Just think the size of your little cheeks.

想想你的小臉蛋有多大。

Yeah, imagine the size of a cow with them and the cheek is right underneath here.

是的，想象一下，有了它們就有了牛的大小，臉頰就在這裡的下面。

Yeah, I want you to give them a really nice season with salt pepper on there please.

是的，我要你用鹽和胡椒粉給它們做一個非常好的調味品，謝謝。

So beef cheeks, very cheap cut that takes sort of a long time to cook but give it a bit of love, let it cook in the oven.

是以，牛頰，非常便宜的切面，需要有點長的時間來煮，但給它一點愛，讓它在烤箱裡煮。

It comes out like a dream, a little touch of all in the pan.

它出來的時候就像一個夢，在鍋裡輕輕一碰就可以了。

What do you want to do is get them really nicely colored?

你想做的是讓他們真的很好地著色？

See it into the pan.

見其入鍋。

Oh cool.

哦，太好了。

Layaway.

分期付款。

See what that is sitting at the dock of the beach baby beach and then I want the onion chunky.

看看那是什麼，坐在沙灘寶貝的碼頭上，然後我想吃洋蔥的大塊。

I'm gonna cook it for like 3, 3.5 hours.

我要把它煮上3、3.5小時。

So you go down down down and then again there and there.

是以，你往下走，往下走，然後再往那裡走，再往那裡走。

So it doesn't overcook so really good color on the cheeks like that.

所以它不會煮過頭，所以在臉頰上的顏色真的很好。

So how do you cook these restaurants if they take so long they go in the oven literally half past six o'clock in the morning, 3.5 4 hours ready for lunch and the longer you leave them in their juices and the cooking liquor.

那麼，你是如何烹飪這些餐廳的，如果他們需要這麼長的時間，他們會在早上六點半進入烤箱，3.5-4個小時準備吃午餐，你把他們放在他們的汁液和烹飪液中的時間越長。

The better.

越好。

Three nice clothes.

三件漂亮的衣服。

The garlic onions and garlic in please.

大蒜洋蔥和大蒜在請。

Nice.

不錯。

Where's your baby?

你的孩子在哪裡？

There it is.

就在那裡。

Get those onions and that garlic really nicely colored.

讓那些洋蔥和大蒜真正很好地上色。

Put the cheeks back in, please write red wine in.

把臉頰放回去，請把紅酒寫進去。

Okay.

好的。

And the red wine is going to deglaze the pan.

紅酒是為了給鍋子脫脂。

So the glaze will basically sort of rinse all that flavor off the bottom of the pan.

是以，釉料基本上會把所有這些味道從鍋底沖洗掉。

Okay, because that's going to make the most amazing sauce.

好的，因為這將成為最令人驚歎的醬汁。

Now you could use tomato puree, chopped can, tomatoes will make a much better sauce.

現在你可以使用西紅柿泥，切碎的罐頭，西紅柿會做出一個更好的醬。

Top that with some stock.

在這上面加一些股票。

So the secret braising is having little of the meat exposed and 90% of it submerged.

是以，紅燒的祕訣是讓少量的肉暴露在外，90%的肉被浸沒。

See them there, little crocodile heads popping up out of the water.

看到他們在那裡，小鱷魚的頭從水中冒出來。

Turn the gas off and leave the lid just off at the end there.

關掉煤氣，把蓋子放在那裡的最後，就可以了。

If we had to cover it completely, the steam hits the top of the lid and all that water comes running back solar still, that's right in the oven.

如果我們不得不完全覆蓋它，蒸汽就會打到蓋子的頂部，所有的水都會跑回來太陽能仍然，那就在烤箱裡。

1 41 50 for about 3.5 to 4 hours.

