The Best Fast Food Recipes

 

when you suppose of a burger what you need is a great sauce and a light hoarse regale goes hand in glove with a great burger launch by finely mincingice seasoning salt and pepper now the secret of a good barbecue sauce is that really important caramelization to begin with a nice tablespoon of brown sugar it darkens the onions but it really starts to sort of give that nice syrupy body to the sauce and 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've got to cook them out and almost sort of burn off that rawness especially with a smoked paprika that's exactly where i want it to go onions and garlic beautifully caramelized cider vinegar in reduce that down now i've got a fantastic smoky base to complete the sauce i'm making my life really easy and adding pre-made worcester sauce and tomato ketchup cook that out for two to three minutes now depending on how thick you like the barbecue sauce that determines how long you cook it out for i don't want it to be too runny but i don't want it too thick either that's the consistency we're looking for lovely turn down the gas charger seasoning now take that out it's the kind of sauce that i like to have sort of bottled up in the fridge it's great for sandwiches but goes brilliantly well with these sliders homemade smoky barbecue sauce    give the pan a little wipe now start the mix for the sliders to give my mix a really interesting flavor and texture i'm gon na be using unsmoked back bacon i travel each over the world and i spend a lot of time in the countries they know how to make a great slider pork sliders beef sliders chicken sliders and it's almost like a way of having a burger but on a much smaller miniature level a little teaspoon of olive oil i want that bacon to get really nice and crispy bacon in this just gives the really nice sort of chunky delicious mix i want texture and pork is perfect for slider    and choppy shallot    shallots are a lot sweeter than your normal white onion fine fine fine and in    now that bacon's getting really nice and crispy i want a bit of heat in there a little teaspoon of smoked paprika in there when you see these sliders in the states for one portion there's like four or five of them little mini one biters incredible now take your pork just open up and give that a really nice seasoning so important you can't season a slider after you've cooked it it's impossible so season it nicely bake it now that's nice and crispy just take a little touch kitchen roll and just drain that off there nice pat that nice and dry i want all that nice sort of crispiness in there beautiful mix all that in take a nice ball and sort of roll it the size of a golf ball get it nice and round first and then three fingers just pat that down don't flatten them too thin otherwise they overcook and they go sort of dry because sliders are bite-sized burgers designed to go in small buns you don't want to make them too big good get the pan nice and hot tablespoon of olive oil when a slider is literally that thick about an inch thick we're going gonna take two and a half to three minutes to each side in turn them over lovely once you've turned them tilt the pan and just spoon all that juice back into them keep my mouth watering now very easy to dry the pork out so just feeling it now your fingers is nice and firm it's a little touch of springiness in the center i'm happy with those add your cheese now so it gets nicely melted i'm using wedgies or smoked cheddar and it has that nice sort of soury smoky creaminess to the slider finally shredded baby gem lettuce just take those buns make sure they're sliced nice and evenly take your lettuce be quite generous with the lettuce just a nice thin slice of tomato take your burgers you see that cheese you feed melted your bbq sauce place the top on and that is my version the slider that is small dynamic but packed full of flavour i'll take that over a hamburger any day    first off get that pan really nice and hot these are sirloin steaks sear it in the pan with all that fat on i'll add flavor salt and pepper couple tablespoons of olive oil in pan nice and hot hold up the steak and lay it in always lay away give the pan a little shake and it stops the steak from sticking we're looking for color and if it sticks it's gonna burn    while the steaks are cooking i can get on with my super quick marinade now two tablespoons of misood paste that's a fermented soybean that gives a really nice sort of rich sweetness tablespoon of sugar a couple of tablespoons rice wine that gives it a really nice vinegary kick a couple of tablespoons of olive oil salt and pepper i'm looking for a nice sort of thick rich marinade marinade done it's time to turn the steaks sort the pan and to give the steak a little base all we're doing every time is just adding more and more flavor take your tongs and sort of lift the steak on its back and really melt all that fat down offer the gas take them out just take your knife it's all that fat there just slice that off i don't want any of that now in to the marinade    beautiful tacos are one of mexico's most popular street foods they've been made from beef pork chicken or fish and are loaded up with amazing sauces and spices now i want something sort of pickly cabbage these are um chinese cabbages slice it in half and look at it really crisp and really tasty we're gonna slice that into quarters and then just shred it and take your time you think of cabbage hair and you think of sort of braised overcooked cabbage nothing worse but at a taco you want freshness a little season chili flakes they sort of discreetly give it a little bit of heat a little touch of rice wine vinegar if you haven't got that fresh lemon juice a small drop of toasted sesame seed oil give that a really good mix now i need something to sort of bring it together we take some wasabi paste very hot very spicy a sort of thumbnail size i'm gonna mix and that couple of tablespoons of mayonnaise and give that a really good mix these are basic corn tortilla the trick is to sort of color them and also shape them actually place it on the gas ring use some tongs so it’s not to burn yourself you can also toast your tacos in a frying visage from there i am just gon na place it on the rolling leg literally 30 seconds as it cools down the great thinut 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 mayonnaise on wait you see how soft and delicious and almost sort of melting in the mouth texture we've got on this amazing sirloin it's look at 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 with the wasabi mayonnaise inside taco and just sprinkle that delicious pickled cabbage and then just start lining my taco three or four slices touch more on my spicy layer and that is how i'd make the perfect attacker    just open up and drain the tuna into a sieve just smoothly slip that do not press it too hard else you will dry out the tuna now these are water homilies just slice them nice and thin you can buy them anywhere any supermarket chestnuts and fresh ginger get rid of that rough skin on the outside by grating the ginger you get to get all that really nice sort of juice in take your spring onions and just slice on an angle i like the texture of the water chestnut with a spring onion or touch of fresh coriander lovely next remove the seeds from a chili to reduce its heat without losing any flavor and finely chop chilies in kaffir lime leaves roll them up nice and tight run your cutter down the center formerly and just hash and that makes the fish cutlet nice and ambrosial touch of swab a touch of pepper fish sauce just smoothly season the tuna to bind all those wonderful ingredients two whole eggs and give that a nice little whisk and then add your eggs get your hands in there and start mixing get the mixture roll it and hand the hand into the palm pat them down nicely to cook add a little ground oil to a hot pan at the face of a timepiece i am going to go from 12 all the way around first one in these fish galettes only take a many twinkles to cook so keeping track of the order they go in the pan means you know which one to turn first    to the pad a nice gentle little shake make sure that nothing's sticking to the bottom spatula two fingers on top turn them over beautiful that crackling noise is something you always want because the tune's already cooked so we're just lightly frying them we get a nice crisp outside and gently take them out 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 and some fresh lime juice squeeze all that lime in there your fresh coriander lots of coriander and then give that a little mix and then you have the most amazing spicy tuna fish cakes who would have thought something as delicious as that can come out of a can a simple supper in minutes that's so mouth-wateringly easy and delicious you're guaranteed to cook it again and again you.