- 10 hours ago
Jimmy And Shivi's Farmhouse Breakfast - Season 3 Episode 5 - Ainsley Harriott
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00:00Hey Shiv, I was asked to bring a lime today.
00:03That's funny because I was told to bring a coconut but these aren't in my first recipe.
00:08Yeah, why? You put the lime in the coconuts you drink the board top.
00:14Let's get on with the show.
00:19Welcome to the show that weekends were made for.
00:22I'm feeling like I'm on holiday.
00:23We've got food.
00:24Oh, I love that.
00:25We've got countryside.
00:26Hey, look at that.
00:27We've got crafts.
00:29I'm happy with that.
00:30And we've got lots of wildlife.
00:32Oh, here they come.
00:33So if you're looking for some weekend cooking inspiration.
00:36That's fantastic.
00:37You have inspired me.
00:38If you fancy a bit of DIY or a cheeky tipple.
00:42That's not bad.
00:43Or if you just want to hang out with some famous friends.
00:46Forget the singing and go on tour with your sausage.
00:49And some furry ones too.
00:50Why the long face?
00:52You're in the right place.
00:53I cannot wait.
00:54Settle back for Jimmy and Shivie's...
00:56Farmhouse breakfast.
00:59Welcome to Jimmy and Shivie's farmhouse breakfast.
01:11Yes.
01:12Today's guest is one of Britain's most loved TV chef.
01:14Best selling author.
01:15And all around kitchen entertainer.
01:17He's been bringing sunshine and flavour into our kitchen for over three decades.
01:21And he's a national treasure.
01:23Yes.
01:24From ready steady cook to prime time travel adventure.
01:26He's served up laughter, joy and plenty of spice along the way.
01:30Please welcome the brilliant Ainsley Harriot.
01:33Yes.
01:34The legend.
01:35Thank you so much.
01:36So good to have you here.
01:38I'm glad to be here.
01:39I tell you what, you don't have to do a good brew.
01:40I know.
01:41It's lovely.
01:42But coming up, Shivie is about to cook a fantastic delicious breakfast.
01:45I am.
01:46I am very excited about food, especially cooking for one of my heroes.
01:49But first, let's have a look at what's coming up on today's show.
01:52I'm helping out some prickly customers.
01:54Yeah, it's a little bit old.
01:55It needs a bit of a glow up.
01:56Oh, yeah.
01:57I love it.
01:58A glow up.
01:59A glow up.
02:00It's a little makeover at the hedgehog house.
02:01Jimmy also gets Smoky, Florida style.
02:03Wow.
02:04They are as good as they look.
02:06They're incredible.
02:07And we put some social media kitchen hacks to the test.
02:11Give it a whack.
02:12Yeah.
02:13This is going to go flying everywhere.
02:15Yeah.
02:16No, no, no, no.
02:17Do you know what?
02:18I like the first bit.
02:19Second bit, ridiculous.
02:20We'll be mixing up the perfect accompaniment for your outdoor entertaining.
02:23Cheers, cheers, cheers.
02:24Cheers, cheers, cheers.
02:25And I thought I was having a good time earlier.
02:26This is just getting better.
02:27better and my roast with a twist will have your guests coming back for more but first breakfast
02:33we've got something delicious not caribbean at all not tropical shock horror normally i'm always
02:37doing something tropical yeah we've got croque monsieur pancakes all right lovely so these are
02:41you know straightforward croque monsieur mr crunchy i think is what it roughly translates to
02:46we're going to make a pancake we're going to pop inside some gruyere and some ham we're going to
02:50stack them up into a loaf a creamy bechamel pour over the top into the oven so it's slightly
02:55different right so great and this is quite nice for you is that someone cooking for you because
03:00you're always doing the cooking yeah generally but it's uh you know chevy's that type of person
03:05i'm sure you go to her house she'll always be there there'll be something cooking she's a feeder
03:11what about you what i love doing yeah and i get a bit obsessive about it is not wasting anything and
03:16my when i grew up it was all about not wasting food okay so i'm constantly thinking that'll go in the
03:21stew that'll make a risotto all that kind of thinking of being frugal yeah which is very caribbean
03:26right and i know ainsley's background jamaican parents that must have been a massive part of
03:31your childhood resourceful big flavor big flavors but also do you know um door always open come and
03:37sit down at the table and i love that more more now yes as i get older even more so friends or people
03:44sitting around the table i don't care what's in the pot we all good we can all cook yeah yeah we can all do
03:49something nice but that company you know i i love to embrace sort of people friends and uh just make
03:56people feel happy yeah that's the real thing and you can see that you're so warming it comes off in
04:01screen in person people want a part of you as well i've been to the the nc good food show must have been
04:0710 years ago now and and you you've got all the guys there doing performing on the stage and i watched
04:12you come off stage and they want a part of you they want that smile and laughter energy yes
04:19complete it's infectious i wish i could bottle it yeah that'd be great in it i'll drink it yeah
04:24it comes through the screen jimmy and ainsley and bottle the juice man never open yeah drink that and
04:30you feel energy energize i would drink that every morning ainsley can i show you what i've done here so
04:36far oh come round or shall i sit here oh you can you relax this is this is our turn to feed you let's
04:42let's give you some what you've given us for decades so we've got the half of a pancake batter in here
04:46i've just used one scoop so i've just put a little bit of this emmental cheese and the ham okay and
04:52then i'm going to put another scoop of pancake batter on top of that we just sandwich it eventually
04:55it'll look like that so inside there you've got the ham and the cheese and that flavor the bechamel
