Keep them in the refrigerator overnight for a minimum five hours.


Heat up the group to 450 degrees, cooking for five minutes. Flip it over and then cook it for another 5 minutes.


First thing we're going to do, get all of our four eggs into our bowl.

I'm just gonna start whisking those around.

This is a really, really simple recipe.


And now my 4 tablespoons of water, so that's one tablespoon of water per egg. Now you can use milk if you wish.

However, you know there's a lot of debate, but in most hotels restaurants the chefs will use water. Most chefs believed in water over Nope, but at home. Do you want a little bit more nutrition? Throw in the milk will just mix that up. I want that really well with and then we're ready to get our pan heated up and get on to the next step.


Alright, I'm back and I've set up my hot plate here. First thing get our oil in there. You can just mix that around a little bit. You don't want your.


So last minute twist and get that right in there.

Just like that.


And then what I'm going to do is right away. I'm going to start pushing the egg.

If we leave the egg in there and don't move it, we're going to turn this into an omelet, so I'm going to just keep moving my egg just like this. I'm actually going to lower my heat.

And then you just want to push it. Now you do not want to have a really high heat because what will happen is your egg will actually start Browning. Now if you like, you know a little bit of a crust on your egg, that's fine. However, I like my egg without that kind of crust, and so you want to do a low heat.

Just like that, you can see how quickly this is coming together.

Just before I started filming, I did make my toast. My toast is all ready to go. You can see in real time how quickly this comes together.

And the longer you let this sit here, the more moisture is driven out of the eggs and the Dryer they will become. And at this point, right here you can see where maybe 1520 seconds away from plating.

And right there we're almost done.

And that's it.


Hit that with a little pepper.

Little bit of salt.

And there we go.


Strain oil through a sieve to remove the peppercorns of chili flakes.


Step three, bring your infused oil to medium high heat and add your ground meat.

I'm using beef here.

Stir Fry until it starts to Brown, about 2 minutes.


And add Ginger, garlic and onions. Cook until fragrant, about 1 1/2 minutes.


And bring the mixture to a boil.

Mix the starch with warm water and add to the walk gently folding it in.


Sprinkle with toasted ground Sichuan pepper. Serve immediately with rice or noodles.


With a splash of oil.


Piece of garlic.

Just like that really set off with a knife popped on the ball there and we need them a little rough chop there.

Logs are nice and small. Worst thing in the world is a big old chunk of garlic between the two back teeth.

Straight into the pan.

This isn't that small onion and will just drop him up into little squares.

And into the pan.

Cool, he did some heat in that fire.


And in length to have the width of a nori sheet you can use half an orange sheet or possibly even a sliver of the cucumber you have cut.


Dark side of the Solomon.

To make it easier, first cut the slice in half.

And then remove a thin layer just like this.


5 by 1.5 centimeters to be used in your sushi roll.


Combine chicken stock, black bean paste, chili bean paste, rice wine, sesame oil and soy sauce.


Step 2 prepare your peppercorns.

Heat 1 tablespoon of Sichuan peppercorns in a wok over high heat until they start lightly smoking.


Transfer to a motor and Pestel. Pound until finely ground.


Add the oil to the wok, heat again.

Add szechuan peppercorns and sizzle on medium high about one night.

You may also add a tablespoon of Chili Flakes to increase the heat.

Careful not to.


And what I'm going to do first is just remove all of this fat from the pork chop an once all the fat is removed. I'm just going to cut it into tiny squares now to do this, I'm first going to cut it in half. This way Longways and this is going to make 2 thin pork chops. Now you can buy them thin at the store and cut out this step here. So then I have two thin pork chops like this. Then what I want to do is just cut them into strips.

And I'm going to cut the strips into small squares.

Like this so that I have tiny pieces of pork just about this size.


Sprinkling in the ground ginger.

And then adding the soy sauce.

And then with my hand I just want to mix these ingredients into the pork.

When's the?


Next end, then we can return our part to the walk.

An ad in our carrots.

An eyesore song.


The hoisin sauce.

And then again use my hands to mix again.


Like that?

And once the enter cut, I just want to cut my carrot into about 8 seven inch pieces. So I want to cut it like that. And then I'm going to cut it like this so that I have small tiny squares just about that size.


How to chop off the end where the roots are here and also just about an inch from the top just to get rid of some of the wilted parts there and then what I want to do is just cut this into small slivers just about this size.

And once the Green Onion is chopped.


Then go ahead and add in the pork.

I'm just gonna stir fry for about 3 to 4 minutes.


And after about 3 to 4 minutes, I just want to take the truck out and place it on a plate instead it aside.


But only one piece, because three pieces.


Stay together when you're grilling it.

And I'm gonna go ahead and I'm going to spread on a little butter on this other side of the bread.


Just gonna lay our sandwiches down. I preheated that griddle at about 300 degrees.

And.


But like I said, if you have a preheated griddle is not gonna take very long at all. And then I always find that I have to readjust after I flip. So we're just going to put these over here and let them do their.


The ring may or may not help. I find that it is a bit helpful.


Eggs.

With a little Herbede Preval's.

And I'm not going to break the yolk because Rick and I both like art.


Turn up this bread now. I don't use a lot of butter. I like the use olive oil, but I want this to be killer diller. So I'm buttering both sides of this bread.


Right, just put first one in.

Can hear a little sizzle there.

I'm going to add a little of the aioli. Mix that around.


Green onions, or half of a cucumber, tomatoes, of course.

Hey.

You wanna finally chop all these greens?

Cancel everything in this.

Symbol.

This is a little bit of salon TRO.


Naruto chopped the green onions.


Why is my face so sharp?


I would need to have for this summer.


Salad we're gonna put olive oil.

Salt.

And a half of a lemon.

And the other half of the lemon is gonna go on top of this.


Shut up.

Now we can pour this over the quinoa.

And let all the juices absorb into the quinoa.


An I like to put a avocado on top. Just looks really good.

And it tastes good too.


Sing the clamps to this water so this is around 1K of.


Look, you're then going to take the Brown rice pasta, which is already hooked and strained, and you can add the pasta to your sauce. Creamy, rich and decadent. Your date is going to love it.

So once all the past is coated with all of the saw.


To do instead of Parmesan cheese is I actually like to use almond flour super high in vitamin E and protein gives the same texture as Parmesan Cheese, but it's dairy free, so if your date is lactose intolerant, this won't hurt their stomach.


French bread was the good bakery bread which I can never seem to resist was on special. This week at my Harris Teeter buy one get one free. So when that happens and it's still hot out and it's summertime, guess what? Noreen buys her bread. She doesn't always bake her bread. Why am I talking about myself in the third person? I don't know.

Anne.


Now I'm I flipped over my bread 'cause I want the butter on the outside and I'm gonna layer a couple of slices of Muenster cheese here.


Two, you can just loosen around the edge of the egg. Of course you don't have to put your egg in an egg mold.

Unless you really want to.

Let's see if this works.

And my husband once again.

Was right.


Do you like it? You don't have to.

Make it over medium. You can make it Sunnyside up if you.


Yes, you can use cheddar. You can use whatever kind of cheese you want because this is your sandwich. We have monster this week because that's what was on SP.


Sure that I have cheese on both sides of the.


In about 8 ounces of cranberries and 1/4 Cup of wine, bring that to a boil and then cook it for about 10 minutes, until about all the liquid has evaporated.

I removed the apples and cranberries to my food processor and now add some Lemon Zest.

And some lemon juice.

And a couple of tablespoons of honey.

And this is hot. Very hot product here, so I'm going to be careful when I process it and I'm going to make some applesauce.


Cakes with a dollop of that beautiful applesauce.


So in this bowl I'm going to mix all my ingredients at my flower. I have my milk and you could use skim milk for this perfectly fine. Whatever you have on hand egg my baking powder, sugar and I do put a little bit of sugar in my recipe, which I know it's a bit different, but I feel like they need just a tiny bit of sweetness, you know, so I do it and it works for me and you don't want to open mix this. A lumpy batter is a good batter. It's going to be really fluffy and delicious if you overbeat this, it's going to be really.

10th and heavy. So see what I did I just ever so lightly mix it together.


Better you could do whatever you want increase however you want and I'm just going to lightly grease it because I don't want a ton of butter like I don't want a tablespoon of butter to cook my pancakes in, maybe I'm.


Come up, I'm just going to use a little bit in a little like this.

And just put them right onto your griddle.

And these are going to cook up, and once you start to see bubbles then you know you are ready to flip them and I'll show you what that looks like.


Just try to flip my last two and as you can see all the little bubbles on top. That's when you know you're ready to flip. See that perfect and I always find out your first batch of pancakes always come out a little bit warm.


Here we go.

And that is our quick N easy everyday pancakes which I look at the color of those I have just got to just give myself a taste. You can top him with butter. I don't like to put up with butter, I just like a little Maple syrup over the top.


First, remove the fatty substance that is sometimes found on the sides.

Now check the other side as well.


Students.

Chipped oil cut that carries it.

Even it wash we're gonna wash till later.

OK, then everything.


This this is a sea salt.

So we need the finances source this much.

Like a bears.


Mix up with the salt and pepper.


Smash the garlic and Ginger gin. You don't need much is gingers this much and I got maybe thought it terrifying roller so you can mix smash to like this.

If you don't have with this one, you can use offended, but I like to hear this way.

See you smashed like idiots.

OK, now I got all smashed up.


Will a simple to see there.

Leverage.

Like a disk you select.

We're gonna cut the.

How old am?

Select

think it is.

I'm going to use for everything. These lumbar letisha carrots next something more thin.

Select

now I'm going to watch the cabbages.


Look, the cabin was a little bigger now have. So we need the one she likes you more than 5 * 5 times. Again we need to watch the source.

Not too hot. Just take it easy.

No way water.

You need a new water.


Kara and Doug Green onions and lavish put in after the year.

Which chapter, color and ginger everything? If you do not like this spicy, you don't have to put in everything. I like to spice it.


Drive by the paper.

Probably like 10 sperm because I like you spicy.

10 AM I'm going to use the Brown sugar just once per.

In

But in the officials probably.

5 Super.

OK, now.

They were mixed.


Right now I want to put a little bit of Lemongrass in it. I think lemongrass being nice flavor.

Thai kind of number, really lemongrass beautiful peppermint spearmint kind of feel to it. Pop him in the fighters keyboard taking over, just letting the flavors out of the garlic in the.


Onions.

