well up foodtubers mr oliver here today
is a beautiful day because we’re going
to cook something incredible we’re going
to do beautiful light and crispy ricotta
and Parmesan fritters with wonderful
wild mushrooms
it’s a classic recipe it’s really quick
to make and it’s really nice to make for
someone special and I’ve got someone
special here yes we got me chef are whoo
thank you for coming up Jamie on fichu
sorry nice I know these people what you
do best I create videos I do a lot of
beauty tutorials fashion here a little
bit of everything you know just like
your channel you’d be doing YouTube like
for you I’ve been doing it for seven
years and so I’m like a mother goose on
on YouTube so I’m really really on at a
beauty Oh same here thank you for coming
into our world and the best thing about
my channel is you get to eat I know so
I’m first up my darling we’re gonna let
the sort of shapes speak for them yes
it’s quite nice just to use your hands
and tear things I quite like tearing
things as well and and then with the
more sort of traditional ones and I’m
not joking you can just squash them
scoring like that just watchin yeah cuz
I think squash things and rip things and
torn things this is so violent I’ve got
some time and if you just put them into
the corner of the board here I’m gonna
take maybe three cloves of garlic and
I’ll slice it for you so look a little
crushed chilli a knob of butter a little
bit of olive oil and I’m gonna now hand
over to the lovely Michelle we’re gonna
go into medium-high heat so in with the
olive oil okay now what you can do is
add your knob of butter butter and then
straight in with the garlic you shake
the pan very quickly now tiger we’re
gonna shake it up shake it up and now
get your mushrooms in with the mushrooms
car yep
oh my gosh we can also go in with the
chili my darling
do it quickly
and then you can go in with your time
lovely pinch of salt and pepper just to
get it going it’s lovely and then what I
want to do is to stop that frying for a
minute
Oh water it down we just do a little
water that’s gonna create steam that
will really sort of bring the natural
flavors out of all the mushrooms so that
they all combine chop a little parsley
and that’s good to go and I’m going to
show you how to make this fritter here
we have 400 grams of ricotta I’m gonna
put one egg in lovely free-range egg a
tablespoon of just plain flour okay goes
in by that and then nutmeg caught of a
nutmeg really I can stir that for me
darlin sure and then I’m gonna season it
with a little salt and a little pepper
and this is a good one Michele the zest
of lemon is highest fantastic half half
of the zest of a lemon just like that
follow me Jonah so are we done about 40
grams we’re gonna go in with a little
olive oil spoon like this so I’m just
gonna take three like that you can rub
it up a side if you want to it takes
about two and a half minutes each side
okay so we got mushrooms we’ve got the
fritters have a little look at that we
turned them and I’m just going to turn
them again look how lovely they are I’m
gonna turn the heat off now and I’m
gonna put in your parsley and the little
tip of the green a little lemon juice
lemon juice yes I’m gonna cut it yeah
five little drips of lemon juice give
that a little shake if you okay a little
shaky shaky I’m gonna put half of that
into a plate
Christian sizzling on the outside and
then soft and really light in the middle
so I’m just gonna give you two beautiful
there you go let me do one for me too
yeah you have to eat with me have a
little joy on that sweet Bon Appetit I
hope you like it
I can’t wait to try this mmm Michelle
how was that for you
this recipe needs to be online right now
because I need to make this like as a
baby I’m glad you said that good recipe
is in the link below go to
jamieoliver.com we’ll have it there as
per usual and guys don’t forget to check
out Michelle’s main channel me and her
have just done a salad together and it’s
delicious
was it called a smexy seller smexy salad
it’s amazing it’s very sexy and what’s a
smurf it very smart smart yeah check
that out Michelle thank you thank you so
much for a it’s been truly a pleasure
bye-bye from me and Michelle take care
bye bye guys bye god I can’t even talk
you
is a beautiful day because we’re going
to cook something incredible we’re going
to do beautiful light and crispy ricotta
and Parmesan fritters with wonderful
wild mushrooms
it’s a classic recipe it’s really quick
to make and it’s really nice to make for
someone special and I’ve got someone
special here yes we got me chef are whoo
thank you for coming up Jamie on fichu
sorry nice I know these people what you
do best I create videos I do a lot of
beauty tutorials fashion here a little
bit of everything you know just like
your channel you’d be doing YouTube like
for you I’ve been doing it for seven
years and so I’m like a mother goose on
on YouTube so I’m really really on at a
beauty Oh same here thank you for coming
into our world and the best thing about
my channel is you get to eat I know so
I’m first up my darling we’re gonna let
the sort of shapes speak for them yes
it’s quite nice just to use your hands
and tear things I quite like tearing
things as well and and then with the
more sort of traditional ones and I’m
not joking you can just squash them
scoring like that just watchin yeah cuz
I think squash things and rip things and
torn things this is so violent I’ve got
some time and if you just put them into
the corner of the board here I’m gonna
take maybe three cloves of garlic and
I’ll slice it for you so look a little
crushed chilli a knob of butter a little
bit of olive oil and I’m gonna now hand
over to the lovely Michelle we’re gonna
go into medium-high heat so in with the
olive oil okay now what you can do is
add your knob of butter butter and then
straight in with the garlic you shake
the pan very quickly now tiger we’re
gonna shake it up shake it up and now
get your mushrooms in with the mushrooms
car yep
oh my gosh we can also go in with the
chili my darling
do it quickly
and then you can go in with your time
lovely pinch of salt and pepper just to
get it going it’s lovely and then what I
want to do is to stop that frying for a
minute
Oh water it down we just do a little
water that’s gonna create steam that
will really sort of bring the natural
flavors out of all the mushrooms so that
they all combine chop a little parsley
and that’s good to go and I’m going to
show you how to make this fritter here
we have 400 grams of ricotta I’m gonna
put one egg in lovely free-range egg a
tablespoon of just plain flour okay goes
in by that and then nutmeg caught of a
nutmeg really I can stir that for me
darlin sure and then I’m gonna season it
with a little salt and a little pepper
and this is a good one Michele the zest
of lemon is highest fantastic half half
of the zest of a lemon just like that
follow me Jonah so are we done about 40
grams we’re gonna go in with a little
olive oil spoon like this so I’m just
gonna take three like that you can rub
it up a side if you want to it takes
about two and a half minutes each side
okay so we got mushrooms we’ve got the
fritters have a little look at that we
turned them and I’m just going to turn
them again look how lovely they are I’m
gonna turn the heat off now and I’m
gonna put in your parsley and the little
tip of the green a little lemon juice
lemon juice yes I’m gonna cut it yeah
five little drips of lemon juice give
that a little shake if you okay a little
shaky shaky I’m gonna put half of that
into a plate
Christian sizzling on the outside and
then soft and really light in the middle
so I’m just gonna give you two beautiful
there you go let me do one for me too
yeah you have to eat with me have a
little joy on that sweet Bon Appetit I
hope you like it
I can’t wait to try this mmm Michelle
how was that for you
this recipe needs to be online right now
because I need to make this like as a
baby I’m glad you said that good recipe
is in the link below go to
jamieoliver.com we’ll have it there as
per usual and guys don’t forget to check
out Michelle’s main channel me and her
have just done a salad together and it’s
delicious
was it called a smexy seller smexy salad
it’s amazing it’s very sexy and what’s a
smurf it very smart smart yeah check
that out Michelle thank you thank you so
much for a it’s been truly a pleasure
bye-bye from me and Michelle take care
bye bye guys bye god I can’t even talk
you
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