:10Act two sees us adding in caster sugar, not forgetting a spot of the old vanilla extract.
0:24:14 > 0:24:19- Now, look at that.- Oh! That's got a sheen on it like a swan's back.
0:24:19 > 0:24:22Now the secret of the Pavlova is that it must have a soft, chewy,
0:24:22 > 0:24:27marshmallow-like centre, that you would not get with an average meringue.
0:24:27 > 0:24:32The trick behind this is, you stir in about a tablespoon of corn flour.
0:24:36 > 0:24:39Now, I've always assumed that a Pavlova is an Aussie invention.
0:24:39 > 0:24:46But the Kiwis have now unearthed a recipe book that points towards New Zealand as its origin.
0:24:46 > 0:24:50Rightly or wrongly though, the Pavlova, or Pav as they call it,
0:24:50 > 0:24:53has become as Aussie as cricket and lager.
0:24:53 > 0:24:56Shall we? Ooh!
0:24:56 > 0:25:01But before Act four, our finale, an intermission.
0:25:01 > 0:25:03You'll have... What? What are you doing?
0:25:03 > 0:25:07The grace and noble beauty of the swan.
0:25:07 > 0:25:10The grace and noble beauty of our Pavlova pudding.
0:25:10 > 0:25:14- That's an hour, Kingy. - Shall we dock, then, or what?
0:25:14 > 0:25:19I think we should return to the nest to roost, to decorate our Pavlova.
0:25:21 > 0:25:27There we have the meringue. That's like the tutu but that's merely the undergarment.
0:25:27 > 0:25:30For me, this dish paints a picture in meringue
0:25:30 > 0:25:33of the frothy layers of Anna Pavlova's tutu,
0:25:33 > 0:25:37as she performed her signature dance - The Dying Swan.
0:25:37 > 0:25:39You see, that's what I'm going for.
0:25:39 > 0:25:43I have to create that, in cake form. First the cream.
0:25:43 > 0:25:50The thing is, all those years of academia at art school, I was used to working from life.
0:25:50 > 0:25:52From a model, from reality.
0:25:52 > 0:25:54Hmm. What can I do?
0:25:56 > 0:25:58Now, just put your leg on there.
0:25:58 > 0:26:00We're talking art now.
0:26:00 > 0:26:02That hand is under your chin.
0:26:02 > 0:26:05Just accentuate the beautiful flow of your neck.
0:26:05 > 0:26:09And that arm, just out, as if you were caressing a lily.
0:26:09 > 0:26:11Right. Let's see if I can get this right.
0:26:11 > 0:26:14Do you know, I think we're there.
0:26:14 > 0:26:16It's not comfortable!
0:26:16 > 0:26:19Whatever you're doing, do it quick!
0:26:19 > 0:26:20Elevation. Elevation.
0:26:20 > 0:26:22Will you hurry up!
0:26:22 > 0:26:25You can't rush beauty.
0:26:25 > 0:26:26Have you done it yet?
0:26:26 > 0:26:28Nearly there.
0:26:30 > 0:26:37And no self-respecting Australian Pavlova would be complete without a garnish of passion fruit.
0:26:37 > 0:26:40- Hurry up. Me bingo wings are out. - The mint goes on.
0:26:40 > 0:26:43And now the final frosting.
0:26:43 > 0:26:46One may say, the icing on the cake.
0:26:46 > 0:26:54Ha-ha! Here we have it. The Hairy Bikers' homage to Anna Pavlova, to beauty, to art, and to culture.
0:26:54 > 0:26:57- Can I eat it now?- Afraid not, tubs.
0:26:57 > 0:27:01Svelte ballerinas such as yourself need to watch their figures.
0:27:04 > 0:27:08- Dude, a Pavlova's not the only dish to be made in homage of somebody.- Quite right, Si.
0:27:08 > 0:27:12- Take Garibaldi biscuits. - Or a beef Wellington.
0:27:12 > 0:27:14- Melba toast.- Even a sandwich.
0:27:14 > 0:27:18All inspired by or named after the people who ate or created them.
0:27:18 > 0:27:20And our next mum, or should I say dad, is in some way
0:27:20 > 0:27:24using his passion for Argentinean food, as a homage to his mother.
0:27:24 > 0:27:28Aye. Us chaps are nothing without a steady hand to guide us.
0:27:30 > 0:27:31- All right, lads?- Hey!
0:27:31 > 0:27:34- Hello. How are you, Conolly? - Good to see you.
0:27:34 > 0:27:36- It's lovely to be here. - Hi, Conolly, I'm Si.
0:27:36 > 0:27:39- Nice to meet you. - And you man, and you.- Come on in.
0:27:39 > 0:27:43I tell you what, these starter homes are getting better, aren't they?
0:27:43 > 0:27:46Dad Conolly lives here with his wife, Sheelagh,
0:27:46 > 0:27:51and their four daughters, Ishbel, Eila, Rose and Iona.
0:27:56 > 0:27:58Oh, this is a proper cook's kitchen, isn't it?
0:27:58 > 0:28:00- Isn't it? What a place.- Fantastic.
0:28:00 > 0:28:01- Fab.- Thanks.
0:28:01 > 0:28:03You're not our usual mum, Conolly.
0:28:03 > 0:28:06No, but it's my mum that we're here to talk about, really,
0:28:06 > 0:28:10and do all her food that she taught me when I was growing up.
0:28:10 > 0:28:13And it's quite unique because your mum was Argentinean.
0:28:13 > 0:28:15- Yeah.- And we're in an Irish country house.
0:28:15 > 0:28:20My mum and dad met in the Argentine.
0:28:20 > 0:28:24He was down there skiing. He went to this place called Bariloche and she was there.
0:28:24 > 0:28:28They met and, I suppose, the chemistry was there too, so they then got married.
0:28:28 > 0:28:30Did she change the food in Ireland?
0:28:30 > 0:28:34When she arrived here, the food was genuinely disgusting.
0:28:34 > 0:28:38My grandmother didn't really put much into the food.
