hi guys Jamie here I hope you really
really will so me and the Hotpoint gang
we’ve come together to bring out and
celebrate some of your most loved and
cherished food memories and I’ve picked
out some of my very very best but if you
want to get involved in the competition
go to the food memories hub you could
win a whole load of Hotpoint equipment
now first up claudio italian boy he has
got a dish that is so special to him
this is from his honeymoon
it’s a beautiful aubergine parmigiana
delicious so Claudio thank you for being
here it’s a aubergine parmigiana exactly
like you know straight from Capri it was
a great experience Leigh obviously it
was a romantic time definitely you just
got married we know each other since we
were 14
lovely childhood sweethearts something
like that I mean you know definitely
like a very good deal for me so describe
the dish to me was like you know in dis
cut into discs and then like you know
was buttered and fried and then he had
layers of tomato sauce and mozzarella
and scamorza and all these other cheeses
they were just fantastic
we’ve gone back to the hotel we’ve
researched exactly how to cook it and
we’re gonna have a go I’ve got a message
from the chef Oliver globe big famous
chef and he’s now in Rome at a
restaurant I believe called latter Wolle
hi Jamie
hi Claudio Claudio I’m really glad you
remember my recipe and liked it so much
I hope it says justice boots if you’re
ever in Rome come see me at my
restaurant I wait for you bye bless you
thank you very much nice one what a chef
Thank You chef and he’s been amazing
this dish isn’t my normal style
Nonna’s don’t normally put aubergine in
towers do they know this is quite sheffy
I’ve just finely sliced the skin of the
aubergine this will be fried later we’re
gonna slice this just under a centimeter
thick he uses a cutter to cut them into
perfect discs and do you remember how
big it was when you had yours five
layers well you junk at the time because
because he told us three season the
aubergine cover it completely with the
flour go in with the egg boil turn the
heat up now I’m using the hot point hob
hot point is the reason that we
so thank you hot point have you ever
tried to recreate this dish for your
wife at home know when to the next
anniversary actually soon like you know
is in
few days you better focus get the
aubergine in the flower placing egged
aubergine into the oil while these fry
we’re gonna make the most simple tomato
sauce two cloves of garlic and if you
can add a little bit of olive oil to the
pan add the garlic basil roll it up this
is the quickest sauce ever
we’re gonna fry this off organic
Tomatoes whole plums and I’m gonna just
squash the tomatoes in this that’s how
heat aliens do it like you know we love
like the kitchen paper here is gonna
take away the excess fat turn the heat
up and now I can take the aubergine skin
and fry it have a look at that see how
this is crunchy and crispy now look at
that put it to one side the tomato sauce
is done give it a little season you are
a cheese maker can you explain this this
Martha it’s an aged mozzarella cheese it
has been smoked so it’s got that
incredibly robust flavor right yeah I’m
gonna slice this into little half
centimeter slices and I can see you’ve
brought some of your homemade cheese and
what’s that like
beautiful I’m gonna use a little bit of
your cheese in this dish fantastic we’re
gonna add just a little tomato to the
base and then we’ve got the aubergine
you do the same we got tomato sauce
smoked scum matzah your mozzarella or a
ghana basil in each layer as well we’re
gonna do three let’s do it and we repeat
that every time finish with foamy Jarno
Reggiano
so we’re gonna put it in our lovely
Hotpoint oven we’re gonna cook that for
about 10 or 12 minutes are you hungry
I’ve been like you know fasting for a
couple of days so I know for this
bring your memories back bring your
memories back let’s have a try is it
everything you wanted it to be it’s
better was now I can make it for my wife
now aubergine is crispy but meaty and
soft and the smokiness of the cheese
schemata just does the right the right
job you know rather put it there so
lovely people try this recipe part of a
gift from me and Hotpoint to you is
we’re gonna give you a brand new hob and
an oven thanks a lot thank you very much
a stick and you know that about it so
guys what are you waiting for click the
link and get involved enter the
competition and you could win a whole
load of wicked Hotpoint equipment
