00:00:28my own plate you know completely
00:00:31inspiring see in this pork being cooked
00:00:33so I’m gonna make my own coleslaw I
00:00:36wanna have a go at my own hush puppies
00:00:37and I’m gonna call the poor conserve it
00:00:40in a way that kind of is getting me
00:00:42going but you know definitely seeing
00:00:44this being cooked is one of the coolest
00:00:47things I’ve seen in a long long time
00:00:48when I was taking that apart with Barry
00:00:50today I love pulling it and the little
00:00:52strands of it and stuff like that and
00:00:53the crackling so I’m gonna pull the pork
00:00:55and I’m gonna have a shredded coleslaw
00:00:57I’ve got a bit of onion going in just do
00:01:00it on a mandolin or get your good knife
00:01:02skills going so about a quarter of a
00:01:05white cabbage great – carrots and then
00:01:08just look collard greens right the
00:01:12collard greens I had yesterday were
00:01:13phenomenal they really were but just
00:01:16about every kind of collard green recipe
00:01:18I’ve seen is cooked and I know for a
00:01:20fact that if I get these little babies
00:01:22and roll them up almost like a cigar I
00:01:25know for a fact that they will taste
00:01:26like heaven I’ve got some apple I’m just
00:01:29gonna rattle out so you get a slice of
00:01:32apple like that all right nice and thin
00:01:35and again let’s get matchsticks
00:01:38happening so what we do is season this
00:01:41with salt we have some cracked black
00:01:45pepper olive oil and if I just dress it
00:01:51like this and at this point you taste it
00:01:57nice to remain in the spirit around here
00:02:01because I want to make friends not
00:02:03enemies just put a spoon of mayo in
00:02:05there if if the locals try this I mean
00:02:09it ain’t gonna be there coleslaw but you
00:02:10know it’d be quite nice if they liked it
00:02:12obviously if it tastes horrible then
00:02:14they’re gonna tell me pretty quick so
00:02:17I’m a little bit nervous but normally
00:02:18I’d do that in the own home on the
00:02:20weekend in private right I want to show
00:02:22you these hush puppies they’re dead cool
00:02:26apparently called hush puppies because I
00:02:29think it was back in the depression or
00:02:31something like that
00:02:31obviously people hungry and if the
00:02:33people hungry the dogs were hungry so
00:02:35they’re obviously anytime there was food
00:02:36about the dogs were whinging and grout
00:02:38you know so they used to throw these
00:02:39little buns deep fried buns to the dogs
00:02:42– hush him up half puppies that’s that’s
00:02:45the old wives tale and if it ain’t true
00:02:46I don’t care cuz I like the story so
00:02:49we’ve got two cups of cornmeal in there
00:02:51which is 300 grams and then one cup of
00:02:56plain flour and then a heaped teaspoon
00:02:59of baking powder a big handful of corn
00:03:03from the cob and when I’ve got some
00:03:06spring onions going in my one I’m using
00:03:08local beer just under a bottle of a beer
00:03:12now I mean this isn’t this isn’t classic
00:03:14but I’m gonna add a little grated cheese
00:03:17so I’m gonna grate that in cheese sweet
00:03:20corn spring onions you know it kind of
00:03:23works it should be good I mean I’ve
00:03:25never done it but I think it’s gonna it
00:03:26should be pretty rock’n’roll spring
00:03:29onions I’m just gonna finely slice those
00:03:30about for spring onions and that goes in
00:03:34the great thing about these hush puppies
00:03:36is you can knock it up in nine minutes
00:03:38and you know everyone in the world loves
00:03:41something crispy on the outside and
00:03:43something fluffy in the middle so a bit
00:03:46more beer goes in and also when you make
00:03:50this something quite magic happens
00:03:52because I’ve bent a spoon so we’ll see
00:03:59it’s obviously gonna be good now I’ve
00:04:01got some boiling oil over here about 180
00:04:04degrees and what I’m gonna do is just
00:04:06deep-fry these hush puppies now I’m not
00:04:08sure if I kind of want to rub it against
00:04:10the side what I’m gonna do is just take
00:04:13little lumps and keep them rustic just
00:04:18use your common sense when they look
00:04:21golden and crisp and lovely and you can
00:04:22open it up and it’s fluffy inside that’s
00:04:24a pretty good place to be okay so we’ve
00:04:26got coleslaw
00:04:27we’ve got hush puppies and I’m gonna
00:04:30dress my pork completely differently
00:04:31it’s not trying to be different than
00:04:33what they do here it’s just I’m just
00:04:34doing it a different way so I’m going to
00:04:38pick the mint and whatever chili you
00:04:41think’s appropriate so we’re basically
00:04:43going to dress the board so
00:04:45olive oil little bit of salt bit of
00:04:50vinegar we got the chopped chili and the
00:04:52mint these are all good vibes with like
00:04:55you know meat with richness meat with
00:04:58fat so I’m just gonna unclick one of
00:05:00these little babies pull off this listen
00:05:03to that and then I’m going to go for my
00:05:07little favorite cut but it doesn’t
00:05:08matter which bit you go for
00:05:09it’s all good just take this over to the
00:05:11board so what I’m gonna do now is I’m
00:05:14just going to pull it and I’m gonna use
00:05:17the cleaver just to simply dress it by
00:05:21that look at that I’m happy with that
00:05:23let’s go for it
00:05:25look at these little babies you know
00:05:27their rustic they’re not perfect they’re
00:05:29not round they’re not like it’s just old
00:05:31school so just toss this beautiful
00:05:34pulled pork up a little pile there and
00:05:39then I’m going to get my hush puppy here
00:05:42just two next to each other like that
00:05:44and then I’m gonna get the beautiful
00:05:46collard greens coleslaw with the
00:05:49beautiful apples just a little pile
00:05:51there and then literally all I’m gonna
00:05:54do is finish this little baby with a
00:05:57little pinch of cayenne I know all
00:05:59forgotten something
00:05:59crackling look at that
00:06:03just got to see if they like it silence
00:06:06nerves are building the apples in there
00:06:09not sure if she’s gonna like it even
00:06:11Barry’s gone Simon you do like it Oh
00:06:18hallelujah come on I mean look it’s not
00:06:21supposed to be like a ripoff of yours
00:06:23it’s just a different different vibe you
00:06:24know herbs goodness bye see ya the pork
00:06:31you guys are eating it pre you’re just
00:06:33be good just being polite for the tele I
00:06:35know you want to get your hands on
00:06:36Wow their coleslaw step up a bit of pork
00:06:41great now you’re talking now you know
00:06:53where I’m coming from
”