here we are okay so it is foodtube live
number two number two everyone welcome
everyone to our live studio it’s gonna
be great
it’s gonna be so excited food tubes only
been going for a short amount of time
we’ve already got to two hundred
thousand subscribers so thank you very
much for subscribing liking and
commenting it’s all about you guys
sharing the love and of course a
platform for other wonderful cooks and
lovers of food and tonight is all about
that we’ve got a whole load of friends
in the house tonight let me show you who
is in the room with the lovely people we
have the one and only DJ BBQ in the
house Oh oh man right here and you have
found some lovely girls who are smashing
it on YouTube at the moment Hollywood
girls introduce me come on they’re
amazing oh by the way listen keep those
comments all coming in and the best
comments gonna get the food Tube limited
edition mug there’s like ten of these
left and you’re gonna sign it and I
apologize anything wrong on there
absolutely send me any questions well
answer them on the show okay this is
Pixie woo I met them in Cannes we opened
up for Jean Simmons from kiss I know
Madonna and Lady gaga told me to quit
tell the guys what you what you doing on
YouTube if they don’t know already we
teach makeup tutorials for people that
want to learn how to do makeup and
earlier today we did yes they did this
and bizarrely I agree to this this is an
eighties Madonna but actually looking a
lot more like Boy George yes
come o come o come o come o come o come
over here and that by the way they do
really amazing professional stuff they
are smashing it there are nearly a
million subscribers so help them get to
1 million that’s what YouTube thought
about we have the one and only Gennaro
Contaldo
stallion is in the house but also this
is how we roll on foodtube on Friday we
had a little picture of Gennaro Contaldo
from the first live show and we said
give us a little comment you know give
us a little strapline about this picture
we threw it out there to the community
and this lovely lady Louise Lucy I knew
is a low Lucy we told you that you won
this on Friday you here on Monday this
is how we are we’re very quick on
foodtube and Catherine nice one the
comment was Jamie wondered what would
happen if he put some extra baking
powder on his gingerbread man and I tell
you what would happen a little bit of
Gennaro Contaldo in spandex okay over
here thank you very much we have Carrie
Anne yes Carrie Anne if you don’t know
is one of my original students from 15
she has been doing her own shows on
foodtube and they’ve been going really
well are they they have you’ve been
smashing it should be she’s been getting
more likes than me anyway well done and
the sewing boys are in the house this
weekend 300,000 subscribers so I know
there’s lots of girls particularly
around the world that love these boys
and there’s a very exciting thing
happening today for the show because
we’re all about spandex inspired by DJ
BBQ and then Gennaro Contaldo these boys
one of them will be wearing an
all-in-one spandex with revealing parts
by the end of the show voted by you so
get onto Twitter it is I think it’s
foodtube spandex hashtag foodtube
spandex and then say one of the boys
we’ve got but do you say Beth and Ben
and Barry so you choose anyone a vote
for Barry or Ben okay I’ve done my vote
by the way let me show you the picture
what of DJ BBQ no I think it’s all a bit
weird okay yes that is what they’re
going to look like so a vote for it is
very revealing and you’re gonna love it
so over here guys today obviously we
want to celebrate food beautiful food at
that it is in
Britain springtime we’ve been waiting a
long time the winter has been very very
punishing and cold but we have some
beautiful things happening right now
we’re talking about asparagus just
popping up through the ground about now
tomorrow by the way is st. George’s Day
I had to look at them to do that because
we’re not very patriotic in Britain
really but also we’ve got new potatoes
which are incredible and lamb so those
three ingredients is what we’re going to
be celebrating over here lovely people
there is a little place I know there’s
people from all around the world that
come to foodtube
new potatoes potatoes originally came
from South America and you know
basically you’ve got the new ones which
are plaited early they come out the
ground young and small you can literally
push at the skin away these particular
ones are from Jersey Jersey Royal
potatoes are supposed to be the best new
potatoes in the world I’ve been there or
you picked them there I promise you I
pick the potatoes they’re they their
land is like that and it faces the
south-facing Sun and it gets the best
Sun and they come out and they’re
literally like little pearls of goodness
so we’re going to be cooking with new
potatoes of course you can get them all
around the world so this these are some
recipes that you can follow so let me
quickly knock out two recipes before we
jump out to this lot and do some more
cooking so first of all the new potatoes
here I’m going to drain this come over
here while the potatoes are hot and
steamed this is a perfect time to get
some flavor happening now let me talk to
you about flavor I’m gonna do the first
recipe is a version of roast potatoes we
all love a little bit of roast potatoes
new potatoes by the way they’re the only
potato that you put into boiling water
not cold water reason being is that
they’ve got loads and loads of vitamin C
and the big potatoes haven’t okay so
it’s a good thing to do so what I want
to do is in a roasting tray just add a
little bit of olive oil you can add a
little bit of butter if you want this is
a very very super super simple recipe
some garlic which is around here
somewhere on the cabbage NRA’s a beauty
just take a whole bulb of garlic smash
him down I want to just crack
the garlic cloves like that leave the
skin on what’s nice is the skin protects
it makes it like the most sweet
beautiful sort of sweet garlic mild
garlic inside so the paper the skin
behind it protects it but also helps
that sort of sweetness to develop we’re
then going to get the Nuba taters throw
them in and some rosemary really simple
it doesn’t seem like much yet but let me
just talk to you about it also the
rosemary just put it into some boiling
water
or some hot water to wake up all the
oils now these are crushed roast new
potatoes now the thing about the
crushing is the inside is soft and
fluffy and gorgeous and by crushing them
just pressing them down you’re making a
surface get really crispy so crispy and
fluffy it’s gonna be gorgeous so DJ BBQ
if you have any questions big boy throw
them at me anytime
there’s no questions that every just
want to see these guys in spandex both
Barry and Ben and they also want me to
get numbers okay you’ve got a lot of big
fans out here I love about food tube man
all this dedication to food and potatoes
