you
hello you lovely people okay we’re going
to do a real-time recipe and this time
we are going to be bigging up this
beautiful thing
squash it could be pumpkin it’s a
wonderful family
the Zuka family you can get but nut
squash everywhere it’s an amazing
vegetable low in sats low in calories
it’s delicious full of wonderful
nutrients and vitamins great for your
hair your eyes your nails anyway the
thing is I kind of order this every
single week this is a part of the Oliver
household okay and and if you kind of
just think about it being sort of
resourceful and economical about your
time having little tricks in your fridge
having something that has the capacity
to be a base for a million things as far
as your imagination would go but also if
you think about it it costs money when
you turn an oven on and I know we don’t
really think about it very often but how
often do you use a whole oven Christmas
I mean never so I put in a whole squash
every week week in week out all the time
and I’ve got a few jobs that I do like
that and what we do in about an hour and
a half about 180 degrees celcius is turn
this wonderful hard vegetable into
something coming over look at this that
is beautiful it caramelized just have a
look in this tray here see how it cooks
look at that look a little oh look see
that it all is almost like honey or
maple syrup okay and that my friends is
natural sugars and this is why delicious
this is why um
pumpkin can be so good for desserts okay
so come come come come come let’s split
it open
and inside of course we want all of this
look at that look at the skin okay loads
of people would throw the skin away okay
well let’s just talk about the skin now
between the flesh and the skin is in my
opinion the sweetest part so only a mad
person would throw that away because
it’s delicious
lean come come so in here we’ve got this
amazing
meaty flesh when it’s warm it’s
wonderful here we have seeds and you can
literally just take those out roast
those put a little bit of chilli cumin
nice things like that and we’ve got such
just wonderful food okay
so this is real time recipes and there’s
no cuts have a little look let’s get
some bearings now this is our kind of
rough from it’s a temporary office and
you can see it’s quite messy we’ve got
all our props here and all of our plates
and we got all of our actually it is
it’s it’s a bit of a mess but don’t let
them know that I said that because they
get a bit worried but yeah all the
equipment tea towels over here here’s
the director look at him it’s nearly
lovely and look who’s just walked in the
office generic contact is eating eating
as usual mr. Quintero here here’s all
the lovely girls that we work with every
day they do loads of research for me and
testing of the recipes and shoots for
the mag and stuff like that and then my
office up there um it’s quite nice
really isn’t it so should do some
cooking good girl okay let’s go so I
just wanted the thing about real time
recipes is with editing and stuff like
that you can you know I don’t want to
trick you all we need to see what we’re
doing here so once you’ve roasted this
squash we’re gonna take a half a squash
like this we’ll remove the seeds Gennaro
come around darling
and your being ever so quiet and polite
don’t be formal and just and I’m gonna
use half of the squash like that let’s
use the skin you can take the skin out
or not Gennaro do you want to be my
common chef Jamie did I do it okay if
you can add stir if you can just mush up
the squash and we don’t want to make it
into baby food okay so we can just mash
it up the skin we can just kind of chop
up tear up
I’m using cottage cheese this is a
really delicious I used to hate it but I
hated it without any kind of
understanding of it it’s really it’s low
in calories herb it’s clean it’s fresh
it’s got a milkiness around it and then
curds of lovely gorgeousness and when
they cook there’s a kind of bounce to it
almost a tiny bit like mozzarella okay
so we have a hundred and fifty grams of
good quality cottage cheese in there if
you wanted to swap that out for ricotta
you can that’s no problem at all
we’re going to go in with 100 grams of
self-raising flour which is about one
and a half tablespoons there we’re going
to go in with one gorgeous free-range
egg and what we’re going to make lovely
people and it’s some fritters beautiful
squash fritters which sage butter serve
that with a lovely green salad and that
is a wonderful meal to give someone that
you like so the handsome Gennaro
Contaldo is look at the way stairs
no one stairs like him so we’re gonna
take this can be nice looking really
needed now I’ve been dancing I was mad
overcomplicated don’t need this Gennaro
you love making fritters don’t you I do
indeed
oh my god it’s in Italy they use bridges
a lot don’t they this indeed it pumpkins
squash their lover Matadors are lovely
creatures special your scepter with the
ricotta also is very nice as well if you
want to use too so what I’ve done is
I’ve got a nice non-stick pan guys at
medium heat you can see what Gennaro –
just just have a little look at that now
now the port I used to think that
cottage cheese was just like Kochi it’s
just like any cheese it’s got his own
distinct use flavour and I think like
this it works really really well I’m
going to season this up with salt and
pepper I’m also going to bulk up the
seasoning with the wonderful savoriness
of parmesan yes I’m not really sure how
much let’s just call it like just put
them inside 20 grams 30 grams you know
just to give it a lovely little bit
that’s probably 20 grams right so we’ll
put a bit in and some on and then a
little spice some nutmeg is quite nice
as well
so once Gennaro has done that
he’s just going to get a nice big
