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Mary at 90: A Lifetime of Cooking - Season 1 Episode 6
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00:00Hello, well I woke up with a marvellous feeling this morning that today was a Mary Berry day
00:06and how do you start planning a summer dinner party for six?
00:09What are your thoughts?
00:10Well, first of all I try and choose a menu that's suitable for the time of year.
00:13Obviously you've planned the table and everything that goes on it as well here.
00:17Well I thought that as it was a nice summery theme we would have green and yellow.
00:22I love getting together, everybody chatting and doing lovely dishes at home.
00:30Celebrating a lifetime of doing what I love is a real honour.
00:34I think they look perfect.
00:37Joined by wonderful old friends.
00:39Cheers!
00:40No, no, no, no.
00:42Come on, Berry.
00:43And special new ones.
00:45Delicious.
00:46I've never had a dame in the house before.
00:48Hello, sailor.
00:50We'll cook some of my classics.
00:53You're such a great teacher.
00:55Wow.
00:56I've never been this scared since I did my exams for horticulture.
01:00Update.
01:01Old favourites.
01:02Chickpeas.
01:03What were chickpeas in the early part of when I was cooking?
01:06And of course share some delicious new recipes.
01:09Where on earth would I rather be right now?
01:12Oh, oh no.
01:13Oh.
01:14Dribble the custard now.
01:15No, no.
01:16It's alright.
01:17You mean to tell me I did this?
01:18You did that.
01:19Rejoicing in my ongoing passion for home cooking.
01:23You're such an inspiration.
01:24I so enjoy entertaining my dearest friends, like the dinner I threw for our 50th wedding anniversary.
01:42Feels like power day.
01:43Hey.
01:44There's nothing I love more than a party.
01:49And I really enjoy helping people choose special dishes that you don't have to spend a long time in the kitchen preparing.
01:59Comedian Kyle Smith-Bino shares my passion for getting friends together over food.
02:07I love how it's more casual these days, but he's asked for my help with one important element.
02:14Seating plans, I can do the arrangements.
02:18I can do the drinks.
02:20Food, not so much.
02:24It seems Kyle has got all the ingredients for a great dinner party.
02:29All that's missing is the home cooked food, and I'm coming to the rescue.
02:37Hello Kyle.
02:38Hello.
02:39How are you?
02:40I'm really well.
02:41Good.
02:42I've never had a dame in the house before, so I got the place cleaned up especially after last night's party.
02:47Oh, and you're all ready for another one?
02:49I'm always ready for another one.
02:50A light one.
02:51OK.
02:52Come on then.
02:53Great.
02:54This is my comfort zone, because I've always enjoyed helping people throw dinner parties.
02:59Tell us what we're going to eat.
03:00As the main course, chicken in a nice cider and mushroom sauce, and the pudding is a meringue layer,
03:07which we've done before with fruit, and it's rather good.
03:10In the 1970s, dinner parties were very much part of life.
03:16Now, it's much more informal.
03:19You put the soup out before the guests come.
03:22When you're sitting people down, it's much easier.
03:24And you've got individual butter dishes as well, I noticed.
03:27If you give everybody their own butter, then they don't have to stretch and ask.
03:31And it's very easy to use any up the next day for scrambled eggles.
03:34Unplanned to the last detail as always.
03:36I'm so happy to be called upon to help new cooks like Cael.
03:45I've chosen dishes that I know he will be able to master.
03:49Like a modern way to serve canapes, crispy mushroom arancini with a melt-in-the-middle dolciolata cheese.
03:59Then a classic tender beef main served with a sumptuous bayonet sauce I learnt to make at college.
04:07My all-time favourite pudding when entertaining, the creme de la creme chocolate roulade.
04:17But as Cael is a nervous cook, we're starting with this 1980s favourite.
04:23Salmon with a delicious Parmesan crust.
04:26Such an easy crowd-pleaser.
04:31So don't you help your mum in the kitchen a bit?
04:33Um, no.
04:36It's very much been her domain and she's always been like, get out of the kitchen.
04:41But I always do the tidying up, no matter how much I don't enjoy washing up.
04:45You're a good son.
04:46The sauce kicks off by boiling sliced chestnut mushrooms in white wine for one to two minutes.
