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Uh, return of the Naked Chef. Still proud of the recipes in here, man. They're still legit. Still tested to the hilt. So, we got lovely smoked bacon here. One nice fat rasher per person. Also, when I came home from the pub and wanted to make this dish when it was created, speed was of the essence. So, I would half cut a sausage in half. And then I can open it out. Now, what does that give me? That gives me more surface area. What's surface area mean, buddy? It means more space. No, more space. Yeah, that's true. Very good. Uh, but it means more crispiness. So, we're going to put the sausage into the pan. We've got the bacon in the pan. And all You don't really need to add
oil. You can add just a little drizzle if you want. Um, just to kind of help it along. And as the fat starts rendering from the bacon and the sausage, then we can start thinking about putting our tomatoes and our mushrooms in. What's really important about this stage is that we just get really wonderful color and caramelization. I can smell the smokiness already. I'm going to go in with mushrooms. Tomatoes. We want to get color. The mushrooms are coming along quite nicely. See how beautiful they look, guys? Bacon's looking nice. Look at that.
Yummy. It takes about 7 minutes, maybe a little bit longer in the wind. Let's turn it all over. The sausages are looking gorgeous. I'm just going to pop the bacon to one side. And here's the exciting bit. We're going to crack these eggs in and around it, and they're all going to join up to make one giant egg, which then in turn makes a giant fried breakfast Frisbee. And what is that? You know what a Frisbee is. So, if we move the pan around, the eggs kind of run a little bit. Normally, I'd only do two eggs per person here, guys.
I'm putting an extra one in here just because they're so good fresh. That they're not moving anywhere. If I just get the tongs in here, you can just break the egg and move the white along to fill up the gaps. There we go. I'm just going to season it with some black pepper. Season so quite random. I am going to season the eggs with a little salt. No. Oh, and the tomatoes. Look at that. I mean, it is a thing of beauty. It does smell nice. It does smell very nice. I'm going to pop this in the oven to lightly cook it.
Now I can sit down cuz I'm baking. But I'm not I haven't made this for your dinner. This is not like serving Lord Buddy. Come on then. Hello, sir. Let me give you your very own feast. Um the nice thing about this meal, you know, this will be enough for serving, you know, I'll put that in the middle, four people. Um the kids obviously only take a little bit, adults a bit more greedy. It's a really, really lovely, lovely way to cook. This is what we want to achieve. I still want softness in our eggs, but I want them just, you know, over easy.
Uh the great thing is you can just serve it as your giant frisbee here. I quite like this with brown sauce ketchup, rack toast, knife and fork, dude. Tuck in, big boy. Um if you want to check out a Bloody Mary recipe to go with this, click up on the information box or um the I button up there. Uh also um if you want to check out the recipe or any other recipes from this book, there'll be a link down below. That is midnight pan-cooked breakfast. Make it your own. Have fun with it. Yummy, yummy in your tummy. Um it's been nice working with you today, buddy.
Been a pleasure. Thanks for coming on the show. You wake up in a tent and you've got that kicking off, you know, hungover, a bit miserable. And someone's gone to the trouble of making that. Come on. So, summer's here and I'm going to do breakfast on the barbecue. Why? Because I love it. Because it's an excuse to get outside, cook some beautiful sausage and bacon in a different way. So, look, I've got my Weber barbecue. Love this loyal servant. I'm going to show you how quick it is to light a barbecue. So, I've got some briquettes. Get yourself some charcoal, you know, whatever you can get that's best. Uh I've got a nice chimney starter. I've got some sustainable
firelighters here uh that are not going to put any sort of horrible smells onto your cooking. So, I'm going to put this onto our rack. I'm going to light it. And also, if you use one of these little chimney starters, just take it, fill it up just to like 2/3 of the briquettes in there and sit this over. The bottom of the barbecue's got the air vent open, so there's air flow. About 10 to 12 minutes, we're going to have nice heat happening, right? So, that's going to do its thing. So, let's get into the lovely world of making a kebab. Let's talk about skewers. Okay, these are my favorite ones here. I've got these from Greece.
