[Music]
okay sorry about that I got excited
welcome to a new recipe section in
jamieoliver.com
this is the Valentine’s recipe section
this is meal spittoon this is Mills to
make you fall in love lovers food food
it’s light and fragrant diverse in many
different ways not too heavy so you can
be a little bit more flexible this is
proper meal interactive food where you
can pass things around you know just
sharing you know the whole roasted fish
and beautiful beautiful fragrant dishes
so I’ll put a whole bundle of my
favorite meals for two together and as
you know I am mr. romance so you can
trust me come with me and come and join
the new Valentine section honestly we’re
gonna make the most incredible beautiful
chocolate pots this will be brilliant
for a romantic interlude yes or frankly
anyone with loads of friends or kids but
they’re also vegan friendly the mystery
ingredient tofu yes yes yes I know Shh
tofu no no stop listen no stop listen
because this is a vegan chocolate dish
and this is fantastic because actually
we got the benefits of having less
saturated fat so it’s healthier but you
can really really taste the quality of
the chocolate so this is how we roll
guys we’re starting off with really good
quality dark chocolate 85 percent cocoa
solids 2 packs of these 200 grams give
it a slap and let’s open up our
chocolate and just let that sprinkle in
bowl over some water now this will
slowly melt into the bowl just give it a
little stir every 30 seconds or
something like that but don’t rush it
then the tofu this is the point where
cream would normally go into some kind
of chocolate mousse or some sort of
chocolate pot just put it into a clean
tea towel has to be clean there’s one
pack and two packs so there’s 700 grams
of tofu in that clean tea towel grab at
the corners and bring it together and
twist it and get rid of the residual
excess moisture
go into a food processor throw in all of
the tofu just like that just the zest of
one lime try and use one of these
micro-planes
or fine graters don’t use the coarse
ones it’s got to be just the green skin
here give it a whack so go in with one
tablespoon of beautiful dark rum then
I’m gonna go in with two teaspoons of
vanilla bean paste you can use extract
but this paste I just love the flavor
it’s really really good a little pinch
of salt back over here we’ve got our
chocolate looking good there’s a few
little bits in there so we’ll come back
to that in a second
now 160 grams of maple syrup which is
basically all of this and then another
little secret ingredient chili it’s a
bit of fashionable I know I don’t want
to add too much to it like a good pinch
so I’m just gonna add that chili into
there I’m gonna take my chocolate off
the heat now you can see this is
completely melted look at that beautiful
– let this cool down I’m gonna whisk
this up for about two minutes to get
super silky smooth then I’ll start
adding the chocolate
[Applause]
okay now it’s super smooth now we can
start adding the chocolate
okay so let’s have a little look in here
I mean look at that I mean it is
chocolate heaven you know it’s totally
convincing I know you weren’t convinced
by the tofu at the beginning but let me
just go over the logic just one last
time look I’m all into cream it’s
delicious it’s rich you can put air
bubbles into it but if it’s the really
good chocolate which we want to
celebrate you know having it simpler and
cleaner you can really taste it let’s
have a little taste
oh really really good so it’s time to
think about serving it over here I’ve
got some glasses little expresso cups
are super cute this is enough for about
eight little chocolate pots so I’m just
gonna edge it out and this is a
chocolate pot so we don’t want loads if
you want to put it into something and
shake it flat you can but I quite like
seeing the ripples because you see just
how silky it is then three of my
favorite things on the planet maple
syrup dark rum and chocolate we can have
real fun with this you can take a little
can to Chi biscuit you know with little
pistachios in it and smash it up
beautiful you could take an amaretti
biscuit and smash that up take your
favorite hobnob or biscuit or whatever
gets you going and bash that up even
some nice nuts so anything that’s going
to complement the lovely chocolate
experience so I’m just going to take
some nice little ginger nuts just bash
these up to a nice fine powder something
crunchy is gonna be amazing and just put
a spoon like this you can just shave a
bit of extra chocolate on the top you
can also just get and everyday grater
and do exactly the same pistachios so I
would take these nuts now and just put
them on top of one today go guys
beautiful vegan chocolate pot okay it’s
a very very important day in the annual
calendar yes we’re very close to
Valentine’s Day and I’ve had a little
shout out from a fellow youtuber Jim
Chapman over there hello yeah
I’m engaged to a beautiful lady Tanya
she’s also on YouTube she does makeup
tutorials and also sort of fun cute
videos and she’s just delightful for
hold there’s be at 8 Valentine’s Day and
I need something to impress her that
might get me lucky later okay so we got
a beautiful meal we’re gonna do
marinated seared tuna with a nice
spaghetti with a simple tomato sauce
perfect for Valentine’s Day let’s do it
so grab your pestle and mortar I want a
nice pinch of salt Jim okay all right
that’s for seasoning and to give a nice
bit of abrasion like a converse what is
it in for Asian yes very nice we’re
gonna grab a watt of basil and we’re
gonna make a basil oil I think actually
when she sees me doing this anyway I
need need to cook anymore she’ll just
come in and go wow that’s my boy job
done so olive oil a couple of good
tablespoons to half the zest of a lemon
goes in just about three or four strokes
just the juice of half a lemon is
probably more than enough so I only want
you to put half on this tuna okay and
then I keep this for sort of drizzling
on the end because it’s fresh and alive
sustainable fish we do not want to be
using big eye or bluefin tuna so yellow
fin or skipjacks are really really good
to use we are going to do something very
special
Jim I’m going to hold that Pat and smash
it like a man
on that board this is where it’s all
gonna go wrong isn’t it dominant next
200 grams of tomatoes we’re just gonna
cut them into half once upon a time I
cooked naked for my wife I was like you
I was young vulnerable and looking for
love and not married yet and I actually
cooked
a whole sea bass in my new oven as I
opened the door to check my sea bass a
jet of hot steam shot into my penis my
whole night was ruined so that’s a
warning
all wear clothes when you cook or just
wear a penny yeah so we’ve halved our
tomatoes good job we want some garlic
just a couple of cloves of garlic each
tell us all about your channel so
essentially what I do every week
on Friday I made a video where I
embarrass myself in some way so people
basically tuned in to see you squirming
at your own sort of silver yeah loading
self-pity okay it’s time to cook the
tuna a lot of people think the tuna has
to be cooked all the way through I don’t
know be tough a little bit pink is good
let’s make a two minutes amount of sauce
I want to go in with a whole pinches of
fennel seeds go in with some olive oil
garlic rabbit chili so I reckon about
half a chili it’s gonna be good for you
and your missus okay and then go in the
or tomorrow as well now if we look in
the pan now so I’m just going to turn
this tuner over yeah beautiful so two
neurons saw some pastors on there nice
pinch of salt nice pinch of pepper if
you look in this pan see how we’re just
softening up those cherry tomatoes we’ve
had about a minute in half on each of
these tuna huh so here’s your one thank
you very much and like a piece of meat
we’re gonna let that rest in that Jim if
