Soft, fiery and irresistible.

柔和、火熱、不可抗拒。

Spicy pancakes One of the secrets to good cooking is learning to use your imagination when it comes to branches.

麻辣煎餅 做好菜的祕訣之一，就是學會在樹枝上發揮想象力。

You don't have to stick to the old standbys.

你不必拘泥於老套路。

These delicious, spicy pancakes are really great alternative, but more importantly, so easy to do.

這些美味的麻辣煎餅真的是非常的另類，更重要的是，做起來非常簡單。

Okay, start off by toasting your cumin.

好了，先把你的小茴香烤一下。

It's a dry roast, basically nonstick pan.

這是乾燒，基本不粘鍋。

Just a touch of seasoning.

只要加點調味料就可以了。

Salt helps to dry out the cumin even more and then fresh ginger.

鹽有助於使小茴香更加乾燥，然後是鮮姜。

Slice some nice and thinly stack it back up and then just slice nice little thin slices in there and then keep that punched up.

切一些漂亮的薄片疊起來，然後就在裡面切漂亮的小薄片，然後保持那個打孔。

Mhm shake the chilling.

姆姆搖搖冷氣。

Removing the seeds will prevent things getting too hot now.

去掉種子可以防止現在太熱。

Scarlett Nice now and olive oil to your toasted cumin seeds and in with the garlic, ginger and chili.

斯嘉麗現在很好，在你的烤小茴香種子上加橄欖油，再加上大蒜、生薑和辣椒。

Lovely.

可愛的。

And it feels strange when you talk about garlic for breakfast.

而當你說到大蒜當早餐時，感覺很奇怪。

But the time I spent in India, everybody was eating something savory for breakfast.

但我在印度的那段時間，大家早餐都是吃些鹹菜。

It was extraordinary into your bowl and set aside next, the pancake filling and olive all to a hot pan mustard seeds in Now they'll start dancing the minute they hit the pan.

它是非凡的到你的碗裡，並擱置接下來，煎餅餡和橄欖都到熱鍋芥末籽在現在他們會開始跳舞的那一刻，他們打鍋。

Mm, mhm.

嗯，嗯。

Mhm.

嗯

Then finally, slice an onion, onions and little teaspoon of turmeric.

然後最後，將洋蔥、洋蔥和小茶匙薑黃切片。

Sprinkle that in.

灑在。

I look at the color.

我看了看顏色。

An instant change.

瞬間改變。

Leftover potatoes.

剩下的洋芋。

Just slice them.

把它們切成片就可以了。

The smell is incredible.

這味道真是不可思議。

Potatoes in now.

洋芋在現在。

Spread the potatoes across the pan.

將洋芋鋪在鍋裡。

Boil the potatoes stained.

煮洋芋染色。

I want them sort of absorbing all that really nice turmeric actually.

我想讓他們吸收所有真正好的薑黃其實。

Like a sponge season of potatoes, and it really helps to bring out spice beautifully.

就像洋芋的海綿調料一樣，真的能把香料美美的帶出來。

Okay, They're ready.

好了，他們準備好了。

Turn off the gas and let me sit there and absorb all those flavors back to the pancake batter at plain flour to your called garlic, chili, ginger and cumin seeds.

關掉煤氣，讓我坐在那裡，把那些味道都吸收回來，在普通的麵粉到你所謂的大蒜、辣椒、生薑和孜然籽的煎餅糊。

Touch of salt and pepper.

觸摸鹽和胡椒粉。

Nothing worse than the bland pancake.

沒有比平淡無奇的煎餅更糟糕的了。

One whole egg milk.

一個全蛋奶。

Hold the jug.

拿著壺。

One hand and whiskey.

一隻手和威士忌。

Ever secrets together.

曾經的祕密在一起。

Really nice.

真的很不錯。

Smooth paste, but whisking the egg first and brings it together.

平滑的糊狀物，但先將雞蛋攪勻，使其融合在一起。

And then you're milking.

然後你在擠奶。

Mm.

嗯。

Don't put all the milk in because you're gonna get a lumpy pancake mix.

不要把所有的牛奶都放進去，因為你會得到一個結塊的煎餅混合物。

If you put less milk in, it really helps it not going lumpy.

如果你少放點牛奶，真的有助於它不結塊。

Look at that.

你看那個。

Okay.

好吧，我知道了

And the secret for me is to have a nice thin mix.

而我的祕訣就是要有一個很好的稀飯。

Well, just little teaspoon of oil that helps bring a nice, crispy edge.

