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03:17và nó cũng như vậy, ổn thành các người đây.
03:20Có bao nhiêu đây?
03:21Có báy một năm.
03:23Báy một năm.
03:23Nói là một nhiên tế, không?
03:26Như thế, màn thông tin là tốt là tốt là tốt.
03:29Nói nói chuyện này,
03:31một bài tập là tốt đều là tốt là tốt đẹp thông tốt đẹp.
03:34Ngày tốt đẹp thông báo tốt đẹp của mình.
03:37Tôi có mấy thịt thịt tốt đẹp thông thông tin.
03:40Tốt, có mấy tốt đẹp thông.
03:42Mấy tốt đẹp thông tốt đẹp của mình đã đọc mỹ HTML,
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06:06Suc sein về n Police Hops.
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09:04b Lovely sounds
09:05thịu th
09:17so done
09:20if Keith
09:24I'm getting that lovely fragrance from the
09:28mesmo more flavour a few teaspoon of coriander powder will do the trick
09:32this is quite a kind of heavy butter
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11:04But for me, you can't have a bhaji without some onion.
11:08Let's throw that in.
11:11So those little bits of onion kind of get lost in amongst the broccoli
11:15and they just bring that little pop of sweetness and that's what I want.
11:18Now, let's mix this up and let's see how far that batter goes.
11:23And it looks perfect, actually.
11:25I think this batter can still take some more veg.
11:28I have got these little thin aubergines.
11:31They are a little bit more firm.
11:34They absorb slightly less oil.
11:37So you chop them small and you can throw them in just to add a little bit more texture.
11:44So I'm going to lob a little bit of that in.
11:47For a final boost of flavour, I'm adding chopped green chilli for a little warmth
11:51and fresh coriander.
11:54It's one of the few places, actually, where coriander doesn't lose its flavour
11:59because, remember, when you cook coriander, it loses its flavour.
12:01Whereas here, because it's such a quick cook and it's almost steamed with a veg,
12:06it retains a little bit of its fragrance.
12:09There's so much going on in these bhajis.
12:11Amazing veg, fragrant spices and a punchy IPA batter.
12:16But I've got an idea for a refreshing drink
12:18that will take this lunchtime treat to the next level.
12:21When I can, I love to prepare quick and easy meals for my family and friends.
12:34And whether you want to begin with a mouth-watering starter
12:37or just need something delicious to snack on,
12:40one of the best Indian foods you should try is a bhaji.
12:43I've prepped my veggie bhaji batter,
12:46but I'm also planning a deliciously Moorish drink to serve alongside.
12:51Before I fry these bhajis, I'm going to make mango lassi.
12:55And I'm going to show you how simple it is.
12:58It's delicious.
13:01And it takes minutes.
13:03A lassi is a yoghurt-based drink
13:05that originated in the Punjab region of India.
13:08I love sometimes to blitz a bit of mint into a mango lassi
13:12because it gives you that little bit of sort of summer freshness.
13:16So I'm going to take some mint leaves.
13:17You don't need many because you don't want a lot of mint.
13:19You just want a little bit on the nose.
13:22They're going into the blender,
13:24but every lassi needs yoghurt.
13:26So I'm going to go in with my yoghurt.
13:32And I'm also using some semi-skimmed milk.
13:35Lassis are a massive deal in India.
13:39And they're a massive deal
13:40because when you've had a hot day on the streets in India,
13:44your body craves lassi
13:46because it immediately balances your electrolytes
13:49and it refuels you and it rehydrates you.
13:52It's a really important part of Indian life.
13:55I come from the oldest
13:57and what they say is the holiest city in India,
13:59and that's Varanasi.
14:00It is also the capital of all things yoghurt.
14:03And lassi is the best on the streets of Varanasi.
14:07Put yourself a flight, just go, get some lassi,
14:10get a few pardies because they do them amazingly as well.
14:13But today I'm bringing that holiday sunshine
14:15to my outdoor kitchen by adding a good squeeze of lime juice.
14:19Any lassi, you need a little tiny pinch of salt.
14:24It sounds crazy because this is a sweet drink.
14:27Now this, this is just gold in a jar.
14:30This is a tin of Alfonso mango pulp.
14:35That is like no other mango you've had.
14:38It tastes of toffee.
14:40No need to add any sweetness to this
14:42because this pulp will do all of that.
14:45And in my home in Varanasi,
14:48we used to get them and there were no fridges,
14:52so you would keep them in troughs of cold water.
14:57And when my mother was little, what she'd do,
14:59her and her sister, they'd bite the end off the mango,
15:02squeeze all the juice into the mouth,
15:03fill them back up with water
15:05and put them back in the water trough.
