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Donal's Real Time Recipes Season 2 Episode 1
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FunTranscript
00:00Creamy, dreamy, irresistibly tasty.
00:03Whether it's the key ingredient or main event,
00:05Philadelphia is the one cooks reach for.
00:08You've got a friend in Philly.
00:10They say the dinner table is the heart of the home.
00:14But what they forget to mention is...
00:17the absolute chaos it takes to get there.
00:20Navigating the small daily hurdles, the inevitable chaos
00:23and the everyday victories are what make family life such an adventure.
00:27Thank you!
00:30Welcome to the bit between the fridge and the fork.
00:34Where the chaos battles calm and pasta waits for no one.
00:38I literally would eat that directly from the pan.
00:41This is not a cooking show about perfection.
00:45This is real-time cooking.
00:48Where every minute matters and every dinner served is a small trial.
00:52So let's get cooking.
01:00All right, today is all about those big flavour wins without the big time commitment.
01:09We're talking smart cheats, little shortcuts and easy upgrades that don't sacrifice on taste.
01:14First up, we've got sticky soy salmon and crispy rice.
01:17Crispy, caramelised and packed with an irresistible umami hit.
01:21Perfect for those nights when you want something impressive but without the hassle.
01:25That is a proper cheat day win.
01:27Then we're going to turn up the heat with buffalo chicken and a wedge salad.
01:31Juicy, spicy and paired with that classic crunch.
01:34Well, I don't know how I'm going to talk into that one.
01:37And finally, we're diving into Cheats Dan Dan Noodles.
01:40A big bowl of spicy, savoury, saucy goodness that hits all the right notes without the fuss.
01:46So if you're ready to cheat a little and win a lot in the flavour department, let's get started.
01:52Now, you know those dinners that make you look like you've gone to a whole heap of effort.
02:00Well, this is one of those except for the fact that we're going to use lots of little cheese elements.
02:05First up, some sticky soy glazed salmon.
02:07And it's going to be cooked in the air fryer with a little bit of corn flour and some sesame oil.
02:12This is just going to coat it and we're going to finish it with a glaze that I'm going to cook in the pan.
02:16So grab up a teaspoon or so of corn flour, which is going to give you that nice coating on the outside.
02:23And to this, a little seasoning in the form of some soy sauce.
02:27Now, these little lunch boxes are the workhorse in my house.
02:30They keep my kitchen running. I use them for leftovers, for scraps, and specifically for marinades like this.
02:36They're perfect. I'm going to pop it into an air fryer and get it cooked off.
02:40Now, top tip is to make sure that your air fryer is preheated.
02:44You'll get the best results if you do that.
02:46And this is only going to take about 15 minutes or so till it's cooked through.
02:50Now, crispy rice starts with leftover cooked rice.
02:55And I'm going to get my pan on, heat it up and up to temperature while I crack on with the ingredients for this.
03:02I've got some ginger, I've got some garlic and I've got some spring onions.
03:05And the beauty of this recipe is that it takes a leftover ingredient and makes it shine.
03:10So, slice your ginger into thin little matchsticks.
03:18Now, ginger is sliced. I'm going to get my butter into a pan.
03:21Let that melt down. And while it's melting, we're going to add the ginger.
03:25And slowly infuse that butter with all that great flavour.
03:28Same goes with the garlic. Two to three cloves nicely sliced here.
03:32Okay. Pop that in with that beautiful melting butter.
03:40Rough chop on the spring onion.
03:42And then, basically, you've created this fantastic base flavour for the rice.
03:47Now, give it a quick stir. Look at that.
03:50I'm going to season it with a little bit of salt.
03:53And I can see that the majority of the ingredients have just softened down now.
03:57So, it's time to go in with our leftover cooled cooked rice.
04:00And I'm just going to, at this point, mix all that buttery, gingery goodness through the rice.
04:07And season it a tiny bit with some sesame oil.
04:10Now, because I'm looking for this to be crispy rice, as soon as it is mixed through, I'm going to press that down.
04:19And you want it to be as compact to the edges of the pan as possible.
04:23I'm going to leave the heat to do its business, get us that nice crust going on.
04:27And it gives me the perfect amount of time to make up a very simple salsa to go alongside the salmon, the crispy rice.
04:33And oftentimes, when you have rich, salty flavours like this, cutting it with some sweetness goes a long way to making this meal fabulous.
04:40To prep the pineapple, take off the ends and then remove the skin and any of the eyes.
04:47Cut out the tough core and then finely dice the pineapple.
04:53So, pop your pineapple into a bowl.
