Is the home state of the roasted green Chile? Yes, so we're going to make some green chili cheese burgers. Are you working now? We talked about burgers just the other day. And you do this 8020 right? 8028% beef, 20% fat. You gotta have enough fat to make sure you have enough flavor. You know my burger trick? Harry, exactly. Just make a well in the burger like that. So this way you don't have to push the burger down exactly as a thumbprint in there exactly, and the burger plumps up while it's cooking. And it turns into like a football shape. And then what people do is they press it down and they squeeze. That old juice is not exactly going to take out the burger.

And let it come back to its original shape.


Spicy, but they have a little bit of here. They're gonna not. They're not going to knock you over exactly, so we're just going to chop these up. And I also have some Serrano's which are kind of like jalapenos. I want a little more heat in my green chili to do. Need to heat that. Don't forget you know if you ate the green chilies by themselves, they might be a little bit hot for you, but don't forget we have we have the burger we have the bundle you have this sauce, and we're going to make it a cheese so the Chili's and the flavor and the spiciness have to fight all all through all those ingredients. You get a lot of, then there's a lot of stuff going on here with this burger.


You know, like some butter and some some flower going to start that, and then we're going to add nice hot stove here today. Dude, we're going to add a little scalded milk and what's going to happen. Is the butter in the flower is the room right? And that's going to actually start to thicken up the milk here? We're going to get a classic what they call Benji Miller cream sauce.


Heats up quite evenly fresh Basil and to finish off. I'm going to top this pizza with some extra Virgin Olive oil now. The pizzas.


By 7 so it's it's nearly the same as cooking in a wood fire oven. Now. One thing about the star and a lot of people go wrong is what they do is they try and Wash the stone. You can either just brush it down or wipe it down with a cloth or or with a brush and into your next pizza. So don't please done washer stone. Now the settings on the oven are quite important now depending on what style of pizza that you're going to make, is the type of setting that you want to choose. So I've chosen the classic setting. That way we get an even distribution on the top and also on the bottom.

And the beautiful thing about this song is that you can actually look through this window not having to open and close the oven frequently by opening and closing. You actually live in the heat out, so try and monitor it through the window and within 3 or 4 minutes your Peter should be cool. And I think our pizzas.


Spoon of olive oil into a small pan like this.

1/2 Cup of onion in here.

And that one clove of garlic that I put through the garlic press.

And.


I've been here.

Skype.

So we're going to saute this for about 5 minutes until it's.


It's 1/2 Cup of quick oats into a big bowl. It's 1/3 Cup of milk. I'd like to put the milk in second to kind of soak into those. The oats a little bit. Third Cup of milk and over here we have 1/4 Cup each of a finely chopped carrot. I kind of shred the carrot and then chop it up a little bit so it's the quarter Cup of chopped carrot 1/4 Cup of fresh parsley.

And.

These really, really makes such a difference. It's 1/4 Cup of green pepper and 1/4 Cup of red pepper.

These


Of ketchup right here.

That goes in.

Half Cup ketchup

one egg.

A teaspoon of Dijon Mustard.

Which I pre measured already.

1/2 teaspoon of salt.

Some fresh pepper.

And this is the only way to do pepper.

OK, then we're going to mix this up.

See these colors. This first of all the oats instead of bread or whatever the Oats. Add fiber and healthy fiber to this meatloaf and great texture. The Peppers add antioxidants. The green and red Peppers, onions and garlic are very healthy, so there's really a lot of great health benefits to this. That's all stirred up now.


So the onions go in onions and garlic and thyme.

And this is going to be. I think I better put on some gloves for this. It's 1 1/2 pounds of ground beef. And by the way I've done this with Ground Bison Buffalo which is very lean and no hormones or anything. It's really good. You can't even tell the difference, but this is 1 1/2 pounds of the leanest ground beef I get. This one I think has maybe 9%.

Fat OK, so that goes in.

And now I'm gonna switch to my gloves and we're going to mix this all up.

Now you want to get mixed but not overmix. It so kind of fold from underneath and just stir it enough so it's all incorporated but don't overdo it, because then it won't be quite as soft after it's done.

This just takes you know, maybe 15 or 20 turns.


Dump it on there.

And shape it into about a 5 by 9 inch loaf. And there's a reason why I'm using the foil.

Lined sheet and not a loaf pan. You'll see when this is done, the fat is going to drain away from this loaf, making it very, very lean. 'cause when you use a loaf pan, the fat stays in the meat and that's the fact that you don't want. There's a little olive oil in there. There's lots of flavor. You don't need any of that saturated fat to make this really, really delicious. So I think that's it.

Try to make it about even.

Now this is going to go into the preheated 350 degree oven and the best the safest way to cook it is to know that it's 160 degrees inside. So what I do is I put a thermometer in. This is one of those instant read thermometers. You can test it later on when it's done, but I have one that will continue to read if I put it in the center of the meat like that.

And then I put it in my oven and this end stays out to tie on to the show in a second. So this goes into the oven for one hour.

At 350

and then I have this.

Thermometer that I plug this into, which I don't know if you can see and then that will tell me when it reaches the temperature. But again, you can test this with an hour is pretty much it anyway, but you can test it with an instant read thermometer and after an hour wait till you see how beautiful this all browned on the outside. Fantastic one hour.

OK, the thermometer says it's 160 degrees and it's all done and it's absolutely beautiful. Look at.


We're going to enter dried herbs.

Salt and pepper.

We're going to give this a stir. Bring it up to a simmer and keep it simmering until we're ready to use it.


After we stranger pasta, we're going to put it back in the pot and we're going to add the sauce it's been simmering.

Give it a real good mix.

Add the pasta to a casserole dish.


With mozzarella cheese, now don't be shy.

Yeah, more cheese.

We're going to add our pepperoni, and then we're going to put this thing into an oven preheated at 350 degrees for 30 minutes. Yeah, lots of pepperoni.


To slice tunar into kind of a smaller pieces, first cut in half and then this one into strips.

And then into smaller cubes.

Here is the.


Which you eat for war. You should make sure that it is quality and this is scallion. Now we need 3 larger and how much you added. According to you. I taste it. Just gently toss mix.


And grab about 1 Cup and make it into nice kind of the egg shape size. Put this on top half inch below the top of the naughty, then push to make a band of rice and using this hand as a war and war device down to the bottom, you don't press the rice and then becomes two compact then.


In her break up the peanuts if you like, or sesame, black, White, then this one, flip over and say.


Delicious mixture spicy tuna put on closer to you and when you roll farms.


The cheese this is some Monterrey Jack and we also want some Parmesan cheese in here as well. You reach underneath a little bit of saltiness. Natural saltiness.


You got a purpose. I only flip the burgers one time so they get nice and crusty on both sides. Alright, so we're going to take our sauce.

I was going to let the sauce just kind of melt over there. Make sure you put enough cheese in. That's awesome. Look at that man. Beautiful and there are green chili relish. Oh OK, there is back the green chili relish is back.

And you know, put enough on there. You know you want to really taste these green chilies. What do you have here? It goes. A pickled red onions. I love pickle run ideas. They get a nice little crunch to them with the Crispiness. Just put those running top Harry and what I do for my crunch ification is I put a little bit of blue corn tortillas on here. Oh, see there you go? It's that's a green chili cheeseburger.


That absorbs butter in milk easily. Where is the waxy potato is difficult to break out, so it won't get perfectly smooth in the measure will turn out quite stodgy if this is all too much information about potatoes for you. Luckily, most stores label the potatoes with which cooking method it is best for, so pick up the roasting kind. I'm using three large sized potatoes for this recipe, which will be enough to serve for as a rule. One medium sized potato per person. Wash the potatoes to remove.

You need to on the skin and use a potato Peeler to remove the skin. You can make mesh with the skin still on, but I much prefer the teacher if it's removed.

Cut the potatoes up into smaller pieces. You can just boil the potatoes whole by cutting them up simply cuts down the cooking time. Make sure the cubes of potatoes are relatively the same size so they cook evenly an you don't end up with some cooked in some raw in the middle.


Filters for Spain with cold water to cover the potatoes and place over medium high heat. It's really important that you always cook potatoes from cold water rather than throwing them into boiling water like you would with pasta.

This gives the inside of the potatoes more of a chance to come up to the same temperature as the outside, and also a longer time for this touch to soften.

Cook the potatoes until extremely tender in nearly falling apart.


I'm using Apple cider measure to measure the potatoes. This honestly is all you need, but if you do have one at potato ricer, works great to begin to mash the potatoes without adding any butter or milk. Just break them all up. This will look extremely crumbly, we just don't want any large bits of potato.


It's out then start Ed room temperature Barrow. The recipe will be in the information box and on my website. If you would like the amounts.

It's important that the butter is at room temperature is we don't want to go down the potato is. This will turn the mesh extremely gloopy, an unappetizing.

Continue to add the remaining butter in mesh.

This recipe does have quite a large amount of butter in it, but honestly, it's the only way you will get perfect mashed potatoes.


Come out, never use called **** as this will change the consistency of the potato. I don't usually use a large amount of milk. It depends if you like your mesh that core not just add small amounts at a time until you are happy.

And Lastly, give it a taste. It should be silky smooth, creamy and fluffy, tasteful seasoning if it.


Course underneath all of the fingers just as supporting. Push up, push up, push up, push up.

And the role until the rice hits naughty and make sure the bottom is just sealed it now you have to release quarter ton roller and then just to finish push up with your index finger move from center to the both ends.


And make sure that your knife, the blade is moist and the starting in the center and you can saw you have to solve again in the center and we make this into.


Going to stop with milking.

4 ounces of butter

After this melting butter, you're going to add.

Close of garlic.

You just stir those around and chill.

The garlic is.

Slightly cooked.

Don't want it to Brown, however.


Onions.

Celery.

And the spices.

Quarter teaspoon of time.

And a half teaspoon white pepper and a Bay leaf.

I need to stir this until the onions are translucent.

When you're boiling the quahogs in water, you cover them with water.

And then you save some of the broth.

That is 32 ounces. You know four cups.

Because that's going to be added.


The 4 ounces of flour and we're going to be making a rule.

I'm not sure have to keep stirring quickly so that.

It won't burn.


We're slowly going to add.

The brass

you keep staring.

And also that it won't.

Get clumpy

sorry.

So now this is.

Going to cook for another 10 minutes.


And now we add.

The quahogs

they have all been cut up.

And the pre-cooked Redskin potatoes.

Would you cook for 20 minutes?

I leave the skins on because it makes the child a little bit more colorful.

