what are you going to do for us this afternoon chef I was only two dishes
afternoon chef I was only two dishes
afternoon chef I was only two dishes today I’m going to make a seafood burger
today I’m going to make a seafood burger
today I’m going to make a seafood burger that’s actually both these dresses
that’s actually both these dresses
that’s actually both these dresses actually a bow from from my new book may
actually a bow from from my new book may
actually a bow from from my new book may finale’s fish kitchen and these are
finale’s fish kitchen and these are
finale’s fish kitchen and these are quickly quite simple dishes ones in the
quickly quite simple dishes ones in the
quickly quite simple dishes ones in the whole books about techniques so it runs
whole books about techniques so it runs
whole books about techniques so it runs through from raw to sows to pickle all
through from raw to sows to pickle all
through from raw to sows to pickle all the way through to barbecue which is the
the way through to barbecue which is the
the way through to barbecue which is the burger and to deep fry which is going to
burger and to deep fry which is going to
burger and to deep fry which is going to be the pollock we’re going to do so the
be the pollock we’re going to do so the
be the pollock we’re going to do so the burger is a seafood burger it’s going to
burger is a seafood burger it’s going to
burger is a seafood burger it’s going to be some Pollack which we got here of
be some Pollack which we got here of
be some Pollack which we got here of some choice and cod Phillip some prawns
some choice and cod Phillip some prawns
some choice and cod Phillip some prawns and some crabmeat I mean make them
and some crabmeat I mean make them
and some crabmeat I mean make them wasabi mayonnaise I am got some pickled
wasabi mayonnaise I am got some pickled
wasabi mayonnaise I am got some pickled onions and some char grill let it that’s
onions and some char grill let it that’s
onions and some char grill let it that’s going to be the burger and then the
going to be the burger and then the
going to be the burger and then the crispy Pollock is a nice light tempura
crispy Pollock is a nice light tempura
crispy Pollock is a nice light tempura batter but you marinate the Pollock
batter but you marinate the Pollock
batter but you marinate the Pollock first Pollock’s when the fish that
first Pollock’s when the fish that
first Pollock’s when the fish that really needs some help it’s not you know
really needs some help it’s not you know
really needs some help it’s not you know a lot of people go on about eating
a lot of people go on about eating
a lot of people go on about eating Pollock this ain’t sustainability
Pollock this ain’t sustainability
Pollock this ain’t sustainability reasons a reason probably why we didn’t
reasons a reason probably why we didn’t
reasons a reason probably why we didn’t eat as much of it before is because it
eat as much of it before is because it
eat as much of it before is because it is actually quite bland so what i do is
is actually quite bland so what i do is
is actually quite bland so what i do is i marinate it with some lime juice
i marinate it with some lime juice
i marinate it with some lime juice coriander and a little bit of paprika
coriander and a little bit of paprika
coriander and a little bit of paprika and then we make it a take on a tempura
and then we make it a take on a tempura
and then we make it a take on a tempura batter and a really nice correct carrot
batter and a really nice correct carrot
batter and a really nice correct carrot salad as well as go with that and kit
salad as well as go with that and kit
salad as well as go with that and kit gonna do Kim is a come see you man yeah
gonna do Kim is a come see you man yeah
gonna do Kim is a come see you man yeah Kim Kim’s gonna do the barbecue so he’s
Kim Kim’s gonna do the barbecue so he’s
Kim Kim’s gonna do the barbecue so he’s on a green egg over there and get Kim’s
on a green egg over there and get Kim’s
on a green egg over there and get Kim’s actually the hero of all this he
actually the hero of all this he
actually the hero of all this he actually gets all the old all the stuff
actually gets all the old all the stuff
actually gets all the old all the stuff prepped for us out the back so he’s on
prepped for us out the back so he’s on
prepped for us out the back so he’s on stage this time so brother came
stage this time so brother came
stage this time so brother came everybody okay so i’m going to start off
everybody okay so i’m going to start off
everybody okay so i’m going to start off with the with the burger mix now one of
with the with the burger mix now one of
with the with the burger mix now one of the things I really don’t like about
the things I really don’t like about
the things I really don’t like about burgers in general and I know some
burgers in general and I know some
burgers in general and I know some people in the audience my about it
people in the audience my about it
people in the audience my about it before is the rawness of the onions so
before is the rawness of the onions so
before is the rawness of the onions so what I do with these you know Sherlock’s
what I do with these you know Sherlock’s
what I do with these you know Sherlock’s and you can use onions if you want is
and you can use onions if you want is
and you can use onions if you want is we’re just going to cook them off and
we’re just going to cook them off and
we’re just going to cook them off and you need to cook them off just sweat
you need to cook them off just sweat
you need to cook them off just sweat them off now just take away that rawness
them off now just take away that rawness
them off now just take away that rawness which wouldn’t be very nice well I don’t
which wouldn’t be very nice well I don’t
which wouldn’t be very nice well I don’t think it’s very nice with a meat burger
think it’s very nice with a meat burger
think it’s very nice with a meat burger but I don’t but I also think it’s
but I don’t but I also think it’s
but I don’t but I also think it’s definitely not nice with a fish
definitely not nice with a fish
definitely not nice with a fish and and all you need to do is very
and and all you need to do is very
and and all you need to do is very quickly dice out the Sherlock mind your
quickly dice out the Sherlock mind your
quickly dice out the Sherlock mind your fingers okay we only need one sh a lot
fingers okay we only need one sh a lot
fingers okay we only need one sh a lot for this and then we got a little bit
for this and then we got a little bit
for this and then we got a little bit garlic as well again I do exactly the
garlic as well again I do exactly the
garlic as well again I do exactly the same thing with a garlic I just do nice
same thing with a garlic I just do nice
same thing with a garlic I just do nice little slices down a little sort of
little slices down a little sort of
little slices down a little sort of across and then straight through okay
now what I like about cooking yeah well
now what I like about cooking yeah well I like cooking in general the favorite
I like cooking in general the favorite
I like cooking in general the favorite part of me is actually where you can
part of me is actually where you can
part of me is actually where you can make up your own stuff I’ve always been
make up your own stuff I’ve always been
make up your own stuff I’ve always been one of these people as to tamper with
one of these people as to tamper with
one of these people as to tamper with things and you could get told off a lot
things and you could get told off a lot
things and you could get told off a lot when I was younger about tampering with
when I was younger about tampering with