spoonful of the fritter and we’re going
to put this just like that in to the pan
now just want a little bit of olive oil
in the pan about tablespoon will cook
like let’s say three or four three or
four spoons per person and this is a
really easy recipe you can do it in
batches so if you’ve got kids or friends
coming home at different times you can
kind of cook a portion you know in my
life at the moment savory Gennaro we’ve
got kids coming back from school
different things it’s one of those
dishes you just have raw and you just
almost cook it like a pancake on the
first once this beautiful fritter has
been kind of nice and golden on one side
probably like I don’t know what 40
seconds yeah something like that we’ll
turn it and we’re going to add a herb
now come and have a look at this guys
this is sage and honestly like and when
you eat sage rule it’s disgusting it is
bitter its acrid it’s just I mean is
awful but when it hits hot fat butter
olive oil something marvelous happens
doesn’t it general it give a SAP show
lovely flavor also Sager with a funky it
is incredible the balance of Sager with
pumpkins is a perfect marriage so what
we’re going to do is Gennaro
romantically and illustrious Lea and
sexually love it
does turn the fritter what’s funny about
that you’re a very virile man Gennaro
this women all around men all around the
world that just love you right so look
come never look at this I’m just going
to turn this up a little bit yes you
need to I’ll try to I think I turned it
down mommy say I will give it another
little second yeah
the seconds in another second drunk a
little bit loose yes quite nice you can
always head back over again yeah ah
leave that don’t don’t feel you know not
so what will I mean just just so you
know I mean a little bit like pancakes
the first one you make you’re always
trying to kind of focus in on your pan
control and I might have stitched up
dinner a little bit because I turned the
pan down but this will go crispy and
delicious so more to the point guys
what you’re seeing is we’ve is quite
scruffy yes and so no that’s fine okay
we don’t want perfect Quinn ills we down
the terrific round just boring life too
short let it fall on the spoon let it be
rusted so what I’m going to do now is
I’m going to put some little knobs of
butter in and around here now if you
wanted to put I don’t know some
mushrooms if you wanted to put some
olives
you could we just need a few little sage
leaves like this and we’ll keep cooking
it and the minute they hit the fat can
you smell it it’s just another
so beautiful so we’re going to cook that
we don’t have to rush you Gennaro we’ll
just take our time and I’ll get ready to
serve this up I’m going to get a nice
little nice little plate
just a little longer just a little bit
ago right now then they’ll write the way
they are do you think I didn’t put
enough flour in I put one and a half
tablespoons just hundred round right
yeah it’s a whole village sorry everyone
I was just doubting my quantities
slightly but we’ll get in there
yeah wheel so little on the soft side um
I’ve been um maybe I could have added a
little bit more flour but I saw the
looks they don’t always oh this is all
rocks look he’s holding okay
yeah now if you come and have a little
look here see how once these sages have
fried for about sort of six minutes I’ll
come around your way just why generate
carried on just you can probably see the
light for it and if you can and let’s
let’s hold it over mother like there you
are there it’s absolutely delicious it
kind of like a little a little Pringle
so good so this let’s plate it up ready
and what I like to do now is just get a
little got spatula real good yeah ready
ready okay close oh yeah just let me
clean this one on top here bless you but
I’m gonna have a little look so we’re
going to just layer up and in a way
although I could have added a little bit
more flour it is more delicate being a
little loose so actually is a fine
little balance there either way I know
you guys watching will find your own way
of doing this the best way come down and
have a little look at this the sage is
phenomenal and then what we would do is
just finish that we’re a little grating
a parmesan
and if just I mean just look at that
guys get right in there tiger
a little grated Parmesan that’ll melt on
top and then while that’s happening just
a little grating of nutmeg on top as
well and that is a really beautiful
beautiful dish or wonderful starter and
in a time can hand out with a lovely
green salad
beautiful going to try some I want to go
try some please do because this is all
mine oh let’s get in there he’s got to
pepper don’t have to be our dishes waste
lovely and crisp and elite it’s gonna be
a bit hot yeah why not
mmm and dulcet that really good mmm so
good different flavors and you could
probably have equal success with sweet
potato ruined it in the same way and
really really nice I’m very happy with
that have a go of this okay click the
link below we’re going to have recipe on
Jamie Oliver calm bro that I reppin
number one will do come on alright you
can’t pay for me in one long Morgans
what’s your fucking about so translate
for me
ah so it’s a set with a good don’t have
one now sorry
stay there dog loop because your goal
enjoying it what to actually we do it if
I call it be so good yes you know what
we do next
yes what we’re doing next all we want to
do next
doesn’t matter so I tell you what we’re
gonna do next oh there was this job are
you gonna make this fun
fasting burger which you not only know
that I’m gonna flag you out with one so
I’m gonna do a really simple salad we
got a very simple salad so anything if
you can deny are we’re gonna that we’re
going to dress this out of here I come
with me I’m sorry just going to get a