04:53You take those out.
04:54Yep.
04:55I'll hold this steady.
04:56That's it.
04:58So a slotted spoon.
05:00Slotted spoon.
05:01You didn't even know what that spoon was, did you?
05:03No.
05:04For me, that's the one you take the spaghetti out with.
05:06Well done.
05:07Well, this isn't spaghetti.
05:09Let that bubble away to reduce the liquid to about two tablespoons.
05:14It's the base of the sauce.
05:16While that's happening, why don't you chop me some parsley?
05:20You do touring.
05:21Yes, that's right, yeah.
05:22Keeping everybody happy and joking and whatever.
05:24Yeah, yeah.
05:25So sometimes you must have to cook.
05:28Well, that's the problem when you're on tour.
05:30You're in a different city every day.
05:32You're in a hotel room where you can't get access to a kitchen.
05:35But what you've got to do is just end up in a kebab shop usually.
05:38Is that your comfort food kebabs?
05:41No, but it's usually all that's open.
05:43I didn't realise how hard touring was.
05:46I thought it was going to be just like getting to see loads of the UK
05:49and get to try out different sausage rolls.
05:53So you hardly see the towns that you get.
05:55No.
05:56Yeah, yeah, very rarely.
05:58Add some rich double cream and bring it back to the boil until it reduces even further.
06:05And we're leaving it on a high heat and we're going to watch it and just give it an occasional stir and that'll make a wonderful sauce.
06:14You know, when I'm getting them kebabs at midnight, it's all sauces. Burger sauce, ketchup, mayo, chilli mayo.
06:20Well, hopefully this one will make your list.
06:24The mushrooms go back in and it's ready to top the salmon fillets.
06:29These last two don't want to go in. Come on, lads.
06:32That's it.
06:33Great.
06:34Give it a stir.
06:36Mmm, the smell.
06:37It's good.
06:38It's beautiful.
06:39Not too complicated.
06:40No, it's not.
06:41It's almost fun.
06:42Almost fun.
06:43So if your mum was a fly on the wall now, what would she think of you?
06:47She'd probably be saying, hurry up and get on with it.
06:51Oh, yeah, that's just about what I'm going to say.
06:53Yeah.
06:54Hurry up and get on with it.
06:55That's perfect.
06:56The wonderful crust couldn't be easier.
06:59Breadcrumbs, grated Parmesan, lemon zest, seasoning and finally the parsley.
07:06Voila.
07:08And then we'll put some on the top as it comes out.
07:11I mean, I'm all about the presentation, so I'm very happy to make it look interesting.
07:14I can see that because you look pretty stylish.
07:16Why, thank you.
07:17Yeah, it's all right.
07:18You've got fruit all the way down your arms.
07:20Yeah.
07:23Simple as that.
07:24Simple as that.
07:25So when you're entertaining, would you do something like this?
07:28I only want easy things.
07:30Right.
07:31Easy things that taste really good.
07:33A little paprika to give a rich colour to the crunchy topping.
07:38And into the oven at 180 fan for 15 minutes.
07:43Good job, Kyle.
07:45You mean to tell me I did this?
07:50You did that.
07:52What a delicious, timeless classic for a beginner.
07:56But some of my dinner party ideas are best left in the 1970s.
08:05This is my dear friend Shirley.
08:07We worked together and both loved to cook for parties.
08:11Asparagus rolls were absolutely the most up-to-date things to do.
08:17And you'd use something like a can of asparagus.
08:20I've forgotten about this.
08:22Sometimes for really posh parties, you'd put another piece in like that and the butter made it stick.
08:29I thought it was sheer luxury at the time.
08:32Didn't you?
08:33Absolutely.
08:34This really takes me back, Mary, you and I working together like this.
08:38Well, Kyle may prefer something a little more up-to-date than asparagus rolls and salmon mousse.
08:45These divine mushroom arancini with a mouth-watering cheese filling will fit the bill.
08:53These are a very special modern canapé, perfect for entertaining and you can make them ahead too.
09:01I'm using pochini mushrooms because you get a very intense flavour from the dried mushrooms.
09:07But they do need reconstituting first.
09:11When they soften, strain the woody liquid to use later, then finely chop.
