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Ainsleys Fantastic Flavours - Season 3 - Episode 07: Fresh and Zesty Eng Sub
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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.
00:12Yeah, boy.
00:13We'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.
00:39Wonderful stuff to aubergine.
00:42I'll be inviting some of my famous friends into my kitchen
00:46to share the foods that fill them with joy.
00:49Yes!
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, we've got to have some fun.
01:01So come on, join me for an epic feast full of fantastic flavors.
01:10Good morning and welcome to Ainsley's Fantastic Flavors.
01:14Today we're talking about things being fresh and zesty.
01:17Yeah, vibrant flavors and citrusy kicks.
01:21Coming up, I go foraging in Malta.
01:24Can you feel the vibe?
01:25I can feel the vibe.
01:26Yeah, man.
01:27Classical musician Alexis French stops by for a zesty fish dish.
01:32See, I've been watching.
01:36And JB Gill joins me for dessert.
01:39You've come here to work, so start just pushing that around for me.
01:43This show is packed full of deliciousness.
01:46So let's kick things off with my beautiful Thai beef salad with a black sesame and lime dressing.
01:52Zesty?
01:53You bet.
01:54I am actually using a couple of sirloin steaks there.
01:58A little bit of marbling going through there.
02:00We know that fat is flavor, so it's important to have that.
02:03What about getting that flavor in there?
02:05Starting off with a bit of soy sauce into our pan, our bowl, and some fish sauce too.
02:12That really is where the flavor comes from.
02:14It just brings everything, opens everything up.
02:17Touch of oil, very important.
02:20And then I've got a fair amount of garlic here.
02:25That's it.
02:26Beautiful.
02:29Also, a lovely fresh lime.
02:32You couldn't have a Thai beef salad without some fresh lime juice, could you, hey?
02:37That's it.
02:38Oh, look at that.
02:38No seeds in there at all.
02:40That's just perfect.
02:41Oh, I love lime.
02:43Oh, give it a good squeeze.
02:45There you go.
02:45So, I'm just going to give that a little bit of a mix-up there.
02:51Do you see how much garlic's in there?
02:54So, so important.
02:55Not finished.
02:56Just a touch of black pepper.
02:59And once that goes in there, your dressing just says,
03:03Where's my steak?
03:05Where's my meat?
03:06It's coming.
03:08In we go.
03:10That's it.
03:12Beautiful.
03:13Turn those over.
03:15Now, ideally, I want to pop those in there for a minimum of an hour.
03:18A couple of hours will be perfect.
03:20All right?
03:20And then you can talk about really getting some flavour into your meat.
03:35Perfect.
03:37I'm just going to take my steaks out now.
03:41There you go.
03:42Give that a little bit of a dab.
03:45Just to dry it a touch.
03:47And then it can go straight on to my grill.
03:58Beautiful.
03:59Now, I've got some rice here.
04:01Plain rice.
04:03Put it in a dry and frying pan and just keep it moving around for about three or four minutes.
04:07Look here.
04:09Toasted rice.
04:10And that's going to be part of my dressing.
04:12Into the pestle and mortar.
04:15It's kind of nice when you use your pestle and mortar, isn't it?
04:20All right.
04:21As I'm doing this, we've got one eye on the old steaks over there.
04:26We can turn those over now.
04:28We're probably talking about three or four minutes each side for those steaks, okay?
04:33There we are.
04:34A little bit more, I think.
04:36There you go.
04:39Beautiful.
04:41Okay, now for our dressing.
04:42I've got some brown sugar.
04:45And I've got the sesame.
04:48Yeah, a bit of sesame oil.
04:50Put it into the dressing.
04:51Gives it that lovely, nutty flavour.
04:53And a little bit toasty too, do you know what I mean?
04:55Okay, a little bit of fish sauce going in there.
05:00Zest of lime.
05:04When you start talking about Thai food, you can never have enough lime, can you, eh?
05:09Before I squeeze that, I'm going to just take my steaks off and allow them to rest a bit.
05:14I think that's enough.
05:19Okay, just put my steaks down there and allow your meat to rest.
05:23All right, back to our dressing.
05:25You know what I've got in there now?
05:26I've got the beautiful sesame oil going in there.
05:29I've got the fish sauce going in there.
05:31And the zest and the juice of a lime.
05:36That's beautiful.
05:38Okay, and I've got a bit of garlic going in there again.
05:48And I've got some chillies here.
05:51Oh, look at these little bird's eye chillies.
05:53That really does make a difference.
05:56Just look at that.
06:01And seeds, everything going in there.
06:03We are talking about heat, boy.
06:08And what about some of this black sesame here?
06:10I'm not going to put all of that in.
06:12It's about control.
06:39It's about control.
06:45It's about control.
06:46It's about spice, but it's about cold water.
06:46And I've got to put all of that in there, too.
06:47And it's about flavor.
06:48Absolutely lovely.
06:50There you go.
06:51All right.
07:04Zing!
07:08Oh, lovely.
07:10Let's prepare our salad now.
07:12We've got here some lettuce,
07:15and what I like to do is you can just separate the leaves,
07:18but there's something really nice about it.
07:20I think it was my young son Joe said to me,
07:22Dad, I love when you do lettuce and wedges
07:26because you can kind of pick it up
07:27and it becomes another part of the meal,
07:29you know, a bit of a crunch
07:30as opposed to trying to push some leaves onto your fork.
07:34So there it is, keeping the stalk and everything intact,
07:37and I'm just doing that.
07:39Can you see that?
07:39Just the wedges of lettuce there.
07:44I've got some cucumber.
