shabam hello everyone welcome to Jamie
Oliver live from London from Hackney
it’s a beautiful day to day today we are
doing lots of fish shellfish we got fish
we’re gonna do a beautiful English style
prawn cocktail which is thought like a
meal from my childhood we’re gonna be
doing a beautiful squid dish crostini
then we’re gonna do a fish jus
yes you heard that right fish jus which
is really really quick and really
delicious so if you like booyah Bay’s
and stuff like that
it’s a really simple kind of clean fresh
version of that but also this is going
around the world so mainly we’re gonna
focus on the fish but also we’ve got
loads of updates on food revolution that
is going out in America about America
but obviously it’s going out on TV in
Australia and all around the world as
well so we’ve got some great news first
and foremost it might seem like a small
battle to you but we won the milk battle
now if you think about flavored milk in
schools little four-year-old to an 18
year old every single day I’m in
flavored milk in the LAUSD alone it
would last you know LAUSD is six hundred
and eighty thousand kids a day that was
57 tons of added sugar just in milk
forget the dodgy food and all the other
bits just the milk so the board and the
new superintendent voted in it yesterday
and we won we won it’s a small battle
but basically what does that mean I know
it probably sounds like I’m making a big
deal of it what it means is board you
know school boards around the country
possibly the world will start taking big
and hard decisions about feeding crap to
our kids so a massive massive thank you
to the LA activism team especially to
Jenny cook thank you very much and Diana
Starr you is a star I’m going to come
back to that first of all I’m going to
start off with a little I want to do a
little thing every week when we’re doing
this called how to and it’s just like
little kind of cheeky ways of doing
different things how to prep certain
things things that maybe you never knew
how to do so this week it’s how to prep
squid they have a look at these bad boys
we got some big squid here
these are from our British waters and
I’m going to show you how to clean it
and get it all nice people can be a bit
scared about squid but when you put them
on the menu in the restaurants if they
go like hotcakes
so first and foremost we’ve got the
outside here just peel off the skin just
pulls off really really easily then you
have these like little feather and sort
of bits of meat here which are delicious
and we can just pull those off like that
and then we’ve got the head here and the
sort of I don’t know what you got the
body there and you just pull that out
like that you can see I’ve just burst
the ink sac which is not advisable
obviously the ink is wet – sprays out to
sort of scare predators away when it’s
kind of been possibly eaten just
squeezed out either knife to squeeze out
all the guts now inside the squid tube
if we can get right in there big boy
let’s get right in there there’s this
little feather here now this right you
pull that out you don’t want that and
then it’s really easy to get rid of any
kind of like guts and bits and pieces
like that and if you’re a bit squeamish
then you know there you go that’s life
but at least this is a new little
technique you can learn if you’re lucky
enough to live near the sea you can pick
squid up really cheap it’s the same
method for cuttlefish I’m pretty much
sort of the same for octopus but once
you know your way around the squid you
can pretty much do any of these and
you’ve got the eyes here ugly old eyes
look at that I’m going to go below the
eyes just getting me a bit coy I’m gonna
go here where the legs aren’t and just
cut down and there you go you got some
legs
you got the tube and you got these
little flaps here so that’s how you do
that now let me just get rid of this get
the cream clean give them a little wash
and give them a little you know to get
rid of any of the you give them a little
freshen up and and then I want to show
you a couple of ways to deal with it now
just come up with here the first dish
that we’re gonna do today is a beautiful
crostini or very quickly cooked
two-minute squid we’re gonna throw some
some beautiful Mediterranean sort of
flavors in there
beautiful Tomatoes just have a look over
there we got beautiful Tomatoes coming
out at the moment the weather is good
they’re getting bright on the vine
leaves it from the Isle of Wight we’ve
got look at all the different colored
ones here but we’ve got the other ones
back in there big boy