09:17It's a lovely smell coming out from these.
09:21Then throw some chopped banana shallots into a sizzling pan.
09:26Everything is chopped finely because we're just making these small arancini balls
09:31and we don't want big lumps of onion or mushroom.
09:38Add garlic, risotto rice and those aromatic porcini mushrooms.
09:45Keep it moving round the pan.
09:48Mix veg or chicken stock into the mushroom liquid.
09:52That's going to be really full of flavour, mainly from the mushrooms.
10:01This is a cheats risotto, no need to add more stock slowly.
10:05All it needs is 20 minutes for the rice to cook.
10:09I remember so well in the sort of 60s, 70s, how I fussed about everything.
10:14I remember I had a favourite tablecloth and it was green and it was linen and it was an absolute devil to iron.
10:23And now very much the fashion is to have linen, but it could be all crinkly, saves time, even the napkins too.
10:30But I still favour my old green tablecloth and I promise you I do still iron it.
10:35The rice looks rich and creamy. Parmesan and seasoning will make it even better.
10:45I'm going to spread that right to the sides of the bowl so it gets cool quicker.
10:51Pop in the fridge for 20 minutes or so, then add chopped fresh tarragon and panko breadcrumbs.
10:57That tastes so good.
11:03But there's another ingredient that we're going to use, which is dolciolata cheese.
11:09So I cut the dolciolata into cubes like this.
11:13I then put it in the freezer because these, listen, they're quite firm.
11:19That'll be easier for me to put it in the centre of each ball.
11:22Now we're on to the homeward stretch. To make these balls, it helps to have wet hands.
11:27So I'm just going to put those in there. Nice, clean hands. That's it.
11:32Then I'm going to take a teaspoonful of the mixture, like that.
11:37And then I'm going to roll that into balls.
11:40And it doesn't stick to your hands. It's really quite pleasant.
11:44Then make a hole in the middle.
11:46Then take a cube of cheese and drop it into the middle and work the risotto round the outside of that.
11:59On to the next one, another teaspoon.
12:03Now I'm being quite adventurous, much more than I would have been 20 or 30 years ago.
12:08I wouldn't have used dolciolata, and it's such a delicious cheese.
12:16When they're all done, dip in beaten egg and then roll in the panko breadcrumbs,
12:21before chilling in the freezer to help them keep their shape when they are fried.
12:26I think I can do about a 12 at a time. They're just beginning to sizzle. That's perfect.
12:36And they want to be pale gold and brown.
12:39And this is when all the effort you've done, you spent time doing those.
12:43You've done them meticulously. They're holding the shape, which again is very rewarding.
12:49When they're golden and crisp, they're ready to serve.
12:52I'm really thrilled with the result of my labour.
12:57Don't they look beautiful? All crispy brown, ready to eat.
13:01And I'm expecting that dolciolata cheese to have melted in the middle.
13:06Just in time for Kyle's dear friends, who've arrived ready to eat.
13:18The arancini and, of course, the salmon with that parmesan crust.
13:23Your mane is served.
13:27Wow!
13:29It's really nice. It's lovely.
13:32I'm going to try this.
13:35Mmm, that's delicious.
13:37I promise you, he did really well.
13:40Kyle's salmon is exquisite.
13:42For someone who usually makes packet rice, I'm so impressed.
13:49You've done well, man. It's actually really, really tasty.
13:51That's your phrase, isn't it?
13:54Yeah.
13:56Well, the food's a hit.
13:58Now, for what Kyle really loves to do at his parties, entertain.
14:04Do you all believe there's three raspberries?
14:06Yes. Yes, OK.
14:08Put this one on top of here.
14:14Would you please?
14:15Four raspberries.
14:17Four raspberries.
14:18Four raspberries.
14:20Four raspberries.
14:25Much like my passion for food, Kyle's love of magic started in childhood.
14:31So he wants to share some of the delights of those early tricks.
14:35Wow.
14:39This is like a 9th cave.
14:41Yeah, this is what I like.
14:43That's absolutely everything.
14:45Yeah.
14:47Wow.
14:49Anything else in there? No.
14:51You feel?
14:53I don't trust you.
14:55There's nothing else in there.
14:57No, I haven't hidden anything.
