you know I had a meal the other day and
we ate loads of we’re doing research
element French can I have a 12
beautiful perfect loads of these yeah
actually I’ll pick them and I’ll take
the pressure off of you we we went to
stress John and we were we were
researching grilling you know our job
was to research everything so we bought
everything from scallops to frauds and
loads of this I mean and it’s funny you
know I’ve watched just Indian fella cook
these these aubergine and he cooks in
real long one minute brother I want to
go a bit more he cooked him real slow
above charcoal thank and
start to glaze it over tomorrow based
glaze bit of acid bit of spice and
anyway two-column story shortly over
jeans by far the oceans by far were the
most exciting part of the meal over and
above this isn’t it great in cooking you
can go spend 40 bucks 30 quid on some
Lobster and all these expensive things
yeah you know I mean I’m gonna do you
think that it’s a beauty and that the
family if you give it a bit of time and
a certain care you can make anything
taste like gold but I know exactly what
I’m going to do with these I want to
write a recipe for the book and I’m
gonna char grill it slowly and that it’s
you know the skin goes well for thin and
crisp and then the inside will go creamy
and thank you sir creamy and nutty and
gorgeous and then what I’ll do is as
it’s nearly cooked that little point
when you just touch it it and it just
gives I’m gonna make a glaze with sugar
a little chilli coriander
and some ground-up spices I haven’t
really chosen yet I’m just going to
brush it on both sides and then put it
on a hot barbecue and just glaze it like
a almost like a chicken wing
you
we ate loads of we’re doing research
element French can I have a 12
beautiful perfect loads of these yeah
actually I’ll pick them and I’ll take
the pressure off of you we we went to
stress John and we were we were
researching grilling you know our job
was to research everything so we bought
everything from scallops to frauds and
loads of this I mean and it’s funny you
know I’ve watched just Indian fella cook
these these aubergine and he cooks in
real long one minute brother I want to
go a bit more he cooked him real slow
above charcoal thank and
start to glaze it over tomorrow based
glaze bit of acid bit of spice and
anyway two-column story shortly over
jeans by far the oceans by far were the
most exciting part of the meal over and
above this isn’t it great in cooking you
can go spend 40 bucks 30 quid on some
Lobster and all these expensive things
yeah you know I mean I’m gonna do you
think that it’s a beauty and that the
family if you give it a bit of time and
a certain care you can make anything
taste like gold but I know exactly what
I’m going to do with these I want to
write a recipe for the book and I’m
gonna char grill it slowly and that it’s
you know the skin goes well for thin and
crisp and then the inside will go creamy
and thank you sir creamy and nutty and
gorgeous and then what I’ll do is as
it’s nearly cooked that little point
when you just touch it it and it just
gives I’m gonna make a glaze with sugar
a little chilli coriander
and some ground-up spices I haven’t
really chosen yet I’m just going to
brush it on both sides and then put it
on a hot barbecue and just glaze it like
a almost like a chicken wing
you
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