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00:00The first glimpse of sunshine and we just want to get outside and barbecue.
00:05This is going to be tasty cooking.
00:09So I've created delicious recipes to help you be more adventurous when you fire up that barbecue.
00:15You've got the char going on.
00:16Yee-hoo!
00:17From epic rubs and flavour-packed marinades, gnarly encrusted, to roast dinners, chicken curries,
00:24that's exactly what I want, char-grilled salads and even breakfast.
00:28This is barbecuing, but not as you know it.
00:30I'll show you how to achieve tasty results on charcoal, gas, electric and a variety of barbecues.
00:36Now you're talking.
00:37So whatever your setup, I've got you covered.
00:39Come on!
00:40Because barbecuing can be so much more than just a grill.
00:44Sometimes it's nice to take your time enjoying the moment.
00:46So good, you won't want to wait until summer.
00:49Welcome to the wonderful world of barbecue.
01:00Nothing beats cooking outside.
01:04Fresh air, good vibes and that smoky barbecue working its magic.
01:10Giving you flavours and textures the kitchen could never match.
01:14So we've got a kettle barbecue here.
01:16First job, what I want to do is use a chimney starter to fire it up.
01:19It is so simple.
01:20If you look here in the bottom, we've got like the air vent.
01:25So this is letting the air through, which is good.
01:27Open it up.
01:28I've got just two of these little fire lighters.
01:33Simply we put that on top and then we're going to use charcoal.
01:36I'm just going to shake in to the top.
01:41So I'm going to leave this now for about 15 minutes
01:43and you're going to have beautiful glowing coals ready to cook on.
01:47Right, let's talk steak.
01:51I'm going to show you how to cook juicy sirloin three ways.
01:55Whether you like it rare, medium rare or medium.
01:59My perfect steak and char-grilled salad is packed with smoky flavours and textures
02:05only a barbecue can deliver.
02:11So we've got three beautiful sirloin steaks.
02:13Steak is just something very, very special.
02:15Why would we want to cook over live fire?
02:18What does it give you?
02:19That extra smoke, that extra seasoning, beautiful textures, a beautiful golden crust.
02:24Look at that.
02:25Nice and red roaring.
02:27Got that nice ashy outside.
02:29I'm going to put it to one side.
02:32That means you've got very hot, medium and low, right?
02:36So we have control to cook whatever we want to cook.
02:39Now if you're going to do this on a gas barbecue,
02:41simply put half the gas on, half off, super simple.
02:47Go for a nice inch thick steak.
02:49Get it out of the fridge like half an hour before you cook it because it's cold in the fridge,
02:53it's hot there and you're going to get a much more succulent steak.
02:56This sinew here is really tough. You can't eat it. It's like a belt.
03:01Quite simply, all I do is run my knife down the back of the sirloin like that.
03:08So I'm going to keep the fat and I'll get rid of the sinew.
03:12I wouldn't even give it to Conker.
03:17So once you cut that fat up, we've got a pan on here and I'll let that render.
03:23So it'll go into crispy bits and then liquid fat and you can use both.
03:29Let's season it with some salt.
03:32So we're going to start straight away on the hot side.
03:37I'm going to show you a nice little trick.
03:38Just grab yourself some rosemary, thyme or sage.
03:41Make a little herb brush, tie it up nice and tight and just rub that over the steak.
03:49It's all flavour.
03:50And we'll turn those steaks over. Look at that.
03:53We want it to be cooked evenly.
03:55This will give the steak the most delicious fragrance.
03:59I love cooking like this. It feels very, very natural.
04:04We like flames, but actually cooking over yellow flame is not good.
04:08You get that kind of like carbon-y flavour.
04:10So whenever you see a flame, move the steak away.
04:13And if you look at the side of the steak, you can see the heat creeping up.
04:16So we've got our hot area here, which we're still staying on.
04:19So I'm going to cook these steaks three different ways.
04:22Rare, medium-rare and medium.
04:24And the best way to get it right every single time is to use the thermometer.
04:29So 47 degrees internal temperature, that's our rare steak.
04:35This one here is going to be our medium-rare, which you want about 52.
04:41So that's 52 exactly.
04:44So off that comes.
04:47Then the medium steak, we want to get to 58, which this is.
04:51So this can come off now.
04:54Using the thermometer works every time.
04:57Give them a little lick of oil because they will dry.
05:01So while that's resting, I'm going to get the veggies on the barbecue.
05:04I'm going to go over to the hot side with some beautiful asparagus.
05:08Click off the woody outer stalks like that.
05:13Straight on the barbecue, dry.
05:15You're going to get a sweet, nutty flavour.
