- 15 hours ago
Ainsley's Fantastic Flavours Season 3 Episode 2
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00:00Ready, one steak frit with bernet sauce to go.
00:04Forget the fuss, forget the frills, call me old-fashioned,
00:07but I reckon that good food comes down to one thing, flavor.
00:11Yeah, boy, we're talking delicious food.
00:15It could take just one or two simple ingredients to really make a dish sing.
00:20When you are in the mood.
00:23So this series is a celebration of fantastic flavors from all around the world.
00:30I'll be cooking some of my favorite dishes.
00:33That's a portion, isn't it, eh?
00:34And revisiting some wonderful recipes from my past travels.
00:38Wonderful stuffed aubergine.
00:42I'll be inviting some of my famous friends into my kitchen
00:46to share the foods that fill them with joy.
00:50And some cracking chefs are stopping by.
00:53Wicked.
00:54To show me flavors that brighten up their day.
00:57And hopefully yours too.
00:59Why, look, I'll have some fun.
01:01So come on, join me for an epic feast full of fantastic flavors.
01:10Hello and welcome to Ainsley's Fantastic Flavors.
01:14Sunshine, sand and sea.
01:17There's nothing better than a day at the beach.
01:20That's right, today we're celebrating everything that's beautiful on our shores.
01:25Coming up, I explore the treasures of the coast.
01:28Might as well make yourself useful.
01:30Oh God, I know.
01:31It's lucky I bought me a bucket, isn't it?
01:33Baking royalty Ruby Bogle pops in to make me a rather special roulade.
01:38There we go!
01:40And I'm cooking up a batch of sizzling salmon burgers.
01:45So come on then, let's get cooking.
01:47And first up is my beautiful mussels in a Caribbean coconut broth served with a little bit of roti.
01:54Let's get that broth going, shall we?
01:56I've got some shallots here.
01:58I'm going to just chop those up fine and then we can put them into our saucepan and start to
02:02salty those off.
02:04Nicely thinly chopped shallots to start with.
02:09I've also got a nice bit of fresh ginger that I'm going to grate up.
02:15Like a bit of ginger.
02:18Same with our garlic, just grate that up.
02:21I like grating it.
02:22I just think that it looks ever so pretty.
02:25Ready to go into our pan.
02:28Now what about the spring onions?
02:30Just chop that up.
02:32Like a bit of that.
02:33Spring onion.
02:35And what about this bad boy here, the scotch bonnet?
02:41Always remember mum saying, just respect it.
02:43And what she meant by that was just get a little bit of oil and just rub into her pores
02:51like that.
02:51And that means that when you do cut into your scotch bonnet like that, I think half will be enough.
02:59And as all that lovely heat and everything comes out, which normally soaks and gets into the pores of your
03:07fingers, that oil will just protect it for that a little bit.
03:10All right.
03:10Next up is this bad boy down here.
03:14You're probably wondering what that is.
03:15That is a bit of coconut oil.
03:18All right.
03:18I want to keep him with that Caribbean theme.
03:20So it's just wonderful to be able to use this.
03:24If you haven't got it, it's fine.
03:25A bit of sunflower, a bit of vegetable oil is great.
03:28That's okay.
03:28Let's just pop that in there and allow that to melt down a bit.
03:32And then we can add our other ingredients here.
03:36Really good.
03:43Ah, lovely.
03:44Put that in there.
03:45The aroma.
03:47Straight away the smell of all that lovely chilli and the ginger and the onion and everything just smells fantastic.
03:56I've got some curry powder here, about one and a half tablespoons, all right, and a little bit of the
04:06turmeric.
04:13Yeah, once again, gentle heat.
04:15You don't want to burn that.
04:17If anything, you can turn it off.
04:18But once we start adding our tomatoes and our stock, and more importantly, our coconut milk, then you can increase
04:25the heat just a touch.
04:26All right.
04:27Here we go.
04:28Tomatoes.
04:29Just chopping those up.
04:31Remember the days when you used to write in and say, Ainsley, can I use a tin of tomatoes?
04:37Of course you can.
04:38You know, drain off some of that juice and throw the tomatoes in there.
04:41I'm trying to encourage everybody to cook.
04:44You know, that's what it's all about.
