One.

一。

Your recipes need to be bulletproof.

你的食譜需要防彈。

You don't want a disaster on the big day, too, as well as tasting phenomenal, they have to be easy to serve so you can relax and enjoy yourself.

你也不希望在大日子裡發生災難，除了品嚐驚人的美味，它們還必須易於食用，這樣你就可以放鬆和享受自己。

Three.

三號

When you're out to impress food, need to look great, too.

當你出去打動食物的時候，也需要看起來很棒。

Okay, My first recipe fits the bill perfectly.

好吧，我的第一個食譜完全符合要求。

Stuffed lamb with spinach and pine nuts Stuff Meats are perfect for special occasions.

菠菜松子釀羊肉 釀肉是特殊場合的最佳選擇。

They look impressive.

他們看起來令人印象深刻。

Taste amazing, but more importantly, they're so simple to do.

味道驚人，但更重要的是，它們的做法非常簡單。

Plan on for the stuff.

計劃上的東西。

It's a saddle of lamb, basically a sort of Rolls Royce cut, perfectly shaped, and it suits stuffing to an absolute teeth for the stuffing.

這是羊肉的馬鞍，基本上是一種勞斯萊斯的切割，形狀完美，它適合餡料的絕對牙齒的餡料。

Finally chopping onion, garlic, nice thin slices, oil in onions and garlic and salt on.

最後將洋蔥、大蒜切碎，切好薄片，洋蔥和大蒜裡放油，放鹽。

Pepe makes sure the stuffing is beauty season, so it helps the season.

佩佩確保餡料是美的季節，所以它有助於季節的發展。

The inside off the lamp.

裡面的關燈。

Now we got a color on those onions were throwing some pine nuts that helps to give a bit of a texture.

現在，我們得到了一個顏色的洋蔥上扔了一些松子，有助於給一點的紋理。

Here's where starts getting really excited.

這裡是開始變得非常興奮的地方。

Spinach in Just lay the spinach over the pilots.

菠菜在將菠菜鋪在飛行員上即可。

It looks like a lot of spinach that's gonna condense on disappear almost instantly.

看起來很多菠菜都會凝結在一起，幾乎瞬間消失。

So much more flavor spillage when you so to it, as opposed to steaming it or boiling your gas off.

所以，當你如此對它的時候，相對於蒸煮或煮掉你的氣，味道溢出更多。

Look at that now bring that together.

你看，現在把這一點結合起來。

No eggs, no bread crumbs.

沒有雞蛋，沒有面包屑。

Humbled.

謙虛了。

Better over the spinach.

在菠菜上更好。

Better cheese adds a beautifully salty, sharp and creamy flavor.

更好的奶酪增加了精美的鹹味、尖銳的奶油味。

What this does, it brings us stuffing together.

這樣做的目的是什麼，它把我們塞在一起。

Now open up the lamb.

現在打開羊肉。

Keep those little Phillips to decide.

讓那些小菲利普斯來決定。

That's the channel that we want to stuff.

這就是我們要塞的管道。

I want to just open that up a little bit there.

我想把那裡打開一點。

Salt and pepper lightly.

鹽和胡椒粉略加。

Before we put our stuffing in, we're season it with soon.

在我們把餡料放進去之前，我們很快就會把它調好。

Soon.

很快

Mac is a wonderful lemony spice that goes brilliantly with lamb, and you could get it in most big supermarkets.

Mac是一種奇妙的檸檬味香料，與羊肉搭配得非常好，你在大多數大超市都能買到。

On it sort of cuts through that thick, rich sweetness of the lamb.

在它身上算是切開了羊肉的那種濃郁的甜味。

Open up that land there, take a spoon.

打開那裡的土地，拿個勺子。

If you're pairing this for the day ahead, then let the stuff in cool down.

如果你是為了未來一天的生活而搭配，那麼就讓裡面的東西冷卻下來。

It's inevitable when you start rolling it on tying it something to squeeze out.

