Religions if you want to, I'm just doing this quick and easy so I'm using them in stuff that I'm going to add in 3/4 of a Cup of whole milk and also use 2% or 1%. That's fine. This is what's going to keep our meatloaf nice and moist. Next I'm going to take one egg and beat that up. The reason I pretty beat this is because when we go to mix this together you want to be careful with me. You don't want to over mix it. 'cause that's going to give you a really dense meatloaf. I'm just going to add that into my mix into my bowl. I'm also going to add in one teaspoon of soy sauce.

That's completely optional. It does make a difference, however, I'm going to use some season pepper here and season this up. Maybe half a teaspoon or so. And I'm also going to use some fresh cracked black pepper.

Now using my hands, I'm just going to gently start fold.


Don't do me that stuff. That's going to make your meatloaf dense, and it's going to make it kind of pasting. You want to keep your ground Turkey as whole as possible and Turkey as it's naturally is really kind of a soft meat and you don't want to break up that grind, so be careful and gentle with this mixture just folded over on itself and press it down. Don't mix this anymore than you have to. This is also why I pre beat the egg so that we don't have to mix it in there and mix this mixture to death.

You just want to mix this until everything is incorporated. Now I've just got a standard cookie sheet here and I'm going to go ahead and line it with a piece of foil. The reason I use the foil on there is for easy cleanup. I'll have to do is take the meatloaf off of it, the oil away. The cookie sheet is nice and clean, doesn't need to be washed, so I'm just going to take my meat mixture and put that out onto the foil. And now I'm going to start shaping this into a loaf if you will air quotes there.

I don't use a loaf pan for my meatloaf, it I find it takes really long time to cook meatloaf that way and I don't want this in the oven for a long time, so I'm going to put this out until it is about maybe an inch and a half thick or so and I'm going to try and get this into a rectangular shape and then I'm going to.


Is going to go now for the sauce on top. I just like a ketchup based sauce. I've got 1/3 of a Cup of ketchup in here. I'm going to add in 2 tablespoons of Brown sugar and I'm going to guesstimate about a tablespoon or so of prepared yellow mustard using a spoon. I'm just going to make this mixture up now. If you like a Brown gravy Brown sauce on yours, go ahead and make your favorite sauce on.


But once I get that mixed together, I'm going to go ahead and put that on top of my meatloaf. I'm just going to sit right in the ditch. Be sure to get all that sauce. Delicious Ness out of the bulb, and then using a spoon I'm just going to coat the entire top of my meatloaf here now. The other nice thing about cooking your meatloaf like this as opposed to in a loaf pan, is that each piece, every bite that you get of meatloaf will have a little bit. If your sauce on it.

I find when you make meatloaf in a loaf pan, it's just it's short on sauce and I like sauce on my meatloaf so but once you get that on there then you want to go ahead and put this into a preheated 350 degree oven.


Is chicken stock too and I'm going to add in the grated rind of the line.

The Chili.

The Catheline leaves.

How's the lemongrass?

Stir it around.


Bring it to the boil.

When it comes to the boil, cover and simmer gently for 20 minutes.


In a saucepan on medium heat and when it sings, listen to this. Do that. When the butter sings, when you hear start to foam and bubble, you're going to add your flower and it's going to make a very light Rua. Very light colored. An light texture drew here.


About the starch in the flower. I'm going to add some time, some Cayenne, some white pepper into the rue. Now why didn't I just add that to the finish cream sauce? Because I vaguely remember in culinary school there's some spices and herbs flavors that are oil soluble and they come out better in oil than just in liquid environment so.


That for another minute and then pour in a Cup of milk. Whisk it in really quickly. Make sure the milk is cold. Then you won't have lumps. Ha true cold milk, no lumps. Then I add two more cups of milk and that is going to be your basic white sauce. Now we're going to bring that up to a simmer on medium heat, and while it's coming.


Get yourself a fresh nut of Nutmeg and great yourself 1000 times better. But if you don't put in the cheap powder.


Different than drops of Worcestershire sauce and forget about this salted taste. I'm done with salt to taste. Put in a teaspoon. Alright. Do not question it. You'll see when that comes to a simmer it thickens up. We're going to let that simmer on medium low for A.


Why is your name right? This is with the great right and take it over. Gonna go this way against the grain. The ex right you gotta make on the right side and X also OK so you kind of right right? So we'll do a little bit negative here and I'll do the rest sashimi just to show you the angle of the class with the tuna right? Thank you that nice color.

Yeah, this is like this is true, but here.

This is what he can have all day long.

Lot of oil content in this is amazing stuff, right?

Learn to appreciate this one. Take your time when you order this in the sushi bars.

This is the filet Mignon with the animal right here, right? That right there.


Rotate this side again. Like I said straight down, right?

Felt like 1/2 inch cuts. Nice long strokes, right?

So all the way down.

Just go all the way down. This is what you want. This is you wanna put any spicy on this. Very little Wasabi, very little soy sauce.

That is Himalayan rock salt. Now you can get.


Would you like 3 pieces here?

Right on top.

Right?

English like that.

Something like that.

And what this doesn't leave one right here in the middle.

But it does. It pulls enough salt from it, whether it's on there for 10 seconds or for 10 minutes.

And you get this.


The first one not too much. You really want this sashimi, but just to show you how tuna would look and or how Torah would look.

The Getty style sushi style, right?

With all that oil on it, right?


Only two leaves.

That's cool all the way around.

So it looks like a little flower, their petals specially with the.


Put it right on top.


Tastic turn off the heat and add your cheese in a couple editions, saving about 3/4 of a Cup for the top. Right now I had these cheeses leftover, but for you I think you should use all cheddar. That's what time is Jefferson used for Mount Cheddar, but to any cheese is your favorite cheese at work? I think a sharp cheddar cheese really is the best, but.


Cheesy sauce so all our cheese is melted in and the last thing here I'm going to add a teaspoon of Dijon Mustard.


Recipes for this amount of cheese sauce are going to call for 8 ounces of pasta. I'm going to use a whole box, which is £1, which makes a very still delicious version, but not as cheesy, not as creamy. Much lighter, much lower fat.


Adjusting the amount of pasta you can really alter this recipe to your personal taste. Once you decide, make sure that passes well drained. Dump it in the casserole dish. No need to butter it. Don't believe the hype is not going to stick. I might stick a little bit so you scrape it out. You're going to pour in your cheese sauce, distribute it, then you're going to sprinkle over the rest of the cheese. Then the secret to a perfect macaroni and cheese crust. You only want a half a Cup of bread crumbs, and you want the Japanese Panko.

Bread crumbs.


You 2 can find them. Yes there in the store. Yes, don't argue there in the Asian section of your grocery store then just a tablespoon of butter. Mix it up, put it on top. That's going to adhere to that layer of cheese on top, and you're going to get the best.


Have to do is dump all of the ingredients I just listed in huge bowl and mix it well.

I'm going to use my hands because it gives me more control over the mixing process.


First take a won ton wrapper and then about a teaspoon of your filling. Put it in the middle and then with a bit of water you're going to want to put it on the won ton wrappers on the edges. This will act like a glue when you pinch it together and then purse it like this, you're going to create.


Help hold the one come together during the cooking process.

This recipe is going to make about 30 pot stickers, so once you finish filling.


And then all you gotta do.

Roll it.


Toothpick.

I stab it in and I come back out OK and that's that. That's all you gotta do.


Now here's the easy part. Get your prior up to 375 and drop these things right in there.

Don't just take.


Couple minutes for those to get the killer and will pull him out.

OK.

Just let that fryer up.

Like so let it drip dry.

Give it a few.


Just pull a toothpick out.

How hard is that?


In 30 degrees for pouring water into this bowl and the next thing would add is the yeast.

Now make sure the water is warm. Now I'm going to add some honey.

You can also use sugar if that's your thing, so now we're going.


And with that we're going to set that aside. Now I'm going to add some Flowers to Arbonne now that I use is blue with tossing in some olive oil.

Some salt.

Some Italian seasoning and some garlic powder.

Now I'm going to give this a good stir just.


The law come together here. You can eat it with your hands or use your food processor. I'm using my KitchenAid stand mixer with a dough hook attachment to need.


Drop down our sauce if you need a terrific piece of sauce guys. Check the about section below.

Spread the sauce.


Son.

Talk down some mozzarella cheese. I'm also using some Parmesan cheese, but you can just stick with mozzarella.


Some brands out there really suck. Guys were going to bake this off for 15 to 20 minutes.


OK.

You chopped up celery sticks, one chopped up medium size carrot.


OK.

OK and go the end.

And the celery.

And the carrots now. So we're going to saute these for about 5 to 10 minutes until they're nice and soft.


A little salt and pepper to get them moving.


There.


We'll see why later set your broiler on high and put the chicken in the oven for 10 minutes.

When?


Flip them if you want them crispier. Flip and put them back in the broiler for five more minutes.


When they're finished, put the chicken in a clean bowl and add a Cup of sauce. You are now going to give it a toss. Kinda get it up. Keep in the bowl.


Have half a pound of ground beef.

Half a pound of ground veal.

Well in there.

Add 1/4 of a Cup of water.

So they say nice and moist.

Half a table, half a teaspoon.

Of like corn syrup might different container open?

Go.

All right now.


Quarter of a teaspoon of liquid smoke.

Yeah.

Quarter of a Cup of minced onion.

One clove of garlic, minced.

1/2 teaspoons of salt.

Half a teaspoon of dried mustard.

Then Oh my goodness, half a teaspoon.

Prepared course mustard.

What the coarse ground stuff for?


Yo.

1 teaspoon of ground coriander.

Half a teaspoon of Mace.


We're going to run this through the small die.

Of the grinder here.

Boulder feed this into.

Load around.

This will get all the onions and the garlic chopped down.

Help the spices mixed together.

And get us ready for stuffing.

All right, there we go.


Going to start to stick to the bottom of the pan and a few minutes. Once this just get slightly Brown. Not going to cook this all the way because part of the process of making a good Stew for those you like to make him is a long slow simmer, right? Gotta put it in a bra so once we Brown this i'ma pull it back out and put a little salt and pepper on it at that point because I want to flavor it, but I don't want the salt and pepper to burnout while it's being Brown. I want to flavor it when I bring it back yet, so we're going to move that around a little bit.

Now all the good stuff is left in the bottom of the pan when you're done.

Makes really good what the French call Fonde.

It will be in the South call gravy.

OK, that's the good stuff. So we don't wanna cook this long because it's going to cook for dinner recipe. The first amount of time it Cooks is a solid hour when it's also merged in this red wine that has garlic and tomato paste and margarine and all that kind of stuff that makes you wish you would cook faster. But a good Stew, you have to cook the meat slow because you don't want to Overcook it. You really want to be very tender. You really want that.