04:45We just want to cook.
04:46We want to enjoy it.
04:47Then they have to worry about, Oh, I can't do this.
04:49I can't do that.
04:50All right.
04:51There's our tomatoes.
04:52I love lifting up my board.
04:53So up we go again.
04:55Here we go.
04:56And in with the tomatoes.
05:05And then a nice light stock here.
05:08Low on salt, guys, really.
05:10If we can help ourselves, well, that's what we should do.
05:13And then, combination of those spices and the stock, and more importantly, that coconut milk.
05:23Yeah, boy.
05:25Look up your coconut.
05:26Make everything to your sweet.
05:31And whilst that just simmers away a little bit and cooks down before we put our mussels in, what about
05:38the roti?
05:39I can't help saying when I say roti, because I just think of the family saying,
05:44Oh, I want roti with my curry goat, I want roti with my chicken, I want roti with my mussels.
05:50And why shouldn't you?
05:51It's a wonderful bread.
05:52And just to get to this stage, I've got plain flour, a bit of baking powder, salt and water.
05:59And I've just been resting that up a little bit.
06:02A little bit sticky in the pan there, so just a touch of flour, just to help me take that
06:07out.
06:08That's it.
06:10There it is.
06:11Look at that.
06:11Can you see the softness of that?
06:13That's it.
06:14That's pretty soft there.
06:16And then I'm going to divide that into four.
06:20A little bit of flour on my board here.
06:24And then roll that out.
06:29It really is just like a flatbread.
06:33That's it.
06:34And what happens with this?
06:35You take a little bit of ghee, or melted butter if you like, and then we brush that onto our
06:43roti.
06:46Fold that in half, then into quarter.
06:50And then you want to kind of make it into a ball again.
06:53So you're just bringing all of that in.
06:54So you get all that lovely butteriness in there like that.
06:58Okay.
06:58Back into a ball.
07:00Shape it.
07:00Remember, floury hands.
07:05And then once again, starting to roll that out.
07:10Okay.
07:10And you've got all that lovely butteriness in there.
07:13But before we put those in the pan, what about those muscles?
07:16Oh!
07:17They're fresh.
07:18They're exciting.
07:20They're mussels.
07:24They're delicious.
07:25I just love them.
07:27And they're going straight into our beautiful coconut broth.
07:31Off with that lid.
07:39Ah, there you go.
07:45And just let those cook down and soak up all that lovely coconut broth.
07:52All right, then.
07:54Now, what about our roti?
07:56Let's get these in, shall we?
07:57Again, more butter.
07:59Lots of lovely buttery flavours going through there.
08:03Straight into our pan.
08:09That's okay.
08:09That's okay.
08:11Ah.
08:12They're going to be two or three minutes each side.
08:15We just turn those over.
08:16Until they're cooked through.
08:18And it doesn't take that long.
08:19But now it's time for a shake.
08:27all right that's what you do
08:31that's it get some of that broth and all those juices going that's perfect and
08:36a little bit of steam coming out the edge there as my grandfather would say grub the steam and
08:41smell it tells you about everything about cooking grub it perfect hey let's turn over these roti
08:52there you go now to finish things off I've got my lime zest and juice going into my broth and
08:59a
08:59little bit of the old spring onion here chop that up that goes into our mussel broth that's lovely
09:09beautiful and along with a little bit of fresh herbs just a touch of coriander look at that
09:15roughly chopped you just want to be able to sprinkle that on the top so it just kind of
09:19falls casually over it and we've got some wedges of lime that we're going to serve with that
09:27that's perfect we've got a few of those let's zest up our beautiful coconut broth and finish it off
09:33with those spring onions
09:38absolutely gorgeous
09:42oh look at that fresh steaming mussels look at that really really beautiful
09:55beautiful fresh steaming mussels so I'm going to finish that broth off now with some lime zest
10:05and uh some lime juice
10:11oh yeah yeah squeeze it yeah boy yeah yeah boy that good tears good
10:22ah spring onions the green bits of the spring onions that's good all right that's reducing I'll take my roti
10:31out
10:36okay
10:37okay
10:41yeah boy lovely little bit of roti there and here we go
11:00how about that looking good a little bit more coriander there just a touch of coriander
11:12that's it that's a lime wedge there going in there like that
11:21absolutely perfect and there you have it my beautiful
11:25mussels in a caribbean coconut broth served with roti
11:29yeah boy
11:40after the break I try my hand at foraging and rustle up something extra zesty that's it
11:47and here's one i made earlier and brilliant baker ruby bogle
