I’ve got here some chicken wings I use a
really great quality bird it’s called a
rose bird and they are grown for about
90 days so they’re quite old
they’ve been finished on corn and eating
loads and loads of fresh herbs so things
like thyme rosemary like a New York
it does actually permeate the flavor of
the bird and then there hung a little
bit like as if it’s sort of like the
meat so it gets more flavor and so you
put the age then you’ve got the flavor
and you’ve got the some herbiness and it
creates a much nicer chicken I’ve let
these sit overnight in some buttermilk
but also loads and loads of salt and the
thing about salt is what you’ll do to me
especially on the bone as it draws out
all the excess liquid and what you get
with that is a meat that it sort of sits
closer to the bone the excess liquid
that you don’t want is all the excess
water and what will leave is really
concentrated chickeny juices so you get
a really nice bite but you also get it’s
much more concentrated in flavor then
only really works if you’re cooking
something on the bone so chicken but
didn’t barbecuing or using pork beef
ribs things like that to give them a
brine for it for a night it is really
worth it not too long though so I’m just
gonna show you how to prep these because
you get your wings like this now I want
them in little pieces so you can just
have a little feel now cup buttermilk
will over my hands but you can just
really I mean like that’s hot knife
through butter so easy to cut through
that now those excess pieces before you
put them in the brine put them in a sort
of box Tupperware box keep them in the
freezer get them full of chicken bones
and you just make a stock whenever you
want so it’s a really good handy tip for
that now just having a little fit all
around there same thing I mean that’s so
easy to do so anyone who’s scared of
doing butchery at home don’t be it’s
super super easy now next part of this
I’m actually gonna wipe my hands rather
than wash them because I’m gonna get the
mucky again in a second now andrew is
taking the oil because we want to get
that
140 degrees because we are gonna do
twice-cooked
now everybody who watches does everybody
open clearly everybody here loves
cookery but someone like Heston created
this sort of twice the rice cooked chip
we’re gonna be doing the same sort of
thing but this time we’re gonna be doing
it with the chicken and the whole idea
with that is we’re gonna confit them for
a long time you know and that’s gonna
get the chicken beautifully cooked but
about on a really low temperature we’re
gonna take them out we’re gonna ramp up
the heats about 190 degrees throw them
in for about two minutes and they’ll get
really crispy on the outside so it’s not
you’re not gonna overcook them I’m gonna
get those really dry wings that
sometimes you get so it’s worth doing
now this is where people think I’d go up
it over the top but this is what I do in
my restaurants you could just you do
this so we’ve got here self raising
flour all right
that we’re gonna pop in here and we’re
then gonna put in that what that does is
it creates puff to the wings then we’ve
got some rice flour which we’re gonna
put in which creates crunch and then
we’re gonna put in some potato flour
which gives it a bit more chew and to
that we’ve got quite a lot of salt in
here so I’m barely gonna season this
flour that’s actually sugar and there’s
some white pepper because in Asia they
mostly use white pepper or peppercorns
so we’re gonna give that mixed up and
then we’re gonna throw our chicken
pieces in there well wipe off the
buttermilk brine bring them in the the
flour how we doing that we good yeah so
I’ve just turned it off it was gone up
to about 145 when you got top chefs here
call me job today thank you I thought
you would bruno earlier yes Rachel can
you backstage who else you got on here
Jamie later that’s gonna be over here as
well Ashley Palmer Watson Tom here
Ashley is amazing you have to watch
Ashley cook he’s one of the best cooks
in the country
he’s Heston sidekick so very exciting
while share as well Kizzy if you want
that one there so I’m just gonna toss
these around and just coat them in the
flour now this isn’t like your classic
fried chicken where we want a really
thick crust we just want to get these
sort of dusted so we’re dust off the
extra flap the excess flour and then
we’re just gonna pop these in for a
second I think actually can probably
bring that up a little bit
and then we’re just gonna see sit there
and watch these very very slowly while
I’m getting on with the rest of the
dishes and I have had these everything
you said about the three types of flour
absolutely works doesn’t it it’s so
worth doing all right I think it’s worth
doing I mean you know it’s one of those
things that I’m showing you how I do it
you can I mean with food and I’m sure
everyone who’s here who is a food lover
will agree that you kind of sometimes
want to take someone’s recipe and make
it your own this is what I do because it
to me is it makes the sort of dish
perfect it would absolutely work with
self-raising flour don’t feel like that
should inhibit you that you need to have
a fridge for Patrick full of loads of
different flours although if you love
cooking then there’s no reason why you
should and at the same time so I know
you’re always one things I love about
you is you’re always on the lookout for
new people new things that are happening
particularly to say this street food
scene last six months what’s really
rocking your world at the moment so I
just did a big shot and if anyone cooled
the ones to watch it anybody say that it
was on sky so we had some guys on that
called Lebon and the whole idea was me
idris elba Paloma Faith and Rankin
looking for the like The Next Food stars
I guess and these guys were introduced
to me they were doing a concept which
was they loved French food they were
brought up eating French food but they
hadn’t really experienced feel like
their friends were eating it as well and
they loved the whole burger trend and
what they wanted to do was merge the two
so they created this thing which was
called the bourguignon bun which was
some brisket that was slowly cooked
barbecued and slowly
like a bourguignon sauce and very
complex but it they made the most
incredible bun and I had it and it blew
my mind and actually after mentoring
them for a while they ended up winning
showing they’ve done so well they are
pretty much in no they’re not here we’re
pretty much at every festival this year
they’ve got investments I mean that we
we can’t control them like they’re their
world is going lovely for you though
it’s been at ground level giving them
that advice and that mentoring process
and now it’s actually worked and they’re
doing great things I mean it really is
it’s kind of scary because you know I
kind of a lot of people come to me for
trend-spotting and things like that and
I kind of think I’m do you have a knife
rare but you also can only do it from
your own perception yeah and you don’t
know what other people don’t think but
ultimately it’s delicious food if
something tastes incredible and
everybody else has it and they believe
it tastes incredible you know then you
know it’s gonna go away
I’ve got to ask what was the address
Elba like I’m a big fan of basically it
okay so I mean address these like this
against the wall please Mary’s Hall has