when I was younger about tampering with stuff but with my recipes you can take
stuff but with my recipes you can take
stuff but with my recipes you can take them out how you want to so it doesn’t
them out how you want to so it doesn’t
them out how you want to so it doesn’t have to be Sherlock seen any ghosts
have to be Sherlock seen any ghosts
have to be Sherlock seen any ghosts which lots in there if you don’t want to
which lots in there if you don’t want to
which lots in there if you don’t want to you don’t use to use green chilies you
you don’t use to use green chilies you
you don’t use to use green chilies you have to use garlic so but this is the
have to use garlic so but this is the
have to use garlic so but this is the way I like to do it and but the basic
way I like to do it and but the basic
way I like to do it and but the basic recipe will always work so you could put
recipe will always work so you could put
recipe will always work so you could put yo red chilies in there you could put
yo red chilies in there you could put
yo red chilies in there you could put some extra herbs in there if you want it
some extra herbs in there if you want it
some extra herbs in there if you want it and I’m just going to this is the way I
and I’m just going to this is the way I
and I’m just going to this is the way I like to do it what we’re gonna do is
like to do it what we’re gonna do is
like to do it what we’re gonna do is just turn this on that’s it lovely
just turn this on that’s it lovely
just turn this on that’s it lovely stoves aren’t they they are absolutely
stoves aren’t they they are absolutely
stoves aren’t they they are absolutely fantastic the only thing we do have to
fantastic the only thing we do have to
fantastic the only thing we do have to watch out because we’re outdoors because
watch out because we’re outdoors because
watch out because we’re outdoors because we’ve got LPG here sometimes when the
we’ve got LPG here sometimes when the
we’ve got LPG here sometimes when the wind blows in we have to keep an eye
wind blows in we have to keep an eye
wind blows in we have to keep an eye because it does blow out occasion I so
because it does blow out occasion I so
because it does blow out occasion I so but we’ll we’ll keep an eye on that
but we’ll we’ll keep an eye on that
but we’ll we’ll keep an eye on that Nathan alright so you don’t need too
Nathan alright so you don’t need too
Nathan alright so you don’t need too much oil in the pan and why don’t we if
much oil in the pan and why don’t we if
much oil in the pan and why don’t we if we’re gonna put that in there I’m just
we’re gonna put that in there I’m just
we’re gonna put that in there I’m just gonna soften it off okay it doesn’t have
gonna soften it off okay it doesn’t have
gonna soften it off okay it doesn’t have to be a roaring hot pan it just needs to
to be a roaring hot pan it just needs to
to be a roaring hot pan it just needs to be a warm pan that gets that sort of a
be a warm pan that gets that sort of a
be a warm pan that gets that sort of a softened off a bit more oil in there as
softened off a bit more oil in there as
softened off a bit more oil in there as well now when you’re making a fish
well now when you’re making a fish
well now when you’re making a fish burger the actual proteins of the
burger the actual proteins of the
burger the actual proteins of the whitefish sort of if you leave them for
whitefish sort of if you leave them for
whitefish sort of if you leave them for half an hour in the fridge actually sort
half an hour in the fridge actually sort
half an hour in the fridge actually sort of firm together okay so you don’t need
of firm together okay so you don’t need
of firm together okay so you don’t need to put you might think you’ll need to
to put you might think you’ll need to
to put you might think you’ll need to put egg a bit of egg or a bit of bread
put egg a bit of egg or a bit of bread
put egg a bit of egg or a bit of bread crumbs that you don’t need to do that
crumbs that you don’t need to do that
crumbs that you don’t need to do that all you need to do is just give it a bit
all you need to do is just give it a bit
all you need to do is just give it a bit of time okay so just going to cut this
of time okay so just going to cut this
of time okay so just going to cut this fish up into sort of some smaller pieces
fish up into sort of some smaller pieces
fish up into sort of some smaller pieces just so when you blend it it’s easier to
just so when you blend it it’s easier to
just so when you blend it it’s easier to actually blend it and what you also
actually blend it and what you also
actually blend it and what you also reason why you would cut it up small as
reason why you would cut it up small as
reason why you would cut it up small as well is yeah the more you blend it the
well is yeah the more you blend it the
well is yeah the more you blend it the hotter the actual mix will get in the
hotter the actual mix will get in the
hotter the actual mix will get in the blender and you don’t want with fish
blender and you don’t want with fish
blender and you don’t want with fish it’s sort of 40 sort of 30 to 40 degrees
it’s sort of 40 sort of 30 to 40 degrees
it’s sort of 40 sort of 30 to 40 degrees it starts to cook so taller the better
it starts to cook so taller the better
it starts to cook so taller the better if you’re doing a large batch of this if
if you’re doing a large batch of this if
if you’re doing a large batch of this if you wanted to make I know 40 burgers or
you wanted to make I know 40 burgers or
you wanted to make I know 40 burgers or sank you having a party you wanna almost
sank you having a party you wanna almost
sank you having a party you wanna almost you want to eat you want to kill the
you want to eat you want to kill the
you want to eat you want to kill the fish down to the point that it’s almost
fish down to the point that it’s almost
fish down to the point that it’s almost frozen so it’s still you know when it
frozen so it’s still you know when it
frozen so it’s still you know when it starts to sort of get firm from being in
starts to sort of get firm from being in
starts to sort of get firm from being in the freezer and then blend it down
the freezer and then blend it down
the freezer and then blend it down that’s just a little tip so just sweat
that’s just a little tip so just sweat
that’s just a little tip so just sweat them down I’m going to take this over to
them down I’m going to take this over to
them down I’m going to take this over to the blender alright and also I got here
the blender alright and also I got here
the blender alright and also I got here as well let’s get that so literally
as well let’s get that so literally
as well let’s get that so literally that’s all you need to do the slop a
that’s all you need to do the slop a
that’s all you need to do the slop a snack that’s enough feat would leave
snack that’s enough feat would leave
snack that’s enough feat would leave that imagine that’s going into the
that imagine that’s going into the
that imagine that’s going into the fridge there’s something there it’s
fridge there’s something there it’s
fridge there’s something there it’s already been done alright you just call
already been done alright you just call
already been done alright you just call that down the reason why you’d call it
that down the reason why you’d call it
that down the reason why you’d call it down you don’t want to be putting hot
down you don’t want to be putting hot
down you don’t want to be putting hot sure lots and stuff into that into the
sure lots and stuff into that into the
sure lots and stuff into that into the cold fish okay so we got here as well as
cold fish okay so we got here as well as
