good morning thank you we’re the happy
pair boys and we’re here in the future
trophy sea bear boy oh I’m Dana and I
know I said I heard the big feast of all
amazing fast time we’re gonna cook
beetroot wound federber Gers possibilies
popular recipe from our cookbook see a
beetroot walnut feta mint lemon cheddar
yeah top it all with some hummus toasted
pumpkin seeds okay first step we’ve got
four scallions I’m gonna slice them up
nice and fine we’ve got some deluxe
luxury peat roots take these in the
garden at the back yeah we picked these
in the garden this morning are these
cooked or uncooked Dave these are raw
beatrix mr. Flynn excellent question our
really great question try not to peanut
because once you peel it most Amenti
minerals of any root vegetable being the
skin so just give it a really good scrub
chop that then already end off chop the
little tail the little rats tail off
okay and then just great the reason why
you create these just they cook a lot
quicker in the pan if you put them in
and kind of chops they’ll take a lot
longer we’ve got 400 grams of beetroot
okay so now the beet roots and scallions
are props we’ve got a hot pan on here
I’m just gonna add approximately two
tablespoons of oil and we’re just gonna
add our beetroot and our scallions to
the pan you’ll note our red hunts if you
don’t to get red hands just wear clothes
so we’ve the pan on medium heat check
out that beautiful sizzle just keep
moving it here just so it all just for a
couple of minutes just in a Cook’s 10 so
what we’re trying to achieve here is
we’re just going to break down the
beetroot a little bit cuz roll beetroot
can be a bit just earthy earthy are you
just kind of cooking in a sequence to
bring out the sweetness and kind of
bring it all together in a beautiful
Mele of loveliness well dey’s frying
that down not to take about five minutes
so while that’s happened we’re gonna get
all our bets ready in our beautiful
stylish Bowl we got feta again we’re
just gonna mash it up next we’re gonna
grate in our cheddar as we said that in
the recipe there if you don’t have
cheddar you can use parmesan you know
but cheddar is more readily available or
beetroot and scallions are ready I’m
just gonna add them into the bowl so see
the way they’ve kind of come together
nicely
beautiful colors yeah aren’t they good
job Dave thanks Steve we’ve got a
handful of mint we’re just gonna dice
that up so mint is gonna get it helped
elevate the kind of earthy beetroot
flavors we’re gonna add in some toasted
walnuts we just toasted these in the pan
for about five minutes just until they
kind of went to slightly you see if you
dip and kind of bran bits that’s a nice
touch yeah good chop these with a knife
but if you’re a bit brutish and caveman
like
you can just feel me your hands what a
man
okay so then sir I need to go in she
goes look at all those beautiful colors
really nice so if you are gonna use a
knife you know it’s just a bit of that
last bit we’re gonna add in 150 grams of
bread crumbs we’ve gone for wholemeal
bread crumbs cuz we want them fiber yeah
and it goes that’s the fun bit this is
where you’re gonna really get red
fingers so well dey’s mix that I’m just
gonna grab a lemon and we’re gonna
squeeze in half a lemon
you know what just use your hand so next
step we got our bacon tray and we
beautifully with the scissors we chopped
at the baking part from quite a
beautiful job so you’ll note the color
look at that four fantastic and look at
my hands they look like I’ve committed a
crime I roll them into nice little
patties look at these beauties beautiful
should get sixth easy to see see the
lovely green kind of coating true so
make sure they’re all evenly sized that
it cooked the same and then so that no
one’s kind of complaining on the other
end we preheated our oven to 180 degrees
we’re gonna pop these in for 25 minutes
okay so here they are they’re ready to
go whoo okay so they’re looking
fantastic we’re gonna do them up we’ve
got some beautiful hummus good all up on
the top beautiful trying to spread my
name we’ve got some toasted pumpkin
seeds in a bit of alfalfa just to
decorate these little delights so
generally we eat these with a de bun but
you know feel free put it in a bun
they’re really nice served with a
beautiful little green salad some kind
of sweet potato wedges any kind of thing
like that I’ll try mine in a bun
okay so let’s just have a taste here we
go mmm mmm mmm
so just massive sweet so I thought I’m
gonna have to okay like it’s one of us
sweet it’s coming the beetroot and then
there’s a fan of the kind of walnut
anyway at home just it’s your life but
couldn’t recommend it more one of those
popular dishes in our restaurant and
from the book the Vatican adds a nice
richness the hummus adds a nice kind of
wetness to us buddy hang up in a bun the
Fed absolutely sold I prefer relate the
bone but you know most people think of
burgers in a bun but these workouts
right in a play so that’s our rockin
burgers don’t forget to subscribe to
foodtube if you aren’t already just an
below our channel is the happy pair it’s
just over here on this wrestling s’more
a book if you want to know more better
book details are down in the description
thanks man you for watching power
you