you can get a little bit that lovely
fresh basil oil divide up our pasta just
grab some basil and just tear a little
bit or chop a little bit through you
don’t need much
right at the last minute okay so we’re
gonna just drag that onto a plate I
think it’s quite nice to have this as a
share plate yeah then you there’s more
chance of you getting that sort of lady
in the Tramp moment isn’t this yes yeah
and are you gonna make this for on
Valentine’s Day yeah yeah that’s the
reason I’m here okay so over here we’re
just gonna tear that open and you see
how that’s blushing in the middle that’s
what we want and we can just tear that
up and it gives you more surface area to
have that lovely marinating so Jim look
you’ve done a great job mate I’m very
proud of myself
you kids I’ve entered manhood so how are
we gonna test this you know
[Music]
you are the best then you are the best
I’ve made this meal for you because I
love you because I love you and you are
gonna get to try every single I’m
petrified just doing role play here or
I’m scared behind your eyes really
you’re curious are we going up with the
cross oh yeah we nailed it hmm Wow
pastor’s very good I’m impressed at
myself I really nice plate food well
cooked my friend thank you very much
today is a beautiful day
because we’re gonna cook something
incredible we’re gonna do beautiful
light and crispy ricotta and Parmesan
fritters with wonderful wild mushrooms
it’s a classic recipe it’s really quick
to make and it’s really nice to make for
someone special and I’ve got someone
special here yes we’ve got me chef are
whoo thank you for coming up Jamie on
feat you know these people what you do
best I create videos I do a lot of
beauty tutorials fashion here a little
bit of everything you know just like
your channel you’ll be doing I’ve been
doing it for seven years and so I’m like
a mother goose on on YouTube so I’m
really really honored to have you
Oh same here thank you for coming to our
world and the best thing about my
channel is you get to eat I know so I’m
first up my darling we’re gonna let the
sort of shapes speak for them yes it’s
quite nice just to use your hands and
tear things I quite like tearing things
as well and then with the more sort of
traditional ones and I’m not joking you
can just squash them squash like that
question yeah because I think squash
things and rip things and torn things
this is so violent I’ve got some time
and if you just put them into the corner
of the board here
I’m gonna take maybe three cloves of
garlic and I’ll slice it for you so
little fresh chilli a knob of butter a
little bit of olive oil and I’m gonna
now hand over to the lovely Michelle
we’re gonna go into medium-high heat so
in with the olive oil okay
now what you can do is add your knob of
butter butter and then straight in with
the garlic shake the pan very quickly
now Tiger we’re gonna shake it up shake
it up and now get your mushrooms in with
the mushrooms yeah oh my gosh we can
also go in with the chili my darling
and then you can go in with your time
lovely pinch of salt and pepper just to
get it going is lovely and then what I
want to do is just stop that frying for
a minute we’ve just through a little
water
that’s gonna create steam that will
really sort of bring the natural flavors
out of all the mushrooms so that they
all combine chopped a little parsley and
that’s good to go and I want to show you
how to make this fritter here we have
400 grams of ricotta I’m gonna put one
egg in lovely free-range egg a
tablespoon of just plain flour okay goes
in by that and then nut me quart of a
nutmeg really I can stir that for me
darlin sure and then I’m gonna season it
with a little salt and a little pepper
and this is a good one Michelle the zest
of lemon it is fantastic 1/2 par for the
zest of a lemon just like that
barmy Journal
we’re gonna go in with a little olive
oil spoon like this so I’m just gonna
take three like that you can rub it up a
side if you want to it takes about two
and a half minutes each side okay so
we’ve got mushrooms we’ve got the
fritters have a little look at that we
turned them and I’m just going to turn
them again look how lovely they are I’m
going to turn the heat off now and I’m
gonna put in your parsley and the little
tip a little lemon juice lemon juice yes
I’m gonna cut it yeah five little drips
of lemon juice give that a little shake
if you okay a little shaky shaky I’m
gonna put half of that into a plate
Crispian sizzling on the outside and
then soft and really light in the middle
so I’m just going to give you two
beautiful
there you go let me do one for me too
yeah you have to eat with me have a
little try on that sweet Bon Appetit
I hope you like it I can’t wait to try
this mmm Michelle how is that for you
this recipe needs to be online right now
because I need to make this like as a
baby I’m glad you said that cool the
recipe is in the link below go to
jamieoliver.com we’ll have it there as
per usual i’m katie pick and today love
is in the air because we are cooking a
beautiful mussel pasta e fagioli mussels
very affordable very good for you and
very sustainable as well very important
and on top of that actually more
recently mussels have been found to have
a compound that encourages sexual
hormones such as estrogen and
testosterone so you might get more than
just a really good dinner anyway this
recipe I’m making serve six people if
you’re cooking for company tonight and
not a crowd then divide all the
quantities by three to help you out I’ve
put these conversions in the description
box below so we’re gonna start things
off with six rashes of Street smoky
bacon and we’re just going to dice that
down into some nice little wedges of
bacon lardons right you use your
technical terminology back now and this
is gonna go into the pan first with
about a well a nice generous drizzle of
olive oil we’re gonna whack that on to a
medium heat and then we’re gonna leave
that to go nice and golden in the pan
meanwhile we’re gonna prepare our
veggies one large onion nice and thinly
dice three cloves of garlic half a bunch
of parsley and we are going to just take
the stalks off of this hmm
and save the lush leaves bit for the end
just because otherwise they cook a bit
too quickly in the pan just twist them
up into a bundle and then slice through
okay your bacon should be starting to go
nicely golden by now before I get too
crispy we’re gonna add in our veggies
and into that as well we’re gonna take a
nice big pinch of chilli flakes this is
optional but it’s not going to be the
overriding flavor of the dish don’t
worry you’re gonna be now that’s enough
if you’re on a first date you don’t need
to be sweating some chili heat as well
okay I get that well combined Oh almost
forgot my carrots can’t be forgetting
those see in the dark and all that so
you need three carrots and we’re
literally going to peel them and dice
them into nice little chunks just so
they cook it a similar rate to your
onions as well and those are going to go
in your pan as well and then you’re
gonna leave this stirring it
occasionally but on quite a kind of
medium to low heat just until your
carrots soften which should take about
10 to 15 minutes as well beautiful look
at the colors
okay so once that has been on the heat
for about 10-15 minutes your carrots
will be nice and softened and then we’re
gonna add in our liquid so starting off
with 400 grams of chopped tomatoes now
so this is an average tin that’s gonna
go in there
oh yeah baby Oh lovely
okay and then we need one tin of
cannellini beans with their liquid and
all so that’s going to go in as well
it’s 400 grams and then finally my
secret kettle you are going to put in
one point two liters of boiling water
straight from the kettle we’re going to
whack this up all the way to a high heat
give it a good mix around and then once
