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  • chili beef lettuce wraps.

  • Cooking should never be a chore.

  • The more you cook, the more confident you become.

  • That way you actually start to enjoy it, and that's the key to good cooking.

  • Have a bit of fun along the way.

  • Thing is minced beef mince pork.

  • The pork needs to sit in there.

  • Otherwise the beast gonna dry out really important to season the minutes before you cook it pan.

  • Nice and hot.

  • Touch of olive oil mint in.

  • Breaking up like that really helps to sort of separate it so you can pry off with a lot of color way.

  • Just spoon.

  • Just go through.

  • E.

  • Start breaking that up.

  • Most importantly, to remember, his mint is made up of cheap cuts.

  • Brisket belly short rib so it needs help.

  • And frying off the men's for color is so important.

  • But this pan wasn't heart.

  • Your minister is gonna boil.

  • There's a horrible gray color on there.

  • There's no flavor on your mints.

  • Takes a little bit.

  • Mhm.

  • Take delicious, seasoned beautifully.

  • See how crispy is going.

  • Take it much further than you ever taken.

  • Mince before.

  • Nice and crispy.

  • Smells incredible.

  • I'm draining.

  • It is crucial that keeps the mince nice and crispy.

  • Can you get rid of that excess fat?

  • That's lovely.

  • Now let's wipe out the pan.

  • Don't wash it, low gas.

  • Now we're gonna add texture.

  • Mince finely chopped chili, ginger, garlic and spring onions.

  • Spring onions Give this sort of mentoring nice freshness because it just gives that crunch nice and thinly.

  • Now fly off the chilies, ginger and the garlic.

  • First since we see door teaspoon only in garlic, chili ginger in five that off nicely Sesame seed oil Just lift up the whole flavor.

  • Touch brown sugar that starts to really cam allies chile, the garlic and the ginger mint in mhm.

  • Now my fish sauce that gives it the saltiness.

  • You can see now why it's so important to get that meant really crispy because nothing's going soggy.

  • It's thing really crispy fresh line that makes the mince fragrant and then lime juice for honor.

  • Squeeze that in there.

  • Incredible e got salty E, but the heat got the sweetness.

  • Now got there sitting missus Well, and then finally my spring onions in right the last minute.

  • So I've got crunching there as well.

  • Smells amazing.

  • Literally.

  • Cook the mince now with sort of 30 seconds to g o gas off.

  • Take it out.

  • No looks incredible.

  • Smells so fighting to go with the chili beef.

  • I'm making a simple, sweet and spicy dipping sauce so everyone can dress the crispy mint to their own taste.

  • Dipping sauce.

  • Teaspoon the brown sugar soy sauce Because then I sort of dark, rich color sesame seed off the tablespoon.

  • Just topped that up with a tablespoon of Oliver that stops the sesame seed all becoming too rich a teaspoon off fish sauce on.

  • Then a touch off chile.

  • Lead the seeds in again.

  • Want the heat in that source?

  • So impressive?

  • Amazing show off.

  • Centerpiece lime juice in in the coriander.

  • Chop it through once.

  • Give that little mix up.

  • Just check the seasoning.

  • That's lovely.

  • That's in rich now.

  • The letters I'm gonna use baby gem because it's really nice and durable and sort of quite strong.

  • So you just sort of sit thes.

  • Nice trimmed lettuce leaves around.

  • Now the exciting part.

  • Serve.

  • Take your letters up spoon in humans.

  • I'm then that will touch them dressing just a little drizzle.

  • Nice.

  • That's the secret of having good Easy relax food is that just help yourself.

  • Food that looks and tastes.

  • A million bucks doesn't have to be complex.

  • This dish is as fun to cook as it is to eat.

  • Yeah, Green Papaya salad This is a great salad.

  • To serve at a party is delicious and robust enough to last the whole evening without wilting.

  • First off, these are a little dried shrimp.

  • You could buy them anywhere they smell almost sort of off the seabed into the water.

  • For this salad, inspired by my travels across Thailand, I'm starting by making I wonderfully spicy paste a little salt in there in just break them up.

  • This place is like a staple ingredient in Thailand.

  • That's what we're looking for, almost like a powder right next, just one clove of garlic.

  • Slice up the garlic.

  • Get that into the past of water.

  • Bird's eye chili.

  • Incredibly hot, powerful.

  • But wow, it does give amazing kick to the paste in to the mix.

