hello you lovely people of foodtube yes
we are doing real time recipes lovely
people we are here in London at my Test
Kitchen we’ve just moved in so it’s a
bit scruffy to ever look down there
we’ve got the food team there’s a shoot
going on say hi guys we’ve got the
nutrition team and the editorial team
down there if you look behind here a
perfect example of someone you might
have seen on not please camera action
I’m crime watch definitely down here
we’ve got all the props and everything
going on here so this is sort of this is
where we roll really and so we’re going
to do real time recipes which is all
about just rattling on I wanted to give
you a little recipe that was really
instinctive to cook fun delicious it’s
quite useful like Richard because it’s
really nice for breakfast really nice
for brunch lunch or a very light dinner
so we’re gonna do some beautiful cheese
and sort of a chive popovers with smoked
salmon they’re gonna be fluffy they’re
gonna be delicious and they’re going to
be really crunchy on the outside so
let’s just get into this recipe it’s
kind of like a cross between a fritter
and a popover and a kind of pancake race
so it’s really delicious so down here we
got some nice ingredients now absolutely
in the vibes of actually can someone
grab my superfood book I just want to
show know I’ve seen this year I’m gonna
show you the cover of my new book whoa
I’m so exciting so excited it’s not a
recipe from the book but it’s in that
spirit of super green nutritious
delicious meal and a great start to the
day so it’s so easy check this out so
one free-range egg goes into a bowl we
have got thank you very much
camera please yay whoo um superfood book
literally only got it like yesterday or
the day before really excited and when’s
they come out like two weeks
I love the fact that you know more than
I do about my book but I’m really proud
of it worked really hard on it so tell
you more about that another time so one
it goes in we’re going to go in with one
heaped tablespoon of cottage cheese
that’s about 100 grams guys now cottage
cheese is pretty much the lowest fat
cheese that you can buy it’s Eva the
most or up there and it’s delicious now
I always kind of wasn’t sure about it
but recently I have been cooking with it
a lot and it’s wonderful because you get
that lovely milky part that just binds
this kind of batter that we’re going to
make and also those curds that kind of a
little bit like mozzarella just kind of
start to go bendy and a bit naughty in a
bit sort of stretchy we like that then
we’re going to go in with one heaped
tablespoon of whole wheat flour now
that’s self raising so you’re going to
get that kind of lift and that lovely
fluffiness that you’ll get you can get
that in all the supermarket’s a little
pinch of pepper and then we’re going to
hit it up with some flavors so I want to
spring onions some chives the thing
about this recipe guys let’s just get to
the next stage and if you mix this part
up here you know you can really add
different things to it so you know if
you had beautiful courgettes you could
add that to it you know if you had you
know some nice mixed herbs you can put
that in you can really make it your own
and sort of duck and dive with it so you
can see it’s quite a thick batter right
here and I thought say the cottage
cheese really makes it because when it
cooks it does gorgeous things this is
for two portions and it’s kind of like
that one cup recipe one egg one heat
tablespoon whole wheat flour
self-raising where and one heaped
tablespoon of the cottage cheese
Underground’s so I brought some spring
onions here and some chives I want to
give it that little hum so let’s get the
old chopper out and let’s finally slice
these bad boys nice and finely sliced so
guys we are going live so feel free to
put some comments in the comment box
below
I think the first comment
tonight are you going to ask questions I
know the first question is a bit rude
I’m going to avoid that very first
question yet Aisha or possibly Asia any
tips for someone starting out eating
healthy how to remain consistent with
eating clean really really good I think
when you look at sort of like the
population at large
definitely the single largest source of
sugar is sugary sweetened drinks so
definitely you know save things like
your soda and your pop and you can –
drink save that for sort of not in the
home sort of special occasions and sort
of you know going out to the cinema or
whatever but definitely not in the home
that seems to be a problem snacking I
think people really struggle on snacking
so trying to get some healthier options
which can be a whole range of things
that I’ve actually covered in the book
and there’s like loads and loads of
stuff what else I think like you can
solve quite a lot of stuff just by
cooking fresh so in your life you know
everyone’s different you know they’ve
got different budgets they’ve got
different time if they’ve got friends or
they got kids and everyone’s got
different scenarios that you need to
sort of duck and dive to so you just
need to kind of find that rhythm whether
it’s kind of you know when I did save
with Jamie and we were doing a lot of
batch cooking
embracing the freezer even frozen
vegetables are supremely nutritious
often and really disposable you don’t
waste anything
so there’s loads of help darling on
Jamie Oliver calm load there that will
help you but definitely this book will
get discounted to like $7.99 $9.99 super
quick I’m not saying that as a bad thing
as a good thing but there’s loads of
stuff in there so check it out so guys
over here we are and actually really
importantly especially if you’re trying
to do healthy stuff a really good thick
non-stick pan important I’m going to get
that on to a medium heat like that we’re
going to let that get a little bit
hotter just a thimble I love olive oil
for this particular recipe goes into the
pan and and if you wanted to hit this
with a little chili
you absolutely could if you want to
grate in some courgette gorgeous they
chop up some lovely Tomatoes red ones
yellow ones you can I’m going to keep
