Regional Eats Season 3 Marathon

2020 might not have been the best year to travel so what better way to explore the world virtually than learning all about regional foods and how they're made here's a compilation of 14 regional eats and 14 incredible food producers we met with this year we're in san malo brittany france and we're about to visit bordea a traditional maison du bar or battle house when you picture batter you probably think of a yellow block in a plastic bag well not here here butter is done artisanally everything is churned kneaded and shaved by hand and i can't wait to see that let's go in february we met with jennifer bourdier son and grandson of butter and cheese bankers who brought back to france the 19th century technique of malacsage using this big wooden wheel to knead the butter to geneve the malaksage is a more romantic way to make butter come on [Music] [Laughter] [Music] is really what makes body butter unique these are 50 kiloblocks of butter extracted from milk and are pretty standard in buttermaking industry even for the most artisanal but while everyone else would use huge centrifuges to filter out the last remaining drops of buttermilk butter at the border workshop is flattened by a wooden wheel and worked by hand by a wreak las cruce [Music] is going to give batter a new life dating back to the late 19th century this tool was first used to rework different batters at bodier it also helps give butter the desired texture of a moment [Music] [Music] [Music] foreign [Music] is [Music] okay when you see him doing that it's um it almost has like a harmony he's not easy mr body said this is 50 kilos of butter so we try and lift a bit of it it's going to be like what 10 kilos just in one go [Music] for a pound [Music] [Music] then salts the batter using fine salt this step is crucial to make sure the batter finally rejects all the leftover water it has in it actually i can see that it's getting wetter and wetter it's picking up more water [Music] come on [Music] according to geneve they work with all techniques but they are not trying to recreate an old recipe [Music] no no like this okay voila [Music] it's very salt it's softer than the butter than the butter i'm used to when catching it's much sweeter this one [Music] also makes flavored butters including chili butter buckwheat butter vanilla butter and more fat a [Laughter] [Music] never [Music] very fresh it's very fresh and um yeah in case it feels like seaweed but it's not fishy at all it's nice and sweet it really reminds you that like seaside inside the wind when you just sit there at the beach and you can smell it something like that what's up yeah they're just like i've been catapulted into the picture now they know marvelous really yeah really incredible and so and this one is your like signature from brittany because you're from this region it's like the roots of my uh my identity [Music] i would like to taste that then [Music] after it's ready each stack of freshly churned butter is then placed into this butter cutter another machine signature to body [Laughter] [Music] [Music] [Laughter] [Music] [Laughter] oh [Laughter] [Music] [Music] foreign [Music] the only thing that is left is shaping and just like the rest it is all that by hand its shape and size is custom some chefs may order these bite-sized shapes others may just buy the whole stock and cut it themselves [Music] okay what's [Music] [Music] [Laughter] huh [Laughter] [Music] le mastica there is something in this button [Music] um [Music] [Music] [Music] is [Laughter] amen we're in cinema in france in the birthplace of brie and actually we're not far from paris we're like 12 kilometers from disneyland party but here it's another type of theme park we are at the from the trantar palm which is one of the seven farms making breedamo and uh the only one the mixi fermi which means from the farm which means that the cows are milked here and the cheese is just made 100 meters from here [Music] the farm has 250 cows in total after milk is collected it is stored in this bath for 18 hours and some part of its cream is taken out while some natural ferments are added these include penicillium angiotecum which make up breedimo's signature texture and flavor but more on that later one day after being collected milk is moved to another room where it will be split into curds this is done thanks to the addition of rennet which takes about one hour to solidify the milk in this other room it was so hot that our cameras teamed up and we have to wait a bit to resume filming foreign [Music] [Laughter] but uh [Music] the mold is made of three layers which are removed gradually as the cheese loses its liquid from 25 liters of liquid it's going to get smaller and smaller up until 5 liters this is going to take 3 hours and at the end of the whole making process the weight of the cheese is going to be three kilos on their first day cheeses and molds are turned three times with the help of a steel plate to make sure they hold their shape they are then piled up on top of each other i don't see your face um foreign oh wow the cheeses stay in the molds for 24 hours to make sure they drain all their liquid in total the farm will make about 300 wheels of breeding more ladle from 100 basins the day after the cheeses are removed from molds [Music] unsalted [Music] [Music] [Applause] wow yeah it smells very differently strong tangy yeah we can smell nuts and apples it smells like apples cheese wheels are then moved to another room where they stay for five to seven days within which they're going to be turned three times to avoid collapsing here they start to get whiter and it's where we start to see the first effects of the ferments added to the milk at the beginning um [Music] is this is the last room of the maturation process and it is another cold one yeah with the grass on the assist six degrees in this it's so cold [Laughter] um okay you can feel the hard crust outside the rind and then inside you can you can feel that it's very very very soft so say uh sesame seed oh it is [Music] [Music] um support actually it's very sweet i would say probably sweeter than how it would have been if it had been only for four weeks old baguettes can you name a more quintessential french food the recipe is quite simple you just need flour water yeast and salt yet here in france is not just any loaf of bread that anybody can make a home we're in paris in the 14th district and we're about to meet with mahmoud mcd he's an artisanal baker son of a baker who's been making bread basically ever since he can remember this is his shop let's walk in mahmoud is a master of bread look at this giant loaf he even won an award for the best baguette in paris what is going to show us is not your average baguette but the baguette tradition which is a baguette made on site with simple ingredients making a baguette is much more complex and time consuming than you'd think every step requires inside knowledge skill and expertise it all starts with the dough mahmood starts making the dough at 5am with only flour and water needed then at 8 am he adds yeast and salt and water again for example um the weather know [Music] is is hola when the dough is ready it rests for one hour then it is taken out in small batches simply um [Music] the batches of dough will be left to rest until the following day while batches from the day before are going to be cut in pieces and shaped this is when the dough starts to resemble a baguette okay um [Music] foreign foreign be one batch of dough will make about 20 baguettes and about 200 baguettes will come out from the whole of the dough foreign [Music] jolie [Music] it's very hot [Laughter] a um [Music] um um um uh we're in edinburgh scotland and we're about to visit max win a third generation family-run haggis producer what we're about to see is a traditional haggis which is encased in an animal tribe and stuffed with meat spices salt and a few more ingredients so let's go and find out which ones i've always been curious about haggis and finally i get the chance to travel to scotland to find out how it's made and why it matters so much to scots leading me in this journey is james maxwein who has turned his grandfather's butcher shop in edinburgh into one of the most successful high guest companies in the uk being a boy in a family business i i never get tired of eating haggis from when i was old enough to understand what my dad did to you know 40 40 plus years later i love haggis i love haggis there is no steadfast rule as to what specific animal has to go into haggis at maxween the base is lamb lungs and beef fat i'm the third generation managing director of mcstudents we're still using that same recipe that we started with in 1953. you can have a pork haggis you can have lemon beef you could have a lamb beef and pork there's some people make venison haggis we've made venison haggis in the past but as long as this business has been making haggis we have always made lamb and beef recipe how many lungs are there oh hundreds hundreds they've all been they've been it's a big