05:17It's going to be amazing.
05:19We can take some spring onions.
05:21Grilled relish is going to be delicious.
05:24Unusual, but very, very cool.
05:27And grilled broccoli is delicious.
05:30Now, a nice little hack is if you've got a metal sieve,
05:33you can take things like monge 2 or sugar snap peas.
05:36Anything that's small that would fall through the bars,
05:38we can put on here.
05:40And it's a nice little cheat.
05:43So let's just move the asparagus around to get that nice char.
05:54Look at that.
05:55When you cook veg, it can be so much better on a barbecue.
05:58You get the char, the smokiness.
06:00It brings vegetables to life.
06:03Okay, let's make a quick dressing.
06:06Some nice olive oil, just to coat.
06:08We'll go in with a little salt.
06:11About a tablespoon of soy sauce.
06:13Take yourself a nice lime.
06:18I'm going to take a fine grater, or a box grater.
06:20A chilli, one clove of garlic,
06:23and a little thumb-sized piece of ginger.
06:27Now, this flavour combination is always, always a winner.
06:31Just get your chilli.
06:33Have it as hot as you like.
06:35Half a chilli won't be too bad.
06:40And then we do exactly the same with the ginger.
06:45And then half of this garlic.
06:47Then last but not least, a nice little tablespoon of honey.
06:52So sweet, sour, delicious.
06:57Just get in there now, and toss it all up.
07:00While veggies are hot like this, and charred, this is when they're at their best time to take on flavour.
07:09Look at the colours.
07:11This is what a barbecue can give your veggies.
07:15So time to cut the steaks.
07:18So we're going to go rare on top, medium rare.
07:23And then on top of that, medium.
07:26So hopefully when we cut through here,
07:28you're going to see a cross section of just how beautifully controlled you've cooked this steak.
07:35Look at that.
07:35So you can see it's a little firmer here.
07:38And then it's getting softer.
07:39And then really soft here.
07:42Just slice this up.
07:45Look at this.
07:46Conkers come around.
07:53All those gorgeous juices.
07:56And the herb that I love with that actually would be some mint.
08:00One second.
08:05Beef, mint and chilli is just delicious.
08:09So there you go.
08:11Perfectly cooked sirloin steak with those gorgeous charred veggies and a really exciting dressing.
08:17Let's have a little try, come on.
08:24Wow.
08:26What is delicious about those veggies is they're so tasty.
08:30The dressing's amazing.
08:31They're soft, but they've still got bite and texture.
08:34Let's try a little radish and a bit of steak.
08:40I love it.
08:41Radish is probably the most under-loved veg.
08:44Charred up, dressed up, utterly delicious.
08:47And look at that beef.
08:49Cooked to perfection.
08:52Mmm.
08:54Tender.
08:54What a beautiful dish.
08:56And we've got leftover steak to feed the crew.
08:58Happy days.
09:26If you've ever got leftover charcoal at the end of your cook, you don't have to waste it.
09:30One thing I love to do is take whole cloves or bulbs of garlic and then put that on the
09:36cool side.
09:37Take a handful of fruit wood chips.
09:40Get them wet and throw those onto the coals and they'll start to smoke.
09:45And that heat will be enough to just mildly cook the garlic.
09:47And you can leave it for like half an hour, an hour.
09:50Then simply put the lid down, adjust the air vent from fully open to halfway.
09:55And then in the morning, you're going to have absolutely beautiful homemade smoked garlic,
09:59which you can do so many things with.
10:05People often say that cooking the perfect chicken on the barbecue is one of the hardest things to master.
10:12So I want to give you a really fail-safe way to have the most incredible crispy skin chicken
10:18that is succulent and juicy every single time.
10:24So with just a few simple tricks, roast chicken on the barbecue really can be stress-free.
10:30And we're not stopping there.
10:31I'm taking one of my son's favourite salads, Buddy's Chicken Caesar,
10:35and giving it a serious upgrade on the bars with gorgeous charred veg and bacon,
10:41all kissed with beautiful wood smoke.
10:46We've got a lovely free-range chicken.
10:49This is about 1.8 kilos.
10:51So what I want to do is cook it here.
10:53This is a gas barbecue.
10:54Now, one of the ways that you can turn a gas barbecue
10:57into being somewhere close to cooking over wood or charcoal
11:01is to use these here.
11:03These are wood chips.
11:04You can buy these in garden centres and all sorts of places.
11:06We soak these for half an hour and you just put them in this little smoker box.
11:11So by doing that, you're going to create an environment
11:13that has beautiful fruit woods just wafting over your chicken.
