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1
00:00:01,534 --> 00:00:06,299
I 'm jeremy Pang, Chinese chef,
food writer and cookery teacher.
2
00:00:06,324 --> 00:00:09,989
I might be Chinese, but just love
all types of Asian cooking.
3
00:00:10,014 --> 00:00:14,219
I 'm a*0 crazy about the f00d
the British Isles has to offer,
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00:00:14,244 --> 00:00:17,469
s0 l 'm hitting the road t0 meet
the people behind the produce
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00:00:17,494 --> 00:00:21,188
and give their ingredients
a wonderful Asian twist.
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00:00:24,313 --> 00:00:25,759
How is that?
Fabulous.
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00:00:25,784 --> 00:00:27,489
Hell0. That's banging.
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00:00:27,514 --> 00:00:29,208
Real* moreish.
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00:00:29,233 --> 00:00:31,009
'I 'll be c00king up
some amazing dishes
10
00:00:31,034 --> 00:00:32,679
'0ut and about around the UK.'
11
00:00:32,704 --> 00:00:34,929
...s0 they can get nice and hot.
12
00:00:34,954 --> 00:00:38,369
'Back at base, l 'll be sharing
some absolute classics.'
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00:00:38,394 --> 00:00:39,929
lt's l00king beautiful.
14
00:00:39,954 --> 00:00:45,038
'And l 'll be taking joe Swash
from zero to hero of Asian cookery.'
15
00:00:45,063 --> 00:00:47,239
I 've got this. You sure?
Thank you. Looks amazing.
16
00:00:47,264 --> 00:00:50,239
'S0 if you love the f00d
and flavours of Asia
17
00:00:50,264 --> 00:00:54,168
'but think it's t00 complicated
to try at home, then think again.'
18
00:00:54,193 --> 00:00:56,489
That's lovely!
To perfection.
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00:00:56,514 --> 00:00:58,958
I eat the tail.
Like a true Chinese person.
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00:00:58,983 --> 00:01:03,129
Stick around
and join me in my Asian Kitchen.
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00:01:07,594 --> 00:01:10,369
Hell0 and welcome
to my Asian Kitchen.
22
00:01:10,394 --> 00:01:13,809
Today's show is packed full
of dishes that are great
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00:01:13,834 --> 00:01:17,849
for when your friends come round and
you just wanna watch the football
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00:01:17,874 --> 00:01:20,088
or have a g00d 0ld games night.
25
00:01:20,113 --> 00:01:23,208
'Coming up,
committed home cook joe Swash
26
00:01:23,233 --> 00:01:24,679
'is back for another lesson.'
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00:01:24,704 --> 00:01:27,009
Beautiful* done.
Thank you very much.
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'This time he's taking 0n
Nasi Goreng, Malaysian fried rice.'
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00:01:31,233 --> 00:01:32,679
Mm!
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00:01:32,704 --> 00:01:34,879
Well done!
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00:01:34,904 --> 00:01:37,569
'I take a trip t0 Scotland
to meet Damian,
32
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'wh0's 0pened a very special house
dedicated to whisky.'
33
00:01:41,313 --> 00:01:43,649
This is grand, isn't it?
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When you come here,
if you love whisky,
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you'll get the finest
whisky experience in the world.
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00:01:47,794 --> 00:01:51,088
'Then l take 0ver his kitchen
to make drunken prawns,
37
00:01:51,113 --> 00:01:54,929
'and l rustle up a sweet treat
that will wow everyone -
38
00:01:54,954 --> 00:01:58,649
'cinnamon ba0 doughnuts
and chocolate sauce.'
39
00:01:58,674 --> 00:02:02,399
But first up,
who doesn't like a good barbecue?
40
00:02:02,424 --> 00:02:05,449
We're starting
with these chicken wings.
41
00:02:05,474 --> 00:02:09,288
It's kind 0f like a Texas -
or Chinese-style Texan -
42
00:02:09,313 --> 00:02:11,809
barbecued chicken wing.
43
00:02:11,834 --> 00:02:15,288
Get your wings int0 a bowl.
44
00:02:15,313 --> 00:02:17,569
And usual*, if you're doing
sort of Texas barbecue,
45
00:02:17,594 --> 00:02:20,569
you'd have something sticky
like mustard or American mustard
46
00:02:20,594 --> 00:02:23,569
t0 sort 0f stick
the dry rub round the wings.
47
00:02:23,594 --> 00:02:26,088
I 'm gonna use some plum sauce
for this.
48
00:02:26,113 --> 00:02:31,489
Perfect texture for the rub
to get stuck around.
49
00:02:32,754 --> 00:02:36,129
Give that
a good massage round the wings.
50
00:02:36,154 --> 00:02:40,208
S0, whi*t your hand is all messy,
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00:02:40,233 --> 00:02:43,129
you can get the rest 0f
your spices in for your dry rub.
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00:02:43,154 --> 00:02:46,599
It starts with some smoked paprika,
some sa*,
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00:02:46,624 --> 00:02:51,569
some sugar and a little bit 0f
onion powder, some black pepper.
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00:02:51,594 --> 00:02:54,009
All 0f that can g0 int0 the wings.
55
00:02:57,674 --> 00:03:01,879
And the stickiness
from that plum sauce
56
00:03:01,904 --> 00:03:05,849
will just get that mix
and that smoked paprika,
57
00:03:05,874 --> 00:03:10,849
all those dry spices
over the wings,
58
00:03:10,874 --> 00:03:15,449
and the paprika gives these wings
a love* colour, too.
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00:03:16,754 --> 00:03:20,208
I 'm gonna put this straight 0nt0
this barbecue here,
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00:03:20,233 --> 00:03:23,239
but you could actual*
sort of haff roast these
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00:03:23,264 --> 00:03:27,038
or ful* just roast them in an 0ven.
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00:03:27,063 --> 00:03:29,679
If you're gonna d0 it in the 0ven,
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00:03:29,704 --> 00:03:35,369
20OC for about 25-30 minutes
should do it.
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00:03:35,394 --> 00:03:37,649
Give your hands a g00d clean.
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00:03:43,034 --> 00:03:44,489
Now, you might be thinking,
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"Ooh, gosh, he's c00king
with a barbecue indoors! "
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00:03:47,674 --> 00:03:51,879
And l am, but this is
a specialist japanese grill
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00:03:51,904 --> 00:03:56,769
made for tabletop c00king,
usual* for yakitori sticks,
69
00:03:56,794 --> 00:03:59,958
and it works great ind00rs
and outdoors.
70
00:04:01,704 --> 00:04:07,769
Now, whi*t those wings are just
sort of slight* smoking away,
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00:04:07,794 --> 00:04:10,929
l 'm gonna make up a quick glaze.
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The first sauce going int0 here
is a Chu Hou sauce,
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which is essential* like
a soya bean paste
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00:04:19,034 --> 00:04:21,649
and five spice
kind of mixed together.
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00:04:22,874 --> 00:04:26,599
If you can't find this, just find
some soy bean paste and five spice,
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00:04:26,624 --> 00:04:29,799
bring them together and
it should make something similar.
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00:04:29,824 --> 00:04:33,158
Got some seasoned rice vinegar,
black rice vinegar,
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00:04:33,183 --> 00:04:39,369
that's gonna add a base 0f sour
to this barbecue sauce.
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00:04:41,464 --> 00:04:44,319
Sugar going in t0 sweeten that up,
80
00:04:44,344 --> 00:04:47,399
and then the sauce
that you'll probab* know best
81
00:04:47,424 --> 00:04:50,519
from Chinese c00king
from duck and pancakes,
82
00:04:50,544 --> 00:04:52,958
a bit 0f hoisin sauce.
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00:04:52,983 --> 00:04:58,288
And this is gonna create
a love* glaze
84
00:04:58,313 --> 00:05:03,038
t0 g0 0ver the top 0f these wings.
85
00:05:04,624 --> 00:05:07,729
And you kind 0f wanna
just brush and go,
86
00:05:07,754 --> 00:05:11,009
and turn and allow them
to char a little bit more,
87
00:05:11,034 --> 00:05:14,158
and then brush a little bit more 0n,
and as you go,
88
00:05:14,183 --> 00:05:17,599
they become more and more
sort of balanced in flavour.
89
00:05:19,264 --> 00:05:24,929
If you're doing this
in the oven or gril*
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00:05:24,954 --> 00:05:30,319
you could put sort 0f haff 0f
this sauce onto the wings first,
91
00:05:30,344 --> 00:05:31,929
let them roast away,
92
00:05:31,954 --> 00:05:35,769
and then brush the rest 0n
at the end,
93
00:05:35,794 --> 00:05:38,849
and just sort 0f turn it t0
the grill function on the oven.
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00:05:40,904 --> 00:05:43,009
L00k at that love* charring.
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00:05:45,394 --> 00:05:48,158
You should have a bit 0f time
whi*t it's all going on
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00:05:48,183 --> 00:05:50,129
t0 make up a quick slaw.
97
00:05:50,154 --> 00:05:53,599
And we're gonna start
with sriracha mayo,
98
00:05:53,624 --> 00:05:59,879
which is basical* sriracha sauce
and japanese mayo mixed together.
99
00:05:59,904 --> 00:06:01,288
Sugar...
100
00:06:03,183 --> 00:06:04,599
...and some sesame 0il.
101
00:06:09,233 --> 00:06:12,038
Just mix that through
102
00:06:12,063 --> 00:06:17,879
and then add
a little pinch of sa* and pepper.
103
00:06:19,344 --> 00:06:22,929
Remember, don't let your wings burn.
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Just... l can hear them
sizzling away.
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00:06:27,233 --> 00:06:30,879
Like with everything, never lose
your sizzle, but don't let it burn.
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00:06:32,344 --> 00:06:33,799
Gonna add...
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00:06:35,794 --> 00:06:40,208
...some lemon juice t0 that,
just to thin it all out.
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I 'm just gonna make a quick slaw
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with everything fine* sliced.
110
00:06:52,614 --> 00:06:56,029
And that can g0
straight into the dressing.
