In a blender, mix the tahini with half of the ice cubes.

Then add the lemon juice and a pinch of salt.


Peas and mix for about 10 minutes.

And add the rest of the ice cubes while pulsing.


Here's another tip of removing the vein of the shrimp.


I like to keep my stream straight, so I give it a few shallow cuts.

Do you marinate the shrimp? I'm using half a teaspoon.


So half a teaspoon of sugar, 1 teaspoon of garlic powder, and half a teaspoon of ground pepper. Mix well and let it sit for 15 minutes.


That is a challenge to remove the meat from the shell.

Do small shallow cuts on the bottom and marinate with salt, sugar, garlic powder and.


Pull the shrimp by that tail. Dip in the back.


Fried shrimp until it's turned to Golden.

When does rim is ready? What does rim on paper towels to absorb excess oil?

Repeat.


It's almost done. Put the vegetables in the batter piece by piece.

Brian to eternal.


Stir in 228 ounce cans of tomatoes, 2 teaspoons of salt, 1 teaspoon of sugar, 3/4 of a teaspoon of dried Basil, and a Bailey.


In one can of tomato paste and the meatballs, making sure to completely immerse them in the sauce and simmer them for 45 minutes more. Oh my gosh, you won't.


The noodles in well salted water.


The ladle of the sauce into the drain spaghetti. Trust me on this one it makes.


Into a large bowl, crack one egg and give it a good whisk.


Then putting your onions and your cheese.


And a generous amount of Basil.


Then give it a good stir to combine all the ingredients.


Yes.

You can't just like you cut off feet.

Can you cut in long slice?

Very thin.

Just like American girl, very thin.


1 teaspoon minced garlic.

You put five TSP hoisin sauce.


You put 1 teaspoon peanut butter.

Oh, I get on Main.

Do a medium heat.

Bring all together.


Add 1 teaspoon sugar.


Boiling water.

Three to five minutes.


Now your strain noodle.

Under cold water.

Stop noodle.

You don't want to cook too much noodle.


See.

You take rice paper.


You come back.

In some port.

You put on roll.

You take.

Two piece shrimp. Make sure inside down.

Noodle.

And you roll very tight.

At the first roll, fold inside.


5 leaf

do you have spring roll?


Right now let's all mixed in. Let's give it a little taste here.


1 Cup of flour, half a Cup of cornstarch and half a teaspoon of Cayenne Pepper. And to that I'm going to add my beer. This is asleep in Cream Ale. It's a Canadian beer. It's good. I like it and I'm going to dump the whole 355 mil bottle into here and what I'll be looking for is the consistency of something like pancake batter.

You know windows are beer.

Now this is cold and that's kind of important because that means that we won't get lumps.

I'm going to start.

To whisk this fully, incorporate everything.

Right now, check out the consistency.


And what I want to do here is I'm just coding it in the flower and try to just use one hand, because this is going to make it dry and then the next step I'm going to make it wet by putting it into the beer batter and I'm going to use my other hand for that. So I'm going to cover it with my beer batter.

And once I've got it nice and covered.


Pan

And just drop it in.

Right, it's the next one.


OK, so here's what the final product looks like and serving it with French fries, some green peas, and I've got two filets on there, and this is my homemade tartar sauce and you can see the nice Golden Brown batter on them. And then I'm just going to take this lemon, drizzle it on top and it's ready to serve. So this is my.


Going to fold each of these back ever so slightly and we're going to leave another four strips of bacon across these so for everyone, we're going to start by you flipping it over.

Right, and then we're going to pull the other sides and I'm just using a V formation for each of these strips. They're going to notice they're all in the same formation. Make sure that the Vise line up so that you don't have two ends together. Otherwise it just makes a weak point in your sandwich.

Also, by having four strips of bacon across, we're going to make it nice and easy to fold it down the middle.

Pretty brilliant right? So I'm showing you the full fold on this one because you know I get lazy sometimes and other videos and don't feel like narrating the whole thing. But here we are. This is the full fold for it does all the back and forth we have our.

Sandwich halfway done here. So I'm just continuing with this notice it gets pretty easy at the end. You don't have to fold over the whole strip of bacon anymore.

And we're just doing the exact same thing as before. Exact same thing, pretty easy. Wow, you could do that at home. I just did.

OK, so we're on our last triple bacon here. We're just going to throw this puppy down, fold some ends over, pull this third strip down here. There you are. Good job, Ross.

OK, so now we're just going to pull over the end, pull over an Goodenough Goodenough.

There we are, there we are not just slip that puppy down.

Ah, what a beauty. What a beauty. Fold the ends over.

And we're done. OK, so cook this for.


About 15 minutes over medium heat, flipping once until it looks like this.


Great, the Bacons almost finished cooking, but not quite completely crisp. This is where we throw on the cheese I'm using.

White cheddar pretty easy. We're going to cover this for a few.


Until it's nice and starting to melt like this. Now using tongues in a metal knife, I'm just going to fold the sandwich over, I'ma degrease it and throw it on a plate. There you are.


Begin by making the meatballs and add a tablespoon of chopped Italian parsley.


Add a tablespoon of Parmesan Cheese. 1 Cup of bread crumbs, 1/2 teaspoon of pepper. 1/2 teaspoon of onion powder.

A teaspoon of garlic powder, a teaspoon of salt and one.


All together, using your hands and then form into meatballs, you're going to cover them and keep them in the refrigerator now.


In a large saucepan over medium heat, saute 3/4 of a Cup of chopped onion and garlic in a quart.


So we put a little Parmesan at the in robot. They use also play Carino Cheese which is a cheese to be grated. Their freshman Torino an age category. But it's lovely to have a little bit of this abandoned pepper.

And another still, and this is the soul.

I wouldn't put any so.


And do this.

You absorb elements of the fat and you think it off like this very simple.


Doing well here the face now should be enough.

I switched off that one child because it's too hot in. This is exactly what I don't want to be too hot, so now I take the pasta and I put it into the yes.

And you flavor it like this. You let it cool down in doing this and it shouldn't be too hot. Be'cause what is going to happen now should be the temperature enough to coat the.


And now it comes to PS. There is the Stones, the actual source that you are.

And now we studied like this.

Just usually buy did stage. The heat is so much in the wrong cooking that the.


And this is the Carbonara.

And now the last touch which is the embellishment Parmesan or pecorino, depending what you like. And in my opinion, also a nice touch of pepper. This is decoration for me.

And.


Because our so we let these beans sit overnight.

And just called water. We let him so.

People Bash.

Receptacle.


I stopped in judges. Are you scared of the garlic ability Chapel in China?

We got there.

We got some Baileys there OK.

It's only the lottery.

Yes.

Put computer batteries in there.

I think I would want be sure garlic you know.

And that's it.

We're going to cut it up.


In there.

Maine.


Ball and give it a good mix. Use your fingers in your hands and mix it all the way in there. As with all red meat, make sure once you finished your properly, wash your hands to prevent cross contamination.


The source once most of the mixes outs, put it under the tap for a little bit. Just put a little bit of water in there, give it a good shake and then you put the rest into the fry pan.

Now give it a good mix until all the meatballs are completely covered with the source.

Once done, place the lid on and you gotta let it simmer for about 20 minutes until the.


Now place your pasta into a boiling pot of water and a pinch of salt.

Now you can break them in half if you like, but I like them nice and long, so I'm going to let the water softener up and just move them all in.


For which we add in duration of 10 grams per liter of water so as to be ladies.

And immediately then we put in as to be boiling pasta. In this case, is sort of spaghetti. Tony, the biggest size of spaghetti. While this is hooking, it takes good 10 minutes and.


The original carbonara. You need the one child which is the chief. The poultry can. the Romans that very special in there because they do it. They curate Langham or like pancetta and is very tender, very tasty and tender. Now you have to cut it in chunks.

You can use naturally also pancetta. Denormal Pancetta. Which is this one here?

But I like the one child when I have it, obviously.

And this is the recipe for two people.

Big chunks the Romans are mad for this pastor. If there is a Roman pastor, is this one here?

This quite a lot. So two people that see and the only thing you have to.


Sources today good olive oil put in the pan.

The young put that 1C into that, and this is the beginning of the source and mostly also the end of it.

Because the rest is coming here into that bowl and now you.


Good eggs and for two people you take 2 eggs.

Oh lovely color, look at this.

To be a little naughty, I take just the yolk.

And we beat it.

Today's you do that any any, any cream apps.


And then.

And of course.

Because we're using it too late.

And.

Gonna wait.

Well.

Are we still?

In our time limit, add half.


Papa dinner

just kind of have your manager.

OK, it's been 2 1/2 hours and we're going to take it out.

Suck my.


The letter mash.

MPs fire.

You're beautiful Z.

This is amazing.

And do a little while right there.


And five green chilies.

Witcher slit link twice tried this well for.


Jeff Jeff chopped will. So to this I'm going to add the potatoes and fry for about a minute.


Water.

And let it cook until the gravy becomes thick and potatoes are cooked.

I'll be adding one teaspoon of turmeric powder and salt to taste. I'm going to add the turmeric and now the salt.


Over the pan.

Bed with gentle circular movements.

And then to this ad.

The preferred oil.

I'm adding key to it once the Thursday starts to get Brown, just spread the.


Friendly.

All over the door, say.


Just just spoonful and fold it into half and transfer it to a serving plate.

You see how nice and.

Brownies.


Get Ginger.

Then a little bit of garlic.

Then some masalas couple of clothes and a body like 3 Cinnamon Stick a small one.


A little bit of turmeric.

A little bit of Jira.

One black pepper also.

And now I'm just going to add a little bit of water to it and.


20 minutes.

Till the time this is cooking I'm going to.


Just.

So the pure.


Soaked cache

it looks like it's done.

This is going to be the cream that goes into the college.


Add Tomatoes.

Yes.

The dial is absolutely in nicely boiled, and now I'm just going to boil it for another 20 minutes.


Is the cashew cream.

A couple of generous spoonfuls.

Just mix it.


Want to go for? We make the bangers.

What are the potatoes?

Alright, so you're cutting those bad boys up into 4th, right? Yeah, course it quicker to boil boil at home now.

I'll bring you the potatoes.

How to tie tones?

Put in a little salt.


Keep warm skillet and add about 2 tablespoons of butter.

2 teaspoons of butter.

Now I want spoons like the British themed shirt, though for the bangers.

Do you know center right now? Although what I assume did on your shirt, I bet they didn't think I was not there.


Turn.

Kind of racist though. Isn't it putting human beings into a bowl of gravy?

Good musicians up.

Not as good as TLC there.

Girl.

Photos.

Make sure you taste it and it will taste a little different. Weird, but.


Right?

Anytime we're men, that's what we do.

You could just put them in as they were together.