11:18We'll put some herbs in as well because it doesn't hurt.
11:22So let's light this baby up.
11:24I'm going to put this right-hand side onto full whack on coals.
11:29I'd have half of it loaded with charcoal and half without charcoal,
11:32so you've got a hot zone and a cool zone.
11:34I'm going to put the lid down so the whole thing is preheating in a lovely way.
11:37I want to give you one step to making this cook quicker and more predictably.
11:42Simply get that tip of the knife into the top and then run it down the back.
11:47If you open it up, then you can put your weight down like that.
11:52And what we've done straight away is create like a surface area
11:55that's going to cook in here much faster and much more consistently.
12:05Next bit is to create some flavour.
12:08So use any woody herb you like.
12:10This is some lovely marjoram.
12:13River!
12:16How you doing?
12:17Good!
12:18Do you want to help me?
12:19Yeah, maybe.
12:22I'll tell you what you can do.
12:24This is some marjoram.
12:26What's marjoram?
12:27It's a herb.
12:28Marjoram.
12:29Give it a right good bash up.
12:31Yeah!
12:33You've got muscles, kid.
12:36Put some salt in there.
12:38Pepper.
12:40Little, little taps.
12:43My, my thumbs.
12:45What's your favourite bit of chicken?
12:47Crispy skin.
12:49Okay, so just...
12:50Can I pour it?
12:51Go on, yeah, if you want to.
12:52So we're going to go from pounding those herbs
12:55to muddling in the oil.
12:58Pop it there.
12:59And then pour it over there.
13:01That's it.
13:02All over the chicken.
13:04Good work!
13:05Now that, my friend, is going to flavour your chicken
13:07and give you the crispiest skin.
13:10Then, you've got to rub that beautiful flavoured oil
13:13in all the little cracks and crannies.
13:15Aren't you not going to put something like a lemon or orange
13:17to give it flavour?
13:18Ooh!
13:20One thing at a time, son.
13:21Can you go and get some salt and sprinkle it from a height,
13:24please, young man?
13:24You can be quite generous.
13:25Good lad.
13:26Thank you very much.
13:30Okay, so I'm going to take this chicken
13:32and I'm going to take it over to this hot side
13:34and I'm just going to put it straight on the bars.
13:38I'm going to put this little grill press on top to weigh it down.
13:41I'm going to get crispy skin.
13:42Grab me a lemon.
13:44Right, put the lemon on that clean board
13:46and let daddy wash his hands.
13:49You were talking about lemons?
13:50Yeah.
13:53I'm going to grill these lemons
13:55and when you grill lemons, you start to caramelise the natural sugars
13:59in the juice and that gives like a sweet and sour flavour.
14:03As soon as that skin gets nice and crispy, about four or five minutes, I'll flip it
14:07and what I want to do is cook that chicken on top of some bread
14:11to give you the best croutons ever.
14:14Now, River, do you know what a crouton is?
14:15Yeah, those little bread things that you dip into like soup and stuff.
14:18Oh, good lad.
14:20I'm going to put this bread into the cool zone
14:24and the chicken's going to roast on this bread
14:26and all the drippings are going to go into these bread croutons
14:30and it is going to be one of the best things ever.
14:33I'm going to put some chillies on as well.
14:35We'll get the chilli and we'll just make a little hole so the chillies don't explode.
14:38That needs about another 20 minutes cooking.
14:42Move this chicken over to the bread.
14:46And look at that, I've got the legs and the thighs facing the heat source.
14:52We've got this little smoker box just starting to smoke.
14:59And I've got chillies for marinating my anchovies for the Caesar salad.
15:04So these can come off.
15:06And then I've got a hispy cabbage here.
15:08I'm going to burn it all over and then I'm going to peel the burnt leaves off
15:12to uncover the most incredible cabbage ever.
15:14So down with the lid, mastering lid down cooking allows you to go beyond direct grilling to barbecue roasting.
15:22We want to get to about 180 degrees Celsius, give or take, 350 Fahrenheit,
15:26or probably cook that chicken for about an hour, hour and 10, hour and 15 minutes.
15:30So River, thank you very much. Can you do me a favour?
15:33Yeah.
15:33Can you go and find your brother?
15:35Love you.
15:36Yeah, I think he's somewhere near here.
15:39Go and find him because we're making his Caesar salad.
15:42I call this a Buddy Caesar salad because he just loves a Caesar salad.
15:46I want to show you how you can make anchovies incredible.
15:50Now these anchovies have been salted and then kind of marinated in oil.
15:55Buddy, come and give your dad a hand, me old mate. I'm making your Caesar salad.