Pull that out.

Normal sprinkle that with little salt and pepper.

Without salt, basically not taste anything else to salt gives everything a kick. That's what gets to start.


That we've been waiting for, so we're going to put that back in there.

And I'm going to start adding all the good stuff once you get everything started. This is a really simple dish, OK?

This is the best part right here.

No.

I'm gonna add that tomato paste and this is just steam coming off of there.

Still, hot weather is just seen, so that was kind of hot.

Little Marjam in there.

And we're going to let that cook, so we've got some edit paste that's mixed in with this burgundy wine. That's got bacon and bacon fat.

Sounds kind of healthy.

Start with lean beef, so we got the least.


Gonna add baby carrots and I'm going to add in Pearl onions. You can buy him this way. OK think about working on a farm anywhere in a constant. You've got root vegetables here by plants to garden so these things are really available on a regular basis, so we're going to let those cook for awhile and.

What we're doing is that we're putting.

The root vegetables in first because they take the longest to cook. Once this is all cooking, then basically I set it on.


Smell that then I had the mushrooms the mushrooms now.


Alright, so the first thing what we have over here is 16 ounces of though.

I'm going to get it stretched out.

Let's see how accurate I am. Yeah, I think I know what I'm doing.


Alright, so first we're going to do the sauce. The sauce is very basic. All I did was take some plum tomatoes.

Throw in a little bit of salt, Pepper, Olive oil.

An actually some Basil when they are.

And we're going to get the spread around.

Kay next to some things will now a lot of people. There's a debate on whether to put the Basil on before or after I actually do a. Both times I'm going to put some on before and then we're going to top it with a little bit later on.

Now we have whole milk. Yes, you can only use whole milk mozzarella.

Basically in blocks.


But now I'm going to put this in our preheated oven, which is preheated at 525 degrees.

So here we go about halfway through and we're now going to slide it off the pan.

Put it directly on the rack.

And every couple minutes, we're going to come here and turn it.

And we should be done pretty soon.


Spoons, that's about 30 grams of melted butter and have that at room temperature and the butter gives nice moistness to the pancakes and a richness and of course helps with the flavor. And Lastly, 1 Cup that's 240 milliliters of milk. Now you could use whole milk, 2% or even skim, and just keep in mind that the higher the fat content of your milk, of course the richer in flavor.

The pancakes will be I'm just using the 2% here, so just gently with this together.

OK, and we're done. We're just.


Now all we gotta do is just make a well in the center of your dry ingredients.

And pour your wet into the center there.

Now to get a nice tender.

Pancake we just want to mix the ingredients together just until everything's moistened. You don't want to get too much gluten developed so you don't want to be really vigorously stirring this.

You can see this is easy to make now if you wanted to the night before, you could get all the dry ingredients put together in one bowl and just cover that with plastic wrap and then you could even put all the wet ingredients together and cover and put that in the fridge and then just mix it together. Now we just want to stir this until moistened. Now don't worry if there's some lumps, that's OK.

OK, so that's our batter.


Use a nonstick cooking spray. That kind of keeps your you're worried about your fat. That would just keep it to.

Down you could also just run.


Go to bed.

Just keep that in mind.

So.

Let's make both at large. I'll just do a couple.

Of course, I could probably do more on this pan, but.

And then because if you're using a nonstick surface, make sure you.


Do something that you don't want to use. A stainless steel that will scratch your surface and then.

Wonder to flip them. As you can see, the pancake will start to get lots of bubbles and craters, and when the surface is pretty well covered with the bubbles and some of them are starting to.

Burst, then you know it's time to flip, and you can also just take your spatula and kind of.

Put under and just check to make the underside is you want a nice and Golden Brown that takes maybe 2 three minutes depending on your heat, which as I said you can adjust if you're finding it's not Browning enough.

OK, and you can see there's lots of bubbles on the top surface and some of them have popped, so I'm going to flip this and then just.


See Nice Golden Brown.

You can see you can adjust.

The color by how soon you flip it.

And then just cook it on the other side. Now the second side will not Brown as much as the first side, so just keep that in mind.

Just take 1 two minutes more. We want to make sure they're cooked all the way through.

K you can say the second side is not quite as Brown.

Now when your pancake when you take them off the heat, there is a tendency 'cause it looks cool to stack them all up one on top of the other. But don't do that because what happens is the bottom ones get all soggy. So try to have a plate or a platter like this and just.

Do it this way now. If you weren't serving these right.


And two are water. We're going to add on Miso soup paste. OK, so this is already a combination of Miso paste, so fermented beans and fermented rice.


Infinite right out, so squeeze that in there is this easy to get hold of this premade paste. The pre made stuff the Miso soup very easy. You'll get that in most supermarkets if you want to actually make your own then you need the dashi powder in the miso paste. You might ocean Asian supermarkets but premixed dead, easy to that. We're also going to add half of this. Will stop here and then we got married, 2 tablespoons of Mirin and 1 tablespoon of soy. Am I going to have to guess this roughly about mixing? We taste later and add it. Amend it.

He went to stop stop, so that's about 2 tablespoons of Mirin. OK, which is a sweet rice wine and then one TBSP 1/2 as much of sorting. All we need to do is heat up very gently.


Red onion and a garlic. They had a great flavor. If you didn't have shallots, you could use red onion.

Best way to Peel a shallot?

Cut it lengthwise, 'cause sometimes they're in a Figure 8 shape and pull the entire outer layer off.

And remember, you're not wasting that because you're going to use it for your soup stock as we've talked about many times and I liked it when I'm sauteing them. I like to cut them lengthwise.

Does it really matter? Probably not.

Slicing them thin.

OK.


Nice thin slices of Apple.

This is a fairly crisp.

Firm textured Apple that has a mixture of tart and sweet. This kind is called Fuji. You may have a different kind available where you live.


You can see the fat comes starts coming out immediately.

Maybe 30 seconds of on a side is all it needs.


Just getting the bread nice and toasty.

Kay breads nice and crispy.

Onto plate


Counts.

Keep them moving so they don't burn and although you want to turn the fire up, don't.

If you want, you can add a little touch of salt.

Anna little pepper to the onions, shallots.

Again, the seasoning mixes are available on the web. The recipes are on the website. If you don't want to make him yourself, we happy to sell some to you.

Shallots are starting to get nicely Brown. They're not quite finished yet, so move them off to the side.


There are apples.

Alright, just till the apples get soft, a little bit of color on him, I think we're ready to assemble.


Lovely piece of toast.

Some other shallots.

Nice piece of flaw.

Fantastic little piece of Apple. Pick this up and eat it with your hands or eat it with a knife and.


So first in goes the peanut butter.

Soy sauce.

The sesame seed oil. It has a nice roasted flavor, the rice vinegar.

The garlic.

The sugar.

And I don't know if I mentioned earlier I'm going to throw in a little bit of cilantro.

That garlic there.

And I'm going to give a squirt of Saracho sauce, you know, just put in as much as you like how much heat you like so it's more of a trial and error kind of thing.

So when this up.

Now what I want to do is go in and scrape this down now. Right now this sauce is a little thick and so I'm a thin it down a little bit with some water to get the consistency a little thinner.

So you can.


Onions are slim, so there's no need really to cut it into half. So what we do is.

Touch it in rounds.

Put down


Single and now the reddish dice into small pieces. The cucumber.

Also, cut the cucumber in small pieces.


Unnecessary stems.

Cut the parsley finely.

Be careful not to cut your fingers.


Lettuce cut the large leaves all across.

And put them one on top of the other.

Mostly for the lattice cut finding.

For the smaller leaves, cut out is.


I cut the tomato lost because it's juicy.

Nice the tomato finally.


For the seasoning, begin by pressing the lemon for the lemon.


Add 1 teaspoon of sumac, 1 teaspoon of pomegranate, molasses.

1 teaspoon of salt. Half a Cup olive oil.

And mix.

At this.


Decorate with crumbs of.


Low flame anile. Add 3 cans of Pinto beans. OK, now I'm going to add 2 cans of the chicken stock.

This way the chicken stock gives you a nice flavor to go with them.


That the original recipe has.

Stir that around.

OK.


To my vegetables here.


There we go.

And we're going to let this bring this to a boil, and then let it simmer for about, oh, maybe about 10 minutes or so.


OK, so we're going to pour this in here and we're going to let it cook, and when it's finished we're ready to eat.

Now we're just going to bring that up to a boil again.

And then we're just going to lower the heat a little bit, so we.


I said 1 1/2 teaspoons of oil, 1 1/2 teaspoons of oil is for making. The filling will require oil. Probably a teaspoon of oil or half a teaspoon of oil to make your doses for each. Those are that separate.


Ingredients I'm adding around half a teaspoon of.

Mustard.

And once that starts to Crackle.

Like an actually add the channel. Also a little bit of Jen other half a teaspoon.

Allow Master to splatter.

Dad, the rest of the ingredients.

Add some Curry leaves.


First roll this.

Sleep.

Chicken see Nyssma Salad.


Well, there's my potatoes are falling away nicely. I'm gonna be ready very shortly ready for.


**** in there.

I'm using it.


First, we're going to add in the mustard.

And an ice scoops like so.

I'm going to add in some Parmesan cheese.

I'm gonna get a sprinkler cross in the mouth down beautifully. I'm going to put in our goat cheese.

Put this into a couple of alarms for spread it out.

Speak on that.

Little bits.

OK.

Find apartments in Terragen.

Not in.

Now we're going to finish off. I'm going to match that all in.

Some last ingredient in the garlic, not too much, just a little bit.

Now we're going to blend this.

For those who are changing.

What smells delicious?


OK, now we're going to add.

Cook sausages, get the panel that bit of oil in there. My support going simple. Just lay our sausages in there like him a little twiddle. Get their fat around quite quickly.

Pretty active.

Nicely.

OK, this is just looking.


Get him out now. We just take him out. Obviously you can grill the subject.

But the reason why I like the private sector is because we get all the fat out of the sausages and then that goes with what's coming up next.


Some red onions so they take on all the flavor of the.

Russell

got it.

Watch do it all, covered it up. It's gonna be flavoursome now.

Cortana, I need to looking good now that this is something up my sleeve. We're going to add to that now little bit.

Garlic.

Charlotte

seasoning salt pepper.

Already there.

Too much just to taste.

I will stay on this.

Macdonagh nicely, we gotta color weather right. Here comes the mushrooms.

Just going to sweat down now and will be back in a couple of minutes.

OK, they're looking beautiful now, so now we're going.


Little bit at the crane.

