ladies and gentlemen this is food Tube
live now please welcome your host Jamie
Oliver come on hello you lovely people
you’re right
[Music]
look at you lovely lots hi yeah
are you alright thank you for hanging
out in a big old warehouse on a Friday
night you ready for a bit of cooking
hungry nice well it’s gonna be a real
treat today hopefully it’ll go according
to plan you never really know what’s
gonna happen okay you never really know
what’s gonna happen so look first of all
lovely people who likes a steak so I
thought this would be a really nice
opportunity I’ve got a little them sort
of you know we take tweets and all sorts
of things and one of the biggest thing
often is how to cook the perfect steak I
thought it’d be a really great
opportunity because so many people love
it and because you know no matter what
happens in life recession or not people
will still gotta have this steak it’s
true what we’ve done here is we’ve got a
lovely sirloin so mr. cameraman come
over here and we’ve got a lovely sirloin
steak here so look you can see hopefully
you can get a nice close-up on there
look you can see there’s some nice
marbling there absolutely beautiful and
so look when just I know probably many
of you are very good hands up if you
think you cook a good steak not that
many bless you
okay this is good vibe zone okay so
let’s just debate the steak thing now
many great cooks and chefs will have
their own technique I have mine I have
my own beliefs and they really suit me
very very well now let’s just think most
people get their steaks in volume anyway
from the supermarkets so we’ve got a
problem straightaway okay because you
know supermarket steaks are about that
thick okay they’re about that thick and
technically even as a chef that’s really
really hard to get perfect it really is
so you want a nice hot pan
the best place in the world to cook it
of course is over wood fire and again
you know we’re used to doing sort of
barbecues charcoal charcoals great but
wood is in another level unbelievable
you just liked it let it cinder down and
then get nice and hot cooking over
that’s great but in a home you know
we’re gonna get actually I can’t even
see if the Heat’s on yeah it is on and
we’re gonna get a pan nice and hot you
could use a griddle pan and then
technically to get it better of course
get in some dry aged beef okay it’s a
beautiful thing so you know you want to
look for marbling you want to get
something that’s being dry aged on the
bone so it’s lovely and tender it’s
developed flavor but a lovely little
thing that I do at home for my family is
we buy always and only a double steak so
instead of one each right that thick
which is really hard to cook beautifully
we go double and we share and in the
middle of the table on a nice little
piece you know a nice little board this
is a beautiful thing
okay and that way we can create what we
call a bark a beautiful bark okay and
what is that that’s caramelized gorgeous
dark steak and then cooked however you
like it on the inside so very very
simple I’m going to strip it right back
we’ve got a hot pan there yes it’s
feeling hot I’m gonna you know with
really good beef this is obviously
grass-fed what you can do you don’t have
to do this but you can just score the
fat here we’ve got marbling here there’s
a really hard sinew that goes through
here so to make that remotely delicious
which is quite hard frankly you’ve got
to give it some cooking okay so very
simple seasoning you can marinate it if
you want I’m not going to seasoning it
with salt and pepper very nice let’s
just move it around the board all over
and the other thing is this many many
people if you really analyze what they
do they’ll cook a steak from the fridge
so cold hot pan if I picked you up all
nice and toasty on a hot summer’s day or
in your lovely little cozy bed in the
morning if I picked you up and threw you
in a nice bath you’d be like and it’s
exactly the same with steak so we ain’t
going to do that okay and
so rosemary I mean it’s almost religion
in Italy to have a steak with rosemary
it’s a beautiful thing
and good for depression anti depression
so for all you depressed people out
there little bit of rosemary it’s a
beautiful thing so we’re going to go
over to our pan and I’m just going to
put it you can put oil on the steak or
you can put it into the pan actually I
tend to not do that in a pan I’m just
going to go in there like that and I’m
gonna try and control that heat and I
can start off a bit about a little bit
like medium heat and let’s render that
fat okay and that’s why I scored it you
don’t have to score it but let’s render
you can see it coming out already and at
least if you’re gonna cook that steak
cook it in itself okay and also although
of course you’ve seen me put olive oil
on the steak olive oil doesn’t really
like ferocious heat at all just low
temperatures so let’s do in that so
while that’s happening there’s a few
things that we want to do with our
lovely little steak let’s do a second
one because I’m gonna feed you who wants
to have a little bit of my steak okay
I’ll be slicing that up and bringing it
out to you don’t you worry so I’ll just
be yapping so we definitely do not want
to take it from the fridge okay I
suggest taking it out of the fridge
honestly an hour before you cook here
seriously
now someone I did a little session on
foodtube the other day and the lovely
thing about foodtube just to kind of get
you up to speed guys food Tube is on
YouTube go youtube.com forward slash
Jamie Oliver and then you subscribe it’s
free and we update it all the time and
we have a family of wonderful cooks and
guests from all around the world that
contribute their wonderful skills and
the best thing that I’ve learned from
this and it’s the beginning of like a
new era is that we’re talking to you
honestly if you watch me on TV I can’t
talk to you I can’t react to you on
foodtube we do and you have to go for
those comments you see what people say
sometimes it’s completely crazy but
sometimes it’s not that often it’s rude
but sometimes it’s rude and sometimes
it’s funny and but it’s beautiful
because you really feel what you guys
are doing and I love that but I was
doing a little cooking session the other
day and this fella you
no he was a sharp fella you know had a
good job and sort of had a family and he
was frightened to cook and we did a
little event and we got to meet him and
he just said I’m always overcooking me
because I just don’t know you don’t have
to follow me washing my hands make your
I bless you
although that’s the thing if you don’t
wash your hands I’m in Bryn in the
original day of The Naked Chef I used to
get in the old days of the BBC the
letters all used to go to a kind of BBC
depot in Ireland and I used to get sacks
every month and the complaint letters
you’d get if the editor we only have
like half an hour to do a show so of
course we can’t be washing around every
five minutes so the editors would always
cut it out and then the public would
always write in and say wash your hands
you’re dirty but this particular father
that I was working with overcooked
everything because he was so scared of
giving people food poisoning now just to
just to cover this we’re talking about
red meat here me red meat is internally
sterile it’s safe okay the only time you
ever get any bugs okay is on the outside
and that’s if you’re searing it like a
seared Cappuccio or beef or something
like that this is what this is great so
once you’ve seen the outside everything
is sterile and if you trim the outside
off the inside is beautiful okay that’s
why we can eat steak tartare and that’s
why we can eat capatch out of beef so I
just sliced a bit of this sirloin here
in front of this fella
little bit of lemon juice salt and
pepper a little bit of rotten olive oil
and I chopped it up and I gave it to him
I’ve never seen such a scared man in all
my life but of course with good oil ah
it’s delicious and so good for you
so Cappuccio was invented because a
woman had some stomach problems and
actually raw meat raw fish is much
better for the body it’s less work so