16:00Buds, you're on dressing duty.
16:02So I've smoked some garlic the other day with the residual heat from the leftover barbecue.
16:07Smell those, Buds. So nice, smoky, sweet garlic.
16:12So if you can peel two garlic cloves, pound it up in there.
16:15Regular garlic's quite powerful, so I'd only use maybe half a clove of fresh garlic.
16:21So Buds, if you put some salt on that quite generously and have a gentle pound up.
16:26I'm just going to peel two of these chilies and use the tip of the knife just to split the
16:32chili like this.
16:32How does that look, Dad? Beautiful. Now if you could go in with a heaped teaspoon of English mustard
16:38and two tablespoons of Worcestershire sauce. So big bold flavours.
16:47So typically when you make Caesar salad dressing, you're using mayonnaise.
16:53I want Buds to put in about four heaped tablespoons of Greek yogurt,
16:57because you've got that lovely creaminess and that tang. And then we're just going to hit it up with parmesan.
17:03Let's say about 60 grams. So grate that in and then we want lemon juice.
17:08So let's use this opportunity to check in on our lemons.
17:13We've transformed the flavour of chilies through barbecue and we've transformed the flavour of lemons
17:19through barbecue, through charring and caramelising. And then squeeze the smell. Can you smell that Buds?
17:27It smells really nice. It's a much more sort of jammy flavour.
17:30I'm going to use the anchovy oil. So just a little bit of oil goes in.
17:36Caramelised lemon. Chop it up into little chunks. That gentle bitterness is really, really delicious.
17:42Have a little muddle.
17:45Is that good? Good muddling for you?
17:46Very good muddling, son. Thank you.
17:51Very nice. Yeah? Go have a try, Dad.
17:56Wow. Yes!
17:58So that's got attitude, the hum of mustard, the Worcestershire sauce. Very, very nice.
18:02I'm going to squeeze fresh lemon juice over the anchovies here. Just have a little drizzle there, Buds.
18:08Dried oregano. Is that enough? Yeah, perfect.
18:12I reckon it's going to need another 40 minutes. Buddy, should we go and have some fun?
18:15Let's sunbathe. What? Let's sunbathe.
18:24Buds, come and have a look at this.
18:26So this has had about an hour. Look at that.
18:30Hour and 15 minutes. Crispy skin.
18:31I do want to put a few curveballs in there, trying to get some of the good stuff into the
18:36kids.
18:37I like good stuff. Brussels sprouts, I absolutely loved.
18:40They're my favourite. Yeah, inner Caesar salad. Sprouting broccoli, I literally just take the ends off.
18:47This cabbage has been blackened. That's what I wanted. So I'm going to go back to turning it into a
18:52barbecue as we know it, by direct grilling.
18:54Putting the bacon on here. Let's get some broccoli in here.
19:01I'm going to put these little Brussels sprouts on the grill and just let them catch.
19:06So Buds, if you can unwrap that black cabbage so you can get to the succulent leaves underneath.
19:13And then cut that into little centimetre slices.
19:17Have a little look at that. Come on!
19:21That is a beautiful thing. Look at the colour. Really, really nice.
19:26We know that the chicken's cooked because we can pinch that meat off the leg bone.
19:29And if you're using a thermometer, just put it into the thickest part of the chicken,
19:32get it to 75 degrees Celsius, which is about 165 Fahrenheit.
19:37The croutes here are very good. They're soggy on one side.
19:41So we'll put these toasts soggy side down just to get crispy, because you don't want soggy croutons, right?
19:48The bacon and the Brussels. Look at this. The tender stem broccoli.
19:57We can just turn that off.
20:02I'm going to hack up the bread into little inch chunks.
20:09Can you hear that? Look at that crispiness.
20:13Then we can go in with the broccoli and the Brussels and the bacon
20:17and the hispy cabbage. Then this beautiful dressing that Buddy made.
20:23And then Bud's. Give it a mix.
20:25Then we hit it up with lovely Parmesan cheese. It's going to be amazing.
20:30I'm going to break down the chicken.
20:35Have a look at this chicken. That is just juicy. It's very simple to take this chicken off the bone.
20:42Just run your knife between it like that. So now we go in with the cold classic romaine lettuce.
20:53Look at this. Look at this. This is generous.
20:56We can then place the chicken in and around our Caesar and just peel Parmesan over the top.
21:04And don't forget, we've now got the anchovies and we're anchovy lovers here.
21:10And that little bit of dressing. This is Buddy's Caesar salad.
21:15Crispy chicken cooked to perfection. I love having that really reliable way of cooking chicken on a barbecue.
