My next recipe is super simple to make that has wonderful depth and complexity of flavors.

Spicy beef salad Chile's If used them constantly.

They can really add a new dimension to the style of cooking.

But the real trick is finding that balance of flavors that really seats you because that's the most important part.

So this is the most amazing sirloin you can see.

It's got that wonderful marble for me.

The secret behind this is cooking it quickly.

Season stakes generously so on pepper, push that seasoning into the sirloin.

Take the salon out of the fridge literally 20 minutes before you wanna cook them so it gets up to room temperature.

They cook more evenly, but more importantly, you can actually season right inside the steak.

This little bit of fat down here season that as well, because that is what we want to roast and get that really nice rendered olive all in a tablespoon roll that round as it starts to smoke in with the stakes into the pen on layaway, again into the pan on layaway.

If you don't hear that noise The minute those states hit the pan, don't put them in.

So the secret now is getting that color on the steak, turning it once and once only on cooking it for 2.5 minutes each side.

What I wanna do is to get that bit of fat rendered.

So adds a lot more flavor.

Just hold the stake down like that, and that starts to melt the fat, which makes it so much more tender.

There should be no white fat left anywhere.

Tell them over really important to have that stake up to room temperature before you start cooking it.

So the inside is nice and warm, so he spends less time in the pan and more time cooling down Really important.

Now two fingers touch, it goes in and says rare, I'm happy from the rare because by the time I let them rest, we're gonna go back to medium rare, will continue cooking out onto a plate and let them rest on.

So let's get my juices over.

Waste that really important.

Next, the spicy dressing Take the seeds out of a chili to reduce the heat by rubbing it in your hands on tapping until the seeds fall out.

Cut in half on just chop it and garlic and chili works brilliantly.

Quick way of peeling it.

Get your knife on, just slam it down.

Pops out very, very quickly in, you'll touch a salt rob.

Stop going around in circles.

First you'll see it.

Pure ing.

Nice.

Clear that off now.

We got the heat in there from the chili that richness from the garlic.

Two teaspoons of palm sugar.

This is where it starts to have that nice, sweet sour effect.

Fish sauce, Fresh lime things is a simple fresh chili dressing on.

It was something I fell in love with in Vietnam on Cambodia, because it was just so easy.

Give that little mix.

Dissolve sugar, quick taste.

Mhm Wow, Brian Vegetables.

A great fuss free way to get super thin ribbons of carrot is to use a veggie peeler.

When they're that thin, they take the vinaigrette so much better on radishes.

Just slice them down at an angle.

Lovely.

Give another dimension of the salad.

He's a banana Shalan.

They are incredibly mellow, very sweet across.

Just chop up the shylock and mix that through.

Want some sweetness in there now Little vine tomatoes sliced him in half.

Smart is in Charlotte radish, carrots and tomatoes.

Next, peeled and sliced cucumber, chopped spring onions on shred baby gem lettuce and then finally get some fresh mint.

His young men, so you don't need to take all those stalks off we do is hold a bunch upside down and then take it for a little trim on.

Just chop that once through.

You got that?

Nice meant it.

Salad color Tablespoons of dressing.

Don't flood the seller with addressing you can always add, but we can't take it away now.

Really mix that dressing in there.

Make sure allow that chili and garlic and palm sugar wraps around that.

Sell it beautiful onto the plate.

Stakes rested.

Its now nice and medium rare, A little bit of fat.

You don't wanna find that in the salad.

Just slice that off that served its purpose.

Just kept at stake.

Nice and moist.

Just slice going with the grain.

It's almost like slicing through butter and look inside.

Beautiful pink decides to be too thinly.

Then it goes stone cold and more importantly, the goodness runs out of it.

Nice thick slices again the beef and start placing it around the salad.

Take a little teeth.

Berg on your dressing, the rest of your salad.

Sit down on top.

We'll finish it off with some toasted peanuts.

Peanuts in.

Now there's nuts, Really toasted nuts on Get out of the pan.

I just cross.

Was it cooled down?

Just run them through with a knife.

I can hear our crunch.

They are another texture under the taste the salad, and then from there, Sprinkle.

And then finally take that.

Just finished with a little tablespoon of that source, and there is one tasty, very well textured, spicy beef salad.

Okay, first up pastor with tomatoes on Chavez and chilies for the spicy sauce, sliced anchovies, garlic.

Next dry chillies.

Great for keeping the covered at a hit off heat on demand, then, at the anti of it all too hot.

Pan.

Fry the chopped ingredients at half cherry tomatoes.

Chop black olives on salted capers, cooked to combine the flavors.

In a separate pan.

Ball dry spaghetti.

Another great store cupboard staples.