and I mean tomorrow’s don’t have to be
boring okay
so we’ve got yellow ones together with
traditional cherries we’ve got some
green ones which enter you’re right
these end up going black kind of a
purpley black these cute little orange
ones so mix it up a bit have a look down
the Superman we can actually get some
most of these in supermarkets now which
is great so I’m just going to finely
slice the squid nice and delicate
now squid needs no cooking at all if
it’s finely sliced like this we’re
talking about 45 seconds in a hot
screaming hot pan those little flaps
that we took off run the knife through
those and then the legs here I generally
they do need a bit more cooking just
open them out and sort of cut them up
into bits so that’s from my little
crostini I want to show you another
little tip here this is a slightly
bigger squid but the same thing applies
right now this is the cool little
technique if you get one knife and put
it inside the squid like this oops if
you get one knife and put it inside the
squid like that okay then what you can
do is slice the squid and of course it
hits the knife and it doesn’t go all the
way through what’s brilliant about it is
this is better for and you just sort of
roasting them or pan frying them you get
this beautiful kind of concertina effect
here and that’s really really cool so
try that at home if you’re ever cooking
whole squid so let me get rid of all
these beautiful squids and let’s get
cooking I’ve got a hot pan over here
just gonna take a few more so are we
gonna do any questions today let’s from
Twitter and stuff like that yes we
actually just have one through from
Henry Winkler us saying I think you’re
outstanding tell us a healthy snack
after school that takes five minutes
healthy snack after school well of
course you know there’s quite a few if
you go for the fine and pasta dish
you can do little quick passages like
that nice little salads you know fish is
we’re going to we’re doing loads of fish
today fish is so quick and people are a
bit scared of fish which is a real shame
and you say Henry Winkler Henry Winkler
I didn’t deforms yeah do you think it is
him no it’s definitely him how do you
know he’s definitely here because he’s
the funds Oh an official Twitter account
yeah
come on the phones I love a bit of the
funds and also he’s dyslexic like me so
we have many things in common good man
actually the Fonz was in my dad’s pub
about a year ago god bless the funds
you’re the man
you always will be and many women love
you around the world including me as a
man back to the pan okay so we have a
hot pan here medium heat and we’ve got
our squid here I’m gonna go
Mediterranean sort of flavors so I’m
gonna get some different colored
tomatoes a little bit of parsley of
course you could use any soft herbs you
want I’m just going to slice up these
tomatoes into little quarters and bits
any size you want really there’s no
rules here we’re going rustic it’s nice
to mix up too much look at those colours
absolutely beautiful
often if you go down the markets English
people certainly a bit funny they tend
to buy that the tomatoes that are hard
and kind of look perfect but not ripe
and delicious so I often tend to get
more tomatoes towards the end now here’s
the parsley these stalks here don’t
throw them away they’re gorgeous
just squeeze them together and finely
slice the stores I just roll them up
pinch them of your hands if you just get
in there close up you can see that’s a
really sweet grassy delicious kind of
flavor then when you get to the leaves
then we kind of just chunk it up okay so
we’ve got fine and chunky tomatoes a
little bit of garlic I’m just gonna
finally slice some garlic here now what
Jamie yeah I’ve just got a video message
in a video message in okay
hi guys my Batali here in New York City
I’ve got a question for you Jaime what’s
your favorite pasta dish come on the
Mario Batali Mary Batali top man to
everyone outside of America this is one
of the best Italian chefs in the world
he’s a dude he’s a force of life yes you
can never beat him in a drinking
competition or any competition actually
what’s my favorite pastor oh my favorite
pasta probably has to be tagliolini or
fettuccine when it’s freshly made and
just made with a little bit of butter
and Parmesan a little bit of nutmeg just
real fresh really delicious and like
silk that’s my favorite thank you when
did he send that in just straight away
or did it today a lot today bless Mario
I love it Mario he’s trying to get all
technical in his old age love you okay
I’m gonna put some chili in there guys