05:00i've got here i've got butter making a basic roux we did have loads more bay leaves but the winner
05:05has taken that away so tell me what your programming as well you sort of push boundaries and quite
05:11revolutionary in a lot of the shows you've done and when i think of one of the most popular the
05:16ready steady cook we look at it now oh yeah ready steady cook but that was groundbreaking at the
05:21time there was nothing like it the idea of competition yeah yeah yeah yeah i mean i used to
05:25look we're going red pepper green pepper that's it will you please vote now yeah just looking in
05:30someone's bag and then you would drift in between and and it is it was hilarious yeah and they were
05:36trying and you could see the tension amongst the chefs as well what you've got what you've got it was
05:40brilliant fantastic and then and it was against the clock yes and the audience involved they had
05:44to hold up the cards there they they were involved they had to count down 10 9 8 they got a bit excited
05:50about the whole thing the chefs were running around and it was yet you're absolutely right jimmy it
05:56it was groundbreaking and it was uh a time when um we only had a few channels that's right there's four
06:03or five channels out there and now there's 454 that's right and the food programs have quite stayed in
06:09those days but where you were dancing and telling jokes yeah it is oh wow you brought the joy you
06:14brought the joy yeah look up it's a black ting chivvy you know stir it up so so what i've done here
06:23ainsley is we've got this whole pile of pancakes i'm going to add this one in now as well
06:28and the joy of this let's pop that one out is it's going to go into the oven
06:32there we go like that and then we're going to pop on the bechamel we've got a beautiful thick
06:38bechamel here oh look at that properly yeah mr crunchy this kind of food is just warming darling
06:45slap it on those thighs
06:50it's just comfort it's good old comfort there's time and place for everything isn't there
06:53comfort and so you live a very busy life what's your go-to breakfast then ains my go-to breakfast
06:58yeah oh i should imagine uh sweet corn fritters oh wait okay i love it so it's not quick it's
07:06something that takes time and well it does take a little bit of time but the children love it it's
07:10one of those things that you know talk about cooking and they come to daddy you're going to do
07:14fritters for us you know and it's the way they say daddy doesn't matter you know even though my son's
07:1935 my daughter's 32 and the other boy is 22 it's still daddy it is daddy you know and that that
07:25never leaves you and it's something really and to be able to cook and provide nourishment is a
07:30is a lovely thing isn't it as a parent oh that's that's all we do yeah that's all we do yeah and a
07:35bit of money to buy well quite a bit of money and listen to a load of old chit chat and not be respected
07:40and all those memories you have with that food as well so you can look back you have the sweet
07:44sweet corn fritters and you remember when they were little all the different ages you know it's a special
07:48thing isn't it it's a father but also grandfather oh yeah yeah what's it like being the grandfather
07:53well um i've i get emotional when i think about it because i didn't expect to have that feeling of
08:01that energy that came from that little baby and um yeah i'm completely and utterly besotted with her
08:11and we've been making i've got a little pizza oven in the uh in the garden so we've been making pizzas
08:14and stuff she makes i get the dough up and she pushes down so she's there already feeding and
08:20giving putting stuff on the top half it goes on the floor do we care
08:26how special ainsy oh i know three what does she call you by the way um well
08:32i was hoping she was going to call me pudder my mum used to call me pudder
08:36yeah and i've got a lovely little doll at home that i've had since i was a baby and it's called
08:40pudder but she's decided it's dad dad so jimmy's daddy and i'm dad that's sweet though hey oh yeah
08:46dad dad and i just i you can call me what you want i mean you know she could call me baldy and she
08:52could get away with it but does she does she watch granddad on tv i i i think she has done yeah
08:59it's probably weird for her right yeah but you know it's uh i just like cooking with her yeah
09:06as long as she sees she can have she can have the real thing jimmy and that's priceless
09:13jimmy can you grab me a little bit of time over there look at that that is phenomenal time yeah look
09:17at that because i'm sure do that oh it's just like a lovely pancake stack but it's slightly different
09:23i love it you can make it look like a little caterpillar yeah for your little one and we're going to put a
09:27a bit of this because i know ainsie would say something like we're here for a good time i know
09:31i love the fact that it kind of separates like that that makes it beautiful of course it's helped
09:36by the wind here so there we go put that down here that is our croque monsieur pancake stack
09:41yes this is a crocking good dish isn't it easy cheesy oh the puns the puns look at that all right
09:58ainsley this is a crowd's pleaser isn't it it is absolutely once like once i get into it yeah i love
10:04the idea that you could just get people around the table and say here we are absolutely you can put a
10:09fried egg make it into a croque madame yeah yeah yeah have lots of fun with it yeah i know that
10:15expression croque madame that's right it's old school can i tuck in what's it all right absolutely
10:19no airs and graces here ains oh beautiful all right bon appetit
10:28so creamy i love that that is hearty mm-hmm what do you think ainsley i think it's the type of uh
