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Short filmTranscript
00:00Forget the fuss, forget the frills, and call me old-fashioned, but I reckon good food is
00:05down to one thing, flavour.
00:09It can take just one or two simple ingredients to really make a dish say to you do-do-do-do.
00:16Enjoy!
00:17So, this series is a celebration of fantastic flavours from all around the world.
00:23Arriba!
00:24Brown up, brown up, brown up work.
00:26I'll be cooking some of my favourite dishes that tantalise those taste buds.
00:30Eat me, eat me now!
00:34I'll also be sending some of my fellow chefs out on the road, challenging them to discover the flavours that really excite them.
00:41It's simple, delicious, so get it on!
00:44And I'll be inviting some of my famous friends into my kitchen.
00:48I know you've been doing it for years, but that is impressive.
00:51To share the foods that really fill them with joy.
00:53Lovely, shall I chop your onion for you, love?
00:55Please!
00:56He's coming to my kitchen, he's cooking for me.
00:57No pressure!
00:58Ooh!
00:59So, join me for an epic feast full of fantastic flavours.
01:04This time, we're taking a tour of the Caribbean.
01:14Ooh!
01:15Ooh!
01:16Later, Ruby Boga will be trying a spicy street food favourite from Trinidad and Tobago.
01:22So tasty and so homely.
01:25And creating a deliciously indulgent sweet treat of her own.
01:29Oh, look at that!
01:31TV weatherman Alex Beresford will be sharing his take on an absolute classic.
01:37You know, this is the thing with curry goat, is that it is a labour of love.
01:39Yeah.
01:40It takes a long time to get it right.
01:42And I'll be serving up a tempting taste of my own childhood Jamiacan beef patty.
01:47Yeah boy!
01:48Sit in the car, we couldn't wait for it.
01:50We've been nibbling away into a crumble and all the bits would run down here.
01:54Wonderful.
01:55Hey!
01:56Today, I'm going to be transporting you to the vibrant and flavourful world of Caribbean cuisine.
02:03Check out this shirt, no man!
02:06We're talking spices and flavours that are going to tantalise your taste buds.
02:11And we're going to kick things off with something rather special.
02:14Jerk-style tenderloin pork.
02:16And I'm going to be serving that with something rather cooling.
02:18We're talking about a little bit of watermelon and coconut salad.
02:23Yeah boy!
02:24Just love that.
02:26Guys, nothing could be simpler.
02:28Now one of the reasons I say style, jerk-style, is because we're actually using a bit of jerk paste here.
02:34You know me, I love a bit of Caribbean food.
02:37Alright, and then to that we've got a bit of garlic.
02:40So I'm just going to grate some of that in here.
02:43Oh yeah!
02:44Mmm!
02:45And some ginger.
02:46I talk about smells and what they actually mean to you.
02:50And when you smell a bit of that jerk seasoning, it just comes back as like being in my kitchen at home with my mum on a weekend.
03:01Very seldom happened during the week actually.
03:03I think, yeah, it was about the weekend that my uncle Tim would come over and just say,
03:09Yeah, Pepe, that smell good man, that smell good.
03:13You know what I mean?
03:14I think I've grown up with that.
03:15I've grown up with wanting to have that experience of having people around the table enjoying it.
03:21There it is.
03:22The ginger, the garlic's in there.
03:23Let's get a bit of orange zest in there too.
03:26And some juice.
03:30Squeeze that orange juice in there.
03:34Now that's coming together.
03:35That's beautiful.
03:36And then last but not least, of course, it just wouldn't be jerked without a little bit of time.
03:43Going in there too.
03:44Okay.
03:47And a touch of Susie.
03:49What goes on top of Susie's salt?
03:51Percy pepper man, look up it up, Percy.
03:55That's it.
03:56A little bit of Percy going in there too.
03:58Oh.
04:00That smell good.
04:01Yes.
04:03There you go.
04:04And then my pork tenderloin.
04:06I'm just going to cut that in half now here.
04:08Popping that beautiful jerk seasoning on the top of your meat there.
04:17Yeah.
04:18Jerky top, little bit man.
04:19Jerky top.
04:20There you go.
04:21Give that meat a good old rub.
04:23The more you rub it, the space you get.
04:27Yeah boy.
04:29Absolutely lovely.
04:30Going to marinate that for a good couple of hours if you can help it.
04:34Overnight, just clean film it up.
04:36All right.
04:37That's it.
04:38I've taken one out that's been marinating there.
04:40Here it is guys.
04:41Look.
04:42It really has taken on those flavours.
04:43The smell when you pull off that little bit of cling film is really just fantastic.
04:47It just says to me, Caribbean.
04:50Okay.
04:51I've got my pan on here.
04:52And just a little bit of oil going in there.
04:54We're just going to seal that off now actually.
05:03Time to get these bad boys in the oven now.
05:05That's 200 degrees centigrade for about 15 or 20 minutes depending on the thickness of your tenderloin.
05:11If your tenderloin is big, leave it in there and look a bit longer.
05:16Yeah.
05:18There you go.
05:19Hey.
05:20How about that salad now?
05:21Watermelon.
05:22Take a good slice of it.
05:24I'm going straight through the middle there.
05:28All right.
05:29There you go.
05:30Look at this.
05:31Look.
05:32Then I'm taking another slice here like this.
05:38Almost like a cake.
05:39Can you see that?
05:40That's perfect.
05:43That's it.
05:44Then you just have it.
05:45You can imagine these lovely pieces of fresh watermelon just around like that.
05:52Look at that.
05:53Everyone could just pick that up and have that with a bit of beautiful spiced tenderloin.
05:58Jerk.
05:59And I've got some watercress here which I think is really nice and do dry it out.
06:05Okay.
06:06You don't want this too wet.
06:07I've got some sliced red onion.
06:09All right.
06:10A few of those going through there like that.
06:12Some fresh mint.
06:13Love a bit of that.
06:14There we are.
06:15Just going to chop that up.
06:16You don't want it too fine.
