welcome to jamie oliver’s foodtube hello food tubers and today we’re gonna
hello food tubers and today we’re gonna
hello food tubers and today we’re gonna cook up some penny ball plus we’re gonna
cook up some penny ball plus we’re gonna
cook up some penny ball plus we’re gonna make our own homemade plum sauce and
make our own homemade plum sauce and
make our own homemade plum sauce and stir fry cabbage all those ingredients
stir fry cabbage all those ingredients
stir fry cabbage all those ingredients all this amazing flavor again right so
all this amazing flavor again right so
all this amazing flavor again right so start with we have root ginger and
start with we have root ginger and
start with we have root ginger and orange if you can slice both of those
orange if you can slice both of those
orange if you can slice both of those with a peel everything and puts it into
with a peel everything and puts it into
with a peel everything and puts it into a roasting tray okay now be honest been
a roasting tray okay now be honest been
a roasting tray okay now be honest been to quit apportion what am I gonna get am
to quit apportion what am I gonna get am
to quit apportion what am I gonna get am I gonna be full by the end of it yes I
I gonna be full by the end of it yes I
I gonna be full by the end of it yes I am yes this is like a full plate of food
am yes this is like a full plate of food
am yes this is like a full plate of food perfectly balanced nutritious and it
perfectly balanced nutritious and it
perfectly balanced nutritious and it will people ok price right Chinese
will people ok price right Chinese
will people ok price right Chinese five-spice going into a roasting tray
five-spice going into a roasting tray
five-spice going into a roasting tray along with some warm water one more just
along with some warm water one more just
along with some warm water one more just to start the process off you can do cold
to start the process off you can do cold
to start the process off you can do cold water but then your ovens gonna have to
water but then your ovens gonna have to
water but then your ovens gonna have to work a bit longer to get up to
work a bit longer to get up to
work a bit longer to get up to temperature zone okay yep I can go in
temperature zone okay yep I can go in
temperature zone okay yep I can go in there I mean slices or Cory’s the same
there I mean slices or Cory’s the same
there I mean slices or Cory’s the same bold flavors going on smells if it just
bold flavors going on smells if it just
bold flavors going on smells if it just because you’re cutting back on
because you’re cutting back on
because you’re cutting back on ingredient and the cost reviews don’t
ingredient and the cost reviews don’t
ingredient and the cost reviews don’t have to cut back on flavor
have to cut back on flavor
have to cut back on flavor we’re using bold flavors so actually can
we’re using bold flavors so actually can
we’re using bold flavors so actually can really enjoy a great meal and the great
really enjoy a great meal and the great
really enjoy a great meal and the great milk consists of so these are pork belly
milk consists of so these are pork belly
milk consists of so these are pork belly rashes and put those slices is the
rashes and put those slices is the
rashes and put those slices is the cheapest way to my fault billing it
cheapest way to my fault billing it
cheapest way to my fault billing it looks like a mega thick bacon well it
looks like a mega thick bacon well it
looks like a mega thick bacon well it the bellies in the back but it’s the
the bellies in the back but it’s the
the bellies in the back but it’s the same animal so put those in will gives
same animal so put those in will gives
same animal so put those in will gives up two portions at the moment in life
up two portions at the moment in life
up two portions at the moment in life I’ve already taste so nice that I’d
I’ve already taste so nice that I’d
I’ve already taste so nice that I’d expected to be more expensive than it is
expected to be more expensive than it is
expected to be more expensive than it is you’ve got to do a lot to it you can’t
you’ve got to do a lot to it you can’t
you’ve got to do a lot to it you can’t just flash fry it so you’ve got to cook
just flash fry it so you’ve got to cook
just flash fry it so you’ve got to cook it a long slow time it’s what we’re
it a long slow time it’s what we’re
it a long slow time it’s what we’re gonna do there along with a tinfoil link
gonna do there along with a tinfoil link
gonna do there along with a tinfoil link so it doesn’t dry out and then it can go
so it doesn’t dry out and then it can go
so it doesn’t dry out and then it can go into the oven for about three or four
into the oven for about three or four
into the oven for about three or four hours at 160 degrees Celsius and that
hours at 160 degrees Celsius and that
hours at 160 degrees Celsius and that means the cheap meat becomes really
means the cheap meat becomes really
means the cheap meat becomes really tender meat I’m Mike we are gonna do an
tender meat I’m Mike we are gonna do an
tender meat I’m Mike we are gonna do an amazing plum sauce to go with it can you
amazing plum sauce to go with it can you
amazing plum sauce to go with it can you do the plums over on that board yeah
my floor what do I do with these plums
my floor what do I do with these plums if you can just cross these up d stone
if you can just cross these up d stone
if you can just cross these up d stone them into our pan I’m gonna find you
them into our pan I’m gonna find you
them into our pan I’m gonna find you dice up with Sherlock don’t ever cut
