All language subtitles for A.R.E.B.S01E09

I'm Adam Richman,
global food explorer.

I've come all the way
from the USA...

Oh, man.

..to taste
the very best of Britain.

Cheese. Oh, I love that.

Some of the world's
most famous foods

share their name with a place in
Britain where they were created.

Oh, my god! That's good.

So I am using the map
as my menu...

If I am in Eton
I have to try Eton Mess.

..eating my way around
the country,

place by delicious place...

Eating Earl of Sandwich sandwich
in Sandwich.

Bakewell the Bakewell
in Bakewell.

Real Aberdeen Angus in Aberdeen.

..and, I'll be exploring
all the areas nearby,

to find out what
other awesome eats are on offer.

God, this is beautiful.

I'm here and I'm hungry.

Ooh...

This is Adam Richman Eats Britain!

There aren't many British foods

more iconic than
the good old pork pie

and the town that put it on
the world culinary map

is Melton Mowbray.

I have been told that
if I were ever in Melton Mowbray -

and wanted my first taste
of pork pie perfection -

I had to head
to Ye Olde Pork Pie Shoppe.

Founded in 1851,

it serves around 4,000 pies
a week,

30,000 the week before Christmas.

I'm meeting Stephen,
an authority on pork pies,

who actually has an MBE

for services
to the banking industry - MBE -

making and baking every day.

I know you are super busy.

It smells amazing.

By the way, he has some sausages -
just off camera here -

that are calling to me.

I want to eat the air in here.

It smells of butter
and roast meat,

it's magic.

But I have come here

because I know you are
an authority of,

and great maker of,

the authentic
Melton Mowbray pork pie.

Can we go in the kitchen
and see how they're made?

We can. I need to give you
an apron to put on, first...

Of course.
..then off we go.

Alright. Jacket off, apron on.

To the pies, tally-ho.

You know food is iconic
when it's protected by law.

That's right -
Melton Mowbray pork pies

have Protected Geographical
Indication status,

which ensures both their quality
and their provenance.

You say, "Melton Mowbray",

the next two words
out of someone's mouth

are usually, "pork pie".

Anywhere in the world.
Yeah.

Its synonymous...
Right.

..and when
you actually try a pie,

in the hometown,
in Melton Mowbray,

it just tastes better.

What are the signature elements

for it to truly be
a Melton Mowbray pork pie?

The three key points -

that differentiate it
from any other pie -

is, one, have to be made within
a specific geographical region,

around Melton Mowbray.

Number two,

the pork has to be fresh,
British and uncured.

And the third point is the pies
are baked with no support.

Uh, here we are,

picking one off a tray,
that's how it has to look.

So there's no tin,

there's no hoop around it
whatsoever.

What's the first step?

So, the pastry is what we call
hot water or boiled pastry.

OK.

Its boiling water, boiling lard,

added to flour,
with a little salt.

We're not making
a ten inch pizza here,

just about that big.

(LAUGHS)

Speaking right
to my New York roots.

We take a dolly.
OK. Hello, dolly.

So you then press down
and the sides start to come up.

So then,
with your thumbs on the shoulder

and using the palms of your hand,
not your finger...that's it.

Squeeze and bring it upwards

and then
slightly lift the dolly

and move it round
and keep an eye, all the time,

that you're keeping
that pastry nice and even

all the way round.

So, that's very good.

That's very good.

When it gets to Christmas,
we sell 30,000,

in the seven days
before Christmas.

What?

So where I'm coming to is that
we always need some extra help.

OK, good.
So...

You got me, you got me.

If it means free premium pie,
I'm good to go.

Right, the meat.

The meat must be fresh British
and uncured pork.

So we use shoulder
and a little bit of belly.

And, all that we add
to that perfectly cured pork,

just a little salt and pepper.

That's it
and just press that down

and just keep the pastry
up around it.

Time for the lid -

with a little touch of egg wash
to keep it in place -

and some crimping,
for that signature look.

What is the proper temperature
for consumption

of a Melton Mowbray pork pie?

It's a cold-eating pie,
essentially.

You don't heat them up.

If you take one of these away...
Yes, sir.

..put it in the oven,
to heat up...

Right.
..you better watch out

because the heavens will open
and a thunderbolt will come down.

(LAUGHS)
It's heresy.

Understood.
Absolute heresy.