block of meat that we guillotine but you know there's there's hundreds okay and how many huggies are these going to make um by the time connor's lifted everything for this batch it will make 2 000 puddings or 4 000 portions each pudding is meant to serve two to three people so that is about two portions per pudding looks like marble yeah it's like um it looks like a tuscan marble travertine pink travertine yeah some manufacturers mince a lot of their meat raw and then they cook it in the casing we don't do it like that okay we cook our lungs um others sometimes some don't oh so cooking it makes it our haggis light and fluffy so we smells like liver actually yeah well it will it will smell like it it doesn't taste like it lungs are they what they are safe to eat i guess but yeah why is it that they're banned in some countries according to canada and america they think that you're going to contract tuberculosis pretty much every butcher in scotland will make haggers there we we a huge amount of haggis in scotland everybody's okay um it's very it's really well cooked you know so the we cook the lungs they then get once they've been mixed with all the other ingredients that goes into the casing it gets cooked again and then for the consumer to eat it it gets cooked again it's very safe what james is referring to is a 1971 u.s ban on imported animal lungs that is still in place today but while haggis cannot be imported from scotland there are still some local producers feeding those hungry for haggis across the pond lungs are cooked for about two hours before being mixed with onions and salt meanwhile in this other room spices and oatmeal are measured to then be blended together with gravy and the minced meat [Music] they wouldn't share the full list of spices but from what we can tell there may be nutmeg mace and coriander it's really very simple yeah it is actually it's just a lot of ingredients a lot of ingredients it's just like making a hot sausage or a you know salami but you would never like just miss out on any of these ingredients oh yeah no you wouldn't if you make haggis without like spices then no you need haggis needs spice now it's time to encase the haggis this is done with beef intestine so this is interesting you use yeah this is the beef intestine um this is what we call a large bung or the large intestine um there's this this cat this end here is the equivalent of your your appendix okay so it's that part of the gut and then along here there's a there's a small a small hole where is that there it's there and that's where the large intestine joins the small intestine okay all these casings you would see being used for mortadello which is this is which is what this casing is for or salami or chorizo um the the small intestine is is typically used for salamis for the front for a narrower caliber but for haggis that that's the casing that we use the haggis is quite wide haggis is very white um these are 454 gram hangers today but we do make haggis that are um 2.3 kilos so they feed 10 people and they're very wide and very long and is there a difference in taste as well you know at the end yes very good question um yeah the the like like real cheese um mature cheese there is a a flavor that comes off the casing that that gives it a more traditional flavor okay it's a more mature flavor the freshly made puddings are punched to let out the air as they cook they will stay in the oven for about an hour and cook at 100 degrees celsius oh wow look at there's some yellow water is this for the spices oh no that's that's the that's the fats okay so it's not water no some of it's water and some of it's fat okay wow because the the casing is porous it's just any some of the fat the moisture within the hag is seeping through so oh yeah of course there is fat you know you should save it you should make it like foreign all the flavors have been bound together through the cooking process so you've got the you've got the the lamb meat the beef meat the oatmeal the seasoning the spices the salt and and then once it's now been filled into the casing the casing has now shrunk through the cooking process it has struck so much they just come back like half the size the haggis need about four hours to cool down before going to get vacuum packed but these are not ready to be eaten yet because they need to be heated up again after they're in the bags that's what the consumer would do all right but in the old days when we used to run the butcher shop back when my grandfather was running the business if there was ever a first haggis the guys would take it away and eat it because it's okay right now the haggis at this stage is so tasty is it oh it's fresh and succulent and juicy oh no so we're losing out so much just about it afterwards no the same thing again when you heat it but right now there's nothing nothing beats the taste of fresh haggis and the recipe has only changed once in 67 years we changed the blend of oatmeal my father received a letter from a a very well renowned food critic called derek cooper and he said john i think your haggis is fantastic but i think it could you could improve it um you might want to consider changing the blend of oatmeal and dad did send to haggis back to derrick and derrick replied going perfection and we've never changed it since hag assistant scottish and haggis in one way or another exists in every culture around the world so a salami is a bit like a haggis and marcia is a bit like a haggis fajawada in a stew in brazil is a bit like a haggis a haggis is a dish made with the bits and pieces that aren't whole muscle meat so it's the original boil in the bag you know um because you're just using all these bits and pieces and you and you make something that's very tasty and very affordable james isn't kidding about it being in almost every culture in czech cuisine they have itrenita in romanian cuisine they have toba ando yet in france they're all made from bits and pieces of animal meat and in case to boil not only they are tasty but they're also an economical way to use as much of the animal as possible despite the start of cooking being everywhere scots have a unique passion for haggis there is even one night a year devoted to argus which acts as a sort of unofficial national holiday it's called burns night and is named after robert burns scotland's national poet a burnt supper traditionally kicks off with an address to the haggis to show you how seriously they take it i'm going to play james reciting the entire poem while i also show you a collection of people across scotland acting it out ok take it away james so two haggis by robert burns fear for your honest sonsy face great chieftain are the pudding race upon them all you tack your place [Music] your pin would help to mend a mill in taiwanese and through your pores the jews distill like amber feet his knife see rustic labour decked and cut you up with ready slight gushing french freshly only ditch and then oh what a glorious sect warm wreaking rich then horn for horn street and strive he'll attack behind heimos on the drive till all their wheels swallowed kites believe are bent light thrones and all big man is like to ride we thank it hums the hour has fringe a ragu rolio twitch star sue or fricassee would make her spew a perfect scanner per deal see him or his trash as feckless as a weathered rash his spindle shanked good whiplash his knee a net through bloody florida fields oh i want set but mark the rustic haggis fed the trembling earth resounds his trade clapping his wally neva blade he'll market whistle and leagues and aims and heads will snead like taps oh thristle yipos quackmackman kindred care and dish them out their bellow fare all scotland wants me skink and wear the jobs and luggies but if you wish heard grateful prayer gehara haggis oh wow it's very soft yeah smells quite good love it wow it's meaty it's fluffy it's got oats it's it's peppery it's nutty and i like the spices as well it's not that overpowering i'm glad you like it don't be shy i'm not going to be shy [Music] today we're in genoa on the italian riviera this city is famous for many things like attention ports the aquarium but most of all focaccia bread and here it's eaten at pretty much any time of the day you can have it for breakfast as a snack for lunch for dinner and even as dessert with nutella so you know what it's time oh i don't care what time of the day it is it's just time for focaccia let's go and see how it's made the old town is scattered with bakeries churning fresh focacciate every hour of the day while you may be tempted to stop at the first shop that you see we're taking you to one of the oldest bakeries in genoa antico forno de la cazana behind this busy forecaster counter is ivan saki who has been making focaccia since 1985 and has never abided by a set recipe a second despite being a quick eat making focaccia is far from a speedy process it requires long living in times between each step these range between 10 minutes and 2 hours the process starts with even making the dough and then kneading it ingredients [Music] foreign okay that is absolutely not true [Music] so it's a it's a better bread it's not bread it's just a better brand that's it um the end of the kneading of the dough marks the beginning of the first living time this is a quick one about 10 minutes after which the dough is going to be split in small batches and put the rest on a wooden board pasta be [Music] not so hard on the outside actually this is very elastic it's very like energetic as well very firm when you move them you can feel both sides you know i mean i'm feeling them in my in my hands i don't know how i'm going to be able to take this off but so that's really different though just smells like those though we spend about one and a half hours on the wooden boards this is the second living foreign when the waiting time is over the small batches of dough are stretched on baking trays with a bit of olive oil okay [Applause] foreign wow oh [Music] once stretched the focaccia will rest for another two hours this is the third and final evening during which the focaccia soaks up all the flavors of the olive oil seasoning then it is cooked for 15 minutes at 230 degrees celsius the focaccia comes out of the oven with a golden crust on the outside and soft on the inside is [Music] dc [Music] [Music] um italy my own town and today i'm going to take you to a local bakery to try some focaccia bread i know what you're thinking haven't you done a video on focaccia already well kind of but what in the northern regions is a savory bread with olive oil here in the southern regions it's got well actually here we're not showing the ingredients we got olive oil but we also got tomatoes we got oregano we got olives we got more olive oil so can't wait to try it let's go and see how it's made today we're going to visit panificho fiore a local bakery that's been churning fresh focaccia every day for over a century the bakery is just a few steps away from the city's basilica de sonicola an important destination for pilgrims all over the world for those foodies exploring the old town on another kind of pilgrimage a slice of focaccia here will cost you only one euro and will for sure open the doors of heaven yes the bakery is actually located in a deconsecrated 13th century byzantine chapel is made with a combination of semolina okay [Music] is when the living time is over the next step is to split the dough into small portions which will in turn have to rest again for some time [Music] um [Music] foreign 15 minutes later the dough has fermented and it stretched onto this round baking trays ready to be seasoned it so foreign [Music] is foreign after tomatoes antonio flavors each wheel with olives salt and oregano here we go another 15 minutes have passed and the focaccia has soaked up all the flavors of the seasoning now it's time to cook it in the bakery's 120 year old wood-fired oven foreign so what is the best way to eat focaccia well actually there are many what i'd like to do is just come in here by the seaside sit here and have my piece of focus with a beer sometimes you know depends on the time of the day so you see this one has been made just around the corner at the bakery look at the oil so good wow oh my goodness it's so good it's so oily but in a good way so fluffy inside and the tomatoes are just incredible i just love all the flavors all together you got the acidity of the olive and the oily texture and the tomatoes add the extra creaminess and then you've got the dough which is nice and fluffy this is the best feeling ever sitting here by the seaside having a piece of focaccia we're in berry lancashire england and we're about to visit a black pudding company black pudding is that one item in an english breakfast plate that you either love or hate why because it has blood in it but it is also that what item that has the most history especially here in lancashire which is known for being the county that brought it to fame so it's time to see how it's made let's go in burri we met with richard morris production director at the berry black pudding company his grandfather was a butcher and it is his black pudding recipe that the company uses today people have this idea of black puddings it's all fits bits of animals and stuff there's no meat in the black pudding there's there's blood in that pudding but there's no meat is cereal based black pudding starts with a dry mix of pig blood seasoning rust and oatmeal and when we stay dry we mean this well seriously yeah you'd never guess it's actually uh a dried blood so if you smell that what would you what it just smells like herbs yeah yeah it smells like the seasoning yeah there's savings there's no blood no no no it's it's a nice aroma and we use dry blood because it's very it's it's developed to a certain parameters so it's very safe food safe what is the difference with uh with like liquid blood um it's much more consistent using fresh blood that can change with different animals what they've been fed on so this is very consistent products which fits what we do we also have rusk then which is breadcrumbed flour used used heavily in manufacturing sausage that's what gives sausage a fluffy texture oh i see and we also have oatmeal as well so oatmeal that's been ground so it's a fine oatmeal and and that that again if you added water to that it would go a bit stiffer so the two together make a nice texture oh yeah because they complement each other yeah exactly i think heavily in england especially north of england anything that's got lumps in it you've got to bite two or three times they call it gristle around here so when that sort of sausage is quite firm that's more european around here especially north of england it needs to be soft and very palatable okay so that is the taste yeah just regional things yeah regional taste another two ingredients are barley and fat unlike the rusk oatmeal and blood they will be cooked before being added to the dry mix the barley itself comes in loose like this when we cook it up in in these leave room fit it will swell up to about three four times the size oh wow it looks like a christmas sock yeah yes it does this is pork fat so if you think of a pork chop um where the meat is the white piece of fat there and this comes in from denmark where the fact we have fatter pigs in england the pig the fats like this so we don't have fat pigs so this white piece fat comes in in strips which we have here oh wow i didn't even know this yeah yeah it looks like textiles that's it yeah so we've got a strip there no it doesn't look like me and then this goes through this is then diced so this is the high quality there is no lean meat on this at all um so we're just after the fat and this one is going to be cooked yeah yeah we dice it on the machine we're waiting for the stockinette again so we from here we take it up from there and we pop it into that here we go and this one is going to shrink or yes it will just shrink slightly um as it starts to give the moisture out of it and the flavor uh the barley expands this just reduces slightly yeah and one one net is for nets go into a intermittent okay yeah i'll give you my recipe right now okay might have to write this down yes no no don't do that barley and fat are cooked for one hour meanwhile onion and water are mixed in this giant container when ready they will be joined by the dry mix containing blood oatmeal and rust and then there's a motor on here basically it will just it's like um when you whisk something up this does it at four and a half thousand revs so it just whistled up really quick and basically we rehydrate the product so you've got like a gravy consistency with the dry buds and in the seasoning the rust the oatmeal the flour the onions and you've got your base mix there okay so wait this one is the barley that you were showing me earlier yeah wow it's grown so much in size you were right yeah this is the barley you saw previously if i pick one up you'll see exactly see how it's swollen up now that's cooked perfectly so this one is about it was like two and a half kilos and yeah it is it's about 10 kilos now we wait check it so it's right if that was overcooked if you love 12 kilos we wouldn't use that so christmas sock before christmas and christmas sock after exactly yeah exactly wow it's like a gym test i know i can see i'm shaking and you can do like a lunge thing now so i see something else in here though there's not just barley but this is uh fat diced fats that we showed you earlier uh again this has been cooked up if you notice it's not swollen up yeah it's just cooked out and it actually loses a bit we only use in our products only three percent fat and those are the actual small white pieces you see in the end product if you don't want the fat don't eat the small pieces and you're not percent fat so you can really skip it yeah exactly barley and fat are then added into the mix [Music] fat is mixed gently not the high shear to not break the dices the mix is now ready it's so brown yeah it's like chocolate yeah it does look like chocolate yeah yeah yeah it tastes a bit different