1 41 50，約3.5至4小時。

Good job boom for putting and making one of my absolute favorite italian desserts panna cotta with that quintessentially italian flavoring expresso Start by immersing two leaves of gelatin in cold water and leave to soak into a small saucepan at castor sugar, cream milk sugar and a shot of good strong coffee, gently bring to a simmer and removed from the hob, squeeze out the soaked gelatin leaves and stir into the hot cream until completely dissolved, pour your cream mixture into a jug and fill your molds just short of the rim, rinsing your molds in cold water before filling will make it easier to get your panna cotta out once it's set, Leaving the fridge for at least 2-3 hours or overnight to make your cinnamon hazelnut brittle, pour castor sugar into a pan and cook over medium heat until the sugar melts to a deep golden brown, scattered toasted hazelnuts into the caramel.

好樣的，把我絕對喜歡的意大利甜點之一panna cotta和那種典型的意大利風味快餐開始，把兩片明膠葉浸泡在冷水中，讓它浸泡在一個小鍋裡，加入蓖麻糖、奶油牛奶糖和一杯上好的濃咖啡，輕輕地煮沸，從爐子上移開，擠出浸泡的明膠葉，攪拌到熱奶油裡，直到完全溶解。將你的奶油混合物倒入壺中，填入你的模具，剛好沒過邊緣，在填入前用冷水沖洗你的模具，這樣在你的panna cotta凝固後會更容易拿出來。將肉桂榛子餅乾放在冰箱裡至少2-3小時或過夜，將蓖麻糖倒入鍋中，用中火煮，直到糖融化成深金棕色，將烤過的榛子撒入焦糖中。

Dust with ground cinnamon and leave to set at room temperature when your panna cotta is firm, giving each mold a quick dip into boiling water should ensure a perfect stress free exit onto the plate dressed with a shard of crunchy hazelnut brittle.

灑上肉桂粉，當你的panna cotta結實時，在室溫下靜置，將每個模具在沸水中快速浸泡一下，應確保在盤子裡完美地無壓力地離開，並配上鬆脆的榛子脆片。

Nothing could be so deliciously elegant.

沒有什麼能比這更美味優雅的了。

Right Captain Jack, quick run through panna cotta is nearly set beef cheeks cooked.

對了，傑克船長，快速跑過panna cotta的時候，牛臉頰已經快熟了。

We're gonna now do the fig and burrata crostini.

我們現在要做的是無花果和布拉塔乳酪。

Okay to take the figs, we're gonna make a nice slightly spicy fig jam.

好了，拿著無花果，我們要做一個漂亮的略帶辣味的無花果醬。

Take off the tops in half and each half into three sugar.

將頂部摘下一半，每一半抽成三顆糖。

A touch of salt in there.

在那裡有一絲鹽。

Okay, we're making a jam but we don't want to be too sweet.

好吧，我們要做果醬，但我們不想太甜。

And then these little babies, what are they?

然後這些小嬰兒，他們是什麼？

Ah what's the shape?

啊，是什麼形狀的？

Stars.

明星。

Stars.

明星。

Stars taken from the plant.

從植物中取出的星星。

You driving like that So intensifies the flavor.

你開車時喜歡這樣，所以加強了味道。

Really important to count how many put in there.

真的很重要，要數一數有多少放進去。

Okay, so 12345.

好吧，那麼12345。

So they're just there for flavor and then take them out.

所以它們只是為了調味而存在，然後把它們拿出來。

That's right secret here.

這就是這裡的祕密。

Let's get that camel going.

讓我們把那隻駱駝趕走。

So when I hear of jam, I don't think of caramel.

所以當我聽到果醬時，我不會想到焦糖。

No, but this is a very fast jam caramel starting to color.

沒有，但這是一個非常快速的果醬焦糖開始上色。

I want you very carefully drop the figs in there.

我要你非常小心地把無花果放入其中。

Good.

很好。

So the juice out the figs, it's starting to break down the caramel.

是以，無花果的汁液出來了，它開始分解焦糖了。

Yeah, that is sweet vinegar.

是的，那是甜醋。

Love that on my salad.

我喜歡在我的沙拉上這樣做。

Got that sort of sweet and sour flavor.

