we are ready Jamie it’s been a real
labor of love you know it’s not
something I’d recommend those either
chatter there you ever put on your
restaurant Mickey because it’ll take you
all day to make enough to to do the
service but you know if you’re sending a
whole minute of an evening summer
evening glass of rose a and you know
you’re sitting out in the garden
rustling plate of these it’s just it’s
just a wonderful way to go
really I’ve got the last lock here that
I’m just gonna add to the pile so fresh
courgettes rescued finely sliced finally
fried until Chris on one of these things
is really best because if we start you
know going with a knife even I wouldn’t
bother because just the old think when
it changes the cooking time and you get
the old Greasley one and there’s a black
summer cook yeah that’s right it’s just
you know it’s so much easier doing it
with this mandolin yeah once you get
them all you basically the bowl I will
try this for you honey they go big fella
make combo and then Ingo all your
wonderful now we write them but they
have been deep-fried in extra virgin
olive oil weightages I think this light
olive oil olive oil extra brush is a
little bit heavy on the flavor but yeah
light olive oil on there nice and crispy
and they’ve drained on this so you know
there there is healthy as you can be but
I mean you know you’ve got to have an
odd treat now and again yeah and they’re
quite nice and crisp they’re not too not
too dark and yet they’re dark enough to
be crisp because they might too soon
there but soggy and 5/8 so that’s them
there and you know they don’t have to be
hot I mean if I was going to do this for
friends coming around I didn’t well
ahead of time and then I’d finish them
off right the last minute when everyone
sets right on the table so the base that
go in the bowl and this is the real
genius because I mean they’re quite nice
to eat just now but this is the real
genius thing you can taste them you can
really taste I’m not sweet in it
you know like when they actually dry
actually
please delay can another chopping board
can I do this okay ruin all the minute
come on doing here thank you very much
are you guys up for trying to pick this
I really trying to make enough but hold
it okay so all you need is bowl of
lovely crispy deep-fried courgettes red
chili a little bit of garlic clove and
and some mint some nice fresh mint and
we basically just dressed these these
crisps in these things I mean did I show
you I mean while you’re doing that piece
I mean if you if you put a little garlic
chopped chilli and mint over most things
in life they all begin and the other day
i doing a quick little dinner you know
running from work I was late the missus
haven’t done anything would you want
look in the fridge alright some purple
sprouting broccoli some little baby
courgettes
some asparagus and some little spring
cabbage
put got the hot tap on the panel you’re
not supposed to do put it in the pan
brought it to the boil put another pan
on the heat to get screaming hot opened
up a packet of Jamie Oliver 21 day beef
and and just salt and pepper olive oil
put the beef on the pan and literally
sort of cooked al dente
cook cook the greens and I added
courgettes first came back to the boil
and the purple crayon book they came
back boil and then the cabbage and the
asparagus i drained it and while that
was all going on garlic chili lemon
juice olive oil
swig of vinegar and I tossed this thing
or the boiled egg sorry in that and I
was resting the steak and all the juices
come out of it and I poured that into it
as well and I’m telling you honestly
that it’s a ten minute meal and so yeah
if in doubt think garlic chilli a mint
and it will get you out of trouble
sorry pizzas
wanting to know if you deseeded the
Chili’s or if you kept them in well you
can do if you know chili and heat is not
your thing but you know I like a bit
chilly and so I left them in and I hope
everybody here likes a beer chili
Tuesday’s good luck chili here
yeah all right put another one in yeah
it’s important that you cut the garlic
as fine as you can you know no one wants
a big lump of garlic when you when you
know how to never work on anything
really so cut the garlic finely that
just goes in there with the UM with the
cujo’s chili goes into a little bit of
mint and you know you could just tear it
off it it’s climbing I know they always
takes here but you know sometimes you
have to think like you know when they
put sausage with pasta it’s quite nice
to have it rolled up like a little cigar
and finely slice it and it becomes a bit
jealous but really normally when I made
this dish I’m in such a hurry to eat it
that I don’t understand they’re not
leaving
so I just so I just chop the
chili quickly if you were tossed a lot
together really thing everyone says tear
hopes yes tell them if you’re putting
them in salads and you want the whole
flavor
but if you’re making a sauce you’re
adding it to something like this by
chopping it’s like pestle and water
you’re actually bruising the herb and
you’re actually releasing the oils so
therefore they taste twice as strong
quicker ten years down the drain
yeah if you think about just singers
fellas logical especially best
specialist something like I’m twisting
it and sort of giving it that
yeah well twist it but it just tear it
like that okay okay so we might have a
repeater if you’re gonna tear your
battle pushed it just it yeah
don’t risk it okay then you also got a
service chopping okay all right back to
you pink okay well I’ve got everything
mixed together in this ball and a little
bit salt you know crisps is always nice
little bit salt toss it through talking
some of the things you can have this
with Pete I mean not you know it’s quite
versatile in its usident well you know
you could do a source for this really I