it’s boiled we’re going to drop it down
to a simmer for 20 minutes
so it’s been 20 minutes and the sauce
has massively reduced just to simmering
so now I’m gonna taste it for some
seasoning oh oh that chili heat is
coming through but it’s really sweet
oh that’s really nice okay so I’m gonna
season up with a generous pinch of salt
some pepper a rule it’s gonna take a
slice of lemon and squeeze that in as
well okay so into that now we’re gonna
put in 300 grams of pasta now the
brilliant thing about this recipe as I
say muscles seem posh they’re totally
not pasta grab any that are left over in
your store cupboard whether it’s you
know conch contra lefty basically what I
call them our twist expose and penning
get those in there 3-under grams and
then that’s gonna sit in there for seven
minutes until the pasta starts to cook
and soften with the excess liquid
okay so that’s now had about seven
minutes our posture is pretty much there
it’s al dente which is how I like it
if you need to don’t forget to add a bit
more moisture just to make sure that it
doesn’t go to dry and starts to catch
now it is time for the stars of the show
the heroes the muscles and as I say
these are absolutely beautiful look at
them they’re really sustainable the
farms that they’re actually farmed on
because they’re filter feeders they keep
cleaning their own water so there’s no
environmental damage this is where speed
is your friends that’s gonna go straight
on top of our pasta and then we are
going to cover now if you have a lid use
the lid I do not I’m just gonna cover
these with foil they’re gonna steam them
for five minutes or until the mussels
have all opened if they haven’t opened
avoid them because they’re probably not
that good for you looks so good I asked
you to that I’m also gonna tear in the
leaves of our of our parsley from
earlier let’s just roughly tear that as
I say what they’ve also done there is
released all of their juices to make it
even more saucy and delicious all the
colors got loads there but really this
couldn’t be more perfect for a romantic
meal for to sit down candle light music
in the background bit of Buble yeah I’m
going to just drizzle on a little bit of
extra-virgin olive oil there and there
it is mussel pasta e fagioli a beautiful
dish for you to share with your loved
one Wow them with your flavor and
there’s only one way to find that out
I’m got to give it a go
no it’s so good ah I’ve got tri muscle
as well and top tip for you when you’re
eating mussels get yourself an empty
shell prise open your other muscle and
use it as a pincer just to pluck it out
no mess no fish last year I went on a
cook’s tour of Canada traveling from
east to west I got to sample some of the
best food this country has to offer
but there’s one dish from one restaurant
that I can’t get out of my mind so I’m
back in Montreal a hotbed of culture and
culinary art to sample that dish and
learn more about it go into Maison
publique to eat that always said it’s
maybe travel halfway around the world
[Music]
right Terry can you show me the toy
store a walk yeah which one was my my
toy store
yeah absolutely what was the inspiration
behind this crazy dish when I lived in
in London I had one roommate who would
eat Marmite on toast what he toast the
bread butter Marmite and then it sliced
cucumbers and that was a new one for me
and then when I was a kid he’s to go
down with my dad to the beach and we
stew polloi stirs off the beach West
Coast oysters taste like cucumbers of
the hall but they taste like cucumbers
maybe we can incorporate some Marmite
into it to make it a bit of an umami
tsunami sort of thing you know
I mean it was born okay let’s mine yeah
okay these are be change loiters from
Quadra Island in British Columbia not
too far from Tina very far from dinner
yeah very far from tepee No
[Music]
so we just lightly steam them distill
deutscher the meat is just set so you
pop these guys open when we make the the
mayonnaise we we do use some of the
liquid that comes out of it and so how
did you meet Jamie when I moved to
London I was young and he just opened in
15 and I went to go eat and then
somebody came over and stuff okay let’s
question yeah and it’s are you a cook I
said yeah I’m from Canada I said oh
we’re looking for four cooks right let’s
crack on alright
they complete the dish is just regular
button mushrooms which I really love
button mushrooms some people don’t think
they’re fancy enough I think they’re
delicious I just cooked way way down and
nothing and no garlic no show us know
anything just dry in the pan let the
salt let the water come out put them
down a little bit of time and then
that’s it and they start to caramelize a
little bit so there’s just a few
mushrooms in the bottom just raw onions
these don’t really cook in the end
anyway
they just sort of warm through but they
had that little did it crunch innovative
yeah like the sort of Nia onion flavor
we just sliced them up into three it’s
so cool for me to see what’s what went
into it because it’s really social it’s
like when you know nothing about it and
you eats it for the first time it really
is like what hell is going on in here
it’s amazing I don’t really have a
signature dish I guess this is it but
I’ve known for like a baked oyster
that’s that’s all
so why Montreal never been here before
growing up in the west coast I sort of
knew what’s going on there and wanted to
see something new and then bought a
one-way ticket to Montreal and then
never left there’s probably one of the
oldest cities in the country you know
so everything basically came
through here so it’s widely
multicultural I mean we have a lot of
inspiration to an influences to draw
from French Portuguese Italian Russian
Lebanese and that’s what we’re kind of
blessed in Canada we have a culinary
identity but it’s very multicultural yes
it’s a great place to come here and
experience Canada through the food for
sure I agree
so this is the Marmot meaning so we make
it like basically amenities with lots of
lots of egg yolks
it just gets nice and glazy with us
living let’s make it like a regular
mayonnaise except for we put a little
bit of mustard but English mustard
tomorrow – and then the Marmite and so
if you make a very thick man he’s let it
out with little bit of water you let it
out with a little bit of the oyster
juice
pinch of cayenne lemon juice pal that’s
like five hundred mils of mayo it’s a
lot so now we bite
now we Vic all right so 375 400 into the
oven for about 12 minutes you want the
main aims to start bubbling around the
edges just like a lasagna you know you
know it’s ready when it starts to bubble
Chris Brown the edges
[Music]
Wow holy cow
just put a wet wet salt uh-huh
so they stand upright usually get one
because you’re so handsome you’re gonna
get to tear and they’re gonna I just
never we would get on Jesus just look
back
[Music]
so good it is so good no I go nail the
horseshoe banger no manners at this
stage good food makes you lose your
manners
it’s bringing all the memories back like
a year ago come in here have just being
my having a revelation you don’t have
those many revelations anymore
do it to me need to get older oh you’re
surprised yeah exactly and then you get
something as a revelation and it really
reminds you why food so important why
you’re talking to food in the first
place in it
chill to mean makes you fall in love
with it all over again
that is the best oyster in the world
thanks yet totally amazing
really good
[Music]
beautiful people we are going to make a
classic Negroni an amazing cocktail that
I love the king of a pair of people this
was invented in Florence and the last
name of the guy that invented it was
nigger on so first up we got Ginny right
next door to our modifier which is a
sweet vermouth and then our beautiful
bitters this is good for stimulating the
stomach settling the stomach it’s also
