That’s my career gone James Martin quips as he shares unusual cooking method on ITV show08/02/2021
James Martin demonstrates how to make a chocolate orange sauce
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James Martin, 49, returned to ITV screens tonight with his travel series James Martin’s Islands to Highlands. The latest outing saw him head to Wales as he shared an unusual method of making a dish.
James was joined by Michelin-starred chef Stephen Terry for his latest adventure.
The much-loved television chef headed to Barry Island in the outing on ITV.
At one point, he shared a recipe with his viewers as he detailed how to make churros.
Posing on Barry Beach, he explained: “I thought I’d do churros, which is a type of doughnut, based on a choux pastry.”
However, to make his recipe a bit more unique, James included a lot of Welsh cream when making his sauces.
To make it even more unusual, James used a watering can to mix in the cream.
The chef referenced this while knocking up the chocolate and orange sauce.
He explained: “There are several ways to make a chocolate and orange sauce.
“One of which you can start off with a bit of stock syrup, you can add the chocolate and that’s where you’ll get a rich, shiny sauce.
“The other one is to use a touch of orange and double cream.”
The chef then quipped as he poured the cream: “You see that, that’s my career going. That’s about 150ml of double cream.”
The final dish looked delicious with many viewers taking to social media to share their praise.
One penned: “@jamesmartinchef those Barry Island churros look amazing.”
Another added: “Barry Island #churros by @jamesmartinchef What a great sense of humour.”
“@jamesmartinchef James cooking churros, love it,” penned a third fan.
Elsewhere, the chef recently revealed he was releasing a new book.
Posting about the announcement on his Instagram page, he shared some of the first details.
In view of his 706,000 followers, he penned: “Hello guys, this is quite unusual for me to post a video as you know.
“I’m just letting you all know about a new project, in fact, a new book that’s out.
“It’s something that’s been long-awaited, it’s something that I’ve been working on throughout Covid land.
“It’s been over two years in the making, we were about to launch in October.”
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