and lamb and asparagus and all you guys
are interested it is Barry and Ben’s
codpiece in the one all in one well at
least we know where we should take the
channels from now guys let’s forget the
food there’s just two spandex channel
okay so look we tossed it into the
rosemary here like that we want to
introduce some salt and pepper mold and
sea salt a nice black pepper and I’m
just going to put some pressure down
like that excuse my black finger I went
on holiday at the weekend with the wife
and like we do in every restaurant well
like I have to do in every restaurant
around the world
I get the introduction and walk around
the kitchen because they think that when
I’m off work I want to go around the
kitchen and I check my finger in the
door anyway so we’re going in the oven
180 190 for about 40 minutes until nice
and crispy you will see those later they
will be gorgeous the next recipe super
super quick again slightly different
strategy here guys
we’ve got new butter oh no we don’t have
new potatoes I’ve got
okay when I started this show there was
mint and potatoes in there there’s not
anymore so I’m gonna move away and have
I forgotten something well there you go
they’ll be potato somewhere in the house
okay next recipe can I introduce up the
one and only Gennaro Contaldo please
okay he’s now he’s now the ambassador
for Viagra as you can see he’s a very
very virile man so listen we got a
little tip for you guys
Gennaro just tell them about pesto a
basic Genovese e pesto easy general is
it best so you need garlic just one
clove of garlic for about 1 kilogram
sort of a puzzle just to use the leaves
don’t use anything you want tablespoons
of pine kennel then good Parmesan or
pecorino extra virgin olive oil okay so
what Gennaro just said add a little bit
of pine nuts a little bit of pecorino
parmesan olive oil and but we’ve got a
little secret for him and we yeah we got
a little no no this wasn’t generic sure
little Nona said to me once to make the
really amazing pesto yes
smash up your basil garlic pecorino
palms and olive oil but put a little
potato in there to make a cream in a
little bit just one just one potato and
that makes the sauce more starchy that
makes it stick to the pasta or anything
you put it on in the most glorious
gorgeous gorgeous way DJ BBQ what do you
do with potatoes my friends oh man my
favorite thing to do with potatoes is I
bake them the night before I put my my
barbecue the night before then I chop
them up the next day and I make home
fries you know onions peppers and home
fries you fried the potatoes but you the
key is you fry the potatoes away from
the vegetables because they won’t get
the car then you kind of get that party
rockin with all the vegetables and if
one sees the next level evening time
lunchtime chilies and garlic and
rosemary beautiful well okay
so there’s a tip next time you make
pesto guys a little bit of ball potato
we’re going to cook that up in
little bit now just to finish off this
potato fest right for Karcher I’ll tell
them about the Karcher lovely people for
Karcher Italian flatbread it’s a bit
like a deep pan pizza one kilo of strong
flour right one sachet seven grams of
yeast so just over a pint a tepid water
tip it means blood temperature a good
pinch of salt and a good pinch of not of
nutty no pepper and a little bit of oil
and you need that into a dough for like
five minutes until it’s lovely and
elastic let that proof for one hour and
then you get this take over to Naro what
are you going to do my brother crush
some garlic this is very important with
use of crushed garlic we do jacket on
because you wanted to rust on top as a
Jimmy says you know we’ll get them about
removing the skins because those will
open to protect the garlic and he goes
then you press the garlic inside on
roughly everywhere in general you know
but it’ll be left to right to centers
come on one more as one more again then
after you done all this go Jamie hey I
want to show you something a focaccia a
classic for culture would have rosemary
and olive oil and just salt and pepper
okay now but they just I just want to
show them that janar have a little look
here mister close up man get in there
this is a purple potato okay this is
wonderful you can get them down the
markets now have a little look they
taste pretty good and they look amazing
and when I was in Rome I noticed that
the Romans love potato and bread potato
and pasta and actually it really really
does work so what we do is thin slivers
of this purple potato over the focaccia
here I’m not going to do it fast cuz I’m
using a mandolin without a guard if you
use a mandolin at home please use a go
okay I know thank you and good olive oil
on with the olive oil so we’re going to
be cooking this up we would now let this
proof for one more hour until it’s
doubled in size and it’s spongy rosemary
goes in and how long’s that cook for
this is we’ll cook it about two for a 25
minute the temperature about 200 to 1215
and in America that will be 400 degrees
Fahrenheit
okay so mold and sea so on top so
crispy spongy potato rosemary whoa okay
next up I want to tease up we got a
competition with assorted boys and
kerri-anne
and we’re going to do a cook-off with
asparagus okay it’s gonna be gorgeous
someone’s going to get to win an
asparagus crown also don’t forget to
vote for the boys although it’s all
about food tonight it’s all about
spandex go to Twitter hashtag food tube
spandex and just say which one of the
boys you want who do you want berry or
Ben come on Barry Oh Ben who do you want
I know who I want okay over here okay DJ
BBQ yeah how are you how’s the questions
going well it’s really good we got a lot
people are saying hi from Poland how in
Australia Greece Mexico Dubai the
question from Thomas coots he wants it
was how long did you boil those potatoes
for those imaginary potatoes you heard
of the American a really good question
when they’re new potatoes they can cook
literally in five minutes to 13 minutes
it depends how fresh they are so I’m
sorry to give you a rubbish answer but
they’re only cooked when they’re cooked
and you can tell by putting a knife into
it if it goes all the way through
beautiful but sometimes I’ve taken them
out the ground and I’ve taken five
minutes it’s like eating beautiful
beautiful budget stuff I’m getting lost
in his eyes right now
yeah well I’m getting lost looking at
something else okay we’re gonna be doing
a cheap no we’re gonna be doing some
stuff right now and DJ BBQ has been
smashing it on foodtube
people love him keep telling us what you
want him to do and it’s been great huh
it’s been really fun thanks man i
cooking meat and I like using wood and
fireman but today we did a brilliant
video yeah should we throw to that now
all right let’s do it let’s do my lay my
hanging some beautiful land see what he
did with it
whoo let’s barbecue
it’s springtime here in London want a
nice little rooftop and Jamie’s asked me