111
00:07:00,453 --> 00:07:03,509
I mean, you could just grate
your carrot in if you wish as wel*
112
00:07:03,534 --> 00:07:04,978
but l 've got my cleaver here
113
00:07:05,003 --> 00:07:07,669
and l don't wanna move
too far away from the barbecue.
114
00:07:11,083 --> 00:07:12,739
I think these wings are done,
115
00:07:12,764 --> 00:07:15,619
s0 l 'm gonna serve those up
and finish off the slaw.
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00:07:17,203 --> 00:07:22,178
L00k at these,
the glaze is just awesome,
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00:07:22,203 --> 00:07:24,978
and that love* char.
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00:07:25,003 --> 00:07:27,259
They're still sizzling 0n the plate.
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00:07:28,764 --> 00:07:30,949
Back t0 my slaw.
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00:07:30,974 --> 00:07:33,509
Last thing, bit 0f red cabbage.
121
00:07:36,564 --> 00:07:39,259
Nice and fine,
122
00:07:39,284 --> 00:07:42,509
and then straight in.
123
00:07:43,644 --> 00:07:45,789
Some coriander.
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00:07:47,844 --> 00:07:49,789
Don't mind a bit
of stalk in there, either.
125
00:07:52,003 --> 00:07:53,789
Mix that through...
126
00:07:55,003 --> 00:07:58,228
...and as l said before, if you,
you know, want this sort of dish
127
00:07:58,253 --> 00:08:00,379
and you still wanna finish it
on the barbecue,
128
00:08:00,404 --> 00:08:02,619
get that nice charred flavour 0n,
129
00:08:02,644 --> 00:08:07,589
you can a*ays just
sort of haff cook your wings
130
00:08:07,614 --> 00:08:10,029
in the 0ven before,
131
00:08:10,054 --> 00:08:15,949
and finishing them 0ff for
the last sort of ten minutes or so,
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00:08:15,974 --> 00:08:19,308
s0 you can enjoy your time
with your mates, too.
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00:08:20,844 --> 00:08:25,669
And l00k at that,
my barbecued chicken wings
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00:08:25,694 --> 00:08:30,789
and spicy slaw,
perfect for your next get together.
135
00:08:41,123 --> 00:08:43,029
Absolute* delicious.
136
00:08:43,054 --> 00:08:45,029
There's plenty more t0 come.
137
00:08:45,054 --> 00:08:47,459
'Joe Swash is ready
for his next lesson -
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00:08:47,484 --> 00:08:49,539
'Malaysian fried rice.
139
00:08:49,564 --> 00:08:52,339
'I stop t0 enjoy a wee dram
of whisky...'
140
00:08:52,364 --> 00:08:53,739
Cheers.
Yeah, and...
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00:08:53,764 --> 00:08:54,978
Ganbei.
Ganbei.
142
00:08:55,003 --> 00:08:58,459
'..Before whipping up
some drunken prawns.
143
00:08:58,484 --> 00:09:02,379
'And last*, sweet ba0 doughnuts,
sure to impress.'
144
00:09:02,404 --> 00:09:04,789
Don't g0 away.
I 'll see you after the break.
145
00:09:10,854 --> 00:09:12,389
Welcome back.
146
00:09:12,414 --> 00:09:16,189
Today's dishes, they're all about
a get-together with your friends,
147
00:09:16,214 --> 00:09:19,979
bringing everyone together
and sharing delicious Asian cooking.
148
00:09:20,004 --> 00:09:22,618
I 've already rustled up
some barbecued chicken wings,
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00:09:22,643 --> 00:09:27,909
spot 0n for the next get-together.
Later, I sample some whisky
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00:09:27,934 --> 00:09:32,109
and l use a dram 0r tw0
in my dish, drunken prawns.
151
00:09:32,134 --> 00:09:33,859
And l have a quick ba0 recipe,
152
00:09:33,884 --> 00:09:36,909
my cinnamon ba0 doughnuts
and chocolate sauce,
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00:09:36,934 --> 00:09:39,498
the perfect finish
to a meal with friends.
154
00:09:39,523 --> 00:09:42,859
But for now, it's all about
the amazing joe Swash,
155
00:09:42,884 --> 00:09:45,298
and you are
the true wok master here.
156
00:09:45,323 --> 00:09:46,389
Ah, thank...
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00:09:46,414 --> 00:09:48,979
It's all down t0 you, t0 be fair.
It's all down t0 the teacher.
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00:09:49,004 --> 00:09:51,829
We're c00king a Nasi Goreng.
Do you know what a Nasi Goreng is?
159
00:09:51,854 --> 00:09:53,298
N0. Have n0 idea.
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00:09:53,323 --> 00:09:54,859
It's a Malaysian fried rice,
161
00:09:54,884 --> 00:09:57,498
and it all starts
with a load of vegetables.
162
00:09:57,523 --> 00:09:59,219
We're doing a vegetarian version.
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00:09:59,244 --> 00:10:02,498
You can have it with chicken
or prawns, whatever you want.
164
00:10:02,523 --> 00:10:04,389
S0, it's like
the fried rice is the base
165
00:10:04,414 --> 00:10:06,699
and then you could add
whatever you want t0 the fried rice?
166
00:10:06,724 --> 00:10:07,899
Exact*.
Amazing.
167
00:10:07,924 --> 00:10:10,389
S0, the rice itseff,
we'll get to in a second. OK.
168
00:10:10,414 --> 00:10:13,979
But l 'm gonna get you chopping up
your sort of base ingredients.
169
00:10:14,004 --> 00:10:16,579
S0, these here are Thai shallots.
170
00:10:16,604 --> 00:10:19,059
Just give them a g00d bash
and fine* chop 'em. OK.
171
00:10:20,284 --> 00:10:22,109
Is that a nice bash?
Yeah, good.
172
00:10:22,134 --> 00:10:23,418
OK.
And then rough* chop.
173
00:10:27,214 --> 00:10:28,829
How are you finding the cleaver now?
174
00:10:28,854 --> 00:10:30,979
You know what, you have
more control with the cleaver
175
00:10:31,004 --> 00:10:32,699
than you d0 with a normal knife.
176
00:10:32,724 --> 00:10:34,498
Would you say l 've converted you?
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00:10:34,523 --> 00:10:36,259
Definitely.
I 'm definitely gonna get 0ne
178
00:10:36,284 --> 00:10:38,469
because you can use it
for s0 many things.
179
00:10:38,494 --> 00:10:41,548
Chopping, slicing like we are today,
smashing.
180
00:10:41,573 --> 00:10:43,579
Yeah, and you wanna just give that
a rough chop.
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00:10:43,604 --> 00:10:45,859
I know you like it chopped,
so just get your crab out,
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00:10:45,884 --> 00:10:49,109
int0 that crab cage and then just
a rough chop over the top, yeah?
183
00:10:49,134 --> 00:10:51,548
OK. S0 we're chopping now, yeah?
So we're chopping now.
184
00:10:51,573 --> 00:10:53,469
OK.
Take your time, don't chop 'em off.
185
00:10:53,494 --> 00:10:54,899
THEY LAUGH
186
00:10:56,364 --> 00:11:02,748
Nice, and then those can g0
at '2 o'clock on your wok clock. OK.
187
00:11:02,773 --> 00:11:04,649
S0 there, right there.
188
00:11:04,674 --> 00:11:06,298
Right, next up, your garlic.
189
00:11:06,323 --> 00:11:07,779
Nice!
190
00:11:07,804 --> 00:11:10,029
That a g00d 0ne?
That was a good one. That's it.
191
00:11:10,054 --> 00:11:12,259
Nice rough chop.
You don't want it too fine, this,
192
00:11:12,284 --> 00:11:15,699
because you know, your garlic c00ks
a lot quicker than your shallots
193
00:11:15,724 --> 00:11:18,109
and we're gonna be 0n a high heat,
so that's fine.
194
00:11:18,134 --> 00:11:20,779
I 'm gonna show you this,
it's called a roll cut.
195
00:11:20,804 --> 00:11:24,339
Long sawing motions
and saw into it
196
00:11:24,364 --> 00:11:27,538
and then just follow the inside
to the wall of your pepper...
197
00:11:27,563 --> 00:11:29,389
Yeah.
..and then it all comes out.
198
00:11:29,414 --> 00:11:30,859
That's pretty c00l.
OK, nice?
199
00:11:30,884 --> 00:11:33,418
Just down and forward,
pushing into the board...
200
00:11:33,443 --> 00:11:35,748
Yeah.
..and then turn that around
201
00:11:35,773 --> 00:11:39,979
and then just that rocking motion
to get those... Squares.
202
00:11:40,004 --> 00:11:42,339
...int0 nice dices.
OK.
203
00:11:42,364 --> 00:11:47,498
All right, and they can all g0 just
after your garlic on your wok clock,
204
00:11:47,523 --> 00:11:49,259
s0 everything's in a nice 0rder.
205
00:11:49,284 --> 00:11:51,259
Where you need it t0 be for...
Is that timing,
206
00:11:51,284 --> 00:11:53,899
s0 if that's the 0rder it goes
int0 the wok?
207
00:11:53,924 --> 00:11:56,418
Exact*, yeah, s0 we're just going,
like, one step at a time
208
00:11:56,443 --> 00:11:58,618
and you're not
sort of overcooking anything.
209
00:11:58,643 --> 00:12:01,059
Everything needs t0 be nice
and sort of crunchy,
210
00:12:01,084 --> 00:12:03,829
especial* with vegetables, yeah?
Mm.
211
00:12:03,854 --> 00:12:05,618
Your green beans,
you wanna top and tail them,
212
00:12:05,643 --> 00:12:07,219
which we can d0 together.
213
00:12:07,244 --> 00:12:08,859
Just fine* chop those up as well.
214
00:12:12,334 --> 00:12:14,579
Diced int0 similar size
to your peppers,
215
00:12:14,604 --> 00:12:16,389
take your time, don't rush it.
216
00:12:16,414 --> 00:12:18,029
Cos this c00king is s0 quick,
you know,
217
00:12:18,054 --> 00:12:20,309
you won't have anything t0 d0
if you go too quick.