11:51is joining me in my kitchen i'll be drunk i won't be able to do the show see you soon
12:03hey hello everybody welcome back we've got plenty to come on our seaside special
12:09so far i've rustled up a tempting tropical treat and coming up later baker extraordinaire ruby
12:16bogle is serving a beachy twist on a classic just another layer of flavor
12:22but before all that it's time for another one of my favorite foodie adventures today i'm off to
12:28the seaside to see what culinary treasures i can find
12:43now if i said to you do fancy cum foraging on the beach you'd probably think i was a bit
12:47mad
12:47but have i got news for you i'm about to meet alicia vesey who knows everything there is to know
12:54about foraging on the beach it's going to be a tasty experience
13:04oh hello alicia how are you doing all right how are you doing what we got here then what we've
13:10got
13:10here is searrow grass but it's actually coriander you're joking i am not indeed have a scuffle of that
13:17yeah there's no smell really no no no there ain't any smell to it so you don't have to um
13:22wash it or
13:23prepare anything you don't even have to cook it that's amazing i know it's got a natural saltiness to it
13:29this seafood dishes if you use it like chives just chop it up just sprinkle it on and you've got
13:34that coriander on salads you can put anything like especially potato salad or something like that
13:39and the thing is and this is with all the sea herbs you've got this plant and it spends 12
13:44hours
13:45underwater right 12 hours underwater but it won't grow unless it rains okay so you can't just rely on
13:52the natural sea water do you know what the sea water does not give it the nourishment that it
13:57needs it actually needs fresh water so it's just chucked it down yeah we can feel it now can't we
14:04it's lovely out here alicia oh yeah you know how to date a bloke anyway you might as well make
14:12yourself
14:12useful oh god i know lucky i bought my bucket isn't it come on i want to know more about
14:18this come
14:20all right so you see this white flower in yeah yeah all right this is scurvy grass all right
14:26and we had we had this oral tradition you know it does where it says on the tin
14:30so we eat that and you start getting scurvy all right and it comes back to that vitamins in winter
14:35thing so this is a winter plant and it gets quite big leaves on but it's as hot as horseradish
14:41oh wow
14:41go on is that edible now i'm gonna make you eat it and do you eat the flower or just
14:45the stem the whole
14:46thing the whole thing we don't have to eat the whole thing you can just have a nibble on one
14:49of
14:49flowers if you want okay and then all of a sudden you start there's a little bit of a kick
14:53to it after
14:53a bit that is just like horseradish it really is isn't it yeah yeah that's brilliant it's simple it's
15:00edible and it's underfoot and it's free oh dear now obviously alicia is an expert when it comes
15:08to foraging so if you're in any doubt get some advice well i've discovered there's so much more
15:15to come into the beach and just building sandcastles in fact it's a whole new edible experience
15:25do you know what it was so lovely foraging with alicia just great just being out there in the
15:30outdoors and discovering what actually grows on our shores she's inspired me i wanted to come out and
15:37cook outside for you and create one of those wonderful barbecue dishes using fabulous fresh
15:43ingredients yeah it's my zesty seafood kebabs with a courgette and fennel shaved salad
15:51let's crack on guys now i want to start off we're just getting a little bit of honey
15:56into your bowl there you go beautiful we're going to add some oil
16:04followed by lemon zest this will kind of liven things up a little bit now guys one of the things
16:11i do have to emphasize you see i'm putting lemon in here which really says to me that i don't
16:17want to
16:17marinate fish in there for too long because after about 20 minutes it's going to cook that fish so
16:23you don't leave it in there for too long but having said that it does need a good 10 or
16:2815 minutes to
16:29really get some flavor into that fish squeeze that in there and one of my favorite ingredients
16:38is sumac have a look you can pick it up in your supermarket and well worth investing in because
16:44it's great with fish and meats now because we've got the honey in there have to give that a good
16:52blend together there we are
16:58now we're going to introduce our fish i've got some fabulous scallops here really really really lovely
17:05so i'm popping my scallops in here
17:10i've also got some wonderful prawns no shell on those they're peeled prawns and i've got some delicious
17:17white firm sustainable fish there in the form of haddock all of that going in there
