hey guys it’s DJ BBQ doing real-time at
recipes and today we’re doing
sizzling Moroccan prawns with a fluffy
couscous and a rain both salsa bringing
the rad flavors of northern Africa
Morocco to this dish we’re kind of given
couscous or something else eh it’s
boring
but not when we serve it like this so
let’s start with the marinade for our
prawns we’ve got our water in our pestle
this is the pestle this is the mortar
and in Spanish just woke ahead day if
you want member which one is which think
I’m pencil think pickle and then think
pestle okay so I’m gonna grab two big
old sprigs of rosemary and get those
lovely blade green leaves off there get
them in there to grab a bit more I want
to create a lovely lovely merriday then
two cloves of garlic that I focus on two
quick legs they go in whoops
dang you not staying in the water and
then I’m gonna grab some salt and then
I’m gonna bash all these guys together
treat a paste it all kind of buys up I’m
trying to create a pace with the UM
garlic and the rosemary rosemary and
garlic they go together like um Sonny
and Cher like ice cream on a hot day
like I’m running out of analysis here
like pestle importers well done max all
right so there look I’ve got it look
it’s all gone kind of pasty like which
is what I wanted that looking really
good so then I’m gonna grab a pinch of
saffron now we’re talking
the flavors of North Africa pound for
pound grand program that is the most
expensive stuff on the planet so that
goes in and I’m also gonna grab a little
bit of smoked paprika a teaspoon of that
and then I’m gonna go back in with
my pestle with my peanut with my pickle
and now it’s properly taste like look at
that looks really good okay now I don’t
want to lose any of this marinade so I’m
gonna go with a big old look of olive
oil and a bit of hot water just a little
bit to cut her you know soften up the
saffron so that’s going in
big old glug do you sneeze up you cover
your mouth right trying to I’m trying to
eat good food here so look this is
looking wonderful right look at the
colors right there
that is unbelievable okay so let me get
a bowl for our prawns so I got six
prawns right here shrimp my favorite
oxymoron jumbo shrimp so they’ve been
deveined still got the shell on them so
they go in to the bowl and then I’m
gonna throw this in there and I’m not
done yet
do that did I get your camera bro yeah I
got I got close to it yeah okay oh my
gosh
this is gonna be so tasty beautiful and
now I’m gonna grab an orange hold on
we’re not done here I’m gonna cut this
into little wedges that’s gonna also get
kissed by the marinade lovely lovely
wedges like though bit more on the side
okay you so sweet
citrusy goodness goes into the bowl and
now I’m gonna eat my hands dirty so all
those flavors Rock want to touch
everything get it in there get all that
marinade to work its way through the
shrimps the prawns okay guys now you
guys just have a little party with your
friends the orange slices and that
lovely Moroccan marinade we did I’m
gonna sit you over there I’m gonna give
the hand
quick wash and then we’re on to Phase
two which is the couscous okay yeah this
can serve to you know or say you got a
family you got a family of four two
small kids two adults give the kids a
shrimp or pronate you know the adults
are looking so you know basically we’re
trying to serve up about two people so
you go there now we’re talking couscous
I got some whole grain couscous about
150 grams so I’m gonna grab a bowl whole
wheat whole wheat couscous um and that
means more fiber more fiber means keeps
you regular here we go and into the bowl
goes so easy to prepare couscous
I’m just gonna cover it with hot water
and just once it’s covered just like
that I’m just gonna put a plate on it
and leave it and you shall be finished
soon my friend now I’m gonna get my own
pan rocking a good heat so when it’s
time to put the shrimps in the prawns in
it’ll be going all right
so now I’m gonna prepare my rainbow
salsa so I’m gonna get a bowl you stay
right here my friend and now let’s think
fresh ingredients bit different than the
normal sauces idea you think sauces you
think pickled a guy oh you think tomato
red onions lime coriander this is gonna
be a bit different bear with us man it’s
gonna be so good so two asparagus spears
I’m just gonna finely chop those guys a
slight angle real easy no fresh
ingredients which means vitamins once
you start cooking these things with you
know the vitamins deplete they’re gone
but we’re not gonna lose any vitamins
really healthy healthy dish here so you
want the kidneys story so and Genaro me
this man
person’s Ament Genaro and I was quite
nervous because Gennaro is pretty rad
I’m going to grab a thing of celery
which is um calorie neutral man little
tip for you guys so we’re again finely
chop that up so Gennaro was telling me a
