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00:03Oh
00:04Love a scone
00:08Cornish way cream do you know they've been arguing about it for over 900 years general cream
00:12I just love somebody from Cornwall who can tell us what it is about let's do it my way
00:18Just put it all around the outside. I think today's guests should be able to help okay jam
00:23I'm putting cream on who cares does it really matter roll titles?
00:28Welcome to the show that weekends were made for feeling like I'm on holiday. We've got food. Oh, I love
00:33that
00:34We've got countryside
00:35Look at that. We've got crafts. I'm happy with that and we've got lots of wildlife
00:41Oh, here they come so if you're looking for some weekend cooking inspiration. That's fantastic
00:45You have inspired me you fancy a bit of DIY or a cheeky tipple
00:52or if you just want to hang out with some famous friends forget the singing go on tour with your
00:57Sausage and some furry ones too. Why the long face you're in the right place. I cannot wait settle back
01:04for jimmy and chivvy's farmhouse breakfast
01:17Welcome to jimmy and chivvy's farmhouse breakfast joining us this morning is a chef who knows how to turn incredible
01:23ingredients into an unforgettable
01:25Dining experience. He's a champion of Cornish cooking. He's familiar on our screens and he's one of the most exciting
01:31voices in food today
01:32He brings fun. He brings passion. He brings flavors to the table. We've got the brilliant Paul Ainsworth
01:40And it's nearly time for shiv to rustle up some delicious breakfast indeed
01:44I've got something really delicious and hopefully right up Paul Street, but let's see what else is coming up on
01:49the show
01:50There's fruity favorites for my furry friends the raccoons are loving them. I think that's a great success my plums
01:58We get a master class in arranging beautiful blooms. This is eucalyptus
02:03This is a big thing for me to get a plant name, right? Very good. Chivvy's on a whirlwind tour
02:08of flavors without leaving home
02:11very excited
02:13Mmm, we'll be bubbling fizzing and packing a punch and Paul steps up to give us a taste of cornwall
02:19with a twist
02:22fabulous
02:22But first breakfast now, this is something close to my heart. It's based on a
02:27Breakfast that we'd have in Trinidad a street food, which is like a tropical cheese toastie. It's a Trini pepper
02:32roti
02:32So we're gonna make a paratha style roti. We've got simple ingredients just self-wasting flour salt water going in
02:38there
02:38What's gonna be blitzed up?
02:40This is the inside of our pepper roti chive coriander pepper onion and garlic
02:44Jimmy you're gonna give that blitz. This is part of your childhood. This is part of my childhood. It's a
02:48street food, and it just is ultimate
02:51Comfort in a roti. I want to show you something very quick with this roti because this is the key
02:55to flaky paratha
02:56Yeah, yeah, so how you get that you've had a dough that's rested really well
03:00I'm just gonna quickly give this out a roll and I want to show you this little trick. This is
03:03what makes it really flaky and
03:06And then we can get on putting it in there
03:10This is
03:15But I wonder if as your mother is from the Seychelles there's any other tropical inspiration you had as a
03:20kid inspired you
03:21Yeah, definitely. I think sort of my mum being from the Seychelles, but also my dad was from Blackpool
03:27Right classic combo classic combo quite the mix and
03:31And but I also grew up in a in a household because our house was the family business
03:36Yeah, and it was a bed and breakfast right and my dad always been in hospitality there. Yeah, yeah
03:41Yeah, you're right from there right from the beginning so for you
03:45Growing up amongst that business did you always think right?
03:48This is where I want to be I want to be a chef. I want to be part of this
03:51industry
03:51No, sort of becoming a chef came on a lot later
03:55I think the work ethic was there because my dad's would have me the work around right work ethic and
04:01People skills, and I think they're really important aren't they in the industry you work in yeah
04:06There's not not everyone has great people skills today
04:08No, and that's something you have to learn. It's not just the food. It's the
04:11Can I quickly interrupt to show you this bit?
04:15This is ghee melted ghee, and you're just gonna brush that over the rested dough very liberally
04:20So that's like a clarified butter
04:22Exactly that a clarified butter very easy to find in the supermarkets. Yeah, you could also use melted butter if
04:27you can't find it
04:28And then this is the trick so you take a little sharp knife into the middle really fun here
04:33And then you take this edge and you roll it around right?
04:36So this is gonna give you those lovely flaky layers, right?
04:39You know, it's just oh my mouth is watering just knowing how flaky and full of flavor
04:44This is going to be and then you make it into a cone
04:47I said there's a technique I learned from my mom
04:49I think it's pretty similar in India as well
04:51And then you just smash that down and that's ready to roll out again
04:54It's rested and then you get them like this never seen that. Have you never seen that technique?
05:00That is that's how you get that lovely flaky layers when you have that parata
05:03So this has then been rested and this is gonna make our
05:07Equivalent of the toast edges of our toasties. You can see it already puffing back, can't you?
05:10Yeah, and then that paste will go in the middle with the cheese onto the pan. That's it great
05:15Well, I'll put this up tonight. I don't want to be too loud. So
05:18The the whole idea of you growing up with this amazing guest house. Yeah, so you had people stay obviously
05:23It's a bed and breakfast as well. Yeah, who was doing all the cooking?
