Gide okay so I’m going to give you a
great recipe that I would love on
Father’s Day is Eggs Benedict I’m going
to give you five version of Eggs
Benedict the classic with smoked ham
then smoked salmon and then grilled
mushrooms for the vegetarians and then
we’re going to have a nice posh one with
dress crap then number five a classic
that we do in barbacoa burn in Benedict
okay hollandaise sauce it starts with
two eggs and removed just the yolks then
I want to use some butter I want to put
a pack of butter in here guys and we’re
just going to melt it here I’ve got a
pan about an inch of water put the bowl
on top add a little tablespoon of white
wine vinegar I’m going to add a little
bit of salt a little pepper okay so as
you wish is going to start the double
inside slowly add in the butter
if you don’t whisk constantly it will
split so at this point let’s take it off
the heat I’ll remove that then now in
kitchens we make that the beginning of
service and then what would happen is
maybe an hour later someone puts it on a
higher heat and it’s splits so it’s
quite a vulnerable source so a brilliant
way to stop that is just get a good old
fashioned thermos flask put boiling
water in and preheat it and then pour
that away and this is the best place to
put a fantastic hollandaise sauce and
just pour it in it’s going to stay warm
for two hours sauce done so guys let’s
talk about eggs right one of the
ultimate eggs is a double yoga when you
get two yolks in one egg fantastic but
we can’t wait for luck so let’s make it
let’s make it happen right and I’m going
to show you how to not only guarantee
the perfect poached egg every time but
also guarantee double yokas and it’s
really simple so we’re using heat proof
cling film get a little bit of olive oil
so we rub that on there then we get our
bowl put that underneath and then just
use your hand to push the cling film in
and we get to gorgeous eggs these are
lovely free-range organic eggs
and in they go and then simply all we do
is pull up the side and we’re gonna
squeeze the air out and then tie it in a
knot it couldn’t be easier so let’s take
these eggs put them into a simmering
water so while that’s cooking let’s talk
about flavors
so first up dry grilled mushrooms and
when you dry grilling up that they go
nutty and completely different flavor
next combo smoked salmon we’ve got the
ham you know this stuff is nice and
normal right we’ve seen this before but
let’s just kind of play that story then
we’ve got crabs you can just get it and
you can dress it so in with olive oil in
with chili and basil a little squeeze of
lemon juice mix it up and it will be
divine and delicious let’s explain the
last one burnt ends is all the N bit of
big pulled pork butts or beautiful short
ribs of beef or any other barbecued
meats and then we just dress them in a
bit of barbecue sauce and that’s it
right next my eggs they’ve had about
eight and a half minutes the mushrooms
here are ready and with the mushrooms
very simply you know they’re cooked and
they’re dry and they look a little bit
uninteresting but if you put nice extra
virgin olive oil on here right a pinch
of salt and pepper and again a squeeze
of lemon juice and even a little parsley
or something like that this is going to
be a thing of joy one more thing spinach
just put it in that griddle pan just
wilt it down and you literally just need
30 seconds again just a little kiss of
olive oil and lemon juice and seasonings
and that’s all you could possibly need
beautiful look at that done so now I’m
going to take my buns you can toast them
if you want but not too much I’d say you
want it to be spongy okay lovely extra
virgin olive oil let’s have a little bit
of that very very nice then we’re going
to go on with the smoked salmon first
beautiful the next one we’re going to go
ham good quality dry cured smoked hams
lovely and then for spinach on there and
a few little bits of those gorgeous
mushrooms
pack it in then we’re going to go the
crab really nice and then the burnt ends
amazing right then we got the eggs just
simply cut off the end like that and
then you can just grab this and pull it
up and it’s not going to break it’s
beautiful
this at the end of the story guys
hollandaise sauce over the top thick and
rich with a little bit of acidity
mushrooms easy egg crab me my name look
at the wonderful world of Eggs Benedict
today go guys I hope you enjoyed that if
you want to get the old man something
beautiful for Father’s Day
check out the Jamie magazine
subscription it’s fantastic value full
of ideas chefs cooks our food and you
name it we pack it into that mag every
single month until next time lots of
love
[Music]
you
[Music]
