Sweetcorn Fritters & Okonomiyaki | Jamie x Weber Get Grilling

I'm going to show you how to make the most delicious breakfast on this beautiful Weber slate griddle. We are going to make the most wonderful fritter fried egg braised spinach powered by this incredible smoky blistered salsa and I'm going to be doing it here in the UK but over in Australia at the same time. My friend Laura who is a Weber grill master is going to be doing her version of a beautiful dinner because it's dinner time. That's right Jamie and I'm starving so I have everything ready. I'm cooking Japanese okonomiyaki along with you on the slate. I've got it ready to go. So first up let me show you how quick it is to fire up this Weber slate griddle. Super easy. So if you get the cover push back like that. Look at this. You've got this incredibly large area to do all of your griddling on. Really, really nice. You've got three gas controls. Just push it in, twist it. Super simple. You've got a whole selection of temperatures that you can do. We've got the thermometer here telling you exactly what's going on. It's made out of carbon steel. It's nice and thick. You get brilliant even heat distribution from side to side. It's a real pleasure to cook on. So let's get these veggies all blistering and charring. So let's just go straight on here. Let's get the chillies on which I've pricked. Spring onions on like this and some nice tomatoes. Look at those colours. So let all of those blister and char. Keep loving them and turning them for about 5-10 minutes and then I'll show you how to do the salsa. Now Laura, how is it in Adelaide? How's it going? Well I'm all ready to start the pancake batter. So essentially okonomiyaki is a pancake or a fritter. So it starts with a really simple batter. I've got some flour, egg, water but my secret ingredient is shichimi togarashi. It's a spice blend. It has chilli, citrus, sesame seeds, even some nori. It's not essential but this flavour bombs this batter. So that's going straight in there and all I need to do is give it a whisk. Hey Laura, like for me this salsa is inspired by trips to East LA, working with the Mexican community and they have this incredible way of blistering and burning sort of veggies like this and then turning it into a salsa. Whether it's pureed or chunky, lime juice, seasoning, coriander. It really is delicious. Where's the inspiration from your dish coming from? Well Jamie I'm always excited by Asian ingredients and recipes. Okonomiyaki literally translates to as you like it and this is how I like mine with some smoky delicious bacon but you could swap it out for squid, prawns, tofu, maybe even some cheese. Delicious. It's a great dish. Can't wait to see it. So look, my onions are done here. Hot and steamy. Hey boy, yeah! Where you come? What you come for? Right, let's get the chillies off. I think these tomatoes have had enough. Look at these. So while the corn just carries on blistering a little bit more, I want to show you how to turn all of this beautiful stuff into a lovely salsa. First of all, rub your lime. If you've got a little fine grater, there's quite a lot of flavour in this zest. Then I'll cut the lime in half and because we've rolled it, you're going to be able to access much more of that juice. Look at that. So into this I'm going to add a nice seasoning of sea salt, some pepper. I'm going to go in with some lovely olive oil like that. About twice as much olive oil as the lime juice and then just give it a little shake up like that and then what we can do is take our knife and start chopping through these veggies. By grilling it, you're adding flavour, smokiness and you're softening up the onions in the most beautiful way. With the chillies here, there's a few things we don't want. We don't want the stalk here and if we run the knife along the length of the chilli, we can just open it out and we actually don't want the seeds. So the seeds are kind of not that nice a texture and that's where the aggressive heat is and remove the skin from the chilli. So at this point, I'm just going to chop up the chillies like that. So with the tomatoes, just get rid of any of the stalks. If there's any charred skin that comes off, just lose it but you know you can keep some of the skin on as well and then just roughly slice and chop it. These are the yellow ones, look at the colour, just beautiful. So tomato's done, now let's get the corn. Look at that. Hold it by the stalk like that and use the tip of my knife and just run it down and you'll find the natural kind of beginning of the corn. Look at that, it just falls off. So just spin the bowl and mix up your salsa. I'm going to use some coriander, big handful of coriander. I'll finely slice the stalks and then roughly chop the leaves. So that is a fantastic salsa principle recipe, absolutely beautiful. So salsa to one side, let's think about the fritter now. So what I do love about this late griddle is you can control it really beautiful. It's about 300 degrees Celsius now, so we'll turn it right down to about 220. We're going to make the fritter. So 200 grams of self-raising flour, let's have a nice pinch of salt goes in, three eggs go in. You want to add about 150 mils of cold water. Just get a fork or a whisk and just mix it up, bringing in the flour. So this is the basis of our fritter but what I want to do is hijack it. Hijack it with flavour and texture. I've got two nests of rice noodles, you can get them everywhere and I've literally just taken those two nests and I've put boiling water over it, just left it for like four minutes. So let them drain. I'm just going to scrunch them in my hand just to break them up a little bit and that's going to give you structure, crispy bits and it's going to eat really, really well. Laura what are you putting in yours? So I've got my cabbage all ready to go. I'm just seasoning it with a little salt, then I'm going in with some spring onion and then pickled ginger. I am obsessed with pickled ginger. Last ingredient is just some garlic and then I've got my batter. All that we need to do is combine these together and this is where the magic starts to happen, all these