17:25and this is the good bit so let's just turn those over there you go and then
17:32you know what i like i like a little turn around like that and like magic
17:39that's it and here's one i made earlier um marinated that a little bit earlier what about
17:46skewering it up simple enough i've got some a bit of lemon slices here and all i'm going to do
17:53is take
17:53that very gently put it in there like that and then i'm going to put a scallop on there if
17:58you wanted to
17:59this is when you can really have some fun go on let's have some fun i can put that in
18:03there like
18:03that and then put very gently put that in there that looks really cool doesn't it isn't that lovely
18:09look at that that lovely yeah beautiful right now we can go on another pill of fish nice bit of
18:17haddock
18:18and notice look i'm putting it on an angle can you see just make it interesting this is the type
18:23of uh
18:24food that you know barbecue is having a bit of fun outside that al fresco way of eating which i
18:29absolutely love another scallop i'm just going to wrap that inside that slice of lemon
18:35you can see that look at that beautiful that's going to be followed by another bit of fish
18:42that's it pushing that down a bit of lime be careful guys you know you don't want to spike yourself
18:50so do be
18:51careful of that there we are and i'm just going to come back a bit and push that through that's
18:57it
18:58look can you see the effect that we're getting there now really lovely we're going to make up a
19:03few more of those and then we can slap them onto the barbie what is lovely is that that won't
19:08take long
19:08at all okay now i think we should start doing some cooking don't you oh wow here's my little babies
19:36perfect now whilst there's cooking let's get on and we've got to make a lovely salad got my uh fennel
19:42seeds here okay that's a lovely sort of aniseedy flavor i'm gonna crush that down
19:55that's fine that's it
19:58i've got a little bit of beautiful fresh dill let's get some of that in there too
20:10a little bit more honey going in there
20:16some olive oil
20:23a bit more lemon
20:29beautiful squeeze that in there
20:34so that's it just stir that around
20:42now what about that salad here we go guys i'm using a mandolin which i think gives you real control
20:50and i want nice thin slices look at that you can see what i'm getting here out of that okay
20:56very gently just rubbing this up and down
21:01ah look at that look look what i've got here look beautiful i'm just going to take that and we've
21:06got
21:06this lovely beautiful thin pieces of courgettes going in there look at that that lovely and i've also got
21:15some fennel we can do the same with our fennel
21:23yeah and look at that look at those beautiful that's what i talk about the shaved pieces of courgette
21:30and shaved pieces of fennel just tossed through that like that look at that get your fingers in there
21:38and give that a little bit of a a rub really
21:45oh beautiful guys absolutely beautiful there you go ah and look at that can you see that a little bit
21:53of caramelization going on here the idea of introducing some honey into it look at that it goes onto the
21:59grill and instantly there soon as the heat hits it it kind of just kind of sizzles it crispens it
22:06and
22:06gives it that lovely appearance i've also got some uh a bit of rocket there going in there hey look
22:13at
22:14these thank you alicia for my foraging weed in this wonderful beach bondy conwell sea oh yeah
22:24yeah i'm gonna chop that a little bit there you go look at these oh beautiful some of that going
22:33in
22:33there too just get there again give that a little bit of a twist oh look at this oh
22:41oh there we are you get the picture now you know what's happening you know exactly what's happening
22:50you know what's going on come on my lovely
22:57there you go
23:00and here we have it look at that my zesty seafood kebabs all the flavors of the seaside are incorporated
23:07in there
23:07along with that beautiful courgette and fennel shaved salad just for you go on get stuck in
23:26wow that was a real seaside adventure wasn't it
23:30it's fascinating the amazing treasures you can find on our shores okay still to come
23:37when we come back ruby bogle is here to make a yummy favorite with a fruity twist
23:44delicious see you soon
23:52hey welcome back everybody and we've got plenty to come on our seaside special
23:59i've been busy in the kitchen and at the beach from my seafood celebration
24:03to my zesty kebabs and later another beach side classic and now it's time for my fellow chef and
24:12beach lover to rustle up something rather special it's the gorgeous ruby bogle hello rooms how you