218
00:12:20,334 --> 00:12:22,979
S0 we wanna enjoy this process.
Yeah, exact*. So then over here,
219
00:12:23,004 --> 00:12:24,859
and then d0 the rest 0f those beans.
220
00:12:24,884 --> 00:12:28,259
We may as well make this
real* nice and packed full of veg.
221
00:12:28,284 --> 00:12:31,059
Right, your wok clock
is pretty much ready...
222
00:12:31,084 --> 00:12:32,109
OK.
OK?
223
00:12:32,134 --> 00:12:34,618
Your rice
is this sort of main driver,
224
00:12:34,643 --> 00:12:37,139
as we talked about,
that's jasmine rice,
225
00:12:37,164 --> 00:12:39,469
it's been steamed
or sort of boiled and steamed.
226
00:12:39,494 --> 00:12:42,418
Yeah.
So, what I do with fried rice
227
00:12:42,443 --> 00:12:45,829
is it's...
it's best using leftover rice,
228
00:12:45,854 --> 00:12:48,418
s0 if you're c00king a big, like,
curry and rice the day before,
229
00:12:48,443 --> 00:12:50,618
a*ays c00k double the amount
of rice,
230
00:12:50,643 --> 00:12:53,339
cos then you've got enough rice
for fried rice the next day.
231
00:12:53,364 --> 00:12:54,618
Brilliant.
Yeah?
232
00:12:54,643 --> 00:12:58,389
And, sorry, why is it better
t0 leave the rice for the next day?
233
00:12:58,414 --> 00:13:01,059
Because,
as you can see from here,
234
00:13:01,084 --> 00:13:04,929
it sort 0f separates 0ut the grains
of rice much easier when it's drier.
235
00:13:04,954 --> 00:13:06,029
OK.
236
00:13:06,054 --> 00:13:08,829
Yeah? And ideal*, you don't wanna
put too much water in
237
00:13:08,854 --> 00:13:11,029
when you're c00king it.
I basical* have...
238
00:13:11,054 --> 00:13:13,259
Like, you wash it.
I was a*ays taught,
239
00:13:13,284 --> 00:13:17,309
wash it, minimum 0f three times,
but not four.
240
00:13:17,334 --> 00:13:20,109
Cos four is unlucky
in Chinese tradition.
241
00:13:20,134 --> 00:13:21,899
Oh, is it? OK.
Yeah, it's an unlucky number.
242
00:13:21,924 --> 00:13:24,859
If you g0 t0 lifts in Hong Kong,
you won't have a level four.
243
00:13:24,884 --> 00:13:26,829
They don't have a level four
in the buildings?
244
00:13:26,854 --> 00:13:28,779
N0 level four, n0.
They skip that, yeah.
245
00:13:28,804 --> 00:13:31,059
D0 they? l don't know
how you get to level five
246
00:13:31,084 --> 00:13:34,059
without an extra level in between.
P00r level four!
247
00:13:34,084 --> 00:13:36,109
S0, you wash your rice three times,
248
00:13:36,134 --> 00:13:38,259
until your water
kind of runs sort of clear,
249
00:13:38,284 --> 00:13:41,029
and then when you measure the rice,
250
00:13:41,054 --> 00:13:44,929
with this amount 0f rice, probab*
about one to one water to rice.
251
00:13:44,954 --> 00:13:47,389
OK.
When you bring it on the boi*
252
00:13:47,414 --> 00:13:49,819
once it's sort 0f vigor0us*
boiling, turn it to a simmer...
253
00:13:49,844 --> 00:13:51,179
And just let it bubble?
254
00:13:51,204 --> 00:13:52,979
...about 'O-'5 minutes 0f simmering,
255
00:13:53,004 --> 00:13:55,309
it comes down t0, like,
the level of the rice,
256
00:13:55,334 --> 00:13:58,498
the water evaporates, yeah,
or gets soaked up by the rice.
257
00:13:58,523 --> 00:14:00,109
At that point, switch it 0ff.
OK.
258
00:14:00,134 --> 00:14:02,569
Leave the lid 0n,
let it steam for, like, '5 minutes.
259
00:14:02,594 --> 00:14:04,139
It does its 0wn thing.
Yeah, and,
260
00:14:04,164 --> 00:14:06,819
and that's when you get that
separate but sort of fluffy texture.
261
00:14:06,844 --> 00:14:07,899
Gotcha, brilliant!
262
00:14:07,924 --> 00:14:10,219
Your rice,
I 'm just gonna put in the middle,
263
00:14:10,244 --> 00:14:12,259
cos that'll g0 sort 0f last,
264
00:14:12,284 --> 00:14:14,179
after all the veg
has been stir fried. OK.
265
00:14:14,204 --> 00:14:16,389
It's g00d,
I like this, because it keeps...
266
00:14:16,414 --> 00:14:18,929
I 'll have t0 take this home,
it keeps everything in 0ne place.
267
00:14:18,954 --> 00:14:20,899
You've got round plates at home,
haven't you?
268
00:14:20,924 --> 00:14:23,498
Yeah, but I don't use 'em like this.
I 've got my stuff everywhere,
269
00:14:23,523 --> 00:14:25,699
all 0ver, balancing !
It's easy, it's easy!
270
00:14:25,724 --> 00:14:27,569
This is perfect!
The recipe is in front of you.
271
00:14:27,594 --> 00:14:29,949
Yeah, I like this.
It's not just for wok cooking,
272
00:14:29,974 --> 00:14:31,339
you can use it for anything.
Yeah.
273
00:14:31,364 --> 00:14:33,668
Right, s0 that's ready.
274
00:14:33,693 --> 00:14:36,748
All we've got t0 d0 is slice up
a bit of stuff for your garnish,
275
00:14:36,773 --> 00:14:39,569
and then beat up an egg.
Right, I can d0 that.
276
00:14:39,594 --> 00:14:41,979
And then we'll g0 through the sauces
when we're using them.
277
00:14:42,004 --> 00:14:45,569
S0, shall I d0 the, er... Yeah,
I 've got some tomato and cucumber.
278
00:14:45,594 --> 00:14:46,668
Right.
279
00:14:46,693 --> 00:14:49,339
Slice them however you want
to make it look beautiful.
280
00:14:49,364 --> 00:14:50,538
Ha!
281
00:14:50,563 --> 00:14:53,469
Don't you wanna give me some
sort 0f steering, some direction?
282
00:14:53,494 --> 00:14:55,459
N0, n0,
I 've got full faith in you.
283
00:14:55,484 --> 00:14:58,498
You've had a g00d few lessons now,
so you know what you're doing.
284
00:14:58,523 --> 00:15:00,498
OK, I 'm just gonna keep it
straightforward.
285
00:15:00,523 --> 00:15:01,819
OK.
Nice straight lines.
286
00:15:01,844 --> 00:15:04,589
Yeah, you're not gonna make like
a cucumber snake or anything, or...
287
00:15:04,614 --> 00:15:07,209
Would you like a snake, sir?
LAUGHTER
288
00:15:07,234 --> 00:15:09,498
You g0 for it.
I can d0 a snake.
289
00:15:09,523 --> 00:15:11,498
Right, honestly,
what would you want?
290
00:15:11,523 --> 00:15:14,029
N0, honest*, just sliced, sliced.
As in long -ways, 0r...?
291
00:15:14,054 --> 00:15:16,699
Have you ever been t0 Thailand?
Yeah. N0, I haven't, I said...
292
00:15:16,724 --> 00:15:19,339
I don't know why I said yeah!
N0, I 've never been t0 Thailand.
293
00:15:19,364 --> 00:15:21,819
They're very famous
for, like, vegetable carving
294
00:15:21,844 --> 00:15:24,059
in Thailand, s0 if you want t0,
you know, show off a bit,
295
00:15:24,084 --> 00:15:25,309
this is your moment.
296
00:15:25,334 --> 00:15:28,059
But I 've never been t0 Thailand.
297
00:15:28,084 --> 00:15:29,668
Shall we just d0 straight 0nes?
298
00:15:29,693 --> 00:15:31,859
OK, g0 for it.
J ust g0 straight.
299
00:15:31,884 --> 00:15:33,389
Very g00d, very delicate.
300
00:15:33,414 --> 00:15:35,929
That's g00d. lt's just enough
for us to garnish the plate with.
301
00:15:35,954 --> 00:15:38,179
Yeah, slices 0f tomatoes,
that's fine, yeah.
302
00:15:43,234 --> 00:15:45,979
That should d0 it.
Haff a tomato's plenty.
303
00:15:46,004 --> 00:15:48,719
OK, garnish, beautiful* done.
304
00:15:48,744 --> 00:15:51,518
Thank you very much.
Very impressed, very good. Cheers.
305
00:15:51,543 --> 00:15:55,129
Your egg, give that a g00d beat.
306
00:15:55,154 --> 00:15:58,199
D0 you use chopsticks usually, in...
307
00:15:58,224 --> 00:16:00,199
Yeah, in c00king.
Is that enough?
308
00:16:00,224 --> 00:16:03,879
Right, that is actual* gonna g0,
turn your wok clock,
309
00:16:03,904 --> 00:16:06,518
before your 0nions.
310
00:16:06,543 --> 00:16:08,438
OK?
OK, brilliant.
311
00:16:08,463 --> 00:16:12,638
It's almost idiot- pr00f.
We'll find out in a minute.
312
00:16:12,663 --> 00:16:14,409
Don't be mean t0 yourseff, right?
313
00:16:14,434 --> 00:16:16,438
The sauces.
Sauces, OK.
314
00:16:16,463 --> 00:16:18,638
Real* simple,
there's three ingredients here.
315
00:16:18,663 --> 00:16:23,159
Usual* a Nasi Goreng
would start with a Malaysian samba*
316
00:16:23,184 --> 00:16:26,719
which you don't necessari* get
everywhere... Right.
317
00:16:26,744 --> 00:16:29,279
...s0 if you can find, like,
a chilli garlic sauce like this,
318
00:16:29,304 --> 00:16:31,799
or just a chilli paste,
that'll work, yeah? OK.
