hi guys in today’s show we’re going to
be bigging up the wonderful world of
tomatoes these are things that we love I
mean just look at these guys one of the
world’s best loved vegetables in nature
of fact it’s not a vegetable
first of all botanically it’s a fruit is
fantastic comes originally from South
America Central and South America they
didn’t actually get to Britain and Italy
in this part of Europe until sort of 14
15th century and there was a lot of kind
of confusion because actually the tomato
leaves a kind of mildly poisonous so
they thought these were poisonous and of
course fast forward a few hundred years
and the genius of humans being there to
selectively
pick certain varietals for color flavor
texture the thickness of their skin
you’ve got what we’ve got now which is
an incredible abundance of heirloom
tomatoes every shape every size in this
show we are going to be going around the
world guys to celebrate Tomatoes we’re
going to Argentina to see the beautiful
Phyllis attest she’s got a great recipe
for you we’re going to Australia to
Bondi harvest we’re going to the one and
only Gennaro Contaldo to Italia a
country can you imagine Italy with no
tomatoes but there was a time there was
a time he’s gonna give you a great great
recipe and then we’re gonna go to the
Omar in Spain and actually we’ve got the
Spanish to thank for tomatoes as we know
it because it was the Spanish that were
in Mexico that brought it back to our
part of Europe and thank you very much
to all those lovely Spaniards and I’ve
got a recipe for you that you’re gonna
love it’s a Scooby Snack it’s a big old
sandwich with meatballs
tomorrow gooey gooey stringy cheese is
gonna be amazing you’re gonna love it
but first up we’re over to see Pete
who’s gonna show you how to grow
tomatoes the easiest and most reliable
way
P what can we tell these guys about the
best tricks to having success when
planting tomatoes at home you’ve gotta
give as much warmth as possible
especially if you’re outside so it’s
outside it’s against the walls these are
from South America aren’t they so that’s
why we’ve got these awful poly tunnels
basically is replicating the humidity
and temperature yeah and they can’t cope
with any frost at all so you can’t put
them outside till beginning of June
you’re basically starting early don’t
know about April
you said April for outdoor crops
February for indoor crops like this okay
so like you know growing great grapes
for wine you want to take off or destem
as they call it so you want them to put
more energy into fewer fruit yeah and
then yeah basically really good now
before we started working together I had
my first year and I literally scattered
seeds you know about June time maybe a
little bit before and and it just grew
into a massive bush and there was fruit
everywhere it wasn’t organized I’ll give
you that but I was amazed I was amazed
how it did you know if you’ve got decent
soil if you got water sunlight they just
do what they’re supposed to do you know
most the time I mean I couldn’t believe
the amount of fruit on my first year
that was you know it was messy I’ll give
you that what is this variety here cuz
this is one that me and you love every
year sungold such a reliable sort of
tomato it’s the first to ripen it goes
on late it’s delicious we experiment
every year with different ones don’t we
yeah yeah and we’d sort of we’ve done 30
40 different Tomatoes every year some
are more successful than others all of
this stuff goes to 15 restaurant and
people just love it show the guys and
some of our more unusual ones there’s
some black ones these are new on me it’s
called indigo rose they’re not ready yet
this seems slow but they start going red
on the bottom and they are ah so they go
black then they go red yeah they go
black first of all and there’s a similar
one as well this reminds me of a bad
night out I had once a lot of people
living in cities and buying from
supermarkets what you start to realize
around all of food is that your choices
have been edited just for whatever has
the best shelf life or it’s more
convenient to stacking it
warehouse and that’s pretty much the
truth of it they have got a lot better
in the last ten years and there’s a lot
more choice now so definitely it’s our
job to sort of buy into it and try
things otherwise I just won’t sell it
but if you go from this gorgeous green
one and then kind of look these
beautiful ones here to this incredible
yellow one here I mean this is I mean
let me just pick that it’s just an
incredible thing and many people believe
that the original Tomatoes that came
over to Europe were yellow when they go
pomodoro golden apples okay Pete thanks
for that mate right I’m gonna get back
to the kitchen because I’m gonna make a
lovely Scooby Snack using and big enough
Tomatoes which I think you’re gonna love
so we’ve picked random stuff you know
about a kilo a couple of red onions
sliced up got some beautiful flowering
Oregon oh that you got this time of year
a couple of chilies deseeded and just
stripped and basically we’re gonna do
like a baked there’s no sort of
technical ability required at all we’re
just hacking the tomatoes up any size
stripping the chilies stripping the