this super simple what I like to do is
just get my spoon and this is quite
forgiving so we’ll think fritter so
we’ll divide it into half to start with
and then we can get two or three little
spoons like that straight into the pan
if they’re not perfect it doesn’t matter
because what’s going to happen with one
side where it has contact will flatten
and then the other side which is
obviously sort of kind of funny shape as
you turn it you can push it down and
that will flatten and you’ll get that
lovely surface area so just divide into
6 or you could do two big ones
any more questions rich
Declan Gorman I know sorry not that one
now jazz Ben grace foo is it better to
put honey in your drinks rather than
sugar and well it depends okay so look
all sugar is sugar you know and it kind
of give or take causes the same reaction
to the body so there’s not really a
hierarchy your better sugars don’t be
fooled by dark sugars are better than
white sugars there all the bloomin same
and what you will get is saying maple
syrup there’s some copper so you know
minerals like that a really important
and so there’s a tiny benefit and we’ve
say the honey what’s the honey that’s on
the end of my tongue honey honey not
garvey the posh honey with the movie
manuka honey if that’s the good grade
and you’re not cooking it there are some
benefits to that but basically it’s all
the same so what what we try and do is
if you can use natural sugars there are
some benefits for instance if you
sweeten it with banana which are often
sweet and because it’s wrapped around
fiber and things like that you know it
doesn’t spike your blood Sugar’s as
quick and I think that’s better
definitely
cool little thing that I learned is if
you use unripe bananas that sugar
doesn’t get absorbed into the body okay
so that’s kind of cool if they are right
it does this is more of a carbohydrate
so there’s kind of little thing like
that you can do but ultimately just
treat maple syrup and honey as a treat
and love and a little drizzle up really
the big problem is sugar sugar and
sugary sweetened drinks so if you can
get your head around that happy days but
yeah if you think we’re supposed to have
4 grams a day and currently Britain’s
about 15 grams and America is about 17
so we’ve got quite a long way to go but
guys see what’s happening here so it’s
on a medium heat
it’s just chugging away um we’re kind of
making this hello my hair okay well
let’s do my hair you can come up from
the pan you can’t just apparently I had
a problem with my hair if I flip the
monitor okay you get these they’re gonna
show me live my hair but I’m upside down
and he’s cropping my head up can you see
I don’t know why my hair I’m a chef I
mean you’re lucky that I’m not sweating
and even like some dodgy anyway thanks
for that lesson comment at least
everyone watching this life can see that
I have a crew that take my head your
style seriously listen I’ve got the
worst hair in the whole catering
industry I have a good day one ting if
it’s like my good days on here are like
like a full moon they’re like very rare
anyway let the bleedin fritters are
cooking right so get off my hair and
let’s just talk about salad dudes so
whether it’s breakfast lunch or dinner I
think in California and Australia
they’re really good I don’t know why but
they’re really good at making you’re
making me a bloody paranoid now now I’ve
touched my hair now I’m gonna have to
wash my hands because otherwise they’re
not going to get that the fun police
messaging in that kind of fun that you
can have a breakfast and sort of making
it a bit more contemporary is really
really cool so while they’re cooking
they only take like three minutes like
two minutes on each side which equals
four minutes so it’s not
we’re going to do some night salad
leaves now I’ve got some salad leaves
here this is the typical stuff that
you’d get from the supermarket Matilda’s
Rockettes some watercresses that’s kind
of cool all right but if you just turn
around big boy
I picked this from my garden yesterday
and this is just like some edible
flowers here so some people might call
this something different this is Iraq
this grows as a weed actually it’s
beautiful this is an assertion got some
different violas and pansies and stuff
in there so you can feel free to use
some of those lovely edible flowers they
are delicious and they’ve got some nice
sort of fragrant and sweet things going
on but I think it’s kind of interesting
when you think about salad people always
think of it as something you have a bag
or just a round latest but actually you
know it goes into herbes it goes into
flowers and when you start just grabbing
a bit of everything that’s when things
get really beautiful and really
delicious and kind of look cool but more
importantly without being specific
there’s so many different good things
and all those things it’s just good to
mix it up that’s one of the things I’ve
learnt this year without getting
specific on nutrition just mix it up
they people take eat the rainbow it’s so
so important so let’s get down to our
fritters let’s have a little look okay
I’m going to give that a little bit more
I’m just going to give it a little shake
there’s a nice little tip here so while
that’s going I’m going to get a nice
plate what shall I serve this on girls
we got a nice little plate one of these
and some nice little vintage plates we
like that it’s a funny thing plates
basically every like what’s funny about
that it is a funny pink plates because
when you do like a magazine shoot book
shoot not that I’m bitter or anything
but like you use a certain style of
place and stuff and then like everyone
else starts using them so we we
basically get all our plates from a flea
market you know and we just take a
budget out and buy loads of random
things so this is some of those random
things we quite like retro and back to
the pan little tip so ultimately how do
I give you something that’s really
healthy
that’s really delicious and we sometimes
you’ve got the clever so we’ve got that
beautiful
she’s in there you can start to see it
get in there close big boy you start to