But they still need
to be cooked right.

An hour and a half in the oven
and they look amazing.

Ooh!

Now, they look a bit alright,
don't they?

Look at that colour. Wow!

The final piece of the puzzle -

liquid jelly
is poured into the steam holes

to replace the moisture
lost during baking,

the perfect bridge between
the pork and the crisp pastry.

Sometimes, this doesn't take
very much jelly at all

but you keep pouring.

You know when it's full,
when it overflows.

When the jelly sets,

it holds the meat in position
and it's pretty darn tasty too.

While we let these cool,

I try one that Stephen has
lovingly prepared earlier.

So...

Does one normally slice it
or pick it up

and eat it like an apple?

Er, you would slice it.
Slice it, OK.

Alright, I'm so excited.

This is my first ever
proper pork pie bite.

And yes, yes, I will eat it cold.

I don't want
that lightning bolt thing

you talked about happening.

Want a nice...
(CRUNCH)

..crunch.

Erm, I could hear that...
Oh!

..not sure if you could.

I certainly could.

If I cut this up into a slice...

The pastry is phenomenal. Mmm.

The pork almost
has a characteristic

of, like, a roast dinner.

The pastry alone is spectacular

but, you know something,
the jelly is essential.

Not only does it help
keep the meat moist -

as you begin to chew,

it almost liquefies and becomes
something akin to a gravy,

the crunchiest,
like, most buttery thing

and I just didn't expect it,
quite frankly.

I'm taking this with me.

You can have my pie

when you pry it from
my cold dead hands.

Cold - emphasis on "cold".

Don't heat these up.

Terrific.

Melton Mowbray pork pie
in Melton Mowbray?

Mission accomplished.

Another British classic,

created in the same century
as the Melton Mowbray pork pie,

were traditional boiled sweets.

First produced in Scotland
in the 1820s,

by boiling fruit
with sugared water,

their whimsical shapes
and bright colours

are now enjoyed the world over.

And, in Melton Mowbray,

How Sweet -
owned by the lovely Harriet here -

has a selection sure to satisfy
even the sweetest tooth.

I don't even know
where I want to start.

Well, if you're wanting to start

with old fashioned...
Yes.

..you can start in the corner,
over there.

Let's start in the corner
with old fashioned.

I never heard
of rhubarb in custard.

May I try those?
Yeah, absolutely.

Right, rhubarb and custard.

Mmm!

Strawberry and cream.
Strawberry and cream.

Mmm, I love strawberry.

Alright, sherbet lemon.

Sour.

Delicious...

..but sour. Mmm.

Alright, rosy apples.

Mmm.

So, we have chili strawberries.

Chili strawberry.

Ooh! Want to swallow it.

Not for the faint hearted.
No, or for the faintest stomach.

OK. Foam shrimp.

Two things I never thought
I would say in a confection shop -

foam shrimp.

Why would they choose shrimp?

As...like, you know,
kids like teddy bears

and elephants and, like...

Well, they're usually paired
with foam bananas.

Who eats shrimp and bananas?

Like, were they throwing darts
at a board

that had, like, things on it?

And it could have easily been,

you know, like,
tigers and automobiles.

Banana...

..taste that with a little shrimp.

Mmm.

That's really lovely.

Alright,
I have to take something to go.

May I grab some spiced apples...

Yeah, absolutely.
..to go?

Thank you very much.

I am off to find a toothbrush,
some insulin

and check out more
of Leicestershire.

Having had
my Melton Mowbray pork pie

in Melton Mowbray,

I'm on the hunt
for other delicious treasures

in Leicestershire.

And that has brought me
to Leicester,

the region's biggest city

and home to a thriving
South Asian community.

And Leicester actually hosted

the second largest celebration
for Diwali

outside of India itself -

second largest on the planet.

So, with a culture and tradition
that strong here,

I guess I got to head
to the award winning Spice Bazzar.

Spice Bazzar is run
by Chef Abdul and his family

and, behind this door,
awaits chicken Jaipuri -

a dish that's an explosion of
colour, flavour and tradition.

What are you working on over here?

I am working on a masala here.
Do you want to try a little bit?

Is this, like, the basis of,
like, chicken tikka masala?

Yes,
this is the nation's favourite.

Got to try some.

I see a spoon's here.
Yes, go for it.

May I get some of that
sizzling magnificence?