有那種酸甜的味道。

Leave that cooking for three or four minutes now let's slice out in italian crostini means little bits of toast but it can be made out of leftover baguette sourdough or any crusty open textured bread.

讓它煮上三四分鐘，現在讓我們切出意大利語中的crostini，意思是小塊的吐司，但它可以用剩下的法棍酸麵包或任何有皮的開放紋理的麵包製作。

We're staying authentically italian with Chipata, season them and then drizzle a little touch of olive oil on there, both sides.

我們要用奇帕塔保持正宗的意大利風味，對它們進行調味，然後在兩面都淋上一點橄欖油。

Really important because we're gonna grill the bread, push it down.

真的很重要，因為我們要烤麵包，把它推下去。

It's a lovely take it off with the Chipata toasted.

用奇帕塔烘烤的時候，它是一個可愛的拿掉。

We need to carefully extract the star and these pods from our piping hot fig jam.

我們需要從滾燙的無花果醬中小心翼翼地提取星星和這些豆莢。

Right, Jack, we've got one little bugger to five.

好了，傑克，我們有一個小傢伙到五個。

Oh no look there.

哦，不，看那裡。

Yes it is.

是的，它是。

Right now we've got the green light to crush the skin's disintegrated in that caramel.

現在，我們已經得到了綠燈，可以在那個焦糖中壓碎皮膚的瓦解。

That looks so nice.

這看起來真不錯。

While Jack carefully spreads the Christine e with our hot fig jam, I can unveil the last element to our starter.

當傑克小心翼翼地把克莉絲汀e和我們的熱無花果醬鋪在一起時，我可以揭開我們的開胃菜的最後一個元素。

The creamy italian specialty of burrata.

奶油味的意大利特產布拉塔。

Little money bags.

小錢袋。

They can be delicious.

它們可以是美味的。

This looks fun, doesn't it?

這看起來很有趣，不是嗎？

We need to season them lightly drizzle over a little olive oil and dust them with lemon zest.

我們需要對它們進行調味，輕輕滴上一點橄欖油，並撒上檸檬皮。

You can imagine that sat there and you test all that off and you stick it on top of that.

你可以想象，坐在那裡，你把所有這些都測試掉，然後把它貼在上面。

Mm back to the main course to match our hearty beef cheeks.

嗯，回到主菜，以配合我們豐盛的牛臉頰。

I've chosen to use papa deli.

我選擇了使用papa deli。

Rule number one when cooking pasta salting first.

烹飪意大利麵的第一條規則是先用鹽。

Salting first good olive oil in pastor in, twist it around so you don't break it, bring that back up the ball, It's gonna take that through for four minutes flat leaf parsley, scrunch it up for me and chop it.

先用鹽醃製好橄欖油，把它扭一扭，這樣就不會把它弄壞，再把它帶回去，它要經過四分鐘的時間，平葉歐芹，為我抓緊它，然後切碎它。

Now wait to see these beef cheeks beauties.

現在等著看這些牛肉頰的美女吧。

Look at them.

看看他們。

Look, they're very soft.

看，它們非常柔軟。

I want you to taste.

我想讓你嚐嚐。

Mm that's so good Jack.

嗯，這真好，傑克。

You just dribbled on your jumper, joking.

你剛剛在你的跳線上運球，開玩笑。

Really?

真的嗎？

Right, drain the pasta, salt, pepper, pasta, little drizzle of olive oil.

對了，瀝乾麵條，鹽，胡椒，麵條，少許橄欖油。

I want you to put your fresh parsley nicely chopped, nicely chopped.

我要你把你的新鮮歐芹很好地切碎，很好地切碎。

Then this is the magic bit.

那麼這就是神奇之處。

Okay, You take a little ladle of the juice, put that at the bottom and you cook pasta on top of that sauce.

好的，你拿一小勺汁液，把它放在底部，然後你在醬汁上煮意大利麵。

Honestly.