nice little platter and
everyone always thinks that salads are
boring so part of making them not boring
is how you present them having a little
bit of fun with it getting a nice
platter so let’s get a nice let’s get a
nice bit okay let’s get a nice big
platter for two people so we’re going to
take that beautiful hot squash and we’re
just going to use that as kind of like a
sort of base I mean a squash is a
vegetable but it’s kind of got that nice
kind of fulfilling carbohydrate sort of
vibe going on so we’re just going to
simply this is bog-standard gem lettuce
Bay a rocket bit of watercress Gennaro
is going to dress it with some olive oil
and some balsamic vinegar so I’ll add a
little bit of lemon juice in there as
well both Semak works really well we’ve
squash beautifully so just a tiny
squeeze of lemon juice and up balance
that with both okay and we’re going with
the little drizzle of extra virgin olive
oil make sure the oil is good for a
little little salt and vinegar yes and
then we’ll go in with a little balsamic
that’s good and we put some salt inside
yep darling you can have a little dress
away okay and oh my goodness mate look
at that and again we’re going to come
back to this beautiful just have a look
at this lovely roasted squash again
absolutely gorgeous hot and steaming of
course when it’s hot and steaming it’s
kind of you know having a salad having a
cellar that’s cold and fresh and crunchy
and Z and then having soft stodgy sort
of hot you know squash beautiful so what
I’m going to do right just to add to it
is I want to kind of give this up isn’t
I want to make this salad absorb a
little bit more kind of like a platter
salad okay so I’ve got some lovely
prosciutto you could use Brucella you
could use any kind of nice salumi I’m
just going to cover one side of a plate
can you smell the pleasure to see
really is and then what I’m going to do
is get a spoon and I’m just going to
take chunks of this beautiful squash now
you see this really sticky stuff this is
the golden we want the sticky stuff you
want the squash you know we don’t want
to be kind of cautious about it we want
to just sort of take nice big chunks of
that gorgeous roasted squash slow
roasted squash and put the squash at the
bottom like that so good and then I’m
going to take this lovely light salad
I’m just going to plonk in the middle
now this is a very simple set of guys
but really the point of sort of showing
you this is that salads don’t have to be
boring okay you know that contrast of
crunchy soft hot cold sweet sour that’s
everything that we’re getting excited
about and this is what Gennaro taught me
when I was a very young boy when we used
to work at the Neil Street restaurant
know bless you I remember those lovely
Ben I used to work three shifts a day
the third shift would be with him and he
used to bake bread every morning and he
used to sing summertime as he had about
20 kilos of bread proving on the bench
just in his pants imagine being 18 years
old from a little village like we’d
never seen a foreign face in our life
right and I’m in the dungeons the depths
of Neil Street restaurant with him all
his hairy body out and his little
jockstrap pants and a big old load of
bread I was frightened I was frightened
don’t know yes yes how is Lulu look so
look we got a little feta cheese you
could use salted ricotta if you wanted
to stay on the Italian theme we’ve got
dairy
we’ve got citrus we got veggies we got
protein and we got carbohydrates a nice
little bit of bread on the side and that
guy’s just come have a look very simple
but very lovely little salad I’d be so
happy to have that or frankly for lunch
or dinner absolutely really really nice
now we’ve done a fritter we’ve done our
little salad we’re now what are you
doing you’re doing some crispy but are
what ha ha ha you forgot this
there are really any odd and you could
see it’s not stick pen and then you’re
just getting crispy bits I’d just give
that crispy bit very very clever Gennari
so you don’t have to waste any of it
seeds flesh skin juices imagine doing
this every week oh I want to make a
curry take it out put it in I want to
make a soup take it out do your base do
your veggies do your stock chunky or
whiz it up alright fantastic when I make
a salad boom want to make a ravioli
filling a letter Anya a pasta dish I
want to have a little base to roast a
piece of fish on fantastic I want to
take a chicken breast open it up put
some squash in some basil some chili
some mozzarella roast it in the oven
fantastic you name it you can do it
with this wonderful little product and
Gennaro is now taking it to the next
level where we’ve kind of almost got a
poppadom crispy almost sort of like
crack I love it bacon like skin of the
squash this big it all stuff everything
just a little bit nice we’ve got one
more recipe to do one more recipe so
we’re gonna do hummus now hummus is is
is kind of a famous in Morocco all
through that Ottoman region Turkish do a
wonderful job iranian iranians israeli i
mean everyone’s doing versions of hummus
right the italians also do versions of
hummus yes cannellini beans all fini
beans Bellotti beans we are going to use
the chickpeas now one little trick that
we haven’t done today is try and get the
cannellini beans at sorry try and get
the chickpeas in the jar whenever you
get beans or chickpeas in the jar
they’re always three times better than
the tins yes yes I mean they’re
delicious on the are you a level be a
form that’s really really good you know
look at that you do pay my forum but
let’s just have a little let’s just do a
little a little got I’m done after your
ends that’s right I didn’t have a grip
now you still got the olive oil I’ll
show you I’m gonna show you you know you
