fishface a proper feast north fest feast
[Music]
1 John Joe so we’re gonna have a bit of
fun we are going to try and give you
some principles they’re kind of not
rules but we want to celebrate antipasti
which is kind of the italians version of
Taphouse or like the greeks version of
mezes you know it’s having fun it’s
tickling your tastebuds getting you
prepared you set it for your meal yes
and we like to have fun at James Italian
by putting them on the big planks right
all sorts of sizes massive ones small
ones and we were famous for it it’s a
great fun way to start management it is
indeed and this is a meat plank
fantastic celebration of flavors spicy
fresh cold crunchy so let’s show you how
to put it together so first up we like
to celebrate a cheese or two it could be
a nice pecorino yeah just lies in the
heart you’ve got it and we like to pair
the pecorino with music bread and some
chili jam it’s such a great combination
now me and Gennaro gonna have a little
bit of fun and he’s gonna slice some
cured meat I’ve got some prosciutto you
I’m gonna put some basil on the board
I’ve got the prosciutto here
lovely nutty white fat there we’re just
gonna lay that in little waves on the
board it’s Mary so that’s my beautiful
sweet nutty sand annually prosciutto
it’s a real real luxury if you see basil
I’m into these beautiful tree
needs to put a tiny amount of smashed
Sun joy tomorrow yes on top we’ll just
have a little bit of pepper on top now
we’ve got this beautiful cured a spiced
ski shot a chili paprika is everything
inside beautiful we’re now gonna go into
a fennel salami this is you know keyonna
Pinocchio knee and this is very common
in Tuscany
he spoke 12 different herbs inside and
root vegetable as well the top with the
garlic as well inside here and they go
lot to fennel you can see the fennel
seeds they’re beautiful we
a little bit thicker now what we like to
do is kind of celebrate that contrast so
contrast of color contrast of flavor
temperature so you’ve got the crunch
there in the music bread they’re lovely
milky pecorino a little heat of the
sweet chili jam here we’ve got the basil
but Contini sun-dried tomato just
different mouthfuls spice nutty clean
prosciutto sand Agnelli the four knock
yoni which is really really good we got
the mortadella here which is with
pistachios sometimes we do it with
truffles and then I’m going to also mix
it up with some olives and some capers
that we can kind of just put in and
around like that also some pickled
chilies that we celebrate and we use we
really really love them but also here we
covered most of Italy you know we got
this the cutter de musica which you come
from Sardinia we got this lovely
pecorino cheese then its lateral near
Rome’s and then we go lovely mozzarella
di bufala which is coming near a pesto
my Campania we got the prosciutto de
Santaniello from a Benetton near Venice
and then we have the Sun gun earlier
which is Tuscany look at us me engine RA
we love to eat like this ourselves then
we always have a rainbow slaw
celebrating whatever’s in season so
right now it’s been all red and white
cabbage beets carrots we dress them
you’re got mustard lemon juice olive oil
goes in and then just put a whole load
of mint in as well just freshen it all
up so we just mix that up
rainbow slowly has colors polyps and
this is a meat plank but we do
vegetarian planks we do seafood planks
and there you go my friends a beautiful
fantastic celebration of flavors look at
that guy’s we put it on the tins
basically to raise it up right and then
underneath we slot in some hot things
lovely homemade focaccia and James
Italian beautiful Christmas squid
gorgeous baked mushrooms a little drink
is such a nice sociable way camille a
face feast a proper face northeast of
feast
yeah yeah feast fate the faces yeah
so guys come in come see us at James
Italian all at home just have fun and
celebrate beautiful flavors yourself so
so you done so proud yes
until next time ciao have another FG
you
[Music]
1 John Joe so we’re gonna have a bit of
fun we are going to try and give you
some principles they’re kind of not
rules but we want to celebrate antipasti
which is kind of the italians version of
Taphouse or like the greeks version of
mezes you know it’s having fun it’s
tickling your tastebuds getting you
prepared you set it for your meal yes
and we like to have fun at James Italian
by putting them on the big planks right
all sorts of sizes massive ones small
ones and we were famous for it it’s a
great fun way to start management it is
indeed and this is a meat plank
fantastic celebration of flavors spicy
fresh cold crunchy so let’s show you how
to put it together so first up we like
to celebrate a cheese or two it could be
a nice pecorino yeah just lies in the
heart you’ve got it and we like to pair
the pecorino with music bread and some
chili jam it’s such a great combination
now me and Gennaro gonna have a little
bit of fun and he’s gonna slice some
cured meat I’ve got some prosciutto you
I’m gonna put some basil on the board
I’ve got the prosciutto here
lovely nutty white fat there we’re just
gonna lay that in little waves on the
board it’s Mary so that’s my beautiful
sweet nutty sand annually prosciutto
it’s a real real luxury if you see basil
I’m into these beautiful tree
needs to put a tiny amount of smashed
Sun joy tomorrow yes on top we’ll just
have a little bit of pepper on top now
we’ve got this beautiful cured a spiced
ski shot a chili paprika is everything
inside beautiful we’re now gonna go into
a fennel salami this is you know keyonna
Pinocchio knee and this is very common
in Tuscany
he spoke 12 different herbs inside and
root vegetable as well the top with the
garlic as well inside here and they go
lot to fennel you can see the fennel
seeds they’re beautiful we
a little bit thicker now what we like to
do is kind of celebrate that contrast so
contrast of color contrast of flavor
temperature so you’ve got the crunch
there in the music bread they’re lovely
milky pecorino a little heat of the
sweet chili jam here we’ve got the basil
but Contini sun-dried tomato just
different mouthfuls spice nutty clean
prosciutto sand Agnelli the four knock
yoni which is really really good we got
the mortadella here which is with
pistachios sometimes we do it with
truffles and then I’m going to also mix
it up with some olives and some capers
that we can kind of just put in and
around like that also some pickled
chilies that we celebrate and we use we
really really love them but also here we
covered most of Italy you know we got
this the cutter de musica which you come
from Sardinia we got this lovely
pecorino cheese then its lateral near
Rome’s and then we go lovely mozzarella
di bufala which is coming near a pesto
my Campania we got the prosciutto de
Santaniello from a Benetton near Venice
and then we have the Sun gun earlier
which is Tuscany look at us me engine RA
we love to eat like this ourselves then
we always have a rainbow slaw
celebrating whatever’s in season so
right now it’s been all red and white
cabbage beets carrots we dress them
you’re got mustard lemon juice olive oil
goes in and then just put a whole load
of mint in as well just freshen it all
up so we just mix that up
rainbow slowly has colors polyps and
this is a meat plank but we do
vegetarian planks we do seafood planks
and there you go my friends a beautiful
fantastic celebration of flavors look at
that guy’s we put it on the tins
basically to raise it up right and then
underneath we slot in some hot things
lovely homemade focaccia and James
Italian beautiful Christmas squid
gorgeous baked mushrooms a little drink
is such a nice sociable way camille a
face feast a proper face northeast of
feast
yeah yeah feast fate the faces yeah
so guys come in come see us at James
Italian all at home just have fun and
celebrate beautiful flavors yourself so
so you done so proud yes
until next time ciao have another FG
you
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