06:17You don't want it shredded if you like too much.
06:19Just bits of fresh mint going in there.
06:22And what about that coconut?
06:24You do have to be a little bit of a patient and you kind of think nothing's happening.
06:31It's giving.
06:32It's giving.
06:33You just have to persevere.
06:36There you go.
06:37Woo.
06:38Get that juice baby.
06:39Oh look at that.
06:41Oh fantastic.
06:43There you go.
06:45Oh.
06:46I need to get that out.
06:48Oh look at this.
06:49There you go.
06:50Nice bits of fresh coconut there.
06:52Love that.
06:53Oh.
06:54And we can just grate that straight into our salad.
07:00And you can pick up your coconut now in your local supermarket.
07:06Or if you're really lucky you can go off to your old funfair and try and win one.
07:14Yeah I want that one.
07:15I want the teddy bear.
07:16I want the giraffe or the horse.
07:18There you go.
07:20Look at that.
07:21Touch of seasoning in there.
07:23Beautiful.
07:24And a little bit of dressing.
07:27All right.
07:28So.
07:31I managed to retain a little bit of that juice.
07:33It did come spilling out of my coconut.
07:36When you crack it like that you do have to be careful.
07:38And I'm just straining that a little bit straight into my bowl there.
07:42And then I'm certainly going to add the addition of a little bit more.
07:48And that's it.
07:49Orange zest too.
07:54We've got that.
07:55There you go.
07:56That's the juice.
07:57Let's get a little bit of honey in there shall we.
07:59Sweeten it up.
08:01Just put a little bit in to start with.
08:03And we can always go back and visit that again.
08:06All right.
08:07Now.
08:08A little bit of hot pepper sauce.
08:09Just shake it up.
08:16Shake it up.
08:17Shake it up.
08:18Shake up your hot pepper sauce.
08:20They said I shake it up.
08:21I shake it up.
08:22They said I shake up your hot pepper sauce.
08:24Oh yeah.
08:25Yeah.
08:26Shake it up.
08:27There you go.
08:28A little dabble of that in there.
08:30Yeah.
08:31I like a little bit of a kick.
08:33Touch of oil going in there.
08:36Beautiful.
08:38Do you know sometimes when you're a cook.
08:41You just know that your meat's ready.
08:43You can just smell it.
08:44It kind of lingers around the kitchen.
08:45You think yeah.
08:46Take me out.
08:47And I've got to say.
08:48You know.
08:49If you want your meat to be nice and tender.
08:52Let it rest a little bit for us.
08:56What about that dressing.
08:57Should we just bring that together now.
09:01Take a little bit of that salad.
09:03That's it.
09:04There we go.
09:05Nice and free.
09:06All right.
09:07Very casual.
09:08That's what you want to do.
09:09You want to give the appearance of casual.
09:10But you know.
09:11You spent hours.
09:13You spent hours making sure it all looks beautiful.
09:16Ah.
09:22Yeah.
09:23What about a little bit of this lovely dressing there.
09:32Ah.
09:35That's it.
09:36That's it.
09:37And there you have it.
09:38My jerk style pork tenderloin with a watermelon and coconut salad.
09:44Yeah boy.
09:45Tiesta the Caribbean coming to your yard.
09:59Wow.
10:00That just looks so inviting doesn't it.
10:01And guess what.
10:02There's plenty more Caribbean spice coming your way.
10:05Can I have a go.
10:06Of course you can.
10:07Coming up.
10:08Ruby Bogle's having a lesson in doubles.
10:11Peppa pot.
10:12Yeah.
10:13And coconut rice.
10:14Saucer.
10:15Peppa pot.
10:16Presenter Alex Beresford is taking over my kitchen to make goat curry.
10:20And I round things off with my Jamaican beef patties.
10:24Go on.
10:25Have a go yourself.
10:28Hey.
10:29Spicy up.
10:30I can't wait.
10:32See you in a couple of ticks.
10:33Mmm.
10:34Mmm.
10:44Welcome back.
10:45Today's dishes are using all the flavours of the Caribbean.
10:50Before the break.
10:51That smell good man.
10:52That smell good.
10:53I made jerk style pork tenderloin.
10:56Coming up later.
10:57I've got a guest in my kitchen.
10:59This is quite good actually.
11:00I never imagined that you were going to be my assistant.
11:02I'm your grater.
11:04Yeah man.
11:05You're not your day.
11:07And I make beef patties.
11:09Always in control when you do it manually.
11:12Yeah boy.
11:13Yeah.
11:14But before that, it's time to join Ruby as she learns the joy of Caribbean food.
11:21She's ventured to South London to meet Chef Janelle for a masterclass in doubles.
11:31Flatbed from Trinidad and Tobago, filled with chana, curried chickpeas.
11:36Yup.
11:37And flavoured with shadow bene, a coriander-like herb that's a staple of Caribbean cuisine.
11:42Janelle.
11:43Hi.
11:44Hello.
11:45How are you?
11:46Hi.
11:47I'm fine.
11:49Good morning.
11:50I'm sorry, but there's already so much deliciousness happening in here.
11:51Yeah, there is.
11:52It's a Trin Begonian kitchen.
11:53Oh my God.
11:54It's always delicious.
11:55What are we going to get started with first?
11:56So we'll be doing the doubles first.
11:57Before you get cracking with that dough, I'm going to sneak around the back so I can get
11:58a better view that way.
11:59I want you to teach me exactly how you make those doubles.
12:00Okay.
12:01Perfect.
12:02So, the first thing you do is you start flattening your dough.
12:04I put my hands in the oil, four fingers, and you want the edges to be thin.
12:09What's the double dough?
12:10What do you have in there?
12:11So, it's flour, a little bit of turmeric for the colour.
12:14Yeah.
12:15And that's the dough.
12:16Yeah.
12:17And that's the dough.
12:18And you want the edges to be thin.
12:21And I'm going to have a little bit of flour and a little bit of turmeric for the colour.
12:28Yeah.
12:29And that's it.
