- Hello everyone, it's Barry here (laughs),
well, I'm sorry, welcome to My Virgin Kitchen.
I hope you are well.
Today we are making Huevos Rancheros Tostadas
and I do apologise about the pronunciation,
I don't really care, to be honest,
it's just gonna taste blooming gorgeous
and I hope you give it a go.
Huevos Rancheros is kind of like a Mexicany-vibey breakfast
with eggs, tomatoes, avocado,
amongst other delicious things.
We have it as a Tostada, which I believe translates
to the phrase, "toasted",
so we serve it on a tortilla that is crispy
and there's a few ways we can do that,
but hey, I just wanna eat, I'm hungry,
we're gonna have a late breakfast today,
just because of you guys.
So if you wanna try this out, the full method and write-up,
that I've done on MyVirginKitchen.com
is down in the link below and you just head over there,
there's over 1,000 video recipes now, amazing.
I'm gonna summon in my assistant today.
Hello! - Hello. (laughs)
- Mrs. Barry's at her new job,
but she has a few days off during the week,
which means she's not gone.
- No, I'm not.
- She was never really gone,
- No, (laughs) I was never really gone.
- She was just, - I can't, I still live here.
- Yeah, she was just gone to earn money,
but she's gonna help me just prepare some ingredients,
so we can just concentrate on the good stuff
and as we managed to get the Queen fixed,
we've given Michael the day off, but she is standing strong,
God Save the Queen and all that stuff.
Just before we start, massive thank you to everyone,
that is as excited as I am about the plans,
that I sort of mentioned off the last video,
the Raindrop Cake, which was kind of crazy, that thing,
so things like the Vegetarian Day, the Baking Days,
the Kids' Kitchen thing, it's all very exciting
and one thing I will say,
if you're not a massive fan of veggie things,
like some of you guys were saying stuff like that,
I used to think like that as well,
but it's only gonna be like one day a week,
so if you're like, "I know that I don't need
"to come here on Tuesdays, I'm not gonna watch that,"
but it won't just be me hosting it either.
I've got loads of cool friends and family,
that are gonna come in, and some actual vegetarians as well,
some baking experts, it's gonna be awesome!
That's it.
We were just about to start the prep...
and I've forgotten something from the shops.
- You have, you forgot the, what are they, beans?
- Refried beans.
- Refried beans.
- So Mrs. Barry is gonna go get that from the shop
and then I'm gonna do the prep.
- Yep.
- Alright, little damp cloth on there.
(rustling plastic packaging)
(chopping tomatoes)
And I'm just chopping up a tomato into little chunks.
I'm only gonna use the one actually,
we'll put this one away.
We'll also get a chilli, which I've just deseeded,
so the seeds are down there and with that,
I'm just gonna cut that up very roughly.,
so like half a chilli, that's completely optional,
you don't need to use it at all,
or you could use the whole half, I mean, the whole thing.
Coriander, so just roughly chop that.
Just gonna get rid of the seeds a minute
(water gushing from tap)
and I washed my hands as well,
'cause you do not wanna get that in your eyes.
So yeah, just roughly chop up,
this is a small iceberg lettuce,
so pretty rough with that.
So that's quite a lot of the prep done,
the other one is slicing avocado,
but I'll do that right at the end,
a bit of lime's gonna go with that.
So we've got the tomatoes, deseeded chilies,
handful of coriander and the lettuce, nice.
To make our Tostada, this is a corn tortilla
and there's three ways, I believe, you can do it.
You can either fry it, which is the traditional way,
but probably the most unhealthy,
so just in some shallow oil.
You can put it in the microwave, which has no oil
and it's very, very fast
or we can bake it in the oven, which is what we're gonna do,
it's gonna make it, rather than floppy like this,
a little bit crispier, mmm.
So we're gonna get a baking tray and two become one,
or one become two, Spice Girls, no.
I've preheated my oven to 200 C,
which is 180 C on a fan,
and I think that's gas five,
I'll let you know on the screen right now.
Get some oil, this is sunflower oil,
but you could use vegetable oil.
Little pastry brush, wah, wah, wah, wah, wah, wah, wah,
I feel like I'm a deejay, waka, waka, waka,
waka, waka, fresh, fresh!
DJ Tortilla, I'm sure that exists,
I mean I like him, but he's nacho your kind of music.
(doorbell ringing)
Doorbell, worktop has just arrived
for the back of our kitchen bit.
As you know, it's still a bit bodged at the moment,
so I forgot to say about that, things could be happening.
Anyhow, I've turned them over, a teeny bit more oil
and work it round, wah, wah, wah.
If you ever wanted to know what putting suntan lotion
on a tortilla is like, this is kind of it.
Oven is preheated, nice.