cold fish okay so we got here as well as some prawns these are nicer so a tiger
some prawns these are nicer so a tiger
some prawns these are nicer so a tiger prawn if you what you want to do with
prawn if you what you want to do with
prawn if you what you want to do with them make sure you read the labels when
them make sure you read the labels when
them make sure you read the labels when you’re buying prawns and these have been
you’re buying prawns and these have been
you’re buying prawns and these have been deveined as well so we’ve taken the
deveined as well so we’ve taken the
deveined as well so we’ve taken the little sort of vein as it runs down the
little sort of vein as it runs down the
little sort of vein as it runs down the back off
we’re going to cut them up as well the
we’re going to cut them up as well the reason why i put these separately
reason why i put these separately
reason why i put these separately because the actual fish flesh is going
because the actual fish flesh is going
because the actual fish flesh is going to be the softest sort of like the finer
to be the softest sort of like the finer
to be the softest sort of like the finer part of the burger and then I want
part of the burger and then I want
part of the burger and then I want chunks of prawn through it okay I don’t
chunks of prawn through it okay I don’t
chunks of prawn through it okay I don’t want the printer so I want to be able to
want the printer so I want to be able to
want the printer so I want to be able to see the prawn in the burger and then we
see the prawn in the burger and then we
see the prawn in the burger and then we got some yeah mr. Hicks it’s not your
got some yeah mr. Hicks it’s not your
got some yeah mr. Hicks it’s not your recipe you’ll get your be on your menu
recipe you’ll get your be on your menu
recipe you’ll get your be on your menu soon though I thought I recognized that
soon though I thought I recognized that
soon though I thought I recognized that voice hey good you’re right alright so
into the blender go the prawns just
into the blender go the prawns just pulse them for just for about five
pulse them for just for about five
pulse them for just for about five seconds
just so you can still see the actual
just so you can still see the actual prawn in there when that cooks the
prawn in there when that cooks the
prawn in there when that cooks the problems obviously a lot of pink in your
problems obviously a lot of pink in your
problems obviously a lot of pink in your source all you know he’s a bit Chevy but
source all you know he’s a bit Chevy but
source all you know he’s a bit Chevy but it looks pretty looks pretty pretty just
it looks pretty looks pretty pretty just
it looks pretty looks pretty pretty just six foot five person with 21 stone be
six foot five person with 21 stone be
six foot five person with 21 stone be something about pretty anything so right
something about pretty anything so right
something about pretty anything so right so got some white crab meat in there as
so got some white crab meat in there as
so got some white crab meat in there as well and that just literally needs to be
well and that just literally needs to be
well and that just literally needs to be going through there like that you notice
going through there like that you notice
going through there like that you notice I’ve not put any seasoning in there yet
I’ve not put any seasoning in there yet
I’ve not put any seasoning in there yet I don’t use pepper with this because
I don’t use pepper with this because
I don’t use pepper with this because I’ve got the heat from the chili that’s
I’ve got the heat from the chili that’s
I’ve got the heat from the chili that’s going to go in there so we’re just gonna
going to go in there so we’re just gonna
going to go in there so we’re just gonna put a little bit of salt now what the
put a little bit of salt now what the
put a little bit of salt now what the salt does when I was talking about
salt does when I was talking about
salt does when I was talking about before about not having to put any egg
before about not having to put any egg
before about not having to put any egg or anything in there or break crumbs to
or anything in there or break crumbs to
or anything in there or break crumbs to firm it up the salt actually starts to
firm it up the salt actually starts to
firm it up the salt actually starts to cure the fish and by curing the fish it
cure the fish and by curing the fish it
cure the fish and by curing the fish it firms up therefore doesn’t fall apart
firms up therefore doesn’t fall apart
firms up therefore doesn’t fall apart when you cook it ok now we’ll transfer
when you cook it ok now we’ll transfer
when you cook it ok now we’ll transfer this into a bowl this stage it doesn’t
this into a bowl this stage it doesn’t
this into a bowl this stage it doesn’t look the most beautiful thing in the
look the most beautiful thing in the
look the most beautiful thing in the world but trust me it’s gone on the over
world but trust me it’s gone on the over
world but trust me it’s gone on the over there on the barbecue it’s going to be
there on the barbecue it’s going to be
there on the barbecue it’s going to be lovely so get rid of that all right what
lovely so get rid of that all right what
lovely so get rid of that all right what got here is some of the actual
got here is some of the actual
got here is some of the actual Sherlock’s in the chili mixture that’s
Sherlock’s in the chili mixture that’s
Sherlock’s in the chili mixture that’s actually just cooled down so you can see
actually just cooled down so you can see
actually just cooled down so you can see you can put anything in there you want
you can put anything in there you want
you can put anything in there you want so I’ll just chose the poop but ash lots
so I’ll just chose the poop but ash lots
so I’ll just chose the poop but ash lots garlic and the Chilean ever you can put
garlic and the Chilean ever you can put
garlic and the Chilean ever you can put you know whatever you want now this
you know whatever you want now this
you know whatever you want now this stage what we do is you just give it a
stage what we do is you just give it a
stage what we do is you just give it a bit of a mix you probably see that on
bit of a mix you probably see that on
bit of a mix you probably see that on the camera there that it’s all coming
the camera there that it’s all coming
the camera there that it’s all coming together can you see how it’s holding
together can you see how it’s holding
together can you see how it’s holding there that’s it now what we do is now a
there that’s it now what we do is now a
there that’s it now what we do is now a nice clean hand just going to take some
nice clean hand just going to take some
nice clean hand just going to take some of the mix
of the mix
of the mix paired together okay the form your fish
paired together okay the form your fish
paired together okay the form your fish burger okay all right
and what we’ll do now is a bit of blue p
and what we’ll do now is a bit of blue p betta magic you’ll suddenly ever made
betta magic you’ll suddenly ever made
betta magic you’ll suddenly ever made earlier seems to be a bit redder that’s
earlier seems to be a bit redder that’s
earlier seems to be a bit redder that’s probably where the prawns okay now i’m
probably where the prawns okay now i’m
probably where the prawns okay now i’m going to take you take these ones and
going to take you take these ones and
going to take you take these ones and start cooking knows they’re going to
start cooking knows they’re going to
start cooking knows they’re going to take about four minutes to cook they
take about four minutes to cook they