24:17doing lovely to see you again again i know back in the kitchen back in the kitchen once again busy
24:23writing books and doing busy busy as always cooking up everything delicious especially today yeah what
24:29are we doing we are doing a pina colada meringue roulade yeah it's really delicious we've got those
24:33kind of beachy holiday flavors going on perfect but then we've got a really lovely crunchy meringue
24:37shell that encompasses everything it's so so nice and super easy to make this is what you're known for
24:42now you know you've kind of set yourself a kind of a mark amongst people about hey i can go
24:47to ruby's
24:48book and i know it's going to be simple oh i hope so i hope so are you ready to
24:52get into it yeah yeah
24:52yeah yeah you tell me what i like how you're sitting down you want to get back up i have
24:56to rest
24:56me leg then ruby it it's been a long morning oh come on ainsley all righty so first things first
25:03we are going to get our little stand mixer bowl i want you to separate the eggs for me in
25:10a second
25:10okay and then a really lovely tip here you need to make sure that you remove all instances of fat
25:18in the bowl so we're going to just use half a lemon and then we just grab a little tea
25:22towel give a
25:22little wipe making sure that we eliminate any residue of fat beautiful and go in there thank you very
25:28much mm-hmm where did the love of uh baking come from so i only started baking a year before
25:35i went on
25:35bake off and it only happened because i went for a period of unemployment i was having like a near
25:4230
25:42midlife crisis okay i was thinking what am i doing with my life and i spent my unemployment baking away
25:47and that's how i landed it and it just brought me so much joy in a period of time where
25:51i didn't know
25:52where i was going i had no direction in life and so it brought me so much joy i mean
25:56look what i get
25:57to do now it's amazing unbelievable okay i've put the uh egg whites in there yes now we are just
26:04going
26:04to slowly start mixing really important is that you start to add the sugar one spoon at a time okay
26:10cast the sugar don't use granulated granulated are slightly thicker it will dissolve into the egg whites
26:17a lot easier so we're nearly done yeah there we go this is one of those jobs that i normally
26:24give
26:24someone that i don't like to do sorry making sure you earn your keep over there i know i know
26:36that's lovely
26:40look at how glossy that is that's beautiful it's looking lovely and shiny which is exactly what we're
26:45after and then what we're going to do is in about a minute or two take it off do the
26:50old lift over
26:52your head tricks see whether it comes out over your head yeah i'll allow you to and you can give
26:56me a
26:56donald trump i can shake it i'm sure you'd like it well right let's sorry donald he's not sorry he's
27:04not
27:04sorry okay let's turn that off now and see how that's looking do you want to do the old test
27:11oh
27:12go then go on then yeah i'll stand here all right you hold that then okay here we are ready
27:15okay
27:18i'm very nervous oh me and me and my room there we go we did it it's all good i
27:25was very nervous
27:26but that is fantastic this is exactly what we're looking for it's really lovely and glossy you can see
27:32there's no grains in there now and it's holding a stiff peak which is exactly what we're after
27:36so now what we do we go in with our desiccated coconut and we go in with our vinegar and
27:45the
27:45vinegar creates that little snap doesn't it it does and it also helps to create that mallowy filling that
27:50we want in the inside so we want to have that crisp crunchy shell on the outside and a really
27:54lovely
27:54pillowy soft middle so you want to try and go and work this as little as possible we spend a
28:01lot of
28:01time working air into there so we don't want to disturb it too much fold it through until you
28:06can see that coconut is dispersed throughout the whole entire thing and then we're going to transfer
28:10it to a lime tin so that now goes straight into there that's gorgeous and you spread that out
28:16do any of your friends phone me up and say oh you do my wedding cake and stuff i make
28:20my own
28:21wedding cake really yeah i did oh really for you i went for tonka bean and pistachio and raspberry which
28:27is so nice wow tonka bean and of course that's a trendy isn't it it's very trendy it's that kind
28:32of delicious mix of flavors of almond and vanilla and i absolutely love it yeah yeah yeah so we're
28:38now just going to use a spatula or you can use the back of a spoon yeah just to push
28:42out the meringue
28:43into the corners make sure it lines the entire base this is now going to go into the oven at
