The thing with gizzards,if they're not cooked, they're very unpleasant. They are rock...
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The thing with gizzards,
if they're not cooked, they're very unpleasant. They are rock hard. But you've got them cooked. Yeah! Any ingredient like that needs a lot
of love and time to turn it into something wonderful,
and you've done that. Your use of the plantain in there,
it could be a parsnip or a swede, I mean, it's got that sort of mild
sweetness, but it is so clever, and the fact that you got some
flavour from the Scotch bonnet without almost any heat, is very
clever, actually. And not easy to do at all. So original! I think the whole thing is a
wonderful combination and who would have thought
I would have loved gizzards? HE LAUGHS
if they're not cooked, they're very unpleasant. They are rock hard. But you've got them cooked. Yeah! Any ingredient like that needs a lot
of love and time to turn it into something wonderful,
and you've done that. Your use of the plantain in there,
it could be a parsnip or a swede, I mean, it's got that sort of mild
sweetness, but it is so clever, and the fact that you got some
flavour from the Scotch bonnet without almost any heat, is very
clever, actually. And not easy to do at all. So original! I think the whole thing is a
wonderful combination and who would have thought
I would have loved gizzards? HE LAUGHS
Full Transcript
00:00:01.000 --> 00:00:03.008
The thing with gizzards,
if they're not cooked,
00:00:03.008 --> 00:00:04.084
they're very unpleasant.
00:00:04.084 --> 00:00:06.016
They are rock hard.
00:00:07.024 --> 00:00:10.036
But you've got them cooked. Yeah!
00:00:10.036 --> 00:00:12.092
Any ingredient like that needs a lot
of love and time
00:00:12.092 --> 00:00:15.048
to turn it into something wonderful,
and you've done that.
00:00:15.048 --> 00:00:19.032
Your use of the plantain in there,
it could be a parsnip or a swede,
00:00:19.032 --> 00:00:22.036
I mean, it's got that sort of mild
sweetness, but it is so clever,
00:00:22.036 --> 00:00:24.028
and the fact that you got some
flavour
00:00:24.028 --> 00:00:25.008
from the Scotch bonnet
00:00:25.008 --> 00:00:28.002
without almost any heat, is very
clever, actually.
00:00:28.002 --> 00:00:29.056
And not easy to do at all.
00:00:29.056 --> 00:00:31.000
So original!
00:00:31.000 --> 00:00:33.004
I think the whole thing is a
wonderful combination
00:00:33.004 --> 00:00:36.076
and who would have thought
I would have loved gizzards?
00:00:36.076 --> 00:00:38.032
HE LAUGHS
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Movie Summary
Cookery competition hosted by Claudia Winkleman. Ten of the UK's best home cooks complete challenges set by a panel of expert judges.
