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Hi and a huge welcome to Steve's Kitchen. I've got a treat for you today
via satellite from the other side of the world we've got the great
Titli Nihaan of Titli's busy kitchen. Welcome to Steve's kitchen Titli
Stevie, it's awesome to be here with you in your
totally wicked shirt and I must say
your kitchen looks really clean.
In all honesty Titli
you know I love my food and I'll lick my plates clean, occasionally that extends to the
kitchen cabinets as well
Anyway it's great having you here. Now what we're going to be doing today is
I am going to be baking something special for Titli and Titli will be
baking something for me. Now I'm not going to tell you what that is because you have
to get across
to Titli's kitchen and see that for yourselves but in the meantime
Titli what is it you'd like me to bake for you and why?
Well as you know Steve I love
lemon meringue pie it takes me back to my childhood and fond memories of my father
Now you said I could request anything, so Lemon Meringue pie it is.
Did you just sniff that lemon?
I've heard about you and your fruit sniffing habit but it's
okay with me, proceed.
Now a little fruit sniffing never did anyone any harm Titli
and I was just getting all my senses in the mood for your wonderful suggestion
Now I can't tell you what a pleasure that is for me Titili because I absolutely love
lemon meringue pie
just been round to my neighbor's house picked some fresh lemons
Now we're going to get on and start with the shortcrust pastry for the bottom
and I'll ask Titli to hang around because I might want some tips from the queen of tarts
Cheeky
we're going to start our pastry off with 220 grams thats seven and a half
ounces of
all-purpose flour, into my mixing bowl and half a teaspoon of salt
Now I'm just going to use the Titli method of mixing
I have been paying attention Titli
Well I'm glad to hear that there's nothing quite like fondling food
Now with that in mind Titli, I'm just going to *** in a 120 grams thats four
ounce of any sort of shortening you like
you can use all butter, I'm combining butter with lard
I know not everybody likes it but I really would urge you to give it a try
and then what we're going to do is just Rub these, were going to lift them up
and rub the flour and butter together until we get a nice bread crumb
consistency
oh yeah, rub it,rub it like you mean it
Now behave yourself Titli otherwise I'll have to mute the TV
I know you like a slightly sweeter shortcrust pastry with your lemon
meringue pie
but I do love the way this savory pastry works with that sweetness of the
meringue
and the curd so I do hope you'll give this a try Titli.
Well know me I'll try anything once
and what we're going to end up with
is these wonderful loose breadcrumb and now we're going to bind that together
with a little bit of ice cold water
so I've got some iced water here I'm just going to pop 3 tablespoons into my flour
then I'm just going to take a spatula or a blunt knife
and just cut through this to start to draw it together
might need another tablespoon of water yet I'm not sure and it's important
always to handle this sort of pastry gently we don't want it to get tough
I like it when you're gentle Steve
dear me Titli you are encourageable
I think I'll just gently add
another tablespoon of cold water into there, that should pretty much do it
so I'm going to take the spatula out of there and start to pull this dough together
using my hands and you can see that's come away from the bowl there
I'm just going to lift it out whoops escuse the noise
and I'm just going to shape that up into a little ball
I want to then place this in a bowl and we'll pop this in the fridge for twenty
minutes, half an hour just to let that firm up a little bit
oh yes it's much better when it's firm
and in good Blue Peter fashion I've got one
here that I've already chilled
now I'm just going to bring that out onto the side, we're going to sprinkle
a little bit of flour down here. Now I just want to pop over and put my oven on
180 degrees Celsius that's 350 Fahrenheit (Where's he gone?)
Steve (We might as well preheat that now)
Steve we can't see you, Steve! Steve!
Oh There you are Now let's start to shape this pastry
I've got a 9-inch pie dish and that's what I'm going to be using, So I need to roll this out
a little bit bigger
Let's clear ourselves a little extra space here, now sprinkle a little flour also
on to
my rolling pin and I'm just going to start to roll it out. Now it's a short crust
pastry so you will expect it to crack a little bit
but don't worry as you do that you can just use your hands and draw the pastry
back together and we can use our pie dish if we lay it down we want probably
about an inch or two
around the edge of the dish, that looks okay to me
Now what we're going to do is gently roll this up
back over our rolling pin, don't worry if it cracks a little bit we can
repair that and I'll bring the pie dish over here
and we just roll it gently back over the dish
Now it's important that you don't try to push the corners in we want to raise the
edges up
and just ease into place so that we don't get any cracks, unnecessary cracks
and then we're just going to trim the edges off you don't even need a sharp
knife for this
That's mighty fine looking pastry there Steve
Well thank you Titli I do try my best just move those bits out of the way
and I like to just use my thumb and finger and just pinch
a little crushed edge around here as a little decoration because this
dish doesn't have any crimps in it and there's our pie crust
ready, I'm just going to take a fork and just
prod some little holes, now this should just let any steam come out
and let it evenly bake, we need to blind bake
this pastry, so I've got a circle of baking paper
just going to pop it inside here and you can choose you can either put rice
or split peas I've actually got some little ceramic baking beans here
There's Posh
Posh Indeed Titli
Just going to pour them in there maybe about half of those
what that's going to do is weight the pie crust down, stop it because the steam is
wanting to escape and bubble. So we're just going to to weight that down
10 minutes like that, then we're going to take the beads out and a final 10 minutes
just to brown the inside of this pie crust
Okay after 10-minutes we are going to remove (Sniff Sniff Smells good)
those beans so I want to gently lift that and take the beans out
and lift them out in one go and what they have done is they've
kept the base of this pie flat,so that is to go back in the oven for another 10
minutes because we don't want, what don't we want Titli?
