welcome to jamie oliver’s foodtube
hello food tubers and today we’re gonna
cook up some penny ball plus we’re gonna
make our own homemade plum sauce and
stir fry cabbage all those ingredients
all this amazing flavor again right so
start with we have root ginger and
orange if you can slice both of those
with a peel everything and puts it into
a roasting tray okay now be honest been
to quit apportion what am I gonna get am
I gonna be full by the end of it yes I
am yes this is like a full plate of food
perfectly balanced nutritious and it
will people ok price right Chinese
five-spice going into a roasting tray
along with some warm water one more just
to start the process off you can do cold
water but then your ovens gonna have to
work a bit longer to get up to
temperature zone okay yep I can go in
there I mean slices or Cory’s the same
bold flavors going on smells if it just
because you’re cutting back on
ingredient and the cost reviews don’t
have to cut back on flavor
we’re using bold flavors so actually can
really enjoy a great meal and the great
milk consists of so these are pork belly
rashes and put those slices is the
cheapest way to my fault billing it
looks like a mega thick bacon well it
the bellies in the back but it’s the
same animal so put those in will gives
up two portions at the moment in life
I’ve already taste so nice that I’d
expected to be more expensive than it is
you’ve got to do a lot to it you can’t
just flash fry it so you’ve got to cook
it a long slow time it’s what we’re
gonna do there along with a tinfoil link
so it doesn’t dry out and then it can go
into the oven for about three or four
hours at 160 degrees Celsius and that
means the cheap meat becomes really
tender meat I’m Mike we are gonna do an
amazing plum sauce to go with it can you
do the plums over on that board yeah
my floor what do I do with these plums
if you can just cross these up d stone
them into our pan I’m gonna find you
dice up with Sherlock don’t ever cut
your finger don’t ever ever ever
coachman cut bangs the board I’m rolling
it into the stone and twist then cut it
down into the board again and then you
don’t have to sound there’s a jam into
your hand which is deadly so stone comes
out quarters go into a pan slot going in
all the rest of those done a glug of oil
just to stock process off to score a
nice one clove of garlic bears you can
crush that open and a few slivers of red
chilli now you can make this as hot – as
cool as you like it’s very sweet but a
little bit of spice helped as well just
a little bit of chili in there and this
across between kind of a sort and a
chutney so we have the vinegar in the
form of rice wine vinegar 100 Miller
back does it and because obviously that
is very sharp and acidic we also need
brown sugar to balance out about you’re
going in the garlic going in that’s all
the ingredients walnuts a lot of smells
bubble that down a little bit of salt
and once of that bubbles about some 10
minutes so that’s all it needs the
perfect plum chutney yes if you put it
in the jar you can make a big batch of
it especially win the plunger in season
you get an even cheaper go to market and
actually the officer how about the bowls
of ingredients for a pound here grab
some plums watering seeds I make a big
batch when you’re absolutely right jam
jar kill a jar in the fridge machine yes
next up cabbage now what would be
amazing with this dish would be
something like bok choy or patent choy
or some Chinese leaves but they are
slightly more expensive so we do
something very very similar great color
great flavor with a bog-standard cabbage
are we gonna shred this pretty much yes
cut up nice and fine buzzer didn’t cut
out the white store yeah I think
shredded cabbage is underestimated
I use it a lot I don’t know people who
produce light off of it
well I think it’s overcooked it can
smell really bad but we can do it it’s
very quickly sauté off a little bit soy
sauce that’s it that’s all it needs to
create an amazing layer my crispy onion
yes keep the green which is why we’re
just using the outer leaves as well
inside perfect for the Coulson or
another time but for this dish the outer
leaves the green ones are best on top of
each other you’re wasting your time the
chopping cabbage is like you then you’re
wasting your talents you weights you try
the cabbage you might change your mind
all right now our water is boiling we
can add in the rice
give that one stir so the grains don’t
stick together a little bit of oil in
this pan pot cabbage in to saute so they
can go and just before it’s finished the
splash of soy sauce for seasoning I mean
by a huge rate all right everything
comes together now look at how that is
mush down let’s do an amazing sauce or
chutney and our pork one with three done
very very soft baby wrong it looks
lovely babe does look bones well I think
that’s a Chinese five-spice he’s gonna
give a very dark color smells lovely
some of those soy sauce cabbage right
and then for the pork now this needs to
come out and be served the other way up
cause that’s a really succulent part
like so
Wow chutney so great here we go you’re
too quitting the less than 2 pounds
apportion it is our Chinese inspired
pork belly soy cabbage and our plum
chutney literally all you need is a fork
rently the knife
probably only in Miami four hours of
cooking it will just fall apart I’m
gonna use the knife just that’s no
normal pulpit so I’m using the knife
just to construct my big metaphor that
is delicious
a plum sauce is so sweet it’s great and
really counteracts the departed ice very
kids
now I know we’ve demolished that between
three of us but what’s that abortion you
were definitely yeah okay you were right
more roughly an amazing phony subscribe
to jamie oliver’s foodtube and if you
want to get all of this recipe then head
over to our website which is sorted food
calm
you
