yes foodtube how are you food busker in the house at Camden lock locking it down
the house at Camden lock locking it down
the house at Camden lock locking it down in a culinary rude boy stylee now this
in a culinary rude boy stylee now this
in a culinary rude boy stylee now this week I’m gonna do a po-boy but I’m gonna
week I’m gonna do a po-boy but I’m gonna
week I’m gonna do a po-boy but I’m gonna make an oyster po’boy
make an oyster po’boy
make an oyster po’boy I’m gonna shook some oysters I’m gonna
I’m gonna shook some oysters I’m gonna
I’m gonna shook some oysters I’m gonna Pan Am deep-fry them it’s gonna be
Pan Am deep-fry them it’s gonna be
Pan Am deep-fry them it’s gonna be crunchy moister loveliness then I’m
crunchy moister loveliness then I’m
crunchy moister loveliness then I’m gonna do a sriracha mayo I’m gonna wrap
gonna do a sriracha mayo I’m gonna wrap
gonna do a sriracha mayo I’m gonna wrap it all up in a beautiful brioche bun
it all up in a beautiful brioche bun
it all up in a beautiful brioche bun let’s get the slaw already red cabbage
let’s get the slaw already red cabbage
let’s get the slaw already red cabbage I’m gonna take out the core and thinly
I’m gonna take out the core and thinly
I’m gonna take out the core and thinly slice the reason you want it thin is
slice the reason you want it thin is
slice the reason you want it thin is this is a delicate sandwich you don’t
this is a delicate sandwich you don’t
this is a delicate sandwich you don’t want big chunks of cabbage in there ruin
want big chunks of cabbage in there ruin
want big chunks of cabbage in there ruin it so nice and thin you can’t slice it
it so nice and thin you can’t slice it
it so nice and thin you can’t slice it then grate it next white cabbage core
then grate it next white cabbage core
then grate it next white cabbage core out thinly slice okay carrot so I’m just
out thinly slice okay carrot so I’m just
out thinly slice okay carrot so I’m just scraping off the skin it’s a really
scraping off the skin it’s a really
scraping off the skin it’s a really quick way to peel it and then I’m gonna
quick way to peel it and then I’m gonna
quick way to peel it and then I’m gonna slice it into thin strips half a red
slice it into thin strips half a red
slice it into thin strips half a red onion okay now let’s get this little lot
onion okay now let’s get this little lot
onion okay now let’s get this little lot into here mix all those together and
into here mix all those together and
into here mix all those together and then grab your pomegranate cut it in
then grab your pomegranate cut it in
then grab your pomegranate cut it in half and then just pick through with the
half and then just pick through with the
half and then just pick through with the pomegranate that you’ve knocked through
pomegranate that you’ve knocked through
pomegranate that you’ve knocked through to make sure that you’ve got no pith in
to make sure that you’ve got no pith in
to make sure that you’ve got no pith in there I’m gonna zest half a lemon in
there I’m gonna zest half a lemon in
there I’m gonna zest half a lemon in there and then squeeze half the lemon in
there and then squeeze half the lemon in
there and then squeeze half the lemon in squeeze it into your hand so you catch
squeeze it into your hand so you catch
squeeze it into your hand so you catch any pips okay now I’m good pinch of sea
any pips okay now I’m good pinch of sea
any pips okay now I’m good pinch of sea salt in there make sure you use the good
salt in there make sure you use the good
salt in there make sure you use the good stuff now let’s set that aside and make
stuff now let’s set that aside and make
stuff now let’s set that aside and make the mayor sriracha mayo couldn’t be
the mayor sriracha mayo couldn’t be
the mayor sriracha mayo couldn’t be simpler mayo sriracha hence the name
simpler mayo sriracha hence the name
simpler mayo sriracha hence the name okay now you make it to the consistency
okay now you make it to the consistency
okay now you make it to the consistency and the hotness that you like I put
and the hotness that you like I put
and the hotness that you like I put about a tablespoon in to 100 grams of
about a tablespoon in to 100 grams of
about a tablespoon in to 100 grams of mayo but you do what suits you okay now
mayo but you do what suits you okay now
mayo but you do what suits you okay now I’m going to show you how to shuck an
I’m going to show you how to shuck an
I’m going to show you how to shuck an oyster
oyster
oyster this is an essential tool to shuck
this is an essential tool to shuck
this is an essential tool to shuck oysters safely an oyster knife now come
oysters safely an oyster knife now come
oysters safely an oyster knife now come on have a sniff what we’re doing is the
on have a sniff what we’re doing is the
on have a sniff what we’re doing is the knife needs to go into the hinge there
knife needs to go into the hinge there
knife needs to go into the hinge there it needs to go in and twist and pop the
it needs to go in and twist and pop the
it needs to go in and twist and pop the shell open get your cloth this is really
shell open get your cloth this is really
shell open get your cloth this is really important that you do this right because
important that you do this right because
important that you do this right because you can hurt yourself put your hand in
you can hurt yourself put your hand in
you can hurt yourself put your hand in and put the cloth over and take your
and put the cloth over and take your
and put the cloth over and take your knife and put it into the hinge now push
knife and put it into the hinge now push
knife and put it into the hinge now push in and twist and then you take the knife
in and twist and then you take the knife
in and twist and then you take the knife and you cut across the top and that way
and you cut across the top and that way
and you cut across the top and that way you release the oyster from the mussel
you release the oyster from the mussel
you release the oyster from the mussel bit that attaches it to the shell and
bit that attaches it to the shell and
bit that attaches it to the shell and here it’s attached so you take your
here it’s attached so you take your
here it’s attached so you take your knife put it under and just cut through
knife put it under and just cut through
knife put it under and just cut through and release it from the attachment there
and release it from the attachment there
and release it from the attachment there and that’s your oyster shucked I’m gonna
and that’s your oyster shucked I’m gonna