12:30The technique is how you knead the dough.
12:32You want this type of consistency.
12:34Really elasticated as well.
12:35Really elasticated.
12:36That's what you want.
12:37And you want the edges to be flat.
12:39So, you see, as I pull, it's very comfortable.
12:42Can I have a go?
12:44Of course you can.
12:45So, I'm just going to put this one in.
12:47Show you.
12:48Shall we see?
12:49Oh my God, that puffs up straight away.
12:51One, two, three.
12:52We call it the barra in Trinidad.
12:54It's a barra.
12:55It cooks so quickly.
12:57Yeah.
12:58Because the oil has to be smoking.
12:59It has to be smoking.
13:00It has to be smoking.
13:01Yeah.
13:02So, have a go.
13:03Right.
13:04Let me have a go.
13:05So, if I'm going to put a little bit.
13:06Four fingers.
13:07Four fingers.
13:08Okay.
13:09You teach me at the same time because this is not going to go well, I don't think.
13:10All right.
13:11You'll be fine.
13:12And we start pressing.
13:13Start pressing.
13:14And push.
13:15And push at the same time.
13:16Good.
13:17You're doing a fantastic job.
13:18Is it going okay?
13:19And then you can pick it up like this.
13:20Yeah.
13:21And turn.
13:22Oh God.
13:23If you can.
13:24I'm scared.
13:25If you can't, it's fine.
13:26And just kind of stretch it a little bit, you know?
13:28Are you sure that's ready?
13:29Yeah.
13:30That's perfect.
13:31Let's go.
13:32We're going to pop in?
13:33Yeah.
13:34Take your time.
13:35Look.
13:36Did I just double?
13:37You did.
13:38You just doubled.
13:39I just doubled.
13:40I'm so pleased.
13:42All right.
13:43So we have one.
13:44Yeah.
13:45Two.
13:46Okay.
13:47This is a double because it's two.
13:49And what have we got here then?
13:51This is chickpea.
13:52What sort of spicing have we got in the...
13:54Hamchara masala, shadow benny, garlic.
13:57So the china has to be runny.
13:59Yeah.
14:00So.
14:02Oh, a good healthy serving.
14:04And a double.
14:05That's a good portion.
14:07Yep.
14:08And what have we got here then?
14:10Some cucumber.
14:11Add a nice bit of freshness to it.
14:13Yep.
14:14And let's go out to the front.
14:20It's a shadow benny sauce.
14:22So that's going to go all over?
14:24Yeah.
14:25You're just layering flavour after flavour after flavour.
14:29This is my homemade tamarind sauce.
14:32I love tamarind sauce as well.
14:34It has a nice sourness to it.
14:36Yeah.
14:37And our homemade pepper sauce.
14:38And this is like a nice little chilli sauce, is it?
14:40Yeah.
14:41Adds a bit of heat.
14:42Has a bit of heat.
14:43Grated mango.
14:44Mm-hm.
14:45Made into our condiments.
14:46Almost like a little side pickle.
14:48Yeah.
14:49Please tell me I get to eat it now.
14:50You do get to eat it now.
14:52Here's your napkin.
14:53You hold the edge.
14:55Yep.
14:56You fold.
14:57You pull.
14:58Okay, fine.
14:59And then you pull up some more.
15:01In this manner.
15:02Straight in.
15:03Oh, you know that's a good bite.
15:05There's so much depth of flavour.
15:07Yeah.
15:08All of that.
15:09Straight in.
15:10Mm-hm.
15:14So tasty.
15:15Mm-hm.
15:16So good and so homely.
15:17Mm-hm.
15:18Thank you so much for showing us.
15:19You're welcome.
15:20I'm going to be making these in my kitchen at home.
15:23Happy.
15:24I'm very, very happy.
15:34I have just had the most incredible feast with Janelle.
15:37And I am full to the brim with all of those gorgeous Trinidadian flavours.
15:41But we know I like to bake and I could not resist the chance to do my take on a Caribbean rum cake.
15:47It's absolutely gorgeous, full of spice, lots of yumminess and super easy to make.
15:52So first things first, we want to get our Bundt tin.
15:55We're going to liberally grease that with lots of butter.
15:58You want to get into all of those nooks and crannies.
16:00There's nothing worse than the heartbreak of your cake sticking to your tin.
16:04So please make sure you take that tiny bit of extra time at the start to prep as well as you can.
16:10We are now going to dredge over lots of flour.
16:13This will just help your sponge to not stick to the tin when you want to release it once it's baked.
16:19Lift that tin up.
16:20Give it a good old shake.
16:21And move the tin around just like that.
16:23Just to help to coat all of those sides nice and evenly.
16:28I'm going to pop that to one side.
16:30So we're going to go in with some baking margarine.
16:32You can, of course, use some normal room temperature unsalted butter.
16:38And then, of course, we need to add in some sweetness.
16:40So we're going in with some caster sugar.
16:43And now this is the point where you really want to take a little bit of time to work in a lot of air.
16:47After a few minutes, that butter will start to look lighter in colour.
16:53A lot lighter in texture as well.
16:56And now, because we are wanting this cake to be super moist, we're going to go in with a little splash of oil.
17:03So let's go on slightly slow to start off with.
17:08Now that is looking perfect to me.
17:10The next step, we go in with our eggs.
17:19Just like that.
17:25And whisk one more time.
17:29Let's turn that off.
17:31Give it a little tap.
17:32Make sure you get all of that butter off there.
17:34So I'm going to pop that to one side.
17:36So next, we want to make sure we mix together all of our dry ingredients.
17:39It's a really good tip to make sure that you mix them in a bowl separately before you start to add them to your wet ingredients.
17:44This means it will really help you to not overwork your mix.
17:48So first, we're going to go in with some plain flour.
17:50Give that a good old sift.
17:52This just helps with removing any lumps and also make sure that mix is super aerated.
17:57So into our plain flour, we're also going in with some ground almonds.
18:01Into that, we're also going in with some of our flavours.
