Talking to Rick Stein
Rick Stein tells us what he will be cooking on stage at the BBC Good Food Show at the NEC in November, as well as tips on preparing fish, and what is the strangest one he has ever eaten!
Are you looking forward to cooking live on stage at the BBC Good Food Show and how important do you think it is for chefs to cook live to an audience?
I'm thoroughly looking forward to cooking live at the BBC Good Food Show. I really enjoy live demos because not only can I explain the subtleties of the particular dishes but also I can communicate knowledge of raw materials, cooking tips and my philosophy of good simple cooking.
What will you be cooking on stage at the NEC in November?
I'll be cooking some examples of Spanish dishes to cook over the festive season such as: Clams with serrano ham and oloroso sherry - Almejas al jerez and Chicken in a mildly spiced saffron, pine nut and almond sauce - Pollo en pepitoria
Any top tips on preparing fish for food and family in large groups especially at Christmas Time?
If you're cooking for more than four people avoid any cooking that requires pan work i.e. frying or sautéeing much better to choose, say, the poaching or roasting of a whole fish or cooking fillets in the oven. You don't want to be cooking in relays!
What is the strangest fish you have ever eaten?
While filming my latest series Spain I watched the chefs at the Hisapnia Restaurant at Arenys del Mar, north of Barcelona, cook a Catalan fish and lobster stew called a suquet which contained the stomach of a sea cucumber, not something you will be able to get in your local supermarket!
You've travelled quite extensively - what do you think of aeroplane food?
I'm particularly keen on QANTAS aeroplane food because an Australian chef friend of mine, Neil Perry, has revolutionised airline cooking to include lots of Mediterranean and Asian dishes and for me if I'm not particularly hungry a big bowl of well flavoured soup is most welcome.
With the Olympics next year what would you cook for any British Gold medal winners to celebrate?
Starter: Deep friend Halford river prawns with aioli. Main: fillet of hake en papilliot with tomato and fennel (cooked in a parcel and presented at their table with a salpicon of roasted peppers, capers, shallots and a tarragon mayonnaise and for dessert Hot chocolate fondant with pistachio ice cream and creme anglaise, well they've got the gold medal so stuff the diet!
Any tips for making your Christmas Dinner a little more adventurous or international this year?
Unfortunately I will be in Australia and I'm planning a seafood extravaganza. I shall be enjoying Queensland prawns, barbequed snapper and will probably also fit in a spanner crab omelette, so good luck with the turkey!