story that in Roman times the doctors
would prescribe asparagus to patients
just to see if their kidneys are working
so you know when you eat asparagus when
you go to the toilet you can smell the
fact that you had asparagus but if you
don’t have that funny smelling we it
means your kidneys weren’t working
properly that’s how the doctors new fact
or Genaro fact is that even a fact
sometimes okay so in goes the celery now
start bringing some lovely a cacophony
of rainbow flavors to make it a rainbow
salsa so I’m just gonna grab a bit of
this pepper red pepper get rid of the
seeds be gone with you seeds I feel like
I’m a magician and into the kitchen so
we’re gonna finely slice these guys I
call red peppers nature’s candy my kids
don’t buy it though but I’ve tried so
we’re gonna finely chop all these guys
up little bite-sized chunks man really
easy to uh to eat here we go so there
look at these lovely flavors lovely
colors now I’m gonna rock a yellow
courgette in America what are these call
guys
zucchinis man and what do we call um
uber jeans in America you just an
aubergine with an American accent
eggplants thank you gosh you are weird
dude that was funny though I’m gonna
give it to you pretty good at pretty
good American accent for hash okay so I
get nice little slivers man we don’t
want to have them too chunky to salsa
cut these guys up and we’ve got some
lovely lovely colors rocking in here and
by the way guys if you want more
information on this recipe it’s in
Jaime’s latest book if you see this
video within the next year because
another one out right next year
what’s the guys are like seventeen books
man so this is in everyday super food
with Jamie Oliver
it’s a dashing looking dude right there
huh
by the way Jamie Oliver for the first
time he did the photos amber with the
book that’s an ambitious man ok those
things getting pretty out ok cool so
this thing now needs are our ingredients
they’re going in go for dudes I want to
get some color on all these oranges I
want to get a good caramelization on
these guys the shrimp the prawns they
need really about 4 to 5 minutes so I’ll
get a good heat going all right where
are we at here I’m gonna make sure my
hands are nice and wash so we’re getting
there we got the courgettes the celery
the asparagus the red peppers we’re now
gonna go with a red chili pepper bit of
heat finely chop that I don’t want
people to be biting into a big old chunk
of of chili so let’s really get small
little chunks in there so don’t blow
anybody’s heads off okay especially the
kids you might we’ll leave these out of
you guys some kids let’s you got kids
are like Chili’s man my oldest son blue
he loves it do you know when you have my
teenage kids like my 15 year old great
guy but he just talks like this oh gosh
oh gosh dad oh oh gosh you should stupid
oh that’s how he talks I love him I love
him all right
oh man Finn oh man my friend fennel boom
you ever seen the video when we did a
vegetable wrap about that big and
Timothy sheep um hates fennel so much
that he eats it and then he punches it
and he said a bad word to it look at
that oh look at the color that’s what we
want to see
yes now with prawns when you’re cooking
them in the pan or on the grill there’s
a little moment where the prawns
when the shell pulls away from the meat
and that’s where you want to take it if
you go a bit further the actual shell
can actually go back on it reattaches
itself and that’s harder to peel okay
all this is looking really good come on
we got the right color my goodness
gracious these guys look amazing all
right so I’m gonna do my fennel know I
got to more vegetables guys and then I’m
good that’s a bit woody on that thing
so fennel loads of flavor man you don’t
wanna overdo the fennel some people
don’t like fennel I’m a newcomer to
fennel man really like it
nature’s bubble gum I think it’s good
right so you guys go into the mix the
phenols in there I’m gonna grab some of
the nature’s bubble gum some of the bits
on the top that goes in all right so the
prawns are good and now some spring
onions scallion as my friends in America
column I love these things I love them
raw I love them grilled I’ll tell you
what when you grill scallion or spring
onions they go sweet you want get that
kind of black char on the outside leaves
they’re so dang good oh look at these
flavors boom
okay so lovely flavors and get a bit of
mint in there sort of finely chop some
mint mix it up and we are gonna be good
to go what do you got there I’ve already
done the courgette man you want me to
put more courgette in there
Ash’s trying to make me put more
courgette he loves courgettes listen I
love I liked courgettes too but not too
much all right so we’ve got yellow cores
yes we got the celery fennel red peppers
of chili peppers asparagus and some
