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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 always a food lover.
00:11Gorgeous. It's a real cockle warmer. It's fantastic.
00:15From my home kitchen in the Wirral I'll show you how to cook simple delicious dishes from all around the world.
00:20Here we go, now it gets exciting.
00:23Tasty and fabulous recipes inspired by my heritage, my family and my northern roots.
00:28Now we can lick the pie.
00:32I'm also blessed to be part of a community that shares my passion for big flavours and home-grown produce.
00:38I've got some goodies for you. Look at these. Amazing, amazing, amazing.
00:42The potatoes have a real kick. Really tasty.
00:45The beauty of it is these cattle have never been inside. This is about as good as it gets.
00:50So join me and my extended two and four-legged family.
00:53I knew you would do that, no!
00:56For a slice of my life. Is she trying to feed it to the dog?
01:00And some amazing food.
01:02I feel blessed living on the Wirral for so many reasons.
01:12But not least because the local produce here is as good as anywhere in Britain, or indeed the world.
01:30That's a lot of meat on that. It is. It's a big chunk of meat, that one.
01:36We have magnificent farms and farmers.
01:41And with over 20 miles of coastline, we have the abundance of the sea.
01:47For me, cooking is about using the most local and the freshest ingredients.
01:51So full of flavour.
01:53Then cooking simply to let the flavours sing.
01:56And that's what my recipes are all about.
01:59There is nothing like mackerel. It is such a meaty, delicious fish.
02:04At my favourite fishmongers, freshness is a given.
02:17Most of this wonderful fish goes from sea to counter in less than 24 hours.
02:22Just look at the amazing varieties on offer.
02:25Being a coastal town, Birkenhead used to have over 25 fishmongers.
02:32That was in pre-supermarket days, of course.
02:35Today, this is the sole survivor.
02:43I love going there to see all the fish.
02:45But today, I don't need to because they're coming to me.
02:48Hi, it's Simon. Hi, Nish, you OK? Yeah.
02:51Let's see what we've got. Yeah.
02:55Amazing. So what are you looking to do?
02:57Well, see, this is the thing.
02:58I want to barbecue some fish in banana leaves.
03:01OK. But I'm going to do a Bengali recipe
03:03that's got a lot of mustard in it. All right.
03:05So mustard, chilli, coriander, big flavours.
03:08What have you got? What white fish have you got?
03:10Well, white fish, I've got monkfish,
03:12or I've got some nice cod fillets, or I've got mackerel.
03:15I'll have a little look at your monkfish,
03:17because I like looking at the monkfish.
03:19Just because...
03:20So we've got a whole one like that.
03:22It's a beauty, isn't it? I've started looking at it.
03:25What otherworldly. How incredible.
03:27OK. It's a strong marinade,
03:29but it's quite a quick cook, actually.
03:32So we've got some lovely mackerel.
03:34Yay.
03:35Got some Irish trout.
03:37God, they smell amazing.
03:39They smell beautiful.
03:40It's so hard for me to say no to mackerel,
03:42because 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?
03:51Could you do me four?
03:52Four? I can do that for you.
03:53Incredible, yeah.
03:54Head on, as they are. Fantastic.
03:57As big as you can give me them.
03:59Amazing.
04:00Oh, gorgeous.
04:02Bigger one.
04:03Look at that, yeah.
04:05It's that kind of oil painting, that.
04:07Beautiful.
04:08OK, Nisha. Brilliant.
04:09Enjoy. Thank you.
04:10I will. Thank you very much.
04:11See you soon. 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,
04:27which is the watery region of India,
04:29so our passion is cooking fish.
04:32We are obsessed with fish,
04:34and we love mackerel.
04:36And we love mackerel because,
04:41first 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,
04:51so it's an oily fish.
04:52Oily fish are great because they,
04:55and I'm going to slash the flesh while I talk to you,
04:57oily fish take spices and they take flavours
05:00and 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,
05:11I'm going to put a little bit of a,
05:13an Indian kind of marinade on this.
05:17But I'm going to just slash the flesh.
05:24So the flavours can really get in.
05:26Oil in the bowl.
05:27That's going to start off this kind of marinade.
05:28And that's just going to help baste the fish.
05:29And it gives me a nice liquid base.
05:30Right.
05:31Then let's carry on with that liquid base.
05:32Do I go lemon?
