Jonathan Ross Tries An Eel's Heart | The F Word Full Episode

[Applause] like toffee confusing good bunny very nice meat yeah likewise good to see you too hi fantastic hi tommy tommy good to see you hey welcome and your criminal crime out of oxford is that right obviously the bee's knees the best cooks i've got off yeah yeah yeah sorry um now none of you've been anywhere near professional kitchen before um this is nothing to do with the flash [ __ ] dinner party i don't give a [ __ ] how many thousands of acres and land you own yes um tonight my standards yeah my organization quite frankly i don't care whether you hate my guts between seven o'clock and eleven i just want it right now you've all been shown how to do the startup yeah yes and it's pretty straightforward there's only two things on the plate it's a prawn toast with a cucumber salad okay i'm going to show you once more together that way there's no excuse for fuck-ups okay absolutely good man okay double pay prawns okay first thing we'll do is break down the prawns okay so we just pulsate the machine half the egg whites in okay yeah so we're making basically a really nice prawn mousse yeah corn flour in it that just gives it a little bit of body okay which in a way that it stops it from sort of disintegrating when it hits the heat yeah we're just spreading the puree of prawns onto the toast yeah from there here we go sesame seed giant sides as well okay and then here we go the most important thing about cooking these sesame seed toast is making sure the pan's nice and hot yeah okay right four cups table three yes four spoon toast four lemon soul and papaya four plum tarts yes yes and all the four killers table six four prontos four lemon salt and pepper yacht four plum tarts barney yep what did i just say there sort sword shift in here yeah exactly you didn't hear so work with your ears open okay my name's barney i'm really into british game for instance rabbids really lean meat really good for you and most importantly they've all really really tasted my name's tommy when i'm cooking i really like to find things that people won't often have had so i got really into buying the cheaper cuts of meat the more interesting things that could be really fun to serve people i'm sophie my favorite thing at the moment is scallops wrapped in bacon they're absolutely amazing and a kind of prominent tomatoey sauce being the only girl i think it's probably my responsibility to bring a bit of you know flair my name's ollie i'm a good cook i'm cool under pressure i think i'm good enough i know i'm good enough actually when i say so myself people say i look like him i could become the next golden man who knows oxford's a very competitive place people do everything competitively i won't settle for anything but the absolute best it will win i mean no question about it soppy sophie i may not have any [ __ ] a levels but i'm not going to argue right now okay what are you doing okay i'm doing one set i don't know why i'm doing one set by itself okay one portion is going to get us nowhere yeah so i need to do three start again and do four portions together four three the what 12. there we go right barnard you have the first ticket big boy how long um five minutes left uh barney yep the oil stone cold bring the pan here it's stone cold so it's like an oil slick there's like exxon valdez on there come on get the pan heart huh what happens if it's cold barney we'll send it back chef that's right yeah just you can use one of my pants we'll just do one of mine for yours honey okay come on yeah cheers [ __ ] you now don't start giving me that [ __ ] yes it's not a race and stay in control what you're doing chef don't start giving me that [ __ ] yes okay top of the plate 12 o'clock the cucumber has been cut into ribbons then marinated in rice vinegar sugar sake and sesame seeds simple and then the toast right four plates come on i can't just serve yours and his at the same time four plates sell this table clean your plate this is your food leave him he's fine right you're happy with that would you pay for that yeah sure that's very nice come on let's go up we go gently gently gently gently service why are they all look at that i'll get you no come on barney i'm [ __ ] i mean come here a minute you eat that for me let's do it that way then no seriously now because you're an educated man eat it right okay so why wouldn't you eat it oh chef i haven't seen it you haven't seen it open your [ __ ] eyes big boy you've got to check barney chef i know i'm not having a good day you're clearly not on the verge of yeah are you happy with them yeah good thanks for that it took you long enough thank you let's go did you enjoy your stuff i wasn't overly impressed no i've got to be honest go on tell me why not um well to me it just tastes a little bit greasy in very sesame seedy i couldn't really taste the pork i really thought that was like a dumpling prawn underneath that toast yeah and i really couldn't taste it how much did you pay for that ball