10:36breakfast that makes you want to kind of snuggle up with everybody yes it's real comfort it's real
10:43it's just a comforting kind of warming feeling that you get inside like a blanket starting from
10:48the inside out that's it so good so i think it's time for a break while we finish devouring this
10:53and when we return we've got a bit of hedgehog hospitality you're gonna love it
10:58so don't go away because we'll see you after the break all right this is so good shu
11:13welcome back we have the brilliant ainsley harriet in the house
11:25and we've already fed him a pancake croque monsieur mashup oh yeah that was so good but
11:30there's so much more to come we put viral sensations to the test so you don't have to
11:35our friend andy clark is bringing the sparkle and jimmy is cooking chicken with a can-do attitude
11:44but before that he's taking care of wildlife as always really aren't you jimmy
11:53now here at the farmer wildlife park we do a lot to protect so many of our exotic species but we also
11:58like to do our bit for our native wildlife and today i'm gonna meet jemma because we're helping
12:04the humble hedgehog hey jemma hiya god this is quite exciting because this is a hedgehog
12:11yeah it's a hedgehog house look at it yeah it's a little bit old it needs a bit of a glow up
12:15i love it glow up so we're gonna have a little makeover of the hedgehog house yeah now we've seen
12:20hedgehog houses on farmhouse breakfast before okay but we have them in action here at the farm don't we
12:26yeah we do so uh we like to help out the hedgehogs on our site um so the more sort of hedgehog houses
12:32we can provide the more nesting opportunities there is for them to hibernate in yes because
12:36without these the hedgehog will find its own little nest yeah but you know you don't know how good that
12:41nest is going to be if it's their first season they don't need that experience so providing this
12:47is like finding a lovely little shelter on a freezing cold day imagine being a hiker yeah and you
12:51oh there's a storm coming and they're all saying you feel a lovely little shack yeah you find them
12:55mountain shelters yes people go to an emergency well this is the equivalent so i love the design
12:59as well because it's got the entrance here and and then it's got a little area that it goes in
13:05that's nice and cozy so the wind yeah so this bit's really nice and sheltered and warm and dry it's got
13:10a floor on it as well which keeps it off the ground yeah and they can bring in all the leaves and straw
13:13and hay and stuff and make themselves all cozy right i love it and so also this is needs a bit of love
13:18and care so what are we going to do just tart it up does it need a new roof yeah so we're going to give
13:22it a little bit of a clean out um we need to replace the roofing felt because that's patchy
13:26okay right great well let's get going then shall i put it on the floor uh yeah that'll be good
13:31all right there we go right let's get this felt off yeah now our hedgehogs have had a hard time
13:38with it haven't they across the country yeah so it's it's a big problem with um industrialization
13:44and urbanization obviously they need lots of uh scrub habitats and nest and to forage where people
13:49have fenced their gardens quite often the hedgehogs can't move around to do that well that's it
13:54everyone likes a tidy garden when you're putting up your fence lines you put the fence really close
13:59to the ground hedgehogs like to have a little highway don't they better creep under yeah so you
14:04can mitigate that can't you by either lifting the fence up a bit or putting a little hole in yeah
14:08you can actually get little hedgehog highway little holes to put on your fence so if you have a new
14:11fence you can put a little hole through for the hedgehogs which is brilliant but also they do get
14:17predated on as well hedgehogs um badgers will take a hedgehog yeah and everyone's driving cars these
14:23days hedgehogs have got to navigate all our road systems yeah and habitat loss all these things are
14:30having a toll on on the hedgehog population so everything we can do is of great benefit of course
14:35hedgehogs aren't just wonderful to watch and see in the countryside but they have a really important
14:41role don't they yeah they do so um they actually eat a lot of the pests and predators that we have in our
14:47vegetable gardens yeah so they eat lots of slugs and things like that so they're really beneficial
14:51for a gardener well they're the gardener's friend aren't they yeah yeah there we go
14:58let's get in that corner let's get all that gunk out
15:04so basically this is like the little entrance to your hotel room yeah in here a little lobby maybe a
15:11little bathroom and then this is the the double bed yeah it's the king size bed in there king size
15:16luxury memory foam mattress yeah exactly we should just put a little flat screen tv on there they
15:20could watch jimmy and shivvy's farmers breakfast yeah minibar that's it shivvy'll be straight in the minibar
15:26right okay still sturdy yeah we've got any felt to go on uh yep here's a piece of felt right so if we put
15:38it on the ground that felt yeah and then we can put that on top of it yeah hold those bits underneath
15:49we're gonna cut those do we yeah we can cut around the hinges so i think if we fold those bits first
15:55you cut you have to do it like a christmas person yeah and we can get rid of some of the excess as well
16:00can we and this is something that everyone can do at home because we've all got a bit of pallet
16:19of bits of wood knocking around off cuts of felt in the shed and rather than chucking them in the bin
16:24turn them into a little hedgehog home yeah perfect last tack ins that's done and i think what about
