 ♪ Sing me a song
 of a lass that is gone ♪
 ♪ Say could that lass be I? ♪
Hello, and welcome
to the second episode
in our Outlander
End of Summer series.
If you haven't seen
last week's conversation
with our favorite author,
be sure to watch and learn
some compelling insights
from Diana Gabaldon.
And please consider clicking
the link on this page
to support
Doctor's Without Borders
as they continue
to do important work
around the world responding
to COVID-19.
This week,
Theresa Carle-Sanders
the author and culinary artist
behind the best-selling
book series
Outlander Kitchen
is joined by actors
Lauren Lyle and John Bell
for a lesson in cooking
that would make
any foodie proud.
And we're gonna end this episode
with an exclusive peek
at an Outlander Untold scene
available on the Season 5
Blu-ray, DVD,
and digital releases.
So make sure to stick around
and check it out.
Without further ado,
let's dive in.
Hi Theresa!
Thank you Meril
for that introduction
and welcome everybody.
We're gonna do a recipe today
from the new
Outlander Kitchen:
To the New World
and Back Again
and I'm very excited
to join John Bell
who plays Young Ian.
Hi, Theresa!
And I hear we also have another
person joining us
live from the U.K.
-Hello!
-Hello!
Hello, yes!
The United Kingdom.
Lovely to be joining you,
I'm very happy to be here.
I'm excited to cook.
I'm coming from Madrid
in Spain.
This is my new flat here.
I can't wait to see what
you're gonna make for us!
You've got some-
they look like spring onions
but I believe,
do the Americans say scallions?
I say green onions.
But the style guide for
the cookbook says "scallions".
So we shall say scallions today.
-Perfect. Perfect.
-Excellent, sounds great.
So we're gonna make
fried fish and batter.
and this is inspired by
"An Echo In The Bone" by Diana.
And it's a scene where
Young Ian's been gone
for a long time,
and he's just come back
to reunite with everybody.
And it interrupts Ian's trip to
get the fish fried and batter.
And I can imagine it was a-
a very lovely moment for him
and also fish and chips.
I don't know about you,
Lauren,
but that is such a-
or fish in general,
fried fish is such
a Scottish thing.
-We grew up on chippy.
-Need to get your chippy.
-Get your chippy.
-Get your chippy.
-This is fantastic.
-We were having a debate.
Loads of me and my friends
were having a debate
about this the other week
about people I'd grown up
with were like,
"What was the best chippy?"
We all definitely agreed it was
like the worst, most fried
battered one with like
the oiliest, crispiest chips.
You don't want fancy.
Well I say this: you don't
want fancy fish and chips.
However I feel like Theresa, 
-you're about to give us
fancy fish and chips.
-Yeah.
My fish and chips,
the batter's a little different.
It's gluten free
actually this one.
So it works for a lot of people.
If you're not gluten free
you can just substitute
regular flour for it.
But when I go through the recipe
you'll see what I mean.
It's got a few different
ingredients.
It's got some vodka
in the batter
as well as some beer.
Oh, party!
[laughter]
Um, it's very early-
it's early in the morning
here yet,
but it's never too early
to break open the bar
when you're-
when you're cooking.
-Correct.
-Oh, it's 5:00 somewhere,
Theresa.
The first thing we're gonna do
is make a tartar sauce,
a really quick one.
It's quite- It's pretty simple.
I've got a cup
of mayonnaise here.
You could make it at home
but I've just used a bottle 
kind from the store.
And I've got a couple
of green onions
that I'm gonna chop up
and mince up nice and small
so that it's not too chunky.
Theresa, what kind of knives
are you using?
Genuinely, because
I've got rubbish knives
and I need to try
and update them.
The- the worst thing
you can have in a kitchen
is a dull knife
or a crappy knife.
I've got one-
actually not that expensive,
that cost me about $60.
It's easy to keep sharpened.
I hold it on the hasp where
the blade meets the handle
and I grip over there
and you never, ever, ever-
see where my finger is?
You never put your finger there.
That's what a lot of people do
and that doesn't give you
very much control.
You wanna have it like this.
Lauren, did you know that?
'Cause I had no idea.
-I- I've always been--
-Yes John actually,
thank you,
thank you for asking John.
I did know that.
Thanks for asking me.
That's- that was
really good of you.
I did know that
and I know lots
about what's already being said.
[laughter]
I'm telling you,
I must have not been
paying attention
in my Home Economics class.
I didn't even do Home Ec.