It's all about these muscles. I look at these beautiful. We have the same muscle in the UK. We use them a lot, but they're more about this size now that that's a big old plump muscle and I'm really interested to know if this long growth period because of this cold water make some maybe more tasty or something like that. Anyway, straight into a hot pan.

So they were there now just taking away and now we need to.


Come to steam up with so little bit of seven Jan Blanc here. We really just need to splash or two of this.

Maybe one more I guess.

And let them just sit for about a minute. What starts to happen, they start to open.

Look at that. They are big, fat and juicy.

Wait for that.

You could sit here waiting for your muscles to cook all day long.

Ever changing landscape anyway? There's a sizzle coming on these and that wine is starting.


To make those muscles open up so as it starts to happen, we now need that cream to go and so just a little bit of cream.

Comes off the boil at that stage.

And they sort of half open.

We now need them to fully open. They just give up their juices. They give up that little bit of C and you end up with a nice muscle soup in the bottom with some plump, lovely.


First, what I like to do is I like to add a little bit of garlic.

When you add garlic, you're just adding a little bit of spices. Also anti bacterial and when you cook garlic it won't make your breath smell.


Heat up the tomato sauce in the pan is actually store bought tomato sauce in a can.

Now here comes the fun part. You're going to add coconut milk in most Penny. Allebach's usually use cream or milk, but some people are lactose intolerant and I don't know about you, but I don't want my stomach rumbling during date night, right?

Once all of this is just mixed up, you're just going to let it cook and simmer for a few minutes.


And the tomato sauce is simmering in with the garlic in the oil. Then you're just going to add a little bit of vodka and the vodka actually wants it simmered, and once it cooks, you won't even taste that there's alcohol in it. It adds a delicious, delicious flavor. Then you're just going to add the peas during the last.


So they don't need too much cooking.


Getting into some chopped up mushrooms and again just give that a mix around and just cook the mushrooms for a further minute just until they just slightly.


So paste and next I'm going to add in a can of chopped tomatoes and very last. I'm going to be adding in some chopped parsley, some fresh parsley. Now what I want you to do is turn the Heat down to low and I want you to simmer this for 20 to 25.


Now to add beef, I'm going to be adding in some dried bread crumbs. I'm also going to add in a dried Italian herbs mix.

I'm gonna season with some salt and pepper. Next thing I'm going to be adding in some garlic post next I'm going to add in some fresh Basil now. Next thing I've got some Parmesan cheese just in here. Some fresh Parmesan cheese. I'm just going to great it just in there. And Lastly, I'm going to be adding in just an egg that I've just beaten up.


And work all those ingredients in.


Break a piece off and just roll up in your hands just like that, and this is the size that I like my balls. If you want them bigger than getting bigger. If you want to smaller than make them smaller, it's completely up to you and just keep repeating that process with the rest of them.


I've got some olive oil, so just as easy as this, I'm just going to place our meatballs into the pair. Now I'm only going to be branding them off. I don't want to cook them all the way through. I just want to get some nice color on the outside and I only want to brandys off for about 2 minutes, so that's what we're after. Without meatballs, just branding off on the outside.


Bring them over.

Now I'm going to turn the heat down to a low heat and again I'm going to simmer this for a further.


With that I'm going to add in some fresh basil that I've just chopped up, and of course I'm going to be adding in some garlic paste to the butter, so just give that good.


Skillet and heat it on medium high heat. Throw in a couple of teaspoons of sesame oil if you want a little bit of a kick. Throw in some pepper flakes you know. Put a little bit of garlic in there and some ginger, and then we'll go ahead and push these around in the oil for a couple of minutes and get a little bit of color on him.


Then you know, but it's going to thicken up really quickly because of the cornstarch we have in there. So go ahead and.


And push all of that chicken in there, throw you nice crispy chicken bits in there. Get 'em all stirred up in this sauce and then that's it. We just gotta dress it up. You know we're going to take our toasted sesame seeds.


As much as you like and then we got about 3 green onions that we chopped up, that's a nice.


Now I chose some veal sausages, but you can choose any kind that you like.


Stock.

With some sun dried tomatoes that I've sliced, this will add flavor.

The chicken stock has come.


Find cornmeal so the polenta cooks faster.

I'm going to sprinkle it on top.

This way I won't get any lumps and.


The.


The cheese.

Mr Havarti

Provolone on one side.

Little more aioli in the middle.

Remember, this is.


I'm going to put the Pickles.

A couple of slices of jalapeno if you don't like the heat, leave the jalapeno out.

But of course, come on, you love the Heat, don't you, nice.

Few slices.

Of farmers market fresh organic.

Tomatoes.

The sharp cheddar.


Love.

We


Gonna let his kukana slow heat and then we're going to flip it.

Let's take a look at the button. I'm going to put this guys ready.

Oh yeah, oh.

Oh no.


Take a look at it.

Alright, I'm gonna play this guy. Oh.

OK.


Back is a bash. My mother never made.

Mega plot version with cutoff dry, but this is far superior from the UK in with some red onions.

Um answer star anise just to boost some of those meaty flavors. And here you see, I'm just using a Skillet Pan.

If you can, don't use a nonstick pan.

Because you won't get that farmed if you can see that collection of flavor in the base of the pan, which I just continually deglaze.


That water evaporate and then let that fan build up again and then add water again and repeat that process about three or four times.

Then I just add some garlic and cook.


Add some flour and cook that off for about 2 minutes. Then I had a load of water and then I kind of go a little bit crazy with the ingredients. I had quite a lot. I just really wanted just to showcase some of the ingredients that you can put into such a gravy asset, some chicken stock, some Tabasco, some HP source. Not not a lot of any of these ingredients, just tiny amounts. So mermaids that is a really great.

Flavor booster some Bay leaves, some mustard Chester Shire sauce.

Some pepa.

And I wouldn't wouldn't say it has to Add all of these ingredients, but it really was a fantastic gravy. Some bus samic and some catch up. And these all thicken the gravy as well, so you don't need to add as much flour and you'll still get across.


You wouldn't pull like vanilla vodka and hear anything. It would just be arable. Some put this in.

OK, and I'm going to let this reduce by half.

My vodkas reduce.


For now I'm going to add in our crushed tomatoes and get every little bit out of the 28 ounce can.

Okie Doke give us a stir.

Oh yeah, this is gonna be so so good. Now I'm gonna.


Knock the back, not the Heat back to medium low partially cover this just like that and let this cook.


My name using penne with lines on them. They really gripped the sauce really well at that. In salted water, make sure you felt it well.

You know the rules should be assaulted them in a terranean.


You haven't seasoned it yet. You have a season that at all actually.

OK, put the heat up to medium.

Season it with salt and pepper.


Very, very important when you're making vodka sauce.

OK, I put my heat up to medium size, bubbling as much as I would like it too, so I'm going to just put it up to medium high.

Incorporate your cream in.

Just like so.

And this is going to cook for another 8 minutes or so.


My sauce cooking about 8 minutes now. I've also drained my past. I'm adding just a couple of fresh Basil leaves. Smells fantastic. I wish you could smell this.


Going to be your favorite, I promise you. So let's get going. We'll start with the garlic will chop it up fine and you know how to chop garlic and take a claw. You cut off the head and then you smash it just like that.

Take off the Peel.

And start shopping and finally.

So I have your boy.


So there's about 5 quarts of water I don't about.

A tablespoon and a half of salt to the boiling water.

An my pennies but a pound of penne.

And I'm gonna.


The best quality olive oil can find possibly.


And about four.

Close of garlic they have chopped before.

And I'm going to have it just so take slowly.

Just make sure I don't burn the guard.


I would say on a low fire and just watch it carefully so it doesn't burn doesn't turn yellow, so you want to be just a little bit for about a minute or so turn.


So it's been about a minute.

I'm going to add on a pinch of salt.

Anmi crushed tomatoes.


Drain my pasta.

You wanna make sure it's drain thoroughly? Just shake it up so the water comes out and we're ready to put it in into our sauce.

Ann, we're going to run the pasta sauce.


We're going to add on 2 tablespoons of vodka.

That's about 2 tablespoons.

And we're going to let it.


1 Cup of heavy cream.

And again toss it again.

And it's really nice. We're going to cover it and let it simmer very low heat for about a minute or two.


Sliced onions

Green pepper.

We are going to back this vegetables.

And mushroom


Also has been simmering for about 5 minutes.

I'm gonna add some green onions.

Depending on how much you like.

And the.

Start with water.

Just to make sure the false get on the tofu because the token tends to be bland.

Looks like I have a little bit too much. Still damadian half to it.

And turn it up. Turn a fire on a bit higher.

Now you can see the sauce start to Thicken.

And it's getting unhelpful. Very nice.

Now it's once it starts to boil.


Done at this point I'm going to add a teaspoon of my suit 1 pepper paste.

In there.

And just mix it up.

How we got our?

My portal for tonight.


First, boil the shrimp for about 5 to 7 minutes, then drain and set them aside.


For the shrimp to cool down, let's prepare the cucumber. Cut the cucumber into three to four inches long. Remove the seed and cut into thin pieces beside the cucumber. We also need.


Now that the shrimp has cooled down, peel them and cut them in half.


Barbecue char SIU pork into thin slices. I've shared a video on how to make the barbeque char SIU pork and I'll put the link in the description box.


Mix together 6 tablespoons of water, 5 tablespoons of hoisin sauce, and 1 tablespoon of peanut butter.

Simmer on low heat for about 3 to 5 min.


Today

quickly soak the rice paper in hot water, wait for about 30 seconds for the rice paper to Softon.


Journal and we're going to give this a good grade about quarter Cup of this in here and this really really rounds out the sauce. I mean, without it it's so good and everything, but with the Fresh Parmigiano in there, it just makes it that much better. It makes it restaurant quality, which is why it was such a hit at our restaurant.

And now I know that my daddy would be very proud.

To see this because it was one of our best sellers and I was thrilled to be able to share it with you guys.

OK, that's about right.


Of hot pepper flakes and you can add as much or as little as you want. It depends on how hot you like your food.

And I'm going to add in a nice pinch of dried oregano, dried oregano and fresh oregano with any dryer and fresh herbs. But the dry herbs you put him in at the at the beginning of your dish with fresh herbs, you put him at the end, the dryer, everything to develop their flame.


Circle of life.

And here with some Apple and vanilla turning sweet and sour sort of effect with this grumpy and then the chutney working against each other in my garden outside little garden time. What we do in our spare.


Pressing onto it, sitting in the middle as.


My last cooking.


Apple soda sprinkle. Little bit of caster sugar.

Blowtorch


And creating a sandwich. Basically it's nicer Apple something here.