And then.

1/2 pint of cream.

Can you stir this until it's all well heated?


Do some boiling water wanna add some salt? I'm doing 2 tablespoons, then I want to add 1 box of penne pasta.

And help.


Too hot pan? We're going to add some oil and then we're going to give it a swirl, and when the pans coated we're going to start adding. Our veggies will start out with some onion. I'm using purple but you could use white. I'm going to add some Bell Pepper. I'm using red but you could add any color you want. Remember it's your dish? Do it your way. I'm going to add some mushrooms now if you don't like mushrooms, leave him out.

And two cloves of garlic that have been crushed.

And then we're going to start mixing this up and cook it until everything.


Time to add the tomato Puri.


It is definitely hot enough. You feel that little sizzle.


We're going to add the onions. We're just going to.


Pace to help, kind of.


Salt and pepper to this.

And then we're going to add the fun.

With the vodka, this is a Red Hot Chili Peppers.


We are working with a electric stove tonight.

Just a little bit of idea. You know what I mean?


Ah.


And all gone see nothing to be scared of.

This is going to just continue to.

To melt its way together. Now today we celebrated the we recognized the theme of hope at the Holy Trinity, Apostle it. This thing has been going on for how long is something going on for how many 12 years and today we had a wonderful set of speakers on senior naughty was there to talk a little bit about the role of the Eucharist and the blessid mother we had sister, Mother Mother, Dolores and mother know well and then brother Elijah all offering.

Just wonderful thought.


Pinch of salt and water.

Make a small well.

Pour water.

Go slowly.

On adding your water.

Usually it takes around 55% of.

The flower, let's say if you are using 100 grams of flower you will take around 55ML of water.

The secret to really soft chapati's lies in needing the door must be smooth and just the right softness, which is medium.

Add water or yogurt as required and continue to need till you get the right consistency. Just wipe the walls with.

Right though, and that takes away any extra flower. I like to make the dough soft because that produces soft chapatis.

After you have needed the.


Adding oil at this stage is optional.


Amount of flour and make make into a ball and.


After resting for 15 minutes.

Make softballs of the door.

Apply little flower onto your hands. If the door is.


A flower, as if you're rolling any bread and then use a rolling pin. Use a circular motion to make it round. If you see, make sure the door moves by itself easily. If it is not happening. If it is sticking, add little more flag to it.

Kay?

This is how you.


On a really hot griddle.


Number to use clarified butter, which is called Deshi Ghee.

And I.

I love to have little.


And I pour that into the Saucepan and the only other water is the water that is in the rinse from the kale. I haven't squeezed dry.


I'm going to mash them.

See the milk is evaporated and I'm going to throw that in here.


Culpeper.


Steak fries, but I think that's a little too much, so they've been soaking in cold water for about 30 minutes, and now I'm just going to drop him off on a clean towel. The soak in the water helps make him really Chris, because it draws out some of the excess starch on the surface. So then just sort of kind of the same trick that you use. Like if you're making potato lock keys and stuff like that, just want to roll it up in a towel and give it a little squish just to get all the water on.


Cayenne pepper, totally optional and a little bit of Dill. And honestly, you don't really taste this.


Is the same batter the fish better to do, like fried mushrooms or zucchini slices? Even done eggplant chunks.


A little bit of salt.

And after we can just take some of that pasta.


Will be able to put it all in one senior.

And I think we're good right there.

And you can see it makes for a nice beautiful cream.

And the starchy pasta water, mixing with a little bit of the cream and the sauce will make it a cream oso and ice cream in this as well.

And all I need is just some people who are going to be willing to taste test this. So let me have a few people are going to be willing to come around here and taste test. Come on in buddy, what's your name? Andrew Andrew, Andrew, Andrew? Where are you from and?


Green pepper and we're just going to add that we're just going to saute these for like another minute or so.


Course.

About another teaspoon and a half.

Salt, teaspoon teaspoon and a half.

And the Paprika again, probably about a teaspoon or so.

Who Mail more? And then we're just going to make set in.

Once you have that mixed in.


Chances are so.

You want to have the juice in with it also.

And then we're going to have our red wine. I'm going to add like a half a Cup or so of that.

And then I have.

4 cups of beef broth can just use water and then add 2 tablespoon or two cubes of beef Bouillon if you'd like.

All right now that we have everything together, I'm going to put a lid on this and I'm going to let it go for.


And I'm just going to put that right over tab.

And a little bit more.

And it's all.


Coffee shop, nice and fine, and the chop scallions. I'm going to put into the milk how much milk I have around about half a pint of milk here. 200 Mills and I going.


And squeeze though.


Soda water and this is sort of like a tempura batter in. It's just basically water and flour, and then we're going to add in a couple of ice cubes. Some recipes you'll see at egg to the better, but I think that that makes it a little bit chewy. I like this because it's definitely very light and crisp and that's what I like and my fish and chips, but I guess it's a personal preference that looks about right and I'm just going to add in a couple of ice cubes. It's going to help keep it cool and we can set this aside while our oil heats up waiting for oil to heat up.


I'm we're just trying to cook. The potatoes are not really trying to Brownhelm, so we're just going to put in the potatoes.

And let him cook for about 2 minutes or until like the all the sizzling kind of sub.


Furiously boiling as it was when we first dropped him in.

And the potatoes are soft. They're a little getting a little Brown, but this isn't the crisping step yet, so we're just going to let him drain here and then turn oil back up.


Potato pieces I'm using a barramundi which is an Australian fish that I am new to but somebody recommended it on Instagram so thanks but I really like it but you can use anything dogfishes very traditional but card is also good. When I was in New Zealand the fish shop would have like 5 or 6 different types every day that.


Not as I do. Don't use your fingers.


Excited in there. Nice and Brown, straining a little bit there and then. These are so so hot I'm going to let them cool.


Define like the fish will still be plenty hot by the time these potatoes.


Chopped carrots and chopped small white turnip, and let the vegetables Cook for another 5 minutes.


400 degree oven for about 25 minutes until the filling is bubbling and the top is Golden Brown.


Tables into a bowl. Now add a pound of ground beef or lamb to the skillet.

The Lamb is traditional in shepherds pie. While the beef version is known as Cottage Pie.

Cook the meat, breaking it up with a spoon until it starts to get crispy and browned, which will add flavor to the fill.


Now stir in 2 teaspoons of chopped fresh thyme and a tea.


Doubles back to the skillet.

Stir in a tablespoon of flour, then a Cup and a quarter of chicken broth, beef broth or beer, and a tablespoon of tomato paste.

We are using.


Cover the Skillet and let the filling cook for about.


Peel 2 pounds of Yukon Gold or other yellow potatoes and cut them into chunks. Steam them until tender, about 20 minutes in a steamer or 10 minutes in the microwave.


Spoons of Cabot salted butter and add some salt and ground white pepper to taste.


3 cups rice that's just my right hand scrambled.

I think.


You have to use this much onion, but I like a lot of onion in my fried rice.

Right now going to add in four cloves, roughed up chopped garlic.


Now we're going in our barbecue pork.

Stir fry

Port back through.


3 cups of Cook right.

Her neverender rights were gonna edit about teaspoon, maybe 2 teaspoons of Sesame.


Maybe 2 teaspoons of sesame oil more or less depending on how much you like.

Going to add about 2 tablespoons of soy sauce.

Again, this is all preference. There's no direct recipe for this.

There.


So frozen makes vegetables, peas, carrots and corn.

Tell me more green beans.


Your soy sauce, sesame oil, Brown sugar, honey, and Red Chili Pepper Flakes. Mix them well.


Very close of garlic, mince them well and add them to the wool.


Put your yellow onion lengthwise in.


Now take your green onions and slice them. I actually have a really cool tool that will shred them easily and make the look really pretty. Set aside a little bit of the green onions for garnish leader and then add in the rest of the onions and your beef into the soy sauce mixture.

Finally.


Seed and mix everything well with your hands.

This is your easy marriage.


Pop it in the fridge for about an hour too. I'd say five hours for the beef to so.


Add some oil and turn the heat up to medium high.


Cook your beef in batches so that it gives a nice chart if you cook too much, it's going to end up steaming the beef and it's not going to be very good.


By heating about a tablespoon of oil in a large skillet over medium heat. Add two medium chopped onions to the pan.

Let them cook for about 5 minutes, giving them an occasional stir until they are lightly browned.


Super Brown and crisp.

So excited about this, you guys.

Way more excited than I should be.


I'm gonna add about 6 hours, 175 grams of self raising flour and I know I'm just shaking it in. You can weigh it out if you want and that I'm going to sprinkling a little bit of salt.

And then.

A teaspoon of Paprika, so I thought paprikas nice to also give you that lovely color too.

Then to that, we're going to add.


You like 250 milliliters of cold water? That is an said. Just create a little well in the middle there.

Pull some of that water in about 1/3 of it and then just stir that round and keep stirring that.

And we are. You can see that thickening up and what you're looking for for me is a kind of A.


I just cut it into strips and if you can see here that little crunch at the back there, that means that a little bit of cartilage. Sometimes you get that in the corner and it comes in lots of different shapes. All these little sort of bits. It looks like something you get in there with toys isn't one of those little plastic things.

And then we're just going to cut those. The rest of that into strips. Very, very simple man with regard to the slightly smaller ones, you can also cut those in rings, but it just cut that little bit on the.


Of tablespoons of flour. Just sprinkling right now and slightly so toss it using your fingers.

Pop goes straight into your batter. Just give that a bit of a shake it like Georgia, there isn't it.


Pick up your piece of Calamari and plunge them into your fryer. Little bit of control movement there.

And that's it.

Straight in there.


Limes and lemons over here.

And what I do is I cut the cheeks of these all right? So it's about there. You see what I mean about that little cheeks.


High heat we're going to add about 2 tablespoons oil in here and go ahead and start off.


I want it too hot. This is actually on a low key.


Porn the eggs. Make sure you mix a little bit so you get those are really important. Let us sit for about 20 or 30 seconds. Let it cook through and all you're going to do is gently slide the spatula through the egg mixture. Just let us sit for about 10 to 15 more seconds. Again decide. Decide at this point you're actually really close to being finished, so I actually start flipping the eggs on top of each other. At this point I turned the heat off and the eggs. They look like they're a little undercooked, but they're fine. They're going to actually cook through.


Teaspoon or so salt just to season the water and they would take the.


Now they need to cook for about 15 minutes or until the potatoes are nice and tender.


