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Nisha Katona's Home Kitchen Season 1 Episode 9
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00:00I'm Nisha Katona. Over the years I've been a barrister, a restaurateur, an entrepreneur but always a food lover.
00:11Gorgeous. It's a real cockle warmer. It's fantastic.
00:15From my home kitchen in the Wirral I'll show you how to cook simple delicious dishes from all around the world.
00:20Here we go, now it gets exciting.
00:23Tasty and fabulous recipes inspired by my heritage, my family and my northern roots.
00:28Now we can lick the pie.
00:32I'm also blessed to be part of a community that shares my passion for big flavours and home-grown produce.
00:38I've got some goodies for you. Look at these. Amazing, amazing, amazing.
00:42The potatoes have a real kick. Really tasty.
00:45The beauty of it is these cattle have never been inside. This is about as good as it gets.
00:50So join me and my extended two and four-legged family.
00:53I knew you would do that, no!
00:56For a slice of my life. Is she trying to feed it to the dog?
01:00And some amazing food.
01:02I feel blessed living on the Wirral for so many reasons.
01:12But not least because the local produce here is as good as anywhere in Britain, or indeed the world.
01:30That's a lot of meat on that. It is. It's a big chunk of meat, that one.
01:36We have magnificent farms and farmers.
01:41And with over 20 miles of coastline, we have the abundance of the sea.
01:47For me, cooking is about using the most local and the freshest ingredients.
01:51So full of flavour.
01:53Then cooking simply to let the flavours sing.
01:56And that's what my recipes are all about.
01:59There is nothing like mackerel. It is such a meaty, delicious fish.
02:04At my favourite fishmongers, freshness is a given.
02:17Most of this wonderful fish goes from sea to counter in less than 24 hours.
02:22Just look at the amazing varieties on offer.
02:25Being a coastal town, Birkenhead used to have over 25 fishmongers.
02:32That was in pre-supermarket days, of course.
02:35Today, this is the sole survivor.
02:43I love going there to see all the fish.
02:45But today, I don't need to because they're coming to me.
02:48Hi, it's Simon. Hi, Nish, you OK? Yeah.
02:51Let's see what we've got. Yeah.
02:55Amazing. So what are you looking to do?
02:57Well, see, this is the thing.
02:58I want to barbecue some fish in banana leaves.
03:01OK. But I'm going to do a Bengali recipe
03:03that's got a lot of mustard in it. All right.
03:05So mustard, chilli, coriander, big flavours.
03:08What have you got? What white fish have you got?
03:10Well, white fish, I've got monkfish,
03:12or I've got some nice cod fillets, or I've got mackerel.
03:15I'll have a little look at your monkfish,
03:17because I like looking at the monkfish.
03:19Just because...
03:20So we've got a whole one like that.
03:22It's a beauty, isn't it? I've started looking at it.
03:25What otherworldly. How incredible.
03:27OK. It's a strong marinade,
03:29but it's quite a quick cook, actually.
03:32So we've got some lovely mackerel.
03:34Yay.
03:35Got some Irish trout.
03:37God, they smell amazing.
03:39They smell beautiful.
03:40It's so hard for me to say no to mackerel,
03:42because slashed in a banana leaf with those spices on,
03:45the oil in that is going to really help that cook.
03:48I think for the spices, I'm going to go mackerel, Simon.
03:50And how many do you need?
03:51Could you do me four?
03:52Four? I can do that for you.
03:53Incredible, yeah.
03:54Head on, as they are. Fantastic.
03:57As big as you can give me them.
03:59Amazing.
04:00Oh, gorgeous.
04:02Bigger one.
04:03Look at that, yeah.
04:05It's that kind of oil painting, that.
04:07Beautiful.
04:08OK, Nisha. Brilliant.
04:09Enjoy. Thank you.
04:10I will. Thank you very much.
04:11See you soon. Bye-bye.
04:13We're in for a real treat with these gorgeous fish.