07:53All right, beautiful slight bits of cucumber there.
07:56Look at that.
07:56That's really going to be lovely, isn't it, eh?
07:58And we've got some onion.
08:01Love a bit of red onion there.
08:06There we are.
08:07And we've got our tomatoes,
08:09our little cherry tomatoes here.
08:11And you notice there,
08:12I don't mind leaving some of the stalks
08:15on the top of the tomatoes and that.
08:16I think it's all about making things look a little bit rustic.
08:20All right.
08:21I'm just going to pick up all of my beautiful salad ingredients.
08:26What I want to do is I want to dress it just a touch.
08:29And, of course, we are talking about this lovely citrusy dressing here
08:36full of lime and fish sauce, a bit of chilli going through there.
08:41Look at that.
08:42Lovely.
08:44All right, then.
08:45Beautiful.
08:46That's it.
08:47And, of course, we've got some fresh mint and coriander leaves here.
08:51That's it.
08:54That's how I like to do it.
08:56Just give it a good old rip.
08:58Ah, sound like the late Sid James.
09:01Remember, Sid?
09:02Ha, ha, ha, ha.
09:04Really like that.
09:05There you go.
09:06And what about that ground rice, Ains?
09:09Well, that is now going into my dressing.
09:13Look at that.
09:14That's it.
09:17This really is so, so authentic.
09:20That will soak up all those lovely flavours.
09:23Fantastic.
09:24Now, that beef.
09:26I'm just going to take that out there.
09:29I'm just going to trim a little bit of fat off there.
09:33I just hear my missus saying, cut off the fat.
09:35Cut off the fat.
09:36And I can hear Bobby go, whoop, whoop.
09:39Ha, ha, ha, ha.
09:42Oh, lovely.
09:43Oh.
09:44Look at that.
09:45Isn't that delicious?
09:48Isn't that delicious?
09:48You're looking at that, thinking, I know what I'm going to have for supper tonight.
09:54I'm just going to drop that steak straight into my dressing.
09:58All right.
10:00Oh, yeah.
10:01There.
10:01Now, all that dressing is now going to stick and coat the beef.
10:05So, when you bite into it, you are going to get the most wonderful Thai beef salad taste.
10:11Citrusy.
10:12It kicky.
10:12It got a little bit of spaciness, too.
10:15Yeah, boy.
10:17We're talking delicious food.
10:20It smells great, too.
10:22Okay.
10:23Let's serve up.
10:27Get that.
10:29So, there we are.
10:30I love those little shards of lettuce popping out all over the place there like that.
10:36That's it.
10:37So, we've got the freshness of the cucumber.
10:39We've got the crunch, the tomatoes, the crunch of the lettuce, too, which I just absolutely love.
10:46All right.
10:47Look at this, guys.
10:48And then, just take this beef and just lie this beef on the top here like that.
10:56Okay.
10:57Oh, look at that.
10:59Ain't finished yet.
11:06A little bit of black sesame on top.
11:09And there you have it.
11:11My Thai beef salad with black sesame and lime dressing.
11:16Because zest is best.
11:19Oh, yeah.
11:20Da-da-da-da-da-da-da-da-da-da-da.
11:29What a scrumptious start to the show.
11:31And we're only just getting started.
11:33There's still so much more to come.
11:36After the break, I'm on the hunt for capers.
11:40That's enough messing about.
11:41Come on.
11:41Yeah.
11:42See you in a couple of minutes.
11:50Welcome back, everybody.
11:52Today, we are exploring zesty flavours.
11:56I've already cooked up a Thai-inspired tempting beef salad.
12:00And coming up later, wonderful musician Alexis French is joining me in my kitchen.
12:07Now, take a look at what's happened when I went foraging in the gorgeous sun of Malta.
12:13This time, I'm heading to the north of the main island, where sandy beaches and rugged cliffs give way to
12:22rolling countryside.
12:25And there's some fantastic food here, too, if you know where to look.
12:32I'm starting my day with a spot of foraging.
12:35And I'm off to meet Keith in search of one of Malta's most loved ingredients, the capers.
12:45And I'm in expert hands.
12:47Chef-turned-forager Keith Abela knows a thing or two about these edible delights.
12:56Keith.
12:57Hey, how are you doing?
12:59I'm well.
13:00Yourself?
13:01Fantastic.
13:02What are you busy doing here?
13:03Picking gayberries.
13:04Oh, yeah.
13:04Just came into season, so...
13:06Yeah.
13:07The flowers are stunning, but if you harvest the buds before they open, they can be pickled to make a
13:13tasty treat.
13:14Keith's going to show me how.
13:17So, we've got the capers we just picked.
13:20Yeah.
13:20I'm just going to add them in.
13:23And then we're just going to add a little bit of salt to this.
13:28Usually, I add between 2 to 4 percent.
13:32It's going to eyeball it a bit.
13:35Up to 10 percent is all good.
13:37It removes the bitterness really, really well.
13:40Yeah.
13:41So, we're going to give it a good shake.
13:43Yeah.
13:43And now, we're just going to leave it there literally for two weeks.
13:47Yeah.
13:48It's really important during this time we don't open the cap because that releases gas and that sort of preserves
13:54the caper as well.
13:55Okay.
13:56Do you have to invigorate it every now and then, give it a bit of a shake over that too?
14:00Every couple of days or something.
14:02Okay.
14:03So, I'll be walking around my house and just give it a quick shake.
14:06Yeah.
14:07And then...
14:07If I was cooking, I know what I'd do with this, Keith.
14:10Can you feel the vibe?
