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  • >> JAMES: OUR NEXT GUEST IS A WORLD-CLASS CHEF, AN EMMY AWARD

  • WINNING HOST, AND ONE OF THE BEST-SELLING COOKBOOK AUTHORS OF

  • ALL-TIME.

  • HIS LATEST BOOK, "SEVEN WAYS: EASY IDEAS FOR EVERY DAY OF

  • THE WEEK" IS IN STORES NOW.

  • PLEASE WELCOME, THE ALWAYS CHARMING, JAMIE OLIVER.

  • ( CHEERS AND APPLAUSE ) JAMIE, I'M SO HAPPY THAT YOU'RE

  • HERE ON THE SHOW.

  • I'VE ALWAYS WANTED TO DO THIS WITH YOU, AND HOW'S IT GOING?

  • HOW IS IT BACK THERE IN LONDON?

  • HOW IS THE FAMILY?

  • >> IT STARTED TO SNOW, THE FAMILY ARE GOOD, EVERYONE'S FED,

  • THE KIDS ARE IN BED, AND NOW IT'S JUST ME AND YOU, BROTHER,

  • COOKING THE BEST DISH IN THE WORLD.

  • >> James: WELL, I BELIEVE IT'S THE BEST DISH IN THE WORLD, BUT

  • THIS IS NOT THAT FAMILIAR TO AMERICANS.

  • TELL EVERYBODY WHAT WE'RE COOKING TODAY, JAMIE.

  • >> THIS IS BEEF WELLINGTON.

  • THIS IS FILET OF BEEF.

  • WE'LL HAVE IT WITH INCREDIBLE MUSHROOMS INSIDE, PUFF PAY

  • INDUSTRY, GRAVY, COMFORT FOOD AT ITS BEST AND THE KEY IS TO COOK

  • IT SO THE MEAT IS BLUSHING AND JUICY.

  • >> James: I'M AMAZED THIS ISN'T THE THING IN AMERICA.

  • IT CONTAINS AMERICA'S FAVORITE FOOD GROUPS, MEAT AND

  • PASTRY.

  • WHERE DO WE START, JAMIE?

  • >> WE WANT TO BREAK IT DOWN, MAKE IT SIMPLE.

  • WE'LL DO IT NOT FOR 12 PEOPLE, BUT FOR TWO PEOPLE.

  • FOR SOMEONE YOU LOVE.

  • DON'T WASTE IT ON OTHER PEOPLE, JUST ONE PERSON.

  • I HAVE AN EIGHT-OUNCE STEAK SEASONED WITH SALT AND PEPPER,

  • RUBBED WITH A NICE BIT OF OLIVE OIL, AND THAT GOES INTO A HOT

  • PAN FOR 30 SECONDS ON ALL SIDES.

  • GET IT NICE AND GOLDEN.

  • >> James: SO SEAR IT ON ALL SIDES.

  • >> YES, AND MOVE THAT STEAK AROUND, TAKING ADVANTAGE OF ALL

  • THE HEAT.

  • THE SECOND PART OF THE DISH IS MUSHROOMS.

  • USE ANY ONES YOU LIKE.

  • WE HAVE RED ONION, SOME THYME.

  • I'LL FRY THOSE OFF IN A LITTLE OLIVE OIL, SALT AND PETTER.

  • WE CHOP IT UP AND MAKE THIS MUSHROOM PA AT A.

  • THIS GIVES IT SUCH DEPTH OF FLAVOR.

  • >> James: YOU FRY IT BEFORE YOU CHOP IT UP?

  • >> YEAH, JUST FOR ABOUT FOUR MINUTES, COOK IT UP NICE.

  • WE'LL WHIZ IT INTO A LITTLE PA AT A, SUPER SIMPLE.

  • NOW THE NEXT BIT IS A PANCAKE, I KNOW YOU LOVE A PANCAKE, BUT

  • THIS IS THE SIMPLEST RECIPE EVER.

  • ONE EGG, ONE MUG OF WATER, ONE MUG OF PLAIN FLOUR AND 100 GRAMS

  • OF SPINACH.

  • PUT THAT IN A LIQUIDIZER, WHIZ IT UP, AND YOU MAKE AN

  • INCREDIBLE GREEN PANCAKE.