see it just starting to kind of curd and
start to bend and be beautiful I’m going
to turn this over now and then I can
push it down okay and what I’m going to
do is then show you a little trick on
how you get the most incredible tasty
cheesy crunchy outside and literally I’m
only using like 15 grams of parmesan but
if you get it another thing as well like
these little micro planes I mean I make
this one but like micro plane make them
as well and these little fine graters
like that they’re really good at
creating really fine dust so literally
even 15 grams goes a long long long long
way so what we can do is grate this over
the top I’m going to let it cook a
little bit more and then I’ll show you
exactly how to do it but you’re going to
get the most incredible golden crispy
savory deliciousness on the outside
so let’s plate up I’m gonna have some
smoked salmon guys any more questions
big boy here I’d love to know by the way
like you look very official over here
you’ve got headphones on what what are
you wearing how are you listening to
music or well if you look now on the
screen there is a 35 second delay
between you speaking and you being here
so ok shows that we are live and I’m
just left checking the output that
you’re still working
essentially okay so that we haven’t gone
off it we haven’t gone off there yet so
nice those that stopped me swearing no
not just no no it’s just the way that
YouTube processes it takes I’m five
seconds to go through the YouTube system
and back out because sometimes I really
want to swear at you I know it is but
you’re not allowed to do that because
there are children watching okay so
another question from one of those
children possibly dust in stone opposite
of the cookbooks you’ve ever published
which is your favorite oh that is like
saying of the children that you’ve made
which one do you favor and love the most
or buddy clearly just joking
okay reaction Joakim I love them all the
same and I think is really hard to
answer and comfort food Jaimee’s Italy
Jamie’s Britain Jamie does and America
were like just amazing sort of real like
foodie foodie books then things like
Ministry of Food The Naked Chef wanted
to think a classic and even super food
and savory Jamie they’re really good
everyday useful sort of like you know
household books that are just really
useful and better for more beginners and
sort of mid cooks so I’ve done a really
bad job of answering this one thing to
look back over here dudes what I want to
do is if I just grate the parmesan over
the top here like this what you can do
is you can pop these over onto that
cheese and what you’re going to do is
create like a doily you know those funny
little napkin things you get in
restaurants and that’s literally I need
15 grams there but because that
brilliant grater that is so important
for like zesting lemons and grating
chilies and and for cheese and stuff you
can just look it just goes a long way so
have a look at what’s happening the
cheese there guys it’s going to split
the oil out and when we sort of fold it
around you’re going to kind of get an
imperfect perfect kind of crisp that’s
going to be lovely so what I’m going to
do is just dress some of these beautiful
flowers here because bet basically when
I go around parks around the world I’m a
nightmare because basically a lot of
people just see flowers and weeds and
all I see is food which is a bit of a
nightmare
I love to prune in the park rosemary
sage and actually do you know what and I
can only speak for Britain but in
Britain with the exception of royal
parts and military places woods
you can pick or should we call it prune
any herbs and herbs are in every single
and sort of garden or Park
ever seen sage rosemary thyme bay to go
and get yourself some scissors and get
pruning it’s free anyway so there we go
random information that we like it 11 in
half little bit of lemon juice I’m going
equal quantities of lemon juice to a
tiny bit of oil extra virgin
cold-pressed a little pinch little pinch
of salt and nice to use herbs in your
salads as well really really good back
over to the fritters you can see it’s
kind of if I just push it now you see
it’s kind of stretching with it so we
can kind of just pick it up and it’ll be
tatty but go with it brothers and
sisters that’s what we want yeah baby
crispy bits
life is about crispy bits so I’m just
going to pop those over and go make the
easiest what here’s the thing guys for
the last 40 years the food industry at
generally this is my opinion of course
and then hold me to ransom like we’ve
kind of been brainwashed that we’ve only
got time for 45 seconds to bit a bit of
milk on some cereal and the reality is
if you analyse most cereals they’re just
full of rubbish and he numbers and women
sugar and this that and the other so you
know most people are doing that that’s a
shame
things like porridge or amazing fruit
amazing you know I think just kind of
having things in the fridge you know
gorgeous breads yogurts fruits that you
can kind of pull things together you can
make up little pots of gorgeous things
for on-the-go and here’s a little
statistic if you have a lot of people
don’t have breakfast and if you have a
breakfast you’re three times less likely
to be overweight or obese and it curbs
the effects of heart disease by 50% 50%
and so the condom I guess the point is
is if you woken up
long sleep and if you can make the first
meal of the day a good one
thinking energy being productive not
snacking on crap you know that seems to
be the pattern that follows a breakfast
so you know this is kind of like a
brunch this is a 10-minute breakfast but
obviously I’m yapping – you look so
let’s plate up guys we’re done so we got
our little popovers here it actually
feels really quite generous we’ve got
three of these bad boys you can see
these lovely little crispy bits that’s
what we want and they just look mental
look crazy but I love it and put that
over here have we got the nutrition was
on this guy’s I know we were going to
talk up all the calories and stuff we
weren’t able to I can kind of give you a
