Thx so much - David Thompson is a master (and a very funny man)!
@LuisAlbertoBenitez88817 күн бұрын
Your dedication in cooking is always worth seeing. Share on khal. ++++++
@EmmaFitz-nb5wv18 күн бұрын
peanut.
@InspiredByRoberta18 күн бұрын
Yes that's what it is - crushed roasted peanuts - simple but delicious!
@markmedley684922 күн бұрын
I loved this. Thank you for posting!
@InspiredByRoberta22 күн бұрын
You're very welcome Mark, it's a great little spice mix to have on hand.
@louisepaisley563224 күн бұрын
A useful spice mix to be able to make...thank you!😃
@InspiredByRoberta24 күн бұрын
A great allrounder Louise - it adds a kick to everything!
@ManchesterM4tАй бұрын
It would be nice to get a recipe for traditional Shetland Softies
@InspiredByRobertaАй бұрын
Hi - and thanks for your comment. I haven't been to Shetland, but I believe their softies are quite similar to baps. Hope you enjoyed the video.
@ManchesterM4tАй бұрын
They are much softer and lighter than the scottish bap I would say.
@InspiredByRobertaАй бұрын
That's good to know @@ManchesterM4t - Shetland is high on my must visit list - I have Scottish ancestry (as my surname might suggest) and have seen most of the country including the Western Isles - but I haven't yet been to Orkney & Shetland. When I do, I'll certainly look out for the softies and work on a recipe for my website. If you haven't already, you should subscribe to my recipe of the week newsletter to stay across all new recipes: beinspired.au/subscribe/
@Minecraft_is_funАй бұрын
Great video I’m so glad to be able to make prawns the best way
@InspiredByRobertaАй бұрын
Glad to have been of help. Storing them correctly is important to ensure quality - for the best flavour, try cooking them this way: kzread.info/dash/bejne/qqxqpaaafMyxido.html
@sandralauffАй бұрын
yummo!! always such good recipes!
@InspiredByRoberta27 күн бұрын
Thank you Sandra - so pleased you enjoy them!
@troyeduaneblignaut4934Ай бұрын
Hhhhmmm not sure about this….
@InspiredByRobertaАй бұрын
Thanks for taking time to leave a comment Troy. What is it that has you uncertain? Piri piri sauce varies a lot. This recipe has been approved by many Portuguese. But I also know there are lots of different types of piri piri sauce, some thicker and more saucier, some even more liquid than mine. What sort are you used to? Have you had it in Portugal? Happy to answer any questions if you tried the recipe and weren't happy with the result.
@marcomelis3884Ай бұрын
FREGULA! NOT FREGOLA!
@InspiredByRobertaАй бұрын
Thanks for your feedback Marco - I suspect it depends which part of the island you're from as the dialects seem to vary greatly from north to south. Giovanni Pilu, the chef I worked with on this recipe, is from Gallura in the north and many of his spellings and pronunciations are quite different from those of his head chef Federico Porceddu who is from Cagliari in the south. Perhaps Fregula is more a southern spelling/pronunciation? Giovanni certainly always writes it Fregola and that is how I've seen it spelled on packaging in Australia. "Fregola" is also far more common in Google search than "Fregula", so perhaps it's the more standard English spelling. Thx again for taking time to look at the video and send your feedback. Hope you enjoyed the recipe.
@harkebАй бұрын
Terrible video
@InspiredByRobertaАй бұрын
I'm sorry you didn't find it helpful Harkeb - what part was unclear? I do have the full written recipe available if you'd find that more useful. It is a complex dish that takes a bit of patience. Happy to answer any questions if there's something specific you struggled with.
@mrsem43743 ай бұрын
Where is the recipe?. No point in telling people the ingredients unless you’re giving the amounts.!
@InspiredByRoberta3 ай бұрын
Hi Mrs Em - glad you enjoyed the video. My Baps recipe isn't yet available online, it's part of my Online British Cooking Class available here: beinspired.au/products/online-british-cooking-class/ - the how to video helps people understand the method
@MrJustinpb3 ай бұрын
Morgan is a great bloke and chef. I was addicted to his hot chicken in Barangaroo. Pleasure to watch him operate and supervise the crew. Not the same since he moved on. Making hot chicken at home and blowing the minds of family and friends now thanks to Morgan broadening Australia's culinary landscape.