嗯，只是小茶匙的油，有助於帶來一個很好的，酥脆的邊緣。

The mixture now taste.

混合物現在的味道。

Mm hmm.

嗯哼。

That's the texture pat on.

這就是質感的拍打。

The larger the pan, the better helps to create a nice, thin, even surface.

平底鍋越大，越有助於創造一個漂亮、薄而均勻的表面。

I want that mix going all the way around the pan before you put the mixture into the pan.

在你把混合物放進鍋裡之前，我想讓混合物繞著鍋子走一圈。

Make sure you give your pancake mix a really nice stir.

確保你給你的煎餅混合物一個非常好的攪拌。

Pan spice and hot.

潘辣和熱。

Turn down the gas touch of olive all in.

調低油門觸摸橄欖全部進入。

Get that nice whisk with one hand pan to the mix in.

把那個漂亮的打蛋器用一隻手平底鍋弄進去攪拌。

Yeah, 1.5 ladles and then roll it around, which is really nice and thin.

是啊，1.5勺，然後滾來滾去，真是又好又薄。

I want to see the ginger and the garlic.

我想看看姜和蒜。

That's what I'm looking for in there.

這就是我在裡面找的東西。

Now back onto the heat only starts to remove from the bottom of the pan and lifts itself up once it's cooked.

現在回到火上才開始脫離鍋底，熟了之後就會自己抬起來。

These little bubbles confirmed that it's just start to lift off the pan, and it will shake that releases it and then just shake it to the end and toss.

這些小泡泡證實了它剛開始掀開鍋，它會搖晃，釋放它，然後只要搖晃到最後，然後扔掉。

If you haven't got the commentary tossing, then use a spatula and turn it over Now that's exactly what I want.

如果你還沒有得到評論的折騰，那就用鏟子把它翻過來 現在這正是我想要的。

That nice sort of crisp edge around the side of the color on the pancake.

煎餅上的顏色邊上的那種漂亮的脆邊。

It's so important.

這是非常重要的。

Yeah, now roll it around.

是啊，現在滾來滾去。

I just let it slide out usefully.

我只是讓它有用的滑出來。

Yeah, now for the exciting part.

是的，現在是激動人心的部分。

Filling them.

充實他們。

Take your potatoes.

拿著你的洋芋。

Just sort of have a really nice imaginary line and then just very carefully roll that vice tightly.

只是算是有一條非常漂亮的虛線，然後就非常小心地把那個鉗子卷緊。

Tuck it underneath there, put it back and roll.

把它塞到那下面，放回去，然後滾。

Usually, the delicious pancakes are ready to eat, but with a simple dipping sauce, there'll be a real treat.

通常情況下，美味的煎餅是可以吃的，但如果再加上簡單的蘸醬，就會有一種真正的享受。

Just mix chopped coriander with natural yogurt.

將切好的香菜與天然酸奶混合即可。

Mhm.

嗯

That's really nice cooling agent.

這真的是很好的冷卻劑。

Sit down on the side, and that, for me, is a great brunch.

坐在邊上，對我來說，這就是一個偉大的早午餐。

Delicious Spicy pancakes.

美味的麻辣煎餅。

Amazing addition takes as much time to write on the blackboard as it does to cook chickpea cumin and Spanish coffers with tahini dressing.

驚人的加法在黑板上寫的時間和煮鷹嘴豆孜然和西班牙棺材配塔希尼醬一樣多。

Yeah, uh huh.

是啊，嗯哼。

In a blender, put tin chickpeas, human seats, preacher and turmeric and blitz to a paste.

在攪拌機中，放入鐵皮鷹嘴豆、人座、傳教士和薑黃，攪拌成糊狀。

Yeah, next, we'll spinach in olive oil and chopped, finally, then add to the chickpea mixture, sprinkling gram flour made from finely ground chickpeas, then shaped golf ball sized chunks of the mixture using a spoon and rest in the fridge.

是啊，接下來，我們將菠菜用橄欖油切碎，最後，再加入鷹嘴豆混合液，撒上用鷹嘴豆磨細製成的克粉，然後用勺子將混合液塑造成高爾夫球大小的塊狀，放進冰箱休息。

When ready to cook, heat oil in a frying pan shall apply the copters until golden brown on all sides, then rest them on kitchen paper to absorb any excess oil.