14:59But there is a wand here.
15:01Ah, right.
15:02Well, let me do the magic.
15:04Yeah.
15:05I'd like a rabbit.
15:06A rabbit?
15:07Yeah.
15:08I'll see what I can find.
15:10Abracadabra.
15:12It's not quite a rabbit, but...
15:14Second choice.
15:16But there's more where that came from.
15:19I've got something that's right up your street, I think, Mary.
15:23Right.
15:24And it's a card trick.
15:25But a card trick with a difference, because these are just blank cards.
15:28Watch his sleeves.
15:29Watch his sleeves.
15:30I'm watching them.
15:31The cards represent the ingredients of cake.
15:33For instance, we've got some flour, some milk, some sugar,
15:36some cream and some icing.
15:37Right.
15:39But in fact, if we just make a little bit of magic,
15:41you'll find one of the cakes will appear.
15:42That's the eclair.
15:44And, of course, we have a look on the other cards
15:46and the cards are now completely and utterly...
15:49I was watching this leave so much, I missed the drink.
15:51Well, it was magic.
15:53Well, this one, this is a bit of fun as well.
15:55This is actually a trick with an empty bag.
15:57Now, wait a minute.
15:58I want to have a good look at that.
15:59Yeah, have a look. Feel it inside.
16:01Right down the bottom.
16:02All the way.
16:03Okay.
16:04Take an invisible object, flick it in the air.
16:08Did you hear that?
16:09If you say the magic word, you'll find a box of flowers comes out.
16:12No.
16:16A box of flowers from the empty bag.
16:19Did you understand that? Because you're a magic man.
16:22No, he's stumped me with that one.
16:24If Kyle can't work it out, it must be magic.
16:27What fun.
16:30What have you got in there?
16:31I can't work out how he did that.
16:32I thought, this, no pecan.
16:34This is more surprises.
16:35Is it?
16:36Yeah.
16:37When I want to sprinkle some magic over a dinner party, then this is the recipe I turn to.
16:44Luxurious beef fillet tails, but with a classic, indulgent mayonnaise sauce.
16:51It'll impress any guests.
16:54Beef fillet is considered sheer luxury.
16:57I didn't know about tail fillets, you know, back in the 60s and 70s, but now it's become more popular, but it's considerably more reasonable.
17:07Has just the same flavour and texture.
17:10Drizzle olive oil over the fillet before quickly browning in a hot pan.
17:15Perfect.
17:16Season.
17:18Then just turn it over and do the sides.
17:24And then I put it in the oven to finish off.
17:30Now those are beautifully browned and I'm just going to spread them with a little mustard.
17:35I think Dijon mustard is a delicious choice.
17:42Pop the fillets into the oven at 180 fan for seven to eight minutes.
17:51Out they come.
17:53There we are.
17:54I want them to be really pink in the middle and that's just right.
17:58They can rest while I turn my attention to the sauce.
18:01The method that I'm making my bare nose sauce, I learnt at college and it hasn't changed.
18:08Combine water, white wine vinegar and chopped shallots.
18:14And I'm going to boil it, keeping an eye on it, until it's one tablespoon.
18:20In that time, all the flavour of the shallot will have gone into the liquid.
18:25Do you know something?
18:26I have been so fortunate.
18:27When I was doing cooking at college, I had Mrs. Varley.
18:31She was so tall and elegant and dedicated to the subject and she wanted all of us to do well.
18:38She was very firm and we were quite frightened of her.
18:42She didn't give praise often, but I remember when I was making my hollandaise, I got it right and she gave me a bit of praise.
18:50That was good.
18:51When it's reduced, separate out the shallot-infused vinegar before adding egg yolks and a dash of salt.
19:02And as that vinegar went into a cold bowl, it wasn't hot, it's not going to start to cook the egg yolks.
19:09Whisk the yolks until they're well mixed with the vinegar reduction.
19:12I've got the water simmering, I've got a cold bowl with beaten egg yolk.
19:19I'm going to put that on top.
19:21Add cubes of butter, one at a time, until the sauce starts to thicken.
19:26Just want it a little bit thicker.
19:29In goes a little more butter.
19:30That's perfect.