@InspiredByRoberta3 ай бұрын
He is indeed a great bloke and a top chef - have you visited him at Bar Copains in Surry Hills?
@MrJustinpb3 ай бұрын
@@InspiredByRoberta No! But it just made the list! Thanks for the tip!
@InspiredByRoberta3 ай бұрын
He's usually on the pass Justin - get a seat at the counter if you can (book, it's always packed) and tell him you watched our video. I had a great time working with him.
@saharsiddiqui81934 ай бұрын
How long can I store raw prawns?
@InspiredByRoberta4 ай бұрын
Assuming they are fresh when you buy them, refrigerated in a tub of water as soon as you bring them home they will keep in a normal domestic fridge for 4 days. Store them in the coldest part of the fridge (normally the lower shelves) and freeze asap if you plan to cook them later than that.
@chrispowell70564 ай бұрын
Great video but you definitely cut that onion in every direct you could lol
@InspiredByRoberta4 ай бұрын
Simon certainly does - every chef does it a bit differently, but his method definitely gets a good fine dice! Thx for watching.
@jjjames68945 ай бұрын
Omg yes haven’t tried heating, good idea, will try, great video! I’m like u, I put Sichuans/prickly ash on everything, preferring green for the stronger tingle/numb/taste/smell! I go thru about 7g bag a week & grind it in a burr grinder & put powder in old salt mills for dispersal bc ground form amplifies its effects; but it really shines in the presence of strong capsaicin like my fav is a tomato avocado salad with tons of green Sichuan & himilayan salt & Carolina reaper powder (or spicy whatever level u tolerate) bc the capsaicin + numbness from ash + fat from oil have this crazy synergy! It’s also really fun with chocolate! Too much powder makes my whole throat numb for like 20mins lol!
@InspiredByRoberta5 ай бұрын
Thx JJ - some awesome suggestiosn there - I must try it with chocolate - I can see how that would work well. And I'll find some green corns to try as I've only ever used them dried. LOve the avocadoa nd tomato combo with prickly ash too! Happy cooking and thx for the info. By the way - one our favourite unusual ways is sushi rice with a piece of pan-fried duck breast on top (to look like apiece of nigiri sushi) sprinkled with prickly ash!
@jjjames68945 ай бұрын
@@InspiredByRoberta sounds amazing we love sushi will try it thanks!!
@darvoid666 ай бұрын
I had a swiss guest make this for me before. She did the pan fry method and added emmentaler cheese and a splash of kirsch at the end. It was delicious.
@InspiredByRoberta6 ай бұрын
Thanks for that suggestion - I've never had spätzle with kirsch - I must give it a try!
@wyn23026 ай бұрын
Shall those glass essentials on that little wooden table make me very nervous.😮
@InspiredByRoberta6 ай бұрын
My chopping bench? That's my 'stage' and I've become quite adept at working on such a small space - though it was a challenge at first : )
@ntildesley20716 ай бұрын
I love this channel, just found it. Really liking the less well known Italian recipes
@InspiredByRoberta6 ай бұрын
Thanks Narelle - glad you found us! Lot's more Italian to come as I launched my southern Italian online cooking class in December. You'll find more Italian recipes here too: beinspired.au/recipes/
@emmaliddle10286 ай бұрын
Thank you, using this infor for Christmas Tomorrow 🎄 2023
@InspiredByRoberta6 ай бұрын
Thanks for letting me know Emma - it's been my foolproof method for many years. Any cooking questions please feel free to email me [email protected]
@Lumpy0076 ай бұрын
not a tour
@InspiredByRoberta6 ай бұрын
Hi William - apologies if the link isn’t clear - it is most definitely a tour - 10 nights/11 days all inclusive land content: breakfast lunch and dinner every day, all accommodation, site seeing and transport. We visit producers of Prosciutto di Parma, Parmigano-Reggiano, Traditional Balsamic Vinegar and 2 very special boutique wineries in gorgeous locations. Details at beinspired.au/food-wine-tour-emilia-romagna-2024/
@midcitygym6 ай бұрын
Damien's old school, fabulous
@InspiredByRoberta6 ай бұрын
Isn't he just Leo! It was so much fun videoing with him.
@Dagenhamdave687 ай бұрын
That’s not piri piri sauce that’s a chilli oil
@InspiredByRoberta7 ай бұрын
Thanks for the feedback Dave - perhaps it varies regionally within Portugal and/or Portugal's past colonies. This is the style of piri-piri sauce that several Portuguese chefs and cooks I know in Sydney make and that I have bought from Sydney's best Portuguese deli. They have always been quite oily and not stabilised. Are you used to a stabilised/emulsified version?