28:49180 for
28:50about 10 minutes okay and then after 10 minutes we're going to turn it down to 160 for about another
28:55eight so that middle just gets nice and mallowy inside yes that goes straight in oh what a lovely
29:01word mallowy eh and now moving on this is where all those pina colada flavors are really going to
29:09come through so what we've got here is just really simple some tinned pineapple and we pop that into the
29:16oven and we've roasted it so you can see it starts to go slightly golden brown yeah so roasting it
29:20will
29:20just intensify that flavor and most importantly it's got that wonderful pineapple syrup we just mix
29:26that pineapple syrup that you'll get in the tin along with a bit of sugar and we boil that down
29:31for
29:31about 10 15 minutes just so it gets lovely and thick this will then drizzle over each slice of the
29:35meringue roulada at the end and it'll just give that really lovely oomph of flavor oh syrupy oomph
29:42now we're going to make our important filling and this is also where we're starting to add in
29:45that key ingredient some coconut rum oh lovely i'm going to go in with the mascarpone here
29:53okay then we have got some icing sugar want some sweetness in there coconut cream it's so so nice
29:59it's absolutely wonderful and now have a smell of that don't drink it have a little smell then we have
30:04got cream no no no i won't i won't i won't lovely a little bit of coconut rum in there
30:13yeah you can
30:13of course adjust the flavoring at the end if you want a slightly more boozy go in with a bit
30:18more
30:18going in with some vanilla bean paste there as well really good i love using vanilla bean paste as
30:23opposed to extract it has so much more flavor yeah okay there we go start off slowly yeah
30:29we want to make sure that mascarpone gets really mixed well we want it velvety smooth
30:33no lumps can you see how quick that was yeah and that i'm going to stop right now so we
30:40just let
30:40the meringue take it out the oven let it cool down absolutely spread that on the top and we're ready
30:44to go bob's your uncle cup of tea absolutely i'll get the kettle on
30:56okay tea for two absolutely well whilst you were busy on tea duty i've been busy myself here
31:01we've got the meringue out of the oven now what we've done is we've covered it with some tea towel
31:06we want
31:06to just let this cool down till it's lukewarm okay we don't want it to completely cool because otherwise
31:10it'll be too hard when we roll it okay i'm going to remove that there you can see the meringues
31:14come
31:14out it's lovely and golden brown on top there you take hold of this one okay thank you and then
31:20we're
31:20just going to get some parchment paper just like that beautiful and then before we flip it out we
31:27want to just dust it with a bit of icing sugar on top this will just make sure it doesn't
31:31stick
31:32to our paper when we flip it out because it is going to still be slightly warm
31:36are you ready yeah go for it beautiful that's why you wear an apron that is exactly why i wear
31:43it
31:43give yourself a quick little dust off like that i love it though i love it give that a little
31:48pull
31:48on that parchment paper there on the side like that beautiful wonderful then we're just going to peel
31:54that off you see that lovely middle yeah just like that and then next we are going to get cracking
32:01with constructing our meringue thank you very much beautiful grab yourself a nice little jug like
32:07this or a big glass pop your piping bag inside and then there you go we've got a nice bit
32:13there we're
32:13going to keep a little bit reserved for the top if we need it leave yourself about a centimeter from
32:18the edge here just so it helps when we start to roll it doesn't have to be perfectly neat
32:27beautiful let's use our spatula again you can use the back of a spoon if you haven't got a spatula
32:33just give it a nice little smooth layer like that perfect so this is our roasted pineapple
32:40which is lovely and cool now give that a taste okay you can see that's intensified and flavor
32:43slightly did you have a little nibble before no no no cheeky oh no go on you put that on
32:49there
32:49right give that a little sprinkle on there good isn't it um i use my fingers go for it you
32:55want
32:56everyone to get a bit of pineapple yeah and now we're going to start to roll it up and we're
33:00going
33:00to just create a small incision right at the edge you just want to give yourself a little bit of
33:05a
33:05lip so when we roll it we can have that really nice spiral oh wow wow go this way
33:13and it's time to roll ainsley okay see how i'm working the paper and the roll at the same time
33:19yeah and i can also see that little cut just helped to get that first kind of roll going
