0:03
what's up what are you making I'm gonna
0:06
make icy Irish man Irish stew
0:09
what I would like for you to do for me
0:11
is chop up the onions or celery and the
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leek all right and then when you get
0:17
through with that I need this coverage
0:22
I find that fine slice on it yes a fine
0:24
shred on it okay sorry
0:26
he's just cut her like a large dice Oh
0:29
real large but kind of large yeah
0:34
so no we got line right we've got lay
0:37
okay good cuz I realized too hard I'm
0:39
gonna tube I'm just gonna season our
0:43
lamb with salt and pepper okay now let
0:47
me just wash my hands real good okay
0:52
okay I'm just gonna add a tablespoon of
0:56
vegetable oil in sear off our lane
1:00
well we have done well with a patent
1:04
we got the fresh eggs from the hen house
1:06
I'm excited about the eggs we got the
1:09
soda bread from you that you picked up
1:12
fresh did did you go to culinary school
1:16
I went to cookery school in Ireland and
1:19
you went in arrow in Ireland erm and I
1:22
went to the school called ballymaloe
1:23
cookery school which is himself ad
1:25
valorem a new battery school cookery
1:28
school school so I would be bilingual
1:32
ooh which is basically a cooking school
1:34
that is in the middle of a 100 Acre farm
1:35
uh-huh and right now the farm is 50 50
1:38
acres of that are now organic and the
1:40
way I learned to cook is we would go out
1:42
to the farm every day we pick our
1:44
vegetables the eggs from the chickens
1:47
we've gone and picked the carrots
1:48
whatever they were going all the meat
1:50
and fish came from the local purveyors
1:51
and that's how I learned how to play I
1:53
brought back memories for this is right
1:55
here this is just like you know I came
1:57
back in my mother's kitchen right now in
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Ireland with the the lamb stew that
2:01
potatoes the soda bread all I'm sure is
2:03
the pint of Guinness intent I understand
2:08
that you are you you have a healthier
2:12
lifestyle like you know in the kitchen
2:16
well you know what I'm trying to do with
2:18
food is I'm trying to make people just
2:21
show people the eating healthy is not
2:22
boring it's not bland it's not eating
2:25
your boiled carrots let's give people
2:26
little hints here and there where they
2:27
can make their recipes a little bit
2:29
healthier it's like no problem eating
2:31
something that's not gonna be great for
2:33
me on a special occasion I'm not gonna
2:34
do it every day you can't you can't do
2:36
it every day people think I fried
2:37
chicken biscuits and gravy every day I
2:39
don't I wish I could of course honey we
2:44
got to saute all those vegetables off
2:56
so did you have a referent yeah I found
2:59
I work as a personal chef for a lot of
3:01
clients in LA where I live with my
3:03
beautiful wife that Christy do you do
3:05
celebrities or I have been known to do a
3:07
few celebrities in my day would you
3:09
throw that cabbage in a sleeve
3:11
thank you so much all right I'm gonna
3:14
put a half a teaspoon of thyme 1/2 a
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teaspoon of coriander and 1/8 ounce can
3:22
of diced tomatoes and I'm just gonna put
3:26
this lamb right into our pot
3:31
so I've got a couple of cups of beef
3:34
broth right straight in ah
3:37
when they go to the oven es for how long
3:39
is it go in for but two hours yes and
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we're gonna put that lid on there so all
3:44
those juices this and get out of there
3:47
so we'll put it in this oven at 350
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degrees and in two hours we'll have a
3:53
such delicious meal so should we check
4:08
holy come moly there's nothing wrong
4:11
no look what you're saying they that
4:15
looks dynamite yes so this looks
4:18
fabulous looks dynamite