to do the meet when you take a spring
barbecuing you think of lane we’ve got
this beautiful leg of lamb to be back to
the butcher to butterfly it and with
butter flying this thing we’re gonna
half-hour cooking time plus all the
fresh herbs we’re going to use to flavor
this there to get really into that meat
all right let’s start our flavors with
these two cats rosemary garlic we got
this beautiful sprig we want to pull
those little bad boys off like a
sea goal as a rosemary push work the
rosemary and the garlic into the skin
and give it all that beautiful flavor
let me introduce you to our barbecue
coals on one side no close on that side
let’s give you that kind of smoky flavor
we use some cherry wood chunks
not bad huh and now for a quick and
simple rub we’ll throw our peppercorns
in our bowl of Awesomeness cracking
they’re everywhere
oh my god it’s awesome how’s that that
fun tiny bit of olive oil not too much
man pepper not too much salt you want to
dry it out it’s time now for the meat to
hit the heat whoa okay it’s had five
minutes on the grill direct method skin
side down we’re gonna flip it over and
see you’re the flesh side for not five
minutes so we’re gonna move the joint
away from the heat and the coals is
called the indirect method and we turn
our grill into an oven and give it about
40 minutes checking on it maybe 45 it’s
getting so good all right while our lamb
is cooking I’m gonna make a sweet and
spicy glaze red currant jam I’m gonna
throw the whole jar in I got my brown
sugar and one big heaping spoonful House
co2 mustard powder smidge
I need some wetness I got some Boston
vinegar okay and now spice it up with a
red hot chili pepper whoo Jamie likes it
hot whoo she’s looking perfect almost
perfect it’s time now for the sweet and
spicy glaze we go
it’s like Picasso with paint on my paint
you can eat we’re need ever 20 more
minutes I’m in direct heat and we’re
gonna pull off let her rest and then
knowledge no quick quick with Adrienne
man our joint a ridiculousness
yes yes it’s done man it’s doing so rad
it’s got reverb look at that being a
beauty man let’s get her off the chilies
the garlic that red currant jam she is
looking so sweet
Jamie’s gonna dig this okay we’re live
again we’ve had problems with VT and
many many other things but that hasn’t
stopped the courage and the fights left
in us we have a fight now this is going
to be judged by the pixie woo girls and
if you want to be reminded what pixie
who did to me that’s what they did to me
yeah we’re talking nineteen eighties
Madonna right there so we’re gonna judge
it someone’s gonna get to win the
asparagus crown that’s what we’re
talking about
someone’s gonna wear that the question
is it will it be sorted or will it be
carry on so the competition you’re five
minutes guys to big up the wonderful
world of asparagus so ready yeah we
think so yes okay how’s it going with
you to really impress you right now so
we’re doing boiled eggs and soldiers
well
Parma wrapped asparagus charred on the
grill bit of lemon soft poached brother
well we’ve got five minutes you better
get it in soon
Karianna be smashing it on foodtube
obviously you’ve cooked some Michelin
star food in your time and you’ve also
done some beautiful rustic stuff what
are you gonna be doing for the boys I’m
going to be doing a seared beef
carpaccio with a pea shoot pea and
grilled new Caesars asparagus salad with
a lovely lemon oil dressing and some pom
ser shavings put your hat on darling
we’re gonna fight the boys now boys you
get your ham thank you very much
we’ve got five minutes to go the
asparagus cook-off
kicks off right now so guys cook away so
we got a bit of a capatch of beef there
very nice very restaurant tea you can
see she is seasoning the board right now
fill it of beef she’s going to be using
which is very exciting the sort of boys
are gonna be wrapping asparagus in
beautiful pancetta or prosciutto all
they’ve broken the first batch of
asparagus problem so we’re going to come
back to these guys but for now come over
to my little my big box if I can just
squeeze in here we’ve gone through a lot
of effort hi
come forth welcome to the wonderful
world of asparagus we got that bit right
then we okay asparagus fantastic
classically from around Europe the
Mediterranean historically it would have
come from its brother or sister the wild
asparagus
really really long fern it’s a basically
a fern very long very delicate it would
have been a bit more woody down here but
of course it would have been juicy and
delicious here of course now there’s
many many varieties you’ve got the
classic greens which are gorgeous we’ve
got purple tipped ones here we’ve got
the actual look how amazing they’re
almost black purple those asparagus
gorgeous these are going to be firing
out at the ground for the next eight
weeks only and it’s an incredible plant
also we’ve got the classic French white
asparagus pretty much the same but it’s
been blanched aka hasn’t had any
sunlight so basically it’s like me when
I haven’t had a Sun Tan I’m all white
and basically as soon as the Sun hits
these bad boys the cellulose just goes
green and this is why this is a little
sweeter and a little more tender because
it hasn’t been sunbathing so another
little fact that has been bugging people
around the world is well first bit of
advice is if you’re ever organizing a
wedding menu in the summer do not choose
asparagus because those portaloos will
be stinking now people people get
freaked out by asparagus because in the
asparagus you know some people and its
genetic some people can smell the funny
smell of asparagus so if you don’t know
what i’m talking about you can’t smell
it that’s normal
some people can smell and they’ll be
like yeah it smells rough but basically
it’s a sulfur in the amino acids when
you’re breaking this down so
people can break it down some people can
some people can smell it some people
can’t it’s very strange
can you smell asparagus when you pee
carrion is not smeller
within minutes and lonely rape I had
time to before seven minutes is my
record for an asparagus pee after eating
asparagus what can we turn around to our
audience put your hand up if you smell
asparagus when you pee yeah me too
kidneys working yes now now Gennaro told
me that it was a proof if he could smell
it that your kidneys working properly
properly which I guess is is true but
also Gennaro you said how many calories
in a hundred grams of asparagus 25
calories in 100 grams of as part of the
soy it is very healthy asparagus so
fantastic to eat everyone shoot as well
girls it’s very very healthy for you and
also for the pregnant ladies folic acid
very good for your skin your eyes are
all those lovely things DJ BBQ what’s
going a question from Sarah Rell’s she
wants to know what’s the difference
between white and green asparagus
besides the color well not well the
white the white asparagus is more tender
and it hasn’t seen sunlight so it’s
