What you need is a great source on.

I Like Smokey BBQ goes hand in glove with a great burger.

Start by finally chopping one onion on three cloves of garlic that's not pan tablespoon of olive oil, onions and garlic into the pan.

Nice seasoning.

Salt and pepper.

Now the secret of a good barbecue source is that really important caramelization To begin with a nice tablespoon brown sugar.

It darkens the onions, but it really starts to sort of give that nice, syrupy body to the source.

I'll put a little bit of heat in there now a nice teaspoon of smoked paprika.

That's the important part of working with spices.

You gotta come out almost sort of burn off that rawness, especially with a smoked paprika.

That's exactly what I wanted to go.

Onions and garlic, beautifully caramelized.

Find a bit of urine.

Reduce that down.

Now I've got a fantastic smoky base to complete the source on making my life really easy on adding pre made Worcester source on tomato ketchup.

Cut that out for 23 minutes now, depending on how thick you like the barbecue sauce that term is how long you cook it out for.

I don't want to be too running, but I don't want to think either.

That's the consistency we're looking for.

Okay, Lovely.

Turned on the gas chapter.

Seasoning.

No, take that out Is the kind of source that I like to have sort of bottled up in the fridge.

It's great for sandwiches, because brilliantly well, with these sliders home made, smoky barbecue sauce.

Yeah, get a panel of wipe.

Now start the mix for sliders to give my mix of really interesting flavor and texture, I'm gonna be using unspoken back bacon.

I travel all over the world.

I spent a lot of time in the States.

They know how to make a great slider.

Pork sliders be sliders, Chicken sliders.

It's almost like a way off having a burger, but on a much smaller miniature level, a teaspoon of Oliver, all that bacon to get really nice and crispy bacon in this just gives the really nice sort of chunky, delicious makes on texture.

On pork is perfect for a slider, right?

I'm talking slot.

She lots a lot sweeter on your normal white onion.

Fine, fine, fine.

I mean?

Yeah.

Now that baking is getting really nice and crispy.

I want a bit of Pete in there.

A little teaspoon, a smoker frequent there.

When you see these sliders in the States, for one portion is like four or five of them.

Little mini one bite is incredible.

Now take your port so open up.

Give that a really nice seasoning so important you can't season a slider after you've cooked.

It's impossible, so season it nicely.

Bacon.

Now that's nice and crispy.

Just take a little touch.

Kitchen rock.

Just drain that off there.

Nice.

Have that nice and dry.

I want all that nice sort of Chris Penis in the beautiful mix.

All that in.

Take a nice ball on sort of roll it size of a golf ball.

Can it?

Nice around first, then three fingers.

Just put that down.

Don't flatten them too thin.

Otherwise, be able cook and they dio sort of dry because sliders a bite size burgers designed to getting small buns.

You don't wanna make them too big.

Yeah, because get a pan nice and hot, a tablespoon of olive or when a slider is literally that thick about an inch thick.

We'll take 2.5 to 3 minutes each sign and tell them over lovely.

Once you've turned them, tilt the pan.

Just spoon all that juice back into them, even my mouth watering out Very easy to drive the pork out.

So just feeling it now, you think, is a nice and firm a little touch of springing us in the center.

Happy with those at your cheese now so gets nicely melted.

I'm using wedges or smoked cheddar, and it has that nice sort of sorry smoky creaminess to the slider.

Finally shred a baby gem letters.

Just take those buns.

Make sure they're sliced.

Listen evenly.

Take your letters.

Quite generous from the letters.

It's a nice thin slice.

What smarter.

Take your burgers.

See that cheese?

You feel watered?

Barbecue sauce.

Okay, place the top on, and that is my version of the slider that is small, dynamic but packed full of flavor.

I'll take that over Hamburg any day.

First off, get that pan really nice and hot.

These are suddenly stakes.

Sear it in the pan with all that fat on the lead flavor.

Salt pepper got a tablespoons off Oliver in pan, Nice and hall.

Hold up the steak from later, always layaway to the pan.

A little shake and it stops the state from sticking, looking for color.

Think of sticks.

It's gonna burn While the stakes are cooking, I'm going with my super quick marinade now two tablespoons off miso paste that's a fermented soybean that gives a really nice sort of rich sweetness.

A tablespoon of sugar, a couple tablespoons rice wine that gives it a really nice vinegary kick.