oh so cool he’s just the nicest guy and
he’s very very passionate right so
making the sauce for the wings ketchup
base of most good barbecue sauces so
we’re gonna go for two tablespoons of
that got some sugar here some rice wine
vinegar
matcha yeah I’m actually gonna go for a
bit more because I think I’ve gone a bit
OTT with a ketchup well that didn’t work
very well then we’ve got the two
ingredients that I’m probably most
passionate about in the world
sriracha has everyone tried sriracha
hands up this guy oh that’s much better
than last year isn’t it okay so sriracha
is the best chili sauce in the world as
far as I’m concerned it says it’s
actually made in Los Angeles but it’s a
Thai chili sauce that is so spicy but it
also has like loads of different
elements to it it’s got a bit of acidity
and it’s got a bit of sweetness to it it
really delicious but it’s super super
hot so this is me taking the Korean dish
a bit outside of its comfort zone and
then we’ve got this which is gochujang
which is Korean it’s like a me so I
guess it’s fermented soy beans and chili
straight chilies and they ferment them
for months in these amazing sort of clay
bowls and they create this delicious
kind of work where sriracha is really
heightened heady and aromatic this is
sort of deep and moody and quite sexy
it’s kind of like white essential
resource if that’s you can see how these
four big screens that everyone’s getting
that now it’s really smooth and silky
that isn’t it
it really is we can see the color
difference as well and that sort of a
testament to the difference of something
like gochujang and you know fermentation
is such a big thing at the moment you’re
gonna see more and more of it by
guarantee you within the next two years
we’re in the same way that were you
seeing me so in loads of things you’re
gonna be seeing gochujang in everything
so I’m just gonna stir that up and we
are gonna add in two final things can
you peanut butter over and the sesame
oil now if I was doing this at an actual
event
I’d use chicken fats and what that does
is that it just makes the whole thing
even more chickeny and then I would what
you do is because the fact sort of makes
it you know when you have hot wings and
they’re really clingy so that the butter
just makes it extra clingy and then not
working and then we would have the other
sort of main Korean flavors a Korean
food comes in various flavors most of
them at the gochujang or Chili’s dried
chilies sesame soy and they have their
own type of miso and that’s kind of like
the balancer of things so would you say
like every what does everyone know what
miso is yeah so it is quite okay I mean
ugh that’s the thing about Japanese food
is it’s so
commonplace now that we’re sort of using
those ingredients all the time whereas
Korean foods most people wouldn’t know
even where to buy the ingredients now
are you finding it sriracha you can now
buy you can get actually kind of most
super you know wait try sell it it’s
everywhere
although do look for this brand if you
can because it is the best look for the
rooster isn’t it yeah so this is the
sauce I’m just gonna let that cook down
for a bit you want it to be a real good
coating consistency what we’re doing
with the cooking process is we’re sort
of binding all together I’m watchin
icing those flavors but we’re also sort
of getting it clingy that makes any kind
of sense I am then while these are
cooking I’m gonna get on with the next
few dishes so we’ve got about 15 20
minutes left Kazee Oh are we in the
other fridge grab the yep okay so what
we’re gonna do here is show you how to
make some sushi which I think most
people would be really comfortable
cooking at home so this is a really
beautiful piece of tuna what you’re
looking for is a deep color and you see
these sort of sinewy bits here you don’t
want them to send me but I can show you
what to do if they are a bit too sorry
I’m just gonna take this off and it’s
firm it’s really firm right so we’re
just gonna just chop this kind of quite
fine I’m going to take some photos and
world tweet our ladies if you take any
photos while you’re here we’d love it if
you tweet them to AG underscore UK and
if you’d hashtag cooking club that would
be brilliant
but who’s following Gizzi on Twitter at
the moment that’s pretty good okay just
for those that aren’t on your kind of
skin what’s happening with Twitter at
the moment I’m so amazing like
everyone’s of jumping off Twitter
everyone’s loving Instagram do you feel
the same yeah it’s powerful fun I just
think it would such visual creatures and
with food it’s wicked cuz you can really
see like so many different types of I
don’t know it’s just inspiring to see
what people are doing I think right so
I’m just chopping this into like a
fairly fine tartar and did everyone like
crawfish which would put two people
happy to go out for sushi
yeah like most people are cool with it
now I mean can you imagine like 10 years
ago the amount of people that would have
been happy to say that I think it’s not
you again it’s such a great thing about
what’s happening in the food world but I
mean I could not live with that well
fish one of my death row dinners would
be this dish actually all right so we’ve
chopped this kind of finely and what
we’re gonna do then is we are going to
mix it with a few different ingredients
just wash my hands really quickly all
right so this is a controversial
ingredient all right it’s just
mayonnaise but it’s Kewpie mayonnaise
and now a lot of people I mean I I’m
kind of very big on eating healthily and
eating as clean as you can but the thing
one of the active ingredients in this
the most important ingredients in this
is msg and people frown upon msg all
right and I kind of think it’s really
interesting when you go to Asia because
they put it in everything I mean
absolutely everything and I kind of the
more I’m getting into food the more I’m
kind of Pro it because actually it isn’t
naturally occurring ingredient you find
it in things like tomatoes balsamic
vinegar me so the way that they make msg
is not actually as scary there’s no
difference how they extract sugar from
the sugar cane or from all salt how they
process process salts you know so I mean
not ideal you can do this with fresh
mayo it just doesn’t taste quite as
Japanese but I’m glad I’m going with the
cue because it makes the dish now the
whole thing about this these also are um
little fish eggs
they’re called masago and it’s a row and
these
severe umami it’s like makes them this
taste this dish tastes delicious again
if you didn’t want to use it you get
this from Japanese shops you don’t have
to we are going to put a tiny bit of
sesame or I’m gonna come and Nick this
one and this guy some more sriracha
I’m gonna go for quite a hefty blob of
it and sesame all I’m gonna chop up
these these are just spring onion green
tops in Asia they don’t really use the
the white bit but I so you know what I
do is when I’m cooking sort of European
food I keep the whites for that and I
use the greens for Asia we’re just gonna
chop those up really really really fine
I’m gonna just get this really hot so
this the thing that’s pretty interesting
about this dish is it’s we’re gonna be
frying on that Gary so this is classic
sushi rice there’s been cooked in
vinegar but it’s been cooked and then
you sort of finish it in like a sugar