bearing on your tongue you don't need to bring that into it sorry but i mean you're talking to me about an educated palette and you've got yours cake and [ __ ] shrapnel sorry put your tongue out no show me your ball bearing you've got a ball bearing on your tongue and your palette is [ __ ] end of story on your tongue are you what years ago i used to occasionally get there well here we go good evening guys how are you very well thank you welcome back to the f word it's lovely to be here again i'm as surprised as you are you've got a second series so congratulations to you [ __ ] absolutely they made a lot of changes i would have thought they'd start with the house but anyway anthony was busy [Laughter] the food here the food is so far it's been very good so you're happy we are so far quite happy thankful for that apparently we're playing this evening i know everyone's paying that's the idea you know that what's what's going on seven quid for those seven queens [ __ ] hell when you said play up at 150 tops no but [ __ ] extract that from 18 million [ __ ] i've come up with a great way of recycling these unwanted celebrity cookbooks what are you going to do will you come with me okay i need you for 30 seconds just to come into the bathroom with me 30 seconds i'm not back in a minute all these [ __ ] cookbooks are flooding in i had to think of some way of recycling them and using them what do you think of that you know what this happens why this upsets me yes because sometimes you come to the toilet not to go to the toilet well i can't knock one out while he's staring at me judging me hey have a look at this one this one you'll really enjoy you know what that is the scariest freddie krueger the freddie kruger of the kitchen and the last one i don't know i don't know if i can go i'm sorry but look what a way of utilizing unwanted celebrity cookbooks have a look at that oh last scene killing his career on a talent show chef shouldn't be on tv no listen it's all done with bottom safe inc you know that yeah leave a little bit try to get the bag here you go how's that working for you [Music] i thought the texture of the cucumber with against the texture of the prawn taste it was it worked really well it wasn't dry it was succulent moist prawns really really nice thoroughly enjoyed it jean-baptiste guys come over please results yes for the starters let's go ollie okay right how many customers are playing 27 27 of pain yeah what is 23 that i'm not paying 2300 pain yeah why so many the main the main problem is a bit greasy a bit greasy barney what do we talk about they agree no no grease and why were they greasy there's too much all in the pan no going into a cold pan i saw you hunting times put them into a cold pan so we're going from one extreme to the other this is just a [ __ ] prawn on toast that's all yeah you know i'm really sorry but 23 customers not paying is a [ __ ] embarrassment clear down start thinking about the main course and we're not going to keep customers waiting that long for the main course i don't care how many [ __ ] degrees we've got we're not going to let them wait that length of time next on the menu i say something i thought i'd never say it's enough to make anyone turn [ __ ] vegetarian for god's sake the brigade get to work on the main course lemon sol and papiyat and michelle collins takes me on in the recipe challenge but she doesn't even know what she's cooking puppets pie cottage pie mine's a shepherd's pie oh for god's sake [Music] [Applause] welcome back to the f word away now four cups table three yep four lemon soul table three barney your table let's go seoul in sauce sophie yes away now four cups table ten four lemon soul and papaya away let's go time for the main course a mouth watering lemon sole and papillot with red chard and jersey royals [Music] lemon salt for me one of the most flavoursome flatfish twice as much flavor as the dover salt and more importantly half the price skin side down skin just nip at the end grab it like you're sort of almost pulling hair and let the knife do the work season dill dill and fish go brilliantly because it's got that really nice sort of fennel flavor that sort of aniseed flavor and just roll almost like a sausage leeks carrots spring onions garlic it's a very delicate dainty fish this so we don't want to overpower the garlic and then something to sort of wake them up a little bit thyme rosemary the time goes brilliant with the leeks and the rosemary goes fantastic with the carrots baking paper if i had to put them on my board like that then they're going to curl up so i turn the paper almost inside out add veg we're looking for a bed like a nest of vegetables season and then just drizzle generously with olive oil it looks delicious now it's not even cooked second piece of paper that goes over the top wrap you get the top right hand corner and you just fold that over and then over again fold and push and just follow it round fold and push we've left almost like a little snout white wine what the wine