to chocolate but yeah it's not bright red or anything like that people associate with blood it's a it's a it's a cereal mix with a blood base so it's a chocolatey velvety sort of touch but the color comes comes from the uh dried blood yeah it does yeah yeah yeah that's that's the main the main part of it the mix is stuffed in a natural casing made of beef intestine that is super quick so that's the intestine that's been filled out with a mix this is a portioning control machine like you see with sausage sausage fillers yeah and what it's actually doing it's spinning the product so it's it's doing that so quick you see from there so that you can portion it it's and that's one portion that we then link to about putting there you go nice and it's always this shape right so you can have it as a just as you can see with the link and we tied up together with string there and then there and then there okay and we use the string to tie it up so one's just been done here let's see oh so you have a nice yeah the title all the same same weight right through and they're ready for cooking nice nice black color you know yeah you'll see now when it goes in it's a grayish look and then it goes black after cooking for cooking so that's a very traditional process that we still teach that to this day a 100 year old process may be longer where it's tight together the touch is smooth wow yeah that is very small oh yeah yeah oh honestly there is no grains at all no it's just like when you pass yourself your hands through your hair yeah yeah so like that silky smooth super yeah what about the casing the casing can be eaten it is edible it's natural firstly i don't i take it off because it's quite thick it's probably the the hardest to chew in the product i like a nice soft palatable product so you can easily just peel it off you can easily peel it off okay user-friendly then the black puddings are cooked in water for about one and a half hours oh so they're going one by one yeah yeah if you put them into in one go basically that has the core temperature if you put them individual you have to get in the water around it so we have three or four minutes to load in the cooking time to get get the uh the water around the product put in it's called a pudding because it's cooked immersed in water yeah and as the air gets to them so as they cool off they go blacker and blacker again down to the temperature of about 40 degrees in about 10 minutes and then we put them onto rack to cool two or three hours later we're ready to pack them so these are the black prints have been cooled we'll just take them off the rack here put them on the table and then the staff here will cut the black puddings cut the string off and so they come in here so they're in single black puddings can i try yeah yeah okay you looked it oh it has the texture of like a day yeah you got them okay okay there you go oh the color has changed quite a bit yeah so they've gone slightly brownie uh they were very black to begin with but it's just the cooling process just look like my grandma's a chocolate salami well honestly i can't really get my head around the fact that it's not chocolate i don't know so how do locals enjoy their black puddings we took a trip to the berry black pudding company store at berry market to find out so here at brewery market you can actually just get black pudding as a takeaway food and yeah yeah you haven't ever too for years and years you can go away with a nice hot black pudding with a butter mustard on or tomato sauce brown sauce you can either have it just on its own or you can take it away on a on a bat bread roll oh okay nice so how long have you been here at the very market uh i'd been here since i was 12 years old so the 38 years i came as a saturday girl working for a farmer who has had the stall my mum my mum works on the store my nephews work on the stall so some of the stalls opposite you know they've been here for years so it's like a family what does black pudding mean to berry especially because it is it is used like all over england but here specifically there is quite a strong black pudding like feeling yeah the story goes that the black pudding originated in europe and the monks came over to england and settled in berry so it's always traditionally been known as as a couple of black pudding oh the season is so good it adds flavor but it doesn't overpower the rest yeah texture as well and nice and creamy i would never say that there is blood in here if i were to look at this i would probably think it's just chocolate and chocolate sausage yeah often when we're sampling some of the children think it's chocolate cake yeah we're in the hot spring town of lugobutton iceland where out of the volcanic muddy ground comes the most pristine rye bread everywhere you look in iceland there seems to be something bubbling whether it's a gazer a lagoon and the geothermal bakery here is no different but how do they cook the bread here without an oven let's go find out in iceland we met with ziggy ron hill martian general manager at lurkfarton fontana this is our main tool he followed in his grandmother's and mother's footsteps in this hot volcanic sand this is his bakery no matter the weather the process starts with ziggy making the dough he uses four cups of fry two cups of flour two cups of sugar four teaspoons of baking powder and one teaspoon of salt so why is it you use ryden well rye has been used in iceland for for uh decades it's uh something that originally came from denmark to iceland and then we add milk to this that's cow's milk yeah cow's milk yeah the milk is uh from the area from the cows in the area and there is a company in salvos about 25 minutes away from here that produces it and you get this fresh every day yeah yeah so it's a really a local thing the butter we use comes from comes from the same company same cows so what's the art to making this then to stirring this up yeah just put love in it is your family recipe yeah this is the same recipe my grandmother and you know mother was very using if you go around the country this is done in a few places some people use honey or syrup instead of sugar but this is the way it has been done here and i am just simply honoring their tradition so how will you know when this is done then it's supposed to look basically more or less like this so i think we we have a really good dough here when the dough is ready he pours it in a tin lined with butter do you have to use a special tin for this it needs to be strong because as you can see on the lid here it's been banked quite heavily with the shovel you know when we are digging it up and the people use all kind of things to to bake this bread here you can even there are some people that use uh empty machine toss chocolate beer box you know for this but but this pot works well for us stainless steel the dough is covered with a layer of baking paper then wrapped in film let's do this here just one circle like this and then we put at the top do you make this with your kids then my kids love this yeah yes and how long will you bake this for 24 hours 24 hours wow 24 hours in the ground it's amazing if you if you bake it for shorter time like 17 18 hours it uh usually doesn't turn out good and if we bake it for too long 25 6 7 8 hours it starts to you know compress so that 24 is the magic so we're good to go goodness oh it's actually quite heavy yeah this is our main tool for the where is baking it's time to put our bread in its oven aka the hot springs of the lake here in lagvarton the sand by the lake can host from 10 to 15 tins of bread ziggy can either dig a completely new hole or reuse one from the day before it's good to pile pile uh make a good pile on top of it just to make this isolation you know [Applause] why do you pat it down like that to make it more beautiful you can't have ugly bread no this view yeah and the mark voila and we always mark the holes with a stone like this so the other locals know that we are baking yeah no matter how the weather is the recipe is always the same when we have a lot of rain and the snow melting from the mountains this lake can rise up to meter meter and a half then this area here will all be underwater all right so we a few times our breads have basically drowned oh and i mean guessing that's not good to eat then still again yeah more like a bread soup or something this one's been in for 24 hours yeah you can see there's a lot of energy going on here oh wow wow that is how hot is that it's about boiling temperature actually [Music] wow just love that sound that's why it's called lava bread then that's the reason for lava [Applause] i'm going to take most of the sand away from it and then we open it up just to let the air come in that's good okay it's looking very promising oh really yeah you want to do it yeah sounds good right there we go my bride children yes now we are going to try this inside i'm going to cut it into slices and serve it with smoked trout from the lake but it also tastes really good with boiled eggs yeah hot spring boiled eggs so we're gonna one