319
00:16:31,824 --> 00:16:34,279
I 'd say when we're doing
the chilli, garlic
320
00:16:34,304 --> 00:16:38,518
and it is quite spicy, you know,
one to two teaspoons maximum. OK.
321
00:16:38,543 --> 00:16:40,688
Tw0 would be hot,
one would be mild to medium. Mild.
322
00:16:40,713 --> 00:16:42,159
Are you ready t0 wok?
323
00:16:42,184 --> 00:16:43,919
I 'm always ready t0 wok!
324
00:16:43,944 --> 00:16:45,518
Are you ready t0 wok?
Let's get wokking.
325
00:16:45,543 --> 00:16:47,199
Shall we turn it 0n first?
Yes.
326
00:16:47,224 --> 00:16:49,049
That'll d0 for a start.
327
00:16:49,074 --> 00:16:51,359
High heat.
High heat, right t0 the top?
328
00:16:51,384 --> 00:16:53,159
Right t0 the top.
You control the wok,
329
00:16:53,184 --> 00:16:54,919
cos you are now the wok master.
330
00:16:54,944 --> 00:16:57,119
OK. There's a lot
0f responsibility with this.
331
00:16:57,144 --> 00:16:59,799
I gotta control the heat...
Right...control the smoke.
332
00:16:59,824 --> 00:17:01,999
A g00d bit 0f 0il...
From the top and then...
333
00:17:02,024 --> 00:17:04,049
Yeah, round, that's plenty,
that's plenty.
334
00:17:04,074 --> 00:17:07,869
You g0 for about 0ne and a haff
tablespoons of oi*
335
00:17:07,894 --> 00:17:10,229
and then give it a swirl around,
swirl around the wok
336
00:17:10,254 --> 00:17:12,479
s0 it's nice* greased.
337
00:17:12,504 --> 00:17:14,119
Yeah.
Feel confident?
338
00:17:14,144 --> 00:17:16,199
You know what, I don't, I ...
339
00:17:16,224 --> 00:17:18,049
I d0 feel confident,
I d0 feel confident,
340
00:17:18,074 --> 00:17:20,558
but I 'm very nervous about doing it
in front 0f the wok master.
341
00:17:20,583 --> 00:17:22,518
I can see something happening.
I can see smoke.
342
00:17:22,543 --> 00:17:25,079
This is g00d. You happy?
You go for it. Oh, I 'm happy.
343
00:17:25,104 --> 00:17:27,279
Here we g0. Yeah, l00k at that.
OK, push into the egg.
344
00:17:27,304 --> 00:17:30,799
Yeah. And you got
plenty of oil - slow*,
345
00:17:30,824 --> 00:17:32,999
slow* - you got
plenty of oil in there
346
00:17:33,024 --> 00:17:35,199
for the rest 0f the stir fry, OK?
Yeah.
347
00:17:35,224 --> 00:17:37,869
We're gonna start going round
your wok clock,
348
00:17:37,894 --> 00:17:39,919
and then... Now push that egg
to the back, right?
349
00:17:39,944 --> 00:17:44,159
I 'd say you've got probab*
a little too much oil in there...
350
00:17:44,184 --> 00:17:47,409
Oh, s...
..so I 'm just gonna pour that out.
351
00:17:47,434 --> 00:17:49,999
There you g0, OK. Right.
352
00:17:50,024 --> 00:17:51,839
S0 push that t0 the back, yeah?
353
00:17:51,864 --> 00:17:53,508
Is that how you want your egg
t0 l00k?
354
00:17:53,533 --> 00:17:55,359
That's g00d, that's l00king...
It's wispy.
355
00:17:55,384 --> 00:17:57,688
L00ks long, stretched,
it's been stretched, hasn't it?
356
00:17:57,713 --> 00:17:59,508
Exact*, yeah, it's nice,
real* nice.
357
00:17:59,533 --> 00:18:02,279
Once you're smoking hot again,
your next ingredient.
358
00:18:02,304 --> 00:18:04,758
S0, we're gonna g0 what 0rder?
Shallots. Shallots first.
359
00:18:04,783 --> 00:18:06,969
Yeah, that's it.
360
00:18:08,184 --> 00:18:10,869
Right, bring your egg
over the top of your shallots
361
00:18:10,894 --> 00:18:12,688
s0 that it doesn't burn.
362
00:18:12,713 --> 00:18:14,119
D0 you want my help?
N0, n0.
363
00:18:14,144 --> 00:18:16,839
You sure? It was just nerve...
nervous... nervousness.
364
00:18:16,864 --> 00:18:20,589
OK.
I thought I was quite friend*.
365
00:18:20,614 --> 00:18:24,159
You are very friendly,
but it's because you...
366
00:18:24,184 --> 00:18:25,688
it's like I 'm...
Don't burn!
367
00:18:25,713 --> 00:18:28,199
Right, which 0ne?
Garlic, garlic. Garlic?
368
00:18:28,224 --> 00:18:31,079
Right, now start t0 chop int0
the egg.
369
00:18:31,104 --> 00:18:33,999
Right. Yeah!
370
00:18:34,024 --> 00:18:38,249
You real* remind me 0f
a sort of street food auntie now,
371
00:18:38,274 --> 00:18:42,199
from Malaysia. Yeah.
Um, right, peppers. Peppers.
372
00:18:42,224 --> 00:18:44,638
And all the while, you see,
we're not adding any more oil.
373
00:18:44,663 --> 00:18:46,229
N0. Right.
374
00:18:46,254 --> 00:18:49,869
Next up, your green beans,
which I 'll help... Chuck them in.
375
00:18:49,894 --> 00:18:53,508
And just don't waste anything,
get everything in there. Yeah.
376
00:18:53,533 --> 00:18:55,049
Give it a wok toss.
Ready for this?
377
00:18:55,074 --> 00:18:56,558
Nice!
378
00:18:56,583 --> 00:18:58,839
W00! Yes!
379
00:18:58,864 --> 00:18:59,869
Here we g0.
All right?
380
00:18:59,894 --> 00:19:02,229
Back down 0n the heat cos you
don't wanna lose your sizzle.
381
00:19:02,254 --> 00:19:04,609
Gotta keep l00king for the smoke
as wel* the smoke's gone.
382
00:19:04,634 --> 00:19:06,149
I like that you kind 0f study
the wok.
383
00:19:06,174 --> 00:19:08,638
Here we g0, l00k, here comes
the smoke, are we ready for the...
384
00:19:08,663 --> 00:19:11,079
There you g0, you're starting
to understand the heat.
385
00:19:11,104 --> 00:19:15,688
S0, with this, your rice just
comes out as separate as possible.
386
00:19:15,713 --> 00:19:20,719
Yeah. Now, push int0 the rice
with the base of your spatula.
387
00:19:20,744 --> 00:19:22,638
You know what was a very g00d tip?
388
00:19:22,663 --> 00:19:25,119
The tip 0f every time
you see a bit 0f smoke,
389
00:19:25,144 --> 00:19:27,688
you know it's time
for another ingredient.
390
00:19:27,713 --> 00:19:29,919
Right, chilli garlic sauce.
391
00:19:29,944 --> 00:19:32,119
Same, squash.
392
00:19:33,224 --> 00:19:35,758
Yeah, and then when you're ready
for your sweet soy,
393
00:19:35,783 --> 00:19:37,329
d0 a little sort 0f drizzle.
394
00:19:37,354 --> 00:19:40,719
Yeah, yeah, g0 0n, then.
395
00:19:40,744 --> 00:19:43,869
Right, now push, fold, cut,
push, fold, cut.
396
00:19:43,894 --> 00:19:45,359
Right. Fold in,
397
00:19:45,384 --> 00:19:49,329
and that sauce will lift everything
off the bottom of that wok.
398
00:19:49,354 --> 00:19:50,919
It l00ks sticky, doesn't it?
399
00:19:50,944 --> 00:19:55,869
Yeah, now a little drizzle
of sesame oi* just at the end.
400
00:19:56,994 --> 00:19:59,438
You're done. Your rice is done.
OK, s0 you just...
401
00:20:00,864 --> 00:20:01,999
Whoa-ee!
402
00:20:02,024 --> 00:20:04,969
Sorry, sorry! That could
have been a lot more prettier.
403
00:20:04,994 --> 00:20:06,399
You're a messy chef, it's fine.
404
00:20:06,424 --> 00:20:08,119
I didn't wanna be
a messy chef, though!
405
00:20:08,144 --> 00:20:10,609
This is a party dish,
you know, it's like, OK, look,
406
00:20:10,634 --> 00:20:13,399
Let's c00k something quick,
en masse, for everyone, right?
407
00:20:13,424 --> 00:20:16,199
And t0 be fair, l 'd just throw it
on a plate like you did.
408
00:20:16,224 --> 00:20:18,969
Yeah. Your wok,
we're gonna do one more thing in it.
409
00:20:21,274 --> 00:20:23,839
Right, you can see it's bubbling up,
all right,
410
00:20:23,864 --> 00:20:26,039
and then see, as...
Is it hot enough yet?
411
00:20:26,064 --> 00:20:29,467
...it's crisping up,
you just wanna edge round
412
00:20:29,492 --> 00:20:32,358
s0 that you sort 0f get underneath
it but don't break the yolk.
413
00:20:32,383 --> 00:20:34,397
OK.
OK?
414
00:20:34,422 --> 00:20:36,158
Yeah. That's done,
so go straight over
415
00:20:36,183 --> 00:20:38,358
because you want the yolk
still to be nice and runny.
416
00:20:38,383 --> 00:20:39,318
Brilliant.
Right?
417
00:20:39,343 --> 00:20:41,998
There you g0. Easy.
418
00:20:42,023 --> 00:20:44,647
Garnish it
with your beautiful vegetables.
419
00:20:44,672 --> 00:20:46,647
That's nice, take your time with it,
don't rush.
420
00:20:46,672 --> 00:20:49,717
That'll d0, less is more.
And you're done.
421
00:20:49,742 --> 00:20:51,958
L00k at that!
Nasi Goreng for the fami*.
422
00:20:51,983 --> 00:20:53,288
Thank you very much.