04:18So I'm going to make a very simple Bengali spiced fish.
04:25I'm originally from the Bengal,
04:27which is the watery region of India,
04:29so our passion is cooking fish.
04:32We are obsessed with fish,
04:34and we love mackerel.
04:36And we love mackerel because,
04:41first of all, look at that.
04:43You don't get anything more beautiful than that in the food world.
04:48It's a humble fish, full of omega-3,
04:51so it's an oily fish.
04:52Oily fish are great because they,
04:55and I'm going to slash the flesh while I talk to you,
04:57oily fish take spices and they take flavours
05:00and they transmit it through the whole flesh.
05:04So you get really, really good flavour.
05:07Oily fish is so good for you.
05:10So, I'm going to start,
05:11I'm going to put a little bit of a,
05:13an Indian kind of marinade on this.
05:17But I'm going to just slash the flesh.
05:24So the flavours can really get in.
05:26Oil in the bowl.
05:27That's going to start off this kind of marinade.
05:28And that's just going to help baste the fish.
05:29And it gives me a nice liquid base.
05:30Right.
05:31Then let's carry on with that liquid base.
05:32Do I go lemon?
05:33Do I go lime?
05:34I am going to go with a nice, big, juicy lemon.
05:36So the juice of a whole lemon into that.
05:41Wowzers.
05:42I'm going to go in with a bit of rock salt.
05:43Already that is going to be delicious.
05:44But we then go in with our absolutely iconic Bengali ingredients.
05:48Turmeric.
05:49A good teaspoon of turmeric.
05:50So here's the thing, turmeric.
06:07All fish in India is started with turmeric.
06:11We usually get the chip,
06:16usually get the fillets of fish and we rub them with turmeric we then fry them and then we put
06:20them into the curry this is a little bit different because I'm going to do them in the oven and I'm
06:25going to kind of steam them turmeric though is what gives fish that lovely meaty flavor it takes
06:32away all of that fishiness just try it okay the next really iconic Indian ingredient or Bengali
06:40ingredient Bengali is English mustard believe it or not and you think my goodness that's quite
06:46strong isn't it and quite potent but when you've mixed it in with your oil and your lemon and your
06:53turmeric and the fresh green herbs and the chili that I'm going to put in it mellows beautifully
07:01English mustard is a really ancient Bengali ingredient it is how for centuries and even
07:09now we bring that ultimate heady zing to food so it gives you this wonderful wonderful flavor just
07:17give it a go and see what you think right okay let's grab a good bit of coriander stalks and all
07:23I'm going to chop that
07:26not too fine you want it rough a little bit because it's going to go in and you know it's nice to see
07:33the leaves in amongst the flesh of the fish so the leaves go in I'm going to take a nice green chili
07:40the reason that's a nice green chili for me is because that's quite a mild chili you're just going
07:46to get a lot of green flavor a little bit of heat but this is all about freshness
07:54it goes in so it is that simple turmeric chili coriander iconic Indian ingredients English mustard
08:07takes us to the region of Bengal oil to make it go further and what I'm going to do is I'm going to
08:14use a bit of this and just slather both sides of the fish with what I have there we go get a little
08:24bit of chili into those slushes and we turn that over
08:31right now what I'm going to do is I'm now going to wrap these in banana leaves because I want them
08:46to steam I'm going to talk to you a bit about banana leaves so you can get banana leaves in Asian
08:51grocers any grocers they're very popular things and what I do when I'm steaming with them I give
08:57them a little wash I mean a little wet just so I'm working with wet banana leaves I could talk to
09:05you all day about banana leaves they are such a massive part of Indian culture so I'm going to
09:12form a parcel let me grab a pair of scissors so let's take that piece for instance let's get a fish
09:20place them on the banana leaf I'm going to stuff into the cavity a little bit of lime and an extra bit
09:32of coriander okay so let's go lime with its juice a bit of coriander okay and the stalks are the bits
09:44that you want to put into the cavity because that's where you get the flavor okay then we take our banana
09:50leaf which is lovely and flexible cocktail stick let's put one in there
09:57and one here you could absolutely do this with tin foil absolutely but what we find with banana
10:09leaves is they do impart a little bit of flavor it's not like pandang leaves or anything like that