These ones are made by a friend. Uh these ones uh they're not even skewers, they're for fondues. Well, I don't know how that got in there. Uh wooden ones, these are typical. And actually, something that I think's really romantic is using natural things. So, if you take this, obviously this is rosemary, but it could be bay. Anything that's got a nice stalk, just take it and then pull off the herbs. What you have here is a natural beautiful skewer. And you can just simply sharpen this and then you could put beautiful things on there, right? And you've got a natural sort of flavored skewer. And that might be easier for you to find. So, let's do a little bit of both. But I do love that. So, sausages. Take a regular girthy sausage like this uh and you can just
give it a pinch and with the pinch becomes a little twist and you get a smaller sausage. You can get all kinds of different flavored sausages, but I personally for breakfast, I don't like too much funk going on. Do you know what I mean? Like a nice Cumberland or a nice classic breakfast sausage feels like the thing that is good. But in the realms of like friends, I mean, it would be pretty classic to have tomatoes. Um there's some orange ones there, some red ones there. Mushrooms. A little padron fell in there. And then spring onions, shallots, onions, like whatever makes you happy. So, let's kind of get into this.
Um you do need just as a thoughtfulness, you need a harmony of thinking that everything's going to cook at the same time. So, obviously if I put that on the side, you know, it's quite big. So, the logic would be, okay, well, control your destiny by slicing the mushrooms into quarters or slices that are going to cook in the right amount of time. Um obviously if we had a massive tomato, that's probably not going to work. But these beautiful little cherries will. So, the spring onions I'm just going to cut into little 2-in chunks. The nice thing about a kebab, of course, is instead of turning lots of different things, you turn one thing. We can build up a lovely little story. So, what I'm
going to do is I'll put a mushroom at the end. These, I think, might be quite robust. I'm now going to go in with a bacon and I'll thread it in so this butts up next to our mushroom in a beautiful way. Now, here's a classic mistake, right? So, I now want to put in a tomato, but I also want to wrap this bacon around it. Uh it's impossible, right? So, what you need to do when you're skewering is go to the tip so that then you can beautifully weave things around, right? And then you push it down bit by bit. So, just go through like that. We'll wrap that around again.
Can you see how beautiful this bacon is? A little pepper de padron. The seeds, weirdly, are quite edible. So, I'm going to go whole. What I might do is just trim off that little edge. So, we've come to the end of the bacon story here. I'll then go in with another a Then I'll go for the second piece of bacon. Then I kind of want to stick to the story. Okay, another mushroom vibe going on here. Wrap this around. You can see the common sense is that this is going to do very good things to the mushroom. Look at that. It's starting to look good, guys. Um on the sort of story of tomatoes, the tomatoes do blister and they sort of burst and they will put out juice. So look, I think we're kind of there. So this is
the first one. I'm going to now go to the rosemary skewer. Now common sense will tell you this is a bit more delicate. It's not as robust as a piece of metal. Let's start again with a mushroom. Going with the bacon. I love cooking outside. Conker. Conker, there's sausage around. Come on, MAN. CONKER, SAUSAGE. So you're a bit late. Dude, when there's sausage around, normally you are like so Look at those eyes. Tuned. So okay, let's go back to sausage. So it is harder on the rosemary. Still works an absolute treat. You can look at that. I mean it is a beautiful thing. Um what you can do is just give it a little brush with some olive oil. Here's my rosemary that I took off. I'll do a really simple like flavored oil.
Just chop that up. Some oil on here like that and just mix it up. We'll use the rosemary again as a brush and just pat this in and around. Back to the Barbie. It's had about 12 or so minutes. What I'm going to do is pour the coals carefully and you can use gloves if you want to be super safe. I like to pull them to one side. What I'm trying to achieve is a higher side of heat, which is more aggressive obviously cuz it's closer to the bars where you're going to cook. Then you've got nothing here. So very hot, medium, lower, nothing, right? So that gives you control. Let's get our bars.
Let that just heat through for like couple of minutes and that will sterilize the bars as well. So don't worry about that. You can give it a scrub if you want. And then I'm going to just try with one. It's always good to start with one first. I'm going to go in the middle and see how that goes. I'm going to put some greaseproof paper over the rosemary so I don't burn it. So, let's put that on the barbecue. At this sort of point in the barbecue, like we're cooking straight away, I'm just feeling out the heat. As soon as the fat starts to render, it'll creating little smokes and little flames. We don't want to color this kebab too quickly cuz it'll be raw on the inside and cooked on the outside. So, take your time.
So, it's getting quite hot now. So, I'm going to use tongs. I'm clutching the whole thing and then I can turn the whole thing. If you're enjoying this, then please click the like button and give us some love. And don't forget to subscribe. Oh, and remember to turn on that notification bell so you know what's happening. Now, back to the recipe. I'm pretty happy with this now. It's looking kind of good. This one I'm kind of happy with. I'm just going to pull to the side. Um I want to make some scrambled eggs. So, let's just push these over. Get a pan on. I love the idea of like grilling and frying or boiling. Like it makes sense. I love all this. This is good.
