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01:00And for me a meal, however simple, is a celebration of life.
01:04And life is there to be celebrated.
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02:06A teaspoon of baking powder and a teaspoon and a half of ground cinnamon.
02:12And the ground cinnamon really makes the oats taste so toasty and warm.
02:19Give it a little stir.
02:25And then get on with the rest of the ingredients, which are pretty simple.
02:28This is 100 ml of milk.
02:31Now, actually, I'm using oat milk.
02:33It seems to enhance the oats themselves.
02:37Just one egg.
02:42And a teaspoon of vanilla paste or extract.
02:48I'd rather like this dark, heavily scented gloop.
02:58A little whisking.
03:01Nothing too strenuous.
03:05With a bit of spilling.
03:15As with all pancakes, it's what you eat with them that really makes for the magic.
03:20And with these oat pancakes, I make a gloriously rubied honey and raspberry sauce.
03:36There's 150 grams of raspberries.
03:39And I want 150 grams of honey.
03:44Beautiful.
03:46That amber ooze.
03:52Frankly, by the time the raspberries have thawed, the sauce is made.
03:59I have to say that what with the oats and the raspberries and the honey,
04:03these pancakes have a distinctly Scottish feel.
04:07And I can't help feeling that a wee nip of whiskey somewhere along in the mix would be a good
04:12thing.
04:20That makes me very happy.
04:23Now, a little oil on the griddle.
04:30And I know it looks like I'm just wiping it off,
04:33but I am actually leaving the faintest smear.
04:37I'm ready to roll.
04:41To dollop the batter on,
04:43and like a quarter cup measure,
04:45not fill to the brim.
04:48You can tell when it's time to flip pancakes over,
04:51because little bubbles appear on the surface.
05:01So can you see, there are little bubbles now,
05:04and the edges are a teeny bit darker.
05:12Lovely.
05:23I have to say,
05:24I couldn't have gone away with these when my children were little,
05:27but these days I cater to a slightly more mature crowd.
05:32I've got enough mixture left for another batch,
05:34but for now,
05:36I'm pleasing myself.
06:04How could a day not be good that begins with this?
06:10There are those who believe in the запubes,
06:10to be said,
06:14I see you.
06:35How could a day not be about whether you want to fix things?
06:36There are those who believe that to fiddle in any way with a classic recipe is an act of desecration.
06:42Well, it's not a dishonourable stance, but I think it's a flawed one.
06:45The classics, in food as in literature, are the very forms that can withstand and indeed spawn a plethora of
06:53interpretations.
06:54Although, I think this Slim Six's version of Jane Eyre may be taking it too far.
07:00I had to buy it for the cover.
07:02Anyway, I can't apologise for taking liberties with the Caesar salad when the outcome is so pleasurable.
07:16Even a riff on the Caesar salad needs to start with anchovies, where it does as far as I'm concerned.
07:24After the fierce saltiness of the anchovies, a hit of garlic.
07:34And some olive oil will help these flavours go further.
07:40Anchovies, garlic, romaine lettuce, or what we used to call cause, so far so classical.
07:47But this is my radical step.
07:49It's a question of context.
07:51I halve the lettuce.
07:56And I wilt it in a hot oven.
08:05First, I'm going to spoon over the anchovy and garlic.
08:12I always like roasting in a very hot oven, so luckily this won't take very long.
08:24Instead of fiddly little croutons, I go for a large crout in the form of a slice of toast,
08:31drizzled with olive oil to be munched alongside.
08:51Ah, the scent is glorious.
08:53You see, it's beginning to wilt, and I love these charred pieces.
08:58In fact, I have to say, roast or baked lettuces are a wondrous thing.
09:05I want some lemon juice and zest.
09:08The zest is where all the flavour lies.
09:12What you get from the juice is brightness and sharpness.
09:19A spritz of this, and I'll pop it back in, while I tend to my egg.
09:35And I'm frying it.
09:37Always a good move.
09:45I'm frying it.
10:15Let's start with a beat.
10:19¡Eat tops with a fried egg!
10:21Are words I always want to hear.
10:29And now for a little artistic strewing.
10:36I suppose this riff, in a way,
10:38is like a little culinary joke,
10:39but it is so seriously good.
11:01I have 600 grams of those, clean weight.
11:03Oh, they look so beautiful.
11:04I love the tentacles.
11:05Aren't they lovely?
11:06They're all filly dresses.
11:08Yeah.
11:09I'll clean those.
11:10Thanks.
11:14I've got a Greek-inspired supper tonight.
11:17First, I've got my new absolute favourite way of cooking squid,
11:21Greek squid and orzo.
11:22Oh, I love some.
11:23Amazing.
11:25And for pudding, a rapturous combination of phyllo, feta and honey.
11:30The thing is, both these are utterly glorious to eat,
11:35so relaxing to make.
11:41I get going with pudding first and my old rag pie,
11:45which is the relaxingly slapdash work of mere moments.