19:36I think Mrs. Varley would have given me a gold star for that.
19:40Season, then add freshly chopped tarragon and parsley.
19:45It's a beautiful sauce.
19:48It's only hollandaise with added fresh herbs.
19:51Doesn't get much better than that.
19:53I've rested that a good ten minutes and I'm expecting it to be beautifully pink inside.
20:01That is just perfect.
20:06The tail fillet is perfect with my bearnaise sauce.
20:12Served with broccoli and a rocket and parmesan salad.
20:16What could be better to impress your friends?
20:18Well, that is one of the best pieces of meat I've ever tasted.
20:29So, so tender and full of flavour.
20:32And what crowns it is that wonderful bearnaise sauce.
20:36And if that wasn't enough, the final trick up my sleeve is my all-time favourite pudding.
20:48A decadent, cream-filled chocolate roulade.
20:55Before we start, I want to share one of my greatest successes,
21:00made for possibly my most memorable party.
21:03Wow.
21:05Is that your wedding cake?
21:07That's my wedding cake.
21:08I came home with the cake made, but I hadn't done all the piping.
21:12So you made your own wedding cake?
21:14I did. Well, of course, I'm a cook.
21:16I would have been ticked off by all my mates if they said,
21:19what, you mean you didn't make your own cake?
21:21I would have just thought you would have had some other things to do.
21:24On the morning, I just did the decorating of them.
21:26Wow.
21:27Not too much fuss.
21:28My dress...
21:30It's beautiful.
21:31It cost £5 in a sale.
21:32Yep.
21:33What?
21:34It doesn't look too bad, does it?
21:35It looks great.
21:37Susan's small sale, it was.
21:39Great day.
21:41But it's time to get Kyle focused on making our wonderful pudding.
21:46Whoa!
21:48An easy start of sugar and egg yolks.
21:51Come on, you can go up even faster.
21:52Even more?
21:53Go on, right up to the top.
21:54I'm scared.
21:55That's it.
21:56That's more you.
21:58This is exactly as fun as it looks.
22:00Then we whisk the egg whites.
22:03Kyle needs to beat them into stiff peaks, but no further.
22:11That's just about right, so don't lift it up yet, turn it off.
22:16So we'll let those off again.
22:20I think I need your strength.
22:22Oh!
22:23That's it.
22:24So we've done the egg whites.
22:26Yep.
22:27There's our beaten egg yolks.
22:28Yeah.
22:29Now we've got to add that chocolate.
22:31It's melted rich dark chocolate.
22:34So when did you come into being a comic?
22:36I trained as an actor, and I never thought I'd go into comedy.
22:40I always thought I'd be in, like, quite serious plays.
22:43And I remember I always wanted to be in The Bill.
22:46But...
22:47You must have had another ambition other than The Bill.
22:49That was the main thing.
22:50And then I was trying to get stuff on my showreel.
22:53So I was just doing, like, the comedy sketches and skits on YouTube.
22:57And then eventually met Jamie Dimitriou, and then I was in Statlet's Flats.
23:00And that was my first regular roll.
23:02Without YouTube, you wouldn't have got going, would you?
23:05No! Or it would have taken a lot longer.
23:08Once it's blended, gently fold in a large spoonful of the egg whites.
23:15This will slacken the mix, ensuring no lumps.
23:19Then add the rest.
23:23Adding cocoa powder is the little secret I want to pass on.
23:27I'm always experimenting, and I've found that if I added a little bit of cocoa to it,
23:33it made all the difference, and it kept its shape better.
23:36So do you experiment quite a lot, then?
23:37Oh, I do.
23:38Yeah.
23:39But I'm sure you experiment with your lines, don't you?
23:42Yeah, often by not saying them.
23:45I mean, I quite like to experiment when I do have to cook.
23:48But the problem is, when I like it, when it's really good,
23:50I don't know what it is that I've put in.
23:51You don't write it down?
23:53No, I don't write it down.
23:55I'll make sure Kyle has the recipe for this roulade.
23:59But first, the velvety mixture can be spooned into the tin.
24:04Oh, yes, that looks nice.
24:06The sponge needs 30 minutes in a 180 fan oven.
24:10You did Sewing Bee. I saw you on Sewing Bee.