33:25that's it it helps to just tease that roll over and then you want to keep on rolling
33:29you want to be nice and tight with it so we get that nice lovely swirl
33:33keep going you might have a bit of filling escape but that's absolutely fine get it nice and tight
33:38lovely and then we'll pop that into the fridge for about an hour just a set okay and it'll be
33:43wonderful beautiful yeah so perfect that's a ruby roll a ruby roulade ruby roulade rudy rudy rudy
33:56yeah in the fridge as your tea is it lovely oh i forgot you made it
34:06there we go chilled and ready for a for a for a roulade moment a ruby roulade a ruby roulade
34:14moment
34:15it's had a nice little chill so it'd be nice and lovely when we cut into it oh look at
34:20that beautiful
34:21now you can go however you want with the piping on top we're just going to go for a nice
34:25little
34:26little swirl like that oh okay that's it a little bit of air coming through there beautiful just like
34:31that and then we can use a back of spoon just to give it a little rustic feel do you
34:35want to taste that
34:36cream was there enough coconut rum in there
34:42a little bit i bet that's it don give me a little see there we'll just have a nice little
34:48nice little rustic moment yeah that looks lovely to me yeah and then we're just going to top that
34:53with some of that pineapple you can't you know what knock yourself out are you ready i'll be drunk i
35:01won't
35:01be able to do the show let's top that with the rest of that pineapple there make sure you use
35:07up all of
35:08that goodness that looks good to me that's great absolutely perfect thank you one tiny little
35:12drizzle with our syrup there yeah really nice beautiful just another layer of flavor like that
35:21and there we go ainsley this is my pina colada meringue roulade
35:33so uh moment of truth yeah moment of truth you're ready it is a bit of a beach treat though
35:39isn't it oh it absolutely it just looks like it should be devoured on the beach look at this we're
35:44gonna go right in the middle yeah go on then big wedge or a small wedge just a small one
35:48oh nice little
35:49polite one there you go give you a nice little wedge there a bit smaller you said smaller let's get
35:58that on there oh like that lovely come on after you
36:06is it good
36:12pina colada that is a beach treat and a half that is a beach treat thank you very much to
36:17ruby
36:18bogle ruby thank you so much thank you for having me thank you so much hey not finished yet
36:25i'll be treating you to a real favorite salmon burgers with a fresh and zesty slaw on the side
36:31welcome back everybody what an incredible show we've had today we've had a real taste of the
36:46caribbean with my muscles and easy roti wrestled up a zesty kebab with a fennel salad and the fabulous
36:54ruby gave a comforting classic a beach side update and we've got one more taste of the sea to come
37:02now who doesn't love a burger well these are no ordinary burgers these are fresh sustainable salmon
37:10burgers served with the apple radish and caper slaw oh you ready for this come on let's get cooking
37:17i've got some gorgeous sustainable salmon here as i said and i've taken like four fillets like this
37:24notice notice i've taken the skin off there but i've diced that up there blitz that up a little
37:29bit because i want a bit of texture in my burger the rest of it just uh slice this up
37:37throw that into my food processor there and to that i'm going to add a little bit of dijon mustard
37:42get a bit of flavor in there
37:46and a touch of lemon zest and juice
38:13oh
38:18Oh dear yeah I know it's a bit sad. Okay take that lid off and there you can see I've
38:24got that
38:24lovely creamy salmon and I'm just going to incorporate that into my other chunks.
38:32Pop that into a bowl.
38:40Okay that's your blitzed down salmon in with your salmon pieces and then to that a bit of yoghurt's
38:45going in there. Yeah that really does make a difference just to lighten this a little bit
38:51and create that little bit of creaminess again. I've got some fresh herbs I've got a bit of dill
38:56and a bit of flat leaf parsley there I'm just going to chop that up and put that in there.
39:04I'll finely chop that dill and the parsley and what I love to do is I you know me I
39:11like a
39:12little bit of space man and that's coming in the form of this I've got some lovely fresh chilli flakes
39:18here you don't have to put it in perhaps if you're doing it with the children they don't like it
39:22like
39:22that but for me it just gives it a little bit of a little bit of a kick. Space it
39:26up a little bit
39:27touch more salt and a little bit of purple. That's it. What goes on top of Susie's salt? Percy pepper.
