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♪
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On the Cantabrian coast of
Spain,
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inlays the Basque Country.
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Rich region full of heritage.
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I'm making pinxtos.
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The pinxtos are basically
like tapas.
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The difference is that tapas are
free, pinxtos, you pay for them.
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The pinxtos I'm about to make is
called arraultza.
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And, it's basically an open
faced sandwich with chorizo,
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onion, caramelized, and an egg.
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I love chorizo so much.
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They have a great texture, great
perfume and they remind me
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so much of chorizo that my
Father used to make at the farm.
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Onions ready, chorizo's ready,
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00:01:08,034 --> 00:01:09,135
bread is ready.
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And the egg was ready
a long time ago.
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♪
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Basque Country is one of my
favourite regions in Spain.
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Life in there is so easy,
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so relaxed, no stress. Zero.
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This time I'm going to start the
onions, I want to caramelize.
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Nice, nice, nice, nice.
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Because the onion, if you go
slower, it's going to
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release the juices, it's going
to poach, but this is more
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like a-- for a long stew.
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See, the colour is taking the
onions.
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Now, it's time to put the
chorizo.
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The chorizo, although it's
already cured,
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it's going to release the fat
and the flavour with the onion,
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and that's going to be awesome.
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♪
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What's better for a pinxtos than
a beer?
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Salute.
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Everybody likes beer,
even the chorizo.
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And, if you get some flames to
burn this alcohol,
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that's cooking, baby.
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So, I'm on the final lap.
Let me show you my trick.
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Check it out.
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♪
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Uno.
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Y dos.
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I'm going to fry the bread a
little bit
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with the rest of the
ingredients.
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Not too much. Just a little bit.
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Get my magic plate.
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(Sizzling)
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This is ready.
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I'm going to try to save a
little bit of this fat
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to fry the eggs in it.
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This pan is so full of flavour.
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00:02:54,741 --> 00:02:57,410
Check it out. I also have juice
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00:02:57,477 --> 00:03:00,046
from the chorizo and the onion.
53
00:03:00,113 --> 00:03:03,616
And now, los huevos, the eggs.
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♪
55
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I'm going to add a little bit
more of oil,
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'cause in Spain we love oil.
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And, normally the eggs,
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we fry them in lots of oil.
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♪
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00:03:32,712 --> 00:03:36,216
I'm going to add a little bit
of green, a little parsley
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'cause it got perfume and it
gives colour.
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And I can't wait to eat this.
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00:03:41,387 --> 00:03:43,590
But, hold on, it wouldn't be a
pinxtos without a skewer.
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So, uno,
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y dos.
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Can't wait to try this.
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Huevos con pan y chorizo.
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00:04:00,073 --> 00:04:02,642
It's hard to go more Spanish
than this.
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Eggs, chorizo, bread.
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See the egg yolk?
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Oh my god.
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Mm.
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I know it looks heavy,
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but even for brunch or breakfast
it's an optional choice.
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Look at that.
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Ha-ha! Got ya!
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Mm.
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00:04:22,395 --> 00:04:25,798
And, you know what?
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00:04:25,865 --> 00:04:27,867
I want to make some gilda's.
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00:04:27,934 --> 00:04:30,737
This is going to blow your mind.
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Let me introduce you to the
piparras.
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Piparras o guindillas.
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00:04:36,709 --> 00:04:38,311
And, I'm making gilda's.
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These piparras, I grew them this
summer in my garden in Montreal
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00:04:41,914 --> 00:04:44,217
and I pickled them for 45 days.
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00:04:44,284 --> 00:04:48,921
So, I have the gilda, I have the
anchovy, anchoas.
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00:04:48,988 --> 00:04:50,990
Now, pierce it again.
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00:04:52,992 --> 00:04:55,862
Another anchovy.
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00:04:55,928 --> 00:04:57,297
And, an olive.
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00:04:57,363 --> 00:04:58,498
The olive is going to close
the deal
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and also, it's going to give
some texture.
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See, so simple,
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So easy, so tasty.
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00:05:04,771 --> 00:05:08,775
♪
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♪
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This is a piquillo pepper.
It's not hot. Sweet.