當準備好烹飪，熱油在油鍋中應應用的抄手，直到金黃色的所有面，然後將它們放在廚房紙上，以吸收多餘的油。

For an easy dipping sauce, mix yogurt with a dollar bull tahini and a squeeze of lemon and stir in freshly chopped coriander, a mouth watering dish that's perfect for sharing chickpea cumin and Spanish coffers with tahini dressing Time is chilly chicken with ginger and coriander Yeah, start by chopping chicken thighs into pieces.

簡單的蘸醬，將酸奶與一塊錢牛的塔希尼和擠一擠檸檬混合在一起，再加入新鮮的香菜末攪拌，這道讓人垂涎欲滴的菜，非常適合分享鷹嘴豆孜然和西班牙庫房的塔希尼醬時間是姜和香菜涼拌雞是啊，先把雞腿切成塊。

Now on with the marinade.

現在開始醃製。

Chopped garlic Ginger Red chili Yeah, I'm lemon juice in a pan.

剁碎的大蒜 生薑 紅辣椒 是啊，我是檸檬汁在鍋裡。

Toast, coriander and cumin seeds to release their flavors.

烘烤，香菜和小茴香種子釋放其味道。

Grind and add to the chicken, then pour over plain yogurt.

磨碎後加入雞肉中，然後澆在純酸奶上。

Add turmeric and season mix and leave to marinate from two hours to overnight.

加入薑黃和調味料混合，醃製兩小時至一夜。

Next fried chopped onions in olive oil, then add chopped garlic and ginger, ground coriander, gara, masala and turmeric.

接下來用橄欖油炒洋蔥碎，然後加入切好的大蒜和生薑、香菜末、加拉、馬薩拉和薑黃。

Tomato puree and butter next at the marinated chicken and all the remaining marinade and cook until tender.

番茄泥和黃油接下來在醃製好的雞肉和剩下的所有醃料，煮至軟化。

Finally top with coriander, marinated for flavor and cooked in 20 minutes.

最後澆上香菜，醃製入味，煮20分鐘即可。

Chili chicken with ginger and Coriander A simple stress free wander to keep old dishes fresh and exciting.

辣子雞配姜和香菜 簡單無壓力的遊走，讓老菜新鮮刺激。

It's great to get spicy.

辣起來很爽。

Yeah, my next recipe is a time honored British classic, but with the addition of spices is given a new lease of life.

是啊，我的下一個食譜是一個時間的英國經典， 但隨著香料的添加，是給一個新的生命。

Fragrant spice Rice pudding.

香香米布丁。

I love cooking with spices, but you don't have to Just cook savory dishes using aromatics and spices across deserts.

我喜歡用香料做飯，但你不必只用香精和香料跨越甜點做鹹菜。

Takes your puddings to a completely different level.

讓你的布丁達到一個完全不同的水準。

Yes, first off, as spices, this is a fresh banana pot, fragrant and packed full of flavor.

是的，首先，作為香料，這是一個新鮮的香蕉鍋，香氣四溢，味道十足。

Use the back of the knife and flatten it.

用刀背，將其壓平。

That removes all those little seeds off the skin of the vanilla pod.

這樣就可以把香草豆莢表皮上的那些小種子去掉。

Take your knife sliced down the middle, and then when you open that up smell is incredible.

拿你的刀從中間切開，然後當你打開那個味道是不可思議的。

Take the tip of the knife and you scrape inside and look all those seeds dying to come out.

拿著刀尖，你往裡面刮，看那些種子都快出來了。

That is incredible.

這是不可思議的。

There are thousands of seeds still ingrained to the pod, so put them and to the castle, rob Cardamone.

有成千上萬的種子仍然根植於莢，所以把他們和到城堡，搶豆蔻。

Powerful, spicy.

勁，辣。

Take too little pods.

取太少的豆莢。

Place your knife on top, lightly crack them.

把刀放在上面，輕輕敲碎它們。

Cracking the cardamom pods helps release all the amazing flavor.

敲碎小豆蔻豆莢有助於釋放所有的驚人味道。

Close because that kind of aniseed flavor with a lot of depth.

接近，因為那種茴香的味道，很有深度。

One, 23 Cinnamon stick, snap And in just smelling that level of fragrance, you can imagine what the rice but it's gonna taste of.

一、23桂枝，啪啪啪 而在剛聞到那種程度的香味時，你就能想象到米飯的味道，但它會。

Turn on the heat.

開火。

Lightly toast those spices just a couple of seconds.

輕輕地把這些香料烤一兩秒就好了。

What's going to happen?

會發生什麼？

It's just gonna sort of enhance those spices in a way that it just draws out an even more powerful fragrance.

