morning my lovely friends of foodtube have asked me to put together a clip
have asked me to put together a clip
have asked me to put together a clip that’s purely astray Liana
that’s purely astray Liana
that’s purely astray Liana his bit of Australia I bet you didn’t
his bit of Australia I bet you didn’t
his bit of Australia I bet you didn’t know existed slow and I’m gonna make
know existed slow and I’m gonna make
know existed slow and I’m gonna make souvlaki
souvlaki
souvlaki [Music]
giving me a hand today as a good friend
giving me a hand today as a good friend of mine monster Andre d’Alene aka mr.
of mine monster Andre d’Alene aka mr.
of mine monster Andre d’Alene aka mr. kitchen first step marinating lamb I’m
kitchen first step marinating lamb I’m
kitchen first step marinating lamb I’m using lamb loin here which is really
using lamb loin here which is really
using lamb loin here which is really beautiful and tender I’ve got a kilo and
beautiful and tender I’ve got a kilo and
beautiful and tender I’ve got a kilo and I’ve cut this into thin strips so it’ll
I’ve cut this into thin strips so it’ll
I’ve cut this into thin strips so it’ll cook really quickly to make up the
cook really quickly to make up the
cook really quickly to make up the marinade we’re gonna use a teaspoon of
marinade we’re gonna use a teaspoon of
marinade we’re gonna use a teaspoon of cumin and I’ve got some beautiful Oregon
cumin and I’ve got some beautiful Oregon
cumin and I’ve got some beautiful Oregon here which is actually on the stem and
here which is actually on the stem and
here which is actually on the stem and if you just kind of grab that and break
if you just kind of grab that and break
if you just kind of grab that and break it right over the meat I’m gonna put the
it right over the meat I’m gonna put the
it right over the meat I’m gonna put the juice of half a lemon into here and
juice of half a lemon into here and
juice of half a lemon into here and we’ll also put a really generous amount
we’ll also put a really generous amount
we’ll also put a really generous amount of salt and pepper into here as well
of salt and pepper into here as well
of salt and pepper into here as well ideally you let this meat marinade up
ideally you let this meat marinade up
ideally you let this meat marinade up for at least an hour and even better to
for at least an hour and even better to
for at least an hour and even better to let it marinate overnight to go with the
let it marinate overnight to go with the
let it marinate overnight to go with the super I’m gonna do a roast garlic and
super I’m gonna do a roast garlic and
super I’m gonna do a roast garlic and Dijon mustard aioli it’s really easy to
Dijon mustard aioli it’s really easy to
Dijon mustard aioli it’s really easy to make you just need a couple of
make you just need a couple of
make you just need a couple of ingredients and the first thing we’ll
ingredients and the first thing we’ll
ingredients and the first thing we’ll need to do is roast garlic I’ve done
need to do is roast garlic I’ve done
need to do is roast garlic I’ve done that by putting the garlic in for and
that by putting the garlic in for and
that by putting the garlic in for and cooking it straight over the barbecue
cooking it straight over the barbecue
cooking it straight over the barbecue for about ten to fifteen minutes you can
for about ten to fifteen minutes you can
for about ten to fifteen minutes you can do this in a food processor but I’m
do this in a food processor but I’m
do this in a food processor but I’m gonna do it the old-fashioned way with a
gonna do it the old-fashioned way with a
gonna do it the old-fashioned way with a fork just kind of really mash it into
fork just kind of really mash it into
fork just kind of really mash it into the base of the bowl it’s pretty
the base of the bowl it’s pretty
the base of the bowl it’s pretty important at this stage to get it pretty
important at this stage to get it pretty
important at this stage to get it pretty much as pasty as you can once you’ve
much as pasty as you can once you’ve
much as pasty as you can once you’ve mashed all that up we can go in with one
mashed all that up we can go in with one
mashed all that up we can go in with one egg yolk give this a nice kind of mix
egg yolk give this a nice kind of mix
egg yolk give this a nice kind of mix around with a whisk a teaspoon of Dijon
around with a whisk a teaspoon of Dijon
around with a whisk a teaspoon of Dijon mustard whisk all this together drizzle
mustard whisk all this together drizzle
mustard whisk all this together drizzle in the olive oil really slowly so it
in the olive oil really slowly so it
in the olive oil really slowly so it emulsifiers
emulsifiers
emulsifiers I’m gonna put the juice of the other
I’m gonna put the juice of the other
I’m gonna put the juice of the other half of the lemon straight into there
half of the lemon straight into there
half of the lemon straight into there and this is really thick at the moment
and this is really thick at the moment
and this is really thick at the moment so this will kind of help I guess fluid
so this will kind of help I guess fluid
so this will kind of help I guess fluid it out more or make it more the
it out more or make it more the
it out more or make it more the consistency we’re after and if you find