@troyeduaneblignaut4934Ай бұрын
Correct good sir
@ratratrat597 ай бұрын
looks great! thank you
@InspiredByRoberta7 ай бұрын
Hope you learn something and enjoy
@louisepaisley56327 ай бұрын
Easy and very tasty dish...thank you Roberta!
@InspiredByRoberta7 ай бұрын
Always a pleasure cooking with you Louise
@janellehoskins63078 ай бұрын
This is great, thank you. Not sure if I missed it but what kind of oil did you use for deep frying?
@InspiredByRoberta8 ай бұрын
Just regular vegetable oil - any neutral oil would work (sunflower, canola, peanut)
@hobbydigger8 ай бұрын
Thank you for sharing the video, looks like this is the simplest way!
@InspiredByRoberta8 ай бұрын
Glad it helps!
@louisepaisley56329 ай бұрын
Delicious morsels and so easy to make...thank you Janni and Roberta x
@InspiredByRoberta9 ай бұрын
Aren't they just - another reason to love Greek home cooking
@tommoult25849 ай бұрын
Where's the oregano?
@InspiredByRoberta9 ай бұрын
Completely agree it wouldn't be out of place- I don't like the texture of rigani in the salad (love it in cooked dishes) - but consider it optional!
@lisakhalid99899 ай бұрын
Hello! Thank you for the informative video. I have a question. After the bolo is cut after cooking, is the centre a bit sticky? Mine was cooked through and puffed up beautifully and had a nice crust, but the centre is a bit sticky.
@InspiredByRoberta9 ай бұрын
It should be moist but not sticky - I suggest you try cooking for abit longer at a lower temperature and/or making them slightly thinner. Good luck. This recipe is from my Month of Portuguese online cooking class available here with detailed written recipes: beinspired.au/products/recipes-videos-a-month-of-portuguese-inspired-by-jose-silva/
@lisakhalid99899 ай бұрын
@@InspiredByRoberta I cooked them longer this time with much lower heat and it solved the issue. Thank you! I fermented them for 3 days and they come out amazing. The longer you ferment, the puffier it gets after cooking. The complexity of the yeasty aroma was amazing. This recipe is definitely one of my grand discoveries this year.
@InspiredByRoberta9 ай бұрын
That makes me so happy @@lisakhalid9989 - thx for sharing your feedback. very interesting to know about the longer proving time.
@heathhui10 ай бұрын
Thank you for posting this video. I picked a couple of cups of prickly ash berries this moring, dried them, and made Sichuan salt and pepper seasoning per your instructions. Bonless skinnless chicken breasts dredged in a 1/3 corn starch 2/3 flour mix seasoned only with prickly ash salt produced an outstanding dish. Cheers.
@InspiredByRoberta10 ай бұрын
Wonderful - thx so much for letting me know. Try it with silken tofu too - it's the best. (also very good with duck)
@sandralauff11 ай бұрын
yum yum yum!!
@InspiredByRoberta11 ай бұрын
Isn't it just! Easy too when you know how - right?
@ahill718111 ай бұрын
What temperature do you blind bake?
@InspiredByRoberta11 ай бұрын
That can vary from recipe to recipe - this video was taken when I was making pecan pie for our Month in the Deep South online cooking class and it was baked at 200C, which you could use as a guideline in the absence of any other temperature being listed in the recipe.
@sandralauff11 ай бұрын
love your spoon!!! Gift from Franz??😍
@InspiredByRoberta11 ай бұрын
The one with the swiss flag cut out? A gift from some Swiss friends - I warned you they love their kitsch!!
Пікірлер
Superb!
Thx so much - David Thompson is a master (and a very funny man)!
Your dedication in cooking is always worth seeing. Share on khal. ++++++
peanut.
Yes that's what it is - crushed roasted peanuts - simple but delicious!
I loved this. Thank you for posting!
You're very welcome Mark, it's a great little spice mix to have on hand.
A useful spice mix to be able to make...thank you!😃
A great allrounder Louise - it adds a kick to everything!
It would be nice to get a recipe for traditional Shetland Softies
Hi - and thanks for your comment. I haven't been to Shetland, but I believe their softies are quite similar to baps. Hope you enjoyed the video.
