morning my lovely friends of foodtube
have asked me to put together a clip
that’s purely astray Liana
his bit of Australia I bet you didn’t
know existed slow and I’m gonna make
souvlaki
[Music]
giving me a hand today as a good friend
of mine monster Andre d’Alene aka mr.
kitchen first step marinating lamb I’m
using lamb loin here which is really
beautiful and tender I’ve got a kilo and
I’ve cut this into thin strips so it’ll
cook really quickly to make up the
marinade we’re gonna use a teaspoon of
cumin and I’ve got some beautiful Oregon
here which is actually on the stem and
if you just kind of grab that and break
it right over the meat I’m gonna put the
juice of half a lemon into here and
we’ll also put a really generous amount
of salt and pepper into here as well
ideally you let this meat marinade up
for at least an hour and even better to
let it marinate overnight to go with the
super I’m gonna do a roast garlic and
Dijon mustard aioli it’s really easy to
make you just need a couple of
ingredients and the first thing we’ll
need to do is roast garlic I’ve done
that by putting the garlic in for and
cooking it straight over the barbecue
for about ten to fifteen minutes you can
do this in a food processor but I’m
gonna do it the old-fashioned way with a
fork just kind of really mash it into
the base of the bowl it’s pretty
important at this stage to get it pretty
much as pasty as you can once you’ve
mashed all that up we can go in with one
egg yolk give this a nice kind of mix
around with a whisk a teaspoon of Dijon
mustard whisk all this together drizzle
in the olive oil really slowly so it
emulsifiers
I’m gonna put the juice of the other
half of the lemon straight into there
and this is really thick at the moment
so this will kind of help I guess fluid
it out more or make it more the
consistency we’re after and if you find
your Aeolis actually still too thick you
can always put a tiny bit of warm water
into there and just whisk it through
just a little bit at a time right final
ingredient
salt and pepper Andre you wonder the
honors look at this wrist action
beautiful that’s the consistency I’m
after
so once you have this we can look at
skewing the meat to screw up the meat
we’re gonna be using one of these
miniature swords or what do you call
this they use these in Turkey right if
you don’t have a chutes you can always
use a wooden skewer or a rosemary stork
when you’re using really fine strips of
meat like this it’s really good to kind
of double skewer it so I put one end
through and then kind of wrap it through
and then skewer the other end as well
just so it’s got a really good grip on
the shish once you’ve done the meat
we’ll need some sliced onion and some
picked flat leaf parsley there’s one
more ingredient that you will need and
it often gets left out hot chips I’ve
got some great kit about here which
we’ll use for the Salukis and I’ve just
got to put them on the barbecue just for
about 10-15 seconds here besides just to
warm them up we’re ready to rock so meat
goes on because it’s cut so finely it’s
just going to take like a minute and a
half to cook on each side put these
together I’m gonna grab a nice spoon of
aioli and just kind of smear it over one
side of each Suva bread will take a
little bit of the onion in there you
grab some parsley I’m gonna put some of
these hot chips this is done it’s
beautiful so you can just kind of take
it straight off and put a couple of
pieces on there
souvlaki czar up you got ID that’s for
you darlin I cooked up these service for
these lovely people escape patrol at man
Pola wherever you are in the world
enjoy your server
[Music]
have asked me to put together a clip
that’s purely astray Liana
his bit of Australia I bet you didn’t
know existed slow and I’m gonna make
souvlaki
[Music]
giving me a hand today as a good friend
of mine monster Andre d’Alene aka mr.
kitchen first step marinating lamb I’m
using lamb loin here which is really
beautiful and tender I’ve got a kilo and
I’ve cut this into thin strips so it’ll
cook really quickly to make up the
marinade we’re gonna use a teaspoon of
cumin and I’ve got some beautiful Oregon
here which is actually on the stem and
if you just kind of grab that and break
it right over the meat I’m gonna put the
juice of half a lemon into here and
we’ll also put a really generous amount
of salt and pepper into here as well
ideally you let this meat marinade up
for at least an hour and even better to
let it marinate overnight to go with the
super I’m gonna do a roast garlic and
Dijon mustard aioli it’s really easy to
make you just need a couple of
ingredients and the first thing we’ll
need to do is roast garlic I’ve done
that by putting the garlic in for and
cooking it straight over the barbecue
for about ten to fifteen minutes you can
do this in a food processor but I’m
gonna do it the old-fashioned way with a
fork just kind of really mash it into
the base of the bowl it’s pretty
important at this stage to get it pretty
much as pasty as you can once you’ve
mashed all that up we can go in with one
egg yolk give this a nice kind of mix
around with a whisk a teaspoon of Dijon
mustard whisk all this together drizzle
in the olive oil really slowly so it
emulsifiers
I’m gonna put the juice of the other
half of the lemon straight into there
and this is really thick at the moment
so this will kind of help I guess fluid
it out more or make it more the
consistency we’re after and if you find
your Aeolis actually still too thick you
can always put a tiny bit of warm water
into there and just whisk it through
just a little bit at a time right final
ingredient
salt and pepper Andre you wonder the
honors look at this wrist action
beautiful that’s the consistency I’m
after
so once you have this we can look at
skewing the meat to screw up the meat
we’re gonna be using one of these
miniature swords or what do you call
this they use these in Turkey right if
you don’t have a chutes you can always
use a wooden skewer or a rosemary stork
when you’re using really fine strips of
meat like this it’s really good to kind
of double skewer it so I put one end
through and then kind of wrap it through
and then skewer the other end as well
just so it’s got a really good grip on
the shish once you’ve done the meat
we’ll need some sliced onion and some
picked flat leaf parsley there’s one
more ingredient that you will need and
it often gets left out hot chips I’ve
got some great kit about here which
we’ll use for the Salukis and I’ve just
got to put them on the barbecue just for
about 10-15 seconds here besides just to
warm them up we’re ready to rock so meat
goes on because it’s cut so finely it’s
just going to take like a minute and a
half to cook on each side put these
together I’m gonna grab a nice spoon of
aioli and just kind of smear it over one
side of each Suva bread will take a
little bit of the onion in there you
grab some parsley I’m gonna put some of
these hot chips this is done it’s
beautiful so you can just kind of take
it straight off and put a couple of
pieces on there
souvlaki czar up you got ID that’s for
you darlin I cooked up these service for
these lovely people escape patrol at man
Pola wherever you are in the world
enjoy your server
[Music]
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