The Cook and the Chef

Lamb + Cockles (3x7)

Fecha de emisión: Mar 26, 2008

The best from the land and the sea features in the kitchen this week as Maggie and Simon work their magic with lamb and cockles. Maggie’s a huge fan of Suffolk lamb and she cooks it slowly to keep it tender and succulent before moving on to a Spanish-inspired dish of cockles, chickpeas and – wait for it – blood sausage! Simon prepares a merguez sausage then shows us his take on the classic French seafood dish, Bouillabaisse. Maggie gets really excited when she meets passionate producers and farmers, and there aren’t many more passionate than Richard Gunner. Maggie visits Richard’s property in the Adelaide Hills to meet his family and his Suffolk lambs, where she gets some great tips on how to slow-cook lamb for maximum taste and tenderness. Back in the kitchen she applies Richard’s technique with great success, serving her lamb with caramelised radicchio. Simon cooks lamb too, in the form of a merguez sausage. Simon’s proud of his snags - which “look like bought ones” - but wonders whether he hasn’t ended up demonstrating just how hard it is to make a good sausage! Maggie has a great time at the beach meeting a strange breed of fishermen: cockle farmers. She can’t quite get the rhythm of the strange dance they perform to dig cockles out of the sand, but she’s certainly mastered the art of cooking them, and back in the kitchen she throws them into a tapas-style dish involving chickpeas and blood sausage. Simon enjoys giving Maggie a mild ribbing about her love of blood sausage and offal in general, but he also turns his attention to a complicated but delicious seafood dish, the French classic Bouillabaisse. Packed with cockles, mussels, and several different kinds of fish, Simon gives his a boost by drizzling it with fancy mayonnaise infused with saffron oil. Recipes: - Caramelised Radicchio - Lamb Merguez - Lamb (Suffolk) with Radicchio - Saffron Mayonnaise - Bouillabaisse - Cockle & Chickpea Tapas