Two Fat Ladies S01E01 Fish & Shellfish

you grab them grab Louisa eat that meat Java has left Bella pleasant for gastronomic ride Dane is off the chain to get to do yeah oh yes nope Jennifer says never kissing charming I do love this classic boardwalk the restaurants in a perfect position on the key practically in the water will will make Andorian position is the sea record good over here here we are sharks in the shark's fin was a lovely name well they're not just sharks around here apparently not such a lovely thing nope don't like them at all yuck they're quite good eating there they're excellent brother like swordfish or something they did but they did I think they're very very evil fish you know when I was in Singapore there was a man who had a shark at sort of got its teeth round the top of his head all the way around termi and he used to wear a hat and he'd charge you ten Singapore dollars and he take his hat off and you see these two smiles all the way around the top of his head right now let's just dump our stuff and go I can get some good raw material there is a nice little hover he'll it pretty yeah lots of fish I hope dear Oh bite cometh well lovely creature keep well live all these pretty baits it's so nice in it that's a guy in the blue smock looks proper 7ev up their nets and a like weaving gossamer isn't it about the moon hello like we're standing in a decent cooking for John and Audrey at the shark's fin and we wanted to buy some fish okay hold up we chat over there Andrew in there blue boat there he's probably up there listen fish miss he's only just a roll I didn't okay great ahoy the boat are you Andrew yes that's right Hale there's been a theatre this you've just got a fishing catch yes that's right I've got Ling called Kohli some John Dory and a red mullet 11 John Dory some Peter's fish with the therm up there it's delicious of their thumb yes very nice Peter I don't think everywhere ever really is then um two or three that's all yeah I think I I think I reckon Carolee please to make a try sure about that one spread it Dylan I can plug the great mermaid isn't it hey girls they still would ever meet a lot busy okay lady very popular in Shetland those they split them and smoke them on a peat fire and then they hang them up in the rafters and the phosphorescence you say bright to read by them the world looking to Harry gates of the power cut right you were right with that yes sir would you I want some monkfish everyone the monkfish no I'm afraid not hey if you see the yellow boat over there yeah that's a monk matter hey write anything beyond help you are it's a what a monk knitter yes let's go to a monk knitter I don't ever seen so the next birthday I know yeah look at that wonderful Devilfish ever it is a monster my lovely fresh month out in that lovely right line using the bucket it's great it's not the shark spin yeah okay okay thanks a lot I'll follow right thank you very bit better than your supermarket fish left stupid I'll even play this is a supermarket beautiful afresh yes not a smell on me now everybody loves a fish pie don't they I don't know anybody who doesn't but I want to use curly with no amuses curly and it's a very fine fish indeed some people think it's only for cats but it's not it's wonderful flaky fish a skinny fisherman they're very proud of it so I'm using curly makes with smoked haddock because that gives a good flavor and I like at the bottom of this I've already prepared it some cooked battered spinach it's a nice surprise to find at the bottom and it goes very well the first to mix them all together I'm just gonna make a bechamel what I engage cook is a monkfish tale jjigae love monkfish jjigae is the French for a leg of lamb or indeed the Scots they call it a and you can see the shape of it is is rather like the shape of a leg of lamb and I gained two lard it with anchovies you'll probably know about larding because it's normally something you doing with game or other very dry meats to put moistness through them and this is my logic needle of mine Icelandic needle it's a wonderful weapon I know it stick it in the burglar and if you haven't got one then you just use a sharp knife with a point on it and so you just make a hole either make a hole in and then you need to tuck your anchovy in and just keep pushing it in patiently it's all very well to have fast food and you need it in this day and age but how again it's it's nice to do things sort of slavery and gradually very good for the busy businessman to come home and make a serious meal it would calm them down their end in fact I do know some who do they come home and they settle down and cook a proper dinner and they found it relaxing you know after those ghastly things they do in the city with stocks and shares and destroy each other's reputation and I'm glad heed my monkfish I'm going to put raise me round it's a lovely combination raised me and Mike Fitch very unusual in Turkey door underneath lots of lots and lots of raise me a good with fish raise me and this monkfish tear has already been marinated in lemon juice and olive oil just a moisten it because it's quite a drive fish very heaven very well yeah and we'll slip the tendon yes well I daresay they prompt when they probably didn't get it from each other and then