15:08They, I mean, they drive people crazy.
15:11They are so delicious.
15:12My lassi just needs a quick whizzing in the blender.
15:16They're just whizzing till the mint blends in.
15:20And I don't want it completely blended.
15:22I want little ribbons of it.
15:25There we go.
15:26It's looking good so far.
15:28So you've got those lovely bubbles.
15:30You've got the little flecks of green.
15:32That's it. That is perfect.
15:34But I'm going to save this in the fridge for later
15:36while I crack on with my IPA bhajis.
15:38Now, I'm going to heat my oil for my bhajis.
15:45To check your oil is hot enough,
15:46test it with a spoonful of batter.
15:49If it sizzles, you're ready for the bhajis.
15:52So, we take a broccoli floret.
15:55Can you see?
15:56It's got all the kind of onion and the aubergine stuck to it
15:59and that goes in like that.
16:00It's important to cook your bhajis in stages.
16:08As you don't want to crowd your pan.
16:12There we go.
16:13We need to go nice and golden.
16:16We're talking a couple of minutes.
16:17I'm just going to knock that down, actually.
16:19You don't want them to cook too quick
16:21because you want the veg to have steamed nicely inside.
16:25These bhajis are done.
16:26Let's fish them out.
16:27Look at that.
16:32Here we go.
16:34Bhaji batch number one.
16:37OK.
16:37In with some more.
16:39And while those cook, I'm getting a little bit thirsty.
16:42So, I'm just going to keep cooking.
16:44Have a bit of lassie.
16:48It's like golden toffee.
16:51A little bit of sharpness, but sweet and wonderful.
16:57Just what I needed.
16:59And a little bit of a bhaji.
17:01Bit of stalk there.
17:07Perfect as a starter, snack or just for fun,
17:11my IPA bhajis and a golden mango lassie.
17:15A little taste of Indian sunshine on the Wirral.
17:17I often talk about bringing people together through food.
17:25But when I can, I like to share experiences as well as recipes.
17:30And it's through the charitable branch of my restaurant business
17:33that we're able to provide vital support for those in need.
17:36Every restaurant of mine is at the heart of the community.
17:41It's on the high street.
17:42The most important thing is that I give back.
17:45For the past six years, I've organised a dog show and summer fair
17:48that aims to do just that.
17:50With 100% of the proceeds going to charities like Clare House Children's Hospice.
17:56It meets families at their darkest time.
17:59and it gives them hope and it holds their hands through
18:02for what for many of us is the unimaginable.
18:06The least I could do is support it.
18:09And I built so much of my business
18:10around supporting these children's hospices.
18:14Through our work, I've also been lucky enough
18:16to meet Oliver and his mum, Amelia.
18:19And knowing Oliver's love of animals,
18:21I thought he'd like to meet some of mine today.
18:24Oliver, do you want to brush this horse?
18:26Do you like him?
18:28Do you want to get a brush?
18:29Go on, you get a brush.
18:29Go on, then. Go and get the brush.
18:30Get a brush, which is the best brush.
18:32Saying hello.
18:33Which is your best brush there.
18:36That is a perfect size brush for you.
18:41You grab that.
18:42I'm going to use this one.
18:43Look.
18:44Do you know what I'm going to do with this?
18:45I'm going to do his hair.
18:47Yeah?
18:47Yes.
18:48You can do his belly.
18:50You want to do his hair?
18:52Come on, then. Let's go.
18:53Three-year-old Oliver was born with congenital heart disease
18:56and will need treatment throughout his life.
18:59Claire House has been a lifeline for Oliver and his mum, Amelia,
19:03offering all kinds of support.
19:05Oliver goes there twice a year, four times a year, for respite, don't you?
19:12So you go and stay over, which gives me and my husband
19:16and it's been such a well-end break.
19:18Oh, yeah.
19:19Because Oliver's care is very much 24-7.
19:23We also do lots of family fun days and it just creates so many memories.
19:28And then they also offer counselling to me and my husband as well,
19:33which is really helpful.
19:35Without them, we wouldn't be a family that we are now, really.
19:39While pregnant, Amelia's 20-week scan revealed that Oliver had a heart condition.
19:45They were in the room with us when the doctors were telling us
19:49about Oliver's heart condition
19:51and the plans that would happen when Oliver was born.
19:56Oliver's got another operation next year, another open-heart surgery,
19:59and they've literally been the lifeline
20:02that we didn't know we needed, in all honesty.
20:05But the word hospice can make you feel really scared.
20:10But I don't look at Claire House like that.