Well, I've got here some lovely kangaroo bangers or Kangaroos snags as we call them. I'm just going to.


The Irishman came out with a taste Peru and why not? Because they are delicious. I've got some kangaroo snags here. I'm just going to cut them up into small slices.


Shinal thing which is to make a little divot in the top but a bit of butter in there that'll melt and I'm taking my little roof snags and I'm just dropping them around the outside, now called.


And just holding the lid on at an angle, we could just pour out the hot water.


Bowling is done taste, it for salt and pepper.

Spread it evenly in a baking dish.


Potatoes on top and sprinkle with 1/2 Cup of grated Cabot Sharp Cheddar.


Just take some all purpose flour and in this add a salt and add some.


You want to need this door, so if it is sticking your hand just to play little bit flat and just need it for like around 3 four minutes till this draw becomes slightly elastic. The more you need the more better this is. See now this is good well.


And hot and just add to this.


Greater the potato. This is boiled potato which has been grated even you can use mashed potatoes in this. Add salt and some grated cheese. OK, whatever your favorite cheese add in this big cause this goes are the stuffing. I want it to be nice and juicy so I'm going to add some butter and add some pepper. Little more of paper and in this add some chopped parsley. Now mix all of this and this is what we're going to use other.


After 20 minutes of resting the door, just sprinkle some flour so this doesn't stick to the rolling pin, and now you will be able to roll this door thin. But if you try to do this immediately after making the door, it will start to stretch easily. This is fantastic, have managed to roll it nice.


And even and then take a cutter, cut them into this small disk for perogies. Laugh now after cutting, remove this extra dough and then just a you can reuse the dough by just a, you know, mixing the dough and you may have to rest it for another 5 minute.


This potato and cheese stuffing they put, you know in this look at this is very easy. This is a mechanized factory style of doing it, you know, put one one on each one of these.


I took some cabbage, finely shredded it, add some salt and slightly steamed it, and this becomes slightly soft. Now I'm just going to put some of these on each one. See because when you don't have certain ingredient, you should also know how to make best use of what ingredients you have to get the best of the taste so.

This is and you will not believe even in the hotels we have done it like this and the guest merely liked it now.


Of this, and then take the door and just press these on the edges and then you can put it down and then press them like this and they will come out nice and fantastic. OK, I'm going to show you one more, just apply a little bit water on on this door and then just press the stuffing little bit inside and then bring the door and then see. Look at this just press it.

On the edges. OK then this will seal properly after that.


We're going to boil these perogies in the water, but we're going to add some salt just the way we boil over rice for the Briani. We're going to boil this perogies. Drop this vegetarian momos, you know perogies, what ever, drop all of them. They'll settle at the bottom when you add. But when they are cooked, they'll float on top. So when they have.


This oil had some audience.

Make sure you take the olive oil for doing this and this. Add some salt.

Peppa, some mixed hub and.


So I'm gonna put the chicken in in the bag and then.

Shake, shake it to coat the chicken.


Put it into the ninja.

Annual

cook it.


So we're going to pour everything in here and bring it to a boil. OK, so there.


Keep mixing slowly and add the milk.

The mixture should.


Pull any excess butter into the mixture and whisk are in. This will help make the pancakes now.


Fun.

When you can start seeing air bubbles in the mixture, turn it over and cook the other side.


Serve my pancakes in a stack and covered in.


OK so first add 2 red Bud I Chili's and 1 tablespoon of coriander stalks to a mortar and pestle and then just briefly crush them until the Chili's break open. Then add 4 shallots and crushed until the shallots have also.


Now we need to prepare the noodles as we're not using dried noodles, we only need to cook them long enough to heat them up. So just add 300 grams of food on noodles to a pan of boiling water and cook for a couple of minutes until they're hot. Then drain the noodles and set them aside.


Milliliters of water in a pan and then dissolve one chicken stock cube in the water. Once the stock cube has dissolved, add to the.


One slice lemongrass, 6 slices of galangal. The ingredients that we lightly crushed in our mortar and pestle earlier.

And one tomato cut into quarters.

Give everything a good stir and allow the soup to boil for about 2 to 3 minutes.


A little smoother, I'm just going to add a knob of butter into there and a splash or so of full cream milk. And now that's a lot easier to match up to a smooth Mashed potato.


Just want to pull the leaves off the side. We don't want those talks because they're a little bit tough.

Now, once it's off the stalks, we're just going to take a knife and roughly chop this up. It doesn't have to be too accurate. We're just going to break.


And then we can lift those and put them into a large saucepan and now I'm going to put water into this probably only about an inch and we're going to bring that up to the boil and then simmer it for about 5 minutes. That should allow the kale to wilt down and just one last little point, Whilst that comes up to the boil. I'm just going to season that with a little bit.


Boyle, I'm just going to take three onions here. I'll just cut the tops off and then we're going to find these slices up.

So we have 3 spring onions there, finely diced. Then I've got a small source been here and I've got half a Cup of full thick cream and we're just going to take those spring onions now and pop them in the cream.


So when that cream has come up to a boil, I'm just going to turn it off and let the onions continue to cook.


Bring in my creamy Mashed potato over and bring it into that pan. I'm going to add another decent size knob of butter into there and then in goes my cream which is now infused with the flavor of those spring onions. And now that Cal that we drained all the water out of that goes in.

And then we're going to thoroughly mix this together. Now I've seen people use Blenders with this, but I really think it makes it too fine. It's meant to have lots of texture.


And I want to season this with a good twist of black pepper and that really is just to taste now there.


Spoon of sugar. Mix the flour, sugar and baking powder together. I've also added a pinch of salt. Then break in the egg and give it a good mix.


Chop Suey vegetables. I'm going to add those in now. I have drained them. I'm going to mix them in here while it's simmering.


Texture.

Stir it well to mix everything up.


So get a zip lock bag, put all your flour mixture inside.

And then we will marinate the squeeze inside.


And then just shake it.

Easy, isn't it? So much less messy.

I'm doing it half.

1st and then we will transfer it to another trip.


Put the squeeze in hot oil.

Do not overcrowd it.

We will fry them roughly 2 minutes, 2 minutes each side.

It's very easy to make Calamari at home and you get more portion for the price. Here is in the restaurants they give you small portion. You have to share it and if you make them at home it's very simple.

Turn them around and the other side.

Some people fry them for just a couple of minutes. I like it 2 minutes on each side.

But you do it once and then you know how you would like them, but you don't have to keep them on the oil for long because they get time.

Hot.

Read that done now.

I get home for along with some 3 minutes and it looks like there Krispy Shake.


First things first, we're going to go ahead and cry.


K notice I did not put any salt.


They put it back in the grill and just leave it in there until the top is nice and browned.


And it's been chopped finely.

Button.


Hey.


One medium Korshak that's been chopped finely.

50 grams of sweet corn.

And 100 grams of green beans chopped.


I've got this here.

Half a teaspoon.


Button.


To mash it all up.

Make nice mashed potatoes.


Now add 2 tablespoons of chili paste and stir the soup until the chili paste has dissolved.

Then add 6 lime leaves, tearing the leaves up first.

4 tablespoons of fish source.

And four tablespoons of lime juice. Start and let the soup simmer.


Now add the mixed seafood and gently stir, being careful not to break up the fish.

Let the seafood cook for a couple of minutes, then add 4 white mushrooms which have been cut into quarters and then just stir and at the soup Cook for about 2 to 3 minutes.


Finally, add 4 tablespoons of evaporated milk. Stir and Cook the soup for a final five minutes. Ensure that all.


Simply spoon the seafood and the soup onto the udon noodles that we cooked earlier and then just garnish with some spring onion and coriander if you wish and then eat.


It's going to consist of a half a Cup of red wine. Any dry red wine doesn't matter.

And then we have a 1/4 Cup of tomato paste. Just toss that in. Will have a white shirt. We're going to have some great times with that, OK?

Be careful on that one and then we have 1/4 Cup of.

Extra Virgin Olive oil.

And we also have two tablespoons of red wine vinegar going to be a little more careful this time, but in that way now we take our whisk right here and you just want to whisk that up. Nice and easy.

Just like so so that the tomato paste sort of dissolves a little bit in the rest of the liquid.

Then


We are going to add 2 cloves of finely chopped garlic.

Just like this.

And one softball sized onion, finely chopped. Just toss all those onions right in there.

And then you want to go ahead and give that a quick mix again.

It's going to be really oniony and really garlicky, almost like a bit of a paste.

And the last thing we want to do is.


I want to toss in your spices and I just mix them all into one bowl.

Just toss that in and try to mix that up as even as you possibly can.

And then we are going to have 1 1/2 pounds of either lamb, which is the shish of the ship.


Size squares, but anyway, so you're going to toss that right in just like that. Toss it all the way.

And don't be afraid to get your fingers dirty because this is going to get dirty, but I promise you it's worth it. So what you want to do is you really want to mix this up as much as you can so that every piece of meat is completely covered.

And once you've done that.


That's a fancy grilled cheese.


Now you may also know these as garbanzo beans. It's the same thing. So go ahead and drain them into a strainer. Give him a rinse and just once belong.


We take at least about a tablespoon of Chickpeas and put them on.


Peas and put them in a food processor. So for me the mark of a great tasting Clement is a smooth and creamy hummus and a food processor is really going to help with that. So go ahead and give them a world you just want to make sure that they're nice and sort of caught up. They don't need to be completely pureed at this stage.


Then we're going to add half a Cup of water, puree that again. We're just trying to get.


Add some tahini about 2/3 Cup. Now if you're not familiar with tahini, it is a delicious sesame paste. You find it in the aisle next to the.


Juice.

Then you're going to add 2 garlic cloves.

1 1/2 teaspoons of salt.

And two teaspoons of cumin.


Pop the top on our food processor and give it a world for at least two to three minutes. You cannot process it too long. We're really looking for a smooth and creamy hummus, and that just takes some time in the food processor, so not to worry. Just sit back and let it work.


You can do this with the machine running and just pour it into the chute.

And you'll see that that harness will become creamier and smoother as you add the oil.


Lemon juice you could add 2 tablespoons of lemon juice.


Shells from the tales and I'll also be using my crabby. This is actually in.


And chunky and over here at my stove top, I'm going to start boiling my macaroni. I'm going to boil it.


Macaroni, if you choose one. My pasta is boiling, by the way, I'm going to boil until it's nice and all dente. I'm going to chop up some celery as well as green onion you.


Bring in white parts. I sent that to the side and I'm going to make my dressing. I'm going to use some best foods mayonnaise, AKA Hammonds, as well as yellow.