它只是會有點增強這些香料的方式，它只是畫出一個更強大的香味。

Coconut milk in America Sugar, two tablespoons mm milk and then a couple of tablespoons of cream.

美國的椰奶 糖，兩湯匙mm奶，再加幾湯匙奶油。

Bring it slowly to the boil to allow the flavors to infuse.

慢慢煮沸，讓味道浸潤。

This rice pudding reminds me of my time in India, where I got really into that chai tea fragrance because it was just so delicious and so comforting.

這款米布丁讓我想起了在印度的日子，在那裡我非常喜歡那種茶香，因為它實在是太好吃了，太舒服了。

Take a line in the line.

在行中取一線。

Just cuts through the richness of the coconut.

剛好切開了椰子的濃郁口感。

Gives it that nice little bit of acidity, goes fantastically well with the cinnamon and that fresh vanilla.

給人一種很好的小酸度，與肉桂和新鮮的香草搭配得非常好。

Nice.

很好啊

Have a taste.

嚐嚐吧

Mhm.

嗯

Now let's come up to the ball.

現在讓我們上前去球。

Give it a nice little clean around the outside and then with the rice, use 200 g of pudding rice.

給它的外面好好的清理一下，然後和大米一起，用200克的布丁米。

Don't wash it beforehand because the starch helps thicken the rice pudding in the oven and just turn that down to a light simmer and they're putting right starts to open up, and it absorbs all that coconut, vanilla, cardamom, clove and cinnamon.

事先不要洗，因為澱粉有助於使米布丁在烤箱中增厚，只要把它調到輕度熬煮，他們把權利開始打開，它吸收所有的椰子，香草，豆蔻，丁香和肉桂。

Bring up to the board gently and cook it out, 3 to 5 minutes, bullying it rapidly.

輕輕地帶到板上，煮出來，3到5分鐘，迅速地欺負它。

The rice opens up and it goes into mush.

飯開了，就成了肉泥。

You want to keep that nice texture, that sort of fragrant rice pudding on a gentle simmer.

你要保持那種好的口感，那種香噴噴的米飯布丁，用溫和的方式熬製。

Next, a little luxury.

接下來，來點奢侈的。

I'm gonna show you how I take this simple, delicious aromatic rice put into a complete, different level.

我要告訴你，我是如何把這種簡單的、美味的香米飯放到一個完整的、不同的層次。

Here's what I do.

我是這樣做的。

Take two egg yolks.

取兩個蛋黃。

Separate them.

把它們分開。

Give that a really nice whisk.

給它一個很好的拂塵。

Yeah, two nice tablespoons of mascarpone cheese.

是啊，兩勺馬斯卡彭奶酪。

We arrange the egg yolks just as nice and smooth.

我們把蛋黃擺放的恰到好處，順滑。

It's almost like finishing the rice pudding in a delicious custard.

簡直就像在美味的蛋奶中吃完了米布丁。

Turn off the gas that into the rice pudding.

關掉進米布丁的氣。

What happens?

發生了什麼？

It starts to enrich and really thick in this rice pudding and takes it to a completely different level.

在這個米布丁中，它開始豐富起來，真的很濃郁，讓它達到了一個完全不同的層次。

The rice is still not cooked.

飯還沒熟。

Started to go nice and soft.

開始走得很好，很軟。

You can just see how is opening up, but looks like rich, aromatic lava bubbling away.

你只看到是如何開闢的，但看起來像豐富的，芳香的熔岩冒著走。

Finally, great more Citrus zest.

最後，偉大的更多的柑橘皮。

The lime on top roasted camera lies.

上烤相機的石灰躺在。

Lime zest on top of rice pudding is phenomenal.

青檸醬放在米布丁上，是現象級的。

Then put it in the oven 15 minutes at 200 degrees to finish cooking the rice and develop the intensely aromatic flavors.

然後放進烤箱200度15分鐘，完成米飯的烹飪，開發出濃郁的香味。

Mhm.

嗯

Look at that.

你看那個。

An incredibly fragrant rice pudding.

一款香得不得了的米布丁。

How beautiful is that?

那多美啊？

Look, spices are a brilliant way of helping classic dishes come alive.

你看，香料是幫助經典菜品活起來的絕妙方法。

I'll guarantee you'll never, ever have had a rice pudding like this before.

我保證你從來沒有，從來沒有吃過這樣的米布丁。

Yeah, yeah, yeah.

是啊，是啊，是啊。