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Nisha Katona's Home Kitchen - Season 1 Episode 9
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00:00I'm Nisha Katona. Over the years I've been a barrister, a restaurateur, an entrepreneur but
00:08always a food lover. Gorgeous. It's a real cockle warmer. It's fantastic. From my home kitchen in
00:16the Wirral I'll show you how to cook simple delicious dishes from all around the world.
00:19Here we go, now it gets exciting. Tasty and fabulous recipes inspired by my heritage,
00:26my family and my northern roots. Now we can lick the pie. I'm also blessed to be part of a
00:34community that shares my passion for big flavours and homegrown produce. I've got some goodies for
00:39you. Look at these. Amazing, amazing, amazing. The potatoes have a real kick. Really tasty. The
00:45beauty of it is these cattle have never been inside. This is about as good as it gets. So
00:50join me and my extended two and four-legged family for a slice of my life. Is she trying
00:57to feed it to the dog? And some amazing food.
01:01I feel blessed living on the Wirral for so many reasons. But not least because the local produce
01:28here is as good as anywhere in Britain, or indeed the world. That's a lot of meat on that. That's fab, isn't it?
01:34It's a big chunk of meat, that one. We have magnificent farms and farmers. And with over
01:4220 miles of coastline, we have the abundance of the sea. For me, cooking is about using the most local
01:49and the freshest ingredients. So full of flavour. Then cooking simply to let the flavours sing. And
01:56that's what my recipes are all about. There is nothing like mackerel. It is such a meaty, delicious fish.
02:04At my favourite fishmongers, freshness is a given. Most of this wonderful fish goes from sea to
02:19counter in less than 24 hours. Just look at the amazing varieties on offer. Being a coastal town,
02:28Birkenhead used to have over 25 fishmongers. That was in pre-supermarket days, of course. Today,
02:36this is the sole survivor. I love going there to see all the fish. But today, I don't need to
02:46because they're coming to me. Hi, it's Simon. Hi, Nish, you OK? Yeah. Let's see what we've got. Yeah.
02:52Amazing. So what are you looking to do? Well, see, this is the thing. I want to barbecue some fish
03:00in banana leaves, but I'm going to do a Bengali recipe that's got a lot of mustard in it.
03:04All right. So mustard, chilli, coriander, big flavours. What have you got? What white fish have you got?
03:10Well, white fish, I've got monkfish, or I've got some nice cod fillets, or I've got mackerel.
03:15I'll have a little look at your monkfish, because I like looking at the monkfish. Just because...
03:20So we've got a whole one like that. It's a beauty, isn't it? I've started looking at it.
03:25What otherworldly. How incredible. OK.
03:27It's a strong marinade, but it's quite a quick cook, actually.
03:31So we've got some lovely mackerel. Yay.
03:34Got some Irish trout. God, they smell amazing. They smell beautiful.
03:40It's so hard for me to say no to mackerel, because slashed in a banana leaf with those spices on,
03:45the oil in that is going to really help that cook.
03:48I think for the spices, I'm going to go mackerel, Simon.
03:50And how many do you need? Could you do me four?
03:52Four? I can do that for you. Incredible, yeah.
03:54Head on, as they are. Fantastic. As big as you can give me them.
03:58Amazing. Oh, gorgeous.
04:01Bigger one. Look at that, yeah.
04:04What's that kind of oil painting, that? Beautiful.
04:07OK, Nisha? Brilliant. Enjoy. Thank you.
04:09I will. Thank you very much. See you soon. Cheers. Bye-bye.
04:13We're in for a real treat with these gorgeous fish.
04:18So I'm going to make a very simple Bengali spiced fish.
04:25I'm originally from the Bengal, which is the watery region of India,
04:29so our passion is cooking fish.
04:32We are obsessed with fish, and we love mackerel.
04:36And we love mackerel because, first of all, look at that.
04:43You don't get anything more beautiful than that in the food world.
04:48It's a humble fish, full of omega-3, so it's an oily fish.
04:52Oily fish are great because they, and I'm going to slash the flesh while I talk to you,
04:57oily fish take spices and they take flavours and they transmit it through the whole flesh.
05:04So you get really, really good flavour.
05:07Oily fish is so good for you.
05:10So I'm going to start, I'm going to put a little bit of an Indian kind of marinade on this.
05:15But I'm going to just slash the flesh.
05:23So the flavours can really get in.
05:32Oil in the bowl.
05:33That's going to start off this kind of marinade, and that's just going to help baste the fish.
05:37And it gives me a nice liquid base.
05:40Right.
05:41Then let's carry on with that liquid base.
05:43Do I go lemon?
05:44Do I go lime?
05:45I am going to go with a nice, big, juicy lemon.
05:50So the juice of a whole lemon into that.
05:54Wowzers.
05:56I'm going to go in with a bit of rock salt.
06:00Already, that is going to be delicious.
06:02But we then go in with our absolutely iconic Bengali ingredients.