0:28:38 > 0:28:44Everything was boiled. And my mum I think just said, "I can't be doing with this."
0:28:44 > 0:28:48So, steak started to come in and fresh vegetables,
0:28:48 > 0:28:54and there was a story that the meat bill went up by five times, in a single week.
0:28:54 > 0:28:56And did she leave a record of all this cooking?
0:28:56 > 0:29:04That book there. That's the book that she wrote out with her mum, just before she moved back here.
0:29:04 > 0:29:07- Right.- So she'd have been about, I don't know, about 26,
0:29:07 > 0:29:11and so that's what we're going to be doing, perdices in escabeche.
0:29:11 > 0:29:15And that's written in Spanish there and the same one in English there.
0:29:15 > 0:29:18- And it's a great record, really, isn't it?- And is that what we're going to cook today?
0:29:18 > 0:29:19- That is what we're going to do. - Oh! Brilliant.
0:29:19 > 0:29:23- I'm looking forward to that. - Aye. It will be a good craic, that.
0:29:23 > 0:29:26First up, a traditional dish used for preserving meat,
0:29:26 > 0:29:30throughout Latin America - a partridge escabeche.
0:29:30 > 0:29:33- We start with our partridge.- Yeah. - They're fantastic, aren't they? - They are.
0:29:33 > 0:29:36- Are these from this estate? - They are indeed.
0:29:36 > 0:29:38It's the breasts that we're after, isn't it?
0:29:38 > 0:29:41Yes, that's all. Literally. A tiny little cut like that and then you just push like that.
0:29:41 > 0:29:47And the whole thing opens up. A quick cut down the side there like that, and it comes out very easily.
0:29:47 > 0:29:48But there's a lovely kind of waxy
0:29:48 > 0:29:52quality to the meat, isn't there? And that's what I love about game.
0:29:52 > 0:29:54You guys can have a go.
0:29:54 > 0:29:55Right. Nurse.
0:29:55 > 0:30:00I do like a good breast on a bird. Look at that. Beautiful.
0:30:00 > 0:30:06In the absence of refrigeration, an escabeche was an ideal way to pickle meat.
0:30:06 > 0:30:09So is it basically a one-pot wonder with a lot of prep?
0:30:09 > 0:30:12- Yeah. That's exactly what it is. - And did you grow these as well, Conolly?
0:30:12 > 0:30:15I did indeed. They came out of the garden this morning.
0:30:15 > 0:30:20- Oh, you can tell as well. - Whoof! Those onions, they really are fresh, aren't they?
0:30:20 > 0:30:23- I'm nicking these carrots. - They are so tasty, aren't they?
0:30:23 > 0:30:25- They are absolutely superb.- They've got a really, really good flavour.
0:30:25 > 0:30:30- But that's the great thing. My parents used to say, that's how carrots used to taste.- Yeah.
0:30:30 > 0:30:34- When we were kids.- What's next? - I think we need to put it into the pan and put it on the heat.
0:30:34 > 0:30:37- Right.- Right. Brilliant. - Right.- Meat in the bottom.
0:30:37 > 0:30:38- Yeah. Should I?- Mm-hm.
0:30:38 > 0:30:42Conolly's making a partridge escabeche. But if you can't get your hands on any,
0:30:42 > 0:30:46you can use chicken or even fish.
0:30:46 > 0:30:53Here he's using wine, vinegar and olive oil, to help preserve and add taste to our partridge.
0:30:53 > 0:30:59Argentineans love their shooting, and escabeche is a great way to make the best of a glut of game.
0:30:59 > 0:31:03So Conolly's mum's recipe is as useful here on an Irish estate
0:31:03 > 0:31:06as it was on the vast estancias of Argentina.
0:31:06 > 0:31:12Peppercorns. So we need half a dozen bay leaves and a couple of sprigs of rosemary.
0:31:12 > 0:31:16- And of course, the garlic. - Mm-hm.
0:31:16 > 0:31:19- Ah!- Ha-ha!
0:31:19 > 0:31:24- I just push it down on top of it and then put the lid on to hold it in place.- Yeah.
0:31:24 > 0:31:27And onto the heat.
0:31:27 > 0:31:32- And how long do we cook this for? - It's only 40 minutes.- Yeah. The anticipation of this is killing us.
0:31:32 > 0:31:34I'm really looking forward to eating this.
0:31:34 > 0:31:35But before that,
0:31:35 > 0:31:38we can knock up some well-known Argentinean pocket food -
0:31:38 > 0:31:40some empanadas criollas.
0:31:42 > 0:31:49And we're going to do one meat one, with some rather nice sirloin steak, and one sweetcorn one.
0:31:49 > 0:31:52And we're put straight to work, chopping.
0:31:52 > 0:31:56Is that what you call spring onion in your house?!
0:31:56 > 0:32:01Both meat and veggie versions will need onions and peppers.
0:32:01 > 0:32:04Beef plays a major part in the culture and cuisine of Argentina.
0:32:04 > 0:32:08They eat around 50% more than your average American.
0:32:08 > 0:32:11So you could say it's part of their national identity.
0:32:11 > 0:32:17But Conolly's got us a prime cut of local Irish beef as the basis for his empanadas.
0:32:17 > 0:32:20Oh!
0:32:20 > 0:32:21A nice spoon that.
0:32:21 > 0:32:24My favourite. My mummy gave me that spoon.
0:32:24 > 0:32:25Er! She didn't.
0:32:25 > 0:32:27I got you!
0:32:27 > 0:32:31- One or two chillies, Conolly? - What do you think? - Oh! Shall we go for two?
0:32:31 > 0:32:34Yeah. Go on, then.
0:32:34 > 0:32:39And we also add a kick of garlic before we start to combine the ingredients.
0:32:39 > 0:32:43There's quite a lot of ingredients that go into an empanada.
0:32:43 > 0:32:46But they all fit together beautifully.
0:32:46 > 0:32:52The olives are not hidden by the spices, and likewise the raisins still come through.
0:32:52 > 0:32:58They give a wonderful sweetness to it, and it gives it a roundness, and it just all comes together.