18:04So we've got some ground cinnamon here, which would be a really lovely warming addition to our sponge.
18:09We've also got a pinch of salt and alongside that, our baking powder.
18:13So all of that just goes in there just like that.
18:15And you want to give this a good mix.
18:18Disperse all of that baking powder evenly in that mix.
18:21That goes straight in there just like that.
18:26We have got some stem ginger. Ginger is a really common flavour found across the Caribbean.
18:31If ginger is something of flavour that you're not that keen on, maybe substitute it for something else.
18:37You could add in a tiny pinch of cardamom in there just to replace that warmth.
18:40I love adding zest of any kind of citrus fruit to my baking.
18:45It just helps to lift that bake.
18:47And orange is such a beautiful accompaniment to spices like ginger and cinnamon.
18:54That is perfect.
18:55And then we're also going in with some vanilla bean paste.
18:59And finishing it all off to make sure everything is super moist.
19:02We're going in with some buttermilk.
19:04It just helps to add in a tiny bit of acidity into the cake batter and helps to make your cakes gorgeously light.
19:11So now we just need to give everything a really good mix.
19:15I can already smell the spices coming through.
19:18And you've got that lift from the orange zest as well.
19:22We're going to now transfer that to our flour tin.
19:24You want to scoop that in and place it around.
19:28This cake is going to be so delicious.
19:30I truly hope you give this a go at home.
19:34Perfect.
19:35Now we're going to use the back of a spoon to level out all of that batter just like that.
19:40Try and create a nice even layer just like that.
19:45That goes into the oven for about half an hour at 150 fan.
19:53It is smelling glorious in here.
19:55I've just taken the cake out of the oven.
19:57I'm going to let that sit for five minutes in the tin whilst I make the rum and orange syrup.
20:02So into a pan we're going to go in with some caster sugar.
20:08Caribbean rum.
20:09That's just going to go straight in there like that.
20:12Also some water to make our syrup.
20:16And then for a tiny bit more flavour we're going in once again with a little bit more orange.
20:22You want to cook this down for about 10 minutes and then this will be drizzled all over our freshly baked sponge to soak up.
20:30So that is perfect there.
20:31It's there.
20:32Now it's time to turn it out.
20:34So I have my lovely serving plate here.
20:36We're going to place it on top.
20:38Am I nervous?
20:39Absolutely.
20:40And you, did you hear that?
20:42Did you hear that thud?
20:44I think we have had success.
20:49Time for the grand reveal.
20:51Oh, look at that.
20:53Now to make sure that all of that syrup soaks into that lovely sponge, just get a fork just to poke a few holes in the top.
21:00Whilst that syrup is lovely and hot, you want to make sure you're using that.
21:04So let's give that a nice gentle pour all over our sponge.
21:08Let's make sure lots of that syrup is soaked in at the top.
21:12It will work its way down to the bottom.
21:15Now we're going to finish it with some coconut cream topping.
21:18Super easy, really quick to make.
21:20We've just got some coconut cream in here, some double cream, some icing sugar, a tiny bit of vanilla.
21:25Give it a good mix until you get it to a nice medium peak, just like this.
21:29And we're just going to gently pillow it on top, just like that.
21:33I like keeping my cakes quite nice and rustic.
21:36It looks really inviting and homely and not a piping bag in sight.
21:40We just want to dollop that on, just like that.
21:44So use the back of your spoon just to help.
21:47And to finish it off, just a tiny sprinkling of orange there to sit on top.
21:52And there you have it.
21:53This is my Caribbean rum cake with ginger, cinnamon and a coconut cream.
21:58She smells perfect.
22:10Oh, doubles. They looked amazing.
22:13And that cake, ruby, ruby, ruby, ruby.
22:16That cake.
22:18And there's more in store.
22:20This is my curry goat.
22:25I still don't matter whether you're in Carnwell or you're in St Lucia.
22:29The same thing apply with this technique.
22:32Look at this.
22:33And I make patties the Caribbean answer to the pasty.
22:37That is still to come.
22:39See you in a couple of ticks.
22:41Welcome back, everybody.
22:51Today, my kitchen has been taken over by the taste of the Caribbean.
22:55And I tell you what, we've already had some amazing dishes.
22:58My spicy jerk-style pork tenderloin.
23:03That smell good.
23:04Yes.
23:05And ruby's cake filled with Caribbean flavours.
23:08If ginger is something of flavour that you're not that keen on,
23:12you could add in a tiny pinch of cardamom in there just to replace that warmth.
23:16It's not just about the heat.
23:18It's about the flavour.
23:20Later, I'll be making beef patties.
23:24But now, it's time to meet my guest.
23:27Oh, I'm so happy to have him here.
23:29It's weatherman and presenter Alex Beresford!
23:36How are you?
23:37Nice to see you.
23:38I think you're the best-looking weatherman going, aren't you?
23:40Do you reckon?
23:41I think so.
23:42I don't know.
23:43I'd go for a strong second.
23:44Oh.
23:45Behind Michael Fish.
23:48Great to have you here, my man.
23:49It's good to be here.
23:50Do you like cooking?
23:51You know, here we are.
23:52We're talking about Caribbean food and stuff like that.
23:54Yeah.
23:55Obviously, a big influence in your life.
23:56Absolutely.
23:57Like, a huge influence.
23:58I'll be honest with you, I prefer to eat what's been cooked for me.
24:03But, you know, what I've realised as I'm getting older...
24:06Mm-hm.
24:07..is that, you know, there's these recipes that are in the family
24:12that you need to hold on to.
24:14Mm, absolutely.
24:15And I really want to learn them before it's too late.
24:17Yeah.
24:18Because once, you know, the elders are gone, they're gone.
24:20Once they're gone, they're gone.
24:21You know, you are preparing today one of my absolute favourites,
24:24the curry goat, man.
24:25Yeah.
24:26I love curry goat.
24:27Mm.
24:28It just reminds me of home.
24:29Yeah.
24:30It reminds me of, you know, a kid growing up.