I'm just going to pour a little more oil over it and a little more oil able to raise me because it's the the essential oils of the raised me that needs to be brought out do it in contact with oil or fat and there's no indigenous fast in the monkfish I love this smell that many missus say do i i think up with pike and then we are all ready to bung in the oven beautiful see you in a tick I'll assemble my pie very good I want to put my fish in to my best mold there is the headache' they give my lovely flakes of curly which has been slightly poached and I'm going to put in a good slap of bloody mjv essence which is one of my med favourite old-fashioned essences and brings out the flavour a treat in any any fish pie or anything like that you can see we're rather fond of anchovy it's a very good thing because it the taste of anchovy sort of disappears it just produces a fine flavor you stir that him yeah that's that's a lovely mixture we'll put it all along there we go smooth it over now prawns prawns for treats try and put these in sort of evenly so everybody gets a fair share just over the top now we'll just put the potato on the top now this will be enough for a regiment you can feed a good hungry family or just friends why not friends and now then we make it into a herringbone shape some gear that way some gear that way like like that good tweed made of cold hearing bed really for the oven and that's about it very good and I'm going to make a hot tomato vinaigrette to go over the monkfish in here I've got just more than twice as much oil as I've got vinegar some salt and pepper and just heat it through it's very good either with fish always poultry a hot vinaigrette and then I can put tomatoes in and stir it you don't want the Smarties to fall apart the crepe finely chopped and just want to heat them through look what I found well done dear Justin I'm that's wonderful what do I have to do is pour it over the top let us splatter hope thank Jules spread across it that's right look at that before John and Audrey went away they said we could get crabs and lobsters from some uncle Lawrence he's a fisherman with a green boat who usually around here let me create I was I want to get Stalin's scholars they don't know scallops here but they've got them up for they dive for them at boy there's nothing no so we haven't sent over that's not a problem and there's lots of muscles on the beaches around here do recognize we could go in yet go gather some gamma so gathered us muscles well we may indeed I wonder if that's him there the kneeling men that's right hello you want oh you love it yes ok Clarissa and Jennifer John and Audrey said from the Sharks been said that we could get crabs and lobsters from you is that right non animal will know what I'm going to say in about two hours time can we come with you can if you like yeah love dudes love to see the last time I was down here there was a beach not very far we've had lots of muscles on it which we went and picked when would that mean you got gharlane I make hammock that's it oh they're about three miles right we could do that and then return to you yes okay hey Claire was talking by the lighthouse loneliness see you later right here takes another all nicely put the sweet finish very nice yeah it looks murky of wet out there do you think we should put our wedding on I said they do we'll get set that way for wet feet look lot we got snails as well winkles periwinkle it goes and they're pretty is blu-ray on the rocks number two then probably a bit small to serve in the restaurant don't you think here's two small they'd be too much trouble but they'd be delicious we can eat them yeah I'm gonna go and have a cook up for us yeah everybody's used today sort of big horrid wonder it it there are terrible ones that a farmed which which are really disgusting great white flesh oh you mean the green lipped ones Oliver and we lived in terrible thing to say I'm sick killed I can have to get these off I think I probably got enough now maybe it's just going to be for us so should I go back and start getting this the fire started and cooking up and think yes I've choked as few more okay right but I'll see you back up the you'd be bigger than your helmet here's this good mistake it'll stick they need washing no I read swimming in the rock pool oh good well done what you got there not many oh well no we got enough penny for us after all Maron you and her everybody know really well I melted the butter and I soften the shallot and then I just put some tiles lens and wine in and brought it up now we wait let's say I put my helmet on the top of the saucepan I weren't pretty an idea yeah that's very good did I learn it'll do to the helmet well it's all boy did a good call Jennifer yeah all in a good cause wow they must be crazy it's true Denis they tasty on there you did small but delicious Hey look here's one this broken smoke sling that let me say careful didn't you you must be yes otherwise its colour will rub right when you finish things up and I'll start packing up otherwise we'll be late for Lawrence to the lighthouse I hit the river tears out for the trip right well where what's the exhaust pipe it might be hot yeah now where are delicious fishermen hallo roads there you are hey what related how are