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The Basque, they love it and
they love to stuff it.
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I'm about to make pimientos de
piquillo
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rellenos de brandade de bacalao.
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00:05:38,338 --> 00:05:40,907
Which is basically piquillo
peppers stuffed with
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00:05:40,973 --> 00:05:42,342
with cod fish brandade.
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00:05:42,408 --> 00:05:47,046
So, I'm going to start this dish
by infusing the oil in garlic.
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Ajo.
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00:05:49,649 --> 00:05:51,284
Olive oil extra virgin.
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00:05:51,351 --> 00:05:52,719
Don't be afraid to put a lot.
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00:05:52,785 --> 00:05:56,155
So, while the garlic cooks and
infuse the oil,
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let me introduce you to the
salted cod.
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00:06:00,626 --> 00:06:03,996
The Basque, they've been doing
this for hundreds of years.
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00:06:04,063 --> 00:06:08,267
And, it's basically cod
preserved in salt.
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00:06:08,334 --> 00:06:09,302
So, basically,
you're not going to be able
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00:06:09,369 --> 00:06:11,537
to eat this salted cod like
this.
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00:06:11,604 --> 00:06:13,373
You need to rinse it in cold
water.
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Every six hours,
you put cold water.
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00:06:16,876 --> 00:06:18,911
Every six hours, you change for
new cold water.
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00:06:18,978 --> 00:06:21,280
So, let's say that you're going
to do 4 different waters
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in 24 hours.
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And, since I didn't waste no
time for this recipe,
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guess what?
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Yesterday night I put this
salted cod to de-salt
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in cold water.
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Cold water, cold water,
cold water.
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And now,
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this is the result.
Check it out.
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♪
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So, the garlic is ready.
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00:06:47,540 --> 00:06:50,376
Look at that. Look at the
beautiful, beautiful colour.
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Nice golden brown.
My next step,
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00:06:53,179 --> 00:06:54,614
leche.
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00:06:54,680 --> 00:06:57,183
A little bit of milk is going to
help to blend
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all the spices,
all the flavours together.
131
00:06:58,651 --> 00:07:01,187
Bit of milk.
132
00:07:01,254 --> 00:07:04,624
Nuez moscada, nutmeg.
133
00:07:06,993 --> 00:07:08,795
And, a little bit of...
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00:07:08,861 --> 00:07:12,031
pimienta negra, black pepper.
135
00:07:12,098 --> 00:07:14,901
And, simmer down.
136
00:07:14,967 --> 00:07:17,236
You just want it to warm up the
milk a little bit,
137
00:07:17,303 --> 00:07:19,739
so infuse the flavours.
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00:07:19,806 --> 00:07:20,940
Meanwhile, in the other pot,
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00:07:21,007 --> 00:07:22,241
el bacalao salado,
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00:07:22,308 --> 00:07:23,876
the salted cod.
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00:07:23,943 --> 00:07:25,545
Check this out.
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I'm poaching the salted cod
in oil
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very gently, 'cause I want to
extract all the flavour
144
00:07:32,218 --> 00:07:33,186
and why not in boiling water?
145
00:07:33,252 --> 00:07:35,488
Because after when I...
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00:07:35,555 --> 00:07:37,523
(Whistling)
147
00:07:37,590 --> 00:07:39,592
it's going to have that creamy,
beautiful texture.
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00:07:42,695 --> 00:07:44,497
So, the cod fish is ready.
149
00:07:44,564 --> 00:07:46,566
Now, I'm going to blitz the
garlic with the cod fish...
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(Whistling)
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00:07:47,867 --> 00:07:49,502
And that's going to be the
stuffing for my peppers.
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♪
153
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Oh my god. This looks so good.
154
00:08:11,891 --> 00:08:13,893
And now, I'm going to stuff
those peppers.
155
00:08:16,062 --> 00:08:19,532
So, here's my trick
to improvise a...
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00:08:19,599 --> 00:08:20,533
(Whistling)
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00:08:20,600 --> 00:08:22,602
piping bag in two seconds.
158
00:08:22,668 --> 00:08:24,937
Get a plastic bag,
fold it twice.