05:27So pretty much Monday to Thursday was my dad and then it the weekend my mum would take over with
05:33Yeah, more of that sort of say chalwa
05:36Interesting isn't it then so you went from what classic British dishes. Yeah Monday to Friday
05:41Yeah, so sort of like cottage pie. Yeah, all that kind of stuff and then straight into quite exotic
05:47What kind of exotic cuisine what kind of dishes so the best way I could describe it
05:53I think sometimes people might think it might be sort of rich creamy curries and yes, it's not it's more
05:58like, you know
05:59Biryani style
06:01Curries, so it's more about the spices and the herbs as opposed to sort of like
06:06Sauce curries. Yeah, yeah, yeah, like a drier sort of cuisine. I think the influences I get and a bit
06:11sort of maybe like the dish
06:13I'm gonna cook for you today is more of the spice than the actual
06:17Sauce or me sort of cooking in the sauce delicious and has any of this translated into the food that
06:23you prepare now
06:23Not sort of you know massively, you know, you know
06:26My training and when I went to go and work in kitchens was definitely I would say heavily influenced in
06:32sort of classic and French
06:34But then working for someone like you know the late great Gary Rose
06:38Yes, you know
06:38You know who I spent a lot of time working for him
06:40He was so ahead of his time a real sort of pioneering sort of championing sort of British
06:47Produce we talk about food heroes and and things like that and actually he was the champion of that way
06:54before anyone else was talking about
06:55Local produce or rare breeds and all that kind of stuff
06:58Yeah, and then from there I went to work for Gordon Ramsay and then that was again very sort of
07:03French
07:04But also again British produce, you know, you weren't buying sort of your your sort of CV it reads
07:10The people you've worked for or basically the who's who of the big boys in the culinary world
07:16Yeah, yeah, I mean an incredible training ground and I've got to say it's it's one thing learning
07:23The the the culinary arts, you know how to put a dish together and the ingredients that's one aspect of
07:29it
07:29And you can be a brilliant chef, but to be a Ross restauranteur
07:32You've got to be know how to run a business
07:34Yeah, which could turn a lot of chefs because it just takes a fan out of it
07:37Can I just update you where we're at yes?
07:39Jimmy made that beautiful paste with his chives the coriander the chili the pepper and
07:45I've now put in cheese. I've grated in potato the idea of this dish was it's very resourceful you use
07:50what's been left over so you can put in
07:52Carrots as well. You can put in other vegetables and the cheese is a mixture of cheddar
07:57And I've also used a bit of emmentaler here
07:59So it gets that lovely cheese pull obviously these wonderful incredible chefs that you've worked under have different styles
08:05Yeah, so what have you learned from each of them?
08:07When I went to sort of Gary Rose my perceived idea it I was 18 years old was
08:12Almost like more is more and then you go and work for somebody, you know, like Gary where it's less
08:18is more then moving on to Gordon was
08:21one the produce and the pasta making skills because obviously when I went to work for Gordon Gordon was in
08:27the kitchen every day on the pass and
08:29So watching him make raviolis and tortellinis was it is it's it's breathtaking
08:34the speed of the fingers are we like
08:38Always learning, you know, yeah, you'll always have those techniques you'll always have those sort of memories of what you
08:44did with them and what you learn
08:46Okay, so what I love about this is that cheese that oozes out on the edges here. So watch out
08:51Jimmy
08:51I'm just gonna know I'm just gonna slice it up on here
08:55So this is something that anytime I eat it just takes me right back to Trinidad
08:58Just messy. Do you have any nostalgic food? Yeah, absolutely. We had a rhubarb patch and
09:04Yeah, my my dad was sort of turn into
09:07Crumble which still to this day crumble is rhubarb and apple crumble is my absolute
09:13Oh
09:13I love it with ice cream with what you have in that way
09:16Do you know what thick really thick custard? Yes
09:19And a dollop and this is I've been you know influenced by Cornwall
09:25Really cold clotted cream. Oh lovely. Now you're probably sick of hearing this but
09:29Jam or cream first we have to ask it our producers have told us to ask it
09:34Does it really upset people in Cornwall? Yeah, do you know what? I'm it's a good question. I don't think
09:40it I don't think it doesn't
09:42but
09:43For the purposes of not having all the windows broken
09:46Um at the restaurant
09:49Yeah, you gotta get it right
09:50I'm gonna go with jam and cream
09:52Jam and cream
09:53Okay, fine, fine
09:55I'll go with cream and jam
09:57Some of my chef mates are like you don't believe that Paul because naturally like butter you'd put the clotted
10:03cream and then the
10:04Jam, but if the Cornish say it's jam then cream then the Cornish are right
10:09That's how it goes
10:10And who are we to argue with the Cornish chef?
10:11And who are we to argue with the Cornish?
10:13So from Cornish to Trini
10:15Yes
10:15We've got Trini pepperroti
10:16Oh look at that one like shit!
10:18It smells amazing, wow
10:28Pepperroti, just add a little pinch of salt there and let's serve this up
10:31Lovely
10:31Jimmy have you brought knives and forks for this?
10:33Well I thought you know
10:34I don't want to get down your dress
10:36Okay, do you know what? I'm gonna let you just choose one
10:38Or you pick one
10:39Thank you very much
10:41It's messy
10:41I absolutely love food like this
10:45Thank you very much
10:46The thinner ones are also slightly spicier
10:48So I don't know if you want to mix it up a little bit
10:50I'll get in there, get two
10:51Go on, I'm here for two
10:52There's a thin one underneath there
10:53This one?
10:54Yeah, that one
10:54Thank you very much
10:56Let's have a little look
10:56All right, let's have a bit of salt in that
10:59Now it's just a tropical cheese toasty
11:04Mmm
11:05That is beautiful
11:08I can see why you like this as a kid
11:10Yeah
11:10Yeah
11:11Because it feels naughty
11:12Mmm
11:12It's full
11:14Packed with flavour, isn't it?
11:16And loads of leftovers
11:17And the texture of the roti
11:18Cheap as chips to make
11:19Really delicious
11:20Mmm
11:21I can eat this every day
11:23I feel like I'm on Great British Menu
11:24And I'm getting
11:26You've literally made my year
11:28Oh, it's so good
11:30So I think it's time for a little break
11:31While we polish these off
11:32And don't go anywhere
11:34Because when we're back
11:35I'm at the wildlife park
11:36Foraging for fruit
11:37For my furry favourites
11:38There's floral fun
11:39A market melting pot
11:41There's a thirst quencher with a kick
11:44And Paul's proper tasty seafood
11:47So don't go away
11:48We'll see you after the break
11:49These are really good, aren't they?