05:33Do I go lime?
05:34I am going to go with a nice, big, juicy lemon.
05:36So the juice of a whole lemon into that.
05:41Wowzers.
05:42I'm going to go in with a bit of rock salt.
05:43Already that is going to be delicious.
05:44But we then go in with our absolutely iconic Bengali ingredients.
05:48Turmeric.
05:49A good teaspoon of turmeric.
05:50So here's the thing.
05:51Turmeric.
05:52All fish in India is started with turmeric.
05:53We usually get the fillets of fish and we rub them with turmeric.
05:58We then fry them.
05:59And then some of them fried them.
06:00And they're going to show you all the delicious seeds.
06:01And, and some of them fried them.
06:02And the delicious vegetables for us,
06:03I should've reached the beginning of this.
06:04So the juice of a whole lemon,
06:05into that.
06:06Wellzers.
06:07I'm going to go in with a bit of rock salt.
06:08Already,
06:09that is going to be delicious.
06:11But we then go in with our absolutely iconic Bengali ingredients.
06:12Turmeric.
06:13A good teaspoon of turmeric.
06:14So here's the thing.
06:15Turmeric.
06:16All fish in India is started with turmeric.
06:17We usually get the phillips of fish
06:18rub them with turmeric we then fry them and then we put them into the curry this is a little bit
06:22different because i'm going to do them in the oven and i'm going to kind of steam them turmeric
06:27though is what gives fish that lovely meaty flavor it takes away all of that fishiness just try it
06:35okay the next really iconic indian ingredient or bengali ingredient bengali is english mustard
06:42believe it or not and you think my goodness that's quite strong isn't it and quite potent
06:49but when you've mixed it in with your oil and your lemon and your turmeric and the fresh green herbs
06:57and the chili that i'm going to put in it it mellows beautifully english mustard is a really
07:04ancient bengali ingredient it is how for centuries and even now we bring that ultimate
07:12heady zing to food so it gives you this wonderful wonderful flavor just give it a go and see what
07:18you think right okay let's grab a good bit of coriander stalks and all i'm going to chop that
07:28not too fine you want it rough a little bit because it's going to go in and you know it's nice to see
07:33the leaves in amongst the flesh of the fish so the leaves go in i'm going to take a nice green chili
07:42the reason that's a nice green chili for me is because that's quite a mild chili you're just going
07:46to get a lot of green flavor a little bit of heat but this is all about freshness
07:58goes in so it is that simple turmeric chili coriander iconic indian ingredients english mustard
08:07takes us to the region of bengal oil to make it go further and what i'm going to do is i'm going to
08:15use a bit of this and just slather both sides of the fish with what i have there we go get a little
08:24bit of chili into those slushes and we turn that over
08:41right now what i'm going to do is i'm now going to wrap these in banana leaves because i want them to
08:46steam i'm going to talk to you a bit about banana leaves so you can get banana leaves in asian grosses
08:52any grosses they're very popular things and what i do when i'm steaming with them i give them a little
08:58wash i mean a little wet just so i'm working with wet banana leaves i could talk to you all day about
09:06banana leaves they are such a massive part of indian culture so i'm going to form a parcel let me grab a
09:13a pair of scissors so let's take that piece for instance let's get a fish place them on the banana
09:22leaf i'm going to stuff into the cavity
09:28a little bit of lime and an extra bit of coriander okay so let's go
09:35lime with its juice a bit of coriander okay and the stalks are the bits that you want to put into
09:45the cavity because that's where you get the flavor okay then we take our banana leaf which is lovely and
09:52flexible cocktail stick let's put one in there
10:00and one here you could absolutely do this with tin foil absolutely
10:07but what we find with banana leaves is they do impart a little bit of flavor it's not like pandang
10:13leaves or anything like that you just get a delicate sweetness that comes from banana leaves
10:18and and what's great about banana leaves is they they contain a little bit of their own natural
10:24moisture so they keep fish really moist keep they keep whatever you steam in them really beautiful and
10:31moist banana leaves are a massive deal in our day-to-day life so in in the indian households you know
10:40before you would eat on plates you would eat on a banana leaf if you go to a banquet or you go to a
10:45temple and they're feeding you you have a square of banana leaf that is your platter it's absolutely
10:51common in the south of india well all over india and it's so environmentally canny rather than have
10:59bowls for street food they have dried banana leaves molded into the shape of bull so when you've finished
11:04eating it goes in the compost which is fantastic it's just visually so beautiful it's all of those
11:11colors the greens and the goldens and the yellow it's unreal now those you could do them on a barbecue