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00:08:26,339 --> 00:08:31,244
And let's go with this lovely,
lovely, lovely, lovely
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00:08:31,310 --> 00:08:35,214
cod fish brandade.
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Pew, pew, pew, pew.
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The hole, little, little.
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Piquillo pepper, little bit
sweet, not hot. Brandade.
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♪
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Huh?
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♪
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I'm so happy with the result.
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00:09:02,141 --> 00:09:04,076
And this is my trick.
169
00:09:04,143 --> 00:09:06,646
This is super cool.
Check it out.
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♪
171
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See? It even looks like a little
ice cream. It's so cute.
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A little bit of parsley on top.
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And...
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here you have Basque Country in
its colours
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00:09:25,698 --> 00:09:28,034
and in its taste.
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00:09:28,100 --> 00:09:29,201
Mm.
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00:09:29,268 --> 00:09:32,972
You see all the oil that I put
for the brandade
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it feels nothing because of the
piquillo.
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That sweetness..
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(Whistling)
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00:09:39,211 --> 00:09:43,616
it wipes down all the fat and it
just marinade perfect.
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♪
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♪
184
00:10:14,947 --> 00:10:17,149
The Basque, they're pretty
strong in stews
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00:10:17,216 --> 00:10:19,785
and I'm making zancarron,
which I basically
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00:10:19,852 --> 00:10:22,154
a beef shank stew.
187
00:10:22,221 --> 00:10:25,091
And, even cooking it with the
bone 'cause it has
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00:10:25,157 --> 00:10:28,427
the bone marrow, all the flavour
is going to get into the stew.
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00:10:31,163 --> 00:10:32,598
It's always better to season
your meat
190
00:10:32,665 --> 00:10:36,135
a few minutes before cooking it,
so it's going to
191
00:10:36,202 --> 00:10:39,405
absorb all the salt,
release the juices
192
00:10:39,472 --> 00:10:43,342
and by passing the meat
in the salt,
193
00:10:43,409 --> 00:10:44,944
after,
194
00:10:45,011 --> 00:10:46,946
my sauce is going to be a little
more thickened.
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00:10:47,013 --> 00:10:48,080
It's a thickener.
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00:10:48,147 --> 00:10:58,157
♪
197
00:11:02,628 --> 00:11:04,497
(Sizzling)
198
00:11:04,563 --> 00:11:06,499
I love that sound.
199
00:11:06,565 --> 00:11:09,568
That means that I have the right
temperature
200
00:11:09,635 --> 00:11:12,838
to start caramelizing the meat.
201
00:11:12,905 --> 00:11:16,575
(Sizzling)
202
00:11:16,642 --> 00:11:17,877
The meat is seasoned all around,
203
00:11:17,943 --> 00:11:20,546
it's golden all around.
204
00:11:22,581 --> 00:11:23,549
Time to take a break.
205
00:11:23,616 --> 00:11:25,051
(Sizzling)
206
00:11:25,117 --> 00:11:30,022
But, see all these flour left
overs and the juices?
207
00:11:30,089 --> 00:11:31,323
With the oil?
208
00:11:31,390 --> 00:11:32,591
Let me show you how to clean
the pan
209
00:11:32,658 --> 00:11:35,127
and absorb all the flavours.
210
00:11:35,194 --> 00:11:40,166
(Sizzling)
211
00:11:41,233 --> 00:11:42,334
Half of it.
212
00:11:42,401 --> 00:11:44,303
The other half,
I'm keeping it for later.
213
00:11:44,370 --> 00:11:48,874
(Sizzling)
214
00:11:48,941 --> 00:11:53,879
♪
215
00:11:53,946 --> 00:11:55,681
So, see all these veggies
in the pan?
216
00:11:55,748 --> 00:11:59,251
The onion is going to get sweet,
but I would like to have
217
00:11:59,318 --> 00:12:00,453
a little more sweetness.
218
00:12:00,519 --> 00:12:01,954
And, guess what?
219
00:12:02,021 --> 00:12:03,489
I have my piquillo peppers.
220
00:12:03,556 --> 00:12:07,093
I'm going to use half now,
the other half with this baby.