423
00:20:53,313 --> 00:20:54,998
Thank you, l00ks amazing.
424
00:21:05,953 --> 00:21:08,238
And l know
I can see you salivating already.
425
00:21:08,263 --> 00:21:10,517
Oh, l00k at that, running in there!
426
00:21:10,542 --> 00:21:12,038
There are chopsticks,
427
00:21:12,063 --> 00:21:14,717
but l kind 0f feel like
spoon and fork's better for this.
428
00:21:14,742 --> 00:21:17,568
I 'm gonna g0 for a big 0ne,
all right?
429
00:21:17,593 --> 00:21:19,438
Together?
What's that little sp00n?
430
00:21:19,463 --> 00:21:21,238
Come 0n! Ready?
431
00:21:22,703 --> 00:21:24,717
BOTH: Mm!
432
00:21:24,742 --> 00:21:27,108
Well done.
433
00:21:27,133 --> 00:21:30,078
Beautiful.
I 'm real* impressed with that.
434
00:21:30,103 --> 00:21:31,717
Your wok hei has come a long way.
435
00:21:31,742 --> 00:21:33,928
I 'm a step closer
t0 being a wok master.
436
00:21:33,953 --> 00:21:37,108
Don't g0 away, guys,
because I 've got more to come.
437
00:21:37,133 --> 00:21:41,078
Coming up after the break,
I sample some whisky,
438
00:21:41,103 --> 00:21:44,387
and l use a dram 0r tw0
in my dish, drunken prawns.
439
00:21:44,412 --> 00:21:48,637
And l have a quick ba0 recipe,
my cinnamon bao doughnuts
440
00:21:48,662 --> 00:21:52,928
and choc0late sauce, the perfect
finish to a meal with friends.
441
00:21:52,953 --> 00:21:54,188
See you s00n.
442
00:22:09,182 --> 00:22:12,157
I 'm not 0ne t0 let
this Scottish weather stop me,
443
00:22:12,182 --> 00:22:14,157
but l d0 need t0 warm up,
444
00:22:14,182 --> 00:22:16,718
and l heard
there's this amazing exclusive place
445
00:22:16,743 --> 00:22:18,827
that does a real* g00d wee dram.
446
00:22:34,493 --> 00:22:36,157
Welcome, jeremy.
Hi, Damian?
447
00:22:36,182 --> 00:22:38,518
Rothes Glen. Come 0n in.
448
00:22:38,543 --> 00:22:40,957
W00, what a place!
Lovely t0 have you here.
449
00:22:40,982 --> 00:22:43,468
Thank you very much for having me.
Come 0n in, get 0ut the rain.
450
00:22:43,493 --> 00:22:45,678
It's very rare that we have this (!)
Whoa!
451
00:22:45,703 --> 00:22:47,798
Wel* it wasn't t00 bad,
wasn't too bad.
452
00:22:51,133 --> 00:22:52,358
Wow!
453
00:22:52,383 --> 00:22:55,188
This is grand, isn't it?
454
00:22:55,213 --> 00:22:59,077
Wel* it's what captivated me when
we saw the house for the first time.
455
00:22:59,102 --> 00:23:02,518
You just walk in here and you g0,
"God, how can I make this happen?"
456
00:23:02,543 --> 00:23:05,108
Um, is this your home?
It's part my home,
457
00:23:05,133 --> 00:23:08,318
and more importantly, the home
for the whisky connoisseur,
458
00:23:08,343 --> 00:23:10,108
which is what I created it for.
459
00:23:10,133 --> 00:23:12,037
When you come here,
if you love whisky,
460
00:23:12,062 --> 00:23:15,438
you'll get the finest whisky
experience in the world, we hope.
461
00:23:15,463 --> 00:23:18,468
And you can try all types 0f whisky?
462
00:23:18,493 --> 00:23:20,827
Yeah, s0 throughout the house,
there are whisky cabinets.
463
00:23:20,852 --> 00:23:23,027
We have a host,
and you just, like at home,
464
00:23:23,052 --> 00:23:25,518
if you ask for a drink,
you just ask the host,
465
00:23:25,543 --> 00:23:29,108
whether it's a Speyside 0r an Isla.
I think we grew up very different*.
466
00:23:29,133 --> 00:23:30,798
Remember I 've created this home,
467
00:23:30,823 --> 00:23:32,638
this isn't how I was brought up,
either.
468
00:23:32,663 --> 00:23:36,238
I like my whisky, s0 l 'm happy t0,
you know, try a few myseff.
469
00:23:36,263 --> 00:23:38,077
Wel* sounds like you need a dram.
470
00:23:38,102 --> 00:23:40,188
Let's g0 through
t0 the tasting r00m. Definite*.
471
00:23:50,093 --> 00:23:51,987
The tasting r00m.
472
00:23:52,012 --> 00:23:55,148
And t0 get there,
we've got t0 pass the ballr00m...
473
00:23:55,173 --> 00:23:56,198
Wow!
474
00:23:56,223 --> 00:23:58,237
...with the full size sn00ker table.
475
00:23:58,262 --> 00:23:59,428
Wow!
476
00:24:00,453 --> 00:24:02,638
This is c00* isn't it?
477
00:24:02,663 --> 00:24:05,558
S0 this is als0 0ur hall 0f fame
478
00:24:05,583 --> 00:24:09,237
where we celebrate
the greatest industry figures
479
00:24:09,262 --> 00:24:12,638
and recognise their contribution
t0 the world 0f whisky.
480
00:24:12,663 --> 00:24:14,348
And they're not all Scottish,
are they?
481
00:24:14,373 --> 00:24:17,958
N0, it's all 0ver the world,
American, I rish, Japanese.
482
00:24:17,983 --> 00:24:20,278
I mean, er, how is it actual* made?
483
00:24:20,303 --> 00:24:21,598
It's really simple.
484
00:24:21,623 --> 00:24:23,528
Three things - barley...
485
00:24:23,553 --> 00:24:25,558
Yeah.
486
00:24:25,583 --> 00:24:29,787
...water, and you need yeast,
and that is it.
487
00:24:29,812 --> 00:24:32,278
S0 simple?
And yet it takes a long time.
488
00:24:32,303 --> 00:24:34,478
You can see here
the different col0urs,
489
00:24:34,503 --> 00:24:36,348
the different ranges,
the different styles,
490
00:24:36,373 --> 00:24:39,137
and there's a big industry debate,
yet concluded,
491
00:24:39,162 --> 00:24:43,368
that actually 70ofo 0f the flavour
comes from the barre*
492
00:24:43,393 --> 00:24:45,418
from the w00d... Oh, real*?
..it's matured in.
493
00:24:45,443 --> 00:24:47,728
S0, sometimes they put them
in wine casks.
494
00:24:47,753 --> 00:24:50,007
Traditionally
they are called ex- bourbon,
495
00:24:50,032 --> 00:24:53,007
s0 there'll be bourbon barrels
that come 0ver from America.
496
00:24:53,032 --> 00:24:57,007
Mm- hm. But it could be
sherry, port, madeira.
497
00:24:57,032 --> 00:25:00,168
All right, s0 we've got, wel*
let's start. Wel* let's start here.
498
00:25:00,193 --> 00:25:02,778
This is called Chivas Rega*
it's a 12-year-0ld.
499
00:25:02,803 --> 00:25:06,618
It was 0riginally
0ne 0f the great blends
500
00:25:06,643 --> 00:25:08,978
after the Prohibition ended in 1933,
501
00:25:09,003 --> 00:25:12,937
and what we'll d0 is
a little drop 0f each.
502
00:25:12,962 --> 00:25:15,418
I mean, l just usual* sip.
Do you swir*
503
00:25:15,443 --> 00:25:17,978
Yeah, I ... Wel* I like t0 get
all those juicy flavours 0ut...
504
00:25:18,003 --> 00:25:19,448
Yeah.
..before I start drinking it.
505
00:25:19,473 --> 00:25:22,448
Yeah, not dissimilar t0 a wine.
Correct, not dissimilar t0 wine.
506
00:25:22,473 --> 00:25:24,448
It's just a lot easier
with a glass like this.
507
00:25:24,473 --> 00:25:26,937
You never spill it.
And what d0 you get?
508
00:25:26,962 --> 00:25:29,728
I mean, the nose 0n that,
it's honey.
509
00:25:29,753 --> 00:25:31,137
Yeah.
Very sweet.
510
00:25:31,162 --> 00:25:32,898
J ust try this straight, as it is.
511
00:25:36,032 --> 00:25:39,088
What happens t0 you
when you d0 that?
512
00:25:39,113 --> 00:25:41,698
Yeah, l mean,
it hasn't hit me too hard, that.
513
00:25:41,723 --> 00:25:44,898
It's quite sm00th.
Yeah. It's very drinkable, yeah.
514
00:25:44,923 --> 00:25:47,288
S0, the next 0ne is a single malt.
515
00:25:47,313 --> 00:25:49,578
This is from Glenfiddich Distillery.
516
00:25:49,603 --> 00:25:52,538
It was actually what's called
an experimental whisky they did.
517
00:25:52,563 --> 00:25:54,858
Oh, it's got l PA 0n it. I PA.
That's a beer.
518
00:25:54,883 --> 00:25:59,937
S0, exactly, s0 they matured
this in a beer barre*
519
00:25:59,962 --> 00:26:05,288
and we end up with an experimental
flavour which is infused with beer,
520
00:26:05,313 --> 00:26:07,578
which is, I think, phenomena*
521
00:26:07,603 --> 00:26:13,137
and there's a lot 0f similarity
between the process in beer
522
00:26:13,162 --> 00:26:16,728
and whisky making,
and this is still...
523
00:26:16,753 --> 00:26:19,057
lt's still got quite a lot 0f col0ur
to that as well.
524
00:26:19,082 --> 00:26:20,807
Yep, s0, it's a single malt,
525
00:26:20,832 --> 00:26:23,187
it's from about ten miles away.
526
00:26:23,212 --> 00:26:26,807
Now, that is extraordinary.
527
00:26:26,832 --> 00:26:30,778
Smelling sort 0f, sort 0f flora*
sort of peta* almost.
