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00:03I'm Prue Leith cook caterer restaurateur cookery school founder and writer of 16 cookbooks this
00:12looks so delicious I'm absolutely dribbling I'm in my 80s so I haven't got time to waste this
00:19series is all about the things that really matter to me family fun food and friends
00:30we'll be sharing simple home-cooked recipes oh I did it and what does that do well unfortunately
00:38it's not quite doing it and celebrating the best produce I'm lucky enough to live in the
00:45astonishingly beautiful Cotswolds with my long-suffering husband John and now he's agreed
00:51to join me in the kitchen too in today's episode my good friends and fashion designers Vin and Omi will
01:03be here Vin was determined that I that they were going to make me look like I've never looked before
01:09it was great yeah well I had a lovely time you were great John learns a new trick at the
01:15butchers can I
01:16have a job part-time and I'll be showing you how to cheat your way to an easy supper and
01:24that's it
01:25supper sorted for tonight welcome to my Cotswold kitchen I love eating and cooking almost all food
01:44back in the day at my restaurant we cooked with something that a lot of people are either afraid
01:50of or think is very old-fashioned awful but in my eyes it's delicious and nutritious and cheap
02:00my first recipe today is deviled kidneys on toast and I know some of you will shudder at that thought
02:08but I'm on a mission to get people to eat nose to tail if you're prepared to eat a steak
02:21then why not
02:23eat everything kidneys liver the lot and especially as there's so much more flavor in awful and it's
02:31really honestly worth having a go so these are kidneys on toast deviled kidneys devil generally
02:38means very spicy and the butcher will clean the kidneys for you to prepare the kidneys slice them
02:48in half so that they retain their kidney shape use a good pair of scissors or a sharp knife to
02:58cut out the
02:58white fatty core so now I'm going to fry these kidneys in spiced butter mix together 50 grams of
03:09soft butter 1 teaspoon of cayenne pepper 2 teaspoons of anchovy essence all 4 anchovies mashed up and a
03:18teaspoon of mustard powder and a little bit of Worcester sauce the things that are deviled are always a bit
03:28spicy like this they usually these very things mustard the Worcester sauce and cayenne pepper in the good
03:36old days when I first opened my restaurant we used to actually have savouries after dinner we used to do
03:43a four course meal for a fixed price and the last course was a dessert or savory and the savory
03:49would be
03:50sometimes things like kidneys on toast just a little savory mouthful at the end of the meal now you never
03:57see
03:57that once mashed together melt a bit of your spicy butter in a frying pan and dust your kidneys in
04:05seasoned
04:06flour put the kidneys in flat side down don't put too many in at a time because if you lower
04:18the heat in
04:18the pan too much then the juices of the kidneys will start to run out instead of getting a nice
04:24fried crust
04:25give them about a minute and a half on each side I don't know why offal is so out of
04:32fashion I mean when
04:33my children were little we often ate kidneys or liver I used to give the children liver sausage for
04:41breakfast and they loved it right so I like to keep the kidneys a little bit pink in the middle
04:48like that
04:50there's a lot of goodness in awful in fact they're a nutritionist dream they boost your energy and are packed
05:01with iron put the kidneys on the toast with the spice butter all over it
05:19so that is deviled kidneys on toast very delicious and pretty quick to do I love deviled kidneys but I
05:30also like deviled mushrooms so if you can't face kidneys have a go with the mushrooms
05:44eat some butter and oil in a pan chop portobello mushrooms into quarters so nice and chunky really
05:54the thing about mushrooms is they absorb any amount of fat so don't give them too much because you'll end
06:01up
06:02with fat running out of them and so you don't want that so just put your mushrooms in there
06:10I do love mushrooms because they have such a sort of umami taste and they're great for vegetarians
06:17because they've got real strong flavor I love them cook the mushrooms for two to three minutes
06:24or until browned right we'll make some toast
06:45chop a bit of parsley which is going to go in at the end if you're chopping parsley and the
06:51stalks are quite tender like this
06:54then I just screw them all up in my hand like that and slice like that
07:06and then you can turn it round and chop it a bit more finely if you want to like that
07:15so when your mushrooms are sort of half cooked like that
07:19you want to add everything else