And this is similar to my potato salad dressing, but we're going to use different spices and stuff. I just poured in some lemon juice that is necessary and now we're going to mix everything until it's well combined.


Are you going to toss it in the pan and get it started?

You just want to bring that to a medium heat.


If you're actually going to crack this into tiny little pieces, So what I'd like to do is just.

Snap off the bottom so that the length of them are.

Not that long.

About that long OK.

Take a fork or whatever you wanna do and your your butter is melting like that. What you're going to do is you're going to mix it in just like this and essentially what you're trying to do is Brown.

These

OK.


Price here.

And always with Rice as I always say, double the water. So again use cold water as you want it to sit in the rice.

So we got 2 cups of rice are one right?

I'm going to go with two cups of water since I have the noodles in there, I'm going to add another Cup of water.

For the noodles, OK?

How do you wanna do is bring that up to a boil so you want to turn that on high. Bring it to a boil as soon.


Let's begin, so I like to go here.

All you gotta do is grab a piece of meat, stab it right through the center.

Get it all the way you want to leave a little space there so that you have a place to flip these when you're ready to flip them on the.

On the growth.

And then it's up to you however you want. I like to do an onion.

Right up near there. Then let's go with a tomato.

Right down the center, how 'bout another piece of meat.

Just like that.

Yeah, get in there.

Perfect.

Then right down the center.

I'm not a huge fan of green Peppers, but they do add a nice color, so I'm going to put one there just for color and then what we'll do is we'll do the same combination again, onion.

Tomato.

And one more piece of meat.

Right on the skewer.

That seems to be just about right enough space where you can.


You just grab these and I'm just going to.

Put all eight of these down right here.

So as soon as this one side for about 6 to 7 minutes after about 6 minutes or so, I'm going to flip it over to the other side, do about 6 minutes, and then I'll just kind of rotate him to my taste. I like a medium, but some people like him. Well done, some people a little rare, but for me it's a good medium. I do about 6 minutes on each side and then pretty much ready to go enjoy.


And now it's not quite boiling yet, but I know it's going to get going, so I'm going to add this, and as you can see, it's aloft potato, so you might need quite large source pan as well.


Just check the weight of this. This is 400 grams of minced beef. I'm going to add this not all at once. It needs to be a handful at a time, partly.

So.

At the Inn.

They just wanna Brown this off on quite high heat and then just keep it stirring until the minutes is browned. Keep adding bit by bit.


Combined, I almost forgot I'm going to add in some minced garlic as well, so at that in there and now we're going to load this baby up with lot.


Fold it in until everything is nicely coated with my dressing. I'm now going to start adding in my onions and celery.

And I'm also going to be using or adding in some black hole.


Once the noodles or my pasta is all done, I'm going to let it cool down. Of course I drained it and now I'm rinsing it under cool water to stop the cooking process.


Make sure the pasta is called before you add it with the other ingredients so follows everything. Make sure it's well combined and I'm going to add some parsley flakes to add color that is completely optional and once I'm done mixing everything, I'm going to refrigerate this until it's nice and cold and once it is nice in cold, I'm just going to.


So all the threw away the blood.

And also you will see when you watch you awake, some bone fragments is here. Left it so cold in cold water you have to watch this lady carefully.


Cup of water or cooking wine. So I'm using just the plain water. Same amount of soy sauce.

Quarter Cup honey


Then use the plane boss. Compare is a tool Bosko Perry or the OR key.

My boner one medium size.

Anya


Spread it down again as well.

I colorful actually about the sweet potato.


And actually I chose to use a smaller pan for a reason, because as much as I do want this to Karma lies and it will. I want them to give out a lot of their own juice and I want that to be some of the liquid that when I blend it I want it to be some of the liquid that's there. So it just works really, really well. I'm just having my tomatoes now these I bought because our tomatoes we just kind of pick a few every single day.

And there are some that aren't ripe yet, but I wanted to share this recipe with you and I went to a farmers market and I mean, look how beautiful these tomatoes are. I couldn't pass them up. You can also make some match. You know some Roma tomatoes plumbing, you name it. Whatever you've got, it's fresh.

In season at its best.


All I'm doing with my garlic is just fashion it with my knife, getting rid of the skin and popping your running there 'cause it's going to happen is.

See, because we're not roasting it all in a single layer, it's not going to develop a lot of color and burn. It's going to kind of bubble in its own juices. Again, I'm going to Karma lies a bit at the top, but those flavors going to be so sweet and delicious that I'm putting a lot of garlic in there because it is going to be so sweet.

So when you do go ahead and puree it, it's just there's absolutely no overpowering of garlic whatsoever. You of course could leave some outs. It's completely up to you. I'm adding some shallots. Last time I made this in the blog, I even added some green onion tops because I use the whites for different recipe. I mean, again, it's going to get pureed anyway, so.

Might as well.

Just gonna take the very first layer.


Serve this with can have soup with grilled cheese.

My version anyway.


Not really making a mass. Oh good.

Awesome, and I'm just going to turn this on.

And puree it.

Liddon.

And off she goes.


I'm going to pour this into my saucepan.

Turn this on.

Not Super High.

And I'm just going to take some vegetable stock. Now, obviously I don't want to get rid of all that. So what I do is I kind of for my vegetable stock in there, give it a swirl.

And then you can just add as much.

Stock as you'd like to make it as thick or thin as you like. I usually add about a Cup of vegetable stock. Usually seems to be perfect for me, but again, you could service as is. You could fit it out if you want to. The world is your pickle, my friend.


I'd take a little bit of butter.

And just kind of smear it on one side of each one. 'cause that's going to end up being.

The outside it's going to get all nice and Brown and then they just want places and get all dirty. Take just that itty bitty amount of Basil pesto.

Store bought homemade.

Up to you, I just use a tiny little bit on each side, not too much because it can be the pastor can be a bit overpowering and it's got a lot of oil in there, so you don't want your end result to be super oily then just a couple of Sciences. This is just a block of mozzarella I had in the fridge.


It's.


Fairground

and sesame oil.

2 tables.

And this is grind black pepper around 1 teaspoon.

Mix it well.

Oh, we make so delicious.

Marinade.


Does the pretty thing is marinating sauce.

This way.


Pen.

I'm going to cook on two pieces.

Maybe city?


Rice cake, also known as a roast, this so delicious.

Mushroom


Like we're going to put in.

About 2 tablespoons of garlic and about 2 tablespoons of the ginger. Into that, we're going to add a whopping 3 tablespoons of the Korean hot pepper.

And.


Remacle Here of 2 1/2 tablespoons of sugar.

The two egg whites as we mentioned earlier.


They.

Cup into our marinade mixture. Something like that, and then what we're going to do is we're going to add the rice wine and we're going to be putting in about.

8th of a Cup of the rice wine.

And then the left.


They will be the green onions, do that.

We need to add the final magic ingredient that's going to bring all this together, which is a tablespoon.


Now what we'll do.

Will stir all this around.

And now we.


Prepared are spicy. Will Gogi Korean marinade, which we're going to put on to our main. I'm gonna just pour this right on top of here will put on some plastic gloves.


Alright alright.

We'll go, guy has been marinated thoroughly. We put it out onto our gas grill. We're gonna cook this.

Korean delayed off here for a few minutes on each side here until it's well done.


So once you have your muscles, you want to take him out of the fridge and rinse them in water.


Throw the onion and the garlic in some butter and olive oil and get that going in your pot to release all that yummy.


Winin, along with the muscles.


Cover the pot and those are.


In my Big Lake who say answer amount of that. But you can easily spoon onto a big platter or an individual bowls, but make sure to give lots of broth to people because that's the best part. Serve it alongside with the bread.


Transfer or Riddle?

And Red Kidney Beans in the pressure cooker.


Add a little salt.

Now pour water just to cover it.


Place the lid.

And pressure cook till 6 results.

Turn off the plane.

Now the pressure has come down. Let US Open the cooker.


Heat quarter Cup of butter in a pan.


Enough data or communities?

No, add 1 Cup of finely chopped onions.

Do lit green chilies.

And two these pulled up.


Try this fill Dorian becomes light drunk.

No.


Add 100 teaspoon of red chili powder.

One piece will not get a masala powder.

What is full of turmeric powder?

1/2 Cup of Tomato Puri.

And salt.


Beans.

Mix well.

Add a little water and cook again for five minutes.


And a little coriander leaves.


Meaning.

You need a Cup of bread crumbs. I'm just gonna use my gluten free bread crumbs sparingly and when I need more I'll add more in with more Italian seasoning. I just don't want to, you know.


Take my check in, dip it into the egg.

Here.


Or spaghetti sauce you want his.

A Cup of the pasta water from the spaghetti and what you're gonna do is you're gonna add about half of the pasta water to it.


You ask subpoena.

Everything evening for about 5 minutes and you.


P and ready. Then you add the dry chilling stare ever seen briefly.


Is there anything you need?

About one 5 minutes.


Ask the classroom and keep staring everything.


Brian sauce make sure started crying sauce before 4IN.

Because the con stars maybe sticky on the back of it.

So you wanna do spirit before you pour into the wall and now just there everything evenly?

While they look so vicious, just about one minute.

She's ready.

And you can transfer ever seen?


I love me. A buttermilk brine is so good place that buttermilk into a large bowl. I lined my bowl with a brining bag. OK, never gonna add in some good old hot sauce. I'm using Franks because it's doggone good, but you can count. You want to OK, and they're going to add in some onions again, throw in a little bit of garlic and you can also throw in some salt if you want to. That's, you know Ella flavor to whatever, but you go ahead and mix that up. OK, get it welcome by and they were going to take out.


Is one whole cut up chicken fully thought out with only frozen kind and just place it right into this Brian just like this right here. That's per wriggle ahead and push it down just like that Duncan in there we're going to take this bag and wrapped it up. We want this chicken to be completely submerged in this Brian.


You're gonna reduce this to low.


Shredded mozzarella

what huh?

What?

Grated Parmesan cheese.

And we're gonna let that.

Melt on top of there just gonna turn it of- put the.


Got it in the middle.

Yeah, very important that you make sure that this part is very clean and out of any discoloration. If not, cut it through it.

And cut it very thinly like so.

Like I'm looking at it another half.

And this part I will cut to three parts.

I want it very similar.

Lexile.

Try to cut it through the middle that it will hold on together.

Do the same to the rest of the cabbage.

After you pre-cut all the cabbage, wash it.


Use something like this.

You see how it looks?

And add those to the.