look come over and have a look at this
big boy so here you can see we’ve done
nothing now I’m going to ramp up the
temperature okay and see the amount of
fat that’s come out of here we’ve got
some color happening here as well so we
like that so I want to turn the heat up
and it’s just a nice thing to get going
and also by the way this render this fat
that cooks out of steaks or roast enjoy
look everyone’s very scared about
saturated fats it’s had a bad name for a
long long time don’t throw it away put
it in a little jam jar pick some herbs
pour it in there it’ll keep for months
months months and months and you take a
little teaspoon of that when you start a
stew you take a little teaspoon of that
the next time you roast a piece of fish
you take a little teaspoon of that when
you start a risotto the depth of flavor
it’s more than any oXXO cube you’ll ever
have I’m not asking you to drink
saturated fat all right just use your
brain and your common sense and and
definitely you know it’s a beautiful
thing
in moderation so now we turn onto our
side so look two things have happened
when you go and buy a dry-aged piece of
steak it’s maybe had a month or two
hanging in a beautiful environment and
like a raisin is kind of concentrated
and the water is kind of evaporated and
it’s become more tender and the flavors
more delicious so that’s why you pay
more money because you’re paying for
love care and attention but also there’s
less water in here and our big enemy
here actually is water you don’t want
loads of water because then you boil
steak and that ain’t good boy or to take
is not pretty so what I want to do I
mean look at the caramelization I’ve got
in one minute
that’s not normal is it all right and
that’s dry aged meat right there so
we’re caramelizing already now the other
thing is we’re cooking in a directional
way okay so we are cooking from the
bottom so it’s pushing the moisture up
and I don’t know if you’ve ever forgot
on a piece of me but sometimes you get a
little pool of liquid come at the top
sometimes and that’s because you haven’t
turned it regularly enough okay so our
job lovely people and I know I’m doing a
lot of talking but I saw the hands going
up and this is the great steak we’ve
gotta get it right life is too short to
not cook steak incredibly okay so every
minute we’re gonna turn that steak and
we’re gonna cook it to your liking
however you like it is fine try not to
destroy it my wife loves a destroyed
steak god bless her
and look you know I’ve been with her
since I was 18 years old and that yeah I
know al romantic but it’s really hard to
keep loving someone when they want a
well-done steak you know I mean and I’ve
tried to tell her and but she just she’s
a very humble single-minded dominant
woman you know what she said last night
she’s 40 in about ten days time 27th of
November and I took her out and I said
oh and she goes okay so we can have
another kid then said you what she wants
the woman wants another baby so I feel I
feel a little bit like I should be doing
an hour an advert for sort of you know
men that have been taken advantage of I
don’t think women understand what it
feels like to be a man that’s taken
advantage of you know so watch this
space now with all the power in my body
we ain’t having another baby but I know
that when she does that thing I got
there’s nothing I can do we obviously
you do it as well darling it’s like you
got a little magic spell that comes out
and I could be the most focus sober
person on the planet and when that thing
happens I’m like but luckily I’m
efficient and very quick
oh dear what the hell is that got to do
with steak okay so look we’re doing a
lovely job you can see the amount of fat
that’s come out of this steak okay
you think we’re turning it every minute
you can see the fat dancing on the top
there yes yes this is what we want
caramelization across the nation with
all the sensation but inside you can see
it’s still nicely cooked now this is
what you benefit from a nice thick steak
salt pepper that’s all we need in
quality beef also what you’ll find as
well is that the meat will go a lot
further okay you don’t have to do a
steak each okay you don’t have to
actually double it just sort of almost
one and a half will do now rosemary at
this I could have put it in at the
botton at the beginning but actually I
quite like doing it towards the end okay
because there is a kind of perfume here
and it’s beautiful and actually you can
put it in and you can kind of turn it
around in that and as it gets sort of
screwed up and burnt you can take it out
and put fresh in so I love rosemary it’s
a wonderful thing and a joy to cook with
now I’m sure if you haven’t seen if
you’ve seen this before forgive me but
for the people that don’t know your pan
your heat that may hang or not hung cold
or not cold I can’t control everything
in your life okay but a rough guide to
look after you is if you touch this
finger and that thumb okay
right and you squeeze that little chubby
bit in between right that’s basically
medium rare medium medium well
well done okay medium rare you get it so
easy so you’ve probably seen that before
but for the people that haven’t it’s a
nice little guide and then when we feel
it then we go back and we have a little
grope up and we ever feel so every
minute we turn that it’s looking very
nice we’ve got lovely caramelization
there now just to let you know what’s
going of course so my wife loves this so
we don’t have a chip for our in our
house as you can imagine we don’t
deep-fry hardly ever really but we do
love a chip and I’m sure you do too so
what we’ve done is power boiled some
just chunks of potato skin on try and
take it a little bit too
just before they fall apart and then
toss it in some rosemary smashed garlic
olive oil so I’ve got some chips in the
oven come and have a little look I don’t
need to show you it I do that that’s
very simple
now when I’m coming a happy with this
steak now so when this comes off the
grill heat off we’re gonna go on like
this
and then it’s important just to get a
little bit about that let’s try and do
it properly trying to cheat can’t really
cheat just like a little bit that phone
just put it on the top you don’t you can
see as soon as that me roasted or
grilled comes off the heat it will start
to dry out so just give it a little kiss
a little kiss of fat so I’m gonna let
that rest now to go with the chips and
this we’re gonna let that rest normally
to three minutes it’s more than enough
okay we’re gonna be a bit longer because
we’re gonna do some salads so this is
the bit ladies and gentlemen when we
start to bring out some lovely guests
from the food Tube family now let me
just remind you the food to family this
was a platform food was always about how
do we bring more wonderful talent you
know to the wonderful world you know off
the screen so we’ve got 22 currently and
we got about 10 here tonight so the
first person is one of my first students
from year 1 of 15 you might remember her
if you saw Jamie’s kitchen
it’s a lovely girl called Carrie Anne
and she’s a mum and she’s now a dinner
lady and she’s done loads of things in
food for the last ten years she’s still
a wonderful cook but she has a really
dedicated audience on foodtube that
lover and she specializes on great
nutritious food on a budget and that’s
what she does so if you can give a
massive round of applause for Carrie
Anne Dunlop come on girl
push that trolley
[Applause]
how are you babe hello so go on tell the
guys what you’ve been doing and I just
want to rectify a little something there
I’m not dinner lady you told me you were
dinner lady I’m not I said I want to be
a dinner lady with patroling I’m not a
dinner lady I am a chef in a private
nursery well is that not a dinner lady
no why is it then I’m a cook okay sorry
well then don’t call me a TV chef I
never have I know I’m just checking
what is this you just given me throw him
when do I throw them oh who wants an
apron random there you go yes that
doesn’t look like a name that looks like
more like a pair of knickers
cariann so you you’re bringing the