rough idea but this will be coming in at
under under 400 calories I can’t tell
you exactly but I’m pretty sure it’s
under 400 calories and a great is got
you got dairy you got protein
you’ve got veggies in there we’ve got a
lovely little shallot here so think of
this is a lovely optimistic cool little
breakfast reminds me of some of the
lovely things I’ve had in California and
Sydney Melbourne Australia you know just
a little bit different let’s turn that
around I like to have that with a little
wedge of lemon on the side and because I
am a little bit strange I like just a
bit of chili which is my medicine it’s
healthy one you know some people have
got other problems yeah smoking drinking
drugs mines chilies everyone’s got it
okay so this is this is my one here yeah
baby so there you go lovely people that
is a lovely real-time recipe that is my
spring onion cottage cheese and chive
popovers with a parmesan crisps smoked
salmon
and a nice little herby salad I’ve
answered some of your questions
oh no it’s not bad no no I don’t want to
offend the Americans yeah I know okay so
the new my calls aren’t different now
we’re gonna have to sort of say these
were called popovers before America was
even created and then they’re going to
get into an argument about that aren’t
we
this is the problem of life you see no
it’s not it’s not a pop it’s a popover
because you pop it over yeah it’s kind
of a fritter do this kind of a fritter
it’s kind of a batter like a pancake but
of course with that gnarly crispy
outside and that lovely Kerdi inside
actually come and have a little look
let’s get ourself in there that is a
finished one here if I am other side
brother let’s have a little go on this
bad boy and if we just get into it you
can see you know that’s your
cross-section I mean I’m looking at our
camera man’s lens right now and I don’t
know what you were filming before this
video but it definitely weren’t cooking
and you can definitely clean it next
time I don’t know if you can can you see
anything can you etch it okay well it’s
so dirty
honestly if my kitchen was like your
bloomin camera you’d fire me okay
crispy bit chilly bit curds and that
beautiful onion in there here now yes
you can chew you can have a little
nibble on your and the other one okay
lovely where is she
hello everyone give me a prize
now if you don’t recognize this
beautiful girl she were you were one of
our runner-up and when we did search for
a food tube star yeah so amber is in the
UK where are you from in America I’m
from Washington
so Seattle watching and this lovely go
if you haven’t seen her work
check it out on foodtube she’s got an
amazing channel she’s doing loads of
great stuff how many videos have you
shot in your two years 107 I think she’s
done more than me
hahaha that was so fun
what did you cook with mrs. Obama oh I
didn’t cook with her but I entered a
contest
I made a lasagna but instead of pasta
you Stanley sliced zucchini not so good
and so we got to go to the White House
cuz I won for Washington State and then
we got to eat with her and it was so yes
she’s lovely
oh she was so seems lovely yeah and
she’s very strong
I just wanna took a picture she went
like this and you’re like she’s got some
guns man I’m not those kind of guns the
guns on the muscle couple and that’s
amazing so you’re how old
oh I’ve got one of those yeah I want my
one Daisy you’re watching 130 cooking
recipes are you got a catch up tiger
but it’s brilliant it’s lovely having
you over you’ve been doing a load of
videos I’m you with with the team I
think I’ve done six so far I think
you’re for one half days nice yeah so
who have you been cooking with I did one
with the happy pair which they are so
nice Irish boys wine with DJ BBQ and
this morning I did Bart for Burt’s
fishtail nice and then you we are nice
so well thank you would you like to try
one of these I’m gonna give you a little
mouthful and then we’re gonna get
offline I’m gonna do you actually know
che we’ll go through the up so we’re
gonna hit up we got a little lemon juice
here really pretty looking and yet tell
me what you call popovers in the States
because we’ve got a little bit of
confusion online about what as well
yeah what do you call pop over here it’s
not it doesn’t look like it right have
you done them before what’s your
favorite thing to cook oh boy people ask
me that all the time
I have no idea cooking pasta scene he’s
grilling quite a lot no I always see
your dad there yeah making sure you know
representing for the parents always look
up the kids and so I will talk now
because you’re going to be mopping on
your mouth and eating guys me and the
lovely amber we are going to be doing a
lovely recipe together we have got a
funny one because you might remember if
you’re watching but well I did Food
Revolution in America I was in
Huntington West Virginia and we she
still got a mouthful but she knows what
I’m talking about I showed the kids at
school how chicken nuggets were often
made and we kind of took all the bits
and the stuff we took all the good stuff
away and then we basically whizzed up
all the kind of like rough stuff and
then they still wanted to eat it so I
was like I don’t know how old I was I
was pretty young and I was like
completely shocked that they would eat
that I was like yeah what are they doing
so I’m putting all that stuff in there
now we’re eating it see I was really
good I did eat it and but what we
thought we would do today is the concept
of a nugget chicken nugget and making it
really delicious and if you wanted to
give something like that to your kid how
would it be good how could you make it
amazing so me and her we’re going to
rattle out what she’s gonna show me how
to make amazing gluten free nuggets
proper so if you want to see that video
then that will be coming out in two week
was a decline so very very simply there
you go from me and amber lots of love
thank you for letting us do real-time
recipes thank you for tuning in thank
you for your comments apart from the
first one that was quite rude but yet
until next time from me and amber lots
of love woo
yeah