you fine now you dead on time aren't we are you Trevor alright life jackets ugh nanny government thank you thank you let me thank you very much please help me course it's Trevor things like a walking duvet as your local dialect the dogs don't hate to tell you damn it you look like one and all fall into the arms of Lawrence Clarence Oh silly all aboard lovely smelly fish bait and bait give us a sea shanty don't lie don't lie don't lie never stop Spencer Tracy say in Captains Courageous and start building soon comes your mother captain op I'm sleeping down below I'm having the pleasure of cooking scallops with leeks and flavored with some white wine and the mousse there isn't gonna do something quite different I'm going to do crab for my seafood dish crab cordon coriander fritters I'm going to clean this crab to take the clothes off he's a whole crab which has been foiled and everybody thinks that there are large chunks of the crab that are poisonous and that you can't eat which is complete fallacy the only basis you will see when I open it that you can't eat are the dead men's fingers which you wouldn't want to eat anyway these horrible bits that look like used latex or I didn't quite what and you really wouldn't want to eat those I mean the been a temptation at all so I'm going to get all the meat fiddled out of this bit there's a lot of meat in here it's a very good job to give to your ten year old children I remember when we were children sitting around with viewers fiddling out the bits of crab it was great fun but anyway whatever it's going to take me a bit of time because I haven't gotten into any real children say Jennifer do you want to get on with yours for the moment kids what I've my leeks are practically ready because I thought I'd get them out of the way some of them with just eight spoonfuls of water until they become to the woman's like pale green spaghetti and we'll keep them aside and we'll get on with the scallops when you first buy them this is what they look like which may frighten you but if you ask your caring fishmonger he'll remove all that for you but he probably won't do it all and you end up with this charming little fellow and he'd have this little bit of black here which is a bit of intestine I think really and it doesn't do anybody any harm but we'll remove that and a pair of scissors is Christ need is he useful you know you can just snip it off and that peel it weighs you like that announcer batter in there and we have some nice of the top slots these are go to Mel get soft because you don't want them at sort of feeding al dente in the sauce they shouldn't it doesn't take long it doesn't take very long Syria now we're add have a glass of wine white wine whoosh and some them with dry white vermouth which gives a very good flavor and I like having their mouth around because I'm not tempted to drink it but it's really good for cooking now we'll put the sculpts in separate the coral from the white bit there's a beautiful one that's a wonderful color oh isn't that glorious yes you know come to a simmer they take about two minutes don't overcook them it's better that they're better raw than ever cooked so then when they're done now you need to press the juice from the leeks and put that in the bottom of the pan and then we get the skull ups and we take them out and we put them or on top look how beautiful they are with a pale pale green and with all loved it now you can have a fun time the sauce always fun get this hot again and we want the juices from the leeks as well into now we want to reduce this Steven bubble away like mad now the lovely bow of Cordish cream and we live there this is nice rich I liked rich food mmm none of this nonsense about yogurt instead of cream yogurt is not instead of cream yogurt is very good pure breakfast o it if you have a poor tummy or you're a vegetarian or something and but for cream there is nothing better than cream nothing better than cream it's unctuous its Richard it it collects everything together and you can't beat it that's all bubbled a little bit link what wonderful wonderful now we just pour it all over our dish look is that pretty isn't that very pretty and just to finish it out freeze huh we put the party there she she's beautiful she's beautiful fit for a king does look one I'll just take you through now come back and get rid of my miss right well I'm just going to finish stripping off the corn this is the last of the six years of porn and you just cut down the ear all you need is a sharp knife it's really very simple you may think that it is easier to use a tin or frozen corn which of course you can if you haven't got the real thing but actually I think the real thing is a lot sweeter and my salad I've already stripped the other ones and put them with the brown and the white crab meat into this bowl all that in and now I'm going to add to it some crushed garlic couple cloves crushed garlic some onion some fresh coriander lovely green fresh coriander and I'm also going to use some ground coriander which is not the same thing because in fact ground coriander is coriander seeds ground up and if you use the base you just get more of a flavor of coriander through it and some salt and pepper to season and then three eggs which I'm just going to break