- 21 giờ trước
Cook with Luke - Season 4 Episode 1
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03:17Anh sẽ tố lấy tuổi những phần đẹp xa xa
03:21Cället là thật sự sử dụng
03:24Mình sẽ trở lại một xa chất phần hài
03:27Được rồi khi có một xong thường
03:30và có một lần mới hạt giống
03:33Và rồi tôi sẽ thở lại sản xuất của cái cớ
03:35rồi và trở lại sản xuất trong thị trọng
03:37và vào giữa cớ tình
03:37và tình thường và chất phần hại
03:39Và rồi tôi sẽ thử lại lên
03:40và thử thử th pulls, tụ cơ và bạn không trả trưởng
03:43I'm not going to lie, I'm a bit obsessed with this recipe.
03:48Now, if you want to get yourself a knife that's nice and warm, so it keeps it lovely and clean, let's do it.
03:56Oh, it's just gorgeous.
03:58Look at this.
04:02Thick gooey caramel in the middle, a layer of chocolate, a gorgeous base.
04:08This is perfect.
04:09I'm going to slice a couple of more pieces up and then top it with some ceremonial cacao.
04:14Look at that.
04:15Gourmet, a whole lot of love put into this and real chocolate in its most natural state.
04:21I'm going to finely grate it across the top of this tart to add some cacao richness and depth to the flavour.
04:28This is the type of recipe that nourishes from the inside out.
04:33Once you try this tart, you'll be feeling all the love.
04:39You're looking at the guy who loves to make your time in the kitchen easier, more fun and, of course, super delicious.
04:58You're in the right place because I'm going to show you how to make a crispy taco and we pair it with a few things here and there.
05:05We've got a zesty avocado puree and a very, very nice kiwi salsa.
05:11You're going to love it, but let's start with the chicken and this is how easy it is.
05:15Now, you'll notice something a little bit different about this chicken thigh.
05:18It has the skin on and for a very good reason.
05:23For me, skin on equals ultimate crisp and nothing gets your chicken crispier than an air fryer.
05:30Now, I've recently fallen in love with the air fryer.
05:33I'll tell you why.
05:34You don't need as much oil.
05:36So, I'm going to go just a little touch because the whole point of an air fryer is less oil, more crisp.
05:42So, we love that.
05:43Now, we want to bring out flavour, so we're going to go a little salt and then what we want to get in here too is some spices.
05:50I'm doing my favourite Mexican blend, but you can do whatever you've got on hand.
05:55Now, I'm going to massage these spices into the chicken pieces here and you'll notice I'm not preheating any ovens around here.
06:03That's because I'm using this bad boy.
06:05This is the multi-fry air fryer and it is so easy to use.
06:10Simply pull out this drawer.
06:11The thing I love about this drawer in particular is that it's dishwasher safe, so you're winning because you're cutting down on mess.
06:18Perfect.
06:19All right.
06:20All we need to do is put the drawer back in like so and I'm looking at 190 degrees.
06:26So, I'll press play and what I'm going to do is set that for a beautiful 18 minutes.
06:31Now, I can get on to the other elements of my dish and it all starts with this simple chopper.
06:36I love this.
06:37So, I'm going to make my avocado puree in this bad boy.
06:40What you want to do is you want to get your avocado, slice it open.
06:44Perfect.
06:45Now, you can just put it in as full whole halves, like so.
06:52Beautiful.
06:53We want flavour from garlic, lime juice and zest.
06:59I can already smell the spices on that chicken cooking as we go.
07:04It's looking really good.
07:05Brings a lot of flavour.
07:06And then, of course, some finely chopped coriander in there as well.
07:12We're going to go with the olive oil.
07:15The juice of the lime.
07:18Give it a really good squeeze.
07:20Get as much of it as you can off.
07:23Perfect.
07:23Now, this is where the magic begins.
07:28You've got full control over the consistency here.
07:32Now, if I wanted a bit of a chunky, rustic style, guacamole type addition to this dish,
07:38I'd just go a couple of times and I'd be good.
07:42That's it.
07:42But I want this to be a little bit smoother, a bit more like a puree.
07:46So, just slap it down.
07:50It's so good.
