Hey guys, so this is our beautiful eating spot at the end of Southend pier a mile
and a half out of sea and this year we've got some amazing recipes, proper
comfort food, stuff that you're gonna love to share with your friends and
family. Here's a little teaser, enjoy. Layer upon layer of beautiful mushrooms
we're gonna marinate them, we're gonna give them gorgeous spices and we're
gonna get it charred, and dark, and gnarly and we'll carve that over beautiful thin
flat breads you will go mad, let's do it, homemade mushroom shawarma. So let's start
off with the marinades with two garlic cloves, pinch of salt, preserved lemons
bash them, a heaped teaspoon of smoked paprika, allspice, cumin goes in, a little
bit of olive oil got an incredible flavour look at that, oh-ho-ho
Any mushrooms you can get your hands on anything that can be skewered is what
we're after. Fresh bay, I'm gonna take a humble onion so just give it a nice
little toss up and that marinade gets in in between the mushroom. So get yourself
a nice old skewer and I want to rack this kabob up tight and packed so look at
that, dum-de-de-dum-dum-dum-dum mushroom shawarma! Come on! So that's gonna go in
a roasting hot oven
It's time now to go and get a kebab, look at that
I know what you're thinking, is it burnt? Is it ruined? Na na na na na, this is perfect
We can now take that incredible pomegranate molasses, a little kiss of
olive oil, we'll get our flatbread that high heat it poofs it up like a big pillow
you get crispy bits, chewy bits it's gonna be amazing, okay let's build this kebab
We want to start with tahini then yogurt. Time to carve a shawarma now, just absolutely amazing
Hit it up with some whole mint, do blobs of the salsa so you get hits of it and
waves of it and then the Ducker. So look there's only one thing to do now and
there is no elegant way to do it. Salsa- bing. Mint- Waahh. Little bit of
molasses- woohoo. That my friends is an absolute artisan version of a street
food Friday night classic, absolutely delicious.
We've got beautiful chicken, we've got beautiful squid, cockles, mussels, prawns
veggies, the great South End paella! So on the heat we go fry this chicken off and
get a nice golden color and I'll go into our lovely paella and push these mussels
right down to the bottom, our local cockles, take the little squid legs
prawns and sprinkle over those lovely squid rings and then those sweet peppers
beautiful sweet pea, courgette flowers, can't wait to show you what it looks
like. So this beautiful Southend Paella has had give or take about half an hour, come
on! Look at that! Yes! Finish very simply sprinkling of
parsley, some wedges of lemon and that's it guys, hallelujah. So to be completely
authentic which this Pilar is not you should eat it from the pan and with a
wooden spoon, so let's do it. Wow, what a joy. I think that might be one
of the tastiest things I've had all year
We're gonna do lamb shanks that are so tender they're just gonna fall off the
bone, we're gonna have a kick of marmalade, whiskey and a deep rich veggie
sauce on a creamy cheesy po barley risotto, you're gonna love it
Come on let's get some of that, see how silky is? I'll go in with the veg first
look at those chunks and what I love is the way that the dark thick gravy
marbles through that silky barley risotto, wowzers
Let's get amongst it and we know we've done good work on the lamb when you can
just shake, shake, shake the meat off the bone, come on, look at that, yes! Right enough
yapping deep flavour, tender sweet meat. I just got a little hit of marmalade
just a little chunk of that orange peel works so well with the swede, the whiskey
the dark gravy. oh, mmm. You will love it