hello welcome again to tony's kitchen
and today classic English dish with a
bit of tongue new twist meaning liver
and bacon look at lungs liver half a
kilo of lamb liver one pound to paint
carpet down our street bacon for some
street racing business said my favorite
potatoes see no reason my favorite at
the moment potatoes and will potatoes
from going to put some hot cheese powder
and paprika win a little bit later one
skip a little bit a little bites living
bacon under red pepper and pink onion
gravy with that very rich maybe maybe a
paw in there as well again just let us
show you how i am telling the liver
panning me just coasting fouling
whatever you want really so the
Pharisees I'm quite here so appalling
the flour little spoon and I need a
spoon so don't give me hands all wet
because they can take you get proper big
blockage of flour on your hands what's
mostly sprinkle the flour on top of the
shake we're going to pull them out all
this that's it ready to dip into the pan
look on it's a hot frying pan and I'll
still beautifully give you a lovely coat
into liver and that's how your penlight
okay i just want to show you the bacon
off pan adverse to living to see unlike
there but the bacon is going to be
parading crispy as well and also where
is it gone although I second I'm going
back me though I put the left over flour
seasoning mix just see them in a cup can
you see in the cup put itself out of it
out and I can save you and Penny
anything I want nice one so don't waste
it save it so beats ready for a look but
take some in your Vern and just the beds
to do now so
just looking at 52 living out there for
the boy and biodiesel and what
technologies work so obviously pull them
out to spot finish making the sauce and
of course will be quite a simple but as
always see the bloodsucker come up
nerves almost cooked on that side when
the flood comes welcome to the top
you know
if I can in turn
Stepanek back paper holder
go
looking gorgeous that's it what is very
we're back to you soon okay the potatoes
a half way done now don't even see or
not I've just coated them like with some
paprika and some hot chili powder I'm
also found little cheese so in the
fridge so if you can have a lil bit of
the Spanish feel to the sauce and we're
almost philosophical can meet potassium
i kin and we're very serving about 10
minutes or I can now put in the veg and
put some streaky on top off quite slowly
and then I'm going to take that pan and
deep grass it was a little bit ports at
some cooking me come May pronoun bleep
drew it if he's eliminated it's good we
good will really that's why I'm talk
about
30 in that lovely lovely looking girl
smells beautiful but rule out for that
little more
it's the software code after pushing
paper showing their come to know what
I'm I know lots of speaking change you
can taste what since moving okay almost
done though they take people up cooks
off the ledge add support to these glass
kapan Dipset Bart's work just put in
there a some water entry to a little bit
bestowed wegmans on time it's nice and
thick like this is now slowly anything
like really thick you already know is at
beast back in there for a few minutes
and we're done so actually there you go
give it a stir let them sit in there to
walk a little bit and we've finished our
living Bacon's completes okay people so
those you can see them up but that's how
I finished this here's another one local
out on that way but won't i'll show you
is our half a kilo of liver has hardly
been touched so that's Papa deal for
tomorrow raffle for tomorrow but never
concoctions to be made anyhow um yeah
treat faster than a toast beautiful
liver and bacon finish kitchen Starla
cheers
#Best Education Page #Online Earning
online earning,make money online, earn money online, online earning, online earning sites,
make money online free, online money income, earn money online free, money online, best way to earn money online, online income site, money earning websites, best online earning sites, easiest way to earn money online, earn money payment bkash, online money income site
Posts
No comments:
Post a Comment