  • YOU COOK THEM ON ONE SIDE FOR ABOUT ONE MINUTE, AND YOU'VE GOT

  • ONE IN FRONT OF YOU HERE.

  • YOU HAVE A NICE STEAK.

  • YOU HAVE NICE COLOR.

  • >> James: I HAVE COLOR COMING HERE, BABY, DON'T YOU WORRY.

  • >> WE DON'T WANT TO COOK THE STEAK, JUST SEAR IT, AND THEN DO

  • THE SIDES AS WELL.

  • >> James: I EITHER OVERDO IT OR UNDER DO IT.

  • WHAT'S YOUR TIP IF YOU'RE GENUINELY COOKING A STEAK?

  • >> FOR ME, PERSONALLY, IF YOU JUST GET YOUR FOREFINGER AND

  • YOUR THUMB AND FEEL LOU THAT FEELS THERE IN THE MIDDLE.

  • >> James: IN THERE.

  • THAT'S BASICALLY YOUR MEDIUM RARE.

  • IF YOU DO YOUR THIRD FINGER, MEDIUM, WELL DONE AS YOU GO DOWN

  • THE FINGERS.

  • IT'S THE SAME FEELING.

  • IT'S A REALLY GOOD WAY TO DO IT.

  • SO, JAMES, TAKE THAT STEAK OUT AND LET IT REST A SECOND.

  • >> James: OKAY.

  • WE'LL GO TO THE PANCAKE AND TAKE THIS BEAUTIFUL MUSHROOM PA

  • AT A, RUB IT LIKE THAT.

  • >> James: LOU DID YOU GET THE MOISTURE OUT OF THESE MUSHROOMS.

  • >> YOU COOK IT OUT.

  • >> James: RIGHT.

  • ONCE IT'S BEEN ABOUT FOUR MINUTE AND YOU SEASON IT WITH

  • SALT AND PEPPER, PUT IT IN A FOOD PROCESSOR OR USE A KNIFE

  • AND BLEND IT TO MAKE A BEAUTIFUL PA AT A.

  • WE LET THE STEAK COOL DOWN AND WE PLACE IT ON TOP.

  • >> James: OKAY.

  • THE NEXT BIT COULD NOT BE EASIER.

  • WE'LL TAKE ONE CORNER OF THE PLASTIC.

  • >> James: FEELS LIKE IT COULD BE EASIER, ALREADY.

  • >> BRING THE FOUR CORNERS UP LIKE THAT.

  • BE CAN -- BE CONFIDENT AND THEND IT UP.

  • >> James: YOU MAKE IT LOOK SO EASY.

  • >> YOU ARE GOING TO BE JUST FIND.

  • UNWIND THE PLASTIC.

  • PUSH THAT BACK TOGETHER.

  • YOU'VE DONE IT.

  • TAKE THAT PLASTIC OFF, AND THEN WE'VE GOT IT PROTECTED LIKE

  • THIS, RIGHT.

  • >> James: DO WE?

  • WE'LL PLACE THAT ON THE PASTRY

  • >> James: DOESN'T FEEL THAT PROTECTED OVER HERE, BUT YOU

  • KEEP GOING.

  • >> WRAP IT UP, TURN IT UPSIDE DOWN, PLEASE DON'T WORRY.

  • YOU'VE GOT TO GET THE CONFIDENCE, BROTHER.

  • >> James: AND PLACE IT ON THE PAY INDUSTRY.

  • >> ON THE PAY INDUSTRY.

  • FOR EVERYONE THIS IS PRE-BOUGHT PUFF PAY INDUSTRY.

  • THIS COMES FROM THE SUPERMARKET, ALREADY ROLLED OUT.

  • NOW WE GET THE BRUSH AND THE EGG WASH AND WE'RE GOING TO BRUSH

  • AROUND THE OUTSIDE OF THE PAY INDUSTRY.

  • >> James: OKAY.

  • WHAT WE DO ONCE YOU'VE EGG WASHED IT IS TAKE THE OTHER BIT

  • OF PAY INDUSTRY AND PUT IT ON TOP.

  • BE CONFIDENT, DON'T BE STRESSY.

  • >> James: I'M NOT ALL STRESSY, BABE.

  • I'M ALL ON.

  • I'M AT MY MOST CONFIDENT AT THIS MOMENT IN MY ENTIRE LIFE,

  • ACTUALLY.