10:14you just get a delicate sweetness that comes from banana leaves and and what's great about banana
10:21leaves is they they contain a little bit of their own natural moisture so they keep fish really moist
10:27keep they keep whatever you steam in them really beautiful and moist banana leaves are a massive deal in
10:36our day-to-day life so in in the Indian households you know before you would eat on plates you would eat
10:42on a banana leaf if you go to a banquet or you go to a temple and they're feeding you you have a square of
10:48banana leaf that is your platter it's absolutely common in the south of India well all over India and it's so environmentally
10:57canny rather than have bowls for street food they have dried banana leaves molded into the shape of a bowl so when you've finished eating it
11:05goes in the compost which is fantastic it's just visually so beautiful it's all of those colors the greens and the goldens and the yellow it's
11:14unreal now those you could do them on a barbecue you could do them in the oven I'm gonna put them in the oven
11:21so those are gonna go in a preheated oven preheated so it's 180 and they'll go in for about
11:2810 12 minutes just so that fish is cooked so I also love about mackerel is it's just such an easy fish to
11:35eat you know you've got that central spine the bones are not too confounding and it's absolutely delicious so
11:42let's see how that goes the humble mackerel elevated to a bengali classic
11:49a real treat to enjoy before me and my daughters take our beloved horses for a ride
12:07cooking fish is one of my favorite things and today I'm cooking some fresh mackerel smothered in a marinade made
12:13of oil english mustard turmeric coriander and lime all wrapped in banana leaves it's an authentic
12:20bengali speciality after roasting for 12 minutes it's time to get my mackerel parcels out of the oven
12:27okay let's check this ah that's looking really hopeful so the leaves are nice and charred let's try one
12:37let's take this off like this
12:45let's see and wrap the leaf
12:48absolutely heavenly there is nothing like mackerel it is such a meaty delicious fish and
13:07with that mustard and the turmeric and a little bit of the waltz and the green chili and the coriander
13:15leaves just it just tastes like home to me this tastes like an evening in my auntie's kitchen in
13:23chesterfield when actually it's come all the way from the bengal
13:27perfectly cooked and the skin is lovely mackerel's skin is so good and so good for you that's where the oil is
13:40look at that marinated mackerel that is literally bengal on a plate or should i say bengal on a banana leaf
13:48now i need to get out of the kitchen and spend some quality time with my daughters
13:57luckily we have a real shared passion horses so i've got two daughters and there is that moment
14:04in your life where you think are they going to like horses or not this is bonkers isn't it
14:08but it really matters because it takes up so much of my time and i adore them so much
14:12and what's amazing and i appreciate it so much is the girls adore the animals in our repose when we
14:17can't be bothered making any decent conversation we just go through our animals and talk about them
14:22you know honestly and it's so soothing it's just that completely you know the zero level of brain
14:28engagement conversation so soothing so the girls love the horses so we've got horses that we ride
14:34out together it's an amazing thing you know because it gets a point where you you know your children
14:38grow up they're in their 20s they don't really have to hang out with me in fact they they probably
14:42don't want to hang out with me but the horses bring us together the animals bring us together and it
14:46really it really does we just find each other sitting in silence in the goat pen or feeding the
14:51alpacas or just getting on a horse on a crisp blue sky winter day and going out on a hat just
14:57that's the time when you don't think about anything else you can just get out on a horse and
15:12and talk and ride and yeah it's really nice a nice way to to um spend time together mainly because
15:21we don't have to talk you can sit there in silence but it's quite you can't scold them for anything
15:27because their horses are faster than mine so i'm at the back like you know like a monk
15:31on a mule trot off if she and they go off yeah
15:36no it's good fun it's nice to we get the whole family out together usually my dad will walk the
15:41little horse and take the dogs and there's usually about six of us out on horses on the road which is
