Paul Hollywoods Pies And Puds S01 E05

today I've got a true taste of Britain I'll be dipping into the sea and taking to the countryside and if you love meringues let's face it who doesn't I'm going to be making you very happy indeed hello and welcome to pies and puts sweet or savory I've got something for everyone on the show today coming up I'm all at sea off the Scottish coast trying to do justice to the Bounty's ocean that surrounds our British Isles I love that with the most luxurious fish pie I can muster topped off with a decadent and delicious saffron and crab mash I meet a couple who have made it their life's work to bottle the flavors of summer which I use to add another dimension to my individual fruit pies that's beautiful and if you think meringues are kinda retro think again that's gin and tonic I meet two ladies bringing the humble meringue back with a bang and they'll be helping me with the crowning glory for my dessert the queen of puddings and all my guests get stuck into delicious dishes on today's menu delicious and creamy it's great and if you want to try my recipes for yourself you'll find the details on the BBC website my first recipe is a fish pie like no other this isn't your average Friday night white fish white sauce and mush affair oh no I'm taking the humble fish pie and drop cake and get into heaven I'm here today on the east coast of Scotland and the beautiful fishing village of pitten Wien where they keep that great tradition of fishing still alive now I'm going out with the fishermen this morning and I hope I catch a little bit more than white fish Mike Bruce has been fishing off this coast for nearly 20 years what he doesn't know about local fishing isn't worth knowing mike has invited me out on his boat to catch something extra special for my lavish fish pie langoustines it's always been langoustine that's been your speciality is that what you concentrate on yeah the ball when we first got the board was the boats capable of catch and specialized rail but just that the changes in legislation and whatever that's asked and one may eat what I like to catch yeah so really as just method observing I liked it I was still never I liked the car how'd you buy your about risking a lot strong cocktail so a Ricker a cocktail sauce soon to go over them but the best thing was just a oil the kit will not get your vitamin I need them straight away especially that that's a fred schepisi known as prawns by the locals the langoustine is actually a small orange lobster caught in parts the Atlantic Ocean it's renowned for its succulent meat and delicate flavor it's most commonly found deep-fried in breadcrumbs as the classic pub dish scampi how deep is this at the moment then a man about 25 phylum which is like a real 150 meters these just the weights are thee to hold it down yeah it's just a say a what we call rubber legs that are on the bottom of the net because of small gusts on it it keeps the net to stop off the bottom that little bit allows you to what fun mud groans so how long out do then leave this then come back for it yeah we'll probably say I'm set for half an hour for today but normally we taught for em up to four hours half an hour later it's time to check the net and it looks like we've come up trumps with the langoustines I need for my recipe one thing I find absolutely crazy though is you know in the UK we seem to be importing Norwegian prawns and then the poor the langoustines that are here the pawns that are here are secure back the other way yeah we've got fantastic product right than your daughter that's okay there's and it's min the prawn someone did fresh daily here everything has been that way but putting some payments a shame that it goes over the country salutely yeah so what do you reckon about using langoustine in the pie good choice definitely yeah there's a prawn fisherman you kind of got a better product healthy our tasty non-fat then perfect thank you very much Mike I'll see you soon buddy yep look at I've already got one luxury ingredient for my fish pie but I need more most of the local catches are sold in the fish market so I dropped by to discover what are the tasty maritime treats might go into my rolls-royce of fish cars well I'm looking for its flavors to go inside my pint I'm looking for a bit of luxury what do you recommend here's some clams I got crabs crab could be useful maybe a little bit of mash talking about your pie I was just thinkin what about monkfish but ideas well with their perfect ah that's the fella there you go no no it's very good with prawns you heart at one time the monkfish the feel of the monk was actually used to make scampi when monk was cheap ya know has gone through a circle monk is an expensive fish Freund's of the cheaper once-over but he uses prawns more than the reduce monkfish exactly but that is a good max prawns and monkfish I mean it's an ugly fish it's a very ugly freshman I do think it's a perfect I'll probably use a little bit of the crab as well somewhere I'm not sure yet yes but it's beginning to form a plan I think I've got all my component parts for my fish pie but earlier Mike gave me a tip-off he likes his langoustines to get the five-star treatment and sends them off to be smoked at the east pier smokehouse I've only traveled a couple of miles down the coast but this apparently is where the magic happens