can I show you this is the way we do it
in essence I’m just sick it now you show
me
okay so same products chickpea different
tin have a look at the size difference I
don’t know if you’re going to read it
but it’s much much bigger okay there
really is a big difference there between
one on the other I’d say that was about
twice the size what you’ll get from the
jarred one and they will be more
expensive but you know good things in
life are more expensive it’s so good
more delicious the broth the kind of the
juicer comes in is seasoned it’s
wonderful mmm that’s not um creaminess
so if you can treat yourself to a jar
and whatever you make with it Viva
Italia is going to be amazing so let’s
make a pasta with a chickpeas I just
love fritters done mixing in many
different way so good it’ll be up to
anything just for another job to let on
we’re just making this up right so this
is you can call it a hummus but really
we’re just going to have some fun with
some chickpeas it’s gonna be spreadable
you can go smooth and go chunky we’re
going to toast some mixed seeds off here
some flour sesame normally when you make
a nice hummus they use tahini which is
basically it’s a sesame seed sort of
butter you can get mixed nut butters you
can use those as well
also you can get peanut butter so if you
haven’t got tahini and you can’t get it
in all the supermarket’s now just swap
it out for these it will be delicious
we’re just toasting up some nice nuts
we’re going to do it with chickpeas and
the squash okay so another thing is you
can use a food processor but actually
what we can do is we can use like a
rolling pin or something you know cuz I
don’t know pestle and mortar look we can
use if we can use a food processor and
it’s like very mechanical is very
convenient and I do use it but I think
also it’s really nice to be rustic and
uneven and erratic and what you’re gonna
get is
a mixture of textures and I personally
think that’s the key to a really really
good so you can use a pestle more like
Gennaro just gave it to me or you can
use that really what’s the difference as
we use that you could use a spoon I mean
when Gennaro is around he’ll pull out
all sorts of implements that look kind
of that shape and if it’s after ten
o’clock at night
seriously don’t ask him for anything
because they go into all sorts of
strange places but you could use that as
well but just make sure you give it a
lot yeah anyway yeah seeds toasted they
go on our lovely chickpeas the chickpeas
remember are cooked they’re not dried
we’re going to go in with our beautiful
hot squash yeah so we’ve got our lovely
squash let’s just put that in like that
look at that hot and delicious Gennaro
is going to give it a really good
pounding always using the ladle there
you go if you thought that Gennaro
should have used it another implement
for this put it in the comments box
below what would you have used to make
this hummus if it was you here standing
with me he’s using a ladle and let’s be
honest the ladles are kind of quite big
flung object with not such a good sturdy
shaft as a handle you could have used
something else right okay we’re gonna
season it with salt and pepper and I
personally like some spice with it I
think Gennaro would agree I’m full agree
Julie it’s the best one a little fresh
chilli goes in if you had grilled
peppers you can make your expression of
hermas as simple or complex as you feel
best we are going to add some peanut
butter just to give it that kind of back
note it’s that kind of nice delicious I
don’t know how to describe it that the
tahini or the peanut butter or the nut
butters just gives it a wonderful sort
of base that I love so the chilli goes
in I’m then going to go in we have about
a heaped tablespoon of the peanut butter
I’m then going to roughly chop the
coriander part
I’m in parsley basil you can go rough or
you can go fine
and then as Gennaro carries on pounding
into the night we’re going to go a
little lemon juice and we want some good
olive oil in there some lovely
cold-pressed extra virgin olive oil
every is put me site okay so keep
pounding Gennaro heat pounding hey I do
and this probably looks like a lot of
olive oil but remember we’ve just made
hummus there I mean that’s gonna be
enough of 10 people remember once you’ve
made it it’s good in the fridge for two
or three days you know you can use it
once you’ve you’ve made it in sandwiches
in little cassadee’s of little flat
breads in packed lunches with like
vegetables and dips really really nice
so let’s have a little taste something
what the Italian stallion is done with
that ladle yeah hey ghost look I got to
use a big spoon on the line good ball
bomb bit more lemon juice put a bit of
olive oil bit more seasoning I’ve got a
plan for the olive oil actually if you
would you trust me yeah okay so what I’m
gonna do is get this lovely plate I’m
going to move this salad Gennaro is
going to dramatically put it in the
middle in a big pile right in the middle
Gennaro in a pile in the middle Gennaro
in a pile in a needle opposed yeah eat
in a part in the fatal in a pot in a
middle and then we make a little well in
the middle and then some oil in the
middle some crispy bread some olives
there you go guys that is it that is our
real time recipes we’ve done a salad
the hummus we’ve done the fritters some
lovely toast guys
put your comments in the comments box
below the camera is going to start
working any minute now but until it does
go off remember if you want to see
Janeiro’s
now click through to his channel if you
want to see another recipe with a squash
we’ve done it on drinks tube we’ve done
the most delicious drink on drinks tube
you’re gonna love it there you go that
was lovely from me in Janeiro Ciao Bella
you
hello you lovely people okay we’re going
