I’m gonna cook up a lip smacking dish
which is a full-on collision between
beautiful British rose dinners and gutsy
Asian spices you’re gonna love it
I’ve got a heaped tablespoon of grated
chilli grated garlic whole bulbar and a
big old thumb sized piece of ginger then
one heaped tablespoon of tomato puree
and then I’m gonna start adding the
spices now I’m gonna do what I swore I’d
never do I’ll never be that person that
puts on rubber
all right gloves all outfit nothing
there’d be people watching this around
the globe jealous of this chicken the
legs take longer than the breasts so
scroll right into them but also it lets
flavor in so I can get that beautiful
marinade and rub it in to all the cracks
marinate the chicken for half a day if
you can to really make it taste good we
can speed up cook it by putting a really
hot lemon in there boil the lemon for 10
minutes stab it all over and sticky out
the jacksie I want to add a few things
to make the gravy or the source
absolutely delicious
but the bird straight on the bars are
now on a quarter at 200 degrees Celsius
or 400 degrees Fahrenheit what’s going
on here then get it on a board with some
wedged up lemons fresh coriander over
the top and then serve with pickle
yogurt poppadoms and a bit a crunchy
salad let’s have a look at how gravy
action this is awesome flavor you’ve
done all the hard work all you got to do
now is to put it for an old sieve and
just push it through little bit yogurt
now just cut up this bad boy fresh
inside attitude on the outside that is
delicious
all right well I have to give up cookie
now go I don’t even get better than that
that is the most delicious little thing
I’ve ever put in my mouth
you
you
which is a full-on collision between
beautiful British rose dinners and gutsy
Asian spices you’re gonna love it
I’ve got a heaped tablespoon of grated
chilli grated garlic whole bulbar and a
big old thumb sized piece of ginger then
one heaped tablespoon of tomato puree
and then I’m gonna start adding the
spices now I’m gonna do what I swore I’d
never do I’ll never be that person that
puts on rubber
all right gloves all outfit nothing
there’d be people watching this around
the globe jealous of this chicken the
legs take longer than the breasts so
scroll right into them but also it lets
flavor in so I can get that beautiful
marinade and rub it in to all the cracks
marinate the chicken for half a day if
you can to really make it taste good we
can speed up cook it by putting a really
hot lemon in there boil the lemon for 10
minutes stab it all over and sticky out
the jacksie I want to add a few things
to make the gravy or the source
absolutely delicious
but the bird straight on the bars are
now on a quarter at 200 degrees Celsius
or 400 degrees Fahrenheit what’s going
on here then get it on a board with some
wedged up lemons fresh coriander over
the top and then serve with pickle
yogurt poppadoms and a bit a crunchy
salad let’s have a look at how gravy
action this is awesome flavor you’ve
done all the hard work all you got to do
now is to put it for an old sieve and
just push it through little bit yogurt
now just cut up this bad boy fresh
inside attitude on the outside that is
delicious
all right well I have to give up cookie
now go I don’t even get better than that
that is the most delicious little thing
I’ve ever put in my mouth
you
you
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