07:51The technology here means that if I press lightly, a little bit gentle speed, but pressing right down really goes for it.
07:59That's perfect.
08:00I promised you an avocado puree.
08:03Check this out.
08:04It's smooth.
08:05It's creamy.
08:06It's delicious.
08:07Now, I'm going to take this blade out very carefully.
08:10They're super sharp.
08:11But look at this consistency.
08:13Perfect.
08:14I love it.
08:14I love it.
08:15I love it.
08:15I'm going to set that aside for a moment.
08:17And then all I need to do before serving is char off some delicious corn tortillas and then make the incredible kiwi salsa.
08:25For the cute little kiwi salsa, in a bowl, combine the cherry tomatoes, kiwi fruit, some flat leaf parsley, dried chili flakes, lime juice,
08:38a generous pinch of salt, and some extra virgin olive oil.
08:43Give it a little mix and it's ready to go.
08:45I love when everything comes together just perfectly as planned.
08:52You've got to check out this crispy chicken thigh skin.
08:55Look at this.
08:56That there, you do not get crispy skin like that in anything other than an air fryer.
09:02It's perfect.
09:02But we're going to get to that in a moment.
09:05First, we've got to build our plate up.
09:08I've charred these off just in a dry pan so that they're smoky and a little bit golden brown on the outside.
09:14Give that a little bit of a smear like so.
09:16And we're going to repeat that process with all the others.
09:26The chicken is looking so succulent.
09:29It's moist in the middle.
09:30But as I run the knife through that skin, it's crispy, crunchy, everything chicken thigh should be,
09:36especially for a taco recipe like this.
09:39Next, we've just got to load them up with the chicken pieces.
09:42To bring it all together, we've got to utilise this beautiful salsa.
09:46Big, generous helping right in the middle of each.
09:49Fresh herbs, kiwi, tomato, chilli.
09:53This is a showstopper of a recipe.
09:56I've got some fresh flat leaf parsley.
09:58Just going to run the knife through these leaves gently.
10:02Give it a little sprinkle across the platter like so.
10:06Extra little pinch of salt.
10:09This to me is taco heaven.
10:11We've got the crispy corn tortilla base that is lathered up with that smooth and zesty avocado puree.
10:18The crispiest chicken thigh you're ever going to taste.
10:21And a salsa that just brings this recipe to life.
10:24Doesn't have to be Taco Tuesday to enjoy this recipe.
10:27You're going to want to have these every day of the week.
10:34Cook like me every day with my brand new best ever cookbook, Cook with Luke.
10:39Packed with more than 80 delicious recipes, this is the food I love to cook and eat.
10:45Healthy weeknight meals that are ready in minutes.
10:48Nourishing, cafe-worthy breakfasts made at home.
10:51And my favourite comfort foods, only better for you.
10:55The only place to get yourself a copy is at Cook Dine Host.
10:58So head to cookdinehost.com and start cooking some simply tasty food today.
11:14When it comes to our health, it all starts in the gut.
11:16How we absorb our nutrients, but also how we break them down so that we digest them properly without discomfort.
11:23And we can make the most of all the healthy food that we eat.
11:26Now this is my gut-loving smoothie bowl.
11:30You're going to love it.
11:31And it's got a few cheeky little ingredients, including papaya.
11:35Now, papaya is actually fantastic for your gut.
11:39So much so that there is an enzyme found in the skin of a raw papaya called caracane.
11:45That actually helps break down gluten for us.
11:48It's actually the powerful ingredient contained in each and every tablet of GlutGuard,
11:53which is perfect for those who have to avoid gluten, who are worried about being glutened.
12:00Along with the papaya, we've got some frozen mango, frozen banana,
12:04some vanilla protein powder to up the gut goodness right there.
12:08And we're going to bring that together with your favourite plant-based milk.
12:11Pour that in.
12:12We're going to chuck the lid on and blitz it until it's thick, smooth and creamy.
12:18This stuff looks like soft serve.
12:26It is so incredible.
12:28Not many people make smoothie bowls with papaya.
12:31And I tell you, once you do, you're going to love it.
12:34Look at that.
12:35I'm going to turn this out into my bowl, just like so.
12:39Thick, gorgeous, vibrant.
12:41This is like taking your taste buds on a tropical holiday every morning.