06:07Turmeric.
06:09A good teaspoon of turmeric.
06:10So here's the thing.
06:11Turmeric.
06:13All fish in India is started with turmeric.
06:15We usually get the fillets of fish and we rub them with turmeric.
06:18We then fry them and then we put them into the curry.
06:21This is a little bit different because I'm going to do them in the oven
06:24and I'm going to kind of steam them.
06:27Turmeric though is what gives fish that lovely meaty flavour.
06:31It takes away all of that fishiness.
06:33Just try it.
06:35Okay.
06:36The next really iconic Indian ingredient or Bengali ingredient.
06:40Bengali.
06:42It's English mustard, believe it or not.
06:45And you think, my goodness, that's quite strong, isn't it?
06:47And quite potent.
06:49But when you've mixed it in with your oil and your lemon and your turmeric
06:53and the fresh green herbs and the chilli that I'm going to put in, it mellows beautifully.
07:02English mustard is a really ancient Bengali ingredient.
07:06It is how for centuries, and even now, we bring that ultimate heady zing to food.
07:14So it gives you this wonderful, wonderful flavour.
07:17Just give it a go and see what you think.
07:19Right.
07:20Okay.
07:21Let's grab a good bit of coriander.
07:23Storks and all.
07:25I'm going to chop that.
07:26Not too fine.
07:29You want it rough a little bit because it's going to go in and, you know,
07:32it's nice to see the leaves in amongst the flesh of the fish.
07:35So the leaves go in.
07:38I'm going to take a nice green chilli.
07:42The reason that's a nice green chilli for me is because that's quite a mild chilli.
07:46You're just going to get a lot of green flavour.
07:48A little bit of heat, but this is all about freshness.
07:58It goes in.
08:00So it is that simple.
08:01Turmeric, chilli, coriander, iconic Indian ingredients.
08:06English mustard takes us to the region of Bengal.
08:09Oil to make it go further.
08:11And what I'm going to do is I'm going to use a bit of this
08:16and just slather both sides of the fish with what I have.
08:23There we go.
08:24Get a little bit of chilli into those slushes.
08:30And we turn that over.
08:41Right.
08:42Now, what I'm going to do is I'm now going to wrap these in banana leaves
08:45because I want them to steam.
08:47I'm going to talk to you a bit about banana leaves.
08:49So you can get banana leaves in Asian grocers.
08:52Any grocers.
08:53They're very popular things.
08:55And what I do when I'm steaming with them, I give them a little wash.
08:59I mean a little wet, just so I'm working with wet banana leaves.
09:04I could talk to you all day about banana leaves.
09:06They are such a massive part of Indian culture.
09:09So I'm going to form a parcel.
09:12Let me grab a pair of scissors.
09:17So let's take that piece for instance.
09:19Let's get a fish, place them on the banana leaf.
09:22I'm going to stuff into the cavity a little bit of lime and an extra bit of coriander.
09:34Okay.
09:35So let's go lime with its juice, bit of coriander.
09:40Okay.
09:42And the stalks are the bits that you want to put into the cavity because that's where you get the flavour.
09:47Okay.
09:48Then we take our banana leaf, which is lovely and flexible.
09:53A little cocktail stick.
09:56Let's put one in there.
10:00And one here.
10:02You could absolutely do this with tin foil.
10:05Absolutely.
10:07But what we find with banana leaves is they do impart a little bit of flavour.
10:12It's not like pandang leaves or anything like that.
10:14You just get a delicate sweetness that comes from banana leaves.
10:19And what's great about banana leaves is they contain a little bit of their own natural moisture.
10:25So they keep fish really moist.
10:28They keep whatever you steam in them really beautiful and moist.
10:32Banana leaves are a massive deal in our day-to-day life.
10:36So in the Indian household, you know, before you would eat on plates, you would eat on a banana leaf.
10:43If you go to a banquet or you go to a temple and they're feeding you, you have a square of banana leaf.
10:49That is your platter.
10:50It's absolutely common in the south of India, well, all over India.
10:55And it's so environmentally canny.
10:58Rather than have bowls for street food, they have dried banana leaves moulded into the shape of a bowl.
11:04So when you've finished eating it, it goes in the compost, which is fantastic.
11:07It's just visually so beautiful.
11:10It's all of those colours.
11:12The greens and the goldens and the yellows.
11:14It's unreal.
11:16Now, those, you could do them on a barbecue.
11:19You could do them in the oven.
11:20I'm going to put them in the oven.
11:22So those are going to go in a preheated oven, preheated, so it's 180.
11:27And they'll go in for about 10, 12 minutes, just so that fish is cooked.
11:32So what I also love about mackerel is it's just such an easy fish to eat.
11:35You know, you've got that central spine, the bones are not too confounding and it's absolutely delicious.
11:42So let's see how that goes.
11:45The humble mackerel, elevated to a Bengali classic.
