Namibian BBQ The Hairy Bikers' Cookbook


Namibian BBQ

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'For years,

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'Dave and I have been waving goodbye to Cumbria and Newcastle,

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'heading off on a quest for great food.

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'And this was one place we'd always wanted to go.

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'It's the scale of Namibia that first strikes you.

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'Three times the size of Britain but only a thirtieth of the population.

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'But to get a real sense of the place, you need something a bit special.'

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SPEECH INAUDIBLE

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'We love good food.

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'And one thing we always like to get our hands on is game.

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'It might seem strange to the rest of us but these aren't endangered species.

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'This is just what people eat.'

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Yes!

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We're flying! Woo!

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'The sand dunes of the Namib Desert are some of the biggest and most beautiful in the world

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'and to see them from the air was incredible.

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'Nestling among them was our first port of call.

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'A strange seaside town of Swakopmund.

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'A hundred years ago, Namibia was a German colony.

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'We didn't know quite what to expect on our first ride through Africa but we didn't expect this.

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'If it wasn't for the palm trees, you could be in Bavaria.

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'Peter's Antiques is a bit of an institution in Swakopmund.

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'It's full of relics of Namibia's German colonial past.

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'As well as some African tribal pieces.

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'And Peter himself is the author of a Namibian cookbook.'

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OK, now look here.

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And here my favourite is the puffotter.

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This is quite a difficult thing

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first to catch a puffotter in the field.

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Make quite sure that you knock the head off.

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-Yes.

-And then you actually fry it in a pan.

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And it tastes like a chicken breast.

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And on your travels through the country, if you find a puffotter,

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take my cookbook along and have a Namibian delicacy.

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Well, if we come across a puffotter, I'm sure it will come in handy.

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I think I'll be going the other way.

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I hate snakes, I hate them.

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-Eating it wouldn't be the first thing to come to mind, would it?

-No.

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THEY LAUGH

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Definitely not. Wow!

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'We decided to give puffotter a miss for the time being

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'and load up with some real game meat at Jan the butcher's.'

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-What's this one, Jan?

-This one is oryx.

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-This is kudu. The bigger one is kudu.

-The darker one is kudu.

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And the lighter one is oryx.

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-So does the kudu, Jan, does that come from your farm?

-Yes, it's from my farm near Kalkfeld.

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That leg over there,

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the first one and the meat over here, it's from that kudu.

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It's proper free-range meat.

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Fat free, organic as you like. You've got the fat where you want it.

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I think that in some ways it's nicer that venison.

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And that flavour's maintained in that fat as well - I like fatty meat

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because it...mmm! It's moist and it's tasty. It's lovely.

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Whoa!

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'A barbie always tastes better if you can find a bit of beach.

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'There's a great tradition in Southern Africa of combining meat with fruit,

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'sometimes known as Cape Malay cuisine.

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'It's one of the things we wanted to have a go at.'

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-This is a proper place for a barbeque, isn't it?

-Yeah.

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Maybe a tad extreme.

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THEY LAUGH

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-When have we ever been shy?

-No.

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As me mother used to say "Shy bairns get nowt."

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We're doing a proper African game barbeque.

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All the food we're cooking is readily available in Africa.

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It's not freaky - it simply is here

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and we've found it to be rather good.

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We're gonna kick off, we're doing a crocodile satay.

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Crocodile - it's a lovely fillet. It's not a scary meat.

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It's like somewhere between a good firm fish, like sea bass or monkfish, and chicken.

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and crocodile works really well as a satay.

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I mean you could use prawns, chicken, pork or beef

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but the crocodile's perfect. It's somewhere in between

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and we'll show you how to prepare it.

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First off, get your crocodile fillet

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strip it up and then cut it into chunks.

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Do you know, I met a bloke once in Costa Rica

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and he was wrestling a crocodile.

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-No!

-He could wrestle a crocodile - I saw it.

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He said that the secret in wrestling crocodiles is you have to let them have the first snap.

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Because all the power's in that.

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And they've got nothing there.

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So what to do is, you could jump in the river and it'd go - mmph!

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and while it was like that, he grabbed the crocodile's snout,

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-and bind it shut.

-What with?

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-Like a leather thong.

-Steady!

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-Like a shoelace, not...

-Ah!

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He was a hard man.

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Well, I'm doing a satay sauce.

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You know what satay is. Everyone's eaten it before.

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You have peanut butter and we'll put in some cashew nuts.

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And then Scotch bonnet chillies and we're chopping those as well,

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and some soy and a little bit of lemon juice

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and some pineapple juice maybe.

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and we're gonna put it in this.

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Which is called a potje.

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It's a three-legged... You get them bigger than this, I do have to say.

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Dave calls them a missionary pot.

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THEY LAUGH

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They'd be a midget missionary. Snow White and the seven missionaries.