My mom just-
my Gran was an amazing cook
and was an incredible baker
and my mom learnt from her
and then I learnt
from the two of them.
As I grew up I just
would pick stuff up
and um, I love it as well.
I love cooking for my friends
and the love of it.
Absolutely.
There's a certain-
I don't know,
it's like a different
kind of feeling you get
when you put it on the table
and everyone comes in
and enjoys it
and then says,
"That was so good."
The Germans probably
have a word for it.
A provider, uh,
it- it just fills me
with so much happiness.
-Yeah.
-So it's certainly something
I want to improve.
Yeah, that's the thing that
I have missed a little bit
in lockdown is not being able
to have dinner parties
and have friends over
and have your bottle of wine
with a meal and candles
-Mmm.
-and everyone just like,
the arguments that occur
after a dinner party
is rather something
really warm and comforting.
Yeah and I think that's-
that's actually really funny
'cause that's what
attracted me to Outlander
and generated the whole idea
for a cookbook
was because Diana
has so many scenes
around the table.
That makes me think of the scene
where Young Ian's come back.
We were all filming
and Marsali and Fergus
had to grill Young Ian about
what his life had been like
with the Mohawk and it's
all around the dinner table.
What a tale
you must have to tell.
Start at the beginning
and don't leave anything out.
You already ken
the beginning.
And we're eating the ending
for supper.
Well and it was like one
of those typical things
where you're forced to sit
and really talk to each other
and meaningfully
have a conversation.
And do you not
remember that day,
the food that they made.
I mean the Outlander chefs.
We have proper
old school cheese.
Like wheels of cheese
and real meat
that's beautifully cooked
and we had a proper,
proper meal that day.
And everyone like-
they had roast beef
all sliced up
really beautifully
and all of us were like,
"Guys, this
is better than lunch.
-"This is better than catering."
-Yeah.
We're not-
we'll all just eat this.
Don't worry about it,
it was great.
[laughter]
Yeah I can remember that,
Lauren.
It was uh,
it was a strange one
because of course it was
the return of Young Ian.
Um, and we're-
here we are as a family
trying to enjoy ourselves
and he's so lost
in his own world
that even the food that
we are presenting to each other
isn't even able
to break down the barriers.
So it was almost
this like moment
when the cameras
were there would cut
and we'd go back to ourselves
and just chatting about the food
and having a good time.
-Yeah.
-It was this weird, yeah,
this weird comparison.
It was great.
Theresa, what have you um,
what have you put into your-
we missed some
ingredients there
that you popped
into your tartar sauce.
We've got some mayonnaise
and some chopped scallions
and some chopped
gherkins so far.
I've got some capers,
some fresh dill that I just
picked from the garden
that I'm gonna
put in there as well.
Show ya up here.
There it is, the dill.
Ooh, lush.
And if you don't like dill,
you could use parsley
and if you don't have
anything green
you can just leave it out.
See when Marsali was announced
uh, to be part of the show.
I think it was Diana
and her vocal coach
wanted to tell the fans
the way you pronounce Marsali
is like "parsley"
so everyone since Season 3
has gone around saying,
"Oh Marsali, like parsley."
And the irony of it all
is that I-
that's the one food
in the whole world
that I despise.
-I'm guilty of it too, Lauren.
-Absolutely.
It's the strong flavor,
that I'd much rather have-
like I love coriander,
I love chives.
Parsley, it's like uh,
I dunno if anyone else
feels that
with herbs.
But it's just not the one.
I've met a few passionate,
passionate fans
along the way um,
that really hate thyme.
And I use a lot of thyme.
I like thyme,
I don't know-
never heard of anybody
who hates thyme
until Outlander Kitchen.
Yes, you can always
leave out any herb.
If you don't like it,
just leave it out.
So I'm just mixing up
all of this.
This is the tartar sauce,
it's complete.
It's got some
mayonnaise in it,
some scallions
or chopped green onions,
some gherkins,
some capers,
some dill,
and some Dijon mustard,
and some-
I'm gonna mess it up,
Worcestershire sauce.
Is it "worshtire" sauce?
"Wustire" sauce.
Our Wos-ter-shir-sau-
-I'm- I'm between
two or three syllables.
-"Worsteshire"
"Worstesire"
-I think it's three syllables.
-"Worstishire"
-Worcestershire sauce.
-Worcestershire sauce.
Is- I don't know
if that's right.
I dated a guy from
Worcester once
and that, I don't even,
I haven't got-
I got- I'm from that area
and I still don't have it.
So we've got
the tartar sauce all ready
and now we're just gonna
batter the fish and fry it.
