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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 chili.
06:49It's about a bit more black But I'm not going to put all of that in there.
06:51It's about 5.
06:52And what about some of these little mushrooms?
06:54Just make aÉtale as well.
07:12I'm not going to put all of that in there.
07:12Now we've got here some lettuce and what I like to do is you can just separate the leaves but
07:18there's something really nice about it. I think as my young son Joe said to me, dad I love when
07:23you do those, I love when you do lettuce and wedges because you can kind of pick it up and
07:27it becomes another part of the meal you know a bit of a crunch as opposed to trying to push
07:32some leaves onto your fork. So there it is keeping the stalk and everything intact
07:37and I'm just doing that. Can you see that? Just the wedges of lettuce there. I've got some cucumber.
07:53All right beautiful slight bits of cucumber there. Look at that, that's really going to be lovely isn't
07:58it eh? And we've got some onion. Love a bit of red onion there.
08:06There we are. And we've got our tomatoes, our little cherry tomatoes here. And you notice there
08:12I don't mind leaving some of the stalks on the top of the tomatoes and that. I think it's all
08:17about
08:18making things look a little bit rustic. All right, I'm just going to pick up all of my beautiful salad
08:24ingredients. What I want to do is I want to dress it just a touch and of course we are
08:31talking about
08:33this lovely citrusy dressing here full of lime and fish sauce, a bit of chilli going through there.
08:40Look at that. Lovely. All right then. Beautiful. That's it. And of course we've got some fresh
08:48mint and coriander leaves here. That's it.
08:54That's how I like to do it. Just give it a good old rip.
08:58Ha ha ha ha. Sound like the late Sid James. Remember Sid?
09:02Ha ha ha ha. Really like that. There you go.
09:06And what about that ground rice anes? Well that is now going into my dressing. Look at that.
09:14That's it. This really is so, so authentic. That will soak up all those lovely flavours. Fantastic.
09:25Now that beef. I'm just going to take that out there. Just going to trim a little bit of fat
09:32off there.
09:33I just hear my missus saying, cut off the fat. Cut off the fat.
09:36And I can hear Bobby go, whoop, whoop. Oh lovely. Oh. Look at that. Isn't that delicious?
09:47You'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. All right. Oh yeah.
10:01There. Now all that dressing is now going to stick and coat the beef. So when you bite into it,
10:07you are going to get the most wonderful Thai beef salad taste. Citrusy. It kicky. It got a
10:13like a bit of spaciness too. Ha ha boy. We're talking delicious food.
10:20It smells great too. Okay. Let's serve up.
10:27Get that.
10:30I love those little shards of lettuce popping out all over the place there like that.
10:36That's it. So we've got the freshness of the cucumber. We've got the crunch, the tomatoes,
10:41the crunch of the lettuce too, which I just absolutely love. All right. Look at this guys.
10:48And then just take this beef, just lie this beef on the top here like that. Okay. Oh, look at
10:58that.
10:59Ain't finished yet.
11:06Little bit of black sesame on top. And there you have it. My Thai beef salad with black sesame
11:14and lime dressing because zest is best. Oh yeah.
11:28What a scrumptious start to the show. And we're only just getting started. There's still
11:34so much more to come. After the break, I'm on the hunt for capers.
11:39That's enough messing about. Come on, Kelvin. See you in a couple of minutes.
11:50Welcome back, everybody. Today, we are exploring zesty flavours.
11:56I've already cooked up a Thai-inspired, tempting beef salad. And coming up later,
12:01wonderful 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,
12:17where sandy beaches and rugged cliffs give way to rolling 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. And I'm off to meet Keith in search of one of
12:37Malta's most loved ingredients, the capers.
12:45And I'm in expert hands. Chef-turned-forager Keith Abela knows a thing or two about these edible delights.
12:56Keith. Hey, how are you doing? I'm well. Yourself?
13:01I'm well. Fantastic. What are you busy doing here?
13:03Picking capers. Oh, yeah.
13:04Just came into season, so, yeah.
13:06The flowers are stunning, but if you harvest the buds before they open,
13:11they can be pickled to make a tasty treat. Keith's going to show me how.
13:17So, we've got the capers we just picked. Yeah.
13:20I'm just going to add them in. And then we're just going to add a little bit of salt to
13:27this.
13:28Usually, I add between two to four percent.