說實話。

Oh my gosh, your sisters are gonna love you even more now.

哦，我的天哪，你的姐妹們現在會更愛你。

You know what about when you cook this for your girlfriend?

你知道當你為你的女朋友做這個的時候呢？

One day, just tell her where you got the recipe from.

有一天，只要告訴她你的食譜是從哪裡來的。

Will you promise?

你會答應嗎？

Promise.

承諾。

I don't want you stealing Daddy's thunder one beautiful jaw on their two beautiful jaws on there and then the third jaw and then you go over with the sauce.

我不想讓你搶走爸爸的風頭一個漂亮的下巴在他們的兩個漂亮的下巴在那裡，然後第三個下巴，然後你用醬油過去。

How cool is that delicious?

多麼酷的美味啊？

You've got the burrata.

你已經有了burrata。

I've got the cheeks.

我已經有了臉頰。

Let's go.

我們走吧。

Please don't be cheeky.

請不要厚此薄彼。

Get it.

得到它。

My ultimate italian dinner.

我的終極意大利晚餐。

Quick fig jam crostini with creamy burrata, a main course of slow cooked beef cheek Ragu with pappardelle and for putting expressive panna cotta with cinnamon hazelnut brittle.

快捷的無花果醬奶酪，主菜是慢燉牛頰肉和意大利麵，還有肉桂榛子脆餅，都是很有表現力的潘娜蛋糕。

A stunning meal to bring the whole family together in the best italian tradition.

一頓令人驚歎的大餐，以最好的意大利傳統將全家人聚在一起。

A delicious saffron flatbread with muscles.

一款美味的藏紅花扁食與肌肉。

It doesn't get any healthy than that.

沒有比這更健康的事情了。

First job, the super easy saffron flatbread, put the saffron into the bowl and a couple of teaspoons of hot water that starts to infuse the saffron and so you can maximize on the color across your flatbreads to make the dough simply add plain flour, a pinch of salt and pepper to a bowl and then pour in a dash of olive oil that makes the dough nice and silky and rich.

第一項工作，超級簡單的藏紅花扁食，將藏紅花放入碗中，再加入幾茶匙熱水，開始浸泡藏紅花，這樣你就可以最大限度地提高整個扁食的顏色，製作麵糰時只需在碗中加入普通麵粉、一撮鹽和胡椒粉，然後倒入少許橄欖油，使麵糰變得漂亮、柔滑和豐富。

Your saffron water and we'll see how concentrated is now and you'll need cold water, then simply need to bring the dough together, mop up all your flour, you can see now saffron is activated.

你的藏紅花水，我們會看到現在的濃度是多少，你需要冷水，然後只需要把麵糰放在一起，把你的麵粉都拖起來，你可以看到現在藏紅花被激活了。

It's got that really nice color.

它有那種非常漂亮的顏色。

Beautiful.

很漂亮。

Use your wrist, I just need it nicely.

用你的手腕，我只是很需要它。

We'll do now is smoothing out the gluten strands, push I'm talking, push and tuck in and each, every time you do this getting softer, you just sort of form like this.

我們現在要做的是撫平面筋股，推我在說，推和塞進去，每一次你這樣做越來越軟，你就像這樣形成。

Perfect, beautiful dough.

完美、漂亮的麵糰。

It smells delicious.

它聞起來很香。

That saffron is very powerful.

紅花是非常強大的。

Now, Sit that in your bowl, cover with cling film and let it rest for 10-15 minutes.

現在，坐在你的碗裡，用保鮮膜覆蓋，讓它休息10-15分鐘。

This relaxes the dough, making it easier to roll and gives it time to infuse with the saffron, gonna cut it into three and then roll them nice and thinly.

這樣可以放鬆麵糰，使其更容易滾動，並使其有時間浸潤藏紅花，將其切成三份，然後將其卷得又薄又好。

Now lightly flour the surface and then just bring that, it's like a perfect ball on the board.