And then.

You have to pretty much.


It always depends on how many cans you make. A green beans that like.

For maybe one can for two people you would put like maybe two small garlic cloves.

Alright, see you spread 'em on the green beans there.

Not too much garlic because.

It'll be too much, yeah?


You don't have to.

But it makes it bangin right.

Alex


A little bit on it. We're going to add.

The processor now.


All right now we're gonna.

Put the beans.

And with the pasta and mix it together.

Now a lot of other.

Um kinds will be more like a soup. This is a thicker kind of possible jewel.

Any stupid fast is juice and nice.

Adding.

You'll be friends juice.


Water.

Like 7 strips of bacon.


For a little bit of oil, we get a starter.

Bacon.

My week is crispy and the Baker is pretty dry, kind of.

I had like 7 strokes.

Latest gets crispy once it's Chris Kaman take it out and I'm going to find me.

OK where?


Looking.

Now we're going to start Syrian Army. Make sure your meat is really dry.

Before you start again.

Because it's not on camera light on the edges in a monkey like Christmas, and you want that Christina?

The bottom of the pan.

You can just get it back in time.

And I have it.

Turn off.

How much?


OK, I think how my house.

Mushroom

Mushrooms baby portobellos

in my opinion.

And I'm going to wait a little bit and I'm going to.

She's alive.

And unless you put him in a bottle, certainly because.

Just like me.

Brown let us here and then later she was home page.

I'm watching this. Close everything so.


Look up beautiful Brown I'm gonna ask flower.

Far.

Read it.

I like.

Try again.

Or any.

Wanna have?

Very close.

Be there.

Who do?

Tablespoons of tomato paste.

This is Sally's fault.

We had a lot.

The whole thing.


Does the Bible start getting bigger? I'll check the underside again.

It doesn't stick. No, there's no need for any grease at all on this. I didn't stick it off.

And I'm getting quite a lot. I do turn it over.

Just a coffee outside just for a little bit.

That gives it some black spots or some Brown spots on the outside.

They want to.

This is absolutely gorgeous, is really nice.

We done any work with him or your camp.


Any Baker the major stops?

Grocery stores

who better on top?


Or even cabbage or Chard. I'm going to add some spinach later. For some more green.


You know?

Be free and prosper or something alright.

And I'm just trying to.


And add the garlic. I don't want to add the garlic with the onions at the beginning because it could burn. It's a little more fragile. Some chopped tomatoes. You could use a can of tomatoes if you don't want to use fresh ones and then put in my herbs which are.

Basil and Thyme. Anna little bit of crushed Red Pepper 'cause they like a ******* sorry, I apologize.


But if you wanted to keep this vegetarian, you could just totally use vegetable stock. It's I mean this is a great super vegetarians 'cause it does have the beans in the pasta.


K boiling.

Pasta goes in and give it a stir and then.


Add in some beans. I'm using these Great Northern beans, but cantalini I think are actually more traditional. I think any kind of white bean is good though.

And some fresh spinach and a little bit of fresh parsley.

And the spinach just wilt.


Salt.

And make sure.

Do you add quite a bit?

And then mix it and it has to be in a little flower thing. Otherwise it's not the same.


What kind of vinegar?

Sugar balsamic vinegar 1000.

Section.

All right, and then you're gonna mix that.

Oreo


And then a Cup of water. Gotta be hard cups.

Zoom in on your eye.

Again, now when you pour the water, it has to be in a heart shaped container.


Then just add it to the bangers.


National Guard

fashion right now, so I stuff left is to cook a menace to probably saying that wrong and look like a *******.

Alright, you're gonna add some milk.

Make sure it's expired milk.

OK, read it.

Alright then you gonna add salt.

Shut up.

Then pepper.

I'm.


Almost as good as in the town door.

Do I make yesterday?

Here.

It's quite clear.

It was comforting.


There is no grease in there at all, which is a hot pan.

And if you watch for a Cup.


4 minutes you'll see that as the bottom of it heats up, bubbles will appear on the top, just like when you go to a 10 Dori restaurant and they bring up nouns with all the bubbles on top. I've actually found that doing it this way is better than doing it in the oven now. It's obviously better in a town door, but if you don't have one, then why not try it on the pan 'cause it does work very well. You see, if you get closer in there now so there's bubbles starting to appear.

And that means that it is cooking on the underside.

The bubbles will get quite large.

Just little ones at first. That means it is starting to cook on the bottom side yet.

Only takes about 3 minutes per nine.

And then once I cooked, you just about at the top of it, put it in the oven in a low oven, under a towel of some sort, and it will keep warm. It's either getting quite large now, just like the restaurants getting.

Most bubbles on the top.

OK.


I'm going to create a little bit of Parmesan on top.

Some fresh Basil would be good too if you had that.

K.


Chinese food, so I slicing my chicken breast.

And make you compile chicken today and I show you the easy way to make it.


Sprinkle it with a little salt.

And then I can add 1 tablespoon up.

Corn starch.

And mix it up.


So I put the chicken there.


The combo.


Soya sauce and this I will leave it here.

But asking this and then I can prepare my veggies until this is.

Get season.

Plastic and.


Getting so now. I mean I caught her and only because she sees salary and a red pepper and then I will cut more green onions.


Where to my pen?

And I add my marinated chicken breast.

I should.


My heat was on high until this part.


Stock, it's really good.

Because you have to kind of cookie already cool.


Stone.

And I just forwarded things.

Mix it up.

Can I have my?

Keep going hard too much because of my Lantis goes on but the source is done but I will tested.


So you kind of scrape off the dark parts of the radish. So now we're cutting and quartering the Radish.

So be.

Yoga.

How many legal minority on jail altogether?

Told Minnesota.

At.

On map.

Hello, could you?

How many? How many singlet hide?

Kim deressa

Barney home.


Washing vegetables under the water.


And just kind of sprinkle it.

And I'm pretty scattered fashion.

Done.

Google.

The chemical compounds of unrefined sea salt help.


In a small frying pan, heat some oil and fry the cumin seeds until fragrant.


In the two corners so they meet in the middle, ensuring that one edge overlaps the other and press together to seal all the way down, creating a smooth upside down cone. Turn this cone over so that the point end is at.


Use a spoon and fill the cone with your potato filling to about 2/3 of the way up.


Seal it closed with the glue and create a triangle.


It's ready, very carefully slip one samosa into the hot oil, being careful that the oil doesn't splash out and leave the supposed to cook for a few minutes. As the pastry begins to bubble, turn it over using a slotted spoon. Leave it to cook gently until it turns a beautiful.


On sizzling very carefully at your frozen peas and gently fry for a few minutes to soften.


Stir in the grated ginger, the salt, chopped chili, some chili powder, Gara Masala and fresh coriander.


For the pastry, place the flour, oil and salt into a bowl and rub the mixture together.


Then using your hand begin to sprinkle in a little water at a time to bring the dough together. Continue to add the water in this way until the dough comes together you.


Sing wet hands, knead the dough until it's often no longer sticking to your hands. Leave the dough.


Small tangerine sized ball of dough and roll it between your palms to make a smooth ball. Flatten it out and with a rolling pin begin to roll out it.


Chopping board using a sharp knife. Slice the disk in half so you are left with two semi.


Dip your finger in the paste and spread it straight across the flat edge fold.


With a garlic press you can also chop it up with a knife, but that's way more annoying.


Anchovy, a lot of people feel like anchovies are gross.


We're going to mash it up.

So that it really kind of just becomes a paste and actually the original Caesar Salad, which Simon Majumdar talks about in his article, was made not.


Extra sauce up I was make.

With Paula

I like a big arena cheese. This is coming from Italy for Sarah. It's really good pecorino cheese.

App or over here inside.

If we give a little.

Turn Dora Cat.

Eureka tell.

Now.


Chicken parmigiana.

Look up beautiful.

Nice.

Really.


In the description bargau, so check that out.

Now, into a mixer, I'm going to add the egg. The Dijon Mustard.

The anchovies.

The clove of garlic.

And the lemon juice now know the mixmasters overkill for such a small quantity so you can whisk it if you want.


For about 2:00 or so minutes, until it's nice and smooth and then slowly adding that.


One sword

and we're going to fry up some bacon.

Now you want to follow this up to looks nice and crispy.

And then I'm just going to take it off onto some paper towel to drain.


Put together a sandwich.

Now I have toasted the bread here guys.

And I'm going to put that bacon on.

Then some tomorrow.


And then some of that Lovely Caesar dressing. Now you can use mayonnaise if you like you guys and you can spread it on the bottom piece of toast if you like to. But I like to throw it on top of the tomatoes.

Absolutely beautiful stuff that Caesar dressing two guys use it in a Caesar Salad. It is awesome.

Then I'm simply going to put the lettuce on top.


5 minutes until they are soft. Once called, Peel the skin off with your fingers and cut them into 1 centimeter sized cubes and place them in a.


Sister doing this, some people just run it right through their hands. I just do the kind of back and forth style and there you go. I'm just going to wash my hands now 'cause I have egg white on my hands and that's unsanitary.

So we've got the raw egg yolk, and we're going to mix it all together.


Cook the egg.

Get that lemon in there.

And then I'm going to whisk it so that it really gets well combined.

Now this is the.


You have to combine the olive oil very slowly in a slow stream, mixing all along, and you can take breaks.


This is the sexiest kitchen implement that you can buy and I would say you put you know 1/4 of a Cup or more. This is basically going to kind of impart a creaminess.


Add your lettuce so I just rip it with my hands like this and I put it pretty big course pieces. Now. Another big benefit to doing this table side is that you really should eat this like pretty much right after you dress it 'cause it gets like the dressing is pretty heavy and kind of get soggy and gross quickly. So now you toss and you really gotta toss it pretty well because it's thicker comments. That thick dressing is but you really have to get everything coded.


And she's been put so much that you can't even see the green of the lattice anymore, but that's kind of gross.

There we go.


You cook or most of the Food with dashie, so you cook vegetable, you cook with Dashie. You make soup you make with Ashley. It's kind of soup base.


My kids really like the potato Mississippi at my home, so when we do it, when you cook the potato, first make a soup and.


Steam, right?


So I'm taking a little bowl and putting the three eggs.


80 grams of Carino.

You get very generous with the back bed.

So that's going to be about.

App for this phone.

So now we're going to add also a pinch of salt, which I forgot earlier. But hey, I am not perfect.

So now you don't want to put too much thought because the bunch it by salty. OK, so we're going to put.

After teaspoon of salt.

You get a fork and you get cracking.

Now guys this is a simple. As you see, there's nothing else.


All the nice, sorry oil.

Is giving out all the nice oil that you want because she going to use this pancetta and put it in the egg mix and then keep the pan for later? Because we're going to put some spaghetti in it.