21:23Smoke, crispiness, succulents. Delicious.
21:27When can we eat it?
21:27Right now, my boy. Right now.
21:31Let's do it. There's so much gorgeousness in there.
21:36Mmm. The chicken's so juicy and crispy at the same time with the skin.
21:40I just had a hit of chilli with the anchovy and the crouton. And yeah, it's just a salad.
21:45But when you put that much love into it, it really is something truly epic.
21:50Wow. That dressing you did, Bugs, was brilliant. Truly, truly brilliant.
21:55And actually, that chopped up bit of lemon caramelisation. Oh, I just got a little hit of it.
22:00And it was so good with the chicken.
22:03Right. Shall we take this to Mum and the rest of the gang?
22:06Let's go. Come on, Bugs.
22:08Conquer!
22:35Barbecuing isn't just for big grills and gardens. Even with limited space, you can still do amazing
22:41things any day of the week. I'm taking classic Italian inspired lamb chops and turning them into
22:48my sizzling lamb lollipops. Dipped in zesty whipped feta cheese and finished with a crunchy nutty crust.
22:55They're quick, simple and absolutely delicious.
22:59So I want to show you a beautiful way of cooking lamb chops really hard and really hot so we
23:05can get
23:05that fat to be really crispy and delicious. This is called lamb chops scottadita, burnt fingers,
23:11because they're so sizzly, golden and gorgeous. Now I'm going to cook this on an electric barbecue.
23:16These can get as hot as charcoal. So that's really cool if you live in a block of flats or
23:21in a city
23:21where you can't have live fire and we still want to get that smoke and char and flavour.
23:26This is on full whack. I want to show you how you can take a little rack of lamb here
23:30and really prep
23:32some nice little chops. We've got it trimmed like that. Get the fat here and just score it lightly
23:37with the tip of a knife in a crisscross fashion. This is going to help the fat to render and
23:44crispen up,
23:44create more surface area. I'm going to take this rib now and cut it at a slight angle
23:55so we really get the best size chops. Now what I want to do next is carefully flatten out that
24:02meat.
24:02That will tenderize it and make it cook much more evenly.
24:06The roman style scordadita just had salt and pepper. I like the idea of really golden sizzling crispy lamb chops
24:15getting dipped in something wet and then something crunchy. Almost like lamb lollipops as I would call it.
24:21Get all of that seasoning on both sides and you can see Conker is very excited because he likes lamb.
24:28So just a little olive oil to rub the salt into those chops.
24:41The fat is rendering. You can take a herb, say like oregano, you can have a little bit of oil
24:48here.
24:48Just enough to go and give a little bit of love to the lamb. But good things are happening here.
25:03So they're starting to get really really nice and we want that golden sizzle happening. So as these
25:09carry on getting golden and delicious, let's put that down. Of course if you put the lid down it's going
25:15to speed up cooking. I'm going to now get some pistachios, it could be hazelnuts, it could be almonds,
25:20it could be a blend. A little seasoning, a little salt, a little pepper. You can even take a little
25:27bit
25:27of sweet paprika, a little bit of lemon zest. Smash this up.
25:40Look at this, let's do the last turn. They are getting truly golden. Look at the smoke, they're looking great.
25:51This little pile of gorgeous nuts is going to be a game changer for flavour and texture.
25:58What I want to do is show you a little dip that I made. I've just taken feta cheese and
26:03the milk
26:03that comes with it and liquidised it with a little lemon juice and a little olive oil and you get
26:08this.
26:09A lemony, tangy feta dipping sauce. Easiest thing in the world to do. Just getting the fat super crispy.
26:18That's what you want. Lemon over the top. Look at that.
26:32So my job now is to take that sizzling lamb chop and dip it in that lovely feta sauce and
26:41then dip it
26:47in my mouth. And that is something else. Texturally really good. Meat delicious, tender, the fat's crispy
26:59and then you've got that sauce, that tang, that lemon and those beautiful nuts. Happy days.
27:16I'm not the only one with a passion for barbecuing. Married couple Sam Evans and Shauna Quinn are renowned
27:22fire chefs and best-selling cookbook authors. Back from exploring their favourite Mexican region, Oaxaca,
27:30they're bringing big barbecue fiesta flavours with their take on a tlayuda, a kind of Mexican-style pizza.