24:33It reminds me of all those functions that you go to when you're a kid.
24:36You've got some lovely lean goat meat here, haven't you, Al?
24:39Yeah, that is pretty lean.
24:40Mm-hm.
24:41So I, probably 70% of the time, cook it on the bone.
24:44Mm-hm.
24:45But sometimes I do cook it off the bone.
24:46Yeah.
24:47Simply because I'm greedy.
24:48Yeah.
24:49And there's nothing worse than when you get a plate of your favourite food
24:52and you get more bone than meat.
24:53Right, I'll tell you, that could be that.
24:55Yeah, yeah.
24:56My dad like a bone.
24:57Yeah, yeah.
24:58My dad loves the bone.
24:59So good one.
25:00You just suck everything out a bit, you know?
25:01Oh, yeah.
25:02What about spices?
25:03How do you spice it up, then, Alex?
25:04So we've got some curry powder, allspice, all-purpose seasoning,
25:09black pepper, salt.
25:11Just throw it in there, man.
25:12Yeah, you reckon?
25:13Yeah, yeah.
25:14OK, all right, well, we're just going to go for it now.
25:15Yeah, yeah, yeah, yeah.
25:16Throw that all in there.
25:17Beautiful.
25:18Bit of garlic as well.
25:19Actually, if I can get you to...
25:21Just grate that in there?
25:22Yeah, yeah, yeah.
25:23If you grate that.
25:24So who was the biggest influence?
25:25Was it your mum or your dad
25:27that did the cooking?
25:29It was both.
25:30The cooking was very much evenly spread across our family.
25:33We always had good food on the table.
25:35Very lucky.
25:36How many brothers and sisters?
25:37So I just got one brother.
25:38Yeah.
25:39Which is actually a bit different to the way that my dad grew up,
25:42because my family's Guyanese.
25:44Oh, OK.
25:45Yeah, yeah, yeah.
25:46I grew up with some Guyanese bars, too.
25:47Yeah?
25:48OK, there you go.
25:49So...
25:50Salsan pepper pot.
25:51Yeah!
25:52And cook up rice.
25:53Salsan pepper pot!
25:54Yeah, so...
25:55A bit of ginger.
25:56Pass the ginger.
25:57So, yeah, so a bit of ginger.
25:58If you could read that for me.
25:59This is quite good, actually.
26:00This is amazing.
26:01Imagine that you were going to be my assistant.
26:02I'm your grater.
26:03Yeah, man.
26:04Oh, beautiful.
26:05So, yeah, so, you know, but I come from a big Guyanese family.
26:10In fact, my dad is one of 24 brothers and sisters.
26:13Yeah.
26:14And...
26:15Do you still send your Christmas cards and stuff like that, or...?
26:17Funny enough, actually, half of my family are Jehovah Witnesses.
26:20Okay.
26:21So, we didn't celebrate Christmas.
26:22Ah, okay.
26:23So, you didn't have to spend all your money on Christmas cards.
26:25However, I did.
26:26Sorry.
26:27Okay, you can see that.
26:29I've put that all in there.
26:30Yeah, so that's looking good.
26:31Bit of Scotch bonnet?
26:32Bit of Scotch bonnet as well.
26:33Mmm.
26:34I think you have to go careful with the Scotch bonnet, actually.
26:36Yeah, just try it all in there, man.
26:38Sometimes, obviously, you know, you don't want to overdo it,
26:40because, as you know, Scotch bonnet is very, very hot indeed.
26:43But what I find is when you're cooking curry goat,
26:46and when you're tasting it as you go along,
26:48initially, it's very hot, but it does start to kind of, like, mild out as you...
26:52Do you know, I often say it's not about the heat, it's about the flavour.
26:55Yeah, yeah, exactly.
26:56And, you know, there's various...
26:58Do the spring onions for you.
26:59Yeah.
27:00It's about the flavour, and I think what it is...
27:01It is, it is about the flavour, yeah.
27:02Yeah, man.
27:03People sort of say to me,
27:04Oh, it's hot, it's this or that.
27:05Yeah.
27:06I say, everything's like that, it's going to be hot.
27:07But, really, the flavour...
27:09Scotch bonnet, for me, is unique.
27:10It is unique, yeah.
27:11Compared to some of the other chillies and stuff like that.
27:13Absolutely.
27:14Yeah, it is all about the flavours.
27:15And also the way that you cook it as well,
27:17so, like, low and slow and just trying to get the flavours
27:20to kind of, like, pour out into the curry goat.
27:23I'm just going to put the time down there as well.
27:25Now, here's a man that, not only you're a weatherman and stuff like that,
27:28you're a bit of a fitness fanatic, aren't you?
27:30I am, actually, yeah.
27:31Yeah, so tell me a little bit about that,
27:32because you've been doing some travelling,
27:34you've been doing some challenging things.
27:36Yeah, do you know what?
27:37And the fitness absolutely helps you with those challenges.
27:40OK.
27:41So, you know, a while ago, me and my dad did a race across the world.
27:45Oh, wow.
27:46Which we actually won.
27:47Wow!
27:48Yeah, man.
27:49And, yeah, it was incredible.
27:50How did he feel about that?
27:51Do you know what?
27:52Doing something with your father is extraordinary.
27:53Oh, it was incredible, because, you know what,
27:55as you get to these, like, later stages of your life,
27:58and obviously you've got kids,
27:59you know, you don't get to spend loads of time with them.
28:02Quality time.
28:03Like, quality time, uninterrupted time,
28:04because we're all so busy and also we're living in different cities.
28:07Like, my dad lives in Bristol, I live in London now.
28:09Do you want to get back in the mix?
28:10So, yeah, so basically...
28:12Actually, can I use my hands?
28:13You can do anything you want.
28:14Yeah, I...
28:15Remember the Scotch bonnet,
28:16you have to wash your hands after that, boy.
28:17Oh, I will, don't worry.
28:18But I do prefer to get in there with my hands and just mix it all in.
28:22Lovely.
28:23Just get in there, you know.