11:50They are beautiful
11:51Yeah
12:11Welcome back
12:12What a brilliant morning we've had already
12:14With our fabulous guest Paul Ainsworth
12:15Yes
12:16Thank you
12:17We've served up a delicious treaty breakfast so far
12:20Yes, they were absolutely amazing
12:22There's plenty more to come
12:24I travel the world in a London market
12:26I genuinely feel like I could be on holiday
12:29We get a floral masterclass
12:30Now I know how to flower arrange
12:32There you go
12:33I'll add it to my daily routine
12:34And we've got something spicy to sip
12:37But before that Jimmy has a rather plum job at the wildlife park
12:51So I've just come into the orchard
12:53One of my favourite fruits are plums
12:57Absolutely love them
12:59And this time of year
13:01They're just going over really
13:03They were at their best
13:06They were at their best
13:06But look at that
13:10Mmm
13:11Delicious
13:13And we make use of them in the kitchen
13:15Make all sorts of stuff
13:16But eating that off the tree
13:21Is just like paradise
13:22But as you can see
13:23They've all started to drop
13:25And they're starting to go a little bit mouldy
13:27And rot down
13:28Which you think is a bit of a waste
13:30But that is really good for wildlife
13:31So lots of butterflies
13:32Like red admirals
13:33Or commas
13:34Will come and feed on the juice here
13:36But before I start losing
13:37The vast majority
13:39I'm going to feed them some of the animals
13:40So I'm just going to knock them down
13:42And then pick up the best ones
13:47A bit of juice
13:53Let's pick up some of these goodies
13:55Really plump plums
13:57With a light hue to them
13:59Oh, it's a lot up here
14:01It's going to come raining down
14:02I'll hook that up
14:08Plums like this
14:09Wasps will feed on them
14:11And everyone says
14:11What's the use of wasps
14:13But there's been a real pain over summer
14:14Well, every animal
14:16Has a role to play
14:17And wasps are really good predators
14:19In the garden
14:20They're coming around
14:20And picking up all the little caterpillars
14:22They're eating your lettuces and cabbages
14:24Play an important role
14:26There's a lovely one
14:29Oh, wow
14:30Look at that
14:32I've had a lot of fruit
14:34Out of a tree that I planted
14:36Some 20 odd years ago
14:37I've had enough
14:39To go into the kitchen
14:40In the restaurant
14:40There's enough
14:42For nature
14:43And all this lot
14:44It's going to go and treat the animals
14:52Here we go
14:53So first up for the plum treat
14:55Capybaras
14:56Here we go guys
14:58There you go
14:59Look
15:00Loving those plums
15:01Look here they come
15:01Another one
15:02And the thing about the capybaras
15:04They've got such strong teeth
15:05They won't really bother about the stone
15:08Come on
15:09And here come the babies though
15:12These are basically like flavour bombs ready to explode
15:16Right, I think they've had enough plums
15:18On to the raccoons
15:25Okay, so second on the list
15:28For the plums
15:29Are the raccoons
15:30Now the raccoons have got a brand new enclosure
15:33In the woodland
15:35So much more naturalistic
15:36Lot more space
15:37They really enjoy climbing and foraging
15:39So plums on the floor
15:42Brilliant for them
15:43Great enrichment
15:44Because they'll have to forage for them
15:45Let's see if they'll come out
15:49Go on
15:50Here they come
15:51Just by that stump
15:52Here we go
15:53Look what they've got there
15:55They're on them
15:57So
15:57Little and often
15:59Dot them around
16:00So they've got to find them
16:03Keeps them busy
16:08Lovely
16:09I think that's enough
16:11Capybaras
16:12I've had
16:13Their fill
16:16I've had my fill
16:19Nature's had their bit
16:21And the raccoons are loving them
16:22I think
16:24That's a great success
16:25For my plums
16:39They look like they love that
16:40Oh they did
16:41Those cheeky raccoons
16:42They love a good plum
16:43Who doesn't?
16:44I know
16:45And from a fruit day
16:45To a floral day
16:47So we're here with Susie White
16:48Who's going to take us through some flower arranging
16:51What are we doing Susie?
16:51Today we're going to do a fresh flower arrangement
16:53Similar to this
16:54Beautiful
16:55We're using our frogs
16:56That we used last time
16:57Not Oasis
16:58Not Oasis
16:59That's stuck in my head now
17:00So they are these spiky pieces in here
17:03And then we push the stem of the flower on
17:05So we're staying away from a waste of flowers
17:06We're staying away from Oasis
17:07Now I reckon Paul's going to be pretty good at this
17:09For two reasons
17:10One, I bet you have fresh flowers in your restaurants
17:13We do
17:14And two
17:15He has our poor hands
17:16But also he displays things on plates
17:19Makes them look beautiful
17:20So we're going to
17:21And we've already devised a plan
17:23Have you?
17:24How to
17:24How to
17:25How to
17:25You've been mucking around
17:28We haven't thought about this ship
17:29This is a trug
17:31This is a trug
17:32Okay
17:32So they date back to Anglo-Saxon times
17:34When they used to be called a trog
17:36You've confused me
17:38A trog
17:38Put it in the frog
17:39Yeah
17:40Okay
17:41So how do we start Susie?
17:43So normally we would put some water
17:45Into our container
17:47This is all secured down
17:48Just with some brown string
17:50Just so it doesn't go anywhere
17:51So the water obviously just keeps the flowers alive longer
17:53It keeps the flowers fresh for longer
17:54Yeah
17:54That's absolutely right
17:55And the same principle as last time
17:57We simply take whatever flower we want to start with
18:01What have you got there? Is that golden rod?
18:02Yes, that's correct
18:03And this is eucalyptus
18:04Well done
18:06This is a big thing for me to get a plant name right
18:09Very good
18:10And then we're going to cut on the angle
18:12You can start with any size
18:13Not small first
18:14You can start with any size
18:15I'm going to go with a big golden rod to stick in the frog
18:17And I can't just snap it Susie
18:19Ideally not
18:20Because you'll get a cleaner cut with using your scissors or secateurs
18:23Fine
18:24And why do we do it at an angle?
18:25It just helps fix the flower onto the frog a bit more
18:29And obviously then
18:29It helps the flower draw the water up through the stem as well
18:34OK, OK, that makes sense
18:35Very happy
18:36We're doing it in this basket now, aren't we?
18:39Which is slightly harder than doing it in a vase
18:43What's the...? I suppose it looks prettier
18:45It looks pretty
18:46And it's quite nice for a spring basket as well
18:50It's beautiful
18:51I love the colours
18:52Yeah
18:53They're great, aren't they?