13:32It's going to eyeball it a bit. Up to ten percent is all good. It removes the bitterness really,
13:40really well. Yeah.
13:41So, we're going to give it a good shake. Yeah.
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,
13:51because that releases gas and that sort of preserves the caper as well.
13:55Okay. Do you have to invigorate it every now and then?
13:58Give it a bit of a shake. Once in a while. Yeah.
14:00Every couple of days or something. Okay.
14:03So, I'll be walking around my house and just give it a quick shake.
14:06Yeah. And then...
14:07If I was cooking, I know what I'd do with this, Keith.
14:10Yeah. Can you feel the vibe?
14:12I can feel the vibe. Yeah, man.
14:17That's enough messing about. Come on, get on with the brining.
14:21So, now, with stage two, I'm just going to open this up.
14:24Yeah. You 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.
14:33Fill it up with vinegar to make it safe, because obviously preserved foods can be dangerous,
14:39but once it's in vinegar, 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. Mm-hmm.
14:52And then, as is Maltese tradition, we've got some bay leaves.
14:57Just these, I picked them from the wild as well.
15:00Wow. Keith, I have never known anybody put bay leaf in with capers.
15:05This is brilliant. What a fantastic idea.
15:08Yeah. And then we'll use the leaves to sort of tuck the capers under.
15:14Mm-hmm.
15:15And then we'll leave this like that for another week before eating.
15:18Beautiful. That's fantastic. I love that process.
15:26There's nothing better than getting back to nature, and I've found a colourful spot,
15:31al 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? Nice, sharp knife. Get that.
16:02And just very gently let the knife do the work, all right? All the way through there like that.
16:09That's okay. Open that up. Look at that. Absolutely beautiful.
16:13And 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, and then we're going to give that a good bashing.
16:30Come in!
16:35Let's have a look at those.
16:37Yeah, and 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? So just grate that parmesan in there like that.
16:52Just get rid of that down there. Beautiful.
16:55And I'm just going to rub that through like that, okay?
16:59And I don't really need salt there. I'm going to put a bit of pepper in there,
17:02but you really don't need salt because we've got that lovely 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. So we've got that lovely sort of cheesy floury coating on there.
17:34I'm just going to wash my hands. Oh, yeah.
17:39Here we are. And then I'm going to take a little bit of that olive oil and pop that into
17:46our pan here.
17:49That's it. Beautiful.
17:52And they're going into my hot pan now.
18:03Okay. And 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. Capers.
18:13I'm now 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
18:30and cream reduction to finish those off.
18:32Back to the capers now.
18:34Look at that. The 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.
18:55That's perfect.
18:57All right. Let's take out my chicken.
19:08Onto 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. Oh, 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.
20:20OK, 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.
20:45OK, 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 a little, that lovely cream sauce.
21:17Juice, that's beautiful.
21:19OK, 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.
21:46What 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, foraging 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 JB 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 to 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.
22:58He's a composer, he's a pianist, he's a true storyteller when it comes to music.
23:05His 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?
23:14How 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.
23:20You say, we keep going, you kept us going.
23:25I remember on the show, the Christmas show, before you touched me with your music, man.
23:28It was a really, really special moment.
23:30Well, it means a lot coming from you with such rich musical heritage in your own family.
23:35You know about my dad, Chester Harriot.
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 the reggae.
23:44Where did your inspiration come from, then?
23:46Oh, gosh.
23:47Well, of course, West Indian heritage, but also Motown sounds as well.
23:52Bach, Beethoven, Mozart, you know, all genres just colliding in this beautiful way.
23:58But also, in the midst of all of that was the food that my mum used to cook.
24:03Hold it there, hold it there.
24:05He's talking about the food.
24:06This is a food program.
24:07This is your business.
24:08I could talk to this man for hours.
24:09I'm going to get on, because 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.
24:25But 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.
24:37Never wanted to give away the details.
24:38But saltfish fritters we used to have just before midnight mass.
24:43Well, I used to play the organ as a little boy.
24:45That was so, so special.
24:47You still got parents, right?
24:47Sadly, neither of my parents were alive.
24:50But 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, Angely.
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,
25:22calm, and I guess feeling at one with ourselves and at peace.
25:44That was very blissful, wasn't it?
25:46Thank you very much.
25:47Yeah.
25:48I used to, there was a phase when I used to wake up.
25:50The first thing I used to do was grab my 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, full of positivity, full of gratitude, to make us all sort of live
26:15with a better sense of wellness.