spring onions and the mint it’s all
there rainbow salsa
oh gosh now I got to bring a bit of
citrus vibes to it so I’m going to throw
in an orange make it rain orange and
then we’re doing again with the good
friend the lemon get in there lemon boom
mmm I checked there weren’t any seeds in
there usually I use my hand as the sieve
all right get all those flavors to rock
now
our couscous is done so let’s bring
these guys into the mix yes yes yes
and grab a spoon and get all these guys
to party yeah so this thing you know
what two hungry people three or four
people maybe is a starter this thing
could rock so all those flavours are in
there and now it’s time to plate so
real-time recipes with DJ BBQ rockin and
Jamie Oliver recipe there we go there’s
one plate it is a good romantic night in
puss the quickest way to someone’s heart
is to their stomach and their ears so
there we go get those prawns rockin in
there it looks so good right and then
those oranges and we’re getting there
we’re getting close guys oh my gosh are
you kidding me how good does that look
mmm now yogurt keeping it maroc and
keeping it rocking a little bit of
yogurt right on the top mmm oh yeah now
we’re not done man what about our good
friend the pomegranate
okay so pomegranate I’m gonna cut it and
spank it it’s been bad it’s been oh oh
oh so bad getting pomegranate juice all
over me where’s a good
spoon is it a great source of vitamin b6
yeah is it you’ve been hanging out with
Jamie man great for your immune system
which is wean that’s why pomegranate is
kind of expensive it’s hard to extract
the juice from these pomegranates right
okay so we got a couple of these little
jewels of pomegranates so they’re gonna
go right on top and all the way through
and then we need to finish it off with
some lovely lovely mint I’m gonna grab
some of the small leaves right here
people know we eat with their eyes so
you want to make sure it looks really
beautiful oh gosh man whatever eats this
it’s gonna dig me there you have it
sizzling moroccan prawns with fluffy
couscous and rainbow salsa guys
subscribe to foodtube you haven’t done
so already there’s a button over there
and then there’s a DJ BBQ button over
there and this is one of Jamie’s recipes
thanks kami for writing it um I’m gonna
relay enjoy eating it I’ve really
enjoyed cooking it thanks for watching
we’ll see you guys next time
we’re foodtube and you are awesome
you
recipes and today we’re doing
sizzling Moroccan prawns with a fluffy
couscous and a rain both salsa bringing
the rad flavors of northern Africa
Morocco to this dish we’re kind of given
couscous or something else eh it’s
boring
but not when we serve it like this so
let’s start with the marinade for our
prawns we’ve got our water in our pestle
this is the pestle this is the mortar
and in Spanish just woke ahead day if
you want member which one is which think
I’m pencil think pickle and then think
pestle okay so I’m gonna grab two big
old sprigs of rosemary and get those
lovely blade green leaves off there get
them in there to grab a bit more I want
to create a lovely lovely merriday then
two cloves of garlic that I focus on two
quick legs they go in whoops
dang you not staying in the water and
then I’m gonna grab some salt and then
I’m gonna bash all these guys together
treat a paste it all kind of buys up I’m
trying to create a pace with the UM
garlic and the rosemary rosemary and
garlic they go together like um Sonny
and Cher like ice cream on a hot day
like I’m running out of analysis here
like pestle importers well done max all
right so there look I’ve got it look
it’s all gone kind of pasty like which
is what I wanted that looking really
good so then I’m gonna grab a pinch of
saffron now we’re talking
the flavors of North Africa pound for
pound grand program that is the most
expensive stuff on the planet so that
goes in and I’m also gonna grab a little
bit of smoked paprika a teaspoon of that
and then I’m gonna go back in with
my pestle with my peanut with my pickle
and now it’s properly taste like look at
that looks really good okay now I don’t
want to lose any of this marinade so I’m
gonna go with a big old look of olive
oil and a bit of hot water just a little
bit to cut her you know soften up the
saffron so that’s going in
big old glug do you sneeze up you cover
your mouth right trying to I’m trying to
eat good food here so look this is
looking wonderful right look at the
colors right there
that is unbelievable okay so let me get
a bowl for our prawns so I got six
prawns right here shrimp my favorite
oxymoron jumbo shrimp so they’ve been
deveined still got the shell on them so
they go in to the bowl and then I’m
gonna throw this in there and I’m not
done yet
do that did I get your camera bro yeah I
got I got close to it yeah okay oh my
gosh
this is gonna be so tasty beautiful and
