Now you can see it change color, so I'm adding the garlic and also I'm going to add the celery at this point. To this add the mince.

And we're going to cook it till it changes.


Go to add the pepper and the salt to taste.

Now you can see that it's changed color, so I'm going to add.

The plot to this.

And let us good quality, but no so this I'm going to add.

The Rosemary.

The stock.

I'm using it, you can stop here because I've seen that the beef stock or buys all the flavors and through this I'm going to add the tomatoes.

Let it come to a boil, and then I'm going to cover it with a lid and let it cook for about one hour on low heat and now goes in the source.

This has been cooking now for about an hour and 15 minutes.


Now we're going to put this into a casserole. Just dry out a little liquid. If it is there before you put it into the casserole and spread it out evenly.


They have a tough time waking up and we got the only one going out here now.

OK, now.


Made those little chopped tomatoes you're gonna put some fresh herbs in there like fresh thyme fresh oregano. You can put a bit of facili in there and you can also put a little garlic if you cooking for me, go right ahead, put extra garlic. OK and.

And then we're going to meet, so let up. Oh my goodness, if you could smell, this is unbelievable. And now we're going to put some wine in there now that we have ever if you cook some wine cooks, your muscles love good wine. They don't like cheap wine. OK, give him good wine.


And then complicated. Now we're going to take the muscles.

Ever gonna put him right in here and now the other secret of cooking mussels folks is too close anymore.


I want to know how to show you a plump muscle. This is what I mean by.


So I'm just going to mix in the water. I use a whisk here.

Would be fairly thick.

Look up kinda like a pancake mix.

So I'm just missing that.


Place these into rings.

So when you slice one of the.

When you slice the onion and you push through it, you'll have a bunch of rings like this.

And then they get smaller and I still use the ones that are in the middle.

So you've got these.

Little ones in, you know, at the very center you can sort of.

Break them through, get these little runs. It's still fun.

I've got the oven warming up to 450.

So yeah, that's pretty much all there is to it. Just cut them.


In flower and water mixture.

Is there a bunch in there?

Get those coded up.


I'll just put him in the flour mixture and just move him around if it's covered.


Let's begin by peeling a large onion and chopping enough to yield 1 Cup.


Next, peel and mince three cloves of garlic.

Chop a handful of fresh parsley to yield 1/4 Cup.

And now you have everything you need.


To start cooking.

Pour 2 tablespoons of olive oil into a medium Dutch oven over medium heat.


Oil is hot. Add the onion.

And the garlic.


Then add 214 1/2 ounce cans of stewed tomatoes juice at all.

And 1/15 ounce can of undrained cannellini beans. The starch from the liquid will help thicken the soup.

Stir.


Next, add 3 cups of low sodium chicken broth or substitute vegetable broth to make this dish veg.


Chopped parsley.

One teaspoon of dried basil leaves.

And 1/4 teaspoon of ground black pepper.


I'm gonna ask some normal veg oil straight on the path. As you can see.


Cheese, I don't know how it's called in English. Think it's.

Full fat, soft cheese. That's that's how it's called.

45 SE is soft cheese.

I'm just going to opt into the Mashed potato and there is 600 grams is about half of the Mashed potato. I just do half and half and I cannot mush everything together to to make nice and smooth based.


Just because my that's one of my grandmother is today, you know.

Show is capture.

Nice on you.


Also gonna add a lot of pepper because the pepper is the type of the pierogi too, you know, so it needs to be enlarged.

And some sort.

I would ask you some more pepper. Right now it needs to be a little piece pricing.


She's nice and Brown, that's what he wants. You wanna see it? You should be able to see the onions and their mix.

OK.

Let's mix everything together.

And the feeling is ready.


Make like that big pastorship out of it and it needs to be really thin as well.


Or does it take to work though, and now we just gotta cut? See with the glass you can have a pasta cutter if you've got one, but this is the easier way of doing it.


Yeah, when you put your finger inside and press it with your finger like that.

And then fold it over.

Hey, pierogies is done.

Here we go.


In a hot boiling water the pyragas.

Not too many, I would say about 12 at the time.

That's a that's a really good portion. You know. I'm just gonna steer them as well and wait and wait for them when they gonna.


I just got myself like few on the plate so they looks pretty.

OK.

For.

Maybe 5 or maybe one more sex? Why not sex in the center?

I'm gonna prank them with.

Bacon.

And also I can ask.

The onions.

And daughter here we go.

And outside, can I have some fresh ground pepper?


We're using canned chickpeas for this recipe. The first step is to rinse them under.


Then we're going to cut the garlic and roasted red Peppers.


Place chickpeas in a food processor or blender and process until you get a stiff paste.


Add the rest of the ingredients except for water and Peppers to your cheek piece and process for 30 seconds.


So if you want the basic hummus recipe, this is where.


We're going to kick it up A notch and add a roasted red Peppers.

Finally, with the food processor still.


Pieces

on the other side now.

This one here.

And I let this father 2 minutes.


We add the Bell Peppers.

Greenman

and the Red one.


I sold it.


Put the chopped tomatoes.

What?


You're inside like.


Buy Flowers.

You salt and yeast.

I'm just gonna give this a quick mix.

So once you mix them together, I've made it well in the middle.

Are you going to put in your oil?

And some of your water.


Be getting a knife and mixing all this part in. Yes I'm gonna give it a mix and I'll show you when I'm done.


So once you've done your 4 little discs, you're going to roll it out with a rolling pin to 20 centimeters. I'm just going to carry on with the rest and I will show you the next step.


So once you broke them out, I put it on my pizza tray and I put my tomato puree mixture on top and then I've separated my cheese into four and you just fill up your pizza next.

Toppins

to monetize.

Puzzle.


Alright, so this is my second go around.

Instead of rushing it really really well.


So we're going to start off first of all, by cutting the bacon into bite size pieces, because we want to prepare this to get it cooked in a skillet. Alright, we're going to also put the celery in bite size pieces. I happen to personally not like celery, so I'm not going to use a whole lot of it, but you can put more according to your tastes.

Ann, we're also going to dice up the onion and look. I dice up kind of funny, I just gotta peel it onion and go on both sides.

And then I cannot turn it on its side and cut my little dices. That's just the easiest way I've ever tried doing onions and I don't cry when I cut onions. I don't know what's wrong with me, 'cause you know, I think you should be crying when you cut onions. An I've peeled the potatoes and wash them clean and I'm going to dice them into bite size pieces right here because we wanted to go into the soup.


Clams, and they're all diced up in small pieces. Doesn't look like a lot, but it does go a long way in in this too.

And I'm just going to store and watch it. I have it on medium heat an oh by the way, I forgot to tell you guys I'm going to add my kernel corn right here.

And you don't have to put the corn if you don't want to. An even when it comes to the bacon, you can just save the bacon.


The clams in clam chowder. So put it in. You don't want this to go for more than five minutes. This is going to reduce down reason why you're watching it so close is because you don't want the clams to get rubbery. Like I said before, OK, so it's going to reduce down.

And I'll take a look. Thick, beautiful, gorgeous, smells good piping hot now is just ready for a.


20 minutes your potatoes should be soft enough to mash. Get them underway with your butter. No milk needed here.

Now I've got them started. Gonna add my goat cheese in.


Goat cheese in.


What all is needed? Let's begin by first pressure. Cooking are chickpeas, but this time we're going to add some dried pomegranate skin or an ARCA chilca. You can also replace it by adding some dried gooseberry, also known as Amla, then comes in some tea bags and add some water and make sure the level of water is just above the chickpeas now.


You know totally mashed stuff anyways? Then we gonna add some salt.

A single cinnamon stick alternate style genie. Some clothes, also known as long.

One black cardamom, also known as Buddy Lighty and finally to make the reaction perfect, we're going to add some baking soda.


Start boiling, you're going to add our spice. Chickpeas are sliced, gingers, Antilles, and finally, the last ingredient is that we're going to add some dried fenugreek leaves, also known as Kasuri Methi.

And that's it.


Let's make the spice mix.

OK, so you just need some coriander powder, also known as thania powder. Some ginger powder, also known as salt powder, some red chili powder, also known as lodgements powder. We also gonna need some human powder also known as jeera powder. Then comes some two Meric powder also known as huldi powder. Finally we're going to add some Garam masala and the most important masala here is that we're gonna add some.

Pomegranate seed powder, also known as unearth Anna powder.


So just transfer the chickpeas into a large bowl and add your masala or spice mix over the chickpeas.

Gently, just try.


Heat up some AC guy, also known as clarified butter. You can also use Vanessa TG as well, but do not use any unsaturated fat like your vegetable cooking oil. You just need to.


Just as it starts to smoke for it over the chickpeas and the masala's or the spices will cook and trust me, even without that M.


So in a large open mouth utensil I'm gonna add some oil and two that you're going to add some Asafa Tita, also known as he and as soon as you add the hint, add yet finely chopped onions. Now remember the flame is at a medium flame. I need to cook your onions properly or basically they're well done.


Now when you achieve this color on your onions, add your yogurt and cook for about four to five minutes. But the key of the recipe here is.


Alright, so add your ginger garlic paste your tomato Puri.

And now you need to cook until the oil starts to separate.


Rated at some water and turned the flame to the lowest.


Roll and add some ice cold water and some vinegar. We're going to let the rings sit in the water and vinegar for around 10 minutes. In the Meanwhile I'm gonna tell you how I'm gonna quote it a little differently than the traditional.


This is that you can serve. So I start off by putting the bacon in a hot skillet and we're just going to cook this on low and just allow this to cook until it's really really crispy alright.

Meanwhile, I have a soup pot going to the halfway mark with some water and I want it to boil a little bit hotter than this before actually dropped the clams in there right and look at myself. That's waiting for me. My onions, celery and potatoes. Now all that's left to do is to check on our bacon.

So this is good, alright? So let's get this from the pan.

Alright, so I'm going to put him in.

With this hot spoon. OK, 'cause I don't want to get burned by this hot water.

So that's two 310. Got quite a bit.


Nicely for me. They took about 8 minutes. You don't want to cook them too long. OK, because if the clams get overcooked they get kind of rubbery.

An I'm removing them with this skimmer look. One escape from the shell and you know what the shells look. Kind of pretty. They look like you could make a jewelry box or something out of them. So Joe had asked me when I start making the video, how we're going to get the clams open and I told the hot water will open them so look it did huh? So I'm using the water that the clams were boiled in to make the clam juice and I'm using a ladle to just dip the water out of the pot and put it through this cheesecloth. If you don't have cheesecloth used a piece of paper towel.