we are doing real time recipes lovely
people we are here in London at my Test
Kitchen we’ve just moved in so it’s a
bit scruffy to ever look down there
we’ve got the food team there’s a shoot
going on say hi guys we’ve got the
nutrition team and the editorial team
down there if you look behind here a
perfect example of someone you might
have seen on not please camera action
I’m crime watch definitely down here
we’ve got all the props and everything
going on here so this is sort of this is
where we roll really and so we’re going
to do real time recipes which is all
about just rattling on I wanted to give
you a little recipe that was really
instinctive to cook fun delicious it’s
quite useful like Richard because it’s
really nice for breakfast really nice
for brunch lunch or a very light dinner
so we’re gonna do some beautiful cheese
and sort of a chive popovers with smoked
salmon they’re gonna be fluffy they’re
gonna be delicious and they’re going to
be really crunchy on the outside so
let’s just get into this recipe it’s
kind of like a cross between a fritter
and a popover and a kind of pancake race
so it’s really delicious so down here we
got some nice ingredients now absolutely
in the vibes of actually can someone
grab my superfood book I just want to
show know I’ve seen this year I’m gonna
show you the cover of my new book whoa
I’m so exciting so excited it’s not a
recipe from the book but it’s in that
spirit of super green nutritious
delicious meal and a great start to the
day so it’s so easy check this out so
one free-range egg goes into a bowl we
have got thank you very much
camera please yay whoo um superfood book
literally only got it like yesterday or
the day before really excited and when’s
they come out like two weeks
I love the fact that you know more than
I do about my book but I’m really proud
of it worked really hard on it so tell
you more about that another time so one
it goes in we’re going to go in with one
heaped tablespoon of cottage cheese
that’s about 100 grams guys now cottage
cheese is pretty much the lowest fat
cheese that you can buy it’s Eva the
most or up there and it’s delicious now
I always kind of wasn’t sure about it
but recently I have been cooking with it
a lot and it’s wonderful because you get
that lovely milky part that just binds
this kind of batter that we’re going to
make and also those curds that kind of a
little bit like mozzarella just kind of
start to go bendy and a bit naughty in a
bit sort of stretchy we like that then
we’re going to go in with one heaped
tablespoon of whole wheat flour now
that’s self raising so you’re going to
get that kind of lift and that lovely
fluffiness that you’ll get you can get
that in all the supermarket’s a little
pinch of pepper and then we’re going to
hit it up with some flavors so I want to
spring onions some chives the thing
about this recipe guys let’s just get to
the next stage and if you mix this part
up here you know you can really add
different things to it so you know if
you had beautiful courgettes you could
add that to it you know if you had you
know some nice mixed herbs you can put
that in you can really make it your own
and sort of duck and dive with it so you
can see it’s quite a thick batter right
here and I thought say the cottage
cheese really makes it because when it
cooks it does gorgeous things this is
for two portions and it’s kind of like
that one cup recipe one egg one heat
tablespoon whole wheat flour
self-raising where and one heaped
tablespoon of the cottage cheese
Underground’s so I brought some spring
onions here and some chives I want to
give it that little hum so let’s get the
old chopper out and let’s finally slice
these bad boys nice and finely sliced so
guys we are going live so feel free to
put some comments in the comment box
below
I think the first comment
tonight are you going to ask questions I
know the first question is a bit rude
I’m going to avoid that very first
question yet Aisha or possibly Asia any
tips for someone starting out eating
healthy how to remain consistent with
eating clean really really good I think
when you look at sort of like the
population at large
definitely the single largest source of
sugar is sugary sweetened drinks so
definitely you know save things like
your soda and your pop and you can –
drink save that for sort of not in the
home sort of special occasions and sort
of you know going out to the cinema or
whatever but definitely not in the home
that seems to be a problem snacking I
think people really struggle on snacking
so trying to get some healthier options
which can be a whole range of things
that I’ve actually covered in the book
and there’s like loads and loads of
stuff what else I think like you can
solve quite a lot of stuff just by
cooking fresh so in your life you know
everyone’s different you know they’ve
got different budgets they’ve got
different time if they’ve got friends or
they got kids and everyone’s got
different scenarios that you need to
sort of duck and dive to so you just
need to kind of find that rhythm whether
it’s kind of you know when I did save
with Jamie and we were doing a lot of
batch cooking
embracing the freezer even frozen
vegetables are supremely nutritious
often and really disposable you don’t
waste anything
so there’s loads of help darling on
Jamie Oliver calm load there that will
help you but definitely this book will
get discounted to like $7.99 $9.99 super
quick I’m not saying that as a bad thing
as a good thing but there’s loads of
stuff in there so check it out so guys
over here we are and actually really
importantly especially if you’re trying
to do healthy stuff a really good thick
non-stick pan important I’m going to get
that on to a medium heat like that we’re
going to let that get a little bit
hotter just a thimble I love olive oil
for this particular recipe goes into the
pan and and if you wanted to hit this
with a little chili
you absolutely could if you want to
grate in some courgette gorgeous they
chop up some lovely Tomatoes red ones
yellow ones you can I’m going to keep
this super simple what I like to do is