good at the end of the meal to sell our
stomach when you eat a nice things so
we’re gonna go 25 milliliters of gin and
you’ve got here if you see through the
bottle we’ve got things like the juniper
berries that has to be an edge in the
main ingredient of course we’ve got
lemon peel coriander and jelica all
these things behind my garden it’s great
Oris no idea what that is but I’m sure
it’s lovely then 25 milliliters of the
sweet vermouth so real oh okay I’m not
all of that just half of that
sorry I got overexcited it’s only nice
it’s only natural 25 the bitters bitter
flavors is very much a part of very
historical old cooking both in Britain
but absolutely in Italy you know all of
these kind of botanical vegetables and
stuff they’re bitter and bitters is a
very old-fashioned part of your palate
so three equal parts of those great
spirits go in now we need to have some
dilution of this cocktail it’s very
strong at the moment so we’re simply
gonna put in a few ice cubes use a spoon
and just move it around so we’re just
kind of watering down that cocktail just
a little bit and you know that’s
probably enough so all we have to do now
is a little smile of orange so a nice
fresh orange and a little tip remember
we’ve got bitterness in the white we’re
actually we don’t want that but here in
the skin is the oils the essential oils
the beautiful flavor so I’m gonna hold
it up and I’m just gonna squeeze it and
as I bruise that skin right the juice
will come out and it will go through the
oil and that’s all just a little smile a
little squeeze nothing more nothing less
we have another little stir and I’m
gonna top it up with a few nice ice
cubes that’s the job done happy as Larry
there we have a beautiful classic
cocktail all of what I do now is have a
little sip spectacular but of course
life is too short just to have this
great classic cocktail so if I took the
genell’s right and swapped it for vodka
that will be called Nick brewski so of
course that there’s beautiful things you
can do top it up with Prosecco or some
soda water you can lie and even eaten
beautiful with food
so guys Cheers until next time happy
stirring
welcome back to the insider food
revolution day with myself DJ BBQ and I
am joined by some very very special
guests Jamie Oliver VJ barbecues getting
a little bit jealous now because he
thought like his you know skateboarding
and his haircut and he’s only one that
was pulling all the birds but now he’s
got to share it with you he has got to
share it though I have seen the
silhouette of DJ BBQs genitals and
barbecue sauce please
I think I just took the first tentative
steps on a path to homosexuality Jamie
what do you more love in this world than
I’m right behind you right there for you
stoppages okay
this wasn’t intentional are you
vegetarian yes so when did this start
when I was 14 because of the Smiths and
learning about industrialized farming of
like I for I can’t eat me anymore it
seems unkind ah an animal right and has
it been I miss me DJ BBQs he’s supplying
yes do you miss it and also sometimes
you go wristers is not exciting enough
things to have I saw I was worried about
the nutritional aspects of vegetarianism
am I getting enough protein again DJ you
can I just want to make sure that I’m
being cared for correctly as a
vegetarian and I need taste okay so we a
Food Revolution day are gonna try and
cater for you
we have DJ BBQ he can deliver a lot I
can fill in any gaps
and then I think there’s a few people
out there that would like to help you
with protein as well eat some ovaries I
mean walk the subject of ovaries and
therefore reproduction and babies hop
here’s a little thing for you the
placenta yes sir the placenta in nature
is eaten by all animals tigers giraffes
whatever it’s obviously the thing that
nutria fires the baby but no one’s had
to die to give it to you so like would
you eat if Jamie turned into a beautiful
lady you make your proper Naked Chef
style with all bits in it by looking all
nice then okay gotta do some shopping no
problem okay are you any good with a
knife not in these okay let me show you
can everyone in the street please give
Russell Brand’s some help please give
them a bear support I’m scared come on
durability is this is what quality TV is
all about sores
now I know tomato sauce is basic I know
a lot of us habit but I want to show you
how it’d make a really truly wonderful
one okay we’re gonna go in with
Russell’s garlic can I hear it from the
street give us some support we’re gonna
go in with some chilli we want a little
bit of spice in there so this is booby
pastor everyone what is it booby pastor
baby we’re gonna do a few boobies we’re
gonna do a few of those and what we’re
gonna do is cut me off then we’re gonna
go in with our boobies so few grab some
boobies sir you grab some boom they get
aggressive everyone go in with their
boobies so we want to skin side up don’t
sit skin side up just like air or two
yes Lee Dong yes this pan is like the
planet so at the bottom of the planet is
like the garlic and the chili just blow
out a planet and then it’s cooking the
tomatoes
Aegeus the moistures coming out of the
tomatoes but then it’s going up to the
top can you see that’s convincing there
that’s the ozone layer yes
that’s not the ozone layer it’s got rain
like yes recipient
yes also in our own little world
yeah there’s boobies what more do you
want you’ve got nothing boobies
precipitation if you can grab that
spaghetti how long just how long
deserves
I guess it’s ten minutes Jamie yes just
like that straight in I would go for
about about this oh let me if I shake it
you take it it was being a freezer move
Jamie Oliver I’m fairly good handful so
we’re gonna go in there and we’ll just
mix it around like that
what would be nice is anyone in the
audience out in the street got a
question for Russia
Russell while we’re here let’s find one
person they can stick their head through
this door and ask a good question it
flowers in this Jamie I mean okay you
can eat flowers but this is a viola joy
oh god I’m eating flowers that they’ll
be a bit revolution so it’s coming here
we this is an impromptu let’s make an
impression you hold them look like
you’re rustic you know you can eat
flowers salad that has to be boring you
know there’s anything it’s shredded
bitch it’s been shown that for ages this
is a visor pasta by the one you’ve made
our that’s mainly me Jamie okay you’re
21 you’re single we need some placenta
I’m gonna have to get you a little bit
pregnant now and my mum Jamie’s gonna
knock us up a lovely feast got bills to
pay all the money raised from this
making of life those two food revolution
is good is a revolution okay you asked
Russell a question why I start thinking
about booby pasta most well before I was
introduced to booby pasta by Jamie
Oliver here and DJ BBQ of the food
revolution I was my main Nicola she can
make a really nice shepherd’s pie with
lentils and stuff like that and she
is really nice so she can make nice
salad Maynard when with flowers in it
but next time we’re having salad the
flowers in the garden we’re gonna go
we’re just gonna pinch off them so we’re
gonna have a little bit of a toss up
then all seriousness being able to toss
is really important because you know
that when you’re tossing that every
single little bit of sauce is lapping
and kissing and just looking after that
pasta then we stick the finger in and
then we have a taste a little bit more
basil can I send you out yeah you know
use tongs just pinch it just pinch do
you mind going with Annie how was that
that was good but you set it out with
frog it actually tasted you right
there’s no eating device you left oh
it’s directly in your mouth it’s okay
good lads that also I forgot to put a
little parmesan in him but you know
that’s okay that’s okay
cheers guys
[Applause]
okay sorry about that I got excited