A soggy bottom
That's right we don't want a soggy bottom, so let's get that
back in the oven
and cook it for another 10 minutes. Now whilst our pie crust is baking the oven
I'm just going to make the lemon curd. I've got two and a half tablespoon of corn
flour or cornstarch
and in with that I've got half a cup of water I'm just going use a whisk to blend that
together
and it wouldn't be whisking without
(singing) A whisk away, a whisk away, a whisk away, a whisk away
da,da,da,da,da,da,da,da,da
and who said there were no nuts in lemon meringue pies
Then I'm adding half a cup of
caster sugar or superfine sugar
Now I'm going to use the zest off these lemons, they were fresh
off my neighbor's tree they had dew drops on them when I picked them this
morning there are no pesticides. So I'm going to be taking
the zest off of three of these lemons
(Does your neighbour know you've got his lemons in your hands)
of course he does Titli but I'm not sure we did when I had his plums
So the zest is in there now and I want the juice from three of these lemons as well
I'm just going to cut them in half, now this makes about three-quarters of a cup of
lemon juice, with good lemons. Now I'm going to squeeze these
into a jug
oohh squeeze me please me
You know I always try to please Titli
look at the juice coming out of that and that is going in my pan as well
pulp and all and now we're going to take this over to our stove
and just heat it through until its thickened
So on a medium heat here we are just going to warm this up and keep whisking as it
does so we don't get any lumps in it
and now we have this wonderful lemony sauce
I mean I always think it looks a little bit like wallpaper paste
So I'm going to take that off the heat now and we're going back over to the counter
Now we want to add some butter into that first I've just got
85 grams that's about 3 ounces of butter
I'm just going to pop that in there and what that's going to do is it's going to
bring the temperature down a little bit before we add our egg yolks
Now we're just going to add four egg yolks into that and we'll whisk them up nice and quickly and get
this wonderful
orange curd.
I'm dribbling here Steve
I know how you feel Titli I am salivating too, I love lemon curd
Now I took the pie case out of the oven and let it cool a little bit it's still
quite warm
but that curd now is ready to go in to there, so I'm just going to pour it in
and then I'm just going to level that out, give that a little shake
and now we get on and make the meringue topping for this. Now we didn't waste
those
egg whites from the egg yolks that we used I've got four egg whites
into a bowl and I am going to use a hand whisker just to bring these up to soft peaks
that's what I'm looking for nice soft peaks like that
Now we want to get a glossiness and a sweetness to this so I'm popping in half a
cup of caster sugar
or superfine sugar
sssuperfine sugar that sssounds sssuper
and then on a sssslightly sssslower speed to start with
we whisk that together until we've got these wonderful silky
soft peaks, look how beautiful that looks now and you know when your meringue is ready
Titli
because you can pop it over your head without
it coming out. Did I trust myself? almost.Now I'll bring that tart over to the side, you
see the Curd has started to set
Now I've lowered my oven down to 150 degrees Celsius that's
300 fahrenheit and we are going to turn out
this lovely meringue now on top of the pie
that's like a big bowl of shaving foam here I'm just going to
level it across the top of my tart
and now I want to get some nice little spikes in it
and there it is ready to go in the oven. Now we're going to pop that in there
for about 30-35 minutes, keep an eye on it, we don't want to go to dark
but I want a nice sandy brown
Now look at that, that's come out of the oven it's risen beautifully as well it'll
sink down a little bit as it cools
Steve that looks magnificent
Thanks Titli I'm really pleased with the way it's
come out
Ahh that smells delicious Titli, can you smell that from there?
Smell it I can practically taste it
We're just going to let this cool down a little bit now and we'll serve a slice
Right it is time to cut this lemon meringue pie now and give it the taste
test
and of course ladies first I can see a problem with that already Titli
So let's see if I can get a slice out of here without completely breaking the pie
there she is that is looking beautiful I'm so excited
about you Titli
Excited, I'm apoplectic, it looks so good
So Titli I'm going to have to do the taste test
curse this distance between us
Curse it indeed Titli
it just means that I get more pie. Now I can't wait to get stuck in
this is one of my favorite tarts of all time. Let's give this a try Titli
Oh yeah do it, do it.
My that is heavenly, the citrus, the sweetness
the lovely pastry. Now Titli thank you for joining me on Steve's kitchen today
it's been an absolute pleasure
I've had a brilliant time Steve
I mean technology is wonderful lemon meringue pie is
better, it's just a pity I'm not there to eat you with it
I mean eat me, no. The pie, eat the pie
I know what you meant Titli and I'm sure I'm going to have to put a nut warning on
this video
and don't forget everybody to get across to Titli's channel and when you watch
that video
don't forget to say hi from Steve okay
please share the love, give this one the thumbs up and I'll see you in the next
video, take care,
Now that has been a heap of fun today having Titli on the show was an
absolute blast
There have been some bloopers and I'm going to leave some links for them here
I'll also leave a link to Titli's video down below in the description, so get
across
and don't forget to say hi from Steve. Be good, see you next time
Let me out, Let me out.
Let me out.
and I can't tell you how many times
I said *** from the Queen of Tarts so I
had to get my tongue right.
Tips from the Queen of Tarts
Ohh there's posh. Meow, meow
There's a cat. Meow,meow, meow
Meow, Do you want to be on the video Jessie
Meow okay you can be on the video then
Say hello to people "Hello People here's Jessie" Meow
I'm very nervous having Titli here