to do a real-time recipe and this time
we are going to be bigging up this
beautiful thing
squash it could be pumpkin it’s a
wonderful family
the Zuka family you can get but nut
squash everywhere it’s an amazing
vegetable low in sats low in calories
it’s delicious full of wonderful
nutrients and vitamins great for your
hair your eyes your nails anyway the
thing is I kind of order this every
single week this is a part of the Oliver
household okay and and if you kind of
just think about it being sort of
resourceful and economical about your
time having little tricks in your fridge
having something that has the capacity
to be a base for a million things as far
as your imagination would go but also if
you think about it it costs money when
you turn an oven on and I know we don’t
really think about it very often but how
often do you use a whole oven Christmas
I mean never so I put in a whole squash
every week week in week out all the time
and I’ve got a few jobs that I do like
that and what we do in about an hour and
a half about 180 degrees celcius is turn
this wonderful hard vegetable into
something coming over look at this that
is beautiful it caramelized just have a
look in this tray here see how it cooks
look at that look a little oh look see
that it all is almost like honey or
maple syrup okay and that my friends is
natural sugars and this is why delicious
this is why um
pumpkin can be so good for desserts okay
so come come come come come let’s split
it open
and inside of course we want all of this
look at that look at the skin okay loads
of people would throw the skin away okay
well let’s just talk about the skin now
between the flesh and the skin is in my
opinion the sweetest part so only a mad
person would throw that away because
it’s delicious
lean come come so in here we’ve got this
amazing
meaty flesh when it’s warm it’s
wonderful here we have seeds and you can
literally just take those out roast
those put a little bit of chilli cumin
nice things like that and we’ve got such
just wonderful food okay
so this is real time recipes and there’s
no cuts have a little look let’s get
some bearings now this is our kind of
rough from it’s a temporary office and
you can see it’s quite messy we’ve got
all our props here and all of our plates
and we got all of our actually it is
it’s it’s a bit of a mess but don’t let
them know that I said that because they
get a bit worried but yeah all the
equipment tea towels over here here’s
the director look at him it’s nearly
lovely and look who’s just walked in the
office generic contact is eating eating
as usual mr. Quintero here here’s all
the lovely girls that we work with every
day they do loads of research for me and
testing of the recipes and shoots for
the mag and stuff like that and then my
office up there um it’s quite nice
really isn’t it so should do some
cooking good girl okay let’s go so I
just wanted the thing about real time
recipes is with editing and stuff like
that you can you know I don’t want to
trick you all we need to see what we’re
doing here so once you’ve roasted this
squash we’re gonna take a half a squash
like this we’ll remove the seeds Gennaro
come around darling
and your being ever so quiet and polite
don’t be formal and just and I’m gonna
use half of the squash like that let’s
use the skin you can take the skin out
or not Gennaro do you want to be my
common chef Jamie did I do it okay if
you can add stir if you can just mush up
the squash and we don’t want to make it
into baby food okay so we can just mash
it up the skin we can just kind of chop
up tear up
I’m using cottage cheese this is a
really delicious I used to hate it but I
hated it without any kind of
understanding of it it’s really it’s low
in calories herb it’s clean it’s fresh
it’s got a milkiness around it and then
curds of lovely gorgeousness and when
they cook there’s a kind of bounce to it
almost a tiny bit like mozzarella okay
so we have a hundred and fifty grams of
good quality cottage cheese in there if
you wanted to swap that out for ricotta
you can that’s no problem at all
we’re going to go in with 100 grams of
self-raising flour which is about one
and a half tablespoons there we’re going
to go in with one gorgeous free-range
egg and what we’re going to make lovely
people and it’s some fritters beautiful
squash fritters which sage butter serve
that with a lovely green salad and that
is a wonderful meal to give someone that
you like so the handsome Gennaro
Contaldo is look at the way stairs
no one stairs like him so we’re gonna
take this can be nice looking really
needed now I’ve been dancing I was mad
overcomplicated don’t need this Gennaro
you love making fritters don’t you I do
indeed
oh my god it’s in Italy they use bridges
a lot don’t they this indeed it pumpkins
squash their lover Matadors are lovely
creatures special your scepter with the
ricotta also is very nice as well if you
want to use too so what I’ve done is
I’ve got a nice non-stick pan guys at
medium heat you can see what Gennaro –
just just have a little look at that now
now the port I used to think that
cottage cheese was just like Kochi it’s
just like any cheese it’s got his own
distinct use flavour and I think like
this it works really really well I’m
going to season this up with salt and
pepper I’m also going to bulk up the
seasoning with the wonderful savoriness
of parmesan yes I’m not really sure how
much let’s just call it like just put
them inside 20 grams 30 grams you know
just to give it a lovely little bit
that’s probably 20 grams right so we’ll
put a bit in and some on and then a
little spice some nutmeg is quite nice
as well
so once Gennaro has done that
he’s just going to get a nice big
spoonful of the fritter and we’re going