because you know what I’m like so we’ve
got Twitter going we’ve got Facebook
going I want to give you some just food
revolution things now if you look at
this board over here big boy
okay so on the board says Facebook and
Twitter we’ve got over 500 groups right
and this week alone we had two million
posts views just on the food revolution
stuff that we were doing so that is
amazing and you know it just goes to
prove that you can make a difference so
to the El aid activism groups and to the
500 activism groups across America doing
the food revolution thing thank you
thank you very much and it just goes to
show that actually you can you can one
person one group can make a difference
in a community and yesterday was a proof
when they banned the flavored milk which
is basically over a million bottles a
day 57 tons of sugar a week so okay
let’s do some cooking enough talking so
we have a hot pan we’re going to turn
the gas up high we’re going to go I’m
actually using here this is a new thing
for us get in there big boy
this is cold-pressed grapeseed oil okay
I’d be making it in Britain this year
actually it’s I think you can join I’m
using it I’m age of three it can handle
the heat a little bit more so I’m going
to go in to those into a pan with a
little of that oil I’m gonna cook put a
few bits of toast in the grill over here
just to get toasting this is going to be
a crostini we’re going to take out
fragrant bits and pieces so we’re going
to go garlic and chili we’re going to go
for those beautiful parsley stalks give
them a little shake I just moved around
big boy oh you got it look at that not
bad for a thirty quid camera we’re gonna
go in with tomatoes we’re gonna go in
with a squid now look how quick this is
all right squid you got two things with
squid you either cook it screamingly hot
and very very fast or you cook it low
and slow if you cook it just a little
bit too much it will be
it’ll be like eating rubber rubber bands
disgusting so it’s gonna wash my hands
tomatoes parsley garlic chilli you know
there’s one of things screaming out to
happen in this story and that is lemon
juice now lemon juice believe it or not
down here big boy lemon juice is
incredibly
oh I just put on just on your lens you
might have to clean that lens I’m sorry
I’ll go back to this camera lemon juice
basically you might forgive it a little
clean man I don’t apologize
lemon juice is incredibly high in sugar
okay so what we want to do is now that
this is cooked and this pretty much as
cooks would have a little taste I didn’t
put any stove in just seasoned it with
salt and pepper and then at the last
second we’re going to put
lemon juice in love second if you put it
in too early it’s gonna caramelize and
burn and it’s gonna be hideous so the
lemon juice is turn the gas off look at
that in with the chunky parsley now
otherwise she’s gonna wilt to nothing
and look at that absolutely gorgeous
okay I think I main cameras better now
we’ve had a little wipe down thank you
to Louise who cleaned his lens she’s
been cleaning lens for a long time since
she was a young lady Thank You Louise
okay I think we’re gonna do this on this
knife plate webcam back now do we have
sound today Richard Oh is everything
working today yes beautiful we’re gonna
take some more twitter twitter questions
at this point
you know that squid literally took a
couple of minutes it’s screaming out
summer what I love about this is you can
throw you know just a couple of peas in
there in the wind thing you can use tin
Tomatoes there’s nothing wrong with tin
to Mars at all gorgeous lovely colors
you’ve got the heat of the chili and
that lemon juice going in at the end is
heavenly beyond belief I’m just going to
finish that off just have a look at that
finish that off with a little quality
extra virgin olive oil you know and
we’ve actually those in olive oil good
good stuff good stuff
try not to cook with it finish with it
I’m good
olive oil you get when you’re paid for
cold-pressed anything from 15 bucks you
know ten pounds up it’s pretty good
stuff so there’s the first dish that we
people beautiful squid so thank you very
much what time it smells lovely
Louise Louise over here look Louise has
been fired twice
in two weeks but not this week because
she just said something positive and
there you go that is a lesson to all you
girls out there just say something
positive and good things will happen so
there you go there’s the first we’ve
worked together a long time
she does actually love
in a really hating kind of way there you
go first dish