14:12I can feel the vibe.
14:13Yeah, man.
14:17That's enough messing about.
14:19Come on, get on with the brining.
14:20So, now with stage two, I'm just going to open this up.
14:24Yeah.
14:25You can see those are all the capers already.
14:27So, then we're going to add a little bit of sugar just to sweeten things up.
14:32Ah.
14:32Fill it up with vinegar to make it safe because, obviously, preserved foods can be dangerous, but once it's in
14:41vinegar, it's really, really safe.
14:43And we're just going to add a couple of splashes of water just to sort of knock out the intensity
14:50of the vinegar.
14:51And then, as is Maltese tradition, we've got some bay leaves.
14:57Just these, I picked them from the wild as well.
15:00Keith, I have never known anybody put bay leaf in with capers.
15:05This is brilliant.
15:06What a fantastic idea.
15:08And then we'll use the leaves to sort of tuck the capers under.
15:14Mm.
15:14And then we'll leave this like that for another week before eating.
15:18Beautiful.
15:19That's fantastic.
15:20I love that process.
15:26There's nothing better than getting back to nature.
15:28And I found a colourful spot, al fresco, to show you a great way to cook with capers.
15:37It's my chicken scallopini with broad beans, artichokes, and beautiful lemon and capers.
15:43Ah, it's really, really a lovely, lovely dish.
15:49Let me prepare it for you.
15:51A lovely, plump chicken breast that I've got here.
15:54And what I'm going to do is I'm going to take that and I'm going to slice that actually in
15:59half.
15:59Can you see the way that is?
16:00Nice, sharp knife.
16:01Get that and just very gently let the knife do the work, all right?
16:07All the way through there like that.
16:09That's okay.
16:10Open that up.
16:11Look at that.
16:11Absolutely beautiful.
16:12And then I'm going to sprinkle just a touch of water on there.
16:17Okay, that just kind of helps so things don't stick too much with that.
16:22Another bit of paper on the top there.
16:24And then we're going to give that a good bashing.
16:30Come in!
16:35Let's have a look at those.
16:37Yeah.
16:38And that's what we're looking for.
16:40And then what I want to do is to dip that, dredge that, in some flour that I'm going to
16:45mix with some grated parmesan.
16:48All right?
16:49So just grate that parmesan in there like that.
16:52Just get rid of that down there.
16:54Beautiful.
16:54And I'm just going to rub that through like that, okay?
16:59And I don't really need salt there.
17:01I'm going to put a bit of pepper in there, but you really don't need salt because we've got that
17:05lovely salted parmesan.
17:11That's lovely.
17:12And then I'm going to take my chicken and I'm going to pop that into that flour like that.
17:19There you go.
17:24There we are.
17:26Pushing that down.
17:29That's beautiful.
17:30So we've got that lovely sort of cheesy, floury coating on there.
17:34Just going to wash my hands.
17:37Oh, yeah.
17:39Here we are.
17:40And then I'm going to take a little bit of that olive oil and pop that into our pan here.
17:49That's it.
17:51Beautiful.
17:52And they're going into my hot pan now.
18:03Okay.
18:04And just, I'm taking a little bit of butter.
18:07I'm going to drop that in there now.
18:10I'm going to make up my mixture now.
18:13Now, I'm going to put a little bit of garlic into my capers.
18:22Now, just turn those over, all right?
18:25And it will be about three or four minutes each time before I put that back into my lovely white
18:29wine and cream reduction to finish those off.
18:32Back to the capers.
18:33Back to the capers now.
18:34Now, look at that.
18:34The garlic's in there.
18:35And then I want you to add some of these wonderful lemons.
18:40A bit of lemon zest going in here.
18:46And then the juice goes in there, too.
18:50So, that's perfect.
18:57All right, let's take out my chicken.
19:07Onto my lovely artichokes here.
19:11And I'm going to pop that straight into my pan.
19:14Same pan that I've had my chicken in.
19:23Now, let's deglaze our beautiful artichokes.
19:31Allow that wine to reduce down a little bit so it gets quite a sort of concentrated taste.
19:36Then we can pop in our chicken stock.
19:46That's lovely.
19:47We don't stop there.
19:49Oh, no.
19:50Now for the caper.
19:54There we are.
19:55That lovely mix.
19:58We're just popping that into our pan.
20:01That's beautiful.
20:03Now that's reduced a little bit, let's get our broad beans in there.
20:10That's beautiful.
20:12And then a touch of cream going in here, too.
20:20Okay, lovely.
20:21And then what I'm going to do is I'm going to take my chicken here that's been resting a little
20:27bit.
20:27And I'm going to pop that back into the creamy artichoke and broad bean reduction there.
20:35Just let that bubble away a little bit.
20:37You can see that.
20:38Chop a bit of parsley.
20:45Okay, let's plate up, shall we?
20:59Just a few of those.
21:02Beautiful artichokes there.
21:03I'm just popping a few of those just around my plate, along with a few of those broad beans.
21:08We've already got some of those scattered underneath there.
21:12That's it, a little, that lovely cream sauce.
21:17Juice, that's beautiful.
21:19Okay, as I said, I've got a few of these potatoes there.
21:23I'm just going to dot a few of those just around my plate like that.
21:26And we've got a few of those caper berries.
21:29Just a couple of those just popped around there.
21:33Just like that.
21:35And a little sprinkling there of parsley, just a touch.
21:39And finally, a little bit of that lemon zest on the top.
21:45Ah, what can I say?
21:47I have prepared for you one of, I should say, one of my favourite dishes here.
21:53Full of taste, full of flavour.
