Cooking lesson 'w' ChillaxBBQ Part Uno

there we go look uncle Kate a new chef wearing a headset

it looks like he's directing aircraft and at the same time you lose a lot okay

oh it sounds not working perfect gallery

so we've got just to let everybody know so we got strawberry blonde it's going

to be doing the Roma camera and are you up closed we have sous-chef Jude is gonna be

helping us cook it's gonna be showing

this or back to you like that and then Amy strawberry blonde camera is zooming

anyone see that haven't got your audio yet mate this is pretty good actually I

like it look good they see a business model coming here always sort of give me

the truth so you should all have like Thomas with training wheels right so the next one we do we're gonna be line

it's got no sound sequence it's like a a

piece of art they just trying to get if

we get keep and we can comment

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we tried the unmute audio button because when I logged in it didn't automatically want to use my my computer sound I have

to choose using my computer silence do

we need foil underneath that mean you can be make don't have to I just I

usually put foil just throw it away a

baking tray because I'm absolutely

sweating for the most

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is the last day please Prosser Samak

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butter because that is the gravy time so that's not until the end let me know when

you're already ready baby okay so you should have this thing UT

ready to go I think you're not gonna

Tama oh man your cooking time is gonna be completely but this is so it's half

the thickness of ours mate okay time work out keep your eye on you

what's that everyone else Tommy no question quick question I took I took it

out at about 4:00 p.m. yesterday put in the fridge they got Steve on yes okay

give it a squeeze on both sides mate with your finger if you can sort of nearly get your fingers together you're done should be

alright now still a bit hard in the middle okay alright there's one put

together okay write it down and keep yeah okay we're

gonna French only missing a tennis racket look at my kids this is one of

these no as I suggested one of these a

skewer a brilliant investment so for

anybody that does meet you just stab it and it gets these spikes going in it's a

fantastic bit of kit so like this we've

got this okay so hold it like you would a pen because we're not going all the

way in so like a quill pen yeah in the

stem one meet well I'll be honest I to

hold it back I've got so much stuff back but you have put your meat in your hand

so you can aid your wife to help a bit

get kicking kids out too

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you know what like this right so what

does this do this renders the fat to come out easily tenderizing the state so

you break it down but rather using a mallet which would actually flap it and

you're actually tenderizing it by cutting through the sinew and the fat in the meat lots of little holes in it so

thank yous about to meet in the middle is virtually impossible when we season

it and you slow see really gets into so

who are all the kids the kids name [Music]

yeah I just lost camera hey guys this is

my little baby girl - one of them yeah

so this one is when you have your roast pork at the hole cut this is what the roast pork guys we do into the roast

fall so this is a what are those called it's just a meat tenderizer you can pick

these up and probably like the local market it's just nails place it's really good

for tenderizing meat there's been a certain skewer that does the same job

no I'm saying just basically stepping in

a little bit you're not trying to make like big holes in it so you see here

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everybody got their salt and pepper yeah yeah yeah this is gonna look like an

awful lot so don't season in the middle

just season around the outside treat your tool I'm using sea salt flake how

much

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I've only got like a little whisk risk turning that because the next weekend

there might want to do this or crust

that Amy showing you here look at the strawberry blonde camp it looks like a

lot but it's because the meat is like that thick so you want to crust on there

and you want to repeat this on all the sides so you'll get something in the roasting pan you can sort of dust touch

it to make it stick but notice oh oil no oil on the side do

I should I just take some peppercorns out impression you can do - what I've

got I've got fresh peppercorns crap can

you see you guys

well that's it

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like that yeah it's working on it that's

a lot of pepper okay there you can look at the meat thickness all right you got

about two inches deeper take their oh I mean what will happen

get a nice weight so on there as well yeah yep it's definitely falling out now

yeah all right so just leave that push the stake to the back and bring your chopping board forward keeping in mind

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yes so basically what we're doing rather than you do on a barbecue you kind of

guess our time so if it's a timing I'm

no toy it's just in the gravy do you have anything else like

say to your time or terrible event my system will find something yeah anything

you got bloody garden out no huge French

so we can just put some brie in it she's

wandering round the garden man rosemary rosemary basil yeah I got two

stalks of asparagus right so fill them

up with water up to about 3/4 full of water and put in probably about two

tablespoons of salt in each kill your pans that we have spree towards two

tablespoons of salt in each [Music]

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my Spanish all right got to ban to bus

to our hot chair mid to okay so it's

about two tablespoons or so whoa hey and then again there are two

tablespoons Oh

so usually at all we don't use much support yeah if you want flavor mate yes

I saw my wife married me because I'm fat and fat is flavor

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that's I couldn't make some good you

just bring them off about an inch off the back end of it because that'd be like a store keep it nice talking like I

got two types okay eat that inch off the bottom because these were only good part

oil these and then we're gonna roast them to the last bit nice

so these dente I suppose for one of the words it doesn't really matter the

thickness in which pan doesn't matter

there've is the quite big let me see me we got a big pan or a small pen where

you go amongst your asparagus it's like baby's arm allocating enough

target for coverage just put a bit more water into coverage okay so she said you

got it these ones I've done right I can leave the skins on these let me because

they're like new potatoes yeah they're perfect Pete yeah oh we got nice nice

perfect right guys all good so we're gonna do these is if it's about that big

so that one I would cut into like quarters cuz we're gonna try and make these quite nice implicitly when we