now I’m gonna grab an orange hold on
we’re not done here I’m gonna cut this
into little wedges that’s gonna also get
kissed by the marinade lovely lovely
wedges like though bit more on the side
okay you so sweet
citrusy goodness goes into the bowl and
now I’m gonna eat my hands dirty so all
those flavors Rock want to touch
everything get it in there get all that
marinade to work its way through the
shrimps the prawns okay guys now you
guys just have a little party with your
friends the orange slices and that
lovely Moroccan marinade we did I’m
gonna sit you over there I’m gonna give
the hand
quick wash and then we’re on to Phase
two which is the couscous okay yeah this
can serve to you know or say you got a
family you got a family of four two
small kids two adults give the kids a
shrimp or pronate you know the adults
are looking so you know basically we’re
trying to serve up about two people so
you go there now we’re talking couscous
I got some whole grain couscous about
150 grams so I’m gonna grab a bowl whole
wheat whole wheat couscous um and that
means more fiber more fiber means keeps
you regular here we go and into the bowl
goes so easy to prepare couscous
I’m just gonna cover it with hot water
and just once it’s covered just like
that I’m just gonna put a plate on it
and leave it and you shall be finished
soon my friend now I’m gonna get my own
pan rocking a good heat so when it’s
time to put the shrimps in the prawns in
it’ll be going all right
so now I’m gonna prepare my rainbow
salsa so I’m gonna get a bowl you stay
right here my friend and now let’s think
fresh ingredients bit different than the
normal sauces idea you think sauces you
think pickled a guy oh you think tomato
red onions lime coriander this is gonna
be a bit different bear with us man it’s
gonna be so good so two asparagus spears
I’m just gonna finely chop those guys a
slight angle real easy no fresh
ingredients which means vitamins once
you start cooking these things with you
know the vitamins deplete they’re gone
but we’re not gonna lose any vitamins
really healthy healthy dish here so you
want the kidneys story so and Genaro me
this man
person’s Ament Genaro and I was quite
nervous because Gennaro is pretty rad
I’m going to grab a thing of celery
which is um calorie neutral man little
tip for you guys so we’re again finely
chop that up so Gennaro was telling me a
story that in Roman times the doctors
would prescribe asparagus to patients
just to see if their kidneys are working
so you know when you eat asparagus when
you go to the toilet you can smell the
fact that you had asparagus but if you
don’t have that funny smelling we it
means your kidneys weren’t working
properly that’s how the doctors new fact
or Genaro fact is that even a fact
sometimes okay so in goes the celery now
start bringing some lovely a cacophony
of rainbow flavors to make it a rainbow
salsa so I’m just gonna grab a bit of
this pepper red pepper get rid of the
seeds be gone with you seeds I feel like
I’m a magician and into the kitchen so
we’re gonna finely slice these guys I
call red peppers nature’s candy my kids
don’t buy it though but I’ve tried so
we’re gonna finely chop all these guys
up little bite-sized chunks man really
easy to uh to eat here we go so there
look at these lovely flavors lovely
colors now I’m gonna rock a yellow
courgette in America what are these call
guys
zucchinis man and what do we call um
uber jeans in America you just an
aubergine with an American accent
eggplants thank you gosh you are weird
dude that was funny though I’m gonna
give it to you pretty good at pretty
good American accent for hash okay so I
get nice little slivers man we don’t
want to have them too chunky to salsa
cut these guys up and we’ve got some
lovely lovely colors rocking in here and
by the way guys if you want more
information on this recipe it’s in
Jaime’s latest book if you see this
video within the next year because
another one out right next year
what’s the guys are like seventeen books
man so this is in everyday super food
with Jamie Oliver
it’s a dashing looking dude right there
huh
by the way Jamie Oliver for the first
time he did the photos amber with the
book that’s an ambitious man ok those
things getting pretty out ok cool so
this thing now needs are our ingredients
they’re going in go for dudes I want to
get some color on all these oranges I
want to get a good caramelization on
these guys the shrimp the prawns they
need really about 4 to 5 minutes so I’ll
get a good heat going all right where
are we at here I’m gonna make sure my
hands are nice and wash so we’re getting
there we got the courgettes the celery
the asparagus the red peppers we’re now
gonna go with a red chili pepper bit of
heat finely chop that I don’t want
people to be biting into a big old chunk