sweeter and it’s been kept in sheds in
the dark or covered I call it soiling up
there covered up with soil so it’s just
a bit more it’s the same as rhubarb you
know when it’s really pink and delicious
sorted voice what’s going on it’s so
simple it’s not too much time do you not
find you do get to watch a lot they
don’t you i yes yes I say wait helps out
what happens when he helps I never feel
sorry for me got yoga hard work feel
sorry for him this is the best bit okay
how do you feel that people around the
world now are voting for you to be in
spandex okay here’s the story
I mean basically these boys and my
office work last week to get Jaime who’s
one of the Jaime is actually here
giveaway is only basically we stitched
him up last week for his stag do when he
went off to America so to get them back
he signed them up in the contract to
look like this
this is Jamie on his stag do looking hot
and I think actually if you just take
away we have got a couple right there –
Jamie’s together we would smash it on
YouTube there you go okay
so the competition is closing very
shortly get your vote in there hashtag
I’m really worried about the sweat
patches foodtube spandex pick one of
your boys it’s not sweat patches okay so
it’s going very well here cariann is
currently cutting her cap at zero now
let’s just have a little talk about
Cappuccio invented at Harry’s Bar in
Italy in Venice a chick walks in she
wasn’t very healthy the doctor said
you’ve got to eat raw meat because raw
meat is easier to digest
so the chef basically invented the
capatch Oh is a raw meat it was
different than Phillip they bashed it
out seasoned it and she’s gonna plate it
now classically it would go with like a
mustard Worcestershire sauce dressing
and a little Rokit and Parmesan
carry-ons doing a slightly different
version today with asparagus we need to
play up now lovely people we got the
boiled egg here the pressure is high
because if they ain’t perfectly soft I’m
worried about that that looks better
than ours
really I’m going out there that looks
clouds around do you think you’ve got a
chance against these boys I think they
haven’t got a chance against me mate you
like gel right yeah we like to share
it’s rage yeah very very close here can
I invite the pixie woo girls up here
okay here’s your crown girls now one of
you is a vegetarian which one okay so if
you want to hold your crown so you’re
not eating any meat but you can do
flavor yeah and you can do look look
sorry
so the salty boys are plating up the
asparagus soldiers wrapped in the good
stuff or women life is good with a
little bit of bacon and kerri-anne let’s
have a little close-up with what’s going
on over here Carrie Anne is doing the
Cappuccio final little embellishments
that’s pea shoots on top raw peas
asparagus a little pepper
anything else follow me German okay
looks very nice so we have the two
should we come over to the end goes so
we can get in there oh he’s busting up
that egg yolk the five minutes yes
coming to an end right now we have a
perfect egg in the house okay so darling
this is your moment on TV well you just
it’s really simple he said a makeup and
doing all that kind of stuff just so I
think better done so good vegetarian
that’s really nice
so I always thought if you were ever in
this situation when you have to try TV
so try food live what if you hate it but
that’s good I’m not going out so you get
in the salt you get the asparagus carry
out over here tiger so you grab a knife
and fork
oh you don’t already know that so mr.
cameraman over here well she’s just
doing the finally we’ve got Gennaro
plating up the pesto genovese e we’re
tagliatelle with the special secret of
the potato in there of course we also do
it we’ve got four cartons coming out
these very shortly have a look at that
beautiful delicate Susie light if you
you want to feed that pasta with the
starchy cooking water so it’s really
nice and loose so here we go let’s have
a little chat on the last one so darling
you’ve had the capatch
come on you go chair Monday this one is
much saltier this one’s lighter so it
depends what the season it is okay you
have to go you have to but let me point
out a 10 I that’s beautiful and I love
eggs so okay so what does that go
oh no you’re saying that’s the winner
that’s the winner just cuz it’s so
pretty
I’m sorry carrying in these girls
they’re all into eggs okay amongst the
matrix which is food to to live we don’t
know if you saw the video by the way if
you didn’t see the video if it didn’t
work we’re gonna pop it straight up
afterwards so we apologize for that but
this is what DJ BBQ made tell them about
it DJ BBQ oh yeah butterflies leg of
lamb and when you butterfly it you know
you have the cooking time and you get
all those flavors in this we got
rosemary we got garlic and then I did a
little glaze at the end with a red curry
jam brown sugar boss with vinegar and
some red chilies I know you like it
chili did you like the hot stuff Mike
you’ve spiked it that is incredible yeah
man all the dude this is like beyond
ridiculous you know that I got a new
word for this one you shred delicious
that’s shred and rad and delicious in
one word oh my god that’s so good you’ve
got one more important you have to do
here we need to get the total vote with
who’s wearing spandex can you go and
find out yeah you know I just got handed
the golden ticket okay I’ll tell you
what it was it was neck and neck for a
long time right we’re to get a full on
team mathematicians how do you feel that
its neck and neck is that a good thing
yeah whatever just get it over with okay
here we go
winner or loser whoever’s wearing
spandex is
so guys while Barry’s getting changed
into spandex which clearly will be the
highlight of this whole show Gennaro is
bringing in the piccata we if we can
have the the close-up camera on these we
got the focaccia here Jan are you’ve got
one here we didn’t show this one this
one’s just crumbled crushed new potatoes
on top and you can see how the skins
have gone really crispy we’ve got the
purple potato one here to your left
Easter cameraman is the perfect roast
potatoes
that’s how we roll on for you so guys
it’s been a great show I hope you’ve
enjoyed it
we’ve got our beautiful roast potatoes
coming out here look how good they are
guys and that’s the thing look it’s all
about it’s all about the squash potato
man squash you potato smash roars
rosemary raspberries raspberries as well
and Rose me really be good
we got the focaccia look at that my bro
we got the purple potato for karcher we
got the lemon the lemon what’s going on
know what it’s like is when people talk
in my ear and I’m talking I kind of go
off of this tangent we got lamb here and
the sort of boys and kerri-anne thank
you to everyone to pixie woo girls
Genaro
thank you very much don’t forget to
subscribe like or share it’s all about
sharing it all the way around take care
thank you very much we love you