When I ask that cream, look at that gorgeous science.

I'm gonna get this is going to be ready in one minute this.

And we got on top of that. We're going to add a bit more parmesan cheese.

Oh my goodness.

Give again like stare up there wanna kill creams? Be careful the heat.

I think.

That is almost done.

This will come quiet.


There we go.

Will place it up more sausages or Mashed potato with tarragon with goat cheese with mustard.

Some Parmesan cheese cut onions without mushrooms in cream. A little bit of garlic and it looks fantastic.


Just slide that in.

Under the minute that stop start boiling, turn it down.


Using tender stem, broccoli and pack joy.

I would like to cook the leaf understand separately elite is like sort of spinach and the stem is so much bigger is almost as thick as a stick of celery. So I like to get the stems sliced.

So then I sort of Christmas place the leaves together nicely, roll them up nice and tight, and then slice them down.

Stuff.


And place it very gently underneath the salmon and push it down. Fish slices are flexible for that reason. Bend it.

Lift it up.

Just touch him for a springy, firm texture just.

Set up.


The boil broccoli in back joy stems in little taste.

Better and better and better cook the broccoli and actually stems for one minute and then add the tops in.

Thomas


Just Peel, Let's get off. The skin also helps. Center nice and moist. They gently flag the salmon as the secret behind poaching. Everything just stays so moist, wonderful long shards of.


You could buy these enoki mushrooms in big supermarkets and good grocers, slice them off and put half in.

Another half or serve with the.


We see the little drip in there. Just rub and you're just lining almost like a little coat of Varnish.


Start off with your mushrooms and then my salmon.

Four noise layers.


Friday zone

freedom around a bit get on the bad half cooked now well as hot dogs are cooking or getting warm. At least we just gotta roll some bread out like this. Nice and.


Some of the herbs and spices of our choice. He reckons garlic powder is a must, so I'll definitely put some of that on. Donna Donahue. No Prica wax. Summer that.


And then I'll make this one more I want, so I'm going to just put a bit of mustard.

And ketchup on just a little bit.

Spread that ***.

Not heck, I'll throw some cheese in there too.


Oh, now we get these half cooked sausages and just roll them up like this.

But push them down on the.


Let's take him on the pan and toast the toast. I reckon some butter might help it along a bit faster.

Tried that bright in the bottle and this type thing will also help cook the inside of the sausage is a bit more. I yeah they look so good. I can't wait to.


Being puree into the pan three nights tablespoons gas on. Now get your fish stock and whisk into the puree. Be gentle with the stock you want. This nice lights broth. Basically you could buy miso paste from big supermarkets and it works brilliantly with Sam.


In size, the meso broth then chopped chili chilies in.

And finally sliced ginger.


And then finally the machines.

The vegetables and then finally a nice label.

Beautiful, really sumptuous rich talk.

Lovely.

That isn't.


OK, so by now, after you season the chicken and getting all of your ingredients together, the chicken should be pretty much defrosted.

Can I drink it in the flower?

So it's nice and evenly coated.

And then into the egg mixture.

It looks like people probably fall apart, so I'm just gonna break him up right now.

I usually like to grab a handful of my bread crumbs.

And then put the chicken in there so the bread crumbs can just go right over it.

They make sure we get into license holders.

That first, personally in there will crisp up and taste really good.

Same with the Parmesan.

And after your done code.


On the oven too.

375 to 400 degrees.


In

This doesn't look like it's gonna be enough.

You want about.

1/4 inch

duck.

Right, so we've got all of our little tidbits out of the way, so now it's time for.

The big one.

Well, let them get in my Brown like these guys are.

And those two little ones are probably going to end up being our taste testers.

Once you start getting Brown around the edges, you know it's almost time to flip them.

Like I said before, you don't really want to cook him all the way through and your goal with the frying is just to get him nice Golden Brown color.


A little bit of sauce right on top. Don't get it all over.

'cause then you'll just defeat the purpose of all that.

Crying and there won't be any cookie left.

So put it right in the middle and spread it around.

All right, now we're going to put our teeth on. We got a mixture of shredded mozzarella, provolone, Romano, Aussiago and Parmesan cheeses.

Will be generous with the Chief.

And you can also top this with a little bit of more fresh chopped parsley.

OK, so the chicken send in the oven for about 7 minutes at 375 OK. Then take it out.


Ginger now this is the traditional sort of Hudson South suit, and this is one that my mom would love to make for me. And you know what she would do is she would vary a little bit. Sometimes you had a little bit of leftover like child suros poor calling other ingredients so I've got a good tablespoon there of the ginger. Now this is going to give the Super Lovely warmth. So next for the fire heat. I've got two Chili's here.

Just DC that one.

Next I'm going to put in some wood ear mushrooms so it's all about texture. This dish and we love the mouth feel the cold gun in Chinese cooking, so this is a real traditional ingredient. Next I've got here, some extra firm tofu I just wanted to slice this into nice long thin strips case. I'm just going to slice up the bamboo shoots.


I've got two cooked chicken.


Just just read it, the stock is simmering nicely, so in with the Ginger and chili followed by the chicken breast. So just all in basically a good 2 tablespoons of dark soy sauce, about a tablespoon of Shushing rice wine, and this is going to add a lovely mellow Bittersweetness as it cooks to the soup. Some soy sauce so about 2 tablespoons should be enough.

This would not be a hot and sour soup without the sour. We've got the Qingjiang Black Rice vinegar about a tablespoon of this.


This is Tianjin preserved cabbage leaves in preserved in like chili and salt, so you need to just rinse them off, but they provide the sort of intense savory saller note to any dishes. Really, that's very very nearly ready. It's coming to the boil, so it's very, very quick. So at this stage I'm just going to carefully add in my soft tofu strips. Be careful not to break out the tofu, so I just want one beatnik.

Stir in the egg, then add the blended corn flour and stir to Thicken The Soup.


In the middle, so some strips of Bacon, Black Pudding, some fresh roasted tomatoes, and then another one. I'm talking. So we got plenty more to make another one on top of the loads and loads.


Supermarkets button. You see how simple it out. You can actually make him home no trouble at all. So just take some chives to give those quick slice up.


Now, OK, so this seems like potato bread, really, I suppose you're going to roll out. We're going to cook it and use it to sandwich two things together, so they often either using fried with a brunch or with a break.


That flower combined. I'm going to put the chives in when I put my hands in there.


And then we take what is now this kind of Mashed potato bread. Almost though, because the flower project and will put enough just to make the base of a frying pan. So we want something just kind of passed out to a nice circle. Yep, that's fairly thick. Keep it nice and round as you go and kind of level all over. I'm going to plug of oil into our frying pan and we now need to do is fly this off. So nice and thin all over.


Fall is and then they call it above and beyond potato pancake or fire. Yeah I can see how that works so we just fry on that side for a couple of minutes and then we'll turn it over and do the same.


If you're happy to eat bacon, keep letting go.

Well, the bacon black pudding in Sparta.


Actually flip a potato. Fall over that she got a nice kind of crispy bottom that is another couple of minutes in.


Chicken right up.


Alright.


Sushi rice and going to spread evenly over the entire surface now spread it before you start patting down, you want it all evenly distributed and then you can lightly tap it down. You just wanted on there enough to stick 'cause we're going to.


And it will get too gummy.

So once that set, you're going to flip it over. We're going to put down a couple pieces of avocado.

And I'm going to use a little bit of a fake crab salad. The donations have been a little slow this week, So anyway, I'm going to use a fake crab with just a little touch of mayonnaise and salt and pepper. And I'm going to put a nice little layer of that and not too much.


Do this real slow here in the top will fold right over in that crab and avocado will stay right in the middle and see how that works. Now let me pull this into the middle here a little bit 'cause I could have basically finished the role.

So once you roll it and just got to be a little careful this when you start it, but once it starts turning over then just push it down with your fingers. Don't press like with all your weight, you just want to see that to stick the rice together. Alright then you want to kind of make it into a round shape you can make into a square shape half circle them at let you kind of shape it anyway you want and that's it. Now again be careful not to over press it. You want this.


Just blade.

And you're going to cut right through that and look at that. OK, that's not bad for a Italian Polish Russian.

Chef Cook now sometimes if you think you're good, you can line up a few together and cut him off.


If you want to love it, get a little Pecorino Romano. Rate that up. You know we're going to use about a half a Cup. I'm actually going to use a little bit more than that. Then I'm going to use 3 egg yolks, just the Yolks 3 and then one entire egg. You want to whip those eggs up together and go ahead and add your cheese into there.


Now it was about a half a Cup of cheese, but really I'm using about 3/4 of Cup 'cause I'm going. She's crazy today, you know. So this mixture is going to be really kind of thick and look how yellow that is, you know. But that's the way it's gonna look because we use a mostly yolks, but that's really what's going to make this dish so delicious and.


1/4 Cup of Chow sing Chinese cooking wine.

1 tablespoon of hoisin sauce.

A half a Cup of soy sauce.

1 Cup of white sugar.

1 1/2 cups of chicken broth.

I have a Cup of vinegar.

Quarter Cup of chili sauce.

Tablespoon of sesame oil.


A Freshmans Ginger.

A tablespoon of fresh minced garlic.

We're going to bring this up to the quick boil to melt the sugar and get the gender aromatic with the garlic. Combine everything here so this is basically our sauce. Once it comes up to boil, we're going to turn it off and let it sit and then get our chicken going.


But a tablespoon of soy sauce.

One large egg.

And a little bit of granulated garlic.

About

say about Tablespoon.

Now going to get her hands in this. Mix it up.


All right, we're going to get her hands in here. Mix this up.

Until it's all well.


I'm sticking together.


Kim.

I remember cook for about 4 minutes.

Alright, about four minutes or chicken is done.


Nice and Golden Brown and crispy.


My 2 cups in general so sauce I know at about 1/2 a Cup of green onions. The whites in greens.

Are never girls.


Now this time, instead of using animal cases, how we use a collagen casing.

So we're going to make some big size hot dogs.

We don't play around.

Hot dogs

all right spacer in.

Load it up.

Load up the hopper here.

My goodness.

Group.

And there we go.

Get this out of the way.


With these

I'm not a zillion twists.

But it still works.


Steak all season up here. Skirt steak is great for this. It's got a lot of fat in it. You can see these fat layers down here.

Tons of flavor, so we're going to throw down a little pepper.

Some onion powder.

Little garlic powder.

And then chili powder. One of my favorite.

Items to dress this up with.

And instead of salt, I use adobo seasoning, like the stuff I get from my local butcher. Seems to be really salty, and so it's kind of got an interesting chili.