A couple tablespoons of olive oil, salt and pepper.

I'm looking for a nice sort of thick, rich marinade.

Okay, marinade done.

It's time to turn the stakes.

Yeah, so the plan given stakes Little based.

What we're doing every time is just adding mawr more flavor.

Take your tongues and sort of lift steak on it that really melt all that fat down.

Mhm, Stop with the gas.

Take him out.

Just take your knife.

It's all that fat.

They're just slice that off.

I don't want to do that now.

In It's the Maronite.

Evil tacos are one of Mexico's most popular street foods that could made from beef, pork, chicken or fish on are loaded up with amazing sources on spices.

Now I want something sort of pickle cabbage.

These are Chinese cabbages.

Slice it in half.

Look at it.

Really crisp and really tasty.

We'll slice that into quarters on, then just shred it.

Take your time.

Think of cabbage here and you think of sort of braised overcooked cabbage.

Nothing worse but attacker.

You want freshness?

Little season chili flakes.

They sort of discretely give it a bit of heat.

No touch of rice wine vinegar.

You have got that fresh lemon juice, A small drop of toasted sesame seed oil.

Give that have really good mix.

Now I need something to sort of bring it together way.

Take some wasabi paste.

Very hot.

Very spicy sort of thumbnail size.

I'm a mix that a couple of tablespoons of mayonnaise.

Get that really good mix.

These are basic corn.

Tortilla trick is to sort of color them and then shaped.

Um actually place it on gas room use, um, tongues so as not to burn yourself.

You can also toast your tacos in a frying pan from there.

Just gonna place it on the rolling pin, literally 30 seconds as it cools down.

The great thing about serving tacos is people can fill them themselves just the way they want them.

Cabbage Just squeeze out wet marinade.

A nice, rustic little mountain.

Bye.

Nice on what?

You just see how soft and delicious and almost sort off melting in the mouth texture.

We've got this amazing sirloin sort of that really nice sear around the outside.

It's just nice and pink in the middle.

Start off with my crispy shell back of the spoon, but the wasabi mayonnaise inside Attacker.

Just Sprinkle that's delicious pickled cabbage and then just start lining my attacker.

Three or four slices touch more for my spicy Maya.

That is how I make perfect attacker.

Just open up on drained tuna.

Intrusive.

Just likely.

Flake that Don't press it too hard.

Otherwise you'll dry out the tuna.

But now thes air water chestnuts just slicing nice and thin.

You could buy them anywhere.

Any supermarket chestnuts and fresh ginger get rid that rough skin on the outside by grating the ginger.

You get to get all that really nice sort of juice and take your spring onions on.

Just slice on an angle.

I like the texture of the water chestnut with spring onion, we'll touch a fresh coriander.

Lovely.

Next.

Remove the seeds from a chilly to reduce its heat without losing any flavor on finely chop chili's and kaffir lime leaves.

Roll them up nice and tight when your knife down the center.

Once on, just chop that makes the fish cake nice and fragrant.

Touch Assault Touch of pepper fish sauce Just lightly seasoned tuna to bind all those one of the ingredients to whole eggs.

Give that a nice little whisk on, then add your eggs.

He hands in there to start mixing mhm.

Get the mixture.

Roll it, manda Hand on the palm.

Have them down nicely to cook at a little ground oil to a hot pan at the face of a clock.

We're gonna go from 12 away around.

That's one.

In these fish cakes only take a few minutes to cook, so keeping track off the order.

They go in the pan means you know which one to turn first to the Pala.

Nice, gentle little shake to make sure that nothing sticking to the bottom spatula.

Two fingers on top.

Turn them over beautiful, crackling noises, something you always want because tunes already cooked.

So we just lightly frightening to get a nice crisp outside.

Gently take them out.

You smell incredible.

Let them sit there.

We're gonna make a really nice, delicious simple dipping sauce.

Start off a little pinch of sugar fish sauce, two tablespoons that gives it the saltiness.

One tablespoon of rice wine vinegar, some fresh lime juice.

Squeeze all that line in your fresh coriander.

Lots of coriander on in.

Give that.

Hello?

Mix on.

Then you have the most amazing spicy tuna fish cakes.

Who would have thought something delicious that could come out of can a simple supper in minutes.

That's so mouth watering the easy and delicious You're guaranteed to cook it again and again.

Yeah, yeah.