greetin’s foodtubers i’m erin crazed and
i am back i have got something in store
for you today
stuffed steak rolls a nice bit of steak
filled with couscous we have a nice bit
of skirt so I’m gonna just literally cut
a little butterfly I don’t go all the
way through just enough so it opens up
well out we just need some fashion out
okay to make it flatten off to roll up
nearly there looking good looking fresh
to me what what was how he say no bread
bread is dead you don’t need no bread
for this one it’s all about the filling
trust me this will be the best custer’s
ever make here we go
I’ve got some lovely couscous here right
about 100 grams there you know when it’s
ready when it just flakes like that
we’ve got our dried apricots chopped up
now they bring a really nice sweetness
to it a little bit of a bite and we’ve
got some onions
they’ll just be paralysed with some
caraway seed and some cumin peppers when
you’re making this try and chop
everything the same sort of size that
way you get a little bit of everything
when you take a bite grated beetroot
gives a nice acidity a nice crunch
olives chopped them up beautiful already
it’s like a rainbow love love toasted
whole almonds you can use flake I’m just
gonna crush them up a little bit or Enda
bit basil bit of tarragon there
so let’s chop it up are you licking your
lips right now big garlic background
flavor bit salt on it we’ve got major
it’s minced up now
halloumi
chili I’m going to spice up a bit take
the seeds now I just got like that over
the bin nice little rings in there bit
seasoning
song pepper the best food marriage in
the world we’re gonna lift it up in the
air with a little bit of orange and
lemon zest a little bit of oil
let’s get Jamie Oliver about it he loves
doing all this ffunny it adds like a
peppery grassy creamy sort of taste to
it so that’s done ready to go it’s got
every texture every flavor going on in
there
you can’t imagine we’ve got three layers
of cling film down there let’s get our
beef off here you might have to coach it
a little bit now don’t worry if there is
a few little bit stir broken it’s not a
problem little bit of salt and pepper
not too much because remember we
seasoned our filling over there I’ve got
some creme fraiche you can use yogurt
let’s put a little bit of that on the
pace in the wall right I’m gonna put a
little splash of horseradish in there
basil leaves there’s gonna be like
wallpaper of loads of flavor it’s gonna
fill out look this is where I think
wonderful that’s ready for the filling
I’m gonna grab a big old handful like
that you’re gonna magic being on the
streets of Mexico City or somewhere like
that you know I’m saying they’re putting
this all out the sunshine in use the
cling film to sort of bring everything
together so you wanna get as tight as
possible yeah another hand here I’m so
pulling tucking quilling make sure the
King comes nice and straight
tie little knot in this side the idea is
we want it to set as a sausage in the
fridge so that is it ready to go in the
fridge to chill for about half an hour
an hour if you’ve got time see you in a
bit
thirty minutes is up and this is ready
to be grilled so nice bit of oil on
there never put the oil in pan to stop
smoking on the gate
that’s a noise that you’re looking for
right there back to the building tray
the good a bit welding now all right so
we’re just seeing in that crack down
there right be patient you want those
really not nicely dark brown grill marks
come on come on baby it’s still a little
bit pink in the middle that’s fine
that’s where I like it that’s ready very
important leave that to rest for about
five to seven minutes there you go it’s
rested now I just need to wrap it up and
eat it
Oh God look at this I’m gonna split
everyone into this Wow w Oh W
there’s more of these out there has all
got a state or T up it’s not there press
it now I’m gonna try out Hey yes my
dreams made a beautiful chriskiss loads
of flavors going on no great just meat
if you do like it subscribe right now
put your comments down below I need to
be alone with this right now
i am back i have got something in store
for you today
stuffed steak rolls a nice bit of steak
filled with couscous we have a nice bit
of skirt so I’m gonna just literally cut
a little butterfly I don’t go all the
way through just enough so it opens up
well out we just need some fashion out
okay to make it flatten off to roll up
nearly there looking good looking fresh
to me what what was how he say no bread
bread is dead you don’t need no bread
for this one it’s all about the filling
trust me this will be the best custer’s
ever make here we go
I’ve got some lovely couscous here right
about 100 grams there you know when it’s
ready when it just flakes like that
we’ve got our dried apricots chopped up
now they bring a really nice sweetness
to it a little bit of a bite and we’ve
got some onions
they’ll just be paralysed with some
caraway seed and some cumin peppers when
you’re making this try and chop
everything the same sort of size that
way you get a little bit of everything
when you take a bite grated beetroot
gives a nice acidity a nice crunch
olives chopped them up beautiful already
it’s like a rainbow love love toasted
whole almonds you can use flake I’m just
gonna crush them up a little bit or Enda
bit basil bit of tarragon there
so let’s chop it up are you licking your
lips right now big garlic background
flavor bit salt on it we’ve got major
it’s minced up now
halloumi
chili I’m going to spice up a bit take
the seeds now I just got like that over
the bin nice little rings in there bit
seasoning
song pepper the best food marriage in
the world we’re gonna lift it up in the
air with a little bit of orange and
lemon zest a little bit of oil
let’s get Jamie Oliver about it he loves
doing all this ffunny it adds like a
peppery grassy creamy sort of taste to
it so that’s done ready to go it’s got
every texture every flavor going on in
there
you can’t imagine we’ve got three layers
of cling film down there let’s get our
beef off here you might have to coach it
a little bit now don’t worry if there is
a few little bit stir broken it’s not a
problem little bit of salt and pepper
not too much because remember we
seasoned our filling over there I’ve got
some creme fraiche you can use yogurt
let’s put a little bit of that on the
pace in the wall right I’m gonna put a
little splash of horseradish in there
basil leaves there’s gonna be like
wallpaper of loads of flavor it’s gonna
fill out look this is where I think
wonderful that’s ready for the filling
I’m gonna grab a big old handful like
that you’re gonna magic being on the
streets of Mexico City or somewhere like
that you know I’m saying they’re putting
this all out the sunshine in use the
cling film to sort of bring everything
together so you wanna get as tight as
possible yeah another hand here I’m so
pulling tucking quilling make sure the
King comes nice and straight
tie little knot in this side the idea is
we want it to set as a sausage in the
fridge so that is it ready to go in the
fridge to chill for about half an hour
an hour if you’ve got time see you in a
bit
thirty minutes is up and this is ready
to be grilled so nice bit of oil on
there never put the oil in pan to stop
smoking on the gate
that’s a noise that you’re looking for
right there back to the building tray
the good a bit welding now all right so
we’re just seeing in that crack down
there right be patient you want those
really not nicely dark brown grill marks
come on come on baby it’s still a little
bit pink in the middle that’s fine
that’s where I like it that’s ready very
important leave that to rest for about
five to seven minutes there you go it’s
rested now I just need to wrap it up and
eat it
Oh God look at this I’m gonna split
everyone into this Wow w Oh W
there’s more of these out there has all
got a state or T up it’s not there press
it now I’m gonna try out Hey yes my
dreams made a beautiful chriskiss loads
of flavors going on no great just meat
if you do like it subscribe right now
put your comments down below I need to
be alone with this right now
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