number two number two everyone welcome
everyone to our live studio it’s gonna
be great
it’s gonna be so excited food tubes only
been going for a short amount of time
we’ve already got to two hundred
thousand subscribers so thank you very
much for subscribing liking and
commenting it’s all about you guys
sharing the love and of course a
platform for other wonderful cooks and
lovers of food and tonight is all about
that we’ve got a whole load of friends
in the house tonight let me show you who
is in the room with the lovely people we
have the one and only DJ BBQ in the
house Oh oh man right here and you have
found some lovely girls who are smashing
it on YouTube at the moment Hollywood
girls introduce me come on they’re
amazing oh by the way listen keep those
comments all coming in and the best
comments gonna get the food Tube limited
edition mug there’s like ten of these
left and you’re gonna sign it and I
apologize anything wrong on there
absolutely send me any questions well
answer them on the show okay this is
Pixie woo I met them in Cannes we opened
up for Jean Simmons from kiss I know
Madonna and Lady gaga told me to quit
tell the guys what you what you doing on
YouTube if they don’t know already we
teach makeup tutorials for people that
want to learn how to do makeup and
earlier today we did yes they did this
and bizarrely I agree to this this is an
eighties Madonna but actually looking a
lot more like Boy George yes
come o come o come o come o come o come
over here and that by the way they do
really amazing professional stuff they
are smashing it there are nearly a
million subscribers so help them get to
1 million that’s what YouTube thought
about we have the one and only Gennaro
Contaldo
stallion is in the house but also this
is how we roll on foodtube on Friday we
had a little picture of Gennaro Contaldo
from the first live show and we said
give us a little comment you know give
us a little strapline about this picture
we threw it out there to the community
and this lovely lady Louise Lucy I knew
is a low Lucy we told you that you won
this on Friday you here on Monday this
is how we are we’re very quick on
foodtube and Catherine nice one the
comment was Jamie wondered what would
happen if he put some extra baking
powder on his gingerbread man and I tell
you what would happen a little bit of
Gennaro Contaldo in spandex okay over
here thank you very much we have Carrie
Anne yes Carrie Anne if you don’t know
is one of my original students from 15
she has been doing her own shows on
foodtube and they’ve been going really
well are they they have you’ve been
smashing it should be she’s been getting
more likes than me anyway well done and
the sewing boys are in the house this
weekend 300,000 subscribers so I know
there’s lots of girls particularly
around the world that love these boys
and there’s a very exciting thing
happening today for the show because
we’re all about spandex inspired by DJ
BBQ and then Gennaro Contaldo these boys
one of them will be wearing an
all-in-one spandex with revealing parts
by the end of the show voted by you so
get onto Twitter it is I think it’s
foodtube spandex hashtag foodtube
spandex and then say one of the boys
we’ve got but do you say Beth and Ben
and Barry so you choose anyone a vote
for Barry or Ben okay I’ve done my vote
by the way let me show you the picture
what of DJ BBQ no I think it’s all a bit
weird okay yes that is what they’re
going to look like so a vote for it is
very revealing and you’re gonna love it
so over here guys today obviously we
want to celebrate food beautiful food at
that it is in
Britain springtime we’ve been waiting a
long time the winter has been very very
punishing and cold but we have some
beautiful things happening right now
we’re talking about asparagus just
popping up through the ground about now
tomorrow by the way is st. George’s Day
I had to look at them to do that because
we’re not very patriotic in Britain
really but also we’ve got new potatoes
which are incredible and lamb so those
three ingredients is what we’re going to
be celebrating over here lovely people
there is a little place I know there’s
people from all around the world that
come to foodtube
new potatoes potatoes originally came
from South America and you know
basically you’ve got the new ones which
are plaited early they come out the
ground young and small you can literally
push at the skin away these particular
ones are from Jersey Jersey Royal
potatoes are supposed to be the best new
potatoes in the world I’ve been there or
you picked them there I promise you I
pick the potatoes they’re they their
land is like that and it faces the
south-facing Sun and it gets the best
Sun and they come out and they’re
literally like little pearls of goodness
so we’re going to be cooking with new
potatoes of course you can get them all
around the world so this these are some
recipes that you can follow so let me
quickly knock out two recipes before we
jump out to this lot and do some more
cooking so first of all the new potatoes
here I’m going to drain this come over
here while the potatoes are hot and
steamed this is a perfect time to get
some flavor happening now let me talk to
you about flavor I’m gonna do the first
recipe is a version of roast potatoes we
all love a little bit of roast potatoes
new potatoes by the way they’re the only
potato that you put into boiling water
not cold water reason being is that
they’ve got loads and loads of vitamin C
and the big potatoes haven’t okay so
it’s a good thing to do so what I want
to do is in a roasting tray just add a
little bit of olive oil you can add a
little bit of butter if you want this is
a very very super super simple recipe
some garlic which is around here
somewhere on the cabbage NRA’s a beauty
just take a whole bulb of garlic smash
him down I want to just crack
the garlic cloves like that leave the
skin on what’s nice is the skin protects
it makes it like the most sweet
beautiful sort of sweet garlic mild
garlic inside so the paper the skin
behind it protects it but also helps
that sort of sweetness to develop we’re
then going to get the Nuba taters throw
them in and some rosemary really simple
it doesn’t seem like much yet but let me
just talk to you about it also the
rosemary just put it into some boiling
water
or some hot water to wake up all the
oils now these are crushed roast new
potatoes now the thing about the
crushing is the inside is soft and
fluffy and gorgeous and by crushing them
just pressing them down you’re making a
surface get really crispy so crispy and
fluffy it’s gonna be gorgeous so DJ BBQ
if you have any questions big boy throw
them at me anytime
there’s no questions that every just
want to see these guys in spandex both
Barry and Ben and they also want me to
get numbers okay you’ve got a lot of big
fans out here I love about food tube man
all this dedication to food and potatoes
and lamb and asparagus and all you guys
