it’s that almost erotic it’s religious
so Borat up meaning baurel butter it’s
really soft and creamy on the inside let
me show you how delicious this is going
live tomorrow Wednesday Jamie’s Italian
UK and any of the others if they want to
jump in we’ve got some beautiful
prosciutto stand down yelling so just
imagine these flavours we’ve got what
you do something early right we’ve got
the sweet peaches here that I’m gonna
prep in a second we’ve got the board
outer and then we’ve got rocket and
we’ve got some beautiful mint so mink in
salads especially with things that fix
peaches white peaches strawberries are
amazing nice gorgeous if you’ve never
tried mint in a salad check it out
really really good so nice brave handful
of this stuff so I mean rock it so
Rockets quite nice and peppery and we’re
gonna wash that prep it up or nicely so
chefs if you’re watching this you got to
get on that prep get it fresh get it
cold so it’s really crisp and fresh
we’ve got beautiful thin slice of
prosciutto sand Agnelli
we’ve got our dressing here that is
really nice but we don’t dress into the
last minute no come on have a look at
this
now here’s the thing about cooking what
I love is what might look ugly to some
people has you know that skin that some
people don’t like anyway that’s like a
protective layer so you literally just
have to rub it see that you just rub it
off and underneath it you have this
incredible let me get
little Bowl it’s incredible
caramelization now we don’t want to
serve these cold it’s quite nice and
chefs lift listen up if they’re warm so
warm peaches charred on one side and
peeled on the up but now obviously this
same technique works really well with
peppers it works really well with
chilies what else is it kind of sweet
potatoes it works really well
because what’s interesting is like the
skin burns so you get a kind of light
smokiness but also for whatever reason
there’s a layer can you see how that
shining there’s a layer of sweetness
natural sugars and you’ll get that in
sweet potatoes you’ll get that in
peppers and almost jam enos between the
skin and the fruit you just get this
delicious flavor so I’m just gonna very
lightly i prep up a whole load of these
peaches you can do it with payers as
well guys but I probably I would
probably just drill them when they’re
really ripe and I’ll show you one more
but can you see that it’s like jammy
getting their itch so this is going this
specials going live tomorrow so
Wednesday and I’ll put it on Thursday as
well chefs or listen up and come in and
see is that James Italian across the UK
and if any of the others want to get
involved then go for it let’s get it on
Oh Liz Liz you’re drooling
well bless you well let’s make it all
some more Jessica’s in developing so
Jessica in the Philippines
once that Pete just peeled you want to
get rid of like 95% of the burnt bits a
few little bits is quite it’s quite
delicious so we have that a big platter
of that on class right in the kitchen
and then let’s plate one up so we’re
going to dress a salad by this really
like quite a lemony dressing okay we’ve
got our own aged balsamic vinegar which
is incredible then the first job is to
take our little friend mr. peach just
one peach is all you need tear it in
half into little corners corners courses
and you can just that
like that onto a plate and like I say we
do daily specials every day I try I try
not to put fish on the menus because
fish changes every day and if you buy it
and put it on the menu it’s a little bit
weird and I want to react to what sort
of being caught in some days you get and
some days you don’t get so normally the
specials board is driven by a pasta a
salad and the fish really so this will
be on as a beautiful salad and I think
it’s perfect this time of year and I
look guys the burrata this is guys this
is where but if you like mozzarella this
is where we go next level now if I
wanted to I just want to see I want to
show you how amazing it if it comes in
this little brine and we’re going to
bust it open and pull it back on itself
get in there get in there
look at that it’s like curd if you are
into cheese right then this is the one
just tear it open and imagine that
creaminess and the sweetness of the
fruit and just let it open up we do not
want that that burrata does not want to
be frigid cold because you won’t taste
the flavors so trying to get it out a
you can leave the pitch stone in if you
want but you’re going to get rid of it
later
so with that salad toss it up now if
you’re if you want to make this at home
it’s really nice to put edible flowers
in I haven’t got any today and they’re
not really in season yet you can mix up
your salads and then I what I use is I
use this prosciutto and we buy beautiful
prosciutto son Daniela from new boney
and really nice welfare pigs just pinch
it with the prosciutto like that and
just kind of push it in place so we’re
really big enough can you see that guys
so you’ve got the curly cheese don’t be
afraid of these lovely mince gorgeous I
love it and then come over here so we
buy beautiful chunks of parmesan and
chefs you know I want you to just get a
nice clean detail get it wet rinse out
really hard I’ve seen a few of you
recently just having it out get it
looked at with me and pick yourself a
palette knife I put a little bend in it
in which it’s than that with you today
we do in a little bit so just this you
can do this with a speed peeler lovely
people at home you can do this with a
speed peeler so look we do it with a
little paring knife if you’ve got a
chunk of parmesan from the if you’ve got
a chunk of parmesan from the supermarket
you can just use a speed peeler best
gadget in the kitchen and you can
literally do that right so don’t go
thinking you can’t do this because you
can then I just take these beautiful
little shavings and we go over to our
salads and we just tap it
and that the savoriness of the parmesan
is unbelievable and we finish it off
with the aged balsamic vinegar so guys
sweet sour the jammy grilled fruit we’ve
got that amazing beautiful for after
mozzarella the savoriness of the cured
meat and the little hit the fragrance of
the mint that my friends is a summer
salad to be enjoyed and then for you
guys watching around the world
grilling fruit or roasting fruit
integrated into a salad to give contrast
you know salads don’t have to be boring
they don’t have to be sad they don’t I
grew up as a kid with the most boring
salad in the world iceberg
rubbish vinegars but when you get nice
oil nice vinegars and kind of just think
opposites crunchy soft hot cold sweet
sour you know soapy delicious so get
over that rich give me a little
pretend you’re a helicopter there you go
can I get this and if you could say this
will be on the specials tomorrow we’re
going to do a lot of the other specials
that all the head chefs around the
country will be doing this will be my
special that all of them will do exactly
that and we’ll be here owing this
incredible imported burrata mozzarella
and our son Daniela prosciutto come in
try it and yeah I put it on Wednesday or
Thursday and that’s it is summertime
guys I just think about think about
doing something like this the weekend
with a barbecue delicious so for me and
basically this is where I work fine so
you can see there’s all my teams there
so this is basically where we do the
menu right in this is where we do the
development for tasting and we just yeah
we’re going to do daily specials lately
now and and that’s it I hope you all
really well the recipe with FIGS is
fantastic if what was quite interesting
is and this is not a compromise or kind
of like that is up to you to see and
react to what’s available and what’s
good if a fig is delicious and perfect
you don’t need to do nothing if it’s a
little bit under and often occur ihling
or a roasting can just like intensify
the sweetness and soften it a little bit
the same of head sometimes cares tastes
great but they’re hard and uninspiring
so you can roast them or you can grill
them so I think the thing about fruit is
just react to like what you’ve got but
definitely like beets strawberries
peaches love some apricots stone fruit
pretty nice you know things like plums
maybe like better with like cured darker
meats and stuff like that
Rossella and venison and stuff like that
but you know just have fun with it
that’s it so there you go lovely people
rich do you want me to say anything I
don’t know what we call that salad or
burrata mozzarella grilled peaches
prosciutto parmesan aged balsamic
vinegar and you can rock it enjoy come
you can turn it off you’re rubbish you are how was it off turn it off