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Thx so much - David Thompson is a master (and a very funny man)!

Yes that's what it is - crushed roasted peanuts - simple but delicious!

You're very welcome Mark, it's a great little spice mix to have on hand.

A great allrounder Louise - it adds a kick to everything!

Hi - and thanks for your comment. I haven't been to Shetland, but I believe their softies are quite similar to baps. Hope you enjoyed the video.

They are much softer and lighter than the scottish bap I would say.

That's good to know @@ManchesterM4t - Shetland is high on my must visit list - I have Scottish ancestry (as my surname might suggest) and have seen most of the country including the Western Isles - but I haven't yet been to Orkney & Shetland. When I do, I'll certainly look out for the softies and work on a recipe for my website. If you haven't already, you should subscribe to my recipe of the week newsletter to stay across all new recipes: beinspired.au/subscribe/

Glad to have been of help. Storing them correctly is important to ensure quality - for the best flavour, try cooking them this way: czcams.com/video/xx6CDaLiKYw/video.html

Thank you Sandra - so pleased you enjoy them!

Thanks for taking time to leave a comment Troy. What is it that has you uncertain? Piri piri sauce varies a lot. This recipe has been approved by many Portuguese. But I also know there are lots of different types of piri piri sauce, some thicker and more saucier, some even more liquid than mine. What sort are you used to? Have you had it in Portugal? Happy to answer any questions if you tried the recipe and weren't happy with the result.

Thanks for your feedback Marco - I suspect it depends which part of the island you're from as the dialects seem to vary greatly from north to south. Giovanni Pilu, the chef I worked with on this recipe, is from Gallura in the north and many of his spellings and pronunciations are quite different from those of his head chef Federico Porceddu who is from Cagliari in the south. Perhaps Fregula is more a southern spelling/pronunciation? Giovanni certainly always writes it Fregola and that is how I've seen it spelled on packaging in Australia. "Fregola" is also far more common in Google search than "Fregula", so perhaps it's the more standard English spelling. Thx again for taking time to look at the video and send your feedback. Hope you enjoyed the recipe.

I'm sorry you didn't find it helpful Harkeb - what part was unclear? I do have the full written recipe available if you'd find that more useful. It is a complex dish that takes a bit of patience. Happy to answer any questions if there's something specific you struggled with.

Hi Mrs Em - glad you enjoyed the video. My Baps recipe isn't yet available online, it's part of my Online British Cooking Class available here: beinspired.au/products/online-british-cooking-class/ - the how to video helps people understand the method

He is indeed a great bloke and a top chef - have you visited him at Bar Copains in Surry Hills?

@@InspiredByRoberta No! But it just made the list! Thanks for the tip!

He's usually on the pass Justin - get a seat at the counter if you can (book, it's always packed) and tell him you watched our video. I had a great time working with him.

Assuming they are fresh when you buy them, refrigerated in a tub of water as soon as you bring them home they will keep in a normal domestic fridge for 4 days. Store them in the coldest part of the fridge (normally the lower shelves) and freeze asap if you plan to cook them later than that.

Simon certainly does - every chef does it a bit differently, but his method definitely gets a good fine dice! Thx for watching.

Thx JJ - some awesome suggestiosn there - I must try it with chocolate - I can see how that would work well. And I'll find some green corns to try as I've only ever used them dried. LOve the avocadoa nd tomato combo with prickly ash too! Happy cooking and thx for the info. By the way - one our favourite unusual ways is sushi rice with a piece of pan-fried duck breast on top (to look like apiece of nigiri sushi) sprinkled with prickly ash!

@@InspiredByRoberta sounds amazing we love sushi will try it thanks!!

Thanks for that suggestion - I've never had spätzle with kirsch - I must give it a try!

My chopping bench? That's my 'stage' and I've become quite adept at working on such a small space - though it was a challenge at first : )

Thanks Narelle - glad you found us! Lot's more Italian to come as I launched my southern Italian online cooking class in December. You'll find more Italian recipes here too: beinspired.au/recipes/

Thanks for letting me know Emma - it's been my foolproof method for many years. Any cooking questions please feel free to email me roberta@food-wine-travel.com

Hi William - apologies if the link isn’t clear - it is most definitely a tour - 10 nights/11 days all inclusive land content: breakfast lunch and dinner every day, all accommodation, site seeing and transport. We visit producers of Prosciutto di Parma, Parmigano-Reggiano, Traditional Balsamic Vinegar and 2 very special boutique wineries in gorgeous locations. Details at beinspired.au/food-wine-tour-emilia-romagna-2024/

Isn't he just Leo! It was so much fun videoing with him.

Thanks for the feedback Dave - perhaps it varies regionally within Portugal and/or Portugal's past colonies. This is the style of piri-piri sauce that several Portuguese chefs and cooks I know in Sydney make and that I have bought from Sydney's best Portuguese deli. They have always been quite oily and not stabilised. Are you used to a stabilised/emulsified version?

Correct good sir

Hope you learn something and enjoy

Always a pleasure cooking with you Louise

Just regular vegetable oil - any neutral oil would work (sunflower, canola, peanut)

Glad it helps!

Aren't they just - another reason to love Greek home cooking

Completely agree it wouldn't be out of place- I don't like the texture of rigani in the salad (love it in cooked dishes) - but consider it optional!

It should be moist but not sticky - I suggest you try cooking for abit longer at a lower temperature and/or making them slightly thinner. Good luck. This recipe is from my Month of Portuguese online cooking class available here with detailed written recipes: beinspired.au/products/recipes-videos-a-month-of-portuguese-inspired-by-jose-silva/

@@InspiredByRoberta I cooked them longer this time with much lower heat and it solved the issue. Thank you! I fermented them for 3 days and they come out amazing. The longer you ferment, the puffier it gets after cooking. The complexity of the yeasty aroma was amazing. This recipe is definitely one of my grand discoveries this year.

That makes me so happy @@lisakhalid9989 - thx for sharing your feedback. very interesting to know about the longer proving time.

Wonderful - thx so much for letting me know. Try it with silken tofu too - it's the best. (also very good with duck)

Isn't it just! Easy too when you know how - right?

That can vary from recipe to recipe - this video was taken when I was making pecan pie for our Month in the Deep South online cooking class and it was baked at 200C, which you could use as a guideline in the absence of any other temperature being listed in the recipe.

The one with the swiss flag cut out? A gift from some Swiss friends - I warned you they love their kitsch!!

You're welcome! Glad it's helpful.

Thanks!