11:19you could do them in the oven i'm going to put them in the oven so those are going to go in a
11:23preheated oven preheated so it's 180 and they'll go in for about 10 12 minutes just so that fish is
11:32cooked so i also love about mackerel is it's just such an easy fish to eat you know you've got that central
11:36spine the bones are not too confounding and it's absolutely delicious so let's see how that goes
11:46the humble mackerel elevated to a bengali classic
11:50a real treat to enjoy before me and my daughters take our beloved horses for a ride
12:07cooking fish is one of my favorite things and today i'm cooking some fresh mackerel smothered in a
12:12marinade made of oil english mustard turmeric coriander and lime all wrapped in banana leaves
12:19it's an authentic bengali speciality after roasting for 12 minutes it's time to get my mackerel parcels out of
12:26the oven okay let's check this ah that's looking really hopeful so the leaves are nice and charred
12:36let's try one let's take this off like this
12:40let's see and wrap the leaf
12:48absolutely heavenly there is nothing like mackerel it is such a meaty delicious fish and
13:07with that mustard and the turmeric and a little bit of the waltz and the green chili and the coriander leaves
13:16just it it just tastes like home to me this tastes like an evening
13:22in my auntie's kitchen in chesterfield when actually it's come all the way from the bengal
13:27perfectly cooked and the skin is lovely mackerel's skin is so good and so good for you that's where the oil is
13:38look at that marinated mackerel that is literally bengal on a plate or 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 horses so i've got two daughters and there is that moment in
14:04your life where you think are they going to like horses or not this is bonkers isn't it but it really
14:08matters because it takes up so much of my time and i adore them so much and what's amazing and i
14:13appreciate it so much is the girls adore the animals in our repose when we can't be bothered
14:18making any decent conversation we just go through our animals and talk about them you know it honestly
14:23and it's so soothing it's just that completely you know the zero level of in brain engagement
14:29conversation so soothing so the girls love the horses so we've got horses that we ride out
14:34together it's an amazing thing you know because it gets a point where you you know your children
14:38grow up they're in their 20s they don't really have to hang out with me in fact they they probably
14:42don't want to hang out with me but the horses bring us to get the animals bring us together and
14:46it really it really does we just find each other sitting in silence in the goat pen or feeding the
14:51alpacas or just getting on a horse on a crisp blue sky winter day and going out on a hat just riding
14:57around the roads that's the time when there's you know you don't think about anything else you can
15:11just get out on a horse and and talk and ride and yeah it's really nice a nice way to to um spend time
15:18together mainly because we don't have to talk you can sit there in silence and it's quite you can't
15:25scold them for anything because their horses are faster than mine so i'm at the back like you know
15:30like a monk on a mule trot off if she and they go off yeah no it's good fun it's nice to we get
15:38the whole family out together usually my dad will walk the little horse and take the dogs and there's
15:43usually about six of us out on horses on the road which is quite pleasant but we're not high level
15:49riders you know we are what you call happy hackers happy hackers is where you get a nice horse that
15:53you can cuddle and that is safe and 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
16:06yeah don't worry david you're coming too it's a family outing and my husband will bring dave so
16:14we'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 see if i can reach these big ones on spotly
16:35hang on stand good boy let's grab that one there you go oh wow you don't have these just yet botley
16:42yeah so don't start good boy walk on stand thank you here jay that's a nice one i'm cooking a thyme
16:51and apple cake and that's why i want some decent apples put them in your coat like a little uh kangaroo
16:57pouch so walk on good boy sweetheart walk on this round here you're being a very good boy just stand for
17:02me there good boy and let me just grab some more hang on you can have some cake goodly okay good boy
17:13you got some girls well wingles has got some has he oh wow look at this oh whoa whoa those are some
17:18nice apples though well that's a good harvest fresh from the tree plenty for this next dish an apple and
17:40thyme cake with a butterscotch drizzle
17:47i've got the most fantastic apples from the tree this is the point of the year where they're at their
17:52best these are cracking cookers as they call them up north this is a cooking apple
17:57the flavors of the apple in a cake or a tart work really well with herbs particularly
18:05thyme it's all the botanicals and everything that is about the garden coming together and i'm going to