cracked open a little bit oh and that is the most novel way i've ever seen anyone cook an egg and we leave them here for 13 minutes i mean look at that is incredible such a delicate process yeah yeah this is and it's also fun to touch the lake ah yeah wow that's and people just swim in here every morning no not not every one of you it's you want to be swimming out there with the water is colder yeah here is a hot spring water coming out oh of course oh but still also if you look closely in the water can you see the fish over there the little fish this fish is the only fish in the world that has a hot tub you know yeah and okay okay yeah i think we are just about done so it's actually quite a dangerous area but i mean i see you've got a danger hot springs yeah it's it's all you know quite warm the smell of that is amazing yeah it is like almost like burnt toffee kind of smells really really sweet yeah yeah so how can how can you expect this to taste what's the taste of this gonna be like like it's unique taste for itself but a lot of our visitors from other countries say it reminds them of like a gingerbread really nice texture it's uh it's quite like like a heavy bread yeah and because they just came from the spring they're they're quite warm what's the most traditional way to serve this bread exactly like we're doing right now and you can see how the butter starts to melt right away you know how old is this recipe how how traditional is this well i i've been trying to track it down and i'm in uh very late 1800s early 1900s somewhere there okay now we have the the hot spring egg here that is a perfect looking egg should we try yeah should we cheers what do we do yeah what's the icelandic term instead of cheers it is really sweet like gingerbread yeah this is probably the most wholesome thing i've ever done look up the list of the most misunderstood foods in the world and fermented shark is probably on it but here in the west of iceland it is a regional delicacy it's greenland shark that's been laboriously fermented dried and cured and it's been done by one family in this area for hundreds of years we're here to find out what it tastes like the greenland shark is the most toxic circle in the world fresh meat you would get very sick then a little bit more you could probably go blind and then that's after that so what exactly does it take to make it safe to eat we met with gujan hildebranson he's running his family business of shock curing here in pyaneron i've been eating this shark since before i got teeth i've been doing a curing process probably since i was 10 so this is just all my life it's just shark shark shark we don't catch them ourselves not anymore now we buy them from these big trolling boats we catch the shark accidentally but my family used to catch some hamptons gurjen cures about 60 sharks a year from fishing to cube the whole process takes six months the meat is first fermented in cold storage rooms like this one next i'm gonna open it up and you're gonna put your head in it okay you're gonna inhale and then you're gonna explain the smell you feel okay yeah yeah i'm ready check it out i'm ready okay stop stick my head in yeah here we go it's um i i dye my hair and it's literally like bleach it's hair it's hair bleach right yeah yeah like hair like hair dye oh wow so oh i'm sorry sorry this very strong it's really strong because it's close to you you know what it is it's hair bleach and stilton we are working with similar bacterias like when you're when you're doing cheese so that's why let's check this out oh you can see the oozing yeah yeah but you can also this is like it does not smell as intense as when we walked in no so this can stay here for some while longer so here we have the thinner pieces yeah and we make these handles in the skin for grabbing them lifting them up hanging them up so these are the thinner pieces and under here we have the filet so this is how that's that much much thicker pieces and he has white meat he does not have a fat layer he has white meat and it's very important to have the skin on because the meat is so loose itself that if it's no skin then it's just uh then the meat just basically stretch the thinner pieces after the process the meat becomes sort of red or brown and we call that clear how cute yeah and the meat is it's more it's more chewy and salty and then we have the fillet that stays white the fillet we call skir houkart named after the the milk product skin yeah we love skin what is the liquid that's coming off then and i'm one here water like there there is a lot of water in the meat the green lantern has much more water in them than other fishes or other sharks so it's uh ammonia what is that doing in the scientific process of it because it's poisonous when it's fresh yeah the greenland shark is the most toxic shark in the world and the greenland shark is a deep ocean called ocean shark so icelanders they first started fishing them for the liver and they used the oil from a liver so for the first 200 years when they were fishing them they had to throw the meat away they couldn't use it so it was big waste of meat and in iceland and isolated areas this was uh it was a big waste so 400 years ago probably accidentally they discovered the process to use the meat what would happen if i took a bite of that now what would happen to me like no it's that far far in the fermentation that you would be fine right but before fresh meat something small you would get very sick yeah then a little bit more you could probably go blind and then uh that's after that okay great great i will not be taking a bite of that so this this part of the process is this the most important part to get the taste of it or this this basically does everything uh it makes the meat not toxic it's preserve it after this you can eat it it's not toxic but the drying process is just to get a better texture in the meat because it's just so wet and moisty yeah it's very important that these boxes they have these gaps on them so the liquid can can leak from it and also for oxygen to to get in because the meat it needs to need to breathe there are chemical changes that are happening that are making the meat on toxic first people didn't know this was a chemical process it was an accident now this is a chemical process and we are there are a lot of um interesting things that we are yeah even still discovering yeah uh it's also different after where the shark has been when what theft and what temperature he was caught the difference after what but chemicals are high or low and so in these boxes the meat loses about around 30 so it loses a lot of weight here and then in the drying process it loses like 50 70 so total use of meat is around eight percent what happens to the ammonia when it drains i mean is it it's okay to be stuck i mean you've got like i've got boots on and you've got little sandals with yourself the ammonia is the liquid here is that's fine we could to drink it i won't i'm pretty sure that's something you want for something one shark will give from 30 to 40 pieces of fillet the meat ferments for six to nine weeks in the wooden boxes then is hung outside for six months to fully dry out to know if it's ready we check the texture and these are all like good they are the the texture is fine we don't want it too hard and not too much and then we have this one here this one is not uh stiff enough so he needs more time but these here are ready here you see the skin use it wow it's like uh you know when these people have really terrible like 1970s walls where they yeah yeah yeah it's like sandpaper but yeah this is pretty rough this was used for in iceland this was used for sandpaper and these points if you look look closely you see the points in the skin they they grow in one direction do you see that yeah yeah yeah and so these points they grow down with his body so when he swims he gets this sort of thin layer of air around him it's always air around him so it's easier for him to swim and to get faster and it also works like a gives him a little bit more insulation in cold ocean it's like the meatiest fish i've ever seen yeah here we have a piece of the filet and in the drying the piece he gets this dried crust around it but you see here when i slice it open but he still has this beautiful white color at the inside and here the meat is just ready to eat so there is never nothing added to this meat and in the process there is no cooking there is no smoking like nothing at all just it's just natural process from the beginning to the end and then if i you see how smoothly it cuts and then you take this here thank you it looks like ham yeah and then i'll have one also cheese skull skull okay hmm i was going to say it actually doesn't it's the aftertaste is kicking in now yeah and now you feel it it's coming it's coming up in your nose and then it's doing what what we wanted to do we wanted to give us like a like a kick it's supposed to be strong i can taste the uh the ammonia kind of smell now um at first it was just like chewing a piece of ham yeah and then