27:38Using a clever flatbread hack layered with smoky homemade chorizo, cheese and charred veg,
27:44it's perfect for cooking on a plancha or griddle. So Oaxaca really is, you know, one of the beating
27:51hearts of Mexican cuisine. We are going to make what's called a Oaxaca pizza or its real name is a
27:57tlayuda. And it's particularly perfect for plancha cooking, being able to sear all those ingredients
28:02and make something incredibly easy but incredibly delicious. So cooking on a plancha or a flat plate
28:08or as they do in Mexico or Kamal is exactly what you want to do here. If you don't have
28:13a plancha,
28:14you can cook this in a cast iron pan. You can cook it directly over the coals but you'll need
28:19to really
28:19keep an eye on it, make sure it doesn't burn. So I've just got it set to maximum heat here.
28:24And what
28:24we noticed about the food in Mexico is that it is bold and punchy. They're not hiding behind
28:31any quiet flavours. One of our main toppings for our pizza is going to be a Mexican chorizo. So
28:37unlike a regular chorizo that we know from Spain, a cured product, this is a fresh one. Do you remember
28:43the first time we had this fresh chorizo? Yeah, because it was just not what we were expecting,
28:48right? So, you know, this is almost like a flavoured sausage meat, isn't it? We're going to start with
28:52our dried spices. Okay, so this is our molcajete. And yes, we may or may not have bought an additional
28:59suitcase to bring this back from the market in Mexico, kind of like a Mexican version of a pestle
29:05and mortar. A teaspoon of black pepper, a few allspice berries, five little cloves and cumin seeds,
29:12a good teaspoon. And these beautiful things are called guajillo chilies and they're from Mexico
29:17and you can get them online. You can easily substitute with some smoked paprika. So it's
29:23about toasting them to get like a really lovely smoky flavour. They only take a few seconds.
29:33We don't want the seeds. We don't want the seeds. They're pretty unpleasant to eat. It's not because
29:38you don't want the spice. So the other thing that we need to add is, of course, garlic. You know,
29:44garlic is life. I just want to give them a little bit of colour. Yep, I'll start grinding.
29:48Shona's got the hard job. I feel like a Mexican Ouela. You know, the grandmothers that stand and crush
29:55all of the chilies and make all of the wonderful salsas. Right, here's our gorgeous toasted garlic
30:01cloves. So we've got about five grams of some nice sea salt here. I'm building up quite the appetite here.
30:09So here we've got a little jug of hot water and you only want to put a dash in because
30:14we're just
30:14going to rehydrate those chilies a little bit. So now we need to add some acidity. About 50 mils of
30:21cider vinegar. So the last thing is just a little bit of brown sugar to sort of counteract the sourness
30:26of that cider vinegar. Sort of a hefty tablespoon of that. Oregano. A couple of tablespoons of that.
30:34Cinnamon. Regular paprika. About two teaspoons of that. Some chipotle powder. Going to start
30:41off with a teaspoon and if you want it spicier, you can always add more.
30:51And now it's ready for the pork. I feel like there's a messy job coming on from me here.
30:57You can stick a glove on to do this. So this pork is coarse ground, 70% meat, 30%
31:03fat mince and the
31:04fat doesn't let it dry out when we cook it on the plancha. Okay, let's go.
31:12Lovely, this is coming together really well. I mean you can cook it exactly like this. It'll be
31:17perfectly fine but you kind of want those flavours to get to know each other a little bit and just
31:22even
31:22overnight in the fridge works great. Two days you're practically back in Oaxaca for those flavours.
31:32So here's our fresh chorizo that has been in the fridge overnight. As soon as it hits that plancha,
31:38the smell is incredible and I've got it set up nice and hot. So I want to get a nice
31:43char and a nice
31:44sear on it. So it's hot here and a little cooler here. And the smells now. Now I feel like
31:54I'm in
31:54Mexico. Okay, immediately we can start to see that fat release. That's exactly what we want. This is what
32:00I loved about Mexican barbecue. It's hot and fast. We want to feed a lot of people at the same
32:05time.
32:06The plancha is perfect for that because look at the size of the space.
32:14This is almost there. How quick was that? Super quick.
32:27Okay, so capture that liquid gold. It's just going to be so useful when we're making our
32:35Oaxaca pizzas as well. So while that's draining, I just want to turn our attention to a couple more
32:40toppings. And I've got these Romano peppers. Just going to char these on the grill with some of
32:44these spring onions. I'm going to use a press just to make sure they have full contact with the grill.
32:53All right, cook my pretties. Cook a little lime and garlic vinaigrette. We want the zest and the juice.
33:06How garlicky do you want it? One fat clove. We'll grate that in. A little bit of oil.
33:15Do we have a pinch of salt? And a little bit of sherry vinegar.
33:20Right, these are ready to come off. They look absolutely fantastic, Sam.
33:23Beautiful. So they're going to go straight in.
33:29So I think it's time now for us to start making our Oaxacan pizzas, our Tai Lutas.