Mo's right? OK, almost got it.


What this to the egg mix? OK, let's do it.


Are we just going to take that out? An rinse it off?


Radish 2 tablespoons of the red chili.

1 tablespoon of sugar and a whole lot of garlic.

2 tablespoons of fish sauce and some scallion.

Using it.


A little salt.

Mix it together.


It was started with a chicken.

Flower.

Eggs.

A breadcrumb.


It all would be nice hot and you start.

One by one like this.

Recycle.

Rest chicken 5 minutes each side.

10 minutes.

Be ready.


This is the sauce I was make for the chicken parmigiana Frost.

We use little sauce.

Anabar over here Cano steak.

Mega shoot goal over the place of the sauce by this.

Let's see the chicken.

Look at nice color regard.

Livermore

OK now, let's see.

Set aside, get beautiful.

I over here.

Hi there.

Good.

OK, now.

This.

Sauce.

Extra sauce.


400 degree

Yes, I got 15 minutes.

OK, now the chicken was 15 minutes look good and now.


We put a mozzarella cheese on the tab.

OK.


So did put that into my hot oil and let those cook for a few minutes until they're really nice and crispy. And then when they are done, that will take no time and once.


If it comes out of the Fryer with a frying oil, going to make sure you season them so as soon as they come out of the oil.


Hot water.

Make sure my pan is on annison.


Cooking oil.


Garlic and ginger.

Get that into the pan.

Then I'll add my onions.

Tomatoes, eggplant and.

Olives.


Fresh spinach

this is a really good technique that you can use for anytime you're sauteing. Spinach to really healthy and lightweight to cook it.


Can you use the Odon noodles that I had you Adam to the pan?

A little bit I'm gonna let that spinach. Well, just a little bit.


Number feta has a lot of salt in it, so you're really going to want to be careful about how you're salting the dish from the beginning, the noodles included.

Little bit of parsley.

This dish is really fast and really simple once you have all the ingredients set up and.


With the tomatoes, put them in a bowl.

I did it right here.

Next year, when do the onions again? I've already chopped up. You want about five or six long green onions or shallots. Green onions have more robust flavor, so it's good for the salads and everything in sales. Pretty mild except for the lemon juice, and the onions are very chopped. Some up I'm going to show you how to check this out. This put these onions over the other one.

This ad is uninsured tomatoes.

Next, in the most important ingredient of the salad is parsley. Now, again, depending on how many people are going to be eating this, I put and depending on the size of the party, because sometimes you get a little barn. Sometimes you get a big bunch, you want about four cups of parsley. You know a couple of person. Now after the course chop going to want to add this onion.

To the rest of the salad.

This is gonna be great. There's so many flavors in this and it's such a light salad.

Everybody's gonna enjoy it.


3 three sprigs.


About half a Cup, so you want to do with added to the rest of your salad.

Scan very healthy.

Then what you gonna do is add some dried mint. Dried mint can be found in all of your seizing Isles at the grocery store. You want to add about a teaspoon of drive Inns also. Again, according to your liking, some people like a lot of salt. Some people don't. You want add about half teaspoon to a teaspoon of salt, depending on you know what you like.


2 1/2 lemons.

I have another half lemon here added to the rest of your salad.

You


Half Cup of olive oil. Now I usually eyeball it.

But some people like to measure exact amounts. I'm going to eyeball it. About 1/2 Cup gives them a good paste. Keeps the sale of fresh and it goes well with the lemon juice.


You can add about half teaspoon to a teaspoon to as much as you like. Some cayenne pepper now, along with the drive meant you can find this in your seasoning aisle at your grocery store.

I'm adding about half a teaspoon here.

And then give.


These with the tabbouleh and you can serve it. You know if you're serving individual plates, you can put this in a plate.

Very healthy thing.


And here you can see I have this steamed vegetables going to Add all of it into this food processor.

So basically I have the potato, carrot and beetroot. You can also use some sweet potatoes, it's really.


My blender I have one red onion. You can basically could use a Brown onion or anything. It doesn't matter or even shallots. We have some dried crushed Chili's in fact to make a red paste instead of using the dry across Chili's you'd use fresh Chili's, few cloves of garlic goes straight in there.

Lemongrass, now this is the lemongrass paste if you can, and it's available and if you can get some fresh lemongrass that is always the best.


This is this is called shrimp paste. It is not the most pleasant thing to smell, but believe Maine. It puts a beautiful base flavor into any Curry and I think is a must. A few cloves.

Can I have a little bit of turmeric here?

Some yellow Curry powder that goes straight in.

That is mild, but you can use.


About flavor so with Asian food, it's just adding another base flavor.

It's really important to keep bringing the sides down on. You want it all to kind of match up at the same speed.

The thing to remember when you're doing something like this is just edge of oil gradually, 'cause it's better to have just enough oil to bring it together and not too much. And I can tell her that just need a little bit more oil.

Lid back on.


See any of your original ingredients. OK, so it does have to be ****** ** very finely.

I was recently on a trip to Thailand and I made a paste to feed 60 people and it wasn't a massive modern pistol that was a fourth or fifth generation.

Let's just say it took a lot longer than this one.


It's looking and smelling absolutely delicious.

What do you got? Another good mix up around there just to make sure everything is thoroughly combined and you can see here.


He really big onion so I'm just using the biggest onions I have and what I'm going to do is I'm going to cut the top and bottom and then just get rid of the very first layer and now I know most people use buttermilk and I use buttermilk when I make my onion rings. But the point about these for me is that there are so thin and they hardly have any real thick coating on them. Keeping them super super crispy and I feel like Buttermilk is to think in a coat. See onions too much.

Just my thinking what I'm going to do is thinly slice these onions. I want these onions to be as thin as I possibly can manage.

That's just because that's how I like. That's how they should be. They don't have to be perfectly round that, you just wanted to be as thin as you can manage. I don't really use Amanda links. I really find mandolines to be really dangerous. I did cut myself once I cut off a good chunk of my thumb, so I haven't really used one since, so I just say get it as soon as you can with your knife. Do you best?

As you can see.


Milk just whole milk.

And these are.


I don't want any of the oil and I just take a few at a time, and as you can see, they're not sort of heavily heavily coated to just lightly.


Danya, known as in India cilantro here I have some onion, finely chopped onion and here I have this mustard seats yellow mustard seeds without scale and I hope already some here ground I'm going to add that here. I have some garlic minced garlic, cumin powder, paprika.

And here I have soy sauce and I'm going to add just a little bit of soy sauce.


I'm going to add about 1 Cup again. I'm going to blend and make nice. Make sure that we can pull into hot dogs.

Pop deleted.

And it's done. And let me show you how it looks like.


Are dogs?

So I'm going to take about four tablespoons of mixture and then prepare the cylinder ship hot dogs so you can just keep rolling with your hand and just keep pressing. Keep stretching antiform into the hot dog so he and.


So on are medium to high heat and steam for about 1520 minutes. Now there's one more way of stealing this hot dogs. You can rack all the hot dogs individually in a foil, twist both ends and then steam or boil so it's really up to you. But I'm going to keep it simple and went to steam them just in a in a basket. Alright, said the hot dogs have been steaming for about 12 minutes now. Let me show you how they.


This evil this hot box.

Just couple of them at a time.

And cook them until you get nice Golden Brown.


Hot dog I'm also going to put some slices of Bell pepper and some onion.

And then here I have this mustard.

Yep, this ketchup looks so yummy. So here.


Ann, you need a food processor for this. A blender is not going to cut it. You're going to have a paste and you don't want that. You want a little texture in your falafel, so I'm going to just put chickpeas in here. I have drained out all the water and I'm going to process it till it becomes like a breadcrumb kind of texture.


Garlic against Caleb, scale down depending on your taste, the blade in there before I forget, put it in that. Take a small red onion, big binding Staten Standards and small by US standards but just rough chop it because it is going to go into the food processor. So why waste time?

I'm going to give it a quick world once.


You see these oil from the banshee to we're going to take a bath.


Miles aunties to mix into the egg and the bakery know with the pepper and salt everything together, married.


Pasta inside the panda we used earlier so that all the stuff gets mixed. Gonna give it a nice good shakey Shakey, Shakey, I want the spaghetti to catch everything that was left from her and she to work that we did earlier. So now.

We're going to add our mix to it.

Can also take some of the spaghetti. I want to get everything that I've used today. I'm not gonna leave anything to anybody so now again.

OK spoon and Fork.

Cracking, so you want to mix this? OK, this is all done off the cooker. You don't want to cook this, but the spaghetti is hot, so if you keep mixing it for a good five minutes, it will cook just enough, as the Carbonara needs to be cooked as.

I'm not sure. Anyways I am always right because I am not English so when I make a mistake, no one can tell me anything. Anyways guys I need you to look at this look how it this is developing into something spectacular. Look at this and mixing it. OK, this is like the work of God in South.

And you want to mix it until it's cooked, but not fried. You don't want to fry the egg. Come on guys.

You're going.

OK, this is just perfect disease.

Is so good it smells like.

Disease.


Sprinkle it, you want to give it a nice touch.

Alright, it's done.


So if I even simple just remove the plastic from it.

Then make it guys so much fun inside up there.

Simple, The plastic and this is the way it look.

And then simple. What would I do?


Have a medium size cut right here at the moment under stuff I'm going to simple and good idea. I got a tablespoon of vegetable. I'm going to put it inside of it like this and have a pinch of salt. I'm just going to put it inside of it, roughly a teaspoon.


Time remove the skin from the potato just like this.

After you put you wanna simple say to you if you've got a Peeler. You can also use a Peeler if you want to use a knife. You can use an ad would be careful when you're using your knife, but for me know what I'm doing so I'm just using my knife. But please, if you're using a knife just very, very careful that next simple.

I'm just gonna cut it into six pieces.

And this is the way I look when I cut them.

Well, I want to simply say to you don't need to wash them cause them.

Most time will you buy potato late already completed the nut. You can read wash them if you like. So understand are going to put this in straight inside of the water and I'm going to do so.


Yeah, so we're going to simply do is put a spoon of butter inside of it, just like this. Really nice.

Next I'm going to put a little pinch of pepper inside of it. 'cause purple.

Now so I have some older milk right here. I'm going to put a little bit of milk inside of it, just a little bit on it. Not too much milk.

That next user, mush and simple machines like this.

This is P.

In the meantime, watching this, then they put such is inside of the Auburn getting ready.

Read it again.


Chop tomatoes.

Ginger paste.

Salt.

And he got us a little.

Close the lid.

Put on the weight.


Give the dollar good stir after transferring the circa.

I let it simmer on low flame.

The longer it cooks in low flame, the taste is that the oil will become.

This is a secret to Tasty Doll Mcnee.