onions dressing it in oil oregano salt
and pepper a swig of vinegar and then
we’re gonna put meatballs in it and
we’re just going to put it into a rubber
now all whack and then turn it
immediately down to 180 we’re gonna cook
it for 40 minutes what’s going to happen
is juice will come out of the tomatoes
and kind of just go really pulpy and
gorgeous and then we’re just gonna put
some different cheeses sort of stretchy
cheeses mozzarella be really nice of
smoked provolone e which is a great turn
cheese you could be Cheddar’s and stuff
and then we just pop it in the oven for
a few more minutes
and then we’re gonna make the most
filthy gnarly disgustingly good sort of
meatball tomorrow sub sandwich let the
oven do the work and then you make a
Scooby Snack Scooby Scooby so I’m just
gonna get these lovely meat moves and
I’m just gonna nestle them in
please I mean it’s a horses for courses
guys do you know I mean but if you can
write a recipe that guarantees amazing
flavor but also you know you’re hacking
stuff up rolling in some meatballs in
and just whack it in the oven and it’s
not sort of to relying on different
stages I think that’s when something
really works for the audience the
magazine audience particularly
theoretically in about 40 minutes that’s
going to be a blipping golden heaving
tray of goodness
okay so while that’s cooking we’re gonna
head over to Gennaro where he’s gonna
cook the most fantastic Italian dish
hero in tomatoes hi lovely people and
I’m again in a multi coast I could not
tell to cook so many dishes I love it
I just goes with the feeling and round
me there’s so much whatever I can see
that is a dish we’re gonna cook a simple
pasta dish with a joy love and passions
this morning they brought me this
beautiful mozzarella look the size of
this buffalo mozzarella enjoy is full of
love why you put it on out in the fridge
here in Italy we don’t put it on my
fridge we let you write nicely this
particular one is called a pen dollar
the word the pen dollar because it’s
like a bell ding dong ding dong and look
this beautiful sorry after said would
people buy open inside look at that look
like a little bit of my heart here we
don’t ever know guess I don’t ever know
switch switch switch not done
look what I’m charcoal Prime pants
straight on it garlic oh yes I chop the
garlic quite big the reason why in case
you don’t want into the garlic you
remove it could dry chilli this time yes
dried chilli because he and the chili is
good like a little Mother’s Day for 4-5
months why not to drive the chili s
worth chocolate chili I’ll love a chili
on this particular one and this is quite
strong oh wow wow this is really good I
have a nice parsley enchanted just been
collected so nice but this dish goes
well for the bathroom bathroom wat well
as well on this one I want to use pass
away you know just tent full so you chop
the tomato
nice anyway you like it this is love and
passion so what is about do perfect
perfection is how your heart the
feelings from me and goes right inside
olive oil here Vincenzo for the me some
olive oil in this family bottle is not
the make is all he was crushed
la leaves and making salah boys banded
olive oil garlic and chilli just put a
massage get a tomato okay
salt simple straight in again but early
spring them on top you need some water
because the tomato need to be cook
slowly slowly slowly Pat you don’t have
to be very very slowly cook for about
five minutes and the sauce is ready and
I’ll show you what they’re doing
[Music]
I cook the past already just missing
even a food is just a little bit of a
pasta water
look at that look that come on you get
this lovely mozzarella I start to break
it pull it let you mount it muscle
inside I stop my stuff just not to leave
so much possibly that we disco lovely
shot after this a few lucky we work in
Peru so with your shoot – in Germany
magazine you see every time I have to
stop every two and three minutes because
the Lord developer comes along I love it
this is about work this is about
friendship
this is about family and this is what we
do it everyone ok let’s plate it enough
oh I wish you could smell it I wish you
could smell it
and this is linguini alla Sorrentino
with a lovely tomato and a little
mozzarella all the parmesan on top comes
off so I use figurine why I’m cooking so
good
Thank You Gennaro love you as ever great
recipes from that man come and have a
look at this now these meatballs this
tray bake which was very very easy to do
it’s had just under an hour you know
about 50 55 minutes what I wanted to
happen was to put it together very
simply and have it all kind of cooked
into each other okay so if you look down
here we’ve got juices here a very nice
natural sauce you know we’ve really
intensified the flavor of the tomatoes
so what I want to do now is just load up
these gorgeous meatballs with some nice
melty cheese you can use any one you
want
smokes Komatsu you could use fontina
cheddar red Leicester you could use
mozzarella these are little slices of
mozzarella I’m gonna use a little bit of
cheddar just as a basic seasoning we’re
crossing borders now so a little bit
Americana a little bit Italian little
bit British now I’m gonna pop this into