28:25I feel...
28:26You got to feel...
28:27You got to feel...
28:28Yeah, yeah, yeah.
28:29You know, man, you have to feel your meat.
28:31Feel your meat spice up your meat.
28:32I prefer to get in, but obviously,
28:33you definitely have to wash your hands after handling the Scotch bonnet,
28:36because if you touch your eyes, then it is all over for you.
28:38And you're only talking about eyes.
28:40Anything else?
28:41Well, there you go.
28:42Ooh!
28:43But, yeah, so getting to travel with Dad was amazing,
28:48you know, and he did incredible.
28:50We were running around with backpacks that weighed about 20kg on our back.
28:53Wow.
28:54And he kept up with me the whole way.
28:55Was it hard to persuade him to do it, or did he naturally want to do it?
28:58Not really.
28:59Do you know what?
29:00My dad's a very adventurous, very outgoing person,
29:03loves to meet people from all over the world.
29:05You know, when he first came to the country when he was 14,
29:08you know, he just threw himself in and just, you know,
29:11he just loves it, you know?
29:12Bit of oil in there, man.
29:13I'm just going to wash...
29:14Here we are.
29:15Here we are.
29:16Oh, there we are.
29:17Lovely.
29:18Bit of soap there.
29:19Yeah.
29:20Yeah.
29:21We've got a tea cloth here.
29:22I'll tell you what, Alex, this man smells really, really good.
29:26The best thing to do is to, obviously, season it and leave it overnight.
29:31OK, yeah.
29:32Really marinate, which I've done there for you.
29:34Yeah, really marinate, which we've got one which we did yesterday.
29:36Bit of oil in there now.
29:38So, yeah, if you place a bit of oil in there, you know,
29:40this is the thing with curry goat is that it is a labour of love.
29:42Yeah.
29:43It takes a long time to get it right.
29:45It's not something that you can just throw on and do within an hour.
29:48Yeah.
29:49Do you want to cut the onion up for you?
29:50Yeah, do you want to...
29:51If you could just cut the onion...
29:52How would you like, just regular slices?
29:53Yeah, just regular, yeah, it's fine.
29:54OK, beautiful.
29:55So, brown that off with the curry powder, soften the onions down,
29:59and then eventually we'll add in the goat.
30:03Ah, I love it.
30:04You've got the spices going in now.
30:05Followed by the onion.
30:06Do you want to do that?
30:07Yeah, yeah, yeah.
30:08There you go.
30:09Fantastic.
30:10So, how proud was Dad when you won that award then after...
30:15Well, he cried.
30:16Oh, really?
30:17Yeah, yeah, yeah.
30:18An emotional moment?
30:19Yeah, it was an emotional.
30:20I cried as well.
30:21Yeah.
30:22And I don't cry very often, but I think when I saw what it meant to my dad,
30:28like, that's when I cried as well, because...
30:32You get me going there, man.
30:33You know, we'd been travelling for, you know, four weeks.
30:38Yeah.
30:39Non-stop.
30:40And, you know, to get to that moment and to make it from pretty much
30:45the African continent to the edge of the Arctic Circle is an amazing achievement.
30:49It's 10,000 kilometres.
30:50Wow.
30:51Here we go.
30:52In with that?
30:53Yeah, I would say put it in there, yep.
30:54Yeah, go on then.
30:55Get it all in there.
30:56Yeah, beautiful.
30:57That smells good.
30:58Yeah, smells fantastic.
30:59It's brilliant.
31:00So we're just going to searing it, you know, browning it off a little bit.
31:03And you can actually see now that there's so much juice and flavour in there, like...
31:08Oh, brilliant.
31:09Yeah, so we're going to pop a bit of water in as well.
31:12OK.
31:13I'm not going to put too much water in.
31:15I would prefer to add it in, like, little by little.
31:18OK.
31:19OK, over a period of time.
31:21Over a period of time.
31:22You like to cook it all the time on top of the stove.
31:24Yeah, absolutely.
31:25Yeah.
31:26Like, when we cook curry goat in our family, we stay by the pot all day.
31:29Really?
31:30Yeah, yeah, yeah, yeah.
31:31We don't really leave it, you know.
31:33Like, it is a real labour of love and you come and you check it and...
31:37Yeah.
31:38My auntie Cherry used to say, just throw it in the oven, man.
31:41Just throw it in the oven.
31:42Oh, really?
31:43Put the water in there and everything else.
31:44Put the lid on there.
31:45Yeah, well, this is the thing.
31:46You know what?
31:47If you've not got time, then you can do that.
31:50And you can add all your water in at the same time.
31:52What about these?
31:53What are these extra things here?
31:54Do you put those in later on or what?
31:56Yeah, so, once you're kind of satisfied that, you know, your meat's cooked nice and,
32:01obviously, you want to check that it's nice and soft and tender.
32:04So, this is probably the last half an hour of cooking.
32:07Yeah, last half an hour of cooking.
32:08Okay.
32:09You want to add your allspice, all-purpose seasoning, some thyme, Scots bonnet and some potatoes.
32:16With the Scots bonnet, actually, I mean, there's different ways you can do it.
32:21Some people will put it in whole.
32:22You can pierce it as well.
32:24My brother actually takes his in and out, periodically.
32:28Okay.
32:29Doesn't leave it in the whole time.
32:31So, everyone's got different techniques.
32:33There's no one way to do it, you know?
32:35Yeah, yeah.
32:36Okay, this is your end product here now.
32:39Yes.
32:40Okay, so we can swap these over.
32:42Look at this, man.
32:44How long was that cooked?
32:45So, that's been for about four hours.
32:48Okay, slow cooked four hours.
32:50Very, very slow.
32:52And, voila, look at this.
32:55Ooh!
32:56That is just absolutely delicious.
32:59Oh, look at that, Al.
33:00That looks great.
33:01See the ting there?
33:02Yeah, man.
33:03It's sitting nice.
33:04Oh, hey.
33:05Wee!
33:06Fantastic.
