My next recipe is super simple to make that has wonderful depth and complexity of flavors.

我的下一個食譜是超級簡單的製作，具有美妙的深度和複雜的味道。

Spicy beef salad Chile's If used them constantly.

辣牛肉沙拉智利的如果經常使用他們。

They can really add a new dimension to the style of cooking.

它們真的可以為烹飪風格增添新的元素。

But the real trick is finding that balance of flavors that really seats you because that's the most important part.

但真正的訣竅是找到味道的平衡，讓你真正坐得住，因為這是最重要的部分。

So this is the most amazing sirloin you can see.

所以這是你能看到的最神奇的西冷。

It's got that wonderful marble for me.

它的大理石對我來說是那樣的美妙。

The secret behind this is cooking it quickly.

這背後的祕密是快速烹飪。

Season stakes generously so on pepper, push that seasoning into the sirloin.

用木樁大量調味，所以在胡椒粉上，將這些調味料推入西冷。

Take the salon out of the fridge literally 20 minutes before you wanna cook them so it gets up to room temperature.

在你想烹飪前20分鐘，從冰箱中取出沙龍，使其達到室溫。

They cook more evenly, but more importantly, you can actually season right inside the steak.

它們煮得更均勻，但更重要的是，你實際上可以直接在牛排內部調味。

This little bit of fat down here season that as well, because that is what we want to roast and get that really nice rendered olive all in a tablespoon roll that round as it starts to smoke in with the stakes into the pen on layaway, again into the pan on layaway.

這一點點的脂肪在這裡調味，以及，因為這是我們要烤，並得到真正的好渲染橄欖都在一湯匙滾，圓，因為它開始吸菸在與樁入筆上的鋪設，再次入鍋上的鋪設。

If you don't hear that noise The minute those states hit the pan, don't put them in.

如果你沒有聽到這種聲音 那些狀態一到鍋裡，就不要放進去了。

So the secret now is getting that color on the steak, turning it once and once only on cooking it for 2.5 minutes each side.

所以現在的祕訣就是讓牛排上的顏色，每面煮2.5分鐘的時候翻一次面，只翻一次。

What I wanna do is to get that bit of fat rendered.

我想做的是把那點脂肪渲染出來。

So adds a lot more flavor.

所以增加了很多味道。

Just hold the stake down like that, and that starts to melt the fat, which makes it so much more tender.

就這樣把木樁按住，這樣就開始融化脂肪，使它變得更嫩。

There should be no white fat left anywhere.

任何地方都不應該留下白胖子。

Tell them over really important to have that stake up to room temperature before you start cooking it.

告訴他們過來真的很重要，在你開始烹飪之前，要把那個木樁升到室溫。

So the inside is nice and warm, so he spends less time in the pan and more time cooling down Really important.

所以裡面的溫度很高，所以他在鍋裡花的時間少，冷卻的時間多，真的很重要。

Now two fingers touch, it goes in and says rare, I'm happy from the rare because by the time I let them rest, we're gonna go back to medium rare, will continue cooking out onto a plate and let them rest on.

現在兩根手指碰了一下，它就會進去，說是生的，我很高興從生的，因為等我讓它們休息的時候，我們會回到中熟，會繼續煮出來放到盤子上，讓它們休息。

So let's get my juices over.

所以，讓我的果汁。

Waste that really important.

浪費，真的很重要。

Next, the spicy dressing Take the seeds out of a chili to reduce the heat by rubbing it in your hands on tapping until the seeds fall out.

接下來是辣味調料 將辣椒的種子取出來，用手在拍打中揉搓，直到種子掉出來，以降低熱量。

Cut in half on just chop it and garlic and chili works brilliantly.

切成兩半就可以了，蒜頭和辣椒的效果非常好。

Quick way of peeling it.

剝皮的快速方法。

Get your knife on, just slam it down.

拿上你的刀，猛地一刀下去。

Pops out very, very quickly in, you'll touch a salt rob.

彈出非常，非常快的在，你會摸到一個鹽搶。

Stop going around in circles.