the oven
literally for five minutes just to melt
that cheese you’re Gretton eating it
it’ll all happen really really quickly
okay so while that’s Gratton a ting and
going gorgeous we’re gonna go over to
Australia to see Bondi harvest he’s
gonna do an amazing North African dish
called shakshuka it’s gonna be gorgeous
hey guys my name is guy telling from
bonnet harvest were always diving
surfing and cooking outside and
generally just loving the Aussie at
doors so with our friends and Samsung we
put a shout out for your favorite
international dish and we were blown
away we’ve had over 180 comments from
you guys and it was so hard to decide
what we’re gonna do so today we’re going
to make chef sugar this is suggested by
Cassie Cameron it’s gonna be awesome
and I’m gonna make it Ozzy bon the
harvest twist on it
[Music]
where we have to
it makes you sugar
we had some local ingredients all right
look so chick Shuker is something that
I’ve wanted to do for a while on that
channel and I’m pretty stoked you guys
mentioned it three or four times so I’m
not going to play with the base flavors
too much clearly because it’s been
perfected over the years and I don’t
think I have a street cred to do that
all right so we’re going to my local
fishmonger and we’re gonna use is these
beautiful fresh Ozzie king green prawns
man these are my favorite summer
favorite produce king green from super
sweet super plump thanks legend or don’t
you go cook let me live the day how’s
this for a winter we’re making shakshuka
that’s the bond of harvest twist on it
and this is the Aussie twist on it so
we’ve got beautiful Queensland king
prawns they don’t get any better than
that we’ve got some epic macadamia nuts
obviously local to Australia it’s gonna
give you a really nice crunch really
nice to the Aussie flavor as well so the
first step is we’re gonna dice up some
onions some peppers some chilli garlic
and we’re gonna fry that down until it’s
soft just in a little pan so
traditionally they use like a heavy
cast-iron pan I actually don’t own one
of those so I’m gonna go this beautiful
little nonstick it’s all gonna be cooked
in one pan it’s gonna be super tasty and
the idea is that you mop it up and you
eat it with some really nice crusty
bread so we’re just going to dice that
on your nice and finely straight down
from and you use probably a quarter of
this pepper as well so I got some garlic
some chilli as well so the idea is this
is your base for your shack sugar I’m
gonna cook all this off in some coconut
oil one coconut oils a little bit
healthier too it’s super tasty as well
it’s definitely not traditional but I
suppose that’s another bond that I have
is twist we’re putting on this one so
you know throw your pan on you want to
medium-high heat before you start pan
frying your stuff off but once that sort
of got a bit of heat in the pan we’re
just gonna take our peppers and chili
we’re gonna add about a teaspoon of
oregano some cumin seeds again about a
teaspoon if you’ve got powder that’s
gonna work fine I’ve got some smoked
paprika here as well alright so while
that’s sort of frying off and softening
down smells so good
we’re peel our prawns so you twist the
head off
so shells coming off all the way around
you know you just left with that
beautiful sweet prawn flesh and then the
tail let’s give a little squeeze and
just pull it off all right so that’s
what you’re after all those peppers
onions are softened down nicely so we’re
gonna do is add about a tablespoon of
tomato paste and they’re gonna add some
diced tomatoes well I’ve just got ten
diced tomatoes here give them a little
mix through so that’ll be sitting there
simmering away you know flavors
developing for probably about ten
minutes at the most
all right so that’s what you’re after
you know it’s nice and rich it’s reduced
down and you can see everything sort of
come together it smells amazing so what
we’re gonna do next is we’re going to
slice up some kale it’s going to add our
kale in then we’re going to wilt that
down
all right so I’m gonna crack one egg in
there you know just give it a little
little space and you can see that
cooking already I get your prawns in
there they’re not gonna take long
but I mean eggs don’t really take a long
time to cook either so they’re gonna
cook at about the same time it’s gonna
flip these over just so they cook on the
other side you know you can do your
small pan individual portions like this
or you can get you know almost like a
big paella pan and do like mass portions
for you know heap of buddies and heap of
friends it’s an awesome way to do it you
know bread dunking in from left right
and center I mean it’s super easy and
it’s really really tasty you know you’d
be mad not to try it almost just waiting
on that white to cook a little bit more
all right so that’s that it’s been there
for about 10 minutes I’m gonna whack it
down there all right so they just some
toasted macadamia
you know you can use almonds pistachios
whatever you want the idea is it’s just
gonna give it a really nice crunch as
you mix it through the sauce some fresh
parsley you know just to finish it off
some crusty bread
you know dip it in there mop it all up