Oliver live from London from Hackney
it’s a beautiful day to day today we are
doing lots of fish shellfish we got fish
we’re gonna do a beautiful English style
prawn cocktail which is thought like a
meal from my childhood we’re gonna be
doing a beautiful squid dish crostini
then we’re gonna do a fish jus
yes you heard that right fish jus which
is really really quick and really
delicious so if you like booyah Bay’s
and stuff like that
it’s a really simple kind of clean fresh
version of that but also this is going
around the world so mainly we’re gonna
focus on the fish but also we’ve got
loads of updates on food revolution that
is going out in America about America
but obviously it’s going out on TV in
Australia and all around the world as
well so we’ve got some great news first
and foremost it might seem like a small
battle to you but we won the milk battle
now if you think about flavored milk in
schools little four-year-old to an 18
year old every single day I’m in
flavored milk in the LAUSD alone it
would last you know LAUSD is six hundred
and eighty thousand kids a day that was
57 tons of added sugar just in milk
forget the dodgy food and all the other
bits just the milk so the board and the
new superintendent voted in it yesterday
and we won we won it’s a small battle
but basically what does that mean I know
it probably sounds like I’m making a big
deal of it what it means is board you
know school boards around the country
possibly the world will start taking big
and hard decisions about feeding crap to
our kids so a massive massive thank you
to the LA activism team especially to
Jenny cook thank you very much and Diana
Starr you is a star I’m going to come
back to that first of all I’m going to
start off with a little I want to do a
little thing every week when we’re doing
this called how to and it’s just like
little kind of cheeky ways of doing
different things how to prep certain
things things that maybe you never knew
how to do so this week it’s how to prep
squid they have a look at these bad boys
we got some big squid here
these are from our British waters and
I’m going to show you how to clean it
and get it all nice people can be a bit
scared about squid but when you put them
on the menu in the restaurants if they
go like hotcakes
so first and foremost we’ve got the
outside here just peel off the skin just
pulls off really really easily then you
have these like little feather and sort
of bits of meat here which are delicious
and we can just pull those off like that
and then we’ve got the head here and the
sort of I don’t know what you got the
body there and you just pull that out
like that you can see I’ve just burst
the ink sac which is not advisable
obviously the ink is wet – sprays out to
sort of scare predators away when it’s
kind of been possibly eaten just
squeezed out either knife to squeeze out
all the guts now inside the squid tube
if we can get right in there big boy
let’s get right in there there’s this
little feather here now this right you
pull that out you don’t want that and
then it’s really easy to get rid of any
kind of like guts and bits and pieces
like that and if you’re a bit squeamish
then you know there you go that’s life
but at least this is a new little
technique you can learn if you’re lucky
enough to live near the sea you can pick
squid up really cheap it’s the same
method for cuttlefish I’m pretty much
sort of the same for octopus but once
you know your way around the squid you
can pretty much do any of these and
you’ve got the eyes here ugly old eyes
look at that I’m going to go below the
eyes just getting me a bit coy I’m gonna
go here where the legs aren’t and just
cut down and there you go you got some
legs
you got the tube and you got these
little flaps here so that’s how you do
that now let me just get rid of this get
the cream clean give them a little wash
and give them a little you know to get
rid of any of the you give them a little
freshen up and and then I want to show
you a couple of ways to deal with it now
just come up with here the first dish
that we’re gonna do today is a beautiful
crostini or very quickly cooked
two-minute squid we’re gonna throw some
some beautiful Mediterranean sort of
flavors in there
beautiful Tomatoes just have a look over
there we got beautiful Tomatoes coming
out at the moment the weather is good
they’re getting bright on the vine
leaves it from the Isle of Wight we’ve
got look at all the different colored
ones here but we’ve got the other ones
back in there big boy
and I mean tomorrow’s don’t have to be
boring okay