04:55It's time for some red onion.
04:57I'm just going to finely slice this.
04:59Half a red onion will do the job.
05:03To this, alongside the sweetness, we need a little bit of spice.
05:07So, I've got some jalapeno peppers.
05:10Now, as I'm slicing this, I can hear my rice is nearly there.
05:14So, we should be left with these crispy little bits that we can introduce to the rice.
05:19Look at that.
05:20And I'm going to repeat the process now and just spread it out again and allow it to catch ever so slightly.
05:26It is a lovely way to make the most of leftover rice.
05:30OK.
05:31Right.
05:32Back to business.
05:33We've got our jalapeno peppers.
05:34Jarred jalapenos will do the job.
05:36Even some nice bird's eye chillies or some chilli flakes.
05:39So, a nice fine slice here.
05:42Pop that in alongside some lime juice and just roll it on the board to ensure that you get the most juice out.
05:48I'm going to slice it in half.
05:49And these are all really fresh flavours.
05:51So, if you're bringing this to your dinner time, imagine you've got beautiful crispy rice.
05:55You've got sticky glazed salmon.
05:57And now you're going to hit it with this sweet, vibrant, spiky pineapple salsa.
06:02It does need a little pinch of some salt.
06:05Lime and salt.
06:07We're kind of in margarita land.
06:09Grab up your spoon and start tossing through those ingredients.
06:12And as I'm mixing, the smell tells me I need a bit of coriander in there.
06:17So, I'm just going to pick off some leaves straight off the plant.
06:20You don't even need to chop them.
06:21Just tear them in and you'll get that fragrance, that flavour.
06:24And I know people hate coriander.
06:26If you don't like it, just leave it out.
06:28Give that a little mix through and you can pop that in a lunch box.
06:31That can be prepped well in advance if you want to.
06:33It'll actually benefit from the salt and the lime juice to help macerate the fruit and bring out its flavour.
06:39Leave that to the side.
06:41To go alongside all of this, I have a fabulous little glaze that's going to coat our salmon.
06:45So, into a pan with some sesame oil.
06:48To this, we're going to add a little bit of soy sauce.
06:51And the brilliant thing about this recipe is that we're using ingredients that I always have in my store cupboard.
06:55I have soy sauce, I have sesame oil, I have oyster sauce.
06:58And just introducing these store cupboard ingredients to a little bit of heat
07:02will allow us to bring them to life and create something altogether interesting and different.
07:07We need a little bit of sugar.
07:09And this will come up to temperature quite quickly.
07:11Give it a little mix through.
07:13It only takes a few seconds.
07:15You're really just waiting for the sugar to dissolve and for the sauce to thicken ever so slightly.
07:20Look at that.
07:22Time to plate up.
07:23I've got lovely layers of that crispy rice.
07:26Place this on the base of our plate.
07:29Some of that lovely pineapple salsa on the side.
07:34We've got all of those great flavours with the coriander, the jalapeno and everything else.
07:41And now, time to grab our salmon from the air fryer and serve up these beautiful cooked darns.
07:47Look at that.
07:48Simple, easy, very quick.
07:51And the finishing touch is that beautiful little sauce we've made.
07:56And just pour that over the top.
07:59For a little garnish, some coriander around the sides.
08:03And that for me is a proper banging little dish that is so simple to do.
08:07Lots of intrigue and excitement.
08:09But best of all, it tastes fantastic.
08:13Grab some salmon and that crispy rice.
08:20Mmm.
08:21Oh yeah.
08:22Big flavours, simple steps.
08:24That is a proper cheat day win.
08:27Mmm.
08:28Yum.
08:38Next up, a chicken salad that is anything but boring.
08:41Crispy, coated, beautiful chicken with a wedge salad and a blue cheese dressing.
08:46Grab a napkin, because you're going to need it.
08:53Now, if there's one thing the air fryer does well, it's crispy chicken.
08:56But you do need to follow this method to get it really nice.
09:00And it comes down to having a crispy cornflake coating, which is exactly what I need for my chicken thighs.
09:05So I'm going to make up a little bit of a marinade for the chicken thighs to sit in.
09:09And I'm going to add some buttermilk.
09:10This is going to do two things.
09:11The buttermilk will help to tenderise the chicken thighs, but it's also going to allow our cornflakes to stick to the chicken thighs.
09:17And traditionally, if you're breadcrumbing chicken, you've got three stations.
09:21In this situation, we've got two.
09:23This buttermilk is going to be flavoured up with some garlic powder.
09:27Always be generous with your spices at this stage.
09:30Dried oregano, and this really is a great opportunity to raid your spice cupboard.