別再兜圈子了。

First you'll see it.

首先你會看到它。

Pure ing.

純英。

Nice.

很好啊

Clear that off now.

現在就把它清理掉。

We got the heat in there from the chili that richness from the garlic.

我們從辣椒中得到了熱量... ...從大蒜中得到了豐富的營養。

Two teaspoons of palm sugar.

兩茶匙棕櫚糖。

This is where it starts to have that nice, sweet sour effect.

這時開始有了那種很好的酸甜效果。

Fish sauce, Fresh lime things is a simple fresh chili dressing on.

魚醬、鮮石灰東西是一種簡單的鮮辣椒醬上。

It was something I fell in love with in Vietnam on Cambodia, because it was just so easy.

這是我在越南高棉上愛上的東西，因為它實在是太容易了。

Give that little mix.

給那個小混。

Dissolve sugar, quick taste.

溶解糖，快速品嚐。

Mhm Wow, Brian Vegetables.

嗯哇，布萊恩蔬菜。

A great fuss free way to get super thin ribbons of carrot is to use a veggie peeler.

要想得到超細的胡蘿蔔絲帶，一個很好的方法就是使用蔬菜削皮機。

When they're that thin, they take the vinaigrette so much better on radishes.

當它們那麼薄的時候，它們就會把醋汁更好地塗在蘿蔔上。

Just slice them down at an angle.

只要把它們切成一個角度就可以了。

Lovely.

可愛的。

Give another dimension of the salad.

給沙拉的另一個維度。

He's a banana Shalan.

他是個香蕉沙蘭。

They are incredibly mellow, very sweet across.

它們非常的圓潤，非常的甜美跨。

Just chop up the shylock and mix that through.

只要把高利貸剁碎了，再把它混過去。

Want some sweetness in there now Little vine tomatoes sliced him in half.

現在要不要來點甜頭 小藤番茄把他切成兩半。

Smart is in Charlotte radish, carrots and tomatoes.

智能是在夏洛特蘿蔔，胡蘿蔔和西紅柿。

Next, peeled and sliced cucumber, chopped spring onions on shred baby gem lettuce and then finally get some fresh mint.

接下來，黃瓜去皮切片，小蔥切碎放在小寶石生菜絲上，最後再弄點新鮮薄荷。

His young men, so you don't need to take all those stalks off we do is hold a bunch upside down and then take it for a little trim on.

他的年輕人，所以你不需要把這些莖稈都拿掉，我們做的是把一束倒立著，然後拿去修剪一下就可以了。

Just chop that once through.

只要砍一次通。

You got that?

你明白了嗎？

Nice meant it.

尼斯是認真的。

Salad color Tablespoons of dressing.

沙拉顏色 湯匙的調味料。

Don't flood the seller with addressing you can always add, but we can't take it away now.

不要用地址淹沒賣家，你可以隨時添加，但我們現在不能把它拿走。

Really mix that dressing in there.

真的把那個調料混在裡面。

Make sure allow that chili and garlic and palm sugar wraps around that.

一定要讓那辣椒和大蒜和棕櫚糖包住。

Sell it beautiful onto the plate.

把它漂亮地賣到盤子裡。

Stakes rested.

賭注休息了。

Its now nice and medium rare, A little bit of fat.

它現在是很好的中熟，有點肥。

You don't wanna find that in the salad.

你不會想在沙拉里找到這個吧？

Just slice that off that served its purpose.

只要把那一刀切掉那就達到目的了。

Just kept at stake.

只是一直在賭。

Nice and moist.

又好又溼潤。

Just slice going with the grain.

只是切片順其自然。

It's almost like slicing through butter and look inside.

這幾乎就像切開黃油看裡面一樣。

Beautiful pink decides to be too thinly.

美麗的粉色決定太薄。

Then it goes stone cold and more importantly, the goodness runs out of it.

然後就石沉大海了，更重要的是，好東西都跑光了。

Nice thick slices again the beef and start placing it around the salad.