I've turned my oil on.
So here we are with
the fish and chip batter.
I like it a lot,
it's really crispy,
it's flaky,
it gives you that nice crunch.
It's a pretty solid batter.
So like you say,
the most fried,
the most battered fish
is always the best.
We're so dirty up in Scotland,
I love it.
So, I brought some
brown rice flour here.
If you're not gluten free,
again,
use regular flour
and the directions
are given in the cookbook
Outlander Kitchen
so that you can use what
you have in your pantry.
That's one of my
guiding principles
is use what you've got
in your pantry.
We can always make
substitutions,
it doesn't really matter.
So that's the brown rice flour.
And then here's some corn starch
that's going in.
And the corn starch is what
helps make that batter
really, really crispy.
And then this is some salt
and some cayenne
and a little bit of sugar.
And the sugar is in there
to make everything brown
a little bit more nicely.
So are you using any form
of bread crumb
or anything like that?
Is it more of a powdered,
I guess, batter?
It's more like a pancake batter.
Ah, so we do stuff like-
and I know like beer-battered
fish.
When you would do
that sort of thing
where it's like pancake batter
but you're adding beer.
Exactly, and here it is.
I've got beer.
-Mmm!
-Ah!
So I've got my fish here,
it's cod.
You could use haddock
or you could use halibut
if you've got it.
I'm just dredging it
in the flour
and that mixture
that I made before...
I add the vodka to the batter.
So I've got two of them
dredged there.
What does the vodka actually do?
The vodka reduces the amount
of water in the batter
and it evaporates
really quickly.
Alcohol evaporates
really quickly.
So you get a crisper batter.
And then the beer gives it
a little bit of flavor.
So, what is your favorite beer?
There's some really good
craft beer places in London
where I live,
some really amazing breweries
and love a pale ale and things
like that.
Probably the paler the better.
Um no, John I'm lying to ya,
I love Guinness.
I know it's not a beer
but I love Guinness.
Yeah well you could use
Guinness in this batter
really quite-
it would be really nice.
It would give it a nice,
dark color
and it would give it
lots of flavor.
The only thing
I don't recommend using
is like an IPA.
Anything with a lot
of hops in it
so a lager.
Hops go bitter
when you cook them.
So you always wanna cook
with an ale or a stout.
Are you a beer man, John?
Um, I got- I do occasionally
like to indulge
in a little bit of Tenants.
Seeing as I'm a Scot,
of course,
Um, yes I do.
I do like-
I do like a beer.
Um, I would say I'm no expert,
I'd say my dad's more an expert.
He actually
makes his own beer.
So he brews it-
brews it himself at home
so it will be kind of
interesting
to make this recipe
and actually use
one of his home brews.
And it's his home brewed beer.
Fish and chips style.
I love that.
So I might- I think
I'm gonna suggest that to him.
Yeah!
Okay, so here's our dry batter.
And like I said,
I have dusted the fish
lightly with that,
and now I'm gonna add
a half a cup of beer
and a half a cup of vodka.
So this is a quick thing,
you don't have to make it-
a couple of lumps
in the batter are fine.
If you overmix it,
that's when the batter starts-
the coating starts
to get tough.
So the less you mix it,
the better.
The other thing we have to do
is while we're doing the batter,
is heat up the oil.
So we're gonna heat up the oil
to about 350 degrees.
I've got a instant read
thermometer.
If you don't have an instant
read thermometer,
if you've got a cube
of white bread,
you can throw it in there
and as soon as it goes brown
the oil is ready.
So when you're mixing
the batter,
is there a trick to not
knocking all the air
out of the bubbles
from the beer as well
or is that not relevant here?
It is really relevant
and that's actually
a really good question.
The best way to keep
the bubbles in the beer
are to open it just
before you pour it in.
And that- giving it lightness
to the batter.
And that gives it lightness
in the bubbles
and there's a little bit
of yeast in there too
so that's what gives it
a bit of um,
lightness as well.
So this is
the Outlander Kitchen.
This is your second
Outlander Kitchen book?
Am I right?
My second Outlander Kitchen
book, yes.
So this one is titled
Outlander Kitchen:
To the New World and Back Again.
There's 100 recipes in the book.
And about 90 of them
are brand spankin' new,
nobody's ever seen them before.
So I'm really hoping
it will help get people
through Droughtlander
'cause it's a big deal
for some of us fans.
It's a big long break.
I hope everybody likes it.
I'm really proud of it.
This is a big question.