12:45It's not just the incredible enzymes found in the papaya skin that are so fantastic.
12:50It's actually a rich source of vitamin C and vitamin A.
12:54So it's a big tick from me.
12:56Now I'm going to smooth that out and then we're going to top this like an absolute king.
13:01What we want to do is we want to start with some banana.
13:04We're going to slice that up into some thick rounds.
13:07Banana is one of my favourite fruits.
13:09It's such a fantastic source of energy and pairs beautifully with the papaya.
13:13Now I'm going to go some longer shards here, just along the banana like so.
13:20And the reason I'm going to do that is I want a little bit of height with this.
13:24I'm going to try to get all cafe worthy with this smoothie bowl.
13:28We're going to go in, press it in like so.
13:32One more.
13:34Unreal.
13:35And then we're going to get some more papaya on there because who doesn't love it?
13:39We're going to sprinkle some of that around the banana.
13:43And then nothing makes this more tropical than some toasted flaked coconut.
13:49If you're looking for a gluten-free breakfast that's high in protein,
13:53packed with smart carbs but also fantastic for your gut,
13:57then this is the smoothie bowl for you.
14:04I'm such a fan of making cafe worthy breakfasts at home.
14:08And you know what?
14:09It's easier than you think.
14:11And the best part about making it yourself at home
14:13is that you can next level the health benefits.
14:15This is my miso scrambled eggs with crispy tallow hash browns.
14:19And you're going to be making them over and over again once you try them.
14:23Now we're starting off with a little bit of flavour.
14:25We've got onion powder, minced garlic.
14:27We're going to use an egg in there to hold everything together.
14:30And I'm keeping this recipe gluten-free.
14:32So I'm going to use tapioca flour, arrowroot, the same thing.
14:35You can use these to help bind recipes where white flour would traditionally be used.
14:39Now I'm going to give this a generous pinch of salt, bring a lot of flavour out.
14:43And then give this a really, really good mix.
14:47We want the egg to wrap itself around that potato so it holds its form when it hits the pan.
14:52Now you'll notice with the potato, I've grated it,
14:54but I've also given it a really good squeeze to drain out excess water.
14:58If you want crispy hash browns,
15:00you've got to get rid of as much of that water in the potato as possible.
15:03All right, now I'm talking about all things crispy.
15:06I'm promising crispy hash browns.
15:09The only way to get crispy hash browns is frying them in a really good, healthy quality source of fat.
15:15Now today I'm using grass-fed, grass-finished beef tallow.
15:19It is next level.
15:20I often say fat is where the flavour is at,
15:23but I also say fat is where the health is at.
15:26Now if you're getting fat that's naturally occurring from nature or animals,
15:30that's the stuff we want to be celebrating.
15:32And this here, best of the bone, it is liquid gold.
15:35Now I'm going to bring my pan up to heat.
15:37We'll melt this off, almost shallow frying so they go nice and crispy.
15:41I'm going to cook it off in batches.
15:43And once they're done, place them on a tray in the oven.
15:45Set on low, about 120 degrees,
15:48so that they stay warm while I make my miso scrambled eggs.
15:53Now this here is a bone broth concentrate with organic miso.
15:58Now we all know the benefits of bone broth.
16:00It helps heal and seal the gut.
16:02It's fantastic for hair, skin and nails.
16:04And it can also support good quality sleep,
16:07boost our immune system and a whole lot of other fantastic health benefits.
16:11Now I like adding it to these scrambled eggs.
16:13It adds so much flavour, but it's really, really versatile.
16:16You can put it in sauces, marinades, even into your soups.
16:19This is grass-fed bone broth that is cooked low and slow for more than 48 hours,
16:24extracting all the goodness from the bones from those happy cows,
16:27meaning it's the best for your health.
16:31My secret hack for getting cafe-style scrambled eggs at home every time
16:36is cooking low and slow.
16:38Gently move them around the pan rather than overturning them time after time.
16:43Patience is the key for a perfect scrambled egg.
16:45Check out how crispy my hash browns have gone.
16:52I love when they get those little spidery edges.
16:54You just know they're going to be so crunchy.