15:46quite pleasant but we're not high level riders you know we are what you call happy hackers happy
15:51hackers is where you get a nice horse that you can cuddle and that is safe and you can just go
15:56and sort of wander around the countryside on
16:04we're going to saddle up and go on a lovely little hack
16:08yeah don't worry david you're coming too
16:10it's a family outing and my husband will bring dave so we're all together
16:19and on our way home we're also going to pick up some ingredients for my next dish
16:27welcome welcome we're just going to get some apples from this tree yeah
16:30good boy i'm just going to get some big ones see if i can reach these big ones on spotly
16:35hang on stand good boy let's grab that one there you go oh wow you don't have these just yet but
16:42yeah so don't start good boy look on stand thank you here jay that's a nice one i'm cooking a time
16:51and apple cake and that's why i want some decent apples put them in your coat like a little uh kangaroo
16:57pouch so look on good boy sweetheart look on this around here you're being a very good boy just stand for
17:02me there good boy and let me just grab some more hang on you can have some cake goodly okay good boy
17:13you got some girls well wingles has got some has he oh wow look at this oh whoa whoa those are some
17:18nice apples though well that's a good harvest fresh from the tree plenty for this next dish an apple and
17:40thyme cake with a butterscotch drizzle i've got the most fantastic apples from the tree this is the
17:51point of the year where they're at their best these are cracking cookers as they call them up north this
17:55is a cooking apple the flavors of the apple in a cake or a tart work really well with herbs particularly
18:05thyme it's all the botanicals and everything that is about the garden coming together and i'm going to put them
18:12together in an apple thyme tart cake it's a lot of words we're going to show you how to do it with a fantastic rum butterscotch sauce so
18:22the reason it's not difficult is because we're going to start this with some ready-made puff pastry i love puff pastry and i love it as a base for a tart
18:31because you could go short crust but i love how much fat there is in this and i love the layers and how
18:39get how you get that lovely flaky delicate base so i'm going to roll this out so we unleash the ready-made pastry
18:50david this is an apple tart you will have no interest in this yeah why don't you go and lie down good boy go and lie down on the sofa
18:57and we put it on a baking tray because we want it to rise and go beautifully golden
19:04and i want it nice and crispy because i want that lovely crispy base to this tart cake 180 degrees for
19:11about 10 15 minutes keep your eye on it and as soon as it's golden and risen we take it out go
19:17it's really simple okay in we go with the butter
19:28i like salted butter in these cakes you can go unsalted but i love that salt with the tartness
19:35of the apples and the sweetness of this butterscotch sauce in with the sugar
19:40okay here we go so waiting for the color to change you want it to go nice and white
19:53so we know it's all whipped and combined i'm trying to get some air into this structure and
19:58then i put the eggs in it will lock that air in and give me a nice sponge okay
20:04into this three eggs nice and rich
20:12and i love these eggs with a deep deep orange yolk because you get that great color in the cake
20:20and you get that richness now this is going to go back into the machine and let's get that
20:25nicely mixed there we go
20:35okay okay okay there we go my eggs my butter my sugar and now we go in with
20:46my flour let's get the flour in
20:53okay there we go now and to give that lovely rise a bit of baking powder
20:58and i'm gonna add to this some of that fantastic mixed spice that you would use for a christmas
21:05pudding or whatever it's those really lovely nutmeggy cinnamon notes works really well with apple and
21:11thyme just to give this cake a bit of a extra dimension right let's combine that
21:17okay i'm gonna check my puff pastry which is nice and golden that's how we want it but i need that to cool
21:31that smells so good i could eat it here and now but for this recipe i need to be patient
21:44for my next recipe i'm putting a spin on an apple tart using puff pastry for the base
21:51and my beautiful apples fresh from the garden i'm making an apple and thyme cake with a butterscotch drizzle
22:01apples two ways nice big apple let me peel it so i'm gonna peel my apple and then i'm gonna dice
22:11part of it and i'm gonna slice part of it so i'm gonna take a part of this and dice it