This is probably
the biggest question
you'll ever have been
asked in your life.
What is- from one chef,
Marsali Fraser,
to the other.
What is your favorite recipe
from this cookbook?
Lord John's Yorkshire Pudding.
Very nice.
-Very--
-I think it's a good
Yorkshire pudding recipe.
but I also have a lot of fun um,
having it tested.
So I have fans that
do all the testing
for the recipes in the books.
There's 10 of them,
they work really hard.
They-they cook about
18 recipes each
before I send the cookbook
into the publisher.
And the one that
was really popular
and not very well know,
I was really surprised
that a lot of people
in the Southern states
had never had a
Yorkshire pudding before.
We- me and my friends
on Sundays,
it's tradition you go to the pub
and have a Sunday roast.
You have to.
It's really weird
if you don't do that
and you always-
and that's the good measure
of a good Sunday roast
is its Yorkshire pudding.
Anyone from Yorkshire
would tell you so.
What's your favorite thing
to cook?
My favorite food
in the whole world
would definitely be pasta.
If I had my sort of um,
death row meal,
it would be pasta-
just pasta, cheese,
and sweet corn.
Which is really weird.
That isn't what I would
cook for friends
if they were coming over.
Okay, so my oil's ready.
So it's probably
a good time to do it
because oil is a finicky thing.
So we're ready to fry.
We've got this lovely batter
that I will show you here,
and we've got a piece of fish
and we're just
gonna dredge it.
The batter's a bit thick
'cause we've been talking.
So it's nicely dredged
and then I'm just gonna
hold it above the bowl
and let it drip off.
And into the oil it goes.
And then I've got
another piece here
and I'll do the same thing.
And I sort of-
when I drop it
I just kinda let it drop
into the oil really gently
so you don't get
a big spurt.
Um, and they won't stick
together that way
if you do it like that, either.
So you just have
to add a little-
a little finesse
when you put it in.
-Just a wee--
-Oh yes,
and then when
I salt it at the end
you'll see my big move.
[laughter]
Young Ian's actually
quite a good cook.
I don't know if you know that
from the books
but he's uh, he's been taught
quite a few dishes
that he presents
to the Fraser clan
at different times
after he gets back
from being with the Mohawks.
So from what I understand,
Theresa,
from a little bit
of research I've done
into what dishes
were prepared
by the Native Americans
on the Eastern part
of the- of the U.S.
There was something called
The Three Sisters.
Am I right?
Which was corn, squash,
and uh, I can't remember
the third one.
-Beans. Beans.
-Beans! Yes!
And they were
all grown together, right?
Yeah, on a big mound,
um, and because
the three plants-
companion plant really well
together,
so they fight off
diseases that
one plant is vulnerable to
another one of those plants
will keep the bug-the bugs away.
Um, and that's exactly
what Young Ian
cooks in the books.
He cooks lots
of wild yams as well.
He's very good with
the wild yams.
Oh, I must say I'm pretty good
with the wild yam myself.
Oh, yay. Okay.
I'm gonna leave you two alone.
[laughter]
So the fish is fried
There we go,
-I'll put it--
-Aw, yes.
Speaking of the first
Outlander Kitchen,
I've got some french fries here
that are really easy.
You start them in cold oil,
you cover them with
cold vegetable oil,
you turn the pan on high,
until- and when they're
golden brown they're done.
It's the easiest way
to make french fries
in the whole world.
And see when you're chopping
your french fries,
do you ever-
with the potatoes,
once you chop them,
do you put the potatoes in water
to dry out the starch
before you fry them,
or do you just not bother?
It depends on the type
of potato you use.
If you use a baker potato-
you know like a baking potato
with the rough skin,
-uh, you wanna soak that.
-Okay.
If you use a Yukon Gold
or one with a golden skin,
like a white potato,
you don't need to soak it.
So that's what I've used here.
I've used red potatoes.
So they're the same.
So we had it in the oil,
the fish in the oil
for about 5-6 minutes
for a piece this size.
The thicker the fish,
the longer it's gonna
take to cook.
So- and if you're unsure
you can always
just pull the fish out,
very gently pull apart
the batter
and go in and see if the fish
flesh is cooked inside
and if it's not,
just put it back in the oil
um, for another minute or two
and it'll turn out great!
So Theresa, how long
does this recipe take to make?
How long do you reckon you would
need for your prep
as well as your cooking,
before you serve it?
And would you want
to serve it straight away
or is it something
you hold off on?
Okay, that's a good question.
It's a really quick recipe.