Onion.

And this is of a Dahlia Onion.

When is your next for Dahlia Onion and I'm gonna gonna make that?

Make some nice pieces that'll fit onto my school well.


I'm going to take some olive oil and I'm going to drizzle some olive oil.

All over my vegetables.

I'm gonna take a little bit more on my lemon juice and just dashed out over there.

Little little garlic powder.

On there.

Boo.

And then a little bit of salt.

I am.

Black pepper

then I'm just gonna take a little bit of that Jamaican jerk seasoning.

And is lightly.

A little bit on there as well.

Gonna do it.

Quickmix


Will ever walk into, you know you're going to want some breading. For chicken we use in Special K, you know 'cause? We're trying to look like the people on the box, but you can use regular corn flakes.


To crack a couple eggs in a bowl and go ahead and get those whipped up. What we're going to do is we're going to make.


Chop up some chicken tenders in this a little bit, you know, roll your chicken pieces in your flower. Go ahead and roll it in your egg and then go ahead and throw it in whatever kind of breading you want. Get it rolled up and then arrange all that.


You know, and then if you got a little can of olive oil that you can spray on there.


In the oven, which we're going to slide him into right now at 400 degrees, you know and let him bake away for about 20 minutes. And boom, look how beautiful these things are, you know?


Plus a little bit of Balsamic Vinaigrette, then some poison sauce, which is kind of a a thick, sweet sauce you can find in Asian section of your grocery store, and then some apricot jam you know, don't do this boom, you know, if you're filming, don't do that. 'cause you know you get stuff on your lens, but if you're not filming, you can go ahead and plop it in there and make it as big a message you want, you know, and you probably won't be filming it, so don't worry about a couple of tablespoons of cornstarch and then just a little bit less.

Then two cups of water and go ahead and get that stirred up.


Season with pepper

Now we.


Ounces

the polenta is red.


So I have some chives.

Some parsley.

And some fresh basil.

Now for the Basil. I'm just going to slice it thinly.

This herb mixture will give a nice refreshing flavor to the bangers and mash.

And so all the herbs can stick together. Just a touch of olive oil.

Salt and pepper.

We're going to mix all the herbs together and I'll be ready to assemble the dish.


Has a rich flavor with the parmesan.

One sausage per person.

And the herb garnish.

Now maybe just a touch of Parmesan on top.

What a perfect dish for brunch benefits.


Is blending the chick peas in a good food processor?

You don't wanna use canned chickpeas or canned fava beans because they have too much moisture and too many preservatives. It's best to just use the soaking process overnight. We're going to blend these until they refine crumbly mixture.

Now, after you're done grinding them up, you want to put empty them into a bowl.


And then blend them until they're nice and crumbly.


Want to the sandwich? I like to add a lot of tomatoes to my sandwich. I also like to add kabis. Which are these wonderful pickled turnips?

And then some lettuce.

And I'm going to add a little bit of the garlic sauce.

Just because you can never get enough garlic, I like to add a lot of garlic sauce. You don't like garlic, you don't have to, but who doesn't like garlic?


Next, you want to get your Falafel Patty.

And place it in the sandwich. Now traditionally they actually must. The Falafel Patty when they.


You don't have to, but.

So.

I like the spice.


Water and can be used. You could use the same water that you use to make your hollandaise sauce with. Basically put it into a little bit of warm water.

Let him sit in there for about 30, maybe 45 seconds. That's all we're looking for. We don't want to cook the eggs anymore, we just want to take the chill off and warm 'em up slightly.


Come out of the water.

Get him under some paper towels you want to dry off the egg, or else when you want to put in the Hollandaise sauce on top, it's going to dilute the sauce and it's going to make it run all over.

So some paper towel ING.

Blot it dry.


Lift the egg out. Whoops, get your warmed up bacon, or in this case some pro Sciuto.

On your English muffin.

Get your egg on top of there.


Right over the top.

Let it pour all over. Can even get it down onto the plate.


That's one I put in about half an hour ago and it's all goes back to. It's probably it's original.

Um size.

We bought that away, probably on sort of medium heat, so when you start seeing little bubbles come up from the side of the.


That's how you do it.

And then you end up with the flex in the bottom, and then you put the bonito flakes in. So is that like 1 Cup of Bonito Flakes said two big handfuls?


Just strain it through.

That's it, that's beautiful. That's the basic stock.


And city monitor until there.


Laying around you could use fresh ones as well. You can totally use fresh ones, but I don't know how well they grow here in Florida. I don't know. I haven't seen any.

You want about.

OK.


Is really, really nutritious. It's got ton of minerals. It's from the sea, so it's got loads of minerals. I'm actually going to cut it up before I put it in the blender.

Iodine.

You want to let it soak until it's until it's pretty gooey, so maybe 30 minutes.

I'm just going to rough chop it. It's not going to completely blend up in the blender, even in the Vita mix. Even remember adding every once awhile will adults for Calvin are indoor smoothies in them.

You always get seaweed pieces.


Easy enough.

Then I'm going to throw in.


OK, this is just Brown rice me so.

Thrown a chunk of garlic and a chunk of Ginger.

So you getting minerals. You're getting middle from the seaweed you.


Plum paste.

It's a little salty, and so is the meso, so you're not going to add any extra salt to this.

This is Frank. Some Curry powder. OK, let's throw that in there. If you don't have.


Some carrots.

And a little sweetness to it.

And I've had Brazil not soaking. I've actually had these soaking for about an hour, so I'm actually going to win some.

Before we.

In there.

Tomorrow.

And throw them in. That's going to make it a little bit creamy.


Glenn this.

I'm going to spice it up with the.


We're going to roll up our sandwich just like they do at the falafel stands.

Will it nice and tight?

And I do use aluminum foil throughout the sandwich to make it look.


About halfway through, we're going to add one of the most important ingredients, garlic. I know you all. Love garlic.

And then just continue to blend.


Onion.

What better is there than that?

At this point We want to mix it until it's very well combined.

Falafel was actually traditionally made with just father beans as it moved North along the Mediterranean. People started to incorporate chickpeas into it. Some people make it with just chickpeas. Some people make it with just fava beans. There's a lot of little variations to the dish, but the main ingredients are the chick peas and the fava beans.

Falafel is also a very healthy dish if you don't fry it. You can also bake it, but many people just fry it up. It has a lot of protein in a lot of fiber. After we've combined, the ingredients were.


Start with the coriander.

They cumyn

That Cayenne Pepper. If you don't like it spicy, you don't have to add the Cayenne Pepper.

When I add the bread crumbs.

And thought we were going to add 2 teaspoons salt. Actually, let's do 3 some people like it really salty. Some people don't like it there salty. It all depends on how you like it, and then we're going to make this up really well.

After we Add all the seasoning you want to check the dose consistency. This is a lot like a Doe and.


Tablespoons of flour.

You don't want to add too much because you don't want it to be too doughy. And then I'll say raw in the middle when you fry it.

So just mix it up again.


Baking powder

in the baking soda.

This makes it all up.


A spoonful of this.

And you just want to mold it up.

So it's a nice little ball just like that.

And be careful when you're frying it. You don't want to burn yourself. Have the oil on medium heat and just slowly drop it in.


First procedure with a shorter grilling time. Only three to six minutes. That removes a lot of the worry about the insides being cooked the third.


Shallow pan with the same mixture, we just did butter onions and a beer or two and you put that pen right there on the side.


Also over indirect heat, but get it hot. This gives the braatz a little hot bath after your first grilling step. That way you can keep them cooking. Always have a hot brought on hand. You could pay attention to the game or socializing and also eliminate some.


What I'm going to do is I'm going to cut the tofu.

In half.

Horizontally.

And then basically about.

On almost a inch.

Cubes.

It doesn't really matter, but when it's smaller, the taste goes in better.


Alright, I'm I have my fire on high.

The pour about 1 tablespoon full of oil in the pan.

Yeah, I'm gonna add my broadcast team killing paste.

On my car, they came there.

Let it.

Salty a little bit so that the flavor comes out.

And then I'll ask hopefully in there.

My cast melody on spice coming out.

Tina post


Write it out.

Purple are very bland, so I usually add a bit of salt.

And also about a tablespoon full of soy sauce.

Add about half a pound of chicken broth.

Let it cover and.

Coquitlam haikili starts to boil, then I'm gonna to.

Cook it on medium for.


In the meantime, while the tofu is being cooked.

I'm going to add about a Cup of water to my dried.

To my dry cornstarch and I will make sure it's.

Started so that it's completely dissolved and I'll set it aside.


Well, the little fish now boiling out. Hi, I'm turning the heat down to medium.

And.

Sorry to little *****.

So that.

Healthways

roared in the spice.

At this point.

I'm going to add my ground meat in there and cook together with the tofu.

I'm adding just a heap tablespoonful, but it doesn't really matter.

And I'll let it cover a simmer for about another 5 minutes.


Someone takes some.

Chicken.

Pork.

Take my cell phone is nice old mushrooms.

Turn on then.

Tomato.

Came up this morning.

Move on leg.

I mean, pepper.

Just go ahead and just start assembling, but whatever way you want.

What we want me.

Vegetables.

Ever you want?


I would put knees on the grill.

And make sure you have your grill.

Hot and then also make sure that it is nice and oil we don't want these sticking and ripping as you're trying to flip him around.

So we've got that. We've got him on the grill.

Alright, so I've been.

Leaving it on here been out here about 15 minutes already. I just keep rotating it and.

Wanna make sure?

You understand what's after too long doesn't get burned up or anything like that, but one of the things I want you to make sure as you got big chunks of meat.

I'm gonna make sure they get cooked all the way to the center. You may want to use a thermometer. Your pork should be at 170.

And your chicken at 185. In order for it to be done cooked, we don't want him to get anybody sick, so make sure you check those temperatures and see back inside and a couple few more minutes.


Message today.

Mix all that together.

It's all those seasons up.

Hello.

What you're gonna wanna do is let let this sick for at least.

An hour.

And then the.

That was true even.


Beautiful thing about these Cisco bombs. You can make him however you want him. I'm just going to.

I'm not gonna take all the skin off you just gonna make those design.

Alright, so go from the skin off. I'm gonna make those into about half inch size pieces.


That some.

I've got a package of button.

Button mushrooms

I've already washed him already. I'm gonna just gonna take the insides out.

The stems out and I'm going to put those in there.


I've got myself 1/2 of a green pepper. I'm going to cut those into some nice.

Half inch pieces as well.

I love grilled vegetables, so this this combination of the grilled meat and grow vegetables is just wonderful.