They are much softer and lighter than the scottish bap I would say.
That's good to know @@ManchesterM4t - Shetland is high on my must visit list - I have Scottish ancestry (as my surname might suggest) and have seen most of the country including the Western Isles - but I haven't yet been to Orkney & Shetland. When I do, I'll certainly look out for the softies and work on a recipe for my website. If you haven't already, you should subscribe to my recipe of the week newsletter to stay across all new recipes: beinspired.au/subscribe/
Great video I’m so glad to be able to make prawns the best way
Glad to have been of help. Storing them correctly is important to ensure quality - for the best flavour, try cooking them this way: kzread.info/dash/bejne/qqxqpaaafMyxido.html
yummo!! always such good recipes!
Thank you Sandra - so pleased you enjoy them!
Hhhhmmm not sure about this….
Thanks for taking time to leave a comment Troy. What is it that has you uncertain? Piri piri sauce varies a lot. This recipe has been approved by many Portuguese. But I also know there are lots of different types of piri piri sauce, some thicker and more saucier, some even more liquid than mine. What sort are you used to? Have you had it in Portugal? Happy to answer any questions if you tried the recipe and weren't happy with the result.
FREGULA! NOT FREGOLA!
Thanks for your feedback Marco - I suspect it depends which part of the island you're from as the dialects seem to vary greatly from north to south. Giovanni Pilu, the chef I worked with on this recipe, is from Gallura in the north and many of his spellings and pronunciations are quite different from those of his head chef Federico Porceddu who is from Cagliari in the south. Perhaps Fregula is more a southern spelling/pronunciation? Giovanni certainly always writes it Fregola and that is how I've seen it spelled on packaging in Australia. "Fregola" is also far more common in Google search than "Fregula", so perhaps it's the more standard English spelling. Thx again for taking time to look at the video and send your feedback. Hope you enjoyed the recipe.
Terrible video
I'm sorry you didn't find it helpful Harkeb - what part was unclear? I do have the full written recipe available if you'd find that more useful. It is a complex dish that takes a bit of patience. Happy to answer any questions if there's something specific you struggled with.
Where is the recipe?. No point in telling people the ingredients unless you’re giving the amounts.!
Hi Mrs Em - glad you enjoyed the video. My Baps recipe isn't yet available online, it's part of my Online British Cooking Class available here: beinspired.au/products/online-british-cooking-class/ - the how to video helps people understand the method
Morgan is a great bloke and chef. I was addicted to his hot chicken in Barangaroo. Pleasure to watch him operate and supervise the crew. Not the same since he moved on. Making hot chicken at home and blowing the minds of family and friends now thanks to Morgan broadening Australia's culinary landscape.
He is indeed a great bloke and a top chef - have you visited him at Bar Copains in Surry Hills?
@@InspiredByRoberta No! But it just made the list! Thanks for the tip!
He's usually on the pass Justin - get a seat at the counter if you can (book, it's always packed) and tell him you watched our video. I had a great time working with him.
How long can I store raw prawns?
Assuming they are fresh when you buy them, refrigerated in a tub of water as soon as you bring them home they will keep in a normal domestic fridge for 4 days. Store them in the coldest part of the fridge (normally the lower shelves) and freeze asap if you plan to cook them later than that.
Great video but you definitely cut that onion in every direct you could lol
Simon certainly does - every chef does it a bit differently, but his method definitely gets a good fine dice! Thx for watching.
Omg yes haven’t tried heating, good idea, will try, great video! I’m like u, I put Sichuans/prickly ash on everything, preferring green for the stronger tingle/numb/taste/smell! I go thru about 7g bag a week & grind it in a burr grinder & put powder in old salt mills for dispersal bc ground form amplifies its effects; but it really shines in the presence of strong capsaicin like my fav is a tomato avocado salad with tons of green Sichuan & himilayan salt & Carolina reaper powder (or spicy whatever level u tolerate) bc the capsaicin + numbness from ash + fat from oil have this crazy synergy! It’s also really fun with chocolate! Too much powder makes my whole throat numb for like 20mins lol!
Thx JJ - some awesome suggestiosn there - I must try it with chocolate - I can see how that would work well. And I'll find some green corns to try as I've only ever used them dried. LOve the avocadoa nd tomato combo with prickly ash too! Happy cooking and thx for the info. By the way - one our favourite unusual ways is sushi rice with a piece of pan-fried duck breast on top (to look like apiece of nigiri sushi) sprinkled with prickly ash!