James Robb has been smoking locally caught langoustines for five years and there's something of a regional delicacy what do you do to this langoustine which which essentially is a beautiful food anyway how do you make it even more special well it's an interesting question Paul because obviously these beautiful prawns I mean though in a wonderful world's finest delicacies but I wanted to produce something that was obviously local and really add to the taste that was already there and I think once these are boiled and gently smoked it adds a Lovely's of toasted quality to the prawn it has a very subtle sweet flavour nutty almost like a fine champagne I think it would go very well in your pie okay I'm dying to see what they taste like this is the smoked ice that was some always hear it and old smokehouse has been on the pier for about 40 years now it's just a simple structure there's no heat in here it's just for cold smoking and it's ideal for this because we're just trying to give a smoke flavor we're not really curing it and it's and it's gotten a length of time in there so I'll show you these are the prawns that we did earlier and if you had upstairs I can give you a taste of them my poor easily smoked longest steamed fresh from the smoker Wow that is stunning I mean really really I mean I love langoustine anyway but that that smokiness that adds to it it adds it really does that isn't it's simple and I know it's almost seemed sacrilegious for something that's so delicate as long as scene of sweet meat but it really works and I just think it would be great in your pie have another hot again absolutely delicious and they will definitely be going in my pie I've got here the fish that I brought back from Pitt and ween and this is one of the little fellas here beautiful langoustine and Mike thank you very much for letting this again on your on your boat that was a fantastic day out the weather was fantastic as well quite lucky here it's amazing what you get Barbados in there that's for sure so what I'm gonna do is a luxury fish pie this is gonna take that little humble fish pie that you normally have at home on a on a Friday or pretty much any day of the week and make it luxury with the use of this these little fellas I'm gonna use monkfish to I've got some salmon now I've got a job for you Mike in that you can guess what its gonna be there's your beautiful langoustine could you shell the rest of them for me please and I'll use as many as I can in my pie what I'm going to do is actually start in this pan at the moment I've got some liquor so basically the piano its water it's fennel and it's onion that's bubbling away nicely the monkfish I think it's such a meaty hearty fish and I've cut this into into pieces and likewise with the salmon as well now I'm going to pop this straight into the liquor and just cook it for 3-4 minutes and it the liquor the piano that permeates into the fish it gives it a gorgeous flavor especially fennel fennel and fish is a marriage made in heaven it's going to poach away for three to four minutes so it's nice and tender poaching is a perfect cooking technique for delicate foods such as fish it not only prevents it from drying out and preserves the natural taste but can also infuse it with extra flavor in this case the Pernod and fennel what did you think of the catch that we got that day because to be honest it was okay but you were telling me earlier that you went out in the afternoon and court I mean a boatful yeah well ten times as much as what were caught when when you're a regarded user drawn out bad luck Jonah so it were it's not me that it's that'll probably the cameraman or the guy was holding the sound it wouldn't be been go for that then definitely definitely so you seriously went out and caught a huge load no we're toured for two hours and I think we've toured for 40 minutes for New Orleans very a lot and went over rosin and folder the net shop space at I'm so-and-so the guy that works with you on the boat did he blame me as well yeah unbelievable why just get me if you never had a bad catch I know you get quite a lot done but if you always look for somebody to blame for that and you don't like to do it they were you getting a blame it took off for me so I'd love to go out again I mean next time I mean I found that whole experience on the boat I mean thrilling it was it was incredible hmm now here's the fish it's been poached literally for about three minutes it's got that little bit of bounce to it that's the perfect way of cooking it piano a little bit of alcohol and I'm gonna drop this in a place I've already got some salmon in there put the monkfish straight in there fish it out be nice and gentle this is how you catch fish Mike right yeah it's the easy really pizzas yeah you need a need a slotted spoon and that's it you just go out and catch him put your salmon spread it all over the bottom and again this is luxury this is we're really going for the top end here I mean monkfish is becoming quite trendy now as well as yeah yeah definitely it's it seems to be quite a sustainable and product special in the West Coast yeah that's the the source with a look at the pen and I'm gonna use this liquid now by draining it off you reduce that down and it ends up like this very rich in color the smell of the piano the fennel the fish has been in there but to that I'm