consistency we’re after and if you find
consistency we’re after and if you find your Aeolis actually still too thick you
your Aeolis actually still too thick you
your Aeolis actually still too thick you can always put a tiny bit of warm water
can always put a tiny bit of warm water
can always put a tiny bit of warm water into there and just whisk it through
into there and just whisk it through
into there and just whisk it through just a little bit at a time right final
just a little bit at a time right final
just a little bit at a time right final ingredient
ingredient
ingredient salt and pepper Andre you wonder the
salt and pepper Andre you wonder the
salt and pepper Andre you wonder the honors look at this wrist action
honors look at this wrist action
honors look at this wrist action beautiful that’s the consistency I’m
beautiful that’s the consistency I’m
beautiful that’s the consistency I’m after
after
after so once you have this we can look at
so once you have this we can look at
so once you have this we can look at skewing the meat to screw up the meat
skewing the meat to screw up the meat
skewing the meat to screw up the meat we’re gonna be using one of these
we’re gonna be using one of these
we’re gonna be using one of these miniature swords or what do you call
miniature swords or what do you call
miniature swords or what do you call this they use these in Turkey right if
this they use these in Turkey right if
this they use these in Turkey right if you don’t have a chutes you can always
you don’t have a chutes you can always
you don’t have a chutes you can always use a wooden skewer or a rosemary stork
use a wooden skewer or a rosemary stork
use a wooden skewer or a rosemary stork when you’re using really fine strips of
when you’re using really fine strips of
when you’re using really fine strips of meat like this it’s really good to kind
meat like this it’s really good to kind
meat like this it’s really good to kind of double skewer it so I put one end
of double skewer it so I put one end
of double skewer it so I put one end through and then kind of wrap it through
through and then kind of wrap it through
through and then kind of wrap it through and then skewer the other end as well
and then skewer the other end as well
and then skewer the other end as well just so it’s got a really good grip on
just so it’s got a really good grip on
just so it’s got a really good grip on the shish once you’ve done the meat
the shish once you’ve done the meat
the shish once you’ve done the meat we’ll need some sliced onion and some
we’ll need some sliced onion and some
we’ll need some sliced onion and some picked flat leaf parsley there’s one
picked flat leaf parsley there’s one
picked flat leaf parsley there’s one more ingredient that you will need and
more ingredient that you will need and
more ingredient that you will need and it often gets left out hot chips I’ve
it often gets left out hot chips I’ve
it often gets left out hot chips I’ve got some great kit about here which
got some great kit about here which
got some great kit about here which we’ll use for the Salukis and I’ve just
we’ll use for the Salukis and I’ve just
we’ll use for the Salukis and I’ve just got to put them on the barbecue just for
got to put them on the barbecue just for
got to put them on the barbecue just for about 10-15 seconds here besides just to
about 10-15 seconds here besides just to
about 10-15 seconds here besides just to warm them up we’re ready to rock so meat
warm them up we’re ready to rock so meat
warm them up we’re ready to rock so meat goes on because it’s cut so finely it’s
goes on because it’s cut so finely it’s
goes on because it’s cut so finely it’s just going to take like a minute and a
just going to take like a minute and a
just going to take like a minute and a half to cook on each side put these
half to cook on each side put these
half to cook on each side put these together I’m gonna grab a nice spoon of
together I’m gonna grab a nice spoon of
together I’m gonna grab a nice spoon of aioli and just kind of smear it over one
aioli and just kind of smear it over one
aioli and just kind of smear it over one side of each Suva bread will take a
side of each Suva bread will take a
side of each Suva bread will take a little bit of the onion in there you
little bit of the onion in there you
little bit of the onion in there you grab some parsley I’m gonna put some of
grab some parsley I’m gonna put some of
grab some parsley I’m gonna put some of these hot chips this is done it’s
these hot chips this is done it’s
these hot chips this is done it’s beautiful so you can just kind of take
beautiful so you can just kind of take
beautiful so you can just kind of take it straight off and put a couple of
it straight off and put a couple of
it straight off and put a couple of pieces on there
souvlaki czar up you got ID that’s for
souvlaki czar up you got ID that’s for you darlin I cooked up these service for
you darlin I cooked up these service for
you darlin I cooked up these service for these lovely people escape patrol at man
these lovely people escape patrol at man
these lovely people escape patrol at man Pola wherever you are in the world
Pola wherever you are in the world
Pola wherever you are in the world enjoy your server
”
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