Stuff like this was the best way to eat vegetables is grill.

I love growing.


It's not under writers just right.

But I wanna make sure it stays on my scooter.

Grow tomatoes.

Wonderful.

Wander.


Now I've heard chili powder.

Cream and powder.

Coriander powder

and thought.

No oil.

And faster vegetables.

If you don't have one, then you can just start right on time also.

Mix all the vegetables there.

Now we are going to break it.


The oven on 400 degrees Fahrenheit for 10 minutes.

Mark's ready to go in the oven.

For five minutes.

After taking it for 10 minutes, remove from the oven.

External

found this Miller.


No, we are going to fill this burrito.

Sample spectacular.

Alright.

And I figured it was like this.

Big K.R.I.T

you're gonna go to Bens answer.

Beans, corn. You can use vegetables of your child.


One more quote from others.

And for the glances.

Perfect now place it in the baking tray.

Repeat the same process for the rest of Godzilla. I have wrapped all the turtle's.

No.

Archie's over

you can add vegetables of your own choice keys of your own child.

This is not authentic fun.

And now we are going to place it in oven on 400 degrees Fahrenheit for 10 minutes.

No good breeding.

If you don't have nothing you can use.

Metro, please answer if you don't want to break it or if you don't have one thing you can just close it on a pan rapid and we can have it like that. I like the burrito more crystal, that's why I'm breaking it, but this is optional if you don't like to bake it, you can just tap it and just have it like that.

After 10 minutes, remind from the oven.

Wrong.

It looks done. Now look at this. It's crispy that she's had murdered all over burrito.


Since to garnish it with cilantro.

It's best for your Mail with Indian spice.


So first thing is just some olive oil and I'm going to be putting in some onion that I've just roughly chopped up, and I'm also going to be adding in some bacon that I've just chopped up as well. Now I love bacon in the sauce and this is not an authentic Italian recipe. This is just something that I've been cooking for years and years and years, and my friends and family kept coming back for now.


I'm not going to season with some salt because the bacon is quite salty and I'm also going to be adding in some garlic paste and just give that a good mix around and I just want you to cook this down for about 2 minutes just just until that time.


In half I love this stuff, but you can use any sort of bread that you're after. So what I want you to do, just put this under the gorilla and toast it so without bread toasted I'm just using a brush and I'm just going to brush that bread without garlic, butter and Basil Mixture so our garlic bread is done. It's time now to serve this bad boy up.

Just to finish it off, I've just got some fresh.


Put some of the tahini sauce.

Just like that, you can add any vegetables you.


The first thing I'm going to do is remove about two or three of those outer leaves of this cabbages discoveries are very big, so those leaves are very old and very tough, and they have some holes in them, so I'm going to be discarding those and then with this leaves the time left. I'm going to take about three or four, and I'm going to wash them in some filter water, and I'm going to set them aside. I'm going to be using those at the end.

I don't really watch the whole cabbage, but if your cabbage is dirty and you want to wash it, make sure you're using filter water. That's very, very important.

And I'm going to start the slicing the cabbage. The first thing I do is remove the core and then I end up with about four big pieces. And then I'm going to start slicing it very, very thinly.


Done with the cabbage, I'm going to place it into a clean stainless steel pot. I'm going to sprinkle some of the salt on top of it and I'm going to leave it covered while I processed the rest of them.


I'm also going to grate the carrot and I went to chop the Chiles. Very, very small. I won't be using their seats because then it's this spicy. I'm also going to be grating the garlic and chili and I'll be adding them on top of the cabbage. I'm going to give that a little budget mixed animal to add the rest of the soul.


Well, using these would pounder, I'm going to start mashing all of the vegetables and I'm going to do these for at least 5 minutes. This is going to release all of the juices from the vegetables and that's what you want because then you have to add less water and you can see how the look of the vegetables change. They start very crunchy, very crispy and then after I've done this for awhile.


And now I'm going to start packing the sauerkraut into a clean Mason jar, and the way I'm going to do it is I'm going to add a little bit of that into the jar, and then I'm going to press it down really hard and then add a little bit more and then do that with the pounded again and what you want to do is remove as much air as possible and pack it very, very tight, and then you can see how it looks from this side. That is a lot of juice in there. An idea really add any water to this. This was all the juice that was released from the vegetables, however.

If you find that you didn't get a little juice, you can always add some.


And now with the clean leaves I had set aside and went to start following them and putting them on top of the vegetables. The purpose of this is to use them as a weight that is going to.


Seriously, and I'm going to let the vegetables sit undisturbed for anytime between a week and.


Nicest

fresh and we just look.

I guess on the phone shop if you don't have any plans at home, you can use a normal suspend.

So just I just put certain people on that up.

Just have to make a nice collection.

So if I have to cook very very slowly.

Under what is the best thing is to make a nice collection.

Around all the flour, then you have something crispy. When you eat inside is very smooth.

So like this, you know we make a nice collision.

And you can see all the fat is going on.

So if you have a quagga.

If it's not a nice quality of the fries are full of fat.

Yeah, you can see it is no.

So many, many facts.

When I buy, my four guys come from France.

And is very important for me to have.

Some very very fresh weather.

Just make a nice evening at that.

So again, here outside is Brown like a.

Crispy

when you cut it.

To hit inside is very very smooth.

And.

The cooking have to be made.

Perfect not well done.

Like your major moral.

OK, so now the file will be already.


I I cook some fish.

Some issue with the paper in the way nice and.

You you have to just put some butter, Cook your pitch in the old face, then on the end you just.

Put some Peach liquor on the on the top.

And the pitches come from the wine.

I don't know I can say is.

OK, so.


I put like some glass on the top.


So then it's.

Will give some crispy.

And the.

Something sweet as well, and when you hit with the father or the combination is coming in your mouth, you have something crispy. You have the.

Sweet Peach

adapting.


Just before my email.


That's fine, you may want to brush it with a little light coating of oil before you hit the grill. Can help Apple Crisp texture to the casing and you're going to want to grill over indirect heat for about 15 to 20 minutes. It's going to take some time, usually longer than everything else on the grills.


The parboiled Bratwurst in a pan from the comfort of your kitchen, or use that side burner that you never use on the grill. Just add one or two inches of your favorite beer into a pan over medium heat. Add the sliced onions, maybe some Peppers and the braatz. Bring it to the lowest possible, similar that you can. You don't want to boil it. You don't want.


It's pretty easy, you just make sure that.

Each side of the chicken gets a little bit of the flower on it.

Shake it off a little bit.

Move over to the egg.

That both sides.

And then we're going to move over to the bread crumbs and make sure that it's very well coated.

Undersides.

And then I'll just set it aside.


OK, so I put a little bit of the breading in to make sure the olive oil was hot enough and so now what I'm going to do is I'm going to add my chicken to the olive oil in Brown it.

Get it around to make room for all of it.

That's the last piece.

So we're going to let it Brown, and then I'm going to turn it over around the other side.

They are chicken is nicely browned on both sides, and then we're going to go back over to the counter and continue.


And I'm going to put some of my sauce in the bottom of it.

And now I'm simply just going to lay my chicken on top of the sauce.

OK.


On top of the chicken.


And you would just lay it on top.

Then I'm going to sprinkle my Parmesan on top of that.

You can use as much of this as you want. It's up to your taste.

And then I think I'm going to just drink a little bit of olive oil on top of the cheeses.

OK, now I'm going to do is put this in a 350 degree preheated oven for about 30 min.


This is my version of Chicken Parmesan.

I hope.


In here.

Couple


Take the photograph. I'm just going to slice through here about a centimeter or so, then nice, rich, buttery color, little bit of seasoning.

So why?


We're going to put a little drizzle of olive oil in the pan.


Pounds of ground beef now.


Use kidney beans.

Now, as our meat is Browning, we're also going to add 2 teaspoons of salt and some freshly cracked.


Then, once our meat is all Brown, we're going to add a Cup of diced onion.

5 garlic cloves. 2 cans of diced tomatoes, juice and all. Just throw it right in there.

3 tablespoons of tomato paste and a Cup of water. Go ahead and just kind of give that a stir in making sure that all.


Paprika

2 teaspoons of ground cumin.

2 teaspoons of ground coriander.

And four teaspoons of dried oregano.


Leon, and then you're going to press.


Spoon of white vinegar. It'll just.


Another teaspoon of dried oregano. Give it a stir and then it's.


Why do slice one in?

Union.


Just to give it some body.

Pinch.

And we're going to.


Shock.

Next up the beer.

OK guys, I've got this talk about the beer.


And lightly.

Slice it.

And some nice.

Italian flat leaf parsley is roughly chopped coarsely.

Beautiful.


Some sage.

Parsley.

Stuff.

OK, next we have the sausages.

And this will make this sausages very nice.


In a 375 degree oven.

For my 50.


Gently put them in.


OK, my Masha and do me a favor.

Don't do mashed potatoes in a mixer. Always mushroom.

With Marsha

Let's just mushroom gently.

You don't want to miss him too much.


Taco shell fill it with some of the Taco mixture. Top some cheddar cheese on top and some shredded iceberg.


And into that, adding some salt and baking powder.

Just to be just baking powder and then add water and mix this to a nice smooth better.


Pen and.

2 tablespoons of oil.

An into that at the Carrie leaves and the chilies and cook this about a minute or two.


Add the mustard, fennel and the cumin seeds.

Don't add the spices at this stage.


Flattering at the onion.

You can add garlic.


Add add.

Close enough therapies.

Into that at this fighter.

I missed it.

Now.


Bush.

And cook it on a low heat, about 5 minutes.


Store and put one spoon of the mix into the pan.

And spread it all over.


Right now.


And what I want is to one ratio marrying water.

Adding some coriander leaves.

Fumin please.


Finding fault.


OK, first of all guys get a saute pan, add some olive oil.


Add some butter. What is personal preference?

So.

I like butter.

And then use a wooden spoon and this what makes the the potatoes very fluffy. So just generally give him a stir.


To put too much salt in, because potatoes love song.

It's very hard to have a season.

Basalt

bitter sage.

Give it a gentle stare.

OK guys.


Just to get it smooth, just like a little bit, so a little bit of milk.

Father

in general Easter.

Mashed potatoes.


Yuki's favorite editions are coming and tofu. We just have to.


Now we started with onion garlic. Actually, after the gala. Try this and I have operational pass over here I got two garlic.

I got a one on ya.

You don't gotta Carter really thin after like this.

Pizza like that.

With Anya and the paths over here.


A Aria.