Reason I'm doing that is because I don't want any sand if any escaped.


To get in my juice. So now I'm over to my skillet. I didn't put any butter in here, just a nonstick skillet, and I've put into onion and I'm putting in the celery.

And basically I'm just going to stir this for a little while to make them get kind of Brown.

Anne.


Add are clam juice and I'm going to be using all of this four cups of clam juice and if you're using clams from the.


You want them to cook until the potatoes are tender, so here are the clams. I got him from. The shell was using a knife at first to cut him up, but it wasn't working.


Hours.

And now I'm adding 3/4 Cup of butter. I didn't tell you at the beginning how much butter, but it's three quarter cups of butter to my big pot. I wash my pot that I boiled the clams in and I'm just going to allow it to melt, and this is almost done. The potatoes, celery and onions are almost done. You'll know it's done when the potatoes are tender.

And to this butter after it's melted.

We're going to add our flower 'cause we're making a room.

So adding in the flower a little bit at a time and we're going to whisk, you want to move quick.


Through a strainer I'm going to use this whole cord of heavy cream, and if you're watching your figure and stuff, use half heavy cream and half milk, but I'm using the whole thing because I want the chowder to look like chowder. Nothing upsets me more than when I get some type of chowder and it's kind of soupy and thin and not think so. Just remember that you don't want to eat this too often. OK, if you're watching your cholesterol and stuff like that, so I'm just whisking to make sure that there are no lumps.


Thing in the potatoes and the celery and stuff from the other skin it we're going to use everything OK, even the water. But the reason I'm splitting it in is because I don't want to pour it too quickly and then it splatters and then I get burned. You know that's the main thing that I try not to get burned or cut when I'm in the kitchen.


Frailty onions for about 5 minutes until the edges begin to grow.


Now, adding your carrots and 3/4 of your leeks and continue cooking.


Once that's done, pop some of your spare leaks over the top.

If you have them some of your time as well.


Once you Brown your lamb.


Cinnamon.

Time and reintroduced the set aside vegetables.

And give it a good.


Next I'm gonna add in the cornflower?

My stock.

Tomato puree


Potatoes on ready for mash.


To reach the desired consistency and continue processing for two more min.


And cover with Saran Wrap. Let rest like this for 30 minutes before eating or place in the fridge if you're not planning.


Add about a teaspoon of salt.

Half a teaspoon of ajwain seeds.

Anna half a Cup of ghee that's about four tablespoons.

Combine the flours, salt, a drain, and key until the flower resembles coarse crumbs.


5 minutes to make a firm dough.


To prepare the filling for the samosas, heat a teaspoon of oil in a heavy bottomed pan.

To this great and two inch piece of ginger.

To this add in 2 teaspoons of cumin seeds.

2 teaspoons of fennel or samf.

A handful of roasted and shelled peanuts.

Half a teaspoon of turmeric powder.

A teaspoon of garam masala powder.

A teaspoon of chaat masala powder.

And finally add in the small dice and boiled potatoes and stir all the ingredients to.


Finally, add in a generous amount of chopped coriander leaves.

Started in turn off.


Make a large lemon size dough, flatten it and dusted in flour using a rolling pin, roll the portion into a 6 inch diameter circle.


To have notice that I've not roll the dough too thin, now is the important part for the semi.


Shape and pinch the ends to seal the dough.


Fill the cone with one or two tablespoons of the potato filling and press the filling down gently into the cone with your fingers.


What fans of the dough with a little water and seal the samosa cold.


Into the preheated oil in a heavy bottomed pan on medium heat, gently slip in a few some users and fry them.

Done.


The audience.

Should make a noise now.

Yes yes yes.

Sounds not bad.

Bit more heat.

Also the rest.

So.

I let that Stew a little bit now.

After about 5 minutes.


One tablespoon of paprika.

Altogether 4.

Another minute.


Prefer noodles.


Chicken breast.

The pump.

It's for my boyfriend who doesn't like the legs.

OK, you know the next.

Which I like best.

Yes, another breast for my boyfriend.

Yeah yeah, OK.

No, I'll


In a pan over a medium heat now having the beef.

And stir fry for five minutes. Once the meat browned, you can add in the strained vegetables together with a teaspoon of tomato paste. Squirt, then stir fry for a further 5 minutes.


Not in the reduced marinade.

Together with 500 mils of beef stock.

And a bouquet garni which in my case happens to be in the form of a tea bag.


Melt 40 grams of butter in a pan over medium heat.

At 100 grams of small onions and so take these gently for five to 10 minutes. You can also add 100 grams of lardons or chopped bacon if you wish.


Adding 150 grams of mushrooms. Cut the big mushrooms into quarters. Now I'm going to continue to so take this for another 5 minutes.

After 5 minutes.


For an hour at the mushrooms and onions in.

Mix well.

Now cover and cook.


At our flower to a bull.

Sprinkle the salt.

And this is optional. In case you know you don't use salt, that's fine too.

Incorporate it well.

They will pour oil inside.

Now you want to mix the flour again to make sure all the oil gets incorporated into the flour and you don't want lumps of oil in there just for a few seconds.

OK.


Nicely incorporated, so we're going to add water slowly. This water is been warmed in the microwave for about 30 seconds.

For a little at a time and just mix.

And I thought was kind of.

Whole wheat flour, is it the one from the regular versus? No? Actually, this is how we power from the Indian store. It's a little different from the whole wheat flour that you find in the grocery stores. The one in the American grocery stores usually is a lot darker in color, so Japanese turn a little browner than you probably like them. This one is available in any Indian store. It's it's called about the AKA 8 ETA and readily available.

And just mix all that dough in and form like an ice ball.

Wow, it really. It doesn't take a lot of time at all. Lot of people are scared to do this because you're using your hands. You know freaks people out, but it's really not that bad. I mean literally, it takes under a minute to make this to.


Fall, so we're going to take just a couple of drops of oil.

Just to lightly coat it and that way it doesn't form a dry skin on top of the dough.

Pizza dough is nicely coated with just a few drops of oil, and we're going to keep it covered for about 15 to.


Here's the whole wheat flour, and when I use the food processor an if you notice I'm using chopping blade instead of a doble because it just makes us better and it gets all the edges and there's nothing left at the site and I'm going to make some assault at this point.

And I'm gonna give it a mix.

And then I will add in the oil.

OK, I've also heated up the water for 30 seconds and I'm going to pour it in very slowly once I have the food processor on.

Alright.


But something that fits into your palm closed fist. That's the gold size. Yeah, better golf side, maybe a little bit bigger than a golf slice. OK, so just divide it out.


And form a nice round ball if you start off with a round ball, chances are your final Tripathi will probably be around. Also, we're going to dip it in some dry flour, shake off the excess.

And roll it out now this rolling pin is my favorite. It's a thinner version, but a lot of people are used to the thicker version of rolling pins. Whatever you have is absolutely fine, and if you notice that your body is sticking to the ground, or you know whatever surface you're rolling it out on, take it and dip it again in the dry flour.

While you make it look so easy, this is really easy, but the key is it takes a lot of practice and you know when you first start. Chances are you are to parties will not be around, and that's perfectly OK. They're still going to taste great.

The more you do this, the better chances you have of getting a prettier final product.

And this is a trick that my mom taught me when I was learning how to do this when I was little. You rub your hand across it, an instantly you'll feel. Where is sikaran, where it's dinner and then you can just roll the parts that are thicker. That way you don't have to copy, which is really thin on one side and really thick on another side.


Party kind of move it around so to make sure it doesn't stick.

And we leave it alone until we start seeing bubbles appearing.

So we're going to flip it around now. Go for a few seconds.

Now we're going to take some oil and you can just dip your spoon into your oil and then whatever is left for Maynor remainder, few drops.


We flip it around.

You want to press where it bubbles to force the air into the other side, which.


Use about Cup of mashed potatoes. I use leftover mashed potatoes. Works fine, but you can match him yourself. Add to that about a Cup of grated potato or shredded potato.

Incorporate those together Mick.


Set it aside.

Then you add your dry ingredients, which is about a Cup to a Cup and a half of flour, but a teaspoon of baking powder, and about a teaspoon of salt. Mix those together. Whisk well.

Then you're going to.


Operate the two together. You bring him together and you know we have.


First I wanna code them in some dry ingredients so I have taken some corn starch and to that I want to add some baking soda and yet it's baking soda and not baking powder. We going to season it with some salt and some kind people. You can definitely add some of the spices of your own choice. I mean you can add some garlic powder, some Africa or or even in powder. OK, maybe not onion powder because it already has an onion. Then we just going to visit.


Then with a constant mix so just drop few rings at a time and make sure it coded from all the sides. Now you don't want code them generously, just enough such that cornstarch sticks to it. So we're going to let these dry coded onion.


Shooting, I'm gonna take some all purpose flour, some corn starch and some corn meal which is also known as corn, flour, polenta or even McKee cotton. Some countries we're going to add some salt and be careful as we are not going to be adding any spices in the battle. Finally we're going to add some ice cold water and whisk it generously. Now whisking is very important as we want to incorporate certain amount of air in this battle.


Exit for around 5 minutes and then I'm going to add some oil and whisk it again for two minutes more. Now not making a very thick batter, but you can make a very thick batter if you like those.


And you can use normal bread crumbs. Or you can even go without bread crumbs as this recipes.


Queso dip, the dry coated onion rings in the battle and enough will latch onto these onion rings such that it's well coated. Then I want to wait for excess batter to drip off and then just downtown the bread crumbs. Now for Crumb coating I usually add few bread crumbs in a small bowl and just shake it vigorously. There's no making your hands dirty or nothing like that, and if you.


Rings on a medium flame, which is basically standard frying. 2 minutes on one side, then flip them in two minutes on the other side. Now I'm using canola oil. You can use any other oil, but a high smoke point oil will give you good results, so we're going to fry them until they are Golden Brown or until they look like this.


Uncovered bring to a boil over high heat.

One spoiled, adding the tomato, shrimp, elephant ear stem, pineapple, and bean sprouts.


But anyway, let's get this started by cooking some of the aforementioned bacon in some butter. Oh yeah, that's always a good way to start recipe, so will cook some sliced bacon and a little bit of butter in a skillet. Set over medium heat, and we want to cook this almost but not quite crisp, which is of course going to take 5 or 10 minutes. So keep an eye on it. But while that's working, we can go ahead and.


These vegetables in that bacon butter mixture but not like this. What we want to do first is grind these in the food processor. Fairly small. Alright, we don't want super wet puree but we do wanna pulse on and off until we have something pretty fine. And by the way, anytime you're doing something like this make sure you stop a couple times and take a spatula and scrape down your sides so everything ends up about the same size so we keep listen on and off until we.