check that out my shoe sugar made for
the Australian lifestyle bond at harvest
twist it’s going to taste so damn good
you got your macadamia nuts you know
you’re beautiful Queensland prawns
you’ve got that kale dunk it in there
dip it up make a mess with your toasty
bread oh my god I can’t wait to eat this
and make sure you subscribe to get Wanda
Hollis calm and we’ll see you next week
you
look at that beautiful okay thank you
ponder harvest the food look very good
but the weather looks even more
incredible but it’s not so bad here in
England okay time to construct the
Scooby Snack so you can see a little bit
of fat to separate to the top we’re
gonna use that instead of butter in our
beautiful sub here I’m just gonna split
a typical kind of sub roll you could use
it about our cookie focaccia quite like
it being an Italian style bread open it
up I’m gonna take this bread and just
dip it in here it’s just gonna suck up
that gorgeous flavor and then we’re
gonna go and just get messy though you
see how those lovely slabs of tomatoes
have kind of they’ve still got sort of
structure and they’re kind of held
together but all the juice has just come
out and it’s just gorgeous
in with my balls
then just juice it up baby why don’t you
constructed that part I just want a
little bit of freshness so I’m just
gonna literally shred a lettuce as fine
as you can melt cheese
gorgeous hot roasted meatballs gorgeous
like up tomato sauce oh that is properly
naughty filthy sticky you know get your
hand in there the breads soaked up all
of that gorgeous sweet tomato sauce
that’s a really really good sammich
right while I finish off of this chop
we’re gonna go over to Omar who’s gonna
show you the ultimate Spanish gazpacho
enjoy all our food tube I’m Omar Ali boy
I’m a Spanish chef and I’m going to be
cooking a very traditional gazpacho it’s
a very fresh and raw soup made with cool
cucumbers crispy red peppers green
peppers and the main ingredient the
tomatoes which as you know in Spain we
just love them so let’s get on with the
cooking if there is any cooking because
this piece of kit is going to do all the
job for us we just need to roughly chop
all the veggies and everything is going
to be blended so I’m gonna start with a
green pepper sorry red pepper green
pepper that was a traffic light I would
be dead by now carrying half put your
fingers in and take the seeds out
roughly chop it okay this is not for
masters that’s all I’m doing
pour it all in I’m just going to add
sort of like half a Spanish onion into
the mix garlic clove a tip here if you
don’t like that aftertaste I recommend
you to take this inner part of the
garlic which is sort of like the germ
just take it off because I have an
important meeting later on I’m gonna
take it off
a date actually now the tomatoes I have
a big variety of tomatoes but these are
normally the ones you tend to find in
the supermarket I’ve used six Tomatoes
just roughly chopped pour through them
okay take this cucumber cut about a
quarter of it approximately skin on so
this is all going to be blended up right
it just gives a little bit of nice body
to the recipe brings it all together
use a stale bread if you have it at home
gonna pour a bit of water about a glass
a good pinch of salt
good pinch of pepper a nice drizzle of
sherry vinegar
you can use any big any vinegar again
but this one it’s all fermented and it
just gives a really lovely intensity and
good extra virgin olive oil very
important Spanish is put if possible we
are the biggest producers in the world
in my family we always put a bit of
cumin so a nice generous pinch this type
of the blenders they tend to heat up the
mix quite a lot because of the friction
of the blades so I’m going to just add a
couple of Ice Cube’s just so that the
mix stays cold at all times
if this gets tap it warm it will change
flavor let’s blend it
perfectly smooth or at least to me some
of you may not like it with the bits so
you can just pass it through a chinois
that will do and now just pour it in a
soup bowl which we normally garnish with
a bit of fried bread couple of croutons
a bit of garnish cucumber green pepper
red pepper whatever you have a little
bit of olive oil and sometimes an ice
cube as well when serving it in a bowl
it’s important to add some extra layers
of crunchiness crispiness so that it’s
not a boring soup throughout let’s give
this a taste I don’t know why I’m amazed
again but sometimes the most simple
things and the quickest things can have
so many layers of flavors you know you
can see all the fragrance or the cumin
the pepper you know that sweetness of
the oil acidity and all the different
vegetable that you can actually taste
you can taste the garlic I can taste the
tomato so here it is my perfect gazpacho
adios it’s nice when I’m are nothing
more traditional than a beautiful
gazpacho make sure you pick the right is
the most gorgeous tomatoes today go guys
hope you enjoyed the show we’ve been all
around the world if you want to focus on
a beautiful ingredient next time and
tell us in the comments box below and if
you haven’t subscribed to food tube
subscribe it’s free and it’s all about
you guys so stay in touch keep watching