into this barrel and lightly whisk together and I'm pour that in and I'm going to mix in some flour not all at once but in three bits so you mix it through thoroughly each time and use your hands I mean I think I have a deprived childhood I wasn't allowed to make mud patties or something and so now this mixture needs to rest in the fridge and chill for half a day I mean you can obviously if you're no hurry leave it for less but the longer it stays there the better it kahit saan the easier it is for frying and then when it is cold you just want to mix it around together one more time case it's separated out a bit and now I'm ready to fry it Oh in the kitchen sir just move then hold on no damn and what the real rabbit and I need to see this hmm well I've got some oil here which I'm going to put into the pan just ordinary cooking oil and eggs with grandchildren yet the I love these old pans the heavier the better really these pans you want to get it nice and hot right they make a to eat some pate of it smeared together isn't it mother highs again you drop a bit of corn in to see if it's hot you see and it sizzles up like that and you just drop it into the pan and leave it to fry what you mustn't do is turn it over to quickly cook underneath that little little rut kicks I know isn't it but let me Angela that's not for you to place your hand so you cannot what is it for just by oven slider then I made it right it's a face big proof that you love somebody will bed stand a rock stay for us frying up little cakes for them don't man get on with it yes right you only just keep going till they're done ready yes a problem inhale them to keep warm in the oven to keep warm absolutely these crab cakes are delicious as a starter with a salsa or a squeeze of lime thank you very much serve a good robust red wine with this fish by not white this monkfish makes a wonderful dinner party dish served with spinach under Greta and potatoes a good crust of bread is all you need with these scallops oh what a long day oh I'd forgotten how exhausting running a restaurant is it's a feat it's a feat it's that standing all the time I think my feet were bound as a child they've never recovered and put the papers up so why is deficit working even why they think it was a great success so there we are girl here's your beautiful eyes and yours the handy boy engine the white but there's a beautiful one that's a wonderful color oh isn't that glorious yes you know come to a simmer they take about two minutes don't ever cook with better that they're better raw than ever cooked so then when they're done now you need to press the juice out from the leeks and put that in the bottom of the pan and then we get the scroll ups and we take them out and we put them or on top look how beautiful they are with a pale pale green and with all loved it now you can have a fun time the sauce always fun get this hot again and we want the juices from the leeks as well into now we want to reduce this to the bottle away like mad now the lovely bow of Cordish cream and we leave that this is nice and rich I like rich food mmm none of this nonsense about your court instead of cream yogurt is not instead of cream there we are all ready to pong in the oven beautiful see you know tick I'll assemble my pie very good I want to put my fish in to my best mole there is the Heather they give my dog leaf lake security which has been slightly poached and I'm going to put in a good slap of bloody mjv essence which is one of my men's favorite old-fashioned essences and brings out the flavour of treat in any any fish pie or anything like that you can see we're rather fond of anchovy it's a very good thing because it the taste of anchovy sort of disappears it just produces a fine flavor stir that in there that that's a lovely mixture we'll put it all along there we go smooth it over now and they found it relaxing you know after the ghastly things they do in the city with stocks and shares and destroy each other's reputations and I've loaded my monkfish I'm going to put raise me round it it's a lovely combination raised me and Mike fish very unusual in Turkey too underneath lots of lots and lots of raise me here good with fish raise me and this monkfish tear has already been marinated in lemon juice and olive oil just a moisten it because quite a drive fish hey Devon very well yeah and we'll slip the tendon yes well like I said they probably didn't get it from each other and then I'm just going to pour a little more oil over it and a little more oil over the raised me because it's the the essential oils of the raise me that needs to be brought out do it in contact with oil or fat and no indigenous fast in the monkfish I love this smell that many missus say do i i think up with pike and there we are all ready to bung in the oven beautiful Seanna tick I'll assemble my pie very good I want to put my fish in to my best mole nice to do things sort of slavery and gradually very good for the busy businessman to come home and make it a serious meal it will calm them down no end in fact I do know some who do they come home and they settle down and cook a proper dinner and they found it relaxing you know after the ghastly things they do in the city with stocks and shares and destroying each other's reputations