07:22four teaspoons of Worcestershire sauce
07:26two tablespoons olive oil
07:29two teaspoons English mustard
07:3325 grams of butter
07:35two teaspoons of hot paprika
07:38and four cloves of garlic
07:40thinly sliced
07:41you need to really mix it up well so that you don't get all the mustard in a lump
07:48and then when you've got everything mixed up together like that
07:51you want to put the best ingredient of all
07:55which is the creme fraiche
07:58add 300 grams and give it a good stir
08:02the lovely thing about creme fraiche is it's basically like whipped cream
08:06but because it's quite thick it doesn't thin your sauce too much
08:11it melts a bit of course but it makes the most delicious sauce
08:17I'm going to take a piece of garlic
08:19this piece of bread has just come out of the toaster so it's nice and crisp
08:22and I'm taking a piece of skinned garlic
08:26and I'm just running rubbing it all over the toast
08:31take the mushrooms and sauce off the heat
08:33and fry a duck egg to go on top
08:37duck eggs are a great source of nutrition
08:40and compared to a chicken egg they offer more protein
08:43more omega-3 and 50% more vitamin A
08:48they're very good for baking
08:51they're slightly bigger than the hen's eggs
08:54once the oil is hot break the eggs straight into the pan
09:00do you see I've got a bit of egg shell in there
09:03you could fish it out with the actual shell
09:05it's the best thing to fish it out with
09:08better than your fingers
09:10do you see
09:12when you're frying an egg
09:14the trick is to pick some of the hot oil up and pour it over the yolk
09:22otherwise the white tends to overcook before the yolk's cooked
09:27ok
09:28I reckon my duck egg's cooked
09:31so I'm going to put my
09:38mushrooms on top
09:42and a duck egg on the top
09:43a bit of chopped parsley on the top
09:50let's put a bit of that on there as well
09:53so now we have
09:55so now we have
09:55very simple
09:57kidneys on toast
09:59deviled
10:00and slightly more complicated
10:02deviled
10:03mushrooms on toast
10:05you can do
10:06both of them
10:08like the first one
10:10you can just mix all the
10:11deviling ingredients together
10:13and cook your mushrooms in it
10:22coming up
10:23look at that
10:24my guest Omi is determined to keep things spicy
10:28and you've got all the seeds in there and everything
10:30everything
10:32and I'll show you a secret hack to use all of a banana
10:36don't tell John
10:51John and I eat a lot of fruit
10:54but John loves shopping and he tends to buy too much
10:57so sometimes we can't eat it quickly enough
11:00and as I'm not one for waste
11:02I have a very quick hack for a banana
11:05fit for the compost
11:07do you know John won't eat bananas
11:10if they are at all dark
11:12if they look even speckled
11:14he doesn't like them
11:15but he loves banana smoothies
11:18what I haven't told him
11:20is how I make them
11:28this recipe was taught to me by Rupi Ajula
11:32who's an Indian doctor
11:34so I can't take all the credit for this
11:37it's Rupi's recipe
11:41these are as you agree overripe bananas
11:44you take the ends off
11:46leave the skins on
11:49you know in most fruit
11:50the skin
11:53and just under the skin
11:55is where all the vitamins are
11:57or at least nearly all the vitamins are
11:59so
12:00banana skins
12:01are very good for you
12:09so that goes in there
12:11add 200ml of milk
12:13we might need a bit more
12:15if it's too thick
12:16we'll put in a bit more
12:18200ml of greek or plain yoghurt
12:23two teaspoons of cinnamon
12:27half a teaspoon of vanilla essence
12:31and some maple syrup
12:33now I know that these bananas
12:36are going to be really sweet
12:37so I'm not going to put all the maple syrup in
12:40I'll put in about half a tablespoon
12:44and then we'll whizz it up
12:51for a non-dairy version
12:53a nut or soya milk will work just as well
12:56as will a vegan yoghurt
13:06and there we have
13:08a whole banana smoothie
13:12don't tell John
13:20mmmm
13:20that is so good
13:23there you have it
13:24there you have it
13:25banana smoothie
13:26waste not
13:27what not
13:34I might be in my 80s
13:35but now and again
13:36I like to take on a challenge
13:38and remind people
13:40that there's still life in the old dog yet
13:44recently
13:45recently I paraded the catwalk
13:47in a latex dress
13:48just an average Saturday afternoon
13:50and you're about to meet the designers
13:53who persuaded me to do it
13:56my guests today
13:57are Vin and Omi
13:59who are ideologists
14:01who are absolutely obsessed
14:03with sustainability
14:04and they are two of the most interesting people I know
14:08so I'm very pleased to see you
14:11welcome Vin and Omi
14:13to my Cotswold kitchen
14:15thank you very much
14:17Omi you're going to do the cooking
14:18I understand
14:19so what are you going to cook for us?
