it's filled with history and brimming with possibility with so much culture and vibrancy london is one of the most popular destinations in the world london's well the most exciting places in the world it just theater it's a city that always smiles and always has something to give autumn and in all seasons and there's an exciting new food vibe there to look for take a look and then we're going to put in the juice of two lemons so you can see there's a lot of acidity going in here and it's going to make it really special i leave the seeds in because i don't where usually a pull the seeds out when you put in the lemon juice but it's just going to marinate so it'll be fine and then a teaspoon of those all mixed together for us already so that's also is there than opening the jars up you know one by one in pouring it on now garlic is really really important we want a very strong flavor for this dish so i have my trusty garlic press here and this really is going to make the garlic taste a lot more intense so what i do is i'm just going to take a closer and all you do is just mash it right in like that and you get this really intense flavor i love it i use this garlic press a lot i'll also dice garlic too just depends on the flavor profile that you're looking for so into this marinate are going to go to pounds of cute boneless skinless chicken breasts and they're going to get the full immersion you can marinate at this for an hour up to forty eight hours i usually let it go at least overnight so when you're ready to cook the chicken you all you do is just read the munchkin hours and then i love to grill them but you can boil them to just  cook them we really don't want to dry out white need dries out pretty easily and we just want to keep them as voice as we can so the cooking time depends on how big the kababs are how your honor grow work but just keep an eye on them it's ok if they're barely cooked because they're and we're going to just get this going so that it works really beautifully the first thing i do is i'm going to put some neutral oil i'm using sunflower oil now i like to cope with it you can use grapeseed oil the idea of using a neutral oil though is that you know some dishes like for instance you're working with olive oil because it adds a flavor it adds it's a part of the finished dish here we really want to neutral sense ability you can use clarified butter too if you want but the idea is that we just want to give all of this a chance to come out up and out on its own so in here it's this is heated we put in a whole chopped onion and then we're going to let this cook oh i'd say five six minutes on low in want to be really softened up and just getting ground up and really kind of that in that translucent place and then i forgot to take off plastic wrap off the garlic but this is the  garlic press as well about three closer garlic so that's going to go in here and they were gonna let that kind of cook together just marry together a little bit till it's feeling good and now we're ready to put a little ginger in and it's a kind of sofrito like an indian sofrito of ginger garlic and onion so that's that's really you know kind of a mainstay so add about say about a teaspoon of ground ginger you can use fresh ginger but i just don't want to overwhelm you with too many ingredients right now so i've got the ginger in there and then we let that cook and all of a sudden you know the real aroma and the base of this dish starts to really come together for us so then we're going to be ready for the spices and the spices and what make this whole thing work they create this aroma that is just exotic and delicious and you know just spicy and warm all the same time so what i've done is i've put together our spice mix again and i've taken a bunch of different spices what i have going and than what i love to put in here is a spice called garam masala and it is a mix of just these warm clothes and cinnamon is just really kind of crazy magnificent in the way it smells and so the whole thing together smells wonderful i also have a teaspoon of pep weekend here so once the onions all cooked then i add the sand and i both let it cook and that's when kind of the aroma starts to overtake your kitchen i was making this gentleman came in to the house to help us fix something and he just stood in the kitchen he's like this smells so delicious and like he didn't really leave and i think that's a sign that this is a good thing going on here so i just let this all cool down you know i really want to cook down you've got to keep a watch on it you don't want to just walk away from it but i really want the flavors to come together kind of create their own special a solid blend together so it's just really perfect that way now if you want more heat you can throw some cumin in but i'm documents or you can throw some cayenne pepper in but you know i'm pretty happy right now with the chili that was in the garam masala so that's all you know just working out really pretty perfectly for me and then just at the end here i'm going to add about a tablespoon of tomato paste and it just gives it a nice flavor and it also helps to bind everything together now i have the kind of the concentrated kind in the tube i really like this it's better than the cans i open the then he weighs half of it so this really works better and so i've i've used half i just use a half a tablespoon or you know just a little bit began because it's concentrated so this is just going to cook and cook and cook together until it's really good to go and you just feel that the flavors have all come together so i finished one off in this pan and it doesn't look that terrifically attractive but you kind of see what it looks like when it's cooked down so we have it all cooked down and then it's really ready now for you know the finishing touches to happen so we are going to put in the tandoori chicken delicious tandoori chicken and then and i'm going to do this really really carefully so i don't spill tomato puree on myself but i've got a twenty eight out can of tomato puree and that's going to go in and then i have about eight ounces of cream just because so you stir all this together and you cut out a very low