dice up with Sherlock don’t ever cut
dice up with Sherlock don’t ever cut your finger don’t ever ever ever
your finger don’t ever ever ever
your finger don’t ever ever ever coachman cut bangs the board I’m rolling
coachman cut bangs the board I’m rolling
coachman cut bangs the board I’m rolling it into the stone and twist then cut it
it into the stone and twist then cut it
it into the stone and twist then cut it down into the board again and then you
down into the board again and then you
down into the board again and then you don’t have to sound there’s a jam into
don’t have to sound there’s a jam into
don’t have to sound there’s a jam into your hand which is deadly so stone comes
your hand which is deadly so stone comes
your hand which is deadly so stone comes out quarters go into a pan slot going in
out quarters go into a pan slot going in
out quarters go into a pan slot going in all the rest of those done a glug of oil
all the rest of those done a glug of oil
all the rest of those done a glug of oil just to stock process off to score a
just to stock process off to score a
just to stock process off to score a nice one clove of garlic bears you can
nice one clove of garlic bears you can
nice one clove of garlic bears you can crush that open and a few slivers of red
crush that open and a few slivers of red
crush that open and a few slivers of red chilli now you can make this as hot – as
chilli now you can make this as hot – as
chilli now you can make this as hot – as cool as you like it’s very sweet but a
cool as you like it’s very sweet but a
cool as you like it’s very sweet but a little bit of spice helped as well just
little bit of spice helped as well just
little bit of spice helped as well just a little bit of chili in there and this
a little bit of chili in there and this
a little bit of chili in there and this across between kind of a sort and a
across between kind of a sort and a
across between kind of a sort and a chutney so we have the vinegar in the
chutney so we have the vinegar in the
chutney so we have the vinegar in the form of rice wine vinegar 100 Miller
form of rice wine vinegar 100 Miller
form of rice wine vinegar 100 Miller back does it and because obviously that
back does it and because obviously that
back does it and because obviously that is very sharp and acidic we also need
is very sharp and acidic we also need
is very sharp and acidic we also need brown sugar to balance out about you’re
brown sugar to balance out about you’re
brown sugar to balance out about you’re going in the garlic going in that’s all
going in the garlic going in that’s all
going in the garlic going in that’s all the ingredients walnuts a lot of smells
the ingredients walnuts a lot of smells
the ingredients walnuts a lot of smells bubble that down a little bit of salt
bubble that down a little bit of salt
bubble that down a little bit of salt and once of that bubbles about some 10
and once of that bubbles about some 10
and once of that bubbles about some 10 minutes so that’s all it needs the
minutes so that’s all it needs the
minutes so that’s all it needs the perfect plum chutney yes if you put it
perfect plum chutney yes if you put it
perfect plum chutney yes if you put it in the jar you can make a big batch of
in the jar you can make a big batch of
in the jar you can make a big batch of it especially win the plunger in season
it especially win the plunger in season
it especially win the plunger in season you get an even cheaper go to market and
you get an even cheaper go to market and
you get an even cheaper go to market and actually the officer how about the bowls
actually the officer how about the bowls
actually the officer how about the bowls of ingredients for a pound here grab
of ingredients for a pound here grab
of ingredients for a pound here grab some plums watering seeds I make a big
some plums watering seeds I make a big
some plums watering seeds I make a big batch when you’re absolutely right jam
batch when you’re absolutely right jam
batch when you’re absolutely right jam jar kill a jar in the fridge machine yes
jar kill a jar in the fridge machine yes
jar kill a jar in the fridge machine yes next up cabbage now what would be
next up cabbage now what would be
next up cabbage now what would be amazing with this dish would be
amazing with this dish would be
amazing with this dish would be something like bok choy or patent choy
something like bok choy or patent choy
something like bok choy or patent choy or some Chinese leaves but they are
or some Chinese leaves but they are
or some Chinese leaves but they are slightly more expensive so we do
slightly more expensive so we do
slightly more expensive so we do something very very similar great color
something very very similar great color
something very very similar great color great flavor with a bog-standard cabbage
great flavor with a bog-standard cabbage
great flavor with a bog-standard cabbage are we gonna shred this pretty much yes
are we gonna shred this pretty much yes
are we gonna shred this pretty much yes cut up nice and fine buzzer didn’t cut
cut up nice and fine buzzer didn’t cut
cut up nice and fine buzzer didn’t cut out the white store yeah I think
out the white store yeah I think
out the white store yeah I think shredded cabbage is underestimated
shredded cabbage is underestimated
shredded cabbage is underestimated I use it a lot I don’t know people who
I use it a lot I don’t know people who
I use it a lot I don’t know people who produce light off of it
produce light off of it
produce light off of it well I think it’s overcooked it can
well I think it’s overcooked it can
well I think it’s overcooked it can smell really bad but we can do it it’s