going to add a quick route to make a basic route simply cook out equal parts of butter and flour in a pan for two to three minutes how did you eat your your fish that when you catch it certainly don't eat it fresh the best thing is actually better know the fridge for the deer to to setting its own just the worst thing ever as far as we had concern the special - the fresh tree over the sea so you'll say the best time to eat a fish is a day later yeah what why is that at just but if you set and it's all induce it it tastes so much better most of the fish that you actually get in this country has quite a few days old from catch anyway yeah Emma's frozen doubts Joey so except that they're PKS that's condition when you actually get but it's more than just a couple of years old well okay these are a couple of days old well you brought them down so you mustard on so this is must have been what a day before yesterday I built with the open a taste time you could tell they yeah fresh prawns have just got up you be enough taste the seed from them yeah and you can see this now basically it's your Roux which is being cooked out and you add all this liquid once all the liquid has been added and you cook it down you end up with this now this is gonna be the basis for your sauce at the moment now if I just warm that up slacken it down a little bit now this beautifully shelled langoustine there it's gonna go on top of the monkfish and the salmon me you only have to look at that you got good to sit there with a load of chips and mayonnaise and just eat that as it is to finish the sauce I add cream and freshly chopped tarragon to the pan and keep staring over a low heat for 5 minutes or so until the sauce is thickened finally pour your luxurious sauce over the fish normally you'd you probably have just a very basic room inside if anything some people just put the fish maybe a little bit of milk yeah and then just put the mashed potato on top of that so what we're looking at here is something a little bit special so we spread that out all over the bottom of the dish and you're thinking to yourself we're gonna put on top of that what I've got here is mashed potato it's been infused you can see all the way through with saffron it's that goal it's that beautiful gold yellow color in there at the moments that on top of that is gonna be delicious but to make it even more special if it's at all possible when I was at the fishing village of Petty win we went round we saw beautiful crab this is the crap so I thought I'm gone a little bit of crab in there as well just lace through that mashed potato I think again we'll take it to another level so just basically mix up all the mash together with the crab and then we're gonna throw it on top of the the fish so you basically get a fork and just spread it all over the top of the fish pie you died for this one anyway yeah whatever done you proud so fun yeah even though you blame me for not catching anything berroco you could learn for that I can't believe I always thought the fishermen in Scotland over tough life and it was what 26 degrees just bouncing along on the ways coming back with a boatload of fish how difficult can it be that was a good thing and this is gonna taste fantastic I baked my luxury fish pie 200 degrees for 25 to 30 minutes until the top is golden brown look at this that is what you call a luxurious fish pie now again you've got the langoustines you've got the salmon you got the monkfish you got the saffron you've got that beautiful sauce made with the pan Oh and then to top it all gorgeous mash with cream inside that and crab as well that's gonna be one great fish pie this really is an extra-special fish pie I can't wait to share it with my kiss still to come I meet two girls putting meringues back on the map see do you think that this is the new thing is the new thing do you think we know it's the new way but first it's time for some seriously tasty individual fruit pies but to take them to the whole new level I want to add something for other special people have been picking and preserving fruit for generations my search for some fruity flavor led to a couple who capture the flavors growing all around them and bottle them this is can and more winery in Persia where Ron and Judith gillies have been brewing up country wines out of fruit flowers and even leaves for over quarter of a century I'm wondering whether their unique flavors will be the perfect complement to my fruit pies Judas love affair with country wine started many years ago my mum needs everything she cooked she beat she made beer she's ninja made wine an enemy Ron who got this book and he'd started making white because he was interested in drinking I think and so when the two of us got together it was see obviously mate now Judith's following in her mom's footsteps and alongside husband Ron they're turning their passion into profit their winemaking venture has been a phenomenal success and the business now employs over 20 people to crush ferments and barrel their wines with some outstanding resource that's a lot of fun a making fruit wines and but there you know it's quality stuff we've won some some major awards over the years and just a a kickback some of this rascally it means we're good back to 2004 but with the champion British wine of 2004 it seems a long time ago but they actually stopped