14:22so this is my late grandmother's recipe
14:32I need to know what an ideologist is
14:34I think of you as fashion designers
14:36who are on a mission to get everybody to use only sustainable fabrics
14:41but you do much more than that
14:43fashion is the second largest polluter
14:46the industry is the second largest polluter in the world
14:48is it?
14:49it is
14:49so we thought
14:51let's use that like our canvas
14:54to convey a fun message
14:56because sustainability can be so serious
14:58we thought
14:59right we'll make our own textiles
15:00we'll research that
15:02we'll look at how we can produce organic wonderful textiles
15:06that are eco produced
15:07and we were one of the first people to get recycled plastic from the oceans and rivers
15:12and turn that into textile
15:14and then we've worked with King Charles to look at his estates
15:17and see how we can take the plants from his estates and turn that into textile
15:22about six months ago
15:24you did a fashion show
15:26and persuaded me to get dressed up in a long white dress
15:31which was made out of bark from willow trees
15:36that's correct
15:36yeah
15:37and it was dyed with beetroot juice
15:39yeah
15:40and it was incredibly elegant and smart
15:42but it was interesting because
15:44Vin was determined that they were going to make me look like I've never looked before
15:52I remember the tussle trying to get your glasses off you
15:55you were like
15:55no
15:56yeah
15:56and you looked great without it
15:58just the once it was great
15:59yeah yeah
15:59well I had a lovely time
16:01it was it was
16:02you were great
16:02anyway that's not enough
16:03yeah
16:03I could chat to these two all day
16:06but we do need to crack on with the cooking
16:08so Omi's putting four tablespoons of vegetable oil into a large pot
16:14add two chopped red onions
16:16two sliced garlic cloves
16:19and one tablespoon of grated ginger
16:22I like cooking with chicken bones
16:25so just chicken thighs filleted without the bones is great
16:30because it'll be quicker
16:30yeah
16:31yeah
16:31so I'm going to chop all that in there
16:36then I'm going to put the curry powder
16:38so this is just hot curry powder
16:40and Omi adds four generous teaspoons of hot curry powder
16:47and two generous teaspoons of hot chilli powder
16:51I normally put half the bottle of chilli powder
16:56and half the bottle of curry powder
17:00it just makes it a lot yummier
17:01and then you just stir it around
17:04well good
17:05do you like chilli?
17:07I like a bit of chilli
17:09not a ton of chilli
17:10okay
17:12add 500 mils of chicken stock
17:14and enough water to cover the chicken
17:18put the lid on and simmer for 20 minutes
17:21so the next thing we're going to do is
17:24we're going to boil some hard-boiled eggs
17:29while that's cooking
17:31we're going to cook the rice
17:32now I like to put a pandan leaf in my rice
17:36because it just smells so nice at the end
17:39okay
17:40you know it's really fragrant
17:41I like Thai jasmine rice
17:43because it's fragrant
17:44it's fluffier
17:45it's softer
17:47Omi's got 480 grams of jasmine rice
17:50which goes into the rice cooker
17:52with the Thai pandan leaf
17:54until the water is absorbed
18:07rice done
18:11now this is also my grandmother's recipe
18:13chillies
18:14and I take that everywhere I go
18:16Omi is making a sambal
18:18which is a condiment commonly used throughout Southeast Asia
18:23he's adding 75 grams of bird's eye chillies
18:26with the stalks removed
18:28and then shrimp paste
18:30you want to get nice Asian shrimp paste
18:32not none of this Western supermarket shrimp paste that you get
18:36so
18:36where do you get it from?