take about four minutes to cook they won’t take too long because the fish
won’t take too long because the fish
won’t take too long because the fish cooks so quickly alright why is cooking
cooks so quickly alright why is cooking
cooks so quickly alright why is cooking them I’m going to make some some
them I’m going to make some some
them I’m going to make some some mayonnaise now the idea of this
mayonnaise now the idea of this
mayonnaise now the idea of this mayonnaise you haven’t made mayonnaise
mayonnaise you haven’t made mayonnaise
mayonnaise you haven’t made mayonnaise before its egg yolks vinegar but you can
before its egg yolks vinegar but you can
before its egg yolks vinegar but you can use lemon juice as well if you want to
use lemon juice as well if you want to
use lemon juice as well if you want to anything acidic so any type of vinegar
anything acidic so any type of vinegar
anything acidic so any type of vinegar any time of citrus juice give a bit of a
any time of citrus juice give a bit of a
any time of citrus juice give a bit of a with you put mustard in there as well if
with you put mustard in there as well if
with you put mustard in there as well if you want but because i’m using this
you want but because i’m using this
you want but because i’m using this wasabi just going to go in there boom
wasabi just going to go in there boom
wasabi just going to go in there boom this is my this is in place of my
this is my this is in place of my
this is my this is in place of my mustard ok so i like a good kick with my
wasabi mayonnaise now will you go movies
wasabi mayonnaise now will you go movies when you’re making mayonnaise everything
when you’re making mayonnaise everything
when you’re making mayonnaise everything you put in into the mayonnaise dilutes
you put in into the mayonnaise dilutes
you put in into the mayonnaise dilutes in flavor so where you might think well
in flavor so where you might think well
in flavor so where you might think well that’s a lot of wasabi I’ll just put in
that’s a lot of wasabi I’ll just put in
that’s a lot of wasabi I’ll just put in there the actual oil will take away it’s
there the actual oil will take away it’s
there the actual oil will take away it’s almost like it by magic it takes a
almost like it by magic it takes a
almost like it by magic it takes a flavor wave what it is is the fat the
flavor wave what it is is the fat the
flavor wave what it is is the fat the fat content in there actually sort of
fat content in there actually sort of
fat content in there actually sort of coats your um your taste buds and then
coats your um your taste buds and then
coats your um your taste buds and then leaves you with here it actually then
leaves you with here it actually then
leaves you with here it actually then dilutes the flavors so slowly pour in
dilutes the flavors so slowly pour in
dilutes the flavors so slowly pour in hyrum oil I’m using a light rapeseed oil
hyrum oil I’m using a light rapeseed oil
hyrum oil I’m using a light rapeseed oil here um it’s not really a place for
here um it’s not really a place for
here um it’s not really a place for olive oil this this dish is more sort of
olive oil this this dish is more sort of
olive oil this this dish is more sort of Japanese Ian style I suppose because
Japanese Ian style I suppose because
Japanese Ian style I suppose because obviously the seafood in the wasabi and
obviously the seafood in the wasabi and
obviously the seafood in the wasabi and they wouldn’t usually use olive oil in
they wouldn’t usually use olive oil in
they wouldn’t usually use olive oil in Japan or in Asian food so using just a
Japan or in Asian food so using just a
Japan or in Asian food so using just a rapeseed also like a neutral flavor not
rapeseed also like a neutral flavor not
rapeseed also like a neutral flavor not looking for the oil to give it any
looking for the oil to give it any
looking for the oil to give it any flavor I just want the wasabi to give it
flavor I just want the wasabi to give it
flavor I just want the wasabi to give it a good kick
a good kick
a good kick oh it’s quite fun making your own
oh it’s quite fun making your own
oh it’s quite fun making your own mayonnaise yeah you can buy a shockball
mayonnaise yeah you can buy a shockball
mayonnaise yeah you can buy a shockball mayonnaise good quality one then just
mayonnaise good quality one then just
mayonnaise good quality one then just put some wasabi in it if you want to
put some wasabi in it if you want to
put some wasabi in it if you want to save some time do something like this is
save some time do something like this is
save some time do something like this is quite good fun just make sure you use it
quite good fun just make sure you use it
quite good fun just make sure you use it on the day that you actually make it
on the day that you actually make it
on the day that you actually make it though you’ll see using raw eggs and
though you’ll see using raw eggs and
though you’ll see using raw eggs and stuff so just to be safe then you see it
stuff so just to be safe then you see it
stuff so just to be safe then you see it starting to thicken up they’re doing
starting to thicken up they’re doing
starting to thicken up they’re doing things with one hand like this is
things with one hand like this is
things with one hand like this is because when i first started cooking in
because when i first started cooking in
because when i first started cooking in my first restaurant called the black pig
my first restaurant called the black pig
my first restaurant called the black pig i was 25 when i opened it and I had
i was 25 when i opened it and I had
i was 25 when i opened it and I had nobody else in the kitchens and I was I
nobody else in the kitchens and I was I
nobody else in the kitchens and I was I get used to use it doing a lot of things
get used to use it doing a lot of things
get used to use it doing a lot of things with no help so there’s no excuse at
with no help so there’s no excuse at
with no help so there’s no excuse at home you know whatever got doing this
all right so we’re looking for is sort
all right so we’re looking for is sort of a sort of mayonnaise consistency now
of a sort of mayonnaise consistency now
of a sort of mayonnaise consistency now that’s going to need a touch of salt
that’s going to need a touch of salt
that’s going to need a touch of salt again I’m not going to pay any pepper in
again I’m not going to pay any pepper in
again I’m not going to pay any pepper in there it’s got that sort of wasabi kick
there it’s got that sort of wasabi kick
there it’s got that sort of wasabi kick from it the chili that’s in the burger
from it the chili that’s in the burger
from it the chili that’s in the burger as well we don’t doesn’t necessarily
as well we don’t doesn’t necessarily
as well we don’t doesn’t necessarily need pepper if you like pepper you can
need pepper if you like pepper you can
need pepper if you like pepper you can put pepper in it yourself ok so the
put pepper in it yourself ok so the
put pepper in it yourself ok so the mayonnaise ready yeah so what I’ve done
mayonnaise ready yeah so what I’ve done
mayonnaise ready yeah so what I’ve done I thought that I’ve done everything for
I thought that I’ve done everything for
I thought that I’ve done everything for the burger now that I can do so what I’m
the burger now that I can do so what I’m
the burger now that I can do so what I’m getting on with here is making a pickle
getting on with here is making a pickle
getting on with here is making a pickle this is my basic pickle when I pickle
this is my basic pickle when I pickle
this is my basic pickle when I pickle pretty much everything I do in my
pretty much everything I do in my
pretty much everything I do in my restaurant with this basic recipe so you