Sign in out if needed.

The doll needs a little salt and chili.

So after adding Sir it a bit.

And let the doll similar.

Still it is done.


Without the gas, let the cooker cool down and then.

Open the lid the dollars.

Well, now it's soft.

And I will keep the doll.

For cooking on low flame for 30 minutes so that the dial and the water mix as well.


IT guy in a pan on medium flame.

And then the key melts.


Add the chopped onions.

He is melted.

Add the chopped onions.


Same color.

While the onions are roasting will add the TriMet he leaves.

Adding them now.


Meant leaves absolutely divine. Again, little showoff moment from my garden. So I'm going to just use a handful and four mint leaves. Unlike cilantro leaves or coriander leaves, you do not use the stem. These stems are still a little tender because I've just pluck them in each other's often.

Just the best for you guys, but usually they're a little tougher if you buy them from the store and I've watched it and I'm just going to use them, so I'm going to.


Go in there. The Mint leaves are going to go in there an equal amount of coriander leaves or cilantro leaves, so again, I'm going to chop them up roughly and put them in there. So let me get this started.


And one more world.

There you go. This place smells amazing. Look at this.

So I'm going to take this back here now. I'm going to combine this.

Ah.


Nor 1 teaspoon of ground black pepper adjusted to your taste. Good in one teaspoon of cumin powder.


Control or coriander? I would add in some coriander powder but I think I've got plenty. I'm not going to use that, but if you cannot lay your hands on that fresh stuff because that's the best. Just do this. I'm going to also add in about 2 tablespoons of lemon juice, 1 tablespoon of.


About half a teaspoon of kosher salt you can always adjust later once you taste it, and I'm going to mix it now. The salt and the baking soda needs to be added.


But I like to make my falafels thin so that way they are crispy. Some people in some regions make it round, and that's also fine.


Amount of time on both sides, and as soon as you see it kinda color changing a little bit and you're going to flip it around. You don't do not need to deep fry this if you're making it flat and that's one of those other reasons why I like to make it flat. So that way I don't have to use up consumes so much oil perfect and this is done little pull it to the side.


Spring in color at the garlic paste.

The red chili powder.

Coriander powder


The onions and spices mixture.

Til it is.

Like pink

oh light Brown in color.

Well, the onion.


Another Muslim exchanges, roasting will add the fresh green to the dollar and give it a stir. A good stare so that mixes up well with the towel and then we'll keep one.

Starting on roasting.

The masala and the onion.


Lee

in a little paper towel, put it on a plate and let that Thor overnight in the fridge.


Elephant tuna or Pat dry.


German.

So you just press it right on top.


Like we just do the salmon and put little Wasabi on the belly side of the shrimp.


Are you guys free?

Turnover.

Press it right down.

Nice rupees shrimp.


Soften it, you're gonna bless up anyway, so.

Slice up your salary and push. That's one side.


I will make it much harder to shop, so keep that hole and you can just discard it at the end.

And again, cutting onions as fine or chunky she like.

Depending on the type of suit.


I just cut off the end just to make it easy to crush, to get the skins off.

So put the flats.

Of your knife instead of the garlic needs in the palm of your hand, just push down. Let's push too hard and this is the easiest way to get the skin off and again you can slice or chop your garlic. I like to slice it just because I don't like it to burn or catch too easily. And if you chop it to find it can catch and even really bitter taste. So just slice it quite fine.


LA.

OK, so put it on.


Who's going to scoop in some of the sauce together to make sure that all the leaves are getting in a scope?


Good then you just want to really press down on it and you're going to feel it, but it's really important to make sure it's airtight, and then this will go in a dark place.


Buttermilk can add a little bit its basket to the Buttermilk. It won't make it spicy, but it adds a nice flavor.


Mix that around and then just go ahead and set your card right in the Buttermilk.


Going to little bit of Cayenne Paprika and dry mustard.

Stir that in.

I'm going to dredge our card.


Wanna make sure it's coded all over? But then we're going to shake off any excess.

Right in the Fryer.


Move it to a paper towel that's in the oil drain off.


We're going to see some little salt and pepper.

Go right on top of our crispy fries.


That's perfect.

At the rest of your base.


Leakage in tomatoes.

Break it up a bit.

Just put in 10 of Plums.


Chicken stock there.

And then gently just bring everything to the boil.

Season it well. Get some.

Freshly ground black pepper.

Good sea salt.

Bring it to boil, then simmer.


So perhaps in the bigger leaves we can use the little ones for garnishing later.


Ask.


In Wedge.


To clean the liver are useful tip before you begin, make sure that the liver is at room temperature, otherwise it would be too firm to clean properly. First of all, separate the two halves of the liver, taking 1/2 gently pushed the sides away to reveal the veins.

Tease the main vein out with your fingers.

Continue to search for any smaller veins. Repeat the same procedure with the other half of the liver.

Having removed the veins placed onto the roasting.


Step three season deliver season first with salt.

Then white pepper.

Followed by a little sugar using your fingers. Sprinkle the liver with Cognac.

And then.


And 1/2 minutes using a slotted spoon. Remove the rolls of liver from the water. Place them onto a tray and put into the fridge to chill.


Will spin over a high temperature.

Pour in the Sherry.

Add the sugar and bring to the boil. Boil the liquid down to about half. This will take about 5 minutes.


Step 8 sliced the liver. Make sure you cut the fois Gras while it's called.

Take one roll of liver, remove the end and cut into 2 centimeter pieces. If you want to serve them as an appetizer, make them larger to serve on toast, make them smaller.

The.


Cleanly remove the Clingfilm.


Step nine serve. Drizzle a little of the glaze onto a plate and arrange the pieces of fois Gras.

Top with some rock salt and garnish with a few leaves of rocket.

Serve on toast as an appetizer, and that's how to make quick for Agra with a Sweet Cherry Glaze.


Spread some clingfilm over the tray and push it down tightly to cover the liver.

It needs to make direct contact with the liver. Place in the fridge to marinate for a minimum of two hours or over.


Then slice it both vertically and horizontally.


Surface and place a third of the chopped liver along the edge closest to you.

Roll it up tightly.


First, any air pockets and places.


Spread out another piece of Clingfilm and put their old liver along the edge.

Holding both ends roll it up in the second piece of Clingfilm as tightly as pie.


Then tie one end.

Hold onto this end and roll again to tighten completely.

Finally, tie the other end. Repeat this for the other.


One by one, place the road liver into the water and poach for 3 1/2 minutes. If the roles are bigger than those are schaeffers made poached them?


The water cold water.


Com is Siri so we soak what comment in the water for 10 minutes to reconstitute for the missile soup? We're going to have?


To fit


So when it's just before it start boiling.

Take the convo out.

So combo, it's just yes. So swollen up and then becomes bit more slimy. So put it away.


Of cut so she going to the convert Darcy stock?

You just seem up only two minutes.


That, uh, she stock.

So now we have Dashi stock convert and cut so she does. She stuck here.

And what comments been reconstituted? So you see, quite nice green color of the word common, so we just rainwater.


Then we aren't tofu to heat it up.


And cut into roughly like I would say, just an inch tall and like how wide the leaves are and we're going to take these on just a handful at a time and Duncan and just really salty water just to make sure every single piece is getting salted. And this water is basically a liter of water plus 1/2 Cup of regular fault, and as the leaves go in the water there are going to shrink and become somewhat shriveled.

So that like this seems like a lot, but when it's done actually won't take up this much volume in a container, because if you can see I have my containers here already, so you're just going to lightly toss it in this, like so few water.

Make sure every single piece is coded.


Take some pieces like this.

And you're going to put it in. I'm using a pod. Feel free to use a container and then sprinkle very lightly salt on it. Just a little bit. A little bit of sprinkle. What that does is that it will continue to draw out the water from the leaves, so just a little bit more and.


Need 1/2 Cup of the shelf.

And a whole Cup of Gucci girl. I don't know if I'm saying that correctly, but you're just going to add here. We have 3 spring onions and I just kind of dice them.

And it was six cloves of garlic that I put through the food processor. You're going to add your radishes. And here I have roughly a Cup and a half kind of mixed that up.


So as in completely washed off these leaves and what you're going to do is, you're just going to like, really wring it out so you see the water is still coming out of that, and then put it into the jar.

And I'm just gonna cover the bottom and when I do, I'm gonna add a little bit of soft and to make sure that everything is coded. I'm going to do like a layer of leaves layer.


Carefully flip it over.


Then place the crab and the salary a little bit tored your end.

And using the mat, carefully roll it up.


Making sure that it's tight and you press as you roll.

And.


To dip my knife again so that the knife doesn't stick to the sticky rice.

I'm also gonna dip my fingers in the salt water so that they don't stick either.

When's it?


You just pull it kind of comes easy so you always cartilage.


Still like.

You take it out.


Right, and that's what we're going to batter and fry.


And try to soak them for at least half an hour. If you can keep them.


But not leave. He just wanna edit addition.


Boom boom.


Come on doing with these shrimp is I kind of ran some water over Tom Thumb a little bit and I'm just pulling the.

Who won the shell off like that and dropping him in a bowl of marinade, same marinade.


I'm doing everything the easy way today, so I'm using my gas grill. Will just cook these and tell the shrimp turn pink, which shouldn't really take.


Too long.

OK, it's been about 7:00 or 8 minutes. I've been moving these around a little bit.


So we have about four tablespoons of Mr.

This of an.


Mother Sistach

OK, so now you see.

The grains of soya beans.

And then misso paste dissolved in a Dashi stock.


Red chillies is here. I'm using this big red chillies. These red chilies add more of a color and a very nice flavor rather than hardness. So if you want nice red colored Vindaloo you can add these kind of red chilies.

Add a small piece of cinnamon sticks, few pieces of club and piece of cardamom. If you want. Add cumin seeds after TSP.

Half a teaspoon of mustard seeds.

Few pepper around us. 6 seven pieces of a club.

And a small piece of Ginger. Add vinegar. Just we're going to let these soak in this vinegar half a teaspoon of sugar, and traditionally they use ***** to make this vindaloo. But I'm going to use a little bit of a coconut milk. These also gives a kind of a very good effect to your gravy. Add a little bit of coconut milk, but if you want to add funny even half a Cup.


And I'm today using lamp instead of it.

You can just add a little bit salt and also if you want to add any meat tenderizer you can add I have.


One hour after which we're going to add them chili paste after leaving it for one hour, you can add this chili paste. What I did now you can see how red this is. This gives a very nice flavor to your meat also.


4 hours I'm going to cook it now. Add 2 tablespoons of oil. I'm just going to squeeze out the juices little bit and just add made to this hot oil just to let it cook in the oil in a medium flame. Sorted this meat for another 5 minutes. Vindaloo is one of the most miss.