當你開始滾滾而來的時候，難免會有一些東西擠出來。

So load up the ends.

所以把兩頭裝起來。

Take these beauties.

拿著這些美女。

These little Phillips just support that stuffing and sort of increase that beautiful tunnel and then from there over that on, bring that towards you and then roll.

這些小菲利普斯只是支撐著那個餡料，並有點增加了那個美麗的隧道，然後從那裡在那個上，把那個向你，然後滾動。

Like I said, some of stuff is gonna come out now of tight.

就像我說的，有些東西是會出來的現在的緊。

First off around the side.

先說身邊。

Don't worry about some flash butchers, not just tie it.

不用擔心一些閃現屠夫，不就是綁嗎。

Mhm.

嗯

One in the middle.

一個在中間。

You could get butcher string from your local butcher or at cookware shops.

你可以從當地的肉店或廚具店買到屠夫繩。

E got to ties.

E到了領帶。

Go to tight.

去緊。

It just forces away that stuffing out of the lamp when it's in the oven.

它只是在烤箱裡的時候逼走了燈裡的那些東西。

Nice.

很好啊

Now we just see on the top of it.

現在我們只看到在它的上面。

Roll the joint to make sure all the skin gets seasoned.

滾動關節，以確保所有的皮膚得到調味。

Now you think normally that just goes in the oven like that.

現在你覺得正常情況下，只是在烤箱這樣的。

That's how my mom would do it.

我媽媽也會這麼做。

But get your tray onto the gas oil in, get it very nicely colored.

但是把你的盤子放到煤氣油裡，讓它很好的上色。

None of your stuff.

沒有你的東西。

Things coming out of the sides really important.

事情從側面出來真的很重要。

Look at that color.

看那顏色。

Beautiful.

美極了

Does kick start roasting process gets off into the oven.

是否啟動烘烤過程得到關閉進入烤箱。

Cook for 45 to 55 minutes, depending on how pink you want your lamb.

烹調45至55分鐘，取決於你想吃的羊肉有多粉嫩。

Lift the lamb out of the fat to wrest, wresting it raised up in the tin or stop it cooking but not call it down too quickly.

將羊肉從脂肪中提起摔打，摔打時要將羊肉抬起放在罐子裡，或停止烹調，但不要太快叫羊肉下鍋。

That means you won't lose any of those lovely juices.

這意味著你不會失去任何這些可愛的果汁。

Next, I'm making a simple but sophisticated accompaniment for the lamb top and tell the cucumber peel it.

接下來，我將為羊肉上衣做一個簡單而精緻的搭配，並告訴黃瓜去皮。

Cut the cucumber into three on just core, taking out all that.

把黃瓜切成三段就可以去核了，把這些都拿出來。

It's just sort of watery CD, and it spoils the flavor.

只是有點水的CD，破壞了味道。

Sliced cucumber cucumber in really nice way of making a cheap and cheerful cucumber look glamorous.

黃瓜片黃瓜在真的很好的方式，讓一個便宜又開朗的黃瓜看起來很有魅力。

We're gonna address that cucumber with a nice fresh yogurt.

我們要用新鮮的酸奶來解決黃瓜的問題。

Come with tablespoons.

用湯匙來。

Next, it's a fresh mint.

接下來，就是新鮮的薄荷了。

Trust it.

相信它。

Touch assault, touch of pepper and then pomegranate molasses that just swings it up.

觸摸攻擊，觸摸胡椒粉，然後石榴糖漿，就這樣盪漾起來。

Finish that with lemon with mix that up.

最後，與檸檬一起混合起來。

Lamb is rested carefully take off the strength and then just gently pull them back.

羔羊休息時小心翼翼地取下力氣，然後輕輕地把它們拉回來即可。

Straight edge knife that's gonna cut through that crispy found on the outside Instantly.

直刃刀，會瞬間切開外面的脆皮發現。

I tied it purposely so I can get my portion control from the lines.

我是特意綁的，這樣可以從線條上控制分量。

Hold it Nice.