to put this just like that in to the pan
now just want a little bit of olive oil
in the pan about tablespoon will cook
like let’s say three or four three or
four spoons per person and this is a
really easy recipe you can do it in
batches so if you’ve got kids or friends
coming home at different times you can
kind of cook a portion you know in my
life at the moment savory Gennaro we’ve
got kids coming back from school
different things it’s one of those
dishes you just have raw and you just
almost cook it like a pancake on the
first once this beautiful fritter has
been kind of nice and golden on one side
probably like I don’t know what 40
seconds yeah something like that we’ll
turn it and we’re going to add a herb
now come and have a look at this guys
this is sage and honestly like and when
you eat sage rule it’s disgusting it is
bitter its acrid it’s just I mean is
awful but when it hits hot fat butter
olive oil something marvelous happens
doesn’t it general it give a SAP show
lovely flavor also Sager with a funky it
is incredible the balance of Sager with
pumpkins is a perfect marriage so what
we’re going to do is Gennaro
romantically and illustrious Lea and
sexually love it
does turn the fritter what’s funny about
that you’re a very virile man Gennaro
this women all around men all around the
world that just love you right so look
come never look at this I’m just going
to turn this up a little bit yes you
need to I’ll try to I think I turned it
down mommy say I will give it another
little second yeah
the seconds in another second drunk a
little bit loose yes quite nice you can
always head back over again yeah ah
leave that don’t don’t feel you know not
so what will I mean just just so you
know I mean a little bit like pancakes
the first one you make you’re always
trying to kind of focus in on your pan
control and I might have stitched up
dinner a little bit because I turned the
pan down but this will go crispy and
delicious so more to the point guys
what you’re seeing is we’ve is quite
scruffy yes and so no that’s fine okay
we don’t want perfect Quinn ills we down
the terrific round just boring life too
short let it fall on the spoon let it be
rusted so what I’m going to do now is
I’m going to put some little knobs of
butter in and around here now if you
wanted to put I don’t know some
mushrooms if you wanted to put some
olives
you could we just need a few little sage
leaves like this and we’ll keep cooking
it and the minute they hit the fat can
you smell it it’s just another
so beautiful so we’re going to cook that
we don’t have to rush you Gennaro we’ll
just take our time and I’ll get ready to
serve this up I’m going to get a nice
little nice little plate
just a little longer just a little bit
ago right now then they’ll write the way
they are do you think I didn’t put
enough flour in I put one and a half
tablespoons just hundred round right
yeah it’s a whole village sorry everyone
I was just doubting my quantities
slightly but we’ll get in there
yeah wheel so little on the soft side um
I’ve been um maybe I could have added a
little bit more flour but I saw the
looks they don’t always oh this is all
rocks look he’s holding okay
yeah now if you come and have a little
look here see how once these sages have
fried for about sort of six minutes I’ll
come around your way just why generate
carried on just you can probably see the
light for it and if you can and let’s
let’s hold it over mother like there you
are there it’s absolutely delicious it
kind of like a little a little Pringle
so good so this let’s plate it up ready
and what I like to do now is just get a
little got spatula real good yeah ready
ready okay close oh yeah just let me
clean this one on top here bless you but
I’m gonna have a little look so we’re
going to just layer up and in a way
although I could have added a little bit
more flour it is more delicate being a
little loose so actually is a fine
little balance there either way I know
you guys watching will find your own way
of doing this the best way come down and
have a little look at this the sage is
phenomenal and then what we would do is
just finish that we’re a little grating
a parmesan
and if just I mean just look at that
guys get right in there tiger
a little grated Parmesan that’ll melt on
top and then while that’s happening just
a little grating of nutmeg on top as
well and that is a really beautiful
beautiful dish or wonderful starter and
in a time can hand out with a lovely
green salad
beautiful going to try some I want to go
try some please do because this is all
mine oh let’s get in there he’s got to
pepper don’t have to be our dishes waste
lovely and crisp and elite it’s gonna be
a bit hot yeah why not
mmm and dulcet that really good mmm so
good different flavors and you could
probably have equal success with sweet
potato ruined it in the same way and
really really nice I’m very happy with
that have a go of this okay click the
link below we’re going to have recipe on
Jamie Oliver calm bro that I reppin
number one will do come on alright you
can’t pay for me in one long Morgans
what’s your fucking about so translate
for me
ah so it’s a set with a good don’t have
one now sorry
stay there dog loop because your goal
enjoying it what to actually we do it if
I call it be so good yes you know what
we do next
yes what we’re doing next all we want to
do next
doesn’t matter so I tell you what we’re
gonna do next oh there was this job are
you gonna make this fun
fasting burger which you not only know
that I’m gonna flag you out with one so
I’m gonna do a really simple salad we
got a very simple salad so anything if
you can deny are we’re gonna that we’re
going to dress this out of here I come
with me I’m sorry just going to get a
nice little platter and