does as that soul is steaming there it makes a really nice aroma with the vegetable the olive oil and keeps everything really nice and light and fruity seal pan on there and push down and look just seals the paper hot oven 20 minutes and this is the bit of magic in and just look oh look at that absolutely delicious and a perfume of the herbs extraordinary soul on papillon done now barney chef yes sophie ollie tommy i'm trusting you guys to get this absolutely spot on you know that yes yeah because this gets cooked in the oven and the surprise the excitement is when it hits the table on papiad slightly souffled and that lovely surprise in front of the customer will open that bag yes yes let's go guys yes don't forget the wine in there as well good job yes herbs one in last yeah first thing to do is is to get four one two three four and then you know you work four times faster simple mathematics so one of those you've got two there now it's fine but on there on there stage stage and then wrap them all at the same time thanks a lot let's go good come on come on come on come on what time it is no no no but put them in the oven they look at your watch oh my god nice and tight quick yeah okay so um which level can we we don't sit there and discuss timings open close straight away with the soul i'm serving potatoes with mint and charred with garlic now that's loads before getting it back off a little bit more seasoning yeah and then all we do is just toss it that's all toss it it cooks so quickly that's it so we take it off the stove off the heat okay see how it breaks down yeah yes and we just wilt it very quickly watch watch please there that's it cooked done the lightness of the chard with the jersey royals is a perfect accompaniment you know that see how we still got texture in there so come on please let's go right hello yes taste that tell me what you think it needs that's normal yep more garlic there's not even salt in there either can we have the chard cooked nicely with a bit of texture yes and the reason why it looks like there's nothing in the bowl because we're overcooking it it's like a spinach leaf like a wilted lettuce sleeve nice texture there as well yes put the pan down please straight off there into there and out give it a little shake okay then back into your pan like that and then from there into there okay my mission to get the nation cooking sunday lunch has thrown up some real challenges none bigger than the family without a dining table [Music] we never sit down any together you know the three boys uh liam jordan and luke they're all playing football at different times during the week they're coming in from school and it's everything's rushed so when was the last time we actually sat down together as a family um all together literally yeah all around the table three boys and yourselves i can't remember it's as long ago as that so where would you eat we have like a little bistro table now family of five table could only fit two yeah yeah every night we're out um and our work shifts so there's terms out on nights the only way around this to eat around the table is to come up with something like a stew or casserole right so yeah prepare it on a saturday to reheat for a sunday first off we've got to get a table [Music] we're happy with this one yes yes it's quite nice i think you go well in the kitchen now that's just a really nice chunk of braising steak can i just say though if i was buying this yes um i would be put off if there was a bit of fat like that if there's no fat on there it will go dry so you've got to look for the fat okay whilst mums do that i want you to do the vegetables okay first of all shallots take off this that's the root but we don't take the whole thing off because if you cut the whole root off all the juice will come out of it and then you'll start crying now what the flour does all right it coats the meat and so when the casserole is cooking it gives it a little bit of body and the nice thing about this casserole you know that is the fact that you don't have to be precious with it i've noticed that i thought you were a bit rough yes well nothing with a bit of rough trust me you just take your braising steak don't be scared of this because you're putting color on it and color means flavor yeah i'm gonna put in some really nice smoked bacon i'm gonna smell that try bacon you don't like bacon oh luke i thought you were a chef my man what i'm gonna do now is cook that bacon and then we're gonna put the vegetables on top of it then at the time bay leaves tomato puree the brown meat and finally the stock looks if you think that's tasty now just imagine what it's gonna be like in two and a half hours time so just after 15 minutes preparation tomorrow's lunch is sorted so this is this is it every sunday this is this is exactly what it's like every sunday are we dinner prepared they'll have a nice one well that's the most important thing we're here now having a great time supporting luke and the nice thing about it is that everything's