21:55Chicken scallopini with broad bean artichoke lemon and capers.
22:14Ah, what a great day that was.
22:16Foraging in the beautiful Maltese sunshine.
22:19And yet, there's still so much more to come on the show.
22:24Magical musicians Alexis French and J.B. Gill are here to lend a hand in the kitchen.
22:30Let him do some work.
22:31See you in a couple of minutes.
22:40Hey, welcome back, everybody.
22:41We've been getting extra zesty in the kitchen today.
22:45From Thai beef salad with sesame and lime dressing.
22:49To creamy chicken scallopini.
22:52Now, Shakespeare might have been thinking about my next guest when he wrote,
22:56If music be the food of love, play on.
22:59He's a composer.
23:00He's a pianist.
23:01He's a true storyteller when it comes to music.
23:04His melodies have touched millions around the globe.
23:08Of course, I'm talking about the multi-talented Alexis French.
23:12Hello, Alexis.
23:13Hey, how are you?
23:15So good to see you.
23:17Good to have you back.
23:18I just wanted you to keep going now.
23:19I was thinking, come on.
23:20Well, you say, whacked me.
23:22You say, we keep going.
23:23You kept us going.
23:25I remember on the show, the Christmas show,
23:26before you touched me with your music, man.
23:28It was a really, really special moment.
23:30Well, it means a lot coming from you.
23:31With such rich musical heritage in your own family.
23:34You know about my dad, Chester Harriet.
23:36I do, I do.
23:37We've got the Joe Harriot connection, the Derek Harriot.
23:40All the Harriots.
23:41I look up at that reggae.
23:43Where did your inspiration come from, then?
23:46Oh, gosh.
23:47Well, of course, West Indian heritage.
23:49But also Motown sounds as well.
23:52Bach, Beethoven, Mozart.
23:54You know, all genres just colliding.
23:56All bringing it all together.
23:58In this beautiful way.
23:58But also, in the midst of all of that was the food
24:01that my mum used to cook.
24:03Hold it there.
24:04Hold it there.
24:05He's talking about the food.
24:06This is a food program.
24:07This is your business.
24:08I'm going to talk to this man for hours.
24:09I'm going to get on.
24:10Because you mentioned the Caribbean earlier on, too.
24:12And we're doing a lovely green seasoning.
24:14So, tell me, yeah, what was your mum like?
24:16I'm going to get on with this and chop up some of this parsley.
24:19What was she like in the kitchen, then?
24:20Oh, she was very, very gifted in the kitchen.
24:24Mm-hmm.
24:25But she never gave too much away.
24:27When my girlfriend came over and stayed and said,
24:30Sonia, how do you do that?
24:32She said, a little bit of this.
24:33You know, it was always so imprecise.
24:36Yeah.
24:37Never wanted to give away the details.
24:38But saltfish fritters we used to have.
24:41Wow.
24:41Just before midnight mass, when I used to play the organ as a little boy.
24:45That was so, so special.
24:47You still got parents, right?
24:48No, sadly, neither of my parents were alive.
24:50Yeah, I've lost mine, too.
24:52But we have their memory.
24:53We have their memories.
24:54And they made us what we are.
24:55Indeed.
24:55You know, my dad being a performer.
24:57Dad was a pianist.
24:58My mum was a dancer in the kitchen.
24:59Yeah.
25:00La da masi, la.
25:03It was so sweet.
25:05Great having those memories, though, isn't it?
25:06It is.
25:07Hey, so tell me about to do a new album, or have you done it already?
25:11Well, we've done the album.
25:13It's called 24, Ainsley.
25:14So, what's this track?
25:15This is called Grateful.
25:17So, this is about all those moments that help us remain centred, calm,
25:23and, I guess, feeling at one with ourselves and at peace.
25:44Well, that was very blissful, wasn't it?
25:46Thank you very much.
25:47Wow.
25:48I used to, there was a phase when I used to wake up, the first thing I used to do
25:51was grab
25:51my phone.
25:53And, you know that?
25:53I still do.
25:54Do you know that feeling of panic you get when you reach for your phone in the morning?
25:59Yeah.
25:59You look at the emails and you think, oh, dear.
26:02Okay.
26:02And so, it's a sequence of, I guess, pieces on this album of the changes that we can make
26:08to improve our lives.
26:10Mm-hmm.
26:10Full of positivity, full of gratitude, to make us all sort of live with a better sense
26:16of wellness.
26:17I'm going to do the green seasoning.
26:18We'll continue with this again.
26:20Okay.
26:20Let me just blitz this up.
26:22So, you saw all that lovely flavour that went in there, Alexis.
26:25I did.
26:26I've got the coriander that went in there.
26:28I've got the garlic.
26:30I've got the green pepper.
26:31Yeah.
26:32The thyme that went in there.
26:33A little bit of water, olive oil.
26:35All blitzed down.
26:36And we're looking for that lovely, green, vibrant blend to go with our fish.
26:41Oh, have a smell of that, Alexis.
26:44Yeah?
26:44Can you smell that?
26:45Yes, me, that is gorgeous.
26:47It's quite powerful, isn't it?
26:49It is very powerful, yeah.
26:50Okay, and the scotch bonnet pepper's in there, too.
26:52Yeah.
26:52And we are going to put it with our fish today.
26:54I've got some lovely hake here.
26:56Okay.
26:56Do you want to put your finger on top of that?
26:58Pour most of that into...
26:59I'm going to stand up for this, Angel.
27:01All right, then.
27:01Yeah, you can stand up.
27:02I am a pro.