18:38you can get it online
18:39so go to Asian food stores online
18:41and shrimp paste usually will come in this colour
18:45Omi's combining 2 tablespoons of the shrimp paste
18:48with a juice of 5 limes
18:51then blending
18:53this is going to be a hot dish
18:55I'll try again first
18:55I'm not trying
18:57look at that
19:01and you've got all the seeds in there and everything
19:03everything
19:05we're talking about being sustainable
19:07we've got these
19:08no waste
19:09yes all right
19:10no waste
19:11so that's
19:12my grandmother's version of a sambal blachan
19:17she'll probably be in her grave
19:19screaming at me going
19:20you missed out something
19:21but I don't think I have
19:22maybe she's thinking
19:23not enough chilli
19:24yeah
19:25maybe she's saying that
19:27for the cucumber salad
19:29slice one cucumber into rounds
19:33make a sauce by adding to the blender
19:3550 grams of dried shrimp paste
19:38that's been soaked for an hour
19:39drained and dried
19:42and 2 tablespoons of sambal
19:45and the juice of 3 limes
19:50blend the ingredients together
19:54and pour over the cucumber
19:58while I peel the hard boiled eggs
20:01Vin is having a go at frying the papadons in hot vegetable oil
20:05Vin do you cook at home at all?
20:08what do you think?
20:10um
20:10get
20:10I would have said no
20:13you're right
20:13I don't
20:14I don't cook much at all
20:15no
20:15it terrifies me
20:17as you can see
20:18so we don't get curls up like that
20:19it's definitely
20:20you know you're done
20:20I mean it's all about science isn't it
20:22I suppose I should get into it
20:24but
20:24okay so I hold that
20:26and do that
20:27yeah
20:30it's magic
20:31it's lovely
20:32it's magic
20:32it is
20:33flip flip flip
20:34already
20:36flip quick
20:36really quick flip
20:39once peeled add the eggs to the curry pot
20:44ideally I mean if we have guests coming round for dinner
20:47I normally cook the curry the day before
20:49because they'll taste better by the time they arrive the next day
20:52I think we're done there darling
20:53funnily enough we don't often get guests coming back
20:56at all
20:58I beg your pardon
20:59yeah
21:00yeah
21:04Omi serves his grandma's curry on banana leaves
21:07you can buy these from any good Asian supermarket
21:11I like to make everything look pretty
21:13put the rice in a little bowl
21:15and then shape it a bit
21:19so you get a nice little dome
21:23can you tell we do fashion
21:26everything needs to look pretty
21:27everything needs to look pretty
21:31and then you want to do that
21:36oh
21:36very pretty
21:37oh very good
21:38ta-da
21:41add the salad
21:43and take the chicken off the heat
21:46let's get a nice chunk of curry with the onions and stuff
21:51let's put it there
21:52and then if you want to be really adventurous
21:55yes
21:55go on
21:57we'll put some of this wonderful summer blatter
21:59oh my god
22:00no
22:00not on the food we'll just put it at the edge
22:02we're going to put it on the sides
22:03so we can
22:03yeah you don't you have the choice not to
22:06not to have it
22:07and then we're going to garnish with some coriander
22:13so it's nice and lovely
22:15it's looking good
22:16yeah it looks like it
22:17spring onion
22:18I like spring onion raw
22:19me too
22:20you don't have to have it
22:22you know you could chuck it in the curry
22:24but I like it raw
22:24yeah
22:26and chuck some of that over the chicken
22:31like it's not hot enough
22:32and then of course
22:35pierre resistance
22:38poppadums
22:39beautiful
22:42voila
22:43hello darling
22:45I've called in my chief chilli taster
22:48John's going to try this before I do
22:50to check it's not too hot
22:53I make curry
22:54yeah
22:54and everybody's apprehensive
22:56because it's
22:58hot
23:00but you're going to give us a lesson on eating with one hand
23:02well all I do know is that you
23:05use the ends of your fingers
23:07make up a little ball
23:09push it in with your thumb
23:10but make sure that the centre of your hand is always clean
23:14is that right?
23:14bingo
23:15you don't like the skin do you?
23:17I love the skin
23:17no you like the skin
23:18I'm going to get a bit of that
23:19and I'm going to get a bit of this
23:21which I'm told is
23:23fairly lethal
23:23very lethal
23:25okay
23:25no I'm sorry about that
23:26but it's not hot enough right now
23:28draw this build up
23:32okay out of ten
23:33out of ten how hot
23:36how hot
23:37oh he's coping with it really well
23:39yeah
23:40really nice
23:40yeah
23:41it's still alive
23:46like a pro
23:48what do you think?
23:49I mean I honestly think that's been a triumph
23:52and to me it's a revelation
23:54because I would never have thought
23:56just shoving all the ingredients in like that
23:58you know you broke every rule
23:59of cooking
24:00of cooking and it absolutely worked
24:03it's brilliant
24:04will you be able to do it again?