wonderful world of salad out yes I’m
gonna show you how to make some lovely
different types of dressings and
different types of salads to go with
them okay so we should probably have a
little chat about this shouldn’t we
because we got stuff under here we got
all sorts of stuff let’s get up here we
got some oh that’s your salad dressing
you can probably take that actually so
guys um salad salad is something that me
and carry on absolutely love but it’s
always kind of sold as a bit of a chore
okay and for me there’s a little rhythm
there’s a little kind of sensibility
that looks after us to to make sure our
salads are always exciting and the cool
thing is is if you look you know up here
we’ve got an array of things and of
course you buy what you guys buy but
just kind of looking down here carry on
if you can just hold that let’s put it
over here at drink tube okay mister
cameraman you will do a swivel at some
point in time and we’ve got
representation from a few emotions that
are going to guarantee that you guys
make amazing salads at home it’s not
luck okay the dressings are important
and kerri-anne is going to own that in a
second we’ve got totally make that song
my own
did you see me singing to Tyler Swift
the other day it was excellent did you
see me swinging swinging yeah okay crack
on so we want the salad leaves to have a
mixture of emotions crunchy and soft
having one of each is always really good
so we got a mixture of leaves here you
know crunchy leaves soft leaves things
like the young leaves are really really
crunchy of course the typical round is
very very soft that’s great having an
element of dairy is often quite nice so
anything from your parmesan fetters you
know blue cheeses mozzarellas wonderful
okay so that makes a massive difference
and then you got veg things like celery
celery heart cucumbers tomatoes over
here of course that’s the third element
brilliant we’re getting exciting now and
there’s things you can do to just kind
of mess your head up and really start
enjoying it and that’s things over here
big boy just back up don’t fall off the
end that’s it just just that way just so
that lady they can see what’s going on
crunchy bits
okay so we got poppadom seeds pine nuts
croutons so crunchy soft veggies we’ve
got the lovely cheese there and then of
course fruit all of these things can
make for an incredible incredible salad
if you can take one element from those
things you’re always in a good place so
once we got our salad and I’ll pick one
where do we go in dressings baby well I
was gonna make a few different salads
with different dressings because I’ve
chosen the dressings that I’m gonna do
I’m gonna do your green goddess dressing
which is really really good Green
Goddess kind of Mexican Californian
style yeah really really fresh really
really lively a no fat dressing from
health conscious people out there
clearly I don’t eat that very often but
hey and I was gonna do your bog-standard
basic lemon and olive oil dressing
beautiful and then I was gonna do a nice
one with some aged balsamic vinegar
which is really really good and I was
gonna do that with like a mozzarella and
fig salad noise and I was gonna do like
a typical Greek style with the olive oil
and lemon and then I was gonna do like
her a crunchy Moorish Kriner salad for
the avocado e
well crack on Tiger I’m here for you
okay where are you gonna start I think
I’ll start by doing the most basic of
the dressings what’s a good idea go
start with the most basic and that
lovely kind of rule that always looks
after you right so this is jam jar I
know it’s a basic it’s that basic now
for me I don’t have much time to do
washing up all right I’m lying
I don’t like washing up so to have a
bowl and a whisk and all that business
it’s too much about hard work I make all
of my dressings pretty much in a jam jar
because you can put it all in shake it
it mixes and then if you don’t use it
all you can put it in the fridge and it
keeps for a good couple of days in there
shake it up when you’re ready and put it
on so we go with a typical three to one
ratio so yeah yeah sorry darling I can’t
help myself and you’re gonna go for
three times
olive oil so I’d say what do you reckon
directness of an inch Jamie that’s gobby
3 inches I’ve got have a world without
jaws because she’s telling you lies so
yeah I’ve got about that much oil as you
can see can you see and in with that I’m
gonna go one part lemon juice
okay so I’ll roll this lemon to get all
those beautiful juices popping in those
gorgeous little them actually if you
want you can squeeze that into there for
me and I start doing the beautiful and
then also another thing this zest you
see how much is shining now you can put
a little zest in there as well that
won’t hurt it’s all flavour and I’ll
juicing this a one part acid to three
parts olive oil so what would you let me
through now do you need to add any other
herb in there you said you’re going
Greek so I’m feeling Oregon I’m gonna
put parsley in the salad itself so a bit
salt and pepper and lovely Bob’s your
uncle my fellas you’re on jobs Gooden as
they say nice whereabouts in London do
you actually come from me happening
did you know it’s are pronounce the
yes you’ve come such a long way since
ten years ago right salt and pepper and
I’m gonna find some dried oregano from
somewhere but I probably can’t find well
imagine some joy origami so mr.
cameraman there you go 3 2 1 very
obvious and a really lovely simple thing
to teach your kids because I don’t make
salad dressings in my house anymore cuz
my kids do it because I love slave labor
and it’s great but it’s nice to get them
involved and they can learn that really
really quickly so here’s you can just
shake it up keep it in the fridge happy
days
dressing number 1 what you doing next
now in this balsamic one same again one
part balsamic a bit more stomach to
three parts oil salt and pepper
and I’m gonna just great not even a
quarter of a clove of fresh garlic in
there do you know I do sometimes to even
stop me doing that what I just rub it
around the bowl so and that sort of does
the same trick the other thing is three
to one so that acid have fun with the
acid one of the best investments apart
from great oil that you can use for
salad dressings is really lovely
vinegars red wines white wines flavor in
it yourself and you know even even even
bad balsamic is quite good but lovely
you know pink grapefruit lime you know
it’s nice to even blend things as well
but that balsamic is my absolute
favorite vinegar of all time they’re
really really fixed if you I mean kids
go mad for it as well but it’s sweet so
we love it but so that’s two dressings
already in what three minutes four
minutes well we’ve been talking a lot to
be honest but you know that’s right what
we want yes where is Green Goddess
perfect okay Green Goddess so this is a
lovely so we just in a liquidizer you
whack a couple of avocados yeah that
almost acts like your olive oil then you
know cuz we kind of feel in that
Californian vibe we are hitting it up
with lime over to you tiger you can roll
them for me if you like and also I’m
going to put some cameraman if you bend
your knees mister cameraman you’ll get a
better shot bend your knees some not my
knees your legs
come down that’s it I want to see those
lines getting rolled big boy that’s it
isn’t it amazing what a little bit of
bloody effort does me it’s the first
time I’ve seen him in eight years bless
him and we did about 28 shows together
I’ve missed you and you’ve really aged
well and you’re handsome and you still
fit and you’re not in jail so in here
we’ve got the lime going in we’ve got a
little low fat yogurt
yep half a chili if you like if you
don’t like chili you can leave it out
and I might put some salt and pepper in
there as well as it helps a little bit a
coriander
so you get an incredible and this kind
of concept of blending soft herbs you
know with oil and vinegar
three-two-one or kind of taking it to
the next level here with a green goddess
it’s gonna be epic I don’t know how
these things work I’ll do so just just