restaurant with this basic recipe so you
restaurant with this basic recipe so you take any alcohol it can be red wine
take any alcohol it can be red wine
take any alcohol it can be red wine white wine cider anything you want you
white wine cider anything you want you
white wine cider anything you want you one part of that so say one cup one cup
one part of that so say one cup one cup
one part of that so say one cup one cup of wine one cup of the vinegar of your
of wine one cup of the vinegar of your
of wine one cup of the vinegar of your choice so side of any red wine white
choice so side of any red wine white
choice so side of any red wine white wine vinegar water and sugar equal
wine vinegar water and sugar equal
wine vinegar water and sugar equal quantities bring that to the boil and
quantities bring that to the boil and
quantities bring that to the boil and that’s my basic pickling liquor that i
that’s my basic pickling liquor that i
that’s my basic pickling liquor that i use for everything i do what we’re doing
use for everything i do what we’re doing
use for everything i do what we’re doing here is carrots and so I’m gonna do is
here is carrots and so I’m gonna do is
here is carrots and so I’m gonna do is up we’ll bring that all to the boil and
up we’ll bring that all to the boil and
up we’ll bring that all to the boil and I put a pinch of sugar in there as well
I put a pinch of sugar in there as well
I put a pinch of sugar in there as well that was all white wine okay we’re going
that was all white wine okay we’re going
that was all white wine okay we’re going to just cut these carrots just be
to just cut these carrots just be
to just cut these carrots just be careful and what I’m looking for is to
careful and what I’m looking for is to
careful and what I’m looking for is to make a nice sort of
fine slice the carrot now the same thing
fine slice the carrot now the same thing again applies if you want to do a basic
again applies if you want to do a basic
again applies if you want to do a basic sort of quick pickle like this you can
sort of quick pickle like this you can
sort of quick pickle like this you can use anything root vegetables for me work
use anything root vegetables for me work
use anything root vegetables for me work the best because they got that sort of
the best because they got that sort of
the best because they got that sort of texture that sort of lends itself if
texture that sort of lends itself if
texture that sort of lends itself if you’re going to put anything green and
you’re going to put anything green and
you’re going to put anything green and the chlorophyll the heat from the actual
the chlorophyll the heat from the actual
the chlorophyll the heat from the actual pickle will actually you’ll lose the
pickle will actually you’ll lose the
pickle will actually you’ll lose the color and but it will still work in the
color and but it will still work in the
color and but it will still work in the same way so we’re going to do is we’re
same way so we’re going to do is we’re
same way so we’re going to do is we’re just going to take some of these carrots
just going to take some of these carrots
just going to take some of these carrots sensible little piles because you don’t
sensible little piles because you don’t
sensible little piles because you don’t want to cut yourself and then cut
want to cut yourself and then cut
want to cut yourself and then cut straight through now I’m being a bit
straight through now I’m being a bit
straight through now I’m being a bit Chevy and making this is what we call it
Chevy and making this is what we call it
Chevy and making this is what we call it a julienne but you don’t need to do this
a julienne but you don’t need to do this
a julienne but you don’t need to do this thin strips it’s probably better way to
thin strips it’s probably better way to
thin strips it’s probably better way to explain it and you can just leave them
explain it and you can just leave them
explain it and you can just leave them like that if you want to yeah they look
like that if you want to yeah they look
like that if you want to yeah they look nice that as well I think in the in the
nice that as well I think in the in the
nice that as well I think in the in the book I’ve actually used baby like sort
book I’ve actually used baby like sort
book I’ve actually used baby like sort of young carrots and just slice them but
of young carrots and just slice them but
of young carrots and just slice them but these are quite these are saw lights or
these are quite these are saw lights or
these are quite these are saw lights or a donkey size carrots so we’re going to
a donkey size carrots so we’re going to
a donkey size carrots so we’re going to cut them up a bit but says this is the
cut them up a bit but says this is the
cut them up a bit but says this is the good thing to have in your store
good thing to have in your store
good thing to have in your store cupboard just to have you know you’ve
cupboard just to have you know you’ve
cupboard just to have you know you’ve got if you’ve gotten a lot money or
got if you’ve gotten a lot money or
got if you’ve gotten a lot money or you’re growing a few things you don’t
you’re growing a few things you don’t
you’re growing a few things you don’t want to do them pickle it chutneys
want to do them pickle it chutneys
want to do them pickle it chutneys pickles that’s a great great thing to do
pickles that’s a great great thing to do
pickles that’s a great great thing to do and it’s very very straightforward to do
and it’s very very straightforward to do
and it’s very very straightforward to do as well so just going to take the
as well so just going to take the
as well so just going to take the carrots put them into a small bowl I get
carrots put them into a small bowl I get
carrots put them into a small bowl I get rid of their minds as well and then what
rid of their minds as well and then what
rid of their minds as well and then what we do is bring this up to the boil when
we do is bring this up to the boil when
we do is bring this up to the boil when it comes to the ball and you just pour
it comes to the ball and you just pour
it comes to the ball and you just pour it over okay now while we’re waiting for
it over okay now while we’re waiting for
it over okay now while we’re waiting for that to boil you’re going to get the
that to boil you’re going to get the
that to boil you’re going to get the marinade basically for the fish to go in
marinade basically for the fish to go in
marinade basically for the fish to go in the Pollock so we’ve got some smoked
the Pollock so we’ve got some smoked
the Pollock so we’ve got some smoked paprika this is the I think this is the
paprika this is the I think this is the
paprika this is the I think this is the sweeter variety of that a little bit of
sweeter variety of that a little bit of
sweeter variety of that a little bit of chopped coriander and some lime zest now
chopped coriander and some lime zest now
chopped coriander and some lime zest now it was than if you’ve seen these micro
it was than if you’ve seen these micro
it was than if you’ve seen these micro playing graters the very fine ones
playing graters the very fine ones
playing graters the very fine ones they’re perfect for this because they
they’re perfect for this because they
they’re perfect for this because they actually they’re not the actual texture
actually they’re not the actual texture
actually they’re not the actual texture is edible so I
is edible so I
is edible so I okay and then we got a little bit of
okay and then we got a little bit of
okay and then we got a little bit of green chili in there that we’re going to
green chili in there that we’re going to