24:05yes
24:06even I can do that
24:07very nice
24:26John and I love to eat al fresco
24:29when the weather allows
24:31I'm hoping we can manage it today
24:34well John has gone off to the butcher
24:37to get some meat for our barbecue
24:40I'm a little anxious
24:41because John tends to get carried away
24:44and I bet you he comes back with half the butcher's shop
24:53morning Trevor
24:54morning John how are you?
24:56I'm really well
24:57good
24:57what a lovely day
24:58before John gets carried away shopping for the barbecue
25:01he's keen to utilise Trev's skills
25:04he wants to learn how to tie sausages
25:07is this?
25:08I've saved this already for you
25:10that is one big long length
25:12you turn round
25:13and put that like that
25:15and squeeze it
25:16squeeze it oh yes
25:16turn it
25:17yeah
25:17then you pull that one through
25:19but you double it
25:21and then squeeze it
25:23twist
25:25push that into there
25:29yeah
25:29do you reckon you can do that?
25:30no!
25:31come on
25:32have a go
25:34okay
25:34one finger
25:35right
25:36one finger
25:37yeah now pull that through
25:38so it comes up to two sausages
25:40and squeeze it
25:41I'm with you
25:41so I
25:43squeeze it with that one
25:44with your thumb
25:44okay
25:45this thumb
25:46yeah
25:46then twist that
25:48and then
25:49yeah
25:50bring that through
25:52and make
25:53the same thing
25:53yeah
25:54yeah
25:55yeah
25:59sausages are hung in a fridge
26:00or cool larder
26:02for about 24 hours
26:03this helps them to stabilise
26:05and hold their shape
26:06when they're cooked
26:07and allows the meat to tenderise
26:12do I lose points if it splits?
26:14go on a bit more
26:15put a bit more out
26:16a bit more
26:17yeah
26:17so Donald can I have a job?
26:19no
26:20part time
26:22don't give up your day job darling
26:24I think we'll leave the sausages to the experts
26:27and that just hangs up like that
26:29and dries
26:30we'll go and hang that in the fridge
26:33and that's what it looks like
26:36those weren't too bad John?
26:38well they
26:38no
26:38yours weren't too bad
26:40I was too enthusiastic there
26:42yeah
26:42that's alright
26:43no problem
26:44thank you
26:44do you know I really enjoyed that
26:46very very interesting
26:48that's the sausages sorted
26:50isn't it about time to get on with the shopping John?
26:54I know we're trying a new barbecue
26:56so we want to have new ideas
26:59now what have you got?
27:01go for the lamb
27:02you can have some nice jiggit chops
27:04or some racks
27:05okay
27:07and what are these wonderful things here?
27:09the
27:09the
27:10yes
27:10this is a tomahawk
27:12oh
27:12I've never heard of a tomahawk
27:13or T-bone
27:14and what is a tomahawk?
27:16tomahawk is a rib eye
27:17just on the bone
27:18yeah
27:18obviously if I was a Viking
27:20I'd have that all to myself
27:21but
27:21do you
27:22do you slice it up?
27:24how do you?
27:24no you cook it first like that
27:26then you slice it up
27:27slice it up
27:27okay
27:29lovely
27:29and then there's the chicken
27:31what do you call that lovely chicken?
27:32I know that's very good
27:33oh
27:34this one the cushion
27:35that's the cushion
27:36yeah
27:36okay
27:37I think that looks very good
27:39okie doke
27:40well let's
27:41so what do you fancy?
27:43definitely the two lamb steaks
27:45and the crown of chicken
27:47the tomahawk
27:50and the thighs
27:52you won't starve then John will you?
27:54no no we won't
27:55so that's very good
27:56so then the tomahawk
27:57yep
28:00and some chicken thighs
28:01you want them with the sauce on or the?
28:03no I think so yes
28:04yeah
28:05yeah why not?
28:06that's got a Chinese on it
28:07yep that would be very different
28:09yeah that would be lovely
28:10thank you
28:13anything else?
28:15don't forget the pork mince John
28:20is that everything John?