16:58Now, remember when you're cooking scrambled eggs,
17:00turn the pan off a little bit earlier than you typically would
17:04because the residual heat is going to keep them cooking.
17:07Let's plate these up.
17:08Oh, they're gorgeous.
17:12They're glossy.
17:13They're everything an egg should be.
17:15I can't help myself but to add some of this delicious bone broth barbecue sauce
17:20to dip my eggs and hash browns into.
17:23And then, of course, bring a little colour and life to the plate.
17:26We've got some freshly chopped chives.
17:29That can go across the eggs.
17:31And then a generous pinch of salt as well.
17:33If you're looking to spoil a loved one or simply wake up one day and say,
17:38heck, I'm going to spoil myself, this is the recipe for you.
17:57I never say no to a sneaky treat
17:59and I'd certainly never say no to something that's no-bake.
18:02So you'll be saying yes to my no-bake lemon and coconut slice.
18:07It's so good and the best part is it's a healthy dessert
18:11that's actually packed with protein.
18:14Now, we get the protein from these chickpeas.
18:17They're also a fantastic source of fibre.
18:20The best part about them is they also come in this eco-friendly Tetra Pak
18:24that's super easy to use.
18:26You simply tear off the top and then you drain them out with no fuss at all.
18:31With no artificial colours or flavours, no preservatives and no added sugar,
18:36you know this is just the good stuff.
18:38Let's transfer it to a powerful food processor or blender
18:41and then in there, to create our base,
18:44we need to flesh it out with some other classic McKenzie's pantry staples.
18:48We've got desiccated coconut.
18:51We've also got some coconut flour,
18:53which is a fantastic gluten-free alternative to regular flour.
18:57And now we want our wet ingredients.
18:59We're going in with some lemon juice.
19:01We're making this refined sugar-free,
19:04so we're actually going to use some maple syrup for this one.
19:06Now this is raw, no-bake, meaning it needs to set somehow
19:12and we set it in the fridge
19:13and coconut oil goes firm when it hits the fridge.
19:17We've got some coconut cream.
19:19This adds a beautiful texture.
19:21And then, of course, along with the lemon juice,
19:23we're actually using the zest.
19:25It's gorgeous.
19:26A little bit of vanilla extract
19:28and even in your baking.
19:31A little crack of salt.
19:34Perfect.
19:35All right, we're going to place the lid on this,
19:37blitz it until it's smooth and well combined.
19:40If it's a little thick and chunky,
19:41you can add a splash of water or two to really loosen it up.
19:48This is looking perfect.
19:51This filling, so zesty, so vibrant.
19:55You want to line a square cake tin with baking paper.
20:00Spoon that out
20:01and then we're going to transfer this to the fridge to firm up.
20:04It gives us just the right amount of time
20:06to get onto our zesty lemon coconut frosting.
20:19It wouldn't be a lemon and coconut slice
20:21without a lemony and coconutty icing.
20:24And it all starts with a fantastic, good quality shredded coconut.
20:28We're going to go coconut oil again.
20:30That helps it set firm when it hits the fridge.
20:33Coconut cream.
20:36Maple syrup.
20:39And some lemon juice.
20:43And this lemon right here,
20:45well, we're not going to use the juice from this one.
20:47We're actually going to reserve it for the zest
20:49to make our icing look next level.
20:53Now, give your icing a little crack of salt
20:55and then get your hand blender in there.
20:59What we want to do is we want to pulse it
21:01until it's smooth and well combined.
21:04And again, if it gets a little stiff,
21:06a little splash of water will really get it going.
21:08To say I'm excited is an understatement.
21:27I'm so keen on this.
21:28What I love about it most is that it's so easy.
21:31Just a little casual slice up the middle,
21:34just like so.
21:35Soft, gorgeous and perfect.
21:37It's got a coconut chickpea filling.
21:40It's got that incredible zesty icing on top.
21:44If you think you've lemon sliced in your life,
21:47let me tell you, you haven't.
21:49You haven't had a real coconut lemon slice
21:52until you try this one.
21:54Oh.
21:55It's got a real coconut.
22:04It's got a tonic.
22:06It's just a lot going deep.
22:08It's got a really good soul now.
22:10It's got a real cookie.
22:11It's got a little funky wak
22:19while you're trying it all goes wild
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