0:32:58 > 0:32:59Some paprika.
0:32:59 > 0:33:02Cumin and chilli.
0:33:02 > 0:33:06Ooh! That's took me right back to my tango lessons in Buenos Aires.
0:33:06 > 0:33:08Oh, we've forgotten a bit of sugar. So, a little bit here.
0:33:08 > 0:33:11Finally, we need to put the eggs in here, but we can put...
0:33:11 > 0:33:15- we can take it off the heat. - Yeah. Oh! We used to have one of these when I was a kid.
0:33:15 > 0:33:17I used to play it.
0:33:19 > 0:33:22This is the tough one. And he's succeeded.
0:33:22 > 0:33:23And just scatter?
0:33:23 > 0:33:25Yeah. Just fire in.
0:33:25 > 0:33:27It's like egg confetti.
0:33:31 > 0:33:34- That's a winner. - That's on the money, man.- Mmm.
0:33:34 > 0:33:39- Oh, yeah.- It's good, isn't it? - And now on to the veggie version.- Dive, dive, dive!
0:33:39 > 0:33:46The Argentineans call this choclo, but we all know it as corn on the cob.
0:33:46 > 0:33:50We'll mix it with some grated Parmesan, bechamel sauce and chopped parsley.
0:33:55 > 0:33:56OK. Let's build them now.
0:33:56 > 0:33:59And we have these, they're called tapas.
0:33:59 > 0:34:01You wet the edge.
0:34:01 > 0:34:04Tapas are pre-made empanada cases.
0:34:04 > 0:34:09But if you can't find them, thinly rolled out short-crust pastry will do the trick.
0:34:09 > 0:34:10And I'll do a veggie.
0:34:10 > 0:34:16I'll do a beef one. Every country has their version of an empanada -
0:34:16 > 0:34:22the Jamaican patty, the Italian calzone, and of course our own, the Cornish pasty.
0:34:22 > 0:34:25Portable food at its best.
0:34:25 > 0:34:30All it takes then is three or four minutes to shallow-fry our palm- sized pockets of pastry pleasure.
0:34:40 > 0:34:44Now cooled, our escabeche is ready to pot up.
0:34:46 > 0:34:50As well as the cooked ingredients, Conolly also adds fresh herbs and lemon,
0:34:50 > 0:34:54which will add colour but will also infuse the dish with their flavours over time.
0:34:56 > 0:34:58There's a couple more to pot up here,
0:34:58 > 0:35:02but I've a feeling that we'll be tucking into them sooner rather than later!
0:35:02 > 0:35:06And if it tastes as good as it looks, we're going to be in for a treat.
0:35:13 > 0:35:16- Ladies!- Oh! Here they are. - Hi, girls.
0:35:16 > 0:35:18A taste of Argentina, brought to Ireland.
0:35:22 > 0:35:27And who better to join us for a taste of the Argentine, than Conolly's mum, June,
0:35:27 > 0:35:32and of course his wife, Sheelagh, and daughters, Ishbel and Eila.
0:35:32 > 0:35:33Mmm!
0:35:35 > 0:35:38- Mmm.- It's superb.- Well done, lads. I think we did all right.
0:35:38 > 0:35:41- The Argentine comes to Northern Ireland.- I think we did, didn't we?
0:35:41 > 0:35:44- Absolutely. These taste brilliant, don't they? - Oh, they're really good, man.
0:35:44 > 0:35:47- Well, girls, tell me what you think. - Absolutely delicious.
0:35:47 > 0:35:49So what do you say in Spanish, June?
0:35:49 > 0:35:55- Que rico!- Mmm. So, Conolly, it must give you great pleasure though, just to be able to A,
0:35:55 > 0:35:59- be able to cook, B, be able to cook with your mum's recipes. - Oh, yeah, of course.
0:35:59 > 0:36:03Because it sort of, is continuing the legacy really, isn't it?
0:36:03 > 0:36:07June, what was it like for you when you came over to Northern Ireland from Argentina?
0:36:07 > 0:36:08Was the food a shock when you came here?
0:36:08 > 0:36:12The meat was in very short supply.
0:36:12 > 0:36:15Mostly it was sort of cabbage and potatoes.
0:36:15 > 0:36:18- Yes.- The accent on the potatoes.
0:36:18 > 0:36:20We might have only made this escabeche today,
0:36:20 > 0:36:26- but already the combination of flavours really are something to savour.- Oh! Brilliant.
0:36:26 > 0:36:29How long would you leave that in a jar before you eat it?
0:36:29 > 0:36:31I would say it would keep three to four months.
0:36:31 > 0:36:32And then the flavours would mature for that time.
0:36:32 > 0:36:36- Exactly. It tastes better.- Better. - Yes.- The longer you leave it.
0:36:36 > 0:36:39We all know the Argentineans know how to grill a steak.
0:36:39 > 0:36:47But next time, try following up your empanada starters with a dish of partridge escabeche.
0:36:47 > 0:36:49Your tastebuds will do nothing but thank you.
0:36:53 > 0:36:58Well, that's two mums and a dad, all with fusion dishes from beyond our shores.
0:36:58 > 0:37:03First up our Bangor-based Spanish Senorita Karen, with her Catalan tomato bread and paella.
0:37:03 > 0:37:09And then our Helen's flavoursome Guyanan chicken curry and rotis.
0:37:09 > 0:37:11And finally our unique taste of the Argentine -
0:37:11 > 0:37:14Conolly's empanadas and partridge escabeche.
0:37:14 > 0:37:18Here! We could do our mulligatawny soup as a starter.
0:37:18 > 0:37:22And our Antipodean Pavlova will make a wonderful pudding.
0:37:22 > 0:37:29All distant shore dishes brought to you from our very own shores, in Northern Ireland.
0:37:32 > 0:37:37A new day yields fresh opportunities to discover a host of delightful dishes.
0:37:37 > 0:37:43Because our Recipe Fair will no doubt attract foodies from all over the country.