like you know the texture of it in your mouth and then the the aftertaste and then it's actually like stinging like seeing my tongue stinging the back of my tongue do you ever do you ever get over that you just it's it's like eating bread to you now everything you feel is probably uh ten times more than i'm what i'm what i feel for me i kind of i sort of miss it but i i know good shark from a bad one two sharks who arrive here together they go through the process together after the process they taste similar but not the same it is the not even amount of ammonia maybe in them or salts or other chemicals that are that are different so that's why they don't taste the same yeah you can taste taste the smell of it but it's um that really kind of like rich stilton cheese like hits the back of your tongue and it's just the size of your tongue you don't don't think that's ever going to go away maybe you want some more i'll have a little bit more yeah i mean i think my tongue's just used to this now i'm a shark convert um it's amazing though how much of it is in the smell yeah it's just yeah so would you recommend eat it before smelling it just go down there yeah yeah yeah it tastes much better than it smells okay i'll have another one also all right the texture now i think at first it was a smell in the taste no it's a texture it's like i'm going into almost like a gelatinous kind of um texture in my mouth i think it's because i've just like mashed and masturbated so much in my mouth the second one was also a little bit bigger yeah yeah the second one was the kicker yeah the shark does have a reputation internationally how how do you feel about that it's good this is not for everybody you know people go in two parts even icelanders either you like it or you don't but i recommend everybody at least to give it a try today this is eating like a snack for special occasions but before this was eaten like with a meal like for something extra and this is so healthy that you can't eat too much it's often the shark was eaten like with the food that was like on the limit of being good or bad or probably bad because he helps the digestion so there's a chemical chemical company in iceland who analyzes food and according to them the sharky is the healthiest food that is made in iceland and i just uh you know like when you have a really strong shot of alcohol and you get that kind of like burning do you yeah that's what i'm getting at the moment is that quite a common thing i guess so yeah i think yourself it's just like kind of feeling my heart and my soul now it is strong and we that we we want it strong want it even stronger gurjen made me try some fermented shark cubes dipped in icelandic schnapps how much is too much to put in here today this is called brahmin which would be translated in english like a burning wine and this used to be called uh in iceland or which would be black death so you let it stay there for maybe 20 seconds something like that just we like we are marinating the shark now it changes a little bit to like a maybe like a licorice flavor yeah it's really licorice yeah that's exactly how it tastes that's really nice this is your i mean this isn't your personal supply bottle but yeah what's also good is to have a piece of the jar and piece of the rye bread the icelandic rye bread and then of course you know a shark on his own yeah you just love the shark so much this is my grandfather shark fishing boat he used to catch sharks and other other fishes in the spot the boat's name is silten and which is hiring in english and his first registered rating 160. my grandfather bought this boat 1929. when he was 19 years old and then he had been working on this boat at least since he was uh 14. it's a proper family business yeah yeah this is a like shark has been involved with my family for 600 years i guess wow and how did they used to catch it then so they used hooks this year this is from my grandfather's shark fishing set this is very old and the chain had to be at least three meters and they used um usually a seal meat or or a seal fat for a bait for the for the hook and this was maybe 100 meters down and they could feel when the shark was testing the bait so they start to tease him until the shark swallows the bait i mean this is a big vote how big is a shark this this boat is around eight meters and the greenland shark is usually he's from three meters till maybe five meters long this jaw here here you go this is from maybe five five meter long shark wow that's massive yeah and this one is done from what i would get i would guess four or four meters and these i mean would these hurt humans so so the greener he lives so deep that he's he's not in our swimming water and this is his lower jaw and you see here they're always growing a new set of teeth and the teeth they grow up and he changes his teeth around every three weeks they just flip over and the old dorms they just fall off so he's got somewhere around i don't know four thousand set of teeth over his lifetime move or more and this is his skin that is very interesting like you can stroke the skin one way but it's harder to stroke at the other oh yeah there's some more resistance right it's like sandpaper exactly so this is just uh like all my life it's just shark shark shark we're here in west iceland and we're to go and visit a creamery making traditional shiki now shigeru is an icelandic yogurt cheese and it's so unusual that it's not even really a cheese so let's go and find out how it's made [Music] sharing his shakira knowledge with me is purgava aina gobyarsen his creamery was first devoted to making ice cream but he later started to make shkira with the leftover milk as a fun way to preserve it why do we make ski in iceland it's basically it was to store the milk after you have taken the cream off to to make it into butter but it was the currency and butter is only maybe three percent of the milk quantity so you have a 97 skim milk left that's a lot you have to store it somehow preserving making food it's in my genes my ancestors are farmers and it it gives you really good fulfill at the end when you see the storage i have enough for the winter i can provide my family my kids myself with everything i now make once a week all year round and more often in the summer he starts the process by separating the milk from its cream and then pasteurizing it pasteurization temperature is about 63 to 72 degrees celsius but we need the milk to be around 50 degrees when we separate it otherwise it has a influence on the texture of the cream if it's too low for example you will have less cream and if it's too high you will also have less cream as the fat molecules they will sort of go on a big party in the heat so they don't know what to do the fat is a lighter in weight than the milk so what happens in here is that we have a spinning rotator in there centrifugal separator which goes very fast and by spinning the milk like this it will throw out the fat molecules right they will go and the main source of the milk which is water will remain in there and go out the other way as skim milk yeah into a tank the cream we get out of the machine is about 53 to 56 percent cream so it's a little bit heavier than normal cream you have in the in the buckets today for your pudding or whatever the cream we then take into the cellar and store it until we make ice cream this is usually one of the moments i enjoy myself in the creamery it's because i like cream right it's like cream it looks very perfect coming out yeah smooth and nice the whole process of making this here how long does it take it takes about 24 to 30 hours 30 hours wow okay phase one done done yeah the skim milk then cools down at 40 degrees for half an hour i have hair skin from last week leftover which i use as a starter every time i make new batch so i will just put it in here and then we stir it and how long will you leave that for now now we could see four maybe four five six hours i will come here after four hours and have a look at the calculator so as soon as the the way starts to come out of the product it's ready to cool down and start next process [Music] and now we just have to wait until one o'clock in the morning yeah and i'll see you then it's 23 hours of sunlight you just don't sleep in the summer i avoid sleeping in the summertime as much as i can i i really enjoy for example at one o'clock last night i went outside here with my cup of coffee there was no wind you could it was not the sound from the birds as the birds had already fallen asleep so i was just sitting on there you realize you know what life is supposed to be like it's supposed to be enjoying the nature after fermenting the milk needs to be cooled down to 20 degrees to stop the fermentation and then it stirred for three or four hours to get a smoother texture the following morning the milk is poured in these linen bags which allow the way to slowly drain out you can see it's already floating in the way see it's training up [Music] the main thing we used the skier way for in the past was to preserve food