mean you can have it just a little plate
as a nibble I mean to have a glass of
wine and a plate of these urban evenings
are very nice way to sort of watch the
Sun go down up they even lather down the
pumping yeah you could well do that and
then today is crisps or you could have
it as part of an antipasto plate you
know you know better mozzarella but a
roast advantage a bit of you it cured me
and a pile of these is lovely and it
looks a business – or you could maybe
serve it as a garnish with a few rocket
leaves through it when a piece of
grilled fish or steamed fish nice
valence you know like in the old days in
great british cooking you know the game
or meat with game chips you know
potatoes now that with a good lamb chop
or or some game or something like it
would be the pigeon breast on toast with
that will be delicious lovely yeah you
have some late could lay in the season
just when game started you probably just
by now it’s greif season knows it mama
yeah you know do you know what the world
is cepacia me know I’ve often wondered
haha it’s not far off is that what’s
cafe chi minh’s you never stop to it
I want more Awards Commission in all the
Latins and Rollins needs more more more
know what is kapow me as compartments
you sweep the road order earn more Oh
another meaning is anatomy this is a
family show a family shot no no minute
no it’s not mam joking it’s the website
and no one governs us we can say what we
like yes you’re right family show
it’s family shot I mean subscribe re
means you lock your door and sweep the
road anyway junga stitch over with under
that’s a critical part yeah the critical
part right when everyone’s sitting down
the largest port or the wines port or
whatever nobody’s ever was desperate for
it a few drops of vinegar
I’m good quality vinegar yeah not just
any old rubbish you don’t put want to
put you sort of mole
chip-chop vinegar on this and just a few
drops you don’t a soak it you just want
to bring out a little bit of flavor you
could several oh that I like to put just
a tiny little drop of extra virgin just
a good-quality I actually do just to
make it shine you know the only other
touching our source cooler talk by Jamie
Oliver oh that yeah I think that’s it
stops altogether you can really smell it
in there it all gives it a little shine
Benna gives it a lovely twang it’s
really salt meeting the crisp but
italian-style
brilliant cool okay this one are you
guys ready please we’re gonna we’re
gonna be passing it around let’s keep
some in the bowl we can get some more
around quicker is there something there
okay
most awful rumor that is look at that
absolutely delish guys you get that
around I’m gonna take a bit because I
love this system Oh give me a bit of
chilli oh my god make sure you get a
chilli oh my god
so good is so good oh my lord
and isn’t it nice to have me please
thank you
scoop re amazing beautiful rather pop
repay everyone
labor of love you know it’s not
something I’d recommend those either
chatter there you ever put on your
restaurant Mickey because it’ll take you
all day to make enough to to do the
service but you know if you’re sending a
whole minute of an evening summer
evening glass of rose a and you know
you’re sitting out in the garden
rustling plate of these it’s just it’s
just a wonderful way to go
really I’ve got the last lock here that
I’m just gonna add to the pile so fresh
courgettes rescued finely sliced finally
fried until Chris on one of these things
is really best because if we start you
know going with a knife even I wouldn’t
bother because just the old think when
it changes the cooking time and you get
the old Greasley one and there’s a black
summer cook yeah that’s right it’s just
you know it’s so much easier doing it
with this mandolin yeah once you get
them all you basically the bowl I will
try this for you honey they go big fella
make combo and then Ingo all your
wonderful now we write them but they
have been deep-fried in extra virgin
olive oil weightages I think this light
olive oil olive oil extra brush is a
little bit heavy on the flavor but yeah
light olive oil on there nice and crispy
and they’ve drained on this so you know
there there is healthy as you can be but
I mean you know you’ve got to have an
odd treat now and again yeah and they’re
quite nice and crisp they’re not too not
too dark and yet they’re dark enough to
be crisp because they might too soon
there but soggy and 5/8 so that’s them
there and you know they don’t have to be
hot I mean if I was going to do this for
friends coming around I didn’t well
ahead of time and then I’d finish them
off right the last minute when everyone
sets right on the table so the base that
go in the bowl and this is the real
genius because I mean they’re quite nice
to eat just now but this is the real
genius thing you can taste them you can
really taste I’m not sweet in it
you know like when they actually dry
actually
please delay can another chopping board
can I do this okay ruin all the minute
come on doing here thank you very much
are you guys up for trying to pick this
I really trying to make enough but hold
it okay so all you need is bowl of
lovely crispy deep-fried courgettes red
chili a little bit of garlic clove and
and some mint some nice fresh mint and
we basically just dressed these these
crisps in these things I mean did I show
you I mean while you’re doing that piece
I mean if you if you put a little garlic
chopped chilli and mint over most things
in life they all begin and the other day
i doing a quick little dinner you know
running from work I was late the missus
haven’t done anything would you want
look in the fridge alright some purple
sprouting broccoli some little baby
courgettes
some asparagus and some little spring
cabbage
put got the hot tap on the panel you’re
not supposed to do put it in the pan