握好它

Um, firmly.

嗯，堅決。

Look at your line where the string waas on.

你看你的線在哪裡，繩子就在哪裡。

Look, this one is gonna be amazing late on down just in those two slices there.

你看，這一個會是驚人的後期下來 只是在這兩個切片那裡。

It proves that stuffing meets this for special occasions because that is a saddle of lamb at its absolute best.

這證明，餡料滿足了這一特殊場合的需求，因為那是羊肉的馬鞍，絕對是最好的。

Stuffing meats and fish not only makes them look fantastic, it also gives them an extra added flavor dimension to once you've mastered the technique, you'll be able to turn out dishes that will guarantee you'll have an unforgettable feast.

釀製肉類和魚類不僅讓它們看起來很棒，還能給它們增加額外的風味維度，一旦你掌握了這一技術，你就能變出菜餚，保證你會有一場難忘的盛宴。

Here are three more of my favorite easy stuff dishes that are perfect for any feast.

這裡還有三道我最喜歡的簡單的東西菜，適合任何宴席。

First up chicken with garlic and chestnut stuffing packed with flavor on earthy richness.

首先是蒜蓉栗子雞肉餡，口感上土味濃郁。

Yeah, For the stuffing, fry finely chopped onion garlic on celery in hot olive oil.

是的，做餡料的時候，用熱的橄欖油把切好的洋蔥蒜頭放在芹菜上煎。

Next at pine nuts, which have a lovely, creamy taste on chopped, earthy cooked chestnuts.

其次在松子，松子切碎後，土熟栗子上有一種可愛的奶油味。

Both had a wonderful, chewy texture and richness to stuffings.

兩者都有美妙的口感，嚼勁十足，餡料豐富。

Season on.

季上。

Add chopped parsley, then staring cooked wild rice.

加入切好的香菜，然後盯著煮熟的野米。

Next, take a whole de boned chicken it's filling to do at home.

接下來，拿一整隻德骨雞它的餡料在家裡做。

But if you ask, your butcher will do it for you on pile the stuffing mixture along the center.

但如果你問，你的屠夫會幫你把餡料混合物堆在中心。

Now simply roll the chicken up tightly on, tie it with your butcher strength, then roast in a hot oven for just over an hour, simply carved into magnificent thick slices.

現在只需將雞肉卷緊在上，用你的屠伕力氣綁好，然後在熱爐中烤一個多小時，就能簡單地切成華麗的厚片。

So impressive, so easy and trust me Thistles.

如此印象深刻，如此簡單，相信我Thistles。

A dish guaranteed to get a fantastic reaction on any occasion.

這道菜保證在任何場合都能獲得奇妙的反應。

Whole stuff.

整個東西。

Fish will always make an impression.

魚兒總是會給人留下印象。

My next recipe is sea bass Stuff with fennel, lemon and capers.

我的下一個菜單是鱸魚釀與茴香，檸檬和水瓜。

Yeah, first place the whole gutted sea bass on foil on season.

是啊，先把整條去內臟的鱸魚放在鋁箔上的季節。

The fish inside and out.

內外兼修的魚。

Sea bass is known as the King of the seas.

海鱸魚被稱為海中之王。

On has a wonderful sweet white flesh.

安有一個美妙的甜白肉。

Start the stuffing with sliced fennel.

先用茴香片做餡。

It's aniseed flavor.

這是茴香的味道。

Worked brilliantly with the fish next at capers.

與魚接下來在薺菜的工作出色。

Fresh dill on slices of lemon, then dot in knobs of butter.

新鮮的蒔蘿放在檸檬片上，然後點綴在黃油節上。

Lastly, at a splash of white wine, which helps to steam the fish and creates a lovely source on feel tightly into a parcel.

最後，在一抹白酒，這有助於蒸魚和創建一個可愛的來源上感覺緊緊地進入一個包裹。

This locked in the juices and flavor.

這就鎖住了汁液和味道。

Then simply bake an immediate mother.