33:35Now you can see that these are flat breads. Now these aren't exactly like the breads that we had
33:41in Oaxaca, but it's a very, very close second. I get these from my local Turkish store or just buy
33:47a
33:47pack of flour tortillas. So, you know, we kept that beautiful liquid gold from our pork. So this is
33:53going to form a base. So another amazing ingredient, which is actually all over Mexico, not just in
34:02Oaxaca, are beans. And these refried beans are one of my all-time favorite dishes. I like to use black
34:09beans. I cook down some shallots and some garlic, paprika, some salt, and then chicken stock. Just let
34:16that boil and simmer. Pop it in the blender and you get this wonderful bean paste. I think mine looks
34:22better. Yours always looks better than mine. Okay, so now we need to add some cheese. One of the things
34:29that they're most fiercely proud of in Oaxaca is cheese called cassia. Now you can use mozzarella.
34:40So I've turned this plancha down low. We just do want to keep an eye on it.
34:50All right, that's yours. Thank you.
34:56Okay, so now it's time to dress our pizzas. I'll get the toppings. Yes.
35:03I mean, that is just a Mexico market on a plate. So another type of cheese that they have in
35:09Mexico
35:09is a cheese called cojita. Or you can use grated feta.
35:17I've got some lettuce, I've got radishes, tomatoes.
35:26Some avocado as well. Charred vegetables. Now, if you're smart, you'll leave quite a lot of space
35:33for lots of chorizo. If you got carried away with the toppings, you might have left a smaller space.
35:40I think she's talking about me. So just take your chorizo. Oh, lovely.
35:46A little fresh coriander. I think I am done.
35:50So there we go. This is our Oaxacan pizza. Uno, dos, tres.
35:56Yes. Bon provecho. Bon provecho.
36:08That is a taste of Oaxaca right there. The delicious peppers in that incredible
36:15limey vinaigrette with the sweetness of that chorizo. The fresh chorizo. Yeah.
36:21It's absolutely beautiful. Such a depth of flavor. Creamy and salty. Give it a go at home.
36:26You will not be disappointed. Cheers.
37:01Buds, if you just dig up some nice pearly white new potatoes.
37:05When you're barbecuing, you can really amp up flavors. If you just take a lovely little
37:09new potato like that and then cook that dry on the bars. A pinch of salt, a bit of butter.
37:14It is like next level. There's loads of tricks and loads of opportunities
37:19to get your barbecue helping you make your food even more delicious than ever before.
37:30So why not make the most out of cooking outside?
37:35Grilling a whole fish can seem a bit daunting, but with a few hacks you can take the stress out
37:40and get great results every time. This whole barbecue fish and ratatouille layers up fire flavors from dry
37:48charring, pan frying and even steaming all on the bars.
37:58Look at this. Stunning. Cooking it on the barbecue makes it extra extra special.
38:03So what I'm going to do is get three little fire lighters like this. Place the chimney starter over the
38:08top.
38:16Right, so these are ready and raring to go. I'm going to pour these colds on one half.
38:21So I'm just going to put this down on a piece of stone, nice and safe. So we'll go on
38:27with these
38:29things here, great here. So inspiration wise, think ratatouille from France, which is a classic kind of
38:36Provencal stew. Happens in a pan, not today. It's going to happen in a barbecue and a pan.
38:41And that I'll cook with whole fish. So the two together go really, really well. It's very,
38:46very simple. We've got these gorgeous veggies here. So I'm going to pick all the little small
38:51potatoes out like that. You can get that outer skin off really simply. So handful, just rub it.
39:00I'm going to put them straight onto the medium hot part of the barbecue. Then I'm going to take
39:04the small courgettes and put them here on the hot side. The big one I can cut in half.
39:11And this chunky one, well, I think I'm going to leave him whole. The chili peppers here make a little
39:17whole so the chilies don't explode. And these big tomatoes. Then the aubergines.
39:28Got an onion here. Look how we're blistering and catching. So it's all happening very quickly
39:35because we're on that really high heat area. See the little marks? I'd say that's about 20,
39:4125 minutes away from being perfect. Do it in batches. So every time you get the char, just pull it
39:46off.
39:47What we're getting here is that lovely charry, smoky, dry heat. We're concentrating flavours and we're
39:54also kind of evaporating internal moisture, sort of making them more delicious, right? This is a really
39:59sensational way to cook vegetables. The tomatoes are here. With the peppers, tear it open. Get rid of
40:08this seedy part like that. And then we can just lay that opened out straight on here like that.
40:15This is a nice squash to get rid of those little seeds. Look at that.