doing the competition after we kept winning it so standards are pretty high and it's not surprising Persia enjoys an abundance of farm grown berries so Ron and Judith are the best quality fruit right on their doorstep this is a fantastic glass reviewing area and the rasp is going it really flavor shop that makes a lovely really intense fatigue a boozy white few days moment Judith are always on the lookout for new ingredients for their country wines today they're doing some old-fashioned foraging to find a new flavor wine to add to their repertoire even when you don't for a walk you'd always always picking things and chewing them letting try that try that going a beckoned something and while you pick a night you notice something else and when I'm Abu Dharr next year this is one of our my own for a long time there's the middle sweet quite purple say might be a thing that you would blend with something else I know it's going to be good meadowsweet wise sounds promising it's got an idea for a complementary flavor so I'm picking some more queers here because I'm thinking that the major suite might blend well with York please oak leaf or meadow Suites is an interesting combination but they'll have to wait to see why making doesn't happen overnight anything we're making you will always make a small quantity and then try different blends definite recipes so it doesn't a it's quite a few years actually you know because they your fruits or flowers are only in season for one year and then your finished wine isn't ready till the next year so if it's a grown-up prolonged process Ron and Judith are after the perfect wine for my fruity pods and I can't wait to see what bottle delights they've got in store for me our country wine producers Ron and Judith of join me in the kitchen hello yeah right I think that the the wines that you currently do at the moment just blown my mind I was watching it thinking I've gotta try some of this stuff now this one is the medic this is the one we saw the meadowsweet yeah this is the trail one for this year and you liked it you enjoy this yeah look it's hardly knew it it's still quite young you're a first-timer that we bear produced this one I've had my eye on it for years yeah wow it smells totally different you know it's alcoholic you can smell that yep what's the proof in that it's it no sir it's all about 13 and a half percent but it's really I find it really honey and lemon I love it yeah it's got huge depth of flavor it's not only cure it's not a Wyatt doesn't feel like a convention it's it's like right in the middle okay it's between the two Ted about our country well yeah that's not like something in between now I've got to try this next one sorry we go through all I've got those five six six to go through as well right here we go this is the elderflower wine come on drink up I'm not gonna give me a new glasses away two to go this one now this is the elderflower wine which is your I mean which is your current favored at the moment which one do you think layout that's the one I love well I like in the summer I like they'll defer in the summer because it's an AC later floette e/m why you know very somebody and if you're lying in a hammock and the cool glass sail the far away that's just great a lot cleaner on the palate hmm it's not sweet but it's a lot cleaner on the palate you can taste the elderflower though that's beautiful it might look like I'm just quaffing wine here but every good Baker has to know his ingredients look at the color of that that's incredible yeah well that's nice there it is it's got um it's got a thickness to it yeah it's got a more body to it it's very smooth though going here cooking with that as well making that into a casserole and putting that with some steak and make a notes to the the help the flavor that you get much more than you would have conventional wine it's got a lot of identity yeah you're adding so many layers to the dishes by adding this sort of Warren I love it Ron and Judith have brought me some great summer flavors and I want to use three of them to complement my very different fruit pie fillings what I'm gonna do is I'm gonna make some fruit tarts now at the moment about apricots I've got pear and I've got apple now I've chosen some wines to go in there and I'm gonna add a little bit of mascarpone to the pear and apple again just to give it a little bit more liquid to it as well blended with the wines I think it would work quite well I've got some flour in the bowl I'm gonna add some butter to that as well and this is where I get my hands of it dirty so I'm gonna rub this down into crumbs you can see it's getting there now it's beginning to break down then I'm gonna add the egg to that as well straight in and then I'm gonna add a little squeeze of lemon juice as well again helps break down the pastry and then I'm gonna add some icing sugar the sweetness is gonna come from the icing sugar you can use castor sugar if you want but icing sugar keeps it nice and smooth you're not gonna meet any grains in there at all you can see already with the egg in there it's actually beginning to come together quite nicely you see it's quite short at the moment so we've got to work that little bit so I'm gonna add a little bit of water a little drop to it like that it's probably enough again get your hand in there mix it round try and keep all