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  • for the curry paste and chopped lemon grass chili fresh ginger, garlic kaffir lime leaves, A pestle and mortar Next, put in aromatic ground cinnamon, coriander, a pinch of salt, black pepper bashing into a rough paste, finally at olive oil to loosen and your paste is done.

  • Now onto the pool deck at a drug of all of all, the hot pan on brown, the dice mate carefully, making sure each side hits the heat, locking in that flavor removed and in the same pan, cooked sliced onions until brown around the edges at the current pace on Friday released Aly Intense Flavors, then put the poor back in along with coconut milk and star.

  • Next, a chicken stock.

  • Palm sugar, more Kathy lime leaves, soy sauce on fish stores to taste that simply symbol for an hour.

  • Slow cooked for succulents.

  • Spicy, super easy to make and wonderful, served with fresh mango salsa.

  • Port Make curry Penhall Get that nice and hot.

  • You think of the sort of density of a pork chop, how it needs a little help.

  • Sweet sound Peppers Don't burden me well.

  • First, slice the peppers.

  • That's the flat side of pepper.

  • Standing up trying to slice a pepper on the site is a nightmare.

  • There's the center.

  • Start off.

  • It's almost like sort of pity and orange go all the way around.

  • Come down.

  • Look, that's one.

  • Now place that pepper down.

  • Three Finger rule.

  • One thing you're in front, two behind pinky.

  • Hold it down thumb or nice and flat the flat of vegetables.

  • More confident you are when you slice, don't worry about the speed.

  • Just let the knife do the work.

  • Take your time.

  • Speed comes the most important thing.

  • Get your technique right.

  • Red onion Now swing sound.

  • Pepe's olive all in.

  • I'm going to sew to them, which is just a chef.

  • Term for shallow fried on a high heat from maximum taste pepper.

  • Add a tablespoon of sugar.

  • Sugar helps break down the peppers quicker, but caramelize the onions, trying him in a frying pan.

  • Perfect this one of those sort of basic, essential tools of any kitchen because it's so multi purpose.

  • Great for Soto, tossing great for cooking fresh meat.

  • Push away and pull back, push away and pull back that hissing.

  • There's something you need to hear constantly because it has gone your peppers and your onions start to boil.

  • You really want to?

  • So did you start to see listening in a way that it started?

  • Caramelized sugar working.

  • Usually that's ready for red wine vinegar, then smells incredible.

  • Helps to stain the peppers as well with the blaze.

  • Now you see the sugar worked, his magic turned on the gas and a couple tablespoons of fresh extra virgin olive oil.

  • Let him stew for 2 to 3 minutes.

  • Now I want to make the peppers nice and light and sweet, aromatic.

  • Just roll the bustle almost like a big cigar.

  • Slice Basilan and then literally cooking out 30 seconds.

  • I want them off.

  • Beautiful.

  • Okay, pan.

  • Back on.

  • Not for Charles.

  • Make sure they don't curl up in the pants.

  • They start coming up in the panic.

  • We're gonna cook unevenly.

  • A few simple cuts through the Rhine means the chop stays flat and cooks evenly.

  • Put the knife down.

  • Flip through this season of useful.

  • Nice large shards of pepper punched through lightly guarantee that seasoning.

  • I was going to stay there.

  • Hot pan garlic on such a time.

  • You got it.

  • Take a couple of close.

  • Don't peel it.

  • Don't chop it, just knife on, crush it all of all, in just starting to smoke Top of the chop.

  • I didn't lie away from me.

  • Heat in the pan with garlic in their early, but I sprayed a bunch of time.

  • See how the poor could stay nice and flat.

  • Turn it over.

  • Look at that time and start squeezing that guard account with flavor coming up.

  • What's your in thin slices of butter?

  • Told the man on vice, some sort of speeding up the cooking process at the same time, I'm keeping the pork chop really nice and moist.

  • Now look at the color that butter so much like sort of.

  • I'm not brown color, another side, beautiful.

  • When the that thick three and 1/2 to 4 minutes each size 32nd from now, they're gonna be needing to take them out.

  • Let them rest.

  • The secret to perfectly moist pork chops is letting them rest almost as long as they're cooked in the pan.