syrup this with vinegar and sugar and a
bit of salt and then we’re gonna fry
that off until it goes really crisp and
then while it’s sort of cooling down it
needs to be warm we’re gonna pack on
this tuna mix which at the moment
probably doesn’t look that exciting but
I’m gonna get I mean that’s so good is
one of the most delicious things you’re
every oh it’s my favourite bit spicy but
it is good there’s so much going on in
there know one thing overpowers the
other is just lovely but the tuna comes
through sriracha it’s all good so we’re
just gonna fry this this sushi off in
some butter because the butters gonna
give it more caramelization join me to
help out with with the frying of this
yeah but you just leave it spinless it
just needs to get a really good crust
what I just I’m in the city right there
is
anyone might do is transfer this to this
which one well it’s a walk attachment
yeah but we can move the walk holder
can’t you yeah we might if I move down
see this no then why don’t move that was
right let’s get that really hot okay
so gonna set this aside we’re gonna get
cooking on that actually a matter favor
yes quick wash yep absolutely
I just get that a wipe and turn over and
you sir
gonna tennis over watch I don’t need a
watch there’s loads and I was here so
next what we’re gonna do is the sashimi
which is a hot splash Toshima oh no so
let me finish talking about this the
whole point in this in this tuna dish
was when you go to will get this really
home when you go to Los Angeles they
have loads of infusion food out there is
kind of 10 a penny it’s really they have
a real confidence about him and more so
than we have over here you know fusion
food was kind of frowned upon as
confusion food for such a long time and
actually my whole thing is the fusion
foods at work not the ones that been
made up specifically for you know being
out there and outlandish ones which you
come from countries which just happens
to sit next door to each other or
communities that sittin extort other
that just happens to be really really
delicious so you look at something like
chili con carne that’s from Texas and it
was because there was a huge Mexican
community in the south of America now
you can’t imagine your life now probably
without chili con carne it’s such a
addition we all live by and I think
that’s kind of the point about all is is
we you know you shouldn’t be snobby
about it I think it’s if something
tastes good we should we should totally
embrace it so what happened with this
dish was that there was a Lebanese
culture or Persian culture which was
sort of sitting Persian community sorry
that was sitting next door to the
Japanese community in Los Angeles they
used to make this dish which is called
Teddy rice
it’s very famous Persian
it’s a rice which is then cooked in
butter and it gets his delicious crust
on the bottom of him and they would
serve this because this basically is the
the inside of a crispy tuna roll or a
spicy tuna roll so they would be serving
this on top of the tannic rice and then
it became a street food and then it was
ended up in all of the sort of like
Japanese restaurants and in Los Angeles
this is a dish that you get everywhere
whereas here we don’t see it at all and
it is just wonderful you know and it
kind of makes sense when you look at it
like that what they’re now doing is
cooking the sushi rice and doing the
same thing that you do with the teddy
cries but it really makes the biggest
difference in the flavor
um right next six got my comedy hold on
Threepenny everyone else is only doing
one this true you just like to set
yourself a challenge don’t you guys ii
frankly no I do alright so next dish
we’re gonna do is this is the hot splash
assuming so got beautiful piece of bass
him and I’m gonna show you a really good
tip where if you want to skin your own
bass we’re gonna get some salt here
we’re gonna put it right down here it
means you can get a really good grip on
him now this is a filling knife we’re
just gonna cut in to the skin and then
flip it up now we’ve got a really good
grip and you this skin basically will
come straight off now all right and
that’s nice and clean so that took
seconds
so again if you’re scared of doing these
things at home yourself you mustn’t be
that’s pretty perfect now tiny bit of
frill there there’s me being slightly
OCD
alright so that’s really nice and tidy
what talking about this exercise in the
training my bum is absolutely so painful
there’s anyone trained for anything like
this before it’s so intensive right so
we can turn around the bright way around
and I’m gonna carve this almost like
sashimi about sort of 5 millimeter thick
pieces
you can go away this is out of the food
you might need to kind of prepare a bit
for the other two but this is the dish
you could do so simply at home isn’t it
this one well I mean you know that what
people think is I think I was brought up
having smoked salmon for a starter and
it was you know so easy you just kind of
either you carved it yourself or you
would you know you’d have pie already
already carved and just pop on a plate
this to me is no different to that the
dressing of this isn’t absolutely the
same kind of vibes so you know it’s just
because it’s it’s sort of Asian and
you’re using raw fish what we’re gonna
do actually is we’re gonna sort of cure
it which makes it a little bit more user
friendly but it you know by the time you
serve it it’s gonna be I mean it’s so
fast you can see there’s gonna be like
from the time I finish it’s gonna be you
won’t believe how quick this is I
promise right so this is just some bits
of sea bass my hands so to that we’re
gonna mix together now there’s this
ingredient it’s also another very
popular one that you’re seeing
everywhere yuzu you’ll be seeing in a
lot of pastries this is a Japanese
citrus fruit it’s a bit like a lemon it
looks like a lemon a small lemon but
it’s actually tastes more like a
mandarin meets the grapefruit meets the
lemon I suppose I wish I could get you
to sort of taste them individually but
again you can buy this in weight trays
now it’s in every single shop you know
it’s very very popular and you’re gonna
see a lot more of it so I’m just mixing
that with equal quantities of soy and
then so this is quite normal for you
isn’t it so if you’re doing something in
public all the all the TV shows
constantly being followed around by yeah
right but I don’t do proper cooking
shows so I didn’t like more sort of
experimentally one to have a taste of
that take your finger now and it usually
is just the most delicious flavor Wow
how would you describe them that’s sweet
and savory at the same time yeah it’s
sort of like acidic it’s really kind of
sour but it’s not it’s not too sour so
we’re just gonna put that over the top
tiny bit of salt even though the soy
salty at the fish
does actually need a bit more seasoning
now next ingredient this guy you can use
chili powder if you want this is I think
we’ll still Charu it’s a Korean there’s
chili threads or what you can actually
do get big Spanish dried chilies and
just shred them up cuz that’s
essentially what they are and I’m gonna
put that all over the top about on top
of that we have got some sesame seeds
have been toasted actually need more
toasted sesame seeds good we need that
for the okay over this side yeah we’re
just gonna sprinkle those on top and