28:21yep I think that's going to be lovely
28:23yes
28:24okay thank you Trevor
28:25cheers then John
28:26absolutely marvellous
28:27thank you
28:28thank you very much
28:28cheers
28:30just as I feared
28:31he's bought enough to feed the Cotswolds
28:34I love the idea of ready prepped meat
28:37as I'm all for saving time in the kitchen
28:40and cutting a few corners where I can
28:45some days you just crave a bit of comfort food
28:48and not have to think about what you're cooking
28:53so here's a hack for the perfect sheets supper
28:57which I'm ashamed to say I absolutely love
29:01and have been making on and off for 50 years
29:05and we still have it occasionally when I'm really tired
29:16all you need is chicken portions
29:20you could get a packet of four from the supermarket
29:23and you put the chicken in a dish
29:27oven proof dish
29:29like that
29:31and then you get a can of condensed cream of mushroom soup
29:39and you plonk that all over the top
29:44you can zizz it up a bit
29:46if you wanted to taste it curry
29:49you could mix the soup with a bit of curry paste
29:53or you could fry an onion
29:55and then add a bit of curry to that
29:58then put the chicken in
29:59and the sauce on top
30:02I know the sauce seems to be a bit thick
30:04but when it comes out it's thinner again
30:09and that's it
30:11bits of chicken
30:13condensed soup on top
30:14push it in the oven
30:16cook it for 25-30 minutes
30:19and that is supper sorted for tonight
30:22do it in the air fryer too
30:29tucked away in the suburbs of Bristol
30:31is a market garden with a social conscience
30:35and they are my food heroes today
30:42Ollie and Jimmy run this not-for-profit social enterprise
30:47they're on a mission to give everyone the opportunity
30:50to afford fresh locally grown veg
30:54Lush Greens is a community market garden
30:56which is essentially like a small urban veg farm
31:01at the moment there's huge inequality and access
31:04to fresh healthy nutritious locally grown veg
31:07and so we're here really to
31:10get people involved in the growing of local food that they're going to eat
31:14and to collaborate to get food to those that need it most
31:23a huge part of the project are the volunteers
31:27some people come super regularly
31:29same time every week through sort of thick and thin whatever the weather
31:35and it's a real mixture of people different ages into generations
31:41just once a week I'm here like most of the day
31:44it's amazing how much I've actually learned about growing
31:48and it doesn't matter what the weather's like
31:50you always feel better after you've spent a day outdoors
31:58in June we're picking things like rocket and spinach
32:03usually picking lettuce, sugar snap peas, monge two
32:06and then in the sort of height of summer we'll be getting things like summer beans
32:11summer beans, french beans, runner beans, courgettes, cucumbers
32:15yeah and then as we sort of move through into autumn we'll get things like leeks and squash
32:20and there are some sort of staples that you know just continue throughout the year
32:24beetroot, chard, we'll move on to a sort of spicy oriental salad mix come autumn
32:31once upon a time market gardens would have sort of served cities and towns
32:36with you know the most of the veg if not all of the veg that people were consuming
32:43the team produces veg boxes for the local community
32:49the way that that works is we have like a pay what you can afford system
32:53so we have like guideline prices for different income levels
32:57but then people pay, people pay whatever they want to around those
33:01and the idea there is to you know improve access to good quality locally grown veg
33:06we'll have some people paying three, four times as much as other people
33:09but the people who are better off at the moment they can you know subsidise those who haven't got so
33:14much to spend
33:16they also provide boxes to local food banks
33:21there's no electricity on site, we've got no refrigeration
33:24so it's really important to pick and then basically get it to the users at the food bank as quick
33:29as possible
33:30just so that it remains nice and fresh
33:36for the last few years they've been delivering to a range of food banks every week
33:41it's a really brilliant partnership because it means we get fresh veg every week
33:48which means we can put together really healthy food parcels for our clients
33:55Hi Oli
33:56Hiya
33:57Hi, I'm Deb
33:58Where do you want this then?
33:59I'd like it over here if that's okay
34:01Great, cool
34:02What have we got today?
34:04I've got a lovely salad for you today
34:04Brilliant
34:05Yeah, put this morning
34:06Perfect
34:07Okay, and it needs rinsing?