0:37:43 > 0:37:51An industrious Gerard prepares his recipe tent in anticipation for the arrival of our guests.
0:37:51 > 0:37:56And for the land-locked Nepalese, every shore is a distant one.
0:37:56 > 0:38:01But after setting up their kitchen, they'll be sure to cook up a warm reception from our crowd.
0:38:01 > 0:38:04Well, this is the Recipe Fair.
0:38:04 > 0:38:08For a bit of added support, Karen, Helen and Conolly have brought their mums with them.
0:38:08 > 0:38:11And that's Gerard's tent. Hello!
0:38:11 > 0:38:13Hello, Gerard, how are you?
0:38:13 > 0:38:15And this is your kitchen.
0:38:15 > 0:38:17- Ta-da! - Here we are, ladies and gentleman.
0:38:17 > 0:38:23- Lovely. Thank you.- Now... Yeah, if you think it stops here with just a table and grass, oh, no! Look!
0:38:23 > 0:38:27We've got a proper full-on kitchen. And you've got a gossiping window.
0:38:27 > 0:38:28- Ooh!- Oh!
0:38:28 > 0:38:31And these are your badges of honour.
0:38:31 > 0:38:35And of course no self-respecting mum can begin to cook without an MKB apron!
0:38:35 > 0:38:38You've accepted the gauntlet. You've got a lot to do.
0:38:38 > 0:38:41- So, let's crack on.- All right. - See you later.- Have fun! - See you later.
0:38:41 > 0:38:46And we've got to crack on too, Kingy. We've got guests waiting.
0:38:46 > 0:38:51- Hello.- Hello. - And what treats from distant shores have you brought us?
0:38:51 > 0:38:54Oh, we called into the Chinese takeaway on the way.
0:38:56 > 0:38:58- No, we didn't.- No. Ooh!
0:38:58 > 0:39:03That's a barbecue sauce, and that's a chicken curry that Thomas makes.
0:39:03 > 0:39:05- Oh, brilliant.- Nice one. - Hey, I see a man with a cake.
0:39:05 > 0:39:10- Ah! - It's a coconut and raspberry cake.
0:39:10 > 0:39:13- Wow!- Like a Victoria sponge but with a new twist.
0:39:13 > 0:39:17It's got coconut cream in the butter cream and desiccated coconut in the sponge.
0:39:17 > 0:39:20Oh, the Women's Institute would have you hung, drawn and quartered, but it looks brilliant.
0:39:20 > 0:39:23- It does look brilliant. Now, what have you brought?- Curried lentils.
0:39:23 > 0:39:25- Give us a look, give us a look. - Oh, wow!
0:39:25 > 0:39:29And we've got some chillies I grew, soaked in sherry that my granddad used to have.
0:39:29 > 0:39:31- Oh, give us a smell of them. - Fantastic.- I bet they're amazing.
0:39:31 > 0:39:35- Oh, that's a proper taste from distant shores. - Oh, yeah. Yeah.- Oh, lovely.
0:39:35 > 0:39:37Well, we're an eclectic lot, us Brits!
0:39:37 > 0:39:41What a fantastic variety of food for our visitors to try.
0:39:44 > 0:39:46I have it here, in the bag.
0:39:46 > 0:39:50- Oh, wow, look at that.- Toast it, rub it with a raw garlic clove.
0:39:50 > 0:39:52And you won't have too many friends after you eat this.
0:39:52 > 0:39:55Our mums have already got to grips with our field kitchen.
0:39:55 > 0:39:58Or is a field hospital?
0:40:01 > 0:40:03There's still hope! There's still hope!
0:40:03 > 0:40:08Fortunately, things are a little calmer in the community tent.
0:40:08 > 0:40:12But I think we'll start our global tasting odyssey with Gerard.
0:40:12 > 0:40:14- Hello.- How are you?
0:40:14 > 0:40:16- Are you all right? Oh, nice! - Hi, Gerard.
0:40:16 > 0:40:19Well, guys, we've got a table full of loveliness here for you today.
0:40:19 > 0:40:24- Great.- Sarah and Emily have brought this brilliant pot of babotie in.
0:40:24 > 0:40:26And you're going to tell us where it's from, aren't you?
0:40:26 > 0:40:30This is my mother-in-law's recipe. Mother-in-law from South Africa.
0:40:30 > 0:40:35She gave me this recipe when my husband and I married, over 20 years ago.
0:40:35 > 0:40:39- Was that so that you could make his favourite food the way she liked it? - Basically, yes -
0:40:39 > 0:40:43- daughter-in-laws can never quite... - Mother-in-laws do that, don't they?
0:40:43 > 0:40:45It's funny, babotie. It sometimes strikes me
0:40:45 > 0:40:48as like a fruity cottage pie, topped with curried custard.
0:40:48 > 0:40:54- Yeah. That's about right. - Yeah. It's an unnatural recipe.- Well, it's distant shores, isn't it?
0:40:54 > 0:40:56It was the Cape Malay slaves who brought the fruit
0:40:56 > 0:40:59to South Africa which ended up being used with the game and the meat.
0:40:59 > 0:41:02- We've had it in the oven, but dig in.- Lovely.
0:41:02 > 0:41:05- Love it. - I do too. It's a great dish.
0:41:05 > 0:41:06- It is lovely, isn't it?- Yeah.
0:41:06 > 0:41:09That mild spicing as well - fruity meatiness is delicious.
0:41:09 > 0:41:11- Mmm.- Oh, that's a corker.
0:41:11 > 0:41:14- That's beautiful, isn't it?- Mm-hm. - Oh, really nice.
0:41:19 > 0:41:25- Claire has brought a little package, which I thought you might like to unwrap.- What is this?
0:41:25 > 0:41:30Oh, yes! Hundreds and thousands. And glace cherries! Oh, brilliant!
0:41:30 > 0:41:34Now, this is something I've not heard of before, which is why I wanted to introduce Claire to you.
0:41:34 > 0:41:36It's a George Washington cake.
0:41:36 > 0:41:40My grandmother got this recipe from her friends, Holly and Alice, who used to live out in Florida.