So, the oven's preheated, you could put it in straightaway,
but you know how much I love paprika,
little bit of that on there
and a little bit of pepper as well.
This is gonna go in the oven now
for about three to four minutes, then we'll flip it after.
Meanwhile, last thing you need to do is get two pans ready,
you're gonna have a frying pan for frying the egg,
you could always poach it, if you want, nah,
and also a saucepan just to warm up our refried beans.
Hey hey, right, so that has been actually five minutes.
They've bubbled up and they have gone a little bit crispy.
We're gonna flip it over,
repeat that for another three or four minutes.
Optional, but I love paprika.
I'm gonna get that on a T-shirt, by the way,
someone suggested that, 100%.
Alright folks, this is not gonna look that appealing,
I promise you, at first, but, boom, here we go (laughs).
These are refried beans.
I'm just gonna scrape them out of the tin now.
I only need about...
Yeah, that's gonna be enough for two,
plenty, plenty, plenty.
It does smell a little bit like cat food,
but we're just gonna warn that up
and it will be a little bit more appealing, I promise.
Oh wow, that's much more better looking,
look at you, mate,
you look like you're all dressed up for dinner now.
Sophisticated, refried beans, folks,
so we're just warming this through.
Don't burn them, nobody likes burnt things,
well actually, I do like burnt toast,
but just get it nice and warm and manoeuvrable
and hot, baby, tasty.
Fry the egg, baby.
A fried egg is one of the most beautiful-looking things
in the world, don't you think?
it's just like a cartoon eye.
Oh yes, and meanwhile, these are done.
I'm gonna be cheeky with this fried egg as well,
we're gonna have a little bit of pepper in that,
right in the egg white, just a teeny bit.
With the fried egg done, Mrs. Barry has very kindly
just sliced up the avocado for me, didn't you?
- I did.
- So, we're now gonna serve it up.
I'm gonna whack me nice lens on
and we'll just see if we can make it look nice,
if not, just know that it is nice.
- It is good.
- Oh, you get to find out.
(gasps) - Ooh.
Here we are then, folks, there's the Tostada there.
Listen, (gentle thudding) rock hard, nice and crispy,
boom, down that goes with a little bit of paprika, basing,
and then put down the lettuce,
just spread that all out on there.
I'm not sure if there's any particular order to this,
but I'm loving the colours already
and we just dump down (blowing a raspberry)
the refried beans,
which does smell incredibly like cat food still,
but I do like the taste of them,
so maybe I'm a part-time cat.
Fried egg, whay, look at that!
So we're gonna go for some avocado,
be like two, like that, just squeeze a lime on that,
just to bring it to life, some chopped tomatoes,
the chilli, that I said, you know, earlier, was optional,
just get that on there.
There, don't like that bit.
That's a bit better.
Bit of coriander, sprinkle that on there, alrighty,
and then let's give it another squeezing of the lime juice
just to give it all a bit of a zing.
This is completely optional, but I'm just gonna give it,
like a little squeeze of sour cream on top.
I like that, (grinding pepper in mill) and some pepper,
Boom Chicka Wah Wah, loving it!
I don't know about you,
but that's looking blooming gorgeous.
I'm gonna have to have a taste of that now,
are you ready, Mrs. Barry?
- [Mrs. Barry] I'm ready.
- She's ready.
Here we go folks, I'm gonna go straight through
into that egg, oh my gosh, oh, it is really crispy,
this shell, ah, come on, break, there we go, oh,
oh my gosh, can you see that egg there?
Ah, I'm gonna spin this round.
You see that egg?
Oh my gosh, eggy eggy eggy.
Let's try and get a bit of everything
then on a wedge like this.
Ah, look at that, ohh!
Ooh, mustn't forget the avocado.
There you go (laughs).
- Oh wow, OK.
- Ready?
- Yeah, this looks messy.
Oh oh, oh.
Oh, mmm.
- That good?
- That is really, really good, oh my goodness.
- Mm, oh my gosh, messy, but lush.
- Mm.
- Mm (laughs).
- That is amazing.
- Yeah?
- Oh my goodness.
- Mm.
- Ooh, I got a chillie.
- Mrs. Barry's not a fan of chillie, sorry about that.
- Ohh!
- So, there we go then, folks,
Mrs. Barry-approved and certified.
I really hope you give this recipe a try.
There's a Recipe Playlist for breakfast ideas up here
and down below too, plus loads of other recipes
on the website, so let me know down below
what you wanna see next.
Remember, subscribe for regular recipes and food fun
and that's about it, right?
- Hm-mm. - Happy?
- Mm, mm!
- [Barry] Congratulations, you made it
to the end of the video.
Here is your Pug Pause.
The dogs are very happy chilling out.
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