那就乾脆烘托出一個直接的母親。

Unwrap and hear your guests do on our with delight, prepared in 10 minutes.

解開包裝，聽到你的客人做上我們的與喜悅，準備在10分鐘內。

Rap for intense flavor.

說唱的味道強烈。

A stunning sea bass that's bound to create a stir.

一條驚豔的鱸魚，一定會引起轟動。

My next dish throws a Spanish twist on a classic English roast pork stuff with man chego on men Brillo.

我的下一道菜在經典的英式烤肉上加入了西班牙的元素，在男人布里洛上加入了男人chego。

Use a pork loin roasting joint, lay the joint skin side down and cut three quarters of the way into the flesh, creating space for the stuffing.

用豬裡脊肉烤關節，將關節皮面朝下，切入四分之三的肉，為餡料創造空間。

Next.

下一個

Thinly sliced Spanish Manchego cheese.

切成薄片的西班牙曼徹戈奶酪。

This has a wonderful, buttery, nutty taste, and it's fantastic for stuffing as it melts.

這有一個美妙的，黃油，堅果的味道，它是夢幻般的餡，因為它融化。

Brilliantly sliced Spanish.

輝煌的西班牙語片。

My umbrella quince jelly, sweet and perfumed, is the perfect partner for the saltiness of the cheese.

我的傘狀榲桲果凍，又甜又香，是奶酪鹹味的最佳搭檔。

Then simply lay your cheese and quince jelly into the pork.

然後將奶酪和桲果凍放入豬肉中即可。

A sage leaves for strong on deliciously bitter flavor.

鼠尾草葉為濃郁的苦味。

Roll the meet up on tie with butcher's string.

用屠夫繩把見面的地方捲起來打結。

Next, add more sage leaves on some aromatic fresh time to a roasting tin Theun.

接下來，在烤錫錫恩的時候，多加一些鼠尾草葉子上的芳香新鮮時間。

Lay the pork on top, skin side off.

把豬肉放在上面，皮的一面朝下。

Cut a bulb of garlic and half on wedge it under the meat.

將一粒大蒜切成兩半放在肉下。

Garlic wedges helped lift the poor, so roasted perfection will had a sweet depth of flavor to your gravy drizzled with olive oil.

大蒜片幫助提升窮人，所以烤的完美將有一個甜蜜的深度的味道，你的肉汁淋上橄欖油。

Season on rose for just over an hour with the heat on high for the 1st 20 which helps get the skin crispy and golden.

在玫瑰花上調味一個多小時，第1-20個小時用大火，這樣有助於讓玫瑰花皮變得酥脆金黃。

Once cooked, leave the port to rest as you make a stunning gravy.

煮熟後，讓港灣休息，因為你做了一個驚人的肉汁。

Simply place the row Sington over medium heat at a drug of sherry and delays.

只需將行辛頓在中熱的雪利酒和延遲的藥物。

Using the roasting juices gives your gravy maximum flavor simmer and reduce for a few minutes, then pouring the incredible resting juices from the pork.

使用烤汁給你的肉汁最大限度的味道煨和減少幾分鐘，然後倒入從豬肉不可思議的休息汁。

Finally, strain the silky rich gravy over the stuff.

最後，將絲滑濃郁的肉汁過濾在東西上。

Loin on.

腰上。

Serve immediately.

立即食用。

Stuff through with incredible flavor.

釀成了不可思議的味道。

Rich, sweet and aromatic.

濃郁、甜美、芳香。

A stunning centerpiece.

一個令人驚豔的中心點。

Fit to grace any table anywhere, anytime.

適合在任何時間、任何地點為任何桌子增光添彩。

Three Dishes Stuff to perfection.

三菜一湯完美無缺。

Proof.

證明。

You can have food that's simple to pull off but looks incredible on taste.

你可以吃到簡單的食物，但在味道上看起來不可思議。

A million bucks.

一百萬美元。

Amazing.

驚人的。

Yeah, yeah.

是啊，是啊。