Transfer the vegetables into our pan and will cook those, turning occasionally, until they soften and sweeten up for about 5 minutes or so. Alright? We're not trying to criminalize Amor Brannom, but we do want to take the RIAJ off, and while that's happening, I am going to add a small pinch of dried Rosemary. I generally don't like a really herby meatloaf, but we will start in a little bit of dried Rosemary, 'cause that's going to work really well with the bacon in the Buffalo. And then, like I said, Will cook that for about 5 minutes until it softens up and kind of looks like this and it's.


Hi, that's just the inside of a day old loaf of Italian or French bread. And of course you can do that in your food processor also.


Vegetable mixture to these crumbs along with a splash of whole milk and will give that a very thorough mixing. Before we had the rest of the ingredients. Speaking of which, we don't want those if this mixture is really hot. So once we mix this up we should probably let it cool to room temp before adding the rest of the ingredients. Now, did I not really a little cool little, but it was still kind of warm, but officially let it cool.


Which include some freshly ground black pepper answer salt. Of course, we also want to give it a few dashes of Worcestershire sauce as well as one large egg and then let's do just a little shake of cayenne or big shake up to you. You are the meatloaf of your meatloaf.

And then what we'll do is we'll give this a mix before adding the star of the show, the Buffalo.


Ground Buffalo does provide a couple challenges. It's generally very, very lean and for whatever reason it sold ground very finely are two things that are necessarily great if you're making meatloaf. So to counter that, that's why we're doing the recipe with fresh bread crumbs and all those vegetables this way, despite the issues with the Buffalo meat, we're still going to get a very juicy, very moist loaf, so we'll toss in a couple pounds and will mix that all together. I'm going to use my bare hands is the best tool for this, and once we do have this all.


But we're not. We're going to shroud this in bacon, and if you do Shapers into a similar size 1 strip of thick cut bacon should fit perfectly over the top with just enough on either end to tuck it in. So we'll cover that in bacon. Then as you can see if need be, you can use the tip of a knife to kind of finish pushing that bacon underneath, and that is looking bacon wrapped and ready for the oven. So at this point we can transfer our meatloaf into the center of a preheated 350 degree oven for about an hour or until done as you shoot for an internal temp of.


Water.

Men suit.

Chicken stock powder, ginger.

Garlic.

Sammy oil

just bring it to the boy.


Strain with strainer.

That's it.

It tastes very good. This is good soup.


Just put it in boiling water.

About 3 minutes.

And rainy though very well.


Poop.

This is how easy.

You can make it at home.

Add your favorite ingredients.

OK, let's make some noise together.


Soy sauce along with some assorted vegetables.


So we'll be using some carats.

And then, along with some mints, shallots.

Ann wanted to add some shredded mushrooms you can use every type you like. These happen to be shataiki I think.

Then on summer was that, Oh yeah, Minsky.


Then we'll add some more seasoning, wide, something crushed red pepper, other Thai dried chilies. Actually awesome ground black pepper, a few two or three cloves, garlic, minced. And then we're gonna add about a tablespoon or so, or just enough corn starch to really just get it all to bind together and be smooth. And we're going to start that all up.

Then to this, we're going to add just a handful of 1 inch broken off piece of vermicelli.


Log at one end.

This time we're doing a whole spring roll, but you can also use a half and just have a thinner, thinner wrapper to it, so just put into a log, fold that end over, covering the log.

Then fold the sides over themselves.

Then roll that up into like a little burrito.


Just nicely drop each one in.

Bing careful, they're not touching each other, otherwise they might cook together.

Throughout the cooking process, we're just going to rotate them to make sure they get fried evenly on all sides. Just pick him up and flip. Em's probably easiest way.

Once you notice some brownie on both sides should take about 5 or 6 minutes. They're done. Just remove them from the oil.

And then take him over just to a baking sheet with a cookie rack on its newspaper under it. Let the excess oil drip.


Healed and deveined, and we're going to sell them in a bowl of milk. Exactly half a Cup of milk. And we're going to set it aside. Meanwhile, we're going to do.


And basically what we're going to do is we're going to combine everything, so we get this colored sauce.


Now we're going to combine half a Cup of bread crumbs with half a Cup of cornstarch.


We then heat some oil in a deep fryer until it reaches 350 degrees Fahrenheit and we're going to take their shrimp from the milk.


From the milk and we're going to cope with cornstarch mixture and drop them into the fryer.

Try to do them in batches so you can cook at even pay and after three to five minutes or until they are like gold Brown removed.


This dressing at the vinegar, Oliver, Buttermilk and Sumac together and mix seasoning, salt, pepper and give it.


Finally, add the apples to the bowl and then dress with addressing. Give everything really good mix together. Then when the picture.


Seven, crumble that over.

Give it 1 final mix and you're ready.


Little things finish with a little bit more black pepper.

And if you've resolved some of the dressing, you can just drizzle what's left.


Place the yolks into a bowl and add a tablespoon of pick and pay terragon and white wine.


Slowly pouring the melted pick and pay butter into the mix in a thin stream. Remember to keep beating until all the butter is incorporated and your sources.


Season the sauce with salt and pepper.


Spinner vinegar to a pot of gently simmering water and crack each egg into a separate bowl before gently pouring it into the water. Let the eggs cook for three min.


Other toast with spinach and salmon before.


Each day on top and spooning over the creamy hollandaise sauce. Sprinkle with chopped chives and serve with blue.


OK, so here's my pressure cooker here with a little touch of mustard oil in there. You can use a different oil if you want.


Taste Ingos all my whole garam masala.

I've got their bailiffs, mustard seeds.

Few coriander seeds.


Ordering.

Salt, pepper

cumin, coriander


Let's go about fresh chillies and now garlic ginger paste.


Finish last.

Just wanna put these to a couple of minutes.

Will not be back.

So there you go, just a couple of minutes.


Struck out.

Meeting at.


In here.

Alright, so we have a link in here we're going to move these around constantly for about 1520 minutes until they're cooked through and.

Michael Bolton, Brown and Chris.


Macaws.

Alright, that should be plenty of sauce for wings savoring sauce.


It's going to start by chopping up a red onion and a red pepper, although you could use another color pepper if you prefer.

Now, while Margaret's shopping, do you know the difference between cottage pie and shepherds pie?

Shepherds pie has lamb.

The clue is in the title Shepard.

Anyway, I just thought I'd cover that off cottage pie, beef shepherds, pie, lamb.

Margaret still chopping.

So once your vegetables are chopped.


Add your vegetables and fry until soft.


Place in the oven.

And bake for about 30 minutes at 200 degrees.


But without the plastic that's on the bottom of the mints.

Add a touch of lazy garlic or a clove of garlic if you have.


It.

Next you're going to add a pint of beef stock.

Cover

immense simmer to reduce the liquid down.


Now, while it's simmering, you can start shopping your sweet potato.

Now obviously you can use real potato and cottage pie. When I say real oversee the sweet potato is also real. More normal white potato, but sweet up sweet potato makes a little bit of a different kind of meal.

It's also slightly better for you.

Search up your sweet potato.

Put in a saucepan.

And bring to the boil.


Now, while your sweet potatoes boiling, you can add a little bit of gravy granules to the mincemeat.

This will just help thicken the sauce.


Then, when your sweet potatoes boiled.

You can drain.

Steam up the camera.

And then of course return.


Always nice thing to add some frozen peas to your cottage pie mix.


In a bowl, because that will help the potato not sink into the meat mixture.

You can add a bit of milk to your sweet potato and mash away.

Beat it about with a wooden spoon. That'll make it really smooth.


It's called start spooning your sweet potato mash onto the top.

Always slightly easier to start on the outside and work in.

Tax.

And then.

To finish it off.

You can smooth it all down with a fork.


Old vegetable protein now to this water I'm going to go ahead and add mixed vegetables. That is carrots, beans, cabbage on and 1/2 onion finely chopped garlic and chilies and just don't bring this to a boil.


Just to enhance the fuel scientist.

Now I'm going to give this a good stroke.


One tablespoon of soy sauce. Now I'm gonna go ahead and some others further.

The recipe later will be posted on my blog to take a print.


Allowed them to dry on a paper towel.


The wet sauce.

This can be served as an appetizer. You can put them into small little bowls, or you can serve it as a main dish. I really like adding some chopped scallions to my.


Pepper, sugar and baking powder in a large mixing bowl.

Pour in the egg and the milk and mix this two orthic better.

Let the better stand forth.


While the better stands, press the money francs onto short skewers and heat a pan of oil 280 Celsius or 350 Fahrenheit.


Dip the dogs in the batter to get a good coating.


Roll over and carefully lower them into the oil. Depending on the size of your.


And you may need to do two or three batches.

Fry the dogs for three minutes, turning halfway through.

They will be crisp and Golden.

Remove the corndogs from the pan and drain any excess oil on kitchen paper. Continue frying the remaining dogs.


And then.

And there is not the size and then you'll have a teaspoon of salt regular filled so.

And.

That

quarter Cup.

Of oil vegetable oil works. We use safflower oil, but you want to you want to just.

Poured in there easy to one big huge clump. I found just experimenting that I use this mixer and.

Started out slow because if you don't you're gonna have like a white cloud. Everything will be dusty all around.

Because this is how my Gran father would do it. They literally sit there with the bowl and go like this.

Until all this, all that oil.

Was.

Like it was smooth, add how much water and doesn't matter if it's cold or hot. My mom always said One Cup of cold water.

For most of it in there, just leave a little bit.

And then the nasty part.

Skating.

Make a noodle.

Big Bowl is good idea.

You see I didn't put all the water in there, so it's not all clumping together yet.

And then when I see you, I'm close.

I put the rest in.


Move.


They'll be there, should be good. They they won't know that they're frozen. They won't stick together.

And you can just.

Pile 'em all in there and then you can pull out as many as you need and then put him right back in the freezer.

And they won't stick. You know they all, even after being in the freezer, they won't stick.

And then when you go to Cook Home, we all know how many we can eat Killingly half a dozen and.


And we're just going to add him to the wall.


We start off with One Cup of ketchup, 1/4 Cup of Apple cider vinegar, quarter Cup of water.

1/4 Cup of Brown sugar.

1/4 Cup of honey

A heaping tablespoon of dried minced onion.

A tablespoon of granulated garlic.

A tablespoon of chili powder.

A tablespoon of black pepper.

Add TSP salt.


Urban.

All right, now we're going to let this simmer for.