pair boys and we’re here in the future
trophy sea bear boy oh I’m Dana and I
know I said I heard the big feast of all
amazing fast time we’re gonna cook
beetroot wound federber Gers possibilies
popular recipe from our cookbook see a
beetroot walnut feta mint lemon cheddar
yeah top it all with some hummus toasted
pumpkin seeds okay first step we’ve got
four scallions I’m gonna slice them up
nice and fine we’ve got some deluxe
luxury peat roots take these in the
garden at the back yeah we picked these
in the garden this morning are these
cooked or uncooked Dave these are raw
beatrix mr. Flynn excellent question our
really great question try not to peanut
because once you peel it most Amenti
minerals of any root vegetable being the
skin so just give it a really good scrub
chop that then already end off chop the
little tail the little rats tail off
okay and then just great the reason why
you create these just they cook a lot
quicker in the pan if you put them in
and kind of chops they’ll take a lot
longer we’ve got 400 grams of beetroot
okay so now the beet roots and scallions
are props we’ve got a hot pan on here
I’m just gonna add approximately two
tablespoons of oil and we’re just gonna
add our beetroot and our scallions to
the pan you’ll note our red hunts if you
don’t to get red hands just wear clothes
so we’ve the pan on medium heat check
out that beautiful sizzle just keep
moving it here just so it all just for a
couple of minutes just in a Cook’s 10 so
what we’re trying to achieve here is
we’re just going to break down the
beetroot a little bit cuz roll beetroot
can be a bit just earthy earthy are you
just kind of cooking in a sequence to
bring out the sweetness and kind of
bring it all together in a beautiful
Mele of loveliness well dey’s frying
that down not to take about five minutes
so while that’s happened we’re gonna get
all our bets ready in our beautiful
stylish Bowl we got feta again we’re
just gonna mash it up next we’re gonna
grate in our cheddar as we said that in
the recipe there if you don’t have
cheddar you can use parmesan you know
but cheddar is more readily available or
beetroot and scallions are ready I’m
just gonna add them into the bowl so see
the way they’ve kind of come together
nicely
beautiful colors yeah aren’t they good
job Dave thanks Steve we’ve got a
handful of mint we’re just gonna dice
that up so mint is gonna get it helped
elevate the kind of earthy beetroot
flavors we’re gonna add in some toasted
walnuts we just toasted these in the pan
for about five minutes just until they
kind of went to slightly you see if you
dip and kind of bran bits that’s a nice
touch yeah good chop these with a knife
but if you’re a bit brutish and caveman
like
you can just feel me your hands what a
man
okay so then sir I need to go in she
goes look at all those beautiful colors
really nice so if you are gonna use a
knife you know it’s just a bit of that
last bit we’re gonna add in 150 grams of
bread crumbs we’ve gone for wholemeal
bread crumbs cuz we want them fiber yeah
and it goes that’s the fun bit this is
where you’re gonna really get red
fingers so well dey’s mix that I’m just
gonna grab a lemon and we’re gonna
squeeze in half a lemon
you know what just use your hand so next
step we got our bacon tray and we
beautifully with the scissors we chopped
at the baking part from quite a
beautiful job so you’ll note the color
look at that four fantastic and look at
my hands they look like I’ve committed a
crime I roll them into nice little
patties look at these beauties beautiful
should get sixth easy to see see the
lovely green kind of coating true so
make sure they’re all evenly sized that
it cooked the same and then so that no
one’s kind of complaining on the other
end we preheated our oven to 180 degrees
we’re gonna pop these in for 25 minutes
okay so here they are they’re ready to
go whoo okay so they’re looking
fantastic we’re gonna do them up we’ve
got some beautiful hummus good all up on
the top beautiful trying to spread my
name we’ve got some toasted pumpkin
seeds in a bit of alfalfa just to
decorate these little delights so
generally we eat these with a de bun but
you know feel free put it in a bun
they’re really nice served with a
beautiful little green salad some kind
of sweet potato wedges any kind of thing
like that I’ll try mine in a bun
okay so let’s just have a taste here we
go mmm mmm mmm
so just massive sweet so I thought I’m
gonna have to okay like it’s one of us
sweet it’s coming the beetroot and then
there’s a fan of the kind of walnut
anyway at home just it’s your life but
couldn’t recommend it more one of those
popular dishes in our restaurant and
from the book the Vatican adds a nice
richness the hummus adds a nice kind of
wetness to us buddy hang up in a bun the
Fed absolutely sold I prefer relate the
bone but you know most people think of
burgers in a bun but these workouts
right in a play so that’s our rockin
burgers don’t forget to subscribe to
foodtube if you aren’t already just an
below our channel is the happy pair it’s
just over here on this wrestling s’more
a book if you want to know more better
book details are down in the description
thanks man you for watching power
you
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