20:13But for us, it helps in so many different ways
20:17with care and creating memories.
20:20But they have this ability to just come up alongside you
20:23and they stay with you.
20:24Oh, 100%.
20:25It's through life. It's incredible.
20:27Yeah.
20:27We've been waiting for you.
20:29We've been talking about Claire House.
20:34Claire House!
20:36Claire House!
20:37Amazing!
20:39The charity opened its doors in 2018
20:41and now supports over 400 families across the North West.
20:47Oliver, what do you like doing when you go horse riding?
20:51Do you like going slow?
20:53Or do you like going fast?
20:55Fast?
20:55Oh, my word!
20:58He's got no fear!
20:59You've got no fear!
21:01It costs over £10 million a year for Claire House
21:04to provide their services to families like Oliver's.
21:07And it's only with fundraising
21:09that they can continue their life-saving work.
21:12They are doing the most important job within our community.
21:15They're meeting people at the darkest time in their lives
21:18and holding their hands through this.
21:19The least we could do is support that.
21:31I love to have fun in the kitchen
21:32and one dish that always feels like a real celebration
21:35is my chicken and apricot biryani.
21:37Built from layers of rice, meat and spices,
21:43a biryani is one of the most well-loved foods
21:45in the Indian subcontinent.
21:48And while its origins are a little hazy,
21:51one of the most likely theories
21:52is it originated in Persia, modern-day Iran.
21:55But I like another story.
22:00Do you know the Taj Mahal,
22:01the lovely white Taj Mahal,
22:02which was a mausoleum to a queen called Mumtaz?
22:06Mumtaz was lovely.
22:08And so she felt very sorry for her exhausted soldiers
22:11and she told the kitchen to create a dish
22:13that was a one-pot showstopper
22:15that had all the goodness in it.
22:17And that was the biryani, apparently.
22:20But it really does come from that Iranian culture
22:22where they are really adventurous
22:24in the way that they cook their rice.
22:26One of the things that's important in a biryani
22:28is that there is a layer of golden tangled onions
22:31between each layer of the dish.
22:33It starts with a good glug of oil
22:35to ensure those onions really caramelise.
22:38So what I'm going to do is I'm going to just slice.
22:43I need a fair few onions for this,
22:45as many as you can handle chopping.
22:48Onions into the oil.
22:49Way!
22:50With a good sprinkling of salt.
22:55You want them like hot dog onions,
22:58but like really good hot dog onions, okay?
23:00So that's what that's happening there.
23:02And then we're going to create our curry sauce.
23:05For my meat layer, I'm creating a simple curry
23:08with onions, ginger and garlic.
23:10Here's the thing.
23:12Biryani is a festive dish.
23:15Biryani is what you would have at the equivalent of Christmas.
23:18You have it at a big ceremony, weddings, all of that.
23:22It's the ultimate party food.
23:25And while I'm using chicken in my biryani,
23:27it would equally suit prawns, paneer,
23:30or even jackfruit for a veggie alternative.
23:34So in we go with our chicken.
23:35Before adding the trinity of spices that I use in all my meat curries.
23:47Turmeric, a little chilli powder, and garam masala.
23:51But what a biryani is about is that moment of reveal.
23:57Biryani is about that point at which you take the lid off the pot and the steam comes up.
24:02And so we want a bit more than just massive flavour.
24:05We want fragrance.
24:06And the way we do that is by adding whole spices.
24:11I'm using cinnamon sticks.
24:14I'm just going to break that in half and that goes in.
24:18And green cardamom.
24:20What I would always do with a green cardamom pod,
24:23before it goes in, just give it a little press with a knife.
24:26And that cracks them open and releases the flavour a little bit more.
24:31There.
24:32There you go.
24:33There you go in.
24:34A few cloves.
24:36And I can't forget my dried apricots.
24:39So these are toffee-like at the moment.
24:41But when they get into this pan and cook in the curry,
24:45they become plump and juicy.
24:48And you get those little pockets of fruity sweetness.
24:51There you go.
24:53Right, I've got all my flavours in there.
24:54All my curry needs is some water,
24:57and then it's left to simmer for 30 minutes or so.
25:00But a quick tip to check this curry is ready.
25:04So I'm going to get a little apricot.
25:05Can you see that?
25:06I'm pressing it against the side of the pan.
25:09That's the most important thing,
25:11is that your apricots are crushable.
25:15But there's one crucial thing missing from this recipe.
25:19This is just rice that I cook with a little teaspoon of turmeric in.
25:24So it's one cup of rice, two cups of water,
25:26a little teaspoon of turmeric,
25:27and you end up with that.