so we’ve got yellow ones together with
traditional cherries we’ve got some
green ones which enter you’re right
these end up going black kind of a
purpley black these cute little orange
ones so mix it up a bit have a look down
the Superman we can actually get some
most of these in supermarkets now which
is great so I’m just going to finely
slice the squid nice and delicate
now squid needs no cooking at all if
it’s finely sliced like this we’re
talking about 45 seconds in a hot
screaming hot pan those little flaps
that we took off run the knife through
those and then the legs here I generally
they do need a bit more cooking just
open them out and sort of cut them up
into bits so that’s from my little
crostini I want to show you another
little tip here this is a slightly
bigger squid but the same thing applies
right now this is the cool little
technique if you get one knife and put
it inside the squid like this oops if
you get one knife and put it inside the
squid like that okay then what you can
do is slice the squid and of course it
hits the knife and it doesn’t go all the
way through what’s brilliant about it is
this is better for and you just sort of
roasting them or pan frying them you get
this beautiful kind of concertina effect
here and that’s really really cool so
try that at home if you’re ever cooking
whole squid so let me get rid of all
these beautiful squids and let’s get
cooking I’ve got a hot pan over here
just gonna take a few more so are we
gonna do any questions today let’s from
Twitter and stuff like that yes we
actually just have one through from
Henry Winkler us saying I think you’re
outstanding tell us a healthy snack
after school that takes five minutes
healthy snack after school well of
course you know there’s quite a few if
you go for the fine and pasta dish
you can do little quick passages like
that nice little salads you know fish is
we’re going to we’re doing loads of fish
today fish is so quick and people are a
bit scared of fish which is a real shame
and you say Henry Winkler Henry Winkler
I didn’t deforms yeah do you think it is
him no it’s definitely him how do you
know he’s definitely here because he’s
the funds Oh an official Twitter account
yeah
come on the phones I love a bit of the
funds and also he’s dyslexic like me so
we have many things in common good man
actually the Fonz was in my dad’s pub
about a year ago god bless the funds
you’re the man
you always will be and many women love
you around the world including me as a
man back to the pan okay so we have a
hot pan here medium heat and we’ve got
our squid here I’m gonna go
Mediterranean sort of flavors so I’m
gonna get some different colored
tomatoes a little bit of parsley of
course you could use any soft herbs you
want I’m just going to slice up these
tomatoes into little quarters and bits
any size you want really there’s no
rules here we’re going rustic it’s nice
to mix up too much look at those colours
absolutely beautiful
often if you go down the markets English
people certainly a bit funny they tend
to buy that the tomatoes that are hard
and kind of look perfect but not ripe
and delicious so I often tend to get
more tomatoes towards the end now here’s
the parsley these stalks here don’t
throw them away they’re gorgeous
just squeeze them together and finely
slice the stores I just roll them up
pinch them of your hands if you just get
in there close up you can see that’s a
really sweet grassy delicious kind of
flavor then when you get to the leaves
then we kind of just chunk it up okay so
we’ve got fine and chunky tomatoes a
little bit of garlic I’m just gonna
finally slice some garlic here now what
Jamie yeah I’ve just got a video message
in a video message in okay
hi guys my Batali here in New York City
I’ve got a question for you Jaime what’s
your favorite pasta dish come on the
Mario Batali Mary Batali top man to
everyone outside of America this is one
of the best Italian chefs in the world
he’s a dude he’s a force of life yes you
can never beat him in a drinking
competition or any competition actually
what’s my favorite pastor oh my favorite
pasta probably has to be tagliolini or
fettuccine when it’s freshly made and
just made with a little bit of butter
and Parmesan a little bit of nutmeg just
real fresh really delicious and like
silk that’s my favorite thank you when
did he send that in just straight away
or did it today a lot today bless Mario
I love it Mario he’s trying to get all
technical in his old age love you okay
I’m gonna put some chili in there guys
because you know what I’m like so we’ve