the mess in the bowl because what happens at this stage is people tend to put on the bench and it just get really messy but you're gonna try and collect all the ingredients your bowl is actually nice and clean bring the pastry together nice and lightly this will ensure that your pastry is not overworked and it's beautiful and flaky that's enough at that stage and wrap it up pop it in the fridge just solidify the butter a little bit and it'll help you when you roll it out with a rolling pin this is one I've rested before this has been in there for about half an hour and you can see it's soft its pliable and it's going to make a good base for the fruit pies make myself a little bit of room get my rolling pin and all going to do is roll out them and use cutters to line this this is what I'm using to put my tart shells on the cute the small it's a couple of mouthfuls that's all it will take to eat one of these I've chosen several of the wines like the meadowsweet to go over the apricots I think that should go quite well have you tried apricot wine we can also guarantee when in the global warmin second rule them in the kharsa guru or maybe think about it so it is pure I mean you're very pure about it literally walk rows around yeah no it's all from the old except in every known again the very first one ever made with the citrus wine which was oranges lemons and grapefruits Wow but we never made it commercial until their last year to celebrate our 25th year in business have you got the citrus on there good I know you and I I'll just stop on a dare okay thank you very much what 25s celebrate what launched the whole yeah if if that recipe hadn't been successful opener nobody at all wow that's quite powerful as well as that yes though it's it's the same strength but it's say almost spit itis that one alright Wow ah that's scary especially sure it's well yeah it's one of those things which you can you can drink and then it's I reckon it starts in your feet and then you get off a bench and just sort of fall over you know it's quite dangerous and so you roll it out nice and thin and then cut your bases for the pies and all you do it's fairly simple try and use as much space as you can take out your pastry and then drop it into the bottom of the tray and that's it you're just basically line them it's that simple I used to do little jam tarts with my mum when I was a kid we'd line the bottom of the trays like this and literally just add jam to it and bake it and that's it and maybe put a little star which is cut out the sweet pastry in the top so in here which one's mine because I was a little staff anyone okay you have line three of them but let's run through these ingredients this is the apricots now I'm going to add a little bit of a slug or this meadowsweet to this as well for the pur filling I'm using the elderflower wine and to complement the apple I'm adding the elderberry because it's quite dry I think I'll add a little scoop full of mascarpone straight in there as well don't worry if you don't have these fruit wines to hand they beauty these pies is you can experiment with your own flavors Calvados andretti B if you like as long as it works it's that a strawberry one you got there yeah how's your glass empty um if I could try single out okay great I'll just move these out your way this is the ones that are going home there's nearly a pound of fresh strawberries good in every glass really bottle everybody say that's fantastic oh I don't offer there that's absolutely fine what's the strength of that well that's quite potent as well as that theme thank you that's right that's lovely that the flavor of the strawberry is intense yeah you know it's not been messed around it's all too much sweetness it's just a clean straw becoming although I throw that is absolutely that's a bit gorgeous the strawberries I mean this you would cry when you see this chopping them up actually big red fantastic strawberries are beautiful just and they're just from five miles away and they come in straight from the field chop them up into the way in strictly criminal drinking to know what so do I though time to tear myself away from the wine tasting and fill the pie cases with my different fruity mixtures and if finally I'm gonna make four lids drop them into each tart you can almost make the same thing with mints part in fact mince pies any one of those would probably work well in them it's pie you know to make a a marinade to soak that be that would be beautiful so now I'm going to do is just pinch around each one just to give it a little bit of a pan and that it seals the lid to the base and they just neat ins it off if you add some caster sugar straight to the top it adds to get a little bit of sweetness to it and it caramelizes on top and they look absolutely delicious I bake my mini free pies at 200 degrees Celsius for 15 to 20 minutes until the pastry is golden brown you've got these beautiful very rustic looking tarts give you a few of these out still hot the smell of the pastry the golden pastry yeah it's create and again a little bit of sugar to finish off with and the final thing to do is get some of the meadowsweet toast yourself those are the best individual fruit pies absolutely stunning they may be small but my fruit pies packet big flavor punch they're easy to make but go down a treat guys you got have to wait a