done at home lift [Applause] all right guys you ready yep let's go we're two minutes away from getting everybody around the table for the first time in a long time chin chin chin cheers it's not that difficult is it really no absolutely no i'm really confident i'll be able to do it myself okay all of you around the table i want you to make me a promise that you will continue to do this every sunday yep that's a promise where's the two-seater joe see it's gone for good man's taking it away yeah dragon boat god fantastic right ollie and tommy three each away again now yes one take with three three on table one three table five please lolly you got table one let's go tommy you've got table five listen tommy three and three let's do three yes yeah service please finally i'm gonna do your potatoes as well okay what is your spoon olive oil you need one more [Music] potatoes yeah can you do me a favor and do your own and stop depending on each other to do because that's what's confusing just do your own pan one each one for five one for four end of story there's one more table to come please okay now you can see it's enough for five in there easily yes that's right it's got texture there it's lightly wilted taste it please understand what we're doing yes let's go [Music] service please we're going to 14 yeah [ __ ] listen to me please yes my handmade pigs have been really fattening up nicely over the last couple of months but now the clock is really ticking the pigs won't be around for long but while they're with us i want them to have the best life possible constant access to water every day they can drink up to five liters each a nutritious breakfast of wholesome grains [Music] and these posh pigs have their poo cleared up twice a day the 70 square meters in their pig pen gives them plenty of room to play [Music] these two are very social animals who love each other's company see you later and the pigs spend more than 70 of their time sleeping but the good life doesn't come cheap the way we're keeping these pigs is turning out to be very expensive in terms of just on what they eat every week is on average between sort of 35 40 quid a week on feed for both of them um and so far we spent just over two and a half grand on getting them where they are today they don't look like they've got to worry in hell to be honest what a happy life for a piece of bacon christine co who i bought my boxers from is a passionate advocate of free-range farming but her concerns go way beyond the flavour of meat and she's come to show me how some commercially farmed pigs are kept so i'm fascinated to see how a real commercial pig is sort of reared okay sure look at this yeah most british pigs are reared in commercial unis like these now you see how many pigs are in a very small area god they've got food constantly which is which is good and they've got water and then the whole aim is to just fatten up so don't go outside no they don't i mean an indoor weird pig does not go outside you see fairing crates are used to stop the sows lying on the piglets but it's not natural in the sense that normally a sow would build a nest she would make sure that the piglets were were in a particular place two-thirds of pork in britain is imported from europe and it seems that their standards can be much lower the sours are literally put into rows and rows where they can't turn around these are not legal now in the uk all day all day i mean they can just about lie down but they can't turn around yeah that's gross look at that how many are crammed into an area and bear in mind that we import 858 000 tons of pig meat into the uk yeah again 70 of all of the imports would not meet uk welfare standards but there's another unpleasant practice which is common in the uk and europe tail docking so what they do is because pigs are social animals and they like to have lots of space to run around as we've seen the girls doing if they're in cramped circumstances and they get bad habits and one of the bad habits is they chew each other's tails so so what what they do is they actually take the tails off to save them chewing them oh dear flipping egg but the most disturbing thing for me is castration it's rare in the uk but common in holland and denmark my god i mean just getting a ball in the nuts by playing football or getting kicked in the nuts imagine getting them cut off it looks painful but if it's done in accordance with eu guidelines then piglets over seven days old should be anesthetized as bores get get older and their hormones start coming through then the smell of their urine is very very strong so you get that with a load of of sort of nearly mature bores the smell is going to be horrific so they cast some producers think this smell can tame the meat but whatever the reasons i'm still shocked by what i've seen from europe um it's enough to make anyone turn [ __ ] vegetarian for god's sake and i've always sort of knocked vegetarians and vegans for you know missing out on you know the most amazing flavor you get from