got Twitter going we’ve got Facebook
going I want to give you some just food
revolution things now if you look at
this board over here big boy
okay so on the board says Facebook and
Twitter we’ve got over 500 groups right
and this week alone we had two million
posts views just on the food revolution
stuff that we were doing so that is
amazing and you know it just goes to
prove that you can make a difference so
to the El aid activism groups and to the
500 activism groups across America doing
the food revolution thing thank you
thank you very much and it just goes to
show that actually you can you can one
person one group can make a difference
in a community and yesterday was a proof
when they banned the flavored milk which
is basically over a million bottles a
day 57 tons of sugar a week so okay
let’s do some cooking enough talking so
we have a hot pan we’re going to turn
the gas up high we’re going to go I’m
actually using here this is a new thing
for us get in there big boy
this is cold-pressed grapeseed oil okay
I’d be making it in Britain this year
actually it’s I think you can join I’m
using it I’m age of three it can handle
the heat a little bit more so I’m going
to go in to those into a pan with a
little of that oil I’m gonna cook put a
few bits of toast in the grill over here
just to get toasting this is going to be
a crostini we’re going to take out
fragrant bits and pieces so we’re going
to go garlic and chili we’re going to go
for those beautiful parsley stalks give
them a little shake I just moved around
big boy oh you got it look at that not
bad for a thirty quid camera we’re gonna
go in with tomatoes we’re gonna go in
with a squid now look how quick this is
all right squid you got two things with
squid you either cook it screamingly hot
and very very fast or you cook it low
and slow if you cook it just a little
bit too much it will be
it’ll be like eating rubber rubber bands
disgusting so it’s gonna wash my hands
tomatoes parsley garlic chilli you know
there’s one of things screaming out to
happen in this story and that is lemon
juice now lemon juice believe it or not
down here big boy lemon juice is
incredibly
oh I just put on just on your lens you
might have to clean that lens I’m sorry
I’ll go back to this camera lemon juice
basically you might forgive it a little
clean man I don’t apologize
lemon juice is incredibly high in sugar
okay so what we want to do is now that
this is cooked and this pretty much as
cooks would have a little taste I didn’t
put any stove in just seasoned it with
salt and pepper and then at the last
second we’re going to put
lemon juice in love second if you put it
in too early it’s gonna caramelize and
burn and it’s gonna be hideous so the
lemon juice is turn the gas off look at
that in with the chunky parsley now
otherwise she’s gonna wilt to nothing
and look at that absolutely gorgeous
okay I think I main cameras better now
we’ve had a little wipe down thank you
to Louise who cleaned his lens she’s
been cleaning lens for a long time since
she was a young lady Thank You Louise
okay I think we’re gonna do this on this
knife plate webcam back now do we have
sound today Richard Oh is everything
working today yes beautiful we’re gonna
take some more twitter twitter questions
at this point
you know that squid literally took a
couple of minutes it’s screaming out
summer what I love about this is you can
throw you know just a couple of peas in
there in the wind thing you can use tin
Tomatoes there’s nothing wrong with tin
to Mars at all gorgeous lovely colors
you’ve got the heat of the chili and
that lemon juice going in at the end is
heavenly beyond belief I’m just going to
finish that off just have a look at that
finish that off with a little quality
extra virgin olive oil you know and
we’ve actually those in olive oil good
good stuff good stuff
try not to cook with it finish with it
I’m good
olive oil you get when you’re paid for
cold-pressed anything from 15 bucks you
know ten pounds up it’s pretty good
stuff so there’s the first dish that we
people beautiful squid so thank you very
much what time it smells lovely
Louise Louise over here look Louise has
been fired twice
in two weeks but not this week because
she just said something positive and
there you go that is a lesson to all you
girls out there just say something
positive and good things will happen so
there you go there’s the first we’ve
worked together a long time
she does actually love
in a really hating kind of way there you
go first dish
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