00:00:08labor of love you know it’s not
00:00:10something I’d recommend those either
00:00:11chatter there you ever put on your
00:00:13restaurant Mickey because it’ll take you
00:00:15all day to make enough to to do the
00:00:17service but you know if you’re sending a
00:00:19whole minute of an evening summer
00:00:20evening glass of rose a and you know
00:00:23you’re sitting out in the garden
00:00:24rustling plate of these it’s just it’s
00:00:26just a wonderful way to go
00:00:27really I’ve got the last lock here that
00:00:29I’m just gonna add to the pile so fresh
00:00:31courgettes rescued finely sliced finally
00:00:35fried until Chris on one of these things
00:00:37is really best because if we start you
00:00:39know going with a knife even I wouldn’t
00:00:40bother because just the old think when
00:00:42it changes the cooking time and you get
00:00:44the old Greasley one and there’s a black
00:00:46summer cook yeah that’s right it’s just
00:00:47you know it’s so much easier doing it
00:00:49with this mandolin yeah once you get
00:00:52them all you basically the bowl I will
00:01:00try this for you honey they go big fella
00:01:07make combo and then Ingo all your
00:01:09wonderful now we write them but they
00:01:13have been deep-fried in extra virgin
00:01:15olive oil weightages I think this light
00:01:17olive oil olive oil extra brush is a
00:01:20little bit heavy on the flavor but yeah
00:01:23light olive oil on there nice and crispy
00:01:24and they’ve drained on this so you know
00:01:26there there is healthy as you can be but
00:01:27I mean you know you’ve got to have an
00:01:28odd treat now and again yeah and they’re
00:01:31quite nice and crisp they’re not too not
00:01:33too dark and yet they’re dark enough to
00:01:36be crisp because they might too soon
00:01:37there but soggy and 5/8 so that’s them
00:01:39there and you know they don’t have to be
00:01:41hot I mean if I was going to do this for
00:01:43friends coming around I didn’t well
00:01:44ahead of time and then I’d finish them
00:01:46off right the last minute when everyone
00:01:48sets right on the table so the base that
00:01:50go in the bowl and this is the real
00:01:52genius because I mean they’re quite nice
00:01:54to eat just now but this is the real
00:01:59genius thing you can taste them you can
00:02:01really taste I’m not sweet in it
00:02:03you know like when they actually dry
00:02:05actually
00:02:06please delay can another chopping board
00:02:09can I do this okay ruin all the minute
00:02:13come on doing here thank you very much
00:02:16are you guys up for trying to pick this
00:02:19I really trying to make enough but hold
00:02:22it okay so all you need is bowl of
00:02:27lovely crispy deep-fried courgettes red
00:02:31chili a little bit of garlic clove and
00:02:35and some mint some nice fresh mint and
00:02:37we basically just dressed these these
00:02:39crisps in these things I mean did I show
00:02:42you I mean while you’re doing that piece
00:02:43I mean if you if you put a little garlic
00:02:46chopped chilli and mint over most things
00:02:51in life they all begin and the other day
00:02:56i doing a quick little dinner you know
00:02:58running from work I was late the missus
00:03:01haven’t done anything would you want
00:03:02look in the fridge alright some purple
00:03:04sprouting broccoli some little baby
00:03:06courgettes
00:03:07some asparagus and some little spring
00:03:10cabbage
00:03:11put got the hot tap on the panel you’re
00:03:15not supposed to do put it in the pan
00:03:16brought it to the boil put another pan
00:03:18on the heat to get screaming hot opened
00:03:21up a packet of Jamie Oliver 21 day beef
00:03:23and and just salt and pepper olive oil
00:03:28put the beef on the pan and literally
00:03:32sort of cooked al dente
00:03:34cook cook the greens and I added
00:03:35courgettes first came back to the boil
00:03:37and the purple crayon book they came
00:03:39back boil and then the cabbage and the
00:03:41asparagus i drained it and while that
00:03:44was all going on garlic chili lemon
00:03:48juice olive oil
00:03:50swig of vinegar and I tossed this thing
00:03:56or the boiled egg sorry in that and I
00:03:58was resting the steak and all the juices
00:04:00come out of it and I poured that into it
00:04:01as well and I’m telling you honestly
00:04:03that it’s a ten minute meal and so yeah
00:04:08if in doubt think garlic chilli a mint
00:04:11and it will get you out of trouble
00:04:13sorry pizzas
00:04:14wanting to know if you deseeded the
00:04:16Chili’s or if you kept them in well you
00:04:18can do if you know chili and heat is not
00:04:20your thing but you know I like a bit
00:04:22chilly and so I left them in and I hope
00:04:24everybody here likes a beer chili
00:04:25Tuesday’s good luck chili here
00:04:26yeah all right put another one in yeah
00:04:30it’s important that you cut the garlic
00:04:32as fine as you can you know no one wants
00:04:33a big lump of garlic when you when you
00:04:35know how to never work on anything
00:04:37really so cut the garlic finely that
00:04:40just goes in there with the UM with the
00:04:42cujo’s chili goes into a little bit of
00:04:47mint and you know you could just tear it
00:04:48off it it’s climbing I know they always