are interested it is Barry and Ben’s
codpiece in the one all in one well at
least we know where we should take the
channels from now guys let’s forget the
food there’s just two spandex channel
okay so look we tossed it into the
rosemary here like that we want to
introduce some salt and pepper mold and
sea salt a nice black pepper and I’m
just going to put some pressure down
like that excuse my black finger I went
on holiday at the weekend with the wife
and like we do in every restaurant well
like I have to do in every restaurant
around the world
I get the introduction and walk around
the kitchen because they think that when
I’m off work I want to go around the
kitchen and I check my finger in the
door anyway so we’re going in the oven
180 190 for about 40 minutes until nice
and crispy you will see those later they
will be gorgeous the next recipe super
super quick again slightly different
strategy here guys
we’ve got new butter oh no we don’t have
new potatoes I’ve got
okay when I started this show there was
mint and potatoes in there there’s not
anymore so I’m gonna move away and have
I forgotten something well there you go
they’ll be potato somewhere in the house
okay next recipe can I introduce up the
one and only Gennaro Contaldo please
okay he’s now he’s now the ambassador
for Viagra as you can see he’s a very
very virile man so listen we got a
little tip for you guys
Gennaro just tell them about pesto a
basic Genovese e pesto easy general is
it best so you need garlic just one
clove of garlic for about 1 kilogram
sort of a puzzle just to use the leaves
don’t use anything you want tablespoons
of pine kennel then good Parmesan or
pecorino extra virgin olive oil okay so
what Gennaro just said add a little bit
of pine nuts a little bit of pecorino
parmesan olive oil and but we’ve got a
little secret for him and we yeah we got
a little no no this wasn’t generic sure
little Nona said to me once to make the
really amazing pesto yes
smash up your basil garlic pecorino
palms and olive oil but put a little
potato in there to make a cream in a
little bit just one just one potato and
that makes the sauce more starchy that
makes it stick to the pasta or anything
you put it on in the most glorious
gorgeous gorgeous way DJ BBQ what do you
do with potatoes my friends oh man my
favorite thing to do with potatoes is I
bake them the night before I put my my
barbecue the night before then I chop
them up the next day and I make home
fries you know onions peppers and home
fries you fried the potatoes but you the
key is you fry the potatoes away from
the vegetables because they won’t get
the car then you kind of get that party
rockin with all the vegetables and if
one sees the next level evening time
lunchtime chilies and garlic and
rosemary beautiful well okay
so there’s a tip next time you make
pesto guys a little bit of ball potato
we’re going to cook that up in
little bit now just to finish off this
potato fest right for Karcher I’ll tell
them about the Karcher lovely people for
Karcher Italian flatbread it’s a bit
like a deep pan pizza one kilo of strong
flour right one sachet seven grams of
yeast so just over a pint a tepid water
tip it means blood temperature a good
pinch of salt and a good pinch of not of
nutty no pepper and a little bit of oil
and you need that into a dough for like
five minutes until it’s lovely and
elastic let that proof for one hour and
then you get this take over to Naro what
are you going to do my brother crush
some garlic this is very important with
use of crushed garlic we do jacket on
because you wanted to rust on top as a
Jimmy says you know we’ll get them about
removing the skins because those will
open to protect the garlic and he goes
then you press the garlic inside on
roughly everywhere in general you know
but it’ll be left to right to centers
come on one more as one more again then
after you done all this go Jamie hey I
want to show you something a focaccia a
classic for culture would have rosemary
and olive oil and just salt and pepper
okay now but they just I just want to
show them that janar have a little look
here mister close up man get in there
this is a purple potato okay this is
wonderful you can get them down the
markets now have a little look they
taste pretty good and they look amazing
and when I was in Rome I noticed that
the Romans love potato and bread potato
and pasta and actually it really really
does work so what we do is thin slivers
of this purple potato over the focaccia
here I’m not going to do it fast cuz I’m
using a mandolin without a guard if you
use a mandolin at home please use a go
okay I know thank you and good olive oil
on with the olive oil so we’re going to
be cooking this up we would now let this
proof for one more hour until it’s
doubled in size and it’s spongy rosemary
goes in and how long’s that cook for
this is we’ll cook it about two for a 25
minute the temperature about 200 to 1215
and in America that will be 400 degrees
Fahrenheit
okay so mold and sea so on top so
crispy spongy potato rosemary whoa okay
next up I want to tease up we got a
competition with assorted boys and
kerri-anne
and we’re going to do a cook-off with
asparagus okay it’s gonna be gorgeous
someone’s going to get to win an
asparagus crown also don’t forget to
vote for the boys although it’s all
about food tonight it’s all about
spandex go to Twitter hashtag food tube
spandex and just say which one of the
boys you want who do you want berry or
Ben come on Barry Oh Ben who do you want
I know who I want okay over here okay DJ
BBQ yeah how are you how’s the questions
going well it’s really good we got a lot
people are saying hi from Poland how in
Australia Greece Mexico Dubai the
question from Thomas coots he wants it
was how long did you boil those potatoes
for those imaginary potatoes you heard
of the American a really good question
when they’re new potatoes they can cook
literally in five minutes to 13 minutes
it depends how fresh they are so I’m
sorry to give you a rubbish answer but
they’re only cooked when they’re cooked
and you can tell by putting a knife into
it if it goes all the way through
beautiful but sometimes I’ve taken them
out the ground and I’ve taken five
minutes it’s like eating beautiful
beautiful budget stuff I’m getting lost
in his eyes right now
yeah well I’m getting lost looking at
something else okay we’re gonna be doing
a cheap no we’re gonna be doing some
stuff right now and DJ BBQ has been
smashing it on foodtube
people love him keep telling us what you
want him to do and it’s been great huh
it’s been really fun thanks man i
cooking meat and I like using wood and
fireman but today we did a brilliant
video yeah should we throw to that now
all right let’s do it let’s do my lay my
hanging some beautiful land see what he
did with it
whoo let’s barbecue
it’s springtime here in London want a
nice little rooftop and Jamie’s asked me
to do the meet when you take a spring