528
00:26:30,803 --> 00:26:33,578
I 'm getting kumquats and petals,
as you say,
529
00:26:33,603 --> 00:26:34,778
it smells like roses.
530
00:26:34,803 --> 00:26:37,698
Yes, yeah, yeah, it does, yeah.
Rosehips, it's extraordinary.
531
00:26:37,723 --> 00:26:39,698
Yes, that is love*. That...
532
00:26:39,723 --> 00:26:41,898
It's extraordinary.
533
00:26:41,923 --> 00:26:43,728
It doesn't hit the back
of your throat,
534
00:26:43,753 --> 00:26:46,137
it just sort 0f,
as soon as it hits the palate,
535
00:26:46,162 --> 00:26:49,257
it's got an immediate
light sweetness,
536
00:26:49,282 --> 00:26:50,937
but with a tint 0f smoky
537
00:26:50,962 --> 00:26:53,288
and you've got those peta*
sort of shining through.
538
00:26:53,313 --> 00:26:54,498
Absolutely.
539
00:26:54,523 --> 00:26:57,057
That was delicious.
I 'd like to drink that all night!
540
00:26:57,082 --> 00:26:59,578
I know, s0 would I ! Can we stop now?
N0. Keep going.
541
00:26:59,603 --> 00:27:02,257
But the Black Labe* l mean,
this reminds me of my dad.
542
00:27:02,282 --> 00:27:05,728
S0, this brand is made
from whiskies throughout Scotland,
543
00:27:05,753 --> 00:27:09,728
s0 this has a bit 0f smokiness
that comes from Lagavulin,
544
00:27:09,753 --> 00:27:13,057
and that's why your father
made a wise choice,
545
00:27:13,082 --> 00:27:14,858
but you can see,
l00k at the col0ur already.
546
00:27:14,883 --> 00:27:16,698
Yes, yes.
It's a different col0ur.
547
00:27:16,723 --> 00:27:19,177
A lot 0f people like t0 l00k
at the legs 0f a whisky,
548
00:27:19,202 --> 00:27:21,978
s0 if you turn the glass
slightly 0n its side,
549
00:27:22,003 --> 00:27:23,927
you actually get t0 see
whether it sticks
550
00:27:23,952 --> 00:27:27,168
or not t0 the side 0f the glass.
And that, 0n this 0ne,
551
00:27:27,193 --> 00:27:30,418
because it's a very mild whisky,
you...
552
00:27:30,443 --> 00:27:34,618
But you can see it will still have
this dripping effect down the side,
553
00:27:34,643 --> 00:27:36,257
called the legs 0f the whisky,
554
00:27:36,282 --> 00:27:38,218
and that will tell you,
give an indication
555
00:27:38,243 --> 00:27:39,778
of its age and its maturity.
556
00:27:39,803 --> 00:27:42,057
S0, this is not
a hugely 0ld whisky,
557
00:27:42,082 --> 00:27:44,578
but it is a very delicious whisky.
558
00:27:44,603 --> 00:27:46,057
Yeah, l can smell the smokiness.
559
00:27:46,082 --> 00:27:48,498
Now, that smells
t0 me a little bit like socks,
560
00:27:48,523 --> 00:27:52,927
s0 I 'm not a big...
I 'm not a big smoky drinker.
561
00:27:52,952 --> 00:27:54,807
D0 you like the nose 0n it?
562
00:27:54,832 --> 00:27:56,778
Socks wasn't my g0-t0.
Right!
563
00:27:56,803 --> 00:27:58,538
Um, let's try it.
564
00:27:58,563 --> 00:27:59,807
Yeah.
565
00:28:04,523 --> 00:28:06,978
Wow, that is super sweet, isn't it?
566
00:28:07,003 --> 00:28:09,858
It is, yeah, yeah,
it's almost like, um,
567
00:28:09,883 --> 00:28:11,578
a thinned-0ut carame* yeah.
568
00:28:11,603 --> 00:28:13,927
Yeah, it tastes like a caramel bar,
doesn't it? Yeah.
569
00:28:13,952 --> 00:28:16,538
That has got t0 be 0ne 0f
the easiest whiskies t0 drink.
570
00:28:16,563 --> 00:28:18,177
Yes, yeah, you're right.
571
00:28:18,202 --> 00:28:19,978
And it particularly appeals
572
00:28:20,003 --> 00:28:24,648
t0 international markets
that love sweet, easy t0 drink.
573
00:28:24,673 --> 00:28:26,898
It's like drinking caramel.
Correct.
574
00:28:26,923 --> 00:28:30,137
Then the final 0ne, we g0 back t0
what's called a single malt,
575
00:28:30,162 --> 00:28:33,618
s0 this is from 0ne distillery,
called Glen Spey.
576
00:28:33,643 --> 00:28:35,858
S0, this is 20 years 0ld,
577
00:28:35,883 --> 00:28:39,168
it's just slightly younger
than I am,
578
00:28:39,193 --> 00:28:42,927
and it's absolutely delicious.
579
00:28:42,952 --> 00:28:45,778
Oh, l don't think l 've ever tried
a 20-year-old whisky before.
580
00:28:45,803 --> 00:28:47,728
N0, you'll never really see it
0n the market,
581
00:28:47,753 --> 00:28:49,418
they don't bottle it 0n its 0wn.
582
00:28:51,032 --> 00:28:55,648
Now that smells like wet dog fur
t0 me.
583
00:28:55,673 --> 00:28:58,088
Which isn't necessarily...
I love your explanations!
584
00:28:58,113 --> 00:29:00,618
I was gonna be a little bit more
complimentary.
585
00:29:00,643 --> 00:29:01,927
Wel* let's try.
586
00:29:05,202 --> 00:29:06,418
That's very light.
Ooh!
587
00:29:06,443 --> 00:29:09,257
That's very light, isn't it?
Ooh, wow!
588
00:29:09,282 --> 00:29:10,978
That is special.
You like that?
589
00:29:11,003 --> 00:29:14,088
Yeah, l real* like that.
It's warming... Mm- hm.
590
00:29:14,113 --> 00:29:16,137
It has sweetness,
591
00:29:16,162 --> 00:29:19,468
it's got a slight tint
of smokiness, but it's not, um,
592
00:29:19,493 --> 00:29:22,418
it's not sort 0f real* peaty,
yeah.
593
00:29:22,443 --> 00:29:26,177
See, I think this would g0 really
well with fish 0r with lobster,
594
00:29:26,202 --> 00:29:28,927
or with, er, scallops
0r something like thi...
595
00:29:28,952 --> 00:29:30,257
even in a sauce, like, not,
596
00:29:30,282 --> 00:29:32,208
not that I know anything
about the c00king side.
597
00:29:32,233 --> 00:29:34,618
It's got sweetness,
but it's not heavy.
598
00:29:34,643 --> 00:29:37,057
It's a very specia* quite rare,
20-year-0ld.
599
00:29:37,082 --> 00:29:40,288
I 'd better get c00king,
so shall we cheers? Yep, and...
600
00:29:40,313 --> 00:29:41,778
Ganbei.
Ganbei.
601
00:29:41,803 --> 00:29:43,498
Would you like t0 ch00se
0ne 0f these
602
00:29:43,523 --> 00:29:45,498
that you think
would be most suitable
603
00:29:45,523 --> 00:29:47,177
for what you want t0 d0 with it?
604
00:29:47,202 --> 00:29:49,418
Yeah, l 'm gonna make some seaf00d,
605
00:29:49,443 --> 00:29:51,088
s0 l think...
606
00:29:51,113 --> 00:29:53,338
l mean, this, for me,
607
00:29:53,363 --> 00:29:56,538
l 'm just gonna hold in my hand
for another 20 years.
608
00:29:56,563 --> 00:29:58,257
Yep!
609
00:29:58,282 --> 00:30:00,137
I 'm gonna g0 for the l PA.
610
00:30:00,162 --> 00:30:02,418
I think that's gonna be perfect
for my dish.
611
00:30:02,443 --> 00:30:04,448
G00d decision.
I think you're spot 0n,
612
00:30:04,473 --> 00:30:07,648
and I think it'll work.
Right, I 'll take the bottle then!
613
00:30:07,673 --> 00:30:10,288
Fantastic, I 'll see you in
the kitchen. See you later. Great.
614
00:30:13,563 --> 00:30:16,927
Damian's whisky tasting is something
you just shouldn't miss.
615
00:30:16,952 --> 00:30:19,257
I 'm gonna make drunken prawns.
616
00:30:19,282 --> 00:30:22,208
Now, drunken prawns,
they can either be kept raw
617
00:30:22,233 --> 00:30:25,807
and then the alcoh0l
when it's poured over the top,
618
00:30:25,832 --> 00:30:28,088
just kind 0f c00ks the 0utside
of them,
619
00:30:28,113 --> 00:30:30,927
or you can steam them
as I 'm gonna do,
620
00:30:30,952 --> 00:30:32,927
t0 make it a little bit simpler.
621
00:30:32,952 --> 00:30:35,137
L00k at these love* plump prawns.
622
00:30:35,162 --> 00:30:37,448
I 'm gonna make a marinade
for them first,
623
00:30:37,473 --> 00:30:39,177
and it's real*, real* simple.
624
00:30:39,202 --> 00:30:41,088
Gonna start with some garlic,
625
00:30:41,113 --> 00:30:44,778
and this garlic just needs t0 be
fine* chopped, nice and easy.
626
00:30:44,803 --> 00:30:49,568
I wanna keep it simple because,
A, I 've had a few whiskies,
627
00:30:49,593 --> 00:30:53,927
and B, l want the whisky
to real* stand out.
628
00:30:56,723 --> 00:30:59,568
And this is 0ne 0f
those one-dish wonders, you know,
629
00:30:59,593 --> 00:31:04,208
where you can sort 0f lay your
marinade into your serving plate.
630
00:31:04,233 --> 00:31:06,177
Ont0 the 0yster sauce,
631
00:31:06,202 --> 00:31:10,418
and this is gonna real* complement
the prawns
632
00:31:10,443 --> 00:31:13,618
with that sort 0f deep, savoury
seafood flavour.
