for an easy but ludicrously gratifying
main course to go before my
anglo-italian fry school I love to
barbecue a big fat down dare safe but
first the spirit of tasty eclecticism by
daunted in a Korean marinade slavery and
tenderly soy fish sauce ginger and
spring onion and a pinch of sugar
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black and blue is the New York
restaurateurs term for the way I love my
steak cooked that's to say
seared really charred on the outside and
quivering Lee rare with you now if you
want your steak black and pink or black
and dark brown please be my guest but I
love this and I love the way the
barbecue really burns meat so you get a
deep salty flavor some crust now I think
this looks ready to turn now ah fabulous
and black I cannot carry on the theme of
the Korean barbecue by cutting this very
very thinly so you end up with a tangle
of spiced seared newbee fish rags which
I have a hostess trolley can barbecue
here I warm up these things which a
cross between Chinese pancakes and flat
breads pile up with meat and then some
cucumber and spring onion and roll up in
this munch or we can go back more brit
style if we dare nice bun with C we have
got a contribution to make brown sauce
and in fact if you've got any of that
dipping sauce the one with the pawns and
black rice that's fabulous for this too
so you can really eat it as you want
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that looks ready now I shall start
carving I can feel the cave woman
swelling up inside me
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oh yeah
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