11:49A real treat to enjoy before me and my daughters take our beloved horses for a ride.
12:02Cooking fish is one of my favourite things and today I'm cooking some fresh mackerel smothered in a marinade made of oil, English mustard, turmeric, coriander and lime.
12:18All wrapped in banana leaves, it's an authentic Bengali speciality.
12:22After roasting for 12 minutes, it's time to get my mackerel parcels out of the oven.
12:26OK, let's check this.
12:30Ah, that's looking really hopeful.
12:33So, the leaves are nice and charred.
12:36Let's try one.
12:38Let's take this off like this.
12:45Let's see.
12:47Unrut the leaf.
12:48Unrut the leaf.
12:53Mm.
12:57Mm.
12:59Absolutely heavenly.
13:02There is nothing like mackerel.
13:05It is such a meaty, delicious fish and...
13:09With that mustard and the turmeric and a little bit of the waltz and the green chilli and the coriander leaves,
13:15it just tastes like home to me.
13:19This tastes like an evening in my auntie's kitchen in Chesterfield, when actually it's come all the way from the Bengal.
13:29Mm.
13:31Perfectly cooked.
13:33And the skin is lovely.
13:34Mackerel's skin is so good.
13:36And so good for you.
13:37That's where the oil is.
13:39Look at that.
13:41Marinated mackerel.
13:43That is literally Bengal on a plate.
13:46Or should I say, Bengal on a banana leaf.
13:52Now I need to get out of the kitchen and spend some quality time with my daughters.
13:57Luckily, we have a real shared passion.
13:59Horses.
14:01So I've got two daughters.
14:03And there is that moment in your life where you think, are they going to like horses or not?
14:06This is bonkers, isn't it?
14:08But it really matters because it takes up so much of my time and I adore them so much.
14:12And what's amazing, and I appreciate it so much, is the girls adore the animals.
14:15In our repose, when we can't be bothered making any decent conversation, we just go through our animals and talk about them.
14:21You know, honestly, and it's so soothing.
14:24It's just that completely, you know, the zero level of brain engagement conversation is so soothing.
14:30So the girls love the horses.
14:32So we've got horses that we ride out together.
14:35It's an amazing thing, you know, because it gets to the point where, you know, your children grow up, they're in their 20s.
14:39They don't really have to hang out with me.
14:41In fact, they probably don't want to hang out with me.
14:43But the horses bring us together, the animals bring us together.
14:46And it really, it really does.
14:47We just find each other sitting in silence in the goat pen or feeding the alpacas
14:52or just getting on a horse on a crisp blue sky winter day and going out on a hat just riding around the roads.
14:58That's the time when you don't think about anything else.
15:11You can just get out on a horse and talk and ride.
15:15Yeah, it's really nice.
15:16A nice way to spend time together.
15:19Mainly because we don't have to talk.
15:23You can sit there in silence and it's quite...
15:24You can't scold them for anything because their horses are faster than mine.
15:29So I'm at the back like, you know, like a monk on a mule.
15:32Or you just trot off if she...
15:33And they go off.
15:34Yeah.
15:36No, it's good fun.
15:37It's nice to, we get the whole family out together usually.
15:40My dad will walk the little horse and take the dogs
15:43and there's usually about six of us out on horses on the road, which is quite pleasant.
15:47But we're not high level riders, you know, we are what you call happy hackers.
15:51Happy Hackers is where you get a nice horse that you can cuddle and that is safe
15:55and you can just go and sort of wander around the countryside on.
16:04We're going to saddle up and go on a lovely little hack.
16:08Yeah, don't worry David, you're coming too.
16:10It's a family outing and my husband will bring Dave so we're all together.
16:19And on our way home we're also going to pick up some ingredients for my next dish.
16:27Welcome, welcome, we're just going to get some apples from this tree, yeah?
16:30Good boy, I'm just going to get some big ones.
16:33See if I can reach these big ones on Spotly.
16:36I'm going to stand, good boy.
16:38Let's grab that one, there you go.
16:40Oh wow.
16:41You don't have these just yet, Botley, yeah?
16:42So don't start, good boy.
16:44Look on, stand.
16:48Here Jay, that's a nice one.
16:50I'm cooking a thyme and apple cake.
16:53And that's why I want some decent apples.
16:55Put them in your coat like a little kangaroo pouch.
16:58So look on, good boy sweetheart, look on this round here.
16:59You're being a very good boy, just stand for me.
17:02There, good boy.
17:04And let me just grab some more, hang on.
17:07You can have some cake, Dudley.
17:09Okay, good boy.
17:13You got some girls?
17:15Well, Wingles has got some.
17:16Has he? Oh wow, look at this.
17:18Oh, whoa, whoa, those are some nice apples though.
17:22Falling on my head.
17:23Mmm.
17:28Very nice.
17:29Quite tasty apples.
17:30Can't sleep.
17:35Well that's a good harvest, fresh from the tree.