great recipe that I would love on
Father’s Day is Eggs Benedict I’m going
to give you five version of Eggs
Benedict the classic with smoked ham
then smoked salmon and then grilled
mushrooms for the vegetarians and then
we’re going to have a nice posh one with
dress crap then number five a classic
that we do in barbacoa burn in Benedict
okay hollandaise sauce it starts with
two eggs and removed just the yolks then
I want to use some butter I want to put
a pack of butter in here guys and we’re
just going to melt it here I’ve got a
pan about an inch of water put the bowl
on top add a little tablespoon of white
wine vinegar I’m going to add a little
bit of salt a little pepper okay so as
you wish is going to start the double
inside slowly add in the butter
if you don’t whisk constantly it will
split so at this point let’s take it off
the heat I’ll remove that then now in
kitchens we make that the beginning of
service and then what would happen is
maybe an hour later someone puts it on a
higher heat and it’s splits so it’s
quite a vulnerable source so a brilliant
way to stop that is just get a good old
fashioned thermos flask put boiling
water in and preheat it and then pour
that away and this is the best place to
put a fantastic hollandaise sauce and
just pour it in it’s going to stay warm
for two hours sauce done so guys let’s
talk about eggs right one of the
ultimate eggs is a double yoga when you
get two yolks in one egg fantastic but
we can’t wait for luck so let’s make it
let’s make it happen right and I’m going
to show you how to not only guarantee
the perfect poached egg every time but
also guarantee double yokas and it’s
really simple so we’re using heat proof
cling film get a little bit of olive oil
so we rub that on there then we get our
bowl put that underneath and then just
use your hand to push the cling film in
and we get to gorgeous eggs these are
lovely free-range organic eggs
and in they go and then simply all we do
is pull up the side and we’re gonna
squeeze the air out and then tie it in a
knot it couldn’t be easier so let’s take
these eggs put them into a simmering
water so while that’s cooking let’s talk
about flavors
so first up dry grilled mushrooms and
when you dry grilling up that they go
nutty and completely different flavor
next combo smoked salmon we’ve got the
ham you know this stuff is nice and
normal right we’ve seen this before but
let’s just kind of play that story then
we’ve got crabs you can just get it and
you can dress it so in with olive oil in
with chili and basil a little squeeze of
lemon juice mix it up and it will be
divine and delicious let’s explain the
last one burnt ends is all the N bit of
big pulled pork butts or beautiful short
ribs of beef or any other barbecued
meats and then we just dress them in a
bit of barbecue sauce and that’s it
right next my eggs they’ve had about
eight and a half minutes the mushrooms
here are ready and with the mushrooms
very simply you know they’re cooked and
they’re dry and they look a little bit
uninteresting but if you put nice extra
virgin olive oil on here right a pinch
of salt and pepper and again a squeeze
of lemon juice and even a little parsley
or something like that this is going to
be a thing of joy one more thing spinach
just put it in that griddle pan just
wilt it down and you literally just need
30 seconds again just a little kiss of
olive oil and lemon juice and seasonings
and that’s all you could possibly need
beautiful look at that done so now I’m
going to take my buns you can toast them
if you want but not too much I’d say you
want it to be spongy okay lovely extra
virgin olive oil let’s have a little bit
of that very very nice then we’re going
to go on with the smoked salmon first
beautiful the next one we’re going to go
ham good quality dry cured smoked hams
lovely and then for spinach on there and
a few little bits of those gorgeous
mushrooms
pack it in then we’re going to go the
crab really nice and then the burnt ends
amazing right then we got the eggs just
simply cut off the end like that and
then you can just grab this and pull it
up and it’s not going to break it’s
beautiful
this at the end of the story guys
hollandaise sauce over the top thick and
rich with a little bit of acidity
mushrooms easy egg crab me my name look
at the wonderful world of Eggs Benedict
today go guys I hope you enjoyed that if
you want to get the old man something
beautiful for Father’s Day
check out the Jamie magazine
subscription it’s fantastic value full
of ideas chefs cooks our food and you
name it we pack it into that mag every
single month until next time lots of
love
[Music]
you
[Music]
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