and thank you very very much from me and
all of the gang
be bigging up the wonderful world of
tomatoes these are things that we love I
mean just look at these guys one of the
world’s best loved vegetables in nature
of fact it’s not a vegetable
first of all botanically it’s a fruit is
fantastic comes originally from South
America Central and South America they
didn’t actually get to Britain and Italy
in this part of Europe until sort of 14
15th century and there was a lot of kind
of confusion because actually the tomato
leaves a kind of mildly poisonous so
they thought these were poisonous and of
course fast forward a few hundred years
and the genius of humans being there to
selectively
pick certain varietals for color flavor
texture the thickness of their skin
you’ve got what we’ve got now which is
an incredible abundance of heirloom
tomatoes every shape every size in this
show we are going to be going around the
world guys to celebrate Tomatoes we’re
going to Argentina to see the beautiful
Phyllis attest she’s got a great recipe
for you we’re going to Australia to
Bondi harvest we’re going to the one and
only Gennaro Contaldo to Italia a
country can you imagine Italy with no
tomatoes but there was a time there was
a time he’s gonna give you a great great
recipe and then we’re gonna go to the
Omar in Spain and actually we’ve got the
Spanish to thank for tomatoes as we know
it because it was the Spanish that were
in Mexico that brought it back to our
part of Europe and thank you very much
to all those lovely Spaniards and I’ve
got a recipe for you that you’re gonna
love it’s a Scooby Snack it’s a big old
sandwich with meatballs
tomorrow gooey gooey stringy cheese is
gonna be amazing you’re gonna love it
but first up we’re over to see Pete
who’s gonna show you how to grow
tomatoes the easiest and most reliable
way
P what can we tell these guys about the
best tricks to having success when
planting tomatoes at home you’ve gotta
give as much warmth as possible
especially if you’re outside so it’s
outside it’s against the walls these are
from South America aren’t they so that’s
why we’ve got these awful poly tunnels
basically is replicating the humidity
and temperature yeah and they can’t cope
with any frost at all so you can’t put
them outside till beginning of June
you’re basically starting early don’t
know about April
you said April for outdoor crops
February for indoor crops like this okay
so like you know growing great grapes
for wine you want to take off or destem
as they call it so you want them to put
more energy into fewer fruit yeah and
then yeah basically really good now
before we started working together I had
my first year and I literally scattered
seeds you know about June time maybe a
little bit before and and it just grew
into a massive bush and there was fruit
everywhere it wasn’t organized I’ll give
you that but I was amazed I was amazed
how it did you know if you’ve got decent
soil if you got water sunlight they just
do what they’re supposed to do you know
most the time I mean I couldn’t believe
the amount of fruit on my first year
that was you know it was messy I’ll give
you that what is this variety here cuz
this is one that me and you love every
year sungold such a reliable sort of
tomato it’s the first to ripen it goes
on late it’s delicious we experiment
every year with different ones don’t we
yeah yeah and we’d sort of we’ve done 30
40 different Tomatoes every year some
are more successful than others all of
this stuff goes to 15 restaurant and
people just love it show the guys and
some of our more unusual ones there’s
some black ones these are new on me it’s
called indigo rose they’re not ready yet
this seems slow but they start going red
on the bottom and they are ah so they go
black then they go red yeah they go
black first of all and there’s a similar
one as well this reminds me of a bad
night out I had once a lot of people
living in cities and buying from
supermarkets what you start to realize
around all of food is that your choices
have been edited just for whatever has
the best shelf life or it’s more
convenient to stacking it
warehouse and that’s pretty much the
truth of it they have got a lot better
in the last ten years and there’s a lot
more choice now so definitely it’s our
job to sort of buy into it and try
things otherwise I just won’t sell it
but if you go from this gorgeous green
one and then kind of look these
beautiful ones here to this incredible
yellow one here I mean this is I mean
let me just pick that it’s just an
incredible thing and many people believe
that the original Tomatoes that came
over to Europe were yellow when they go
pomodoro golden apples okay Pete thanks
for that mate right I’m gonna get back
to the kitchen because I’m gonna make a
lovely Scooby Snack using and big enough
Tomatoes which I think you’re gonna love
so we’ve picked random stuff you know
about a kilo a couple of red onions
sliced up got some beautiful flowering
Oregon oh that you got this time of year
a couple of chilies deseeded and just
stripped and basically we’re gonna do
like a baked there’s no sort of
technical ability required at all we’re
just hacking the tomatoes up any size
stripping the chilies stripping the