18:54And you can use any flowers really, can't you?
18:56Absolutely
18:57So Port, you'd use a lot of flowers in your restaurants?
19:00Yeah, we do
19:01We...
19:02Not just as you'd expect, you know, on the entrance or in a big vase
19:06We like to sort of also move with the seasons and put things on the table
19:11And also sometimes like certain things, especially if it's more like, you know, sea kind of herbs and stuff like
19:17that
19:17Yes, lovely
19:18To say if we're doing like a raw scallop dish that kind of sits a bit in its environment
19:22Yes
19:23Oh, I love that
19:24Well, again, still celebrating Cornish produce of all kinds, aren't you?
19:28I'll give you some shorter bits now
19:29And is this a bit like putting a dish together?
19:32Because I suppose less is more, isn't it?
19:34If you don't want to put too many things in
19:37Shiv
19:37Gosh, look at Paul and Susie's
19:40I know, I know
19:41There is method there
19:42We've just literally shoved everything
19:43It's very calm over here
19:44No, no, no, no, I haven't
19:45I've been thinking about this shit
19:46I'm sorry
19:47You have the idea and I'm just shoving everything in
19:49Susie, I am going to...
19:51No, you're doing a fabulous job
19:53Look, Paul is right in there
19:55It's very mindful over there
19:57It's very calm
19:57Well, I think you can see how Paul's steely determination
20:00He's gone really quiet and he's just...
20:02I know, getting on with it
20:04Susie
20:04Yes
20:04Can you be clever about how you put flowers together?
20:07Is there a way to choose things that complement each other?
20:10Yes, yes, so you can obviously pick out using the architecture of the flower firstly
20:14So where you have flowers like this where they naturally bow over and bend like you've done there
20:20Yeah
20:20Perfectly, it gives your arrangement shape and it makes it more 3D
20:24Okay
20:26And then you can obviously pick out greenery that picks out the colour that's in the flowers that you're choosing
20:31Okay
20:31So eucalyptus has a bit of a bluer, greyer tone and that's always lovely to use if you're using a
20:37bluer palette
20:37So colour, architecture, all these things
20:42There we go, I think we're nearly there, Shiv
20:44It's gorgeous
20:45Crikey, they've got much further than that
20:46I'm really thrilled with that
20:47And so what do we do?
20:48Because obviously you have this tray
20:51Yes
20:52Do you need to disguise that?
20:53So, I have brought you some moss
20:55Okay
20:56Here
20:56Oh yes
20:57And then you can then put that all at the front of your arrangement all the way round
21:00Let me grab a little bit
21:01And then you need some for Paul
21:02Thank you, Susie
21:03And then you just sort of
21:04Take it all
21:05Take it, take it
21:06Oh, why is moss so
21:07Oh, okay
21:08It fulfills me just to stroke it
21:10There we go
21:11There you go, my sweet
21:12Look, it's beautiful
21:13And this is just, you can, how easy is it to get moss?
21:16It is very easy from any floristry supply, you can get moss
21:18You can get them in lots of those craft shops as well
21:21You can
21:21Yeah, they're really, really, it's a really simple thing to get
21:24Beautiful
21:25Is this going to be featured in your restaurants now, Paul?
21:28I tell you what
21:29Now I know how to flower a range
21:31There you go
21:32I'll add it to my daily routine
21:34There's going to be a new starter, isn't there?
21:35He's not doing anything else, you know?
21:38Well, there we go
21:39I think we've finished our internship
21:40Yeah
21:40What do you think?
21:41That, I think that is
21:42I'm really thrilled with that
21:43I think we're going to fight over who gets to take this home, Jimmy
21:45Look at that
21:47Beautiful
21:47Well, you guys have done it really quickly
21:50And it looks nice, I think
21:51Really full, it looks beautiful
21:52I love how you've gone past the handle and it's really quite wild
21:56Should we not have done that?
21:57No, no, I love that
21:58It's beautiful
21:58I thought we'd go a bit wild with a golden rod
22:00And have eucalyptus just bending over
22:03Really, really pretty
22:03Yeah, it's fab
22:04Actually, Paul's looks like
22:05That's like something you'd get at a wedding
22:06That's really good
22:07Do you know what?
22:08It's all that experience of hospitality, running his business
22:13This is something you do in the restaurant
22:15So, you know, you should be good at this then
22:17Yeah
22:17Well, he is good at this
22:19Very good
22:20I think that's brilliant
22:21I think less is more
22:22Beautiful
22:22One person on the not allowed list anymore in Padgett
22:25Yeah, yeah, I'm barred
22:46I'm barred
23:15Welcome back
23:17I think we're going to fight over who gets to take this home, Jimmy
23:19Look at that
23:21But first, I eat my way around the whole world in one city market
23:25Oh, great guts
23:26Always
23:40When I think of Mediterranean food, I think of sun-drenched days
23:43Kind of like today, not
23:45Anyway, it's all about the food for me
23:47The beautiful beaches, the salty air
23:49And fresh produce, vibrant ingredients
23:51And I'm here at a street food market
23:53Which I think is the perfect place to explore the range of dishes on offer
23:57Without having to get on a plane, hey?
23:58So, oh, I think I've seen something I really want to explore and like
24:02Greek food, some of my favourite
24:04Hello
24:05Lovely to meet you
24:06What have we got on offer here?
24:08So, we have moussaka
24:09Moussaka nest
24:11Which is ground beef, aubergine, roasted potatoes
24:14With a bechamel sauce on top
24:16Perfect for a day like this?
24:17Absolutely
24:18Can you tell me what you think are the key ingredients and flavours of Greek cuisine?
24:22So, the Greek cuisine is combined probably mostly
24:26From olives, like olive oil, oregano, garlic, onion
24:32Really quality products where you can make a simple recipe
24:35And it will taste delicious because of the soil, the sun
24:38Everything tastes so good when it's from the Mediterranean
24:41It's got the right climate
24:42It's got the right love going into it
24:44It looks sensational and smells so good
24:47I genuinely feel like I could be on holiday
24:49Thank you so much, pleasure to meet you
24:51Thank you very much, have a great day
24:52You too, take care
24:53Stay dry
24:54You too
25:00Mediterranean pizza, pasta, vino, what's not to love?