Alright, OK we started on the gout would put the flame and the time of day is started fry little bit one.


Ah.

OK, not this man. We go all over the room upstairs every place it.

This map.

Just Mount, Yeah everybody smile OK now wonder part of my dish over here I wanna test.

It's really good, they say.

OK, we put it right over here.

Good.

OK, look at nice beautiful look at this. OK now somebody like the cheese anger some piccolino cheese over here airport. Little bit you know like a cheese it said you want you like that though Apperley let chase is in the basil I keep over there.


We love the Patera this headset, the new Patera, was by it's really nice Patel.

OK, this is so pale. What do I want to clean up with a paper towel?

OK.

Enough.

Which app for the? But I didn't look at abysmal place like this or like this and I have.

At that.


OK, and we put the pattern not together.

Make sure they know born with this and this again, we gotta come nice fall over when we do that.

So look at that beautiful enough.

How long the port of my what is OK, my Wanda or your baby this? It's a really hot stuff.


OK bye see you know wanna know how to pepper?

**** sorry.

Hey I gotta some Basil. After one hour I blend everything together. I got a base of the put together, not the time of this is starved. I want to start the Tomato V.


I like a double hand ask Weasel Betalight there.

OK, now this.

This is a fresh tomato for the for the hours ago. Picker Upper this in the farm.

It's not.


Hey wait.

And then I take out the Bay leaves and I add in some.


Just turn off the heat. I don't want to cook those herbs aggressive.


That I just Browning off the sausages and now I am going to make my mash. I've boiled some potatoes, I may I put some milk and some butter in the pan and some mustard.

Some horseradish.

Some pepper.

And then I I rise my potatoes. I find that this gives them gives you a much smoother mash than using a potato masher, and then add some Parmesan. I just try.


Slater, doing that once, and I thought I'd try it out, add a bit more milk because it wasn't very. It was a bit too thick.

And here it will. It needed sees Dayan I always look. Is there anything I can use over than just salt to season my food? And in this case I thought salary?


Incredibly fresh, they need to be scrubbed really well and rinsed off, and if you see any of those little beards attached, pull it off. Mine really didn't have any. Mine were pretty clean and as far as portioning. I usually go with like about a pound of mussels per person, right?


On to the rest of the ingredients, so I'm going to need you to mince up some garlic. You can use regular garlic, but you know what? I found some green garlic in the market and I decided to use that. So just like using green onions, I'm pretty much going to use the white and light parts and I'm going to mess it up nice and fine. And again don't feel bad if you don't find green garlic. Regular garlic works extraordinarily well and is incredibly delicious, so don't even worry about it. OK, this is one of those recipes. It's super easy, but you need to get all your ingredients prepped ahead of time, which is called of course meezan plus. OK, so are garlics ready? We're going to set that aside.

Next, we're going to do some Italian parsley and you know my method for this. You hold the stems you hold your knife sharp knife at a 45 degree angle and you just shave off all the leaves. So easy. Do not pick parsley leaves off the stems takes too long, right? And once we've done that, we just give it a chop not too fine, right? Something like that, and other than.


And red pepper flakes. That's about it. Alright? So we're going to head over to the stove where you need a stock pot like this, with a tight fitting lid, right? Very, very important. So make sure you have that before you even think of starting this recipe. We're going to throw in a chunk of butter. I'm going to put that on medium heat and once it melts, we're going to add our garlic. We're going to give that about a 30 second sizzle, after which I'm going to add my red pepper flakes. I like this a little bit spicy, but you know, I like most things, a little bit spicy, so I'm going to add a big pinch of those. Give that about 15 seconds in the butter.

At that point I'm going to add my lemons asked I use disaster to get those nice thin strands. You could also grade it on the microplane you've seen as do both many times, so the lemon says goes in. You give that about 30 seconds and then quickly pouring your wine. OK, the wine stops the cooking. We do not want to burn or Brown the garlic so that whole process of Sauteing the garlic pepper and the lemon zest only took about a minute. Once the winds in I gave it a few turns of freshly ground black pepper. You generally don't need salt, the muscles have enough natural salts.

So be careful when seasoning and at that point are drunk.


Jason, if you had him sitting in water or something like that, you want to drain it. You just want the muscles are going to quickly place the lid back on. And by the way, I'm so glad I wore a shirt for this video. Generally I cook topless right? So the lids on we're going to give the pod the old Shaker Shaker and let it sit there undisturbed for exactly one minute after one minute, remove the lid, take a spoon and give it a quick stir just like that couple turns. Place the lid back on and wait two minutes after which you should be getting close.

You're going to see lots of the shelves opening. In fact, back right. You can actually see it opening. So cool. At that point, we're going to dump in our Italian parsley. Give it another stir, put the lid back on and as soon as those shells are open, you're done. It might take another minute. It might take another two minutes. It could take possibly 1 1/2 minutes or three minutes. The point is, who knows? Go by site when it looks like they're all open your done. Alright, the shell should be open like that. The muscle should still be huge in Plumping Gorgeous.

And not shriveled and pathetic right? The only way to screw this recipe up is to keep boiling these after they open. And of course if there's a couple they don't open.


Cornflower now you can use just One Cup of plain flour here but I find adding the cornflour adds an extra crispiness and lightness to the better. You can also add a pinch of Bicarb.

And now I'm just going to give this a very gentle mix. Don't overwork it and don't.


Some oil preheated to 160 degrees Celsius now just a quick.


It is very dangerous and if you don't know how to use it properly then grab someone who does before.


Beautiful lot tempura batter and then gently place it in the oil and repeat this for all of your prawns.

Now.


So I'm going to pour the oil in.

And the minced garlic and ginger.


Do you know master product for a few minutes just to Brown the meat? You don't want to cook it all the way through 'cause it's gonna be cooking for longer with the vegetables as well.

Nearly there FM stir fry it and keep stirring it pretty much throughout the process. Anytime you see any pieces that still have some paint bottom, this sort of flip them over to make sure they get Brown, then all sides again. You're not trying to cook it all the way through, but you don't want to have any rockside some meat left, so just keep stirring it and looking for under quite fits that one there and just flip it over so the pink sides down. So that's looking pretty good. It's all looks like it's a little bit browned on each side.


Soy sauce or Coconut Aminos If you're using that.

Or that in first.

Just want to give that a minute that sort of help.

Get all the bits off the bottom and everything.

So we just sort of stare that for minute and get push any bits of garlic and ginger down in there so it stays in your sauce. That's where a lot of the flavor comes from.

So now we.


And this is the.

Fake rice which we just made from that kind of flower again.

And then the water.

Stir it all up as best you can. It's pretty full, but it will cook down a bit as we go.

I don't wanna turn.


Now we're just going to cover that and remember to come back and stir it every few minutes. Timer for about 10 minutes.

It's been 10 minutes and then stirring periodically.

It's reduced the ball to get there.


Few more minutes that will help reduce the liquid a little bit and also you want to check just the vegetables are as tender as you want them to be. So just push the veggies after the side here and you're going to pour your eggs.


Now you can just sit and stir it right away. If you want stir it all through everything and it'll just sort of thicken your sauce up and you won't notice much egg there. Or you could try to, you know, let it cook a bit and get some chunks of egg in there. If you like, whichever works for you, you're going to kind of poaching that liquid for a moment anyway, so as you can see, as I push it around a little bit here and there were getting some bits of cooked egg in there and the rest is just going to sort of blend into the sauce. So go ahead and stir it up.

And from this point you want to keep stirring and cooking for a couple of minutes to thoroughly cook that egg.

And I have it blend through with your liquids.

See most of our liquid is now gone. The egg sort of cooked into it and picking it up a bit. You can seal it.


Having the key.

Let's imagine that.

Spending so much time on.

It is proud.


Smashing the chopped onions.


Honda


Because it takes away the moisture content with you.

I'm adding the paste.


This.


Step over here. Get that going and we're going to sweat them to bring out the flavor. I love that sound so good on low here.

All right and then I have some jalapenos with the seeds and veins removed. Take a little bit of the heat away. Alright, so I'm going to add that right. If you use jalapenos, wear gloves guys, because the oil will irritate your skin, and if you touch your eyes, you're going to hate yourself.

And then I have a little mint up front there which will also add a nice flavor to the braising liquid. Alright, so that's sweating smells Delicious. Alright, I have some stock here, some aromatics going to add next and.

So I just want to talk about this really quickly. Well, this is sweating so beef tongue is a muscle and it is very firm and it requires a long time to cook. So give yourself at least 2 1/2 hours. The front is very lean, the back is more fatty and the fat is what makes this thing amazing. So if you ask me, this is my favorite piece, but we're going to chop it up and mix it together so it's a little more even in uniform. So I think we're perfect here. Nice color.


Going to add the aromatics.

Add the mint.

Stir it up a little bit and.

Got some water here.

You want to submerge it. You could also roast the tongue. It's entirely up to you. I'm just a fan of braising because you can let the meat stay in the liquid and it will make it a little easier to preserve. It will allow it to keep a little more flavor. I'm putting in vinegar now as a nice acidity to it. Lastly, I'm going to put some stock on the huge fan of stock. It just adds a nice base flavor. If you want to be neutral, you can use vegetable stock, which is what I do a lot. You could use chicken if you want if you're going to use beef.

I would use it just to cook beef so we have vegetables here. With this you don't really need to do anything to it to prep when it's done cooking, you're going to be able to Peel this really course. These are like the taste buds, be able to peel that right off. That's how you'll know it's done. So now I'm going to take.


The tongue I'm going to put it in the braising pot here, and I would say you don't necessarily need to submerge the whole thing here, because you're going to put a top on it and it's going to keep the heat going all around. But that liquid is going to reduce overtime, and you're going to have an amazing little broths sauce that you can label over it in about 2 1/2 hours later. We're just going to take a little knife and see if we can easily cut a piece off, see if it's ready. Alright, so we've been patiently waiting for the langwa to braise. We're at about 3 hours now.

You should really just feel inside. You want the meat to just pull off so tender. So what we're going to do now?


Take this beautiful beef tongue, put it down, watch out it's really hot.

You can use your knife to help you see I just peeled right off so beautiful.

That's how you know it's done too, so we're just going to.

I'm going to hold off doing it all, but I'm instead going to cut my favorite part of the tongue, which is the bottom part right down underneath because it has higher fat content and it is so delicious. So here we are right here. You can see the beautiful layers of fat in the middle. That is what's going to make your Taco absolutely amazing, so just chop it up. I'm going to save a little bit of the broth here to soak the medium, because once you cut this up, you're going to be exposing a lot of the meat to the flavor here.