34:09Yeah, it needs to be washed before using
34:11We've got some broad beans as well which I'll go and grab now
34:13Excellent, thanks so much
34:18We're not saying we've cracked it
34:19but hopefully things like this, local food production, nature friendly, involving the community
34:25hopefully these things will contribute to a shift in our food system towards one that is better for people, better
34:34for planet, better for soil and better for the rest of the living world
34:43Still to come, it's John's turn to get his hands dirty in the kitchen
34:49So I've got to get sticky
34:51You've got to stick it, I know you don't like it but go on, it's fun
35:06Growing up in South Africa, I have many happy memories of eating outside
35:11and as soon as we have a bit of sun, I do like to have a barbecue
35:15John went off to the butcher this morning
35:18and as I predicted, he has got carried away and bought half the butcher shop
35:24so I've had to put a lot of meat in the freezer
35:28so all we're going to do is some burgers, some lamb steaks and a whole chicken
35:38and that's quite enough for one day
35:46While John fires up the barbecue, I'm going to get on with caramelising the onions
35:52Everybody loves caramelised onions
35:55So it usually takes a very long time to caramelise onions
35:59What you do is you slice them very finely like this
36:02and then you cook them very, very slowly for a very long time
36:06They can take about 45 minutes
36:09And I haven't got 45 minutes so I'm going to cheat
36:12Just add a bit of sugar to the onions to help speed up the process
36:17And if you do that, because that will make it a bit too sweet
36:20You need a bit of vinegar to counteract the sweetness
36:25So I'm going to put in a bit of vinegar
36:29So basically what I've got in here now is onions, water, vinegar, sugar
36:38and the oil that we started off with
36:40So I think that will do
36:50While the chicken cooks on the barbecue, I'm going to get John to help make the burgers
36:57You can make a burger out of any good minced meat
37:01So I'm suggesting you make a pork burger
37:04It's cheaper, it's very good flavour
37:08And it's dead easy
37:09But mostly burgers, if you've got good meat
37:12All you need to do is to squish the beef up into the right shape
37:15And that'll do, because it's like a steak
37:18So if you put the pork in there
37:21Plus the spring onions
37:22And plus a bit of smoked paprika
37:25And just salt and pepper
37:27And mangle them all
37:28And then shape them
37:29Is that just minced pork?
37:31Minced pork
37:32Is there any...
37:33I mean, what about the grade of the pork?
37:35Is it...
37:36What's the difference between that and sausage meat?
37:38Not a lot, except sausage meat has breadcrumbs in it already
37:42So this is just pork
37:44And it can come...
37:46I mean, I like it to have a little bit of fat in it
37:48Do you see those little white things of fat?
37:50Because the flavour is in the fat
37:52So this is probably shoulder of pork
37:53Because it's got a bit of fat
37:55But not too much
37:56So I've got to get sticky?
37:58You've got to sticky
37:59I know you don't like it
38:00But go on, it's fun
38:05I've added two finely sliced spring onions
38:08To 500 grams of minced pork
38:11And a teaspoon of paprika
38:12And some salt and pepper
38:14Mix together with your fingers
38:19I think lamb steaks are the most wonderful thing to have on a barbecue
38:22They've got so much flavour
38:24And they're just great
38:26And these steaks are cut across the leg
38:29It's the leg
38:29And that's the bone of the leg
38:32And you have to persuade the butcher to do this
38:35Because most butchers slice the other way without the bone
38:39But I like the bone
38:40And then you get across the grain
38:42And it makes a great steak
38:44So I'm going to marinate them
38:48The only thing you need to worry about
38:50Is if there's fat all the way around like that
38:52And skin
38:54When it cooks, it can sometimes
38:56That shrinks
38:57And it twists the steak out of shape
38:59So it's a good idea to cut through the steak
39:05You can do it with scissors or with a knife
39:08In just a few places like that
39:11Just through the outside
39:13So that if it has to open up
39:16It'll open up without twisting the whole steak out of shape
39:21Marinate the lamb steaks in olive oil
39:23With crushed garlic and rosemary
39:25And leave for at least an hour
39:27If time, overnight
39:29We're going to have a salad with all this barbecue feast
39:35Slice up some lettuce
39:37Layer up all the lettuce leaves
39:39One on top of the other
39:43And just chop through them
39:46Add two spring onions, finely sliced
39:49Then cut up an apple
39:52I think the trick
39:53Is to keep your fingers bent
39:55So that you can use the back of your knuckles as a guide
40:00And you just move your hands very slowly
40:04I mean very little bits each time
40:09And then when it gets difficult
40:10Because you're getting near the end
40:12Then put it on its side
40:16To finish the job
40:19To stop the apple browning
40:21Mix the salad in the dressing
40:23Made from four tablespoons of mayonnaise
40:26Two tablespoons of red wine vinegar
40:28And two tablespoons of olive oil
40:32What makes things go brown is
40:34Is oxygen
40:36It's the air
40:37So if you can keep the air off them
40:40Which is what oil does
40:41They're not going to go brown
40:55So John, do you remember at the butchers
40:57You bought this beautiful cushion of chicken?