22:23okay i'm just dicing this because i want it in small pieces to toss into that apple cake mix
22:32so these are those fantastic granny smiths that i picked uh when i was on the horse
22:37and the tart so full of flavor the real flavor of autumn right i am going to toss that into my cake mix
22:51here we go now this is where i add the thyme leaves so this is dried thyme fresh thyme chopped is
22:58perfect but i want a good bit of thyme there's nothing more frustrating
23:03than knowing you're having apple thyme cake and not being able to test the thyme so be bold
23:09here we go good bit of thyme now let's combine that nice and gently we want to keep as much air in
23:18this mixture as we possibly can and in the meantime i want to get the base of this tart cake
23:28puff pastry so what i want to do is i want a piece of that puff pastry in the bottom and that's going
23:34to form that lovely crunchy base okay so we take the puff pastry like that okay there we go just trim
23:44around that those bits you can grate a bit of cheese on put it back in the oven cheese twists gorgeous
23:52there we go let's pop that in nice into this my cake mix
24:07okay let's get it all in there and then i will even it out
24:09i love the color of this cake batter you know that's coming that's that lovely allspice that's
24:17that lovely mixed spice that's giving the cake batter that kind of rich color and that rich spice
24:23is going to be so well enhanced by the rum and butter squash sauce right let me just smooth that
24:29over are we ready we go like this and that and that and that
24:38nearly there so what i want to do is i want to create those lovely kind of almost scandinavian
24:47apple slices on top so my apple i'm going to get those slices going
24:55just to stop those apples going brown a little squeeze of lemon juice that acidity just stops the
25:01oxidization now we're going to lay them out on here and make a nice pattern just get the apples on
25:09okie dokie there we go right that is going to go in the oven at 160 for an hour it's a slow cook
25:21it's a heavy batter because you've got the apples in it you want those to cook through you've got the
25:26spice and you want the apples on the top to brown nicely so in it goes while the cake is cooking it
25:32gives us time to create the perfect sweet topping butterscotch rum sauce the simplest thing in the
25:40world so butter just get that nice and melted and this is a real sort of dump and stir sauce so
25:46so first of all brown sugar because i want that depth of color
25:51and then i go in with a white sugar for the sweetness for sheer sweetness
25:56right now now golden syrup gives us that lovely texture that kind of caramel feel to this
26:10we're nearly there splash of rum because this is for the uh that whole rummy butterscotch hit
26:18a bit heavy on the rum there but let's get that cooked off
26:22so we want the fragrance but we don't want the alcohol so let's just get that combined and cooked
26:28off don't boil it too much we just want to burn that alcohol off okay so this is a low medium heat
26:34and i'm just going to stir that until it thickens burn the bitterness off the alcohol
26:41that's combining nicely and thickening quickly
26:46so into that i don't like to take my eyes off it for too long
26:49into that double cream here we go turn it right down for this and pour that in slowly
26:58combine combine combine combine
27:02there we go
27:05so now all the ingredients are in we're going to reduce that to get a nice butterscotch sauce
27:11okay this sauce has thickened so nicely and it's delicious i've got the lovely scent of that rum
27:21time to get my cake out of the oven that smells wonderful i love how the colors caught on the apples
27:30made them lovely and sweet into the bowl with the uh rum butterscotch sauce
27:36there we go what a treat so that's my apple thyme tart cake with my rum butterscotch sauce
27:45not for you david not for you for me
27:55and there it is a delicious if somewhat decadent delightful little treat
27:59after a really busy day the family often come together and we share a genuine favorite for dinner
28:14i've talked about cooking with the most local ingredients and this next dish is no exception
28:18just down the road at storton farm they have a herd of belted galloways
28:30this hardy native uk breed are known for their characteristic white belt and they're often
28:35referred to as the oreo cows
28:37the farm is run by tom who's dedicated his working life to these magnificent animals
28:46being such a hardy breed they live outside all year