00:04:51takes here but you know sometimes you
00:04:54have to think like you know when they
00:04:56put sausage with pasta it’s quite nice
00:04:58to have it rolled up like a little cigar
00:05:00and finely slice it and it becomes a bit
00:05:01jealous but really normally when I made
00:05:03this dish I’m in such a hurry to eat it
00:05:04that I don’t understand they’re not
00:05:05leaving
00:05:06so I just so I just chop the
00:05:10chili quickly if you were tossed a lot
00:05:12together really thing everyone says tear
00:05:16hopes yes tell them if you’re putting
00:05:18them in salads and you want the whole
00:05:20flavor
00:05:20but if you’re making a sauce you’re
00:05:22adding it to something like this by
00:05:24chopping it’s like pestle and water
00:05:25you’re actually bruising the herb and
00:05:27you’re actually releasing the oils so
00:05:29therefore they taste twice as strong
00:05:30quicker ten years down the drain
00:05:38yeah if you think about just singers
00:05:42fellas logical especially best
00:05:45specialist something like I’m twisting
00:05:47it and sort of giving it that
00:05:49yeah well twist it but it just tear it
00:05:51like that okay okay so we might have a
00:05:54repeater if you’re gonna tear your
00:05:56battle pushed it just it yeah
00:05:59don’t risk it okay then you also got a
00:06:03service chopping okay all right back to
00:06:11you pink okay well I’ve got everything
00:06:14mixed together in this ball and a little
00:06:17bit salt you know crisps is always nice
00:06:20little bit salt toss it through talking
00:06:24some of the things you can have this
00:06:25with Pete I mean not you know it’s quite
00:06:27versatile in its usident well you know
00:06:29you could do a source for this really I
00:06:30mean you can have it just a little plate
00:06:32as a nibble I mean to have a glass of
00:06:33wine and a plate of these urban evenings
00:06:36are very nice way to sort of watch the
00:06:37Sun go down up they even lather down the
00:06:39pumping yeah you could well do that and
00:06:41then today is crisps or you could have
00:06:43it as part of an antipasto plate you
00:06:45know you know better mozzarella but a
00:06:46roast advantage a bit of you it cured me
00:06:49and a pile of these is lovely and it
00:06:51looks a business – or you could maybe
00:06:54serve it as a garnish with a few rocket
00:06:56leaves through it when a piece of
00:06:57grilled fish or steamed fish nice
00:06:59valence you know like in the old days in
00:07:01great british cooking you know the game
00:07:03or meat with game chips you know
00:07:06potatoes now that with a good lamb chop
00:07:09or or some game or something like it
00:07:11would be the pigeon breast on toast with
00:07:14that will be delicious lovely yeah you
00:07:16have some late could lay in the season
00:07:17just when game started you probably just
00:07:19by now it’s greif season knows it mama
00:07:21yeah you know do you know what the world
00:07:23is cepacia me know I’ve often wondered
00:07:26haha it’s not far off is that what’s
00:07:30cafe chi minh’s you never stop to it
00:07:33I want more Awards Commission in all the
00:07:36Latins and Rollins needs more more more
00:07:38know what is kapow me as compartments
00:07:41you sweep the road order earn more Oh
00:07:45another meaning is anatomy this is a
00:07:49family show a family shot no no minute
00:07:53no it’s not mam joking it’s the website
00:07:54and no one governs us we can say what we
00:07:57like yes you’re right family show
00:08:00it’s family shot I mean subscribe re
00:08:02means you lock your door and sweep the
00:08:06road anyway junga stitch over with under
00:08:12that’s a critical part yeah the critical
00:08:16part right when everyone’s sitting down
00:08:18the largest port or the wines port or
00:08:20whatever nobody’s ever was desperate for
00:08:22it a few drops of vinegar
00:08:24I’m good quality vinegar yeah not just
00:08:26any old rubbish you don’t put want to
00:08:27put you sort of mole
00:08:28chip-chop vinegar on this and just a few
00:08:31drops you don’t a soak it you just want
00:08:32to bring out a little bit of flavor you
00:08:34could several oh that I like to put just
00:08:36a tiny little drop of extra virgin just
00:08:39a good-quality I actually do just to
00:08:41make it shine you know the only other
00:08:42touching our source cooler talk by Jamie
00:08:44Oliver oh that yeah I think that’s it
00:08:51stops altogether you can really smell it
00:08:54in there it all gives it a little shine
00:08:55Benna gives it a lovely twang it’s
00:08:57really salt meeting the crisp but
00:08:58italian-style
00:08:59brilliant cool okay this one are you
00:09:01guys ready please we’re gonna we’re
00:09:03gonna be passing it around let’s keep
00:09:05some in the bowl we can get some more
00:09:07around quicker is there something there
00:09:09okay
00:09:10most awful rumor that is look at that
00:09:12absolutely delish guys you get that
00:09:15around I’m gonna take a bit because I
00:09:17love this system Oh give me a bit of
00:09:19chilli oh my god make sure you get a
00:09:27chilli oh my god
00:09:30so good is so good oh my lord
00:09:36and isn’t it nice to have me please
00:09:40thank you
00:09:41scoop re amazing beautiful rather pop
00:09:50repay everyone
”