26:17I'm going to do the green seasoning.
26:18We'll continue with this again.
26:20Okay.
26:20Let me just split this up.
26:22So you saw all that lovely flavour that went in there, Alexis.
26:25I did.
26:26I've got the, the coriander that went in there.
26:28I've got the garlic.
26:30I've got the green pepper, the thyme that went in there, a little bit of water,
26:34olive oil, all blitzed down.
26:36And we're looking for that lovely, green, vibrant blend to go with our fish.
26:41Ah, have a smell of that, Alexis.
26:44Yeah?
26:44Can you smell that?
26:45That's me, that is, that is gorgeous.
26:47It's, it's quite powerful, isn't it?
26:49It is very powerful.
26:49Okay.
26:50And 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, Ainsley.
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?
27:07Yeah.
27:07Yeah, just keep shaking that.
27:09That's enough there.
27:10Beautiful.
27:10Okay.
27:11And 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.
27:19Okay.
27:20Just 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 the thing about me, Ainsley, I may not be a great chef,
27:31but I'm very good at doing what I'm told.
27:33Ah!
27:33So you can employ me...
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.
27:45What we're going to be serving that with is a beautiful herby yogurt.
27:49With the remainder of the green seasoning,
27:51I've got some fresh-chopped mint that I'm putting in there.
27:54Mm-hmm.
27:54And I've got some yogurt here.
27:57There we are.
27:57Let's use the spoon here.
27:59That's it.
28:00Just pour that yogurt in there like that.
28:04Yep.
28:04Okay.
28:05And that will be our beautiful dressing.
28:07And then what I'd like you to do is, when you've finished turning that over,
28:12Mm-hmm.
28:13I'll pop that in the fridge.
28:14And then when you leave tonight, I've got to wrap the top for your tortilla corn.
28:18All right?
28:18So you get a tiesta of Jamaica.
28:22Here we go.
28:22Here we go.
28:23In that fridge there.
28:24And 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.
28:41Yeah, here we are.
28:42Just sprinkle that on there for me.
28:43Okay, okay.
28:44Yeah.
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 this can go in, can't it?
29:04Yeah, go on.
29:04Put all 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?
29:08Yes, they will do.
29:09Fingers or?
29:09Yeah, use your fingers, man.
29:10This is real home cooking.
29:12All right.
29:12That's what it's all about.
29:13And then season it up with a little bit of pepper.
29:17Okay.
29:18Now, that's it, bringing that.
29:21Now, what we've got here, I've got my pan on there, heating up beautifully.
29:25We're taking our seasoned fish and then into the flour.
29:29Yes.
29:29You see how I'm doing that?
29:30I do, but I've been relieved of duty here, Ainsley.
29:33Yeah, but no, you're going to take over.
29:35I'm going to take over.
29:35Yeah, remember, tap it, dip it into the seasoned flour.
29:38Yeah, will do.
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?
30:02Do you like a bit of Nina?
30:03Yeah, Nina Simone in the kitchen, nice.
30:06Oh, man, I love a bit of Nina.
30:07What a great artist.
30:08Who was the person that got you thinking, you know what,
30:12I want to do that.
30:12I want to have a go at that.
30:14I can think of Glenn Gould.
30:16Oh, yeah.
30:17A Canadian pianist.
30:19Bob Marley hearing his music.
30:21OK.
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 extra of mint,
30:35and some lovely natural yoghurt.
30:37That's all you need.
30:39That's beautiful.
30:40But so many others, Ainsley, classical musicians,
30:43jazz musicians, pop musicians, I saw no borders.
30:45But I think as a young musician growing up,
30:48I didn't necessarily see myself, so I had to create a mosaic.
30:52OK.
30:53A composite mosaic of so many different people and personalities
30:56and musical pathways and wanted to be a sort of combination of all those things.
31:02OK.
31:02I was very fortunate.
31:03I went to places like the Royal Academy of Music when I was 11 years old.
31:06Mm-hmm.
31:07Purcell School of Music, you 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 young star.
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 that it was soft.
31:45It was so rigorous.
31:45Sorry, you have to work whilst you're here.
31:46It was so rigorous.
31:47Just to take off that little bit of zest.
31:50You are such a hard task.
31:51I knew you were.
31:52Goodness gracious me, A.T.
31:55But, no, it was a very good time.
31:57The professors 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.