and I've loaded my monkfish I'm going to put raise me round it is a lovely combination raised me and Mike Fitch very unusual in tacky doll underneath lots of lots and lots of raise me very good with fish raise me and this monkfish tail has already been marinated in lemon juice and olive oil just a moisten it because it's quite a dry fish hey Devin very well yeah and will slip the tendon yes well I guess so they probably probably didn't get it from each other and then I'm just going to pour a little more oil over it and a little more oil over the raise me because it's the the essential oils of the raise me that needs to be brought out do eating contact with oil or fat and there's no indigenous fat in the monkfish I love this smell that missus say do I I think up with Pike and there we are all ready to bung in the oven beautiful see you know tick I'll assemble my pie a little more oil over it a little more oil over the raise me because it's the the essential oils of the raise me that needs to be brought out do it in contact with oil or fat and no indigenous fast in the monkfish I love this smell this is so do I let it cook with pipe and then we are all ready to bang in the oven beautiful see unit it I'll assemble my pie very good I want to put my fish in to my best mole there is the Heather they give my lovely flake security which has been slightly poached and I'm going to put in a good slap of lovely mjv essence which is one of my med favorite old-fashioned essences and brings out the flavor of treat in any any fish pie or anything like that you can see we're rather fond of anchovy it's a very good thing because it the taste of anchovy sort of disappears it just produces a fine flavor stir that him there that's that's a lovely mixture oh okay Larissa and Jennifer um John and Audrey said from the Sharks been said that we can get crabs and lobsters from you is that right not on the moment know what I'm going to say in about two hours time can we come with you Kenny like yeah love to love the sea the last time I was down here there was a beach not very far we've had lots of muscles on it which we went in pitch when does that begin I got gharlane MX hammock that's it oh they're about three miles right we could do that and then return to you yes okay a two hours time by the light it's lovely to see you later right here takes a little nicer but the sweet fill is pretty nice yeah it looks murky of wet out there you think we should put our wellies off I said they do we'll get sick of length four wet feet look lot we got snails as well winkles periwinkle wiggles how they're pretty is blue hey I'm the rocks lumber - then probably a bit small to serve in the restaurant don't you think here's two small they'd be too much trouble but they'll be delicious we can eat them yeah we're gonna go and have a cook up for us yeah everybody's used today sort of big horrid wonder it is there are terrible ones that a farmed fish which are really disgusting great white flesh oh you mean the green lipped one door a little open the rafters and the phosphorescence you say bright to read by them the weather book thing there the gates of the power cut right you were right with that yes sir would you I want some month wish everyone the monkfish no I'm afraid not hey if you see the yellow boat over there yeah that's a monk matter hey right maybe I'll help you out it's a what a monk knit that yes let's go to a monk knitter I've ever seen so the next birthday I know yeah look at that wonderful devil fish if it is a monster one lovely freshman out in that lovely right line using the bucket it's great it's for the shot spin yeah okay okay thanks a lot Paula all right thank you very bit better than your supermarket fish that stupid I'll even play this is a supermarket beautiful afresh yes not a smell on it now everybody loves a fish pie don't they have I don't know anybody who doesn't but I want to use Coley but never muses curly and it's a very fine fish indeed some people think it's only for cats but it's not it's a wonderful flaky fish a skinny fishermen they're very proud of it so I'm using kill and start building soon comes your mother captain up i sleeping down below I'm having the pleasure of cooking scallops with leeks and flavored with some white wine and the move there isn't gonna do something quite different I engage do crab for my seafood dish crab corn and coriander fritters I'm going to clean this crab took take the claws off he's a whole crab which has been boiled and everybody thinks that there are large chunks of the crab that are poisonous and that you can't eat which is complete fallacy the only bit is you will see when I open it that you can't eat are the dead men's fingers which you wouldn't want to eat anyway these horrible bits that look like used latex or I didn't quite what and you really wouldn't want to eat those I mean the been a temptation at all so I'm going to get all the meat fiddled out of this bit there's a lot of meat in here it's a very good job to give to your 10 year old children I remember when we were children sitting around with skewers fiddling I

Channel: Negresti Sonicx

Views: 639,794

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Id: nu9yUU0fTAk

Length: 41min 11sec (2471 seconds)

Published: Fri Feb 19 2016