17:38Plenty for this next dish, an apple and thyme cake with a butterscotch drizzle.
17:48I've got the most fantastic apples from the tree.
17:50This is the point of the year where they're at their best.
17:53These are cracking kookas, as they call them up north.
17:55This is a cooking apple.
17:57The flavours of the apple in a cake or a tart work really well with herbs.
18:04Particularly thyme.
18:06It's all the botanicals and everything that is about the garden coming together.
18:11And I'm going to put them together in an apple thyme tart cake.
18:14There's a lot of words, we're going to show you how to do it.
18:17With a fantastic rum butterscotch sauce.
18:20So, the reason it's not difficult is because we're going to start this with some ready-made puff pastry.
18:28I love puff pastry and I love it as a base for a tart.
18:31Because you could go short-crust, but I love how much fat there is in this.
18:38And I love the layers and how you get that lovely, flaky, delicate base.
18:43So, I'm going to roll this out.
18:45So, we unleash the ready-made pastry.
18:49David, this is an apple tart, you will have no interest in this, yeah?
18:54Why don't you go and lie down?
18:55Good boy, go and lie down on the sofa.
18:58And we put it on a baking tray.
19:00Because we want it to rise and go beautifully golden.
19:04And I want it nice and crispy because I want that lovely, crispy base to this tart cake.
19:10180 degrees for about 10-15 minutes, keep your eye on it.
19:12And as soon as it's golden and risen, we take it out.
19:16Let's go.
19:23It's really simple.
19:24Okay, in we go with the butter.
19:29I like salted butter in these cakes.
19:32You can go unsalted.
19:33But I love that salt with the tartness of the apples and the sweetness of this butterscotch sauce.
19:39In with the sugar.
19:43Okay, in we go.
19:48So, waiting for the colour to change, you want it to go nice and white.
19:53So, we know it's all whipped and combined.
19:56I'm trying to get some air into this structure.
19:58And then when I put the eggs in, it will lock that air in and give me a nice sponge.
20:01Okay.
20:02Into this, three eggs.
20:03Nice and rich.
20:04And I love these eggs with a deep, deep orange yolk because you get that great colour in the cake.
20:19And you get that richness.
20:20Now, this is going to go back into the machine and let's get that nicely mixed.
20:26There we go.
20:27Okay.
20:28Okay.
20:29Okay, there we go.
20:30My eggs, my butter, my sugar and now we go in with my flour.
20:48Let's get the flour in.
20:49Okay, there we go.
20:50Now, to give it that lovely rise, a bit of baking powder.
20:55And I'm going to add to this some of that fantastic mixed spice that you would use for a Christmas pudding or whatever.
21:06It's those really lovely nutmeg-y cinnamon notes.
21:09Works really well with apple and thyme.
21:12Just to give this cake a bit of an extra dimension.
21:15Right, let's combine that.
21:17Okay, I'm going to check my puff pastry, which is nice and golden.
21:25That's how we want it.
21:26But I need that to cool.
21:29That smells so good, I could eat it here and now.
21:33But for this recipe, I need to be patient.
21:36For my next recipe, I'm putting a spin on an apple tart using puff pastry for the base and my beautiful apples fresh from the garden.
21:55I'm making an apple and thyme cake with a butterscotch drizzle.
22:00Apples, two ways.
22:03Nice big apple, let me peel it.
22:05So, I'm going to peel my apple and then I'm going to dice part of it and I'm going to slice part of it.
22:14So, I'm going to take a part of this and dice it.
22:23Okay, I'm just dicing this because I want it in small pieces to toss into that apple cake mix.
22:32So, these are those fantastic Granny Smiths that I picked when I was on the horse.
22:37And they're tart, so full of flavour.
22:41The real flavour of autumn.
22:44Right, I am going to toss that into my cake mix.
22:49Here we go.
22:50Here we go.
22:52Now, this is where I add the thyme leaves.
22:54So, this is dried thyme.
22:56Fresh thyme chopped is perfect.
22:58But I want a good bit of thyme.
23:00There's nothing more frustrating than knowing you're having apple thyme cake and not being able to test the thyme.
23:07So, be bold.
23:08Here we go.
23:09Good bit of thyme.
23:10Good bit of thyme.
23:11Now, let's combine that.
23:14Nice and gently.
23:16We want to keep as much air in this mixture as we possibly can.
23:20And in the meantime, I want to get the base of this tart cake.
23:27Puff pastry.
23:29So, what I want to do is I want a piece of that puff pastry in the bottom.
23:34And that's going to form that lovely crunchy base.
23:37Okay.
23:38So, we take the puff pastry like that.
23:41Okay.
23:43There we go.
23:44Just trim around that.
23:47Those bits.
23:48You can grate a bit of cheese on and put it back in the oven.
23:50Cheese twists.
23:51Gorgeous.
23:52There we go.
23:53Let's pop that in.
23:57Nice.
23:58Into this.
23:59My cake mix.
24:07Okay.