This is the third base breweries tilted kilt. This is their Irish beer for the season. A nice Irish Amber kind of beer.

Mix that in. You incorporate it. Stir it all together and you'll end up with a.


Make your thick pancake like batter.

We've got some here already. We've been snacking on this a little bit already.

Put it on the grill just like you would have regular pancake.


After a few.


So here's the most annoying part and that is cutting up the kabocha squash.

If you can just kind of.

Get it in half the rest of it's not that bad, but.

I'm not very good at it.

Fair.

Once you can get kind of through half of it.

There it gets easier.

And then I do actually try to peel it when I use it in the suit, because I I don't like the textural contrast.

Of the.

Skin with the sort of softness of the inside. I like to have just the soft part, so I do. There we go.


I was gonna help me clean the kale and the spinach. Are you still up?

Thank you.


My mother in law taught me also that it's better not to add the me so.

Too far ahead of time. Let me get.

God.

Like so.

Sing an address.

There we go.

And then I don't even know if I can fit all these greens in, but will.


Separate our eggs and just put the yolks in here in a bowl and you can save the whites in the fridge for a few days just covered. If you want to look at a scrambled egg later so you don't have to waste him. And then I had a little bit of water and I've got this just a bowl about an inch and a half of water down there in the pan underneath. So I'm kind of I've got a rigged up double boiler, but I like this actually better than double boiler because see this bull has a nice round bottom so it's going to.

Round bottom, so it's going to make it easier for me to stir it up really well. So once the water and the yolks are incorporated, kind of over a medium heat, we're just going to.

Cook these over some simmering water for maybe 5 minutes or so until they start to thicken up a little bit.

OK, now you can kind of see when I scrape the sides it leaves a trail like the whisk is able to kind of cut through the foamy stuff, so that's good. That means we are in the right time and place.


Instantly and just kind of trickle the butter in there.

Little by little, basically what we're making is an emulsion sauce, so it's like if you ever made aioli or mayonnaise, it's the same process except using oil instead of butter, so this way is a lot healthier.

Make sure you're getting the sides.

And now when you start adding, the butter is when you see it really start to kind of thicken.

And that's that, and multiplication process happening where you're getting the.

The egg and the butter.

So that they make an acquaintance, and they formed droplets within droplets and decide to be good friends.

Alright, so last abutters going in. I did start to get a few little lumps because I had my heat too high, so let that be a lesson to you. It's a slow, impatient process, much like many things in life that are worth doing.

And this is starting to look awesome. Then look at that. You can really see like in the last 30 seconds or so. It's changed a lot in texture.

OK, this is great. I'm actually going to turn the heat completely off now.

And I don't really want all this white.

Solids, I'm just going to.

Leave most of that in my little Cup.

OK wow and I got my.

My wife's pretty much beaten out of there.


Us to my arm. You could leave this out, but I like kind of I don't know. I like it a lot. Obviously you know me.

And some lemon juice. And I also like a lot of lemon juice. I'm going to probably put in.

A tablespoon or so.

Beautiful and we need a little bit of salt.

Unless you're using salted butter, I always use unsalted butter. If you were using butter that was assaulted, then you probably don't need to add any salt.

And.

A little bit more lemon.

Just 'cause that's the way I like it.

But that's pretty adjustable to your taste, OK?

This is gorgeous.


Washing a dish.

So you want that and then a little.


So if you have that, you should have gotten an email update with that. If you don't have the book, you can still buy it, or you can just go look up how to poach eggs. You know there's a ton of great videos on YouTube and then I've got.

My hollandaise sauce, which is still nice and thin it's not gotten overly thick or anything, so gotta smells like loan in Tabasco and to my favorite things ever.


Extra Virgin olive oil.

OK, I'm gonna let that heat up.

And then we're gonna start out with some minced garlic, OK?

Gonna have some shots now.

Everything works real nice, you got the shallots caramelizing. You have garlic Browning.

Sweating


Get it first is with the vaca.

Playing here because.


Roxy's marinara

with about, let's say about a Cup of heavy cream, not just talked about wanting three fortunes is gonna let that work, and I like to use a little chicken stock in mind just a little touch to thin it out.

Little bit off.

Water lightly salted.


Which is salt and pepper. There you go. I'd like to use the fresh ground pepper. Like I said earlier, because you know, there's toils in the peppercorn. So would you crack it like that?

The oils release and kind of just give.


We're gonna add it right into the vodka sauce.

I am around a little bit and now we're going to let it kind of melt together. Now to start from, the pop is actually going to stick in the source as well. OK, and then from there as we're working it as it's reducing, I called this. Reducing. The flames are going to get stronger. Everything's going to come together. Real life. Is Microsoft really working nice? But they just assume in a little bit. I just want to show the people out there like how these boxes really work and how it's all melting together. It's picking it up. The sauce got a nice pink calling out there.

Everything working real nice and it's just about ready to play. I mean it's got a nice texture I'm loving right now.

Alright here we go. Gonna wait until it bubbles just a little bit.

Hey girl, give it a little flip Peru and if you want you can put your Papa John vagina cheese not I recommend Regina but the Palmer.


Plus the 1st way gives you maximum exposure to crispiness in the pan. He a pan.

Non stick pan with cooking oil and once it starts shimmering a bit, go ahead and add the pot stickers and let them fry for a couple minutes until they are browned, not burned, but just Brown. Turn them over. You can see that.


That's where the steaming part comes in. You're going to add just a couple tablespoons of water to the pan, close it with a tight lid, and let let the water steam and finish cooking the pot stickers.


If the water has evaporated and just.


One small onion, finely chopped. I'm cheating. I'm using rules, civil, civil, civil.

On cheating and using rehydrated onion flakes, but feel pretty is a fresh onion, I just didn't have 1:00 today.

So.


So ground beef as you Americans will call it. Now. Purists will say this isn't shepherds pie. This is cottage pie because I'm using beef instead of lamb, which is the traditional one. But Long story short is it's much cheaper to use beef and it.


Just going to put little globs.

On to the shepherds pie there.

And we've taught.

Shepherds pie with the mesh. Now just grabbing a fork, just going to be scoring the Mashed potato on top of that.

This isn't just for decoration, but this actually helps the potato to crisp up on top when you put it into the oven.

There's nothing better than that nice crispy tater tot.

They have a guy that's looking very good.

Let's see a bit of Brady's pub.


90 degrees for about 20 minutes until it's Golden Brown on top and serve with your favorite veggies.

And then we have our completed shepherds pie. Fresh out.


Stock.

That just helps to give it a bit more liquidity because basically what we?


And also add splash of Worcestershire sauce.

Being splashed.

And a good squirt of tomato sauce, tomato ketchup, few Americans.

Whatever you like, you could also use tomato paste if you want, but I think tomato.


And little bit of salt and pepper.

Oh, getting there.

And we got.

She could smell this at home. This smells absolutely found.


Gravy powder, instant gravy powder. That's just basically going to help us.

Thicken this.

So I've got that lovely sort of meaty gravy to it.


There's a savoury mince. It's all nice and finish their lovely chunky and gravy. Yum Yum Yum. So I'm just going to put this into our baking dish.

Really lovely.

This looks very good.

There we go and what you need to do is just.


Book titles which I've peeled, chopped, and boiled. Now we're going to do is give a match with a mashup.

You don't have to absolutely pulverize it. Just get the big lumps out.

But just going to add some margarine.


Nothing too crazy.

And justice quickly mix it in.

Wooden spoon for that I think.

Dasia

cool.

Smells yummy already.

Let's get they were interested.


This 'cause it's already got a lot of light up, but I'm going to add a little bit of Parmesan cheese now. This is just that.

Pre grated so.


To grind that up, and we have also Chuck and Chuck. Is that cut that? It's inexpensive, but it's what everyone thinks of when they eat a burger. So we have this dry, aged funk from this rib eye steak.

We have this luscious short rib and then we have the Chuck which is everyone familiar with that so real men grind their own meat.

And there's something sort of carnal about throwing meat through a grinder.


Dry aged rib eye fat in here. Now we're going to get to making our Patty so we're going to form 2 patties alright, so the bottom layer here we're going to throw into the can.


Is in the middle.

Of the cheeseburger.

Now we're going to form our second Patty, make the other side of this ravioli.

This is our juice.


And we're going to add a little bit of oil or fat to our pen. In this case, it's a little bit of duck.


Want to get a nice sear on this? OK, it's called the Miard reaction. What makes you walk by a grill and go? Oh my God that smell so delicious. One of the mistakes people make again, whether they're cooking fish, burgers steak, whatever it is they want to mess around with it too much, right? And we're just going to let it cook and do its thing.

So now getting ready to flip our bird.


It looks nice and Brown.


Virtual.

Thyme and Rosemary. Mash up some garlic.

And just for good measure, will throw in butter as well. And just by them being.


Into our buns, so this is brioche. Brioche is an egg and butter enriched bread. I like to cut a little bit more towards the topic because the burgers kind of heavy. We're going to put a few condiments on there so this could be the difference between newbon and your brother falling up.


That holds its integrity. The last bite. Now we're going to * Bond in the same pan that we made the burger. Why not mop up all of his good delicious juices one more.


To catch up, one of my favorite condiments. So now we're going to put our caramelize onions on top. We've just taken some raw onions. We've thrown it into a pot with a little bit of oil, and we just cooked it very, very slow until it gets nice and dark.

So this is like pure, unadulterated flavor.

I'm a big pickle fan. Again, acidity really wakes up a dish that's looking delicious.

So this burger's got everything on it.


Turn off water and then I have this cooking wine. Or you could add another three more. Tablespoon of water is fine too. This way it doesn't get so salty but just the right taste. One tablespoon of garlic.

Pepper and salt and then one tablespoon of sesame oil. Add a little bit of toasted sesame seeds.

And now you're ready.


To marinate this, she taking mushrooms and you're going to add a little bit of soul.


Our last ingredient we're going to top it off with the fried egg K for Friday. You could go ahead and add little bit of salt.


Hot Chili pepper sauce. One tablespoon of sesame oil and then one tablespoon of vinegar and then one tablespoon of sugar and then half teaspoon of toasted sesame seeds and then mix.

And for traditional Korean PB Bob, you could go ahead and substitute any vegetables any other in.


And I like to put my egg on the side.


This is pretty spicy, but usually one tablespoonful would be a great portion and then just like the name, you're gonna go ahead and start mixing. So now you know why this is called mixed rice.

OK, for about halfway through I like to go ahead and add my egg.


Sesame oil

little bit of garlic.

And pinch of salt pepper.