to say I mean the general concept on the
dressings is I always go slightly too
acidic and slightly too seasoned why why
do I do that it’s not because I want to
make it any of those things
it’s because salad is generally 8090
percent water so it’s gonna slap that
right back down so if we make this
dressing to taste slightly to season
slightly too acidic by the time we’ve
dressed it perfection if you make a
drastic perf if the dressing is perfect
here it will be lost here okay so I
think you get where I’m coming from
we’re gonna whip this up also I think
it’s quite important to mention that you
shouldn’t really dress your salad until
you’re really really ready to actually
put it in your mouth because for the
same reason it’s mostly water it’s
really soft and it will cook and it’s
full of acid in the dressing and the
acid as my lovely friend here said will
cook and then it goes soggy and it just
won’t be very nice at all mmm that’s
good oh yeah a little bit more coriander
a little bit more salt and the acid is
really good but a little bit of water we
should definitely be a war and
here for me and we can loosen that and
then we’re happy days you want to get
that nice sort of dressing consistency
and Bob’s your uncle so let’s finish
these salads off carry em we’ve done
some nice dressings we’ve got our head
around it the other thing I was going to
say is there’s a few bits of silly
equipment that really if you can bring
some carrots over or Tony parts me a
carrot darling its multitask take a care
of orange so I don’t do his job
thanks mate so the speed peeler is a
wonderful best friend
it allows you to create you know a
different you know different looks and
feels fantastic now there’s nothing
really you know new about that but what
it’s wonderful is you get that lovely
sort of ninja Japanese thin uniform
shape
we love that so we’ll do that the other
thing that I found and I got it from
Amazon is hilarious
it’s the crappiest knife on the planet
right it’s right it’s rubbish okay it’s
a crinkle cutter it’s blunt it’s rubbish
is badly made everything is wrong okay
but go buy one go buy one I can’t tell
you the fun that I’ve had with this
rubbish knife okay I don’t know if it’s
just british or me or my era or
generation but when you crinkle cut
stuff I get a little bit excited and if
you think I’m being stupid buy one it’s
only four five quid and then see if you
get a bit excited
but also having fun with the kids they
do love it and you know I think you know
it’s funny when I was working in all the
schools you could have whole apples
there we had the free fruits for schools
campaign you’d have whole apples they
weren’t the best apples where they’re
whole apples hold this hold that no one
had ever taken and it’s not until you
buy a five quid little cutter or a
little crinkle cutter that it goes you
know just doing a little bit of effort
you know it’s the same with the veggies
so it’s good fun and you could have
stopped at the DS a crinkle cutter okay
it’s gonna change your world
I told you it was crap but let me take
over the boys and their toys no no but
no but even though it’s rubbish we can
still we can still give it some of that
look and then if you turn it as you
doing it you know you get Criss crosses
it’s great but it’s just I just love it
every little ounce of it it’s something
to do with mccain’s or something it just
takes me back takes me back so look well
I’ll carry on dressing our salads and
let’s get onto this steak now this has
rested a little bit too long but three
minutes is three minutes is perfect and
what I’ll do is I’ll make a little bit
of space am i right here are you active
I can use I’ll go over here take my
steak over here that’s right come on
Tony
over here so it’s lovely to see you
again Tony really really nice girlfriend
boyfriend okay
just check-in so what we want to do nice
sharp knife every house should have one
beautiful board every house should have
one it’s a little over rested but bear
with me at an angle I’m just gonna slice
that beautiful steak like that it’s
quite nice to take it about a centimeter
if you want to even leave the knife at
the table and do whatever you want but
normally I don’t like to rest more than
sort of three minutes but obviously
we’re doing a live show and things go on
but we got beautiful beautiful meat
there and we’ll just open out like that
we’ve got the second one here I’m gonna
come and see you in a minute and you can
all take a bit yes so we’re just gonna
slice this up now the other thing just
to remember is we’ve got lovely
seasoning on the outside so sometimes
when you’ve got a thicker piece of meat
like this you might just want to tiny
bit of seasoning once you’ve sliced it
or not and we’ll learn that juicy Tony
if you can look in that plate darling
darling there you go if you look here
this is just heavenly stuff this is
really really good and this is when the
cold-pressed single-state extra-virgin
olive oil just a little bit there is
heavenly and just even the tiniest
little squeeze of lemon
back up Tony back up Tony pann with me
Pam Mimi pound me mine carry on
lemon lemon yep taking lemon just Tony
for trips
that’s all you want and then you have a
little shake-up in towns and then we
just have a little drizzle and that is
gonna be beautiful so we’ve got our
lovely little steak here we’ve got some
dressings coming I’m gonna go over here
look I’ve got some chips steak chips
salad what more do you want on a Friday
night you know with your missus trying
to get you to do that thing but they do
you know let’s have it gone
so really really nice I’m gonna go
around the audience carry on do you mind
if I disappear have you got anything to
say in your salad before we roll round
all that up tiger mate I think you’ve
covered it all so we got we got the
dressings covered we’ve got the steak
covered I think the only thing to do now
Karen do you mind taking this out only
if I’m allowed to taste that steak
before they always go on then go on in
now when you do get it the fatty bit
remember there’s that bit of sinew in
there so don’t go putting it all in your
mouth and then chew in for 10 hours you
know you know what sirloins like it’s
quite painful for these guys watching
you eating and enjoying let me wash me
hands all right who wants beer Jamie’s
me gone who’s hungry put your hands up
let’s feed some lovely people gathered
carrion look after the left look after
the right if you want some food stand up
let her know that’s it go on carry on
get in the front yet stop there now
carry on come over go to the left
they’re like vultures liver means a lot
yeah and over there they’re angry over
there as well up the middle
let’s go up the middle carry on I’m
trying business got a Greek salad
bussiness
are we nice cariann there’s people
coming to you I know I’ve never seen
anything like it
I know there you go
I took you off is from the 80s it was
scratching me what you like to know
ain’t touch the sides now end time it’s
all gone I’m sorry and so the producer
just told me that currently I’m running
20 minutes over but we don’t care do we
know I don’t care I ain’t going no where
are you going anywhere
lovely lovely well we don’t want so
carry a can we have a massive round of
ports for carry-on thank you darling if
you go and check her out on foodtube
she’s done some absolutely brilliant
videos all the basic classics amazing
value I mean just tell them your
audience is amazing on foodtube isn’t it
they are they’re really really a great
bunch they love what I do but what’s
most exciting for me is that the
feedback that I get makes me choose the
next recipes that I feel yeah and
everything so I think the fried chicken
is the biggest hit so far yeah and
everything you do is on a budget isn’t
it so you’re really coming I do have to
work for a living then we’ve got paint
bills and stuff like everybody else it’s
a good time to be specialising in that
stuff isn’t to say that you can eat well
people don’t want to be reminded all
we’re in a recession you know benefits
Britain and on that note Kerry and I’m
up
[Applause]
[Music]
you