25:29Golden rice, tasty curry, and sweet caramelised onions.
25:34I'm ready to build my biryani.
25:36OK, so we start this with a little bit of rice in the bottom.
25:44Like that.
25:47Then I'm going to go in with some onions.
25:53And I'm going in with the onions next
25:55because I want the onions to stick to the rice.
25:58If I put them on top of the curry,
25:59they'll just become part of the curry.
26:01Scatter that.
26:03You can never fry enough onions.
26:04That's three big onions.
26:05I should have gone nine.
26:07And we go in
26:07with a good few ladles of that curry.
26:15That's layer number one.
26:16Then it's layer number two.
26:18So we go in with the rice.
26:19So just when you're doing that little calculation in your head,
26:25I'm going rice, curry, rice, curry, rice.
26:29So just remember that.
26:30So I think, OK, I've got one more layer of rice after this.
26:32Another layer of onions
26:34and the rest of that gorgeous curry.
26:38There's a good amount of that sauce going in.
26:40Yeah.
26:41Then we go with our final layer of rice.
26:45I'm topping my biryani with a few cinnamon sticks
26:47and milk infused with saffron,
26:51the king of spices,
26:52which will bring an incredible aroma to this dish.
26:56The lid goes on.
26:58But this is where it gets really exciting.
27:00For me, this is exciting anyway
27:01because I'm going to create a sausage of dough
27:04made simply with flour and water.
27:07And this dough's just got to have enough stickiness
27:09so you've got purchase to the pan.
27:10So I'm going to make a sausage,
27:12which I'm using to seal the edges of my pan.
27:16It will harden as it cooks in the oven
27:18and it will stop any steam escaping.
27:21So it properly steams.
27:23And all of those fragrant, holiday, hot air aromas that we get
27:28stay in the pan, which is where we want them.
27:31Let's do this.
27:33You just need to make sure your oven is preheated.
27:37They're such beautiful horses, those two, aren't they?
27:39Aren't they beautiful?
27:41Black and white horses.
27:43King!
27:44Hey, Pokey!
27:48They know their names, don't they?
27:49Right, maybe that's just because I'm screaming across a field.
27:52Here we go.
27:53Are we ready?
27:54In an oven.
27:54And then about half an hour, 40 minutes, 200 degrees.
28:02In we go.
28:04Like that.
28:05So the tricky thing about this is you can't check it,
28:09you can't just lift the lid and check it,
28:10so you've got to give it at least 35 minutes at 200.
28:14It may be a bit of a guessing game,
28:16but I promise it's so worth it.
28:19Let's check this.
28:22OK, one of the good signs is
28:24that pastry is nice and brown and crisp.
28:30It feels good for us.
28:33OK, what you do
28:35is you break off your seal.
28:39Like that.
28:41There's a certain drama to this, isn't there,
28:43when you're unleashing a dish.
28:45Do you know what I mean?
28:45When you can't even check it.
28:47It's like unwrapping a present.
28:49Are we ready?
28:51One, two, three.
28:54Oh, gosh, that smells amazing.
28:56So, can you see how the saffron
28:59has bled beautifully onto the rice?
29:03It smells so good, I can't resist any longer.
29:09I'm just going to give it a little final dueling
29:12with some pomegranates.
29:16Always lovely to finish with pomegranates
29:18because that takes it firmly back
29:19to its Iranian roots.
29:22But there we go,
29:22a really delicious, fragrant chicken
29:26and apricot biryani.
29:33Mmm.
29:39So many flavours.
29:41So aromatic and sweet.
29:43And that chicken is tender.
29:44And the lovely sweetness from the apricots.
29:46is just a gift that keeps giving.
29:49It's just real festival food.
29:51It's big, big, wonderful flavours.
29:55It's really a luxurious dish
29:57and the ribbons of onion.
29:59Mmm.
30:01Full of aromatics and spices,
30:03my chicken and apricot biryani
30:04is a real show-stopping dish
30:06that no celebration is complete without.
30:09But I'm always thinking about my next meal.
30:19I've lived on the Wirral for years
30:21and throughout that time
30:22I've loved seeing how the local food scene
30:24has developed.
30:26A new generation of foodies
30:27are putting my neighbourhood on the map.
30:30And Wild Bakery
30:31is one of the first to butt the trend
30:33in the area,
30:34opening two years ago
30:36providing fresh sourdough bread.
30:38It's somewhere I've just recently discovered
30:40and I can't wait to take a look inside.
30:43Hiya!
30:44Hello, James.
30:45Hiya.
30:46I'm Nisha.
30:46Nice to meet you.