39:38Gotta have fun in the kitchen. Something that we deal with every day is food so you've got to enjoy
39:43it.
39:44Okay blend that together now and you can see that comes together and in order to make those burgers you
39:52know what? The secret is wet hands all right especially when you're dealing with something
39:59like fish so you can just scoop that up like that and then you can just roll that around a
40:05little bit
40:07and then pop that onto your tray. It really is so so simple and you know what I often say
40:14don't
40:15don't worry about having messy hands it's all part of cooking it's all part of enjoying it
40:20yeah rolling the salmon around and whatever you're doing rubbing it rolling it shaping it
40:27makes cooking so much fun. There we are. Now I'm going to pop those burgers into the fridge
40:36and let them stay there for about half an hour you can leave it a little bit longer if you
40:40want
40:44hey look at those chilled down a little bit firm to the touch and then in with our burgers
40:55there you go perfect pop those in there about three or four minutes on each side
41:02and now we're going to make up our lovely slaw very easy but first you need the base of the
41:08slaw
41:09what are you going to coat your lovely cabbage and onions and apple in? Well I'm going to start off
41:14with over here a bowl a little bit of yoghurt going in there and then to that some mayonnaise
41:21couple of uh tablespoons of mayonnaise going in there I've also got a bar some horseradish so a good
41:30dollop of horseradish I love it if you like it a little less spicy then put a little less in
41:35if you
41:35like it a little bit more spicy like I do put plenty in
41:43every time I talk like that I think of me dead anyway um some capers so I'm just taking those
41:49and
41:50giving them a little bit of a chop okay nice and gentle all right guys do be careful here I
41:56love a caper
41:57especially batman cape crusader you shouldn't laugh at your own jokes age you really shouldn't you really
42:07shouldn't yeah yeah and a just a pinch of sugar can add a bit more later on a bit less
42:15no you can't
42:16add less and the rest of that lemon zest once you start thinking of fish and you start thinking of
42:26seaside and all that it really is
42:30all about some freshness isn't it a little bit of lemon juice going in there that beautiful
42:36and finally some nice fresh herbs we had the dill and the parsley before so we're going to continue
42:42in that theme I think that'll be enough of that gotta say love the smell of dill I'm going to
42:51take
42:51out a little bit of this just to go on top of our burger buns all right let's turn over
43:00those burgers
43:05wow now that's it nice and golden looking absolutely perfect those uh let's get on with
43:12that slaw remember in here we have the yogurt we have the mayonnaise we have the horseradish we have
43:17the capers the dill the parsley lemon juice seasoning and now in with our cabbage that's it beautiful
43:25I've got my apple just cutting these into little matchsticks here apple matchsticks going in here there
43:32you go all right we've also got an uh an onion here that I'm just gonna cut up half of
43:38that
43:43there you go and the radishes just look at these bad boys aren't they beautiful
43:49I love a radish I really really do reminds me of my old general manager at the Westbury hotel he
43:56used to
43:56walk through the uh kitchen and you see the radishes you pick them up crunch gets my brain working he'd
44:03say gets my brain working ah lovely my mum always used to say the radish yes man the radish give
44:10you a
44:11strength don't know what type of strength mind you there you go now just look at that that just looks
44:20absolutely gorgeous look at those little little fishy monsters steaming away there full of wonderful
44:34flavor and ready to be eaten but how will we serve them got a couple of uh burger buns here
44:40and remember
44:42before I kept a little bit of the caper mayo back just a dollop of that on your bun there
44:50beautiful a few slices of cucumber
44:57a little bit of rocket here just a little bit of that there like that
45:03burger sitting on top quite proudly and a good dollop of slaw
45:10there how about that here boy as I'd say in we go with that bang and there you have it
45:19I'm talking fresh salmon burger served with a beautiful apple radish and caper
45:26slaw why it is good
45:35well I've certainly had a wonderful time today and I've certainly enjoyed my guest ruby bogle with her
45:41summary dessert really really gorgeous hey there's only one thing left to say
45:45hey I do like to be beside the seaside see you next time bye bye
45:51bye
46:03bye
46:04bye
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