27:03Yeah, Alexis is standing in my kitchen.
27:05There you go.
27:06Evenly, yeah?
27:07Yeah, just keep shaking that.
27:09That's enough there.
27:10Beautiful.
27:10Okay.
27:10And I want to keep some back, because I'm going to make a beautiful dressing with that,
27:14with the freshest of the mint.
27:16Yes.
27:16Okay?
27:17And I'm not going to let you get away with just sitting down.
27:19Just pick up the fish.
27:21Yep.
27:21That's it.
27:22I'll just lay that pineapple down for a minute.
27:23And just put it in there, turn it over, give it a little bit of a rock and roll.
27:28See, there's a thing about me, Ainsley.
27:29I may not be a great chef, but I'm very good at doing what I'm told.
27:33Ah, great.
27:34So you can employ me in...
27:35And how many years have you been married?
27:37Well, there you go.
27:38I mean, I've been perfectly trained.
27:40It's a rigorous training, as you may know.
27:43Oh, lovely.
27:44Yeah.
27:44What we're going to be serving that with is a beautiful herby yoghurt.
27:49With the remainder of the green seasoning, I've got some fresh chopped mint that I'm putting
27:53in there.
27:54Mm-hmm.
27:54And I've got some yoghurt here.
27:56There we are.
27:57Let's use the spoon here.
27:59That's it.
28:00Just pour that yoghurt in there like that.
28:04Yep.
28:04Okay.
28:05And that will be our beautiful dressing.
28:08And then what I'd like you to do is when you finish turning that over, I'll pop that
28:14in the fridge.
28:14And then when you leave tonight, I've got to wrap the top for you to take on.
28:18All right?
28:18So you get a taste of Jamaica.
28:21Here we go.
28:22Here we go.
28:23In that fridge there.
28:23And you've got to keep them working, you know.
28:33Okay, beautiful.
28:34That's well marinated now.
28:36Now, I want that some seasoned flour.
28:38What we've got here is some plain flour.
28:41Here we are.
28:42Just sprinkle that on there for me.
28:43Okay.
28:44Okay.
28:44I just need a bit of room for my left hand here.
28:46Okay.
28:46There we go.
28:47See, I've been watching.
28:52There we go.
28:53Lovely.
28:54And the allspice.
28:56Okay.
28:57That's it.
29:00Beautiful.
29:00Some fresh thyme.
29:02Okay.
29:03All of this can go in, can't it?
29:04Yeah, go on.
29:04Put all of that in there.
29:05I like a bit of spice.
29:06Would you like to pick that up and sprinkle that in there for me?
29:08They will do.
29:09Fingers or...?
29:09Yeah, use your fingers, man.
29:10This is real home cooking.
29:12All right.
29:12It's what it's all about.
29:13And then season it up with a little bit of pepper.
29:15Okay.
29:17Okay.
29:18Now, that's it.
29:19Bringing that.
29:21Now, what we've got here, I've got my pan on there.
29:24Yeah.
29:24Heating up beautifully.
29:25We're taking our seasoned fish and then into the flour.
29:29Yes.
29:29You see how I'm doing that?
29:31I do.
29:31But I've been relieved of duty here, Ainsley.
29:33Yeah, but no, you're going to take over.
29:35Am I going to take over?
29:35Yeah, remember, tap it.
29:37Yeah.
29:37Dip it into the seasoned flour.
29:38And when you're ready to cook, you can take a little bit of oil.
29:40You can take vegetable oil or sunflower oil.
29:43I'm using a little bit of olive here to cook that hay cough.
29:47That's it.
29:50Beautiful.
29:50Good coverage?
29:51Beautiful coverage.
29:52Not too much.
29:53Lightly dusted.
29:54Yeah.
29:54Into there we go.
29:56Do you cook with music on, Ainsley?
29:57Are you a...?
29:58That, well, yes, I do.
30:00Do you like a bit of Nina?
30:02Yeah.
30:02Do you like a bit of Nina?
30:03Alina Simone in the kitchen, nice.
30:05Oh, man, I love a bit of Nina.
30:07What a great artist.
30:08Who was the person that got you thinking, you know what, I want to do that.
30:12I want to have a go at that.
30:14I can think of Glenn Gould.
30:16Oh, yeah.
30:17Canadian pianist.
30:19Bob Marley hearing his music.
30:21Okay.
30:22Excuse the noise.
30:24Talking about that herby yoghurt dressing.
30:28It's all in there.
30:31Very, very simple.
30:32The green seasoning, a little bit of extra mint, and some lovely natural yoghurt.
30:37That's all you need.
30:39That's beautiful.
30:40But so many others, Ainsley, classical musicians, jazz musicians, pop musicians, I saw no borders.
30:45But I think as a young musician growing up, I didn't necessarily see myself, so I had to create a
30:51mosaic.
30:52Okay.
30:53A composite mosaic of so many different people and personalities and musical pathways, and wanted to be a sort of
31:00combination of all those things.
31:01Okay.
31:02I was very fortunate.
31:03I went to places like the Royal Academy of Music when I was 11 years old, Purcell School of Music,
31:08you know, great institutions.
31:09And I'm very grateful for the education.
31:13It was very rigorous, but also weren't a lot of black people in classical education at that time.
31:19So, for me, I had to create a mosaic and find out for myself.
31:26And I had to do that really vividly as a youngster.
31:29I remember that very powerfully.
31:30Yeah.
31:31As a driving force.
31:33So, it's there from when you're young, isn't it?
31:36Yeah.
31:36That belief, that kind of wanting to succeed.
31:39But more than that, it was the love and the support.