welcome to a new recipe section in
jamieoliver.com
this is the Valentine’s recipe section
this is meal spittoon this is Mills to
make you fall in love lovers food food
it’s light and fragrant diverse in many
different ways not too heavy so you can
be a little bit more flexible this is
proper meal interactive food where you
can pass things around you know just
sharing you know the whole roasted fish
and beautiful beautiful fragrant dishes
so I’ll put a whole bundle of my
favorite meals for two together and as
you know I am mr. romance so you can
trust me come with me and come and join
the new Valentine section honestly we’re
gonna make the most incredible beautiful
chocolate pots this will be brilliant
for a romantic interlude yes or frankly
anyone with loads of friends or kids but
they’re also vegan friendly the mystery
ingredient tofu yes yes yes I know Shh
tofu no no stop listen no stop listen
because this is a vegan chocolate dish
and this is fantastic because actually
we got the benefits of having less
saturated fat so it’s healthier but you
can really really taste the quality of
the chocolate so this is how we roll
guys we’re starting off with really good
quality dark chocolate 85 percent cocoa
solids 2 packs of these 200 grams give
it a slap and let’s open up our
chocolate and just let that sprinkle in
bowl over some water now this will
slowly melt into the bowl just give it a
little stir every 30 seconds or
something like that but don’t rush it
then the tofu this is the point where
cream would normally go into some kind
of chocolate mousse or some sort of
chocolate pot just put it into a clean
tea towel has to be clean there’s one
pack and two packs so there’s 700 grams
of tofu in that clean tea towel grab at
the corners and bring it together and
twist it and get rid of the residual
excess moisture
go into a food processor throw in all of
the tofu just like that just the zest of
one lime try and use one of these
micro-planes
or fine graters don’t use the coarse
ones it’s got to be just the green skin
here give it a whack so go in with one
tablespoon of beautiful dark rum then
I’m gonna go in with two teaspoons of
vanilla bean paste you can use extract
but this paste I just love the flavor
it’s really really good a little pinch
of salt back over here we’ve got our
chocolate looking good there’s a few
little bits in there so we’ll come back
to that in a second
now 160 grams of maple syrup which is
basically all of this and then another
little secret ingredient chili it’s a
bit of fashionable I know I don’t want
to add too much to it like a good pinch
so I’m just gonna add that chili into
there I’m gonna take my chocolate off
the heat now you can see this is
completely melted look at that beautiful
– let this cool down I’m gonna whisk
this up for about two minutes to get
super silky smooth then I’ll start
adding the chocolate
[Applause]
okay now it’s super smooth now we can
start adding the chocolate
okay so let’s have a little look in here
I mean look at that I mean it is
chocolate heaven you know it’s totally
convincing I know you weren’t convinced
by the tofu at the beginning but let me
just go over the logic just one last
time look I’m all into cream it’s
delicious it’s rich you can put air
bubbles into it but if it’s the really
good chocolate which we want to
celebrate you know having it simpler and
cleaner you can really taste it let’s
have a little taste
oh really really good so it’s time to
think about serving it over here I’ve
got some glasses little expresso cups
are super cute this is enough for about
eight little chocolate pots so I’m just
gonna edge it out and this is a
chocolate pot so we don’t want loads if
you want to put it into something and
shake it flat you can but I quite like
seeing the ripples because you see just
how silky it is then three of my
favorite things on the planet maple
syrup dark rum and chocolate we can have
real fun with this you can take a little
can to Chi biscuit you know with little
pistachios in it and smash it up
beautiful you could take an amaretti
biscuit and smash that up take your
favorite hobnob or biscuit or whatever
gets you going and bash that up even
some nice nuts so anything that’s going
to complement the lovely chocolate
experience so I’m just going to take
some nice little ginger nuts just bash
these up to a nice fine powder something
crunchy is gonna be amazing and just put
a spoon like this you can just shave a
bit of extra chocolate on the top you
can also just get and everyday grater
and do exactly the same pistachios so I
would take these nuts now and just put
them on top of one today go guys
beautiful vegan chocolate pot okay it’s
a very very important day in the annual
calendar yes we’re very close to
Valentine’s Day and I’ve had a little
shout out from a fellow youtuber Jim
Chapman over there hello yeah
I’m engaged to a beautiful lady Tanya
she’s also on YouTube she does makeup
tutorials and also sort of fun cute
videos and she’s just delightful for
hold there’s be at 8 Valentine’s Day and
I need something to impress her that
might get me lucky later okay so we got
a beautiful meal we’re gonna do
marinated seared tuna with a nice
spaghetti with a simple tomato sauce
perfect for Valentine’s Day let’s do it
so grab your pestle and mortar I want a
nice pinch of salt Jim okay all right
that’s for seasoning and to give a nice
bit of abrasion like a converse what is
it in for Asian yes very nice we’re
gonna grab a watt of basil and we’re
gonna make a basil oil I think actually
when she sees me doing this anyway I
need need to cook anymore she’ll just
come in and go wow that’s my boy job
done so olive oil a couple of good
tablespoons to half the zest of a lemon
goes in just about three or four strokes
just the juice of half a lemon is
probably more than enough so I only want
you to put half on this tuna okay and
then I keep this for sort of drizzling
on the end because it’s fresh and alive
sustainable fish we do not want to be
using big eye or bluefin tuna so yellow
fin or skipjacks are really really good
to use we are going to do something very
special
Jim I’m going to hold that Pat and smash
it like a man
on that board this is where it’s all
gonna go wrong isn’t it dominant next
200 grams of tomatoes we’re just gonna
cut them into half once upon a time I
cooked naked for my wife I was like you
I was young vulnerable and looking for
love and not married yet and I actually
cooked
a whole sea bass in my new oven as I
opened the door to check my sea bass a
jet of hot steam shot into my penis my
whole night was ruined so that’s a
warning
all wear clothes when you cook or just
wear a penny yeah so we’ve halved our
tomatoes good job we want some garlic
just a couple of cloves of garlic each
tell us all about your channel so
essentially what I do every week
on Friday I made a video where I
embarrass myself in some way so people
basically tuned in to see you squirming
at your own sort of silver yeah loading
self-pity okay it’s time to cook the
tuna a lot of people think the tuna has
to be cooked all the way through I don’t
know be tough a little bit pink is good
let’s make a two minutes amount of sauce
I want to go in with a whole pinches of
fennel seeds go in with some olive oil
garlic rabbit chili so I reckon about
half a chili it’s gonna be good for you
and your missus okay and then go in the
or tomorrow as well now if we look in
the pan now so I’m just going to turn
this tuner over yeah beautiful so two
neurons saw some pastors on there nice
pinch of salt nice pinch of pepper if
you look in this pan see how we’re just
softening up those cherry tomatoes we’ve
had about a minute in half on each of
these tuna huh so here’s your one thank
you very much and like a piece of meat
we’re gonna let that rest in that Jim if
you can get a little bit that lovely