16:42just over there yeah in that scrub great right okay let's take her over that's all right here we go
16:49okay so what about here jemma yeah in this nice little bit of undergrowth would be perfect okay
16:58they like it nice and cozy yeah so the little lobby is really important isn't it yeah yeah so that will
17:04stop uh all the wind getting into the nest where they're uh where they're safe and warm yeah and also
17:09deters predators really as well somebody you hide around yeah so a fox or a badger wouldn't be able
17:13to get in here to get the hedgehogs they're really safe right in the chamber yeah you can see even if a
17:17fox got its paw down there it's not going to get in no no so that is great and of course
17:22bees are really important in winter yeah for hibernation but also they're important all year
17:26round yeah so when the mother hedgehog goes out to mate she'll go and have her babies you'll have
17:30her babies in here yeah um and obviously the babies can't forage straight away they'll drink her milk
17:35so they'll stay in here she'll go out and forage uh and they'll be safe in the in the nest
17:40so once we get the bedding in that is a hotel fit for a hedgehog yeah great lovely let's go
17:53so sweet i can imagine they're all curled up in there oh yes they will be and i think our wildlife
17:59particular hedgehogs need all the help they can get well from hedgehogs to hacks what a segue hey yes
18:04so we're here testing out some of the viral sensations kitchen hacks that apparently some
18:09of them are genius and some of them maybe not so should we have a little look yeah you'd love this
18:14don't you i love i love testing out hacks i love it i love seeing what's out there so this one ice
18:19cold butter from the fridge you need to make a cake it needs to be at room temperature what do you do
18:23put it on the radiator no you're gonna pour some water in there in the packets no no you're pouring
18:29water in there emptying the water and then pop it over oh we see what you mean so put the hot water
18:34in here first yeah then empty yeah so let that warm up i mean in theory i can't see how that works
18:42because surely the inside's still going to be icy yeah so you're going to warm up and then you put
18:46that over the top okay yeah then empty i think that's it's not going to get much warmer is it let's
18:51put that over and then put it over so whilst we wait for that should we try this cucumber one are you a
18:56big one for these hacks you see on instagram social media i'm just thinking of mopping up the kitchen
19:01floor when you throw all that water all over it so just slicing is that the idea just you're going
19:06above the top it's spiralizing so i'm just just you're going to go down all the way across oh we see
19:13we're using that as a guide because this works for hassleback potatoes right i see you go all the way
19:18down with that and what do you use just your chopsticks you can use chopsticks i mean you can use i think
19:25chopsticks are the best all the heads are the wooden spoons two bits there so this is just an
19:30opener up and flip it over no you got it oh we see oh we then go through that's not an accordion
19:36yeah and then you go on the other side oh i see so now this is a bit more tricky but i just can't
19:40work out what you'd use the spiralized cucumber for but also can i say one thing yeah i think maybe
19:45a bit of garnish i'm probably just going to get a spiralizer i've chopped i've chopped straight
19:50through okay but i see bit of a spiral to be honest i wouldn't waste my time yeah that's not
19:57one for me that's a fail yeah all right so avocado these are beautiful big avocado so this one you
20:03cut it down the middle like you would do anyway right yeah give it a twist
20:10i would just the same person in me would scoop that up with a spoon the insane person tells me to
20:15try this hack whereby you put the whisk inside right i've never seen this and you twist it oh
20:22that's quite i quite like that how'd you get it out there then then you bash it i mean give it a whack
20:29this is going to go flying everywhere yeah no no no no no do you know what i like the first bit
20:34second bit ridiculous we could wipe the kitchen walls couldn't we and the ceiling i'm not so into
20:42that one i quite like i like the old bit of getting out but how do you get it out of the whisk yeah
20:45exactly exactly so that one is a no right the next one okay garlic so this one is the idea is that
20:53you're going to get into the garlic you know you cut following the curve of the little cloves ainsley's
21:01invested i i love it i love all these little tricks of the trade and i think that you know it might not
21:07work for us guys but there's one or two people at home who are going to look at this and going to
21:11think oh you know what i'm going to have a go at that oh brilliant and then you do that yeah bang it
21:18and they all come out of their little sheaths ah i see what you mean yeah well hold on it should
21:25come out of the skin what do you think ains jimmy not sure i think if you probably have a a bulb that's
21:31slightly drier then they though those clothes will pop out but yeah now ainsley this is apparently a new hot
21:37thing but have you got a story about this already oh you're putting a plate on top of that yeah but
21:42this is going back really steady cook days and the we all knew all know that it was all about cooking
21:48food in 20 minutes a complete dish yes and so the chefs were always panicking about get this done get
21:54this done and i remember doing this just slicing through a whole range of baby cherry tomatoes and um
22:02yeah let's lift it up let's see let's let's oh that sort of works hasn't it got a few of them in
22:07there yeah i mean i think that was more of my let's let's have straight up here this table is at an
