nice one foodtubers jamie over here and
I am with Alex James image cheese I make
food so we invented a festival and we
called it feast of all so we have a
feast of all every August between August
and September
Gloucester borders first pair of
September on my phone and we have a
little rave up and it’s brilliant
and it’s fantastic and it’s like is
everything that we love about food
eating well like demonstrations from all
the best chefs and amazing suppliers
there and II sort out all the music
great music yeah we’ve absolutely over
this year we’ve got a basement jaxx
Rizzle Kicks Marco is coming Miele
harvest Cuban really vapors yeah maybe
some people out they don’t know that you
love food and this is your cheese here
is what people used to throw cheese at
me when blow a plane because everything
you guys loved it you know some
musicians get knickers no cheese but
guys what I want to do is this is quite
a nice recipes Concord fonduta pasta
fonduta it’s basically like making a
kind of fondue sauce but you can embrace
green things and right now asparagus is
good but it could be spinach so this
pasta sauce is the easiest thing in the
world okay
it does help if you have a carrier okay
the carrier being it could be double
cream or it could be master Pony and
then I just want to take bits if you can
cut bits of your cheese and we’re just
going to melt this slowly this is in a
bowl over some boiling water this is the
same boiling water that we are going to
cook the pasta in you know the nice
thing is I’m not doing it in a pan it’s
not aggressive and it’s really gently
melting the cheese so feel free to put
whatever change your fancy own bro if
you have never had marjoram buy some
seeds it’s a brilliant weed it comes
back every year really good with cheese
best friends with cheese in the world
and also you know as per all
just has a whole catalog of wonderful
medicinal values that you just want to
know about and this is an arm wax lemon
notice that it’s only the beautiful
fragrant yellow lemon if I can smell and
smell amazing Lewis actor singing I
don’t want it to be a sherbet dips oh I
need in half I mean I don’t spoil his
cheese but no that’s all of use half a
lemon let me know if I need to taste
this way if we just got all we got to do
is now all your cheese is down and then
just like take it to France this pan now
goes on to full whack we’ve got fast
boiling water we’ve got you know a
generous amount of salt going in the
water no you’re not going to eat the
salt but if you do not season the water
it’s going to be bland and you’ll never
ever catch up we’re going to go in with
this tagliolini of course you could use
a spaghettini or a spaghetti you can put
a lid on for a second soon as that comes
back to the boil we’re going to go in
with our asparagus I’m just going to cut
it at an angle mate cut on it a bias
they call it all the pastor says
different times because it might be made
with age or water and when it’s two
minutes away from being cooked that’s
when we’re going with the asparagus so
this is getting towards I don’t want to
overcook it really nice collar we can
drain this right now in a colander but
actually one of the most valuable things
to any pasta dish on the planet is not
the pasta it’s not the sauce
it’s the starchy water in which it was
cooked I’m just gonna just flip that in
there a little bit like cooking the
perfect omelette you want to go a little
bit too wet so that you’re embracing all
the things that you love and then look
we’re back back here to starchy water
again and we’re going to feed it because
it’s not perfect because it’s sucked up
too much water it don’t forget the
flavor we’ve got we’ve got a flavor here
texture if the text is all wrong is
rubbish so there we go we’re going to
pull that onto our plate here like a lot
of cooking we are storytelling here and
a little bit of a reminder of the lemon
juice just because it’s going to perfume
up over the top and what’s quite nice is
a little bit of black pepper from a high
you know that’s black pepper is that
classic sort of heat from carbonara it
wouldn’t be a pasta dish without some
good cold-pressed extra virgin olive oil
ladies and gents that is
Master Wong Deuter Allah Alex James
cheese scenario smells and looks so
inviting
thanks for coming around man I’m a it’s
always great I can’t wait to see it on
the phone
feastin was going to be wicked this year
or the lemony noses just dip mine I’ve
studied for years trying to think like
Nigella she does it so sexy anyway lots
of love Alex thank you very much
we’re gonna carry on eating like pigs
we’re just gonna wear it basically we’re
in cheese and testa heaven
so you’re the feast of all lots of love
don’t forget comment subscribe
god bless okay