and that’s your oyster shucked I’m gonna right along with the others my six
right along with the others my six
right along with the others my six oysters are shucked now let’s pan a them
oysters are shucked now let’s pan a them
oysters are shucked now let’s pan a them roughly about a teaspoon of smoked
roughly about a teaspoon of smoked
roughly about a teaspoon of smoked paprika into 200 grams of plain flour
paprika into 200 grams of plain flour
paprika into 200 grams of plain flour I’m going to put the oysters into the
I’m going to put the oysters into the
I’m going to put the oysters into the flour it helps for the batter but the
flour it helps for the batter but the
flour it helps for the batter but the second thing it does is it adds a smoky
second thing it does is it adds a smoky
second thing it does is it adds a smoky hot flavor delicious egg wash it’s
hot flavor delicious egg wash it’s
hot flavor delicious egg wash it’s important to drain off the excess egg
important to drain off the excess egg
important to drain off the excess egg breadcrumbs
breadcrumbs
breadcrumbs and when all the others are done they’ll
and when all the others are done they’ll
and when all the others are done they’ll go into the deep fat fryer
okay they’re all breadcrumbs now let’s
okay they’re all breadcrumbs now let’s set the burgers up because the only way
set the burgers up because the only way
set the burgers up because the only way to eat these bad boys is fresh crispy
to eat these bad boys is fresh crispy
to eat these bad boys is fresh crispy and hot straight out the fryer now
and hot straight out the fryer now
and hot straight out the fryer now toasted some brioche buns now the
toasted some brioche buns now the
toasted some brioche buns now the classic way to do this is with a
classic way to do this is with a
classic way to do this is with a Portuguese sub roll but I love these
Portuguese sub roll but I love these
Portuguese sub roll but I love these because they hold together well not work
because they hold together well not work
because they hold together well not work really well with the sriracha mayor next
really well with the sriracha mayor next
really well with the sriracha mayor next I’ve got some iceberg that I’ve shredded
I’ve got some iceberg that I’ve shredded
I’ve got some iceberg that I’ve shredded put your iceberg on and get a handful of
put your iceberg on and get a handful of
put your iceberg on and get a handful of your slaw and drop that on now just look
your slaw and drop that on now just look
your slaw and drop that on now just look all the gorgeous closing that it’s gonna
all the gorgeous closing that it’s gonna
all the gorgeous closing that it’s gonna have so much crunch and flavor let’s get
have so much crunch and flavor let’s get
have so much crunch and flavor let’s get the oysters into the fryer hoist us in
the oysters into the fryer hoist us in
the oysters into the fryer hoist us in now for each bun I’m using choices I’m
now for each bun I’m using choices I’m
now for each bun I’m using choices I’m frying them at 180 degrees they should
frying them at 180 degrees they should
frying them at 180 degrees they should take about a minute and minute and a
take about a minute and minute and a
take about a minute and minute and a half out onto greaseproof paper lightly
half out onto greaseproof paper lightly
half out onto greaseproof paper lightly seasoned then onto the bun contain my
seasoned then onto the bun contain my
seasoned then onto the bun contain my excitement this is gonna be delicious
excitement this is gonna be delicious
excitement this is gonna be delicious I hope it’s great all right so let’s
I hope it’s great all right so let’s
I hope it’s great all right so let’s punch through my first bunch slightly
punch through my first bunch slightly
punch through my first bunch slightly sweet and then that slaw really gives
sweet and then that slaw really gives
sweet and then that slaw really gives relief but the sriracha male coming
relief but the sriracha male coming
relief but the sriracha male coming through on the end that on its own
through on the end that on its own
through on the end that on its own without fries I reckon I’m going to say
without fries I reckon I’m going to say
without fries I reckon I’m going to say six quid I’m gonna say it okay let’s
six quid I’m gonna say it okay let’s
six quid I’m gonna say it okay let’s take two more take to the street and see
take two more take to the street and see
take two more take to the street and see what the people of Camden I’ll pay for
what the people of Camden I’ll pay for
what the people of Camden I’ll pay for it right lads ready you ready yeah you
it right lads ready you ready yeah you
it right lads ready you ready yeah you are a big enough yeah yeah
are a big enough yeah yeah
are a big enough yeah yeah right okay yeah boy stop oh boy come on
right okay yeah boy stop oh boy come on
right okay yeah boy stop oh boy come on grab one each kind of foot to get in an
grab one each kind of foot to get in an
grab one each kind of foot to get in an argument with these ones oh yeah for a
argument with these ones oh yeah for a
argument with these ones oh yeah for a whole one of those what would you pay to
whole one of those what would you pay to
whole one of those what would you pay to run ten pounds
run ten pounds
run ten pounds oh maybe ten twelve pounds oh come on
oh maybe ten twelve pounds oh come on
oh maybe ten twelve pounds oh come on voice tap oh boy smashed it out the park
voice tap oh boy smashed it out the park
voice tap oh boy smashed it out the park those lads will love in it now if you
those lads will love in it now if you
those lads will love in it now if you want to see more street food but it’s
want to see more street food but it’s
want to see more street food but it’s time paired with beer and zip over to
time paired with beer and zip over to
time paired with beer and zip over to drinks tube and check out my mate Tim
drinks tube and check out my mate Tim
drinks tube and check out my mate Tim Anderson he’s got a brilliant video on
Anderson he’s got a brilliant video on
Anderson he’s got a brilliant video on getting the two together now what would
getting the two together now what would
getting the two together now what would you pay for this dish let me know in the
you pay for this dish let me know in the
you pay for this dish let me know in the comments box below and people subscribe
comments box below and people subscribe
comments box below and people subscribe brothers and sisters photos
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