31:42And I don't mean that it was soft.
31:45It was so rigorous.
31:45Sorry, you have to work while you're here.
31:47It was so rigorous.
31:48Just to take off that little bit of zest.
31:50You were such a hard task.
31:51I knew you were.
31:52Goodness gracious me, Ainsley.
31:55But, no, it was a very good time.
31:57Professors were very, very tough.
31:58You know, the expectation was very high.
32:01And I absolutely loved the academy.
32:03I'm a governor and a trustee at the Royal Academy now.
32:06Wow.
32:06From being a student there.
32:08And I sort of take that responsibility, obviously, very seriously.
32:11And what does that mean?
32:12You go back and you help the youth or what?
32:14There are many youngsters who don't know about these places.
32:17Okay.
32:18And that's what I'm working on.
32:19All right.
32:21Masterclasses.
32:21Oh, fantastic.
32:22I feel incumbent to give back and I do that with energy and passion because I really do
32:29believe that it's vitally important.
32:32But often it's about those first steps, you know, the time when that young musician picks
32:36up an instrument for the first time.
32:39Do you want all of this in there or...?
32:40Yeah, all the garlic.
32:42Yeah, so we've got the garlic.
32:43Sorry about that.
32:44That's all over your hands.
32:45No, no, no.
32:45It's cool.
32:45It's just a little bit of a rub.
32:47Getting in the bowl.
32:47You see? And there it is.
32:49A bit of a tap.
32:50All of that there.
32:51Look at that.
32:51Beautiful.
32:52Now what I'd like you to do is grab hold of your bowl, pull that there, and pull all
32:57of that...
32:58Into the bowl?
32:59Into the bowl.
32:59All right.
33:00Pull it into the bowl.
33:01Hands again?
33:01Yeah, in you go, my man.
33:03Okay.
33:03And at the same time, I'm squeezing the lime juice in there all over your fingers.
33:07That's it.
33:07Lift it up, right, put it all there for me.
33:09Put it on the top of the bowl.
33:10That's it.
33:11Look at that.
33:11This is a pineapple chow, and then we've got the beautiful scotch bonnet pepper in there,
33:18a bit of coriander, all of that just kind of running through it, and then, of course,
33:23I've just squeezed that lovely, fresh lime in there.
33:26So that's lovely and vibrant.
33:28Okay.
33:28That's going to be good.
33:29All right, the fish is ready.
33:31The rice is ready.
33:33Are you ready to eat?
33:34I'm ready.
33:34Okay, let me serve up for you.
33:37Okay, goodness me.
33:38And a little bit of the salsa there, all those lovely flavors.
33:43Look at that.
33:44All right, just a touch of that down there like that.
33:46And then we can get a beautiful bit of fish.
33:50I feel I've got a sort of at least a 50% ownership in this fish.
33:54Having done a little bit of work.
33:55You should feel like that.
33:56You should feel like that.
33:57It really does make such a difference.
33:59It really does, yeah.
33:59Yeah, lovely.
34:01And I'm going across here, and just a little bit of that stuff around there.
34:05We're going to pop that up.
34:06There's our rice dome.
34:08And there is our coriander nettles on the top there.
34:12And for you, Alexis, my zesty green seasoned fish with a beautiful pineapple chow and a herby yogurt.
34:21Amazing.
34:21And a little bit of rice.
34:24Because that is right.
34:26Looks gorgeous.
34:32I'm going to get a little bit of everything.
34:34Yeah, yeah, yeah.
34:35Get a scoop up.
34:35You'll have to do one of those scoopy jobs.
34:38Mmm.
34:39Ah.
34:40Mmm.
34:42Ainsley.
34:43That is gorgeous.
34:44Is that lovely?
34:45That is so gorgeous.
34:47Oh, wonderful.
34:48Great having you on the show.
34:49Such a pleasure.
34:50And fantastic.
34:51Good luck with the album and everything.
34:53Thank you, Ainsley.
34:53And do come back again, yeah?
34:54We'll do.
34:55We'll do.
34:55Fantastic.
34:55Thank you so much.
34:56Okay.
34:56We're going to take a bit of a break.
34:57So, see you in a couple of tics.
35:01Well, I hope you've got some room left, because J.B. Gill is in the house, and it's time for
35:06dessert.
35:07Ooh.
35:07Isn't that wild?
35:08Isn't that wild?
35:10That's good.
35:16Hey, welcome back, everybody.
35:18What an incredible show we're having today.
35:21We've had a fresh taste of Thailand with my Thai-style beef salad.
35:26Looked back to my Maltese foraging with my yummy chicken scallopini.
35:32And Alexis French joined me to make a green, seasoned fish.
35:37And we're not done yet.
35:38I've still got a wonderful, zesty treat for you.
35:42Ah, we are talking about my mini mango and coconut pavlovas.
35:46And who better to help me than former singer, great singer, I should say, ambassador, presenter, and farmer, would you
35:55believe?
35:55He's doing everything.
35:57It's the wonderful J.B. Gill.
35:59Yeah, J.B. Gill.
36:01Yes, sir.
36:03Oh, wow.
36:04So what do you prefer doing these days?
36:06Are you more singing or are you more farming?
36:10To be honest, all of the above.
36:11One of the things that I love about what I get to do is that I've got so much variety.
36:16And every day is genuinely a different day, a different set of tasks, and a different set of things to
36:22enjoy.
36:22Absolutely.
36:23Hey, we're going to get on.
36:24We've got to do a little bit of cooking.
36:25Do you ever make pavlovas at home?
36:27I have in the past.