green chili in there that we’re going to put in there as well just hard for that
put in there as well just hard for that
put in there as well just hard for that okay then we’re going to get some the
okay then we’re going to get some the
okay then we’re going to get some the fish there’s that
okay so we got side of Pollock here it’s
okay so we got side of Pollock here it’s just when the cat-lair into nice little
just when the cat-lair into nice little
just when the cat-lair into nice little chunks that’s important when you’re deep
chunks that’s important when you’re deep
chunks that’s important when you’re deep frying fish is to make sure all the
frying fish is to make sure all the
frying fish is to make sure all the pieces of fish are roughly the same size
pieces of fish are roughly the same size
pieces of fish are roughly the same size basically you want them to cook the same
basically you want them to cook the same
basically you want them to cook the same size you cooking things in batter is
size you cooking things in batter is
size you cooking things in batter is essentially like and it’s not the health
essentially like and it’s not the health
essentially like and it’s not the health most healthiest way it’s a really really
most healthiest way it’s a really really
most healthiest way it’s a really really good way of cooking fish because he
good way of cooking fish because he
good way of cooking fish because he actually steams in its little jacket of
actually steams in its little jacket of
actually steams in its little jacket of batter and that’s the nice way yo Steven
batter and that’s the nice way yo Steven
batter and that’s the nice way yo Steven seen fish is a really really good thing
seen fish is a really really good thing
seen fish is a really really good thing to do I know that’s what happens when
to do I know that’s what happens when
to do I know that’s what happens when it’s in that they were in the crispy
it’s in that they were in the crispy
it’s in that they were in the crispy batter so you’re going to cut the middle
batter so you’re going to cut the middle
batter so you’re going to cut the middle what I’ve done there was just cut the
what I’ve done there was just cut the
what I’ve done there was just cut the middle line out so it’s got almost like
middle line out so it’s got almost like
middle line out so it’s got almost like a bloodline it’s not very attractive
a bloodline it’s not very attractive
a bloodline it’s not very attractive when it comes off but I wouldn’t chuckle
when it comes off but I wouldn’t chuckle
when it comes off but I wouldn’t chuckle that fish away that I just go straight
that fish away that I just go straight
that fish away that I just go straight into a stock now back to the pickles
into a stock now back to the pickles
into a stock now back to the pickles let’s come to the boil okay and then
let’s come to the boil okay and then
let’s come to the boil okay and then it’s simple as that she’s pour it
it’s simple as that she’s pour it
it’s simple as that she’s pour it straight over the carrots now in an
straight over the carrots now in an
straight over the carrots now in an ideal world I let that cool down but you
ideal world I let that cool down but you
ideal world I let that cool down but you like I get well bore with listening to
like I get well bore with listening to
like I get well bore with listening to me so we’re gonna in a minute we’ll just
me so we’re gonna in a minute we’ll just
me so we’re gonna in a minute we’ll just let that cool a little bit but you’ll
let that cool a little bit but you’ll
let that cool a little bit but you’ll get the gist but all you need to do is
get the gist but all you need to do is
get the gist but all you need to do is you’ve got a kill in a jar at home just
you’ve got a kill in a jar at home just
you’ve got a kill in a jar at home just put that in there let it cool down when
put that in there let it cool down when
put that in there let it cool down when it’s this cold put the lid on put it in
it’s this cold put the lid on put it in
it’s this cold put the lid on put it in your ladder or song way cool it’ll be
your ladder or song way cool it’ll be
your ladder or song way cool it’ll be fine you’ll be fine sit there for months
fine you’ll be fine sit there for months
fine you’ll be fine sit there for months no no problem at all okay so I’m going
no no problem at all okay so I’m going
no no problem at all okay so I’m going to cut the sir Pollock up into nice
to cut the sir Pollock up into nice
to cut the sir Pollock up into nice chunks that way to maybe two centimeter
chunks that way to maybe two centimeter
chunks that way to maybe two centimeter by two centimeter chunks of polyp do you
by two centimeter chunks of polyp do you
by two centimeter chunks of polyp do you tell us how you how you met Valentine in
tell us how you how you met Valentine in
tell us how you how you met Valentine in the first place Valentine that’s very
the first place Valentine that’s very
the first place Valentine that’s very that maybe six years ago and actually
that maybe six years ago and actually
that maybe six years ago and actually mr. Hicks was there as well he’s out of
mr. Hicks was there as well he’s out of
mr. Hicks was there as well he’s out of the fact he went on a truffle trip in
the fact he went on a truffle trip in
the fact he went on a truffle trip in Italy and sounds very high recall is
Italy and sounds very high recall is
Italy and sounds very high recall is that loads of judge the truffle trip so
that loads of judge the truffle trip so
that loads of judge the truffle trip so white hot white truffle hunting for a
white hot white truffle hunting for a
white hot white truffle hunting for a weekend all I can say is that the whole
weekend all I can say is that the whole
weekend all I can say is that the whole long weekend it’s probably spent truffle
long weekend it’s probably spent truffle
long weekend it’s probably spent truffle hunting for about half an hour the rest
hunting for about half an hour the rest
hunting for about half an hour the rest of it was spent in vineyards trying
of it was spent in vineyards trying
of it was spent in vineyards trying tasting wine so now what I’ve done there
tasting wine so now what I’ve done there
tasting wine so now what I’ve done there it’s just marinating the Pollock now you
it’s just marinating the Pollock now you
it’s just marinating the Pollock now you could leave that up to about an hour
could leave that up to about an hour
could leave that up to about an hour don’t leave it any longer than that
don’t leave it any longer than that
don’t leave it any longer than that you’ll get too strong
you’ll get too strong
you’ll get too strong but what that’s going to do just make
but what that’s going to do just make
but what that’s going to do just make that fish the Pollock fish more exciting
that fish the Pollock fish more exciting
that fish the Pollock fish more exciting you know it’s something is quite bland
you know it’s something is quite bland
you know it’s something is quite bland and then flavors or just give it a bit
and then flavors or just give it a bit
and then flavors or just give it a bit of well I’m waiting for that gonna make
of well I’m waiting for that gonna make
of well I’m waiting for that gonna make those are doing I think we’ve got some
those are doing I think we’ve got some
those are doing I think we’ve got some quite cold winds blowing in here so I’ve
quite cold winds blowing in here so I’ve
quite cold winds blowing in here so I’ve just turned that up a little bit just
just turned that up a little bit just
just turned that up a little bit just take a look it’s about 165 at the moment
take a look it’s about 165 at the moment
