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  • Oh, hello there my lords, ladies and gentlemen and welcome to Get Curried!

  • And you are watching Nick Saraf's Foodlog!

  • I am going to take you on a culinary journey across the world!

  • And we are going to start with the most important meal of the day, the Breakfast.

  • The first breakfast that I am going to show you..

  • ..is the most famous breakfast in the whole world,..

  • ..that is, the British breakfast!

  • Now the British people known for not exactly you know... having a cuisine.

  • I mean, Fish and chips, Taco and pie!

  • It's bar snacks what it is.

  • I should be the one to talk! I loved it when I lived there.

  • But, the British breakfast is the most..

  • ..famous breakfast and the most hearty breakfast in the whole world.

  • This breakfast consists of..

  • Bacon

  • Sausages

  • Mushrooms

  • Eggs

  • Toast

  • Butter

  • Baked beans

  • Hash browns

  • And many many more things depending on where you go in Britain!

  • And of course in the end everyone's favorite, Heart medication!

  • So the first thing we are going to do is, we are going to make Baked beans.

  • Now generally when people cook Baked beans around the world, they take it from a can.

  • But since I am not the whole world, I am going to be making mine from scratch.

  • The perfect British Baked beans are made from navy beans.

  • But since in India you don't get navy beans we are going to use kidney beans.

  • Now, to make in the perfect Baked beans..

  • ..you need to soak these hard kidney beans in water for 8 hours..

  • ..and just let them be so that they soften up.

  • And I have already done that so the beans have come up nice and soft.

  • So now we make the tomato sauce in which we bake the beans in the oven.

  • For that, we take a medium sauce pan and put it on a medium to low flame.

  • And then, some oil.

  • When the oil is nice and warm, that's when you add ginger and garlic paste.

  • And then, you add finely chopped onions.

  • And now we cook the onions till they become translucent.

  • You add in 3 cups of tomato puree.

  • Now what I do when I add tomato puree is, I use store bought puree..

  • ..because, fresh tomato puree is not going to give you..

  • ..the desired result for this particular sauce.

  • And we are ready to boil!

  • Now these baked beans have very small cheat code and that is... Ketchup!

  • Now most of the world hates this.

  • But...

  • A little bit of ketchup for the Baked beans really gives it a good flavor.

  • So I am going to add about 1 tsp or more of ketchup..

  • ..well, I actually I added about 2 tbsps. I am sorry, I really like it.

  • A tbsp of malt vinegar.

  • A tsp of Worcestershire sauce.

  • Say it with me once again!

  • "Worcestershire"

  • "Worcestershire"

  • That's right!

  • In it goes.

  • A tbsp and a half of honey.

  • Chilli flakes, your discretion.

  • Aromatic chopped thyme.

  • And, salt and pepper.

  • Make sure there's a light boiling.

  • Now, off the flame.

  • We pour this hot sauce..

  • ..over the soaked beans in a heat proof glass case-roll dish.

  • Tomato is acidic, so you don't want..

  • ..your acids to react with the metal and give it this metally textured flavor in the oven..

  • ..so you know, glass is always a safest pet.

  • There you go.

  • So I am going to put them in an oven at 180 degree celsius for about 30 minutes.

  • The next thing we are going to do is make Hash browns.

  • Now when most people make Hash browns..

  • ..they generally buy frozen hash browns and fry them up and serve them for breakfast.

  • But since I am not most people, I am going to be making mine from scratch.

  • For this, I need potatoes.

  • And I had immersed them in water so that they don't oxidize and turn black.

  • Grate these using the bigger part of the grater..

  • ..so that we have thin strips.

  • Till then enjoy the cooling sounds of baked potato.

  • One potato, two potato, three potato dacne!

  • Four potato, five potato, six potato dance!

  • Seven potato, eight potato, nine potato dance!

  • So once you grate them, put the grated potatoes back into the water.

  • So after you are done,..

  • ..you drain all the water out..

  • ..and spread the potatoes on a dry, clean tissue cloth.

  • And make sure you absorb all the moisture,..

  • ..cover them up and leave them aside for about 2 minutes.

  • Take a big glass bowl and break in 2 eggs for 4 potatoes.

  • And whisk the eggs until completely combined.

  • Add the salt and crushed black pepper and mix it well with the eggs.

  • Take the potatoes and put the dry potatoes..

  • ..in the egg, salt and pepper mixture.

  • And then be prepared to wash a mean, dirty, wet tissue cloth.

  • Make sure the potatoes and the eggs have combined thoroughly in the bowl.

  • If your mixture seems too liquidy..

  • ..add like a table spoon of flour or some more potato.

  • And if it seems too dry add half an egg or may be a whole egg.

  • Right now it seems neither so...

  • Well, I am perfect!

  • Such a b*@*#%!

  • A class b*@#%!