And mix.

OK, now they're all.


Ahead and added con such one tablespoon of concept and I'm going to allow this to simmer further once the soup thickens.

I'm going to adjust.


And reduce this further.

In about a minutes time my soup is done. I've added sweet corn that's totally up to you. You can add.


And at this point my soup is done. I'm just going to add vinegar, mix it thoroughly and serve it hot. You should not cook this further. After adding vinegar, you need to serve this right away. If you like this recipe, do give me a thumbs up and subscribe to my channel for more.


Lower with some salt.

Caribbean green seasoning.

And I have a link for that in the description of the video, click on there. You'll get it a little bit of acid with some ketchup.

Some Worcestershire sauce.

Black pepper

Are we going to go in with a little dash of Curry powder?


Here.

Some fresh ground black pepper.

A bit more salt.

An all purpose flour.

Put out in there.

Tap and shake that around this.


Two eggs in a bowl and just want to quickly would start just to bring that up.

Then I'm going to pour it all over my seasoned chicken, which has been marinating.

And he wanted to toss that around in there one.


Love.

Dustin, some of these wings in that.

Lovely.

Dredg that we made.

They don't want to crowd the plan too much because the last thing you want is the oil.

Dropping in temperature.


Basically only do is grab the chicken wings, shake off as much as you can into the bag. They probably do about four or five of them at a time.

And there not showing you guys seal it up and then gently shake it up in there just to coat the entire chicken with this lovely season.


Add coffee spoon salt in.


Add small small quantity of water.

I missed it well.

As shown in video.

The door should be soft.


Take a small quantity of dough.


Read floor on doe.

Make the party as shown in video.


And now into this special melt, add your cheese, 3 cups of cheddar cheese and 1 1/2 cups of Gruyere and now you can just.

Add your macaroni.

Make sure you coat.

All the macaroni with the Bishop Mill.


Into our dish.

You can avoid the topping if you like and just put this into the oven, but the topping with that wonderful bread crumb crustiness is something that, if you haven't tried it, you should try at least once. You'll love it.


So now we're going to sprinkle with the Gruyere and the cheddar.

An even layer of both.

Now you can put this in the freezer.

And wrap it really well and have it for parties. It's just a really old fashioned.

And very homey.

Buffet this is the bread crumb topping.

And make sure your oven is preheated to 375 degrees.


So we're ready to get that right into the oven, and we're going to bake it in the oven until it's browned on top for about 45 to 60 minutes.

And here is our really beautiful bubbling.

Macaroni and cheese.

Is really important to let that.


In a medium size chicken.

Very first thing I will do is I'll just.

Marinated with the spices. So I'll use cumin powder.

Come question Mary actually powder.

Coriander powder

some garam masala.

Anne.

I'll mix one tablespoon of oil or ghee. You can use the key as well. This helps you to keep the chicken.

Juicy and.

How to mix liquid sort?

So I use some salt during the marination and then I will use some salt while I'm making the Curry. So this will help to mix this this all inside the chicken.

So I just bought some salt.

So just remember that day since you already have mixed this all with the marinated chicken and you want to put too much salt value in making the Curry. So what I'm going to do next is just makes this chicken with this device is what I have put an I'll just keep it for 2025 minutes.


The very first thing I will do is I'll make the ginger garlic paste so I've also missed the dry, actually.

Cause that will be very good. Nice red color.

I normally use the fresh garlic ginger paste. They can also use the one you get in the market.

So ginger garlic paste is ready.


Water into this.


So after 15 minutes of cooking, Caesar chicken gravy is ready. I'll just mix little bit of Garam masala on top of this.

Chicken is cooked well and you can see a nice red curve baby.


Peri Peri as well.


So put the spices.

Put the cinnamon sticks.

Pepper

clothes

mustard seeds.

Cuminte 8.


Weeks ago


So now I need to stand up, cried, kind of.

Dark in color, so I'll make some ginger garlic. Please don't waste along with the onion. That way it may become like bitter. You won't get the taste of it, so just mix it after you apply the end.


Stuff actually powder coriander powder, cumin powder and will mix their muscle at the end.


My computer into this now.

To quote.


And also make some.

Put your lips into this.


So.

I'm not too.


I've seen I've seen the finished product. It is so delicious looking. So how much water we put a one month or one and three quarter cups of water OK and then we just have a little sifted flour, like about 2 cups of flour and we're just gradually add that into the water.

This is just a simple flour batter. Yeah, it's a very simple flour butter in England. They would use beer in the batter, but in Ireland we prefer to use water. We drink our beer fish.

Have you ever tried it with fear? You're better. I've tried this and it makes it a little fluffier than I like. You know, you find more slightly more bready batter an artist.


Then we use a little baking soda.

OK, that will make a difference.

Why is the batter just a little bit and it will also help to Brown it nicely and a half a teaspoon of salt. OK, OK, so we just mixed that until we have a nice smooth texture download.

Sites, sorry.

OK.

So.


Sure, better and I'd like to pass it through a large hole strainers find just to make sure there are no big lumps in it and we use our rubber spatula to.

Get all that out of there and no lumps so you don't have any no big loops anyway. You don't have any pieces of flour on your on your beautiful fish, OK?

And then we just let that pass through there very easily. And what kind of oil do you fry in we I like to use canola oil. No trans fats of course, and it's really important with the oil to make sure that it's.


It will adhere to your fish and make it very heavy and greasy dish. Now what kind of fish is that? We're using card today. There are lots of different fish. Is that work really well? Boston Blue Card is good which is also known as Pollock or Haddock. Ray is used in Dublin and that's a.

No peasants, blue collar dish that they would serve in the Dublin chippers.

So we dragged our fish and a little bit of flower. If you'd like to do one for me, that would be great and then just dip it into the batter. OK, and then in a very similar is the flower does have make the batter stick a little bit. Exactly exactly if we don't do flower, the batter will tend to slide off and you don't get that whole cohesive dish.

So this looks good.

We just got it nice, yeah. And you see how it's kind of the same thickness as pancake batter. That's what we look for. An oil should be what? Temperature 360 degrees. OK, OK so we just swim the fish back and forth in the same method that you would if you were making tempura. You can use that as well. Swim your fingers in there. Believe me, I've done it more than once.

And it takes about 7 minutes. OK, so it looks so good.

And we watch your hand. So yeah, just rinse that off if you'd like.

Beautiful.

So don't overcrowd the pan. You know this part this size, about four pieces. Perfect. OK, you don't have to move anything right now, we'll just let it cook there for a few minutes because we swam it back and forth. It won't stick too long. OK, OK. So then the next part of the.


They have the right amount of starch, so I'll just cut them into slices first very carefully and you can lay it down on its side like that makes it easier, right? And then we have.

And we'll take each slice and I like my chips big like that. You know, nice so come in water or I like to wash them in water because that it'll wash off some of the surface starch and they won't get too dark and too Brown.


At 285 degrees, we fried these already.


50 degrees just until they're nice and Golden Brown all over. So how many do you put in at a time about so you don't use the fry basket or no, it's not necessary to use a product. You can use a tabletop deep fryer, they work really well and then again we don't want to over crowd so the oil doesn't come up too high, just about like that. A nice gentle simmer bubbling away.

And then look what comes out. Gorgeous gorgeous.


Little coarse salt. Your favorite salt. Morton's table salt works really well. Kosher salt is delicious.

And what's this? And then, of course, the classic vinegar, salt and vinegar.


I chop cabbage, you can chop it with a knife like I did, or you can use a.


Add the tofu. Doesn't matter what kind of coffee you want, you want to crumble or crumble the tofu. If you want. This is **** talking mushroom that I've diced as well, so just mix everything together.


Garlic, so an ginger. So I had a lot of that too.


Fresh Thai basil that I'm just running my knife through to the filling and all of these aromatics into a small.


When your soysauce mixes together, doing this in a small bowl first before adding it to the Big Bowl helps it just disperse evenly throughout the.


To make or just cornstarch and water, which is what I use, I like using.


Easier, add a scant tablespoon authority. Don't overstuff them, they'll burst. Paint around the edges of the skin and fold them in half and make sure that everything is that there's no air in the pot stickers, so push out the air and make sure that all the edges are see.


And what I'm going to do first, I have one red cabbage.

And I'm going to remove the outer leaves.

Remove those and I'm going to remove this stem.

Just kind of slice this up into small pieces so that we can put it into the food processor.

I'm gonna take out part of the stem here.

Then just slice it into pieces that will fit down in there and it's really simple to shred it.

When you have a food processor, OK?


Small pieces and I'm just going to start dropping it into the food processor.

OK.

So once you've done the shredding, you just need to take cough.

Take this out.


What I'm going to do now is I'm going to layer some of the sauerkraut into the crop.

OK, and so you do one layer at a time and then you sprinkle some sea salt on top.

And then you're just going to push down. You can use that amacher, but I'm just going to use my fist and you just kind of push down and it will release some of the juices from the cabbage and that will help the fermentation process. So I'm just putting this come here and you can tell that we need the liquid to cover the cabbage completely an if for some reason you don't have enough of the liquid, you can add some water with sea salt and pour it on top.

Or pasta suggest that you could use some of the cabbage and pour the cabbage juice.

So you can do that so you just do it, let you know layers at a time. It doesn't matter how full this is, but you don't want it to full. OK, so once you finish.


Sauerkraut, this pot actually comes with some of these waiting stones so you can place this on top.

I'm kind of pressed down.

There you go, and then what we're going to do now is we're going to facility on.


So and then we're going to wait about three to four days, and then once.


Call in pepper.

Very hot pen, no oil.

Or any type of extra fat natural fat from the liver is going to create the.


White wine

Sherry wine.

We finish it with some white sugar.


Well, first.


Here for work.


Utah.


In the water and we had the crumble, yes.

We had a sugar as well and we set up the mixer at minimum speed. Remember that mixer must have his look.

Ah.


Off of the flower.

The oil.

This salt

and then the remaining flower.


Doubt is ready, so we can take it out of the mixer, place it on our workshop and shape it as a bread block.

We care of across on the top of the dough to facilitate the living and we place it in a minute hold glass bowl, cover with a plastic film.


We grease our fingers.

And we spread out it out with our fingertips.

Leaving it.


And we let this stand for 20 minutes more. In the mean time we can demo Saarela in small cubes.

And we had some salt and a drizzle of oil.

Now.


Just have to garnish the pizza with bread spread with a tomato puree.

We've cleared borders. Now we had the Motorola cubes.

And we finished with.


Dressing means 5 anchovy filets.

If you're not a fan, just leave them out.