Cabbage, I know it's pretty weird to do so, but I love to do it this way.

I.


I have here 3 tablespoons of Pink Himalayan salt.

And cover all of them leaves in Seoul and moves it a little bit together like so make sure that all the bits and pieces will be covered with salt.

And then leave it for hour and a half hour will be enough because we cut it pretty thinly and mix it in between.

Like so.


1 teaspoon

Offer Himalayan salt here as well. Mix it all together.

Send send amount of time like you give to stand to the Napa cabbage.


So this is dark one.

And Tablespoon of sweet rice flour or glutinous rice flour. This is just basically basically it's very.


Fine, it's more like rice starch than flour.

And you can bite everywhere and it's still right, so it's gluten free.

And what I'm doing is little secret.

To avoid lumps.

Couple of tablespoons here inside and mix it together with the water.

Like so.

You see, it's going to be very sick and the very porridge like.

There are people that call it cool, it even porridge.

So bring it to a boil and mix constantly until it thickens.

And then let it cool completely.


Cut them for about. I don't know inch.

Also.

Yeah, this goal is another vegetables.

It's a lovely add those to the Diakon Radish and carrot.


OK, this is the source when it's completely cooled, you see how thick it is, so to the source add 10 and I mean it's 10 garlic cloves.

You see all of those. I'm going to grade them.

And you should add Ginger.

This is about 2 inch of Ginger. You can add more or less, but I love a lot of Ginger so I see you after the job is done.

Tablespoon of fish sauce you can add more or less.

Is you like?

To this, add 4th tablespoon of chili powder.

You see, you can add up to 1 Cup ice. All recipes. It's up to you how spicy you wanted and this is going to be pretty spicy anyways.

It's quarter Cup, like 4 tablespoons.

And one tablespoon.

I'm aging paprika. This is sweet paprika agent just for the color because it's bright orange I want everything to be very bright and orange.

So now mix all together.


Your vegetables and mix everything very very very well.

It smells phenomenal.

Mix all together.

And this is going to be base to our kimchi.


Breaking the.

This with my hands.

And just covering everything inside and out.

And this way all the pots will get the source from kimchi.

Then next, and so on and so forth.

I don't know.


But you are three dried chilies and cut the chili.


Now it's a preparation is married is chicken. First you need about 1 teaspoon of cornstarch.

Half teaspoon soy sauce and half teaspoon cooking wine and then you just mix everything by your hand evenly.

Probable.


For the frying sauce, you need about 2 tablespoons of the soy sauce.

And one teaspoon cooking wine.

1 teaspoon cornstarch

Just half teaspoon white sugar.

2 teaspoons wanted garlic.

1 teaspoon sesame oil

alone.

Just 1/4 teaspoon salt.

Half teaspoon white vinegar.

And now you makes everything even name.

IPhone.


First of all, you got about 1 teaspoon olive oil. When the work is ready, you ask.

Good morning, how about 1 Tablespoon 1 teaspoon of Ginger?

And about 1 tablespoon chopped green onions.


Boss

I'm.


Mills

let it cook for another.


5 minutes.

Now remove the part from the heat.

Add in the shrimp and Lettuce stand for five minutes until the shrimp is cooked.


So nice and hard for making my French fries.


Very small about.


Little bit on the foreground.


Surprise out the Brown now.

Just leave him out like this.

I'll turn the heat down so that the.


Cheapest into the onion and mix it well.


Now add sub tomato into the space mixer and give it a stir. It will be a very nice paste.

Now put the cover and let it cook for 30 seconds.


Store again.

Just break the uncooked tomatoes, which are special.


Add the chicken.

Makes it well with the spices.


3 minutes after two minute in medium heat. Now give it a good Mr.

Smelling very big.


Now add 1/2 Cup water into chicken and give it a.


Add coriander leaves into the top and.


So you want your fire 1 cold deep. Not terribly hot maybe?


We're going to mix this all up until it is a world combine. OK, then we're going to seize about my chicken generously with this spice mixture. Front airbag don't use all over, you know. Maybe like half of it. OK, front and back. Make sure you season it up. Really, it really good. And really you can use any kind of spices you want to use. You can just go with the plain Cajun spice plane if you want to really doesn't matter, just make sure you get it, you know.


All purpose flour here prepping her Brian chicken I'm going to add the remaining spices into this flour and stir it up though. Do not breathe in this flower. Oh my gosh, you guys. I accidentally had like a little flower cloud come up and it went in my nose. I was going.


Are Brown paper back here because we're all school were gonna dump our flour mixture into the bag and then throw out chicken in there just like this right here? Yes, this is what you do. Then roll that back up and then we could say like our name is still your foot and we're going to shake this chicken up and we're going to say this is so much fun. I love that movie they help. Oh my gosh you guys when they are making chicken that is my favorite scene that whole movie love there will be so much. There's little cleavage action for you guys. Hey go Monique Girl Alright so never gonna open up our bag and our chicken should be very well coated perfect I love this method 'cause it.

Does it all in one?


Slap some eggs here. Go ahead and whisk them with your little fork. Really, really good until they are like uniform in color. We don't want streaks.


Eggs were going to throw in some water OK, then throw in some more hot sauce. We wanted spicy, spicy. If you can't handle spicy chicken, this is not for you. Honey 'cause this chicken got some heat on it. Extra ground. Throw in a little bit of garlic powder going to mix this on up just like this right here. Right now that is.


Ready to go? We're going to take out chicken. We're going to dip it into this little hot salt egg mixture, turn it around, shake off the excess and place it right back into our little bag with the flour in it and then go ahead and repeat this with all the chicken and then you know the drill honey. Go ahead and rap that bag right back up and shake, shake, shake. We're almost done with this party. Hey, you not like doing this. I was ready to be done with it. OK, we're going to check it out. Our chicken should be very well coded. Perfect. We're going to shake it of- OK and then place it or not.


Skillet I'm using vegetable oil. You could use some shortening. You can you sleep in at all whatever lift your skirt. Go ahead and do it when they're all is nice and high. Go ahead and place your chicken in just like this right here. Now you don't want this all to be splattering and pop locking and dropping. If they're all is like popping the smoking it's too hot. Turn it down. Some stuff. OK, we don't want to be too hot now. It should sound like a nice soothing rain like this right here. Gorgeous right when the chicken is ready, go ahead and take it out of the oil and place it on a plate. The line with some paper towels and then go ahead and fry up your next batch.

Oh my gosh, you guys keep an eye on because I almost burnt this dog on chicken and you know honey. Minute on Bernal Chicken. And then while it's really hard to don't let it cool.


In a pot, add in the water, Ginger, Lemongrass and lime leaves.

Bring it to a boil over medium heat.

Once boiled, adding the mushrooms, lime juice and fish so.


Below the great and on they go.

Oh, one thing do not precook these in any way. We don't boil them first nothing they go wrong right onto the grill. I mean you don't blow your steak before you throw it on the grill, do you?

Because there uncovered you'll occasionally get a flare up. That's what the squirt bottle is for.

Now these are looking good now this one's not quite ready to turn.

With the right fire we want to do about 5 minutes per side, all four sides, about 20 minutes total.


Now you don't need your expensive microbrewer import for this. Just about anything will do. You can also put a little butter in here, and some people even cut up onions and put those into. But remember we're going to simmer, not boil. If you did this right there already cooked.


Onion and it is ready to go. I guess ketchup and mustard and sauerkraut are OK, but I.


I was amazed when he showed me the soup, he said Oh no. Why would you saute them? You just throw them in there and they get all the flavor. It's it's wonderful. You're essentially making a stock inside your soup so.

Onions, carrots, celery and green beans can all go in together just like that.

I will also add a little bit of salt to this.

As well as the tomatoes, now the minestrone injen.


Is that right in your soup? And that's only extra flavor?


And then I'm going to put a lid on the pot and let it simmer. Now the beans, because they're already cooked. I'm not going to add until the end and the pasta is, well, the past that we're going to add the very last 10 minutes so that it's not overcooked when we want to eat our soup.


Go straight in with my kidney beans.

You can use any kind of being you like. White beans are often used.


Little ones, and I like them a lot for minestrone or.


Meet the protein in the meat. Doesn't crisp up. I'll just put a little bit of oil there and I'm just going to let it heat up very small amount of oil.

Put a little piece there just to test it out.

It's already pretty good.

I'm gonna put just a little bit more oil trying.


Put the fries in here.

Just to give him that little extra heat, they've been dripping.


And I pull these guys out.

And I let them drift for a couple of.


Little bit of salt.

In the frying pan, just like this.


My foot hurts.

So there's certainly crowd.

Where is delicately just pick my French fried dinner ready to go.

So here's my cooking big time.

Japan could be a little harder.

She is really quick cooking.

Time.

OK, so the pod right now ready.


No.


Now at Bay leaf cinnamon and cardamom and also add cumin seeds into the hot oil.

Now add the subbed onion into the hot oil and let it cook for one or two.


Us, and then you're going to get a freshness of it at the end as well so.


But pretty light soup, because we've put it together fairly quickly, it will get more intense flavor the longer you let it sit. So this is such a quick and easy way to do minestrone. I mean, you just throw it in a pot and let it simmer for a while and this is what you get this beautiful soup. So now I'm just going to finish it off with a little bit of graded parmigiano cheese. Of course, we already had the rind in in the soup to begin an that's going to add some depth of flavor. And now we're just going to give it another fresh sprinkle on the top. It's going to be.

Delish and besides that.

We're going to go with a little bit of.

Parsley.

And there you.


You gotta have thought to do that. I've got natural casings on them, right? Natural casings are very important. So as in very good quality sausages for like if you use the ones that have the sort of artificial casings when you're cooking it just by the casing, lots of trash down olive oil just helps them from stop signs and stick it in. And you want to get a nice Brown color on the outside.


Pinkish.

Beautiful, the sausages are right over there.

Live heat, otherwise they'll they will burn quite easily, so you won't have a very complete, convincing Brown strips because this opposing method, the Brownness can actually wash off any protein, and this is what keeps the gradient flavor.

Better inside and that'll.


Drive.

Stop the water in.

That's not what I want too much.


The tomatoes will help.


A little bit too much.

Actually it needs salt and pepper.

Check up then.

Is very old.

I've got this at last.


I want to order.


Richness, I said Unctuous.

What's that? A bit of?

Pretty cracked pepper. Yeah, I just find it has a slightly different flavor.

Yeah.

Sort of whipping it to some extent.


Veggie.


Video please.


Think about ghosts.


Gold


Not OK and add one large onion, finely chopped.