just get my spoon and this is quite
forgiving so we’ll think fritter so
we’ll divide it into half to start with
and then we can get two or three little
spoons like that straight into the pan
if they’re not perfect it doesn’t matter
because what’s going to happen with one
side where it has contact will flatten
and then the other side which is
obviously sort of kind of funny shape as
you turn it you can push it down and
that will flatten and you’ll get that
lovely surface area so just divide into
6 or you could do two big ones
any more questions rich
Declan Gorman I know sorry not that one
now jazz Ben grace foo is it better to
put honey in your drinks rather than
sugar and well it depends okay so look
all sugar is sugar you know and it kind
of give or take causes the same reaction
to the body so there’s not really a
hierarchy your better sugars don’t be
fooled by dark sugars are better than
white sugars there all the bloomin same
and what you will get is saying maple
syrup there’s some copper so you know
minerals like that a really important
and so there’s a tiny benefit and we’ve
say the honey what’s the honey that’s on
the end of my tongue honey honey not
garvey the posh honey with the movie
manuka honey if that’s the good grade
and you’re not cooking it there are some
benefits to that but basically it’s all
the same so what what we try and do is
if you can use natural sugars there are
some benefits for instance if you
sweeten it with banana which are often
sweet and because it’s wrapped around
fiber and things like that you know it
doesn’t spike your blood Sugar’s as
quick and I think that’s better
definitely
cool little thing that I learned is if
you use unripe bananas that sugar
doesn’t get absorbed into the body okay
so that’s kind of cool if they are right
it does this is more of a carbohydrate
so there’s kind of little thing like
that you can do but ultimately just
treat maple syrup and honey as a treat
and love and a little drizzle up really
the big problem is sugar sugar and
sugary sweetened drinks so if you can
get your head around that happy days but
yeah if you think we’re supposed to have
4 grams a day and currently Britain’s
about 15 grams and America is about 17
so we’ve got quite a long way to go but
guys see what’s happening here so it’s
on a medium heat
it’s just chugging away um we’re kind of
making this hello my hair okay well
let’s do my hair you can come up from
the pan you can’t just apparently I had
a problem with my hair if I flip the
monitor okay you get these they’re gonna
show me live my hair but I’m upside down
and he’s cropping my head up can you see
I don’t know why my hair I’m a chef I
mean you’re lucky that I’m not sweating
and even like some dodgy anyway thanks
for that lesson comment at least
everyone watching this life can see that
I have a crew that take my head your
style seriously listen I’ve got the
worst hair in the whole catering
industry I have a good day one ting if
it’s like my good days on here are like
like a full moon they’re like very rare
anyway let the bleedin fritters are
cooking right so get off my hair and
let’s just talk about salad dudes so
whether it’s breakfast lunch or dinner I
think in California and Australia
they’re really good I don’t know why but
they’re really good at making you’re
making me a bloody paranoid now now I’ve
touched my hair now I’m gonna have to
wash my hands because otherwise they’re
not going to get that the fun police
messaging in that kind of fun that you
can have a breakfast and sort of making
it a bit more contemporary is really
really cool so while they’re cooking
they only take like three minutes like
two minutes on each side which equals
four minutes so it’s not
we’re going to do some night salad
leaves now I’ve got some salad leaves
here this is the typical stuff that
you’d get from the supermarket Matilda’s
Rockettes some watercresses that’s kind
of cool all right but if you just turn
around big boy
I picked this from my garden yesterday
and this is just like some edible
flowers here so some people might call
this something different this is Iraq
this grows as a weed actually it’s
beautiful this is an assertion got some
different violas and pansies and stuff
in there so you can feel free to use
some of those lovely edible flowers they
are delicious and they’ve got some nice
sort of fragrant and sweet things going
on but I think it’s kind of interesting
when you think about salad people always
think of it as something you have a bag
or just a round latest but actually you
know it goes into herbes it goes into
flowers and when you start just grabbing
a bit of everything that’s when things
get really beautiful and really
delicious and kind of look cool but more
importantly without being specific
there’s so many different good things
and all those things it’s just good to
mix it up that’s one of the things I’ve
learnt this year without getting
specific on nutrition just mix it up
they people take eat the rainbow it’s so
so important so let’s get down to our
fritters let’s have a little look okay
I’m going to give that a little bit more
I’m just going to give it a little shake
there’s a nice little tip here so while
that’s going I’m going to get a nice
plate what shall I serve this on girls
we got a nice little plate one of these
and some nice little vintage plates we
like that it’s a funny thing plates
basically every like what’s funny about
that it is a funny pink plates because
when you do like a magazine shoot book
shoot not that I’m bitter or anything
but like you use a certain style of
place and stuff and then like everyone
else starts using them so we we
basically get all our plates from a flea
market you know and we just take a
budget out and buy loads of random
things so this is some of those random
things we quite like retro and back to
the pan little tip so ultimately how do
I give you something that’s really
healthy
that’s really delicious and we sometimes
you’ve got the clever so we’ve got that
beautiful
she’s in there you can start to see it
get in there close big boy you start to
see it just starting to kind of curd and