take a look it’s about 165 at the moment yeah and what I need some we’re gonna do
yeah and what I need some we’re gonna do
yeah and what I need some we’re gonna do on the barbecue as well I’m gonna change
on the barbecue as well I’m gonna change
on the barbecue as well I’m gonna change this chopping board got a spare chopping
this chopping board got a spare chopping
this chopping board got a spare chopping board there James just grab another one
board there James just grab another one
board there James just grab another one for your show yeah sure I don’t want to
for your show yeah sure I don’t want to
for your show yeah sure I don’t want to use that again everyone will be watching
use that again everyone will be watching
use that again everyone will be watching me out that he had fish on that board
me out that he had fish on that board
me out that he had fish on that board then he’s cut the lettuce on it I’m
then he’s cut the lettuce on it I’m
then he’s cut the lettuce on it I’m gonna be in trouble when I so we’re
gonna be in trouble when I so we’re
gonna be in trouble when I so we’re going to make the batter here so what
going to make the batter here so what
going to make the batter here so what I’ve got is cool flower okay again nice
I’ve got is cool flower okay again nice
I’ve got is cool flower okay again nice simple recipe to remember equal
simple recipe to remember equal
simple recipe to remember equal quantities of cool flower and playing
quantities of cool flower and playing
quantities of cool flower and playing flour and then what we do is we get some
flour and then what we do is we get some
flour and then what we do is we get some soda water should be in here yep perfect
soda water should be in here yep perfect
soda water should be in here yep perfect thanks James lovely and what it is yet
thanks James lovely and what it is yet
thanks James lovely and what it is yet get the ice cold and what it does he
get the ice cold and what it does he
get the ice cold and what it does he keeps it alive so if you wanted to make
keeps it alive so if you wanted to make
keeps it alive so if you wanted to make this at home and do like a trip dinner
this at home and do like a trip dinner
this at home and do like a trip dinner party you can get it ready but keep the
party you can get it ready but keep the
party you can get it ready but keep the actual batter over over some ice and it
actual batter over over some ice and it
actual batter over over some ice and it will keep it cold seems to me don’t know
will keep it cold seems to me don’t know
will keep it cold seems to me don’t know why and I think you got Ashley palm
why and I think you got Ashley palm
why and I think you got Ashley palm what’s on a timer on you that’s right
what’s on a timer on you that’s right
what’s on a timer on you that’s right duck yeah he’ll be able to explain to
duck yeah he’ll be able to explain to
duck yeah he’ll be able to explain to you why the bubbles girl and I don’t
you why the bubbles girl and I don’t
you why the bubbles girl and I don’t know yeah either the executive of the
know yeah either the executive of the
know yeah either the executive of the fatback see exactly what’s happening
fatback see exactly what’s happening
fatback see exactly what’s happening there but yeah just keep it do it at the
there but yeah just keep it do it at the
there but yeah just keep it do it at the last minute but if you want to do in
last minute but if you want to do in
last minute but if you want to do in advance just just keep it over a bowl of
advance just just keep it over a bowl of
advance just just keep it over a bowl of ice now what you’re looking for as well
ice now what you’re looking for as well
ice now what you’re looking for as well is the batter to be not too thick but
is the batter to be not too thick but
is the batter to be not too thick but not too thin and if there’s a few lumps
not too thin and if there’s a few lumps
not too thin and if there’s a few lumps of corn flour flour in there actually I
of corn flour flour in there actually I
of corn flour flour in there actually I could don’t don’t mind out thinking it’s
could don’t don’t mind out thinking it’s
could don’t don’t mind out thinking it’s all right they’ll cook anyway
all right they’ll cook anyway
all right they’ll cook anyway right since the batter ready let’s get
right since the batter ready let’s get
right since the batter ready let’s get rid of that now as I was saying before a
rid of that now as I was saying before a
rid of that now as I was saying before a nice clean ball we’ve got some baby gems
nice clean ball we’ve got some baby gems
nice clean ball we’ve got some baby gems here I’m gonna ask in our master on the
here I’m gonna ask in our master on the
here I’m gonna ask in our master on the barbecue over there it’s just just a
barbecue over there it’s just just a
barbecue over there it’s just just a child grill these these gems just taking
child grill these these gems just taking
child grill these these gems just taking the root off but not too much so they
the root off but not too much so they
the root off but not too much so they all hold it hold together okay I pass
all hold it hold together okay I pass
all hold it hold together okay I pass them over where’s that little plate gone
them over where’s that little plate gone
them over where’s that little plate gone haha the very thing so look we’re pretty
haha the very thing so look we’re pretty
haha the very thing so look we’re pretty much almost on time now so that’s a 180
much almost on time now so that’s a 180
much almost on time now so that’s a 180 yelling study so pretty much ready to go
yelling study so pretty much ready to go
yelling study so pretty much ready to go i think yeah so long ago do is just
i think yeah so long ago do is just
i think yeah so long ago do is just finish off these these burgers I’ll make
finish off these these burgers I’ll make
finish off these these burgers I’ll make a couple I think and then we need to
a couple I think and then we need to
a couple I think and then we need to just fry off this as well how we doing
just fry off this as well how we doing
just fry off this as well how we doing over there with a place cool okay so
over there with a place cool okay so
over there with a place cool okay so take your Pollock be careful you say you
take your Pollock be careful you say you
take your Pollock be careful you say you have a slip-up within words here he
have a slip-up within words here he
have a slip-up within words here he likely not listening to me now now the
likely not listening to me now now the
likely not listening to me now now the Pollock now into the fryer just be
Pollock now into the fryer just be
Pollock now into the fryer just be careful when you’re dropping stuff into
careful when you’re dropping stuff into
careful when you’re dropping stuff into a fryer obviously very very hot
I love this idea of barbecuing
I love this idea of barbecuing vegetables that’s brilliant how long
vegetables that’s brilliant how long
vegetables that’s brilliant how long have you been into that yeah now it’s
have you been into that yeah now it’s
have you been into that yeah now it’s really nice for you to do me especially
really nice for you to do me especially
really nice for you to do me especially lettuce lettuce as always I quite like
lettuce lettuce as always I quite like
lettuce lettuce as always I quite like cook lettuce and miss not sort of thing
cook lettuce and miss not sort of thing
cook lettuce and miss not sort of thing you think about doing that sir he works
you think about doing that sir he works
you think about doing that sir he works really well especially them sort of
really well especially them sort of