30:47Good to meet you, Nisha.
30:48I've heard loads about you.
30:49Excellent.
30:50That's what we like to hear.
30:51It is.
30:52Honestly, you've got a lot of fans out there.
30:53And honestly,
30:54I didn't know you were here.
30:55That's bad.
30:56You know what?
30:57It's unfortunate that we get that a lot,
30:59but we're hoping to put the word out there.
31:01So, what do you sell?
31:01You sell sourdough?
31:02We sell sourdough.
31:03We've got bloomers, baps,
31:05and focaccia.
31:06Yeah, you...
31:07This is so exciting.
31:08So, tell me,
31:09how did you come to be working here?
31:11So, I've been a barista
31:12for about six years now.
31:16And I've known the owners,
31:17Jamie and Warren,
31:18since I moved to the Wirral.
31:20So, I'm from London originally.
31:22And then,
31:23when the opportunity came up
31:24and they put it out
31:25that they were opening a bakery,
31:27I said,
31:27I'd throw my hat into the ring.
31:29Did you live in London?
31:30Yeah, I'm from South London originally.
31:32And you moved to the Wirral?
31:33Moved to the Wirral, yeah.
31:35I love that.
31:36For the sake of bread.
31:38Yeah.
31:38For the sake of bread and love, yes.
31:40Yeah, really.
31:41Oh, amazing.
31:42You come in here and you smell it
31:43and you look at what you've got
31:44and just the...
31:45Look at that beautiful bread.
31:46Thank you so much.
31:47It sort of speaks for itself, doesn't it?
31:48It's our pride and joy,
31:49so that's what we base everything else around.
31:53While James is manning front of house,
31:55Sophie and Melik are the ones
31:56taking the reins behind the scenes.
31:58They're deep into their bread production for the day,
32:01so I'm really looking forward to getting a sneak peek.
32:05Hiya.
32:05Hiya.
32:06Hello.
32:07What, a cottage industry.
32:09So what are you doing?
32:10Is this sourdough?
32:11Yes, so we're shaping our sourdough
32:13and we knit it.
32:14This goes in the fridge overnight
32:15and then in the morning we pick this off.
32:17So it's about a 48-hour process.
32:19It's incredible.
32:20How did you learn this?
32:22So you're both master bakers, really.
32:25How did you learn your craft?
32:27A lot of it's just on the job.
32:28Like, anything with hospitality, really,
32:30it's just, like, on-the-job learning.
32:32It's a lot of trial and error with sourdough.
32:34It's a lot of skills.
32:35I'm from Germany,
32:36so I've been baking, like, basically forever
32:38because we love good bread.
32:40You do.
32:40And then I got, you know,
32:43I had to leave my previous marketing job
32:45and I was like,
32:46hey, this is the time to do something else
32:48and I love baking.
32:49So I did the college degree for a year
32:52and then I turned up here with lovely sofa james.
32:56It's so inspiring to see young women
32:58pursuing their passions
32:59and making the Wirral a better place in the process.
33:02What's the biggest seller here?
33:04I'd say the white sourdough.
33:06Yeah?
33:06Just quite classic.
33:08People go mad right over here,
33:09which was, like,
33:10we were always quite surprised
33:11at how, like, how mental the sourdough's gone,
33:12but, yeah.
33:14It's so good for you, the husband.
33:16Yeah, it's great.
33:16It's got lots of good benefits,
33:18all that natural starter.
33:19Yeah.
33:20Yeah.
33:21Sourdough is more nutritious
33:22than a lot of other breads
33:23because it uses a fermented starter
33:25rather than a commercial yeast to rise.
33:28Is this a particular type of sourdough?
33:31So it's just a regular white,
33:32sourdough.
33:32So the main ingredients are water,
33:35flour, and our leaven,
33:36which is just here.
33:37Is that like the mother?
33:38Yes.
33:39So it's an offshoot of our starter.
33:41A live colony of fresh yeast
33:43and good bacteria,
33:44bread starters are made from flour,
33:46water and yeast,
33:47which are left to ferment.
33:49That starter?
33:50Mm-hmm.
33:50How old was that starter?
33:52How...
33:52Is that an ancient starter?
33:54Eight years old, our starter.
33:56I love all that.
33:57That's incredible.
33:58My word.
33:58So the starter's eight-year-old
34:00and that has come from that.
34:02That has just been kept alive.
34:03It's just amazing.
34:05What's the name then?
34:06So the starter, we call it Chris.
34:09That's hilarious.
34:10Oh, my gosh, is that still Chris in there?
34:12That's still Chris in there.
34:12Best doing away, bubbling away.