start to bend and be beautiful I’m going
to turn this over now and then I can
push it down okay and what I’m going to
do is then show you a little trick on
how you get the most incredible tasty
cheesy crunchy outside and literally I’m
only using like 15 grams of parmesan but
if you get it another thing as well like
these little micro planes I mean I make
this one but like micro plane make them
as well and these little fine graters
like that they’re really good at
creating really fine dust so literally
even 15 grams goes a long long long long
way so what we can do is grate this over
the top I’m going to let it cook a
little bit more and then I’ll show you
exactly how to do it but you’re going to
get the most incredible golden crispy
savory deliciousness on the outside
so let’s plate up I’m gonna have some
smoked salmon guys any more questions
big boy here I’d love to know by the way
like you look very official over here
you’ve got headphones on what what are
you wearing how are you listening to
music or well if you look now on the
screen there is a 35 second delay
between you speaking and you being here
so ok shows that we are live and I’m
just left checking the output that
you’re still working
essentially okay so that we haven’t gone
off it we haven’t gone off there yet so
nice those that stopped me swearing no
not just no no it’s just the way that
YouTube processes it takes I’m five
seconds to go through the YouTube system
and back out because sometimes I really
want to swear at you I know it is but
you’re not allowed to do that because
there are children watching okay so
another question from one of those
children possibly dust in stone opposite
of the cookbooks you’ve ever published
which is your favorite oh that is like
saying of the children that you’ve made
which one do you favor and love the most
or buddy clearly just joking
okay reaction Joakim I love them all the
same and I think is really hard to
answer and comfort food Jaimee’s Italy
Jamie’s Britain Jamie does and America
were like just amazing sort of real like
foodie foodie books then things like
Ministry of Food The Naked Chef wanted
to think a classic and even super food
and savory Jamie they’re really good
everyday useful sort of like you know
household books that are just really
useful and better for more beginners and
sort of mid cooks so I’ve done a really
bad job of answering this one thing to
look back over here dudes what I want to
do is if I just grate the parmesan over
the top here like this what you can do
is you can pop these over onto that
cheese and what you’re going to do is
create like a doily you know those funny
little napkin things you get in
restaurants and that’s literally I need
15 grams there but because that
brilliant grater that is so important
for like zesting lemons and grating
chilies and and for cheese and stuff you
can just look it just goes a long way so
have a look at what’s happening the
cheese there guys it’s going to split
the oil out and when we sort of fold it
around you’re going to kind of get an
imperfect perfect kind of crisp that’s
going to be lovely so what I’m going to
do is just dress some of these beautiful
flowers here because bet basically when
I go around parks around the world I’m a
nightmare because basically a lot of
people just see flowers and weeds and
all I see is food which is a bit of a
nightmare
I love to prune in the park rosemary
sage and actually do you know what and I
can only speak for Britain but in
Britain with the exception of royal
parts and military places woods
you can pick or should we call it prune
any herbs and herbs are in every single
and sort of garden or Park
ever seen sage rosemary thyme bay to go
and get yourself some scissors and get
pruning it’s free anyway so there we go
random information that we like it 11 in
half little bit of lemon juice I’m going
equal quantities of lemon juice to a
tiny bit of oil extra virgin
cold-pressed a little pinch little pinch
of salt and nice to use herbs in your
salads as well really really good back
over to the fritters you can see it’s
kind of if I just push it now you see
it’s kind of stretching with it so we
can kind of just pick it up and it’ll be
tatty but go with it brothers and
sisters that’s what we want yeah baby
crispy bits
life is about crispy bits so I’m just
going to pop those over and go make the
easiest what here’s the thing guys for
the last 40 years the food industry at
generally this is my opinion of course
and then hold me to ransom like we’ve
kind of been brainwashed that we’ve only
got time for 45 seconds to bit a bit of
milk on some cereal and the reality is
if you analyse most cereals they’re just
full of rubbish and he numbers and women
sugar and this that and the other so you
know most people are doing that that’s a
shame
things like porridge or amazing fruit
amazing you know I think just kind of
having things in the fridge you know
gorgeous breads yogurts fruits that you
can kind of pull things together you can
make up little pots of gorgeous things
for on-the-go and here’s a little
statistic if you have a lot of people
don’t have breakfast and if you have a
breakfast you’re three times less likely
to be overweight or obese and it curbs
the effects of heart disease by 50% 50%
and so the condom I guess the point is
is if you woken up
long sleep and if you can make the first
meal of the day a good one
thinking energy being productive not
snacking on crap you know that seems to
be the pattern that follows a breakfast
so you know this is kind of like a
brunch this is a 10-minute breakfast but
obviously I’m yapping – you look so
let’s plate up guys we’re done so we got
our little popovers here it actually
feels really quite generous we’ve got
three of these bad boys you can see
these lovely little crispy bits that’s
what we want and they just look mental
look crazy but I love it and put that
over here have we got the nutrition was
on this guy’s I know we were going to
talk up all the calories and stuff we
weren’t able to I can kind of give you a
rough idea but this will be coming in at