The flavor, but it's salty too, so that really works out nicely. Some cumin kind of got that Latin thing going on for you.

Little bit of cumin.

And just kind of rub that in.

And we.


Up some onion I like to have a little bit onion and a little bit of cilantro nice.

Nice chop cilantro onions so we're just going to get this onion chopped nice and small.

And then for the cilantro I just usually just try to get the main leafy part. I'm not real picky about it, most of it I don't use. I don't mind a little bit of stems either.

But I'll just crumple it up.


Conceited

let's get these dice up.

And I know Linda definitely likes her spicy stuff, too. She's I've seen her do some cooking with it.

Mystical

alright so.

There's going to be our little pile of jalapenos go out, and probably flip flip that's take over, right?


And so we got our meat down cheese, some onion.

Little cilantro.

And maybe a little jalapeno.

On there I forgot my hot sauce OL yucateca.

Good stuff.

Little bit goes a long way when that's plenty.

Uh, that's going to be pretty hot, so.

Let's try to use one of these guys out.


Away.

But

nice slice about 1/4 of an inch thick fois gras experts out there will tell you you need to clean the nerves and veins out of this thing. I think that's completely unnecessary and a waste of time and will actually ruin the way the flag rollicks 'cause you're going to tear it up into pieces.


Wouldn't put very much. I will sprinkle a little bit of my season salt blend and my season pepper. Not much.


Some green chilies. I'm using two varieties here.

The red cherries are nice and spicy.

A little bit of he.

A little bit of Corriendo This is optional. The coriander is optional.


Going to reserve some onions very little just to show you something that is done usually on the roadside.

If you want, you can also slice. The onions will add a little bit of salt, allow the.

Onions to cook faster. Now we don't need to cook this till it's browned just till it's translucent.

And.


Turmeric.

And potatoes.

Now these are medium size, two to three potatoes. What I've done is.

I have boil them in the pressure cooker with the appeal.

Then I have discarded the Peel.

I have not added any salt while cooking the potato. If you want, you can also add garlic and all, but I'm just making the most basic version.


Now, as you know, I already add a little bit of salt, so keep that in mind.

Just give this a mix and what we'll do is we'll just cook this for a few seconds.

Let's all come together and then will transfer it into a bowl. And then we'll start with the dozer process.


If you want, you can also use it tissue.

Generally we make those eyes on a wrought iron Java.

No.


The batter, as you can see this batters nice and smooth.

No, it will do is take a small.

Maybe?

Anne.

So in a circular motion.

And what I'm going to do now?

Want to add some oil?

To cook.

Right, any state. If you feel that your induction is getting too hot, what will be doing now is will be adding the Red Chili and garlic paste at that stage. If you feel it's.


I'll be adding the paste here.

Now this is nice and spicy, so not hiding. Adding a lot of it.

What I've done is I have solved dried red chilies, a good quantity around 10 to 15, around 8 to 10 cloves of garlic, and then I have grounded into a paste. Nephews want to store this for long.


Flame.

Now usually in the roadside they do this, you know they add a little bit of onions and.

Corriendo

Well, you're stopping the dose, and it's completely optional.

I'm just going to add.

That

Nick.

A good portion of potatoes.

Using around 2 to 3 tablespoons.

Now in the roadside, what they usually do is in Bombay. They just smear this nicely.

Evenly if you go to the hotels, what they do is they just added in between and then they serve it.


Then we're going to add 2 beef stock cubes.


Oil in a pan. I'm using quite a lot of oil here because this is going to form the base of our source later.


Now I'm going to season some beef by adding a lot of salt. Now this may look like a lot of salt, but we're going to add extra here so that when we add the meat to our soup, that's what will be the seasoning.

And now I'm just going to add some pepper and again, we're going to be adding extra pepper here.

Now.


And I've spread this up so that you don't have to wait.

And once you meet is ready, we're just going to take that out of the pan and leave it to rest.


And we're going to add half of an onion that we've diced 1 tablespoon of garlic, half a teaspoon of Ginger.

And then chili to taste. I'm using about 1 teaspoon here now. Just give that all the good mix and we're going to Brown the onions.

And once your onions are looking Brown like mine were going to add some japa.


Chinese barbecue sauce. You can find it in the Asian section of your grocery if you don't have any on hand, you can just use soy sauce and add some chili and barbecue sauce to that.

Now we're just going to mix that in and let that cook.

Once it's mixed and hot, we can.


And then move to putting our noodles into this stock that we created earlier.


I'm gonna add.

I'm going to add 1/4 of a Cup of milk.

And I'm gonna mix it until it's smooth.


Take mine and press them until the grated potatoes until I remove as much moisture as possible.


Add remaining mouse.

There's the flower garden slowly.

And I'm gonna add the pepper to it.

Let's not forget the salt.

OK, I'm gonna wish this until smooth.

I'm gonna set the Griddle.

On 350.

Now I'm going to evenly incorporate the potatoes.


You'll know if the Griddle is hot by taking a couple of.

Taking water and if the water dances around on the Griddle, then you know it's hot.

In Red.

OK, now the Griddle is ready.

You can butter the Griddle.


Drop about porn. Now I'm gonna dial up about 1/4 of a Cup of Dallas.

If you make one big one, put it in the middle. If you do 4, put him on this side.

Spread 'em until about 1/4 of an inch thick.

Cook until the pancake bombs are Golden Brown and that will be about 45 minutes.

What?


Be very careful doing this, just twist it. Take the seat out little chop into it, pull it out. Kill the avocado.


And you know pepper is a big part of this dish, and it's making us thick, so I'm going to go ahead and cut it up and use this here if using pancetta.


Now fix your spaghetti up according to the package directions and just put a little bit of salt in there, not a whole lot 'cause you know the cheese is going to have salt in it, and you know the bacon is going to have salt in it, so you don't need a lot.


Extra salt in this dish. Get your skillet heated up and we'll go ahead and start working on this bacon and getting that cooked up. And if you wanted to, you could put a little bit of onion and garlic in here too, but we're making kind of a a classic, you know. Semi classic carbon are so we're going to leave that out today, but what you do want to put in is pepper and all that, but you can handle this Bacon's already got pepper in it, but I'm still throwing some more pepper on here so you know carbonize all about the pepper. Now we want to cook or bake it all up. We want to cook it through but we don't want it to be crispy, you know.


And they would just go ahead and dip out pasta out of this pain and throw it right in our skillet there. Now don't drain orange, Apostle or anything, just throw it right in there. Swish it around, get it mixed in with this meat. Get all these flavors all throughout this pasta. You know when you want to do that before you put your sauce in there 'cause you want to put your sauce on top of this pasta and meat. Don't throw your sauce in.


To the skillet with the bacon 'cause you don't want scrambled eggs. Man, you want sauce. You want a nice creamy egg sauce, so go ahead and pull that on top. You don't get it all in there now. Mines really kind of sick 'cause I got all this cheese in there, but that's fine. 'cause what we're going to do is we're going to work it through. You know, we're going to switch it in, swirl it all around and it's going to produce this wonderful creamy delicious egg sauce. And if you've never had it, you gotta try. This is such awesome flavor. It's going to be so creamy.

But we're not putting any cream in it, and if you wanted to, you could put a little bit of fresh parsley in here. You know, for a little bit of color, that's up to you. But man, look at this, it's just fantastic. And then that's it.


There's about 2 tablespoons of vegetable oil in here.

I have 4.

Hey.


Tablespoon applied thought and.

Chinese way.


Like that?

They were just there.

Wait for them today.

Tom.

That can't pull off a little too much.

But I know.

We're going to wait, please. Egg to cook. Then we're going to kind of drop on if we go so that because we're going to take these out of pain and things like that, they're done. Remember, they've been season with the table truth voice off.

And it really does look, and I'm going to remove from the pan. When I had a little more oil heaters partly comes together now.

We wanted to be kind of firm. I don't like him when they're running, and you know, I like him.


This is traditionally don't know why, but text files always served in trying.


With the homeless.

Little bit of the Jews.

Lemon juice.

Add the titanium based.

Goes in here.

Simple, easy, just four ingredients going into this.

And the salt.

By the way, for the ingredients that goes into this recipe, you can go online and check the website www.damage.


Here we go.

Stop that little bit to mix all the ingredients together and we still gonna makes it a little bit until all the ingredients are creaming.

Close together.

OK, it's done.

I'm gonna play right now.


How much is a potato is a great appetizer that you can eat it by itself and it goes well with any.

Grilled fish or meat.

Olive oil, extra Virgin Olive Oil is best.

And then when I sprinkle little bit of Paprika.

Goes well with.


Boiling.

And we'll be right back.


And she's gonna add water to cover them. Sorry bout inch.

And then she's gonna bring him to boil an once they've been boiling for minute or two. I'm going to reduce the heat to a simmer for about 8 to 10 minutes, or until they're just.


Writing the potatoes, I seasoned them with 1/4 of a teaspoon of salt and I placed them in a strainer to remove the moist.


Start putting the onion and put all the onions together.

What's the traffic?

You've done super being up.

Then add old spices.

Scrape it down.


Add the lemon juice.

And bless it combined.


After everything is combined well together at the yogurt.

Done.


Cut the chicken evenly to approximately 1 inch cube.


They are well combined. I put the marinade into non reactive board. It shouldn't be metal or I use a plastic bag for easy cleanup.

After I put the money made in the plastic bag and put the chicken in it close it well.

Text John Farrell

and.

Makes it like this so that the chicken is coated with the marinade. You can marinate the chicken overnight or for couple of hours in the Refridge.


Order with sleep a little bit of space between the chickens undiscovered.

Discard the remaining of.


After you put the chicken on this cure, sprinkle with some black pepper.

Insult.


Barbecue this delicious kebabs it before the kitchen papers need to vegetable or olive oil and wipe the grill.

That the chicken doesn't Middle East. They barbecue lots of vegetables. We think about to serve with the kebab today I have. I'm barbecueing some tomatoes and onions.

After 8 to 10 minutes, check.

Doctor Chang

have color.

Turn it over. There is for four to five minutes.


Water to that and by a little I mean probably a tablespoon.

And we're just going to work it in until we get the consistency we want.

So just keeps turning it around. It's getting there. I think I'm going to just a little bit more water. And of course if you want it even thinner, that's good, but I think this is a nice consistency here, and this will just set this aside until we're ready to eat our spring rolls.


Up off the root end and a little bit of the other end.

Can you just wanna dice this up? The other option could would be and I find this easier is to cut this into strips, but I think cutting it and icing it works well.

Now for the carriage you have a couple of different options.

You can either pilum or not. I didn't peel this one because it's organic and one option is if you have a peeler like this one that has the ridges right here, I'll show you what how it works.