現在，在表面上輕輕地撒上面粉，然後就把那個，就像一個完美的球放在板上。

Once you got that nice ball, your rolling pin and just roll it out now it doesn't get any simpler than that and then just lightly flour that on top.

一旦你得到了一個漂亮的球，你的擀麵杖就把它擀開，現在沒有比這更簡單的了，然後就在上面輕輕地撒上面粉。

A little salt cooking.

少許鹽烹飪。

The flatbread is easy, just pop in a hot dry pan and they're ready in minutes as it hits the pan, it starts to blister.

扁食很簡單，只需在熱的乾鍋裡爆炒，幾分鐘後就可以吃了，因為它入鍋後開始起泡。

She's ready for turning beautiful.

她已經準備好變美了。

Get that color on there Now you want it nice and crisp almost blistering on both sides because it's nice and thin it's cooked once browned on both sides, Just cool on a rack.

現在你想讓它兩面都很脆，幾乎起泡，因為它很好，很薄，一旦兩面都變色就熟了，在架子上冷卻即可。

Flatbreads done now onto the muscles.

扁食做好了，現在開始吃肌肉。

Now the secret behind cooking great muscles is in the speed you cook.

現在，烹飪偉大的肌肉背後的祕密在於你的烹飪速度。

The key is to chop and prep your ingredients before you start cooking.

關鍵是在開始做飯之前切碎和準備好你的材料。

First thing pancetta, I want it quite chunky if you can't get pancetta.

首先是培根，如果你買不到培根，我希望它相當厚實。

I always like to use a sort of streaky bacon because I want to sort of render all that flavor at the streaky bacon.

我總是喜歡使用一種片狀培根，因為我想在片狀培根上渲染所有的味道。

Now, tomatoes, garlic and chili.

現在，西紅柿、大蒜和辣椒。

Cherry tomatoes, they're just going in whole the garlic.

櫻桃西紅柿，它們只是在整個大蒜中進行。

Just crush the garlic so all that flavor comes out chili.

只要把大蒜壓碎，所有的味道都會出來的辣椒。

I want some heat in here, that's everything prepped now to get it cooked a little touch of olive oil pancetta in pancetta takes moments once it's brown and crisp.

我希望這裡有一些熱量，這就是現在準備好的一切，讓它煮熟一點橄欖油的pancetta，pancetta需要一些時間，一旦它變成棕色和脆性。

Put your garlic chili and whole cherry tomatoes into the pan muscles going okay and I'm using Dry Sherry.

把你的大蒜辣椒和整個櫻桃番茄放進鍋裡的肌肉去好，我用的是幹雪利酒。

I think it works better in this recipe than white wine, which is classically used at this stage.

我認為它在這個配方中比白葡萄酒效果更好，白葡萄酒在這個階段通常使用。

Then oregano, finely chopped stalks and all.

然後是牛至，切成細碎的莖和全部。

I'll go on and then just give that a little minutes and we'll see those muscles start to open, it goes on.

我繼續說，然後就給那一點時間，我們會看到那些肌肉開始打開，它繼續下去。

You've got to lock in that flavor.

你必須鎖定這種味道。

Got to lock in that heat.

必須鎖定這一熱量。

The muscles will take 4 to 5 minutes to steam in the meantime, cut your flatbreads into strips crispy and crunchy.

肌肉需要4到5分鐘的時間來蒸，在此期間，將你的扁食切成條狀，酥脆可口。

Now the muscles, wow, that is incredible.

現在的肌肉，哇，那是不可思議的。

My goodness me!

我的天哪!

Now, that is one lunch.

現在，那是一個午餐。

I definitely don't want to miss healthy and delicious.

我絕對不想錯過健康和美味。

Doesn't get any better than that.

沒有比這更好的了。

Incredible steamed mussels with saffron flatbreads made in minutes and packed with protein and vitamins.

難以置信的蒸貽貝配藏紅花扁食，在幾分鐘內完成，並含有蛋白質和維生素。