Jamie Cooks the Mediterranean | show | 2023 | Official Trailer - video Dailymotion

JustWatch

Jamie Oliver travels the Med in search of deliciously traditional and vibrantly innovative ways of cooking, from fresh f | dHNfUUg1Q3ktRXRfbEk

Transcript

00:00 These crispy prawn parcels are stuffed with spicy harissa, zingy lemon and eggs.

00:04 Normally you'd make a brick with brick pastry and they call this pastry malsuka.

00:09 It means to stick.

00:10 Now that dough to do at home I think is really tricky.

00:14 But this little pastry I think you're going to love.

00:16 It's a very good little hack.

00:18 So 250 grams of strong flour, a nice pinch of salt and then I've got about 150 millilitres

00:25 of hot water.

00:27 The hot water changes the flour and it allows you to have this incredibly bendy pastry which

00:33 is perfect for going really thin and really crisp.

00:38 So just bring it around the bowl like this and as soon as the fork is finding it a little

00:44 hard then we'll bring in our hands.

00:48 Just do it for a couple of minutes just to kind of get that gluten sort of texture going

00:53 and then have a little look at that.

00:55 That is our dough.

00:56 It is that simple.

00:57 I'm going to just add a little bit of oil to the surface here.

01:03 All over like that and then rub the dough with the oil as well.

01:07 I'll put a little cloth on top.

01:09 We'll let it rest just for 15 minutes.

01:14 Perfect time to crack on with the filling for my mini pastry parcels.

01:18 Two eggs go into a bowl and then I'm going to whisk those up with a little pinch of salt,

01:26 pepper.

01:27 I've got some fresh prawns that are peeled and some with their shell on but you can use

01:33 frozen ones if you prefer.

01:34 I'm going to take the peeled prawns, slice up like this so there's some nice little chunks,

01:39 right about half of it and then this part here I'm just going to keep chopping to make

01:43 almost like a very coarse mousse and that with the eggs is going to be the basis of

01:49 our filling.

01:51 Now the great thing about these bricks is you can look at this recipe and you can make

01:56 it your own.

01:57 You can have leftover roast chicken, you know you can use it to carry any flavours that

02:01 you've got in your fridge.

02:02 A flavour that I love is lemon, right.

02:05 We take a little bit of this zest, the flavour, the freshness is in there and I'm going to

02:11 use the lemon for added flavour later.

02:13 The harissa here, I want to do a little tweak, I'm going to put some oil in and if I just

02:18 mix it up like that you get this incredible ruby red oil.

02:22 Maximum flavour, minimum effort.

02:25 That'll be a super easy drizzly sauce for my crispy parcels.

02:30 Let's get to the dough.

02:32 Push it down like this, try and be even, use the palms of your hands and we're going to

02:36 pick it up and just let gravity do all the hard work, right.

02:41 Can you see how I can almost stick it there and it doesn't move back.

02:47 Joy.

02:48 Cut them roughly into 5 or 6 inch squares.

02:54 We're going to get our harissa here, here and here.

03:02 Put in the lovely prawn and egg.

03:05 Look at that.

03:09 And here's the fun bit.

03:10 So look, just take the pastry and gently pull it over like a little Christmas present.

03:16 Beautiful.

03:18 Let's have some olive oil into a pan, just above medium heat.

03:25 Just place them in the pan like that.

03:29 And for extra flavour, I want to serve mine up with some whole prawns too.

03:33 Just to make it exciting and gorgeous.

03:35 Look at it sizzling away.

03:37 The great thing about this recipe is the pastry cooks quickly, the prawns and eggs cook quickly

03:41 all at the same time.

03:42 So about 2, 2 and a half minutes on each side.

03:45 So in no time at all, these are done.

03:49 Look how sizzling these are.

03:51 Golden and delicious.

03:54 And then last but not least, I want to take some of that harissa oil and just pour that

03:59 over the top.

04:00 Look at the colour.

04:02 We can finish it with a nice little bit of lemon juice and if you've got any herbs, you

04:05 know, just take some basil, some parsley, anything delicate.

04:10 Beautiful.

04:11 It's my little take on a brick.

04:14 All in that lovely little homemade pastry that I know you could do.

04:22 Right.

04:24 Wow.

04:26 Sweet, delicious, elegant.

04:29 Punch of fire.

04:31 Spices.

04:32 Lovely big chunks of prawn in there.

04:34 Look at that.

04:35 Harissa, flecks of lemon.

04:38 The pastry is crispy, really crispy.

04:41 Beautiful little mouthful.

04:43 I love it.

04:44 Guys, what are you waiting for?

04:46 Get a little bit of Tunisian street food into your life.

04:49 You will not regret it.

04:50 (upbeat music)

04:53 [BLANK_AUDIO]

Jamie Cooks the Mediterranean | show | 2023 | Official Trailer

Category

Transcript

Recommended