0:41:40 > 0:41:44- Right.- And she was given this cake. It came from an old family recipe
0:41:44 > 0:41:47of hers, that used to be made out in Vermont. It's a spiced fruit cake.
0:41:47 > 0:41:50- Oh, wow!- A George Washington cake. Oh, fantastic.
0:41:50 > 0:41:52- And what's in the middle? - I've adapted it.
0:41:52 > 0:41:55It used to be strawberry jam, but I put blueberry in it.
0:41:55 > 0:41:58American food, they tend to like get lots of good stuff and put it together, don't they?
0:41:58 > 0:42:04- Yes.- I mean it's kind of like... we wouldn't put jam in a fruit cake. Hey! Oh, it's great, you know.
0:42:04 > 0:42:07- Mmm.- That's a great cake.
0:42:11 > 0:42:16From the United States to Nepal within 200 yards -
0:42:16 > 0:42:18I do love our Recipe Fairs.
0:42:18 > 0:42:25The UK has a growing community of Nepalese, and most of them are ex- Ghurkha soldiers and their families,
0:42:25 > 0:42:28who have settled here after service in the British Army.
0:42:28 > 0:42:30Oh, this smells great.
0:42:30 > 0:42:32- Hello!- Oh, wow!
0:42:32 > 0:42:35- Hi, fellas, how are you? Are you all right?- Hello. I'm Dave.
0:42:35 > 0:42:39- Chitra. Nice to meet you.- Pleased to meet you.- Chitra, hi. Very nice to meet you. How are you, sir?
0:42:39 > 0:42:42- Yeah, I'm fine. Thank you. - I must say, one of the most popular things we did last year
0:42:42 > 0:42:45was when we had the Ghurkhas cooking here for us, the soldiers.
0:42:45 > 0:42:47The food was superb.
0:42:47 > 0:42:49I mean this looks fantastic.
0:42:49 > 0:42:53Nepalese food draws influence from India and Tibet.
0:42:53 > 0:42:58The choila is a popular way of cooking marinated meat, with spices.
0:42:58 > 0:43:01Oh, that's good.
0:43:01 > 0:43:06And these momos are a meat-filled steamed dumpling that originated in Tibet.
0:43:06 > 0:43:11Sel-roti is a rice flour festival bread, made all over Nepal.
0:43:11 > 0:43:14- Is that a very delicate operation? - It is.- Yeah.
0:43:14 > 0:43:16And I do not know how to make those.
0:43:16 > 0:43:18My mum doesn't allow me.
0:43:19 > 0:43:23But you're allowed to have a go! Because this and all the dishes
0:43:23 > 0:43:27cooked today are available on our website for you to cook at home.
0:43:29 > 0:43:30Mmm.
0:43:32 > 0:43:36- Happy days.- Beautiful. - Really nice. Really nice. Really nice and spicy.
0:43:36 > 0:43:39- It's quite hot.- It leaves a zing on the end of your tongue, it's...
0:43:39 > 0:43:41- Rather warm.- I've got the kick in the back of the throat.
0:43:41 > 0:43:43- But very nice.- Lovely.
0:43:43 > 0:43:47- Delicious.- One that you just want to come back more and more for, basically.
0:43:47 > 0:43:49But very hot.
0:43:49 > 0:43:50Excuse me.
0:43:50 > 0:43:54Hey-hey! Chillies can be an acquired taste.
0:43:54 > 0:43:59But bread in all its forms is a staple across much of the world.
0:43:59 > 0:44:04But who will be the bread winner in Gerard's skills challenge?
0:44:05 > 0:44:08Well, boys, look at this beautiful lump of challah dough.
0:44:08 > 0:44:12In today's skills challenge, we're making a braided loaf that's very
0:44:12 > 0:44:16special to the Jewish community - challah bread.
0:44:16 > 0:44:21And it's a celebratory dough. It's made for the Sabbath and made for festivals.
0:44:21 > 0:44:24So I'll try and cut it into five even pieces.
0:44:24 > 0:44:26There you are, sir. I'm going to give you a little ball of dough each.
0:44:26 > 0:44:29We're going to make a loaf that's a double plait.
0:44:29 > 0:44:34So what you need to do is divide it into about two thirds and one third.
0:44:34 > 0:44:38And then each... each of your two balls you need to cut into three...three footballs.
0:44:38 > 0:44:43- Three big 'uns, three little 'uns. - So what I'm going to do, I'm going to shape my balls...
0:44:43 > 0:44:47like this. So then we need to make some little sausages.
0:44:47 > 0:44:50So this would normally be made on a Friday, ready for the Jewish Sabbath.
0:44:50 > 0:44:55What you need to do is, start with your three large pieces in the tin.
0:44:55 > 0:44:57Really crimp them together well.
0:44:57 > 0:45:02And then lift them so you make a nice tight plait.
0:45:02 > 0:45:05And then do the same with the smaller...
0:45:05 > 0:45:07That's tidy, Gerard.
0:45:07 > 0:45:09- I do like a bit of baking.- Yes.
0:45:09 > 0:45:11And we put that on the top.
0:45:11 > 0:45:13This is actually...
0:45:13 > 0:45:17- quite precarious. - Oh, it's beautiful. - So hopefully it won't fall off.
0:45:17 > 0:45:20And then just a bit of egg.
0:45:20 > 0:45:23Poppy seeds are lovely - they're lovely and toasty and nutty when they're baked.
0:45:23 > 0:45:27- That's all you have to do. - Oh, well...(!)
0:45:27 > 0:45:30On your marks, get set, go.
0:45:30 > 0:45:33- So two thirds, one third. - Come on, chop-chop.
0:45:34 > 0:45:36Looking good, Kingy. Looking good.
0:45:36 > 0:45:38We've got one of every different size.
0:45:40 > 0:45:44Come on, for the honour and glory of bikerhood.
0:45:44 > 0:45:47- Now, look at that!- Oh, lovely.
0:45:47 > 0:45:50That girl can plait. Whoof!