再把牛肉切好厚片，開始放在沙拉周圍。

Take a little teeth.

拿一點牙齒。

Berg on your dressing, the rest of your salad.

Berg在你的調味品，其餘的沙拉。

Sit down on top.

坐在上面。

We'll finish it off with some toasted peanuts.

我們會用一些烤花生來結束它。

Peanuts in.

花生在。

Now there's nuts, Really toasted nuts on Get out of the pan.

現在有堅果了，真的是烤堅果，從鍋裡出來。

I just cross.

我只是穿越。

Was it cooled down?

是冷卻下來的嗎？

Just run them through with a knife.

用刀子把它們貫穿起來就行了。

I can hear our crunch.

我可以聽到我們的嘎吱聲。

They are another texture under the taste the salad, and then from there, Sprinkle.

他們是另一種質感下的味道沙拉，然後從那裡，撒。

And then finally take that.

最後再把這個。

Just finished with a little tablespoon of that source, and there is one tasty, very well textured, spicy beef salad.

剛用一小勺那個源頭吃完，就有一個好吃的，很有質感的麻辣牛肉沙拉。

Okay, first up pastor with tomatoes on Chavez and chilies for the spicy sauce, sliced anchovies, garlic.

好了，首先是牧師用西紅柿在查韋斯和辣椒的辣醬，鳳尾魚片，大蒜。

Next dry chillies.

接下來幹辣椒。

Great for keeping the covered at a hit off heat on demand, then, at the anti of it all too hot.

很好的保持了覆蓋物在打中關熱的需求，那麼，在反的它都太熱了。

Pan.

潘。

Fry the chopped ingredients at half cherry tomatoes.

將切好的材料在半櫻桃西紅柿炒熟。

Chop black olives on salted capers, cooked to combine the flavors.

將黑橄欖切碎放在鹹薺菜上，煮熟後結合味道。

In a separate pan.

在一個單獨的鍋裡。

Ball dry spaghetti.

球乾麵條。

Another great store cupboard staples.

又是一個很好的商店櫥櫃主打產品。

When the pastor is tender but still firm drain, Add to the source with a splash of the water.

牧草嫩而仍堅硬時瀝乾，加入源頭的水花。

It's full of Start, which gives a great silky consistency.

它充滿了Start，使其具有很好的絲滑一致性。

Thin season with pepper on top, with basil packed with big, bold flavors on Ready in under 20 minutes past with tomatoes, anchovy and chilies.

薄薄的調味料與胡椒在上面，與羅勒包裝與大，大膽的口味上準備在20分鐘內過去與西紅柿，鳳尾魚和辣椒。

My next deliciously different chili recipe is grilled corn with chipotle chili butter.

我的下一個美味不一樣的辣椒食譜是烤玉米配辣椒醬。

First the topping chopped coriander, then add softened butter so chipotle chilies in hot water.

先將澆頭香菜切碎，然後加入軟化的黃油，所以辣椒在熱水中。

Thes air dried jalopy nose was having amazing smoky flavor.

鼻子裡的煙燻味令人驚歎。

Drain and chop mixed together in season.

瀝乾水分，混合在一起剁碎調味。

Next, fried corn on the cob in olive oil, you want a really wonderful charred flavor.

接下來，用橄欖油炸玉米棒，你要的是真正美妙的焦味。

When colored, add water to steam through to eat.

上色後，加水蒸透即可食用。

Smother the cobs in the butter and crumble over Blanca's Your cheese.

將果穗浸入黃油中，再撒上Blanca's Your cheese。

Fantastically messy to eat Grilled corn with chipotle chili butter on utterly delicious smoky treat.

夢幻般的亂七八糟的吃法 烤玉米配上辣椒醬，完全是美味的煙燻食品。

My final recipe is a chili classic Jerk chicken.

我的最後一道菜是辣椒經典擼串雞。

Start by making the intense jerk marinade first Scotch bonnet chillies.

先做強烈的擼串醃製，先是蘇格蘭鰹魚辣椒。

They may be small but packed.