little bit later to try them thank you very much sometimes in life you find people who take a simple idea and just run with it which is exactly what Alex and Stacy otherwise known as the Moran girls have done welcome to my kitchen hello Wow okay there's lots of color here you've managed to fill pretty much most of the kitchen with it the colors are amazing actually on these meringues the meringue girls have done things with egg whites and sugar I never thought possible they're vibrant multicolored meringues use only natural colorings and they're flavored with a variety of freeze-dried powders do you think that this is the new thing do you think we know this is where we probably been slightly I think cronuts the brand new thing cronut has been in it only arrived six months ago let's look at the cupcake this sick of the macaron yeah they're looking for something hungry for something new as far as I'm concerned I look at meringue as egg whites bit of sugar and that's it but you've taken it to a level which frankly is scary and you've got you've got huge I mean do you sell them like that as a whole we generally just sell the kisses and then we do like different bespoke orders and this idea has been going on for how long about a year now um yeah and it's just been a bit of a crazy roller coaster of meringue now I recognize some of these dishes here obviously these pavlova things going on here which you got quite substantial basis mm-hmm fill with the cream and then top with we got figured to try make that ones have happened and what you have here you have a meringue multicolored rainbow cake is that lace yeah and these little well onions they're kisses okay says how'd you like them oh it's being kisses the little mouthfuls of heaven mm-hmm what's this one them gin and tonic that's gin and tonic was I got gin and tonic in there it's got its flavored with juniper berry essence which tastes very similar which one tonic what's the verdict that is gin and tonic yes it is indeed well good ah no no are you gonna show me how you do that yeah and days kitchens Oh Leo's the Moran girls start by whisking up their egg whites we use free-range liquid egg whites cuz once upon a time we had a lot of yolks hanging around Alex and Stacey have a unique way of making meringue which is halfway between the French style which uses cold sugar and the Italian way which uses boiling sugar syrup they heat sugar on a baking tray in an oven at 200 degrees for around 10 minutes yeah that's ready to roll Sugar's really hot to the touch now the edges are lovely and caramelized the egg whites need to be whisked at high speed until they form stiff peaks then whilst the mixture is still running at the hot sugar one spoonful at a time once all the sugar is added heat whisk in for a further 5 to 7 minutes until the meringue mixture is stiff and glossy so now we've got our lovely stiff beautiful mixture and we're gonna use we're gonna flavor a little bit of this and show you how to pipe some gorgeous little kisses this is a beautiful freeze-dried passionfruit powder and then you just want to fold it through really really gently because you don't want to knock out any of the dream enos 3 minutes yeah that's a Quirinus coming through I've worked with baking for a long time but not heard of that before Stacey's word so I've done these lovely stripes um just alternately down the side of the bag to Don the inside of the bag inside of the bag okay so we're gonna fill it now with the passionfruit meringue it looks a little tip that chic it's gonna pull it down easy and then you want to spin it as sort of as tightly as possible because you don't want any of those little air bubbles that are gonna make you kisses ugly yeah okay wait don't Oh click this you don't want I guess precursors no come I'm just going to push it all down make sure that there's no air bubbles and get all that color will penetrate the sides so I'm just gonna cut the tip off and sort of 20p size something like that so same always lip piping rules you know keeping it tight holding it down since you're squeezing and then lifting and then it's gone a bit much funny bit the more you do the more that color comes through and it's quite a stuff make sure you're not getting that peak that you really want with us but I think it's just cause it's been sitting there for about it's effective mixer I mean the colors on are incredible yeah vibrant colors and vibrant flavor while this is all going on you want to talk about down to a hundred yeah do you want have a go yeah oh thanks for give me the bit of the bottom oh yeah Oh fun savings on David Toschi as it was here we go hmm yes it's quite difficult mixture isn't it is it sound sitting there too cool okay so gorgeous you do I mean I love the way that you've got those colours on there it's a great idea actually painting the inside of the other bag to give you that effect now they get baked off at 100 degrees yeah how'd you break them off for 30 to 40 minutes and you know when they're done you want the mallow in the middle never want to dry it out so and just pull them off the baking paper and if their bases are intact um but they're sort of hollow you know you know they're done effect mmm I'm looking forward to try some of those thank you very much ladies I love that technique that you did inside the bag as well to produce that meringue I think