live now please welcome your host Jamie
Oliver come on hello you lovely people
you’re right
[Music]
look at you lovely lots hi yeah
are you alright thank you for hanging
out in a big old warehouse on a Friday
night you ready for a bit of cooking
hungry nice well it’s gonna be a real
treat today hopefully it’ll go according
to plan you never really know what’s
gonna happen okay you never really know
what’s gonna happen so look first of all
lovely people who likes a steak so I
thought this would be a really nice
opportunity I’ve got a little them sort
of you know we take tweets and all sorts
of things and one of the biggest thing
often is how to cook the perfect steak I
thought it’d be a really great
opportunity because so many people love
it and because you know no matter what
happens in life recession or not people
will still gotta have this steak it’s
true what we’ve done here is we’ve got a
lovely sirloin so mr. cameraman come
over here and we’ve got a lovely sirloin
steak here so look you can see hopefully
you can get a nice close-up on there
look you can see there’s some nice
marbling there absolutely beautiful and
so look when just I know probably many
of you are very good hands up if you
think you cook a good steak not that
many bless you
okay this is good vibe zone okay so
let’s just debate the steak thing now
many great cooks and chefs will have
their own technique I have mine I have
my own beliefs and they really suit me
very very well now let’s just think most
people get their steaks in volume anyway
from the supermarkets so we’ve got a
problem straightaway okay because you
know supermarket steaks are about that
thick okay they’re about that thick and
technically even as a chef that’s really
really hard to get perfect it really is
so you want a nice hot pan
the best place in the world to cook it
of course is over wood fire and again
you know we’re used to doing sort of
barbecues charcoal charcoals great but
wood is in another level unbelievable
you just liked it let it cinder down and
then get nice and hot cooking over
that’s great but in a home you know
we’re gonna get actually I can’t even
see if the Heat’s on yeah it is on and
we’re gonna get a pan nice and hot you
could use a griddle pan and then
technically to get it better of course
get in some dry aged beef okay it’s a
beautiful thing so you know you want to
look for marbling you want to get
something that’s being dry aged on the
bone so it’s lovely and tender it’s
developed flavor but a lovely little
thing that I do at home for my family is
we buy always and only a double steak so
instead of one each right that thick
which is really hard to cook beautifully
we go double and we share and in the
middle of the table on a nice little
piece you know a nice little board this
is a beautiful thing
okay and that way we can create what we
call a bark a beautiful bark okay and
what is that that’s caramelized gorgeous
dark steak and then cooked however you
like it on the inside so very very
simple I’m going to strip it right back
we’ve got a hot pan there yes it’s
feeling hot I’m gonna you know with
really good beef this is obviously
grass-fed what you can do you don’t have
to do this but you can just score the
fat here we’ve got marbling here there’s
a really hard sinew that goes through
here so to make that remotely delicious
which is quite hard frankly you’ve got
to give it some cooking okay so very
simple seasoning you can marinate it if
you want I’m not going to seasoning it
with salt and pepper very nice let’s
just move it around the board all over
and the other thing is this many many
people if you really analyze what they
do they’ll cook a steak from the fridge
so cold hot pan if I picked you up all
nice and toasty on a hot summer’s day or
in your lovely little cozy bed in the
morning if I picked you up and threw you
in a nice bath you’d be like and it’s
exactly the same with steak so we ain’t
going to do that okay and
so rosemary I mean it’s almost religion
in Italy to have a steak with rosemary
it’s a beautiful thing
and good for depression anti depression
so for all you depressed people out
there little bit of rosemary it’s a
beautiful thing so we’re going to go
over to our pan and I’m just going to
put it you can put oil on the steak or
you can put it into the pan actually I
tend to not do that in a pan I’m just
going to go in there like that and I’m
gonna try and control that heat and I
can start off a bit about a little bit
like medium heat and let’s render that
fat okay and that’s why I scored it you
don’t have to score it but let’s render
you can see it coming out already and at
least if you’re gonna cook that steak
cook it in itself okay and also although
of course you’ve seen me put olive oil
on the steak olive oil doesn’t really
like ferocious heat at all just low
temperatures so let’s do in that so
while that’s happening there’s a few
things that we want to do with our
lovely little steak let’s do a second
one because I’m gonna feed you who wants
to have a little bit of my steak okay
I’ll be slicing that up and bringing it
out to you don’t you worry so I’ll just
be yapping so we definitely do not want
to take it from the fridge okay I
suggest taking it out of the fridge
honestly an hour before you cook here
seriously
now someone I did a little session on
foodtube the other day and the lovely
thing about foodtube just to kind of get
you up to speed guys food Tube is on
YouTube go youtube.com forward slash
Jamie Oliver and then you subscribe it’s
free and we update it all the time and
we have a family of wonderful cooks and
guests from all around the world that
contribute their wonderful skills and
the best thing that I’ve learned from
this and it’s the beginning of like a
new era is that we’re talking to you
honestly if you watch me on TV I can’t
talk to you I can’t react to you on
foodtube we do and you have to go for
those comments you see what people say
sometimes it’s completely crazy but
sometimes it’s not that often it’s rude
but sometimes it’s rude and sometimes
it’s funny and but it’s beautiful
because you really feel what you guys
are doing and I love that but I was
doing a little cooking session the other
day and this fella you
no he was a sharp fella you know had a
good job and sort of had a family and he
was frightened to cook and we did a
little event and we got to meet him and
he just said I’m always overcooking me
because I just don’t know you don’t have
to follow me washing my hands make your
I bless you
although that’s the thing if you don’t
wash your hands I’m in Bryn in the
original day of The Naked Chef I used to
get in the old days of the BBC the
letters all used to go to a kind of BBC
depot in Ireland and I used to get sacks
every month and the complaint letters
you’d get if the editor we only have
like half an hour to do a show so of
course we can’t be washing around every
five minutes so the editors would always
cut it out and then the public would
always write in and say wash your hands
you’re dirty but this particular father
that I was working with overcooked
everything because he was so scared of
giving people food poisoning now just to
just to cover this we’re talking about
red meat here me red meat is internally
sterile it’s safe okay the only time you
ever get any bugs okay is on the outside
and that’s if you’re searing it like a
seared Cappuccio or beef or something
like that this is what this is great so
once you’ve seen the outside everything
is sterile and if you trim the outside
off the inside is beautiful okay that’s
why we can eat steak tartare and that’s
why we can eat capatch out of beef so I
just sliced a bit of this sirloin here
in front of this fella
little bit of lemon juice salt and
pepper a little bit of rotten olive oil
and I chopped it up and I gave it to him
I’ve never seen such a scared man in all
my life but of course with good oil ah
it’s delicious and so good for you
so Cappuccio was invented because a
woman had some stomach problems and
actually raw meat raw fish is much
better for the body it’s less work so
look come over and have a look at this