221
00:12:07,159 --> 00:12:12,098
♪
222
00:12:12,164 --> 00:12:14,800
And, what's Spanish food
without sofrito?
223
00:12:14,867 --> 00:12:20,306
♪
224
00:12:20,372 --> 00:12:24,076
What's Spanish cooking
without wine?
225
00:12:24,143 --> 00:12:29,248
♪
226
00:12:29,315 --> 00:12:31,317
This, we will save it for later.
227
00:12:34,220 --> 00:12:36,555
Now, let it reduce.
228
00:12:36,622 --> 00:12:38,624
(Whispering)
Reduce, reduce, reduce.
229
00:12:40,793 --> 00:12:42,461
See all the creaminess?
230
00:12:42,528 --> 00:12:46,031
The sauce is getting into it
with the wine and everything.
231
00:12:46,098 --> 00:12:47,600
The trick, my friend--
232
00:12:47,666 --> 00:12:48,868
(Whispering) The flour.
233
00:12:48,934 --> 00:12:51,170
Every time you're going to braze
something...
234
00:12:51,237 --> 00:12:53,672
(Whistling) Is light it with a
little bit of flour
235
00:12:53,739 --> 00:12:55,841
before pan frying and you're
going to see the difference.
236
00:12:55,908 --> 00:12:59,712
See how all the juices have
reduced?
237
00:12:59,779 --> 00:13:03,816
I have the right consistency
now... (Clicking tongue)
238
00:13:03,883 --> 00:13:06,685
to go with this baby inside.
239
00:13:10,356 --> 00:13:13,492
I have beef broth, 'cause I'm
doing a beef stew.
240
00:13:16,162 --> 00:13:18,130
Look at that, look at that,
look at that.
241
00:13:18,197 --> 00:13:19,698
The role of the broth
in this dish?
242
00:13:19,765 --> 00:13:24,403
To moisturize that meat and also
getting communion with
243
00:13:24,470 --> 00:13:27,640
the (Speaking in Spanish),
which is the bone marrow,
244
00:13:27,706 --> 00:13:30,509
and that's going to give all the
flavour.
245
00:13:30,576 --> 00:13:32,144
The little touch of...
246
00:13:32,211 --> 00:13:35,915
(Sniffing) tomillo.
Tomillo.
247
00:13:35,981 --> 00:13:40,085
You can find fine tomillo almost
everywhere in Spain.
248
00:13:40,152 --> 00:13:42,254
Remember, when you do this kind
of cooking,
249
00:13:42,321 --> 00:13:44,590
as lower the temperature,
as longer the timing,
250
00:13:44,657 --> 00:13:47,159
as better the result.
251
00:13:50,996 --> 00:13:59,738
♪
252
00:13:59,805 --> 00:14:03,576
Look. The meat is so tender,
falling apart.
253
00:14:03,642 --> 00:14:05,544
Take it very, very, very
careful.
254
00:14:05,611 --> 00:14:10,082
But, I'm saving all the veggies
inside of the pan
255
00:14:10,149 --> 00:14:12,985
because I'm going to show you
some magic.
256
00:14:16,789 --> 00:14:19,491
I'm going to blend all together
and then I'm going to
257
00:14:19,558 --> 00:14:23,596
correct the sauce and this is
going to be just beautiful.
258
00:14:23,662 --> 00:14:33,672
♪
259
00:14:36,242 --> 00:14:39,812
(Sizzling)
260
00:14:39,879 --> 00:14:49,889
♪
261
00:15:00,466 --> 00:15:01,667
See the colour of the sauce?
262
00:15:01,734 --> 00:15:06,138
The piquillo peppers is going to
give a little more sweet
263
00:15:06,205 --> 00:15:08,507
and the parsley is going to give
some perfume.
264
00:15:08,574 --> 00:15:15,881
♪
265
00:15:15,948 --> 00:15:19,084
Now we're talking.
266
00:15:19,151 --> 00:15:21,287
(Speaking in Spanish).
I'm hungry.
267
00:15:24,056 --> 00:15:27,793
Well, this is the result of my
hard work of the day.
268
00:15:31,130 --> 00:15:32,498
Mm.
269
00:15:32,564 --> 00:15:35,334
The meat is perfectly cooked,
it just falls off the bone.