onions dressing it in oil oregano salt
and pepper a swig of vinegar and then
we’re gonna put meatballs in it and
we’re just going to put it into a rubber
now all whack and then turn it
immediately down to 180 we’re gonna cook
it for 40 minutes what’s going to happen
is juice will come out of the tomatoes
and kind of just go really pulpy and
gorgeous and then we’re just gonna put
some different cheeses sort of stretchy
cheeses mozzarella be really nice of
smoked provolone e which is a great turn
cheese you could be Cheddar’s and stuff
and then we just pop it in the oven for
a few more minutes
and then we’re gonna make the most
filthy gnarly disgustingly good sort of
meatball tomorrow sub sandwich let the
oven do the work and then you make a
Scooby Snack Scooby Scooby so I’m just
gonna get these lovely meat moves and
I’m just gonna nestle them in
please I mean it’s a horses for courses
guys do you know I mean but if you can
write a recipe that guarantees amazing
flavor but also you know you’re hacking
stuff up rolling in some meatballs in
and just whack it in the oven and it’s
not sort of to relying on different
stages I think that’s when something
really works for the audience the
magazine audience particularly
theoretically in about 40 minutes that’s
going to be a blipping golden heaving
tray of goodness
okay so while that’s cooking we’re gonna
head over to Gennaro where he’s gonna
cook the most fantastic Italian dish
hero in tomatoes hi lovely people and
I’m again in a multi coast I could not
tell to cook so many dishes I love it
I just goes with the feeling and round
me there’s so much whatever I can see
that is a dish we’re gonna cook a simple
pasta dish with a joy love and passions
this morning they brought me this
beautiful mozzarella look the size of
this buffalo mozzarella enjoy is full of
love why you put it on out in the fridge
here in Italy we don’t put it on my
fridge we let you write nicely this
particular one is called a pen dollar
the word the pen dollar because it’s
like a bell ding dong ding dong and look
this beautiful sorry after said would
people buy open inside look at that look
like a little bit of my heart here we
don’t ever know guess I don’t ever know
switch switch switch not done
look what I’m charcoal Prime pants
straight on it garlic oh yes I chop the
garlic quite big the reason why in case
you don’t want into the garlic you
remove it could dry chilli this time yes
dried chilli because he and the chili is
good like a little Mother’s Day for 4-5
months why not to drive the chili s
worth chocolate chili I’ll love a chili
on this particular one and this is quite
strong oh wow wow this is really good I
have a nice parsley enchanted just been
collected so nice but this dish goes
well for the bathroom bathroom wat well
as well on this one I want to use pass
away you know just tent full so you chop
the tomato
nice anyway you like it this is love and
passion so what is about do perfect
perfection is how your heart the
feelings from me and goes right inside
olive oil here Vincenzo for the me some
olive oil in this family bottle is not
the make is all he was crushed
la leaves and making salah boys banded
olive oil garlic and chilli just put a
massage get a tomato okay
salt simple straight in again but early
spring them on top you need some water
because the tomato need to be cook
slowly slowly slowly Pat you don’t have
to be very very slowly cook for about
five minutes and the sauce is ready and
I’ll show you what they’re doing
[Music]
I cook the past already just missing
even a food is just a little bit of a
pasta water
look at that look that come on you get
this lovely mozzarella I start to break
it pull it let you mount it muscle
inside I stop my stuff just not to leave
so much possibly that we disco lovely
shot after this a few lucky we work in
Peru so with your shoot – in Germany
magazine you see every time I have to
stop every two and three minutes because
the Lord developer comes along I love it
this is about work this is about
friendship
this is about family and this is what we
do it everyone ok let’s plate it enough
oh I wish you could smell it I wish you
could smell it
and this is linguini alla Sorrentino
with a lovely tomato and a little
mozzarella all the parmesan on top comes
off so I use figurine why I’m cooking so
good
Thank You Gennaro love you as ever great
recipes from that man come and have a
look at this now these meatballs this
tray bake which was very very easy to do
it’s had just under an hour you know
about 50 55 minutes what I wanted to
happen was to put it together very
simply and have it all kind of cooked
into each other okay so if you look down
here we’ve got juices here a very nice
natural sauce you know we’ve really
intensified the flavor of the tomatoes
so what I want to do now is just load up
these gorgeous meatballs with some nice
melty cheese you can use any one you
want
smokes Komatsu you could use fontina
cheddar red Leicester you could use
mozzarella these are little slices of
mozzarella I’m gonna use a little bit of
cheddar just as a basic seasoning we’re
crossing borders now so a little bit
Americana a little bit Italian little