Now Adam, one small onion. Finely chop. Make sure you finally chop this onion and mix it up. I've got some of this source left in my ball. I'm going to add this also to this now. This already looks like an awesome gravy, but it's going to become a very nice gravy after you cook it. Just cover it.


Then I'm gonna spread an even layer of rice on the sheet of seaweed. Now the key here is to keep your hands watered. Otherwise when you press the grains they may split and break, which we don't want. You want a nice thin layer.


Add in just a teaspoon of oil. Again, I try to use as less oil as possible, and once the oil is heated I'm gonna heat the pan.


Add in some mustard seeds.

And this is Haft would have done. These are lentils that add delicious flavors to the masala dosa.

Again.


A large laddell of the masala in towards the center.

And.

What I'm going to do is to do a double fold.

Hold it.

Press it down a little bit and your roggi multi millets multigrain must.


I'm going to grate in an inch piece of Ginger.

And I have one green chili that have chopped up here and some Curry leaves that have.


Dropped to chopping and tearing the Curry leaves. Gives added.


To the masala as opposed to adding. Adding it as a whole leaf. And now I'm going to add in the potatoes have chopped up the boil.


Fresh chopped tomato


Then it goes into the wood burning oven.

This, having we've been cooking with for 15 years now, it burns it about 7 or 800 degrees, so the pizza cooks very quickly. The end result is when you cook at that high of a temperature that you wanted with a very crisp crust.


After the Margherita Pizza comes out of the oven, we finish it with some fresh grated Parmesan cheese.

Some fresh basil.

And around the edge of the pizza on the crust, we put extra Virgin Olive oil.

And that is Cosmo's famous Margarita Pizza.


Pan on a medium high heat. I'm going to melt some butter in a little bit of olive oil and once they have better models were going to dump in some dice.


And we're going to take those during occasionally.


About for clothes, and we're not even going to really cook this, we're just going to stir it in and as soon as it is mixed in all we'll do is turn off the heat and let that sit on the stove until.


Meatloaf recipe and I made these myself, but any plane very dry white bread crumb will work and then we're going to do is we're going to pour over milk in silk these bread crumbs for about 15 or 20 minutes to make what I've always.


Let it sit there for about 15 or 20 minutes till it absorbs all the milk and don't be in a hurry. So after about 10 minutes they look like this.


Start it in so that the potatoes get well coated with the seasoning.


Use a potato masher.

Give the potatoes a gentle mash. You don't want it to become a lump orodo, but you just want them to be mashed a little bit, so this is a good technique to mash up your potatoes and give the masala.


So now I'm going to take a ladder full of batter, put it in the center, and spread it evenly around.


Optionally cover those as where the lid and allows the steam to cook the dozers. Or you can cook it open when you do cook it open, you will find the tops a little bit draw and I'll show you a technique how to remove the rawness from the top.

After about.


OK, well to make the Margarita pizza, we're going to start off with by stretching the Dell and we do make Ardo every day fresh in.


Kitchen after that, we're going to add some shredded mozzarella cheese.

And then our.


Version of a Margherita Pizza has four dollops of tomato sauce.

Along with some.


He goes.

350 for about 12.

To 14.


Simply with a little sauce on the plate.

Awww

look at that.

Just a little sauce.


You bring our chicken Parmesan.

Right to the table.

Awww

now.

I love serving my chicken.


Each.

And then the first step is to go right into the flower.

Which is called dredging.

Now.


One egg.

And bread crumbs.

This is a classic bretting.

No matter what you wanna bread from mushrooms to chicken.


We dredge it.

And in the egg it goes.

And in the bread crumbs.

Look at that.

Beautiful.

Show


Is skillet.

And now what we're going to do is we're going to take our.

Breaded chicken.

We begin to fry him.

You know the other classic two is doing the same thing with veal.


Look how beautiful lettuce.

See that.


This flower I'm going to use a little bit of salt and pepper. Just keep it simple and then mix it together if you want to have a more flavors in your calamari, you can use powdered garlic or dried herbs or whatever you like. I like them to be simple with a little bit of lemon and it's great. So now we're ready to start frying. First, remove the Calamari rings from the milk and put them in paper channel.

And we're going to basically take away all the lists like this.

We're going to put them in the flower just like this.

Until they are covered with flower.

Make sure to dust off the excess flour like this. Just shake them a little bit.

This way you don't have this like clumps of flour.


Shrine and the way you test this is it has to sizzle when you touch it with one of the Calamari see.

This is ready.


Hindi OK here at the shop. We just have this life it because it's really very small. In the meantime, yeah, slice. In the meantime I will prepare the vegetables OK.

No, it is not OK. If you want this is false, so you can get the recipe back over on our website.

So it's like I I will stay in the House and then we could keep half of it. OK, you could keep up with the vegetables.

Yeah, is it? You just cut everything by two and then you just maybe you can cook up for lunch today and maybe tomorrow's dinner or today's dinner and tomorrow's landing. She can take forward. You know, I know there are people do that because it saves you the trouble of having two different meals. OK, so we really want to make your life easier and we want to make our lives easier, yeah?

So what I'm doing here?

I'm actually doing it that choice images try symmetry. OK, I just.

I.

Oh no, OK.

I'm cutting away the roots. OK, you don't have to throw away a lot, OK, because they actually done it for you and I'm just separating the stems and leaves here while you doing. This is because the stems cook longer and release.

No you don't.

No, you will. Yes you will boil them separately.

Limousine part, but you just add the stem Smith.

Ask you later, I think.

True Blood show.

Kid.

It seems like it's a lot of vegetables, but trust me it is not OK.

Or you can use any other.


OK, which I should add some salt season water. OK so you want to wait until the water is actually boil boiling gay you want to see bubble simmering. So what I'm going to do is we're going to cook the vegetables first.


About four tablespoons OK, not too much.

Should be very quick since the.

He should be very quick because the work is really heated up.


Everything is done, everything in.


Sure, so in a bowl I have 2 pounds of ground beef I like to use Chuck. I like the 85 to 15 lean to fat blend but 8020 will also work beautifully and we'll go ahead and seasons up this meet with some salt and some freshly ground black pepper. And let's go ahead and also give it a little shadow cayenne. That's going to provide some.


We're also going to go ahead and jump in a couple beaten eggs along with some freshly chopped Italian parsley and also a nice handful of freshly grated Reggiano Parmesan and you know of all the things I would have trouble getting adjusted to in prison life. Besides, of course, the constant physical assaults it would be getting used to eating fake Parmesan cheese, I mean talk about cruel and unusual.


John, and also go ahead and add are now cooled onion mixture and then last but not least, we're going to go ahead and add our bread crumbs. But before we do want you to go ahead and grab a handful and squeeze out any excess milk right? We want these crumbs DAP we don't want. I'm dripping wet and you're not going to squeeze a lot of milk out, but like I said, squeeze out what you can and then we'll add the crumbs to the mixture and then we'll go ahead and take a spatula and mix that entire thing together thoroughly. And of course, the reason we're using moist, soaked crumbs is.


Is dry crumbs pull moisture away from the meats? But if we use moist crumbs that doesn't happen so you end up with a much moister, much more tender product and is it starts to come together. You can really see how much filler we have in here all right by the time we're done. This meatloaf is only going to be basically half meat, which is great news for you. People that enjoy America's fast food chains. So we're going to keep mixing until it looks like that. At which point we're going to transfer that into a lightly greased baking dish.


Reason is that colors 'cause I added some balsamic vinegar which I thought would be totally amazing which was totally not amazing, but I'll talk about that in the blog post. I'm going to recommend you just use your favorite tomato sauce. But anyway later that into my dish as well as over the top. And in addition to flavor and color, it's also going to make very beautifully moist cooking environment, which always works when baking, meatloaf and once we've covered that surface in the sauce, we're going to go ahead and transfer that into the center of a 3.


Making Green Masala so for this I need I have some coriander. I'm going to blend coriander leaf.

One green chili.

Ginger and regrowth.

I want to blend it in a mic.


I'm going to add pink.

Bay leaves and cinnamon sticks.

Human teeth.


Now chopped onions.

Sauteed nicely and tried.


I would like tomatoes.

Nicely makes it. I can also add little salt at this time.


What?

Well.

Can see the tomatoes are nicely go so I can add now.

Makes it once.


And now it's time to add green masala.

Let this simmer for at least two.


Punjabi Charlie Masala.


After

this little water.

I have removed that black cardamom from that boil chickpeas.

It's just to give flavour to the Gypsies.

I let it simmer.

So I can add this boil chickpeas.

If you want more gravy, you can add some more water into this.

Good.


I'm going to cover it.


Wash clean, 'em

and we're going to put him right here on a little.

Plastic that I have.

Fold it over.

What we want to do is we're just going to want to pound the chick in a little bit just to get it sort of an even surface.

Now.


Very simple, we're going to go into some flower. It's going to be seasoned with a little bit of my essence.

All perfect.


To add a little bit of the sauce on top.


I'm gonna put a little mozzarella.


Little Parmesan.

And in.


Add half a Cup of all purpose flour.

OK, so I'm just going to give it a good mix and what I've got here is 1 Cup of Buttermilk is going to give a nice tangy flavor to the onion rings when they're ready and do this mixture. I'm just going to add half of the Buttermilk.

And just we skip really rigorously. It's going to look lumpy and you think that you've done something wrong but just hang on? This is going to come together in moments. Now add the rest of the buttermilk again, just whisk it till you have no lungs slipped.

She asked.


Just seasoned them with salt.

People be generous with these seasonings. 'cause this is what will give it all of that flavor. And because it's me and you should know this by now that I will always add just a little bit of Paprika.

Just give that a good mix.

OK.


Just dump this.

In the battle.

And use a separate hand to coat it with the bread crumbs.

On the parchment and just make sure you use either separate hands or separate folks or tongs. To do this. You don't want the same hand going into the batter.


Half way through the baking time, rotate the.


And flip the onion rings so that they cook evenly on both sides.


To combine all these ingredients together.

You've got the pork.

This fresh ginger and garlic just adds such a nice flavor in there.

Sweet chilli sauce. It all just goes together and we're going to blend it.

Then we're going to make the patties.

The water chestnuts add a nice little crunch in there.

The green onions and cilantro. They add green as well as some flavor.

So all we do now actually is just you want to kind of mix it around. You can mix it for a bit with your spoon, but to be honest you really do need to get in there and because it's raw pork, I am going to put some gloves on that will just give me a good chance to blend all of that together.


I've already pre sprayed this pan right here.

With some cooking spray and that will allow the patties to not stick, also helps them to Brown a little bit, so we're going to create a lot of these little patties.

And then we're going to put him into a 350 degree oven.