Oh, yeah.

That is terrific.

The coconut, really,
when it's hot,

you really get the coconut.

That's really...mmm.

Oh, yeah, can you can make it
into, like, a bar of soap?

Whatever your wish is.

Can actually taste
each individual spice in this.

Terrific.

How many different curries
are on your menu,

here at Spice Bizarre?

Oh, we've got about
100 different curries

but the base is, the engineer's
this sauce itself...

Oh, really?
..which is the gravy.

And then you sort of add that
to make the complete sauce?

Exactly,
that's the heart of the curries.

That sauce goes in

and then your normal spices go
in with different curries

but that's the backbone.

That is the backbone.

Now, how did you learn them?
They all family recipes or...?

It's my dad's recipe.
So he brought me up on it.

Abdul has owned the restaurant
for over 15 years

and their family recipes
have impressed

more than just
their loyal local customers -

winning multiple regional
and national awards.

You won best curry?

Won the nation's one.

So we won it in Manchester
and became the best restaurant.

And is it all back to the gravy

or is it
Dad's...Dad's secret formula.

It's down to one
of our signature dishes.

Which is?
Which is a Jaipuri.

We're going in. We're going in.

The award-winning chicken Jaipuri

starts with garlic, onion,
green pepper, salt,

dried fenugreek
and fresh chillies,

before things
really start heating up.

So, get that all going.
Sir!

Away we go.

We're...we're firing.

Like, how many fresh ingredients
are actually in it?

The fresh chillies
are going to be, like,

that's the stuff that's going
to make your taste buds

glad you're alive and make you go,

"I need three orders of righter
'cause my tongue is on fire."

Next, into this luscious curry,
goes diced chicken,

tomato puree, garam masala

and Abdul's dad's
secret blend of spices.

Hoo, does that smell amazing.

And then the last bit...

Gravy.
..is your gravy.

That's it.

So that goes in.

The flame just slightly goes up.

Are you ready?
Oh. Dude, I've been ready.

Are you ready?
I want you guys to smell.

Here, smell.
Smell, Britain. Smell this.

From me and Abdul, please,
smell this.

Along with papadums, pilau rice,
naan, dips and pickle,

I am so ready
for the classic curry experience.

That's your award-winning
chicken Jaipuri.

Oh, would you look at that, chef?

You're an absolute legend, man.
Thank you so much.

Just get into it.
Yes, sir.

You don't have to tell me twice.

Thank you, thank you, thank you.

Oh, smells amazing.

I mean, even the rice

looks like...like a festival
unto itself.

Oh, yes.

Oh, wow.

That's fantastic.

The spice is dialled in
so perfectly

that it doesn't blow you out.

It actually wakes you up
to get all the other flavours.

It's incredible.

One of the most complex,
most enjoyable to eat

and most intriguing, flavour-wise,
sauces, curries, dishes I've had.

I know it's creamy
at the same time

and it's spicy at the same time,
it's super savoury.

Since I embarked on my mission
to let the map be my menu -

and have a chance
to truly taste and eat Britain -

I have been craving a curry.

This is the first curry
I've had on my mission

and I am so glad
I made it this one.

Oh, that's good.

Not just that dish
but the entire meal was amazing

and I'm not done yet.

After having
some traditional tastes,

I'm excited to round off
my East Midlands adventure

with something
completely original -

in the small
Leicestershire village

of Thurlaston.

I've heard that
there's a restaurant called Dom,

that's using
the best local produce

in fun and inventive ways.

Head chef Vincenzo creates
contemporary tapas style dishes

and I can't wait to see
what he's cooking up today.

Right, chef,
so what are we going to make now?

So we're going to make a really
good mac and cheese doughnut,

using Red Leicester.

You heard that right -
a mac and cheese doughnut.

But a doughnut?
Like, how did you, like...

Was it just wake up one night...
I know!

..in bed, like,
"Oh, I had a dream?"

It was...how did it happen?

We wanted to give something
which is like, erm,

classic mac and cheese

to, uh...in a different shape,
different way of cooking.

I mean,
Leicester has given its name

to a style of cheese...

Yes.
..Red Leicester.

Red Leicester.

And you use a very specific
Red Leicester, right?

From a local farm just,
er, four miles down the road.

And, er,
they are the only company

to produce Red Leicester
in Leicester.