And I'm just going to add a little bit of salt, just too.


1 tablespoon of minced garlic.

1 tablespoon of minced ginger and half a teaspoon of turmeric powder. We also have a few Spriggs of Curry leaves.

And a little extra really taste good in this recipe.

I'm just gonna cook it for a minute.

Now we're ready for the paste. Now we let the dry roasted spices cool down completely and then use the spice grinder to grind it down. And we had to use about half a Cup of water to help us in the grinding process, so it's finely ground into a paste. We're going to add it in.

And one teaspoon of red chili powder.


And we're ready to add two large tomatoes, chopped.


I'm next.

That makes it well and we're just going to allow it to cook for about 5 minutes on medium heat itself.

So it's been 5 minutes and we.


With that in mind.

And we're gonna squeeze some fresh lime. This is to taste.


So don't waste any of that yummy spice.


My pot of boiling water. I'm going to add 2 packets of chicken stock.

To my water.

An I actually haven't here 4 cups of water and I'm adding two packets of chips.


To the paper salt, pepper there a heaped teaspoon of five spice. Just move the chicken around to coat it.

Smash it up.

Dependa rising and you're also making the flavors really stick to it.


Pan here, that's going to cook away.


Milk last thing to go in. Two bunches of asparagus. Nice big chunks like that. Squeeze in the juice of 1 lime.


And we want to basically sesame coat and Glaze these chicken thighs. The pans screaming hot so we go in with a line.


Or the fact that ends just go straight down leave the skin.


Liter of boiling water into my pan.


We're going to add 1 chick in organic stock cube. I've gotta go.


Again, this is going to give your broth your so.


I'm going to add my 4 chopped garlic, garlic cloves and my 1 tablespoon of Ginger.


And I'm going to add those into this mix. I'm gonna take my broccoli leaf stems.

And I'm going to add that.

Going to mix this around.


From there I'm going to add my red pepper, sliced red pepper.

Anmi chop shataiki mushrooms.


OK, so our soup has been boiling for.


Noodles to this mixture.

Just put him in just like that. Now once the noon.


Some of these noodles in my bowl.

Be very careful taking this out because you know they're thick noodles and you want to be able to get everything in the bowl. So I got my noodles in the bowl. I mean, get some vegetables.

Some of the carrots whoops.

Some of the broccoli stems.

And some of the mushrooms.

Get all the goodness in here and put some of the roasted.

Turkey.

Right on top.

And then I'm going to get my ladle and make sure I get some of the broth in here.

And when you're getting the broth.

You can also scoop up some of those vegetables that are on the side there.

Fantastic.

You know, if I didn't mention it before.

You can get Boudin noodles from your local Asian supermarket if you have one in your community. So as I've got my soup in here I'm going to come over here and get some of these scallions and sprinkle them right.


This is Brown.

Tablespoons of sesame oil.

4 tablespoons of soy sauce.


This is it looks.


There's less fat on them because I took this much fat and Gristle an organ meat off that I did not want in my fried chicken, and I've got this organized so that I have right here. I had the chicken legs and I had the chicken thighs in the middle. I have the wings or a lot of those, and then over here we have the chicken breasts an I have already salted them. I just use regular oil salt. I use the adast version and I just sprinkled all of this very well on one side.

Then sort of turned it over and sprinkle on the other side. Worked it in with my hands. Has been sitting here for a moment like that.


1 tablespoon of butter so I have it sitting out here and I had heated the oil a little bit so you see that is beginning.


I always take zip lock bag to some generic plastic bag and then I use flower. This is self rising flour but you could use our purpose. It is really matter in this application and I have already used one cups worth for this match. Now the whole thing is about 11 pounds so if you're not making that much you'll have to adjust downward. This time I think I just put in maybe half of a Cup because I've got a few pieces left to cover.

And what I do for each piece?

And this is a breast piece is very large, but this salted I put it in here and then sort of close the top with my hand. I don't zip lock it.

And then shake until it's completely covered and it will get a good amount of flour, making a really nice crust. OK, have 'em all.


And they should sizzle like that, and I'm going to try to make insists in and get a maybe.

One of our couple of each piece and put them right up against each other.

We got 2000. There are no legs, so let me find a leg.

Read a hard fan.

Because they have, this is going well. Trying it down, let me go ahead and Spanish phone in the skillet. Then it's going to go to the other as soon as I get my chicken layered into one layer in the skillet. Then I want to pepper it and I use fresh black peppercorns and I put it in a grinder and then just grind along the top. That way I am sure that each piece gets some freshly ground pepper. Now you'll see I have all this chicken.


And on the bottom side and then I turn it over and I like here is that I made for which just here's the chicken. But for me, it's handier than using Toms you can use time taking prefer and that way. It doesn't hear some chicken in the sense of here if you see the nice. Golden Brown Love, an OK. If you would like to you can try this chicken entirely on the stove top that.

But I like to do is just ******* away and Avant let it cook until it's not halfway down and turn it over and you get the other job Brown. And then I checked her down there and then I've got fried.


The oven at 450 degrees for about 10 minutes. So I just checked on it and it looks like it was ready to turn and I've turned all of it except over to this leg and the bottom side that was down is right here, so I want to put that.

Side up, and here's that last wing. Now I'm pushing this back and then pushing my rack back and actually careful with your knuckles here.

And then closing the oven door again and it's going to need another 10 minutes or so. And then I'll take it up. My chicken is spent at typing it up.


Then just take each piece of chicken and put it on a tray that has paper toweling, and then it will drain and will turn up.


Potatoes and I'm just going to quarter them because again, these are just going to cook in no time now to the potatoes or just a little bit bigger. I'm going to cut them a little smaller, going to cut them a little bit more because of what you want to make sure is that all of your potatoes are about the same size, so they cook evenly. There's nothing worse than when you have one potato that's perfectly cooked and another piece it's raw, so you want to take the extra time and again, I'm cutting the bigger ones into about 6 pieces.

And then the smaller one like this one is really small. So I'm just going to cut it in half 'cause you can see this half. And then when we come in three pieces, it's pretty much the same size. So you want to make sure that you keep that in mind anytime you're cooking potatoes or any vegetable really. 'cause you want to cook evenly.

The last of the potatoes now before you turn the water on, you want to make sure that you salt your cooking water, because like you do with pasta, this is the only chance you're going to get to cook. To actually season the potatoes themselves before you go ahead and sees in your final dish. It's super super important. Like if you've ever boiled potatoes with no salt in the water, it tastes bland. They don't have very much flavor to them. Same thing with pasta if you could. If you boil pasta in.

Plain water with no salts. They really taste like nothing, so it makes a huge difference. I'm going to do is bring this to a boil. Kind of take the heat down to about similar, so I'm going to look for about 20 minutes or until they are fork tender, which is really important. You don't want this to be at all advent. You want these to be really really soft and tender to get that perfect Mashed potato consistency. And when they are there we will move on to the next step.


Is my potato masher to match this up and over here? What I have is some unsalted butter and some cream cheese that are a room temperature along with some chopped chives, some whole milk that I just warmed up in the microwave and some good quality parmigiano. And of course going to see them. This was salt, pepper to taste. All I'm doing is I'm just mashing this up with my potato masher and I'm going to take my knife and little by little I'm going to add some butter and cream cheese and just mix them together as I Masham what the heat on low.

Until you have the cream cheese and the butter all combined.

My cream cheese, an my butter or mixed in there really well, so now I'm gonna do. I still have the heat on low. I'm going to greeting a good amount of Parmigiano. You know me, you know I like it. So I'm going to probably put it good 3/4 of a Cup or so, but you know you can add as much or as little as you want if you don't want to add any. By all means leave it out. But I mean, I don't know why you want to go ahead and.


Chopped chives I give it a really good sort of fresh, not really an onion bites, but just a little something that livens this up a little bit because it is really, really rich. Plenty of black pepper and salt. Make sure that you see in this wall because potatoes love love, salt and even though we did boil them

in the salted water, you want to assure you season as well.


Until you reach your desired consistency of your mashed potatoes and that is it.

This is looking perfect for me. I used about 3/4 of a Cup of whole milk. It's cream.


It 1 1/2 teaspoons of cumin seeds 1 1/2 teaspoons of fennel seed.

2 teaspoon of coriander seed and 1 tablespoon of Poppy seeds or cuscus you're going to mix it and we're going to keep stirring it.


Add half a Cup of coconut. This is fresh coconut which has been shredded.

Now.


Get pizza together without putting any fresh tomatoes on it, which is not what I want to do. I had actually already put it in the oven when I realized that I spotted the tomatoes. Not a big deal, you just grab it out of the oven and layer tomatoes down there. Nobody's going to know.

That they went on late. Let me just pop that.


Right back in the oven and we should be good to go in a few minutes. So here's my pizza Margherita.


And I'm moving it up.

I'm on 2nd feel it's hot. I'm going to add to the pan 2 onions that I've peeled and chopped.

And I'm also going to add 2 carrots that are gained peels and shot.

And I'm going to leave this cook on a medium heat for about 5 to 7 minutes until the vegetables have softened a little bit.


500 grams of mints lamb.

And then I break this down with the spatulas.

So that it will cook evenly.

Traditional shepherds pie was made using cooked lamb and it was a way of using up the meat after Sunday roast dinner.

So if you want to, you could use Cook Lamb, chop finely or minced in this recipe.

If you use Cook lab, just cook it for a little bit less.


Around a tablespoon of plain flour.

And that will pick him up. The juices that are come out of the land.

And.


Tablespoons of tomato puree which will give it a nice color.

And about once 2 tablespoons of Worcestershire sauce.

And the saltiness Dennis helped her in half the flavor at the shepherds pie.

And I also have 200 milliliters of land stock.

If you wanna say you could add a dash of red wine to this.

Which helps to give a nice flavor to it.

And I'm.


Tablespoon of chopped thyme.

So I'm not going to leave this to simmer for about 5 minutes.


And I like white and lots of freshly ground black pepper.

But I'm going to add just a little bit of salt because the Worcestershire sauce is quite salty, so I don't want to make the recipe over salty.

So I'm going to mix that in.

And then I'm going to spoon this into an oven proof dish.


Coriander here these talks are fantastic and then spring onions just three or four go in and then a couple of garlic cloves about.


Of soy sauce, some Kathia Lime leaves. Getting a nice teaspoon of peanut butter, a tablespoon sesame oil, tablespoon of fish sauce goes in and then last but not least, I've got some tumeric and ice heat teaspoon, and that's going to give it the most fantastic color. Now I'm just going to.