24:08Let's get it all in there and then I will even it out.
24:10I love the colour of this cake batter.
24:13You know, that's coming...
24:14That's that lovely allspice.
24:17That's that lovely mixed spice that's giving the cake batter that kind of rich colour.
24:21And that rich spice is going to be so well enhanced by the rum and butterscotch sauce.
24:27Right.
24:28Let me just smooth that over.
24:30Are we ready?
24:31We go like this and that and that and that.
24:38Nearly there.
24:40So, what I want to do is I want to create those lovely kind of almost Scandinavian apple slices on top.
24:48So, my apple.
24:49I'm going to get those slices going.
24:52Just to stop those apples going brown, a little squeeze of lemon juice.
24:58That acidity just stops the oxidisation.
25:01Now, we're going to lay them out on here and make a nice pattern.
25:06Just get the apples on.
25:13Okie dokie.
25:14There we go.
25:15Right.
25:16That is going to go in the oven at 160 for an hour.
25:19It's a slow cook.
25:20It's a heavy batter because you've got the apples in it.
25:24You want those to cook through.
25:25You've got the spice and you want the apples on the top to brown nicely.
25:29So, in it goes.
25:31While the cake is cooking, it gives us time to create the perfect sweet topping.
25:36Butterscotch rum sauce.
25:39The simplest thing in the world.
25:41So, butter.
25:42Just get that nice and melted.
25:43And this is a real sort of dump and stir sauce.
25:46So, first of all brown sugar because I want that depth of colour.
25:51And then I go in with the white sugar for the sweetness, for sheer sweetness.
25:58Right.
25:59Now, now golden syrup.
26:03Gives us that lovely texture.
26:06That kind of caramel feel to this.
26:08We're nearly there.
26:11Splash of rum.
26:13Because this is for the, that whole rummy butterscotch hit a bit more.
26:19A bit heavy on the rum there.
26:20But let's get that cooked off.
26:23So, we want the fragrance, but we don't want the alcohol.
26:26So, let's just get that combined and cooked off.
26:28Don't boil it too much.
26:29We just want to burn that alcohol off.
26:32Okay.
26:33So, this is a low medium heat.
26:34And I'm just going to stir that until it thickens.
26:36Burn the bitterness off the alcohol.
26:41That's combining nicely and thickening quickly.
26:46So, into that.
26:47I don't like to take my eyes off it for too long.
26:49Into that double cream.
26:52Here we go.
26:53Turn it right down for this.
26:56And pour that in slowly.
26:58Combine, combine, combine.
27:01And there we go.
27:05So, now all the ingredients are in.
27:08We're going to reduce that to get a nice butterscotch sauce.
27:14Okay, this sauce has thickened so nicely.
27:17And it's delicious.
27:19I've got the lovely scent of that rum.
27:23Time to get my cake out of the oven.
27:26That smells wonderful.
27:28I love how the colours caught on the apples.
27:30Made them lovely and sweet.
27:32Into the bowl with the rum butterscotch sauce.
27:36There we go.
27:39What a treat.
27:41So, that's my apple thyme tart cake with my rum butterscotch sauce.
27:46Not for you, David.
27:47Not for you.
27:48For me.
27:49And there it is, a delicious, if somewhat decadent, delightful little treat.
28:07After a really busy day, the family often come together and we share a genuine favourite for dinner.
28:13I've talked about cooking with the most local ingredients and this next dish is no exception.
28:23Just down the road at Stoughton Farm, they have a herd of belted Galloways.
28:29This hardy native UK breed are known for their characteristic white belt
28:35and they're often referred to as the Oreo cows.
28:37The farm is run by Tom, who's dedicated his working life to these magnificent animals.
28:45Being such a hardy breed, they live outside all year.
28:50The grassland provides a mixed and varied diet which farmer Tom believes is reflected in the flavour and quality of the beef.
28:57Very lucky to have the local laboratory and the butchers so close.
29:03Farmers can get a beast to be finished.
29:05I have learned so much from the likes of Callum and Johnny because I can think one of my, one of my bullocks is finished.
29:14They'll critique it, you know, and it's amazing being able to go in after it's been slaughtered to see what that carcass looks like.
29:21We can make tweaks, we can say, alright, next time we'll keep it a bit longer, get a better fat cover.
29:24People that buy from us on the farm, you know, they can really buy in good knowledge and good faith that it's been raised in a really well and ethical and sustainable way and that it's only two, three, four miles away.
29:38And I think that's quite a nice story and something that people on the Wirral might not know it but they're very lucky to have that.
29:45Very lucky to be able to go into a butcher's shop or come to us on a farm and buy it and know exactly where it's come from.
29:51And if they really wanted, I'll even take them out and bore them about cows, show them exactly what it's all about.
29:57It's very rare to find a butcher's with its own abattoir attached.
30:05And that's one of the reasons Edge and Son are able to keep a close eye on the quality of their meat.