36:28It's something I do very often.
36:30Well, literally, we're going to start off.
36:31I've got my egg whites here.
36:32Yeah.
36:32And then the secret, of course, is just to add a little bit of salt.
36:35Okay, that kind of just helps to stabilise everything.
36:39Then we'll pop that in there and just whip this up.
36:42There you go.
36:45What about cooking at home?
36:47Children very enthusiastic.
36:49Is it you or Chloe that is the dominant one in the kitchen?
36:52I tend to be the dominant one in the kitchen because, as you can imagine, as with many families in
36:57this day and age, there's not that much time to get cooking done.
37:02So, I tend to be the one who does it only because of ease.
37:05Okay, you've come here to work, so start just twisting that around for me.
37:09I knew you were going to get me involved.
37:10Yeah, go on.
37:11Then just keep swirling that around.
37:14Okay, and if you notice, I've taken the pasta sugar here.
37:18There you go.
37:19There we go.
37:20I'll put all of that in there.
37:22It's quite nice having a top chef in the kitchen.
37:26Oh, wonderful.
37:28There we go.
37:28That's beautiful.
37:29Let's have a go at that now.
37:31Okay.
37:32That's fantastic.
37:33And then I've got a little bit of corn flour.
37:36Okay.
37:37There's something to stabilise there.
37:38There we are.
37:40Have a feel now, and you can feel that consistency.
37:42Can you feel the change?
37:44Oh, yes.
37:44With the sugar and everything goes.
37:45It's not so light now.
37:46No, it's much closer.
37:47It's a bit glossier.
37:48Yeah, yeah, yeah.
37:48Okay, then we're going to add a little bit of vinegar to that.
37:52That's it.
37:53Incorporate that into it for me.
37:55Beautiful.
37:56What does the vinegar do?
37:57Ah, that's going to help to give it that lovely kind of crispiness.
38:02Yeah.
38:02Beautiful.
38:03That's great.
38:04Putting that together.
38:05And then I've got a little bit here of the coconut essence.
38:09Beautiful.
38:09Beautiful adds a really lovely flavour to that.
38:12I'm just going to blend that in there like that.
38:15Look at it.
38:16It just looks great.
38:17It's like playful stuff, isn't it?
38:19Mm-hmm.
38:20Put that here.
38:21We put that here.
38:23Okay.
38:24Even dollops of that.
38:25Okay.
38:26See how we do that?
38:28And if you do a dollop like that, then we can make six of those.
38:32Six of those.
38:33Yeah.
38:33If you can.
38:34And if you only get five, it doesn't matter.
38:35All right.
38:35All right.
38:36You do that for me.
38:37There we are.
38:39Sit.
38:42You enjoying yourself?
38:43Yeah, I'm on.
38:46Let him do some work.
38:48Let him do some work.
38:49Hey, what gives you most satisfaction these days?
38:52You do so much wonderful work for charity and stuff, is it?
38:55Do you have a particular favourite or...?
38:58I have a few.
38:59And I have, you know, there are a few, of course, that I will work with very closely.
39:03And that's wonderful.
39:04All right.
39:05There we are.
39:06JB's done a fantastic job.
39:07Pop those into the oven.
39:10That's 120.
39:11Incredibly low.
39:12That's gas mark one for about 45 minutes.
39:14So just turn it off and leave them in there for another hour or two.
39:17And that prevents it from cracking.
39:28Here we go.
39:30Oh, thank you, my man.
39:31It's those, eh?
39:32Oh, look.
39:32Perfect.
39:33You know?
39:34Look at that.
39:35And we've got a little bit of cream.
39:37You've been enjoying this, haven't you?
39:38I love it.
39:40OK, now, what about this, JB, here?
39:43I've got here, this is their lime, fresh lime.
39:46I've taken off the zest, put it onto a tray.
39:48And this, feel that.
39:49It's almost like powdery now.
39:51Oh, yeah.
39:51And I've dried it out in the oven.
39:53OK.
39:53All right?
39:54And it's almost like dehydrated.
39:56I've got some Mexican mild sweet chilli powder here.
39:59I'm going to mix it with a touch of salt and a touch of sugar.
40:03And you mix that together and that's the tahini?
40:05No, no, no.
40:05I don't mix it.
40:06You mix it together.
40:09Hold on that.
40:10OK.
40:11All right, there.
40:11We've got our lime going into the pestle and mortar.
40:14Hold on.
40:15All right.
40:17A little bit of salt going in there, too.
40:18Yep.
40:19A touch of that beautiful, sweet, slightly smoky Mexican-style chilli.
40:28And a bit of sugar going in there, too.
40:31OK, do you want to grind that up for me now?
40:32Yep.
40:33Yeah, beautiful.
40:35I'm going to add some mascarpone to that.
40:37Um, that's absolutely brilliant.
40:40Look at that, guys.
40:42Look at that.
40:42Can you see that?
40:43That is a beautiful, beautiful, beautiful mix there.
40:47Let me have a little taste here.
40:50Ooh.
40:51Isn't that wild?
40:52Isn't that wild?
40:53Isn't that good?
40:54That's...
40:55I'm very surprised.
40:56Yeah.
40:57Tahin.
40:58Tahin.
40:59Tahin.
40:59Tahin.
41:00It's kind of Mexican, you know?
41:02And...
41:02Very good.
41:03We've really come to fantastic flavours.
41:05We'd like to introduce you to all the new kind of, you know, trends that are out there.
41:09That's a good one.
41:10I love that.
41:11I love that.
41:12Anyway, you just saw me.
41:13A bit of icing sugar going into that cream there.