everyone always thinks that salads are
boring so part of making them not boring
is how you present them having a little
bit of fun with it getting a nice
platter so let’s get a nice let’s get a
nice bit okay let’s get a nice big
platter for two people so we’re going to
take that beautiful hot squash and we’re
just going to use that as kind of like a
sort of base I mean a squash is a
vegetable but it’s kind of got that nice
kind of fulfilling carbohydrate sort of
vibe going on so we’re just going to
simply this is bog-standard gem lettuce
Bay a rocket bit of watercress Gennaro
is going to dress it with some olive oil
and some balsamic vinegar so I’ll add a
little bit of lemon juice in there as
well both Semak works really well we’ve
squash beautifully so just a tiny
squeeze of lemon juice and up balance
that with both okay and we’re going with
the little drizzle of extra virgin olive
oil make sure the oil is good for a
little little salt and vinegar yes and
then we’ll go in with a little balsamic
that’s good and we put some salt inside
yep darling you can have a little dress
away okay and oh my goodness mate look
at that and again we’re going to come
back to this beautiful just have a look
at this lovely roasted squash again
absolutely gorgeous hot and steaming of
course when it’s hot and steaming it’s
kind of you know having a salad having a
cellar that’s cold and fresh and crunchy
and Z and then having soft stodgy sort
of hot you know squash beautiful so what
I’m going to do right just to add to it
is I want to kind of give this up isn’t
I want to make this salad absorb a
little bit more kind of like a platter
salad okay so I’ve got some lovely
prosciutto you could use Brucella you
could use any kind of nice salumi I’m
just going to cover one side of a plate
can you smell the pleasure to see
really is and then what I’m going to do
is get a spoon and I’m just going to
take chunks of this beautiful squash now
you see this really sticky stuff this is
the golden we want the sticky stuff you
want the squash you know we don’t want
to be kind of cautious about it we want
to just sort of take nice big chunks of
that gorgeous roasted squash slow
roasted squash and put the squash at the
bottom like that so good and then I’m
going to take this lovely light salad
I’m just going to plonk in the middle
now this is a very simple set of guys
but really the point of sort of showing
you this is that salads don’t have to be
boring okay you know that contrast of
crunchy soft hot cold sweet sour that’s
everything that we’re getting excited
about and this is what Gennaro taught me
when I was a very young boy when we used
to work at the Neil Street restaurant
know bless you I remember those lovely
Ben I used to work three shifts a day
the third shift would be with him and he
used to bake bread every morning and he
used to sing summertime as he had about
20 kilos of bread proving on the bench
just in his pants imagine being 18 years
old from a little village like we’d
never seen a foreign face in our life
right and I’m in the dungeons the depths
of Neil Street restaurant with him all
his hairy body out and his little
jockstrap pants and a big old load of
bread I was frightened I was frightened
don’t know yes yes how is Lulu look so
look we got a little feta cheese you
could use salted ricotta if you wanted
to stay on the Italian theme we’ve got
dairy
we’ve got citrus we got veggies we got
protein and we got carbohydrates a nice
little bit of bread on the side and that
guy’s just come have a look very simple
but very lovely little salad I’d be so
happy to have that or frankly for lunch
or dinner absolutely really really nice
now we’ve done a fritter we’ve done our
little salad we’re now what are you
doing you’re doing some crispy but are
what ha ha ha you forgot this
there are really any odd and you could
see it’s not stick pen and then you’re
just getting crispy bits I’d just give
that crispy bit very very clever Gennari
so you don’t have to waste any of it
seeds flesh skin juices imagine doing
this every week oh I want to make a
curry take it out put it in I want to
make a soup take it out do your base do
your veggies do your stock chunky or
whiz it up alright fantastic when I make
a salad boom want to make a ravioli
filling a letter Anya a pasta dish I
want to have a little base to roast a
piece of fish on fantastic I want to
take a chicken breast open it up put
some squash in some basil some chili
some mozzarella roast it in the oven
fantastic you name it you can do it
with this wonderful little product and
Gennaro is now taking it to the next
level where we’ve kind of almost got a
poppadom crispy almost sort of like
crack I love it bacon like skin of the
squash this big it all stuff everything
just a little bit nice we’ve got one
more recipe to do one more recipe so
we’re gonna do hummus now hummus is is
is kind of a famous in Morocco all
through that Ottoman region Turkish do a
wonderful job iranian iranians israeli i
mean everyone’s doing versions of hummus
right the italians also do versions of
hummus yes cannellini beans all fini
beans Bellotti beans we are going to use
the chickpeas now one little trick that
we haven’t done today is try and get the
cannellini beans at sorry try and get
the chickpeas in the jar whenever you
get beans or chickpeas in the jar
they’re always three times better than
the tins yes yes I mean they’re
delicious on the are you a level be a
form that’s really really good you know
look at that you do pay my forum but
let’s just have a little let’s just do a
little a little got I’m done after your
ends that’s right I didn’t have a grip
now you still got the olive oil I’ll
show you I’m gonna show you you know you
can I show you this is the way we do it