So what was it about
this particular farm

that made you choose
their Leicester cheese?

So they are very keen
on the product.

They've got 150 Friesian cows
with the pedigree

so they can track the cows
for many generations.

This is the only Red Leicester
made in Leicester.

They don't pasteurise the milk.

So that's unpasteurized,
er, cheese.

What do they do
to make their cheese orange?

The use a berry -
an indigenous berry -

which is a natural plant.

And there's this orangey colour.

Like, the smell and the taste is,
like, something unique.

Much more taste and smoothness.

Wow. Wow.

Side quest complete -
Red Leicester in Leicestershire.

There's an overwhelming
butteriness to it.

It, like, melts.

Vincenzo is blending
this creamy Red Leicester,

with milk, cream and egg whites,

to make this savoury foam filling.

Once the base is heated,

the mixture
is passed through a sieve,

poured into a gas charged siphon

and kept in
a water bath until needed.

And now onto the dough,

which is where the mac bit
of the dish comes in.

Now, what do we have here?

So, this is actually
an overcooked pasta.

OK.

So we use the egg,
er, pasta pappardelle,

OK.

We overcook them in five times
the amount of the water,

for five times the amount.

So get really mushy.
Yeah.

Once you blitz it,
that's what it becomes -

the consistence.

Wow!
You want that?

Yeah, sure.

It's weird - it almost feels
like cheese itself.

It's kind of crazy
to remember that that's pasta

but you can see how sticky it is.

Yeah. Oh, it's wild.

It's almost like
when you have wet polenta...

Yeah.
..but not as grainy.

So what I am doing now is, er,
I will put, er, flour.

It's just so amazing

that the dough
is made of something

that was already made of dough.

Yeah. So, yeah.
It's, you know, dough...

The cycle of life.
Yes.

Along with the flour,

egg yolks, water, butter and yeast

are added
to the overcooked pasta.

Yeah. So the dough now is ready.

So you can see it's very...
Whoa!

..very, very, very sticky.

It's almost like a marshmallow...
Yeah, yeah.

..just stickier.

The dough proves before and after
cutting into doughnut shapes,

then it's fried ready to be filled
with that cheesy foam.

Now we're going to inject
with the actual foam.

OK.
You want to try one?

I want to see you do it first.
So...

I'm afraid.

It's like then you press this one
and you see, look, it's filling.

Oh, man!
You wanna try?

I do but I don't.
Like, I am so afraid.

OK.
I'll try, I'll try.

How far in do I go?

Just be careful here.
It's hot, yeah?

You want to pipe this?
You hold it and then I'll...

OK. And so I kind of pull away.

Ooh!

Oh, it gets hotter as you pipe.
F-Y-I.

Alright,
I am so excited to try this.

Fresh hot off the fryer,
fresh hot out of the siphon.

This is the mac and cheese,

Red Leicester cheese doughnut.

Oh, my dear god.

Its actually eating pasta
with cheese...

..with the doughnuts.

That broke my brain a little bit.

And it does, like,
give you this, er...

I thought I was biting into pastry

and then it turns into
mac and cheese.

Wait. I gotta try that again.

That's insane.

Oh, look at that.

The cheese comes through.

You don't lose the integrity
of this great product

that you love so much,

you don't lose the integrity
of the pappardelle

and this...this is one
of the beauties, bounties

and most innovative foods
I've ever had in Britain.

And you need to have one, quickly,

because I'm about
to have all of them.

Hurry. Quickly, come on.

I'm taking
this block of cheese home too.

Honestly, my eyes
have been opened on this trip.

Most Americans go to Britain
and they go to big cities.

I am well aware of the fact

that if it weren't trying
to use a map as a menu -

and go to places that have
iconic foods named after them -

I might have missed
Leicestershire.

I've gone back in time

through the deliciousness
of boiled sweets,

gone forward in time

and watched mac and cheese
be made into a doughnut,

saw time preserved perfectly
in a pork pie.

And I got a chance
to appreciate a culture

from halfway around the world,
in a vibrant community.

And, if you're a food traveller,

Leicestershire
and the East Midlands

can't be missed so don't.

Whoa, hot and crispy.

It's just cold, it's just cold.

It's just cold.

Doughy.

I mean, you guys are just eating
them like this, not heated.

Who hurt y'all?

Captioned by AI-Media
ai-media.tv

Uh-uh.