finally we’ve got some chives here
they’ve been soaking in ice-cold water
so they stay really nice and fresh I
don’t use the tops okay we’re just gonna
chop those up like this okay say it
spring close on top and then one last
thing to this dish but I’m gonna get
everything ready and we’ll just do boom
boom boom when we serve right all right
now how are these looking okay alright
so what we’re gonna do next is heat up
some sesame oil which is over here and a
tiny bit of olive oil and this is where
the hot splashing comes in for this
sushi meme so again equal quantities of
sesame oil which has the sort of toasty
nutty flavor and then some olive oil
which sort of all balance out mean that
the sesame oil doesn’t scorch anymore my
own is one thing that needs to be used a
lot more whose got some sesame oil in
the back of their cupboard that’s been
there for three years hands up is the
flavor I could not live without you know
so this is something you could
definitely use it for isn’t it yeah I
mean it’s great and dressings a really
simple dressing is like some shallots
Loza ginger some rice wine vinegar some
saw
and since smel I didn’t makes it
brilliant dressing for like things like
Abbott and avocado and kale salad or
something like that really makes a
difference okay so do we have yes I’m
looking for all right so we’re getting
these out with a spider and these now
have been cooked all the way through you
know you could eat them you wouldn’t
want any because they’re not crispy we
can see how it’s puffed up a little bit
they’ll be completely cooked through but
we’re gonna turn up that temperature and
get that super super hot now and we’re
gonna recut them in leave that they’re
actually okay so let’s get dishes ready
because we’re almost ready to serve
everything sorry
feel like I’m getting in the way right
all right so we’re turning these over
now and you can see on the face of those
they’re lovely and golden brown
and so they mean it really does it’s a
whole different experience it’s not like
normal sushi at all I think for people
who are scared of eating raw fish this
is a really good way to start them off
as well
all right so I mean does that not look
delicious already
even if you weren’t gonna serve them
with anything it would be super super
yummy I’ll just put this on here guys
I’ll keep an eye on this just to get the
heat up because it’s quite windy out
here but okay so can I need serve right
we got our chicken all coming together
okay so into our chicken we’re going to
add in some of these sesame seeds just
toasted black and white sesame seeds I’m
gonna add in some more spring onions
which are over here I’m gonna get my
okay right so we’re just gonna pop this
chicken in by going we’ll have a bit
more time actually yeah I could do if I
lift that up will you with that grab
this thing here get it much closer on
this is what happens ladies and gents
when your will get that closer to the
flame this is what happens when you’re
very very good deep fat fryer breaks on
you in a live show
I have yesterday today yeah that’ll be a
bit better now that would come off a lot
quicker
okay there we go so that’s what we’re
looking for before it wasn’t even
bubbling whereas now we want to get like
quite a severe intense heat to him okay
so I’m just gonna finish off these
dishes now sir so I’m going I’ve got
this um sort of it’s like a tartare I’m
just gonna sort of almost quinelle it on
top of these pieces of China there’s
still warm warms good if you can touch
it it’s okay if it’s too hot to touch
that’s too hot and I like rustic the
difference between Japanese
and and Koreans and how they serve their
food is that they’re much more rustic
all right and then I’m gonna where’s my
chili that’s one thing here we go
and I’m just gonna put a jalapeno chili
on top of here because this is a fusion
dish after all and you serve that with a
tiny bit of soy sauce so I think we have
that here I know we don’t but we can put
them in there if when we place up Gizzi
should we do up here so family get a
lovely shot of that alright then I’ll
bring this over people are allowed to
taste here no Isis every time I’m
worrying I’m gonna get something thrown
at me unfortunately ladies and gents the
they often safety police say you’re not
allowed to taste it so we’re really
sorry about that but I think what we’ll
do today Vera
you hungry so it varies under our enjoys
and gents so Vera’s got a camera over
there
Simon usually gets some food up here but
I think it must be very stern today
right now I’m picking the hot splash
over this Hashimi and you can see that
it’s sort of cooking the top of the dish
and you can see it’s all sizzling away
at the top and this this hot oil will
just keep that so what only we sort of
macerating the fish in the acidity but
we’re also cooking it with the hot oil
and that as a combination is just
delicious ok and then we are ready to go
with our chicken wings and now you can
see they’re nice and golden so if you
look at the outside of this wing that
crispy nurse is all of the umami coming
out of the actual chicken wing probably
needed a couple more minutes but we kind
of need it like we have it do we have
another minute I’m gonna feed you one of
these absolutely they are the best the
best chicken wings I’ve ever had these
they are just amazing now my main point
because I’ve been waffling on about
loads of ingredients probably people
don’t know what it is would you be more
inclined to cook with these ingredients
now do you feel a bit more confident
with them I think can I can I take one
of those over tavira yes
and she’s paying I go back you should
got a dunk it in here there you need
both of those things
oh hang on that scores we go dunk it now
just just dunk it
oh my fingers dear Vera I’m coming over
cuz Vera never gets anything up here
ladies and gents here we go there you go
my darling you enjoy that that is I had
that kind of four or five years ago for
the first time it was just amazing yeah
I don’t know all right we’re Daphne’s
are now these are really nice and crispy
all right so we’re gonna bring this in
the sauce now because if we’ve spent
sort of all the effort crisping it up we
don’t want to totally coat it but we
definitely want to get a lot of the this
sauce over it so but I think you know
having a bit exposed is not not such a
bad thing so we’re just gonna toss
everything in there all right I’m gonna
come over here I’m gonna plate this up
who’s feeling hungry right now ladies
and gents you know I really I feel I’m
gonna get to eat this as well in any of
the books – these two are in kitchen
magic the the KFC I wasn’t gonna do it
for in anything but just because it’s
what I do in my restaurants and everyone
wants the recipe and it’s a couple of
people know who I’ve worked with have
actually stolen it and are now using it
in their own pop-ups yeah but I actually
I’m doing it because of that I’m gonna
do it in the next book so right we’re
just topping with the rest of these
sesame seeds and then we’ve got some
chopped spring onion here the green bits
cool did I do that in time or am I
really running bomb we’re a little bit
over you bother
renauldi no good stuff all right so the
alternative KFC Korean fried chicken
we’ve got some crispy tuna rice and
we’ve got some hot smashing me Jessa
thank you very much for watching this
gentle Bernanke’s your skin how lovely