meat but you can see why so many people change instantly i didn't think he'd be quite as shocked as he was he seemed really taken aback and it touched him [Music] no way would we ever treat you like that you know hey good girls hey love the flavor of the dill went very well with the with the fish the vegetables were fantastic just thought it was a really good uh good dish i enjoyed it but it wasn't amazing good flavor was simple simple was nice subtle flavors and uh loved it loved it i paid for it where is it okay guys let's go sophie barney let's go okay gordon ollie come over please result to the main course yes yeah he went you went very well 38 upping so only 12 non-paid yeah and what do they say the 12. um slightly too watery but that was the main complaint when they really love it actually it's a delicate dainty sweet fish yeah yeah 38 playing 12 not playing yes let's [ __ ] do it on this one let's look at that yeah let's definitely make up for the next 12 yes okay good well done yes is that lumpy next on the menu michelle collins tells me about her food issues guys what did you weigh then about five and a half six stone you're joking yeah [ __ ] i can't imagine you being five and a half stone my god the brigade learned how to make a fantastic plum tatan and jonathan ross gets to grips with eels don't upset him we're about to kill it there you go welcome back time for the recipe challenge now michelle collins is going to take me on with her mum's recipe yeah her very own cottage pie good puppet pie cottage pie mine's the shepherd's pie oh for god's sake right we're both doing cottage pie yes no we're doing shepherd's pie oh for [ __ ] sake hoodie shepherd with lamb no well we can change it it doesn't matter it's home cooking it's what i'm doing i'm doing what you're doing well i'm doing chef's pie oh [ __ ] hell michelle collins listen to me huh we're both making [ __ ] cottage pie with beef shepherd's pie is made with lamb all right okay good fine when's the last time you made this well to tell the truth i did a bit of a dummy run yesterday ah and i did two i did one with tomatoes and one without the tomatoes really and my daughter hated the one with tomatoes is your daughter gonna be one of the blind tasters today i did ask her but she didn't want to come she never heard of you damn [Music] not that knob on the karaoke machine again you weren't on the x factor then yeah you're [ __ ] joking aren't you no no no no no rumor has it okay michelle that he doesn't charge you for when you go for dinner bloody does charge me i can't believe you paid for that [ __ ] seriously he's not a chef he's a waiter so enjoy your food don't you i do yes you don't have to be that conscious about what you eat surely you know i'm an actress and i did have sort of food issues when i was a teenager i was anorexic oh really and uh and it's something that i think you don't ever really get over and how did you get out of that i mean how did you get excited about food again tell me what happened i went to um a casting and they said that i look like i haven't been addict oh seriously yeah i thought i should um i looked very ill and i should do something about it guys what did you weigh then about five and a half six stone you're joking yeah [ __ ] i can't imagine you being five and a half stone my god we're looking back at pictures i just looked awful do you know what there's maybe burma blooming onions talking to me oh [ __ ] house talk to me anymore they're fine and i'm not just saying that because i'm gonna win they're fine i'm not gonna win you don't win very often anyway do you [ __ ] mind excuse me okay so i'm frying the onions off first and frying them away they give a little bit of color and then the mint once you've got color on the mints we're just gonna put it in a colander and just leave it to sit there that stops a really greasy sort of film of oil on top of the cottage pie which i don't want so drain it off it's fat and fry off the onions i've drained the mince and i've used the um the water from the carrots to make a stock so i'm putting my potatoes back in the pan basically to dry out and then we'll put them through what they call a ricer and everyone should have one of these at home have you got one of these at home no no what's it do it just pushes the potatoes posh things that it's not posh oh it is look and it just makes sense there's an ikea there's no smash oh please oh i can't believe you said that a very dry smash finish look how nice and light and fluffy that is now look michelle huh so that's too smooth that's that's too smooth [ __ ] you now are you always this fussy that's too smooth look that's beautiful my god look is that lumpy that mashed potato no what's that hold on hold on i haven't finished yet looks like you've had a [ __ ] cheap plaster come around to do the bathroom yeah nick knolls in the house [ __ ] you know look at you ah [ __ ] me i don't want a festival it was this morning that's the state of me when was the last time you worked this hard long