When the pastor is tender but still firm drain, Add to the source with a splash of the water.

It's full of Start, which gives a great silky consistency.

Thin season with pepper on top, with basil packed with big, bold flavors on Ready in under 20 minutes past with tomatoes, anchovy and chilies.

My next deliciously different chili recipe is grilled corn with chipotle chili butter.

First the topping chopped coriander, then add softened butter so chipotle chilies in hot water.

Thes air dried jalopy nose was having amazing smoky flavor.

Drain and chop mixed together in season.

Next, fried corn on the cob in olive oil, you want a really wonderful charred flavor.

When colored, add water to steam through to eat.

Smother the cobs in the butter and crumble over Blanca's Your cheese.

Fantastically messy to eat Grilled corn with chipotle chili butter on utterly delicious smoky treat.

My final recipe is a chili classic Jerk chicken.

Start by making the intense jerk marinade first Scotch bonnet chillies.

They may be small but packed.

Riel heat on a fruity punch.

Theune chopped garlic on fresh time.

Okay for spice at ground.

Close cinnamon nutmeg on allspice.

Season with salt, pepper and combined with olive oil.

Next score chicken legs so the hot spicy flavors.

Get deep inside the meat.

Rub thoroughly with jerk mix on marinade on Oliver Tow hot dish.

Brown the marinated chicken for 10 minutes, then add whispers your source.

Cover and cook in the oven at 220 degrees for 20 minutes.

Hot, spicy jerk Chicken.

Easy to make on finger licking Good adding big, gutsy flavors.

Using spices at the beginning of cooking and then simply letting the dish slow.

Cook is a brilliant way of getting maximum flavor with minimum effort.

My first recipe melts in the mouth because the oven does.

Most of the work is a cinch to make slow cooked, fiery lamb cooking is all about being bold and adventurous.

On this dish is exciting because it's slowly cooked on.

The longer it cooks mawr flavors on it becomes marinating the lamb.

First Chile's We're gonna use a mixture of red and green.

Take off the tops.

Yeah, just slice and garlic trust.

Don't worry about chopping these ultra fine.

Just get it in there cooking for up to three hours.

Everything sort of blends and almost sort off sure is itself together.

Smoked paprika goes brilliantly well with the chilies.

Two teaspoons in a touch of dried Oregon.

Oh, some little cumin seeds to blend on.

The fragrance that they give out is extraordinary.

They released a little oil as well helps to tenderize the lamb touch assault pepper, cinnamon that sort of sweetens up the lamp.

Oliver just a tablespoon and all of all, helps to sort of stick those wonderful spices to the lamb.

Jump in.

Just start really rubbing.

At this stage, you could leave the lamb to marinade for anything from half on our overnight, allowing the spices to really penetrate the meat, giving amazing results when you tuck in delicious vegetables, carrots and onions on that's it.

Sliced secret slicing vegetables for braising is not getting too thin.

You slice the onions too thin they burned.

You got that horrible char taste on that slow braised phrasing is just a chef's term.

That means cooking in liquid on a low heat, making the meat incredibly moist on beautifully tender.

So the secret of braising is having a really nice, thick, durable pan.

Get that nice and hot.

Just a touch of olive or Lamine hold the bone.

You can control them into the pan on that white fat to start rendering, so we'll have more fat.

Therefore, making it ah, lot more flavor.

Some as it braces chili's cinnamon in.

Mix that up.

Don't be scared.

You're not burning this.

You're sort of searing the lamb shanks.

And this is the important part, right?

At the very beginning, we're gonna color on the land which washes, offers it braises in the oven.

So be generous with that color.

Faithful's in wow, and then a couple of babies.

So now you lift the lamb up, get the lamp set on top of the vegetables.

Now this laser pan with red wine glazing means that you're cleaning the bottom of the pan and you're getting that amazing flavor washed off and lift it up into that source can really transform that dish always did lays.

Then bring to the boil and cook for about 10 minutes to reduce the winds reduced down by half.

Now for the stock, bring that stock back up to the ball and then into the oven.

Now don't cover it when you cover it all the conversation comes off the lid, your land becomes gray.

All this effort that exciting spice gets washed away.

No lid on in the oven for three hours.

A slow cook on a low heat of 160 degrees gives the spices timeto work on Transform the meat.

So it's mouthwatering.

Lee Tender.

Now look at those out on to a plate.

You could just see that meet sliding down Juicy, incredibly tender.

Grab it by the the shank rolling around that rich, delicious source that get your source Nice, beautiful.

Just gets a mint chop it.

Just pick that freshman and let it snow on their Ugo.

Very spicy, delicious melting in the mouth Lampshade.

Amazing.

Yeah, yeah.