0:45:50 > 0:45:53I must say, madam, that's belting. ..How are you doing, Kingy?
0:45:53 > 0:45:57- Oh, great.- You've got to pinch them really hard at the end. Pinch them nice and tightly.
0:45:57 > 0:45:59- That's all right.- Oh, yes!
0:45:59 > 0:46:03Yay! So we've got the first to finish here.
0:46:03 > 0:46:05- Just the drizzling that's required, that's all.- That's nice. Yeah!
0:46:05 > 0:46:11- That's very good. The first finisher. Well done. - Yes! That's tidy as well.
0:46:11 > 0:46:14That's nice. That tapers nicely, actually, it's a slimmer one.
0:46:14 > 0:46:16- That's nice. - I like that. Yeah, I'm liking that.
0:46:16 > 0:46:18- That's beautiful, isn't it? Kingy. - Well, it's not bad.
0:46:18 > 0:46:23- It looks like a giant sort of white truffle that you've covered with poppy seeds.- Look here, you...!
0:46:23 > 0:46:27Super-duper. Right, let's get these into the proving cupboard,
0:46:27 > 0:46:30and then they can be baked in time for presentation later.
0:46:30 > 0:46:33- Well done, ladies.- Well done, that's brilliant.- Beautiful.
0:46:40 > 0:46:43Over in the mums' tent, Karen's paella is well underway.
0:46:43 > 0:46:46And Helen's chicken curry is hot on its heels.
0:46:46 > 0:46:50Conolly painstakingly pots up his partridge escabeche
0:46:50 > 0:46:54and he's entrusted the empanadas to the expert, his mum.
0:46:54 > 0:46:58- And hot out of the pan, they don't hang about.- Oh, they're hot.
0:46:58 > 0:46:59Mmm.
0:46:59 > 0:47:01Absolutely gorgeous.
0:47:04 > 0:47:09And it seems our taste for foreign food shows no sign of abating over in Gerard's tent.
0:47:09 > 0:47:14What a lovely table of delights from distant shores we've got here.
0:47:14 > 0:47:18Now, Karen and Mark, you're going to tell me I know all about this lovely-looking soup here.
0:47:18 > 0:47:21Yeah. This is my dad's curried lentils. He's from East Africa.
0:47:21 > 0:47:22- It smells great.- Yeah. We've always been given it as kids.
0:47:22 > 0:47:27And have you been able to trace your family back to Africa?
0:47:27 > 0:47:30Well, my dad and, I think, his father were born in East Africa.
0:47:30 > 0:47:34- My granddad was a civil servant... - Yes.- ..and in the '60s came back to Britain.
0:47:34 > 0:47:39- I mean they're all British, but were just brought up and educated and stuff...- Yes.- ..in Dar es Salaam.
0:47:39 > 0:47:43It's amazing how so many of our national foods, like chutney
0:47:43 > 0:47:49and chilli and curry, come into food through the military or through civil servants working overseas.
0:47:49 > 0:47:54And it's lovely to see those recipes coming into our food history from those lovely distant shores.
0:47:54 > 0:47:57So I'm going to dig into the soup if I can.
0:47:57 > 0:47:59What do you recommend I put in there? What would you do?
0:47:59 > 0:48:02- Me, I would sprinkle some garam masala.- Yeah. We've got that in.
0:48:02 > 0:48:04- A bit of soy sauce.- Yeah.
0:48:04 > 0:48:09- A bit of salty tang.- That's it. - Great.- A little bit of coriander. - Oh, one of my favourite things in.
0:48:09 > 0:48:12Yeah. I love coriander. A little bit of salad in the top.
0:48:12 > 0:48:14- That just sort of helps cool it down a little bit.- Yeah. I'm going to have a dig into this.
0:48:14 > 0:48:17This looks lovely. You know, I'd be so happy just to have this for lunch.
0:48:17 > 0:48:20- It would be great, wouldn't it? - It's quite often a Friday night thing in our house.
0:48:20 > 0:48:23Mmm. That's just lovely. I love that crunch at the end.
0:48:23 > 0:48:25- Yeah.- That freshness.- Yeah.
0:48:30 > 0:48:33- Oh, that's delicious. - Nice, isn't it?- Mmm. Yeah.
0:48:33 > 0:48:37What I love about this is that it combines the distant
0:48:37 > 0:48:43recipe of a New York cheesecake, a baked cheesecake, with lovely English fruit and blackcurrants.
0:48:43 > 0:48:44Where did this recipe come from, Nina?
0:48:44 > 0:48:50It came from my mother-in-law, and my mother-in-law has got a friend called Missy Brown in America,
0:48:50 > 0:48:54and my husband used to go and do some summer jobs when he was younger over there.
0:48:54 > 0:48:58- And Missy Brown's cheesecake... - It's Missy Brown's cheesecake, yes. - ..is what you call it.
0:48:58 > 0:49:01We see a lot of those baked cheesecake recipes come from
0:49:01 > 0:49:05the middle of Europe, from Austria, Germany, the borders around there.
0:49:05 > 0:49:07And of course settlers that went out to the States would take their food
0:49:07 > 0:49:11- with them, so they had a connection with home, of course.- That's right.
0:49:11 > 0:49:13- Can I have a taste?- Yes.- Thank you.
0:49:13 > 0:49:16And of course food is, you know... would be so different for him there...
0:49:16 > 0:49:20- Yes. Definitely.- ..at that stage, to what he had in England, so...- Yes.
0:49:20 > 0:49:25That's just so lovely. And it must really be a happy thing for him whenever you make that.
0:49:28 > 0:49:33But one of my very favourite things has appeared in a bowl on the table
0:49:33 > 0:49:35and it's made by this man, Mike Johnson. Red cabbage.
0:49:35 > 0:49:37Where does it come from?
0:49:37 > 0:49:40- Well, it's a Scandinavian dish. - Yeah.- But this recipe's Danish.
0:49:40 > 0:49:42What's your connection to Denmark, why were you there?
0:49:42 > 0:49:46I lived in Denmark for four years, I was serving with the military.