really will so me and the Hotpoint gang
we’ve come together to bring out and
celebrate some of your most loved and
cherished food memories and I’ve picked
out some of my very very best but if you
want to get involved in the competition
go to the food memories hub you could
win a whole load of Hotpoint equipment
now first up claudio italian boy he has
got a dish that is so special to him
this is from his honeymoon
it’s a beautiful aubergine parmigiana
delicious so Claudio thank you for being
here it’s a aubergine parmigiana exactly
like you know straight from Capri it was
a great experience Leigh obviously it
was a romantic time definitely you just
got married we know each other since we
were 14
lovely childhood sweethearts something
like that I mean you know definitely
like a very good deal for me so describe
the dish to me was like you know in dis
cut into discs and then like you know
was buttered and fried and then he had
layers of tomato sauce and mozzarella
and scamorza and all these other cheeses
they were just fantastic
we’ve gone back to the hotel we’ve
researched exactly how to cook it and
we’re gonna have a go I’ve got a message
from the chef Oliver globe big famous
chef and he’s now in Rome at a
restaurant I believe called latter Wolle
hi Jamie
hi Claudio Claudio I’m really glad you
remember my recipe and liked it so much
I hope it says justice boots if you’re
ever in Rome come see me at my
restaurant I wait for you bye bless you
thank you very much nice one what a chef
Thank You chef and he’s been amazing
this dish isn’t my normal style
Nonna’s don’t normally put aubergine in
towers do they know this is quite sheffy
I’ve just finely sliced the skin of the
aubergine this will be fried later we’re
gonna slice this just under a centimeter
thick he uses a cutter to cut them into
perfect discs and do you remember how
big it was when you had yours five
layers well you junk at the time because
because he told us three season the
aubergine cover it completely with the
flour go in with the egg boil turn the
heat up now I’m using the hot point hob
hot point is the reason that we
so thank you hot point have you ever
tried to recreate this dish for your
wife at home know when to the next
anniversary actually soon like you know
is in
few days you better focus get the
aubergine in the flower placing egged
aubergine into the oil while these fry
we’re gonna make the most simple tomato
sauce two cloves of garlic and if you
can add a little bit of olive oil to the
pan add the garlic basil roll it up this
is the quickest sauce ever
we’re gonna fry this off organic
Tomatoes whole plums and I’m gonna just
squash the tomatoes in this that’s how
heat aliens do it like you know we love
like the kitchen paper here is gonna
take away the excess fat turn the heat
up and now I can take the aubergine skin
and fry it have a look at that see how
this is crunchy and crispy now look at
that put it to one side the tomato sauce
is done give it a little season you are
a cheese maker can you explain this this
Martha it’s an aged mozzarella cheese it
has been smoked so it’s got that
incredibly robust flavor right yeah I’m
gonna slice this into little half
centimeter slices and I can see you’ve
brought some of your homemade cheese and
what’s that like
beautiful I’m gonna use a little bit of
your cheese in this dish fantastic we’re
gonna add just a little tomato to the
base and then we’ve got the aubergine
you do the same we got tomato sauce
smoked scum matzah your mozzarella or a
ghana basil in each layer as well we’re
gonna do three let’s do it and we repeat
that every time finish with foamy Jarno
Reggiano
so we’re gonna put it in our lovely
Hotpoint oven we’re gonna cook that for
about 10 or 12 minutes are you hungry
I’ve been like you know fasting for a
couple of days so I know for this
bring your memories back bring your
memories back let’s have a try is it
everything you wanted it to be it’s
better was now I can make it for my wife
now aubergine is crispy but meaty and
soft and the smokiness of the cheese
schemata just does the right the right
job you know rather put it there so
lovely people try this recipe part of a
gift from me and Hotpoint to you is
we’re gonna give you a brand new hob and
an oven thanks a lot thank you very much
a stick and you know that about it so
guys what are you waiting for click the
link and get involved enter the
competition and you could win a whole
load of wicked Hotpoint equipment
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