really well especially them sort of little gem lettuces they got love such a
little gem lettuces they got love such a
little gem lettuces they got love such a lovely sort of sort of nutty note to
lovely sort of sort of nutty note to
lovely sort of sort of nutty note to them it works really well with that char
them it works really well with that char
them it works really well with that char so yeah we’re big fans of sort of firm
so yeah we’re big fans of sort of firm
so yeah we’re big fans of sort of firm char grilled vegetables in general but
char grilled vegetables in general but
char grilled vegetables in general but the lettuces are really good so we’re
the lettuces are really good so we’re
the lettuces are really good so we’re going to Chris that up they won’t take
going to Chris that up they won’t take
going to Chris that up they won’t take long if I can excuse me cameraman thank
long if I can excuse me cameraman thank
long if I can excuse me cameraman thank you actually get the spoon the carrots
you actually get the spoon the carrots
you actually get the spoon the carrots now have been soaking and pickling so
now have been soaking and pickling so
now have been soaking and pickling so they’re going to go they create their
they’re going to go they create their
they’re going to go they create their own dressing so you don’t need to make a
own dressing so you don’t need to make a
own dressing so you don’t need to make a set of dress and you got the vinegar
set of dress and you got the vinegar
set of dress and you got the vinegar from that some shallots some spring
from that some shallots some spring
from that some shallots some spring onions in there some coriander a little
onions in there some coriander a little
onions in there some coriander a little bit more lime zest goes in there as well
bit more lime zest goes in there as well
bit more lime zest goes in there as well let’s move them out the white ok thank
let’s move them out the white ok thank
let’s move them out the white ok thank you and then what we do is I take this
you and then what we do is I take this
you and then what we do is I take this fish out when it’s nice and crispy so
fish out when it’s nice and crispy so
fish out when it’s nice and crispy so with a tempura batter you’re not looking
with a tempura batter you’re not looking
with a tempura batter you’re not looking for it to be golden like a you know like
for it to be golden like a you know like
for it to be golden like a you know like a fish and chip shop batter you’re
a fish and chip shop batter you’re
a fish and chip shop batter you’re looking for it to be nice and crispy
looking for it to be nice and crispy
looking for it to be nice and crispy because there’s no sugar in there or
because there’s no sugar in there or
because there’s no sugar in there or anything or honey or anything like that
anything or honey or anything like that
anything or honey or anything like that would make it go crispy or beer or
would make it go crispy or beer or
would make it go crispy or beer or frylock a beer batter it’s just going to
frylock a beer batter it’s just going to
frylock a beer batter it’s just going to be nice and white like that as soon as
be nice and white like that as soon as
be nice and white like that as soon as he comes out the fryer which little bit
he comes out the fryer which little bit
he comes out the fryer which little bit of sea salt over the top like that okay
of sea salt over the top like that okay
of sea salt over the top like that okay and then what we’ll do is we’ll say when
and then what we’ll do is we’ll say when
and then what we’ll do is we’ll say when these plates schmick’s up this salad
these plates schmick’s up this salad
these plates schmick’s up this salad we’ve got a little bit of like extra
we’ve got a little bit of like extra
we’ve got a little bit of like extra virgin rapeseed oil there
and this is one of the dishes you’ll
and this is one of the dishes you’ll find a my fish kitchen import Isaac it’s
find a my fish kitchen import Isaac it’s
find a my fish kitchen import Isaac it’s very very popular this salad it seems
very very popular this salad it seems
very very popular this salad it seems very simple but coriander and the spring
very simple but coriander and the spring
very simple but coriander and the spring onions the lime and everything works so
onions the lime and everything works so
onions the lime and everything works so well together in that pickled and then
well together in that pickled and then
well together in that pickled and then crispy Pollack on top like that making
crispy Pollack on top like that making
crispy Pollack on top like that making fish that you might think boring unborn
fish that you might think boring unborn
fish that you might think boring unborn and these are my favorite bits when I
and these are my favorite bits when I
and these are my favorite bits when I was a kid you always ask from
was a kid you always ask from
was a kid you always ask from scratchings in the inner in the fish and
scratchings in the inner in the fish and
scratchings in the inner in the fish and chip shop agar scratchings never use the
chip shop agar scratchings never use the
chip shop agar scratchings never use the charges for that so that’s the first
charges for that so that’s the first
charges for that so that’s the first dish crispy Pollack with a carrot sweet
dish crispy Pollack with a carrot sweet
dish crispy Pollack with a carrot sweet vinegar dressing and how does that look
vinegar dressing and how does that look
vinegar dressing and how does that look ladies and gents and then what I’ll do
ladies and gents and then what I’ll do
ladies and gents and then what I’ll do is now is just build this burger so we
is now is just build this burger so we
is now is just build this burger so we got some of this wasabi mayonnaise or
got some of this wasabi mayonnaise or
got some of this wasabi mayonnaise or put on the bottom a little bit of this
put on the bottom a little bit of this
put on the bottom a little bit of this child lettuce
I got some of these pickled onions out
I got some of these pickled onions out of people before these onions would be
of people before these onions would be
of people before these onions would be done exactly the same way as them
done exactly the same way as them
done exactly the same way as them carrots okay very easy to do fish burger
have a little a banyan on their touch
have a little a banyan on their touch more mayonnaise Oh who’s feeling hungry
more mayonnaise Oh who’s feeling hungry
more mayonnaise Oh who’s feeling hungry everybody oh if you get this in your
everybody oh if you get this in your
everybody oh if you get this in your mouth I’ll be very impressed we should I
mouth I’ll be very impressed we should I
mouth I’ll be very impressed we should I like a challenge oh that’s brilliant and
like a challenge oh that’s brilliant and
like a challenge oh that’s brilliant and there you go so this is my seafood
there you go so this is my seafood
there you go so this is my seafood burger let’s get a little plate over
burger let’s get a little plate over
burger let’s get a little plate over there thank you need em out of weight
there thank you need em out of weight
there thank you need em out of weight now George coming up now that is a
now George coming up now that is a
now George coming up now that is a burger and a half that’s my seafood
burger and a half that’s my seafood
burger and a half that’s my seafood burger wasabi mayonnaise and child
burger wasabi mayonnaise and child
burger wasabi mayonnaise and child related I’ll buy that ladies and gents
related I’ll buy that ladies and gents
related I’ll buy that ladies and gents lovely
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