41:15Just drag that through.
41:17What I'd love you to do is just grab a little bit of that and just a little dusting around
41:21there.
41:22Can you do that?
41:22Yeah, we can do that.
41:23A little dusty, little dusty jobs.
41:26Beautiful.
41:28Mmm.
41:30Fantastic.
41:31A little bit of vanilla extract there.
41:33Okay.
41:34Come on, actually, come, darling.
41:36There you go.
41:37A little bit of that lovely vanilla extract.
41:41I'm just rubbing that through.
41:42Look.
41:42What's the difference between essence and extract?
41:45Essence is literally...
41:46Essence is just a flavour.
41:47It's essence.
41:48It's a long stuff.
41:48It's a smell.
41:49It's not the extract.
41:50It's the original stuff, you know?
41:52Mm-hmm.
41:52The real good stuff.
41:53And then...
41:54A little bit of lime zest going through there.
41:57Light, though.
41:58You can see?
41:58Mm-hmm.
41:59Oh, wonderful.
42:00There you go.
42:01Now, what next for you, then, JB?
42:04Us, we're talking about, obviously, having two beautiful young children.
42:08Mm-hmm.
42:09You know, presenting on the one show.
42:11You're doing lots of different things at the moment.
42:12Do you have a plan, or do you just wake up in the morning and say,
42:16yeah, I fancy doing that?
42:17No, absolutely.
42:18I mean, for me, definitely developing my broadcast career,
42:23and especially my presenting career, for me,
42:25is kind of the main focus at the moment.
42:27I'm just going to cut this.
42:29I'm not going to completely divide it into strips,
42:33because I think it's really nice when you can just balance this
42:37on top of our pavlovas with the cream and everything.
42:40So I'm just cutting this down here.
42:42And am I right in saying you've also done books?
42:46Is there nothing that you've not done, JB?
42:48Can you imagine that?
42:50You know, he's been a pop star,
42:52he's now presenting ambassador for this and that,
42:55and he's a children's book writer, too.
42:58I'm so admire that.
42:59You know, I might mention it in a kind of funny way,
43:02but I really, I think that is brilliant,
43:03that you're literally finding the time.
43:05You've got two young kids.
43:06How do they do it with two young kids?
43:08Chloe, you're amazing.
43:10She is amazing.
43:11Shout out to Chloe.
43:12Do you know what?
43:13The thing for me, I think,
43:14I used to love writing English for one of my favourite subjects at school,
43:18but really I just wanted to write a story
43:20that kind of summed up a lot of my experiences
43:23and things that I was passionate about,
43:24like farming, sort of that bridge between city and countryside,
43:30and the fact that everyone should be able to access it.
43:32And actually it was Ace,
43:33when I think he was probably about one or two,
43:35he always said to me,
43:36oh, Daddy, can you do a book for me?
43:38And that's pretty much how the idea started,
43:40and by the time the book came out,
43:41Kiara was there as well,
43:42so she wanted to get involved,
43:44and, you know,
43:45so it's great to have them as inspiration.
43:47OK.
43:49You can just kind of create that little bit of a shardiness,
43:52if you like, with your fruit.
43:55All right, do you want to pop that one on top of there?
43:57Just split that open for me.
43:59That's it.
44:00Split that.
44:01That's it.
44:02I like it.
44:02And then you can pull one one way.
44:04A little bit more, please, on there.
44:06And a touch of mint, too.
44:12OK.
44:13This is the chamoy.
44:15OK.
44:15Put your little finger in there.
44:17A little pinky, have a little to us.
44:19What do you think?
44:20Fermented fruit, nice.
44:21Yeah.
44:22Yeah, yeah, beautiful.
44:23Quite sharp.
44:24And just a little, can you see,
44:25just little, little drips of that, like that?
44:30That's it, my man.
44:31Fantastic.
44:32Touch more.
44:33These are my coconut,
44:35a few coconut shards there.
44:38Well, sir, what do you think?
44:40I think it looks great.
44:41Really?
44:42Yeah, and I've tasted a couple of the components,
44:44so I'm hoping it all tastes great, too.
44:46It always tastes great,
44:47and I'll tell you what else is great,
44:49is having you on my programme, man.
44:51Thank you so much.
44:52Bless you.
44:53Wonderful.
44:54No, thank you.
44:54There you go.
44:55Wonderful.
44:56We've got mini mango and coconut pavlovas for Gia B.
45:07Hey, are you ready for this?
45:09Yes, indeed.
45:09Oh, God, then, you just tuck in there, my man.
45:11Just putting a little bit of that out there.
45:13I love the freshness of fruit and everything, didn't you?
45:16Mm-hmm.
45:17Oh.
45:19Mm.
45:20Mm.
45:21Yes.
45:22You get the savoury tahin.
45:25Mm-hmm.
45:27And what was the...
45:28What did we drizzle over again?
45:29The chamoy.
45:30The chamoy.
45:30The chamoy.
45:31It's almost like a fermented fruit.
45:32You can get different types of ones.
45:34It was lovely.
45:34What kind of that sort of new, fresh Mexican flavours,
45:38do you know what I mean?
45:39I'm going back in.
45:42Can't beat a meringue, can you?
45:44Really, really can't beat a meringue.
45:46Hey, guys, thank you so much for joining us today.
45:48And what can I say about my guest, Alexis French?
45:52And J.B. Gill?
45:53Yeah, boy!
45:56Hope you've enjoyed it.
45:57See you again very soon.
46:25See you again very soon.
46:28See you again very soon.
46:28lots and lots and lots.
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