Will be baking them for 15 minutes on one side. Then we're going to just flip him over for another 10 minutes so both sides will get nice and Brown so.


Now that the patties are all portioned out, I'm going to put them in the oven now.


And I like to layer it so that it's easy to eat and all the flavors are going to kind of meld together. We want to start off with a little cabbage.

That's kind of the bed. It's going to hold that pork Patty.


Porpita

I don't open this up.


Get some sauce rate on to that Patty.

These are fairly quick to make, so it's a quick meal. Super crunchy and healthy, some cucumber. The fresh mint is just beautiful.

And a little bit of shallots.

And then we're going to keep.


Then I'm going to add about just a tablespoon.


The 3rd of a Cup of chopped onion.

One medium size carrot that I have peeled in small.

And I'm going to add 1 medium zucchini.


Half slice lengthwise and then slice.

Down the links. So I've got half round pieces there. All I wanna do is just allow these to soften up just a bit.

And then I'm gonna add these to the soup that I had started. We don't really need to worry about seasoning these because the seasoning is in the suit.

We're just gonna let these salt A and soften up and when they are about done, I'm gonna add one can of rinsed and drained cannellini beans and let them warm up. And then I'm going to add that to my suit and will show you what that look.


My vegetables have sauteed and my beans are in here. My vegetables in are in here. I'm gonna let it simmer a little while longer until the vegetables are as tender as I want him to be. To serve this all.


Starting person going to boil some water. As you can see I Addison salt and I'm adding some olive oil.


Are you gonna cook them for their all dente? Which is what the package told me? It was 6 minutes so you can go buy a package or you can be ghetto.


Some heavy train now have about 3 cups. I'm going to be adding today and I'm going to add my house seasonings as you guys can tell me if you want to know what's in my house season seasonings, just look down below and I will tell you guys with inside all that seasoning.


I'm gonna add 3 eggs to this OK.

Now you guys you do not have to use heavy cream. You can use milk, but I wanted to use heavy cream because I wanted to do it. You know the real fatty way because macaroni cheese is not supposed to be healthy. OK you guys, just because I had lap band don't mean I don't get down and eat unhealthy food. OK so yeah so I'm gonna mix all this stuff together.


Yeah, but I'm going to add my cheese is so that, um.

Could I like milk in season? Isn't gonna add. I'll let cheese today and I'm gonna mix so just continue to watch when I'm about to show you. This is pretty much self explanatory. I'm just gonna be mixing all this cheese together with.


Stuff it up mixed together. Just put all of it now I could put all this in a large bowl, but I don't have one at the moment so I had to do it this way. OK, but I would prefer make knowledge in a large bowl, then put it in your cooking dish whenever you.


Into the pan, there's just a splash of olive oil. I've got this lovely diced land here now I like to cook it off in two batches because if you put it all in at once it takes longer to Brown and sometimes it's true. The first batch goes in and we're just going to sort out that for about 8 minutes. We want to Brown it on.


Finally, diastat one Brown onion, few cloves of garlic.

Parrot

salary

to cook off the veg in the same pan. I'm just going to add it. Add more olive oil and all the veg to that hand.


Full fresh thyme.

OK, so the veggies are soft and a little.

Add two spoons of flour to thicken the Stew. Just give that a little stir so we lose that sort of floury flavor, and we're ready for the stock.


350 mils slowly and keep stirring 'cause we want this source to be nice and smooth. Add some.


Tomatoes.

English, the Browns, mates and all that lovely juice too. That's gonna help flavor things up.

Season this with a little pinch of salt.

And salts. Best mate pepper.


What?


You want to be careful here 'cause there's water and oil and it can splatter a little. You're going to carefully put these in here in a single layer and we'll just let them go.


For a couple minutes I'm just going to give him a quick flip for getting done here.

Perfect.

You can use a spatula for this too. I like you to fork because you can get under there and will give it another minute on this side.


Add a little bit more oil and then we're going to the rest of our aromatics that we had, which is the Ginger and garlic that we had set aside in the scallions classic ingredients, and that just takes literally a couple seconds here.


Be tatsoi straight into that salt.

Pepper


This is done. Add your pot stickers back in soy sauce.

Are Mirren?

And a horse and toss it off.


Layer on one slice of bread.

So if you don't like mustard guys, you can use any kind of chutney.


Add in a pinch of Oregon are just bad.


Some freshly ground black pepper in there too.


Oh right, now perfect.

Mash is prepare.


And ready for the Ramekins.

Let's spoon out delightful mashed potatoes on top and pop out pie back into the oven until it's Golden Brown OK.


First thing we're going to do is put our potsticker ingredients together. So I'm taking my lemongrass here. Adding all of that in half my ginger, half my garlic, scallions, hoisin sauce. One spoon of that will save the rest for later. The Little Sesame oil going to mix this up. A little salt and pepper.

So this is our potsticker mixture right here. It's just that easy will just.


Put it right in the middle of each one of these guys. Here a little bit over a teaspoon. In each one of these.

Remember when you're working with chicken, you always want to clean your cut.


Around the pot stickers. Just like that, they're really locked in there. That's not going anywhere.


Ready next step, I'm just going to double straight into the boiling water Botta Bing Botta boom.

While these are going, I'm going to let them cook for about another minute.


Quick pulse just to combine everything.


Add in your chopped vegetables and herbs and mix it all together.


Maybe with spring onions or scallions? Well I like mine with a little fresh garlic as well and I had half of a white.


Then I cord and Quartered a medium sized Vine tomato.


All entered my food processor.


With salt and black pepper, remember your Bulger is on season and I also like to add a little dash of crushed red pepper flakes for a mild kick.


And pulse until everything is uniformly chopped.


Then I prepped my parsley, hold a bunch of rinsed and dried parsley in your hand, and run the blade of your knife down. The stems were moving all of the leaves go all the way around the parsley, removing as many of the leaves as possible. You can save the stems from making stock, roll the parsley leaves up into a ball and chop them finely. Use quick, straight motions with your knife and don't just hack at the parsley.


And let's add this.

Onto one slice of bread.

As you can see, packed full of cheese, so amazing as you know that stuff is going to melt out everywhere and be delicious.


And then we're going to take the other slice of bread, and this is another key to an amazing grilled cheese is take a bit of butter. I'm going for the low calorie kind today, of course, but use whatever kind you like. Butter is full of micronutrients guys alot calcium in there as well, so don't be afraid to use butter. You can brush on some olive oil if you like. It's completely up to you and just spread that really fairly. You don't want to go heavy on that, and this is actually going to be fully.

Outside

of.


Much you want it quite low. You want to cook it low and slow? And let's wait for that to heat up.

OK, that's nice and hot and we're going to place it butter side down so that the side that we buttered earlier just push that down in the pan at little bit.

A spot for the other side. Little bit now.

Now we're going to place a lid on top.


It's ready to flip.

Look at that. That is amazing. Give a little press down on this side.


Yeah, that's.


Over 1 Cup of bulgur any Heat Proof Bowl.


Cover the bowl and set it aside for.


Spoon of freshly ground cumin.

The juice and Zest of 1 lemon.

And a drizzle of Olive.


Now we're going to season with a little bit of salt.

Then we process again to make sure everything is well blended in.


In the fridge to make our carnitas, we're going to need a pork shoulder roast. This one still has the bone and all we have to do is stream off the fat if you don't want to trim off the fact that's OK, because this is completely optional.

We're also going to remove the skin.

And when I remove the skin, I also remove a little bit of meat.

Just like this because I save it to make other Colombian recipes such as Colombian beans them Alice in Lentilles.


Cut this pork shoulder in half because it's very thick right now.

We cut it right in the middle.

And we're also going to remove the bone.

Now when I.


Then we're going to season our meat with a little bit of salt.

We're going to.


And then we add a little bit of water.

Then


Then we're going to turn them over.

And we're going to bake them again.


Once they're done, we're going to put him on a cutting board and then we're going to shred them with a couple of Forks. If you want, you can use your hands, but remember these are steaming hot so you have to be careful.


Hot pan and we're going to heat them up for about 10 seconds per side. If you want, you can add a little bit of oil and fry them in the oil.


Now goes in the Greenpeace.

And we're going to cook it again for a minute.

So all the pieces are nicely cooked.

Finally, we're gonna add some chopped cilantro to the mixture and I'll make sure it's ready.


I have taken a Big 11 size portion out of my door.

Was it?

And now we're going to roll it out.

As much about the out of it.


Be out of the ball.

Now we're going to cut it and divide.


Act as a glue.

Open flap it.

And now president to stick with the sides. Now can you see?


Are corn is ready and it's time to fill it, so I'll be using two TSP of potato mixture to fill the clown.


Get in our potatoes and I just cut them up into chunks. Now I want you to treat this like you're making mashed potatoes. OK, I want you to cook the potatoes through over this boil, so to medium to high heat and we're going to cook this for about 8 to 10 minutes until those potatoes and nice and so.


Mesh them.

There goes one of the same mesh them OK. We want that real rustic sort of chunky look. We don't want to smooth potato puree, so that's where I want my.


Green cabbage here that I've just shredded up.

And this is only going to need.


About half a Cup of mint leaves picking off the stem. Roll them up and slice them down. Once again, don't hack at your herbs.


Food processor.


Along one side.

To open it up and using a sharp knife, we're just going to cut little diagonal lines along the inside surface. You don't need to cut all the way through, just score those marks all on the inside, Pat that dry with a bit of paper towel just to get any excess liquid off. Then simply slice the squid up into small pieces.

That's our squad chopped up so we can just set that aside while we work.


Quarter of a Cup of plain or purpose flour. 2 tablespoons of corn flour or cornstarch. This helps to add a nice sort of silky texture to this crumb mixture. This is salt and pepper squid after all, so we're going to put in a little bit of salt.

And some pepper.

And just to add a little bit of extra flavor, I'm adding in about a teaspoon of garlic powder.


Pep, I'm putting in about half a teaspoon of Chili.

And just give that a bit of a shake around just to mix everything up next. Going to add in our squid pieces and we're just going to see all this.


Squids lovely encoded, so we can set that aside while we.


About half of our squid pieces into the oil.

I'm a lattice to cook for about 4 minutes or until they curl up and go nice and Golden. Try not to overcook them because otherwise they'll go find a rubbery few minutes later, and our squid is lovely and Golden. It's curled up and looking gorgeous, so we just take that out with a slotted spoon and transfer it onto a plate lined with some kitchen paper towel to drain off any excess oil.


Lime sassan for that we're going to need some cilantro that we're going to put in a foot processor. We're also going to add some jalapeno.

Garlic powder.

Onion powder

cumin.

Some lime juice.

It would also add some claymont mexicana or Mexican table cream if you can't find this you can use just heavy whipping cream if you want.