You see how it just makes little Julian pieces? It's really nice. They're nice and small. I personally don't like a big chunk of carrot.

Um, so this works well if you don't have this, let me do a couple more swipes.

It's pretty cool how that works when you just go around, rotate your carrot.

Now, if you don't have this, I'll show you what you can do with your knife.

Cutoff apiece it's you know, because this thing rolls around a lot. It's nice to cut a wedge.

So that now you're Carol just sits solid and it's not going to roll around on you. In that piece you cut off. You can just do some real fine cheap chopping on it and get real nice thin pieces. You want your pieces thin, I think. Now let's move on to the cucumber. I like to Peel mine again. This one's organic, but I still. I still want to Peel it, so go ahead and Peel your your cucumber.

Now here you know you want them to fit into your rice paper, so you might want to cut this into thirds just to be sure.

And then I'm going to cut it in half.

And I'm just going to cut very thin pieces. If you don't like the seeds, you can leave those out. It doesn't bother me, so I leave him in.

The other option is to use the Peeler like we did with the carrots.

It will break it up into small little threads like that if you like that. It just depends on how you want it to be and whatever is easier for you. Now for the lettuce.


The very crunchy part of the leaves, so I'm just going to tear off the software part into pieces. I'll just be able to lay that into the spring roll. Next we have the Basil, so with the Basel I'm just going to tear the leaves into small pieces. That way I can just kind of spread this out. I don't want a big an entire leaf in one spot. I'd like to just kind of put little pieces across it in. Our last thing is the cilantro.

So this I'm pretty much just going to leave it. Just tear off a little bit in, place it on your spring roll so we got a bunch there. OK, so now we're ready to start making spring rolls. So what I have here?


The pie plate filled with some water.

And it's just Luke warm water and I have one. Let's see here. I got one of the rice papers, so I'm going to place it into the water and I'm only going to place one at a time. We're only going to make one at a time. OK, and we're going to leave it in here. I'm just going to keep my hands in here because I can feel it getting soft now. Right now, it's still.

You can even hear it. It's not soft enough yet, so I want to show you what that looks like.

Probably takes 20 seconds or so. I'm not sure. OK, I think we're ready.

Lay it down here on the cutting board and spread it out as best you can. It's hard to see right now. I don't know if you can see it, but it's pretty transparent here on the board.

Now the first thing you put down is what's going to be the most noticeable, so I want to put down.


Scene.

OK, so I'll just put a few across just like that, and then I'll probably Add all maybe a little bit of carrot.

Is sprinkled across you. Don't wanna make it too big 'cause you got a lot of things to add. Put some of the cubes down.

Like that an we have the vermis Ellie.

Play everything goes directly across. It's just like building a burrito. Here's a little onion.

And little bit of Basil.

Little bit of cilantro and if you don't like cilantro guys just leave it out. You could do parsley. You could even do mint. Mint is really nice too so you can play with this and like I said, you can put anything you want in these things. Now some lettuce I was even thinking about putting some nuts in here. I think that would be really nice.

OK, so that's that part alright, so now I'm going to fold it up.


I want it to be tight, so I'm going to tuck it in tight.

OK and roll it over.

And once you make a roll over now you can do the edges, fold the edges in. That keeps them nice and tight.

Holding the other one and then you can continue to roll it up.

Alright, just like that, pretty simple, right? And then I'll just set this over here on my plate, so that's all there is to make in spring rolls. Pretty simple and pretty flexible dish. I mean you can add. Like I said, anything you want to put in there. I'm going to go.


Now plunge the tomatoes into the boiling water and allow them to cook for about 30 seconds, or just until the X begins to peel back and the tomato skin breaks.

Using.


In the ice bath for at least 5 minutes.

Now, once the tomatoes have chilled, Peel and discard the tomato skin.


The seeds out and discard them.

Then chop the tomatoes.


In a large stock pot over medium heat, add the tomatoes.

Along with four cups of tomato juice.


Apart from the heat.

Add the fresh basil.

Puree the tomato soup mixture with an immersion blender. If you have one.


Now stir in 1 Cup of heavy whipping cream.

And half a Cup of butter.


He's in the soup with salt to taste.

And pepper to taste.


Go add 2 cups of water to a pot.


Adding some sugar into warm water. I'm also adding some olive oil.

Salt and some yeast. I'm going to start this in and set it aside. I'm using rapid rise instant yeast so I don't need this to rise. It just works instantly.


Next I'm gonna start mixing the dry ingredients. I have some flour in a bowl so that I'm gonna add some Parmesan cheese and some Italian seasoning and mix that in very well.


Now I'm adding in the wet ingredients and I'm going to fold this into farm's smooth, sticky dough.

In again, I used rapid rise instant yeast, so this doe does not need to rise. I'm just going to cover this up with a plastic wrap and set it aside for about.


Though until lightly floured surface and working with my hands.


I'm going to cut the dough into 2 equal house.

And then need each health into a flat surface an kind of shaped like that.


Next I'm going to put the dough on a Hot Grill on grill each side for about 2 minutes on medium high heat.

I'm going to Grill the other half as well and transferred.


The kingpin

In brush the surface with some olive oil.


Next, I'm arranging some sliced tomatoes on the top and I'm also gonna add some fresh basil.

Sprinkle some Parmesan cheese over that and also some mozzarella cheese.

I'm also adding some Turkey pepperoni.

Some more basil.

I'm adding some chunks of cream cheese.

I'm adding some Alice Ann. I'm gonna sprinkle this with some Mama sarella cheese and this is going to bake in a 400 degree.


Move on to cutting out beef. So just cut your beef into some thin slices like I'm doing here. I prefer my beef well done, but it's totally up to you what rarity that you use.


Already we can begin serving. Place your soup and noodles into a bowl.

Careful not to splash them everywhere.

And place that on one side of the ball.

And add any of the juices that have formed from when we rested that meat back into the soup now.


Some olive oil.

So once he did, we're going to Add all our onion, garlic and the herbs this summer to add the pepper.

Ignore, ignore.

So all the juices of these delicious herbs.

Get mixed with the oil.

You know, and the timer strong elements so you get a good aroma. And Lastly the onion.

Lastly, I'm going to add the garlic garlic fries the fastest.

We don't want to burn the garlic taste in this.

Salt to taste.

After this will add the pure.


And the tomatoes.

And let this simmer on high heat.

Will they all soft and up?


The cream.

I'm getting rich.

Pink color to your source. That's when you add the most important ingredient.


And you top it in your source.


Add about the 8th Cup of water.

They only hit on on high.

And caramelize sugar.

The secret of a caramel is to not still don't get a spatula and still the caramel because you will cool it down, and that's terrible. OK, so let it cook.

You miss.


So now I'm going to deglaze with a port wine.

Ridge is the portwine by half.

When the port one has reduced by half, then add the red wine.

And reduce the liquid by half again.

Then under the old stock.

They believe anytime spray.

Bring this source to avoid and read this again, bye.


Avocado.

Into a little mixer. Good little bit of Wasabi powder. Here you can use fresh wasabi. The powder is a little bit stronger. What we've got here is a little bit of sugar syrup. Sugar syrup will give it that beautiful sweetness and it'll balance without heat of the Wasabi.

And just pure right?


Is a nice fresh log.

It's a little bit alarm just into it.


It's actually a lot, so you don't want it to rich just into a bar. Little bit of mirrored, mirrored little bit of sweetness to it, so it gives it great balance also.

Now, the vinegar, rice wine vinegar always really important. Use rice wine vinegar. It's typical in Japanese cooking.

So we just add that to device and we're going to be really careful and I just a little bit of sesame oil. Sesame is really, really strong so you don't want to add too much so just a couple drops.

Now let's give the dressing and a little bit of body with a little bit of Ginger rather than and chop it really far. We've got a nice marker paint here is going to great a little bit of Ginger into it.

Are we gonna have some dark on which is basically a Chinese radish? Same thing again with a microplane.

What's really important now with this dressing is.


Nice thin slivers.

Really important thing to do is when you chopping or you're Giuliani is to make sure you keep those things out of the way. So I'm going to rest the knife up against my knuckles and I'm just going to slowly chop.

And if you keep your fingers nice and cold, you don't have your fingernails out and you won't chop him off.

Well, there we have some nice.


Now without cucumber going to do two things with it, we're going to do little strips or ribbons were going to rapid around so we can put our ocean trout row on top of it and the other ones were going to actually Julie in it. So just Peel.

To get our strips, but just going to use a Peeler, we're going to try and dig into a little bit harder than what we normally would. We're just going to.

What you've got is a long strip like that, and if we just wrapped it around.

Like so it's like a little casing.

Now from Juliet.

Thatsamesizeofthe.com

Julianne strips.

Put that into your bowl.


Good nice chunk, I'm just gonna even that up.

So it's a nice little.

Cubes you can see the nice.


But

yeah, we're going to grab out soon and very carefully.

It's going to place it on top.

Now, without cucumber, we're just going to place it on top. We've got a little avocado meservy moose which is going to pull that into the top.

Really want to just try and keep that shape.

Now we've got some beautiful.

7 pills which is going to pull that on top.

Really, go overboard and really heap it on.

Now we're just going to dress out. You know you can see a little bit of **** on it and that's what you want. You want that texture was pulled at all?


To process the garlic so that they are means. Well, first run the motor.

After running the motor show the garlic in the processor for one by one.


Ready, I'm going to add about a tablespoon of all purpose flour into a mixing valve and I'm going to add these rings into the flour. Cover this up and shake this very well so that the onion rings are very well coated with the flower.


Now let's start by heating up the oil.

I'm going to heat it on medium toy looks nice and hot. I'll drop the bread coated onion rings into the oil and will fry them till they're nice and Golden.

Now they are perfectly Golden. I'm going to take them onto a paper towel.

Now let's do a simple batter. Fried onion rings. So first I'll give them into the batter one by one, and then will drop into the oil slowly from the side. Just be very careful while you're doing this.

Now they look Golden and crispy. I'm going to remove them onto a paper towel.


Now for the extra Zing when they're still hot, I'm going to sprinkle some chaat masala that gives a very good date.


I like to butter the bread.

Rather than put the butter in the pan.

It seems to cover the bread better that way, and the reason why I use frozen bread.

It takes a little longer for the bread to cook.

And that way.


Also.

Place one slice of bread in the pan.


So I'm going to use.

Three of these thin slices of Provolone.


Make the dressing.

Let some stolen paper in a ball.

Add the Red Wine Vinegar.

Risk.

Another oil.


Cut the slices diagonally.

So the red here is the blood vessel from the liver, so that's normal.

Place the slices on a plate.


On both sides.