40:28Onions are off. Peppers off. So we're grilling these veggies and then I'm going to fry it into a
40:35stew with a little bit of spice. I want to take the ratatouille on a nice little holiday. It's really
40:42nice to not just grill on barbecues but you can use a cast iron pan to fry and stew and
40:47braise. It's
40:48a brilliant, brilliant thing. We can add some olive oil. So we'll start with three or four cloves of garlic
40:53and then finely slice the garlic like that. So cinnamon, fennel seeds, amazing. Just a little teaspoon goes in.
41:03Some lemon zest, some lovely little olives and just crush those in, take the pips out. Salty, fragrant.
41:11We can add herbs like bay leaves, oregano. Choose any herbs you like. What we can start doing
41:18is taking say the courgettes and I want you to hack them up.
41:26This is why I love this cooking. It's rustic. I've got the chilies here to get those seeds out.
41:40So the aubergines go in. Look at the colours. Even the sun as it thinks about setting is winking on
41:47this stew. It is a sunshine stew. Let's give it a nice stir. Look at that.
42:02A nice little season of salt. Then we can start putting the tomatoes in there. Look at those.
42:06And we start going from frying to stewing. So you can see these have been blistered nicely. Look at that
42:13juice. Gorgeous. And then some capers. They are delicious. Stir them through. You could put a little
42:26swig of wine or water and those spuds are going to slurp up all of that lovely juice. Look at
42:33the
42:33natural sauce that the tomatoes are making. That needs about another 20 minutes cooking which is
42:37perfect because I reckon that's going to allow this beautiful fish to cook at the same time.
42:43So this is royal bream but you could use a lovely whole sea bass, a red mullet. Having it cooked
42:49whole
42:49is more delicious and I think people are just nervous because they don't know if it's cooked.
42:53So I'm going to teach you on a barbecue how to have great results every single time. So let's keep
42:59things really simple. We are going to season with salt and pepper on both sides. Let's take some
43:06origami. So put the herbs in the cavity here and a little lemon inside there like that.
43:15We're going to put the lid down and turn this direct grill into a barbecue oven. Right. If I put
43:20it on the hot side now it will be too aggressive but we can use nature. So herbs. If you
43:24haven't
43:24got nature you could use grease proof paper that's wet. Right. A couple of layers of that.
43:30The fish goes on top.
43:36Let's put the lid down now.
43:39And we've got the holes here. So we've got the airflow coming through. Those herbs are going to begin to
43:44burn and smoke out and that fish is going to cling on to that smoke. So you're going to get
43:48this
43:49beautiful seasoning. So that should come up to about 180-200 degrees pretty quickly. Give that 10 minutes and
43:56give it a check. So while that's cooking I want to show you the simplest little sauce. I've got a
44:02mixture
44:02here of parsley, basil, mint and then we're going to pound it up. That smashing action just really commands
44:10out the natural oils and flavour. The sun is thinking about setting. I've got fish cooking. I love it.
44:19And we'll just muddle in that oil. Squeeze of lemon, a little pinch of salt and that's the simplest sauce.
44:30So let's have a little look here. We're at 200 which is perfect. It's feeling good. When I press
44:37the fish against the spine it's kind of parting, it's giving way. So I know that's cooked. If you want
44:43to
44:43check if the fish is cooked with a thermometer, just go to the thickest part of the fish which is
44:47always
44:47up here near the head. That's at 65 so that's more than cooked. See how that was burnt and if
44:53I take
44:53this away can you see how it's protected that fish. So that's a really nice little technique there.
44:58So what I'm going to do is show you how to break down the fish. Clean hands obviously. I'll take
45:03the head
45:03side. Then I'll go for this little collar here and I'll just pull that off. So if you just use
45:14the tip
45:15of your knife to go down that line, what we can do is just pull off perfection. So I'll put
45:23this on the
45:23plate here. This side has the pin bones so we can pick those out. I can take some of this
45:37herb oil and
45:40just put that over the top. Come on! We've got this incredible ratatouille inspired vegetable stew.
45:51This is barbecuing but not as you know it. Right let's start with the fish first.
45:58Oh my goodness. So good. Flaky. The texture is off the chart and then we go for some of that
46:05lovely veg.
46:08Lovely, charry, smoky. There's layers of flavour there that I think is quite exceptional and those potatoes
46:14have soaked up a little bit of the hum of smoke. They're utterly delicious. So good and all cooked
46:20on the barbecue. What a delicious, delicious dish. You've got to give this a go. Wowzers.
46:27That's good.
46:55You've got to give this a go.
46:56You've got to give this a go.
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