11:51I'm using frozen phyllo, which I've thawed.
11:54The first step is to line the tin with a sheet or two of phyllo.
11:58Then I pour in a spoonful of melted butter.
12:02And now you'll see why it's called old rag pie.
12:06Tear and scrunch up a sheet of pastry and drop it in the tin
12:09and repeat until you have a loose layer of phyllo rags.
12:19In some ways, I think of this as a kind of Greek cheesecake.
12:24Crumble some feta over the top of the phyllo rags.
12:32A scattering of grated parmesan.
12:38And then I sprinkle over some fresh thyme leaves
12:40and pour over some more melted butter to finish the layer off.
12:50And then I do the same again.
12:52So, phyllo, feta, parmesan, thyme and butter.
13:01Old rag pie was invented by Greek bakeries
13:04as a way of using up old scraps of phyllo,
13:07which means you don't have to be anxious
13:08about the fine pastry drying out as you go.
13:17For the third and final layer,
13:19I use larger phyllo rags,
13:21filling the tin a little more tightly
13:23before folding over the edges.
13:27And giving a final drizzle of butter.
13:34Now, using the sharp point of a knife,
13:37make two cuts down
13:41and two across.
13:48Pour over some eggs and milk beaten together.
13:59Finally, I scatter over a few more thyme leaves
14:03and some sesame seeds.
14:09Leave it to sit for a good 30 minutes
14:11before going into the hot oven
14:13for another 30 minutes.
14:14That hour leaves you free.
14:28Once it's ready,
14:29it'll be golden and puffed up.
14:31And all it requires is an amber ooze
14:35of honey on top.
14:53But before we come to put,
14:55there is squid.
14:56And it is sensational
14:58and so simple to make.
15:03Countless recipes start with an onion.
15:06But I prefer the sweeter,
15:09gentler tones of a banana shallot.
15:13If banana shallots elude you,
15:15you could always use a small red onion.
15:18These just need to be cut
15:20into chunky half moons.
15:23This is just so joyously easygoing.
15:26It's all about flavour,
15:28not finesse.
15:31A bit of fennel.
15:35Let's halve it.
15:39Try and remove the core.
15:45And as for the rest,
15:46let's chop it,
15:47tuby bits and all.
15:51And a couple of cloves of garlic.
15:54Not minced or anything,
15:55just squished
15:57so I can get the skins off.
15:59And the thing about garlic
16:01is that when you mince it,
16:02it's really strong and hot.
16:04But when it's squished like this,
16:07it's mellow and sweet.
16:14I wouldn't normally cook
16:15with extra virgin olive oil,
16:17but because the temperature
16:18is so low throughout,
16:20it doesn't lose its fabulous flavour.
16:27Into the pan with this mixture.
16:36Oh, I love those colours.
16:38And here is the joy of this,
16:39the squid goes in just as it is,
16:43not chopped.
16:52Tentacles, always fabulous.
16:58There are really two ways
16:59to go with squid.
17:01You either cook it quickly
17:02at a high heat
17:03or go low and slow.
17:05And this is low and slow.
17:11And because the fennel
17:13and the squid
17:14both give out
17:15quite a bit of liquid,
17:16really this is about
17:18softly braising
17:19rather than frying.
17:25So you can see now
17:26that the tentacles
17:27are beginning to curl
17:29and have turned
17:29a wonderfully rosy terracotta
17:31at the edges
17:32and the body of the squid
17:34has lost its translucency.
17:35So,
17:36on with the dance.
17:38Some orzo pasta
17:42and a can of tomatoes.
17:49A good squirt
17:50of tomato puree
17:52just to boost
17:53the tomatoeyness.
17:56And whenever I use
17:57canned tomatoes
17:58I always swill out
17:59the tin
17:59with water
18:00to get every last drop.
18:02And in it goes.
18:07A little souvenir
18:08from a holiday.
18:10A splosh of ouzo.
18:15Don't be alarmed by this
18:17or by the fennel.
18:18Even those
18:19who profess
18:19aniseed antagonism
18:21love this.
18:23If you don't have ouzo
18:24you could use vermuth.
18:27I'd be happy
18:27with red or white.
18:31It's important
18:32not to season
18:32at this stage
18:33not least
18:34because any salt
18:34added now
18:35would toughen the squid.
18:38A little bit
18:40of a little bit
18:40of a little bit
18:42when this bubbles
18:43I'm going to put it
18:44in a low oven
18:44for about
18:45an hour and 20 minutes
18:46by which time
18:48the ouzo
18:48will have absorbed
18:49all the liquid
18:50and be quite sticky.
18:52And this squid
18:53will be so soft
18:55I'll be able to
18:55cut into it
18:56just with this
18:57wooden spoon.
19:01And low it bubbles.
19:05So clamp on a lid
19:08and into the oven.
19:28The moment of truth.
19:31That's everything
19:33I wanted to see.
19:35Right,
19:36needs some water.