bit British now I’m gonna pop this into
the oven
literally for five minutes just to melt
that cheese you’re Gretton eating it
it’ll all happen really really quickly
okay so while that’s Gratton a ting and
going gorgeous we’re gonna go over to
Australia to see Bondi harvest he’s
gonna do an amazing North African dish
called shakshuka it’s gonna be gorgeous
hey guys my name is guy telling from
bonnet harvest were always diving
surfing and cooking outside and
generally just loving the Aussie at
doors so with our friends and Samsung we
put a shout out for your favorite
international dish and we were blown
away we’ve had over 180 comments from
you guys and it was so hard to decide
what we’re gonna do so today we’re going
to make chef sugar this is suggested by
Cassie Cameron it’s gonna be awesome
and I’m gonna make it Ozzy bon the
harvest twist on it
[Music]
where we have to
it makes you sugar
we had some local ingredients all right
look so chick Shuker is something that
I’ve wanted to do for a while on that
channel and I’m pretty stoked you guys
mentioned it three or four times so I’m
not going to play with the base flavors
too much clearly because it’s been
perfected over the years and I don’t
think I have a street cred to do that
all right so we’re going to my local
fishmonger and we’re gonna use is these
beautiful fresh Ozzie king green prawns
man these are my favorite summer
favorite produce king green from super
sweet super plump thanks legend or don’t
you go cook let me live the day how’s
this for a winter we’re making shakshuka
that’s the bond of harvest twist on it
and this is the Aussie twist on it so
we’ve got beautiful Queensland king
prawns they don’t get any better than
that we’ve got some epic macadamia nuts
obviously local to Australia it’s gonna
give you a really nice crunch really
nice to the Aussie flavor as well so the
first step is we’re gonna dice up some
onions some peppers some chilli garlic
and we’re gonna fry that down until it’s
soft just in a little pan so
traditionally they use like a heavy
cast-iron pan I actually don’t own one
of those so I’m gonna go this beautiful
little nonstick it’s all gonna be cooked
in one pan it’s gonna be super tasty and
the idea is that you mop it up and you
eat it with some really nice crusty
bread so we’re just going to dice that
on your nice and finely straight down
from and you use probably a quarter of
this pepper as well so I got some garlic
some chilli as well so the idea is this
is your base for your shack sugar I’m
gonna cook all this off in some coconut
oil one coconut oils a little bit
healthier too it’s super tasty as well
it’s definitely not traditional but I
suppose that’s another bond that I have
is twist we’re putting on this one so
you know throw your pan on you want to
medium-high heat before you start pan
frying your stuff off but once that sort
of got a bit of heat in the pan we’re
just gonna take our peppers and chili
we’re gonna add about a teaspoon of
oregano some cumin seeds again about a
teaspoon if you’ve got powder that’s
gonna work fine I’ve got some smoked
paprika here as well alright so while
that’s sort of frying off and softening
down smells so good
we’re peel our prawns so you twist the
head off
so shells coming off all the way around
you know you just left with that
beautiful sweet prawn flesh and then the
tail let’s give a little squeeze and
just pull it off all right so that’s
what you’re after all those peppers
onions are softened down nicely so we’re
gonna do is add about a tablespoon of
tomato paste and they’re gonna add some
diced tomatoes well I’ve just got ten
diced tomatoes here give them a little
mix through so that’ll be sitting there
simmering away you know flavors
developing for probably about ten
minutes at the most
all right so that’s what you’re after
you know it’s nice and rich it’s reduced
down and you can see everything sort of
come together it smells amazing so what
we’re gonna do next is we’re going to
slice up some kale it’s going to add our
kale in then we’re going to wilt that
down
all right so I’m gonna crack one egg in
there you know just give it a little
little space and you can see that
cooking already I get your prawns in
there they’re not gonna take long
but I mean eggs don’t really take a long
time to cook either so they’re gonna
cook at about the same time it’s gonna
flip these over just so they cook on the
other side you know you can do your
small pan individual portions like this
or you can get you know almost like a
big paella pan and do like mass portions
for you know heap of buddies and heap of
friends it’s an awesome way to do it you
know bread dunking in from left right
and center I mean it’s super easy and
it’s really really tasty you know you’d
be mad not to try it almost just waiting
on that white to cook a little bit more
all right so that’s that it’s been there
for about 10 minutes I’m gonna whack it
down there all right so they just some
toasted macadamia
you know you can use almonds pistachios
whatever you want the idea is it’s just
gonna give it a really nice crunch as
you mix it through the sauce some fresh
parsley you know just to finish it off
some crusty bread
you know dip it in there mop it all up