Nicely.

So now remove the ability and the time.

And other groups.


Sorted off right now.

Add the flour over the fire.

Bridge the flag into the flower.

On both sides.

With your pan on medium high heat without any fat in the pan.

Then when the pan is.

Very hot at the fire, but first start defraggler to remove any excess of flour.

You can see the fat melting down.

Remember, I told you why hardly means fat liver will look at the pan.

You understand that why?

Then remove the slices and place them on Epson one paper tracks all the excess of fat and finishes.


Eat an month with better.

So you want to incorporate the better. You don't want to leave the body or just melting down because there was a fat will float on the top of the source, so you want to incorporate it into the sauce.


Since under salad.

Regular largest leaves into bite size.

Kelly and I will bring a little bit of bitterness the dish so it will balance the sweetness of the source and the factor deliver to be a good balance.

Those are sad.


Like half to 3/4 a pack.


Will also add our soy sauce.


Or walk for some stir fry. We use the sesame oil and then we stir Fry Firstar, Mongo sprouts or.


At the same time, it gives it nutty flavor and then will add a little.


Pause.

To season it and then separately we will stir fry. This time the red cabbage still sesame oil.


Next, the broccoli florets. We will just put it. No seasoning, nothing.


And.

Here comes the spinach.

The spinach we put some Guinness a flavor mix first in the sesame oil and then we added the spinach and stir fried and then we put a little bit.


Next, we will now cook the last part of the recipe, which is the beef and we will cook it like in as little oil as possible, or if it would be better if we're just going to grill it.

We just cooked it in the.


So we're going to start with some green onions.

Chop two or three of 'em printable.


It was pure rattle.

Now what the pair does is a contributing some sugar, and there's a lot of sugar this marinade.


I've heard that the Enzymes in the parax help tenderize the meat.

So I had a few few tablespoons here of Brown sugar.

Again, there's a lot of sugar in this marinade, and the reason for this is when you actually cook it.

Turn back


I'm here, I'm using to marry which is Japanese. Obviously it shouldn't be in a Korean dish, but um, I really love the flavor of Tamari and I I read about it holds every video but.

You don't have to use it. You can substitute with Korean soy sauce. Are any other supplies loss? But I like this stuff.

Then that's a mirror.

Here we're going to add.

About 40 or 50 milliliters.

And again, this is adding more sugar.

And I like to add just a splash of rice vinegar just to sort of bring it up. It's very sweet on its own, but.

It's sort of outside then.

But a couple tablespoons of honey.


And then we're just put some grind some black pepper.


And that's pretty much it for a glaze, so you can just combine all the ingredients.


Give it a good stir here to make sure everything fixed up.

Just finished off.


'cause a little bit is all I have.

So now onto the meat so these.


Remind me that he knows I'm just gonna remove the egg.

Super Bowl.


Help my pan.

Gonna wait for that, can heat up with swirling around.

And you can see it seahawk ripples like that.

That way you know it is hot enough. OK, here I have the equivalent of two cloves of chopped garlic, and I had I keep my fresh ginger in the freezer and then I just keep my device kind of rip a little part off and I bring it on my micro plane. Oh my goodness.

OK before that.

Hot I wanna burn my garlic.

And the Peppers. And I'm going to talk in my onion as well.

Now.


The meeting

and you know we've got a lot of things going in here, and a lot of rice that I'm probably gonna have leftover, right?

I won't have to worry about my lunch for work this week and the kids would probably would come in their thermoses this week for their lunch.

Like it's only buy lunch once a week. On Friday the school lunches I don't know about where you always but.

Leave a lot to be desired, and if you ask me, there's not a whole lot that's nutritious without them. So anytime I can send my kids to school with a home path when I'm happy, I bake my own bread every week so they have sandwiches and sometimes most times they take something in their thermostat soup or leftovers from dinner last night. Or, you know, just about anything I can put that thermostat. Keep it warm. Then especially this time of year when it's so cold they have a really nice meal.

OK.


What can happen there?

From the bottom.

And this is gonna come together so fast.

And then we're just gonna add a couple of more things.

Birthday images

really hot. I'm going to turn it down a boat and.

I'm gonna add about.


Done.

Goes around.

How much do we have in here that can make vegetables in the freezer?

Not looking so good in your produce your bro. Ian got some baby corn in the cabinet growing in. Throw it in whatever you want. I have baby carrots only in my crisper door so I just like come up on the bias.

And then we're going to put these legs back in here.

Make those in real good.

OK, now what we're gonna do.


We're going to add.

Oh, I was all bad. I hate these pops on here but I can't take it off because then the next time I have Chinese food, I'll forget that I took the stopper out of it and I'll have my food, drumming and choice.

This smell amazing.

Something I learned from Marietta.

If I'm gonna add just about a teaspoon of sugar in here, lot of Chinese places they adding MSG and they do that to balance out the flavors of this.

Talking about the Soysauce and is fighting it with the Ginger and what have you, but sugar will be the same thing.

And it will balance all of your flavors now.

About you, but I think that is looking really delicious.


So there we go, we just jump that step. Just drain those potatoes and then put them back into our pan. Yeah, and now a quick mash. OK, so we just want to completely drawing mashed potatoes. No added butter or milk.


This season of takes off at this point. Plenty of salt and pepper, so this Republic of Ireland or Northern Island.


Pressure cooker?

On high heat.

Add.

The Ginger.

And close it there after it.


Going to add.

I.

And 1st I'm going to fry these green chilies, which I'm going to use for garnishing, so I have just the corrected slightly from the center.


Really you can see some white blisters on the skin.

He

human see.

I should.


Tomatoes.

Is to fight for about 4 two minutes and you will see some oil will start coming from the side.


400 powder

black song.

In Chile.


And black salt black salt is.


icicles.

United Cook for about 10 minutes.


Said We gotta masala.

And I'm sure powder.

Anger.

For about 1/4.


I like to flip it over just as the butter starts to melt.


Off for this recipe, but you can bet that if we were in times of scarcity, I would probably be using that potato water.


Make bread.

So I've drained them off and I have them in a small pan with some milk to Reheat.

And when they are nice and bubbly, hot.

Then


Skillet I am heating up about a tablespoon of rendered bacon drippings.

An adding about 1/2 of a head of sliced cabbage.

My pot is really hot.

I go ahead and get all of the cabbage in there.

And that's about what this puddle hold is about. 1/2 a head of cabbage. And this was a really big head by the way.

And I have my fire on really high because I want to fry this really quickly.

I turn it down just a little bit. If I see any little scotched pieces on the cabbage 'cause I don't really want that, I just wanted to cook very quickly.


I want the cabbage pretty well, pretty well cooked for this dish. I'm going to add some purple onion here. White is actually my choice for this dish since we're mixing. Mixing it in mashed potatoes and sometimes purple onions will make a dish look muddy. If you can, you know if you can really see them, but they worked out OK. I just didn't want to slice into a new onion when I had this one.

That was half used in the freezer already, so I just keep stirring it around and what I'm looking for is for the cabbage to be very, very wilted. An for the purple onions to begin to get tender.

I just keep stirring to make sure nothing burns or scorches on the bottom.


I'm going to also add just a little bit of water to help it steam a little faster.

When they're wilted, when the greens are wilted like I want, then I add some salt and some fresh cracked pepper.


We for Saint Patrick's Day or not authentic, but this is an so I'm going to add some salt and pepper to the potatoes as well. I've changed burners, brought the potatoes to the front and push the cabbage to the back because now I want to mash the potatoes.

And so I just use this handheld potato masher going all around, getting all the lumps out.


That looks really good. Now I'm going to add just a little bit of butter and incorporate that.

These are things we really love. We love potatoes and we love cabbage and onions, so they're just perfect together.


And how much oil are you going to use? 1/4 Cup of vegetable oil all right?

And we're using medium heat at first so that we don't over cook the chicken, right? No, we don't want to burn the cow.

The chicken in that way and we use high heat. OK, OK, good to know.


And she looked at her in his head. How long to cook that? Oh, just a few seconds.

Browder, garlic, but not to bring about it, and this is as she can meet, is 1 1/2 pounds OK, and what are you using breast meat? Yeah, you can use whatever you like. The white meat or the damn you OK, and now you're going to cook the chicken all the way through this club. Maybe have a cook OK?


And this is oyster sauce, which is 3 tablespoons OK of oyster sauce.

An I put in one teaspoon of sugar and that oyster sauce is a Chinese ingredient, right? Uh-huh and two tablespoon a fish sauce OK, and fish sauce is a staple of Thai food. It's made out of antifreeze or other small fish and then they put the small fish into the.


OK, and again, how much rice is that full Cup cooked rice?

And this is a great meal, especially if you've got some leftover rice sitting around, because nothing makes a better fried rice than day. Old Rice, 'cause it's a little dry.


A whole red Bell pepper, huh?

Thank you.

Fun krushi OK and I will put in about 2 cups of fresh Basil. OK, OK, I'll go ahead and go ahead and see you OK.

A mouse so great. The Basil is a key ingredient in this recipe. OK, and that soon all the heat.


I'm going to start by cutting them into 1/4 inch thick slices.

Don't make them very thick pieces, otherwise they don't taste good. They will be raw from inside and they'll be undercooked.

And then separate the rings just like that.

And do the same thing with the other onion.


The Battle Sing Ball will add in the All Purpose Flour Manda.

Cornstarch cornflour chili powder.

Baking soda to make them nice and fluffy and some salt to taste.

Will I just about a tablespoon of bread crumbs into the batter?


To make a battle using yogurt, just add a little bit of yogurt at a time until.

You get a nice pic.

Boring consistency batter.

If needed, I'm going to add some water and make a thick batter along with half Cup of yogurt. I'm going to use what a Cup of water mix everything together until very well combined.

Forgot to add in some garlic powder so just a touch of garlic powder goes and you can even use fresh grated garlic.

Mix well, do not overmix it.

This is.


Going to make a delicious asfari heating up some Brown sugar and see that I'm adding some balsamic vinegar. Let the sauce boil and taking up a little bit and set it aside.


The pizza just finished baking and it's looking so delicious. I'm going to garnish this with some fresh parsley, drizzled a sweet sauce over it, and this delicious pizza is ready to serve.


Oh, smash all this together in the motor here, OK?

Wow.

When you do this, you have to be careful and why you smash him. He just chop everything up. Yes, you can do that, but this will bring out more flavor of the garlic and Chili Peppers. You can actually just use a big knife and lay it flat and smash everything under it. If you don't have a mortar and pestles, but if you're going to cook tag with a lot, definitely invest in one of these 'cause it makes everything taste way better.