in essence I’m just sick it now you show
me
okay so same products chickpea different
tin have a look at the size difference I
don’t know if you’re going to read it
but it’s much much bigger okay there
really is a big difference there between
one on the other I’d say that was about
twice the size what you’ll get from the
jarred one and they will be more
expensive but you know good things in
life are more expensive it’s so good
more delicious the broth the kind of the
juicer comes in is seasoned it’s
wonderful mmm that’s not um creaminess
so if you can treat yourself to a jar
and whatever you make with it Viva
Italia is going to be amazing so let’s
make a pasta with a chickpeas I just
love fritters done mixing in many
different way so good it’ll be up to
anything just for another job to let on
we’re just making this up right so this
is you can call it a hummus but really
we’re just going to have some fun with
some chickpeas it’s gonna be spreadable
you can go smooth and go chunky we’re
going to toast some mixed seeds off here
some flour sesame normally when you make
a nice hummus they use tahini which is
basically it’s a sesame seed sort of
butter you can get mixed nut butters you
can use those as well
also you can get peanut butter so if you
haven’t got tahini and you can’t get it
in all the supermarket’s now just swap
it out for these it will be delicious
we’re just toasting up some nice nuts
we’re going to do it with chickpeas and
the squash okay so another thing is you
can use a food processor but actually
what we can do is we can use like a
rolling pin or something you know cuz I
don’t know pestle and mortar look we can
use if we can use a food processor and
it’s like very mechanical is very
convenient and I do use it but I think
also it’s really nice to be rustic and
uneven and erratic and what you’re gonna
get is
a mixture of textures and I personally
think that’s the key to a really really
good so you can use a pestle more like
Gennaro just gave it to me or you can
use that really what’s the difference as
we use that you could use a spoon I mean
when Gennaro is around he’ll pull out
all sorts of implements that look kind
of that shape and if it’s after ten
o’clock at night
seriously don’t ask him for anything
because they go into all sorts of
strange places but you could use that as
well but just make sure you give it a
lot yeah anyway yeah seeds toasted they
go on our lovely chickpeas the chickpeas
remember are cooked they’re not dried
we’re going to go in with our beautiful
hot squash yeah so we’ve got our lovely
squash let’s just put that in like that
look at that hot and delicious Gennaro
is going to give it a really good
pounding always using the ladle there
you go if you thought that Gennaro
should have used it another implement
for this put it in the comments box
below what would you have used to make
this hummus if it was you here standing
with me he’s using a ladle and let’s be
honest the ladles are kind of quite big
flung object with not such a good sturdy
shaft as a handle you could have used
something else right okay we’re gonna
season it with salt and pepper and I
personally like some spice with it I
think Gennaro would agree I’m full agree
Julie it’s the best one a little fresh
chilli goes in if you had grilled
peppers you can make your expression of
hermas as simple or complex as you feel
best we are going to add some peanut
butter just to give it that kind of back
note it’s that kind of nice delicious I
don’t know how to describe it that the
tahini or the peanut butter or the nut
butters just gives it a wonderful sort
of base that I love so the chilli goes
in I’m then going to go in we have about
a heaped tablespoon of the peanut butter
I’m then going to roughly chop the
coriander part
I’m in parsley basil you can go rough or
you can go fine
and then as Gennaro carries on pounding
into the night we’re going to go a
little lemon juice and we want some good
olive oil in there some lovely
cold-pressed extra virgin olive oil
every is put me site okay so keep
pounding Gennaro heat pounding hey I do
and this probably looks like a lot of
olive oil but remember we’ve just made
hummus there I mean that’s gonna be
enough of 10 people remember once you’ve
made it it’s good in the fridge for two
or three days you know you can use it
once you’ve you’ve made it in sandwiches
in little cassadee’s of little flat
breads in packed lunches with like
vegetables and dips really really nice
so let’s have a little taste something
what the Italian stallion is done with
that ladle yeah hey ghost look I got to
use a big spoon on the line good ball
bomb bit more lemon juice put a bit of
olive oil bit more seasoning I’ve got a
plan for the olive oil actually if you
would you trust me yeah okay so what I’m
gonna do is get this lovely plate I’m
going to move this salad Gennaro is
going to dramatically put it in the
middle in a big pile right in the middle
Gennaro in a pile in the middle Gennaro
in a pile in a needle opposed yeah eat
in a part in the fatal in a pot in a
middle and then we make a little well in
the middle and then some oil in the
middle some crispy bread some olives
there you go guys that is it that is our
real time recipes we’ve done a salad
the hummus we’ve done the fritters some
lovely toast guys
put your comments in the comments box
below the camera is going to start
working any minute now but until it does
go off remember if you want to see
Janeiro’s
now click through to his channel if you
want to see another recipe with a squash
we’ve done it on drinks tube we’ve done
the most delicious drink on drinks tube
you’re gonna love it there you go that
was lovely from me in Janeiro Ciao Bella
you
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