25:05Just say I'm here in your beautiful bar under the railway arches
25:09You've got this stunning array of Spanish ingredients
25:11For me very typical
25:12You've got chickpeas, you've got olive oil, olives, romesco sauce, seafood
25:17What kind of gorgeous Spanish dishes can you bring together with these ingredients?
25:21OK, we do a lot of different tapas
25:23You can see we've got vegetables from north of Spain
25:27Like boraja
25:29Green beans
25:30We've got also, yeah
25:30We've got the asparagus
25:33We've got the asparagus
25:36Peppers
25:36Really important for us, the saffron
25:38You know
25:39Yes, saffron
25:39We produce saffron in Spain
25:41Also, you know, we do octopus
25:43Yes
25:44We've got mussels
25:44And to finish, you need a little bit of rock and roll
25:48You know, with the paprika
25:49With the paprika, gorgeous
25:50So it's all about simple preparation
25:53But with really good produce
25:55Exactly, exactly
25:56I noticed something in this shop as well
25:58You've got some cured meats hanging from the ceiling
26:00What more could a girl want?
26:01Yes
26:01Tell me about those
26:02OK, this is jamón
26:03It's very important in our culture
26:05You know
26:06We've got the house for the different parts of Spain
26:09We've got jamón de teruel
26:11That is a white pig from the northeast of Spain
26:13Yep
26:14Also, Iberico black pig from south of Spain
26:17Yep
26:18You know
26:18They have a specific diet, right?
26:19They eat acorns?
26:20Yeah, exactly
26:20I'm feeling with acorns
26:21Yeah
26:21And as you know, it's a long queue process
26:24It's around four years
26:25Delicious, that sounds so good
26:26Thank you
26:27You've whet my appetite for lunch
26:28Thank you very much
26:29Enjoy it
26:30Thank you
26:39With all the wild and wonderful different cuisines out there
26:42It couldn't be more simple to access and push your own culinary boundaries
26:46And I've spotted one of my favourites, gyoza dumplings
26:51Amir
26:52Come on in, Shivi
26:53It's time for your dumpling training
26:54I'm very excited
26:55I'm very excited
26:57So, gyoza
26:58Amir, where do we begin?
26:59So, I know they're Japanese
27:00But isn't there a bit of a backstory?
27:02Yes
27:02So, they originated in China
27:04And the Chinese call them jiaoza
27:06Okay
27:06I can hear the similarity
27:08Gyoza, jiaoza
27:10Slightly thicker skin
27:10Okay
27:11The Chinese version?
27:12Yes
27:13And less filling
27:14What's the wrapper made out of?
27:15It's just flour and water
27:16Oh, is that it?
27:17That's it
27:18It's made with hot water
27:19Okay
27:20So that it releases the gluten straight away
27:22Fine, yeah
27:23So you're not overworking it
27:24Alright, let's get you in some gloves
27:25Some black gloves for you
27:27Thank you
27:28Alright, I'm ready to operate
27:29Alright, and what's this filling?
27:31This is our Malaysian chicken filling
27:32Delicious
27:33So, it's just very lightly smelt
27:35Have a smell
27:36Oh, gosh, that's gorgeous
27:37That's really fragrant
27:38So, we get a small amount
27:40I'd say like a teaspoon
27:40So, you put it in
27:41Just put it in
27:42In the middle
27:43In the middle, just like that
27:44That looks like you were so close
27:45To having it just over full
27:47Yeah
27:48And then what we do
27:49Just so that it acts like a glue
27:51Because most gyoza skins
27:52Have a touch of corn flour
27:53So they don't stick
27:54Okay
27:54But when you add the water
27:55That's the glue
27:56So this is how I do
27:58Jamaican patties as well
27:59With the water
27:59Oh, I love a Jamaican patty
28:01I know, it's good
28:01That's another one for your gyoza
28:03And I'll take some royalties from that
28:04No
28:05Alright, so what we're going to do
28:07Is we'll do the simple fold first
28:09So you just want to pleat in the middle
28:11So now you've got yourself
28:12A lovely little pocket
28:13And then what you want to do
28:14Is just grab the inside
28:16Push
28:18And again
28:19Push
28:20So that's one side
28:21Already sealed
28:22Piece of art, yeah
28:22Look at that
28:23You just work your way into
28:25Alright?
28:26Leonardo da Vinci here
28:27Okay
28:27Thank you
28:30That looks stingy now
28:32Is that a bit stingy?
28:33No, no, no, that's certainly fine
28:34Yeah?
28:34Okay, and then I'm going to take
28:36A little bit of water
28:36It's on your fingertip
28:38Run it around the edge
28:39And my fingertip
28:40Oh
28:40That's alright
28:40There we go
28:41I'm shaking
28:42No, no, no, you're doing really well
28:43The pressure
28:44There we go
28:45There we go
28:46That's absolutely perfect
28:47And then we're going to pick it up into my hand
28:50We're going to fold it into the meat in the middle
28:53Yeah
28:53Oh, look
28:54You're a natural, you've done this before
28:55Pull
28:56And twist
28:57Pull
28:58Do you know what?
28:59I'm not going to
29:00You should never blame your tools
29:02But actually the gloves makes it very tricky
29:04That's really good
29:05Okay, so we're going to pop them into
29:07Come over, just be careful of the steam
29:09Let's just pop that on
29:11Fantastic
29:12And we'll just leave it there just for a couple of minutes
29:15While we finish off this
29:16Fantastic
29:18Very cool
29:19But they're great because you can throw them in ramen soup
29:22And use them in different ways very quickly
29:24Really quick, really accessible and really delicious
29:28Quick meal at home, especially if we've got children as well
29:30Yeah
29:31So what we're going to do
29:32Finish in touches
29:33We just add a little bit of rapeseed oil
29:35Which is...
29:36We just...