brought it to the boil put another pan
on the heat to get screaming hot opened
up a packet of Jamie Oliver 21 day beef
and and just salt and pepper olive oil
put the beef on the pan and literally
sort of cooked al dente
cook cook the greens and I added
courgettes first came back to the boil
and the purple crayon book they came
back boil and then the cabbage and the
asparagus i drained it and while that
was all going on garlic chili lemon
juice olive oil
swig of vinegar and I tossed this thing
or the boiled egg sorry in that and I
was resting the steak and all the juices
come out of it and I poured that into it
as well and I’m telling you honestly
that it’s a ten minute meal and so yeah
if in doubt think garlic chilli a mint
and it will get you out of trouble
sorry pizzas
wanting to know if you deseeded the
Chili’s or if you kept them in well you
can do if you know chili and heat is not
your thing but you know I like a bit
chilly and so I left them in and I hope
everybody here likes a beer chili
Tuesday’s good luck chili here
yeah all right put another one in yeah
it’s important that you cut the garlic
as fine as you can you know no one wants
a big lump of garlic when you when you
know how to never work on anything
really so cut the garlic finely that
just goes in there with the UM with the
cujo’s chili goes into a little bit of
mint and you know you could just tear it
off it it’s climbing I know they always
takes here but you know sometimes you
have to think like you know when they
put sausage with pasta it’s quite nice
to have it rolled up like a little cigar
and finely slice it and it becomes a bit
jealous but really normally when I made
this dish I’m in such a hurry to eat it
that I don’t understand they’re not
leaving
so I just so I just chop the
chili quickly if you were tossed a lot
together really thing everyone says tear
hopes yes tell them if you’re putting
them in salads and you want the whole
flavor
but if you’re making a sauce you’re
adding it to something like this by
chopping it’s like pestle and water
you’re actually bruising the herb and
you’re actually releasing the oils so
therefore they taste twice as strong
quicker ten years down the drain
yeah if you think about just singers
fellas logical especially best
specialist something like I’m twisting
it and sort of giving it that
yeah well twist it but it just tear it
like that okay okay so we might have a
repeater if you’re gonna tear your
battle pushed it just it yeah
don’t risk it okay then you also got a
service chopping okay all right back to
you pink okay well I’ve got everything
mixed together in this ball and a little
bit salt you know crisps is always nice
little bit salt toss it through talking
some of the things you can have this
with Pete I mean not you know it’s quite
versatile in its usident well you know
you could do a source for this really I
mean you can have it just a little plate
as a nibble I mean to have a glass of
wine and a plate of these urban evenings
are very nice way to sort of watch the
Sun go down up they even lather down the
pumping yeah you could well do that and
then today is crisps or you could have
it as part of an antipasto plate you
know you know better mozzarella but a
roast advantage a bit of you it cured me
and a pile of these is lovely and it
looks a business – or you could maybe
serve it as a garnish with a few rocket
leaves through it when a piece of
grilled fish or steamed fish nice
valence you know like in the old days in
great british cooking you know the game
or meat with game chips you know
potatoes now that with a good lamb chop
or or some game or something like it
would be the pigeon breast on toast with
that will be delicious lovely yeah you
have some late could lay in the season
just when game started you probably just
by now it’s greif season knows it mama
yeah you know do you know what the world
is cepacia me know I’ve often wondered
haha it’s not far off is that what’s
cafe chi minh’s you never stop to it
I want more Awards Commission in all the
Latins and Rollins needs more more more
know what is kapow me as compartments
you sweep the road order earn more Oh
another meaning is anatomy this is a
family show a family shot no no minute
no it’s not mam joking it’s the website
and no one governs us we can say what we
like yes you’re right family show
it’s family shot I mean subscribe re
means you lock your door and sweep the
road anyway junga stitch over with under
that’s a critical part yeah the critical
part right when everyone’s sitting down
the largest port or the wines port or
whatever nobody’s ever was desperate for
it a few drops of vinegar
I’m good quality vinegar yeah not just
any old rubbish you don’t put want to
put you sort of mole
chip-chop vinegar on this and just a few
drops you don’t a soak it you just want
to bring out a little bit of flavor you
could several oh that I like to put just
a tiny little drop of extra virgin just
a good-quality I actually do just to
make it shine you know the only other
touching our source cooler talk by Jamie
Oliver oh that yeah I think that’s it
stops altogether you can really smell it
in there it all gives it a little shine
Benna gives it a lovely twang it’s
really salt meeting the crisp but
italian-style
brilliant cool okay this one are you
guys ready please we’re gonna we’re
gonna be passing it around let’s keep
some in the bowl we can get some more
around quicker is there something there
okay
most awful rumor that is look at that
absolutely delish guys you get that
around I’m gonna take a bit because I
love this system Oh give me a bit of
chilli oh my god make sure you get a
chilli oh my god
so good is so good oh my lord
and isn’t it nice to have me please
thank you
scoop re amazing beautiful rather pop
repay everyone
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