270
00:15:35,401 --> 00:15:37,136
The bone marrow,
271
00:15:37,202 --> 00:15:39,204
check it out.
272
00:15:45,377 --> 00:15:48,380
Whatever part of the bone marrow
is not in the sauce
273
00:15:48,447 --> 00:15:50,649
is about to be in my mouth.
274
00:15:50,716 --> 00:15:54,620
♪
275
00:15:56,822 --> 00:16:06,899
♪
276
00:16:12,838 --> 00:16:15,474
I'm making flan de yema with
cerezas de Itxassou,
277
00:16:15,541 --> 00:16:18,544
which is basically flan with
cherries from the province of
278
00:16:18,610 --> 00:16:20,646
Itxassou, in Basque Country.
279
00:16:20,713 --> 00:16:25,317
I made these babies two months
ago, put them to marinade
280
00:16:25,384 --> 00:16:27,553
in porto wine.
281
00:16:27,619 --> 00:16:31,724
And, can taste a hint of the
alcohol, taste the sugar,
282
00:16:31,790 --> 00:16:33,325
you have the texture.
They're beautiful.
283
00:16:33,392 --> 00:16:36,996
If you don't have those too
because you didn't get in time
284
00:16:37,062 --> 00:16:38,931
for the recipe, don't worry.
285
00:16:38,998 --> 00:16:40,933
Here is a short cut which is
going to give you
286
00:16:41,000 --> 00:16:43,969
the same result, but with frozen
cherries instead.
287
00:16:44,036 --> 00:16:47,539
We have cherries, a porto,
288
00:16:47,606 --> 00:16:50,609
a few spices. Hold a sec.
289
00:16:50,676 --> 00:16:57,249
♪
290
00:16:57,316 --> 00:17:02,054
Port, it goes super well with
clove, with cinnamon,
291
00:17:02,121 --> 00:17:04,690
and with cherries. And, also,
I'm going to add a hint--
292
00:17:04,757 --> 00:17:06,692
one star anise
293
00:17:06,759 --> 00:17:09,862
'cause it's going to give this
Arabic influence.
294
00:17:09,928 --> 00:17:12,731
Check it out.
295
00:17:12,798 --> 00:17:17,202
Now, by burning the alcohol,
I'm reducing that punch
296
00:17:17,269 --> 00:17:20,773
and also getting all the flavour
together.
297
00:17:20,839 --> 00:17:23,409
But, at the same time,
298
00:17:23,475 --> 00:17:24,843
my cherries.
299
00:17:24,910 --> 00:17:27,946
And lemon skin,
300
00:17:28,013 --> 00:17:30,916
the keystone of a Spanish
bakery.
301
00:17:30,983 --> 00:17:33,719
See you in a bit.
302
00:17:33,786 --> 00:17:36,822
I'm going to make the sugar,
the caramel for the flan.
303
00:17:36,889 --> 00:17:38,490
Check it out.
304
00:17:38,557 --> 00:17:48,567
♪
305
00:17:51,670 --> 00:17:53,872
This is the moment of truth.
306
00:17:53,939 --> 00:17:58,077
See? Put a little bit of caramel
at the base of the ramekin.
307
00:17:58,143 --> 00:18:00,746
Be very, very, very, very
careful my friend,
308
00:18:00,813 --> 00:18:04,016
because the caramel it can be a
nasty burn.
309
00:18:05,984 --> 00:18:08,754
The caramel, it looks perfect.
It's firm
310
00:18:08,821 --> 00:18:12,224
and it has the beautiful amber
colour that I was looking for.
311
00:18:12,291 --> 00:18:13,759
I'm going to let it cool down.
312
00:18:13,826 --> 00:18:16,095
Meanwhile, let's focus on those
cherries.
313
00:18:16,161 --> 00:18:18,263
You see? They're getting boiled.
314
00:18:18,330 --> 00:18:19,965
They're getting bigger and
bigger than before because...
315
00:18:20,032 --> 00:18:20,999
(Whistling)
316
00:18:21,066 --> 00:18:22,501
they're sucking all this port.