30:11They buy only free range local stock sourced from farms within 25 miles of the shop.
30:19Today, Johnny has a special delivery for me.
30:22Hiya, Johnny. Hiya, you all right?
30:28Hiya, yeah. Nice to see you.
30:30Nice to see you too. Right then.
30:32What have we got?
30:33We've got a couple of different options. We've got a single rib and a double rib coat.
30:37And then some other little bits as well to try.
30:39Can I have a look at the ribs? Yes.
30:44Now then, so this is the double rib.
30:47That's the double. That's a lot of meat on that. It is.
30:49That's fab, isn't it? It's a big chunk of meat, that one.
30:51And then a little single rib just at the side there, just in case you're feeling a little bit less hungry.
30:55That's a little evening snack for me, that, Johnny.
30:57No problem.
30:58I reckon I'm going to have to go with that one because this is to feed the family.
31:00So, defo that one.
31:02So, tell me about your biltong.
31:03So, it's off the silver side.
31:05So, it's the same animal from the Galloway that we're using here.
31:08Yeah.
31:09So, it's a silver side cut into strips, soaked in a combination of Worcester sauce and red wine vinegar.
31:14Uh-huh.
31:15And then we put it in our own biltong seasoning, give it a couple of days in that just to mature,
31:18and then we dehydrate it for three or four days in our dehydrator and then perfect little snack.
31:24Do you know when I was ten years old, I used to get a bit of pocket money.
31:28I would literally spend it on biltong.
31:30There we go, hopefully.
31:31Honestly.
31:32It'll bring back some memories for you.
31:33Yeah.
31:34There we are, help yourself.
31:36Oh, you can see, that's fantastic.
31:38Already the smell is amazing.
31:44How's that?
31:47That is everything to me.
31:49Perfect.
31:50And you see that there's just the little bits of fat.
31:51Mm.
31:52They're like little sweets, loads of sweetness and flavour in there.
31:54Mm-hmm.
31:55That's my favourite part.
31:56There's the sweetness and the spice and the, is it the pepper and the...
32:01Yeah, there's a combination of, yeah, pepper, coriander seeds, a little bit of sugar,
32:05and obviously the salt helps cure it as well.
32:07Mm-hmm.
32:08Yeah, it's dangerous for me.
32:10As soon as I open a bag, it doesn't last.
32:12Yeah.
32:13Amazing.
32:15It makes me so happy.
32:16No problem at all.
32:17Nice to see you.
32:18You too.
32:19I'll see you soon.
32:20Very soon, yeah.
32:21Alrighty.
32:22Bye now.
32:23Cheers, see you later.
32:24Now to do justice to this incredible rib of beef, I'm going to keep this simple.
32:33Roasted rib of beef with garlic baked potatoes and green beans cooked with pecan nuts and cumin.
32:39I don't care that there's a thunderstorm raging around me and rain because I'm in my little
32:47stable's kitchen with my oven and with this amazing rib of beef.
32:52It's a beautiful thing.
32:54So I'm going to make a beautiful rib of beef.
32:57I'm going to have my garlic jacket potatoes, really simple.
32:59I'm going to have my cumin green beans.
33:02Honestly, it's a really simple Sunday night roast.
33:06I love a rib of beef, especially when you've got this kind of fat marbling through it.
33:11It's got to be the ultimate luxury cut.
33:14Hey, Lurch.
33:15Thought so.
33:16River beef, Bertie.
33:18So for the river beef, I'm going to make a little rub.
33:22And it's a honey mustard dressing.
33:24Get it all over the beef and get it in the oven.
33:27It's very simple.
33:28It is Dijon mustard.
33:31So three parts of Dijon mustard.
33:36Just want enough to cover the whole surface.
33:39So three tablespoons of that to a tablespoon of honey.
33:44Well, a tablespoon or two of honey.
33:49Okay, into that a little bit of salt and garlic.
33:55So one clove.
33:58Mix that together.
34:01Honey, mustard, salt, garlic, heavenly.
34:05Right.
34:07To give that a little bit more freshness and fragrance.
34:13Thyme.
34:14One of my favourite herbs.
34:16I love thyme because it's a very elegant herb.
34:19It's not as kind of resinous as rosemary, which is great with lamb.
34:26You want something a bit more gentle with beef.
34:29And thyme is perfect.
34:31Take our piece of beef.
34:34We take our dressing.
34:36And massage it with the back of the spoon into that flesh.
34:41One side.
34:43And the other side.
34:47And onto the edge here.
34:51And then, very importantly, onto that fat that I have scored with a knife.
35:02Because the fat on the edge of the beef is the motorway for flavour.
35:07As it starts to render and soften, it takes in the flavour and it drives it into the meat.
35:13So the fat isn't there to be ignored.
35:15It's there because it performs a function.
35:17It bastes the meat naturally.
35:20And it carries the flavour.
35:21So, there we go.
35:23Now, we're done.