34:14Eight-year-old Chris.
34:15My mouth's watering just being in here,
34:17but is that...
34:19You stick to that starter
34:20because he's produced the best breads, has he?
34:23Yeah, so the sort of, like,
34:25the longer it verments since by that,
34:28kind of the stronger the starter is,
34:29so it'll kind of give the bread a better rise,
34:32kind of the older it is.
34:33It's that incredible starter
34:35which is also giving their bread so much flavour.
34:39But it's not just sourdough on offer here,
34:41so I need to find the right bread for my next recipe.
34:43The local foodie community
34:53is one of the best things about living on the Wirral,
34:55and today I'm after the perfect bread
34:57for one of my recipes.
34:59This bakery is somewhere I've only recently discovered
35:02but already feels very dear to my heart.
35:06So this is just an A-road through the Wirral,
35:09and this little bakery
35:10with an eight-year-old starter called Chris,
35:13and old stone ovens
35:15and two women master bakers.
35:18The food community on the Wirral constantly surprises me,
35:21constantly are unearthing these amazing businesses
35:24and these young people
35:26with an absolute passion, you know,
35:28that have rediscovered bread or discovered bread,
35:30and that enthusiasm will pass on.
35:32But with a range of delicious breads to choose from,
35:35I need to make sure I'm choosing the right loaf
35:38for a fantastic recipe.
35:40I am going to make some really nice fish finger sandwiches.
35:44That sounds really ignominious, doesn't it?
35:46But I would love to see some of the sourdough.
35:48Is that all right?
35:48That's absolutely fine, yes.
35:49Just to see what's going to work best.
35:51Yeah, let's do that.
35:52Thank you.
35:52There are two strong contenders for my bread of choice today.
35:57Beautiful.
35:57So this is our sourdough.
35:59Yeah.
35:59This would be a bloomer.
36:01Yeah.
36:01So the sourdough,
36:02that's the one that's made with the natural starter.
36:04The bloomer, that's made with a dried yeast.
36:07That's more of like a soft white bread,
36:08and then that's your classic chewy sourdough.
36:11Yeah, yeah, yeah.
36:12Can I have a look?
36:13Absolutely.
36:13Let's come inside.
36:15Let's start with the sourdough.
36:18The crowd favourite.
36:20Oh, it's gorgeous.
36:21Look at that.
36:22You see there, you've got all those air bubbles,
36:23and that's how you know there's good flavour in there.
36:25That's beautiful, yeah.
36:27And then our bloomer.
36:30But sometimes you can't go wrong with a classic.
36:33Let's have a little look.
36:34And that would be our bloomer.
36:35Why is that so exciting?
36:37It's amazing.
36:38There's nothing more beautiful and fundamental, is there?
36:41I'm making fish finger sandwiches, you see,
36:43so it's getting there.
36:44I love the chew of sourdough,
36:47but I'm not sure it's right for a fish finger sandwich.
36:49That might just be me and my lap and some butter,
36:53whereas I think that is what I'm going to have to go for
36:55for a fish finger sandwich.
36:56Can I have a little look?
36:56Yeah, absolutely.
36:57Help yourself.
36:58Oh, come on.
36:59That wouldn't last the car journey, to be honest.
37:02Do you know what I mean?
37:02No.
37:03We have a winner.
37:04I feel I've found my bloomer happy place.
37:07It's the perfect loaf.
37:09It's soft, got enough bounce, it has a great fragrance.
37:12It's not going to skew the flavours of the sandwich.
37:15So, yeah, I'm going to go get a bloomer
37:16and a sourdough loaf, just for the sake of it.
37:20You can't get much better than fresh bread from a local bakery.
37:32And with a loaf like this,
37:34sometimes a classic sarni won't cut it.
37:37So today I'm making my ultimate Indian fish finger sandwich.
37:41As a child, because I grew up in a Hindu household,
37:45I was never allowed to eat beef.
37:47Can you imagine?
37:48Never allowed to eat a beef burger.
37:50So when those fantastic burger chains arrived to the UK,
37:54their first massive golden archers came to London.
37:56And what was amazing about that is they used to do a fillet of fish.
38:00This was a burger without any beef in it.
38:02I kid you not, as a family, would drive down to London,
38:06buy four fillet of fish, four bags of chips,
38:09and sit in the car and eat them.
38:11And it was like we'd been to the Ritz.
38:13It was such a big deal for us.
38:16And so when we came back up north and there were no golden arches,
38:20my mum had to make a kind of her version of a fillet of fish.
38:23And this is how she'd do it.
38:25I'm using cod fillets for my fish fingers,
38:27but any white fish will do the trick.