  • My spoon of these Peppas basil smells incredible garlic on the Be generous with that vinaigrette from pepper because it really is incredible.

  • Do two things simple, like pork and peppers and your conference is gonna shoot for the roof.

  • A stunning pork chop with sweet sound purpose rich some just is the most tender part of the pig.

  • This is better when it's slightly pink.

  • Yes, that's right, Granny Pink.

  • First of all, you have to score that fat on the outside.

  • Get some really nice, crispy, crackling score.

  • You have a sharp knife.

  • I mean really sharp.

  • Use a standing like worked brilliantly stuff.

  • Just slice into the center on open it up.

  • Look, lemon zest.

  • It gives it a really nice summary.

  • Zesty lightness.

  • Sage, sage and pork.

  • Go bring you out together.

  • Parsley, garlic Nicely Think sharps so Pepe Olive oil like a blanket of aroma.

  • Fold over just like an envelope time string in the pot.

  • Stop running around so peta olive oil Mop it up.

  • It smells amazing.

  • It's not even cooked yet.

  • Straight in hot oven.

  • 45 minutes.

  • That is amazing.

  • Look crispy crackling.

  • Rest, untie.

  • Cough.

  • Nice thick slices.

  • That's why I like to hear that noise.

  • Crispy, crackly, tender and delicious.

  • Fragrant lemon zest with the sage In the past.

  • Port loin with lemon and sage.

  • Done.

  • Take a very sharp knife.

  • Bring the pork belly towards you.

  • So you're over and you got a ll That pressure on weight using the tip of the knife.

  • I'm just sort of nick in it and go across the pork belly.

  • Long strokes with the knife.

  • Take your time.

  • Turn it 1 80 This time, what we're doing is just sort of cutting was nice little sort of diamonds, but as that styles roasting on top stars get nice and crispy, take handfuls of salt and just sort of rubber in.

  • Bending over in those cracks really helps to get a nice crisp crackling on top roasting tray.

  • Really nice and hot.

  • Take a whole over fennel to intensify flavor and to keep the meek succulent, embracing my pork belly with strong, vibrant spices and vegetables.

  • Crushing pill three whole cloves of garlic and add to the fennel olive all in.

  • Finally, I like the nice, strong aniseed flavour that goes with that nice, rich, dense pork, fennel seeds, delicious star, a niece and just a couple of cardamom seeds.

  • Wow, little bangers like little firecrackers.

  • Incredible lovely leaves.

  • Get your pork skin side down.

  • Just see a top of that fact that locks in all that amazing flavor.

  • Then on the flip it over, get it nice and crispy, and then one fennel seeds embedded in those little cracks.

  • Now some white wine.

  • The minute that white wine hit that pan, you smell that Lights fragrance with fennel.

  • I'll have the wine to bubble away and reduce until the alcohol is burnt off that the stock.

  • Now the stock goes in just underneath the skin, so it rose on top a ll.

  • That meat under there will be submerged because what happens in the oven top goes crispy as anything on the stock reduces on braces at the same time.

  • Really importantly, bring that back up to the ball before goes another.

  • Otherwise, we'll never Boy will never get to temperature.

  • Smells incredible.

  • Slow roasted pork belly at 180 degrees for two and 1/2 hours.

  • You got that nice, crispy skin on top.

  • You can see how much of the stock has evaporated about the board.

  • It looks stunning to make a delicious, rustic source with the flavor packed contents of the roasting tray.

  • First, get rid of the excess fat.

  • Take a couple of slices of bread was like a perfect sponge because you just lay that on top.

  • Dragon always like a net just absorbs a ll that fat.

  • If you want the perfect fry bread, trust me.

  • Stick that in a frying pan A nice teaspoon of mustard we started and then simply simmer for a few minutes before pouring into a serving jargon with your poor belly.

  • I always use a nice straight adjust knife.

  • You can hear that That was amazing.

  • Incredibly tender.

  • That belly of pork is gonna almost melt in your mouth.

  • You got that sweets meet under that crispy belly of pork.

  • What an amazing way to cook.

  • A very cheap cut of meat.

  • Mouthwatering, smoky pulled pork with a spicy to Paul in mayonnaise that is the most amazing port.

  • But that's the way but so high now.

  • This is incredible.