hello food tubers and today we’re gonna
cook up some penny ball plus we’re gonna
make our own homemade plum sauce and
stir fry cabbage all those ingredients
all this amazing flavor again right so
start with we have root ginger and
orange if you can slice both of those
with a peel everything and puts it into
a roasting tray okay now be honest been
to quit apportion what am I gonna get am
I gonna be full by the end of it yes I
am yes this is like a full plate of food
perfectly balanced nutritious and it
will people ok price right Chinese
five-spice going into a roasting tray
along with some warm water one more just
to start the process off you can do cold
water but then your ovens gonna have to
work a bit longer to get up to
temperature zone okay yep I can go in
there I mean slices or Cory’s the same
bold flavors going on smells if it just
because you’re cutting back on
ingredient and the cost reviews don’t
have to cut back on flavor
we’re using bold flavors so actually can
really enjoy a great meal and the great
milk consists of so these are pork belly
rashes and put those slices is the
cheapest way to my fault billing it
looks like a mega thick bacon well it
the bellies in the back but it’s the
same animal so put those in will gives
up two portions at the moment in life
I’ve already taste so nice that I’d
expected to be more expensive than it is
you’ve got to do a lot to it you can’t
just flash fry it so you’ve got to cook
it a long slow time it’s what we’re
gonna do there along with a tinfoil link
so it doesn’t dry out and then it can go
into the oven for about three or four
hours at 160 degrees Celsius and that
means the cheap meat becomes really
tender meat I’m Mike we are gonna do an
amazing plum sauce to go with it can you
do the plums over on that board yeah
my floor what do I do with these plums
if you can just cross these up d stone
them into our pan I’m gonna find you
dice up with Sherlock don’t ever cut
your finger don’t ever ever ever
coachman cut bangs the board I’m rolling
it into the stone and twist then cut it
down into the board again and then you
don’t have to sound there’s a jam into
your hand which is deadly so stone comes
out quarters go into a pan slot going in
all the rest of those done a glug of oil
just to stock process off to score a
nice one clove of garlic bears you can
crush that open and a few slivers of red
chilli now you can make this as hot – as
cool as you like it’s very sweet but a
little bit of spice helped as well just
a little bit of chili in there and this
across between kind of a sort and a
chutney so we have the vinegar in the
form of rice wine vinegar 100 Miller
back does it and because obviously that
is very sharp and acidic we also need
brown sugar to balance out about you’re
going in the garlic going in that’s all
the ingredients walnuts a lot of smells
bubble that down a little bit of salt
and once of that bubbles about some 10
minutes so that’s all it needs the
perfect plum chutney yes if you put it
in the jar you can make a big batch of
it especially win the plunger in season
you get an even cheaper go to market and
actually the officer how about the bowls
of ingredients for a pound here grab
some plums watering seeds I make a big
batch when you’re absolutely right jam
jar kill a jar in the fridge machine yes
next up cabbage now what would be
amazing with this dish would be
something like bok choy or patent choy
or some Chinese leaves but they are
slightly more expensive so we do
something very very similar great color
great flavor with a bog-standard cabbage
are we gonna shred this pretty much yes
cut up nice and fine buzzer didn’t cut
out the white store yeah I think
shredded cabbage is underestimated
I use it a lot I don’t know people who
produce light off of it
well I think it’s overcooked it can
smell really bad but we can do it it’s
very quickly sauté off a little bit soy
sauce that’s it that’s all it needs to
create an amazing layer my crispy onion
yes keep the green which is why we’re
just using the outer leaves as well
inside perfect for the Coulson or
another time but for this dish the outer
leaves the green ones are best on top of
each other you’re wasting your time the
chopping cabbage is like you then you’re
wasting your talents you weights you try
the cabbage you might change your mind
all right now our water is boiling we
can add in the rice
give that one stir so the grains don’t
stick together a little bit of oil in
this pan pot cabbage in to saute so they
can go and just before it’s finished the
splash of soy sauce for seasoning I mean
by a huge rate all right everything
comes together now look at how that is
mush down let’s do an amazing sauce or
chutney and our pork one with three done
very very soft baby wrong it looks
lovely babe does look bones well I think
that’s a Chinese five-spice he’s gonna
give a very dark color smells lovely
some of those soy sauce cabbage right
and then for the pork now this needs to
come out and be served the other way up
cause that’s a really succulent part
like so
Wow chutney so great here we go you’re
too quitting the less than 2 pounds
apportion it is our Chinese inspired
pork belly soy cabbage and our plum
chutney literally all you need is a fork
rently the knife
probably only in Miami four hours of
cooking it will just fall apart I’m
gonna use the knife just that’s no
normal pulpit so I’m using the knife
just to construct my big metaphor that
is delicious
a plum sauce is so sweet it’s great and
really counteracts the departed ice very
kids
now I know we’ve demolished that between
three of us but what’s that abortion you
were definitely yeah okay you were right
more roughly an amazing phony subscribe
to jamie oliver’s foodtube and if you
want to get all of this recipe then head
over to our website which is sorted food
calm
you
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