barbecuing you think of lane we’ve got
this beautiful leg of lamb to be back to
the butcher to butterfly it and with
butter flying this thing we’re gonna
half-hour cooking time plus all the
fresh herbs we’re going to use to flavor
this there to get really into that meat
all right let’s start our flavors with
these two cats rosemary garlic we got
this beautiful sprig we want to pull
those little bad boys off like a
sea goal as a rosemary push work the
rosemary and the garlic into the skin
and give it all that beautiful flavor
let me introduce you to our barbecue
coals on one side no close on that side
let’s give you that kind of smoky flavor
we use some cherry wood chunks
not bad huh and now for a quick and
simple rub we’ll throw our peppercorns
in our bowl of Awesomeness cracking
they’re everywhere
oh my god it’s awesome how’s that that
fun tiny bit of olive oil not too much
man pepper not too much salt you want to
dry it out it’s time now for the meat to
hit the heat whoa okay it’s had five
minutes on the grill direct method skin
side down we’re gonna flip it over and
see you’re the flesh side for not five
minutes so we’re gonna move the joint
away from the heat and the coals is
called the indirect method and we turn
our grill into an oven and give it about
40 minutes checking on it maybe 45 it’s
getting so good all right while our lamb
is cooking I’m gonna make a sweet and
spicy glaze red currant jam I’m gonna
throw the whole jar in I got my brown
sugar and one big heaping spoonful House
co2 mustard powder smidge
I need some wetness I got some Boston
vinegar okay and now spice it up with a
red hot chili pepper whoo Jamie likes it
hot whoo she’s looking perfect almost
perfect it’s time now for the sweet and
spicy glaze we go
it’s like Picasso with paint on my paint
you can eat we’re need ever 20 more
minutes I’m in direct heat and we’re
gonna pull off let her rest and then
knowledge no quick quick with Adrienne
man our joint a ridiculousness
yes yes it’s done man it’s doing so rad
it’s got reverb look at that being a
beauty man let’s get her off the chilies
the garlic that red currant jam she is
looking so sweet
Jamie’s gonna dig this okay we’re live
again we’ve had problems with VT and
many many other things but that hasn’t
stopped the courage and the fights left
in us we have a fight now this is going
to be judged by the pixie woo girls and
if you want to be reminded what pixie
who did to me that’s what they did to me
yeah we’re talking nineteen eighties
Madonna right there so we’re gonna judge
it someone’s gonna get to win the
asparagus crown that’s what we’re
talking about
someone’s gonna wear that the question
is it will it be sorted or will it be
carry on so the competition you’re five
minutes guys to big up the wonderful
world of asparagus so ready yeah we
think so yes okay how’s it going with
you to really impress you right now so
we’re doing boiled eggs and soldiers
well
Parma wrapped asparagus charred on the
grill bit of lemon soft poached brother
well we’ve got five minutes you better
get it in soon
Karianna be smashing it on foodtube
obviously you’ve cooked some Michelin
star food in your time and you’ve also
done some beautiful rustic stuff what
are you gonna be doing for the boys I’m
going to be doing a seared beef
carpaccio with a pea shoot pea and
grilled new Caesars asparagus salad with
a lovely lemon oil dressing and some pom
ser shavings put your hat on darling
we’re gonna fight the boys now boys you
get your ham thank you very much
we’ve got five minutes to go the
asparagus cook-off
kicks off right now so guys cook away so
we got a bit of a capatch of beef there
very nice very restaurant tea you can
see she is seasoning the board right now
fill it of beef she’s going to be using
which is very exciting the sort of boys
are gonna be wrapping asparagus in
beautiful pancetta or prosciutto all
they’ve broken the first batch of
asparagus problem so we’re going to come
back to these guys but for now come over
to my little my big box if I can just
squeeze in here we’ve gone through a lot
of effort hi
come forth welcome to the wonderful
world of asparagus we got that bit right
then we okay asparagus fantastic
classically from around Europe the
Mediterranean historically it would have
come from its brother or sister the wild
asparagus
really really long fern it’s a basically
a fern very long very delicate it would
have been a bit more woody down here but
of course it would have been juicy and
delicious here of course now there’s
many many varieties you’ve got the
classic greens which are gorgeous we’ve
got purple tipped ones here we’ve got
the actual look how amazing they’re
almost black purple those asparagus
gorgeous these are going to be firing
out at the ground for the next eight
weeks only and it’s an incredible plant
also we’ve got the classic French white
asparagus pretty much the same but it’s
been blanched aka hasn’t had any
sunlight so basically it’s like me when
I haven’t had a Sun Tan I’m all white
and basically as soon as the Sun hits
these bad boys the cellulose just goes
green and this is why this is a little
sweeter and a little more tender because
it hasn’t been sunbathing so another
little fact that has been bugging people
around the world is well first bit of
advice is if you’re ever organizing a
wedding menu in the summer do not choose
asparagus because those portaloos will
be stinking now people people get
freaked out by asparagus because in the
asparagus you know some people and its
genetic some people can smell the funny
smell of asparagus so if you don’t know
what i’m talking about you can’t smell
it that’s normal
some people can smell and they’ll be
like yeah it smells rough but basically
it’s a sulfur in the amino acids when
you’re breaking this down so
people can break it down some people can
some people can smell it some people
can’t it’s very strange
can you smell asparagus when you pee
carrion is not smeller
within minutes and lonely rape I had
time to before seven minutes is my
record for an asparagus pee after eating
asparagus what can we turn around to our
audience put your hand up if you smell
asparagus when you pee yeah me too
kidneys working yes now now Gennaro told
me that it was a proof if he could smell
it that your kidneys working properly
properly which I guess is is true but
also Gennaro you said how many calories
in a hundred grams of asparagus 25
calories in 100 grams of as part of the
soy it is very healthy asparagus so
fantastic to eat everyone shoot as well
girls it’s very very healthy for you and
also for the pregnant ladies folic acid
very good for your skin your eyes are
all those lovely things DJ BBQ what’s
going a question from Sarah Rell’s she
wants to know what’s the difference
between white and green asparagus
besides the color well not well the
white the white asparagus is more tender
and it hasn’t seen sunlight so it’s
sweeter and it’s been kept in sheds in