under under 400 calories I can’t tell
you exactly but I’m pretty sure it’s
under 400 calories and a great is got
you got dairy you got protein
you’ve got veggies in there we’ve got a
lovely little shallot here so think of
this is a lovely optimistic cool little
breakfast reminds me of some of the
lovely things I’ve had in California and
Sydney Melbourne Australia you know just
a little bit different let’s turn that
around I like to have that with a little
wedge of lemon on the side and because I
am a little bit strange I like just a
bit of chili which is my medicine it’s
healthy one you know some people have
got other problems yeah smoking drinking
drugs mines chilies everyone’s got it
okay so this is this is my one here yeah
baby so there you go lovely people that
is a lovely real-time recipe that is my
spring onion cottage cheese and chive
popovers with a parmesan crisps smoked
salmon
and a nice little herby salad I’ve
answered some of your questions
oh no it’s not bad no no I don’t want to
offend the Americans yeah I know okay so
the new my calls aren’t different now
we’re gonna have to sort of say these
were called popovers before America was
even created and then they’re going to
get into an argument about that aren’t
we
this is the problem of life you see no
it’s not it’s not a pop it’s a popover
because you pop it over yeah it’s kind
of a fritter do this kind of a fritter
it’s kind of a batter like a pancake but
of course with that gnarly crispy
outside and that lovely Kerdi inside
actually come and have a little look
let’s get ourself in there that is a
finished one here if I am other side
brother let’s have a little go on this
bad boy and if we just get into it you
can see you know that’s your
cross-section I mean I’m looking at our
camera man’s lens right now and I don’t
know what you were filming before this
video but it definitely weren’t cooking
and you can definitely clean it next
time I don’t know if you can can you see
anything can you etch it okay well it’s
so dirty
honestly if my kitchen was like your
bloomin camera you’d fire me okay
crispy bit chilly bit curds and that
beautiful onion in there here now yes
you can chew you can have a little
nibble on your and the other one okay
lovely where is she
hello everyone give me a prize
now if you don’t recognize this
beautiful girl she were you were one of
our runner-up and when we did search for
a food tube star yeah so amber is in the
UK where are you from in America I’m
from Washington
so Seattle watching and this lovely go
if you haven’t seen her work
check it out on foodtube she’s got an
amazing channel she’s doing loads of
great stuff how many videos have you
shot in your two years 107 I think she’s
done more than me
hahaha that was so fun
what did you cook with mrs. Obama oh I
didn’t cook with her but I entered a
contest
I made a lasagna but instead of pasta
you Stanley sliced zucchini not so good
and so we got to go to the White House
cuz I won for Washington State and then
we got to eat with her and it was so yes
she’s lovely
oh she was so seems lovely yeah and
she’s very strong
I just wanna took a picture she went
like this and you’re like she’s got some
guns man I’m not those kind of guns the
guns on the muscle couple and that’s
amazing so you’re how old
oh I’ve got one of those yeah I want my
one Daisy you’re watching 130 cooking
recipes are you got a catch up tiger
but it’s brilliant it’s lovely having
you over you’ve been doing a load of
videos I’m you with with the team I
think I’ve done six so far I think
you’re for one half days nice yeah so
who have you been cooking with I did one
with the happy pair which they are so
nice Irish boys wine with DJ BBQ and
this morning I did Bart for Burt’s
fishtail nice and then you we are nice
so well thank you would you like to try
one of these I’m gonna give you a little
mouthful and then we’re gonna get
offline I’m gonna do you actually know
che we’ll go through the up so we’re
gonna hit up we got a little lemon juice
here really pretty looking and yet tell
me what you call popovers in the States
because we’ve got a little bit of
confusion online about what as well
yeah what do you call pop over here it’s
not it doesn’t look like it right have
you done them before what’s your
favorite thing to cook oh boy people ask
me that all the time
I have no idea cooking pasta scene he’s
grilling quite a lot no I always see
your dad there yeah making sure you know
representing for the parents always look
up the kids and so I will talk now
because you’re going to be mopping on
your mouth and eating guys me and the
lovely amber we are going to be doing a
lovely recipe together we have got a
funny one because you might remember if
you’re watching but well I did Food
Revolution in America I was in
Huntington West Virginia and we she
still got a mouthful but she knows what
I’m talking about I showed the kids at
school how chicken nuggets were often
made and we kind of took all the bits
and the stuff we took all the good stuff
away and then we basically whizzed up
all the kind of like rough stuff and
then they still wanted to eat it so I
was like I don’t know how old I was I
was pretty young and I was like
completely shocked that they would eat
that I was like yeah what are they doing
so I’m putting all that stuff in there
now we’re eating it see I was really
good I did eat it and but what we
thought we would do today is the concept
of a nugget chicken nugget and making it
really delicious and if you wanted to
give something like that to your kid how
would it be good how could you make it
amazing so me and her we’re going to
rattle out what she’s gonna show me how
to make amazing gluten free nuggets
proper so if you want to see that video
then that will be coming out in two week
was a decline so very very simply there
you go from me and amber lots of love
thank you for letting us do real-time
recipes thank you for tuning in thank
you for your comments apart from the
first one that was quite rude but yet
until next time from me and amber lots
of love woo
yeah
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