time ago i can tell you right we're going in right we're in the oven yes cottage pie with michelle collins shepherd's pie oh [ __ ] here now don't start that again cottage pie oh right are you happy with that why not cappy right it's in there yes actually it looks all right yes but let's just hope it tastes right [Music] i'm really passionate about sourcing fresh local ingredients and you can't get any more local than that the [ __ ] river thames running past your back door there's nothing more british in the pot of jelly deals and for hundreds of years they were our favorite fast food snack but now they're so unpopular the wildlife fish industry is in danger of dying out altogether no no no no no that's disgusting they're slimy nobody's sick the thames is the cleanest metropolitan river in the world it's teeming with life above and below the waterline including the much maligned eel so why is dave pierce the only commercial ill fisherman left oh really the market has dropped a lot and when the market drops the money drops yep why is it not a trendy thing to be doing on the thames because there's so little demand for eels in britain dave sells his entire catch to holland where wild eels are considered a great delicacy right how do you catch an eel we're going to show you shall we yep i can see him coming through there oh yeah and now you pull up billy oh thank you i've never caught a wild deal dave now you've got three there by looks of it okay yeah there's three hills in the first end nice size there's a big one though yeah yeah that's the size you don't want them too big they're too big to eat if you're getting too big in there yeah they're showing yeah there's a pound and a half come on two-pound lady it's beautiful look yeah and that's nearly 20 years old that day could well be here thanks dave all right mike good to see you man it's crazy that we're ignoring our wild eels they're part of our culinary heritage and i want to make sure that they don't disappear from our tables [Music] first stop frank bradley who after 40 years in the ill business is an expert in the art of killing eels apparently it's a bugger of a job how many years have you been headed oh i don't know we do three times a week so it's about three tons of meals a week yeah so it's a lot of hills so the secret is what the secret is when you get older you yeah that's it then gut then when they're live like this that's always trying to turn up here split the bow and knot that guard shall we go yeah so down down straight on on the fins ah for [ __ ] sake yeah i'll take the one on the bench there you go on the side of the fins there like on the side of the fence just straight down oh my god say the art is to hold them gently that's it [Music] the [ __ ] thing's still moving oh he still wants to take it's just like a chicken unbelievable i mean i was every day i'm getting past myself by the day your heels keep me young you're famed for your jelly deals what's the secret behind the recipe in terms of you know jelly deals the only deal is that the the art of cooking eels is when they're overcooked they fall apart yeah but if they're undercooked they're hard as rocks and what'd you cook yours in we just boil them in water and water yeah and so much comes out and then all you do is add a little bit of gelatine a little bit of salt and then when we get them out so they're beautiful jelly meals [Music] that is delicious the flavor is amazing huh i'm gonna get these off cook them and help sort of change the nation's attitude to something squeamish that can be absolutely delicious jelly deals have been served in london's traditional pie mash shops for years daily deals not as popular as i used to be mate really hopefully i'm gonna change that i'm gonna do something a little bit more sort of um not delicate but just a little bit more flavor sounds lovely yeah ready yeah kitchen where is it kitchen's that way help yourself now there's more than one way than cooking an eel and it doesn't have to be in a jelly now i'm going to boil them in water and then coat them with breadcrumbs almost like a really nice posh fish finger into the pan salt pepper two thirds of the way with water bring the water up to the boil and then just poach them for three or four minutes while we're waiting for the eels to boil i'm going to season the breadcrumbs now that's just normal white breadcrumbs in here we've got some nice fresh chopped parsley salt a teaspoon of cayenne pepper and some finely grated nutmeg now drain the eels once they've been poached get your butter lightly melted and then just drop that into the breadcrumbs this is where the posh fish finger comes out pat them nicely and look how sexy is that into the oven and then just before we serve them a drop of fresh lemon juice there's nothing squeamish about that bait teal in the herb crust beautiful not even a hint of slime let's see if this persuades those winds to give eels a chance you're happy with that yeah nice thank you have you eaten meals before never tried them