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We saw that once on video.

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THEY LAUGH

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I'm now ready to marinate my kebabs.

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I've got some lemon juice, little bit of soy sauce, some chopped garlic

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some salt, some fresh ground black pepper

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again just to give it some more bite a little bit of Tabasco.

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I'll finish off with some olive oil. Quite liberal so it's on my stick.

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Just to tenderise the croc a bit.

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And that's the marinade or "marin-ad" finished.

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We'll just leave that for a bit while Si's satay sauce cooks.

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Now, what's great about this and for a barbeque is you just stick it all in at once - it's great.

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But you have to heat it and it has to heat through.

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And you need to mix it on the heat, so on the barbeque

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get it mixing and then it becomes a lovely, lovely texture

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and a real nice sauce.

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BARBEQUE CREAKS

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Ooh, sounds like the Gates of Mordor, that, didn't it?

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THEY LAUGH

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-Oh, look at them.

-Oh, hey.

-It's never like this at the Connaught.

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THEY LAUGH

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No good grind's complete without a burger.

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Ours is different - because it's Africa, we're making zebra burgers.

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Zebra's quite a lean meat - a bit like venison

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and for burgers, you need to get some fat into it

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so whilst I'm mincing my zebra, I'm mincing up some nice fatty smoked bacon with it.

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It might seem odd using zebra in a burger but zebra is a freely available game meat in Africa.

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It's good stuff and personally, I like to know what goes in my burger.

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What I'm doing is I'm stripping thyme here.

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So what we have here in chopped fine loveliness,

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we've got some garlic, we've got some chilli,

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em, of sorts. Chilli's really weird here. Anyway, we've got onion and thyme.

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And you chop it really finely

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so when Dave's finished, when Dave's finished with the zebra,

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we stick it all in one pot, give it a big mush.

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Add loads of salt, loads of pepper. Little bit of Tabasco.

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And that's when the kids get involved

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Get it all in a bowl, get the hands in it.

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Get their hands washed and get them to squish it all up

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so the onion and the chilli and the thyme all go together with the mincemeat.

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'To prevent a total meat overload, you need something for the vegetarians at the barbie as well.'

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Gem squash with mozzarella, garlic, olive oil,

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and the much maligned celery leaves.

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It's really easy. You put all the ingredients that I've just mentioned, into the gem squash,

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you wrap it in tin foil and you stick it on the barbeque.

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You wait, it all melts. It's a cornucopia of loveliness and then you eat it.

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It takes about...

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BANGING

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Ten minutes. Oh, dear. What..? What you doing, man?

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Oryx!

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Oryx is like a big antelope - woo!

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HE LAUGHS

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Again, it's the fruit and meat vibe.

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I've got my oryx fillets which I've cut from a sirloin.

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Beat them flat cos I want them tendered.

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If you're eating meat, you don't want exercise, it's just got to happen.

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Into my pestle and mortar, I've got blue cheese and cranberry sauce.

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Season your fillet.

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Crushed pepper.

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Bit of sea salt, not too much remember cos blue cheese is a salty beast.

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Then spoon in - that's lovely, actually -

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a dollop of the blue cheese and cranberries.

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This is a taste sensation.

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It would work brilliantly with venison.

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Spread it out. Look at that. Not too much.

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Don't want to kill the mother.

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And just make a roly-poly

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Of course the logic is when we cook this

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the outside's gonna be black and the inside's gonna be quite rare.

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But the cheese and cranberries are gonna bubble up inside and go through the whole thing.

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Look at that. Well, must get banging.

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'Meanwhile, our crocodile satay was ready for a nibble.'

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-It's gorgeous. We've really...

-HE LAUGHS

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-Zebra burgers.

-They look lovely.

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Great!

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The beauty of it is you get the nice stripes across.

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Here you are, Si, my oryx rolls.

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Thanks, mate. Look at these.

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Superb!

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Superb!

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-Fantastic! Look at that.

-Oh, hey, man.

-Out of Africa.

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These look perfect, absolutely perfect. That looks beautiful.

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It does, it looks brilliant.

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-Think we can eat this, then?

-I think so.

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I think we might be able to.

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Longleat on a platter.

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THEY LAUGH

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Oh, look at that meat.

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-There you are.

-Thanks, mate. This is the oryx, Dave, yeah?

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-Yeah.

-Excellent.

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Oh. Tender. Tenderer than Elvis Presley when he's getting all romantic.

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-Hoo-oo!

-Oryx.

-It didn't die in vain.

-Oh, hell, no.

-No.

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Come on, Kingy. Surf's up.

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THEY LAUGH

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What's down here?

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Oh, hey, man.

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'After a feast like that, we thought we'd better try a bit of exercise.'

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BOTH: Whoa!

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Subtitles by Red Bee Media Ltd

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