41:00I did
41:00Look, we cooked it in the barbecue
41:06Ooh, I say that looks good
41:07Isn't that great?
41:10Lovely
41:10Did you just put it in in a pan?
41:12Yeah
41:13Ooh, never seen that done before
41:15Bit of butter on the top
41:16This chicken cooked to 200 degrees for an hour under foil
41:20And then uncovered for 35 minutes to brown
41:23If you've got a probe, it should reach 70 degrees inside
41:27And the juices should run clear
41:29So I'm going to cook the steaks and the burgers at the same time
41:35But the burgers are going to go onto the slightly cooler side of the barbecue
41:45It's just hot enough to sizzle a bit when you put them on
41:59If you do that, just push them down gently
42:02You make sure that all the bottom is in contact with the pan
42:07And it'll get nice and brown evenly
42:09And then we've got my steaks here
42:13Lamb steaks
42:14And they're going to go on the hot side of the barbecue
42:18Earlier, I marinated these in an Italian herb sauce called gremolata
42:24It's made from chopped parsley, garlic, the zest and juice of a lemon, olive oil and some salt and pepper
42:34I grew up in South Africa where we ate outside a lot
42:40And this would have been called a braai
42:42But my memory is never having such a fancy barbecue as this
42:46It would be a, you know, a sticks, driftwood collected on the beach
42:51And my uncle would catch the fish and then we'd bake it in the embers and we'd braai
42:58Mostly fish because we were at the seaside
43:01But it was wonderful
43:03Cook your steaks for three to four minutes on each side, depending on how pink you like them
43:09Looks good, doesn't it? Look
43:11You see, you can tell by the fact that it feels quite firm
43:16That it'll be...
43:17Looks good
43:17It's got the tram lights, which is good
43:20If it feels very soft, it's really rare
43:22If it feels really hard, it's overcooked
43:26Once the burgers are cooked, serve them in buns and top with a bit of apple salad and caramelised onions
43:34And why not toast the top of the burger buns?
43:40And...
43:41Lovely
43:44Lovely
43:45What do you think? Good?
43:48So delicious
43:49The caramelised onion are all quite sweet
43:51So they do what ketchup does
43:54Okay
43:54You know, sweet and vinegary at the same time
43:58And the salad's nice and crunchy
44:01Apple's crunchy
44:02Pork is really good
44:04Congratulations, your burger is very nice
44:07I very rarely had a pork burger
44:10Mmm
44:11After polishing off the burgers, John and I then tucked into the lamb steak
44:15And it was divine
44:18And now for the chicken
44:22Somebody who wasn't hungry, I'm doing very well
44:26I think because it smells so good and it looks so good
44:30Oh, it's really good
44:39You know, I think a lot of people are nervous about barbecuing because they really don't know what they're doing
44:46Of course, if you have a barbecue like this one, it helps a lot because it controls the temperature
44:52And you can sort of almost set it like an oven
44:55But it's not that difficult if you just...
44:59If you just know when something is cooked by the texture of it
45:02And you can use a probe to get the temperature right
45:06Well, I don't know if you know, when I went to the butchers, I did come back with a lot
45:10more
45:11I do know
45:12Unusual things to put on the barbecue
45:14I do, and they're all in the freezer waiting for you to demonstrate this
45:18You know, normally when you go to barbecues, it's always exactly the same thing
45:21I think I can call that a success, don't you?
45:26I'm right behind it
45:28Well...
45:28I think this weekend, we're going to give it another go
45:31Chin chin
45:37That's it from us
45:39Next week, we'll have another fabulous guest
45:41And more delicious recipes
45:58To our full podcast and make the guest out of office
45:59about the guest, we'll have another guest
45:59So, which you will be able to hug ourselves
46:00To our guest, we'll be able to meet
46:00And if your guest, we'll be able to share our guest with the guest
46:00And yes, to the guest a guest.
46:08Instead of showing up the guest, that's not that easy
46:09Now, you know it's been a memorable
46:14Last week, we're going to do it
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