So how fine are you smashing this? It doesn't have to be real fun just to release all those flavors and break it up so you don't get a huge bite of Chili's or a huge bite of garlic. This is about just right.

All right, look.


In my house we call this comfort food.

I'm now going to ladle the cabbage into the potatoes.

Anne will start stirring them together.

In an Irish household that was.

Operating under very frugal conditions.

This meal this would have been eaten as a meal by itself.


If the folks would have had a little bit more money.


Beautiful that looks.

And it is as good as it looks. It's just delicious.

I'm scraping out every little little last bit and now here is one more dice green onion sprinkled on top, just for color.

And this.


Preheat it.

And just added a little bit of.

Olive oil

now once I see it.


Break up the mess. Once it's in there.

Right, so just stop breaking it up.

I'm just going to allow that to sit there for a second and I'll break it up more as it cooks.


Just going to put my.

The garlic cloves.

Play once you're happy with the garlic.

Distract them.

And just start mixing it through.

I'm just break up that meant more.


Yeah, I'm not going to really measure it. It's going to do a nice drizzle of sage.

And the same of the time.

And the paprika.

And also.

Some salt and pepper.


Saying so, I'm going to have the one.

The Red Bell Pepper. So I'm just going to make a corner and just let it cook on its own.


Anne will add the two teaspoons of butter will let that meltdown until it's bubbly and then will add the rest of the ingredients. Now that the butter is.


Bubbly and melted down will add the pancetta.

This will render some more fat and this will make such a nice base for this sauce. This is about 3 half inch slices of pancetta.

Stisd or add the six cloves of garlic.

And.

Will add the.


Now we'll let this cook for about 3 or 4 minutes until it's nice and goal.


So now we will add our crushed tomatoes.

If you want it a bit chunkier, you can use whole tomatoes too, but I like the smoothness and the fresh flavor from the crushed tomatoes.

Now is also a good time to add some salt and pepper.

Add a teaspoon of salt.

And a couple grinds of fresh black pepper.


The science is really come together and we've simmered it down. And now we'll add the half Cup of heavy cream now will just slowly add this and then stir it continuously for about 2 minutes until it's thoroughly combined.


Will stir that in.

Anne.


Noodles, and now we will add them to the pan. We will mix them thoroughly. Now I reserved some pasta water just in case.

With thoughts needed, some thinning, but right now I think it looks to be about the right consistency, but it's always good to keep some pasta water on hand in case you need it.


I like the sharpness of Romano, but of course, if you like Parmesan and that flavor too, you can use that and then for a nice final touch. I've done some fresh Basil and thins.


So just chop it up as finely as you can.


Straight in the.

So it's got some really nice color in there now.

And just mix it all that through.

Now I can do as well if you want to like sweets and things up. Is that a bit of honey?

Maybe want that little bit of source to it?


Again, I'm just going to make a space for it here.

And just put that all in.

And just let that cook through.

So again, once you've just mix it all through and make sure the cauliflower rice is nice, it doesn't have to be cooked all the way through because it's quite small pieces. Just have to get the heat through it really.

And just give this like 5 minutes. Just mix it up.

And then we'll be ready to play it up so.

Yeah, just give it not about 5 minutes. Just keep mixing. It rounds cooking yet and you can add some more salt and pepper or whatever you like to it and I'll see you in a few minutes when we're ready to play it up.


So like I said, This is great for really quick snack. If you just want to whip it up in 5 to 10 minutes.

And it feeds quite a few people as well, with very little ingredients to be honest.


It costs $0.99 start at one end of your hotdog. Simply press it in.

Holding the hotdog, working your way down.

When you get to the other end.

Just simply pull it out.

What you left with.

It's a nice groove inside your hot dog.

Check it out, let's get this.


Spaghetti stuffed.

Simply place it in the middle and press it down.

Work your way along getting the whole thing filled.


Inside up.

Shut the lid.


And I'm to roll this.

Two days now comes in our garlic topping.


So now I'm just give it a light roll so that the garlic sticks to the dough.

And to flip this around, and I'm going to bed the other surface I'm in. The downside of this M2 where this really well with some water.


Through the hardcover comes up none. Press it once.

Some to hire the flame even more and I'm going to flip this around and cook this from the other side.


It's already a little quart of butter on top.


Muscles?

Ask you about 3 tablespoons of butter, which I melted in a microwave for about 15 seconds.

After that I put them into the oven for 10 minutes at 200 degrees Celsius.


And about a teaspoon of cornstarch or tapioca starch to make the soft little ticker. Stillwell until everything well combined.


Spoon of oil on medium high heat an ad in about a Cup of job. Spring onion and stir fry for about 15 seconds.


Then transfer to a bowl and save about a tablespoon of oil in the pan.

Bring the pan back to the store for an ad in the source measure.


Centimeter thick ones. You might want to go a little bit there that you want to keep them nice and thin so they're not too tough to eat.

Traditionally what you do is you actually use cuts along a single ribbon. You butterfly the meat, but this way is a lot. Issue is more popular.

Zip lock bag and marinade fruit please, now or.


Cast

and make sure you put them through 26 so they could even less.

And you don't spend too much because you don't look it up.

And in this case.

We're looking to get about 57 or 58 degrees Celsius in time, just above medium rare.

This is the end.


Luxor paste we're making today is made with dried chilies, fresh chilies, ginger, garlic, diced onions, fresh turmeric, and a mixture of Asian herbs and spices. Now a lot of families would sort of hesitated making their own pace, but you said before that it's the easiest thing. Absolutely, this is so easy, you know all it is is putting a bunch of ingredients into a food processor or blender and blitz in them up. And then you've got enough.


Oiled wok what you want? When you add oil to a walk is to see that kind of Sheen on the surface of the oil that tells you the oils come up to heat. So we're not quite there with this one yet. But when you start to see movement on the top of your oil in a wok, it's probably going to be tonight. Once the block is heated, we add the Luxor paste. And why do you cook the paste like this doesn't bring out the flavor? Does you know we're using the thing about Malaysian food? It uses so many fragrant ingredients and you really need to cook the flavor to bring out. Bring out the flavor of those three ingredients. You gotta cook them really well in this kind of pace.

After about 10 to 15 minutes, when the oil.


Coconut milk and chicken stock along with tofu puffs prawns.


Ignarro

little bit of our rice noodle and you can see that that came dried and to get it from the dried too.


Getting ready to play it up you can see.


Boil the noodles so we've got a nice rolling boil. Will add about a teaspoon of salt.

Add the pasta.

And now we'll start the sauce.

Flavorful quick.


Our kind of rice. We can use it here will just fill the bowl or Rice Bowl probably halfway through or a third of the bowl.


A tablespoon of sugar and about half a tablespoon of yeast.

Let me make this all really well.


And approved yeast mixture.

Tend to get hands in and form this into a door.

If.


Mail

so now it seems to need this for about 5 minutes.

So after needing these.


And I'm to punch it down.

And now I'm to shape this into smaller portions.

So a little dusting of flour helps a lot.


About 1/3 of a Cup of garlic. This is half job in half grated for the texture.

You can also take minced garlic and make sure to use fresh garlic. I'm going to add in a little bit of coriander about two to three tablespoons.

Now that's it. Going to mix this really well.


Also, adding about a tablespoon of Ginger, would I have cut into strips and a teaspoon of garlic?

Stillwell and bring to a boy. After that. Simmer on medium low heat until the source is slightly stick and so just cook the sauce for about two to three minutes and also add in some chili sauce to make.


It's in the album. Take the muscles out and resolve the source over each of them.

So when every muscles get some salt on it, we gonna put back into the oven and Grill for another 5 minutes.

The muscles can observe the hours and become more tasty and juicy.


Bring any annoyed that we meet some crushed peanuts and the fried shallots.

You can also use this recipe on Scallops If you have fresh mussels, is going to be to die for.


Says she's going to bind all the ingredients together here. Have some chopped Cornish ONS. Has a nice briny flavor Capers.

So shots going to add some parsley that's good, just a rough chop right into the goal. Now going to grab some taragon.

And this is going to bring this licorice flavored. You're not going to find Terragon in your traditional tartar sauce, but I just really enjoy it now. I'm going to add a squeeze of lemon, just a tiny bit of salt and some black pepper.


Have a few potatoes.

Right, so this is the Japanese mandolin and really it's just a set blade. If you're just going to slide the potato back and forth really consistent motion, it's really ascential tool to getting these really thin, consistent slices. You're not putting too much pressure on this. You want the blade to do all the work you can get pretty close, but I like to keep it safe. Just throw away this study. Or you can use it in the stock or a soup, but I don't want to risk my fingers start a new potato.


Now I'm going to soak them in water just to get rid of some of that starch so they don't stick together as they fry.


Some of the excess water off of these chips, 'cause you never want to add water to a hot pot of oil.

Alright, now I'm just.


It's good to keep these potato chips moving around. You don't want any hot spots in your oil and you'll start to tell when they're done, 'cause they'll get a really nice Golden Brown.


With a small amount of warm water, we're going to add in the sugar and the yeast.


Well, that to one side into a bowl, we're going to 50 now flower.

Then add in the salt and the baking powder.

The natural yoghurt.

End milk


Into a pan on medium heat, we're going to add in some butter.

And then we're going to cook these on either side for about four to five minutes until they're nice and Golden Brown.

Do the same with the garlic naan.


So add that in as well.

And then give everything a good mix.

Now you can start off with a spoon, but eventually you'll need to get in there with your hands.

You want to mix everything together until it forms the dough.


Then we're going to pop out dough into agrees bowl, covered up with the teacher, and pop it in a warm.


Make sure before you do your pot stickers that you just paste the feeling just to finally chop it up but just three or four little pulses. Now look on the inside.


Yeah, time to do it now. You can buy these rappers in one of two ways. You can either buy them as egg roll wrappers and they come like right by your produce section of your supermarket. Or you can buy them as won ton wrappers. And if you can't find the won ton wrapper, simply cut the egg roll wrappers in half now this isn't.


But of course, your hands are your best tools and then all you do is you just fold it over like this. Now here's the only important part 8. Don't fill it up too much and be make sure these are.


We have about 3/4 of a Cup of hot vegetable or peanut oil. Do not want to use olive oil it. It'll get its to fix or cooking or just going to pan. Fry these up. Remember these are going to pop too badly because there's no water. These are pretty dry and he's only take about 30 seconds per side. You see, we've had this one in for about 30 seconds. Aren't those gorgeous? And then all you need to do is make a little dipping sauce over here, which is simply soy sauce, rice wine vinegar and a tiny pincher sugars to cut some of the acidity. You can do a little bit of sesame seeds on top for garnish.