the dark or covered I call it soiling up
there covered up with soil so it’s just
a bit more it’s the same as rhubarb you
know when it’s really pink and delicious
sorted voice what’s going on it’s so
simple it’s not too much time do you not
find you do get to watch a lot they
don’t you i yes yes I say wait helps out
what happens when he helps I never feel
sorry for me got yoga hard work feel
sorry for him this is the best bit okay
how do you feel that people around the
world now are voting for you to be in
spandex okay here’s the story
I mean basically these boys and my
office work last week to get Jaime who’s
one of the Jaime is actually here
giveaway is only basically we stitched
him up last week for his stag do when he
went off to America so to get them back
he signed them up in the contract to
look like this
this is Jamie on his stag do looking hot
and I think actually if you just take
away we have got a couple right there –
Jamie’s together we would smash it on
YouTube there you go okay
so the competition is closing very
shortly get your vote in there hashtag
I’m really worried about the sweat
patches foodtube spandex pick one of
your boys it’s not sweat patches okay so
it’s going very well here cariann is
currently cutting her cap at zero now
let’s just have a little talk about
Cappuccio invented at Harry’s Bar in
Italy in Venice a chick walks in she
wasn’t very healthy the doctor said
you’ve got to eat raw meat because raw
meat is easier to digest
so the chef basically invented the
capatch Oh is a raw meat it was
different than Phillip they bashed it
out seasoned it and she’s gonna plate it
now classically it would go with like a
mustard Worcestershire sauce dressing
and a little Rokit and Parmesan
carry-ons doing a slightly different
version today with asparagus we need to
play up now lovely people we got the
boiled egg here the pressure is high
because if they ain’t perfectly soft I’m
worried about that that looks better
than ours
really I’m going out there that looks
clouds around do you think you’ve got a
chance against these boys I think they
haven’t got a chance against me mate you
like gel right yeah we like to share
it’s rage yeah very very close here can
I invite the pixie woo girls up here
okay here’s your crown girls now one of
you is a vegetarian which one okay so if
you want to hold your crown so you’re
not eating any meat but you can do
flavor yeah and you can do look look
sorry
so the salty boys are plating up the
asparagus soldiers wrapped in the good
stuff or women life is good with a
little bit of bacon and kerri-anne let’s
have a little close-up with what’s going
on over here Carrie Anne is doing the
Cappuccio final little embellishments
that’s pea shoots on top raw peas
asparagus a little pepper
anything else follow me German okay
looks very nice so we have the two
should we come over to the end goes so
we can get in there oh he’s busting up
that egg yolk the five minutes yes
coming to an end right now we have a
perfect egg in the house okay so darling
this is your moment on TV well you just
it’s really simple he said a makeup and
doing all that kind of stuff just so I
think better done so good vegetarian
that’s really nice
so I always thought if you were ever in
this situation when you have to try TV
so try food live what if you hate it but
that’s good I’m not going out so you get
in the salt you get the asparagus carry
out over here tiger so you grab a knife
and fork
oh you don’t already know that so mr.
cameraman over here well she’s just
doing the finally we’ve got Gennaro
plating up the pesto genovese e we’re
tagliatelle with the special secret of
the potato in there of course we also do
it we’ve got four cartons coming out
these very shortly have a look at that
beautiful delicate Susie light if you
you want to feed that pasta with the
starchy cooking water so it’s really
nice and loose so here we go let’s have
a little chat on the last one so darling
you’ve had the capatch
come on you go chair Monday this one is
much saltier this one’s lighter so it
depends what the season it is okay you
have to go you have to but let me point
out a 10 I that’s beautiful and I love
eggs so okay so what does that go
oh no you’re saying that’s the winner
that’s the winner just cuz it’s so
pretty
I’m sorry carrying in these girls
they’re all into eggs okay amongst the
matrix which is food to to live we don’t
know if you saw the video by the way if
you didn’t see the video if it didn’t
work we’re gonna pop it straight up
afterwards so we apologize for that but
this is what DJ BBQ made tell them about
it DJ BBQ oh yeah butterflies leg of
lamb and when you butterfly it you know
you have the cooking time and you get
all those flavors in this we got
rosemary we got garlic and then I did a
little glaze at the end with a red curry
jam brown sugar boss with vinegar and
some red chilies I know you like it
chili did you like the hot stuff Mike
you’ve spiked it that is incredible yeah
man all the dude this is like beyond
ridiculous you know that I got a new
word for this one you shred delicious
that’s shred and rad and delicious in
one word oh my god that’s so good you’ve
got one more important you have to do
here we need to get the total vote with
who’s wearing spandex can you go and
find out yeah you know I just got handed
the golden ticket okay I’ll tell you
what it was it was neck and neck for a
long time right we’re to get a full on
team mathematicians how do you feel that
its neck and neck is that a good thing
yeah whatever just get it over with okay
here we go
winner or loser whoever’s wearing
spandex is
so guys while Barry’s getting changed
into spandex which clearly will be the
highlight of this whole show Gennaro is
bringing in the piccata we if we can
have the the close-up camera on these we
got the focaccia here Jan are you’ve got
one here we didn’t show this one this
one’s just crumbled crushed new potatoes
on top and you can see how the skins
have gone really crispy we’ve got the
purple potato one here to your left
Easter cameraman is the perfect roast
potatoes
that’s how we roll on for you so guys
it’s been a great show I hope you’ve
enjoyed it
we’ve got our beautiful roast potatoes
coming out here look how good they are
guys and that’s the thing look it’s all
about it’s all about the squash potato
man squash you potato smash roars
rosemary raspberries raspberries as well
and Rose me really be good
we got the focaccia look at that my bro
we got the purple potato for karcher we
got the lemon the lemon what’s going on
know what it’s like is when people talk
in my ear and I’m talking I kind of go
off of this tangent we got lamb here and
the sort of boys and kerri-anne thank
you to everyone to pixie woo girls
Genaro
thank you very much don’t forget to
subscribe like or share it’s all about
sharing it all the way around take care
thank you very much we love you
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