Mince three cloves of garlic.

And cut three more cloves of garlic into quarters.


Into a bowl.

Add in 3/4 of a Cup of mayonnaise.

Along with the minced anchovies.

2 tablespoons of grated parmesan cheese.

And one teaspoon of Worcestershire sauce.


And of Dijon mustard.

And one tablespoon of lemon juice.


Season to taste with salt and pepper.

And whisk the dressing ingredients together.

Cover the dressing with plastic wrap.

And refridge.


Use it.

Next, wash and dry one head of cleaned romaine lettuce and tear it into bite sized pieces.


Or 1/4 of a Cup of olive oil into a large skillet over medium heat.

Add the garlic quarters to the skillet.

Cook and stir the garlic until it's Brown.

Remove the garlic from.


Types of bread cubes.

Cook the bread in the garlic infused oil, turning frequently.

Until the cubes are lightly browned.

Season them with salt to taste.

And pepper to taste.


Next will Spoon dressing over the lettuce.

Toss it into the leaves are lightly coated.

Add more dressing as you like, but don't overdress the lettuce.


Sprinkle on 4 tablespoons of grated parmesan.

And tough.


Then add as many croutons as you would like.

Toss the salad ingredients together until they are well blended and serve immediately.


In a little saucepan, melt.

2 tablespoons of unsalted butter, and here are six slices of white bread that had been just D crusted and torn into little pieces. Just drizzle the butter over that bread. This is the bread crumb topping.

For the final dish and just toss the butter with the bread and just set it aside. Meanwhile in a heavy bottom saucepan.


Little skin on top, which is fine, just threw that up.

And in this butter that's melted, stir in.

I have a Cup of all purpose flour. We want to cook flour.

And butter and then add the milk that's called in French abisha mill sauce.

Don't burn the butter and the flour. Make sure you just cook the flour so adjust your heat if necessary.

By the way, also have a big pot of water boiling and put in your macaroni, and you're going to.


Of macaroni in lightly salted water, and you're going to cook it for about 3 to 4 minutes less than the box tells you 'cause you want it a little bit al dente, alittle hard to the tooth so let's just cook that and I'm going to add just a little bit of.


Stir in very slowly your boiling milk. You're going to keep stirring. You do not want a lumpy bishopmill.

I'm going to transfer from a wooden spoon to a whisk.

Nice and thick.

Now you can raise your heat a little bit.

Start cooking this.

A lot of milk, but we're going to make a big macaroni and cheese that's already pretty smooth, but we're going to cook and cook until this starts to thicken. It's going to bubble and then become thick all of a sudden.


One way to avoid a lot of steam if you don't want a facial is to run the cold water, not on the pasta, but next to the kolander. It keeps down the steam a little bit.

And shake out all the water and I have to wash my bishopmill.


See how nice and thick it's becoming.

Once it's thick.

Just remove it from the heat and then we're going to add half a teaspoon of salt.

1/4 of a teaspoon of freshly grated nutmeg.

And it's really nice to grate your own nutmeg.

Smells so good and not make is very important. I think in macaroni and cheese.

And don't forget cayenne pepper.

This is something that my mom did add to her macaroni and cheese quarter of a teaspoon of cayenne pepper.

I'm at it at least that much.

None of us really like tremendously spicy food, but we like the taste of cayenne pepper.

And we also love the taste of black pepper and add a quarter of a teaspoon of freshly ground black pepper too.


Julian, so you're going to put it in a mixing bowl. This one you have to season it with salt 1st. And then you're going to mix.

Pre and chili powder.

One tablespoon of sugar, one tablespoon of vinegar.

And this would bring out very fresh taste.


Turn of sesame oil and then little bit of garlic and then pinch of salt.

Pepper

and then toasted sesame seeds and I like to use black sesame seeds as well. You just brings out the little bit more color then your.


Tablespoon of sesame oil, little bit of salt, little bit of pepper and then a little bit of garlic.

Toasted sesame seeds. When you're making Peeping pub, you don't wanna over spice the ingredients because you'll be adding gochujang sauce.


Add leftover cooking oil and all the zucchinis minute or.


Can pan fry the carrots for about couple minutes? You know about couple of minutes later you're going to add a little pinch of salt.


Add little bit of sugar and this is totally optional.


27 scrambled egg.


Lots of olive oil.

That assault little bit pepper Vine tomatoes. Best way of roasting this is actually keeping the Vine in the pan with the mushrooms right? Just let those mushrooms martyrs sit there in the panel alone.


But it would be quite generous when you cut it because you don't want this sort of little thin tight sort of fisted slice of bread nice and thick, chunky bread into the toaster.


And it starts turning into something sort of very watery. So eggs in the pan, nice number butter, and it's really important to put the button right at the beginning, because what that does it starts giving a really nice velvety finish.


Onto the heat. Never wish the egg. Whisk it in the pan because when you start sort of whisking beforehand, you're breaking it all down. You gotta break it down in the pan, but the secret behind the scrambled egg is to start it.

On a nice sort of general heat, take it off the heat, go back to the heat, take it off the heat and treated like a rosato. You can't stop staring, it's live. You've gotta really work at it. Now it's starting to come together. It's starting to get a little bit thick. I come back off the heat and just let it work and just do this three or four times back onto the heat. Now if I had to see him this now, it's still. Turn it into something quite watery. I don't want to really nice sort of creamy scrambled egg.

Something quite fluffy.

Is that my toast burning?

Off the heat.

Damn damn damn good set the fire alarms off to wake up the misses. OK there we go put that back in so.

On and off the heat.

Run off the heat, then as you can see. Now look, it's almost starting to sort of, you know, continue, cooking doesn't need to go back on the stove 'cause it's actually continuing cooking because the heat is in there. That's where the heat is. So look if I had to leave that there not overcook, but it's not going to cook 'cause I'm going to put.


I'm fresh and what that does now just makes it a little bit cooler. Brings down the temperature, the eggs.

Now I'm going to season a little bit of salt and then it's a little bit of pepper.

Just to finish that, and we're going to put a little touch of Chinese in there. And what that does, it just lifts the whole flavor of the scrambled egg and just makes it a little bit more sexy.

And you know, sometimes you want to live forever and you can put some smoke salmon in there. I like Prince Charles and then just fold those chimes in.

There we are.


Call

Vita Martis, that's what we've been seeking you pick them out. The pen like that.

Sitting on there.

I'm just going to drizzle a sourdough bread a little bit available in there, and then just pour the scrambled eggs.

Over the sourdough bread.

And they go a perfect scramble.


To begin, Preheat the oven to 180 degrees and popular picture and to roast about 10 to 15 minutes.


Add your beetroot, cucumber spring onions and radishes. Hope that one side where you make the dressing.


Put a little cooking oil to put a little bit of oil in the bottom of pan.

Some lovely local produced sausages.

We don't need to prick the sausages anymore. If you've got a good product, it should be fine without going to start them on fairly low heat, but I will need to make sure when I pop them into the pan that they're going to actually sizzle. That way. I know that it's just about hot enough. The sausages now just got a good color, but they need a bit further cooking.

So what I'm going to do just to finish them off this Department interview?


Well I make.

I'm gonna be fried onions.

Finish up with some gravy.

Mean.


Slice


But another generation of butchering.

Also, a little bit of cream or milk.

Do what you want to do with the case. Down too much is some grain mustard just to give you a little bit of a bite and write a little bit of grain mustard.

It's quite a mild mustard.


Brown gravy


Grain mustard Marsh.

I was going to go just come to the center.


Put it down.

Sometimes you want to be.

Give 3 nice sausages. I think as a portion.


Then heat some oil in it. Let some fresh garlic.

Just got paid for a couple of minutes at.


Is very hard about one spoon of sugar.

Brown sugar Brown sugar. One teaspoon of some lemon juice.

Natalie shredded cabbage.


Salt.

Let the blanchan sliced green beans. Just keep the mixture on the side. Who is add the eggs to the pan?

We just put it on the side here, add a bit of hardware.

And now mix it.


Right?

This toss it lightly and rice will be ready in about 30 seconds.


And I'm going.


So 7 millimeters thick.

Cuddle.


And into pieces about one sentence.


Add soup base in the pot and boil it for about 5 minutes on a low flame.


Solve, boil it until the outer parts around the pumpkin become soft and then add boudin noodles.


Set the flame to medium and bring it to a boil, it's finished.


Paper towel.


Off the hard part and cut it into pieces about 2 to 3 millimeters thick.


Is cabbage into proper size for easy eating?


Cut pork belly into bite size chunks.


The pumpkin into a pot filled with water and cook it over a medium.


Vegetables when it boils.


Comes to a boil again. Add the meat, separating it loosely and.


I have a lot of vegetables here. I've got some cabbage, I've got some capsicum, carrot, onion. I even have some spring onion and I used celery. Celery is one of my favorite vegetables to get very good flavor so I added all of these and then I'm going to cover it up with a lid.


Peeled and cubed out potatoes just into 25 millimeter or one inch dice. Drop in one chicken stock cube and enough water to cover. And then we're going to boil it until the potatoes.


Said as a cooking, we're just going to get up. Bacon rushes, cut them into 3 millimeter sections, is coarsely chopped. Those that had to be too serious and we chop our cabbage. Same deal.

And once that way that's not too big and.


Parsley.

Now we get our spring onion roughly cut. This not putting any other onion in this. So we want to.

Have some of the texture of an onion left and also obviously some of the color for our common mash, right?


Going to add our bacon.

On a medium to high heat sweat, some of that fat out of the bacon and give it a bit of color. Just keep that moving around that and starting to caramelize in the bottom and our bacon starting to Brown orange.


Without cabbage.

End of spring onions.


So it's in without cream.

And half of our butter. We don't want all about, but at this stage the rest of the butter is going to be left for garnish on top of our Kaukonen mash, so we just mash this together now. Now it's looking a little thick as this one is. We're just going.


To add a little bit more about potato stock without chicken stock cube in it, just enough to make a nice creamy mash. That stock is still hot, so it's not going to lower the temperature of our.

Potato at all?

It is impossible to tell you exactly how much of our stock we use because it all depends on the potatoes that you're using more.

Trying to split up it too much.


And cabbage and a parsley.

Gives good mix around and there you have it. Cheeky Richers Cole, Conan Irish bubble and squeak mesh.


Two eggs in a bowl into that. I'm going to add 1 tablespoon of water. Then using my fork I'm just going to lightly mix it together. You just want the eggs and yolks to Co. Mingle. But you don't want to beat it to death. The water.