fresh basil oil divide up our pasta just
grab some basil and just tear a little
bit or chop a little bit through you
don’t need much
right at the last minute okay so we’re
gonna just drag that onto a plate I
think it’s quite nice to have this as a
share plate yeah then you there’s more
chance of you getting that sort of lady
in the Tramp moment isn’t this yes yeah
and are you gonna make this for on
Valentine’s Day yeah yeah that’s the
reason I’m here okay so over here we’re
just gonna tear that open and you see
how that’s blushing in the middle that’s
what we want and we can just tear that
up and it gives you more surface area to
have that lovely marinating so Jim look
you’ve done a great job mate I’m very
proud of myself
you kids I’ve entered manhood so how are
we gonna test this you know
[Music]
you are the best then you are the best
I’ve made this meal for you because I
love you because I love you and you are
gonna get to try every single I’m
petrified just doing role play here or
I’m scared behind your eyes really
you’re curious are we going up with the
cross oh yeah we nailed it hmm Wow
pastor’s very good I’m impressed at
myself I really nice plate food well
cooked my friend thank you very much
today is a beautiful day
because we’re gonna cook something
incredible we’re gonna do beautiful
light and crispy ricotta and Parmesan
fritters with wonderful wild mushrooms
it’s a classic recipe it’s really quick
to make and it’s really nice to make for
someone special and I’ve got someone
special here yes we’ve got me chef are
whoo thank you for coming up Jamie on
feat you know these people what you do
best I create videos I do a lot of
beauty tutorials fashion here a little
bit of everything you know just like
your channel you’ll be doing I’ve been
doing it for seven years and so I’m like
a mother goose on on YouTube so I’m
really really honored to have you
Oh same here thank you for coming to our
world and the best thing about my
channel is you get to eat I know so I’m
first up my darling we’re gonna let the
sort of shapes speak for them yes it’s
quite nice just to use your hands and
tear things I quite like tearing things
as well and then with the more sort of
traditional ones and I’m not joking you
can just squash them squash like that
question yeah because I think squash
things and rip things and torn things
this is so violent I’ve got some time
and if you just put them into the corner
of the board here
I’m gonna take maybe three cloves of
garlic and I’ll slice it for you so
little fresh chilli a knob of butter a
little bit of olive oil and I’m gonna
now hand over to the lovely Michelle
we’re gonna go into medium-high heat so
in with the olive oil okay
now what you can do is add your knob of
butter butter and then straight in with
the garlic shake the pan very quickly
now Tiger we’re gonna shake it up shake
it up and now get your mushrooms in with
the mushrooms yeah oh my gosh we can
also go in with the chili my darling
and then you can go in with your time
lovely pinch of salt and pepper just to
get it going is lovely and then what I
want to do is just stop that frying for
a minute we’ve just through a little
water
that’s gonna create steam that will
really sort of bring the natural flavors
out of all the mushrooms so that they
all combine chopped a little parsley and
that’s good to go and I want to show you
how to make this fritter here we have
400 grams of ricotta I’m gonna put one
egg in lovely free-range egg a
tablespoon of just plain flour okay goes
in by that and then nut me quart of a
nutmeg really I can stir that for me
darlin sure and then I’m gonna season it
with a little salt and a little pepper
and this is a good one Michelle the zest
of lemon it is fantastic 1/2 par for the
zest of a lemon just like that
barmy Journal
we’re gonna go in with a little olive
oil spoon like this so I’m just gonna
take three like that you can rub it up a
side if you want to it takes about two
and a half minutes each side okay so
we’ve got mushrooms we’ve got the
fritters have a little look at that we
turned them and I’m just going to turn
them again look how lovely they are I’m
going to turn the heat off now and I’m
gonna put in your parsley and the little
tip a little lemon juice lemon juice yes
I’m gonna cut it yeah five little drips
of lemon juice give that a little shake
if you okay a little shaky shaky I’m
gonna put half of that into a plate
Crispian sizzling on the outside and
then soft and really light in the middle
so I’m just going to give you two
beautiful
there you go let me do one for me too
yeah you have to eat with me have a
little try on that sweet Bon Appetit
I hope you like it I can’t wait to try
this mmm Michelle how is that for you
this recipe needs to be online right now
because I need to make this like as a
baby I’m glad you said that cool the
recipe is in the link below go to
jamieoliver.com we’ll have it there as
per usual i’m katie pick and today love
is in the air because we are cooking a
beautiful mussel pasta e fagioli mussels
very affordable very good for you and
very sustainable as well very important
and on top of that actually more
recently mussels have been found to have
a compound that encourages sexual
hormones such as estrogen and
testosterone so you might get more than
just a really good dinner anyway this
recipe I’m making serve six people if
you’re cooking for company tonight and
not a crowd then divide all the
quantities by three to help you out I’ve
put these conversions in the description
box below so we’re gonna start things
off with six rashes of Street smoky
bacon and we’re just going to dice that
down into some nice little wedges of
bacon lardons right you use your
technical terminology back now and this
is gonna go into the pan first with
about a well a nice generous drizzle of
olive oil we’re gonna whack that on to a
medium heat and then we’re gonna leave
that to go nice and golden in the pan
meanwhile we’re gonna prepare our
veggies one large onion nice and thinly
dice three cloves of garlic half a bunch
of parsley and we are going to just take
the stalks off of this hmm
and save the lush leaves bit for the end
just because otherwise they cook a bit
too quickly in the pan just twist them
up into a bundle and then slice through
okay your bacon should be starting to go
nicely golden by now before I get too
crispy we’re gonna add in our veggies
and into that as well we’re gonna take a
nice big pinch of chilli flakes this is
optional but it’s not going to be the
overriding flavor of the dish don’t
worry you’re gonna be now that’s enough
if you’re on a first date you don’t need
to be sweating some chili heat as well
okay I get that well combined Oh almost
forgot my carrots can’t be forgetting
those see in the dark and all that so
you need three carrots and we’re
literally going to peel them and dice
them into nice little chunks just so
they cook it a similar rate to your
onions as well and those are going to go
in your pan as well and then you’re
gonna leave this stirring it
occasionally but on quite a kind of
medium to low heat just until your
carrots soften which should take about
10 to 15 minutes as well beautiful look
at the colors
okay so once that has been on the heat
for about 10-15 minutes your carrots
will be nice and softened and then we’re
gonna add in our liquid so starting off
with 400 grams of chopped tomatoes now
so this is an average tin that’s gonna
go in there
oh yeah baby Oh lovely
okay and then we need one tin of
cannellini beans with their liquid and
all so that’s going to go in as well
it’s 400 grams and then finally my
secret kettle you are going to put in
one point two liters of boiling water
straight from the kettle we’re going to
whack this up all the way to a high heat
give it a good mix around and then once
it’s boiled we’re going to drop it down
