@aboud_baloch: #foryou #فارسی #افغانی #ایرانی #بلوچی #کوردی #تورکی #عربی #تاجیکی #هندی #😂😂😂 #🤣🤣🤣

Aboud

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Wednesday 12 June 2024 16:53:56 GMT

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پسرک تنها :

اسم این چیه کسی میفهمه🤣😂

2024-07-15 09:47:22

4

ɭɭm ɭɭ :

وای وای موردم از خنده😂💀

2024-09-05 21:46:43

1

sulaiman razaei :

سه یا دو بار بوده 🤣🤣

2024-07-15 09:37:22

6

amiralirezvanfar6 :

بابا من 3 بار بجوم تو دهنم آب میشه اثلا ممکن نیست 32 بار سر 12 بار آب میشه می ره پاین

2024-07-17 06:49:01

2

Asma Afg 🇦🇫❤️🇬🇧 :

۳۲ بار یعنی زیر همه دندان ها گذر کنه بابا 😂💔

2024-07-17 02:03:11

1

هلمندی هلک.... :

موندم چه لقمه یی بود شما خوردی داشم😂😂

2024-07-14 19:20:24

1

Aryanfar :

اکونت اصلی همیره کسی دارد

2024-07-16 06:53:50

1

mojib :

کشتی از خنده🤣

2024-07-16 06:03:49

1

Ali Ehsani :

یکی اکونت اصلی این آقا رو بده لطفا 😂😂😂

2024-07-15 18:37:52

1

بشاش :

دمت گرم داداش خیلی خنده دار بود👍

2024-07-17 00:22:45

1

بلال تخاری :

😂😂😂😂😂😂الا خداجان 😂😂😂😂😂😂چی کاریه ☹️☹️☹️😂😂😂😂😂😂😂😂😂

2024-07-16 18:30:48

1

ҜƗŇǤ :

مه هم 😫

2024-07-15 08:20:23

1

yasino :

نبودي دلمونوشكستي

2024-08-19 06:59:29

0

ஜ۩۞۩ஜ M.A.Ahmadi ஜ۩۞۩ஜ :

ولا😂😂😂

2024-07-14 18:39:59

1

mojibnikzad :

دقیقا 😂😂😂😂😂😂

2024-06-27 07:18:21

1

Ahmad Haris Amiri :

وله😂😂😂😂

2024-09-07 19:21:38

0

🤍بـــغــلانــی🤍 :

😂😂😂

2024-08-29 15:46:44

1

Noman Hashmi :

😂😂😂

2024-09-09 17:52:42

0

Apocalypse :

😂😂😂

2024-09-05 23:03:02

0

عبدالله حیدری :

😂😂😂

2024-09-05 16:53:05

0

farhad azimi :

😭😭😭

2024-09-05 11:57:07

0

samiallahmoradi :

😂😂😂😂😂😂😂

2024-09-04 19:10:06

0

user2431032163601 :

😂😂😂

2024-09-04 11:33:49

0

zubairazizi855 :

😁😁😁

2024-09-03 03:05:44

0

sayedmostafasadat4 :

😅😅😅😅😅

2024-09-01 20:52:12

0

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Scotch Eggs - Pub Grub - Episode 3 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Scotch Eggs: Makes 4: Ingredients: Mustard Sauce: 1 tbsp olive oil 1/2 shallot 1 shot of single malt whisky 1/2 juice of lemon 1 tbsp honey 1 1/2 tbsp wholegrain mustard 1 tsp english mustard 1 tsp white wine vinegar 1/2 tsp pepper 1/2 tsp sea salt flakes 3-4 tbsp mayonnaise Scotch Eggs: 6 Eggs 6 quality pork sausages - @macburnhamfamilybutchers 1/4 cup fresh parsley 1/5 cup fresh sage 1 1/2 tbsp dijon mustard 1 tsp sea salt flakes 1 tsp black pepper 1 cup flour 1 cup panko breadcrumbs 2-3 litres of veg oil for frying Method: Heat olive oil in a saucepan over medium heat. Add shallots and cook until softened. Pour in whisky and flambé by igniting with a hob lighter. Allow alcohol to burn off. Add salt, pepper, and any remaining ingredients except for mayonnaise. Stir until smooth. Remove from heat and stir in mayonnaise. Set aside. Bring a large pot of water to a boil. Carefully lower in 4 eggs and cook for 5 minutes for a runny yolk or 6 minutes for a firmer yolk. Transfer eggs to ice water to cool. Peel and set aside. Remove sausage meat from casings and place in a bowl. Add herbs, mustard, salt, and pepper. Mix well. Divide sausage meat mixture into 4 portions. Flatten each portion into a patty shape. Place a peeled egg in the centre of each patty and shape the meat evenly around the egg until sealed. Chill for 30 minutes. Beat the remaining 2 eggs. Prepare three bowls with flour, beaten eggs, and breadcrumbs. Roll each sausage-encased egg in flour, then egg, and finally breadcrumbs. Chill while heating the oil. Fill a deep saucepan halfway with oil and heat to 160°C (use a cooking thermometer or test with bread - it should sizzle and turn golden brown in 40 seconds). Deep fry 2-3 eggs at a time for 6-8 minutes until crisp and golden brown. Drain on paper towels. Cut Scotch eggs in half, place on a plate with mustard sauce, and garnish with chives. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #scotchegg #scotcheggs

Scotch Eggs - Pub Grub - Episode 3 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Scotch Eggs: Makes 4: Ingredients: Mustard Sauce: 1 tbsp olive oil 1/2 shallot 1 shot of single malt whisky 1/2 juice of lemon 1 tbsp honey 1 1/2 tbsp wholegrain mustard 1 tsp english mustard 1 tsp white wine vinegar 1/2 tsp pepper 1/2 tsp sea salt flakes 3-4 tbsp mayonnaise Scotch Eggs: 6 Eggs 6 quality pork sausages - @macburnhamfamilybutchers 1/4 cup fresh parsley 1/5 cup fresh sage 1 1/2 tbsp dijon mustard 1 tsp sea salt flakes 1 tsp black pepper 1 cup flour 1 cup panko breadcrumbs 2-3 litres of veg oil for frying Method: Heat olive oil in a saucepan over medium heat. Add shallots and cook until softened. Pour in whisky and flambé by igniting with a hob lighter. Allow alcohol to burn off. Add salt, pepper, and any remaining ingredients except for mayonnaise. Stir until smooth. Remove from heat and stir in mayonnaise. Set aside. Bring a large pot of water to a boil. Carefully lower in 4 eggs and cook for 5 minutes for a runny yolk or 6 minutes for a firmer yolk. Transfer eggs to ice water to cool. Peel and set aside. Remove sausage meat from casings and place in a bowl. Add herbs, mustard, salt, and pepper. Mix well. Divide sausage meat mixture into 4 portions. Flatten each portion into a patty shape. Place a peeled egg in the centre of each patty and shape the meat evenly around the egg until sealed. Chill for 30 minutes. Beat the remaining 2 eggs. Prepare three bowls with flour, beaten eggs, and breadcrumbs. Roll each sausage-encased egg in flour, then egg, and finally breadcrumbs. Chill while heating the oil. Fill a deep saucepan halfway with oil and heat to 160°C (use a cooking thermometer or test with bread - it should sizzle and turn golden brown in 40 seconds). Deep fry 2-3 eggs at a time for 6-8 minutes until crisp and golden brown. Drain on paper towels. Cut Scotch eggs in half, place on a plate with mustard sauce, and garnish with chives. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #scotchegg #scotcheggs

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