Peanut oil to the pan. Now you could use any fat that you want here butter works. Olive oil works, but I personally love that sweet flavor that the coconut oil adds to the edge.


They go.

And this is when I saw him one pinch of salt right over the top.


Take the spatula and gently pull the edges of the egg towards the center of the pan and you'll see the uncooked egg oozes out and these light, fluffy curds of eggs start to form. Just keep moving it along.


Just like that.


You have a mint.

I'm just going to put it in the blender, but take some mint mint leaves about if you're not too much into mint, cut down on the mint and some cilantro.

And some onions.

And garlic.

Ginger and some spices like a cardamom pod. You open it up.

And put in the seeds.

Then you put, whoops, I'm sorry about this. We put some coriander powder.

It always happens when you're on television, right?

And you thought you were the only one who did it. I do it to coriander powder.

And khuman powder.


And what you would get is something like this. A very smooth paste of all the spices and herbs.


Other and what you get is a beautiful, beautiful blend of all the spices and herbs.

So I put some oil.

I guess I'll remove this plate before it causes anymore problems.

OK, and I'm going to add this place in the hot oil.

Have the oil.

And you need to put this.


A little bit of that coloring that red coloring.

Just like a teaspoon of that.

I just coloring it. Will add no flavor assault just.


Some water.

Was that 2 cups of water there?

Enough to just cover it over and like I say, I'm going to use a pressure cooker here.

If you haven't got a pressure cooker, you can of course still make this. I'm going to bring this to the boiler pressure, cook it for about 6 minutes. If you're doing this in the conventional non pressure pot then you're going to need to cook this lamb for about.

40 minutes I'm afraid. So maybe invest in the pressure cooker. I'll be back when it's done.

So that's been on for about 6.


Tomatoes and some sliced tomatoes.

I'm going to rewrite the 8.

Give them the stuff.

And I'm going to cook this with the lid off. Now 'cause I want to reduce that down. It's a little bit too wet of too much.

Water in there.

So I'll cut this with the lid off for about.

Four to five minutes just reduced that down slightly. I'll see you then.

There we go. That's reduced down nicely. Those tomatoes of completely disappeared and cooked into a lovely lovely source there.

I've tasted it for a little bit more seasoning.

It was fine for me.

Obviously, you adjust how you want.

Who could at the end here add a little bit of yogurt? I'm not going soon. Or you could even add some fresh coriander. Again, I'm not going for that. This, for me is perfect.

Will see you next time. Take care.


And with what I'm going to do is melt the yeast into the water and you can do this with your fingers just to make sure that all the little lumps of yeast are really well combined into it. If you're using dried yeast, what you do is scatter their dried you straight into the flour. As long as it's the easy blend version of it.

So I'm going to put the.


It's in there now.

Make sure my yeast is really, really well.

Mixed up.


It's probably a couple of tablespoons and then spread it out over the surface of the surface of the pizza. And also remember that less is more. Now we're going to tear up I've got.


Are Buffalo mozzarella here?

So proper Margherita pizza should be Buffalo mozzarella. It should be basil good olive oil, good tomatoes.

And again, you don't need too much cheese. It's amazing how much it's spread so couple of Spriggs of Basil on top.


It's ready to go in the oven. Just check again that you can still move the pizza on the word.

So I'm going to go to the back of the tray and slide the pizza around. So in the really hot up and about 7 minutes is right for the pizza to be ready. 'cause it may take longer if you're not reaching such high temperatures.

And.


I can pull that straight in.

I'm just going to mix up the salt a little bit first.

Then I can pull that straight in.


And measure out 200 mil.

Of the beer beer gives it a really nice flavor, and it also helps activate the yeast quite well, so just make sure I've got enough in there.

So all the liquid into place and then using a dough scraper or your hands if you don't have a dough scraper, just mix the dough together.

If you feel it's a little bit dry, you can always add a little bit more of either water or beer.

And all the alcohol in the beer is cooked out, so don't worry about giving it to your children, right? So now I'm going to get my hand in there. Just one hand at the moment so you don't get covered in dough.


And now I'm going to need it.

So you can see that it doesn't have much elasticity at the moment, but you're going to develop that by the kneading.

So what I'm going to do?

Is stretch out the dough, fold it to trap the air in there and turn it right. So once it's Springs back to the touch, let's have a look.

There we are. You see it's springing back to the touch, so I know that I've needed it enough, so it's probably been around 7 to 10 minutes.

But that's really going for it, so I've got.


Put it into four.

If you want to be accurate, you could weigh these on a digital scale so you know that each ball of dough is the same and that way everyone gets the same size of pizza, 'cause this makes 4 pizza mug.


Surface just so that they don't get a crust on them, so I'm going to leave them for maybe about an hour.


Stop using a potato masher.


Into here, I'm going to put the oregano just.

Over a heaped teaspoon of oregano and a heat teaspoon of salt as well, the pizza topping should have a lot of flavor to it. There's a couple of tablespoons of olive oil going in there as well, so let's.


In size, and now what we're going to do is roll them out. Plenty of flour now.

And roll them out with a rolling pin.

And put the pizza.

On to the board.


Appeal.

Well, that's what you need. Just that much mayonnaise. It. Fresh basil, pinch black pepper lid and blend it up.


See OK, This is why I know you not only agreed because I would not do that for me. The soggy bit in the tomato is what makes ability I like this like a sandwich now a little.


Amazing so very very thin slices that any of these components. You can leave that if you want. You can stick to just the bread, the mayonnaise, lettuce, tomato, bacon. But it really does take it to another level. And why are we doing Italian flavors? That's what you guys wanted.


And the final part of our being.


Basil and lemon mayonnaise, then fry.


I really suggest you use the russet. I know a lot of people like mashed red potatoes, but for me they're just too waxy. The russet has the better texture for maximum butter absorption alright once there.


Feel we're going to cut him in half. I like to go lengthwise an old friend. Chef taught me that along time ago you take your time. You make sure the knife is perfectly centered and you cut it down the middle that way. And of course a key to this technique would be making sure you buy those extra large russet that are all basically the same size, because we're going to cook these all the way through until completely tender. We don't want small pieces falling apart and the bigger pieces staying crunchy. That would be bad.


We're going to boil those in salted water until, like I said, very, very tender. It's actually better to go a little tiny bit over then under undercooked potatoes will make those horrible lumps that everybody hates. So just make sure they're totally tender. So while those are cooking, I'm going to go ahead.


Of unsalted butter. See how nice and yellow that is. That's really good butter and I know that seems like a lot, but I have over 4 pounds of potatoes. Some restaurants use 25% butter by weight of potato, so this is about half that already. It's a holiday meal. I want a little decadence. It's OK. This is going to make like 12 servings. Alright, so I'm going to cut the butter up in pieces. Just leave that out at room temp.


Are mascarpone E cheese not a ton, maybe about a half a Cup, 1 egg yolk and just regular milk? So I'm going to mix that together now. If I was smart, I would've left my cheese out of room temperature because this was really hard to mix, but I'm nothing if not persistent. So after a couple minutes of whisking it did mix in there nicely, so you may want to just leave your mascarpone out on the table to come to room temperature, so that's all combined beautifully nice and frothy, and then the.


Lee well, let them sit there for like 5 minutes draining, then I transferred into a large bowl. I'm going to toss in my butter. I'm going to toss in my salt and pepper and I'm going.


Match those with a regular wire potato masher if you want to put these two are eiser or a food mill or something, go for it. I don't think it's necessary. I don't mind a few pieces of potato. Remember these are totally cooked and tender. Alright, not all lumps are created, equally undercooked potato lumps are evil. A crime against nature, but cook.


Potato pieces are OK, those are going to just collapse when we serve this, so no worries there. Once that smashed, I'm going to pour in my milk mascarpone E mixture and as soon as that's all whipped together, I'm going to transfer this into my 9.


Standard casserole dish, and then I'm going to smooth it out and I'm going to use the tip of the spatula to make little nooks and crannies and peaks and valleys.


Or 25 for about 20 minutes or until it's heated through and Golden Brown.


Please, you know, suck this chick peas overnight.

Drain out the water and just use very little water to make this falafel. You know little water is required because just like the muscle of water you want nice binding.


Tables.

You don't have to chop too much. Just make sure you chop them little bit small.


Put all these vegetables into a muslin cloth.

So what we're going to do, we're going to squeeze out any excess moisture that is there in the vegetables. Now. 3 zombies vegetables, so they're going to use well, as in a model for nice flavoring, very little soya sauce, and little Papa.

And little salt.

Little bit chilly sauce.

Now that I've added a.


No, you dad some common portal.


Put your spring roll mixture.

Chair.

How much are you want, and then tightly roll it? OK, if you want a good springle, tightly roll it.

Bring it to a point, then press it there just in, then apply egg wash and then fold it in.

Fold the other side in an president and again apply little more leg on the other edge, so squeeze it hard and then roll it out so your spring roll is ready.


One egg roll, 1 spring roll, one string roll, one egg roll.


Look at this, the egg rolls, which are made with the.

We'd flood, they're ready, so we're going to keep them aside. Whereas our spring rolls that is made with corn flour will take a little longer time, but you know they have. They will get a different texture.

OK.


Play to make this door. I'm going to take my 2 cups of whole wheat flour in this and now I'm gonna add the salt.

You can add expertised.

Make this really well.

Now using.


Door.

Now you can see this consistency here. This is neither soft nor step nor hard. This is same as stiff kind of dough, so this is what we require to make a perfect chapati or roti or whatever you call it now we're going to.


I did like this now.

Press it like this. This will also incorporate the water as well as. This will get smooth, soft and nice.

I need it for about.


I'm pulling out of it.

And make a smooth ball.


And then they start rolling it.

Now I'm going to need some more.


Now I'm going to add the chapati into this medium. Lee hot lava.

No.


And flip it over.

An in medium flame itself. I want to wait until it gets some more bubbles.


Let's transfer it to direct film.

Now then see this. This is puffed up work from both sides.

Now Japan is ready, let's.


Natural product these are actually from Pennsylvania, so they're not from huge farms or in the Midwest.

Either.

I put the Saran wrap over it so it doesn't splatter nobody.


You wanna apply equal pressure. You don't want to just whack the heck out of it because it's just gonna scare.

We don't want that.


How to pan fry it? The carbonation in the club soda will make the breading kind of.


Austria proper leadership. Will they say it?

It should be as large as the toilets.


You see this little and it was just granted he had stuff ready and is lifted up a little bit from the meat. That's what you want.


Green salad

so that's it.


As long as you come out, but I caught up a sweet by their young.