633
00:31:13,643 --> 00:31:16,057
About a tablesp00n will d0,
634
00:31:16,082 --> 00:31:19,648
and then we're just gonna
sort of go for about
635
00:31:19,673 --> 00:31:22,728
four 0r five tablesp00ns
of the whisky,
636
00:31:22,753 --> 00:31:25,978
and give that a g00d mix.
637
00:31:30,003 --> 00:31:34,418
S0 the prawns can g0 straight
into that marinade now.
638
00:31:34,443 --> 00:31:36,368
These prawns
have still got the tail on,
639
00:31:36,393 --> 00:31:37,978
but they've been butterflied.
640
00:31:38,003 --> 00:31:42,538
Give those a g00d massage through,
641
00:31:42,563 --> 00:31:46,778
and then all you have t0 d0
is just lay these prawns
642
00:31:46,803 --> 00:31:49,498
in a more sort 0f aesthetic,
pretty way.
643
00:31:50,593 --> 00:31:53,538
S0, these are gonna g0 t0 steam,
so I 'm gonna wash my hands now.
644
00:31:58,923 --> 00:32:02,208
S0, my prawns are ready t0 g0
for their steam,
645
00:32:02,233 --> 00:32:03,927
and you don't wanna steam them
for too long,
646
00:32:03,952 --> 00:32:05,568
you're talking six t0 eight minutes,
647
00:32:05,593 --> 00:32:07,618
depending
on the thickness of your prawns.
648
00:32:07,643 --> 00:32:10,728
They're gonna g0 straight in,
with the lid covering it.
649
00:32:18,443 --> 00:32:20,618
Whi*t they're steaming away,
650
00:32:20,643 --> 00:32:23,057
you can enjoy the rest
of your whisky,
651
00:32:23,082 --> 00:32:24,778
or make the dressing,
652
00:32:24,803 --> 00:32:27,818
and the dressing, again,
they're drunken prawns,
653
00:32:27,843 --> 00:32:30,927
we want t0 taste
that beautiful whisky.
654
00:32:30,952 --> 00:32:34,208
We're gonna start, though,
with some premium light soy.
655
00:32:34,233 --> 00:32:37,007
A couple 0f sp00ns
of your light soy...
656
00:32:38,803 --> 00:32:43,927
...along with a little bit
of brown sugar.
657
00:32:43,952 --> 00:32:47,177
I 'm talking maybe a teasp00n
of brown sugar.
658
00:32:47,202 --> 00:32:52,418
Give that a mix just t0 diss0*e
that sugar into the soy.
659
00:32:54,032 --> 00:32:57,648
And then we're gonna top it
with more whisky,
660
00:32:57,673 --> 00:33:02,648
t0 make sure
that when we taste these prawns,
661
00:33:02,673 --> 00:33:05,898
they real* are drunken prawns.
662
00:33:05,923 --> 00:33:10,177
I 'm gonna sear some spring 0nions
over the top of this as wel*
663
00:33:10,202 --> 00:33:12,088
just with some hot 0il.
664
00:33:12,113 --> 00:33:15,088
Vegetable 0il heats t0
a real* good high heat.
665
00:33:26,363 --> 00:33:28,538
And l00k at those,
I mean, they're done.
666
00:33:28,563 --> 00:33:30,368
I 'll take those 0ut.
I don't wanna overcook them.
667
00:33:38,803 --> 00:33:42,818
And spring 0nions,
just fine* chopped,
668
00:33:42,843 --> 00:33:46,568
can just sit
into the middle of those prawns
669
00:33:46,593 --> 00:33:52,778
and then my hot 0il
is real* smoking hot now...
670
00:33:55,363 --> 00:33:58,177
...and l 'm just gonna sizzle those
over the top.
671
00:34:03,233 --> 00:34:06,538
Now, what that does is
it sears the spring onion
672
00:34:06,563 --> 00:34:09,208
and brings 0ut the essence
of spring onion.
673
00:34:09,233 --> 00:34:13,778
All l have t0 d0 now is make
these prawns even more drunken.
674
00:34:16,032 --> 00:34:21,257
That dressing goes straight 0ver
the top of the prawns...
675
00:34:22,443 --> 00:34:25,368
...and my drunken prawns
are ready to be eaten.
676
00:34:36,952 --> 00:34:39,257
Damian, please d0 the hon0urs.
677
00:34:39,282 --> 00:34:41,618
Wow. You know, you've given me
this tour of the whisky,
678
00:34:41,643 --> 00:34:44,177
l 'll give you the tour
of the drunken prawns.
679
00:34:44,202 --> 00:34:46,818
S0, I just g0 straight in?
just go straight in.
680
00:34:46,843 --> 00:34:48,538
OK.
The tai* are there to pick up.
681
00:34:48,563 --> 00:34:51,088
Yeah. I 'll take that 0ne.
Oh, my word !
682
00:34:52,793 --> 00:34:54,648
This is not going t0 be elegant.
683
00:34:56,563 --> 00:34:57,848
Mm!
684
00:35:00,393 --> 00:35:01,898
That is drunken.
685
00:35:01,923 --> 00:35:05,338
That is a g00d drunken prawn face.
This is delicious!
686
00:35:05,363 --> 00:35:07,927
Yeah?
Now, I eat the tail.
687
00:35:07,952 --> 00:35:09,057
Oh!
Mm!
688
00:35:09,082 --> 00:35:11,458
Like a true Chinese person.
689
00:35:11,483 --> 00:35:12,848
Mm!
690
00:35:15,673 --> 00:35:19,127
Delicious.
I mmediate hit of the whisky, though.
691
00:35:19,152 --> 00:35:23,368
Mm- hm. Smoke, light sort 0f heat,
smokiness t0 it.
692
00:35:23,393 --> 00:35:26,057
Very sweet.
Mm!
693
00:35:26,082 --> 00:35:28,568
Damian, thank you very much for,
you know,
694
00:35:28,593 --> 00:35:31,458
taking me 0n this sort
of fun, educational journey,
695
00:35:31,483 --> 00:35:34,098
on how t0 taste whisky
the right way.
696
00:35:34,123 --> 00:35:37,177
You know, hopeful*
I 've done the whisky justice.
697
00:35:37,202 --> 00:35:39,177
Absolutely
you've done the whisky justice,
698
00:35:39,202 --> 00:35:41,898
but more than that,
you've proved whisky and f00d
699
00:35:41,923 --> 00:35:44,458
is the most amazing combination
if you d0 it right,
700
00:35:44,483 --> 00:35:46,088
s0 thank you, wow!
701
00:35:46,113 --> 00:35:47,288
Let's eat some more.
702
00:35:49,593 --> 00:35:54,057
After the break, my cinnamon ba0
doughnuts and chocolate sauce,
703
00:35:54,082 --> 00:35:58,368
the perfect finish t0 a meal
with friends. See you in a bit.
704
00:36:04,453 --> 00:36:05,548
Welcome back.
705
00:36:05,573 --> 00:36:09,477
Today's show has been filled
with dishes to impress your mates.
706
00:36:09,502 --> 00:36:12,838
I 've made sticky barbecued
chicken wings...
707
00:36:15,063 --> 00:36:18,397
...and l taught joe a recipe
that a*ays goes down wel*
708
00:36:18,422 --> 00:36:22,267
and c00ked a dish
using a delicious dram of whisky.
709
00:36:22,292 --> 00:36:27,118
And right now, l 'm 0nt0 a dessert
that you just can't resist.
710
00:36:27,143 --> 00:36:30,758
It's a quick cinnamon ba0 doughnut
with a chocolate custard,
711
00:36:30,783 --> 00:36:35,397
and we're gonna start
with some seff- raising flour.
712
00:36:35,422 --> 00:36:37,678
Classical*,
a bao dough would be
713
00:36:37,703 --> 00:36:42,347
a yeast dough that takes about
an hour and a haff or so to rise.
714
00:36:42,372 --> 00:36:45,038
This is quick and easy.
715
00:36:45,063 --> 00:36:51,347
Some caster sugar, and then a*hough
I 'm using seff- raising flour,
716
00:36:51,372 --> 00:36:54,628
got some more raising agent,
baking powder, a little bit of sa*.
717
00:36:55,783 --> 00:36:58,227
Just give that a fold through.
718
00:36:58,252 --> 00:37:01,868
Got some milk
and I 've got some rice vinegar.
719
00:37:01,893 --> 00:37:06,347
Now, what the rice vinegar does is
it'll work with those raising agents
720
00:37:06,372 --> 00:37:08,868
in there, and make
the whole thing sort of boost
721
00:37:08,893 --> 00:37:11,188
and sort 0f fluff up much quicker.
722
00:37:11,213 --> 00:37:14,118
Got some 0il as well...
723
00:37:15,422 --> 00:37:21,397
...and then l 'm gonna add
about haff of the liquid first,
724
00:37:21,422 --> 00:37:23,678
before
I then gradual* add the rest.
725
00:37:25,172 --> 00:37:28,038
And the reason why l d0 that
is just to make sure
726
00:37:28,063 --> 00:37:33,347
that l can actual* sort 0f get
a dough forming quick enough.
727
00:37:33,372 --> 00:37:38,758
What you're l00king for is a sort
of tacky plasticine sort of feel
728
00:37:38,783 --> 00:37:42,678
or texture t0 this dough
before you take it out.
729
00:37:42,703 --> 00:37:47,227
I 'm just gonna take some
of this dusting flour
730
00:37:47,252 --> 00:37:49,828
and give that a little knead,
731
00:37:49,853 --> 00:37:53,708
and just shape that
into a nice bal*
732
00:37:53,733 --> 00:37:59,318
and then for ease,
just cover it with a bowl.
733
00:37:59,343 --> 00:38:03,227
And l 've got this choc0late custard
to go with my doughnuts.
734
00:38:03,252 --> 00:38:04,908
It's very simple t0 make.
735
00:38:04,933 --> 00:38:08,397
Got some double cream and some milk,
just warm that through
736
00:38:08,422 --> 00:38:11,828
and then some egg yolk,
some cornflour and sugar,
737
00:38:11,853 --> 00:38:13,477
and a little bit 0f vanilla pod.