Whereas before it was right in the center of the tongue, now you have opportunity to really just absorb all that flicks. My God, this is so good. Alright, so tortilla pan heating right behind me.


Yes.

Right here, awesome. We're going to go simple here. We want to highlight the flavor of the beef. We have. Tomato, salsa, fresh avocados, lime. Everything is very mild. It's going to show off. How awesome are beef is, so I'm just going to check this one, add a little color.

I'm ready to build this baby.

And guys, once you taste this, you won't even think twice that it stung.

You go.


Oh, tongues.

See how moist that is. That's why I like to braise. Instead of roast, see, you still have some of the jalapenos and onions in here.

Beautiful, alright thank you.

Awesome.

And if you want to spice it up a little bit, we have some hot sauce.

Sign.

Alright.

Wow, so good right there that is.


Going to cut those up right now and to nice.

Big chunks that I can put on the scores. I guess I want to make him about about one inch all the way around somewhere around that. I'm going to add that to my bowl.

Kay?

And then I have the same thing with the pork with kind of pork I'm using is the boneless country style ribs.


Alright, so I got about a pound of that.

Yeah, that's that's actually a lot. I mean for what I'm going to be doing with just three schoolers, but I'm going to. I'm going to make more than that beautiful thing about this is you can.

You can just keep keep making him until you know until you run out of schools or run out of meat. Run out of vegetables, etc. Smith sis kabobs are wonderful. They're wonderful thing for the summertime. Beautiful, simple, ready to eat. I'm actually going to be making mine with shortening on a bed of rice of just because.


Next, in a last part combined Pinto beans in water.

Add water.

Cosa saw an bring the Pinto beans to boil?


In a large skillet woman to flour tortillas.


Now, at the lime juice.

Kosher salt, crushed peppercorns and Taco seasoning mixed together.

Now in a.


Ground beef.


The loyal.

Chopped onion

Again, garlic, it's optional.


And then break it up and mix it in with the onion.

As you can see.

The water content of the language times here.


In texture.

About 10 grams for half kilo.


Was the source.

Again, to taste.

It's not.

Beef stock pot.

And then water.

Approx half a litre.

So you can see by building all the layers of flavor though.


Now we cook that slowly for about an hour.


So then sprinkle my carrots.

Am I die sweet which is being cooked already?

Some people sprinkle peas.


Simply spread.

Your mash, there's nothing worse. A friend once told me when you run out of Mashed potato.

So those are basic as you can see, I've spread the mesh over my pie dish.


11 which is very helpful. About 20 to 30.


We start with an onion. My grandmother used to chop them up in her hands and it was just like this.

I think it beats any chopping board.

We have one.


Today we're going to use some chorizo. It's delicious, it's very, very spicy, full of flavor, so you don't need a lot. You only need a couple exam cooking for four, so this is friendly. We just needed for flavoring. If you can't get this, you can always use some spec. Just, uh, I don't know about 100 grams or something like that and you just chop it up with a sign. So I'm just going to chalk this up.

Slice it, you can either take the skin off or leave it on whatever you prefer. Now the other ingredient that would go well with this is also celery.


Going in, if it's too thick.

Just do it like that and make it smaller.

Is always the start with putting the olive oil in the pan.


And I friended onion in it's nice and hot.

Just let them go or not and Golden.

The next thing we're going to drop in is the chair it, so all we need to do with this one. Yes, just actually only just seal it.

And we have the fire on medium.

So it's not gonna cook very violently, so here we go. This is nicely sealed. Now I'm going to put the seller.


Sure that you always use the tender pieces of the salary, like the pieces on the inside. Put that in.

Well, this smells Divine. Put a little bit of salt. Just put about half a teaspoon because the charity is quite tasty now. One of the key things in cooking is you never ever put too much salt. Always put a little bit of that time and keep tasting. Now we're just waiting for the onion to be translucent and the celery.

Half cooked at least.


Here we go.

Once the tomatoes in the old nicely cooked with, add a little water in 10 minutes, it should be ready beautiful. This is really I don't think it needs any water. Usually I need to put a little bit of water because it cooks too much the tomorrow, but today it didn't. Beautiful this is.


Now they don't have to be fully drained for this next step. Just drawing as much as you can from with the label and just pop them in, which we do want a little bit more liquid.

This is just perfect for a winter's night. This doesn't have to cook anymore. This is just about just mixing and blending and we're trying to get the right moisture in here. We don't want it to be too dry because when we put the pasta then it'll become dry across this past double soak up some of the liquid. Maybe I should have put it into the other part, which I think I will do. This is a little bit small 'cause it doesn't give you any room to put the pastoring.


So now for the better take 1 Cup of ice cold water. Now it's very important that it's ice cold. Add in one egg and give it a good mix together.


The feta cheese, the Sweet, Fresh Basil and our lovely sweet 100 Cherry Tomatoes.

I'm going to throw a heavy high.


Turn on high heat. That's right. I don't be afraid. A nice glug of olive oil, about a tablespoon and a half maybe. Alright, leave it on the Heat until it starts to show.


Really hot that smoking yet, but it's shimmering and then dumping the eggs have your special in your hand and don't do anything for five seconds. Don't do anything.


Now start moving the pan, moving the eggs, moving everything, and this is going to cook. This is real time, however my second this is this is going to cook really fast. Normally I use a lower heat for scrambled eggs, but the.


He did and basically all you do is just chop your tomato into quarters or eighths and just take the seeds out of them like that and then chop them finely.


Together, when you're reading it, so now I've just Brown this on each side for 15 or 20 seconds and now.


Slice that up.

And.

We'll just roughly slice that up. It doesn't have to be too small and I'll just add that to the.

The salsa

and all at my bed. Half a bunch of coriander, a pinch of dried oregano, half a teaspoon.

Of salt and I'm just got a yellow habanero chili. This is optional. Of course. If you like it hot, I'm just going to slice that up finally and put that in as well. And of course I've got.

1 lime that I've just juiced and we're just going to pull that through.

And we'll mix that up.

And what she can do is put this into a fridge for an hour while you refried beans, and the longer it sits there, the more those flavors will really come together really nicely, and it will be absolutely delicious to myself so.

So I'm just going to cover that I'll put some of that yellow chili in.


Now starting the seasoning and simmer for two hours.


Add vegetable shortening to the Pinto beans.


About a teaspoon of sugar per glass. Remember this is according to your level of sweetness. We like to taste the liquor so we don't put that much 8 to 10 dashes of the Angostura bitters. Do regular ones.

And that two to three of the Orange flavor.

You got it, and 2 ounces of bourbon per glass. Now you can over. Or if you want to but keep it classy my friends.

Now we're going.


Drop these two big beautiful fancy ice cubes in the glasses. Well, we prefer to use the bigger ice cubes because they melt a lot slower than the ice chips. Do them. So now the last.


Is that we talked about. We want to cut 2 pieces of the rind off and there's one for Leslie. Thank you. And then there's one for Maine that's not big enough. Let me cut another one.

For Maine, we want to hold that rhyme over the glass itself. We want to extract the oils into, press on it. You see that almost burnt off my beard. Alright, careful now want to rub that around the rim of the glass and the last thing we want to do is just drop that in a drink for a little garnish and enjoy.


Size of this chick in.

With a little olive oil, season liberally on both sides with a little culture salt and finish it off with some pepper.

Now let's let's to do is put.


For the other end to cover it and serve it hot.


Am I paying her?

Maybe a little more.

A decent amount.

Add my garlic. This is 5 cloves of garlic.

Now I'm going to turn.


We don't want it to go any further than that. Just Brown lightly going to add the can of tomatoes.

Adam Bailey

and some salt about a half a teaspoon of coarse salt.


And.

Let's come up to the bubble. I'm gonna cut up some of the tomatoes and I added about 1/2 teaspoon of salt that you saw me do, because these tomatoes really don't have any salt. They actually have a little bit, but it's.

Says on the can 15 milligrams per serving.

American tomatoes usually have.

500 milligrams or more, so they're virtually in.


Beans.

Stir those in.

And once it comes back up to a bubble, wanna let it bubble for another 15 minutes just so everything can kinda.

Combine and marry flavor.


Your pasta that you cooked.

Put it in there.

In your.

Spice is not your spices. Your herbs.

Which Basil is best? But I didn't have much, so I put in some.

Parsley as well.

And let's start this up and turn your heat off.

And we're ready to plate.


And I also put relating here. Also put about 1/4 teaspoon of white pepper in this.

At the last moment forgot to show it to, yet added the pepper whenever I added the herbs.

And if you like just a little bit of your.

Extra special.

Olive oil on top.

It's optional.

Now, of course, you're.

I'm using Romano. You can use Parmesan.


Pinch of red pepper flakes to the eggs. Give those a scramble, and then we're going to dump in the other ingredients. There's just no time to add those.


Let it rest for 10 minutes before I roll it out.


Thickness and now what I'm going to do is cut 3 inch Rams and fill them.


Flower fingers I'm going to pitch the edges shut now for filling, I put a scant teaspoon of filling. You always want to put a lot of filling in, and that's a mistake because with raviolis with pro geese with wontons, anything that you're filling what will happen is it'll burst. It won't stay together, so just about scant teaspoon into the lower half of each circle. And then you use flower hands to crimp the edges together.

I'm gonna go ahead and show you this from the top. You can see how much filling so as you can see.

It's just a scant teaspoon of filling and then I'm going to fold over the Perogy.

It's hard to do with one hand and just pinched the edges shut.

My water is boiling so going to go ahead and lock my parolees into the boiling.


Crowd then, so depending on the size pot you're using, maybe 68 Perot Keys at a time.

The float to the surface and once they floated to the surface, cook him for an additional 2 minutes and then remove them with a slotted spoon and lay them not touching on wax paper lined trays and you can put them in the refrigerator. If you're going to eat them tonight and take him out later and saute them in butter.


So while my potatoes are boiling, I went ahead and chopped up two large Vidalia onions into small.


I've met a whole stick of butter. Now don't be alarmed about the point of butter, because this recipe makes a lot of perogies, and I'm going to.


I think I put my sauteed onions in a big bowl.


Of organic Colby cheese and I'm going to add this to my onions and then I'm going to mash the potatoes.


Dried red chili. Now this is optional, of course, I'm just going to let that fry up, and I'm going to throw it in.

About

quarter of a teaspoon of dried organic.

Some garlic about clothes and a half to two cloves of garlic. Just going to fry all those up.