38:30It's fish fingers, David.
38:32Yeah, no, I know.
38:34You silly boy.
38:35He sits here and he waits to see
38:37am I doing vegetarian or meat cooking today.
38:40OK, I'm going to create gujon-shaped fish bits, OK?
38:44So fish fingers, really.
38:45So here's the thing.
38:47OK, I'm calling this a fish finger butty,
38:49but the truth is in India we call this fish pakora.
38:52A pakora is just another word for bhaji.
38:54So this is how you make fish bhajis.
38:57OK, let me pop those on the plate.
38:59I'm going to create the batter.
39:01And just like the bhaji batter I made earlier,
39:03I'm using gram flour, also known as chickpea flour,
39:06which is great if you're gluten-free.
39:09The bhaji seed of choice is nigella seeds.
39:14These are the little seeds that you see
39:15sprinkled on the top of naan breads.
39:18And they're really peppery
39:20and really, really interesting in their flavour.
39:24I'm also adding those lovely herby adjuine seeds
39:27to help flavour my butter.
39:29I'm going to now season this flour mix
39:32with a touch of salt.
39:34And into that, because I'm not using any baking powder,
39:37the leavening assistance I need
39:39comes from sparkling water.
39:41So you grab a wooden spoon
39:42and let's just mix that up.
39:45You could also use IPA, ginger beer
39:48or even lemonade in this batter.
39:50And I'm going to look to achieve
39:52a kind of thick pancake batter.
39:55That's done.
39:56I can hear children in the background
39:57because we've got a gang of teenagers coming over now
39:59because they're going to want their fish finger buddies.
40:01What's your favorite thing today?
40:02I don't know.
40:03Fish and chips.
40:04Fish and chips.
40:05Fish and chips, not chips.
40:07There's no chips, just fish sandwich.
40:08It's a fish finger sandwich.
40:10Don't be starting with the chip nonsense.
40:12I am doing you a gherkin writer.
40:17A gherkin writer?
40:18Yeah, which is like a tartar sauce.
40:20Oh.
40:21No chips?
40:23No chips.
40:23Aw.
40:24No chips.
40:25Let's go home.
40:27Oh, my word.
40:28I feel too bad.
40:29I'll just stay and eat it anyway.
40:31They're all talked.
40:33I know they're really going to love this.
40:36While my batter rests,
40:37I'm going to make a writer
40:38inspired by those classic burger gherkins.
40:42So, for the gherkin writer,
40:44it's basically like a tartar sauce,
40:45but really easy.
40:46Take my gherkins.
40:53OK, gherkins.
40:55We just chop them roughly.
40:57Chop, chop, chop.
40:58I'm a really rubbish chopper.
40:59And I did have one chopping lesson.
41:03But I just think I'm a home cook, OK?
41:05So, you don't need to be able to chop like...
41:07and all that.
41:07You don't need to.
41:08You need a good appetite,
41:10and you need the passion for cooking,
41:11and that'll do it.
41:13OK, here we go with the gherkins.
41:16Into that, we go with our yoghurt.
41:18So, Greek yoghurt is good for this.
41:20You don't want it too acidic,
41:21but Greek yoghurt is good.
41:23A decent quality yoghurt.
41:25And it needs a little salt and pepper
41:26for seasoning.
41:29A little squeeze of lemon,
41:30just because of the fish.
41:32Fish and lemon really do go perfectly together.
41:36And then I go in
41:37with a little bit of cumin powder.
41:39This just kicks it all back
41:42to it being an Indian fish finger sandwich,
41:46which is all the spice I need
41:48in this delicious writer.
41:50Now I'm going to heat the oil
41:51to make the fish finger element.
41:56This is what I love about recipes like this,
41:58is that, you know, I'm not deep frying.
41:59You don't need to deep fry
42:00and have a whole wasted pan of oil.
42:03An inch or two of oil,
42:04and that will do us.
42:05So, let's get that to a decent heat.
42:07So, what I want to do,
42:08let's get my fish.
42:09A little coating.
42:12And in it goes.
42:17Just give it a beat
42:19between each piece of fish,
42:20because every time you drop fish in,
42:24it's going to cool that oil down a little bit.
42:26So, you just want it to catch up again.
42:28There you go.
42:29We're really cooking now.
42:30As soon as that batter is golden,
42:32these are done.
42:33You don't want them too done.
42:35But you do want the batter cooked through.
42:37Here we go.
42:37Let's get some of these out.
42:39It smells so,
42:43it smells like a fairground.
42:45You know, that kind of donut,
42:46deep fried, happy, chippy smell.