And then we're going to add a little bit of Mayo.

We're going to cover.

And then we're going to process until smooth.


With a towel or a paper towel.

To assemble our tacos, all we have to do is put some carnitas on a corn tortilla.

They.


For two cups of all purpose flour, I have taken a teaspoon of onion seeds, salt to taste.

Faux tablespoon of vegetable oil.

And now we're going to use our fingers to mix the whole mixture. Makes it really nicely.

It's time to add water.


And we're going to make a dope.

The door will be really.

Hard dope it's not going to be as soft as to Bobby, though it will be harder than.

The chapati dough the dough is ready.

And it's going to sit for 10 minutes or until we prepare the filling of it.


Just to see.

The code.

Now watch carefully what I'm going to do next. I'm going to pinch both the sides together by pinching it and sealing the edges.

We're going to make the backbone of awesome awesome so.

Apply little water.

And then make a phone over there and then.


Makes the most sense.

It's time to fire samosas on medium heat.

So we're going to fry it for five minutes on each side.

Hotel it's nice and light Brown in color.

Keep turning the samosas for the even cooking.

Samosa is not all.


Add cumin to the oil when the khuman starts cracking up.

Add peanuts in it and we actually try the ***** still.


Done.

On a medium heat, no add crushed Green Chili and ginger.

And we're gonna fry this till the Ginger and green chili is.

All.


Now it's time to add crushed boiled potatoes.

And then try mango powder.

For some extra heat, I'm adding chili flakes. It's entirely optional.

Crushed roasted coriander seeds.


Gorgeous Heinz Tomato ketchup.

And a couple of tablespoons of Lea and Perrins Worcestershire sauce.

I can't get a lovely saw. It smells so yummy.

OK so I'm gonna.


Soft and now I'm going to add some milk.

A little mustard for some extra Zing and going to add some of my cheese 'cause I want to save some of it for the top.

I'm going to give that a mesh.

OK, my matches.


I'm going to add a teaspoon full of corn flour to a little water.

Make set up.

And I'm just going to pour it into my mints.


Now that's ready to go into my oven proof dish.


Put my mash into the top OK. Just gonna take a fork.


Just my cheese, so I've got the oven at 200 degrees, so I'm just going to put my lovely cottage pie in.

We go and cook that for about 15 to 20 minutes until the.


Makes it so. Let's get started, shall we? And I'm bored. I don't want teaspoon of sugar. 1 teaspoon of salt.

1/2 teaspoon of chicken powder.

16 teaspoon of white pepper and mix the ingredients together. Normally Mono sodium glutamate is used instead of chicken powder, but chicken powder gives the right.


Long grain rice.

Wash and rinse a couple of times to remove any impurities and talc powder, if any.


Same here, I'm going to be adding in some milk.

And just for some real fantastic flavoring. And it will just all work when this is done. I've got some ground nutmeg that I'm just going to add into the milk.

And of course I've got some green spring green onions, or some scallions, but I'm just going to be adding to the milk as well for about 3 to 4 minutes over a high heat.


Butter here and I'm just going to place that in the middle and I want that to meltdown and that's going to give this milk mixture here with the spring in a real creamy, velvety texture.


Grab our cabbage and place it in our potato mix and then I'm going to pour over our milk and spring onion mixture.


So we just got some chives in the middle and I want to sprinkle over some more spring onions or scallions just over the top. So as they have it, there's my version.


I've got some oil already heated in my frying pan, so I'm just going to add my mints and now let that Brown right. My mints is nicely Brown now. I'm just going to take that out.


Onion and carrots until they're nice and soft, about 5 minutes. OK, my bad.


On the stove top, added 600 milliliters or 2.5 four cups of water at in the seasoning mixture.

2 tablespoon of oil.

And 1/4 teaspoon of yellow egg shade. This is completely optional.

Start and cover with lid.

Bring to a boil, then lower the heat to the lowest setting.

Cook for about 15 to 20 minutes or until all the water are absorbed by the rice. Then turn off the heat and let it steam for about 10 to 15 minutes with the lid on, do not open the lid. So what's the purpose of the yellow egg shaped or around the 1980s at American restaurant?


Talk to spoken hot to prevent it from sticking and in 2 tablespoons of oil and diced onions.

Sauteed onions just before they are translucent.


And then the roast pork or the Child Support or any ingredients you have been available since the pork is already precooked. Just saute for about a minute or until it's warm. Next add in the fried rice and cook over medium high heat until the rice is hot. Make sure to continuously move their fried rice or.


This phone or one sprig of green onions. Green part only.

2 tables for the water during the cooking process, the fried rice with dry up. Hence the water is added to moisten device.


Mixing bowl.

First thing you want to do is put in 1/4 Cup of soy sauce.

Now add 2 tablespoons of sesame oil.

Add 1.


Grenade is 1/4 teaspoon.


We're barely taste this.


So we're doing this at the table. I think it's a Korean thing, but you know, they really like to cook their meat and foods at the table and eat it while it's fresh and hot.

The thing you want to be aware of is that you don't want to Overcrowd the hot pan or whatever you use. We don't have a proper Korean barbecue grill, so we're just using. You know this thing that we have and called, but yeah, you don't want to overcrowd it, because if you do it may not cook or char as well. It might get that steamy instead of you know, like a stir fry.


Because it's really simple, so we have some oil which is already heated in the pan and we have added some.


Then we adding onions, which is like 45 big honey onions. You can actually chop it finely into small pieces. I chop the onions, that's what they look really chunky and big, but you can always drop it in fine thin slice.


Have to add any automatic fury as you can see that up you re is not a very smooth textured thin Puri. It's like it has chunky pieces of tomato in it. That's because that's how we wanted it to be an now give it a good stir and make sure you keep mixing and stirring your tomatoes and onion because you don't want to bone it, but it's still on high flame, so we want to evaporate.

All the water from the tomato and onions.

You can see the water just.

Leave it like that for a few minutes.

Till the water evaporates.


You add in your marinated chicken.

Just stir it nicely. Once you added it and be careful not to burn yourself and not to spill it out of your book.

Just leave it like that for a few minutes and you can see you have.


And then just throw in. Yes, I mean throw in some coriander in it. Finally chopped fresh coriander in it. OK, now it's always like up to you. Just put the check in and you can either have a dry just like this or we can have it linked to a gravy. We decided to eat it with rice so Adams solved. I forgot to say that earlier. Sorry, adding some salt an ad in water because I just said we to eat it with.


Pour that macaroni in there.

Is another piece.

I mean, when you make a potato salad and stuff like that, you know people usually toss stuff, put that in, but the cheese is in.

Alright.

That's one cheese is another one gave you the names you should remember.

OK, you said the Monster Provolone, Mozzarella, Sharp Cheddar, Cheddar. Other Cheddar Velveeta just cheeses loads of cheeses.

You like she's a hoe.

And then.

You mix it.

And I'll put the Velveeta in last.

Well, I don't know but I just do.

Actually, when it bubbles, the yellow of the Velveeta is really pretty.

And you can use as much cheese.


Top.

But I don't have time in this. Still lobster and this is the shrimp oh you saute your shrimp before you put them in the macaroni. Don't put in raw shrimp because although it takes about 45 minutes.


Fun part is to start filling them. I was very generous with the first few, but definitely just fill enough for it to not be that much where it's going to be overflowing. And I'm just going to pinch this and make it into a squiggly line. Kind of pattern and we're just going to pinch the end so nothing will fall out and it took me awhile to get the hang of it. I made my first couple of 1 times look kind of Janky, but I mean all it's gonna look real.


So I took about a tablespoon of the coconut oil and it's good to have, like a layer of oil on the bottom and I'm just going to start filling up the pan with the Potsticker Dumplings and we're just going to make the bottom of these Golden Brown and once it gets to that level, we're just going to come.

Water to it and then place it over with the lid so it can steam, but the young frying time is probably like 510 minutes on high heat. We just like I said, want the bottoms to be Golden Brown.

So here you go. see I added the water and it's lovely, just a bit. I'm just covering it up maybe like halfway or not even an. Then I just put my lid and just let this cook a little bit longer until everything is nicely done and looks like this. So once you get this desired.


Don't you haven't played it up, I'm just gonna drizzle little bit of the sesame seed oil and top it up with some green onions and you can also use sesame seeds as well. I just use whatever you like as your teeth have friends.

And then I'm also going to make a chili sauce which isn't.


Half and half you can use heavy cream. You can use regular milk if you like. You can use evaporate.


Cups of cheddar cheese. I'm going to add a little at a time, so I want it to melt slowly. I don't want it to melt with them.


All in the pot.

And you wanna keep staring don't let anything stick to your pot don't let your cream start to stick.


I'm going to use maybe life.

Of quarter of this stick just to blend in the macaroni so I would send one to use about that much in the macaroni. I'm just.


Spread it around.

Butter butter this is the egg.

Put it in there.

It's kind of gross using raw egg, but it cooks. This is a season salt.

And it's going in like this, but I'm going to mix it up.

OK.

And this is 1/2 and half.

What I watch people when they're doing their cooking shows and I hear all those noises.

And.


OK.

Now everything's mixed up.

And then on the very top I'm going to add Paprika just so that I'll have a beautiful color and the cheese in the macaroni. It's going to pull like a pizza.

Because it's mozzarella and Provolone cheese. Now I'm gonna pour this.

Paprika on top.

And now the gloves are touching the Pepper Rica the glass but.

It's safe.

All safe.

And if you want to put Cayenne Pepper on the top, you can if you want hot and spicy macaroni and cheese.

Now we clean this up.

'cause I like a pretty plate.

OK.


Control panel.

Paper only one minute.


Oh sorry.

And then he stops so you can easily put it this way.

You don't have to cook alone time.

Toriko.

One through this phone number for historical.

And.


Around.

Right and.

Free porn.

One like 215 over 24 answer back.

Google 123.


Nicely marinated off.

With that right up on the grill.

It's right next to it.

Yeah, last but not least.

Put the shuttle guy over here.

Onion on here.

Hoping is it gonna hurt anything he's gonna roast off right there in the cooking process. Had the overall flavor of the dish.


Straight straight up the grill.

Still have a little bit of a pink center.

In Mexico, no way. They want the stuff well done. I don't know if it's for sanitary reasons or whatever, but.

I've never met a Mexican, but like.

There.

Carne Asada.

Tacos or anything like that.

Anything but well done for Maine little bit different. There's the first batch of Ajita.


Monterrey Jack got a little bit here. I got up at a local Mexican Mercado that was kind of grated up. I believe it's a goat cheese. I'm not really quite sure.


And then where to put the?

Pico de Gaio on here, which is a Mexican spicy relish with tomatoes and cilantro. You've seen this in my earlier video. You know exactly how to make that.