35:25OK, that goes into the oven.
35:29Now, you want it on a super hot oven.
35:31220 for about half an hour.
35:33Just to sear the meat.
35:35And just to get that cooked, that colour fat, bitter brown.
35:39Then, you're going to turn it down to about 160.
35:44And it's for 30 minutes per kg.
35:47So that's going in for about 90 minutes.
35:49This is going to be a family feast to remember.
36:04Enjoying a brief break from the rain and while the beef slowly roasts.
36:10Everyone is keeping themselves busy.
36:14My husband is getting some music practice with his twin brother.
36:19The girls are tending the animals.
36:24And I, of course, I'm in the kitchen.
36:26I'm just going to finish off the accompaniments to my beef.
36:34We are going to do my jacket potatoes.
36:37What we're going to do is we're going to just get them basted.
36:40And we're going to roll them in foil.
36:42And then they will go into the oven closer to the time of the finish of the cook.
36:46These are probably going to need, honestly, probably need about an hour because you're going from scratch.
36:50So they can go in at the bottom of that oven.
36:54We take our jacket potatoes, which have been washed.
37:00Now this is my little formula for a happy jacket.
37:02You can add any bits of this, omit the bits you don't like, but olive oil.
37:08Really important.
37:09That's going to give me that lovely brown skin that you always want on a foil jacket potato.
37:13I mean, this is what you want when you're on bonfire night, getting something out of the fire in the foil.
37:18That dark brown.
37:20So, salt and really simple garlic granules.
37:26Garlic granules are an amazing thing.
37:28Garlic salt, garlic granules.
37:30Garlic granules.
37:31You get them in the supermarket.
37:33And they're a really easy way of adding a cracking garlic hit to anything.
37:39You know, you could rub this on meat.
37:41I very often do that.
37:43You know, as a really super quick marinade.
37:45A bit of olive oil, salt, garlic granules on meat is divine.
37:49But on jacket potatoes, with rock salt, really singing.
37:55I think the youth would call it really banging.
37:58OK, there we go.
38:00And it's as simple as this.
38:01Get a bit of foil.
38:04Place the potato shiny side in.
38:07Shiny side in, because that reflects the heat into the potato, speeds up the cook.
38:17There we go.
38:19They do need a bit of time.
38:21So, I'm going to pop those in to the row below, like that.
38:26Oh, my word.
38:27It smells amazing.
38:30And, oh, gosh, it's heaven.
38:33Right.
38:34I'm going to give that an hour.
38:35But, when I serve my jacket potatoes, I'm going to have a little bowl of onions and chives.
38:43And you could even serve this with sour cream on the side.
38:46Just the tops of the spring onions.
38:48A little bowl of chives.
38:49Take these spring onions down to the quick.
38:51Right.
38:52There's a little bit of green peppery zing.
38:54Chives and onions.
38:55And when the potatoes are done, a lovely thing to sprinkle on top of them.
39:09Now, I'm going to do my cumin pecan green beans.
39:14This is a really simple dish.
39:17It's delicious because of the strength of flavour that goes through it.
39:21But it's really humble ingredients.
39:23What's best about it is I make it with kind of leftover green beans from Sunday dinner or whatever.
39:30So, these are just blanched green beans, just cooked till they're soft, just till they're done.
39:34I've heated some oil.
39:36Now, the way I start this dish is with a little teaspoon of cumin seeds.
39:40And this is really important.
39:42You want the cumin seeds.
39:44Can you see how they're spluttering and going brown and dark?
39:47Can you see that in the pan?
39:49That is a really important moment.
39:52Until they do that, you cannot go to the next stage.
39:55So, this is that quiet moment between you and the starting point.
39:59And I want them to go that nice, nutty brown.
40:02Because that's when cumin turns from what could be quite acrid into nutty and citrus and woody and lovely.
40:09Now that those are lovely and brown, I'm going to go in with my pecans.
40:13Because what I want is I want them to take on some of the flavour from that seed, give their own oil and become really lovely and bitey and nutty.
40:28Now, as soon as they start to take on a bit of colour, you need to move quite fast because nuts always do this.
40:36They start to fry and then when you switch the heat off, they continue to fry because they contain so much fat.
40:41They've got their own little internal combustion engines.
40:44So, just before they start to burn, you want to knock the heat off.
40:48Right, so I'm going to turn that down.
40:50And into this, I'm going to add a little bit of that lovely honey that I put on the beef just to tie it all in.
40:58So, a good drizzle of honey into that.
41:01And then suddenly you've kind of got that brittle thing going on.
41:05And I'm not going to leave it very long.
41:08Give them a little toss like that.
41:11So, suddenly they are now coated in this sweet, cumin-y nuttiness.
41:16And into that, I drop my parboiled green beans.
41:22There you go.
41:23Now, you give it some heat.
41:28Can you see it? It's minutes.
41:31Right.
41:32A little bit of seasoning.
41:34A bit of salt.