42:50This is such gorgeous, fresh fish.
42:52You do not want to cook it
42:54to the point where it's absolutely dry.
42:56You want it just cooked.
42:59But what I'm going to do while they finish frying,
43:01can I show you what is another option?
43:03And I do like doing this.
43:05It's just a tip.
43:06If you want a little bit more
43:09of that lovely golden hue in your batter.
43:11Turmeric is a really good ingredient to do that.
43:17So, we add a bit of turmeric into this lot
43:19and you'll see the colour difference.
43:22The turmeric is there just for colour,
43:24not for flavour.
43:26Right, do a little colour comparison.
43:28And then you decide whether you want to start
43:31adding turmeric to your batters or not.
43:34I think my guests have been waiting long enough.
43:37OK, so do you want to set the table?
43:38All right.
43:38Yeah.
43:43There's nothing quite like a classic fish finger sandwich,
43:46elevated to the next level with spices
43:48and a great loaf of bread.
43:51It's so nostalgic for me,
43:52so I can't wait to see what my family thinks of it.
43:56Here we go.
43:57Ooh.
43:57The fish for the fish finger sandwich.
44:00Wow.
44:00OK, you've got to make your own.
44:01So, pass me a piece of bread.
44:02I'll show you how to do this and some butter.
44:04Thank you, bun.
44:05And some butter, please.
44:06So, a little bit of bread,
44:07a little bit of butter.
44:08You start helping yourself.
44:09Yeah.
44:10Oh, my word.
44:11Oh, my word.
44:12Here we go.
44:13Just one piece of bread.
44:14You have what you like.
44:15I might have two, just in case.
44:16Go twos, yeah.
44:17Because then it's a proper sandwich.
44:18Yeah, thank you.
44:19All right, there's two types of fish here.
44:20There's some with turmeric on
44:21and there's some without turmeric.
44:23I'm going to have a little open sandwich situation
44:25going on here.
44:25Do they taste different, the turmeric on?
44:26No, I think try and see what you think.
44:28Let me say.
44:29Let me see.
44:30Oh, look at that.
44:32What is this, by the way?
44:34Mm!
44:35That is...
44:36Do you like a tartar sauce?
44:38Yeah.
44:39It's a gherkin writer.
44:40Do you like a gherkin?
44:41I'm allergic.
44:42No, I'm not really.
44:43I'm joking.
44:45OK, what do you all think?
44:46I like the earthiness of the turmeric in this one.
44:48What sort of fish is this?
44:49It's actually not a very strong fish.
44:51It's quite nice and...
44:52Cod.
44:53Nice.
44:53Really lovely.
44:54Mm.
44:55What are these seeds in here?
44:56Oh, yeah, those.
44:57Do you like them?
44:58Yeah.
44:58They are adjwine seeds.
45:00Mm.
45:01They're quite as a strong flavour.
45:03Not very strong, but...
45:04Herby.
45:05Yeah, herby taste.
45:06Do you like that?
45:07Yeah.
45:08Don't you think it just makes it all very light and fresh and lovely?
45:10This is refreshing.
45:11Mm-hmm.
45:12Mm-hmm.
45:13It's like an elevated school fish butting.
45:16Yeah.
45:16Nice.
45:17You know when you're doing a fish finger butty, you want bread like this?
45:22Don't you love this?
45:23It's so pillowy.
45:24Mm.
45:25Are you missing the chips?
45:26No.
45:27No.
45:27That bread is perfect.
45:28Yeah, the bread's really nice.
45:29It's probably nicer than the chips, actually, because the chips are heavy, but that's just
45:33nice.
45:34It almost felt like I was having a fish finger and chip butty.
45:37Good for you.
45:37Yeah.
45:41Reviews don't come much better than that.
45:44It's the perfect end to the day.
45:46Shared with my loved ones and celebrating the fantastic community on the Wirral.
45:50It's the perfect end to the day.
45:51It's the perfect end to the day.
45:52It's the perfect end to the day.
45:53It's the perfect end to the day.
45:54It's the perfect end to the day.
45:55It's the perfect end to the day.
45:56It's the perfect end to the day.
45:57It's the perfect end to the day.
45:58It's the perfect end to the day.
45:59It's the perfect end to the day.
46:00It's the perfect end to the day.
46:01It's the perfect end to the day.
46:02It's the perfect end to the day.
46:03It's the perfect end to the day.
46:04It's the perfect end to the day.
46:05It's the perfect end to the day.
46:06It's the perfect end to the day.
46:07It's the perfect end to the day.
46:08It's the perfect end to the day.
46:09It's the perfect end to the day.
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