Little bit of guacamole wouldn't be complete without it.

And then.


Groceries on the counter.

Little Devil do you write on there?


Not a lot, maybe like half.

But this end up dish and I'm going to bake this between 20 and 35.


OK guys, so I've got the macaroni and cheese in the.


I put a little bit of the mozzarella cheese on top.

Now I'm going to be using a little bit more of the cheddar cheese. Put that on top.

Also, to give a little punch of flavor, I'm going to be adding some Parmesan.

This is the freshly shredded cheese. I'm going to be using this. I have a little bit left. I'm going to just drink a little bit on top.

Give it that three cheese flavor. You can omit this part of the cheese if you want, or you can add different cheeses sometimes I use.

Spicy Jack cheese


If you don't want to use the whole line to choose maybe half of it depends how much you like the taste of life. Once you've got possessed afterlife.

I'm going to juice it so quit it in half.

And squeezing.


Tehran.

Text ingredient is the feta.

You got that right.


Into smallish pieces.


And one last night.


We're going to get.

Round of it.

Round the freezer. If you are vegetarian, you don't have to lose that one such a. Usually we need this.

Full ground beef. Do you need a value? Makes sense system down here.

Happy Tablespoon.


This is for Caroline.

Really like the different sources for keeping in touch, so we use that capital case here, but if you cannot eat spicy food, I will just say make sense.

Using Green Onion.

Uh, some soy sauce? Electrical base.

The Green Onion soy sauce.

Is green onion.

This is really delicious.

Anne.

Sesame seed

where is sugar?

That's true, but.

Maybe like sugar? It depends on your taste.

Anne.

Say something only.


Want?

Heads up

egg.

Like this?

Plus the touch samui.

You can choose one of these.

Then I will choose pepper paste.

Mix it.

My mouth is watering now.

Smells good also.

Hey I will kiss it.


Forever to make a deadly recommend buying it. So I'm gonna start making the little one time sheets or paper will need some flour and a Cup of hot water and you also need like a pinch of salt.

And we're just gonna mix this together until it makes like kind of a big bumpy little ball. And we're going to need it for about 5 to 10 minutes. I just dusted my work surface is a little bit of Flowers so it doesn't stick and we're just going to do this until kind of more of a smooth ball.


On the meat filling, which is going to be pork and I'm just going to add minced garlic to this and also I try to put put garlic or the.

Beside the Ginger in there too. But it was kind of a struggle. I was just too lazy to cut it so I thought I can just put it in this thing. But I mean a little bit came out so it's fine.

Then I have a baby bok Choy and I just have a few of the leaves and I'm just going to chop this up really. Finally and just add it to the meat mixture and then I'm just gonna add some green onions that already have chop.

Now I'm just gonna add the flavorings and things. I think this is the sesame oil boat tablespoon. Then I'm also adding baking powder and I think cornstarch. I will list the recipe below for you guys and I have the salt and pepper.

Also adding some sugar.


May have some soy sauce and it also added some rice vinegar as well to this.

And a little bit of water, and we're just going to stir this in One Direction until everything is combined. An looks kind of paste like like the meat will start changing its texture, and in just a sack.


About one, don't it. Make spot 16 pieces. So I had like 2 and I'm just going to cut them like so.


And then we'll just screw the lid on.


******* pepper

crack the eggs delicately into a bowl.

Oh, just look at that.


X burst in it's mind blowing.

Now add.


And begin to whisk. Whisk firmly and vigorously. You want the eggs to come Golden Creamy.


Season your eggs with salt and pepper.


In MW2 and a half ******* minutes and just wait.

When you take the eggs out.


That's fine, that's what happens. What you do is you grab the fork and you begin to break it up into moderately sized chunks.


Now that you've broken up the egg like it back in the microwave for 30 seconds.

Now.


People, so it's three sausages per person. Now we want to Peel the potatoes and chop them into chunks. Try and get your chunks as evenly sized as you can, 'cause then they'll cook more evenly and that goes in the pan of boiling salted water until they're tender, which will.


Anyway, so um spots are also done. I've drained the water off.

I'm going to add.

Teaspoon of mustard.

Pinch of salt.

Another butter and some of the milk.


Smash it now. We're not aiming for a Michelin star Pumpkin puree.

Those things are disgusting, so don't use. Please don't use a food processor to do this. 'cause slender with glue.

We don't want lumps, but we do want texture, so don't over mash it.

Make sure we taste it because.

That's perfect.

Um?

Mash without enough salt and is just horrible.

Also, is matched with too much salt, this is.


Is a little pile of mash in a bowl and three sausages piled up on top and then will just pour in some gravy to form a Moat around.


Out of it so that you create your brine for the sauerkraut process. So I'm going to go ahead and cut this up.


So we'll just do a tablespoon of the Caraway seeds.

And then I have two tablespoons of sea salt ground up.

And then just lightly incorporating that trying to sort of spread it throughout all of the cabbage. And it's fine if it doesn't reach all of it just to help.

The wilting


Car, which already has some of that leftover brine on it.

I'm just gonna start by just spooning in some cabbage with a big spoon.

And if you got a particularly large cabbage, you may need to use another small jar.

Which is totally fine. It doesn't really matter how many jars it takes. OK, so I.


Cabbage leaf that you took off in the beginning before you shredded your cabbage, you just want to get.

A piece or two big enough to cover the top.

Of your cabbage inside your jar.

And then this actually stays down there really good on its own. This is basically to keep any cabbage from rising to the top and.


Now, gently and delicately placed the egg onto a beautiful piece of toasted Brown bread.

Just look at that absolute.


Play delicious, add some tamique for.


I'm going to add some oil.

Olive oil couple tablespoons.

Stand in there.


I wanna add.

A medium size onion about 1 Cup of onions.

Little bit of salt.


Spicy mustard.


Garlic, one clove of garlic.


Add a tablespoon of tomato paste.

Stir that in.

I'm gonna cook this about a minute.


Sugar, just a teaspoon of sugar.


Find some red wine vinegar.

2 tablespoons of vinegar.


And water 3/4 Cup water.

I'm.


Of dash.

A dash of hot sauce, maybe about a teaspoon of hot sauce in there to let this cook down.


And put some sauerkraut on there.

Select that.


Needle.

Nice rice.


This is.


And I'm just.

Cut them into quarters.


Charters on post.

So that rock.

Always remember Cold War Scott die never.

Would you squads in hot water?

And you end up with bloody Nancy.


Squali Cortana sausages.

And then we'll just keep turning them to the cook throw.

OK, I'll turn the heat down to medium.

I could probably take about 10 or so minutes to cook broccoli.


OK, what are sausages are cooking and tried as a cooking? Let's get out onion.

Ready to Peel.

Go away.

OK.

Best way to cut your onions is.

That way.


And what we want to do is get.

Get all the moisture out.

That's pretty good.

But then.

See the mesh.


Crumbs and I'd like to take a spoon and just sort of sprinkle the crumbs over the chicken. It just makes a little bit easier.

And just toss it around until it's all covered. Shake off any access and then just lay it on.


More salt just give a little sprinkle on top of each piece just a little bit and maybe a little pepper.

That's that in our last thing is butter, so I had my butter in the refrigerator, so it's nice and cold. I'm peeling off a nice thin piece of butter. Can you see that? Can you see how thin that is going to show you that in just a second here? But you have to have your butter nice and cold in order to be.


OK, so you can see here. I'm going to place this in the oven and I have it.

On the lower third of the rack, not the very bottom rack, but just one up above that. So like I said, will check that in 15 minutes. Alright, here we go. We're going to check the chicken.

Time to turn it over.

Starting to turn a nice Golden Brown.

Are we going to let that go for another?

Probably 18 minutes. I'm going to go all right, so here's our chicken. After about 35 minutes. It's a beautiful Golden Brown and I'm just going to go ahead and cut into it. You can use an instant read thermometer.


One had a collie flower and I'm just going to cut into florets.

And I have about 1/4 of a rutabaga.

Rutabaga, I don't know rutabaga or something.

All you need to do is just.

Cut up into small pieces.

Can you just wanna thinly slice the cat?

And just kind of break up the leaves.


I'm just going to add my vegetables into my pressure cooker.

You can use a double boiler or anything to just steam the veg.


For two minutes, all you need is happen onion.


You want to just cook your onions first.

So I just added some chicken stock that I made last night and this is just because I don't really like using a lot of oil, so I'm just gonna add some cabbage now.

What would also be better if you could like? Maybe roast the onions and.

Cabbage as well as the cauliflower and rutabaga. It would have a nicer flavor, but.

Like I said, I don't really like using oils, so this is probably the most healthiest way you could do it. Also add in the garlic.

And then just add some salt and pepper.


I'm going to add some.

Chicken Bouillon to give it some flavor.


Add the cabbage and onions.


Can add some Turkey.

And if you don't wanna use rutabaga, just pure cauliflower is fine. And I find that just the cauliflower actually taste like Mashed potato.


And that's the final dish.

I added some chopped green onions and some toasted Pepitas and sunflower seeds.

And Peters are just the shell.


Well in my walk and I'm going to add.

Some cumin seeds.

And we'll try our onions.

And to make onions cook faster, we're going to add ourselves.

We'll give it a minute or two, and then we'll add.

Garlic and ginger.


Add.

Chopped

garlic and ginger.

You can also use a few did onions and Ginger and garlic Yuri.

So it makes everything well.

And add are green chilies.

I like it really spicy so.

I'm adding chili.


That's great powder or turmeric. There is a slight difference in taste, so I prefer turmeric so. But if you don't get it easily in your town, you can always use Curry powder.

My fennel seeds, red chili powder, coriander powder and black pepper.


Drop it in.

Butter and.

And you'll end up with a much more creamy, luxurious result. It's an old trick. The people doing there on the farms and in the country that most people forgotten now but.

You can drop them, maybe I can.

It makes all the difference under that clips just Bagus.

Practical probably take a bit more butter, cause too much butter is never enough.


What paper, preferably?


I am starting with preparing my potatoes. I'm going to peel them off.

OK, and then I'm going to cut them in half just to make them easier for a boiling.

Kaden, in my.

Large pot, I added water and some salt.

And now I'm adding my potatoes and I'm going to be boiling them for around half an hour until they are.

Tender and I'm going to be checking them with the fork if they're easily sliding off, then means they're ready.

OK, so let's fish them out and then we letting them cool a little bit so it's easier.


Then we take care of our onion.

I'm going to chop it very finely.

And then on my frying pan and adding around 2 tablespoons of oil.

And then on the medium medium heat.

I'm adding my onion and I'll be cooking it for around 5 minutes, I think until it gets nice and soft and transparent and starts turn turning gold here and there. That's how it looks like when it's ready.