Hey guys! Hope you're well. So listen, I've put together five essential kitchen gadgets
that make the most incredible difference in your kitchen. Now these five things are
all available in my Jamie Oliver shop. So, the pestle and mortar - one of the
oldest kitchen gadgets in the world. This is your ticket to flavour. So whether it's
beautiful blends of spices, dressings, marinades. This my friend is the ultimate
kitchen gadget. Check out a recipe I've done now that uses this. Let's get on
with the pesto. Half a clove of garlic, a little bit of salt.
Smash that to a paste. Pine nuts, bash that up. Basil.
Once you've got it to a nice little paste, go in with extra virgin olive oil.
Just a tiny squeeze of lemon juice. It's not classic. Have a little taste. Very
nice, and then about 20 grams of parmesan. It's gonna be amazing.
So pesto is done. It just tastes totally different when you make it then when you
buy it from a jar. It's just non- comparable. There is the chef's knife.
This is the knife that does most of the work, and I've designed my very own. It's
got to feel good, it's gotta be nicely weighted. So this is my knife but I'm
gonna show you how to use it by cutting a butternut squash - which can be a bit
tricky. If you've never cooked this before, right pick it up. It's delicious.
You gotta be careful with this. So what we gonna do is take the end off right
and get the tip of the knife in the middle, don't put too much weight into it,
and just cut and rock down the length of the squash, okay. We're gonna put it onto
its flat side so it's nice and safe, and then just get it into a quarter.
Remove those seeds. Just use a little spoon. Cut it into nice chunks - two, three
centimeter chunks. Keep it sturdy, keep your fingers out the way. Sharp blades,
moving targets - not very good. So let's talk frying pans guys. Lots of people
have got terrible frying pans. It makes cooking tough right? Hot spots, burning
things - not with this. These are my pans. These are super high quality. I think
they're the best on the market and when you cook on them it's another level. So
let me show you a lovely little recipe with chicken tikka skewers. We got layer
upon layer flavour with the tikka masala spice paste. I'm gonna use some lemon
just a little oil, yogurt. Mix that up. Pineapple, lovely fresh chilies and then
we've got the chicken breast. Let's thread these up onto a skewer. I kind of
want you to burn this, in a kind of controlled way. So we want
the pan- nice nonstick, heavy pan - on a medium heat. It's gonna be phenomenal.
Look at that! Come on! Oooh! Yes that is my chicken tikka skewers.
Let's talk baking trays. We use them all the time. I designed some beautiful
baking trays - gorgeous colour. And these are thicker, they're more robust.
They're gonna last longer and look better, and of course you can use them
for baking sweet and savory things. I've got a recipe I'm gonna share with you
now that's just amazing. It's a chocolate hot cross bun. First up get yourself a
large bowl. Strong flour. Add one of these sachets of yeast. Butter - melt that. Mixed
spice, golden caster sugar, nutmeg. After just one minute I'm going to turn the
heat off, right, I want this to cool down. So what I'm gonna do now is add 200
millilitres of whole milk. Give it a nice little mix up. Add our nice large organic
egg, and we'll give it a little whisk up. This is just tepid now it's not hot. Just
mix that up. Add in cocoa powder, with a good pinch of salt. Your hands can get
involved. Give it a really good knead. Good raisins, chocolate - just break it up into
the dough. Knead that chocolate and those raisins in to the dough. So pop this in
the bowl and let that prove for one hour, until it's doubled in size.
It's poofed up. Roll it out, flatten out that dough like that. Get your chocolate,
place it in the middle, pull in the sides. There'll be a little pond of beautiful
chocolate right in the middle, and that's gonna be gorgeous. So we're gonna let
that prove for about 45 minutes. So look at these little beauties. Now I've made a
little paste here. This is the cross in hot cross buns. Lovely. In the oven they
go, for about 25 minutes and they're gonna be gorgeous. Amazing. Oh yes! Naughty
and delicious. Mmm. And then of course there is my latest cookbook. How could I
not put it forward? This is a labour of love. Two years going around Italy,
cooking with the Nonnas. Getting those old recipes, the hints, the tips and I'm
so proud of it. It really is quality. Full of amazing
recipes. If you want a little bit of inspiration check this video out. This
spicy sausage and sweet pepper pasta is deceptively simple. Olive oil in the pan.
Dried hot chili and a dried pepper. Fire in some fresh thyme to infuse
that oil with some really heady herby aroma. I'm gonna sprinkle that on the
finished dish later. It's quite a big old sausage? It's got a fair old bit of
girth on there. Mash up the meat and then in with a
handful of chopped onion and garlic. We want to keep frying it to bring the
sweetness out in the onions. After 10 minutes of simmering, add half a glass of
white wine, then whack in a tin of plum tomatoes. Let that just blip away for
like 15-20 minutes, and that's your sauce pretty much done. and I've come up with a
new pasta shape. It looks like a little egg yolk! Put some of this beautiful
gorgeous sausage sauce on. Beautiful cheese on top. I just want to finish it
with some of these fantastic crispy bits. Wowzers! That's one to have a go at.
So there you go guys that is my five kitchen essentials. I hope you like them.
Until next time, lots of love.