to a simmer for 20 minutes
so it’s been 20 minutes and the sauce
has massively reduced just to simmering
so now I’m gonna taste it for some
seasoning oh oh that chili heat is
coming through but it’s really sweet
oh that’s really nice okay so I’m gonna
season up with a generous pinch of salt
some pepper a rule it’s gonna take a
slice of lemon and squeeze that in as
well okay so into that now we’re gonna
put in 300 grams of pasta now the
brilliant thing about this recipe as I
say muscles seem posh they’re totally
not pasta grab any that are left over in
your store cupboard whether it’s you
know conch contra lefty basically what I
call them our twist expose and penning
get those in there 3-under grams and
then that’s gonna sit in there for seven
minutes until the pasta starts to cook
and soften with the excess liquid
okay so that’s now had about seven
minutes our posture is pretty much there
it’s al dente which is how I like it
if you need to don’t forget to add a bit
more moisture just to make sure that it
doesn’t go to dry and starts to catch
now it is time for the stars of the show
the heroes the muscles and as I say
these are absolutely beautiful look at
them they’re really sustainable the
farms that they’re actually farmed on
because they’re filter feeders they keep
cleaning their own water so there’s no
environmental damage this is where speed
is your friends that’s gonna go straight
on top of our pasta and then we are
going to cover now if you have a lid use
the lid I do not I’m just gonna cover
these with foil they’re gonna steam them
for five minutes or until the mussels
have all opened if they haven’t opened
avoid them because they’re probably not
that good for you looks so good I asked
you to that I’m also gonna tear in the
leaves of our of our parsley from
earlier let’s just roughly tear that as
I say what they’ve also done there is
released all of their juices to make it
even more saucy and delicious all the
colors got loads there but really this
couldn’t be more perfect for a romantic
meal for to sit down candle light music
in the background bit of Buble yeah I’m
going to just drizzle on a little bit of
extra-virgin olive oil there and there
it is mussel pasta e fagioli a beautiful
dish for you to share with your loved
one Wow them with your flavor and
there’s only one way to find that out
I’m got to give it a go
no it’s so good ah I’ve got tri muscle
as well and top tip for you when you’re
eating mussels get yourself an empty
shell prise open your other muscle and
use it as a pincer just to pluck it out
no mess no fish last year I went on a
cook’s tour of Canada traveling from
east to west I got to sample some of the
best food this country has to offer
but there’s one dish from one restaurant
that I can’t get out of my mind so I’m
back in Montreal a hotbed of culture and
culinary art to sample that dish and
learn more about it go into Maison
publique to eat that always said it’s
maybe travel halfway around the world
[Music]
right Terry can you show me the toy
store a walk yeah which one was my my
toy store
yeah absolutely what was the inspiration
behind this crazy dish when I lived in
in London I had one roommate who would
eat Marmite on toast what he toast the
bread butter Marmite and then it sliced
cucumbers and that was a new one for me
and then when I was a kid he’s to go
down with my dad to the beach and we
stew polloi stirs off the beach West
Coast oysters taste like cucumbers of
the hall but they taste like cucumbers
maybe we can incorporate some Marmite
into it to make it a bit of an umami
tsunami sort of thing you know
I mean it was born okay let’s mine yeah
okay these are be change loiters from
Quadra Island in British Columbia not
too far from Tina very far from dinner
yeah very far from tepee No
[Music]
so we just lightly steam them distill
deutscher the meat is just set so you
pop these guys open when we make the the
mayonnaise we we do use some of the
liquid that comes out of it and so how
did you meet Jamie when I moved to
London I was young and he just opened in
15 and I went to go eat and then
somebody came over and stuff okay let’s
question yeah and it’s are you a cook I
said yeah I’m from Canada I said oh
we’re looking for four cooks right let’s
crack on alright
they complete the dish is just regular
button mushrooms which I really love
button mushrooms some people don’t think
they’re fancy enough I think they’re
delicious I just cooked way way down and
nothing and no garlic no show us know
anything just dry in the pan let the
salt let the water come out put them
down a little bit of time and then
that’s it and they start to caramelize a
little bit so there’s just a few
mushrooms in the bottom just raw onions
these don’t really cook in the end
anyway
they just sort of warm through but they
had that little did it crunch innovative
yeah like the sort of Nia onion flavor
we just sliced them up into three it’s
so cool for me to see what’s what went
into it because it’s really social it’s
like when you know nothing about it and
you eats it for the first time it really
is like what hell is going on in here
it’s amazing I don’t really have a
signature dish I guess this is it but
I’ve known for like a baked oyster
that’s that’s all
so why Montreal never been here before
growing up in the west coast I sort of
knew what’s going on there and wanted to
see something new and then bought a
one-way ticket to Montreal and then
never left there’s probably one of the
oldest cities in the country you know
so everything basically came
through here so it’s widely
multicultural I mean we have a lot of
inspiration to an influences to draw
from French Portuguese Italian Russian
Lebanese and that’s what we’re kind of
blessed in Canada we have a culinary
identity but it’s very multicultural yes
it’s a great place to come here and
experience Canada through the food for
sure I agree
so this is the Marmot meaning so we make
it like basically amenities with lots of
lots of egg yolks
it just gets nice and glazy with us
living let’s make it like a regular
mayonnaise except for we put a little
bit of mustard but English mustard
tomorrow – and then the Marmite and so
if you make a very thick man he’s let it
out with little bit of water you let it
out with a little bit of the oyster
juice
pinch of cayenne lemon juice pal that’s
like five hundred mils of mayo it’s a
lot so now we bite
now we Vic all right so 375 400 into the
oven for about 12 minutes you want the
main aims to start bubbling around the
edges just like a lasagna you know you
know it’s ready when it starts to bubble
Chris Brown the edges
[Music]
Wow holy cow
just put a wet wet salt uh-huh
so they stand upright usually get one
because you’re so handsome you’re gonna
get to tear and they’re gonna I just
never we would get on Jesus just look
back
[Music]
so good it is so good no I go nail the
horseshoe banger no manners at this
stage good food makes you lose your
manners
it’s bringing all the memories back like
a year ago come in here have just being
my having a revelation you don’t have
those many revelations anymore
do it to me need to get older oh you’re
surprised yeah exactly and then you get
something as a revelation and it really
reminds you why food so important why
you’re talking to food in the first
place in it
chill to mean makes you fall in love
with it all over again
that is the best oyster in the world
thanks yet totally amazing
really good
[Music]
beautiful people we are going to make a
classic Negroni an amazing cocktail that
I love the king of a pair of people this
was invented in Florence and the last
name of the guy that invented it was
nigger on so first up we got Ginny right
next door to our modifier which is a
sweet vermouth and then our beautiful
bitters this is good for stimulating the
stomach settling the stomach it’s also
good at the end of the meal to sell our