41:36Now, for that final few seconds, this is completely done.
41:42You don't want those beans to start falling apart, really.
41:45I'm going to go in with a good teaspoon of cumin powder.
41:51Cumin powder is one of the punchiest ingredients you can use in the Indian kitchen.
41:56I'm talking about a good punch.
41:58I'm not talking about the heat of chilli.
42:00I'm talking about strength and fullness of flavour.
42:05And suddenly this becomes quite gruff and sweet and nutty and poppy from the beans.
42:11And this dish is done.
42:13And there you have it.
42:16A feast fit for a king.
42:23I'm so looking forward to this.
42:25Time to gather the troops.
42:28So, here we are.
42:29Honey, mustard, roast beef.
42:32River beef, heavenly.
42:34Garlic-crusted jacket potatoes.
42:36Cumin green beans.
42:38On the side to bring some freshness and acidity to the meal,
42:42I've also prepared a horseradish and beetroot salad.
42:45I'm going to carve this.
42:46Wow.
42:47Are you ready?
42:48Does that look nice?
42:49Amazing.
42:50Yes!
42:51Nice!
42:52Can I have the bones?
42:53Yeah, we all fight for the bones.
42:54Who gets to chew on the bones like cavemen?
42:57Yeah.
42:58We are bone noras.
43:00OK, let's take the little bone off the bottom.
43:03Here we go.
43:04I'm just going to put that on that plate for now.
43:07David, you really have to not be here quite so much.
43:11Yeah, you have to at least stand back.
43:12Good boy.
43:13So, let's cut that little tail off.
43:15We can have that in a minute.
43:17Now then, are we ready?
43:21Fingers crossed.
43:22This is nice.
43:23Oh, that's a pearl.
43:24That's really nice.
43:25That's a nice colour.
43:26That's a nice colour.
43:28That is a beautiful thing.
43:31How do you like yours, girls?
43:34Like, really rare, the rarer the better.
43:36That's mine.
43:37You like it?
43:38Yeah, but you like it quite medium.
43:40Yeah, I like this medium, yeah.
43:41Definitely.
43:42OK.
43:43Everyone grab a plate.
43:44One.
43:45Me.
43:46You.
43:47Me.
43:48If I wasn't trying to be posh, honestly, I would be chewing that.
43:54In fact, all of us would be chewing that.
43:55We'd be fighting over who gets that.
43:57And Zolly would be standing there thinking, I'm so ashamed.
44:00Honestly, you need to eat this before it goes cold, so just dig in.
44:03Just grab a fork and dig in.
44:04Can we get some of this salad as well?
44:05Mmm.
44:06Mmm.
44:07There you go.
44:08And just sprinkle a bit of that chive on it as well as well.
44:10There's some chive and onion there.
44:11There you go.
44:12I'll get this one.
44:16Mmm.
44:17Mmm.
44:18That's really nice.
44:19Mmm.
44:20Can I have a little bit more salt?
44:23Mmm.
44:26OK, so how do you find it?
44:27Well, it's delicious.
44:29I love the beef.
44:30Mmm.
44:31I think it has got that variety kind of texture to it.
44:33Mmm.
44:34Girls, what do you think?
44:35This is really nice.
44:36I love it.
44:37This is like a treat meal.
44:38If you made this and I walked in the house or I could smell this, I'd be so happy.
44:44Except that honey from the rind is so nice with the salt.
44:48It's really delicious.
44:50Mmm.
44:51This is very juicy.
44:52These are my favourite jacket potatoes.
44:54Well, I tell you what, it's well deserved after this weather and the animals and the mucking
44:58out and the shifting and the feeding in this rain.
45:01This is the least we could put in our bellies, isn't it?
45:04This is like the ultimate warm comfort food to come back to.
45:07Mmm.
45:08And all the practicing guitar.
45:10Oh, yeah.
45:11In a nice warm room.
45:12In a nice warm room.
45:13The lawn mowing.
45:14That's at least all the things I do.
45:16You would be here all day.
45:18Today really has been a celebration of the Wirral at its best.
45:25The finest produce, simply cooked in my outdoor kitchen and shared with my loving family.
45:32Do you know what?
45:35I can't wait to do it all again.
45:36You know what?
45:37I can't wait to do it all again.
45:38I can't wait to do it all again.
45:39I can't wait to do it all again.
45:40I can't wait to do it all again.
45:41I can't wait to do it all again.
45:42I can't wait to do it all again.
45:43I can't wait to do it all again.
45:44I can't wait to do it all again.
45:45I can't wait to do it all again.
45:46I can't wait to do it all again.
45:47I can't wait to do it all again.
45:48I can't wait to do it all again.
45:49I can't wait to do it all again.
45:50I can't wait to do it all again.
45:51I can't wait to do it all again.
45:52I can't wait to do it all again.
45:53I can't wait to do it all again.
45:54I can't wait to do it all again.
45:55I can't wait to do it all again.
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