22:12angle i'm trying to cut it at an angle this is what i used to do you see i just put my hand there
22:17like that that makes me so nervous and then you just i know it kind of makes people nervous but
22:23that's it look fabulous yeah there's this one this new sensation ains was doing it years ago ah that
22:32originated in 1999. don't come here with your sliced tomatoes there's definitely one that's worked
22:40there well i think we're having it to the butter oh god i totally forgot about that with all the
22:44excitement with all the excitement is it soft though here we go is it soft can you cut through the middle
22:50so we can feel what the middle is like let's see if i can just scoop a bit off the top
22:56i think that's worked no but hold on no no this is about the whole butter being soft so you can
23:00use it to bake yeah well that's spreadable okay get into the middle i need to see that middle there we
23:07go look oh that's not too bad i think actually out of all the hacks i think the the butter seems to
23:14have worked but the best i think ainsley's tomatoes hands this would work if it were on a flat table
23:21so i'm gonna go tomatoes we don't all have ainsley in our kitchen sadly okay okay it's a mixed bag but
23:27it's time for a break so my top tip is put the kettle on and when we come back jimmy gets smoky florida
23:32style yes and then we've got some great cocktails for your barbecue
23:48welcome back we're having a fun-filled morning with our wonderful guest ainsley harriet
24:04pleasure to be here guys really good we had some breakfast pancakes like you've never seen before
24:11try to encourage the local wildlife the lobby maybe a little bathroom and then this is the double bed
24:17yes the king-sized bed in there and put some viral kitchen shortcuts through their paces
24:23to be honest i wouldn't waste my time yeah that's not one for me that's a fail yeah
24:32but now jimmy's off for a bit of barbecue heaven in florida oh it's a cracker it's a cracker
24:38over a million brits holiday in florida every year attracted by the sun sand and entertainment
24:44but not many realize that florida is one of the usa's key farming and food hot spots
24:52i've come to polk county an area that's fast becoming the barbecue capital of florida
24:59i'm meeting erica strickland whose family-run smokehouse is a landmark in these parts
25:05hey how you doing hey how are you very good this place is amazing thank you i just saw all the smoke
25:12filling out but you can smell it before you see it yes so how long have you been here my grandfather
25:18started it in 1947 him and my grandmother he drove a school bus and he did this on the side and then he
25:24decided that he was going to make it a full-time job so everybody in the community got together built
25:29the building and he started cooking people's meat and then it turned into a full-fledged restaurant
25:34wow that is incredible so it was really born in the community yes and it still serves the community
25:40it's obviously you know part of the fabric of this area yeah can i have a look at the kitchen absolutely
25:46this way follow the smoke yep the grand master of the grills is chef kyle walliser
25:52hi you must be kyle hey how are you i'm very good i'm jimmy nice to meet you and you this looks
25:57amazing what are you doing here so right here this is where we cook all of our boss and butts our pork
26:02shoulders so the pork shoulders you call the the butts though because the butt end yes sir yeah so
26:08you're just taking out the the scapula and shoulder blades yes sir it just comes out doesn't it that's
26:12how you know what's done around here everything's real old-fashioned so when that bone comes out easily
26:17that's the way we're judging whether it's ready to go or not that can take up to 14 hours of slow cooking
26:23and these guys have it down to an art form this place is unbelievable it is the real deal and it's
26:30like no other kitchen i've seen there's sort of fire belching out of these areas here there's smoke
26:35rising up there's colossal bits of meat flying around customers coming in people chopping up ribs
26:41you can't hang around there too long getting up on someone's plate so this firebox produces this
26:46incredible amount of heat and the smoke for this lot what's going on this is where we cook our ribs
26:51okay this one one thing that separates us from the rest of the pack is most barbecue places do low
26:56and slow when they smoke their ribs yeah it takes about four to five hours we do ours hot and fast
27:01which still produces a very tender rib but it's a much different texture it takes about two two and a
27:06half hours yep and there's no marinade what would you do to it all they do is get a little bit of salt on
27:11that's it it's as natural as that all you're getting is the taste of the natural smoke and that
27:17beautiful meat well look i've seen all this process yes sir i am thoroughly smoked okay i'm well cooked
27:23i'm not that tender but i've got to eat some of this all right absolutely i'm gonna leave you to it
27:27all right thank you very much
27:31wow look at these heard a lot about these ribs seen them cooking
27:35wow they are as good as they look they're incredible and the thing i love about this place
27:46is it's the real deal the authenticity this is a real part florida oh lovely
27:53i tell you what that smokehouse was out of this world the food this customers the whole buzz of
28:04it i mean you risked it for that brisket i did indeed i did they love it low and slow as well
28:09now well i know they do now if if you're having a humble sausage or a big old steak on the grill
28:13our friend andy clark everyone is here to match the perfect drink to your grill absolutely so i got