29:37That sizzle
29:38It means it's all happening
29:39Gorgeous sound
29:40So this is the caramelisation going on
29:43Yeah
29:43And there's my one at the end
29:45It's terrible
29:45Beautiful
29:46There we go
29:47They're fully cooked
29:48But what we are going to do is just give it that little extra bit of steam
29:54Touch more
29:56There we go
29:58Once that steam has disappeared, you should have a lovely crisp piozza
30:01All right
30:02All right, what time do I start work tomorrow?
30:04Ta-da
30:05Let's try the fruits of all your hard work
30:07So you've got a lovely crisp bottom
30:09Well, thank you
30:11And straight onto the tray
30:12Fantastic
30:13And now which...
30:14What would you suggest with this?
30:15Oh, this is a peanut
30:15So this is the peanut sauce
30:17Liberally as you like
30:18There we go
30:19There we go
30:20There we go
30:21Have some chilli oil
30:23Absolutely
30:23Go right to the bottom, the lovely little bits
30:25Yes
30:25And then just help yourself to some fried chill-ups
30:29Yes
30:29Very excited
30:30Be careful
30:31It might be a little bit hot
30:32I can hear that crispy bottom
30:34There you go
30:35That was a good...
30:38Mmm
30:45Oh, Shib, I love a good food market
30:47It's a really easy way to expand your horizon with taste
30:50Yes, amazing
30:51Amazing
30:52Now, we've got more chat with Paul
30:53But also, we're going to have a drink
30:54What are we making, Shib?
30:56So, we know what Paul likes
30:58We've got something superbly simple and fabulously fizzy
31:00A little bit of homemade ginger beer
31:02Which is really easy to make
31:03Oh, yes
31:04Fantastic
31:04Yes, yes, yes
31:04You can't beat a ginger beer?
31:06You cannot
31:06One of my favourite things
31:08My drink of childhood
31:09Yes
31:09And now it's coming back
31:10It's more and more popular
31:12Did it ever go anywhere?
31:13I don't think it did, Jimmy
31:14It did
31:15It's so easy to make
31:16So we're going to do a very simple syrup
31:17We've got muscovada sugar
31:18Caster sugar
31:19And I love that brown sugar
31:21That smell and the warmth and the spice from that
31:23Ginger and lemon
31:25That, Jimmy, if you could just pair that for me
31:27And I'm going to make a syrup in that water there
31:29So you want this, you want this slicing the juice out, yeah?
31:32Yeah, just slice for the moment
31:33And then we'll juice it afterwards
31:34Okay
31:35And then
31:36Do you like me to do anything, Chevy?
31:37Oh, no, Holly, you're going to cook later
31:38So you just relax
31:39Oh, okay
31:40Tell us about your empire
31:42Because it really is an empire you have going up in Padstow, isn't it?
31:45Yeah, it started coming up 20 years ago
31:4820 years
31:49I think what sort of people don't realise is that I actually didn't start at number six
31:56As in, you know, owning it
31:57I actually started as head chef
31:59That came sort of three years later
32:01And then from there, we did Cafe Reggiano
32:04Okay
32:04Which was in 2013
32:06Yes
32:06Then later came the pub, which is over in Rock
32:09Good lord
32:09And that was when we moved over to Rock
32:11But then number six is the heart
32:14And everything comes from there
32:16So the way we season the fish and chips
32:18Or the way we cook a burger
32:20Or the way I think about a pizza
32:21Has started from
32:22Comes from that, those disciplines
32:25And that sort of mindset and culinary culture
32:28Which has earned you a Michelin star
32:30Which is
32:30We haven't talked about that
32:31Which is incredible
32:31I mean, that is an accolade of
32:32Yeah
32:33Immense proportions
32:34How do you feel about that?
32:36You know, that sits up there
32:38You know, when you're told
32:39It sits up there with, you know
32:42You know, when Cece was born
32:44You know, certain moments in your life
32:46It's one thing winning it
32:48But then you've got to retain it as well, haven't you?
32:50So true
32:51Don't get you nervous
33:21Yeah
33:22I love to do
33:24And they are complete opposite ends of the spectrum
33:27The first one is
33:27And this is more recent
33:28I've sort of got into triathlon
33:30But that again is then real focus
33:32Isn't it?
33:33Stimming, running, cycling
33:34But I mean that isn't
33:35Yeah
33:35That can't be that relaxing
33:37What do you do to sort of unwind?
33:38Because you've got the busy restaurant
33:39You've got the pub, the hotel
33:40Yeah
33:40The guest house
33:41As I said, then the opposite end of the spectrum is
33:43I love fly fishing
33:44Do you?
33:45I've been fly fishing since I was 12 years old
33:48I even at one stage when I was about 14
33:52I started to make my own flies
33:53Did you?
33:54Like I really, really got into it
33:55Yeah
33:55Wow
33:56I brought some
33:57And I will be these
33:59I've not made these
34:00Because I'm 46 now
34:02Okay
34:02So the flies I made are long gone
34:04Right
34:05So these are, I mean I have thousands
34:07I've just brought you some
34:08Can I just have a look?
34:09Because I studied entomology
34:11So talking to a fly fisherman
34:13I love it because it's not just about something that's colourful
34:17Yeah
34:17You actually replicate the adults of the nymphs
34:21The insects that live in the water
34:23Yeah
34:23When they're merged into adults
34:24You've got a copy
34:25You've got all these little tiny legs on here
34:27Look at that
34:27Beautiful, I love the colours
34:28Here, you know, labels
34:29So you've got here like daddy long legs
34:31Yes
34:31And then over this side again more
34:34I mean just look at them
34:35Look at the craftsmanship
34:36It's just lovely to look at, isn't it?