18:12put them together in an apple thyme tart cake it's a lot of words we're going to show you how to do it
18:17with a fantastic rum butterscotch sauce so the reason it's not difficult is because we're going to start
18:24this with some ready-made puff pastry i 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 and i love the layers and
18:39how get how you get that lovely flaky delicate base so i'm going to roll this out so we unleash the
18:47ready-made pastry david this is an apple tart you will have no interest in this yeah why don't you go
18:55and lie down good boy go and lie down on the sofa and we put it on a baking tray because we want it
19:01to rise and go beautifully golden and i want it nice and crispy because i want that lovely crispy base
19:08to this tart cake 180 degrees for about 10 15 minutes keep your eye on it and as soon as it's golden and
19:14risen we take it out go it's really simple okay in we go with the butter
19:26i like salted butter in these cakes you can go unsalted but i love that salt with the tartness
19:35of the apples and the sweetness of this butterscotch sauce in with the sugar
19:46okay here we go
19:50so waiting for the color to change you want it to go nice and white
19:53so we know it's all whipped and combined i'm trying to get some air into this structure
19:58and then i put the eggs in it will lock that air in and give me a nice sponge
20:04okay
20:06into this three eggs nice and rich
20:12and i love these eggs with a deep deep orange yolk because you get that great color in the cake
20:19and you get that richness now this is going to go back into the machine and let's get that nicely mixed
20:27there we go
20:34okay
20:35okay okay there we go my eggs my butter my sugar and now we go in with
20:46my flour let's get the flour in
20:53okay there we go now and to give that lovely rise a bit of baking powder
20:58and i'm gonna add to this some of that fantastic mixed spice that you would use for a christmas
21:05pudding or whatever it's those really lovely nutmeggy cinnamon notes works really well with apple and
21:11thyme just to give this cake a bit of a extra dimension right let's combine that
21:17okay i'm gonna check my puff pastry which is nice and golden that's how we want it but i need that to cool
21:31that smells so good i could eat it here and now but for this recipe i need to be patient
21:45for my next recipe i'm putting a spin on an apple tart using puff pastry for the base and my beautiful
21:52apples fresh from the garden i'm making an apple and thyme cake with a butterscotch drizzle
22:01apples two ways nice big apple let me peel it so i'm gonna peel my apple and then i'm gonna dice
22:11part of it and i'm gonna slice part of it so i'm gonna 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 uh when i was on the horse
22:37and the tart so full of flavor the real flavor of autumn right i am going to toss that into my cake mix
22:51here we go now this is where i add the thyme leaves so this is dried thyme fresh thyme chopped is
22:58perfect but i want a good bit of thyme there's nothing more frustrating
23:03than knowing you're having apple thyme cake and not being able to test the thyme
23:07so be bold there we go good bit of thyme now let's combine that nice and gently we want to keep as much
23:17air in this mixture as we possibly can and in the meantime i want to get the base of this tart cake
23:25puff pastry so what i want to do is i want a piece of that puff pastry in the bottom and that's going
23:34to form that lovely crunchy base okay so we take the puff pastry like that okay there we go just trim
23:44around that those bits you can grate a bit of cheese on put it back in the oven cheese twists gorgeous
23:52there we go let's pop that in
23:57nice into this my cake mix
24:00okay let's get it all in there and then i will even it out i love the color of this cake batter you
24:13know that's coming that's that lovely allspice that's that lovely mixed spice that's giving the
24:19cake batter that kind of rich color and that rich spice is going to be so well enhanced by the rum and
24:26butterscourish sauce right let me just smooth that over are we ready we go like this and that and that
24:38nearly there so what i want to do is i want to create those lovely kind of almost scandinavian apple
24:47slices on top so my apple i'm going to get those slices going
24:53just to stop those apples going brown a little squeeze of lemon juice that acidity just stops the
25:01oxidization now we're going to lay them out on here and make a nice pattern just get the apples on
25:14okie dokie there we go right that is going to go in the oven at 160 for an hour it's a slow cook
25:20it's a heavy batter because you've got the apples in it you want those to cook through you've got the
25:26spice and you want the apples on the top to brown nicely so in it goes while the cake is cooking it
25:32gives us time to create the perfect sweet topping butterscotch rum sauce the simplest thing in the
25:40world so butter just get that nice and melted and this is a real sort of dump and stir sauce so