738
00:38:13,502 --> 00:38:17,868
Just sort 0f mixed
the warm, milky cream mix
739
00:38:17,893 --> 00:38:20,508
int0 those whisked eggs and sugar.
740
00:38:20,533 --> 00:38:24,397
Add some choc0late
into the saucepan again,
741
00:38:24,422 --> 00:38:25,908
and just heat that through.
742
00:38:27,213 --> 00:38:29,628
And my dough 0n* real* needs
743
00:38:29,653 --> 00:38:33,597
about sort 0f
three to five minutes resting,
744
00:38:33,622 --> 00:38:39,868
and that resting just helps me
to roll the dough out,
745
00:38:39,893 --> 00:38:45,188
and you'll see what l 'm doing here
is rolling this dough
746
00:38:45,213 --> 00:38:49,788
int0 a kind 0f salami shape.
747
00:38:51,213 --> 00:38:54,038
I think l 'll get quite a lot
of doughnuts out of this.
748
00:38:54,063 --> 00:38:58,118
S0, all l 'm gonna d0,
classic dim sum technique,
749
00:38:58,143 --> 00:39:04,788
is just wrap your fingers
round your cylinder of dough,
750
00:39:04,813 --> 00:39:08,068
and then wrap your palm
round the edge and just twist.
751
00:39:13,853 --> 00:39:20,828
Now, what l 'm gonna d0
is roll little bal* of this dough,
752
00:39:20,853 --> 00:39:25,068
and the classic Chinese way
of doing that
753
00:39:25,093 --> 00:39:29,467
is what we call pinchy- pinchy,
twisty-twisty.
754
00:39:29,492 --> 00:39:32,958
Push in, pinch and twist.
755
00:39:32,983 --> 00:39:35,678
Push in,
kind of hole- punching the dough,
756
00:39:35,703 --> 00:39:39,628
and twist it back together
and pinch it back together again.
757
00:39:39,653 --> 00:39:46,188
And then what you get is these
love* round bal* of dough.
758
00:39:46,213 --> 00:39:50,908
If you struggle with that,
just roll it in your hands,
759
00:39:50,933 --> 00:39:57,188
the palm 0f your hands,
for a rough ball of dough like so.
760
00:39:57,213 --> 00:40:00,217
S0, l 've got
a fair few doughnuts here.
761
00:40:00,242 --> 00:40:04,908
You know, this is the type 0f
dessert that you don't wanna skimp.
762
00:40:04,933 --> 00:40:07,988
You gotta make sure that
there's plenty to go around.
763
00:40:09,933 --> 00:40:13,828
And they're all pretty much
the same sort of size.
764
00:40:13,853 --> 00:40:17,508
Now, you could just pop these
into a steam basket
765
00:40:17,533 --> 00:40:19,347
and then steam them as they are,
766
00:40:19,372 --> 00:40:21,188
but l 'm gonna have a bit 0f fun
767
00:40:21,213 --> 00:40:24,397
because that's what dim sum
is about.
768
00:40:24,422 --> 00:40:30,708
S0, we're gonna make these doughnuts
kind of like mini hedgehogs.
769
00:40:30,733 --> 00:40:34,908
And you might be thinking
why am I doing this?
770
00:40:34,933 --> 00:40:37,958
Main* because they're cute.
771
00:40:37,983 --> 00:40:39,397
There you g0.
772
00:40:39,422 --> 00:40:42,467
That is gonna be real* fun.
773
00:40:42,492 --> 00:40:47,153
We're gonna d0 the spikes 0f your
hedgehogs once they've been steamed.
774
00:40:47,178 --> 00:40:53,432
S0 all l have t0 d0 now
is load these steam baskets up,
775
00:40:53,457 --> 00:40:56,393
and l 've got
these silicon sheets here
776
00:40:56,418 --> 00:40:58,203
but you can use
greaseproof paper as well.
777
00:40:58,228 --> 00:41:00,203
Get a whole sheet
and just poke holes into it
778
00:41:00,228 --> 00:41:03,593
s0 that the steam can get
into the actual doughnuts.
779
00:41:03,618 --> 00:41:07,283
Each ba0 needs space
780
00:41:07,308 --> 00:41:14,232
t0 rise and grow
into wise old hedgehogs.
781
00:41:16,058 --> 00:41:20,643
Just make sure
they've got that space ready.
782
00:41:20,668 --> 00:41:23,312
Now you can see, l 've got a wok,
783
00:41:23,337 --> 00:41:26,873
sort 0f haff-filled
with boiling water here.
784
00:41:26,898 --> 00:41:29,793
That's ready for these t0 steam,
785
00:41:29,818 --> 00:41:35,003
s0 these can g0 0n
for about six to seven minutes.
786
00:41:39,698 --> 00:41:41,953
S0 these ba0 have had seven minutes.
787
00:41:41,978 --> 00:41:44,232
You don't wanna 0verc00k them.
788
00:41:47,028 --> 00:41:51,562
Ooh! L00k at these guys!
789
00:41:51,587 --> 00:41:53,283
S0 cute.
790
00:41:55,257 --> 00:41:59,232
Now, whi*t these
are just cooling a little bit,
791
00:41:59,257 --> 00:42:03,033
you can get your 0il 0n
ready for your frying.
792
00:42:06,337 --> 00:42:10,153
It's now time t0 finish 0ff
my hedgehogs,
793
00:42:10,178 --> 00:42:12,873
and scissors are g00d for this.
794
00:42:12,898 --> 00:42:16,562
S0 what you d0 is
you take your little doughnuts
795
00:42:16,587 --> 00:42:23,432
and you just snip little spikes
of your bao dough out.
796
00:42:23,457 --> 00:42:29,203
This is 'OOofo 0ptiona*
but it's fun.
797
00:42:34,228 --> 00:42:38,713
And 0f course,
this is to show off to your mates
798
00:42:38,738 --> 00:42:41,232
when you have them all round.
799
00:42:41,257 --> 00:42:44,753
And what better t0 d0 that
800
00:42:44,778 --> 00:42:48,003
than some cute little hedgehogs?
801
00:42:48,028 --> 00:42:49,513
Oh!
802
00:42:50,978 --> 00:42:53,153
L00k at that, OK.
803
00:42:53,178 --> 00:42:57,923
S0, l 'd recommend having a tray
804
00:42:57,948 --> 00:43:00,203
with some kitchen paper
nearby, ready,
805
00:43:00,228 --> 00:43:02,643
because these d0 brown
nice and quick*.
806
00:43:02,668 --> 00:43:08,873
I 'm gonna put spike side down
in the oi* like so.
807
00:43:15,418 --> 00:43:17,713
I mean,
this whole process here of frying
808
00:43:17,738 --> 00:43:19,432
takes n0 longer than a minute.
809
00:43:21,457 --> 00:43:23,753
You don't wanna 0verc00k those.
810
00:43:28,668 --> 00:43:31,793
Just drain 0ff any excess 0il...
811
00:43:33,898 --> 00:43:40,073
...and then straight
onto your kitchen paper to dry.
812
00:43:42,308 --> 00:43:45,283
I mean, l was gonna say
this is the fun part,
813
00:43:45,308 --> 00:43:46,953
but the whole thing's been fun.
814
00:43:48,098 --> 00:43:52,482
What you wanna d0
is just mix the cinnamon
815
00:43:52,507 --> 00:43:55,713
and caster sugar together well.
816
00:43:59,978 --> 00:44:06,232
And then you take your
cute little hedgehogs into there
817
00:44:06,257 --> 00:44:10,513
and give them a little swirl
through, flip them over...
818
00:44:12,377 --> 00:44:14,203
...just s0 that they wrap around.
819
00:44:14,228 --> 00:44:16,843
It's important t0 d0 this
whi*t they're still sort of hot
820
00:44:16,868 --> 00:44:20,793
and they've got that sort
of hot oil just sitting around
821
00:44:20,818 --> 00:44:24,953
s0 it kind 0f picks all
that cinnamon sugar up nice*.
822
00:44:26,898 --> 00:44:32,232
And you can see
how wonderful they look.
823
00:44:33,948 --> 00:44:39,843
How they're all nestled in together
in their little hedgehog pen.
824
00:44:39,868 --> 00:44:41,743
Don't forget...
825
00:44:41,768 --> 00:44:43,993
choc0late custard...
826
00:44:48,018 --> 00:44:49,673
...just for dipping.
827
00:44:53,257 --> 00:44:55,153
Whenever
you're making chocolate custard,
828
00:44:55,178 --> 00:44:56,873
make more...
829
00:44:56,898 --> 00:45:01,513
just s0 you can
lick the saucepan clean.
830
00:45:04,098 --> 00:45:08,743
My cinnamon sugar ba0 doughnuts,
831
00:45:08,768 --> 00:45:11,312
with choc0late custard.
832
00:45:24,377 --> 00:45:26,203
All l can say is yum.
833
00:45:26,228 --> 00:45:29,463
These hedgehogs would not
last a minute with my mates.
834
00:45:29,488 --> 00:45:34,153
I n fact, all 0f my dishes
would be gone in seconds.
835
00:45:34,178 --> 00:45:38,153
You can't help but be impressed
by my barbecued chicken wings...
836
00:45:38,178 --> 00:45:42,033
my amazing drunken prawns,
fit for a party.
837
00:45:42,058 --> 00:45:44,873
Joe starts t0 shine
like a true wok star,
838
00:45:44,898 --> 00:45:47,283
with his Malaysian fried rice.
839
00:45:47,308 --> 00:45:50,673
A sweet treat
that everyone is going to love,
840
00:45:50,698 --> 00:45:53,713
cinnamon ba0 doughnuts
with chocolate sauce.
841
00:45:53,738 --> 00:45:56,793
S0, that's it for today. Next time
you've got some mates over,
842
00:45:56,818 --> 00:45:58,953
why don't you give
some of these dishes a go?
843
00:45:58,978 --> 00:46:00,633
See you next time.
844
00:46:00,658 --> 00:46:02,633
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