34:38Yeah
34:38And what I love about fly fishing
34:41It's the artistry
34:43You just feel the line goes tight
34:45The rod sort of bends
34:46And it's hard to sort of not panic
34:49Yeah
34:49Even now with all the experience I've had
34:51Your heart's in your mouth
34:52And you're just like
34:53Yes
34:53Amazing
34:54Beautiful
34:55Beautiful
34:55Beautiful
34:56Well, do your flies up
34:57Yeah
34:58Now I don't know if you have this to drink
35:00When you're doing your fly fishing
35:01But you will today
35:02Is our homemade ginger beer
35:04Oh, look at this
35:05This is fantastic
35:06Look at that
35:07Thank you
35:15Oh, look at this
35:16So our ginger syrup has been charged with sparkling water
35:19Some lemon juice
35:20And it's very, very simple, delicious
35:23That is warming
35:24Oh, that is delicious
35:25That is lovely
35:26It's lovely
35:27Refreshing
35:27But also
35:28You could turn that into a lovely cocktail
35:30Yeah
35:30Bit of rum
35:31Dark and stormy
35:32Oh
35:33I could drink this all day long
35:35But unfortunately
35:35It's time for a break
35:37But pop the cat along
35:37Don't go anywhere
35:38Because when we come back
35:40Paul is taking over the hobs
35:42Yes
35:42Yes
35:43Can't wait
35:44See you then
35:44You get a break
35:45See you
35:45Oh, yeah
35:46Woo
36:05Welcome back
36:06It's been a brilliant show so far
36:08With our incredibly talented guest
36:10Paul Ainsworth
36:11Thank you
36:12Thank you
36:12Thanks for having me
36:13Excited stuff
36:13It's been very, very busy
36:16Chibi treated us to a Trini classic
36:18Jimmy fed his furry friends
36:20Making arrangements with Susie
36:22A cultural flavour tour
36:24And a drink and chinwag
36:26And today Paul is stepping up to cook our final dish
36:29Great, I can relax
36:30Especially after that spicy drink with a kick
36:33Paul is going to bring us a taste of the west country
36:35With a spicy twist
36:36What have you got for us, Paul?
36:38Yes, we're going to do a madras spiced monkfish
36:40Oh
36:41With a potted prawn butter
36:43Lovely
36:43Just gets better and better
36:44Look at these beautiful ingredients
36:45Wow
36:45But you're going to start Paul
36:47Right, I think we should start here with the brine
36:49Now this is an optional extra
36:51Okay
36:51So you can do this if you want
36:53You don't have to
36:54So we've got some sugar, some rosemary, some garlic
36:57Some black peppercorns, coriander seeds, bit of thyme
36:59Put that all into a pan with the water
37:02Lovely
37:02Bring it up to a simmer just to dissolve the salt and the sugar
37:04Yeah
37:05The rosemary and the thyme will just like really sort of permeate the like basically the brine and liquor
37:10Yeah
37:10That's it
37:10That will last you ages as well
37:13Because once you've done your monkfish in it you can do other proteins
37:16Right
37:16Fantastic
37:17Does that help firm the fish up?
37:19Definitely yes
37:19Right
37:19Absolutely
37:20So these have been, these are really lovely little small monkfish fillets
37:24They will not take long at all to cook
37:27So I'm just going to
37:27Other fish as well
37:28Yeah
37:28I mean this dish works lovely with things like pollock, hake
37:33We don't sort of see a lot of hake and I love hake
37:36I love hake
37:37It's delicious
37:38You always see hake in France or Spain don't you
37:41But all our hake seems to go over there
37:44So just wash my hands and
37:47What we're going to do now is just fold that over there and we want to pat that really really
37:51nice and dry
37:52Okay, and the reason for that is is when we go into the pan we can get nice contact
37:55And there's no water because we want to get a nice fry
37:58Yeah, so the next stage of the recipe I've got some salt
38:01Okay, some lovely
38:02So basically I've taken a really nice sea salt so Cornish sea salt
38:06Yeah, blitzed it so it's nice and fine
38:09That's the madras curry powder
38:10And I've basically just mixed the two of them together and whisked them up
38:13All right, and we're just going to season our monkfish fillets with that lovely curry powder
38:18Okay, so just going to take a handful of butter so probably about 70 grams
38:22You see how that's nice and hot already
38:25Mmm, look at that
38:26Now what's happening is is like the milk solids in the butter are caramelizing
38:29Yeah, and this is what's giving us brown butter
38:31And that downwind
38:32And we use brown butter in everything
38:33I use brown butter in cakes
38:35Okay
38:35The flavour of brown butter is just amazing
38:39Yes, I'm wishy Paul
38:39A little pinch of sea salt
38:41I'm going to add, at this stage as well I'm going to add a little bit of that curry powder
38:44Yeah
38:45And salt into the butter
38:46So you can see already we're getting nice and nutty
38:48Oh
38:49All right
38:50So whilst you're doing all of this Paul
38:51You have just been filming some fun stuff with Josie Gibson, haven't you?
38:55Yes, I have
38:55And when you say fun, it really was fun
38:59Yeah, that is the first time I've met Josie and she is one of the most amazing, funniest people I've
39:05ever met
39:06Vivacious, I'd say
39:07She is absolutely everything I thought she would be and more
39:10So we're just lightly season our fillets
39:12What do you get up to? What's the premise?
39:13The premise is essentially Josie having a fun time around the West Country
39:18Yes
39:18And then coming and seeing me and then I just turn all of this produce that she finds into dishes
39:23Wow
39:24So I mean for Josie it's quite a good gig that one isn't it?
39:27Yeah, it's a really gig
39:27She could bring all sorts then couldn't she?
39:29Absolutely
39:29You just think I've got to now turn it into a dish
39:31So you see there I've just put those monkfish fillets in
39:34Yes
39:34So I'm going straight into that brown butter now
39:36You might think okay that's quite a lot of butter and it is
39:39But remember all the flavour that's coming out of the fish is going to be our sauce
39:44Oh wow
39:45This is where's the inspiration for this dish come from Paul?
39:47Pottage shrimp you know like even with the croutons and the mace
39:50Jimmy if I could ask you to could you do the croutons for me while I'm
39:54Very traditional dish pottage shrimp isn't it?
39:57Yeah
39:57It was it was every man's food
39:59Yeah
40:00I love that you're using mace as well because that is a seasoning or spice that really isn't celebrated enough
40:05No and it's a delicious spice it's a spice that we you know produce in England
40:09Yeah
40:10So with the garlic Paul do you want me to grate that or do you want me to drop it?
40:12Yeah just grate it would be great and again sort of going nice and
40:15And then what have we got in there?
40:16Nice and nutty
40:17The mace
40:18So I'm just turning the heat down on my hob Jimmy I'm going to turn that down
40:22Yeah
40:23So you've just got that lovely control
40:25I am downwind and it smells sensational
40:27It's good isn't it
40:28I've got to ask Paul what is the name of your new show?