  • >> THIS IS BEAUTIFUL.

  • LET IT SAG IN.

  • TUCK THE STEAK IN AROUND THE EDGES.

  • YOU CAN KIND OF MODEL IT.

  • DON'T WORRY ABOUT IT BEING ROUGH AND READY, IT'S GOING TO BE

  • BEAUTIFUL.

  • AT THIS STAGE GET YOUR LITTLE CUTTER AND PUT IT ON THE MIDDLE,

  • PUSH IT RIGHT DEEP DOWN.

  • AT HOME I WOULD LEAVE THE CRUST ON BECAUSE MY WIFE LOVES THE

  • CRUSTY BIT OR YOU COULD USE A KNIFE.

  • WE'LL TAKE THAT LITTLE MODEL OFF.

  • I WANT YOU TO FINISH IT OFF AND MAKE IT BEAUTIFUL.

  • GET A LITTLE PORK TO AND I WANT YOU TO PUNCH AROUND THE I THINKS

  • LIKE THIS.

  • HAVE A LOOK AT THIS.

  • >> James: OKAY, I AM RIGHT HERE WITH YOU, BROTHER.

  • THIS IS FANTASTIC.

  • >> THIS IS A SPECIAL DISH.

  • IT'S SOMETHING TO GET EXCITED ABOUT, IT'S SPECIAL OCCASIONS

  • AND WE'VE MADE IT INTO THE BEST CHRISTMAS PRESENT EVER.

  • >> James: IF I TAKE THIS HOME TO MY WIFE SHE WON'T AGREE.

  • BUT GO ON.

  • >> IS SHE VEGETARIAN?

  • >> James: NO, SHE WOULD BE DISAPPOINTED IF I BROUGHT HOME

  • ANY DISH FROM WORK.

  • IT'S NOT ON YOU.

  • ( LAUGHTER ) >> WE'RE GOING TO COOK THIS,

  • VERY IMPORTANTLY, FOR 25 MINUTES AT 425 DEGREES FAHRENHEIT.

  • THIS GOES INTO THE OVEN.

  • WE PUT IT AT THE BOTTOM OF THE OVEN, AND NOW IS THE BIT THAT

  • YOU WANT, JAMES.

  • >> James: LOOK.

  • COME ON, NOW.

  • >> HERE IS THE ONE THAT YOU'VE COOKED.

  • THAT'S IT.

  • ( APPLAUSE ) NOW GET YOUR BIG CHOPPER, JAMES,

  • AND I WANT YOU TO NICELY CUT THIS IN HALF AND SHOW THE

  • AUDIENCE HOW BEAUTIFULLY YOU'VE COOKED THIS STEAK.

  • >> James: I THINK THEY KNOW I DIDN'T COOK IT.

  • BUT LOOK AT THAT, GANG!

  • I'VE GOT TO SAY, I DISAGREE.

  • YOU STARTED THIS BY SAYING THIS IS A MEAL FOR TWO.

  • I'M THINKING WHAT IS THE OTHER PERSON EATING?

  • >> WE'VE GOT VEGS TO GO WITH IT.

  • WHAT IS YOUR FAVORITE VEG?

  • >> James: JAMIE'S BAKED WHITE WINE CARROTS.

  • THE BEST CARROTS KNOWN TO MAN.

  • I'VE GOT SOME HERE.

  • LOOK A THIS.

  • >> POUR OVER THAT BEAUTIFUL GRAVY.

  • A LITTLE GLASS OF WINE.

  • SOME ROMANTIC MUSIC.

  • >> James: LOOK AT THAT, LADIES AND GENTLEMEN, JAMIE OLIVER,

  • COOKING A DISH AMERICA SHOULD EMBRACE.

  • BLESS YOU, JAMIE.

  • YOU ARE THE GREATEST.

  • THE BOOK IS "SEVEN WAYS: EASY IDEAS FOR EVERY DAY OF THE WEEK"

  • AND IT'S IN STORES NOW.

  • WE'LL BE RIGHT BACK.

  • ♪ ♪

>> JAMES: OUR NEXT GUEST IS A WORLD-CLASS CHEF, AN EMMY AWARD

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Jamie Oliver Makes an Ace Beef Wellington

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    林宜悉 posted on 2020/12/05
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