@@InspiredByRoberta sounds amazing we love sushi will try it thanks!!
I had a swiss guest make this for me before. She did the pan fry method and added emmentaler cheese and a splash of kirsch at the end. It was delicious.
Thanks for that suggestion - I've never had spätzle with kirsch - I must give it a try!
Shall those glass essentials on that little wooden table make me very nervous.😮
My chopping bench? That's my 'stage' and I've become quite adept at working on such a small space - though it was a challenge at first : )
I love this channel, just found it. Really liking the less well known Italian recipes
Thanks Narelle - glad you found us! Lot's more Italian to come as I launched my southern Italian online cooking class in December. You'll find more Italian recipes here too: beinspired.au/recipes/
Thank you, using this infor for Christmas Tomorrow 🎄 2023
Thanks for letting me know Emma - it's been my foolproof method for many years. Any cooking questions please feel free to email me [email protected]
not a tour
Hi William - apologies if the link isn’t clear - it is most definitely a tour - 10 nights/11 days all inclusive land content: breakfast lunch and dinner every day, all accommodation, site seeing and transport. We visit producers of Prosciutto di Parma, Parmigano-Reggiano, Traditional Balsamic Vinegar and 2 very special boutique wineries in gorgeous locations. Details at beinspired.au/food-wine-tour-emilia-romagna-2024/
Damien's old school, fabulous
Isn't he just Leo! It was so much fun videoing with him.
That’s not piri piri sauce that’s a chilli oil
Thanks for the feedback Dave - perhaps it varies regionally within Portugal and/or Portugal's past colonies. This is the style of piri-piri sauce that several Portuguese chefs and cooks I know in Sydney make and that I have bought from Sydney's best Portuguese deli. They have always been quite oily and not stabilised. Are you used to a stabilised/emulsified version?
Correct good sir
looks great! thank you
Hope you learn something and enjoy
Easy and very tasty dish...thank you Roberta!
Always a pleasure cooking with you Louise
This is great, thank you. Not sure if I missed it but what kind of oil did you use for deep frying?
Just regular vegetable oil - any neutral oil would work (sunflower, canola, peanut)
Thank you for sharing the video, looks like this is the simplest way!
Glad it helps!
Delicious morsels and so easy to make...thank you Janni and Roberta x
Aren't they just - another reason to love Greek home cooking
Where's the oregano?
Completely agree it wouldn't be out of place- I don't like the texture of rigani in the salad (love it in cooked dishes) - but consider it optional!
Hello! Thank you for the informative video. I have a question. After the bolo is cut after cooking, is the centre a bit sticky? Mine was cooked through and puffed up beautifully and had a nice crust, but the centre is a bit sticky.
It should be moist but not sticky - I suggest you try cooking for abit longer at a lower temperature and/or making them slightly thinner. Good luck. This recipe is from my Month of Portuguese online cooking class available here with detailed written recipes: beinspired.au/products/recipes-videos-a-month-of-portuguese-inspired-by-jose-silva/
@@InspiredByRoberta I cooked them longer this time with much lower heat and it solved the issue. Thank you! I fermented them for 3 days and they come out amazing. The longer you ferment, the puffier it gets after cooking. The complexity of the yeasty aroma was amazing. This recipe is definitely one of my grand discoveries this year.
That makes me so happy @@lisakhalid9989 - thx for sharing your feedback. very interesting to know about the longer proving time.
Thank you for posting this video. I picked a couple of cups of prickly ash berries this moring, dried them, and made Sichuan salt and pepper seasoning per your instructions. Bonless skinnless chicken breasts dredged in a 1/3 corn starch 2/3 flour mix seasoned only with prickly ash salt produced an outstanding dish. Cheers.
Wonderful - thx so much for letting me know. Try it with silken tofu too - it's the best. (also very good with duck)
yum yum yum!!
Isn't it just! Easy too when you know how - right?
What temperature do you blind bake?
That can vary from recipe to recipe - this video was taken when I was making pecan pie for our Month in the Deep South online cooking class and it was baked at 200C, which you could use as a guideline in the absence of any other temperature being listed in the recipe.
love your spoon!!! Gift from Franz??😍
The one with the swiss flag cut out? A gift from some Swiss friends - I warned you they love their kitsch!!
Thank you!
You're welcome! Glad it's helpful.
Thanks!