28:50the grassland provides a mixed and varied diet which farmer tom believes is reflected in the flavor
28:55and quality of the beef
28:59very lucky to have the local laboratory and the butchers so close farmers can get a beast to be
29:05finished i have learned so much from the likes of callum and johnny because i can think uh one of my
29:12one of my bullocks has finished they'll critique it you know and it's amazing being able to go in
29:17after it's been slaughtered to see what that carcass looks like we can make tweaks we can say all
29:22right next time we'll keep it a bit longer get a better fat cover people that buy from us on the farm
29:28you know they can really buy in good knowledge and good faith that it's been raised in a in a really
29:33well and ethical and sustainable way and that it's only two three four miles away and i think that's
29:40quite a nice story and something that people on the wirral might not know it but they're very lucky to
29:45have that very lucky to be able to go into a butcher's shop or come to us on a farm and buy it and know
29:50exactly where it's come from and if they really wanted i'll even take them out and bore them about cows
29:55and show them exactly what it's all about
30:02it's very rare to find a butcher's with its own abattoir attached
30:06and that's one of the reasons edge and sun are able to keep a close eye on the quality of their meat
30:10they buy only free range local stock sourced from farms within 25 miles of the shop
30:20today johnny has a special delivery for me
30:22hiya johnny are you all right hiya yeah nice to see you nice to see you too hey all right then what
30:32we got we've got a couple of different options we've got a single rib and a double rib coat
30:38and then some other little little bits as well to try can i look at the ribs yes
30:41now then so this is the double rib that's the double that's a lot of meat on that isn't it
30:49it's a big chunk of meat that one and then a little single rib just at the side there just in case you're
30:53feeling a little bit less hungry that's a little evening snack for me that johnny no problem i reckon
30:58i'm gonna have to go with that one because this is to feed the family so defo that one so tell me
31:02about your biltong so it's off the silver side so it's the same animal from the the galloway that we're
31:08using here yeah um so it's a silver side cut into strips uh soaked in a combination of which is the
31:13sauce and red wine vinegar and then we put it in our own biltong seasoning give it a couple of days
31:17in that just to mature and then we dehydrate it for three or four days in our dehydrator and then
31:23perfect little snack do you know when i was 10 years old i used to get a bit of pocket money
31:28i would literally spend it on biltong there we go hopefully it'll bring back some memories for you
31:33yeah there we are oh you can see that's fantastic already the smell is amazing
31:44how's that
31:47that is everything to me perfect and you see that there's just a little bits of fat
31:52they're like little sweets loads of sweetness in flavor in there that's my favorite part
31:57there's the sweetness and the spice and the
31:59is it the pepper and yeah there's a combination of yeah pepper coriander seeds a little bit of sugar
32:05and obviously the salt to help cure it as well yeah it's dangerous for me as soon as i open a bag
32:11it's uh yeah it doesn't last amazing it makes me so happy no problem at all nice to see you you too
32:18and i'll see you soon very soon yeah all righty cheers see you later
32:22now to do justice to this incredible river beef i'm going to keep this simple roasted river beef
32:34with garlic baked potatoes and green beans cooked with pecan nuts and cumin
32:43i don't care that there's a thunderstorm raging around me and rain because i'm in my little stables
32:48kitchen with my oven and with this amazing river beef it's a beautiful thing so i'm going to make
32:55a beautiful river beef i'm going to have my garlic jacket potatoes really simple i'm going to have my
33:00cumin green beans honestly it's a really simple sunday night roast um i love a river beef especially
33:08when you've got this kind of fat marbling through it it's got to be the ultimate luxury cut
33:14hey lurch thought so river beef bertie so for the river beef i'm going to make a little rub
33:22and it's a honey mustard dressing get it all over the beef and get it in the oven it's very simple
33:28it is dijon mustard
33:34so three parts of dijon mustard just want enough to cover the whole surface so three tablespoons of that
33:42to a tablespoon of honey well a tablespoon or two of honey