That's OK, just like in our house, so local attorneys over.

And just serve him up and then if you.


Completely.

And you want to parboil them until there still a little bit firm.

And here I'm shopping.


Of melted butter.

Half a beaten egg.

1 tablespoon of plain flour.

How?


Black paper

half teaspoon of Paprika.

And half teaspoon of table salt.


And we're also going to do is sort of partially mesh it with the palm of your hand. Don't completely match it. Still want to.


Add in my cognac he only.

Quarter Cup for sale.


Fine, just add the sweetness, but this recipe needs so if you are not an alcohol drinker then just make my pot versed or something else. That's a braised beef, because this dish is as delicious as it is because of the because of the wine. So I just added some tomato paste. I'm just starting that.


Add the lime juice.

Red chili powder, turmeric powder, garlic paste, ginger paste and.


Salty taste give it a good mix.

And we're going to marry this pop out.


Garnish it with chopped coriander.


I'm going to get some oil in it now that the oil is hot. I'm adding the coriander seeds to this.

So this, I'm going to add the rest of the spices.

And the ginger.

Garlic.


I didn't do a blending Bolt.


So now added some water to get all the paste out.


Prepare the spinach into a pan. I'm going to add a little bit of olive oil and a teaspoon of garlic.

Cook for a minute or so and then turn down the Heat to low.


I'm going to add in the spinach.

Drizzle with a small amount of water.

David Quickmix

and we're going to put the lid on and let that spinach wilt down.


Or two if you want to make them bigger.

And then we're going to roll them out into an Oval shape.

Until they're about half a centimeter thick.


Then it's just a matter of assembling everything together out on the spinach.

And the cheese.

Then place the second piece on top and press down the edges.


For the garlic naan simply to spread on a little bit of olive oil.

And add on the crushed garlic.

Sprinkle with some cracked pepper and then we're ready to cook them.


Let's start by getting the filling ingredients ready first. Bring a medium saucepan of water.


Add in 2 ounces of rice vermicelli and cook it for one to two minutes, until the vermicelli is just cooked, but.


In small bowl, combine 4 teaspoons of fish sauce.

With a quarter of a Cup of water.

And two tablespoons of fresh lime juice.

Now means one clove of garlic.

And add that plus 2 tablespoons of white sugar.

And finally, half of a teaspoon of Chili garlic sauce.

That together, and that's the first sauce.


The uncovered part of the wrapper inward.

Then tightly roll up the rapper beginning at the end with the lettuce.


Going to begin by adding boiling water to a pound of wholemeal flour.


And then stir the mixture together.


Add a pinch of salt.

And then knead the dough.

If the door feels dry.

Add some water.


Finally, add some oil.

OK, the door is now smooth and elastic.


So.

Like this?

Squeeze it in my hands and then roll it out into a Smooth Bowl.


The piece of dough into some flower.

And then place it on the Chokey.

So you start rolling it out and you must make sure you.

Roll it out.

Even the whole sides.

Former nice circle.

OK, 1:30 is 6 inches.


You will begin to see.


Chicken sauce, finely chopped. 1 teaspoon of peanuts. Put them in a bowl.

Then add about 3 tablespoons of hoisin sauce.

And mix them together.


Then chop enough fresh Thai Basil to make 1 1/3 generous tablespoons.


And finally chopped 3 tablespoons of fresh mint leaves.


As well as 3 tablespoons of fresh cilantro.


And two clean lettuce leaves.


Now wash and Peel eight large cooked shrimp.

And cut them in half.


Warm water dip one 8 1/2 inch rice wrapper into the water for about a second just to soften it.

Then lay the rapper flat on the clean surface.


In the center of the rapper and Makeru.

With a handful of vermicelli.

Some chopped basil.

Ciment

some cilantro.

And some lettuce. Keep an eye on your quantities because you want to fill each roll with an equal amount of all ingredients. Leave about.


Ideal just kind of giving a nice sprinkle and I love.


Ahead and add my mint all chopped up so.


There a great source of vitamin C, so I went ahead and, uh.


Parsley really complements the Mint Nicely and gives a solid a nice cool Crisp Tech.


In my lemon, just a little bit kind of eyeball it. I love citrus so I'm going to add a little bit more again. Lemon gives the cell in a nice healthy dose of vitamin.


Seeds, just to give it some added protein, so May.


And dump in my olive oil just plain cold pressed or gay.


I'm gonna fold.

It over like so.

Empty.

Just press it down.

Is this stuff gets soft?

It gets a little harder to work with.

But will be good.

Angest for.

Will show I have this ravioli maker.

And I'm going to locate the mushroom and kind of.

Score in


The mushroom is.


I'm going to go ahead and use the remaining egg Wash.

For the.


Adding the bacon and I'm going to let that render and get nice and crispy in the meantime while that's happening.


Right here I'm going to coat my beef and flower and I'm going to see them. This was the salt and pepper. Now the flower.


Because now this dish is traditionally a very sweet kind of Stew, and I find that if you Add all wine, it's too sweet. So I want to balance that by adding half wine, half big stock, and the end result is incredible. It's sort of right balance. When I had this for the first time, it blew me away. I heard about it a lot on TV people cooking it, but I never kind of. I've never had it from a really good French Bistro before she went to San Francisco a few years ago, and I had it. I mean, it blue.

Me away and I just been hooked ever since. The only thing I did different is that I cut what I cut the wine in half so that it's not so so sweet because it is. It is pretty on the sweet side, but I'm going to add my.


This will help it set so you can make up these hash Browns hold their shape.

Here I've got two oversized egg rings. You can use standard ones too if you look now, make sure that mixture is well compressed into the rings.

And ask them onto a medium hot barbecue plate.

Gives.


Then carefully turn them over. Just be careful here, those egg rings will be hot.

And let down again and turn the temperature down to load. This way they can cook for a little bit longer on the other side.

After another two minutes, carefully remove the egg rings.

You some Thomas is so don't burn your hands.


Black pepper and garlic. And I'm just going to sprinkle that.

Over my chicken breasts.

And I'm just going to.

Rub that in.


Sauce on it, but when you bite into the actual chicken, it tastes like nothing and I really hate that. So we're going to turn over and we're going to do this exact same thing to the other side.


And right now I'm just going to pour in about 1/4 Cup of Parmesan cheese.

And I'm just going to mix that together.


Olive oil spray and I'm just gonna pour.

Some of my sauce down right onto the pan.

Just kind of make a little bed for my chicken breast to lay down on.

And get my chicken breast and laid right down on top of the sauce.

Just like that, and now we're going to pour the remaining sauce over the chicken breasts.

And just make sure there.

All covered with sauce.

Now I'm gonna pop them into a 375 degree oven for about 30 min.


And it is cooked through someone. Go ahead and do is put down some mozzarella cheese right over the top.

In this is this cheese is part skim cheese I get from Trader Joe's.

I'm gonna put it back in the oven for about 5 minutes or until the cheese is melted.

Anne.


We're going to start my slicing up half of a red onion and we're going to go ahead and cut this up into some bigger chow.


14 ounce can of tomatoes and I've got 28 ounce can hear. These are San Marzano tomatoes there, whole, peeled and these are tough to find in a 14 ounce can so I'm just using half of Canada 28 ounce now. We're going to give it a couple pulses in the blender just to break it up a bit, but we don't want to puree.


Then we'll go ahead and add are red onions going to cook these onions just until they karma lies? Then we're going to add our parsley.


One clove of garlic that we messed up earlier.

And will take a couple of Basil leaves and term up into pieces and add those as well.


No send out or 14 ounces of San Marzano Tomatoes.


Announcer Ball of mozzarella.

And we're slicing into really thin slices.


Time to get the sauce on.

Where is all the sauce and we want to spread it around evenly.

Looking at the pizza, starting to shape up. So let's get the cheese off and go ahead and start placing the slices of cheese around the pizza.

Once we get our cheese in place, then we'll go ahead and we'll start carrying pieces of Basil leave and kind of putting those around the pizza too.

Our last topping is going to be extra Virgin Olive oil. We're just going to drizzle this around the top of the pizza.

Now there are pizzas.


Pizza Stone, I'll keep the pizza from sticking.

You can see it got nice hot fire going pieces looking pretty good. Will go ahead will shut the lid and it's gonna be about 60 points.

Well, it's about 15 minutes later and there's our pizza.

Looking good.


Tiny bit of flower.

Just gives you that.


Talking with the minutes.

Was the source is used that down?

Tablespoons amount of curing the last thing to do.

Is approx half liter water.

Stock quote.

Will.


Into the casserole pan.

And if we cook slowly now for.


Gently stir in the carrots.

Again, there's no recipes what you want to put inside.

Take out the Bay leaf when you find it.


So nice easy way of doing this.

You could pipe it.

That's our basic.

So now what we have to do is build it across. It looks like a pie little milk with a fork.

Finish with a fork to a pattern of your.


Put this into an oven at about 180.


It's just painted with some clarified butter or little oil, your choice.

And there we have.


I'm on top.

Spread the sushi rice using the rice paddle until the entire nori sheet is covered.


Sprinkle the rice with sesame seeds.

Then flip over the nori sheet.


Add crab

avocado.

And sliced cucumber sticks.

Start rolling.

Continue to roll until you reach the end of the stand.


Titan, across A roll with your fingers and then roll off the map and gradual.


Java.

I'm happy about spoon of butter here.

We're going to put that story and we don't want to bring it any code out of about it.

Then I will add my.

Onions to that.

With.


The onion.


When I put a tiny bit upset with those onion just to have them break.


I'm going to add my snares to them.


That piece of Dave wreck it in couple pieces and put it with it.

Season a tiny bit well.

Paper.


Now traditionally this is cooked in the oven. I'm just going to cook it on my stove top with a lid on for a few hours, or until the beef is.


Are sauteed mushrooms and other mushroom juices.

Now make sure you taste this for seasoning. I have tasted this for season and I can tell you it is perfect for me because of that salty bacon we salted meat. We salted the veggie so there salt in every layer. So I'm going to leave it as if an my onions. My parsley. I've got some parsley chopped up here, but 1/4 Cup. I really want that freshness.

Gorgeous and I added my Pearl onions. They were thawed. This just need to cook together for just a few minutes just to kind of warm up those Pearl onions. I mean, look how gorgeously think that is and that really does help. It really does come from coding the beef in flower now I'm just going to clean.


The crust when you see right, but it also helps thicken the sauce as well so.


But it's going to take a big spoon and toss this together to make sure all my beef is coded in the flower and the.


Great, let me just finish that out with like a slotted spoon or something 'cause you want to keep that bacon bacon fat back there. So just take that out. Try your hardest not to eat all of it before you put.