00:00:02most important kitchen gadgets that you
00:00:04can get why because it’s going to give
00:00:05you mega mega flavor if you haven’t got
00:00:08one
00:00:08then you seriously need to ask why now
00:00:11this is the oldest kitchen gadget in the
00:00:12world obviously it comes from two rocks
00:00:14stone on stone that’s where the first
00:00:17early wheat was made from the bread and
00:00:19all that sort of stuff and of course we
00:00:21can use it for many many things that
00:00:22will make our life much much tastier so
00:00:25from spices to dressings to flavored
00:00:28oils to pesto’s to marinade this so much
00:00:31you can do so I’m going to give you a
00:00:32quick lesson and how to use it I know it
00:00:34sounds a little bit patronizing and all
00:00:36that sort of stuff but everyone just
00:00:37thinks it’s about cranking it in right
00:00:39you got two methods right you’ve got
00:00:42bashing and it’s as simple as bashing
00:00:45right and then what I would suggest is
00:00:48for you to get in the knack of putting
00:00:49your hand over the pestle more to kind
00:00:51of protect the ricochets and stuff like
00:00:53that in the hands so that’s a big
00:00:54important thing and also you can put a
00:00:57cloth around it if you want to now
00:00:58really stop it
00:00:59so bashing and then you got muddling and
00:01:03that’s another bit and often you see
00:01:06people they’ve got them but they’re not
00:01:07using them right so the muddling bit is
00:01:09good for gently crushing things and
00:01:11taking it finer and finer but also if
00:01:13you’re making a pesto or a mayonnaise or
00:01:15a sauce or salsa as you’re adding that
00:01:18olive oil you can just keep an eye on
00:01:21the consistency there you go there you
00:01:23go done so there you go bashing and
00:01:25muddling right I’m going to show you
00:01:27three quick things to do with it so
00:01:28we’ve got a few spices here we’ve got
00:01:31peppercorns coriander seeds salt and
00:01:33cumin you know that’s just a couple of
00:01:35little herbs of which could be any kind
00:01:38of dry rub for a roast or grilled bit of
00:01:41meat or a base for a curry but you can
00:01:44see I haven’t just gone in there and
00:01:45started smashing it I’ve muddled it
00:01:47first right and that kind of takes the
00:01:49worst of it out you can see that’s
00:01:51broken it up to a point then we go into
00:01:53the Bashi
00:01:59and you know the idea of this I’m just
00:02:02going to pour some of this onto the
00:02:04plate you know you can kind of have a
00:02:06coarse grind like that and then if we go
00:02:09a little bit more you’ve got a slightly
00:02:17finer grind there and then a mixture of
00:02:26muddling and banging will really take
00:02:30this to a sort of almost like a powder
00:02:31consistency so that’s kind of what you
00:02:33can do with spices whether it’s the base
00:02:36of a curry or a rub for a beautiful
00:02:39barbecue and there we go spices second
00:02:46one you could use this for a dressing or
00:02:48a flavored oil which is brilliant this
00:02:52basil goes in it’s not going to go
00:02:54anywhere so I can just hold it kind of
00:02:59want to bash that sort of colorfully
00:03:01color out so it literally in ten seconds
00:03:17and you know what a kitchen should be
00:03:20full of those sounds you know I mean
00:03:21that is normal that is what it’s all
00:03:23about you know you might think god
00:03:24there’s like ten leaves of basil there
00:03:26but just by bashing up those ten leaves
00:03:28of basil you can smell that 20 foot away
00:03:30and if you can be bothered you know once
00:03:33you turn that into a little paste olive
00:03:39oil goes in right and you’ll have the
00:03:42most incredible flavored oil right
00:03:46almost like chlorophyll look at that and
00:03:49if you put a little balsamic in there
00:03:51fantastic salad dressing you know little
00:03:53squeeze of lemon put that over any
00:03:55grilled white meats or fish absolutely
00:03:58beautiful
00:03:59right so there you go a basil flavored
00:04:01oil that will turn on every day boring
00:04:04bit of grilled meat or roasted fish into
00:04:08something special and you can tell by
00:04:09looking at it you’re gonna get mega
00:04:11flavor now the last one is a marinade
00:04:13acid oil herb and garlic take the lemon
00:04:17zest from a lemon just two or three
00:04:20little slices like that will make
00:04:21dramatic difference piece of rosemary
00:04:23hot tap five seconds off with the
00:04:26rosemary like that around it
00:04:39you get the oils out the lemon zest the
00:04:41oils out the rosemary get some garlic
00:04:44cloves
00:04:45don’t even bother peeling them olive oil
00:04:54that’s going to amplify and exaggerate
00:04:57the flavor so you can really get it
00:04:58around a leg of lamb fish whole fish
00:05:01fish bullets you know chicken breasts
00:05:03whole chicken you name it and there you
00:05:07go a really good tasty marinade and
00:05:11whatever you put that on would be
00:05:13amazing and if you wanted to add just a
00:05:15little bit of lemon juice absolutely no
00:05:18problem there as well for the marinade
00:05:20so there you go three quick things to do
00:05:23with pestle and mortar bashing muddling
00:05:26and then you know that is really the tip
00:05:28of the iceberg but remember the bashing
00:05:30and the muddling and you know there’s
00:05:33many many things you can do with this
00:05:35but one thing is for sure if you know
00:05:37how to use a pestle and mortar and
00:05:38you’ve got one your flavour goes up
00:05:40dramatically
00:05:41straight away good luck
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