heat again the cream doesn't last so that it you know it doesn't kernel up and then you're just going to let it cook until it's it's really warm and ready to eat and so again low heat and let it go and then you get this finished product that is like incredibly delicious so let's show you the finished picture right there and that beautiful i love the orange in white together usually put some garnish on top of it like i just love that that's just so great and then when you taste this it's just so oh my gosh these complex flavors it's steamy it's comforting it's irresistible because of all everything playing together so you've got that that more oist you know beautiful chicken marinate and then you have this masala sauce i mean you just you know it's just something really really amazing so there it is beautiful to came a sol and i hope you really enjoy it london right now is a thoroughly modern city has it is steeped in deep history and culture here's an example a look at old and new architecture from a bird's eye view techniques that will create airy light and delicious scones first of all we're using self rising flour because it has a center texture it's going to create lighter scones for us so i have about two and a half cups of flour in here right now now this has making powder and salt in it and i'm just running it through a sifter and is going to make it even lighter than air now if there's baking powder in here we really want to get just even lighter so i'm going to add another teaspoon of baking powder and i'm also going to add two and a half of sugar and you may just have a feeling like you want to put your hands in here and kind of feel it and mess all around with it don't do that because i have a big secret to scones is to handle them just as little as possible so now i have six ounces of butter that i've cut into small pieces  once you cut it put it in the fridge don't work with it if it's warm you really have to be working with cold butter here so i'm going to put these pieces in just kind of let them get in there and i have to help them move along are we go ok and then we're just going to work them in so we get this very nice kind of but a really rich texture and you know i got to tell you i have found the best thing to do my hands are clean just to do all of this with my hands because i can work faster and i don't want to be overdoing with anything and just trying to get the butter and took a little piece sized pieces just like when you make a pie you want little pea sized pieces so just working that and working today and working it in ok there we go ok good that's good the great i had a lot of fun testing this recipe it went through several different versions and this is the one that really kind of has come out and worked really well so what we're going to want to do is get our liquid in to this bowl of dry ingredients and mix it as a little as possible so again hands are are the magic trick here but what i'm going to do is i'm going to take about three quarters of cup of milk and a teaspoon of i'm going to get that in right away and then i move this over here and then here we go i'm just going to work together and at first going to seem kind of don't worry i'm going to make a little well here and just get this in as much as i can but again i'm not to worry about all the little pieces in getting everything mounted together i'm just going to get it out here and then really work out ok so that bowl over there and then this is when you trust yourself as a cook because it's all about just knowing it's going to need a certain texture  that's watching this happen in front of our eyes now we're doing the kneading see how fast it can move ok and then we kind of lay it out put it in a circle ok and then it's time to make the scones so we take a nice big cutter like this you know i have triangular ones but i like this round one i think it just makes a really nice kind of a surface you know for the clotted cream and the jam to go so you just work it out and they're and then you're just going to let them cook for twelve minutes until they're just goal then crispy on the outside and tender inside by the way you can freeze these before you bake them and then just pop them out in begum taste better that way than if you bake them and then freeze them so just just a tip ok so we put these together we bake them bake they turn out you know we just keep a watch on the going to turn out perfectly and there you have it now one of the things i've said is clotted cream is so beautiful with these skulls and we can't get clotted cream here it has this fantastic texture and richness it's kind of a mix between butter and whipped cream in the way it tastes but it's different it's not just the wheat and we're so used to sweet toppings but you know how hot before when you heat it just before bed time it's kind of like that the better so since clotted cream isn't available in the united states i've kind of just come up with something i think is fairly similar to the real thing i call it almost  so basically it's one mix of whole milk or kata and cream cheese mix those together and just doing like this would be just for one and then a little bit of milk goes in just a little  and then you're going to have it ready to serve you know for your skulls so again just multiply that by the number of scones you want to serve and you'll have your clotted cream ok time for the picture look at fat just look at the crumb on that scone it's crisp on the outside like we were saying but it's incredibly flaky an area on the inside i'm so happy about the scones and they did taste really really going to gotta tell you so with clotted cream and a good quality raspberry jam this is such an indulgence and it's worth every boy bite because it's moist and light and just filled with rich buttery flavor and then the toppings have you know just creaminess and sweetness it all comes together in a lovely way just a mouthful of goodness don't you love london i sure do with all its culture cuisine and attractions you can never run out of things to do there thanks so much for joining us on this cullen every journey through london i'm carol yelverton until i see again stay hungry for travel