24:13Yes.
24:14And is this one of the little items that you need to do?
24:16No, this isn't.
24:18I didn't get this made for me.
24:20Yeah, I did some presenting on Sewing Bee, which was a new thing for me.
24:26But that brought me into the world of competition and presenting and judging,
24:30which, of course, you've got a lot of experience in.
24:32Oh, yes.
24:33Well, I was just cooking on television.
24:35And then, of course, Bake Off came along.
24:37I was quite nervous at the thought of being a judge.
24:40And then I thought, well, I've written cake books.
24:42I know exactly how to make a good cake.
24:45But I remember thinking to myself, I don't want to do it on my own.
24:48And that's how Paul Hollywood came.
24:51I think we were a good team.
24:52Yeah, great team.
24:53I think I was a little more gentle, perhaps.
24:54Yeah.
24:56The sponge has baked perfectly.
24:58Just dust a little icing sugar on some baking paper,
25:02which will give it the classic finish.
25:05Now, the aim is to tip that on top of there
25:09and then we'll peel the paper off.
25:11Am I going to do that?
25:12You're going to do that.
25:13Am I?
25:14Now, am I trying to do this delicately or I'm just dumping it on there?
25:16Delicately.
25:17Delicately over slowly.
25:19Come on, then.
25:20Right down.
25:21There we are.
25:23Oh, OK.
25:24I thought it was all going to fall down like a tree.
25:26So that wasn't too difficult, was it?
25:28No.
25:29I didn't really know what to expect.
25:31Well, this is like making an ordinary Swiss roll.
25:35Absolutely perfect.
25:38That was a bit of panache that you did.
25:40Yeah, like magic.
25:42Score a line along the short edge of the sponge,
25:45making sure not to cut it all the way through.
25:49And that will make it a really tight Swiss roll.
25:53Right.
25:54To make the cake into a decadent treat,
25:57what else but thick whipped double cream.
26:01You're being quite bold now.
26:03Oh, am I?
26:04Yes.
26:05That's it.
26:06In a good way.
26:07In a good way.
26:08OK, great.
26:09It's quite fun, isn't it?
26:10It is.
26:11But also, I'm terrified.
26:14You're not terrified.
26:15You're doing a very good job.
26:17Nothing wrong with that.
26:19Now, we come to the rolling up.
26:21Gently roll the sponge inwards, starting with the scored edge.
26:26There's a big crack here, but that is part of its charm.
26:30And so, there it is.
26:31And that must be the biggest, fattest, wonderful roulade.
26:35I've done cupcakes before, but I've never done anything as big as this.
26:39Are you proud of that?
26:40I am.
26:42Splendid job.
26:44I think your friends will love it.
26:49How about that?
26:50Don't you think Kael has done well?
26:53Come on.
26:54Just look at that then.
26:55Wouldn't you be proud if you've made that?
26:58Smashed it.
26:59That's fantastic.
27:01Just look at their faces.
27:02Come on.
27:04There's a smile all round.
27:06It's lovely.
27:07It's very, very good.
27:08Kael has been a trooper and has truly embraced my lifelong love of entertaining with delicious food.
27:19So, Mary, I want to say thank you very much for today, because I wouldn't have been able to do this without you, literally.
27:25Well, I've had a wonderful day, and I couldn't have had a better student.
27:29He's worked really hard. His knife work is improving.
27:33Like Zorro.
27:35And he made that wonderful salmon and now the roulade.
27:39You all go round and he'll do it for you, will you?
27:42Is that a problem?
27:43Yeah, yeah, it is.
27:44Yeah, I will.
27:46To you. To Mary.
27:47To Mary.
27:51What a journey I've had.
27:54Thank you for being with me every step of the way.
27:57I've loved cooking for you.
28:00And I promise you, there's more to come.
28:02I can.
28:04Hi, someone, here.
28:05Yeah.
28:06To Mary.
28:07That's a good idea.
28:09When a woman each time, no one has a taste.
28:12Thank you for that.
28:13So much more.
28:14My wife is here for me.
28:16I never have to take care of myself.
28:18And to do a drink.
28:20We're gonna make things go first.
28:21So you're gonna help you a better place.
28:22Transcription by CastingWords
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