  • Now a couple of tablespoons of brown caster sugar that softens the blow with a chili.

  • And then, just to get that nice sour taste a little bit of hot water into this tamarind paste It's really tart but sweet pace.

  • One.

  • Tables proven in Remember fish sauce.

  • Now he's got that almost sort of piccoli smell slightly salty, but the flavor is intense.

  • Two tablespoons in.

  • Bring that together, give it a really good mix.

  • Some lime juice in half, another touch off sort of tartness.

  • Pace is nice and thick and fragrant, but it's got the heat.

  • The sound of tartness.

  • Incredible green papaya standing up.

  • Give a little peel.

  • You confined green papaya in local Asian shops on bigger supermarkets.

  • On as it doesn't will like more delicate veg.

  • It's perfect for robust salads like this.

  • Greater e look, that's what I want.

  • These thin slivers next.

  • A nice, rich, sweet banana Shalan.

  • Nice.

  • Some character.

  • Carrie gives it another texture.

  • Now little that mixing.

  • Finish that off with Thai basil and fresh coriander.

  • Thai basil is a much more fragrant basil.

  • It's stronger, and it's slightly thicker as well.

  • Like the pie and tamarind paste, you could get Thai basil in good supermarkets on independent Asian stores, but nor Basil works well, too.

  • Next, prepare the crunchy topping pan on on toasts.

  • Um, peanuts.

  • Chop the nuts, but it gives a really nice crunch.

  • Let me dio rolling around the pan gas off just took them out.

  • Okay.

  • Now, for the exciting part, we address the seller's nice spoon of dressing in to the papaya next Saturday.

  • Um, then finally, a nice general sprinkling roasted nuts on that is one delicious, very fragrant, very robust green papaya salad so easy to make and guaranteed not to go limp.

  • A perfect party seller on with such incredible colors textures on bold, exciting flavors.

  • It's sure to grab your guests attention.

  • Red Mullet with Sweet Chili Sauce Cooking is about being adventurous on having the conference to go off peace and being a little bit more daring.

  • So when you start combining peanuts chili flakes on this amazing fish red mullet, trust me.

  • You're in for an amazing treat.

  • We're gonna make a really nice light sweet chili sauce.

  • First off your chili off with the top in half on those seeds inside are very powerful, incredibly hot but full of flavor.

  • Garlic.

  • Two cloves of garlic.

  • Slice the garlic nice and thin so it helps the puree the chilies.

  • In the past, um, water garlicky and such assault.

  • It will touch of sugar and and then start grinding.

  • Push down first, the salt and the sugar really helps the puree.

  • Chili on the garlic fish sauce.

  • Always a base to a chili sauce two tablespoons in a touch of rice wine vinegar Fish sauce gives it the saltiness.

  • Vinegar gives it a nice, acidic wake up three tablespoons of Oliver.

  • Nice.

  • Mix that up beautiful look, but the colors incredible.

  • Now spring onions.

  • I want the texture on the crunch spring onions in the coriander, slice it once and fresh lime and that goes brilliantly with the red mullet Just really wakes up Chile.

  • The Gallic reminds the source that was serving the fish now taste.

  • Mm Well, it's delicious.

  • Okay, that beautiful the longer that chili sauce sits there, better it gets now for peanuts and chili That's gonna coat the top of the red mullet peanuts in salt, and it helps to really grind the peanuts down.

  • Some beautiful drive.

  • Chili flakes create a nice sort of warm heat.

  • I'm using fresh chili for the source but Dr Chili Flakes for the coating, which will really crunch up when cooking.

  • Just a little bit of coriander mix the car under in to peanuts.

  • Hello.

  • I like them quite textured.

  • I don't want to small as a powder.

  • Otherwise, they'll burn but crushed lightly to coat the fish with the Chilean peanut seizing in a separate bowl, beat to eggs along with a splash of fish.

  • Source.

  • Take your Philip lay in your bed money.

  • Tip it in, shake up your peanuts and then in.

  • Make sure you push that down.

  • Cover that red Monnet.

  • Oh, beautiful.

  • Now make sure that Pan's really nice piping hot if you put the fish in the pans cold.

  • All those wonderful peanuts and chili is gonna slide off the fish, so we need to see it in and get it nice and crisp in on.

  • Lay away from you.

  • Peaceful.

  • If the pan starts getting a little bit too hot, get your level.