of of chili so let’s really get small
little chunks in there so don’t blow
anybody’s heads off okay especially the
kids you might we’ll leave these out of
you guys some kids let’s you got kids
are like Chili’s man my oldest son blue
he loves it do you know when you have my
teenage kids like my 15 year old great
guy but he just talks like this oh gosh
oh gosh dad oh oh gosh you should stupid
oh that’s how he talks I love him I love
him all right
oh man Finn oh man my friend fennel boom
you ever seen the video when we did a
vegetable wrap about that big and
Timothy sheep um hates fennel so much
that he eats it and then he punches it
and he said a bad word to it look at
that oh look at the color that’s what we
want to see
yes now with prawns when you’re cooking
them in the pan or on the grill there’s
a little moment where the prawns
when the shell pulls away from the meat
and that’s where you want to take it if
you go a bit further the actual shell
can actually go back on it reattaches
itself and that’s harder to peel okay
all this is looking really good come on
we got the right color my goodness
gracious these guys look amazing all
right so I’m gonna do my fennel know I
got to more vegetables guys and then I’m
good that’s a bit woody on that thing
so fennel loads of flavor man you don’t
wanna overdo the fennel some people
don’t like fennel I’m a newcomer to
fennel man really like it
nature’s bubble gum I think it’s good
right so you guys go into the mix the
phenols in there I’m gonna grab some of
the nature’s bubble gum some of the bits
on the top that goes in all right so the
prawns are good and now some spring
onions scallion as my friends in America
column I love these things I love them
raw I love them grilled I’ll tell you
what when you grill scallion or spring
onions they go sweet you want get that
kind of black char on the outside leaves
they’re so dang good oh look at these
flavors boom
okay so lovely flavors and get a bit of
mint in there sort of finely chop some
mint mix it up and we are gonna be good
to go what do you got there I’ve already
done the courgette man you want me to
put more courgette in there
Ash’s trying to make me put more
courgette he loves courgettes listen I
love I liked courgettes too but not too
much all right so we’ve got yellow cores
yes we got the celery fennel red peppers
of chili peppers asparagus and some
spring onions and the mint it’s all
there rainbow salsa
oh gosh now I got to bring a bit of
citrus vibes to it so I’m going to throw
in an orange make it rain orange and
then we’re doing again with the good
friend the lemon get in there lemon boom
mmm I checked there weren’t any seeds in
there usually I use my hand as the sieve
all right get all those flavors to rock
now
our couscous is done so let’s bring
these guys into the mix yes yes yes
and grab a spoon and get all these guys
to party yeah so this thing you know
what two hungry people three or four
people maybe is a starter this thing
could rock so all those flavours are in
there and now it’s time to plate so
real-time recipes with DJ BBQ rockin and
Jamie Oliver recipe there we go there’s
one plate it is a good romantic night in
puss the quickest way to someone’s heart
is to their stomach and their ears so
there we go get those prawns rockin in
there it looks so good right and then
those oranges and we’re getting there
we’re getting close guys oh my gosh are
you kidding me how good does that look
mmm now yogurt keeping it maroc and
keeping it rocking a little bit of
yogurt right on the top mmm oh yeah now
we’re not done man what about our good
friend the pomegranate
okay so pomegranate I’m gonna cut it and
spank it it’s been bad it’s been oh oh
oh so bad getting pomegranate juice all
over me where’s a good
spoon is it a great source of vitamin b6
yeah is it you’ve been hanging out with
Jamie man great for your immune system
which is wean that’s why pomegranate is
kind of expensive it’s hard to extract
the juice from these pomegranates right
okay so we got a couple of these little
jewels of pomegranates so they’re gonna
go right on top and all the way through
and then we need to finish it off with
some lovely lovely mint I’m gonna grab
some of the small leaves right here
people know we eat with their eyes so
you want to make sure it looks really
beautiful oh gosh man whatever eats this
it’s gonna dig me there you have it
sizzling moroccan prawns with fluffy
couscous and rainbow salsa guys
subscribe to foodtube you haven’t done
so already there’s a button over there
and then there’s a DJ BBQ button over
there and this is one of Jamie’s recipes
thanks kami for writing it um I’m gonna
relay enjoy eating it I’ve really
enjoyed cooking it thanks for watching
we’ll see you guys next time
we’re foodtube and you are awesome
you
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