40:30Josie Gibson's taste of the West Country
40:33Right
40:33Can you give us a hint of the weirdest creation you came up with using all these ingredients?
40:39Probably I think an apple tart to tan
40:42Oh
40:42But I show Josie to sort of pair it with cheese
40:46Oh okay
40:47Because my you know going back earlier being my dad being from Blackpool
40:51I grew up in the South but apple pie Eccles cakes
40:55With cheese
40:56Fruit cake with a lump of cheese is a really you know it's just normal
41:01And I loved it and Josie at first was like what?
41:05Did you win her over?
41:07Yeah and she loved it
41:08What I love about dishes like this it's all in one pan
41:12So you can smell the flavour coming off of that now straight away
41:15What did you just add actually?
41:16Shallot
41:16So we've got that lovely madras curry brown butter
41:20So your foundation already is beautiful
41:23Yes you can't go wrong
41:24You can't go wrong
41:25Next we're going to add into there
41:28Two cloves of garlic
41:31So we're just going to grate those down or finely chop them
41:34I've turned my heat down so you can see now that we're just you know we're not stressing
41:38You've got that heat down the butter is just softening the shallot
41:44And those honestly like Jimmy the mace and the garlic come in
41:48Oh
41:48And the brown butter on those crooks that is perfect
41:50Next I'm going to go in with the capers
41:53So then this is where it kind of goes to that nice and traditional sort of potted shrimp
41:58Gherkins
41:59Oh yeah
41:59I call them wallies
42:01Yeah
42:02So
42:02So those
42:03Those go
42:05So there are more harder ingredients that were just softening in that butter
42:08So samphire goes in and I'm putting that in last because I don't want that samphire to sort of cook
42:15down too much
42:15I like it with that little bit of crunch
42:17Okay
42:17Then I'm going to go in with some lemon zest
42:21So again you're kind of keeping it nice and fresh
42:24And then I'm going to add in so when cutting a lemon rather than going right down the middle
42:29Just what we call like a little cheek
42:31Okay, take out the pips and then lemon
42:36Just lovely lovely flavours
42:38Oh
42:39Now we go in with a nice handful of these prawns
42:41Now brown shrimps are very expensive these are prawns from the freezer
42:47Most people look at these prawns and think right okay prawn cocktail and not much else
42:51These in here good source of protein very very cheap
42:56I'd love to see a chef of your accolade just grabbing stuff from the freezer it's fantastic
43:00When you glaze like that
43:02Look at that
43:04Look at that
43:04Beautiful look at the colours
43:06Now with the herbs like all herbs all contain essential oils
43:10There is absolutely no need and again especially with soft herbs
43:13Coriander basil parsley
43:15Don't pick off the leaves throw the stalks away or think I'll put the stalks in a stock or something
43:20like that
43:21Use it just chop nice and fine
43:22Sharp knife and just cut once don't hammer the herbs into the board
43:27So straight away parsley works brilliant with a dish like this nice and grassy
43:32That all goes in there
43:33Beautiful
43:33And then again just move that around
43:36It's a treat
43:37Right
43:39We're ready
43:39Delicious
43:40This is really exciting isn't it
43:42Well it's nice not to cook but also to see somebody who is so
43:44We've got a Michelin star in our kitchen
43:46I know
43:48So look at that right okay all of that we waste nothing
43:52Lovely cube
43:52All of that into our sauce
43:54We'll put the fillets in there as well
43:57And then
43:59Just all of that lovely
44:01Just put that all over the fish
44:03I love the excitement in your eyes Paul
44:04Like you love what you do
44:06It's a joy to see
44:09Now
44:10If I'm honest if I was at home I'd actually just put the pan in the middle of the table
44:13And then go
44:14Just get stuck in
44:15Get involved with the bread as well yeah
44:16Exactly
44:17So we just put those fillets
44:19In the middle
44:22Look at that
44:23Like that
44:24Pop a Michelin plating here
44:26Beautiful
44:27And then just simply
44:29What we want is
44:30That is basically
44:31That lovely sauce
44:32My kind of food
44:33That is just glorious
44:34Oh look at that
44:35It's fresh
44:36It's lovely and greasy
44:38And then
44:39These lovely croupes
44:40Again you know like
44:41The point is
44:42Is they go on the dish
44:43Oh it's so beautiful as well
44:45And they suck up all that lovely
44:46Yeah
44:46Yeah
44:47Sort of prawn
44:48Madras butter
44:49Exactly
44:50And then
44:52Just finish with a bit more
44:54Lemon zest
44:55Oh that is absolutely stunning
44:56And that is it
44:57Paul tell us what this is
44:58Madras spiced monkfish with potted prawn butter
45:02Yes
45:03Come on
45:04I mean
45:04That is a masterpiece
45:13Well look at this
45:15This is a treat
45:16I'm going to eat
45:16I don't know where to get stuck in
45:18Ladies first
45:19I'm going to start with one of these
45:19Oh you're such a gentleman
45:20I know
45:21I'm going to go
45:22A little bit of prawn
45:23A little bit of samphire
45:24A little crouton
45:28Oh my word
45:29Oh
45:31That
45:32Is incredible
45:34Thank you
45:35Mmm
45:35But look
45:36Yeah
45:37That the monkfish
45:39That brining
45:40Has really done its job
45:41Yes
45:42That is absolutely gorgeous
45:43I tell her after this
45:44I'm heading to Cornwall
45:44Thank you
45:45That is incredible
45:46What a treat
45:47To end the show with
45:48Wonderful
45:48Honestly the spicing
45:50Everything about this
45:51It's a fabulous way
45:52To finish the show
45:52And just to say
45:54A massive thank you
45:55To our wonderful guest
45:56Paul Ainsworth
45:57Yes everyone
45:57Well done Paul
45:58Incredible
45:59Thank you so much Paul
46:00Thank you so much Paul
46:02What a show
46:03See you soon
46:04I'm getting back in here
46:05Look this monkfish
46:06She's got my name on it
46:07Thank you
46:07Thank you
46:35You-
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