stomach when you eat a nice things so
we’re gonna go 25 milliliters of gin and
you’ve got here if you see through the
bottle we’ve got things like the juniper
berries that has to be an edge in the
main ingredient of course we’ve got
lemon peel coriander and jelica all
these things behind my garden it’s great
Oris no idea what that is but I’m sure
it’s lovely then 25 milliliters of the
sweet vermouth so real oh okay I’m not
all of that just half of that
sorry I got overexcited it’s only nice
it’s only natural 25 the bitters bitter
flavors is very much a part of very
historical old cooking both in Britain
but absolutely in Italy you know all of
these kind of botanical vegetables and
stuff they’re bitter and bitters is a
very old-fashioned part of your palate
so three equal parts of those great
spirits go in now we need to have some
dilution of this cocktail it’s very
strong at the moment so we’re simply
gonna put in a few ice cubes use a spoon
and just move it around so we’re just
kind of watering down that cocktail just
a little bit and you know that’s
probably enough so all we have to do now
is a little smile of orange so a nice
fresh orange and a little tip remember
we’ve got bitterness in the white we’re
actually we don’t want that but here in
the skin is the oils the essential oils
the beautiful flavor so I’m gonna hold
it up and I’m just gonna squeeze it and
as I bruise that skin right the juice
will come out and it will go through the
oil and that’s all just a little smile a
little squeeze nothing more nothing less
we have another little stir and I’m
gonna top it up with a few nice ice
cubes that’s the job done happy as Larry
there we have a beautiful classic
cocktail all of what I do now is have a
little sip spectacular but of course
life is too short just to have this
great classic cocktail so if I took the
genell’s right and swapped it for vodka
that will be called Nick brewski so of
course that there’s beautiful things you
can do top it up with Prosecco or some
soda water you can lie and even eaten
beautiful with food
so guys Cheers until next time happy
stirring
welcome back to the insider food
revolution day with myself DJ BBQ and I
am joined by some very very special
guests Jamie Oliver VJ barbecues getting
a little bit jealous now because he
thought like his you know skateboarding
and his haircut and he’s only one that
was pulling all the birds but now he’s
got to share it with you he has got to
share it though I have seen the
silhouette of DJ BBQs genitals and
barbecue sauce please
I think I just took the first tentative
steps on a path to homosexuality Jamie
what do you more love in this world than
I’m right behind you right there for you
stoppages okay
this wasn’t intentional are you
vegetarian yes so when did this start
when I was 14 because of the Smiths and
learning about industrialized farming of
like I for I can’t eat me anymore it
seems unkind ah an animal right and has
it been I miss me DJ BBQs he’s supplying
yes do you miss it and also sometimes
you go wristers is not exciting enough
things to have I saw I was worried about
the nutritional aspects of vegetarianism
am I getting enough protein again DJ you
can I just want to make sure that I’m
being cared for correctly as a
vegetarian and I need taste okay so we a
Food Revolution day are gonna try and
cater for you
we have DJ BBQ he can deliver a lot I
can fill in any gaps
and then I think there’s a few people
out there that would like to help you
with protein as well eat some ovaries I
mean walk the subject of ovaries and
therefore reproduction and babies hop
here’s a little thing for you the
placenta yes sir the placenta in nature
is eaten by all animals tigers giraffes
whatever it’s obviously the thing that
nutria fires the baby but no one’s had
to die to give it to you so like would
you eat if Jamie turned into a beautiful
lady you make your proper Naked Chef
style with all bits in it by looking all
nice then okay gotta do some shopping no
problem okay are you any good with a
knife not in these okay let me show you
can everyone in the street please give
Russell Brand’s some help please give
them a bear support I’m scared come on
durability is this is what quality TV is
all about sores
now I know tomato sauce is basic I know
a lot of us habit but I want to show you
how it’d make a really truly wonderful
one okay we’re gonna go in with
Russell’s garlic can I hear it from the
street give us some support we’re gonna
go in with some chilli we want a little
bit of spice in there so this is booby
pastor everyone what is it booby pastor
baby we’re gonna do a few boobies we’re
gonna do a few of those and what we’re
gonna do is cut me off then we’re gonna
go in with our boobies so few grab some
boobies sir you grab some boom they get
aggressive everyone go in with their
boobies so we want to skin side up don’t
sit skin side up just like air or two
yes Lee Dong yes this pan is like the
planet so at the bottom of the planet is
like the garlic and the chili just blow
out a planet and then it’s cooking the
tomatoes
Aegeus the moistures coming out of the
tomatoes but then it’s going up to the
top can you see that’s convincing there
that’s the ozone layer yes
that’s not the ozone layer it’s got rain
like yes recipient
yes also in our own little world
yeah there’s boobies what more do you
want you’ve got nothing boobies
precipitation if you can grab that
spaghetti how long just how long
deserves
I guess it’s ten minutes Jamie yes just
like that straight in I would go for
about about this oh let me if I shake it
you take it it was being a freezer move
Jamie Oliver I’m fairly good handful so
we’re gonna go in there and we’ll just
mix it around like that
what would be nice is anyone in the
audience out in the street got a
question for Russia
Russell while we’re here let’s find one
person they can stick their head through
this door and ask a good question it
flowers in this Jamie I mean okay you
can eat flowers but this is a viola joy
oh god I’m eating flowers that they’ll
be a bit revolution so it’s coming here
we this is an impromptu let’s make an
impression you hold them look like
you’re rustic you know you can eat
flowers salad that has to be boring you
know there’s anything it’s shredded
bitch it’s been shown that for ages this
is a visor pasta by the one you’ve made
our that’s mainly me Jamie okay you’re
21 you’re single we need some placenta
I’m gonna have to get you a little bit
pregnant now and my mum Jamie’s gonna
knock us up a lovely feast got bills to
pay all the money raised from this
making of life those two food revolution
is good is a revolution okay you asked
Russell a question why I start thinking
about booby pasta most well before I was
introduced to booby pasta by Jamie
Oliver here and DJ BBQ of the food
revolution I was my main Nicola she can
make a really nice shepherd’s pie with
lentils and stuff like that and she
is really nice so she can make nice
salad Maynard when with flowers in it
but next time we’re having salad the
flowers in the garden we’re gonna go
we’re just gonna pinch off them so we’re
gonna have a little bit of a toss up
then all seriousness being able to toss
is really important because you know
that when you’re tossing that every
single little bit of sauce is lapping
and kissing and just looking after that
pasta then we stick the finger in and
then we have a taste a little bit more
basil can I send you out yeah you know
use tongs just pinch it just pinch do
you mind going with Annie how was that
that was good but you set it out with
frog it actually tasted you right
there’s no eating device you left oh
it’s directly in your mouth it’s okay
good lads that also I forgot to put a
little parmesan in him but you know
that’s okay that’s okay
cheers guys
[Applause]
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