25:46so first of all brown sugar because i want that depth of color
25:51and then i go in with a white sugar for the sweetness for sheer sweetness
25:58right now now golden syrup gives us that lovely texture that kind of caramel feel to this
26:08we're nearly there splash of rum because this is for the uh that whole rummy butterscotch hit a bit
26:18a bit heavy on the rum there but let's get that cooked off so we want the fragrance but we don't
26:25want the alcohol so let's just get that combined and cooked off don't boil it too much we just want to
26:31burn that alcohol off okay so this is a low medium heat and 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 i don't like to take my eyes off it for too long into that double cream
26:53here we go turn it right down for this and pour that in slowly combine combine combine
27:00there we go so now all the ingredients are in we're going to reduce that to get a nice butterscotch sauce
27:14okay this sauce has thickened so nicely and it's delicious i've got the lovely scent of that rum
27:21time to get my cake out of the oven that smells wonderful i love how the colors caught on the
27:29apples made them lovely and sweet into the bowl with the uh rum butterscotch sauce
27:36there we go what a treat so that's my apple thyme tart cake with my rum butterscotch sauce
27:46not for you david not for you for me
27:48and 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 favorite for dinner
28:12i've talked about cooking with the most local ingredients and this next dish is no exception
28:24just down the road at storton farm they have a herd of belted galloways
28:30this 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
28:46being 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 flavor and
28:56quality of the beef very lucky to have the local laboratory and the butchers so close farmers can get a
29:04beast to be finished i have learned so much from the likes of callum and johnny because i can think
29:11uh one of my one of my bullocks is finished they'll critique it you know and it's amazing being able
29:16to go in after it's been slaughtered to see what that carcass looks like we can make tweaks we can say
29:22all right next time we'll keep it a bit longer get a better fat cover people that buy from us on the farm
29:28you know they can really buy in good knowledge and good faith that it's been raised in a really
29:34well and ethical and sustainable way and that it's only two three four miles away and i think that's
29:40quite a nice story and something that people on the wirral might not know it but they're very lucky to
29:45have that very lucky to be able to go into a butcher's shop or come to us on a farm and buy it and know
29:50exactly where it's come from and if they really wanted it i'll even take them out and bore them about
29:55cows show them exactly what it's all about it's very rare to find a butcher's with its own abattoir
30:05attached and that's one of the reasons edge and sun are able to keep a close eye on the quality of
30:10their meat they buy only free-range local stock sourced from farms within 25 miles of the shop
30:17today johnny has a special delivery for me
30:27hiya johnny are you all right hiya yeah nice to see you nice to see you too all right then what we
30:32got we've got a couple of different options we've got a single rib and a double rib coat
30:38and then some other little little bits as well to try can i look at the ribs yes
30:44now then so this is the double rib that's the double that's a lot of meat on that isn't it
30:49it's a big chunk of meat that one and then a little single rib just at the side there just in case you're
30:53feeling a little bit less hungry that's a little evening snack for me that john no problem i reckon
30:58i'm gonna have to go with that one because this is to feed the family so defo that one so tell me
31:02about your biltong so it's off the silverside so it's the same animal from the the galloway that we're
31:08using here yeah um so it's a silverside cut into strips uh soaked in a combination of which is the
31:13sauce and red wine vinegar and then we put it in our own biltong seasoning give it a couple of days
31:17in that just to mature and then we dehydrate it for three or four days in our dehydrator and then
31:23perfect little snack do you know when i was 10 years old i used to get a bit of pocket money
31:28i would literally spend it on biltong there we go honestly it'll bring back some memories for you
31:33yeah there we are oh you can see that's fantastic already the smell is amazing
31:44how's that
31:47that is everything to me perfect and you see that there's just a little bits of fat
31:51they're like little sweets loads of sweetness in flavor in there that's my favorite part
31:57there's the sweetness and the spice and the is it the pepper and yeah there's a combination of yeah
32:03pepper coriander seeds a little bit of sugar and obviously the salt to help cure it as well
32:09yeah it's dangerous for me as soon as i open a bag it's uh yeah it doesn't last amazing
32:15it makes me so happy no problem at all nice to see you you too and i'll see you soon very soon yeah