  • There's the shoulder look, there's a shoulder blade.

  • If you go through here, there's a knuckle there as connecting the top, and that's why it's cool.

  • But the slow cook it, the more juicier is on is great for big parties because you just come along and get you.

  • Four can shred it a delicious smoky mayonnaise on your way, onions into half and half again.

  • I can't believe the roots on here because I want this to sit underneath the port.

  • It gives a chance to cook evenly.

  • Doesn't get drawing the bottom really important.

  • I'll peel the garlic can.

  • I would like you to crush the guy.

  • We're gonna make a really nice little paste.

  • Ok, come on.

  • Nice course.

  • Come on.

  • There.

  • Now, this is a beauty.

  • Smoked paprika, three nice tablespoons.

  • Okay.

  • Two large table spirits of brown sugar.

  • Soul fleas on pepper.

  • So gonna form a nice paste.

  • Now, all of all, in next.

  • That sometime in there.

  • So we got a sort of fragrant rub.

  • Times talks underneath so that Seymour flavor going on the bottom for that all over this is gonna be really quick.

  • Okay, So rub that sergeant.

  • And almost exactly that smells amazing.

  • It just drives a little touch of olive.

  • On top of that, we'll keep the port nice and moist.

  • Lovely.

  • Like some of the best party dishes marinating the pork shoulder could be done days in advance so far.

  • Doing this for a Sunday and start marinating Thursday, Friday.

  • So it gets you and tastier eyes very easy.

  • Five after six hours in the oven at 1 40 while I put but slowly roast.

  • Meg and I are gonna him some shot board mayonnaise.

  • I don't like just playing man eyes.

  • There's so many things you twist.

  • Yeah, there's so many things, something exciting to do with it, right?

  • So pepper and a touch of honey sweetness, sweetness.

  • But there's some heat coming.

  • Okay, I've got a little bit off.

  • You know, this smoke too early.

  • What, you made this dressing sit in the fridge.

  • Great open sandwiches.

  • Yeah, he's if anything, Any sandwiches, but goes brilliantly well with pork.

  • Now, just have a little taste.

  • I've never had this before, so get on.

  • I spoon what must have.

  • So that's a nice spicy mayonnaise.

  • After five and 1/2 hours in the oven and pork is nearly ready, just time to knock up a couple of tried and tested party favorites.

  • First, deliciously simple cheesy crust potatoes couple taters into even chunks and submerge in salted boiling water, skins and all.

  • Meanwhile, finely diced sweet pickled gherkins or corny Shawn's trim finely chopped spring onions and great some nutty Greer cheese.

  • When the potatoes are cooked through, drain roughly crush on and your spring onions and gherkins season to taste and gently combined before final sprinkling of greater grier.

  • Thes simple cheesy crust potatoes are equally delicious.

  • Said hot or cold.

  • Now I want something sort of raw like a slaw, something quite refreshing.

  • So I'm gonna make a really nice fresh broccoli salad.

  • But these are called florets.

  • That's the best part of the broccoli.

  • Okay, the bet everybody wants once they're off on a slice.

  • The broccoli.

  • Okay.

  • Never had real broccoli before.

  • Always been cut.

  • When you dress this with the dressing, it's incredible.

  • Now, little season early on now for the dressing Fresh sugar in teaspoons of sugar, please, No smoke side of it.

  • Finally chop it up in the book, sir.

  • Delicious roasted almonds intothe that gives that nice sort of chewy texture.

  • Right.

  • Lift up the bowl, please.

  • Nice and gentle.

  • Off in the middle.

  • Thank you.

  • Don't stop.

  • That picks out with kick you a little taste.

  • So on this kind of cellar that doesn't wilt.

  • Couple hours later, it's still crunchy Rockies Raw, raw broccoli salad, chipotle.

  • Now let me the poor cow.

  • But this Look at this, Megan.

  • Honestly That is amazing.

  • It's beautiful.

  • That is incredible.

  • Now that gives the table like that.

  • You have a tiny that before we get to the table a little bit.

  • Honestly, don't tell Mom.

  • Pinky.

  • Good day.

  • That is incredible.

  • So good.

  • You promise me you don't give the rest to boyfriend.

  • This is my ultimate easy party.

  • Dinner melt in your mouth.