big boy so here you can see we’ve done
nothing now I’m going to ramp up the
temperature okay and see the amount of
fat that’s come out of here we’ve got
some color happening here as well so we
like that so I want to turn the heat up
and it’s just a nice thing to get going
and also by the way this render this fat
that cooks out of steaks or roast enjoy
look everyone’s very scared about
saturated fats it’s had a bad name for a
long long time don’t throw it away put
it in a little jam jar pick some herbs
pour it in there it’ll keep for months
months months and months and you take a
little teaspoon of that when you start a
stew you take a little teaspoon of that
the next time you roast a piece of fish
you take a little teaspoon of that when
you start a risotto the depth of flavor
it’s more than any oXXO cube you’ll ever
have I’m not asking you to drink
saturated fat all right just use your
brain and your common sense and and
definitely you know it’s a beautiful
thing
in moderation so now we turn onto our
side so look two things have happened
when you go and buy a dry-aged piece of
steak it’s maybe had a month or two
hanging in a beautiful environment and
like a raisin is kind of concentrated
and the water is kind of evaporated and
it’s become more tender and the flavors
more delicious so that’s why you pay
more money because you’re paying for
love care and attention but also there’s
less water in here and our big enemy
here actually is water you don’t want
loads of water because then you boil
steak and that ain’t good boy or to take
is not pretty so what I want to do I
mean look at the caramelization I’ve got
in one minute
that’s not normal is it all right and
that’s dry aged meat right there so
we’re caramelizing already now the other
thing is we’re cooking in a directional
way okay so we are cooking from the
bottom so it’s pushing the moisture up
and I don’t know if you’ve ever forgot
on a piece of me but sometimes you get a
little pool of liquid come at the top
sometimes and that’s because you haven’t
turned it regularly enough okay so our
job lovely people and I know I’m doing a
lot of talking but I saw the hands going
up and this is the great steak we’ve
gotta get it right life is too short to
not cook steak incredibly okay so every
minute we’re gonna turn that steak and
we’re gonna cook it to your liking
however you like it is fine try not to
destroy it my wife loves a destroyed
steak god bless her
and look you know I’ve been with her
since I was 18 years old and that yeah I
know al romantic but it’s really hard to
keep loving someone when they want a
well-done steak you know I mean and I’ve
tried to tell her and but she just she’s
a very humble single-minded dominant
woman you know what she said last night
she’s 40 in about ten days time 27th of
November and I took her out and I said
oh and she goes okay so we can have
another kid then said you what she wants
the woman wants another baby so I feel I
feel a little bit like I should be doing
an hour an advert for sort of you know
men that have been taken advantage of I
don’t think women understand what it
feels like to be a man that’s taken
advantage of you know so watch this
space now with all the power in my body
we ain’t having another baby but I know
that when she does that thing I got
there’s nothing I can do we obviously
you do it as well darling it’s like you
got a little magic spell that comes out
and I could be the most focus sober
person on the planet and when that thing
happens I’m like but luckily I’m
efficient and very quick
oh dear what the hell is that got to do
with steak okay so look we’re doing a
lovely job you can see the amount of fat
that’s come out of this steak okay
you think we’re turning it every minute
you can see the fat dancing on the top
there yes yes this is what we want
caramelization across the nation with
all the sensation but inside you can see
it’s still nicely cooked now this is
what you benefit from a nice thick steak
salt pepper that’s all we need in
quality beef also what you’ll find as
well is that the meat will go a lot
further okay you don’t have to do a
steak each okay you don’t have to
actually double it just sort of almost
one and a half will do now rosemary at
this I could have put it in at the
botton at the beginning but actually I
quite like doing it towards the end okay
because there is a kind of perfume here
and it’s beautiful and actually you can
put it in and you can kind of turn it
around in that and as it gets sort of
screwed up and burnt you can take it out
and put fresh in so I love rosemary it’s
a wonderful thing and a joy to cook with
now I’m sure if you haven’t seen if
you’ve seen this before forgive me but
for the people that don’t know your pan
your heat that may hang or not hung cold
or not cold I can’t control everything
in your life okay but a rough guide to
look after you is if you touch this
finger and that thumb okay
right and you squeeze that little chubby
bit in between right that’s basically
medium rare medium medium well
well done okay medium rare you get it so
easy so you’ve probably seen that before
but for the people that haven’t it’s a
nice little guide and then when we feel
it then we go back and we have a little
grope up and we ever feel so every
minute we turn that it’s looking very
nice we’ve got lovely caramelization
there now just to let you know what’s
going of course so my wife loves this so
we don’t have a chip for our in our
house as you can imagine we don’t
deep-fry hardly ever really but we do
love a chip and I’m sure you do too so
what we’ve done is power boiled some
just chunks of potato skin on try and
take it a little bit too
just before they fall apart and then
toss it in some rosemary smashed garlic
olive oil so I’ve got some chips in the
oven come and have a little look I don’t
need to show you it I do that that’s
very simple
now when I’m coming a happy with this
steak now so when this comes off the
grill heat off we’re gonna go on like
this
and then it’s important just to get a
little bit about that let’s try and do
it properly trying to cheat can’t really
cheat just like a little bit that phone
just put it on the top you don’t you can
see as soon as that me roasted or
grilled comes off the heat it will start
to dry out so just give it a little kiss
a little kiss of fat so I’m gonna let
that rest now to go with the chips and
this we’re gonna let that rest normally
to three minutes it’s more than enough
okay we’re gonna be a bit longer because
we’re gonna do some salads so this is
the bit ladies and gentlemen when we
start to bring out some lovely guests
from the food Tube family now let me
just remind you the food to family this
was a platform food was always about how
do we bring more wonderful talent you
know to the wonderful world you know off
the screen so we’ve got 22 currently and
we got about 10 here tonight so the
first person is one of my first students
from year 1 of 15 you might remember her
if you saw Jamie’s kitchen
it’s a lovely girl called Carrie Anne
and she’s a mum and she’s now a dinner
lady and she’s done loads of things in
food for the last ten years she’s still
a wonderful cook but she has a really
dedicated audience on foodtube that
lover and she specializes on great
nutritious food on a budget and that’s
what she does so if you can give a
massive round of applause for Carrie
Anne Dunlop come on girl
push that trolley
[Applause]
how are you babe hello so go on tell the
guys what you’ve been doing and I just
want to rectify a little something there
I’m not dinner lady you told me you were
dinner lady I’m not I said I want to be
a dinner lady with patroling I’m not a
dinner lady I am a chef in a private
nursery well is that not a dinner lady
no why is it then I’m a cook okay sorry
well then don’t call me a TV chef I
never have I know I’m just checking
what is this you just given me throw him
when do I throw them oh who wants an
apron random there you go yes that
doesn’t look like a name that looks like
more like a pair of knickers
cariann so you you’re bringing the
wonderful world of salad out yes I’m