really great quality bird it’s called a
rose bird and they are grown for about
90 days so they’re quite old
they’ve been finished on corn and eating
loads and loads of fresh herbs so things
like thyme rosemary like a New York
it does actually permeate the flavor of
the bird and then there hung a little
bit like as if it’s sort of like the
meat so it gets more flavor and so you
put the age then you’ve got the flavor
and you’ve got the some herbiness and it
creates a much nicer chicken I’ve let
these sit overnight in some buttermilk
but also loads and loads of salt and the
thing about salt is what you’ll do to me
especially on the bone as it draws out
all the excess liquid and what you get
with that is a meat that it sort of sits
closer to the bone the excess liquid
that you don’t want is all the excess
water and what will leave is really
concentrated chickeny juices so you get
a really nice bite but you also get it’s
much more concentrated in flavor then
only really works if you’re cooking
something on the bone so chicken but
didn’t barbecuing or using pork beef
ribs things like that to give them a
brine for it for a night it is really
worth it not too long though so I’m just
gonna show you how to prep these because
you get your wings like this now I want
them in little pieces so you can just
have a little feel now cup buttermilk
will over my hands but you can just
really I mean like that’s hot knife
through butter so easy to cut through
that now those excess pieces before you
put them in the brine put them in a sort
of box Tupperware box keep them in the
freezer get them full of chicken bones
and you just make a stock whenever you
want so it’s a really good handy tip for
that now just having a little fit all
around there same thing I mean that’s so
easy to do so anyone who’s scared of
doing butchery at home don’t be it’s
super super easy now next part of this
I’m actually gonna wipe my hands rather
than wash them because I’m gonna get the
mucky again in a second now andrew is
taking the oil because we want to get
that
140 degrees because we are gonna do
twice-cooked
now everybody who watches does everybody
open clearly everybody here loves
cookery but someone like Heston created
this sort of twice the rice cooked chip
we’re gonna be doing the same sort of
thing but this time we’re gonna be doing
it with the chicken and the whole idea
with that is we’re gonna confit them for
a long time you know and that’s gonna
get the chicken beautifully cooked but
about on a really low temperature we’re
gonna take them out we’re gonna ramp up
the heats about 190 degrees throw them
in for about two minutes and they’ll get
really crispy on the outside so it’s not
you’re not gonna overcook them I’m gonna
get those really dry wings that
sometimes you get so it’s worth doing
now this is where people think I’d go up
it over the top but this is what I do in
my restaurants you could just you do
this so we’ve got here self raising
flour all right
that we’re gonna pop in here and we’re
then gonna put in that what that does is
it creates puff to the wings then we’ve
got some rice flour which we’re gonna
put in which creates crunch and then
we’re gonna put in some potato flour
which gives it a bit more chew and to
that we’ve got quite a lot of salt in
here so I’m barely gonna season this
flour that’s actually sugar and there’s
some white pepper because in Asia they
mostly use white pepper or peppercorns
so we’re gonna give that mixed up and
then we’re gonna throw our chicken
pieces in there well wipe off the
buttermilk brine bring them in the the
flour how we doing that we good yeah so
I’ve just turned it off it was gone up
to about 145 when you got top chefs here
call me job today thank you I thought
you would bruno earlier yes Rachel can
you backstage who else you got on here
Jamie later that’s gonna be over here as
well Ashley Palmer Watson Tom here
Ashley is amazing you have to watch
Ashley cook he’s one of the best cooks
in the country
he’s Heston sidekick so very exciting
while share as well Kizzy if you want
that one there so I’m just gonna toss
these around and just coat them in the
flour now this isn’t like your classic
fried chicken where we want a really
thick crust we just want to get these
sort of dusted so we’re dust off the
extra flap the excess flour and then
we’re just gonna pop these in for a
second I think actually can probably
bring that up a little bit
and then we’re just gonna see sit there
and watch these very very slowly while
I’m getting on with the rest of the
dishes and I have had these everything
you said about the three types of flour
absolutely works doesn’t it it’s so
worth doing all right I think it’s worth
doing I mean you know it’s one of those
things that I’m showing you how I do it
you can I mean with food and I’m sure
everyone who’s here who is a food lover
will agree that you kind of sometimes
want to take someone’s recipe and make
it your own this is what I do because it
to me is it makes the sort of dish
perfect it would absolutely work with
self-raising flour don’t feel like that
should inhibit you that you need to have
a fridge for Patrick full of loads of
different flours although if you love
cooking then there’s no reason why you
should and at the same time so I know
you’re always one things I love about
you is you’re always on the lookout for
new people new things that are happening
particularly to say this street food
scene last six months what’s really
rocking your world at the moment so I
just did a big shot and if anyone cooled
the ones to watch it anybody say that it
was on sky so we had some guys on that
called Lebon and the whole idea was me
idris elba Paloma Faith and Rankin
looking for the like The Next Food stars
I guess and these guys were introduced
to me they were doing a concept which
was they loved French food they were
brought up eating French food but they
hadn’t really experienced feel like
their friends were eating it as well and
they loved the whole burger trend and
what they wanted to do was merge the two
so they created this thing which was
called the bourguignon bun which was
some brisket that was slowly cooked
barbecued and slowly
like a bourguignon sauce and very
complex but it they made the most
incredible bun and I had it and it blew
my mind and actually after mentoring
them for a while they ended up winning
showing they’ve done so well they are
pretty much in no they’re not here we’re
pretty much at every festival this year
they’ve got investments I mean that we
we can’t control them like they’re their
world is going lovely for you though
it’s been at ground level giving them
that advice and that mentoring process
and now it’s actually worked and they’re
doing great things I mean it really is
it’s kind of scary because you know I
kind of a lot of people come to me for
trend-spotting and things like that and
I kind of think I’m do you have a knife
rare but you also can only do it from
your own perception yeah and you don’t
know what other people don’t think but
ultimately it’s delicious food if
something tastes incredible and
everybody else has it and they believe
it tastes incredible you know then you
know it’s gonna go away
I’ve got to ask what was the address
Elba like I’m a big fan of basically it
okay so I mean address these like this
against the wall please Mary’s Hall has
oh so cool he’s just the nicest guy and