28:21three different drinks that you can do for your barbecue are we ready yes i'm so excited
28:25i love cocktail hour andy great great well first thing i'm going to do is my twist on a whiskey
28:29sour i love a whiskey sour but i've made a smoky whiskey sour uh where you use a sugar syrup that
28:34basically is honey i've got honey and water here in equal measure so it's uh soluble and in that i put
28:40uh chili flakes and smoked paprika whack that on the hob for 10 minutes and it creates this
28:46beautiful syrup that we're going to put in have a sniff oh that's gorgeous just dribbled on my chin
28:54and that if you're spatchcocking a chicken or something you could put that on it last minute
28:58it is so that's going to go in there what i've got here i've got a craig galaki whiskey from scotland and
29:05it is um it's finished in peated casks so you've got a slight smokiness to the whiskey and along with
29:12that we're going to put some lemon juice because it's whiskey sour so you want to make sure you've
29:16got it it's really interesting that the combination of whiskey with barbecued meats goes so well and
29:22the smokier the whiskey that peatier whiskey because i'm not a big peaty whiskey drinker but with a steak
29:29on the grill it goes perfectly so what i'm going to do you'll notice i haven't put any ice in my
29:33shaker as yet but there is reason for that there's method in my madness i'm going to put some egg white
29:38in here if you don't want to use egg white you can use aquafaba which is the water from a can of
29:41chickpeas to get that thickening and the reason you do it without ice is because the egg white or the
29:45aquafaba will work its magic without the ice it needs to be more like room temperature so when you
29:50that look do you see that popped off that sort of literally oh look at that foam okay delicious
29:56now that you've got the foam i'm going to put a little bit of ice in there but ainsley i know
29:59we've all washed our hands would you be able to put some in the glasses there i certainly will yeah
30:03are you a whiskey man ains i am a whiskey man actually and uh i'm a rum man too becoming coming
30:09from that part of the world you know yeah we like a little bit of rum right now this is all nicely
30:15mixed up nice and cold perfect so i'm just going to pour a little bit in here look at that color
30:20so that has got that texture it's that velvety luxurious texture in there is that the pore size
30:26would you like that you're disappointed i knew i started you know you've got three or two more to
30:33go okay hang on brilliant there we go it's breakfast too and now to garnish what i'm going to do is just
30:43do a twist of orange all the orange oils you can't really see yeah but the orange oils have gone into
30:48that it's very gentle then but you're not overpowering with orange it's just a subtle a little
30:52subtle hint and also the smell invites you in you can smell the orange it is smell the smoke imagine
30:57we've got some char grilled veggies maybe some tender stems some asparagus on the barbecue that's
31:01my smoky whiskey cheers cheers cheers and i thought i was having a good time earlier this is just getting
31:06better oh nice oh that is so dead developed there's so many balancing things in this yeah
31:17i've lost my words it's so good it's sweet it's sour it's yeah yeah smoky tell you what forget about
31:22the barbecue there's some no but don't have too many of those before you start eating i'll tell you what
31:28i won't be slicing tomatoes the next cocktail is my uh cherry drop cooler now this is one which you
31:38can have for the kids because it's non-alcoholic um but then i'm going to make it a little bit more um
31:42adult by adding this wonderful uh non-alcoholic distilled dark spirit called silver which is made
31:47in suffolk wow great um so what we're going to do we're going to put some lemon juice in my jug i've got
31:52a nice big picture jug because it's really good for a barbecue to make cocktails in a batch yes
31:57you do it it's done you're poor absolutely so i've also got some lovely maraschino cherry syrup
32:02in here lovely so this is going to be slightly sweeter slightly sweeter but luckily the lemon
32:07juice will counterbalance that i'm using a barrel smoked cola here oh my gosh that smells incredible
32:13again with the cherry it's phenomenal like cherry smoke you are echoing flavours of barbecue here aren't you
32:18totally like cherry smoke so we've got that in there so um oh actually ainsley could you again
32:23be ice monitor yes of course there we go but what i'm going to do in here is add some of this because
32:30this is almost like a beautiful whiskeyish note to it it has do you know what i love shiv yeah
32:36it doesn't matter what time of year when andy's on he always brings the sunshine yeah he brings the
32:41sunshine doesn't matter what hour of the day andy always brings the sunshine you know me i'm always i
32:46want to bring the party to the party even when a party wasn't intended absolutely it's you and ainsley
32:50i mean it's for the party farm i know we might as well go home we can just sit and have a cocktail
32:55let them take over exactly and what i'm going to do look i've pre-done these wonderful retro cocktail
33:00cherries just in there for a little bit of color and the good thing about barbecues is the fact that
33:05everybody's eating something different somebody's eating grilled fish somebody's on the vegetables and
33:09the salad so you've got to remember there's a whole variety of flavors out there so here is my cherry
33:13drop cooler oh wow give this a go oh cherry cola vibes love it totally cherry cola a little bit
33:32rounded a bit right for dessert i love at the end of the barbecue putting fruit like pineapple maybe
33:39some banana skewers on the barbecue yep and dousing them in rum oh good idea speaking my language i