gonna show you how to make some lovely
different types of dressings and
different types of salads to go with
them okay so we should probably have a
little chat about this shouldn’t we
because we got stuff under here we got
all sorts of stuff let’s get up here we
got some oh that’s your salad dressing
you can probably take that actually so
guys um salad salad is something that me
and carry on absolutely love but it’s
always kind of sold as a bit of a chore
okay and for me there’s a little rhythm
there’s a little kind of sensibility
that looks after us to to make sure our
salads are always exciting and the cool
thing is is if you look you know up here
we’ve got an array of things and of
course you buy what you guys buy but
just kind of looking down here carry on
if you can just hold that let’s put it
over here at drink tube okay mister
cameraman you will do a swivel at some
point in time and we’ve got
representation from a few emotions that
are going to guarantee that you guys
make amazing salads at home it’s not
luck okay the dressings are important
and kerri-anne is going to own that in a
second we’ve got totally make that song
my own
did you see me singing to Tyler Swift
the other day it was excellent did you
see me swinging swinging yeah okay crack
on so we want the salad leaves to have a
mixture of emotions crunchy and soft
having one of each is always really good
so we got a mixture of leaves here you
know crunchy leaves soft leaves things
like the young leaves are really really
crunchy of course the typical round is
very very soft that’s great having an
element of dairy is often quite nice so
anything from your parmesan fetters you
know blue cheeses mozzarellas wonderful
okay so that makes a massive difference
and then you got veg things like celery
celery heart cucumbers tomatoes over
here of course that’s the third element
brilliant we’re getting exciting now and
there’s things you can do to just kind
of mess your head up and really start
enjoying it and that’s things over here
big boy just back up don’t fall off the
end that’s it just just that way just so
that lady they can see what’s going on
crunchy bits
okay so we got poppadom seeds pine nuts
croutons so crunchy soft veggies we’ve
got the lovely cheese there and then of
course fruit all of these things can
make for an incredible incredible salad
if you can take one element from those
things you’re always in a good place so
once we got our salad and I’ll pick one
where do we go in dressings baby well I
was gonna make a few different salads
with different dressings because I’ve
chosen the dressings that I’m gonna do
I’m gonna do your green goddess dressing
which is really really good Green
Goddess kind of Mexican Californian
style yeah really really fresh really
really lively a no fat dressing from
health conscious people out there
clearly I don’t eat that very often but
hey and I was gonna do your bog-standard
basic lemon and olive oil dressing
beautiful and then I was gonna do a nice
one with some aged balsamic vinegar
which is really really good and I was
gonna do that with like a mozzarella and
fig salad noise and I was gonna do like
a typical Greek style with the olive oil
and lemon and then I was gonna do like
her a crunchy Moorish Kriner salad for
the avocado e
well crack on Tiger I’m here for you
okay where are you gonna start I think
I’ll start by doing the most basic of
the dressings what’s a good idea go
start with the most basic and that
lovely kind of rule that always looks
after you right so this is jam jar I
know it’s a basic it’s that basic now
for me I don’t have much time to do
washing up all right I’m lying
I don’t like washing up so to have a
bowl and a whisk and all that business
it’s too much about hard work I make all
of my dressings pretty much in a jam jar
because you can put it all in shake it
it mixes and then if you don’t use it
all you can put it in the fridge and it
keeps for a good couple of days in there
shake it up when you’re ready and put it
on so we go with a typical three to one
ratio so yeah yeah sorry darling I can’t
help myself and you’re gonna go for
three times
olive oil so I’d say what do you reckon
directness of an inch Jamie that’s gobby
3 inches I’ve got have a world without
jaws because she’s telling you lies so
yeah I’ve got about that much oil as you
can see can you see and in with that I’m
gonna go one part lemon juice
okay so I’ll roll this lemon to get all
those beautiful juices popping in those
gorgeous little them actually if you
want you can squeeze that into there for
me and I start doing the beautiful and
then also another thing this zest you
see how much is shining now you can put
a little zest in there as well that
won’t hurt it’s all flavour and I’ll
juicing this a one part acid to three
parts olive oil so what would you let me
through now do you need to add any other
herb in there you said you’re going
Greek so I’m feeling Oregon I’m gonna
put parsley in the salad itself so a bit
salt and pepper and lovely Bob’s your
uncle my fellas you’re on jobs Gooden as
they say nice whereabouts in London do
you actually come from me happening
did you know it’s are pronounce the
yes you’ve come such a long way since
ten years ago right salt and pepper and
I’m gonna find some dried oregano from
somewhere but I probably can’t find well
imagine some joy origami so mr.
cameraman there you go 3 2 1 very
obvious and a really lovely simple thing
to teach your kids because I don’t make
salad dressings in my house anymore cuz
my kids do it because I love slave labor
and it’s great but it’s nice to get them
involved and they can learn that really
really quickly so here’s you can just
shake it up keep it in the fridge happy
days
dressing number 1 what you doing next
now in this balsamic one same again one
part balsamic a bit more stomach to
three parts oil salt and pepper
and I’m gonna just great not even a
quarter of a clove of fresh garlic in
there do you know I do sometimes to even
stop me doing that what I just rub it
around the bowl so and that sort of does
the same trick the other thing is three
to one so that acid have fun with the
acid one of the best investments apart
from great oil that you can use for
salad dressings is really lovely
vinegars red wines white wines flavor in
it yourself and you know even even even
bad balsamic is quite good but lovely
you know pink grapefruit lime you know
it’s nice to even blend things as well
but that balsamic is my absolute
favorite vinegar of all time they’re
really really fixed if you I mean kids
go mad for it as well but it’s sweet so
we love it but so that’s two dressings
already in what three minutes four
minutes well we’ve been talking a lot to
be honest but you know that’s right what
we want yes where is Green Goddess
perfect okay Green Goddess so this is a
lovely so we just in a liquidizer you
whack a couple of avocados yeah that
almost acts like your olive oil then you
know cuz we kind of feel in that
Californian vibe we are hitting it up
with lime over to you tiger you can roll
them for me if you like and also I’m
going to put some cameraman if you bend
your knees mister cameraman you’ll get a
better shot bend your knees some not my
knees your legs
come down that’s it I want to see those
lines getting rolled big boy that’s it
isn’t it amazing what a little bit of
bloody effort does me it’s the first
time I’ve seen him in eight years bless
him and we did about 28 shows together
I’ve missed you and you’ve really aged
well and you’re handsome and you still
fit and you’re not in jail so in here
we’ve got the lime going in we’ve got a
little low fat yogurt
yep half a chili if you like if you
don’t like chili you can leave it out
and I might put some salt and pepper in
there as well as it helps a little bit a
coriander
so you get an incredible and this kind
of concept of blending soft herbs you
know with oil and vinegar
three-two-one or kind of taking it to
the next level here with a green goddess
it’s gonna be epic I don’t know how
these things work I’ll do so just just
to say I mean the general concept on the