he’s very very passionate right so
making the sauce for the wings ketchup
base of most good barbecue sauces so
we’re gonna go for two tablespoons of
that got some sugar here some rice wine
vinegar
matcha yeah I’m actually gonna go for a
bit more because I think I’ve gone a bit
OTT with a ketchup well that didn’t work
very well then we’ve got the two
ingredients that I’m probably most
passionate about in the world
sriracha has everyone tried sriracha
hands up this guy oh that’s much better
than last year isn’t it okay so sriracha
is the best chili sauce in the world as
far as I’m concerned it says it’s
actually made in Los Angeles but it’s a
Thai chili sauce that is so spicy but it
also has like loads of different
elements to it it’s got a bit of acidity
and it’s got a bit of sweetness to it it
really delicious but it’s super super
hot so this is me taking the Korean dish
a bit outside of its comfort zone and
then we’ve got this which is gochujang
which is Korean it’s like a me so I
guess it’s fermented soy beans and chili
straight chilies and they ferment them
for months in these amazing sort of clay
bowls and they create this delicious
kind of work where sriracha is really
heightened heady and aromatic this is
sort of deep and moody and quite sexy
it’s kind of like white essential
resource if that’s you can see how these
four big screens that everyone’s getting
that now it’s really smooth and silky
that isn’t it
it really is we can see the color
difference as well and that sort of a
testament to the difference of something
like gochujang and you know fermentation
is such a big thing at the moment you’re
gonna see more and more of it by
guarantee you within the next two years
we’re in the same way that were you
seeing me so in loads of things you’re
gonna be seeing gochujang in everything
so I’m just gonna stir that up and we
are gonna add in two final things can
you peanut butter over and the sesame
oil now if I was doing this at an actual
event
I’d use chicken fats and what that does
is that it just makes the whole thing
even more chickeny and then I would what
you do is because the fact sort of makes
it you know when you have hot wings and
they’re really clingy so that the butter
just makes it extra clingy and then not
working and then we would have the other
sort of main Korean flavors a Korean
food comes in various flavors most of
them at the gochujang or Chili’s dried
chilies sesame soy and they have their
own type of miso and that’s kind of like
the balancer of things so would you say
like every what does everyone know what
miso is yeah so it is quite okay I mean
ugh that’s the thing about Japanese food
is it’s so
commonplace now that we’re sort of using
those ingredients all the time whereas
Korean foods most people wouldn’t know
even where to buy the ingredients now
are you finding it sriracha you can now
buy you can get actually kind of most
super you know wait try sell it it’s
everywhere
although do look for this brand if you
can because it is the best look for the
rooster isn’t it yeah so this is the
sauce I’m just gonna let that cook down
for a bit you want it to be a real good
coating consistency what we’re doing
with the cooking process is we’re sort
of binding all together I’m watchin
icing those flavors but we’re also sort
of getting it clingy that makes any kind
of sense I am then while these are
cooking I’m gonna get on with the next
few dishes so we’ve got about 15 20
minutes left Kazee Oh are we in the
other fridge grab the yep okay so what
we’re gonna do here is show you how to
make some sushi which I think most
people would be really comfortable
cooking at home so this is a really
beautiful piece of tuna what you’re
looking for is a deep color and you see
these sort of sinewy bits here you don’t
want them to send me but I can show you
what to do if they are a bit too sorry
I’m just gonna take this off and it’s
firm it’s really firm right so we’re
just gonna just chop this kind of quite
fine I’m going to take some photos and
world tweet our ladies if you take any
photos while you’re here we’d love it if
you tweet them to AG underscore UK and
if you’d hashtag cooking club that would
be brilliant
but who’s following Gizzi on Twitter at
the moment that’s pretty good okay just
for those that aren’t on your kind of
skin what’s happening with Twitter at
the moment I’m so amazing like
everyone’s of jumping off Twitter
everyone’s loving Instagram do you feel
the same yeah it’s powerful fun I just
think it would such visual creatures and
with food it’s wicked cuz you can really
see like so many different types of I
don’t know it’s just inspiring to see
what people are doing I think right so
I’m just chopping this into like a
fairly fine tartar and did everyone like
crawfish which would put two people
happy to go out for sushi
yeah like most people are cool with it
now I mean can you imagine like 10 years
ago the amount of people that would have
been happy to say that I think it’s not
you again it’s such a great thing about
what’s happening in the food world but I
mean I could not live with that well
fish one of my death row dinners would
be this dish actually all right so we’ve
chopped this kind of finely and what
we’re gonna do then is we are going to
mix it with a few different ingredients
just wash my hands really quickly all
right so this is a controversial
ingredient all right it’s just
mayonnaise but it’s Kewpie mayonnaise
and now a lot of people I mean I I’m
kind of very big on eating healthily and
eating as clean as you can but the thing
one of the active ingredients in this
the most important ingredients in this
is msg and people frown upon msg all
right and I kind of think it’s really
interesting when you go to Asia because
they put it in everything I mean
absolutely everything and I kind of the
more I’m getting into food the more I’m
kind of Pro it because actually it isn’t
naturally occurring ingredient you find
it in things like tomatoes balsamic
vinegar me so the way that they make msg
is not actually as scary there’s no
difference how they extract sugar from
the sugar cane or from all salt how they
process process salts you know so I mean
not ideal you can do this with fresh
mayo it just doesn’t taste quite as
Japanese but I’m glad I’m going with the
cue because it makes the dish now the
whole thing about this these also are um
little fish eggs
they’re called masago and it’s a row and
these
severe umami it’s like makes them this
taste this dish tastes delicious again
if you didn’t want to use it you get
this from Japanese shops you don’t have
to we are going to put a tiny bit of
sesame or I’m gonna come and Nick this
one and this guy some more sriracha
I’m gonna go for quite a hefty blob of
it and sesame all I’m gonna chop up
these these are just spring onion green
tops in Asia they don’t really use the
the white bit but I so you know what I
do is when I’m cooking sort of European
food I keep the whites for that and I
use the greens for Asia we’re just gonna
chop those up really really really fine
I’m gonna just get this really hot so
this the thing that’s pretty interesting
about this dish is it’s we’re gonna be
frying on that Gary so this is classic
sushi rice there’s been cooked in
vinegar but it’s been cooked and then
you sort of finish it in like a sugar
syrup this with vinegar and sugar and a