I just put that in and it's going to be like a big bomb going off the flavors, the brightness.


Actually, with rice if you want, but I think it's more classic to do it with rice noodles. You can get them everywhere, so I'm just going to bring in 300 grams of that so they.


Try to go a pretty thin slice, but if you really like, kind of chunkier pieces of tomato by all, my battle means go a little thicker. I'm going to go and probably do a I don't know an eighth of an inch or of 16th of an inch slice. They're pretty thin and just slam down. I'm using a Roma Tomato, which in winter I think is generally kind of the best out there, but use obviously whatever is available. Whatever suppression whatever you like.

So let's go.


Go ahead and make our Margarita pizza. I've got a, uh, pasta dough that I just rolled out or kind of pulled apart. Pull apart is not the right word. I pulled in kind of stretched it out, got a nice flat dough. Here you can find how I do it out on the website. And then I've also got my basic or classic tomato sauce or pizza sauce that I use for just about all my pizzas. An I'm going to go ahead and lay that down.

In a you know, a nice coat and I like.

You know, probably a frankly I probably like a medium amount of sauce people people have said a little bit less, a little bit more. I kind of like it a little bit right in the middle. Use the back of the spoon there. Yeah, you spoon it out with the front then just kind of use the back, spread it out. It certainly does not have to be perfectly even all around. If you got little spots like that, it's really not a big deal. And then I like to use our leave about half an inch all the way around the pizza.

You don't want to. You don't want to get any big Mass.


I've got some mozzarella cheese. This is actually broader cheese, which is a kind of a version of mozzarella.

I'm going to go ahead and lay this down a few pieces, kind of interspersed throughout the throughout the slice.

Or throughout the pizza.

And these are these are probably.

Quarter inch half an inch slices.

Then I'm going to spread out.

Maybe we fit one more.

In there, how about this guy?

Right there and maybe.

One more.

One more right in the middle there.


And then you can lay some basil down. Now the basil I like to I like to press down a little bit to make sure that it stays down, stays down as it cooks. If it stays down it.

And so it's like going to burn in the oven, which which I don't really like. Burnt basil.

So go ahead and you just kind of push it a little bit.

Get it into the right places. You know. Obviously tear up the leaves if you need to.


Splash in a couple of tablespoons of the team.

Skimpy.


I've heated up butter and.


Lots of black pepper.


I need to make sure that your potatoes are piping hot. Still when you're matching them, otherwise they go Gray.

And it doesn't really affect the flavor, but it just doesn't look very nice.

Mash, mash, mash.

It's better to either use a potato masher or do it by hand as I'm doing it. I find a food processor, unless you've got the right blade and you're doing a very, very carefully can actually give a strange texture to the mesh.

You can get a volunteer to help you with this if you want to.

But that's lovely, light, fluffy mashed but still creamy. It's nice balance of Tech.


The cabbage is looking great, multitasker a little bit.

See all the teas evaporated. It's done its job. It steamed the cabbage a little bit.

Continue mashing, so going to mix the two of these together and call cannon is a traditional Halloween dish, so you can serve it as a scientist form as anything goes particularly well with pork dishes and chicken dishes.

And really, any casserole Stew?

The cap is just adds a little bit of something extra special.

So this should be smooth and lump free.


Nice evening.

It's quite creamy.


Now I'm sitting looking forward to this.

And that even looks really attractive on a table. The fluffy, creamy mesh with the green of the.


With the potato makes a nice mesh.

So I'm going to spoon this on top.

I'm just spreading it out so it's totally covering them in Slam.

Just texturing the top very slightly.


Pie is ready.

It should be nice and Golden on the top.


Chicken as well.

So you sprinkle just a little bit to people that are accustomed to cooking and seasoning chicken. You know you can probably put like a.

Half a teaspoon teaspoon of.

Season on it and then also now have the garlic powder I'm going to open the garlic powder and put some. Sprinkle some on the chick in.

Sprinkle bottled TSP. This you definitely want your.

Season start.

Next, I have the chicken seasoning you can. You can find this on the International Owls. I'm just going to drop a little bit of coarse salt on it, not as much. You know, I don't want my chicken to be salty, so um.

Just gonna sprinkle.

A pinch.


OK, I did set my oven to 400 and I'm just.

Slider wings.


Think so.

Lots of melted butter in the pot.

And once that knows now I'm gonna just add the hot sauce. OK, I just melted a half a stick of the unsalted butter and now I'm going to pour in.

The hot sauce I wanna just use the whole bottle and this is a.


But you can use a fork, but I'm going to use my hands and.

Like I said, I get down and dirty stuff.

Spread 'em out.

Let the wing simmer for about 5 minutes and a sauce and then you gonna add him to the pan. Remember to taste your sauce. The more spicier, the less butter more butter.

Less spicy.

And I'm ready to add them.


I just put the wings back in oven for another 15 minutes or so. 10 or 15 minutes give or take, and then they'll be done.


Mount that done.

Oh, this is awesome.

And see this we can add a finely shredded sweetheart cabbage.

Trying as much into the pan there.

That's as much as I'm going to be able to squash in.

Good.


I drive the tofu. Tofu has a lot of moisture and it won't Brown correctly if it's so moist.


What you do is this. Simply put some oil into the bottom of the wok.


You can see that the total is flattering, that's good. Just give it a minute and it's going to turn Golden Brown. Now that the tofu has Brown, I'm going to take some of this sightseeing case.

About a teaspoon fall.


And I'm going to put it in this helper.


They are.

These beans are made by pressing them into salt. Just add them directly into the tofu.

Either dried chili flakes and they're very spicy.

Just give a little sprinkle.

Doesn't that look good?

This is regular soccer that I would drink.

For it in.

Let's add a little vinegar.

Very good now what's that? A little soy sauce?

Now we're going to put in two small dried stitch, one style chilies. You can put these in with the oil if you like. I just forgot.

Well, add the ginger paste now.

And let's top it off with the green onion tops.

Oh

Yum.


You want gravy with vegetables and chilies all in it.

It has a fermented smell and a salty smell.

You can add chili paste now.


OK, it's all.


Get started into a walk or a pan or skillet, whichever you have you going to put that on a medium high heat and after that you going to add your vegetable oil in there.


Re make the batter.

Now into a bowl add the flour.

The cornstarch.

The salt.

And finally, the baking powder.

Mix them.


Step 4 mix the egg and beer.

Next, pour the beer into a bowl.

Add the egg.

And whisk it together well until the egg and beer are even.


Complete the batter.

Transfer the beer mixture into the bowl containing the flour mixture.

And whisk well for a couple of minutes to ensure that it combines smoothly and is lump free though.


Step 6 prepare the fish. Take the Fillets and Pat them dry using a piece of paper towel.

This will help them fry better as any excess water.


Place them into the hot oil, taking special care not to burn yourself in the process.

Only fry one fillet at a time so as not to overcrowd the pan.

This will cause the temperature of the oil to drop, making the batter less crispy, and it can also make the fillet stick together in a lump.

Step 8 turn the fish.

Let the fillet fry roughly 4 to 7 minutes, depending on its size, and flip it at least once during this time to ensure that it's cooking evenly.

When the batter becomes a light Golden Brown, remove it from the pan.

And transfer it to a tray lined with paper.

Repeat exactly the same frying process with the remaining fillet tip. Place the fish on a rack if you have one, as this will keep the batter Chris.


Melted butter

yogurt.

Minced garlic finely chopped coriander. You can also add some chopped green chilies. Give it a good mix again.


Water.

Add water slowly and make the soft dough alright, so this soft dough is ready. Right now the dough is sticky. You can.


An egg or two eggs? Does it really matter? Answer him together like so in Latin Econic could have seen God could have been like adina, how do you love me? But if I clank soon, high pocket hole on her cell phone.

Kind of fungus.

The Halakha Tikina Hitag, and he had cut, and after that you going to add your chicken in there. You also can use some other type of protein you like, or some people like to add ham and that will be fine too.

Back off.

Skype also car and he had half an hour.


Concerned together until you see that you shrimp, it turns a little orange and then you going to add your chopped garlic in their answer him together again. Belmont Apoka. Hello so Brown and a half guys like Google along bike ha had gone ahead Kathy Lee and have a console player in Helena Soup night. Ha ha had learned how was he playing guys, psyched himself along by the Holocaust. Had taken indeed conquer.

An after.


Turn a little orange. You going to turn off the heat and add your steam rice in here and also some onion pineapple.


In Curry powder and also peeing carrots. And if you don't have pea and carrots you also can add tomato that will be fine too.

Cancel.

Wall not happy. Cat lover.


His high.

And after that you going to turn on the Heat again to high heat or the highest heat that your stove had and Sturm together.

The man hacker hyperpower happened fire and he should not how he found 1,000,000 ha. God particle cannon Hudson Kavalar mapping.


Oh my God, I'm doing saucepot can I'm sorry.

And then after that you going to add your office cooking sauce. Like I said, I will leave the link below for that videos too and serve him together like so.


And then add your reasons, an cashew nuts.

La Casa in ha look at the common ammonium, had not heard loud high like a party. How cunning then learned. Happy lots of Tyler and a half like a pit fight Alaca and after that you going.


Two Preheat the oil.

Begin by pouring all the oil into a large pan.

And turn to a medium high heat.


So sprinkle some dry flower and need another minute or two minutes to get nice elastix dope. More you need better. The result will be so keep testing little flower at a time and keep kneading until you get a nice sense moved do you can see that it's already started.

Getting some loot.


For at least 30 minutes so wraps it nicely and let it rest.


For impact your nan with water. This will help us to make non Brown goes into the part again.

Packed with water.

The other side is well covered.


Other side and again.


Bring it down onto the paper towel and apply some butter.


Red onion nice and small.

Finely chop the garlic.

Just going to talk nice and small so get the skin off.


Three slices

into three buttons and we're just going to dice the carrots.

Then there's the celery same size.

That's the culture as well.

Could it lengthways?

It's cultures.

And just remove.

The center.

And then into nice small dice again.


So a few minutes before your pasta is cooked.

As it cools, jets.

Mulattos cook nice and gently just finally staring the spinach.


Sprinkler Parmesan oil.


From the tomatoes by the peeling them, or blanching them in hot water and roughly chopped.


So heat the pan with a little bit of olive oil. You start by cooking the bacon lardons first.


Then add your carrots, celery and onions.


Salt and black pepper.

Then the chopped herbs can go in and the Bailey.


Panda garlic

come on so puree.