33:50okay into that a little bit of salt and garlic so one clove
33:59mix that together
34:02honey mustard salt garlic heavenly
34:04right to give that a little bit more freshness and fragrance
34:14thyme one of my favorite herbs i love thyme because it's a very elegant herb
34:20it's not as um kind of resinous as rosemary which is great with lamb you want something a bit more
34:28gentle with beef and thyme is perfect
34:33take our piece of beef we take our dressing
34:38and massage it with the back of the spoon into that flesh
34:43one side
34:44and the other side
34:50and on to the edge here
34:54and then
34:56very importantly onto that fat that i have scored with a knife
35:02because the fat on the edge of the beef
35:04is the motorway for flavor as it starts to render and soften it takes in the flavor and it drives it
35:12into the meat so the fat isn't there to be ignored it's there because it performs a function
35:17it bastes the meat naturally
35:20and it carries the flavor so
35:23there we go now we're done okay that goes into the oven
35:26now you want it on a super hot oven 220 for about half an hour just to sear the meat and just to get that
35:36cooked that color fat bit of brown then you're going to turn it down to about 160
35:44um and it's for 30 minutes per kg so that's going in for about 90 minutes
35:50this is going to be a family feast to remember
35:56this is going to be a family feast to remember
36:04enjoying a brief break from the rain and while the beef slowly roasts
36:11everyone is keeping themselves busy
36:14my husband is getting some music practice with his twin brother
36:20the girls are tending the animals
36:21and i of course i'm in the kitchen i'm just going to finish off the accompaniments to my beef
36:35we are going to do my jacket potatoes what we're going to do is going to just get them basted and
36:40we're going to roll them in foil and then they will go into the oven closer to the time of the finish of
36:45the cook these are probably going to need honestly probably need about an hour because you're going
36:50from scratch so they can go in at the bottom of that oven we take our jacket potatoes which have been washed
37:00now this is my little formula for a happy jacket
37:04you can add any bits of this omit the bits you don't like but olive oil really important that's going
37:10to give me that lovely brown skin that you always want on a foil jacket potato i mean this is what
37:15you want when you're on bonfire night getting something out in the fire in the foil that dark brown so salt
37:23and really simple garlic granules garlic granules are an amazing thing garlic salt garlic granules you
37:31get them in the supermarket and they're a really easy way of adding a cracking
37:37garlic garlic hit to anything you know you could rub this on meat um i very often do that you know
37:44it's a really super quick marinade a bit of olive oil salt garlic granules on meat is divine but on jacket
37:50potatoes with rock salt really singing i think the youth would call it really banging okay there we go
38:00and it's as simple as this get a bit of foil place the potato shiny side in shiny side in because that
38:10reflects the heat into the potato speeds up the cook there we go they do need a bit of time so i'm going to pop
38:22those in to the row below like that oh my word it smells amazing and oh gosh it's heaven right i'm
38:34going to give that an hour but when i serve my jacket potatoes i'm going to have a little bowl
38:41of onions and chives and you could even serve this with sour cream on the side just the tops of the
38:47spring onions a little bowl of chives take these spring onions down to the quick
39:00right there's a little bit of green peppery zing chives and onions and when the potatoes are done
39:06a lovely thing to sprinkle on top of them so i just need to wait now
39:09i'm going to do my cumin pecan green beans this is a really simple dish it's delicious because of
39:19the strength of flavor that goes through it but it's really humble ingredients what's best about
39:25it is i make it with kind of leftover green beans from sunday dinner or whatever so these are just blanched
39:31green beans just cooked till they're soft just till they're done i've heated some oil now the way i start
39:38this dish is with a little teaspoon of cumin seeds and this is really important you want the cumin
39:44seeds can you see how they're spluttering and going brown and dark can you see that in the pan that is
39:50a really important moment until they do that you cannot go to the next stage so this is that quiet