0:49:46 > 0:49:50We see a lot of recipes come back to us from distant places with the military.
0:49:50 > 0:49:56What else is in there? There's red cabbage, there's presumably some vinegar or sugar or something?
0:49:56 > 0:49:58- Onion, apple and then just some spices.- Well, I'm going to have a little taste.
0:49:58 > 0:50:04I tell you what, I could eat all of this, so you'd better take it off me before I do.
0:50:04 > 0:50:06Mmm. That's really lovely.
0:50:08 > 0:50:14Clearly there are multitudes of ways international foods have crept into our diets.
0:50:14 > 0:50:19And time is creeping up on our mums, so will their distant shore dishes be ready for the banquet?
0:50:19 > 0:50:21Hey-hey! How are you doing, Helen?
0:50:21 > 0:50:25- Good.- How's your curry coming on? - I've got two big pots sitting up there -
0:50:25 > 0:50:27one cooked, and one bubbling away.
0:50:27 > 0:50:31Hey, Conolly. Well, we've seen an awful lot of your empanadas around.
0:50:31 > 0:50:32Good. Good.
0:50:34 > 0:50:36- Oh!- So - good, eh?
0:50:36 > 0:50:40- Beautiful.- Oh, man.- That truly is a taste of the Emerald Isle.
0:50:40 > 0:50:42LAUGHTER
0:50:42 > 0:50:44- I smell paella.- Yes.
0:50:44 > 0:50:46Up there, it's very very hot up there, guys.
0:50:46 > 0:50:49- Come on! Karen, don't let us stop you. - I do like a hot kitchen.
0:50:49 > 0:50:54I have one in the oven, and this is just bubbling away on the stove.
0:50:54 > 0:50:57- Brilliant. - So are we on schedule, do you think?
0:50:57 > 0:51:00- Yes. I think it all should be ready for teatime. Yes.- Well, that's perfect, then.
0:51:00 > 0:51:05- Oh, come on, it's too hot in here. - It's all right for you!- Our turn now, dude, I think.- Yes.
0:51:12 > 0:51:15- Hello!- And thank you!
0:51:15 > 0:51:18But before we get started on our dish of the day...
0:51:21 > 0:51:25Our baked challah challenge breads need to be reunited with their creators.
0:51:25 > 0:51:28Gerard's perfect plait has set the standard.
0:51:28 > 0:51:32Our Chris has risen to the challah, with his brave attempt.
0:51:32 > 0:51:35Emily's effort "kneads" improvement.
0:51:35 > 0:51:38And Sarah obviously used her loaf for the winning effort.
0:51:42 > 0:51:44Mr King has in fact created...
0:51:44 > 0:51:47a bread koala bear.
0:51:47 > 0:51:49- It's not!- It is!
0:51:49 > 0:51:51LAUGHTER AND APPLAUSE
0:51:53 > 0:51:56Now our gift from distant shores.
0:51:56 > 0:51:59It's that dish beloved of small hotels and guest houses
0:51:59 > 0:52:03the length and breadth of Britain - haddock mornay.
0:52:03 > 0:52:06It's a tadge old-fashioned, it's a tadge cosy,
0:52:06 > 0:52:10but, in essence, it is a very fine dish that has come from France.
0:52:10 > 0:52:13To start off, we must make the gratine for the topping.
0:52:13 > 0:52:14Breadcrumbs. It's very simple.
0:52:14 > 0:52:18- You put them into a bowl, closely followed by...- Dried parsley.
0:52:18 > 0:52:21Then we take some Gruyere. Now, the good thing about Gruyere is, it's lovely.
0:52:21 > 0:52:26- We put milk in a pan and bring the milk to the boil.- That's you, mate.
0:52:26 > 0:52:29There's a couple of bits of thing, and I'll chuck them all in.
0:52:29 > 0:52:31Now, we have about three or four strips of lemon peel.
0:52:31 > 0:52:33A bay leaf. And we're using haddock.
0:52:33 > 0:52:36Haddock is a lovely fish. I love haddock.
0:52:36 > 0:52:38Pop that in there.
0:52:38 > 0:52:43This cooks for five minutes. Then whip it off the heat and leave it to stand for five more.
0:52:43 > 0:52:47- If you were a fish, Kingy, what would you be?- In batter.
0:52:47 > 0:52:51That's cos you live in Newcastle. You're always half-battered.
0:52:51 > 0:52:53I think I'd be a salmon, a noble salmon.
0:52:53 > 0:52:58- Would you?- Or a Dover sole. Something really, you know, quite desirable.
0:52:58 > 0:53:00Right. That's fine.
0:53:00 > 0:53:03We'll set the fish aside. Now, Mr King...?
0:53:03 > 0:53:04- Hello.- Over to you for the roux.
0:53:04 > 0:53:10Right. We start off with some butter, a warm pan. Melt the butter. Start to add the flour.
0:53:10 > 0:53:14That milk...you could dab that behind your ears and wear it.
0:53:14 > 0:53:16Beautiful.
0:53:16 > 0:53:19What's interesting, that I think France more than any other country,
0:53:19 > 0:53:23in terms of distant shores, they've given us the building blocks of classic cuisine.
0:53:23 > 0:53:26You know like a beurre manie, a mornay, a bechamel.
0:53:26 > 0:53:29They're all French terms.
0:53:29 > 0:53:35- (FRENCH ACCENT:)- 'Seeing as we're going all French, we're going to add some vin blanc.'
0:53:35 > 0:53:38- (FRENCH ACCENT:)- 'Some moutarde Anglaise. Some creme.
0:53:38 > 0:53:40'And more Gruyere.
0:53:40 > 0:53:43'And don't forget your salt and pepper.'
0:53:43 > 0:53:45I'm adding carefully.
0:53:45 > 0:53:48- Folding.- Please.
0:53:49 > 0:53:52Nice.
0:53:52 > 0:53:56Simply dish out our fish into a pair of pre-warmed bowls.
0:53:56 > 0:53:59Then sprinkle on our gratin and chuck it under the grill until golden brown.