roasted yeah perfect so the stalkers would be about the ideal size yeah

that's a half yeah you're smaller don't cut it in a game like this I like these

two camera angles it's very professional Thanks

I think I'm gonna stay on strawberry field so we set up a little

yay this is the other camera Hollander

under when they when their son and you should take them and holes in the

colander put them in a roasting pan and put the roasted peppers that's exactly

the ladies in my life you guys had three

girls but start with your family

he's got on so I've got the lycra pants

gonna come on in a minute covered in a pillow and that's all have we done have

we done in these ones guys once you've done these in Europe in the kitchen on

the hob and Nigel ate so Jude was just a

skit he went pen really so can you just tell him that one of the team is called Peter Pan it's the real penance hey Bry

we're starting to boil are we on the heat okay yeah so gonna bring these to

the foil and then we're gonna let them simmer for a little bit I've got the potatoes in and we got the

asparagus

okay whilst that's doing that which is pretty boring yeah there's my toms feet

normally Pete's with me Pete Tong's this

is kind of how you want your oven and

okay so you want the grill show about

halfway which is going to seem really

strange but on 90 degree ninety ninety six ninety see that appear unusually

bright because it's cooked so don't

worry about the time I put mine on - oh good the state should be ready in about

an hour and a half so 90 degrees set your timer for about three hours but I

will tell you on the whatsapp when we're ready to come back okay

so what are we doing with sorry Benj when they boil yeah

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and set the timer for about three hours so the vegetable clicking whilst we're

heating up the oven it comes the white good morning hey why

and then Brian is the French going on the heat as well now boy

it's that bit now I just leave it on the stove keep cold no meat no we're warming

the oven up and I'm giving you a little bit more defrost time huh mine is really

like spongy yeah collusion losing a finger in their minds we have a couple

of weekends away oh yeah so you will leave it a little bit longer not even

ten o'clock yet right so we're gonna be putting this in say about 10:00

what should we be frosted hutch and then we'd be taking them out about 11:30 for its it's perfect

Nigel no no he was in at ten to twelve now be done by twelve to enjoy by inch

to inch married my wife she's got very

small hands nice bring them together to

the camera let me see that big is they're gonna cook from you separate

yeah okay so he has got that - interesting

could you put yours in Nige don't put it into ten but yours in it 10:30 and take

30 minutes off your cooking timer okay 90 degrees still 90 but yours you know

we're gonna go in at 10 at 10 I mean we want the garden to be top and bottom

cooking all the way through because we're going to be put in toes in and me so the two are gonna code

and because it's 90 degrees you're not really gonna get a lot of zero heat you

all around but then when the hour and a half is done we take the meat out and

then up the heat vegetables okay so you

could I wouldn't roast it I would fry

garlic some oil folks to the capsicum oil and garlic and

then adding mushrooms at the end because those mushrooms will wilt in second

compliment another man on his meat which

was sponsored by DHL Wow and then there look my life gear copy

I've got spare copy I can give you one of these as well that's nice item one what is it what's in it so the

recipe to the APL here on you let that

you guys are working with at the moment

that was cheer up your mixer I'm right Pete I think Nigel you find it back in

the day the new one so this is what I'm

thinking about doing something for the charity with me yeah yeah me and more meat is that work

hey that's for the kids

that's good but look at this on your lovely we did this for a kids party once

that's brilliant this is yours truly

that's you let me naked chef yeah what are you

trying to do in that picture Brian I'm Andre got me it do it is a famous factory called curling in words and he

asked me to do left again actually on

cooking the temperament the oven so the oven is going to be nominees like

warming up which is perfect Frosty's with bird fish hey Ridley in

the nine minutes or so so come back in now at ten o'clock go back from here and ten o'clock

yeah hey hey Brian question I'm the oven yeah it's pretty

close to the top shall I bring that down one and then just use the take the roasting pan out and just yeah it's a

hundred percent mate so what we're gonna do so the state god 'make hunch yeah

okay the next one out all right so that's gone so what we do is well when were the potatoes are boiled we'll pour

them into that roasting tray okay he's gonna be on the shelf good all right look at touches a middle

deck is for the grill shelf and then a roasting tray beneath it okay because

the meat in now ten o'clock mate leaving

going it's only nine minutes if it really starts to boil violently just turn it down a bit five minutes are we

ready yeah quiz hurt you ready hutch

yeah I'm hearing Thanks [Music]

so on the show yeah Wow and then what

you had your stake in the pan the roasting pan put your potato dear

watch guys because that mother that

blood in the bottom there which isn't actually blood his flavor are we doing

you know this is where you need your

garlic yeah right so cut that in half

but not not through the top bit keys to the side alright so yes cut in half all

the skin on and then you'll be basically opening up into two halves where you can see the garlic cloves same of you Nigel

whoever's got a full garlic cloves do what

oh yes perfect now that put that into your potatoes

somewhere wherever you want everyone got that bit you know I couldn't get garlic

bulbs so I'm gonna use similar garlic

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olive oil

and again okay so this when it starts to

cook is gonna leak out juices and that should all drip into the potatoes okay

and close the door and leave it alone

nice good shout out done

let's have a look at everyone's where we

can see in your oven oven check perfect

what a Mitchell what do we do the

rosemary or thyme in the gravy gunner

and I don't give you all of that yeah 15 20 minutes before you put the stake in

Plato's 11 I'll drop a watt set when

it's time to come back here because we're a bit behind so if that's all right with everyone I'll drop a watt sack through to that fruit light set up

and then we'll jump back on good very

good meet you in for about three-quarters to an hour good I will come back guys medium rare

what something with asparagus Bryant's leave it on the side maybe they might say it doesn't Brown so it'll just cool

down quite nicely we're gonna roast it off a little bit later put some butter and then we're gonna grate some of the parmesan on it fantastic when do we put

it back into the potatoes in a minute go straight in with the potatoes later on and that just roasts it a little bit

when the ovens really hot and then we plate it wave it with some parmesan and

a bit of butter okay the only really natural really leave it

like that perfect good well I don't see it