check that out my shoe sugar made for
the Australian lifestyle bond at harvest
twist it’s going to taste so damn good
you got your macadamia nuts you know
you’re beautiful Queensland prawns
you’ve got that kale dunk it in there
dip it up make a mess with your toasty
bread oh my god I can’t wait to eat this
and make sure you subscribe to get Wanda
Hollis calm and we’ll see you next week
you
look at that beautiful okay thank you
ponder harvest the food look very good
but the weather looks even more
incredible but it’s not so bad here in
England okay time to construct the
Scooby Snack so you can see a little bit
of fat to separate to the top we’re
gonna use that instead of butter in our
beautiful sub here I’m just gonna split
a typical kind of sub roll you could use
it about our cookie focaccia quite like
it being an Italian style bread open it
up I’m gonna take this bread and just
dip it in here it’s just gonna suck up
that gorgeous flavor and then we’re
gonna go and just get messy though you
see how those lovely slabs of tomatoes
have kind of they’ve still got sort of
structure and they’re kind of held
together but all the juice has just come
out and it’s just gorgeous
in with my balls
then just juice it up baby why don’t you
constructed that part I just want a
little bit of freshness so I’m just
gonna literally shred a lettuce as fine
as you can melt cheese
gorgeous hot roasted meatballs gorgeous
like up tomato sauce oh that is properly
naughty filthy sticky you know get your
hand in there the breads soaked up all
of that gorgeous sweet tomato sauce
that’s a really really good sammich
right while I finish off of this chop
we’re gonna go over to Omar who’s gonna
show you the ultimate Spanish gazpacho
enjoy all our food tube I’m Omar Ali boy
I’m a Spanish chef and I’m going to be
cooking a very traditional gazpacho it’s
a very fresh and raw soup made with cool
cucumbers crispy red peppers green
peppers and the main ingredient the
tomatoes which as you know in Spain we
just love them so let’s get on with the
cooking if there is any cooking because
this piece of kit is going to do all the
job for us we just need to roughly chop
all the veggies and everything is going
to be blended so I’m gonna start with a
green pepper sorry red pepper green
pepper that was a traffic light I would
be dead by now carrying half put your
fingers in and take the seeds out
roughly chop it okay this is not for
masters that’s all I’m doing
pour it all in I’m just going to add
sort of like half a Spanish onion into
the mix garlic clove a tip here if you
don’t like that aftertaste I recommend
you to take this inner part of the
garlic which is sort of like the germ
just take it off because I have an
important meeting later on I’m gonna
take it off
a date actually now the tomatoes I have
a big variety of tomatoes but these are
normally the ones you tend to find in
the supermarket I’ve used six Tomatoes
just roughly chopped pour through them
okay take this cucumber cut about a
quarter of it approximately skin on so
this is all going to be blended up right
it just gives a little bit of nice body
to the recipe brings it all together
use a stale bread if you have it at home
gonna pour a bit of water about a glass
a good pinch of salt
good pinch of pepper a nice drizzle of
sherry vinegar
you can use any big any vinegar again
but this one it’s all fermented and it
just gives a really lovely intensity and
good extra virgin olive oil very
important Spanish is put if possible we
are the biggest producers in the world
in my family we always put a bit of
cumin so a nice generous pinch this type
of the blenders they tend to heat up the
mix quite a lot because of the friction
of the blades so I’m going to just add a
couple of Ice Cube’s just so that the
mix stays cold at all times
if this gets tap it warm it will change
flavor let’s blend it
perfectly smooth or at least to me some
of you may not like it with the bits so
you can just pass it through a chinois
that will do and now just pour it in a
soup bowl which we normally garnish with
a bit of fried bread couple of croutons
a bit of garnish cucumber green pepper
red pepper whatever you have a little
bit of olive oil and sometimes an ice
cube as well when serving it in a bowl
it’s important to add some extra layers
of crunchiness crispiness so that it’s
not a boring soup throughout let’s give
this a taste I don’t know why I’m amazed
again but sometimes the most simple
things and the quickest things can have
so many layers of flavors you know you
can see all the fragrance or the cumin
the pepper you know that sweetness of
the oil acidity and all the different
vegetable that you can actually taste
you can taste the garlic I can taste the
tomato so here it is my perfect gazpacho
adios it’s nice when I’m are nothing
more traditional than a beautiful
gazpacho make sure you pick the right is
the most gorgeous tomatoes today go guys
hope you enjoyed the show we’ve been all
around the world if you want to focus on
a beautiful ingredient next time and
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and thank you very very much from me and
all of the gang
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