0:53:59 > 0:54:01Let's have a look.
0:54:01 > 0:54:03Oh, look at that.
0:54:03 > 0:54:04Ooh.
0:54:04 > 0:54:09- Ladies and gentlemen, haddock mornay.- I thank you. - APPLAUSE
0:54:09 > 0:54:13In culinary terms, it's hard to believe that France was ever a distant shore,
0:54:13 > 0:54:18but this haddock mornay will make a wonderful addition to our banquet.
0:54:18 > 0:54:24But thankfully, not ever far-flung recipe brought along today will get cooked...
0:54:24 > 0:54:28This is parrot pie.
0:54:28 > 0:54:31- Baked kiwi.- Kangaroo tail fricassee.
0:54:31 > 0:54:33There you go. Bandicoot stewed in milk.
0:54:33 > 0:54:36- Ah!- Have you found any treats?
0:54:36 > 0:54:39- I have indeed, yes. Babotie. - That was lovely, wasn't it?
0:54:39 > 0:54:42- And the George Washington cake... - Oh, brilliant. You picked that up.
0:54:42 > 0:54:44- It's brilliant. - Yeah.- What you up to?
0:54:44 > 0:54:47- Well, I've got some plum relish. - Yes.- Which sounds fab.
0:54:47 > 0:54:51Almond meringue cake, and then the recipes from Helen over there.
0:54:51 > 0:54:54- Excellent.- Oh! Brilliant. Brilliant.
0:54:54 > 0:55:00It's great to know that visitors to our fairs take away so many great ideas to cook at home.
0:55:00 > 0:55:02But a lucky few are sticking around to sample
0:55:02 > 0:55:06- all of the dishes from around the globe that we, our mums... - And dad!
0:55:06 > 0:55:08- ..have cooked for the banquet. - Well, welcome to our banquet.
0:55:08 > 0:55:14And you really are going to eat the most eclectic mix of food from distant shores.
0:55:14 > 0:55:17We are going to eat like kings and queens.
0:55:17 > 0:55:20Now it's time to introduce two mammas and a papa.
0:55:20 > 0:55:26The first mamma on the staircase of foodie frenzy is our Karen.
0:55:26 > 0:55:28APPLAUSE AND CHEERING
0:55:31 > 0:55:35The royalty of the roti, Helen.
0:55:35 > 0:55:38APPLAUSE AND CHEERING
0:55:40 > 0:55:45- Conolly, come on down here with your escabeche.- Wa-hey!
0:55:45 > 0:55:47APPLAUSE AND CHEERING
0:55:47 > 0:55:50Let the festivities commence.
0:55:50 > 0:55:57Made with fresh ingredients, you can't beat our Indian-inspired mulligatawny as a great starter.
0:55:57 > 0:55:59On a cold winter's evening, just fantastic.
0:55:59 > 0:56:03Mulligatawny soup. I mean that could be a meal on its own.
0:56:03 > 0:56:06Aye, but I still think I'll be able to find room for an empanada.
0:56:06 > 0:56:08Pace yourself, dude, we've plenty to follow.
0:56:08 > 0:56:12- We're eating our way around the globe tonight, you know. - Argentina.- Guyana.
0:56:12 > 0:56:17- Spain.- And France. - It's the world on a plate, Kingy.
0:56:17 > 0:56:21My favourite's the paella, closely followed by the partridge.
0:56:21 > 0:56:23The partridge is absolutely exquisite.
0:56:23 > 0:56:25With the vinegar as well, it's got a kind of kick to it.
0:56:25 > 0:56:29I think my favourite so far is the curry. The taste is just so fresh.
0:56:29 > 0:56:32It's a delicate spice, and there's also some sweetness there,
0:56:32 > 0:56:34and it just fills your palate.
0:56:34 > 0:56:38My favourite so far is the haddock - it's just really creamy and rich and it's full of flavour.
0:56:38 > 0:56:39I really enjoyed it.
0:56:39 > 0:56:45There's all sorts of different flavours, different styles, different cultures. Great.
0:56:45 > 0:56:49And we found all this back in Northern Ireland.
0:56:49 > 0:56:54Well, I just love eating. I love to try anything new. I love to experiment.
0:56:54 > 0:56:58I love to cook for other people, because it's a social thing, and the love of cooking as well.
0:56:58 > 0:57:01I mean I just love to get into the kitchen and try something.
0:57:01 > 0:57:03And I'll try anything once.
0:57:03 > 0:57:05I didn't actually know how it was going to turn out,
0:57:05 > 0:57:07because you've always got that uncertainty when you're away from your own kitchen.
0:57:07 > 0:57:09So, yeah, I'm very pleased with the way things turned out.
0:57:09 > 0:57:12I'm very pleased with the day and seeing and meeting different people
0:57:12 > 0:57:15and chatting with people, and it's really nice.
0:57:15 > 0:57:21Oh, it's been a tremendous day. And I must say, made so much better by these two.
0:57:21 > 0:57:27My mum brought with her more of a food culture than my father's family had.
0:57:27 > 0:57:30I think that, if it weren't for all those books and for my mum,
0:57:30 > 0:57:33I wouldn't feel the same way about food as I do.
0:57:34 > 0:57:39So it just goes to show, whatever part of the world you're from,
0:57:39 > 0:57:43Mum really does know best.
0:57:43 > 0:57:51Ta-da! Time for dessert. All the way from New Zealand, our Pavlova, as made in Pickie Park, Bangor.
0:57:51 > 0:57:52Look at that belter.
0:57:52 > 0:57:56Oh, man! Do you know what's been lovely about today's fair?
0:57:56 > 0:57:59Not only has it been a celebration of food from distant shores, mate,
0:57:59 > 0:58:01but what about all the friends we've made?
0:58:01 > 0:58:04I know. I know. I've had a lovely day and I don't want it to end.
0:58:04 > 0:58:07It's not over yet, dude. Know what I mean?
0:58:32 > 0:58:37Subtitles by Red Bee Media Ltd