right so I’m gonna have a go at making
my own plate you know completely
inspiring see in this pork being cooked
so I’m gonna make my own coleslaw I
wanna have a go at my own hush puppies
and I’m gonna call the poor conserve it
in a way that kind of is getting me
going but you know definitely seeing
this being cooked is one of the coolest
things I’ve seen in a long long time
when I was taking that apart with Barry
today I love pulling it and the little
strands of it and stuff like that and
the crackling so I’m gonna pull the pork
and I’m gonna have a shredded coleslaw
I’ve got a bit of onion going in just do
it on a mandolin or get your good knife
skills going so about a quarter of a
white cabbage great – carrots and then
just look collard greens right the
collard greens I had yesterday were
phenomenal they really were but just
about every kind of collard green recipe
I’ve seen is cooked and I know for a
fact that if I get these little babies
and roll them up almost like a cigar I
know for a fact that they will taste
like heaven I’ve got some apple I’m just
gonna rattle out so you get a slice of
apple like that all right nice and thin
and again let’s get matchsticks
happening so what we do is season this
with salt we have some cracked black
pepper olive oil and if I just dress it
like this and at this point you taste it
nice to remain in the spirit around here
because I want to make friends not
enemies just put a spoon of mayo in
there if if the locals try this I mean
it ain’t gonna be there coleslaw but you
know it’d be quite nice if they liked it
obviously if it tastes horrible then
they’re gonna tell me pretty quick so
I’m a little bit nervous but normally
I’d do that in the own home on the
weekend in private right I want to show
you these hush puppies they’re dead cool
apparently called hush puppies because I
think it was back in the depression or
something like that
obviously people hungry and if the
people hungry the dogs were hungry so
they’re obviously anytime there was food
about the dogs were whinging and grout
you know so they used to throw these
little buns deep fried buns to the dogs
– hush him up half puppies that’s that’s
the old wives tale and if it ain’t true
I don’t care cuz I like the story so
we’ve got two cups of cornmeal in there
which is 300 grams and then one cup of
plain flour and then a heaped teaspoon
of baking powder a big handful of corn
from the cob and when I’ve got some
spring onions going in my one I’m using
local beer just under a bottle of a beer
now I mean this isn’t this isn’t classic
but I’m gonna add a little grated cheese
so I’m gonna grate that in cheese sweet
corn spring onions you know it kind of
works it should be good I mean I’ve
never done it but I think it’s gonna it
should be pretty rock’n’roll spring
onions I’m just gonna finely slice those
about for spring onions and that goes in
the great thing about these hush puppies
is you can knock it up in nine minutes
and you know everyone in the world loves
something crispy on the outside and
something fluffy in the middle so a bit
more beer goes in and also when you make
this something quite magic happens
because I’ve bent a spoon so we’ll see
it’s obviously gonna be good now I’ve
got some boiling oil over here about 180
degrees and what I’m gonna do is just
deep-fry these hush puppies now I’m not
sure if I kind of want to rub it against
the side what I’m gonna do is just take
little lumps and keep them rustic just
use your common sense when they look
golden and crisp and lovely and you can
open it up and it’s fluffy inside that’s
a pretty good place to be okay so we’ve
got coleslaw
we’ve got hush puppies and I’m gonna
dress my pork completely differently
it’s not trying to be different than
what they do here it’s just I’m just
doing it a different way so I’m going to
pick the mint and whatever chili you
think’s appropriate so we’re basically
going to dress the board so
olive oil little bit of salt bit of
vinegar we got the chopped chili and the
mint these are all good vibes with like
you know meat with richness meat with
fat so I’m just gonna unclick one of
these little babies pull off this listen
to that and then I’m going to go for my
little favorite cut but it doesn’t
matter which bit you go for
it’s all good just take this over to the
board so what I’m gonna do now is I’m
just going to pull it and I’m gonna use
the cleaver just to simply dress it by
that look at that I’m happy with that
let’s go for it
look at these little babies you know
their rustic they’re not perfect they’re
not round they’re not like it’s just old
school so just toss this beautiful
pulled pork up a little pile there and
then I’m going to get my hush puppy here
just two next to each other like that
and then I’m gonna get the beautiful
collard greens coleslaw with the
beautiful apples just a little pile
there and then literally all I’m gonna
do is finish this little baby with a
little pinch of cayenne I know all
forgotten something
crackling look at that
just got to see if they like it silence
nerves are building the apples in there
not sure if she’s gonna like it even
Barry’s gone Simon you do like it Oh
hallelujah come on I mean look it’s not
supposed to be like a ripoff of yours
it’s just a different different vibe you
know herbs goodness bye see ya the pork
you guys are eating it pre you’re just
be good just being polite for the tele I
know you want to get your hands on
Wow their coleslaw step up a bit of pork
great now you’re talking now you know
where I’m coming from