bit of salt and then we’re gonna fry
that off until it goes really crisp and
then while it’s sort of cooling down it
needs to be warm we’re gonna pack on
this tuna mix which at the moment
probably doesn’t look that exciting but
I’m gonna get I mean that’s so good is
one of the most delicious things you’re
every oh it’s my favourite bit spicy but
it is good there’s so much going on in
there know one thing overpowers the
other is just lovely but the tuna comes
through sriracha it’s all good so we’re
just gonna fry this this sushi off in
some butter because the butters gonna
give it more caramelization join me to
help out with with the frying of this
yeah but you just leave it spinless it
just needs to get a really good crust
what I just I’m in the city right there
is
anyone might do is transfer this to this
which one well it’s a walk attachment
yeah but we can move the walk holder
can’t you yeah we might if I move down
see this no then why don’t move that was
right let’s get that really hot okay
so gonna set this aside we’re gonna get
cooking on that actually a matter favor
yes quick wash yep absolutely
I just get that a wipe and turn over and
you sir
gonna tennis over watch I don’t need a
watch there’s loads and I was here so
next what we’re gonna do is the sashimi
which is a hot splash Toshima oh no so
let me finish talking about this the
whole point in this in this tuna dish
was when you go to will get this really
home when you go to Los Angeles they
have loads of infusion food out there is
kind of 10 a penny it’s really they have
a real confidence about him and more so
than we have over here you know fusion
food was kind of frowned upon as
confusion food for such a long time and
actually my whole thing is the fusion
foods at work not the ones that been
made up specifically for you know being
out there and outlandish ones which you
come from countries which just happens
to sit next door to each other or
communities that sittin extort other
that just happens to be really really
delicious so you look at something like
chili con carne that’s from Texas and it
was because there was a huge Mexican
community in the south of America now
you can’t imagine your life now probably
without chili con carne it’s such a
addition we all live by and I think
that’s kind of the point about all is is
we you know you shouldn’t be snobby
about it I think it’s if something
tastes good we should we should totally
embrace it so what happened with this
dish was that there was a Lebanese
culture or Persian culture which was
sort of sitting Persian community sorry
that was sitting next door to the
Japanese community in Los Angeles they
used to make this dish which is called
Teddy rice
it’s very famous Persian
it’s a rice which is then cooked in
butter and it gets his delicious crust
on the bottom of him and they would
serve this because this basically is the
the inside of a crispy tuna roll or a
spicy tuna roll so they would be serving
this on top of the tannic rice and then
it became a street food and then it was
ended up in all of the sort of like
Japanese restaurants and in Los Angeles
this is a dish that you get everywhere
whereas here we don’t see it at all and
it is just wonderful you know and it
kind of makes sense when you look at it
like that what they’re now doing is
cooking the sushi rice and doing the
same thing that you do with the teddy
cries but it really makes the biggest
difference in the flavor
um right next six got my comedy hold on
Threepenny everyone else is only doing
one this true you just like to set
yourself a challenge don’t you guys ii
frankly no I do alright so next dish
we’re gonna do is this is the hot splash
assuming so got beautiful piece of bass
him and I’m gonna show you a really good
tip where if you want to skin your own
bass we’re gonna get some salt here
we’re gonna put it right down here it
means you can get a really good grip on
him now this is a filling knife we’re
just gonna cut in to the skin and then
flip it up now we’ve got a really good
grip and you this skin basically will
come straight off now all right and
that’s nice and clean so that took
seconds
so again if you’re scared of doing these
things at home yourself you mustn’t be
that’s pretty perfect now tiny bit of
frill there there’s me being slightly
OCD
alright so that’s really nice and tidy
what talking about this exercise in the
training my bum is absolutely so painful
there’s anyone trained for anything like
this before it’s so intensive right so
we can turn around the bright way around
and I’m gonna carve this almost like
sashimi about sort of 5 millimeter thick
pieces
you can go away this is out of the food
you might need to kind of prepare a bit
for the other two but this is the dish
you could do so simply at home isn’t it
this one well I mean you know that what
people think is I think I was brought up
having smoked salmon for a starter and
it was you know so easy you just kind of
either you carved it yourself or you
would you know you’d have pie already
already carved and just pop on a plate
this to me is no different to that the
dressing of this isn’t absolutely the
same kind of vibes so you know it’s just
because it’s it’s sort of Asian and
you’re using raw fish what we’re gonna
do actually is we’re gonna sort of cure
it which makes it a little bit more user
friendly but it you know by the time you
serve it it’s gonna be I mean it’s so
fast you can see there’s gonna be like
from the time I finish it’s gonna be you
won’t believe how quick this is I
promise right so this is just some bits
of sea bass my hands so to that we’re
gonna mix together now there’s this
ingredient it’s also another very
popular one that you’re seeing
everywhere yuzu you’ll be seeing in a
lot of pastries this is a Japanese
citrus fruit it’s a bit like a lemon it
looks like a lemon a small lemon but
it’s actually tastes more like a
mandarin meets the grapefruit meets the
lemon I suppose I wish I could get you
to sort of taste them individually but
again you can buy this in weight trays
now it’s in every single shop you know
it’s very very popular and you’re gonna
see a lot more of it so I’m just mixing
that with equal quantities of soy and
then so this is quite normal for you
isn’t it so if you’re doing something in
public all the all the TV shows
constantly being followed around by yeah
right but I don’t do proper cooking
shows so I didn’t like more sort of
experimentally one to have a taste of
that take your finger now and it usually
is just the most delicious flavor Wow
how would you describe them that’s sweet
and savory at the same time yeah it’s
sort of like acidic it’s really kind of
sour but it’s not it’s not too sour so
we’re just gonna put that over the top
tiny bit of salt even though the soy
salty at the fish
does actually need a bit more seasoning
now next ingredient this guy you can use
chili powder if you want this is I think
we’ll still Charu it’s a Korean there’s
chili threads or what you can actually
do get big Spanish dried chilies and
just shred them up cuz that’s
essentially what they are and I’m gonna
put that all over the top about on top
of that we have got some sesame seeds
have been toasted actually need more
toasted sesame seeds good we need that
for the okay over this side yeah we’re
just gonna sprinkle those on top and
finally we’ve got some chives here
they’ve been soaking in ice-cold water