33:07Shall we serve up?
33:08Yeah, let's serve up.
33:09Okay, then, let's do that.
33:10Oh, this is, yeah, this looks good.
33:11Yeah, rice and peas.
33:12Look at that, man.
33:13Mmm.
33:14Do you cook much rice at home, then?
33:15Do you know what?
33:16I do.
33:17We have a rice cooker as well.
33:18Yeah.
33:19For quickness.
33:20But I do...
33:21And your wife's Australian?
33:22She's awesome.
33:23My wife's Australian.
33:24Yeah.
33:25And she loves cooking.
33:26Because what is traditional Australian fare, then?
33:27I don't know.
33:28Is there a...
33:29A few shrimps on the barbie.
33:30Sorry, Imogen.
33:31Wow, look at that.
33:32Yeah.
33:33You're an old Jamaican man.
33:34Yeah.
33:35You're an old Caribbean man.
33:36Yeah.
33:37You're an old Caribbean man.
33:38Yeah, man.
33:39Put gravy upon the rice.
33:40Always, always.
33:41Always put gravy upon the rice.
33:42Oh, go on, then.
33:43I'll finish it off, then, man.
33:44Just put a little bit inside, man.
33:45Name your dish.
33:46Okay, this is my curry goat.
34:05Alex, this is so, so tasty.
34:10This is so, so tasty, man.
34:13Wonderful.
34:14And there's still one more dish to come.
34:16Look at this.
34:18You take that, and you put that over the top, like that.
34:22Isn't that great?
34:23My spicy beef patties.
34:26No need to go to the takeaway, then.
34:29See you in a couple of minutes.
34:35Hey, welcome back, everybody.
34:41Today, all the recipes have been about Caribbean cuisine.
34:45From my jerk-style pork tenderloin and refreshing watermelon salad.
34:50That's it.
34:51That's it.
34:52To Ruby's Caribbean cake.
34:54She smells perfect.
34:56And Alex's curry goat.
34:59Yeah.
35:00You're an old Jamaican man.
35:01Yeah.
35:02You're an old Caribbean man.
35:04And there's one more dish to come.
35:06This is all about the Caribbean version of a pasty.
35:09We are talking Jamaican patty.
35:12Yeah, boy.
35:13Oh, I just love a patty.
35:15There's a West Indian shop that my dad used to take us to,
35:18and we'd pass by there, and he'd pop inside.
35:20Yeah, give me three or four of patty, and we'd sit in the car.
35:22We couldn't wait for it.
35:23We'd be nibbling away, and it would crumble,
35:25and all the bits would run down here.
35:27Wonderful.
35:28Food is memories, isn't it?
35:30Lovely.
35:31Every household you go into, they have their way of making a patty.
35:36Some people like a bit of beef mince in there, lamb mince.
35:39Some people, the ackee and saltfish patties.
35:42Beef and cheese patties.
35:43That's a new one on me.
35:45But it's all about the pastry to start with, all right?
35:49So in order to get that lovely colour, and of course that lovely sort of bite and that crunch,
35:54it's getting the balance right.
35:56So we've got our butter in with the flour.
35:58And then to that, over here, I've got some turmeric.
36:02That's where you get that yellow tinge from, of course.
36:04We've got some Caribbean curry powder here.
36:06If you can't get that, just use a mild curry powder.
36:10And a touch of salt.
36:12Sprinkle that on the top.
36:13That's lovely.
36:14And I've got whole cumin seeds here.
36:17That's my whole cumin seeds.
36:19And I've just toasted that off a bit.
36:21Some people say, no, no, no, you don't put that in.
36:24Well, you don't have to put it in, quite honestly.
36:26Because I say every household is different.
36:28And I just, I love the flavour of it.
36:31I love what the old cumin seeds brings to the pastry.
36:36All right.
36:37And you can just see, if I sprinkle this on the top here,
36:40it's just not completely mashed down.
36:42It's just lightly crushed.
36:44All right.
36:45Just open up some of that lovely flavour.
36:47That's beautiful.
36:48It's all about your fingers then.
36:50Get it in there.
36:51By all means, use your food processor if you want to.
36:53Just use the pulse button so you're in control of it.
36:56All right.
36:57Or use your fingers.
36:58Can you do something manually?
37:00Always in control when you do it manually.
37:03Yeah, boy.
37:04Yeah.
37:05There you go.
37:07All right.
37:08Now you just work this through.
37:10That butter and those spices.
37:13Until you get to that kind of bread crummy stage.
37:17Do you know what I mean?
37:18And then, once that's there,
37:21then you can start putting a little bit of water.
37:24You can moisten everything up a little bit.
37:26And then bring it all together.
37:28And, as I always say, make sure you rest your pastry beforehand.
37:33Which, of course, I've made some up.
37:35But look at that.
37:36Look at the colour of that, guys.
37:37Look at that.
37:38That's lovely.
37:39Love the look of that.
37:40Okay.
37:41Let's just bring this all together a little bit now.
37:43And just working that together.
37:45We had the plain flour.
37:46We had the turmeric.
37:47We had that Caribbean curry spice.
37:49And, of course, the butter that's going in there.
37:50And just enough water to bind it all together beautifully.
37:54Now, often when you see a recipe, it says two to three tablespoons of water.
37:58Why?
37:59Because different flours react differently.
38:00Okay.
38:01So, that was it.
38:02Look how much water I've got left there.
38:03If you'd have poured all of that in, that would be too sloppy.
38:05So, gradually work it in.
38:06You're in control of that, alright?
38:07We'll rest that up now.
38:08Let's get our onion.
38:09Let's chop that up.
38:10Let's chop that up.
38:12A little bit.
38:13Okay, and the next one is.
38:14Let's chop that up.
38:15A little bit more.
38:16Let's chop that down.
38:17Okay.
38:18A little bit more.
38:19Let's chop it up.
38:20So, this one is just for some reason.
38:21Let's do some jello stirring, tycker you.
38:24We'll whisk the sugar and stir and stir.