This By the way, the smells. If you wake up in a tent and you got that kicking off, you know, hung over, a bit miserable, and someone's gone to the trouble of making that. Come on. Cup of tea, ketchup, bit of brown sauce, bit of chili sauce maybe, and miserable little Get a cup and have a little go. Um so, look, um pan's heating up. Let's throw a knob of butter into the pan. I'm going to do six eggs here. So, whisk up the eggs. Salt, pepper. Let's go in with the eggs. You can use whatever bread you want. I'm actually going to just use a little tortilla. It's kind of nearly there now, if you look. So, I'll take it off the heat. I am going to put that to one side at a slight angle.
Let's just do the final sizzle up on here. Look, it's looking good. Let's get some tortillas. I just kind of want to heat them through, so I just throw them over the top. So, we're getting there. let's put our lovely flatbread down. Let's get our gorgeous scrambled eggs in the story, chili sauce, Tabasco, ketchup. It's just a thing. Brown sauce is one of the best sauces in the world. We're going to go in with our beautiful sizzling kebab. Come on, look at that. That's mine, right there. That's mine. And this one's Conker's, but you know, give or take. The idea actually that you can have something handheld is beautiful. You know, you can use that kebab to sort of wrap around it and pull it off, right? So, you have that
kind of whole thing going on. Let's put some sauce in. Beautiful breakfast kebab made with love and care. You can take some nice edible flowers, some herbs if you want, just to dress this lovely little breakfast kebab together. Look at that. Right, which way to attack this? That's good, man. From behalf of me and Conker, it's really good. And that's the thing about cooking on open fire. Even like the humble mushroom, it's delicious. So, there you go. Look, I'm super happy. Light up the barbecue. It's not just for dinner parties and having your mates round. Like, get that heat going.
It's only ever 15 minutes away, right? And even if you just use it to do some lovely veggies as a side or just the protein on the barbie and you do the other stuff in your kitchen. Like, honestly, even in Britain where it rains quite a lot, that is like a gift cuz it's not just a heat source, it's a flavor source. And that I like. I can't talk anymore because I'm going to go for another big one. But, until next time, lots of love. Go on, Conks. I love you. I'm going to make a beautiful, simple omelet in the style that they do it here. I learned a new technique today with one of the lovely local girls.
Uh and I think this is an opportunity to really concentrate on how wonderful an omelet can be. Yes, I'm doing a truffle omelet using these little beauties here. I'll just clean some up. Look at those. This is what it's all about. Once you've cleaned all the dirt off, it's almost got that lizard skin-like texture on the outside, but that's what it's about. And when you cut into it, look at that. It's almost like a brain. Look at that. And it's all about the perfume, the aroma. Very unusual, mysterious. One of the things that they do here, which is really sweet, is if you get an airtight container and you put your eggs in and then plop
a truffle in, the scent of the truffle goes through the shell of the eggs, which is porous, and it gives the most wonderful, subtle truffle flavor to the eggs. And also, what's clever is you've given it the flavor, but you haven't even spent any money on it yet. Yes, um truffles are exclusive, but if you go in supermarkets these days, you can buy these little truffles. Of course, they're not as good, but you can still slice those up and get some good results. So, you know, keep your eyes peeled. And you know, life's too short to not try things. So, have a little go. So, first things first, I'm going to get three eggs or four. To the eggs, I'm going to add a little salt,
And then I'm going to get the truffles and just use a knife. Here he comes. Here comes trouble. So, my instinct is to slice the truffle very thin, but actually, you want kind of chunky bits, so you can chew on it. What's really nice is down the market, you know, we were trying to buy goose eggs. You can't really buy them. Why? Cuz everyone keeps their own geese, you know. Hello. It's not normal. I don't normally cook in front of like retching pigs. You're so lucky you're not going on the barbecue.
We'll have a year's good service out of him first. When it comes to whipping it up, often when you do an omelet, you know, you whip it, whip it, whip it, whip it, whip it. When I learned this off one of the local girls here, you know, you just you want it like that. Half mixed. So, I've got pan going on. Olive oil. So, I'm going to get that hot, and then we're going to go for it. Be confident and move the sheets. See how as I'm moving this around, you get almost sheets of the egg, and that's going to give you that texture. And the great thing about an omelet is it's so quick to cook.
Get that fork in the side, and then do one big move. Like that. Put it onto a plate. Like that. Monsieur, come and have your truffle omelet. To serve this, I'm going to just tear a gnarly bit of bread like this. Here you go, monsieur. Sit down here, my friend. Have a little uh