you boil the food and then you store it in the in the barrel this way the consistence of the product at the moment is the same as yogurt so you and the face making yogurt is the same into this into the take it out into the bags and then it changes after that it becomes something different yeah the bacterias are different from the start if that's when it stops being your way yeah it becomes a cheese it's like a it's like a just a sack of jelly yeah that is i just kind of want to lay down in there it's very satisfying it's like a nice really soft wobbly pillow yeah this is what i will need next week or when i produce skin next time and now you can see the consistence of the of the milk you know you see how smooth it is we want it to be like like silk you can also see the small particles oh yeah it looks like like you have poured sugar or salt over it all this will be gone and those small items have joined together successfully into what we call skill the skier in the bags can take 10 to 20 hours to fully drain out a bag that previously weighed 20 kilos would now weigh just five as you remember yesterday when we put the calculated milk in here it was a full bag with smooth surface and you wanted to sleep on it but now you don't want to sleep on it all the liquid is gone and this is the dry stuff we have remaining wow it's like a clay yeah it is this is exactly what we wanted to look like we want it to be flexible like this you know it's it's it's still smooth enough so it will float around it's not gonna stay as a block if i would have it sit for maybe four or five hours more in the bag it might be more more like a block and then it would be more difficult to put it in the packaging and you would also need to add more liquid to it when you mix it up for consuming this is the final product you can just take it as it is now and eat it you can also add some to it if you want for flavoring for example if you have some pasta what's your favorite taste in fruits like lemon like a lemon sorbet kind of taste yeah you could add lemons to it and then you would have lemon tasting skirt this is the final product ready for consuming and i'm gonna give you a little taste of it yeah i think i can i can hear that you are hungry this is a rub-up syrup we make from our own harvest and even though skirt is sour rhubarb is sour but when you make the syrup you add some sugar to it so with this together it would be really tasty but before we add to it you taste it yeah it just it actually tastes really yogurty it's just a nice thick like creamy yogurt but there is no cream in it it's yeah i know just yeah it's so funny people always talk about how creamy skin is but it's there is no cream in it yeah okay have a little bit more mmm no more sprinkles i'm gonna add this on top and now you're going to have something really enjoyable that's great that's really really nice that's super sweet we have a saying okay i'm not even going to try anything to say that it means literally those who have those who have the ability of doing something they do it for example i can make skills so i do it you know and i do it literally and i try to do it as good as i possibly can we're in monopoly italy a beautiful coastal town in the region of puglia which is the region where burata cheese is from burrata is one of those foods that has a very short chef life it has to be eaten fresh the same day so trying a burrata here in puglia it's truly a culinary experience and trust me i'm from around here but i live abroad and i've tried countless times to bring them with me in my suitcases and they've never been as good as the ones that i've tried here so today we're going to do exactly that we're going to visit the local dairy and get our own burrata experience let's go [Music] in italy we met with vincenzo titrani son grandson and great grandson of cheese makers and owner of mozabella his dairy produces about 500 kilos of fresh cheese every day vincenzo and his team start the day way before the sun is up at 4 am the milk has been acidified and it is ready to be split into curds it now rests in this spot at 35 degrees with a weigh starter and run it so the method the a no no no no no our cheese skirts have reached their desired bean size they will now have to rest in the way for one and a half hours vincenzo uses this time to take out part of the liquid whey adding milk to it and transform it into ricotta [Music] yes questions while the curd is still resting in its way to reach the perfect stretchability a part of it is taken out to make the inside of the burrata these are called spilachetti and are little shreds of frayed stretch curd which will be salted and mixed with cream to make strachatella vincenzo uses 90 degree water to stretch the curd internally [Music] [Music] [Music] foreign [Music] [Music] okay [Laughter] each piece of curd is then frayed one by one and here we have ours now that we have our inside it's finally time to take care of the casing of the burrata assembler [Music] when the casing is ready all it takes is a swift movement to add in the stratchatella prepared previously this is the first burrata of the day at vincenzo's theory is [Music] foreign foreign foreign it's so creamy it's incredible you don't feel that there is like the small little pieces and the the outside part which is harder the melts in your mouth [Music] a [Music] i don't know why i moved abroad like i should just live here and have burrata for breakfast every morning we're in corato puja italy and today i'm going to meet with isabella and her family who are going to show me how they make their tomato sauce in their garden finding a family that makes traditional tomato sauce from their own tomatoes in their own house has become pretty rare sadly here in italy this is such a fascinating tradition and most of all it is the original way to make it so they've got about 20 kilos of tomatoes ready for us let's go and turn them into sauce [Music] making tomato sauce from scratch is a laborious process that takes several hours from hand picking each tomato to add in basil leaves into jars one by one it has a far greater meaning than just preserving the harvest of the summer for isabella her mother dina and her daughter federica it is a bonding experience that brings together three generations isabella and her family planted 80 plants of tomatoes this year from them they have harvested about 200 kilos of tomatoes after saving in the spring tomato plants need two or three months to mature depending on weather conditions this is their third harvest of the summer el colores [Music] [Music] tomatoes are then boiled over fire in this big pot [Music] [Music] okay [Music] [Music] uh [Music] once drained the tomatoes are placed in this strainer which will separate the pulp from the skin and the seeds it looks like federica's task got another upgrade and she's now in charge of pushing the tomatoes in the machine while non-nadina supervises people [Applause] okay okay the family uses any kind of container they can find in their pantry from old honey jars to coke bottles before being filled with the tomato sauce they are filled with the best possible basil leaves federica can pick from the garden this is to add flavor to the sauce [Music] [Laughter] the freshly prepared sauce is then scooped into the jars [Music] [Music] is foreign to make sure they can be preserved for a long time the jars are given a final boil for 15 minutes this will also sterilize them uh we're in bari italy and today we're going to see how fresh pasta is made today is a very special day because this is my own town and i'm going to take you to a local jam a small alley in the old town where grannies make fresh pasta by hand that's right they're there all day sort of with their hands in the dough they know everything about pasta making they know everything about this historic neighborhood but most of all they are the coolest grannies you could stumble upon while walking down the street let's go meet them [Music] um one could say that nuncia is the official standard barrier in january 2020 she crossed the atlantic to new york to share her pasta making skills with the world today i'm meeting in her house where she shows me how she makes body's most emblematic pasta shape or a quete with semolina flour quinoa foreign uh [Music] [Music] is foreign [Music] foreign once ready the oriqueta need to rest at room temperature to dry sometimes overnight sometimes for a few hours or few minutes it all depends on the weather or last um [Applause] is [Music] is the pasta is going to dry outside which is nunchu's official shop and showroom we're in london england and today we're going to see how jelly deals are made if you think that fish and chips is the most traditional fish dish that you can get here in london think again jelly dills and london have a history that is hundreds of years old going back to the times where the eel population was thriving in the river thames nowadays there are not as many eels as they were in the past but the dish has stood the test of time let's go see how it's made in their