smell really bad but we can do it it’s
smell really bad but we can do it it’s very quickly sauté off a little bit soy
very quickly sauté off a little bit soy
very quickly sauté off a little bit soy sauce that’s it that’s all it needs to
sauce that’s it that’s all it needs to
sauce that’s it that’s all it needs to create an amazing layer my crispy onion
create an amazing layer my crispy onion
create an amazing layer my crispy onion yes keep the green which is why we’re
yes keep the green which is why we’re
yes keep the green which is why we’re just using the outer leaves as well
just using the outer leaves as well
just using the outer leaves as well inside perfect for the Coulson or
inside perfect for the Coulson or
inside perfect for the Coulson or another time but for this dish the outer
another time but for this dish the outer
another time but for this dish the outer leaves the green ones are best on top of
leaves the green ones are best on top of
leaves the green ones are best on top of each other you’re wasting your time the
each other you’re wasting your time the
each other you’re wasting your time the chopping cabbage is like you then you’re
chopping cabbage is like you then you’re
chopping cabbage is like you then you’re wasting your talents you weights you try
wasting your talents you weights you try
wasting your talents you weights you try the cabbage you might change your mind
the cabbage you might change your mind
the cabbage you might change your mind all right now our water is boiling we
all right now our water is boiling we
all right now our water is boiling we can add in the rice
can add in the rice
can add in the rice give that one stir so the grains don’t
give that one stir so the grains don’t
give that one stir so the grains don’t stick together a little bit of oil in
stick together a little bit of oil in
stick together a little bit of oil in this pan pot cabbage in to saute so they
this pan pot cabbage in to saute so they
this pan pot cabbage in to saute so they can go and just before it’s finished the
can go and just before it’s finished the
can go and just before it’s finished the splash of soy sauce for seasoning I mean
splash of soy sauce for seasoning I mean
splash of soy sauce for seasoning I mean by a huge rate all right everything
by a huge rate all right everything
by a huge rate all right everything comes together now look at how that is
comes together now look at how that is
comes together now look at how that is mush down let’s do an amazing sauce or
mush down let’s do an amazing sauce or
mush down let’s do an amazing sauce or chutney and our pork one with three done
chutney and our pork one with three done
chutney and our pork one with three done very very soft baby wrong it looks
very very soft baby wrong it looks
very very soft baby wrong it looks lovely babe does look bones well I think
lovely babe does look bones well I think
lovely babe does look bones well I think that’s a Chinese five-spice he’s gonna
that’s a Chinese five-spice he’s gonna
that’s a Chinese five-spice he’s gonna give a very dark color smells lovely
give a very dark color smells lovely
give a very dark color smells lovely some of those soy sauce cabbage right
some of those soy sauce cabbage right
some of those soy sauce cabbage right and then for the pork now this needs to
and then for the pork now this needs to
and then for the pork now this needs to come out and be served the other way up
come out and be served the other way up
come out and be served the other way up cause that’s a really succulent part
cause that’s a really succulent part
cause that’s a really succulent part like so
like so
like so Wow chutney so great here we go you’re
Wow chutney so great here we go you’re
Wow chutney so great here we go you’re too quitting the less than 2 pounds
too quitting the less than 2 pounds
too quitting the less than 2 pounds apportion it is our Chinese inspired
apportion it is our Chinese inspired
apportion it is our Chinese inspired pork belly soy cabbage and our plum
pork belly soy cabbage and our plum
pork belly soy cabbage and our plum chutney literally all you need is a fork
chutney literally all you need is a fork
chutney literally all you need is a fork rently the knife
rently the knife
rently the knife probably only in Miami four hours of
probably only in Miami four hours of
probably only in Miami four hours of cooking it will just fall apart I’m
cooking it will just fall apart I’m
cooking it will just fall apart I’m gonna use the knife just that’s no
gonna use the knife just that’s no
gonna use the knife just that’s no normal pulpit so I’m using the knife
normal pulpit so I’m using the knife
normal pulpit so I’m using the knife just to construct my big metaphor that
just to construct my big metaphor that
just to construct my big metaphor that is delicious
is delicious
is delicious a plum sauce is so sweet it’s great and
a plum sauce is so sweet it’s great and
a plum sauce is so sweet it’s great and really counteracts the departed ice very
really counteracts the departed ice very
really counteracts the departed ice very kids
kids
kids now I know we’ve demolished that between
now I know we’ve demolished that between
now I know we’ve demolished that between three of us but what’s that abortion you
three of us but what’s that abortion you
three of us but what’s that abortion you were definitely yeah okay you were right
were definitely yeah okay you were right
were definitely yeah okay you were right more roughly an amazing phony subscribe
more roughly an amazing phony subscribe
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”
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