why not because it's just something i've never even thought about being don't like the look slime jelly or just yeah probably it's all that right really yeah as i thought take the eel out the jelly and bob's your uncle i've been fine they're [ __ ] beautiful excellent delicious yeah so what do you think thank god for that okay did you enjoy the main course no no go on it was like a fedex package in the middle like that i couldn't get boot with the knife some sort of like parcel and when i got in there unpappy never mind that papi art it was not good but we've got pictures of that garden i heard you've got pigs in that garden i have pictures are they old sports are they no they're little baby pigs they're bred to be small that's sugar pie that's not a pig it's a little baby pizza sweet pig and we used to have them in the house is it duracell battery people was it a real pizza it's a lovely sugar pine she's nice i pick her up and cuddle her and she she used to come and sit on my lap while i was watching doctor who you do and if it was scary it's a couple of eyes look there's jack who's our [ __ ] so having a talk with them and you leave them outside or well we did have them living in the house but unfortunately the smell of piss got too much even for me okay did you enjoy the film uh yes i did enjoy seeing neil from i like it but i tried cooking some for my wife once i bought you because she loved you all fresh no i didn't my friends i bought it frozen right and also it was a couple of days past the sell by day but i thought that wouldn't be bad and it smelled like when i got it out but i thought once i cook it up she won't notice the rice was perfect cheapskate the ear wasn't so good and then i put more sauce on the normal and shaved it and she was vomiting in the bath within an hour but i like that because the view was spectacular you're fluent in japanese not fluent well getting a little bit tsukashi that's not bad you love japanese cuisine i love it yes i've got the most amazing treat for you in the kitchen by a top japanese eel specialist i'll wait you know you'll make me kill it you eat them you've got to kill the bloody things i don't know that's what i play less something to do right listen it's enough for dizzy actually jane's going to love it oh she will and this is an expert she's just saying she needs to laugh with this you have to get yourself in the mood no no no this man is an expert and he's going to show us how to prepare an ideal okay so very gently pull this away please there you go don't upset him we're about to kill it there you how long does it take to become a skilled eel man chef is very unique one unique yeah yeah so at least five or six years five or six years yeah they're specialists aren't they yeah so it's not just like filleting a normal fish no no but when you kill it like this does it feel any pain i don't think you cannot feel it no then just don't because it should be very hard to stay here being because you cannot open it you see you just realized i've got i'm on a parking meter look i'll see you stay here you win how can i get cleaned wait don't yes have you seen this done before no not in japan no amazing absolutely amazing never seen anything like that it's still beating several hours after oh my goodness look at that why is he still going what's your gun what did did he have a red ball before you killed him because he was a very strong creature um how would you eat that in japan now still pulsating what would you do just to put on your tongue then jonathan what did you have a bite oh i go on then if you have someone i'll have some toss a coin all right oh yes that way it's fair all right yeah heads or tails okay it's still [ __ ] pulsating yeah so how do you do it just on your tongue with water i'll do it i'll do it you're sure or swallow not chewy just swallow it without it then just good later yes okay thank you very much right dessert yeah the secret behind the tatang is getting a really nice caramelization on there it's the same with apples pears even pineapple to a certain extent yeah first thing you need is a basic caramel using butter and sugar you can do in advance and leave it to cool so your pans are ready when you are so plums now like any tatan try and compact them in there like that yeah so when they compact like that okay basically okay they don't move okay yeah yeah so there's eight seven or eight six of the big ones okay pastry nip it with your fingers at the end and we do that to tuck the pastry yeah under the plum pastry over see and that's wider than the pan so over yeah get the back of your spoon lift up the pastry lift up the plum and tuck it's really important to manipulate the pastry with your fingertips okay this is even simpler than the [ __ ] prawn toast push down tuck the pastry under that's ready to go you put a little hole in the center there okay and that lets the air come out okay and that stops the plums from steaming okay into the center of the stove yeah and what we're gonna do now is we're gonna