glory days jelly deals were so popular that in the eastern of london competition among vendors was tough today jelly deals can be found all over the uk at summer coasts and race courses but there are only a handful of merchants who actually make them all based in london one of these is barnes an eastern institution run by mark button by his father eddie before him and now mark's son has even gotten involved despite the challenges mark believes that jelly deals are far from being on the verge of disappearing the eel has become harder to get we just have yields every day from winstable and south end on sea they used to come up to london literally you know a thousand kilos a day would come into london of fresh thames hills tham's estuary hills but they're no longer there they disappeared the price of eels today are dearer than uh salmon when my father took over the business in the 1960s the man that sold him the business said i don't think there's much left of it see what you can do and that was in 1965 which i know is 55 years ago that's when i was born 55 years later we're still going on what we're now got the third generation in the business the first step to making jelly deals is to clean the fish take the guts out and cut the eels into portions these are the eels i mean they start off as live heels last night but we have them stunned so they are ready to work otherwise if they were to move me the boys couldn't work on them it's too dangerous very sharp knives they're fantastic to work otherwise you'd never handle them yeah there's a lively or they've picked them up you'd be chasing them around the room is it easier to clean than like a normal fish well these guys have been doing it for many years so they find it easy but even if you put a man who works with normal fish flat fish on this job they would find it very hard it's a different shaped fish it's a different bone it's the you different pressures simon at the end it uses a lot of strength in his arms and wrists all right yeah so they have different knives actually yeah this is a like a filleted knife and the guys here are cutting using a cutting knife for every cup there's hundreds and hundreds of cuts per day and they have to be sharp so that'd be very short and they have to concentrate because you need to say you don't want to lose a digit yeah yeah definitely yeah the finger is very close i've read that the eels only have one bone with the jelly process we leave the bone in and the customer eats around the back okay so the part that you eat is just the beginning or you also with the the flatter part is no good so the pieces would start here so from behind the gill going back right the way through so when you gut these these pieces when they're cooked will be open and these pieces when they're cooked to be round which you'll see oh all right so you know you know where they some people they call these the hawk shoe pieces so it looks like a horseshoe which is open that's where the food's been removed their belly and you leave the skin as well leave the skin on and where do they come from they don't come from the tent no we haven't had any english hills for many years now we get hills uh from holland and also uh we get wild hills from northern ireland from lochneigh well this time of year because they've taken on a winter coat they've been feeding well and they're storing body fat so they're very good high fat content which gives it your chance to migrate on a six seven thousand mile journey and they lose weight as they're suing but when they're uh summer hill and they've been eating a lot of food but they're not absorbing it the immediately thinner but it will eat softer because it's uh they're not storing it so it's not pouring the fuel so this one will have more body like it will be more at the moment we're processing about 300 kilos a day once all the eels have been cut in portions we move to this other room where they will be boiled in herb infused water so we flavoured the water with a bouquet garnet which is mainly parsley and pimentos yeah i can smell it smell the aroma and so the bag is never open it stays closed in there just to flavor it just just a flavor of water then we remove that and the water's flavored okay add the eels to it depending on the nature of the yield this time of year they take a bit longer to cook about 45-50 minutes oh that's a long time yeah in the summer months it could be 30 minutes because the eel is softer because it's a summer reel so explaining about the winter coat they take a bit longer to cook to compensate to make the flesh softer so we're slowly seeing the eels cook the sediment is on the heel and that will be taken off and the fat's coming to the top as well like anything else you're skipping you're skimming the fat off and it'll leave the juice clear for being decanted into the bowl it smells already like you can smell into the parsley and because we've now got four pots on the aroma here i mean we haven't got smelly vision here but the aroma is quite pleasant yeah yeah yeah it doesn't smell like i don't know when you're doing your fish so no not at all it smells very fresh like parsley as you said that's why you can smell the herbs yeah yeah and will you add any more ingredients so that that is that now the only thing salmon will add to this is salt salt yeah a bit nearer the end process rather than in the beginning wait so how about the jelly so you don't add any gelatin yeah we use the gelatine granule because of the commercial volume and setting them and traveling and shelf life we have to use a granulated gelatin okay because i've read that the fish itself releases some if it was to cook money on its own put it in the fridge overnight in the water you cook it in it would jelly five and not to the point of sending it to leon sea or clacton or scotland or yeah anyways we've got to have a shelf life now so the gelatin powder suspends it with the salt and gives it a good shelf our jelly dill bowls are ready and they will now rest for about a day overnight the gelatin will set and the eels will slowly float to the top so here we have uh yesterday's production oh which are now jelly deals they come in a bowl like this we're ready for the main label with all the dates are on which we've followed through on production and here they are it's a sealed lead because we put them on halt so they oh nice wiggle finished product there how many pieces of heels it's approximately 90 pieces okay approximately it's done by a higher visual uh over the years the person doing it gets a good eye to what's in there if the yields are cut slightly bigger there'll be slightly less pieces yeah these are a good win to real there should be a good uh 85 to 90 pieces jelly deals so this is the uh the finished product that's it now it's nice and solid and then you've got the solid uh gelatine texture a consumer would take the pieces out and now you've got the jelly so normally do you eat it like this most people would eat i mean we've just taken this out the fridge so it's going to be extremely cold but it's better when the jelly becomes a little bit more room temperature and not too floppy but eating wise that's the piece of eel whoa and there's the bone there that's left you've got the saltiness in the jelly and you've got the texture of the fish if you wanted to try this clean spoon there you're you just get a bit messy with the gelatin i'll leave you with that all right which one should i have should i have the one that's open or the one from the open place is good this one there's a lot of gelatin you can knock some on a jelly or some people don't always like the flavor and being it's cold as i said it just comes straight out of the fridge so it's cold all right let me get the bone right it's good yes i don't mind the jelly can that's the saltiness in the jelly yeah i like the saltiness of the jelly with the fish i think they go very well together yeah the fish is nice as you said the ear was a texture yeah it's a lost thing people don't always want to eat heal but it's i mean this gives it a bit more character kind of thing just the ew itself is like just and you can imagine this you know if you're out enjoying yourself and not in a factory environment these are quite nice so yeah if you're having a drink as well it's a nice snack yeah or or a meal even you know so do you think it is better like this than with like vinegar or just put some uh something on top i mean we've got some non-brewed vinegar if you'd like to try another piece which is vinegar on would you like to try that okay so people will just do that yeah why not yeah it's good it's more salty now but yeah you still get the freshness of the jelly and the fish if you think that fish and chips is the most has to the test of time fish dish it's just a lot of issue the dish has to the taste of time the test but take the time [Music] you

Channel: Food Insider

Views: 940,856

Rating: 4.7702217 out of 5

Keywords: INSIDER, FOOD INSIDER, regional eats, marathon

Id: 6oFC5O_u-SI

Length: 171min 36sec (10296 seconds)

Published: Sat Jan 16 2021