And then we will throw in our half of red onions that I've shot finally with the onions. I just want a little bit of color into the games. I don't want to cook them too much that I just want them to get a little bit of color that's.


Just starting to color now, and that's been on for about 2 1/2 minutes and now I'm just going to add my code that half teaspoon each of cocoa and cumin powder and that's going to give it a nice the beans. The refried beans are really nice, reached taste, and we're just going to fry those up for a few seconds and.

I'm just going to throw in a tablespoon of tomato paste. Now I'm just going to fry. Put that to one side and fry that to get the tartness out of the tomatoes and.

Set that some might be probably 15 seconds, or fry that up for and then add it to the rest of the mixture through the onions.

And the spices.

Basically what we're trying to do is just build layers into the refried beans.

So that's a bad enough and I'm just going to mix those all through now.

And when we did.


We're just going to use all those deseeded tomatoes, and we're going to add that we just cook that up for a few minutes and I'm just going to add about 1 teaspoon of sugar just to.

Balance out the acidity in the tomatoes.


Probably one can. The other thing I'm going to add is just about 1/4 of a teaspoon of salt to the.

Mix and we'll just cook those up for a few minutes and.


And the rest will leave.

The why did I? I hope, and this is been on for about oh 10 minutes and I'm just going to turn the heat off that.


Across my burrito, because I'm also once we roll their burrito, I'm going to put it on a Fry Pan and quickly fry it, so this cheese will melt once it hits the heat, and so you want it close to the bread.


And I'll just put that into.


30 years.

First watch and read the Pinto beans.


Oil.

Of course.

Yeah.

No I.

Hold on adding the other one.


And then, well, I already added the wontons into the boiling water. Now we just sit and wait for both of them to boil and.

If you know the laws of cooking.

Then you don't need to know when it is finished cooking.

Of course, baby don't know all you have to do.


Onion.

And we also make this.


Gently put them down.

Hold on.

We had noodles in.

Now gently add the rest of the soup.

Next


We add the spring onions.

4 on top.

He had a little bit of sesame oil.

Of course I need to use this.

Grab some wontons, put up at least five on top.

These look pretty good, see.

At about three more.

Six with you.

Hey there.


Type of milk and add a tablespoon of white vinegar or lemon juice. Stir it up.


In your quarter oil and then put it on the stove and turn it on medium heat now.


To do is pour a little evil in the pot and saute up those aromatics bad shall appear. Books that garlic and those herbs remember. We talked about building flavors from the beginning. You don't want things to be nasty.


Go ahead and bring that to a boil. Season it up with a little song Pepper, and then we'll let that come. Because we want those tomatoes to breakdown. Just sounds lovely, smells.

After we do that, we usually want to let those tomatoes breakdown to them 'cause we don't want a super chunky.


Back to a boil so that the vodka can boil itself out and then we have our sauce at that. Want to turn it down to a simmer and let that go ahead and make away while I get started with this chicken.


And you're going to cook it on one side for a minute to a minute and a half, and then after that you're going to flip it and let it cook another minute to a minute and 1/2 so you see that color on both sides. Then you're going to reduce the heat to low. You're going to cover it, and you're going to let it cook an additional 10 minutes.


And remember, you can keep the chick in whole, or you can cut it up in slices. Maybe you want to mix it up in yourself. It really depends on you. We prefer our slice.

A little bit for you.

For you, you can also garnish with a little basil.

And you have a cheese, you know I want to.

Stupid person.


The pound of.

Pork.

Skip that.

OK, next we add that one and a half of scallions.

Next, we add oyster sauce.

A.

A half a teaspoon of salt.

A teaspoon of Sherry oil.

And a teaspoon of sesame oil.

And don't forget a teaspoon of soy sauce.

Next we mix it all together.

Use your hands. Don't use the blend or anything. 'cause this is like most people do.

While making wontons.

Just keep doing this for the next 5 minutes.

And then we'll start wrapping our wontons.


A spoon of the one ton meat.

Add it to the center on.


So that way when you rap it.

It sticks when, of course, when you rap it make into a triangle.

Then you just curve it an fold it up to that tip.

Ann, you have your.


Along with your bra.


You're going to finish it off with a little bit of Basil.


Pasta any small pasta will work, but the tubes are one of my favourites.

Let it simmer.


At last you are. That's a Cup of Chickpeas, so we cut the chickpeas at least a couple of inch.


Chop that up roughly, and that's going in the bowl as well. It doesn't have to be done to. Finally, we're just going to chop the whole lot up and pop it in.

Instructional as he not right down to the tough stalks. Pop that in with our chickpeas and flavor, flavor, flavor.


The pit in there as well and put my half a Cup of tahini and one half a Cup of water in there as well and I would just take a fork.

And mix that through.


And then we just want to season it with about half a teaspoon to a teaspoon of salt. And I'm just going to add 1/4 of a Cup of a thick Greek yogurt into the mix as well.

And then mix that together.

With a fork.


Together and then we're just going to mix those through. Now I've left all this.


Up

right here.

Not to the other, just this much. Just enough to press it.

And have.


OK.

Slice it.

We put the water on our knife so that doesn't speak in the the rice in our life.

This is it traditional.

California roll.

Thank you so much.


Southern on medium heat. I'm going to throw in a diced onion and Lamb a couple pounds of ground lamb shepherds pie is made with Lamb, not beef. I shepherds raise sheep, not cows, so when you make a shepherds pie with beef, you call it a.

Cottage pie that makes no sense. Alright? And you want to take a wooden spoon and while that cooks you want to break it up nice and small there should be a lot of liquid that comes out. Lot of water. Don't worry that's going to evaporate and eventually you'll start hearing it sizzle and it will start to Brown and nicely. Ideally it leaves you a nice Brown fan on the bottom of the pan, all right when it gets to that point, which took me about 10 minutes or so. I'm gonna add a nice big spoon of fly.


Make that beautiful thick gravy that holds all this together and we're going to cook their flower for just about 3 or 4 minutes. And while we're cooking the raw edge off that flower, let's go ahead and add our seasoning. We're going to go with salt.


75 degree oven 4 about 2530 minutes what?


Fresh Rosemary, a little bit of Pep Rica, alittle touches cinnamon, some ketchup which I hear people in Europe love and some fresh minced garlic. We're going to stir that in and I know something that's not classic classic shepherds pie. But you know what? the Irish are very experimental people and I think they would approve. So by the time we added our seasoning and stirred it in the Flowers been cooking long enough and we're going to add are liquid I'm at.


You can add beef broth, but lamb is a pretty strongly flavored meat, so it really doesn't add a whole heck of a lot. Alright, we're going to give it a stir. It's going to thicken up very quickly because we used a good amount of flour and we're just going to cook this for about 5 or 6 minutes until it really thickens up nice. I mean really thick. It should look something like that. At that point you can turn off the heat and it's time to add the vegetables which are.


Now since we're using frozen peas, I'm going to be nice and let you use frozen carrots. They come with the frozen peas in the same bag. As soon as the vegetables are stirred in, we're going to transfer this into your casserole dish.


It's a time with this tomato. Then maybe this soup. OK, now we turn to this everything that together.

Yeah, I got over here. The chicken stock. Yeah, I gotta use over here by the six cups the chicken stock it would put all together OK, gotta cook everything it together by tomatoes. Super boil over there now. One boil this wine over here I wanna said everybody is Saluda Chinji everybody. I got a big surprise.

I gotta so many subscribe under my channel interview. I want to say thank you. Thank you very much. I wanna say salute.

Baby body a chinchin daddy body.

Doumas so happy look like my.

Are feeling better, not my vertical. The vertical started the call Madonna salute at 2 T.

Really good.

Let's check the Super now case and the boy 5 more minutes. I want to put in the chicken stock look and I see look beautiful. OK now it's a time I want to put it.


Chicken stock.

The data OK. We started with four cups.

Look up nice. This will look there. It's really beautiful. Thank you very much. They work really good.

OK, this is a four cops a we started or over here.

Good.

OK.

And set for cops, it's enough.

After this wonder we blend become a nice, creamy and wanna put it to more chicken stock. After you know it's a 2 liquid we wondered come and I stick.

Now let me go over here.

And let me say.

Gin Ginger again.

I like I say I feel much better at the wine in making me more.

Good like this where you look my shoes, my shoes, it's beautiful. I know God in my Ugg the mega sauce salt she OK?


I already for 20 minutes. I gotta fresh Basil and pick it up in my yard, my garden airport inside for five minute.

A good test early will save 5 minutes and now.

Iwon test sets OK. The sort again, or the chicken stock it's assault already, but I wanna make sure everything OK.

I gotta my spoon over here.

I need the little assault.

Add the salt. This it's enough.

The Hot Mayo. Yet baby I can taste already. It's a really good test.


OK.

OK, now we start.

It's really read out. You gotta watch OK.

Not like I said before this blend it can take it hot stuff, but see your blender you know shoe that take heart liver cool off after one time it's a kalafi you blend after you put back on a path and you live warm up again it's it but this one for Maine. It's OK. OK now it's a time of the rock.

Let's see what sagona noto.

This then ablitzer Aria, really looking nice.


Intake of water. So I've had mine soaking and then the.


You just drying their board and put some clean watering and you just boil them gently. Where should take about an hour and a half. Something like that. You know when they tender they test yung Lee. OK this is very bland. There's nothing in there, just water and a bit of salt.

Splitting a little bit, that means that they're ready, so we're just going to taste a little bit.

Very good.


So all we gotta do is just put it in and blend everything together. We don't want to drain it because we don't want it to be too dry so I'm only going to split it on with this.

Mix it all through and it's ready.

If it gets a little bit to dry, then you can add a bit of water that we saved. Or if you didn't save it, you can use a bit of the water from the past.


So we're going to get the tomatoes rating. I've used fresh tomatoes this time, so we gotta chop. It might not taking out the seeds.

Don't ask me why because that's what we used to do and I'm sticking with that. Just cut them into tiny little pieces.

Then why you get less of the skin? Nobody likes the skin on the tomatoes.

Always use beautiful ripe tomatoes when you're cooking them.

There's nothing worse than having green tomatoes. The source will be very acidic, so it won't be nice. Now when I have lots of tomatoes that are very ripe, this is what I do. I chop them up like this and freeze them from when I need them.

'cause when you're cooking Italian, you're going to need a lot certain.


Baking dish will work. I believe this is 9 by 13. You're going to spread it out and you're going to tap it down, not the whole tabataba we're going to use the spatula, just smooth it out, right? So that's all set. We're going to set.