my own plate you know completely
inspiring see in this pork being cooked
so I’m gonna make my own coleslaw I
wanna have a go at my own hush puppies
and I’m gonna call the poor conserve it
in a way that kind of is getting me
going but you know definitely seeing
this being cooked is one of the coolest
things I’ve seen in a long long time
when I was taking that apart with Barry
today I love pulling it and the little
strands of it and stuff like that and
the crackling so I’m gonna pull the pork
and I’m gonna have a shredded coleslaw
I’ve got a bit of onion going in just do
it on a mandolin or get your good knife
skills going so about a quarter of a
white cabbage great – carrots and then
just look collard greens right the
collard greens I had yesterday were
phenomenal they really were but just
about every kind of collard green recipe
I’ve seen is cooked and I know for a
fact that if I get these little babies
and roll them up almost like a cigar I
know for a fact that they will taste
like heaven I’ve got some apple I’m just
gonna rattle out so you get a slice of
apple like that all right nice and thin
and again let’s get matchsticks
happening so what we do is season this
with salt we have some cracked black
pepper olive oil and if I just dress it
like this and at this point you taste it
nice to remain in the spirit around here
because I want to make friends not
enemies just put a spoon of mayo in
there if if the locals try this I mean
it ain’t gonna be there coleslaw but you
know it’d be quite nice if they liked it
obviously if it tastes horrible then
they’re gonna tell me pretty quick so
I’m a little bit nervous but normally
I’d do that in the own home on the
weekend in private right I want to show
you these hush puppies they’re dead cool
apparently called hush puppies because I
think it was back in the depression or
something like that
obviously people hungry and if the
people hungry the dogs were hungry so
they’re obviously anytime there was food
about the dogs were whinging and grout
you know so they used to throw these
little buns deep fried buns to the dogs
– hush him up half puppies that’s that’s
the old wives tale and if it ain’t true
I don’t care cuz I like the story so
we’ve got two cups of cornmeal in there
which is 300 grams and then one cup of
plain flour and then a heaped teaspoon
of baking powder a big handful of corn
from the cob and when I’ve got some
spring onions going in my one I’m using
local beer just under a bottle of a beer
now I mean this isn’t this isn’t classic
but I’m gonna add a little grated cheese
so I’m gonna grate that in cheese sweet
corn spring onions you know it kind of
works it should be good I mean I’ve
never done it but I think it’s gonna it
should be pretty rock’n’roll spring
onions I’m just gonna finely slice those
about for spring onions and that goes in
the great thing about these hush puppies
is you can knock it up in nine minutes
and you know everyone in the world loves
something crispy on the outside and
something fluffy in the middle so a bit
more beer goes in and also when you make
this something quite magic happens
because I’ve bent a spoon so we’ll see
it’s obviously gonna be good now I’ve
got some boiling oil over here about 180
degrees and what I’m gonna do is just
deep-fry these hush puppies now I’m not
sure if I kind of want to rub it against
the side what I’m gonna do is just take
little lumps and keep them rustic just
use your common sense when they look
golden and crisp and lovely and you can
open it up and it’s fluffy inside that’s
a pretty good place to be okay so we’ve
got coleslaw
we’ve got hush puppies and I’m gonna
dress my pork completely differently
it’s not trying to be different than
what they do here it’s just I’m just
doing it a different way so I’m going to
pick the mint and whatever chili you
think’s appropriate so we’re basically
going to dress the board so
olive oil little bit of salt bit of
vinegar we got the chopped chili and the
mint these are all good vibes with like
you know meat with richness meat with
fat so I’m just gonna unclick one of
these little babies pull off this listen
to that and then I’m going to go for my
little favorite cut but it doesn’t
matter which bit you go for
it’s all good just take this over to the
board so what I’m gonna do now is I’m
just going to pull it and I’m gonna use
the cleaver just to simply dress it by
that look at that I’m happy with that
let’s go for it
look at these little babies you know
their rustic they’re not perfect they’re
not round they’re not like it’s just old
school so just toss this beautiful
pulled pork up a little pile there and
then I’m going to get my hush puppy here
just two next to each other like that
and then I’m gonna get the beautiful
collard greens coleslaw with the
beautiful apples just a little pile
there and then literally all I’m gonna
do is finish this little baby with a
little pinch of cayenne I know all
forgotten something
crackling look at that
just got to see if they like it silence
nerves are building the apples in there
not sure if she’s gonna like it even
Barry’s gone Simon you do like it Oh
hallelujah come on I mean look it’s not
supposed to be like a ripoff of yours
it’s just a different different vibe you
know herbs goodness bye see ya the pork
you guys are eating it pre you’re just
be good just being polite for the tele I
know you want to get your hands on
Wow their coleslaw step up a bit of pork
great now you’re talking now you know
where I’m coming from
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