它們可能很小，但包裝。

Riel heat on a fruity punch.

瑞爾熱在果味衝。

Theune chopped garlic on fresh time.

在新鮮的時間裡，大蒜被切成碎末。

Okay for spice at ground.

好的香料在地面。

Close cinnamon nutmeg on allspice.

關閉肉桂肉豆蔻上香。

Season with salt, pepper and combined with olive oil.

用鹽、胡椒粉和橄欖油結合調味。

Next score chicken legs so the hot spicy flavors.

接下來給雞腿打分，這樣熱辣辣的味道。

Get deep inside the meat.

深入到肉裡面去。

Rub thoroughly with jerk mix on marinade on Oliver Tow hot dish.

在Oliver Tow熱盤上的醃料上徹底塗抹混雜的醬料。

Brown the marinated chicken for 10 minutes, then add whispers your source.

將醃製好的雞肉煎煮10分鐘，然後加入低語你的來源。

Cover and cook in the oven at 220 degrees for 20 minutes.

蓋上蓋子，入烤箱220度煮20分鐘。

Hot, spicy jerk Chicken.

辣子雞。

Easy to make on finger licking Good adding big, gutsy flavors.

舔手指上容易做 好增加大塊頭、膽量的味道。

Using spices at the beginning of cooking and then simply letting the dish slow.

在烹飪之初使用香料，然後簡單地讓菜品慢下來。

Cook is a brilliant way of getting maximum flavor with minimum effort.

烹調是用最小的努力獲得最大的味道的一個聰明的方法。

My first recipe melts in the mouth because the oven does.

我的第一個配方在嘴裡融化了，因為烤箱是這樣的。

Most of the work is a cinch to make slow cooked, fiery lamb cooking is all about being bold and adventurous.

大多數工作都是輕而易舉的，做慢燉，火爆的羊肉烹飪就是要大膽冒險。

On this dish is exciting because it's slowly cooked on.

在這道菜上是很刺激的，因為它是慢慢煮上的。

The longer it cooks mawr flavors on it becomes marinating the lamb.

煮的時間越長毛味就越大，就成了醃製羊肉。

First Chile's We're gonna use a mixture of red and green.

首先是智利的，我們要用紅色和綠色的混合。

Take off the tops.

脫掉上衣。

Yeah, just slice and garlic trust.

是啊，只是切片和大蒜信任。

Don't worry about chopping these ultra fine.

不用擔心把這些超細的東西切碎。

Just get it in there cooking for up to three hours.

只要讓它在裡面煮上三個小時就可以了。

Everything sort of blends and almost sort off sure is itself together.

所有的東西都融合在一起，幾乎可以確定是自己的。

Smoked paprika goes brilliantly well with the chilies.

煙燻辣椒粉與辣椒的搭配非常出色。

Two teaspoons in a touch of dried Oregon.

兩茶匙的幹俄勒岡的觸摸。

Oh, some little cumin seeds to blend on.

哦，一些小茴香籽調上。

The fragrance that they give out is extraordinary.

他們發出的香味是不一般的。

They released a little oil as well helps to tenderize the lamb touch assault pepper, cinnamon that sort of sweetens up the lamp.

他們放了一點油以及有助於嫩化羊肉觸摸攻擊胡椒、肉桂，那種甜美的燈。

Oliver just a tablespoon and all of all, helps to sort of stick those wonderful spices to the lamb.

奧利弗只是一湯匙，所有的一切，有助於將那些美妙的香料粘在羊肉上。

Jump in.

跳進。

Just start really rubbing.

就開始真正的摩擦。

At this stage, you could leave the lamb to marinade for anything from half on our overnight, allowing the spices to really penetrate the meat, giving amazing results when you tuck in delicious vegetables, carrots and onions on that's it.

在這個階段，你可以離開羊肉醃製任何東西從半上我們過夜，讓香料真正滲透到肉，給驚人的結果，當你塞進美味的蔬菜、 胡蘿蔔和洋蔥上就是這樣。

Sliced secret slicing vegetables for braising is not getting too thin.