38:26Let's chop it all together beautifully.
38:29Now, often when you see a recipe, it says two three tablespoons of water.
38:32Why?
38:33Because different flours react differently.
38:34A little bit of oil going into the pan here, that's it, and we'll get our onion in there.
38:48And then we've got some garlic, going to grate a little bit of garlic in there now, and
38:52if you wanted to of course you could put some garlic granules or something like that in
38:57there, not my favourite, I do like it a bit fresh, but you know, the old traditional way.
39:03And you, my mum used to have a little bit of onion polder and garlic polder in the cupboard,
39:08so if you fancy some of that, great.
39:11How could you have a dish without a bit of scotch bonnet pepper, eh?
39:18It's not just about the heat, it's about the flavour, yeah that bad boy, I tell you what
39:23it imparts so much flavour, there you go, alright lovely, a bit more of the old Caribbean curry
39:31powder, that's it, lovely.
39:35And also, some fresh thyme, love a bit of that, just pull those leaves off like that.
39:43And just stir that around, that's wonderful.
39:48And then we can follow that with our mince, of course you could use a bit of lamb if you
39:53want, but this time it's a bit of beef mince going in there.
39:56Now believe it or not, not a lot of people actually make patties, so it's your opportunity
40:02to change all that, because quite often people just want to pop down to your local Jamaican
40:08takeaway and buy your patty because they think, oh that's a bit too much making pastry, pastry
40:12does frighten people, but you saw how simple that was, it's really easy.
40:16Just allow it to rest, take it out, roll it out, cut it into a circle, so I'm going to show
40:21you how to actually put them together.
40:23Let's finish off our beef here, now I like to add a bit of the old allspice, you can add
40:33some breadcrumbs to it, now if you haven't got breadcrumbs you can use a bit of flour,
40:38just sprinkle a bit of flour in there, what you don't want this to be is too wet, a bit
40:42of breadcrumbs, this will bring all those lovely juices together.
40:46And then here, got a bit of the old beef stock, that's it, a little bit more Susie salt and
40:58Percy pepper, there you go, I want to let that cook down for about 25 to 30 minutes now
41:05on a low heat, okay, in between give it a little bit of a stir and it starts drying
41:10out a bit, add a touch of water or a bit of stock to it, okay, check this out.
41:15This is my mince, cooked, all right, cooled, and what I've done is you can see the little
41:21flecks of spring onion in there, I've chopped up some spring onion, all right, it hasn't
41:27cooked out into the mince, it's just added as it comes off the stove, you can see what
41:31I mean about the texture, look at that, that's lovely, that'll go inside our patties.
41:38Here's my beautiful pastry, already cut out, look, and it's the same, same distance as
41:44that bowl, can you see that, so literally just take the bowl, put it on top of the pastry,
41:48run my knife around it, and you end up with these, well my little disc here, but what about,
41:54here's a lovely little tip.
41:55Now this was found out from my friend Claire about someone that she worked with, who makes
42:02all these wonderful Cornish pasties, I said, do a matter whether you're in Carnwell or you're
42:06in St Lucia, this same thing apply with this technique, look at this, put that there like
42:12that, can you see the wooden spoon lying under there like that, okay, tuck that in there, what
42:18we've got here, of course, is a wonderful way of then taking our mincemeat, putting it in here like
42:27this, and it's all controlled, isn't it wonderful, eh, because half the time you're thinking, oh God's
42:33gone to the other side now, I'm never going to get that in, yeah, this is just perfect, look at this,
42:38isn't that lovely, ain't finished yet, all right then, a little bit of egg yolk here, love the touch of that,
42:46I don't know what my mum would say about a brush like that, your brush gone wonky, yeah, let's
42:58take a bit of that, look at this, can you see, brushing that around the edge there like that,
43:02and then, this is the real beauty of it, look at this, you take that, and you put that over
43:07the top, like that, isn't that great, oh, isn't that fantastic, that is a revelation, there you go,
43:15fork, here we are, your little fork there, it's just bringing it all together, can you see that,
43:21there you go, guys, look, that makes that very authentic, make sure you push that down, you get a
43:27really good seal, so it should be sealed all the way around there, all right, that's perfect like
43:32that, beautiful, and you know you've got a good patty there, you know that when you bite into that,
43:38that is going to be a mouthful, okay, production line, I'm just going to keep going at these now,
43:45guys, so you can just go with it, here we go,
43:47what I then like to do, in order to get a lovely colour, if you want that lovely glaze, that lovely
44:06yolk-y glaze, then you just take a little bit of that, and we brush that on the top,
44:12I'm going to pop that into a nice hot oven now, we are talking about 180, for about 20 to 25 minutes,
44:23and then, surprise, surprise, when they come out, you are in for an absolute treat, well,
44:32as one goes in, the other one comes out, so let's just swap these around, here we go, guys,
44:39perfect, look at those, this is what you end up with, absolutely gorgeous, aren't they lovely,
44:51perfect, certain which way you want, you can wrap them in a bit of tissue or something,
44:56I like the idea of just a little bit of a crescent here, that's all right then, just
45:00pop me patty down there, like that, look at that, yeah boy, yeah, you know, see that there,
45:09yeah, that's it, I'm not going to mess about with that too much, you don't need to,
45:17because the traditional Jamaican patty is for all to enjoy, go on, have a go yourself,
45:24well, talk about an alternative to the old Cornish pasty, well, there it is,
45:40my Jamaican patties, we've had a Caribbean feast today,
45:43with jerk style pork and watermelon, cake steeped with rum, warming curry made by Alex,
45:53and of course, these banging beef patties, yeah boy, I hope we've inspired you to get out
45:59in the kitchen and cook some of these wonderful Caribbean dishes, see you next time.
46:04We'll see you next time.
46:34We'll see you next time.
46:40This time.
46:42Peace.
46:44Peace.
46:46Peace.
46:55Peace.
46:56Peace.
46:57Peace.
46:58Peace.
46:59Peace.
46:59Peace.
47:00Peace.
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