bring it up on the stove to melt we're not gonna melt it in the oven okay yeah if we put in the oven straight away it just boils it i want to get a really nice color on there yeah get the camel really nice and hot now it's coming up to the top okay you can see the steam coming through the little hole there now if we didn't put the hole in there it goes soggy underneath and everyone thinks the pastry is undercooked but it's not it's just soggy pastry from there into the oven eight to ten minutes oh that's sorry that's the first one right okay watch again please be very very careful that is piping hot out in oh wow with a juice like that that's a nice smell for you now we're getting part of that come fresh clean bunny right we've got to do that now judy everyone is capable of doing that out here that's amazing the plums have still got a nice texture the pastry's cooked it's caramelised yeah let's stick together on this one yeah yeah and get 50 customers paying double for that yes yes let's go next on the menu i find out if michelle collins cooks better than al del zilli what they say they like both of them but there is one who actually they prefer and my student brigade get their results okay john baptist hey got it remove the results um [Music] [Applause] welcome back now judgment time for michelle collins ready to serve they don't like nipples actually they do lower nipples hello okay first one very creamy creamy isn't it no i don't i like the mashed potatoes it's not too crispy either it's nice it's a gravy i actually really like that see this looks like a cupcake i prefer the actual look and really crispy are on the top this time as well there's no sauce okay they went down well yes very well yeah what they say they like both of them but there is one who actually they prefer of course and uh i'm sorry michelle's gordon yes i'm sorry yeah yeah they're very close they thought that gordon's ones were a bit more flavory the mash was more uh you know just because they used a well done my darling but no now do me a favor yes yes i'm up to my eyeballs and shake all right go pop out the kitchen thank you my darling good luck okay [Music] we take these over to the hot plate watch service please table one first yes right barney come here yes please cloudy cream in the center two seconds in the center on top they look fantastic by the way yes right please uh table one john baptist yes clear that way please again please be careful yes watch the juice look very very careful go table one please yes let's go jump back to stable one let's go they start sticking yep okay just release them again on top of the stove okay they're beautiful they are fantastic just worked i thought it was really soggy and really sour as like at all the pastry was sweet the plums were a bit bitter and it just worked perfectly i absolutely adored it i'm going to 100 pay for that course i like this you like that yes was that butter or cream on top uh no that was a like a clotted cream a devonshire cream nice rich i like that yes what about the tart the plum tart it's not eel hard but it's not bad jean-baptiste yeah come here please yes john right this is getting more and more like jimmy carr every time i see him okay ah this is this has been grilled oil by the way joe baptist is french there's no point in talking japanese to you know that you say he's not friendly from vermont [Music] that is good that's good very good you know he hasn't overdone the sauce often you get when you go to a knots it's a good japanese restaurant they'll overdo that sauce on top which is quite a rich like sweet sauce yeah japanese pepper i ate his pulsating heart and then i'm feasting on his flesh an amazing delicacy are you happy with that this is good i can eat this until the cows come home and you've started them good to see you i'm glad you're going to pay for dinner you're tight bastard some of it come on all of it come on you're not short of a penny well [Applause] [Music] done okay john baptist right got it what's the results 18 are paying and 32 are not paying 32 not paying yeah it's ridiculous quite a lot yeah why uh the main reason is it's too acidic it's not sweet enough it's a new season plan for god's sake they're just philistines yeah well let's have a quick look overall okay 83 paid out of 150 plates that's not even a [ __ ] 2-2 tommy is it no no no no no no ah if you're in my [ __ ] kitchen all four we've got sacked after the [ __ ] prawn toast now will you do me a favor [ __ ] off over there and get a drink yes absolutely you

Channel: Gordon Ramsay

Views: 179,690

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay the f word, the f word, the f word full episode, the f word watch online, gordon ramsay the f word uk, gordon ramsay the f word usa, gordon ramsay the f word watch online, gordon ramsay cooking, gordon ramsay cooking tips, gordon ramsay cooking challange, jonathan ross, jonathan ross food, jonathan ross gordon ramsay

Id: 4HMIFeG8kMQ

Length: 45min 58sec (2758 seconds)

Published: Tue Oct 27 2020