Put him in a steam paying 1st and then get a good light beer in there and will put him on the grill. I just put him over direct heat but this panel let it warm up.

Little counter.

Steam bowl, these Braatz a little bit you don't want to roll in bowling, but you just want him to get some good moisture going in him and then as they get cooked through I'll take him a grill, him off directly on the grate.

But it's a.


So here I just got some Greek season onions or Peppers that will serve these along with the products. But I'm gonna put a little butter in here and get this on the fire. Let it melt down, cook down.


About 30 minutes and as you say, there's some right away and that's the color I want. Peppers, onions cooked down. What I'm doing now, let's take him off. Then I'll put him back on his people wanna eat him, see him off and get him ready to stay hot and juicy 'cause it's the bowl. Keep going, keep.


Now I'm just going to see her mom get some color on him and they'll be nice and juicy.

Take my picture.

That's how you do.

Bierbrodt

Peppers and onions.

I wanna text Mel.

To have 3 minutes on each side, I just kind of look at him and their artistic it there already starting to get colors. I'm really just want to mark them up. They'll turn Golden Brown.


First, we're going to marinate the chicken.

A little bit of soy sauce.

Their truck kind of bite sized pieces. We also marinating it with just a teaspoon of cornstarch. Let it show.


Give it a rough chop.

A couple slices Chinese like to put them on a bias.


Make a little cornstarch slurry grab about maybe a teaspoon that looks good to me. Half a Cup of water.


Post Sichuan peppercorns in a dry pan. The pan should be really hot. You want to just toss it a little bit, and if you don't have Sichuan peppercorns you can just use some black peppercorns or just skip it just as soon as you start smelling that really floral nice fragrance. Just take him off.

Sounds good.


Couple tablespoons of canola oil flowing to check if it's hot. No, not really. Hang on a second.

Not good enough.

Alright, let's get Freddy's out. We don't want to touch them just yet or stir them so that they may be Brown a little bit on the bottom. After about a minute, you can start to stir it around, and at this point we're not cooking it all the way through. I like using chopsticks. Whenever I stir fry.

Put that.

Couple


Same pan at a slash, more oil and some more plumbers. Garlic and ginger. Now we're going to have these crazy.

It's going to be hot for scallions. Save some of the green parts so thrown at the end for little freshness.


Man.

Classic race line. Make sure the pan is nice and hot.


How? How much sauce you have? Turn up the key and that's when we add that one peppercorns extra scallions, so take it off the heat first, then stir in the black vinegar and then you taste.


Add a chopped coriander and there are a lot of parsley. Since I don't have a fresh parsley, I'm going to use the dry parsley in this add cumin powder. You know we love to use Cinnamon. Enormous elevator and red chili whole, but here we're going to use a Q in some pepper powder and some paprika or even red chili powder should be fine. Add whole garlic or chopped garlic, onion, some salt. Now we're going to put this in a blender and make it work.

Course.


Round up and in this add pinch of baking powder sometimes.

You can mess up this mixture and if you are.


B flat and also very little water do not add too much, just sufficient for this chickpea flour. That should be good enough. In this you can also add some lemon juice if you want to add more of coriander leaves and parsley. You can definitely add more of coriander leaf and parsley, but here for me this is good enough.


And this drop it in the oil.

You know if you are scared of putting things in hot oil, you can always use the wire mesh to do that. Just, you know, make them round or flat whatever shape you want. If these are breaking, you can add a little bit of all purpose flour that is Maida and.

Then nothing can break this 'cause I'm very easy to make and some people also add egg in the recipe. I don't know why they do, but they do. Now I'm going to Add all of them. Unlike our muscle orders which are crispy in and out, these falafels have to be soft inside and slightly.


You know nothing like eating this falafel in pita bread along with some salad, vegetables and pine.


Its output will assault and we put the calamari.

For four minutes boil.

At the same time already had the calamari boil, I put my oil.


Port agalloch on your air. Want to put in my Oh yeah, baby.

Together the fry together.

If it's really hot pepper, I want to make it a source of really hard.


A full minute.

It would drain the calamari.

Looking nice,


So the marinara sauce already diplomata made of video are squeezed, but with my hand with damn brains out already.


Though I want to chat with this, they make a nice.

Like a cream.

OK, nice, you're nice looking now. Nice creamy.

Latest wanted that, but deep the calamari. It's really, really good. It's Lila hot sauce now what do we do? We gotta start the.


Calamari OK, now this is only flower. What I do. I use a little black pepper and flower.

OK, now we put the calamari. I don't want to fry everything at one time, Cowan, the calamari, the camera, really.


Do you take the two pic?

If you put inside the oil to see so the oil it's hot or not.

You see so hard?

The two pick.

One more minutes the oil is ready. We do it again with the topic is she wanted Bob? Lori did good the oil it's ready. The calamari that go inside. OK let me check the temperature the oil is is a radio for the calamari, one of the two. Pick the oil is started. Boyle is Cigna.

The oil is ready for the calamari that got in.

Local hatcheries in the oil, like I said make, it should be using that kupiec.

OK.

This battery minutes it be ready OK Now.

The calamari is ready.


They got out.

Reported by over here.

OK.

OK, now let me test my fry.


In addition to this way out, 50 grams of butter.

Cut a 125.


Heat your pants in medium heat.


Add the snails and saute them for four minutes.


Sauce by mixing sugar, vinegar, dark soy sauce, little bit of cooking wine, salt and starch together in a small bowl.


Walk at Sichuan peppercorns and quick fry so they can release their aroma after 20 to 30 seconds.


Remove them now at the pre marinated chicken. Stir fry until it turns white, but it's still raw inside.


Add chili, ginger and garlic.


Now add cucumber, leeks, peanuts.


But not least, you add the sauce. Remember to give it a quick stir before hand so the sugar and starch won't be at the bottom of the boat. Now stir fry it one.


Up here and I got my Peppers, onions and zucchini.


OK, well what these babies over there getting kind of browned up. Maybe almost a little too Brown.

Hard to cook and run the camera and do everything and not.

Get stuff over.


We're looking good here. I added a little bit of olive oil to those veggies from the sauce Dayton.


Not a beer, this is steel reserve. I know a lot of people use German beer on these, but steel reserves what I usually drink.

Me and the homeless guys.

And I'll be sure that the can is picked up when I'm done you you people will get that one.

Alright, just let those simmer a little bit.

I gotta tell you guys, these sure smell good simmering away in that beer they've been in there for about 20 minutes or so.

Not quite as Brown on the underside, but wow, they smell really good, so I think my veggies are about done there I think.


Can I cut into one of these to try?


Put a fat pepper.

And 1/2 teaspoon of salt and two tablespoons of sugar and two tablespoons of sesame oil.

And one egg in it.

And I put a cabbage in it.

Can you just mix?


Starting it.

OK mix we mix well, make sure look good.

It's good now.


The feeling in the middle.

Then I put eggs.

Around it.

In a folder like this.

Thank you so much.


OK, eternal about me.


Apple Pen Finder for two minutes.


Tactical this very well if you cook it, undercook it, it will not taste good, so put the timer on and cook it for 10 minutes.

Because when you are instead of the silent staring, you sort of feel it's almost done. I think it's 10 minutes. Let me stop cooking, but the dish will not taste good. So the secret for the beriani is cooking. These spice blends really well.

And I have this cooked for about 10 minutes. Let me show you.

Here now what I do is.

I add some yogurt. You see the difference in color. This is well cooked after 10 minutes and this is bright green.

Look onions if there's a really special thing about onions. It has to be either raw or it has to be very, very well. Cup the in between stage of onion is not something that you want to taste. Believe me, I've done it many times and I've learned it through the hard way.

Here after this you add some yogurt to this.

If you were using me, you would use this as a marinade and marinate the chicken pieces or nice pieces in there.

Cook for about 2 minutes or so.


Add some vegetables.

Message wonderful vegetables.

Mixed with this space.

I did not mean to say this wonderful space mixed with vegetable. You can pick whichever you want.


Clear the rice.

With this face.

When you're cooking rice, it would be an added thing if you can add Baileys. It just gives more flavor to it, so I take a pen.

An Addthis plain rice?

This is a typical North Indian dish.


What I'm going to do is add fried onions. You can get the store bought, or you can fry the onions. Chop the onions. I have found an easy way to fry onions, chop the onions, put it in the microwave for about 5 minutes and then fry it. The frying becomes very easy and also I have fried some cashew and raisins.

I want you ahead of time. This is not a low calorie food.


And then again go ahead.

But some rice.

Now there are some people who do not like mint, like my brother. He will just not eat any food which has mint leaves in it. So if there's any member in your family who doesn't like meat.

I meant I'm sorry you can skip.


The mint and the cilantro and make the same face as I showed you.

And in the end you add saffron, but please do not mix saffron with the mint. Both have very strong and unique flavors, and you don't want to mix these two flavors together.

Here and now.

Go ahead and put there.

Fried onions around it.

Go ahead and put the raisins and cashews on top of it.

If you were to use saffron instead of the mint and cilantro, what you would do is put the saffron milk, which the milk which you have, soap, saffron, and just go ahead and pour it in it at this at this time.


Onions and garlic.

And then I'm going to season it with some salt.


Next time adding some freshly chopped fine an I'm going to let this cook until the onions are transparent.


I have some soft bread crumbs in a bowl and I'm adding some milk to that.

Start at aim to soak up all the moisture.


Next time adding some eggs.

Oyster sure sauce soy sauce.

Freshly chopped parsley.

Dijon mustard

catch up.

Season with salt and pepper. Add the sauteed onions and stir that incomplete.


And also I have all the ingredients and measurements in the description box below.

When that is well mixed in, I'm gonna add the ground beef.

Anne, mix that with your hands till all the ingredients are incorporated.


When that is well mixed together, I'm gonna transfer the mixture onto my baking pan.

Then shape that into a nice loaf.


Next I'm going to make a red sauce for the meatloaf. I have some ketchup in a bowl and I'm going to be adding some tomato paste.

Add some molasses.


Doesn't start a mixture in.

Next marathon make sure all over the loaf.

And I'm going to let this baking at 350 degree oven for an hour and it's going to come out very flavorful and really delicious.


Not too much as I will adjust it at the end of it went up, mash them up.

So that's how much potential.


Add the garlic to the pan and saute for a further minute.


The slotted spoon to remove the snails from the pan, leaving as much of the butter and garlic behind as possible.


Crumble 1/2 of the blue cheese into the pen.

Stir until the cheese melts into the butter and remove the pan.


Pull the six temples with half of the snails and spoon over half of the source.


Heat your oven grill.