To make the tartar sauce
and do the fish and fries
it would probably take
about a half an hour.
Not much longer than that.
Depending on your cooking skill,
it's a pretty
easy recipe to do.
And then you definitely
wanna serve it right away.
So batter is not something
that sits very well.
It gets a bit soggy.
You want it serve- you wanna
have everybody at the table
and serve it as soon as that
fish is out of the oil.
Nice, cool.
Thank you.
What do you think, John?
You are making me
very jealous right now.
Honestly.
Really unfair.
And it's actually,
you know,
it's 8pm here
and they don't eat dinner
for another hour and a half.
I don't know what I'm gonna do.
But I can tell you
that I must go out
and get myself a nice,
big white fish
and try this myself
'cause Theresa,
it looks beautiful.
Delicious.
Thank you so much for sharing.
Oh, well thank you!
What do you think, Lauren?
Yeah, it looks delicious!
Amazing!
And all good tips as well.
And I'm- I'm not very much
of an expert cook.
I'm- I'm looking at
two expert cooks right here,
but what would you say
was the difficulty level here?
Do you think this is something
that anybody could cook
or maybe that requires
a bit more practice?
No, I think it's actually pretty
accessible for everybody.
The scariest thing
is the hot oil.
And as long as you
don't overfill the pot,
leave yourself lots of room
for that oil to bubble up,
you'll be fine.
And once you've done it once,
the fear goes away
and then you can do it again
and it just gets
better and better.
Do you think, Theresa,
this is the sort of thing
the Frasers would eat
on the Ridge
on a Friday night
after a long day's battle.
[laughter]
I think it might go over better
than Claire's
peanut butter sandwiches did.
Everybody looked like
that was a very 18th century
moment there,
with y'all chewing
on those sandwiches
and wondering what the heck
this peanut butter was.
I think that Jamie would enjoy
a piece of fried fish,
I don't know anyone that doesn't
except people
that don't eat fish.
Jamie would be out catching it
in the river.
Totally!
Claire- Claire with her gun,
shooting it.
-Or something in the woods.
-Actually, I was also
um, quite the adept fish gutter
in one of the episodes
this season
so I think Young Ian
would get into--
-Really?
-Yeah!
So the scene where I um,
I sort of reveal a little bit
about where Young Ian's been,
I'm gutting fish
and I had to learn
how to gut fish for it too.
And catching it in the-
in the river.
Water up to my thighs.
Oh, it was a very sexy moment
for Young Ian.
Yeah we've both
been in some real sexy
like cutting up moments
this year, haven't we?
Absolutely.
Like blood up to here.
And you've got water up to here.
I mean what can you say,
cooking's sexy.
Guys, thank you so much
for joining us.
It's been an absolute thrill
to learn from you Theresa,
that's been amazing.
It has been
a absolute pleasure
learning from you Theresa
and reminiscing with you,
Lauren.
Hope you guys can get together
and cook along with each other.
Um, and cope through
Drought-lander.
We'll see you soon,
lots of love.
Lots of love.
Outlander Kitchen:
To the New World and Back Again
is on sale now.
Thank you so much
for joining us
and happy Droughtlander
everybody.
Take care.
Thank you Theresa, Lauren,
and John
for teaching us some
new cooking skills
and thanks to the fans
for tuning in.
If you've enjoyed
what you've seen today,
please feel free to click
the link on this page
to help us support
Doctors Without Borders.
Once again, we now have
an exclusive sneak peek
at an Outlander Untold scene
from the Season 5 DVD
and Blu-ray release.
Please enjoy
and tune in next time
for more of our
End of Summer Series.
Today we're filming
the DVD extra scene
"War Paint."
What this scene is about
is Young Ian preparing
to go to war,
really for the first time.
Ian is looking for ingredients
in order to make
a blood red paint
which is really
his sort of form of armor.
Ian's asking Lizzie to help him
to get ready for battle.
He's trying to embody the Mohawk
that he has lived with
over the last few years.
She's terrified
that by doing something
for Ian, such as that,
she would let him down again.
She certainly, I think,
puts it into perspective
what he's doing.
And challenges him.
That almost gives him
even more confidence.
They actually kinda
bolster each other
to do the thing they need to do.
I'm going with Uncle Jamie.
I'm going to war.
The paint is for my face.
Please.
You dinna have to go with them.
With the other men.
Please dinna leave us,
you might get hurt.
Well this house is so big,
and now you're here.
You've come back!
How empty it'll be without you.
We'll be alone here.
I must go, Lizzie.
