What up foodtubers, Jamie Oliver here, I hope you're well, we've got an exciting
little recipe today, oh yes, we've got a green
sauce
you're gonna love it, you're going to be able to use it so many different things, meat,
fish, vegetarian dishes and I got briefed by a very special guest
I'm talking about Michael from V sauce. Hey. How you doing man? Jamie
Wicked to see you. Food tube it's an honour to be here, I'm very excited.
Your brief to me, is what does curiosity
taste like. Right.
I made this channel about answering
weird questions
and its name, V sauce, sounds weird
sounds food related but I've never tasted
it, I want to know what it tastes like.
to be curious even about ridiculous
stuff. So my challenge to you
is to tell me in your expert opinion what
that would taste like
and of course it has to be green. Okay shall we do it? let's do it.
Let's do it, right first up the base
tomatillo this is an unusual tomato
so this is curiosity, this is green as far as a really good tomato's concerned. Oh my goodness.
It's more acidic, more - Very acidic, yeah. What we're going to do,
is cook it, and we don't just want to cook it, we want to char them. Yeah. We want to add secret flavours
the best kind of thing to do it on is a little char grill like this. Get it
screaming hot
I want one kilo of these bad boys. Wow. Just over here. So tomatillo
We want to blacken it up. How long's it take? I just do it for like 10 minutes.
While that's kind of charring up, let's talk
about some other flavours. Yeah.
Mint, coriander. Yeah, yeah, yeah. You know basil.
but we're gonna add to that, four spring
onions, super healthy, 4 cloves of garlic
I think they're ready to be turned, you said what does curiousity taste like
Yeah. A lot of cooking starts with curiosity because
I don't really follow many recipes, I kind of make it up
sometimes I just look at a bowl and I can pretty much
invent a recipe that I've never cooked before and
I get it roughly right seven or eight
times out of ten. That's brilliant all I can do is look at this and go
Did you know that the peppers is full of
capsaicin which stimulates pain
receptors in the tongues of mammals 
Well I can do that too and say - Oh well. Capsaicin is also the nearest form of
natural morphine
You know only mammals are affected by the heat from peppers. Garlic it's a natural antiseptic
Capsaicin is an alkaline oil.
The heat is not in the seeds it's actually in
the white membrane. Milk contains an
enzyme that breaks down that capsaicin.
Chickens self-medicate. Bananas don't have seeds
Garlic thins the blood. I did a whole
episode on the five second rule
it's more like the one femtosecond rule. What's a femtosecond?
That's how long it takes intermolecular
forces between objects that are in close
proximity to react to one another the
thing is you don't have to have reflexes
at the one femtosecond scale because our immune systems
are amazing things.
And I tell you what these ingredients are really good for your immune system
Wonderful, so let's get to it, do my best to chop this up. Okay. Like this. Just
very very coarsely. The stems too? And we do the stems because they've all got
flavour. Yeah. And goodness, we're then going to take our chilli
and we're gonna put that in as well, then we've got our tomatillo.
Yeah show me how the skin's come off
You can just peel them off. See this is
burnt here, under this burning
see that, it's like toffee apple. Oh wow. It's like fudge.
Skins coming off. Ooh.
That would have been just white juice, but
now we've caramelised it look at the beautiful colour of it
So we're gonna go in. Yeah put it in. With the juice. So let's put the lid on that and then just
turn the knob
This is the most cooking I've ever done.
How long does this go?
So yeah. Hmm.
It's nice it's fresh you know it's healthy. Very fresh. So
we're gonna go in with a good couple of
teaspoons
of salt, also we want to hit it with some really good quality olive oil
So we're gonna add about 4-5 tablespoons of that. Yeah. And it's gonna give it shine
and kind of help transmit and plug in
all those flavours together
Then we're gonna hit it up with some
vinegar again it's a great preservative
but it's gonna give it a pang, wang. Yeah. Back of the tongue.
Psh, psh, psh. We're gonna go in with about four tablespoons
Right then we're gonna whizz up again. Now?
Let's take a taste. Take your weapon.
The vinegar added a lot, the salt is making everything
ping. Much sharper, ping, yeah. That's good yeah?
I think it's ready to bottle. Let's bottle it. Look at that, that's V sauce, right there.
V sauce. Love it. Jamie, thank you so much.
I am so honored and excited and still a
bit nervous because
of where the stickers all went but I'm glad
this happened today
V sauce it's good with
everything.
And if you haven't subscribed to him, make sure you subscribe, yeah. No subscribe to him. No, no you're better than me.
Subscribe to foodtube, c'mon. Together we're a beautiful thing though aren't we?
Subscribe to both. Yeah.