ingredients coming together. Wonderful, another quick mix. So the last component of this dish that we need to get ready before we head to the barbecue is to create a glaze. So this is a tonkatsu sauce. So the first ingredient is the good old tomato sauce, some oyster sauce and then some worcestershire or worcestershire as I like to call it and lastly some caster sugar. That along with the smoky bacon you end up with this umami, candied style bacon on a pancake. Amazing, yum and that is all that's needed for this so we are all ready. Very nice, love that. Now I'm going to take half of the salsa and I'm going to get it in here as well. So I don't want the juice, I just want the salsa. At this stage just move it through like that. I've got the salsa here that I can now put into a smaller bowl. I'm going to get myself some halloumi and I'm just going to cut it into nice little thin slivers, about half a centimetre thick. So I've adjusted the temperature anywhere between about 220-240 is really nice to get this fritter really crispy. Right, Laura are you ready to get goodling? Sure I'm ready when you are. Let's do this. So you're going to get four really nice generous fritters out of this story. So Laura I cooked these for about four to five minutes on each side until golden and crisp. How's yours going? It's going great, these smell amazing. I wish you could smell it, that amazing bacon crisping away, delicious. All I need to do is just give these a couple more minutes and then we'll be ready to flip that first one. These have had about four minutes so let's have a little try. Get in there, really get a nice little kind of scrape underneath and a confident twist. Look at that. So look at that, it's looking really good. Now one of the things I love about this slate griddle as a chef is because we've got these lovely high sides and this even heat it's very controllable. Also if you're cooking meat or even fish or using olive oils or any fats you know you can gather them in little kind of corners and brush and baste things. So for instance I'm gonna cook some eggs in a minute but if I just kind of have a little drizzle up in one corner here with some olive oil what I can do and it could be butter, it could be ghee, anything like that. Just take some herbs, sage, thyme, rosemary and just use it as a little brush and just go over here and pat that over the fritters. So now I can take that oil and I can drag it over here and I can start thinking about cooking some eggs and some spinach. Also as you're doing that you've got a little hole here and any little kind of bits of mess or kind of crispy bits that you don't want they can go down there and you can clean it out at the end of the cook. Genius. Laura how's it going for you over there? It's going amazing, this is one of my favourite parts is just adding on that beautiful umami sauce. We're pandering that smoky bacon, this is exactly how I like it. Beautiful, very, very nice indeed. So I'm going to crack in now four eggs, I'll season it with some salt and pepper. Then I've got another little Weber gadget here which I love, this is the basting dome. So I'm just going to place this over like that and you know just like when you're doing the burgers and you want to melt the cheese and get those spongy kind of buns, like with the eggs you fry from the bottom and then we get that little bit of steam on the top just to kind of take the rawness out. What you can do is just take a little bit of water and just pop it in just to create that steam and you're laughing. So fritters cooking, eggs cooking. Another little thing that you can do is take lovely greens, spinach, chard, kale and in 30 seconds it wilts down, you can dress it on this beautiful slate and serve it straight away, super quick. Look how quick that spinach just wilts down and any juices there can go down that hole, easy. Laura I think I'm ready to plate up, you ready? Jamie I am so happy with these, I'm just about to get them off the barbecue, I cannot wait to eat them. Brilliant, let's do it. We're gonna get our fritters here, look at that halloumi, look at those eggs. So I'm gonna use this spatula just to break them up like that. So it's all coming together here Laura, eggs are on, spinach is on. The halloumi looks absolutely great and of course the star of the show is the salsa. So there you go lovely people, that is my crispy halloumi fritters with braised spinach and the most amazing blistered salsa with a little bit or quite a lot help from that amazing Weber slate griddle, come on. Have a little bit of cottage cheese or a little chilli sauce, look at that, that feels really fun, exciting. What a brunch, what a breakfast, come on. Laura how's your dinner going? So if you didn't think these looked tasty and delicious enough we are loading up extra flavours, we have some beautiful Japanese ingredients here. First I'm just topping it with some of our extra tonkatsu sauce so we can go straight on, smooth that over, look at that beautiful sheen and then the next ingredient is kewpie, that extra fat always brings out flavour in these dishes. I still remember the first time I saw this ingredient, bonito flakes and I thought what is that, check this out. So if I pop these on here, the heat from the okonomiyaki starts to shrivel up, those beautiful flakes, adds a really nice texture, looks amazing and then we're topping it with some extra pickled ginger of course, my favourite and then the green of our spring onion that we saved earlier, sprinkle that on and then the last ingredient is some nori and it's like a seasoning, it's like that final little sprinkle of salt on top, amazing and there you have it, one okonomiyaki. Wow look at that, amazing. Thanks Jamie, it's been a pleasure cooking with you. So there you go guys, two beautiful expressions of fritters made with love and care from me and Laura, with a little bit of help from that amazing Weber slate griddle, my favourite new gadget. Thanks so much Laura, let's do it again sometime. Sounds great, I'll have the barbie all fired up. And if you're as excited as me about that beautiful Weber slate griddle, then just go to Weber.com and check it out.