32:20all right cheers see you later now to do justice to this incredible river beef i'm going to keep
32:30this simple roasted river beef with garlic baked potatoes and green beans cooked with pecan nuts and
32:38cumin i don't care that there's a thunderstorm raging around me and rain because i'm in my little
32:47stables kitchen with my oven and with this amazing river beef it's a beautiful thing so i'm gonna make
32:55a beautiful river beef i'm gonna have my garlic jacket potatoes really simple i'm gonna have my
33:00cumin green beans honestly it's a really simple sunday night roast um i love a river beef especially
33:08when you've got this kind of fat marbling through it it's got to be the ultimate luxury cut
33:14hey lurch thought so river beef bertie so for the river beef i'm gonna make a little rub and it's a
33:23honey mustard dressing get it all over the beef and get it in the oven it's very simple it is dijon mustard
33:34so three parts of dijon mustard just want enough to cover the whole surface so three tablespoons of that
33:42to a tablespoon of honey well a tablespoon or two of honey
33:50okay into that a little bit of salt and garlic so one clove
33:59mix that together
34:02honey mustard salt garlic heavenly
34:04right to give that a little bit more freshness and fragrance
34:14thyme one of my favorite herbs i love thyme because it's a very elegant herb
34:20it's not as um kind of resinous as rosemary which is great with lamb you want something a bit more
34:28gentle with beef and thyme is perfect
34:33take our piece of beef we take our dressing
34:38and massage it with the back of the spoon into that flesh
34:43one side
34:47and the other side
34:48and onto the edge here
34:54and then
34:56very importantly onto that fat that i have scored with a knife
35:02because the fat on the edge of the beef
35:05is the motorway for flavor as it starts to render and soften it takes in the flavor and it drives it
35:12into the meat so the fat isn't there to be ignored it's there because it performs a function it bastes the meat naturally
35:20and it carries the flavor so
35:23there we go now we're done okay that goes into the oven
35:29now you want it on a super hot oven 220 for about half an hour just to sear the meat and just
35:35to get that cooked that color fat bit of brown then you're going to turn it down to about 160
35:45and it's for 30 minutes per kg so that's going in for about 90 minutes
35:50this is going to be a family feast to remember
36:02i'm enjoying a brief break from the rain and while the beef slowly roasts
36:11everyone is keeping themselves busy
36:14my husband is getting some music practice with his twin brother
36:20the girls are tending the animals
36:24and i of course i'm in the kitchen i'm just going to finish off the accompaniments to my beef
36:32we are going to do my jacket potatoes what we're going to do is going to just get them basted and
36:40we're going to roll them in foil and then they will go into the oven closer to the time of the finish
36:45of the cook these are probably going to need honestly probably need about an hour because you're going
36:50from scratch so they can go in at the bottom of that oven we take our jacket potatoes which have been
36:57washed now this is my little formula for a happy jacket you can add any bits of this omit the bits
37:06you don't like but olive oil really important that's going to give me that lovely brown skin that you
37:12always want on a foil jacket potato i mean this is what you want when you're on bonfire night getting
37:17something out in the fire in the foil that dark brown so salt and really simple garlic granules
37:27garlic granules are an amazing thing garlic salt garlic granules you get them in the supermarket
37:33and they're a really easy way of adding a cracking garlic hit to anything you know you could rub this on
37:40meat um i very often do that you know it's a really super quick marinade a bit of olive oil salt
37:47garlic granules on meat is divine but on jacket potatoes with rock salt really singing i think
37:56the youth would call it really banging okay there we go and it's as simple as this get a bit of foil
38:04place the potato shiny side in shiny side in because that reflects the heat
38:11into the potato speeds up the cook there we go they do need a bit of time so i'm going to pop those in
38:23to the row below like that oh my word it smells amazing and oh gosh it's heaven right i'm going to give
38:34that an hour but when i serve my jacket potatoes i'm going to have a little bowl of onions and chives
38:44and you could even serve this with sour cream on the side just the tops of the spring onions
38:49a little bowl of chives take these spring onions down to the quick
38:55right there's a little bit of green peppery zing chives and onions and when the potatoes are done
39:06a lovely thing to sprinkle on top of them so i just need to wait now
39:11i'm going to do my cumin pecan green beans this is a really simple dish it's delicious because of the
39:19strength of flavor that goes through it but it's really humble ingredients what's best about it is
