What up FoodTubers, Jamie Oliver here we are cooking
in Australia look at the Sydney Opera House nothing better than that we're doing a lovely
simple barbecue of crispy prawns, lovely little croutons
smoky bacon and we're gonna do it with none other than Tobie Puttock
Tell us about the dish that we're going to be cooking. I thought we'd get you cooking some prawns
on the barbecue today at the opera house it's a shame not to isn't it. Australia.
yeah it's a shame not to basically we take these beautiful
big rosemary skewers. Yeah. And we're going to use them as skewers
Cooking on this stork will give you incredible flavour
We love it don't we? Remember we used to do this dish with kind of scallops and prawns on rosemary
One day I couldn't get scallops so I started using ciabatta like this
And then I'd push it straight down like that. We're using a prawn here
But cooking next to your shellfish it could be anything like scallops
salmon, whitefish. Once we stop barbecuing this all that beautiful fat
renders through the bread so it melts down, you get so much flavour into there.
Kind of like super turbocharged croutons like you get in a salad yeah.
So I've got some cold pressed olive oil in here
or extra virgin olive oil with a crushed garlic clove, salt, pepper
and I've got some rosemary which I've just busted in half here and we use that as a brush
and just before we started filming I just warm that up for about
you know 2-3 minutes just to get the chill out of the Olive oil
and that will also help infuse the garlic, and the seasoning and the rosemary
through the oil
which'll then transfer through this as we start cooking. Yeah.
I'm even going to put it in between the prawn now as well
So if I can - can I just nick some of your oil. Yeah go mate, go.
Now we probably don't need to season it much do we Tobs?
Well we've already got seasoning in the oil. Okay. As well we can seasoning it a little more after. Straight on?
correct
At the same time I've got some lemons which are on here grilling
Everyone knows the flavour of a lemon but what a lot of people don't think about is
the sugar content within the lemon
which starts to actually caramelise when we're grilling that up so it changes the flavour profile
So it's more jammy. More jammy but it also gets sweeter as well
Yep. And you're charring it as well. And you're charring it. Fantastic.
Let it tick over. So we're probably ready for a turn I reckon. Let's flip.
So I normally pick it up from the side sort of with the prawn facing away
and look at that. Gorgeous. Looks lovely doesn't it.
So often when I kind of just got to this stage, we're about to serve. I take some of this lemon
You've got to be careful when you doing this cause it's sort of that juice does get really
really hot in there
and we just squeeze that straight over the top just before serving it
It is like a little jam isn't it. It's cool isn't it? This is gonna be good
It's gonna be awesome. I think they're pretty perfect now and the colours
are gorgeous what a lovely thing Tobie. And you can see this rosemary as well
we can actually eat that now. So just sprinkle that over the top. It's beautiful yeah you really can
just put it over the top. We've got our lovely lemon again
and if you want to, you can take a little bit of this olive oil and just over the top as well
beautiful, cool huh? So there you go guys so simple
and you put that on a BBQ and it's going to transform the norm
So if you want to check out Tobie's channel click on the link below please please
subscribe and
ash him questions he'll respond to you use him, abuse him
just like I do oh yeah. Time to try some?
Let's go. I'll take the top, I'll take the bigger one
Aw man,
Rosemary and seafood is so underrated. What a joy. They're lovers
That is super, super tasty
from Sydney Opera House take care. If you like this recipe give us a thumbs up
have a go at this, have fun, until next time take care.