it's fantastic thank you now it's my turn to bake and I'm going to get Alex and Stacey to use their meringue expertise to add a final twist my next desserts the queen of puddings the queen of puddings is a baked custard dessert smothered with a layer of jam and finished off with gorgeous mallow a meringue to start with you need to make the custard now to make the course that I've got two egg yolks and a full egg I'm just going to whisk this together quickly to start with and this is a very old dish very old pudding and it's been around since the 1700s actually it was a way of using up the extra bread crumbs that were around and it was around to 1740 and it was named after Mary berry I'm sorry Mary you know I love you really the key flavoring for custard is vanilla and for this recipe I'm using a fresh vanilla pod which I split down the middle for this sharp knife scrape the seeds out like so and then drop the whole pub into the milk and bring that to the boil next you add the caster sugar to the egg and whisk until it all dissolve I know in here I'm going to put my bread crumbs straight in you don't have to have them as fine as this you can have in quite chunky so again your bread crumb straight in this is the stabilizer within the custard as well this was gives the custard its depth now what you do here is I've got some milk which is just coming up to the boil now there is this just gone I'm gonna pour that onto the egg always pour your hot milk mixture into the egg and not the other way around and keep whisking or you'll risk curdling your custard and then this mixture will go on top of the bread crumbs this is a classic baked custard recipe which I pour into pre buttered ramekins they need to be baked at 180 degrees in a mammary for 25 to 30 minutes or until the custard is set there's a little bit of tension as if you touch the top it's still jelly like it will wobble but it's got it's got substance as well because you've got the bread crumbs in there absorb in that liquid as well so it's got more body to it than a traditional custard so the next layer to add is the jam I've got some raspberry jam here again get a nice spoonful of jam lay on top of the custard and just take the jam to the outside of the ramekin got to wait till the coast is nice and cool before you do this so it doesn't bleed in so you don't get any bleeding for the jam into the custard that's one so what have you decided to do for the top here what you're gonna use that meringue yeah we are going to flavor it coz you're doing a rose for Jam we're gonna do a lovely raspberry meringue and with some beautiful freeze-dried raspberries so got one more to do should we start mixing listen yeah yeah please yeah lovely lovely hmm I think with the addition with this meringue it should be it should look quite spectacular we're gonna paint it and do sort of little mini kisses but you could just whack it on but why not absolutely okay she's gonna do lots of mini kisses or one big kiss on the top few little ones I think okay to finish off the queen of puddings Stacey tops each one with a vibrant raspberry flavored meringue mixture the big fellas a kiss is one of these little fellas a little mini pecs on the cheap little pecs on the teeth so I'm just gonna give it a quick glow touch it don't want to take too much color off it gorgeous I'm happy with that I think that with that layer of jam with those raspberry pecs on the cheek on the top make the perfect queen of puddings well this is the best part of the day for me it's plenty of food here to eat now you guys took in obviously to start with we've got the luxury Fitch path this is the most luxurious fish pie I could possibly make thanks to the addition of Mike's exquisite langoustines and I can't wait for my guests to try it but if you're tempted to use fish fingers in yours do me a favor don't good sell for peace YUM good texture the fleshy cuz it's still all together isn't one mushy or anything absolutely I think the saffron helps ya know it does is good just coming through I'll believe this is really good and next it's a dessert double whammy my regal queen of puddings is crowned by Alex and Stacy's stripy meringue and not to forget my gorgeous individual pars each concealing a different delicious fruity heart flavored with those fruit wines don't know which one it's a surprise I have no idea what I gonna beat it I've got Apple very nice I've got the apricot oh it's gorgeous amazing how much you think of this it's really nice it's great as expecting it to be a lot sweeter than ours it's a shame deliciously creamy there's nothing better than sharing great food with good company I love cooking today's dishes with the fantastic ingredients my guests were kind enough to bring with them I hope you'll join me again next time on pies and [ __ ] see you then go chat with the new series of MasterChef the professionals all the episodes so far are available now on the BBC iPlayer and also don't make Saturday kitchen tomorrow at the earlier time of 9:15 on BBC one the next it's all aboard the Antiques Road trip you

Channel: MERINGUE GIRLS

Views: 62,372

Keywords: paul hollywood, pies and puds, tv, meringue girls, meringue, meringues, colouring, piping, baking, recipes, recipe, cooking, cookbook, rainbow cake, pavlova

Id: HtE7bCezIS4

Length: 44min 0sec (2640 seconds)

Published: Wed Jun 10 2015