39:25i make it with kind of leftover green beans from sunday dinner or whatever so these are just blanched
39:31green beans just cooked till they're soft just till they're done i've heated some oil now the way i start
39:38this dish is with a little teaspoon of cumin seeds and this is really important you want the cumin seeds
39:45can you see how they're spluttering and going brown and dark can you see that in the pan that is a
39:51really important moment until they do that you cannot go to the next stage so this is that quiet moment
39:56between you and the starting point and i want them to go that nice nutty brown because that's when cumin
40:03turns from what could be quite acrid into nutty and citrus and woody and lovely now that those are lovely
40:11and brown i'm going to go in with my pecans because what i want is i want them to take on
40:18some of the flavor 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 color
40:32you need to move quite fast because nuts always do this they start to fry and then when you switch the
40:38heat off they continue to fry because they contain so much fat they've got their own little internal
40:42combustion engines so just before they start to burn you want to knock the heat off right so i'm
40:49going to turn that down and into this i'm going to add a little bit of that lovely honey that i put
40:56on the uh beef just to tie it all in so a good drizzle of honey into that
41:03and then suddenly you've kind of got that brittle thing going on
41:05and i'm not going to leave it very long give them a little toss like that
41:11so suddenly they are now coated in this sweet cumminy nuttiness and into that i drop my parboiled
41:20green beans there you go
41:26now you give it some heat
41:29can you see it's minutes
41:30right a little bit of seasoning a bit of salt
41:39now for that final few seconds this is completely done you don't want those beans to start falling
41:44apart really i'm going to go in with a good teaspoon of cumin powder cumin powder is one of the punchiest
41:54ingredients you can use in the indian kitchen i'm talking about a good punch i'm not talking about the heat
42:00of chili i'm talking about strength and fullness of flavor and suddenly this becomes quite gruff and
42:08sweet and nutty and poppy from the beans and this dish is done
42:12and there you have it a feast fit for a king
42:23i'm so looking forward to this time to gather the troops
42:28so here we are honey mustard roast beef river beef heavenly garlic crusted jacket potatoes
42:36kewing green beans on the side to bring some freshness and acidity to the meal i've also
42:42prepared a horseradish and beetroot salad i'm going to carve this wow you ready does that look nice amazing
42:48yes nice can i have the bones yeah we all fight for the bones who gets to who gets to chew on the
42:55bones like cavemen yeah we are bone noras okay let's take the little bone off the bottom here we go
43:04i'm just going to put that on that plate for now david you really have to not be here quite so much
43:11yeah you have to at least stand back good boy so let's cut that little tail off you can have that
43:16in a minute now then are we ready fingers crossed this is nice oh that's a nice color that is
43:30a beautiful thing how do you like yours girls like really rather rarer the better that's mine
43:37you like it yeah but you like it quite um yeah i like this medium yeah okay everyone grab a plate
43:44fun you me
43:51if i wasn't trying to be posh honestly i would be chewing that in fact all of us would be
43:56chewing that fighting over who gets that and zolly would be standing there thinking i'm so ashamed
44:01honestly you need to eat this before it goes cold so just dig in just grab a fork and dig in can we
44:05get some of this salad as well there you go and just sprinkle a bit of that chive on it as well
44:10as well there's some chive and onion there yeah i'll get this one
44:14that's really nice can i have a little bit more salt okay so how do you find it well it's delicious
44:29i love the beef i think it has got that variety kind of texture to it girls what do you think
44:36this is really nice this is like a treat meal if you made this and i walked in the house or i can
44:42smell this i'd be so happy it's that that honey from the um the rind is so nice with the salt it's
44:49really delicious this is very juicy these are my favorite jacket potatoes well i tell you what it's
44:55well deserved after this weather and the animals and the mucking out and the shifting and the feeding
45:00in this rain this is the least we could put in our bellies isn't it this is like the ultimate warm
45:05comfort food to come back to and all the practicing guitar oh yeah
45:13that's at least all the things i do you would be here all day
45:21today really has been a celebration of the wirral at its best
45:26the finest produce simply cooked in my outdoor kitchen and shared with my loving family
45:32do you know what i can't wait to do it all again
45:49do
45:59do
46:01do
46:03do
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46:09do
46:11do
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