  • So the reason why hash brown have their name is because..

  • ..Hash has come from the french verb 'Hache' which means to chop.

  • So, chopped potatoes mixed with eggs, fried up, Hash browns!

  • And now you fry up the potatoes.

  • So again, medium flame, frying pan and whole lot of oil.

  • Die cholesterol, die!

  • Take a spoon full of mixture.

  • With your spatula, flatten it..

  • ..and try and form a shape.

  • Now what I have gone for is slightly squarish..

  • ..but traditionally they do triangle.

  • So I could go for a triangle if I wanted to.

  • But I will not, because I am going for a square.

  • Deal with it.

  • Now many people wonder,..

  • ..why some of the menus have bubble and squeak..

  • ..listed as one of the many ingredients of a complete British breakfast?

  • Now the thing is I am going to put this on a low flame so that I can get to talk.

  • Love the sound of my voice!

  • Bubble and squeak is actually when you have leftover vegetable from the night before..

  • ..mixed with potatoes and fried off like Hash browns.

  • And why the name bubble and squeak? Because it is just so cute!

  • So when they are done,..

  • ..make sure that you lay them up on some absorbent paper..

  • ..so that the excess oil is absorbed.

  • The next thing we do is we make the Mushrooms.

  • Medium flame..

  • Pan!

  • Little bit of oil.

  • Because mushrooms are best cooked in one of the greatest inventions of the nature...

  • Butter!

  • So we add butter to the oil..

  • ..and let it melt.

  • I am going to add some fresh thyme that I have chopped finely.

  • Now, we add the mushrooms.

  • Mushrooms are going to take a long time to cook..

  • ..because, they are fungus.

  • With mushrooms you are going to need good amount of salt..

  • ..and some crushed black pepper, of course to give it that good peppery kick.

  • So when the mushrooms have shrunk slightly in their size, they are cooked.

  • In the end what I like to do is,..

  • ..just deglaze the pan a little bit..

  • ..with about tsp or so vinegar so that the mushrooms get a nice juice going though it.

  • And mushrooms cooked stewing in their own juice is heavenly!

  • So now that we are done with the mushrooms,..

  • ..we are going to move on to 'Bacon and sausages'.

  • This is my favorite part of whole breakfast.

  • Basically, medium flame and a whole lot of good mix of oil..

  • ..and then, we add sausages.

  • You can always substitute the pork sausages for chicken sausages..

  • ..and may be just bake them in the oven instead of frying them in the pan.

  • But then again if you wish to try a healthy option, don't try a British breakfast.

  • Now what I would have really liked to use here,..

  • ..a British recipe sausages. Traditional British recipe pork sausages.

  • But of course,..

  • ..you can't them very easily in India.

  • So I just am just using a pork frankfurters.

  • I somehow feel the queen judging me.

  • What we are going to cook next is called the food of the Gods.

  • Bacon!

  • Bacon, Bacon, Bacon...

  • I can keep on saying it.

  • But I am going to cook it now.

  • Also it is to the people who ask the question..

  • ..why does British bacon look like this instead of American rasher?

  • This is what bacon looks like.

  • This is bacon, this what you can chew is bacon!

  • Bacon, Bacon, Bacon...

  • So when the bacon is nice and pink on both sides,..

  • ..when it seems to have shrunk, that's when the bacon is done.

  • So what we do next is we grill a tomato.

  • This is probably the most mysterious part of the breakfast. Why?

  • Because people have asked for aeons..

  • ..why is there a grilled tomato on a full English breakfast plate?

  • Well the answer for that, we don't know!

  • Because this the healthiest thing on the English breakfast plate..

  • ..and that's definitely a mistake someone made ages ago.

  • But let's go with it anyway.

  • So, to grill the tomato, first take the eye of the tomato out.

  • Then, we cut it in half.

  • And then, on a pan with same oil from the sausages and the bacon..

  • ..on a medium flame, we grill it.

  • So now we make the last thing for the British breakfast and that is, the Eggs.

  • Add some oil, drizzle it around..

  • ..and then we break the eggs directly on the pan..

  • ..for a nice sunny side up.

  • Now the flame should be medium to low.

  • We don't want the eggs to dry out completely.

  • Here we go!

  • Omelets on the plate.

  • And of course..

  • ..no British breakfast is complete without a drink, hot or cold.

  • And in the case of the most of the British people,..

  • ..it's a nice hot cup of tea.

  • Umm, it's quite good I must say!

  • So there you have it.

  • Four British breakfast at your finger tips.

  • And for your information..

  • ..the British breakfast will kick the American breakfast in the behind.

  • That's right! I said it.

  • In the behind.

  • So until we meet again, with a breakfast from a different country!

  • Stay tuned to Nick Saraf's Foodlog only on Get Curried.

Oh, hello there my lords, ladies and gentlemen and welcome to Get Curried!

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