32:08Wow.
32:08I 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.
32:16OK.
32:18And that's what I'm working on.
32:20All right.
32:20Master classes.
32:21Oh, fantastic.
32:22I feel incumbent to give back.
32:25There you go.
32:25And I do that with energy and passion because I really do believe that it's vitally important.
32:32But often it's about those first steps.
32:34You know, the time when that young musician picks up an instrument for the first time.
32:38Do you want all of this in there?
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, it's cool.
32:45It's just a little bit of a rub.
32:47Getting in the bowl.
32:47And there it is.
32:49Bit 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.
32:56Pull that there.
32:57Yes.
32:57And pull all of that into 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.
33:06All over your fingers.
33:07That's it.
33:07Lift it up.
33:08Right.
33:08Put it in there for me.
33:09Put it on the top of the bowl.
33:10That's it.
33:11And look at that.
33:12This is a pineapple chow.
33:14And then we've got the beautiful scotch bonnet pepper in there.
33:18A bit of coriander.
33:19All of that just kind of running through it.
33:22And then, of course, I'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.
33:30All right.
33:30The fish is ready.
33:31The rice is ready.
33:33Are you ready to eat?
33:34I'm ready.
33:35Okay.
33:35I'm ready in fries.
33:36Let me serve up for you.
33:37Okay.
33:37Goodness me.
33:38That's for you there.
33:39And a little bit of the salsa there.
33:41All those lovely flavours.
33:43Look at that.
33:44Just 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.
34:00Yeah, 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 stone and there is our coriander nestles 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 because that is right.
34:26Looks gorgeous.
34:32I'm going to get a little bit of everything.
34:34Yeah, yeah, yeah, yeah.
34:35Get the 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.
35:21Thank you, Wayne.
35:22Taste 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.
35:45And who better to help me than former singer, great singer, I should say, ambassador, presenter,
35:53and farmer, would you believe?
35:55He's doing everything.
35:57It's the wonderful J.B. Gill.
35:59Yes, J.B. Gill.
36:01Yes, sir.
36:02Oh, wow.
36:04So what do you prefer doing these days?
36:06Are you more singing or are you more farming?
36:09Er, to be honest, all of the above.
36:11Yeah.
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, different set of tasks, and a different set of things to enjoy.
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?
36:27Er, I have in the past.
36:28Yeah.
36:29It'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 add a little bit of salt.
36:36Okay, that kind of just helps to stabilise everything.
36:39Then we'll pop that in there and just whip this up.
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,
36:55as with many families in this 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.
37:13Okay, and you notice I've taken the pasta sugar here.
37:19There we go.
37:20I'll put all of that in there.
37:22It's quite nice having a top chef, a head chef in the kitchen.
37:26Oh, wonderful.
37:27There we go.
37:28That's beautiful.
37:29Let's have a go at that now.
37:31Okay.
37:32That's fantastic.
37:34And 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?
37:43Oh, yeah.
37:44With the sugar and everything goes.
37:45It's not so light now.
37:46No.
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, and then I've got a little bit here of the coconut essence.
38:09Beautiful.
38:10Adds 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.
38:25So, see how we do that?
38:28And if you do a dollop like that, then we can make six of those.
38:32Six of those.
38:33If you can.
38:34And if you only get five, it doesn't matter.
38:35All right.
38:35All right, you do that for me.
38:37There we are.
38:39Sit.
38:42Are you 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?
38:56Do you have a particular favourite or...?
38:58I have a few, and I have, you know, there are a few, of course, that I will work with
39:02very closely.
39:02And 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.
39:14Just turn it off and leave them in there for another hour or two.
39:17And that prevents it from cracking.
39:28Here we go.
39:29There we go.
39:30Oh, thank you, my man.
39:31Good pose, 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.
39:39Um, okay, 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, and this, feel that.
39:49It's almost like powdery now.
39:51Oh, yeah.
39:51And I've dried it out in the oven.
39:53Okay.
39:53All right, and it's almost like dehydrated.
39:56Mmm.
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 tajin.
40:05No, no, no, I don't mix it.
40:06You mix it together.
40:09Hold on there.
40:10Okay.
40:10All right, there we've got our lime going into the pestle and mortar.
40:14Hold on.
40:16All right.
40:17A little bit of salt going in there, too.
40:18Yep.
40:20A touch of that beautiful, sweet, slightly smoky Mexican-style chilli and a bit of sugar
40:30going in there, too.