Cook that for a minute or so.

And at the.


And then add it.

To the frying pan.

Anster

put the stove on low heat.

And stir.

Until the sauce becomes.


Add the chicken thigh.

Stir really well.

As you see here.

The smell the perfume of all the ingredients in the frying pan smells so good. I'm really hungry.


1st and that will kind of separate.


In my macaroni.

And because that macaroni is hot, it will help melt.


And this is an aged Wisconsin and you can really do any kind of cheeses.


I'm going to beat them up, so I'm gonna just beat up.

Eggs are beating up an our secret ingredient, y'all sour cream. It thinks it's so creamy and I'm probably gonna use whatever that is about a handsome stuff.


Close.

But look at this how rich and creamy?


Same here.


Find King macaroni and cheese.

It's not much longer. I'm gonna rotate the pan about 5 more minutes.

All right, y'all. The buzzer just went off on the macaroni and cheese.


So we're going to make our soup stock out of pork, but the leftover bones and meat in the pot fill it up with water, crushed some ginger, and put on the heat. Scoop off the scum.


That's disgusting. Well, if you like it then.


Cook some spinach in some boiling water, squeeze it out and then cut it up.


Take your eggs out and cut them in half and then slice the iconic narutomaki.


Cover your noodles with some broth and carefully placed the ingredients all around. Remember, presentation is key here. Sprinkle it all on at the end and Voila, you.


Good on it after it's boiled for a couple of hours. Take out your bones and then stick the whole thing in the fridge. This way when it's frozen, the fat has coagulate to the top and you can scuba dive.


And still have fat on it. Fill up a pot with your sauces and then just dip the pork inside and turn that heat on, flip it around a couple of times and wait till it gets to a boil. Then lower it and reduce it to a simmer. Asian cooking pro tip if you want to make sure that your pot doesn't boil over, try sticking a toothpick in between the pot lid and the pot. Now after that's been cooked, take out your meat and prepare some hard boiled eggs 'cause this parts pretty fun.


Then just cover it.


Soup comes up to the boil. Add the pasta. Cook for seven.


Where do you go to Add all the ingredients? I've got some green chilies.

I'm going to add some onion.

1 tablespoon of coriander powder.

Offer teaspoon offer grammostola portal. See because we are.


Use one tablespoon of Ginger garlic paste.

Chili powder to your test. I'm going to add office teaspoon of chili powder.

Very little of turmeric, OK.

Add half of the coriander leaves also.

You know I've got some coconut milk. This gives very beautiful taste to the lamb preparation, so I'm adding some coconut milk.

Then I've got this lamb Shank look at this beautiful devil is really big pieces. I love to cook lamb Shanks this way. I don't like to cut into small pieces. Just add into this.


Can I add one enough Cup of water to this?

See, you can notice this lamb has some fat little bit attached to it and that is good enough. And actually in fact the flag that is there on the meat itself gives very nice flavor.

So I'm just going to mix this little bit.

Make sure you do not add too much quantity in a pressure cooker. Make sure it is less than 50% of the total capacity of your pressure cooker. Then very simple.

Put the list.


OK, now look at this meeting love.

Now if you look at this meet, it is coming off the bone. That means this meat is really nicely cooked, but I want to add some tomato Puri. So what I'm going to do first I'm going to remove this meeting so this is another reason why I kept this need into big pieces because I want to remove this big pieces out easily. If I had small pieces it would be very difficult to remove them. Now I'm going to add this freshly ground tomatoes. OK, I'm going to add to this. If you want you can put the pressure cooker one more time.

And cook it and the starter will be cooked in no time, but I'm just going to leave this lid open and going to cook it like this.

And.


This.

Beautiful, all the ingredients are cooked given the onions and tomatoes. Everything is cooked well and then you can add this lamp to this.


We have some coriander to this.

Kay?


So the first thing you gotta add is the chicken stock.

Add the sugar.

Give it a good, Sir.


Add the white vinegar.

Give it a stir.

Add the hoisin sauce.

And give it a good stir.

Add the soy sauce.


Thicken the sauce.

I can smell the perfume of all the ingredients of the sauce.

Give it a good stir.


Insult.

Onto the chicken thigh.

Along with the black pepper.


The A quite to the chicken thigh.

Add.


Roll the chicken into the cornstarch.

As you see here.

Then shake it.

To get rid of the excess cornstarch.

If you cannot use chopsticks, you can use your hand.


The oil is nice and hot.

Wait until the chicken thigh is light Golden Brown or until the chicken thigh looks like.

Popcorn chicken

OK, so as you can see the.

Chicken.


Sesame oil

when the oil is hot.

Add the sliced ginger.

Next, add the minced garlic.

Anster

next add the spring onion.

Anster

next add the chili pepper if you want. This is optional. First stir the sauce.


All, they're your luck. Nice grip.

Boom and blow. As hard as you can.

Dang it.

Then just soak it back into the same liquid that you.


You put your parking.


For handmade noodles, we got cake flour, flour, baking soda and salt. Mix them together and add a little water. Of course you can use a kitchen in for 12 minutes or your ninja skills OK Boo no jutsu.

Yahoo.

Yeah, right back to the mixer. Now we're playing in this in Slomo so you can see what the dough should look like once it's ready it will stick to the paddle.


Yes, it turns out that handspinning are only those is actually extremely difficult. An would take many years to master out. There's us messing up, so we suggest if you want to hand make your own noodles, go back to the legend of korra episode and look how we did the water tribe noodles. You can actually use the same recipe we used here. Just roll it flat and follow the same instructions, but if you really want a handful of your own noodles, we would simply.


Great tutorials on how to do it yourself. All you need is a little bit of patience and a lot of practice. It's very difficult, so good luck. The rest of the increase.


Prep is simple. Cut up some salon.


When the water is boiling.

Get one pack of Clearspring Why? Dude on noodles.

And add the whole pack into the pan.


Game of the Ginger.

And cut into slices.

Then into smaller pieces.

You can cut them into different sizes or shapes if you prefer. Cut the carrots into two who will only be using half.

And then continue to cut into smaller semi circular pieces.

Cut the onion into two again. We will also only be using half peeled off the skin.

Part of both ends.

Slice them into slices.

You can also use a red onion if you prefer.

Put the root of the leak.

And into 2.

Cut diagonally.

The topping, traditionally, the Japanese would cut up some water, greens or mizuna.

Spring onions would also be a good alternative.


Japan 1st add the Ginger.

Stanley Onion.

Stilwell

add the carrots.

And finally the leak.

Step one.


Add one liter of water.

Get a pack of Christmas. You talking mushrooms.

Add two pieces to the pound.

Get a pack of Clearspring Pambu seaweed.

Cut two small pieces into the pan.

Cover with a lid and leave the cook until the vegetables are tender.


So why do Don noodles in a sieve when cooked these traditionally slow drive? Japanese noodles are made from semi whole.


Mix well, it is already so into the liquid.

Add the wily Don noodles.


Top with some green leafy vegetables.

This is a.


Washed clean chicken to marinate the chicken. You would require salt little bit.

Half tablespoon of the turmeric powder. Half tablespoon of the red chili powder. Half tablespoon of the coriander powder and 1 tablespoon of the cooking oil.

And we're also going to take the half.

Tablespoon of the line and mix this mixture well with the help of spoon. If you're not comfortable to spoon, you can also go ahead and use your hands.

Once you mix this, make sure you can keep it aside for half an hour.


What the chicken Curry gravy you required for red onions. Full tomatoes, one ginger 245 garlic cloves for green chilies and we're going to make a fine paste.

Let's make the tomato pieces separate.


Grady, base Atwater. As for your gravy requirement, some people like very thick gravy and some people like it needs to be moderate so that you can have the chicken Curry with rice and puppy food. So add water to this and let it cook for another 10 minutes.


My chicken Curry is ready by seeing the red color of the gravy. I'm sure each and every bit of the gravy has been cooked. It is giving me a very nice chicken aroma. I'm getting so tempted to eat it, garnish it *** ****. Coriander leaves fresh coriander.

Leaves and so with big heart.


Veggie space together in a grinder.

Switch on the burner and in a deep frying pan on medium flame at 5 to 6 tablespoons of.


Then on medium flame at.

5 to 6 tablespoons of cooking oil. To this we're going to add half tablespoon of the cumin seeds.

What's the cumin seed start ********* in the heart while we're going to add our ginger, garlic, onion and Green Chili's paste into this.


1 tablespoon of the cooking oil and we're going to try all these dry spices and let them turn into Brown and then add this mixture on top of the onion gravy. We do this so that we preserve the flavor of all these dry spices and it as the flavor on top of the onion gravy.


Now we're going to end up with. Spices are half tablespoon of turmeric powder, half tablespoon of being gradually problem. 1 tablespoon of the covering. The border and little bit of salt. When this gets cooked, we're going to add a girl Salaat, and.


You can use any brand of the chicken masala that is available in the market. I am using this one which I bought from India and I love the flavor of this one. Add just three tablespoons of it. The packet.


Also look at the picture of this none. It's got perfect, crisp on this edges and.

If you break it, it's really very very soft.

It's not very hot.


And continue to make this until you get.

Little bit soft and sticky to.

And this.


Now cover this up and put it in God.


I'm just.

Need this again to make it a little bit soft.

And that looks nice. And even now I'm gonna.


Go into small equal size balls.


You can also use rolling pin if you want.

So here I have rolled out to nuns into some oblong shape. Now I'm gonna sit on this up with some.


Grated garlic notice is purely optional.

You can skip this process and just make it plain map.

And some car rental is.

I know this man is ready to.


Right, so it's correct.

Enter.

Break it so that it won't pop up when we put it in the oven.

You want to roast it till it gets light cold and spots on the bottom side of this man.

It looks good if you can see this site. It has got light curtains spots.


That looks good if you can see this site. It has got light curtains spots.

Right onto the baking tray.

Most other hospital.

Now the other not eastern as well. Now I'm gonna put this until backing track and now I'm going to trial this for just about a minute or so, right till the time it gets a little Browning on the surface.

And you want to watch this non when they're in the oven because they baked really fast when they're rolling.


And just mash it up that salt.


Nate got my skirt steak. Just gonna throw that garlic in.


Right, make some tacos. OK, got my tears.

Awesome state.


Going to be a mouthful delicious salsa. Smoky fiery, full of flavor.

I completely fresh bit of avocado and avocado.

Freshline


Just going to squeeze that lime in.

And that acidity.


Bit of pepper.


The beaten code to this onion tomato gravy base.