317
00:18:22,568 --> 00:18:24,837
Mm. It miss a little bit
of sweetness
318
00:18:24,903 --> 00:18:29,241
and since we're in Canada,
maple syrup all the way.
319
00:18:29,308 --> 00:18:32,644
I love maple syrup.
320
00:18:32,711 --> 00:18:34,279
Those guys are almost ready.
321
00:18:34,346 --> 00:18:36,048
Couple of minutes more.
322
00:18:36,115 --> 00:18:38,117
Let's go with the custard.
323
00:18:38,183 --> 00:18:48,193
♪
324
00:19:00,906 --> 00:19:05,043
So now, it's time to infuse
the milk
325
00:19:05,110 --> 00:19:07,279
with a little bit of fresh
cream.
326
00:19:07,346 --> 00:19:10,315
That's going to give a very
moist texture to the flan.
327
00:19:10,382 --> 00:19:14,153
♪
328
00:19:14,219 --> 00:19:18,657
So, I infuse the milk with the
cream very slowly
329
00:19:18,724 --> 00:19:22,161
and now it's ready to go and
meet the eggs.
330
00:19:22,227 --> 00:19:24,229
Just a little bit.
331
00:19:27,533 --> 00:19:29,001
So both the temperatures, they
get together and the egg
332
00:19:29,067 --> 00:19:30,002
doesn't curdle.
333
00:19:30,068 --> 00:19:33,372
♪
334
00:19:33,438 --> 00:19:36,542
Always remember, the key of a
good custard,
335
00:19:36,608 --> 00:19:38,710
it has to be silky and firm.
336
00:19:38,777 --> 00:19:42,781
Now I'm going to my ramekins.
337
00:19:42,848 --> 00:19:47,119
♪
338
00:19:47,186 --> 00:19:48,854
I love the colour.
It looks so good.
339
00:19:48,921 --> 00:19:58,931
♪
340
00:20:00,899 --> 00:20:04,203
So, I got my flan inside,
a little bit of warm water,
341
00:20:04,269 --> 00:20:05,304
tin foil,
it's going to do the trick.
342
00:20:05,370 --> 00:20:07,372
Into the oven.
343
00:20:11,343 --> 00:20:14,146
Once they're cooked they will go
straight into the fridge
344
00:20:14,213 --> 00:20:15,147
to cool down.
345
00:20:15,214 --> 00:20:19,851
♪
346
00:20:19,918 --> 00:20:22,254
Those babies,
they have cooled down.
347
00:20:22,321 --> 00:20:25,090
See how firm they are?
348
00:20:25,157 --> 00:20:26,158
Now, check it out.
349
00:20:26,225 --> 00:20:28,227
This is so cool.
350
00:20:30,862 --> 00:20:35,000
♪
351
00:20:35,067 --> 00:20:36,702
See?
352
00:20:36,768 --> 00:20:40,672
Got my lovely, lovely, lovely
cherries.
353
00:20:40,739 --> 00:20:42,975
The cherries, they've been
cooking in porto and spices.
354
00:20:43,041 --> 00:20:45,911
They're going to go so well with
the flan.
355
00:20:45,978 --> 00:20:47,980
This is a dessert I need to eat.
356
00:20:50,515 --> 00:20:53,218
This is what I've been
waiting for.
357
00:20:53,285 --> 00:20:56,121
Cherries, like my Aunty
used to do, and the flan,
358
00:20:56,188 --> 00:20:59,024
which is such a traditional
dessert.
359
00:21:03,295 --> 00:21:05,330
Mm. Mm, mm, mm.
360
00:21:05,397 --> 00:21:07,899
The cherries, they're still a
little bit warm,
361
00:21:07,966 --> 00:21:10,869
they have all the perfume.
362
00:21:10,936 --> 00:21:13,605
And the flan is so silky,
363
00:21:13,672 --> 00:21:16,908
so soft and the caramel
364
00:21:16,975 --> 00:21:18,277
is just beautiful.
365
00:21:18,343 --> 00:21:24,283
♪
366
00:21:24,349 --> 00:21:28,754
From ocean to orchard, Basque
cuisine is simple and rustic.
367
00:21:32,391 --> 00:21:42,401
♪
39863
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