so they stay really nice and fresh I
don’t use the tops okay we’re just gonna
chop those up like this okay say it
spring close on top and then one last
thing to this dish but I’m gonna get
everything ready and we’ll just do boom
boom boom when we serve right all right
now how are these looking okay alright
so what we’re gonna do next is heat up
some sesame oil which is over here and a
tiny bit of olive oil and this is where
the hot splashing comes in for this
sushi meme so again equal quantities of
sesame oil which has the sort of toasty
nutty flavor and then some olive oil
which sort of all balance out mean that
the sesame oil doesn’t scorch anymore my
own is one thing that needs to be used a
lot more whose got some sesame oil in
the back of their cupboard that’s been
there for three years hands up is the
flavor I could not live without you know
so this is something you could
definitely use it for isn’t it yeah I
mean it’s great and dressings a really
simple dressing is like some shallots
Loza ginger some rice wine vinegar some
saw
and since smel I didn’t makes it
brilliant dressing for like things like
Abbott and avocado and kale salad or
something like that really makes a
difference okay so do we have yes I’m
looking for all right so we’re getting
these out with a spider and these now
have been cooked all the way through you
know you could eat them you wouldn’t
want any because they’re not crispy we
can see how it’s puffed up a little bit
they’ll be completely cooked through but
we’re gonna turn up that temperature and
get that super super hot now and we’re
gonna recut them in leave that they’re
actually okay so let’s get dishes ready
because we’re almost ready to serve
everything sorry
feel like I’m getting in the way right
all right so we’re turning these over
now and you can see on the face of those
they’re lovely and golden brown
and so they mean it really does it’s a
whole different experience it’s not like
normal sushi at all I think for people
who are scared of eating raw fish this
is a really good way to start them off
as well
all right so I mean does that not look
delicious already
even if you weren’t gonna serve them
with anything it would be super super
yummy I’ll just put this on here guys
I’ll keep an eye on this just to get the
heat up because it’s quite windy out
here but okay so can I need serve right
we got our chicken all coming together
okay so into our chicken we’re going to
add in some of these sesame seeds just
toasted black and white sesame seeds I’m
gonna add in some more spring onions
which are over here I’m gonna get my
okay right so we’re just gonna pop this
chicken in by going we’ll have a bit
more time actually yeah I could do if I
lift that up will you with that grab
this thing here get it much closer on
this is what happens ladies and gents
when your will get that closer to the
flame this is what happens when you’re
very very good deep fat fryer breaks on
you in a live show
I have yesterday today yeah that’ll be a
bit better now that would come off a lot
quicker
okay there we go so that’s what we’re
looking for before it wasn’t even
bubbling whereas now we want to get like
quite a severe intense heat to him okay
so I’m just gonna finish off these
dishes now sir so I’m going I’ve got
this um sort of it’s like a tartare I’m
just gonna sort of almost quinelle it on
top of these pieces of China there’s
still warm warms good if you can touch
it it’s okay if it’s too hot to touch
that’s too hot and I like rustic the
difference between Japanese
and and Koreans and how they serve their
food is that they’re much more rustic
all right and then I’m gonna where’s my
chili that’s one thing here we go
and I’m just gonna put a jalapeno chili
on top of here because this is a fusion
dish after all and you serve that with a
tiny bit of soy sauce so I think we have
that here I know we don’t but we can put
them in there if when we place up Gizzi
should we do up here so family get a
lovely shot of that alright then I’ll
bring this over people are allowed to
taste here no Isis every time I’m
worrying I’m gonna get something thrown
at me unfortunately ladies and gents the
they often safety police say you’re not
allowed to taste it so we’re really
sorry about that but I think what we’ll
do today Vera
you hungry so it varies under our enjoys
and gents so Vera’s got a camera over
there
Simon usually gets some food up here but
I think it must be very stern today
right now I’m picking the hot splash
over this Hashimi and you can see that
it’s sort of cooking the top of the dish
and you can see it’s all sizzling away
at the top and this this hot oil will
just keep that so what only we sort of
macerating the fish in the acidity but
we’re also cooking it with the hot oil
and that as a combination is just
delicious ok and then we are ready to go
with our chicken wings and now you can
see they’re nice and golden so if you
look at the outside of this wing that
crispy nurse is all of the umami coming
out of the actual chicken wing probably
needed a couple more minutes but we kind
of need it like we have it do we have
another minute I’m gonna feed you one of
these absolutely they are the best the
best chicken wings I’ve ever had these
they are just amazing now my main point
because I’ve been waffling on about
loads of ingredients probably people
don’t know what it is would you be more
inclined to cook with these ingredients
now do you feel a bit more confident
with them I think can I can I take one
of those over tavira yes
and she’s paying I go back you should
got a dunk it in here there you need
both of those things
oh hang on that scores we go dunk it now
just just dunk it
oh my fingers dear Vera I’m coming over
cuz Vera never gets anything up here
ladies and gents here we go there you go
my darling you enjoy that that is I had
that kind of four or five years ago for
the first time it was just amazing yeah
I don’t know all right we’re Daphne’s
are now these are really nice and crispy
all right so we’re gonna bring this in
the sauce now because if we’ve spent
sort of all the effort crisping it up we
don’t want to totally coat it but we
definitely want to get a lot of the this
sauce over it so but I think you know
having a bit exposed is not not such a
bad thing so we’re just gonna toss
everything in there all right I’m gonna
come over here I’m gonna plate this up
who’s feeling hungry right now ladies
and gents you know I really I feel I’m
gonna get to eat this as well in any of
the books – these two are in kitchen
magic the the KFC I wasn’t gonna do it
for in anything but just because it’s
what I do in my restaurants and everyone
wants the recipe and it’s a couple of
people know who I’ve worked with have
actually stolen it and are now using it
in their own pop-ups yeah but I actually
I’m doing it because of that I’m gonna
do it in the next book so right we’re
just topping with the rest of these
sesame seeds and then we’ve got some
chopped spring onion here the green bits
cool did I do that in time or am I
really running bomb we’re a little bit
over you bother
renauldi no good stuff all right so the
alternative KFC Korean fried chicken
we’ve got some crispy tuna rice and
we’ve got some hot smashing me Jessa
thank you very much for watching this
gentle Bernanke’s your skin how lovely
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