燉菜的祕製切片是不是越來越薄。

You slice the onions too thin they burned.

你把洋蔥切得太薄了，他們燒焦了。

You got that horrible char taste on that slow braised phrasing is just a chef's term.

你得到了可怕的焦味上，慢燉措辭只是一個廚師的術語。

That means cooking in liquid on a low heat, making the meat incredibly moist on beautifully tender.

這意味著用液體以小火烹調，使肉質在美麗柔嫩的基礎上變得無比溼潤。

So the secret of braising is having a really nice, thick, durable pan.

所以，燉菜的祕訣就是要有一個真正好用、厚實、耐用的鍋。

Get that nice and hot.

把它弄得又好又熱。

Just a touch of olive or Lamine hold the bone.

只需加點橄欖或拉明持骨。

You can control them into the pan on that white fat to start rendering, so we'll have more fat.

你可以控制它們進入平移上的那個白色脂肪開始渲染，這樣我們就會有更多的脂肪。

Therefore, making it ah, lot more flavor.

是以，讓它啊，多了很多味道。

Some as it braces chili's cinnamon in.

些，因為它支撐辣椒的桂圓在。

Mix that up.

混合起來。

Don't be scared.

不要害怕

You're not burning this.

你不是在燒這個。

You're sort of searing the lamb shanks.

你算是把羊腿燒焦了。

And this is the important part, right?

這就是重要的部分，對吧？

At the very beginning, we're gonna color on the land which washes, offers it braises in the oven.

一開始，我們要在洗淨的土地上上色，把它放在烤箱裡燉。

So be generous with that color.

所以要大方地使用這種顏色。

Faithful's in wow, and then a couple of babies.

忠實的在哇，然後是幾個寶寶。

So now you lift the lamb up, get the lamp set on top of the vegetables.

所以現在你把羊肉抬起來，把燈架在蔬菜上面。

Now this laser pan with red wine glazing means that you're cleaning the bottom of the pan and you're getting that amazing flavor washed off and lift it up into that source can really transform that dish always did lays.

現在，這個脈衝光平底鍋與紅酒上釉意味著，你正在清洗鍋底，你得到的驚人的味道洗掉，並將其提升到該來源可以真正改變，菜總是做了躺。

Then bring to the boil and cook for about 10 minutes to reduce the winds reduced down by half.

然後煮沸，再煮10分鐘左右，將風量減少一半。

Now for the stock, bring that stock back up to the ball and then into the oven.

現在上湯，把那些湯汁再調到球上，然後入爐。

Now don't cover it when you cover it all the conversation comes off the lid, your land becomes gray.

現在不要蓋住它，當你蓋住它的時候，所有的對話都會從蓋子上脫落，你的土地就會變成灰色。

All this effort that exciting spice gets washed away.

所有這些努力，激動人心的辣味都會被沖淡。

No lid on in the oven for three hours.

烤箱裡不開蓋，三個小時。

A slow cook on a low heat of 160 degrees gives the spices timeto work on Transform the meat.

用160度的小火慢煮，讓香料有時間去轉化肉的工作。

So it's mouthwatering.

所以令人垂涎欲滴。

Lee Tender.

李溫柔。

Now look at those out on to a plate.

現在看看那些出到盤子裡的。

You could just see that meet sliding down Juicy, incredibly tender.

你可以看到那滿足滑落Juicy，不可思議的溫柔。

Grab it by the the shank rolling around that rich, delicious source that get your source Nice, beautiful.

抓住它的柄滾滾而來的豐富，美味的源頭，讓你的源頭漂亮，美麗。

Just gets a mint chop it.

只是得到了一個薄荷印章吧。

Just pick that freshman and let it snow on their Ugo.

就選那個新生，讓他們的烏戈雪上加霜。

Very spicy, delicious melting in the mouth Lampshade.

很辣，好吃的融化在嘴裡的燈罩。

Amazing.

驚人的。

Yeah, yeah.

是啊，是啊。