39:56moment between you and the starting point and i want them to go that nice nutty brown because that's
40:03when cumin turns from what could be quite acrid into nutty and citrus and woody and lovely now that
40:10those are lovely and brown i'm going to go in with my pecans because what i want is i want them to take
40:17on some of the flavor from that seed give their own oil and become really lovely and bitey and nutty
40:26now as soon as they start to take on a bit of color you need to move quite fast because nuts always do
40:35this they start to fry and then when you switch the heat off they continue to fry because they contain
40:40so much fat they've got their own little internal combustion engines so just before they start to burn
40:46you want to knock the heat off right so i'm going to turn that down and into this i'm going to add
40:52a little bit of that lovely honey that i put on the uh beef just to tie it all in so a good drizzle of
41:00honey into that and then suddenly you've kind of got that brittle thing going on and i'm not going to
41:07leave it very long give them a little toss like that so suddenly they are now coated in this sweet
41:14cumin nuttiness and into that i drop my parboiled green beans there you go
41:26now you give it some heat can you see it it's minutes right a little bit of seasoning a bit of salt
41:35now for that final few seconds this is completely done you don't want those beans to start falling
41:44apart really i'm going to go in with a good teaspoon of cumin powder cumin powder is one of the punchiest
41:54ingredients you can use in the indian kitchen i'm talking about a good punch i'm not talking about the
41:59heat of chili i'm talking about strength and fullness of flavor and suddenly this becomes quite
42:07gruff and sweet and nutty and poppy from the beans and this dish is done
42:15and there you have it a feast fit for a king
42:18i'm so looking forward to this time to gather the troops so here we are honey mustard roast beef
42:33river beef heavenly garlic crusted jacket potatoes queuing green beans on the side to bring some
42:40freshness and acidity to the meal i've also prepared a horseradish and beetroot salad
42:45i'm going to carve this wow you ready does that look nice amazing yes nice can i have the bones yeah
42:52we all fight for the bones who gets the who gets to chew on the bones like cavemen yeah we are bone
42:59noras okay let's take the little bone off the bottom here we go i'm just going to put that on that plate
43:05for now david you really have to not be here quite so much yeah you have to at least stand back good boy
43:13so let's cut that little tail off you can have that in a minute now then are we ready
43:21fingers crossed this is nice oh that's a nice color that's a nice color that is
43:30a beautiful thing how do you like yours girls like really rather rarer the better that's mine you like
43:38yeah yeah but you like it quite um yeah i like this medium yeah okay everyone grab a plate
43:44bun you me
43:51if i wasn't trying to be posh honestly i would be chewing that in fact all of us would be
43:56chewing that fighting over who gets that and and zolly would be standing there thinking i'm so ashamed
44:01honestly you need to eat this before it goes cold so just dig in just grab a fork and dig in can we get
44:05some of this salad as well there you go and just sprinkle a bit of that chive on it as well as
44:10well there's some chive and onion there yeah i'll get this one
44:19that's really nice can i have a little bit more salt
44:26okay so how do you find it well it's delicious i love the beef i think it has got that
44:32variety kind of texture to it girls what do you think this is very nice this is like a treat meal
44:39if you made this and i walked in the house or i could smell this i'd be so happy it's that that
44:45honey from the um the round is so nice with the salt it's really delicious this is very juicy
44:52these are my favorite jacket potatoes well i tell you what it's well deserved after this weather
44:56and the animals and the mucking out and the shifting and the feeding in this rain this is the least we
45:02could put in our bellies isn't it this is like the ultimate warm comfort food to come back to
45:08and all the practicing guitar oh yeah in a nice warm room that's at least all the things i do
45:15you would be here all day today really has been a celebration of the wirral at its best
45:26the finest produce simply cooked in my outdoor kitchen and shared with my loving family
45:32do you know what i can't wait to do it all again
45:46so
46:02so
46:12you
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