I am with Alex James image cheese I make
food so we invented a festival and we
called it feast of all so we have a
feast of all every August between August
and September
Gloucester borders first pair of
September on my phone and we have a
little rave up and it’s brilliant
and it’s fantastic and it’s like is
everything that we love about food
eating well like demonstrations from all
the best chefs and amazing suppliers
there and II sort out all the music
great music yeah we’ve absolutely over
this year we’ve got a basement jaxx
Rizzle Kicks Marco is coming Miele
harvest Cuban really vapors yeah maybe
some people out they don’t know that you
love food and this is your cheese here
is what people used to throw cheese at
me when blow a plane because everything
you guys loved it you know some
musicians get knickers no cheese but
guys what I want to do is this is quite
a nice recipes Concord fonduta pasta
fonduta it’s basically like making a
kind of fondue sauce but you can embrace
green things and right now asparagus is
good but it could be spinach so this
pasta sauce is the easiest thing in the
world okay
it does help if you have a carrier okay
the carrier being it could be double
cream or it could be master Pony and
then I just want to take bits if you can
cut bits of your cheese and we’re just
going to melt this slowly this is in a
bowl over some boiling water this is the
same boiling water that we are going to
cook the pasta in you know the nice
thing is I’m not doing it in a pan it’s
not aggressive and it’s really gently
melting the cheese so feel free to put
whatever change your fancy own bro if
you have never had marjoram buy some
seeds it’s a brilliant weed it comes
back every year really good with cheese
best friends with cheese in the world
and also you know as per all
just has a whole catalog of wonderful
medicinal values that you just want to
know about and this is an arm wax lemon
notice that it’s only the beautiful
fragrant yellow lemon if I can smell and
smell amazing Lewis actor singing I
don’t want it to be a sherbet dips oh I
need in half I mean I don’t spoil his
cheese but no that’s all of use half a
lemon let me know if I need to taste
this way if we just got all we got to do
is now all your cheese is down and then
just like take it to France this pan now
goes on to full whack we’ve got fast
boiling water we’ve got you know a
generous amount of salt going in the
water no you’re not going to eat the
salt but if you do not season the water
it’s going to be bland and you’ll never
ever catch up we’re going to go in with
this tagliolini of course you could use
a spaghettini or a spaghetti you can put
a lid on for a second soon as that comes
back to the boil we’re going to go in
with our asparagus I’m just going to cut
it at an angle mate cut on it a bias
they call it all the pastor says
different times because it might be made
with age or water and when it’s two
minutes away from being cooked that’s
when we’re going with the asparagus so
this is getting towards I don’t want to
overcook it really nice collar we can
drain this right now in a colander but
actually one of the most valuable things
to any pasta dish on the planet is not
the pasta it’s not the sauce
it’s the starchy water in which it was
cooked I’m just gonna just flip that in
there a little bit like cooking the
perfect omelette you want to go a little
bit too wet so that you’re embracing all
the things that you love and then look
we’re back back here to starchy water
again and we’re going to feed it because
it’s not perfect because it’s sucked up
too much water it don’t forget the
flavor we’ve got we’ve got a flavor here
texture if the text is all wrong is
rubbish so there we go we’re going to
pull that onto our plate here like a lot
of cooking we are storytelling here and
a little bit of a reminder of the lemon
juice just because it’s going to perfume
up over the top and what’s quite nice is
a little bit of black pepper from a high
you know that’s black pepper is that
classic sort of heat from carbonara it
wouldn’t be a pasta dish without some
good cold-pressed extra virgin olive oil
ladies and gents that is
Master Wong Deuter Allah Alex James
cheese scenario smells and looks so
inviting
thanks for coming around man I’m a it’s
always great I can’t wait to see it on
the phone
feastin was going to be wicked this year
or the lemony noses just dip mine I’ve
studied for years trying to think like
Nigella she does it so sexy anyway lots
of love Alex thank you very much
we’re gonna carry on eating like pigs
we’re just gonna wear it basically we’re
in cheese and testa heaven
so you’re the feast of all lots of love
don’t forget comment subscribe
god bless okay
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