dressings is I always go slightly too
acidic and slightly too seasoned why why
do I do that it’s not because I want to
make it any of those things
it’s because salad is generally 8090
percent water so it’s gonna slap that
right back down so if we make this
dressing to taste slightly to season
slightly too acidic by the time we’ve
dressed it perfection if you make a
drastic perf if the dressing is perfect
here it will be lost here okay so I
think you get where I’m coming from
we’re gonna whip this up also I think
it’s quite important to mention that you
shouldn’t really dress your salad until
you’re really really ready to actually
put it in your mouth because for the
same reason it’s mostly water it’s
really soft and it will cook and it’s
full of acid in the dressing and the
acid as my lovely friend here said will
cook and then it goes soggy and it just
won’t be very nice at all mmm that’s
good oh yeah a little bit more coriander
a little bit more salt and the acid is
really good but a little bit of water we
should definitely be a war and
here for me and we can loosen that and
then we’re happy days you want to get
that nice sort of dressing consistency
and Bob’s your uncle so let’s finish
these salads off carry em we’ve done
some nice dressings we’ve got our head
around it the other thing I was going to
say is there’s a few bits of silly
equipment that really if you can bring
some carrots over or Tony parts me a
carrot darling its multitask take a care
of orange so I don’t do his job
thanks mate so the speed peeler is a
wonderful best friend
it allows you to create you know a
different you know different looks and
feels fantastic now there’s nothing
really you know new about that but what
it’s wonderful is you get that lovely
sort of ninja Japanese thin uniform
shape
we love that so we’ll do that the other
thing that I found and I got it from
Amazon is hilarious
it’s the crappiest knife on the planet
right it’s right it’s rubbish okay it’s
a crinkle cutter it’s blunt it’s rubbish
is badly made everything is wrong okay
but go buy one go buy one I can’t tell
you the fun that I’ve had with this
rubbish knife okay I don’t know if it’s
just british or me or my era or
generation but when you crinkle cut
stuff I get a little bit excited and if
you think I’m being stupid buy one it’s
only four five quid and then see if you
get a bit excited
but also having fun with the kids they
do love it and you know I think you know
it’s funny when I was working in all the
schools you could have whole apples
there we had the free fruits for schools
campaign you’d have whole apples they
weren’t the best apples where they’re
whole apples hold this hold that no one
had ever taken and it’s not until you
buy a five quid little cutter or a
little crinkle cutter that it goes you
know just doing a little bit of effort
you know it’s the same with the veggies
so it’s good fun and you could have
stopped at the DS a crinkle cutter okay
it’s gonna change your world
I told you it was crap but let me take
over the boys and their toys no no but
no but even though it’s rubbish we can
still we can still give it some of that
look and then if you turn it as you
doing it you know you get Criss crosses
it’s great but it’s just I just love it
every little ounce of it it’s something
to do with mccain’s or something it just
takes me back takes me back so look well
I’ll carry on dressing our salads and
let’s get onto this steak now this has
rested a little bit too long but three
minutes is three minutes is perfect and
what I’ll do is I’ll make a little bit
of space am i right here are you active
I can use I’ll go over here take my
steak over here that’s right come on
Tony
over here so it’s lovely to see you
again Tony really really nice girlfriend
boyfriend okay
just check-in so what we want to do nice
sharp knife every house should have one
beautiful board every house should have
one it’s a little over rested but bear
with me at an angle I’m just gonna slice
that beautiful steak like that it’s
quite nice to take it about a centimeter
if you want to even leave the knife at
the table and do whatever you want but
normally I don’t like to rest more than
sort of three minutes but obviously
we’re doing a live show and things go on
but we got beautiful beautiful meat
there and we’ll just open out like that
we’ve got the second one here I’m gonna
come and see you in a minute and you can
all take a bit yes so we’re just gonna
slice this up now the other thing just
to remember is we’ve got lovely
seasoning on the outside so sometimes
when you’ve got a thicker piece of meat
like this you might just want to tiny
bit of seasoning once you’ve sliced it
or not and we’ll learn that juicy Tony
if you can look in that plate darling
darling there you go if you look here
this is just heavenly stuff this is
really really good and this is when the
cold-pressed single-state extra-virgin
olive oil just a little bit there is
heavenly and just even the tiniest
little squeeze of lemon
back up Tony back up Tony pann with me
Pam Mimi pound me mine carry on
lemon lemon yep taking lemon just Tony
for trips
that’s all you want and then you have a
little shake-up in towns and then we
just have a little drizzle and that is
gonna be beautiful so we’ve got our
lovely little steak here we’ve got some
dressings coming I’m gonna go over here
look I’ve got some chips steak chips
salad what more do you want on a Friday
night you know with your missus trying
to get you to do that thing but they do
you know let’s have it gone
so really really nice I’m gonna go
around the audience carry on do you mind
if I disappear have you got anything to
say in your salad before we roll round
all that up tiger mate I think you’ve
covered it all so we got we got the
dressings covered we’ve got the steak
covered I think the only thing to do now
Karen do you mind taking this out only
if I’m allowed to taste that steak
before they always go on then go on in
now when you do get it the fatty bit
remember there’s that bit of sinew in
there so don’t go putting it all in your
mouth and then chew in for 10 hours you
know you know what sirloins like it’s
quite painful for these guys watching
you eating and enjoying let me wash me
hands all right who wants beer Jamie’s
me gone who’s hungry put your hands up
let’s feed some lovely people gathered
carrion look after the left look after
the right if you want some food stand up
let her know that’s it go on carry on
get in the front yet stop there now
carry on come over go to the left
they’re like vultures liver means a lot
yeah and over there they’re angry over
there as well up the middle
let’s go up the middle carry on I’m
trying business got a Greek salad
bussiness
are we nice cariann there’s people
coming to you I know I’ve never seen
anything like it
I know there you go
I took you off is from the 80s it was
scratching me what you like to know
ain’t touch the sides now end time it’s
all gone I’m sorry and so the producer
just told me that currently I’m running
20 minutes over but we don’t care do we
know I don’t care I ain’t going no where
are you going anywhere
lovely lovely well we don’t want so
carry a can we have a massive round of
ports for carry-on thank you darling if
you go and check her out on foodtube
she’s done some absolutely brilliant
videos all the basic classics amazing
value I mean just tell them your
audience is amazing on foodtube isn’t it
they are they’re really really a great
bunch they love what I do but what’s
most exciting for me is that the
feedback that I get makes me choose the
next recipes that I feel yeah and
everything so I think the fried chicken
is the biggest hit so far yeah and
everything you do is on a budget isn’t
it so you’re really coming I do have to
work for a living then we’ve got paint
bills and stuff like everybody else it’s
a good time to be specialising in that
stuff isn’t to say that you can eat well
people don’t want to be reminded all
we’re in a recession you know benefits
Britain and on that note Kerry and I’m
up
[Applause]
[Music]
you
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