33:44thought so so what i want to do here is create a cocktail that will go with your dessert on a
33:50barbecue and again a jug a jug easy easy with the jug so i have a wonderful norfolk made uh spiced rum
33:57called keeping it east anglia love it absolutely called rusty crab this smells it's sticky and sweet it
34:03smells like a treat yes now you think ainsley is a rum connoisseur you think that's a treat sniff
34:11this how nice is that try this this is the caramel rum liqueur oh do you know what suvi they're getting
34:18they're becoming so clever with all of these different sort of yeah liqueurs and because
34:23rums going through a massive renaissance isn't it in terms of great taste flavors and so many different
34:29rums on the market there really are there are a load of different rums on the market so again choose
34:33your own and see what you fancy but this is nice because you get this almost like a creme caramel sort
34:38of vibe going on here so here i'm going to pour this in here so elegant those glasses are but it looks
34:46lethal it's so clear when i see a clear cocktail i think that is going to be very strong also you know if
34:51it's served in a small glass like this it's going to be quite strong so now before we serve that i've
34:56got some crushed honeycomb in the top there and you can actually if you want to you can put that
35:03around the rim also what i'm going to do to finish it off is i've got different types of bitters here
35:08i have orange bitters and chocolate bitters and we're going to put a dash of the orange in there
35:15and a dash of the chocolate so we're getting all dessert areas covered here wow so there we are
35:22and there oh what a finish andy farmhouse old-fashioned ain't i haven't got you this time here jimmy
35:29there we go look at that like serious oh gorgeous well i've got to say thank you so much andy for that
35:35thank you guys i did i didn't ever think i'd want to sleep at lunch time
35:41even if you haven't had any more yet don't worry we've still got one more dish do you like that
35:47that is it packs a punch andy wow oh that's delicious what do you think ain's beautiful thank
35:53you andy and now it's time for a break but don't go anywhere because we have got a cracking
36:00dish coming your way can't wait we'll see you soon all right back onto these
36:21welcome back it's been a brilliant morning with a wonderful ainsley harriet
36:25it certainly has been a jam-packed morning from a cheesy breakfast bonanza to helping our hedgehogs
36:34checking out the best social media kitchen hacks to smoky delights in florida and bubbles and banter
36:41and for the last dish i'm going to stick with a barbecue theme and it's got a bit of theater oh
36:46what is it and you can have all those outdoor flavors inside so it's my beer can chicken with
36:51crushed potato salad i don't see any bacon no beer can oh shut up i've got a lovely little mix of
37:03different herbs and spices here i've got mustard powder sugar cayenne pepper uh garlic powder oregano
37:10but you can use whatever you want okay a lovely little dry rub in there and i think rubbing that
37:16chicken skin makes a massive difference you are a lover of the barbecue aren't you ain't oh absolutely
37:23i think it's when uh i probably really established myself on team with barbecue bible back in the 90s
37:30yes yes and it was uh it was a fantastic opening uh for me too but i've always uh i've just loved it i've
37:40loved the challenge of that food gives you because there's so many different areas you could go and
37:45you've gone through the world with this you've traveled to wonderful places as well oh shivya i
37:51can't tell you how much i've enjoyed it and it's uh it makes you a better cook too yeah you know let's
37:56let's not forget that you know going off and you learn you learn from different people crushing your
38:02spuds there my dear smashing they've been parboiled and it's going to go into the oven until they're nice
38:06and crispy little lemon zest into this little rub put some butter in it so it aims all that traveling
38:13and and and picking up all the tit bits and stuff is amazing and it could be as grandiose as a
38:19as a beautiful restaurant or just talking to a trader on a market store can't it yeah that that is the
38:25real beauty of it and when you do travel around the globe um and let's be honest i i i started doing
38:32it in the 90s what what you find is that you know that we've changed as a nation the way we appreciate
38:39food yeah yeah do you know what i mean we're more open-minded more over-minded variety of restaurants
38:44and stuff like that and where are you off to next um bahamas oh i know can i say you've got all the
38:52tough jobs you've got a great job there now just running through what i'm doing with this bird here
39:03i'm slathering that that lovely spice and herb mix all over the skin oh look at that it's so important
39:11to massage all those flavors yes into your flesh completely just let them marinate for a bit look
39:16at that i'm just going to quickly wash my hands so what can we expect in the bahamas ainslie um
39:23when you go to these places and you haven't been there before you your eyes are kind of opened up
39:29you know you go you're meeting some of the great cooks down there you're embracing the flavors you
39:34know florida's there and cuba's there the caribbean jamaica's just a long little bit and you've
39:38been to all of those places haven't you yeah so i think that will influence it you know i don't
39:43know about you but there's when you hear names like bahamas it's it's it conjures up something
39:49doesn't it yeah it just makes you think oh that sounds a bit posh and nothing better than ainslie
39:54in the bahamas so far so my bird has been slathered with all those lovely herbs and spices now i'm