40:31Okay, 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.
40:38That's absolutely brilliant.
40:41Look 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 wild?
40:53Isn't that good?
40:54That's...
40:55I'm very surprised.
40:56Yeah.
40:57Yeah.
40:57Tahin.
40:57Them call it...
40:58Tahin.
40:58Tahin.
40:59Tahin.
41:00Okay, yeah.
41:00It's kind of Mexican, you know?
41:02And, uh...
41:02Very good.
41:03We've 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, a 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.
41:27Beautiful.
41:28Mmm.
41:30Fantastic.
41:31A little bit of vanilla extract there.
41:33Get my finger in there.
41:34Come on out, you come, darling.
41:36There you go.
41:37A little bit of that, uh, lovely vanilla extract.
41:41I'm just rubbing that through, look.
41:42What's the difference between essence and extract?
41:45Uh, essence is, literally, essence is just a flavour.
41:47It's essence, it's a long stuff, it's a smell.
41:49It's not the extract, it's the original stuff, you know?
41:52The real good stuff.
41:53And then, a little bit of lime zest going through there.
41:57Light, though, you can see?
41:58Mm-hmm.
41:59Oh, wonderful.
42:00There you go.
42:02Now, what's next for you then, JB?
42:04As we're talking about, obviously, having two beautiful young children, um, you know,
42:10presenting on the one show.
42:11You're doing lots of different things at the moment.
42:13Do you have a plan, or do you just wake up in the morning and say, yeah, I fancy doing
42:17that?
42:17No, absolutely.
42:18I mean, for me, definitely developing, uh, my broadcast career, and especially my presenting
42:24career, for me, is kind of the main focus at the moment.
42:27I'm just gonna cut this.
42:29I'm not gonna completely, uh, divide it into strips, because I think it's really nice when
42:35you can just balance this on top of our pavlovas with the cream and everything.
42:40So, I'm just cutting this down here.
42:42And, uh, am I right in saying you've also done books?
42:46Is there nothing that you've not done, JB?
42:49Can you imagine that?
42:50You know, he's had a, he's been a pop star, he's a, now presenting ambassador for this
42:55and that, and he's a children's book writer, too.
42:57I, I'm so admire that.
42:59You know, I might mention it in a kind of funny way, but 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?
43:09Chloe, you're amazing.
43:10She is amazing.
43:11Shout out to Chloe.
43:12Do you know what?
43:13The thing for me, I think, I used to love writing, um, English for one of my favorite
43:17subjects at school.
43:18But really, I just wanted to write a story which kind of summed up a lot of my experiences
43:23and things that I was passionate about, like farming, um, sort of that, that bridge between
43:28city and countryside and the fact that everyone should be able to access it.
43:32And actually, it was Ace when he, I think he was probably about one or two,
43:35he always said to me, oh, 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, Kiara was there as well.
43:42So she wanted to get involved and, you know, so it was, it's great to have them as inspiration.
43:47Okay.
43:48You can just kind of create that, that little bit of a shardiness, if you like.
43:53Yep.
43:54With your fruit.
43:55All right.
43:55Do 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.
44:05A little bit more, please, on there.
44:07And a touch of mint, too.
44:12Okay, this is the chamoy.
44:15Oh, okay.
44:15Put your little finger in there.
44:17Just a little pinky, have a little tears.
44:19What do you think?
44:20Fermented fruit, nice.
44:21Yeah.
44:22Yeah, beautiful.
44:23Quite sharp.
44:23And just a little, can you see, just little, little drips of that, like that?
44:30That's it, my man.
44:31Fantastic.
44:32Touch more.
44:33Okay.
44:33These are my coconut, a 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, so I'm hoping it all tastes great, too.
44:46It always tastes great.
44:47And I'll tell you what else is great, is having you on my program, man.
44:51Ah.
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.
45:09Indeed.
45:09Oh, God, then.
45:10You just tuck in there, my man.
45:11Just putting a little bit of that out there.
45:13Yes.
45:14I 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 tajin.
45:25Mm-hmm.
45:26Um, and what was the, what 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, do you know what I mean?
46:05Mm-hmm.
46:08I'm going back in.
46:08Go ball.
46:09The chamoy.
46:12Yeah.
46:24I'll be ready.
46:25Experience.
46:26Guy.
46:26user.
46:28Fallen.
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