State as the most Irish of all ingredients. By the way, indigenous to America. You're welcome, Ireland. I think you've more than made up for it by sending us all those policemen. Alright, so we're going to boil a couple pounds of potatoes I'm using.


I think they make a beautiful cross, nice color, nice texture, so we're going to boil those in salted water until tender. We're going to drain them thoroughly. Alright. Toss in some butter, some cayenne, some salt. Of course, some cream cheese and some Irish cheddar. I want you go to one of the big supermarkets and try to find Irish cheddar. It's really really good. I'm using one called Dubliner, which is not that hard to find. If you can't find Irish cheddar, any kind of sharp white cheddar will work alright. We're going to take a potato masher and mash all that together.

And when that's thoroughly incorporated, I'm going to.


Yolk then I'm going to beat with a couple tablespoons of milk. I want to pour that in, stir it in when that's all mixed in. Go ahead and top your meat, but here's how you're going to want to do it, please.


Top, don't just dump it on top because you don't want to mix the filling the meat mixture into the crust, so I'd like to put dollops all over the top, then take a fork and even it all out. Now. There's lots of ways you can do this. You can leave it really rough and rugged. Very similar to the terrain of the Irish Shepherd. Or you can take a fork and make one of these kind of crosshatch designs. I think that looks pretty cool or if you're insane like me, you can spend 15 minutes mimicking the pattern on the wool sweaters war.


East I'm going to place that into a bowl.

We're going to add some sugar.

And a little bit of warm water, and we're going to dissolve all that together. We need to make sure that our water is between 105 and 110 degrees, 'cause if not it'll kill the yeast.

Once we've got that dissolved, we're then going to.


We're going to add that.

Going to blend that real quickly.

And then we.


Salt.

Once we've got the flour and the salt in the bowl.

Well then going to fix this.

Altogether.

Til it forms a nice though.

And we'll come together real easy. As you can see.

So I'd always come together nicely, but if you happen to notice that you do is a little wet, you could add a little more flour or.


On a Viking trial on Viking Piper, I'm going to dress them with some olive oil. Now you want to put these into the oven.


So into a hot pan. No oil, because we've already got that fat on the bacon and that will reduce them. Cook this until it's nice and crispy.


Now every calendar I'm just washing, our cause lettuce leaves. Now you can use other letters if you wanted to like an iceberg or something like that, but cause lettuce is traditionally served with a Caesar Salad, so that's what I'm using here today. So just wash it will make sure all the sounds.


Out after my Bacon's fried I'm just draining the excess oil with some paper towel and I'm cutting that bacon into about the same pieces as the croutons. Not too small, but not too large either. Now it's time.


Two plate up. The first thing you want to do is arrange that cause let us beautifully on the bottom there just like that because we're going to be putting all those ingredients almost like a shell into that. Let us adding the croutons. Now look at them. They are beautiful and Golden Brown. Lovely, untoasted, nice, soft centers. That's what you're after when you croutons. I'm adding the bacon and that's salty bacon just goes so well that.


And of course, we're going to add over our dressing that we've made and have a look at that. It is absolutely beautiful, but it's not finished yet. We're going to, of course, finish this off with some freshly shaved Parmesan cheese and have a look at that absolutely beautiful. The perfect accompaniment to any lunch. Absolutely beautiful. Now my mom is actually trying this as we speak that, Sir.


Oil.

And we're going to add our raw chicken to our saucepan here and cook it.


Add Curry paste and cook it for about one minute.


Let's make our yogurt gravy base. So in my half Cup of yogurt here you can see it's nice and thick. We'll go ahead and add half a Cup of water.

And along with water will add some spices for spices. Half a teaspoon of red chili powder.

Half a teaspoon off.

Turmeric that Holly.

Solve expertised I'm adding two teaspoons.

And.

Half a teaspoon of coriander powder. Adding coriander powder and so will mix everything well together. Blend it with the yogurt so that it's a nice mood.

Liquid base rights are nice yogurt.

Gravy base is ready. Curry base is ready.


And.

Give it 2 minutes until chicken is completely sealed inside the white and we do that so that when we cook chicken it doesn't dry out. It remains voice in PC.

And then we'll add Ferreros. He actually does because it helps in two ways. Number one, the Starship Burritos prevents.

Yogurt from curling up. Secondly, it lends a great flavor to the dish.

NBA using small pieces of chick indicated cooks faster, but you can also use like chicken drumsticks or other cuts. Chicken is white from the outside, so we'll go ahead.


Give them two minutes.

Potatoes have been fine.


Want to have a nice flavor to that's why only half a cable came here.

All right, you can also use fresh tomatoes if you want.

Tomatoes are in knowledge full hidden at our yogurt base are 30 days and then cover it and let our chicken Cook for five 6 minutes until it's completely done.


Still gets very base.

Study 10 so that everything is nicely blended together.

And cover it and let it cook and keep stirring it in between.

So that nothing sticks to the bottom of the pan for chicken has been.


Check and see bakery looks ready. Check the chicken if it's completely done from inside.

It's good.

You can go ahead and eat it, yet completely, right? It's done. Check the potatoes. They should be tender.

And if they break easily, they're done and just the last finishing touch, I'll add half a teaspoon of Garam Masala.

Gives a very nice flavor. Aroma to the dish and clincher fellow Greek leaves. So I'm just gonna sprinkle dried kind of Greek leaves called Kasoori Methi and just before serving.


Thickness and I just sliced them.


Onion.

I dislike something.

And only unusually make suitcase sweeter and I like it very much.


Little piece in there and test it out. How big are going to make these little like medium sized meatballs? I want them to be to cook in the pan without going into the oven, but.

Drop them down there he lay your balls down on here and just let them sit on one side until when you pick him up they start to look nice and Brown and then at that point. Once that's happening then you can start to just flip them on the other side. So my goodness gracious. And if you do these meatballs right, they're not exactly around, so you can actually flip them on like you don't just cook him on one side and the other side come on every sack among all kinds.

Is Krispy as you humanly can. Oh yeah, right turn it down, little chicken meatballs. I'm telling you if you're not a believer you will be a believer. There's something about the Juiciness and the flavor and Justice. Note I did use chicken thighs. Chicken breasts would not work very well. I mean, you could try it, but chicken thigh is meaty, is fatty and it's cheaper. It's cheaper than it is better.


Add a little bit of vinegar. We're using rice vinegar. It's nice and sweet and a little bit of soy.

Shizume boy that's interesting and then a little bit of extra salt. The soya salty but we're going to add a little bit of.


So what Josh is doing here is he's just shaving off the carrot and this is a great technique for instant Pickles because it's going to absorb the flavor and it's going to pickle immediately. We're going to scrunch it into the sauce and you don't need to have it sit in your fridge or even outside for days and then take some cucumber, which is a real game changer. You gotta get in there and scrunch. Sometimes what they'll do it. The quick pickle is they'll shave them first and then toss them in salt and sugar. And if you toss them in salt and sugar, they actually draw the moisture and then you rinse it off and then throw it in there. If you have the time.

But we want to either bond meet now. Yeah, so look what we're doing here. We're just scrunching it where activating the pickle process? And I'm telling you instant Pickles. Great personal quickle


Meatballs we have the workings for the most perfect sandwich ever created. I toasted this bun if you can get a French baguette.


This is the one thing that I felt like was missing and I was like there's something missing about this sandwich. You'd be shocked, but just raw cucumber if it's not in there, it does not taste the same. You can leave anything out. You can add anything you want, but I'm just telling you the best way, I think, veggies.

Pickle pickle and then fresh cilantro is very important. You will find that on every single bond. May you Lordy, Lordy, wow, won't you buy, and then we made a video before it was sweet. Chili and Zesty Mayo pretty much made it just for this sandwich because it's the perfect combination.


Send it.

This will be enough.

Amount.


Slices of cucumber.

An hour.

Crap.


King is good shape of a crab or King Crab, Imitation Crab, whatever you want in there. But the salad is better. He has a little.


I'm outside right, break an egg with the egg web on, add the milk to it and continue whisking. Will probably the agad adds the volume.


Now take care.


And the bit my eggs, butter and nicely coated with the lab after he ensure that the entire ring is quoted may seem a little tedious, but.


And see my first. We're almost done. Let's get them out, dry them out. And this is our last batch of these lovely Golden.


2 egg yolks no whites. Just the yolks. OK so separate your eggs and just keep the yolks. Next I want to put in some fresh minced garlic to straight into the egg yolks. Next I want to put in some Dijon mustard. This gives a Caesar Salad. Are really nice. Kick right at the end and of course I'm going to put in some anchovies. Now I'm using anchovy paste if you want to use real anchovies, that's fine. I just find I get a better flavor.

From The Post and of course I'm going to add in some red wine vinegar and this just helps balance the whole dressing and gives it a real nice tartness. Now this is very important. Make sure you mix this part well, OK, because we're going to be doing is we're going to be adding olive oil to this dressing now. If you don't do this right.


The dressing is going to split a case or what you want to do, whisking all the time very quickly. Don't stop in an S shape. I want you to slowly add the olive oil until there is none left. Do not stop whisking. Once the oil has run out.


Season well with salt and pepper and it should be nice and creamy just like this. If you have multiplied that olive oil and the egg properly like you see here, it will be this beautiful. Thick pale white creamy.


Wanna croutons now get a nice crusty bread? Something like a sourdough or something like that nice and crusty and nice and soft on the inside because we're going to be toasting these in the oven so just cut them up into fairly good size pieces. You don't want to small arrange them.


Messy, we're going to take a couple of awful apples and pop them inside there, drop them into the bottom.

And then we're going to take a spoonful of that shelter. That little salad sounds so that we made and pop that in there. And I want a big spoonful of the tahini sauce dressing.

And then another couple of Falafel.

Some more salad.

And again, our tahini sauce over the top of that. Now you take a look.


I got 4 nice bunches here. Nice great big lump of coriander or cilantro. I think I Americans call it and again just roughly chopping those up. Just going to pop those in and this is really what makes the flavor the smell. Coming off that cilantro that coriander it's delicious.


And I've got 2 Brown onions here that I'm just going to cut up roughly again. It doesn't have to be too fine and into our bowl, so now the onion.


It's a smaller one and I'm going to do mine in two batches, but it doesn't matter flavor flavor flavor. This is what's going to make the difference. All these herbs and spices.

Just look at the colors of that. Now. Let's blitz that down. You can decide if you want it really fine or whether you want it fairly coarse. I prefer a fairly fine falafel. I think it fries up better.

Now guys look at the colors of that.