19:37Water.
19:48Need to give it
19:49a good
19:50gentle stir
19:53and the important
19:54thing is
19:54to get all the
19:56sticky bits
19:56from the bottom.
19:57There's so much
19:58flavour in those bits.
20:01According to
20:02Terry Pratchett
20:03burnt sticky bits
20:04were a food group.
20:08And since I
20:09didn't season
20:10before
20:10it's time to
20:11go hardcore
20:12now
20:12but let's taste.
20:16It's quite a bit
20:17of salt.
20:23Some pepper.
20:45Perfect.
20:47I'm going to have
20:47to stop myself
20:48from eating it all
20:49now.
20:50Got a forest of
20:51dill.
20:52You can have
20:53some more on
20:53the table
20:54when we eat.
20:55But for now
20:55we'll stir this
20:57in and put it
20:58back in the oven
20:59just for ten
20:59minutes with the
21:00lid off.
21:07A bowl of this
21:08with a crisp
21:09green salad.
21:10Food for the
21:11Greek gods.
21:29Mmm.
21:31Mmm.
21:31Regulise this.
21:35It's delicious.
21:38Mmm.
21:39Mmm.
21:39There's a good bit
21:40here.
21:40Oh, it smells
21:40right.
21:43there.
21:44Let's get us
21:45to see what
21:45it's like.
21:47You're busy.
21:49Nice to know.
21:52Now, has
21:53everyone got
21:54tentacles?
21:55I don't.
21:56Oh, my God.
21:57I'm going to
21:58give you a tentacle.
21:59Oh, got one.
22:07Oh, thank you.
22:08Are you ready for
22:09the war?
22:10Oh, yeah.
22:11No, the coronaries.
22:12No, the coronaries.
22:13I've got corner envy.
22:15You've got an edge.
22:16I gave you an edge.
22:27Your brain doesn't know
22:28quite what's going on.
22:30It's like, what's going on?
22:31My brain knows it's good.
22:43I always adore feeding people, but I really cherish the sort of food I make myself, too.
22:49A rice bowl, please forgive the trendy term, is one of my go-to recipes, or rather, non-recipe recipes.
22:57Every time I make it, I add something different depending on what's to hand.
23:03Now, a rice bowl is generally a bowl of rice that is topped with an array of vegetable ingredients.
23:12I like to keep it rather simpler.
23:14I do need short grain brown rice.
23:17I do need short grain brown rice.
23:18It has nubbiness and nuttiness, but not that jaw-aching, endless chew of long grain brown rice.
23:24I also need raw, unfiltered apple cider vinegar and some mixed seeds, and I'm off.
23:33The rice has had 25 minutes simmering, and now I'm just going to let it stand for a few minutes.
23:40Perfect.
23:41It's absorbed the liquid.
23:43And that's the thing about short grain brown rice.
23:45It takes so much less time to cook than long grain brown rice.
23:50And now I'm going to get on with my few but choice ingredients.
23:55Ginger.
23:57As you can see, I like a lot of ginger.
24:02But there's something else I should have told you about the rice.
24:04Normally, there's a fixed rule with cooking rice.
24:07You need one cup of rice and two cups of water.
24:10You always have to go by volume.
24:11But with the short grain brown rice, I need one cup of rice and then a cup and a half
24:17of water.
24:18It works perfectly for me.
24:23Right.
24:24Some radishes.
24:25I adore the peppery juiciness you get from radishes, as well as the crunch.
24:31I tend to quarter these.
24:33Sometimes I cut them into eighths, depending on how much slicing I want to do.
24:41A bit of coriander.
24:42I want some leaves whole and some just chopped.
24:54I make this when I have a girlfriend coming over or if I have a wonderful quiet time to myself.
25:00It makes me feel very zen.
25:04The rice should be ready now.
25:06And all the ingredients can be mixed together.
25:08When I say all, not that many.
25:14Scrape it out of my little pink pixie pan.
25:21I'm not normally much of a vinegar person, but I find that raw apple cider vinegar has a fresh sourness.
25:27It's really sprightly.
25:31I just need a bit.
25:32Obviously, it's to taste.
25:35A bit of saltiness from soy.
25:41I like quite a lot of seeds in this.
25:44I've got pumpkin seeds, sunflower seeds, flax seeds and sesame seeds.
25:50They add crunch and really boost the rice as well.
26:04I want to tumble in my exuberantly coloured radishes and some of the chopped coriander.
26:15Let's have a little mix-up again.
26:19Beautiful.
26:21And I love eating ginger in strips, just using a vegetable peeler.
26:29You get so much heat this way.
26:33Good in stir fries as well.
26:46And on top of my bowl of deeply flavoured nubbliness, I like the smooth, cool jade clay of an avocado.
27:13Beautiful slices of avocado.
27:16Beautiful slices of avocado.
27:21I've only ever come across these rice bowls in California, but now they seem everywhere here and I can see
27:27why.
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