40:03going to get my can of beer you can you can use you can use any beer and just pour a little bit out
40:11because you don't want a full can and so now the great thing about this is where i like a bit of
40:18theater yeah it looks great but also it's going to add flavor because that beer as it cooks is going
40:23to start to steam inside the chicken and it could be you can do this on a barbecue or you can do it in
40:28the oven so you don't need to go outside inside right okay so i think i think the people kind of
40:35like the idea of putting it in the oven don't they they do the barbecue you've got to have the right
40:40temperature yeah and if it starts raining now yeah we're brits we love it oh look at that there you go
40:47now hopefully is she gonna sit she does there we go thing a beauty jimmy the thing is if it does fall
40:54over in the cook it doesn't really matter as long as those flavors are steaming through yeah yeah right
41:00let me just wash my hands again wonderful ainsley a lot of people may not know about your comedy history
41:06you weren't just a chef you were doing comedy store as well weren't you oh it was it was a complete joy
41:12and some people say oh how come you're a comedian as well as a chef and i'm saying you know you can
41:18diversify absolutely you can have so many strings to your bow oh it is so that chicken has gone in
41:24the oven a high heat to start off with and then bring it down so it can be like 220 okay to solve
41:28it obviously depends the cooking time size of the chicken bring it down to 180 finish it off i'd say
41:34total cook time probably about an hour or so not that long at all not really and i you know is it
41:39wonderfully tender well it is but also if it's a if you've got a well marbled chicken if you've got a
41:44chicken that's had a good life yeah that fat helps transport heat evenly throughout wow so a
41:50well marbled bird cooks really well so i'll bring her out now okay so i did say that can't wait for
41:57your bird can fall over so unfortunately this chicken is this drunk chicken has stumbled over
42:04which doesn't really matter we've all been there jimmy we've all been there a drunk bird and i've got
42:10to say out of all the dishes i've made it's quite unceremonial is that um she looks like she's had
42:18an accident i know but the the beer can has done its job so i'm going to take that out for now because
42:24i think you know there we go i mean but you can smell that slightly you can the hopsy flavor that's
42:32coming through beautifully i'm going to put i'm going to put her on the side on here and then just
42:36carve her up oh gorgeous and i've done a quick little smashed potato salad we've got some oh yeah
42:42we've got some dill we've got cucumber cornichons red onion all those lovely flavors a bit of
42:48mustard whole grain mustard as well and i'm going to bring that smashed potato that's been seasoned
42:52with garlic granules and paprika and rosemary and pop that in as well it's a perfect accompaniment
42:59to jimmy's drunken bird yeah so just take that leg off there it's falling off that hey yeah and you
43:04can see how tender this chicken is i mean that is oh it smells incredible coming off the bone oh
43:13is this your kind of lunch well it's only my time that's why i like watching you guys you kind of
43:19you you simplify things you know you make it approachable and people can have a little bit
43:23of a go at it and i can just imagine my family now sitting around saying come on dad put it on the
43:29table yeah there is something as you say we're going back to what you said about feeding it's not
43:33just cooking it's feeding and sharing and loving i love it love it look at this guys look this is
43:39beautiful i've got a bit of breast in there i've got a thigh little drumstick so when it comes to carving
43:44the chicken i don't do the whole shards off the breast i take the whole breast lobe straight off
43:48just get in there yeah yeah you must be the most fun grandparents ainsley i just you get to that stage
43:54where you start putting pressure on your kids i want some more of them are you at that stage now
44:03are you kind of are we going to expect a ainsley and children a cooking show that i mean that's
44:09clearly something on the horizon i'll come out to your house for that then my house is too crazy
44:14or jimmy how old's yours jimmy i've got all the ages yeah i've got everything from seven to 15
44:20in between wow and i've got from nine to two so we've covered a we've covered all of childhood
44:25there jimmy so there we go there's our beer can chicken with crushed potato salad yes jimmy that's
44:34amazing look at that
44:44right there we go do you want a dish option oh absolutely what what you're a breast man or a leg
44:49man i'm not i don't mind a bit of everything actually start with a bit of a finger that little
44:53leg little leg grab hold of the potato yeah and it's great it's one of those dishes that you can serve
44:58up jimmy what do you want yeah i'll have a little bit of breast bit of a little bit of breast a bit
45:03of those potato yeah whack that all on there what do you think of jimmy's dish well i think good
45:09shadow too sometimes you just get the groans and moans you know when something's good
45:14it doesn't matter what you're doing it's fantastic that is music to my ears and i tell you what if i
45:23say it so myself what a great way to finish show delicious oh my gosh this is so good jimmy what a
45:29scrummy dish it's just been a generally scrummy show hasn't it but before we go we have to say a
45:35massive thank you to the legend that is angely harry everyone why for now and we'll see you next week
45:42this is great this is great isn't it
45:56so
46:12so
46:22you
46:24you
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