09:34If you have spices that have been sitting there for a long time, bring them to life.
09:38You could easily use any spice mix you fancy here, but I've got a combination of spiciness coming from chilli powder, a little bit of dried oregano, and some garlic as well.
09:49Now, season it up with some sea salt and plenty of black pepper, and then just give that a mix.
09:56This spiced buttermilk mixture is ready to rock now, so I'm going to add chicken thighs into this.
10:02I have boneless, skinless chicken thighs, and I really always recommend them because they are so versatile.
10:07They have a lovely bit of fat and sinew on them, and what I do think is, in terms of flavour, you get a whole lot more with chicken thighs than you would with chicken breast.
10:16And they tend to be a little less expensive too.
10:18So pop the chicken into that spiced mixture, leave the chicken in that buttermilk for as long as you possibly can.
10:25You can leave this overnight, you can pop it in a little bag in the fridge if you fancy, but ultimately, that spiced buttermilk is going to flavour up these chicken thighs and completely transform them.
10:36Now, as this is real-time recipes, I'm cooking straight through, so I'll leave the chicken to sit, let it marinate, and meanwhile we're going to get on with our dry ingredients.
10:43So, into a bag with the secret ingredient of my air fryer success, the humble cornflake, which basically is dehydrated corn,
10:53and it has this lovely crispy coating that it's going to impart to our beautiful chicken.
10:58Stick it into your bag like this, seal it, and then, if you have any frustrations throughout the day, grab your rolling pin and give it a good bath.
11:06You can do this in a food processor, but I do like the physical aspect of bashing the bejesus out of a bag.
11:13OK, this is looking good. All that hard work is done.
11:20Stick it into another tray, and we're basically going to go from wet mixture to dry mixture, using a little bit of flour to bind.
11:28So, a couple of tablespoons. And if you fancy, a good little tip is to season this stage too, just to ensure you get as much flavour throughout this.
11:38I've got oregano, chilli powder, plenty of salt, plenty of pepper.
11:42This is the kind of dinner that really packs a punch.
11:45Grab the air fryer basket, preheated, lined with a bit of parchment paper, just makes your life a bit easier.
11:52And then we're going to go from wet to dry, and then dry into the basket.
11:56Does that make sense? I hope that makes sense for you.
11:58Pop that straight in. And then it's just a case of rinsing and repeating.
12:08Now, great tip, if you are air frying regularly, a little spray bottle of oil, completely coat the chicken before it goes into the air fryer, and it'll give you the best results.
12:16Now, these will take about 15 to 20 minutes until they're cooked through completely.
12:20And I'm going to check on them every now and then, just to make sure that we get nice crispy results.
12:30Wrap it, mix it, or simply spread it. Philadelphia, the one cooks reach for. You've got a friend in Philly.
12:37Wrap it, mix it, or simply spread it. Philadelphia, the one cooks reach for. You've got a friend in Philly.
12:45Now, while the chicken is cooking in the air fryer, I want to make up that classic buffalo sauce, which is actually quite easy to make at home.
12:57I'm going to get my pan on nice and hot, add in plenty of butter.
13:01And the beauty of this recipe is that it comes together with ingredients you possibly have in your pantry already.
13:06So, a little jar of hot sauce goes in. We're going to pop that in amongst the butter.
13:11The whole jar goes in alongside some sweetness in the form of honey.
13:15And if you feel like your hot sauce isn't already hot enough, a little Tabasco to ramp up the heat.
13:21Now, I'm just going to bring that to temperature, let the butter melt down, and slowly blip it away until we have a nice thickened sauce that's going to coat our chicken.
13:29Now, if you've ever been to America, no doubt you will be offered up a wedge salad at some point.
13:34And this is a classic wedge salad. So, it starts off with some bacon in a pan.
13:39I've got the pan coming up to temperature, and I'm going to fry these off until they become really nice and crispy.
13:44Give them a little move in the pan. You don't need to add too much oil.
13:47Maybe just a little spritz to help them along, but it doesn't need too much oil because there's enough fat in the bacon anyway.
13:53So, let that fry off, and while it is frying, I'm going to make up the wedge salad dressing.
13:58So, the whole idea here is you're taking ingredients you most likely have in the kitchen, and you're bringing them together and letting them shine.
14:04So, a little bit of sour cream, and because we have that rich heat going on with our buffalo sauce, we want to cut it with something fresh and creamy tasting.
14:13So, a little bit of mayonnaise goes in. Plenty of seasoning in the form of salt and pepper.
14:19I'm going to break some of our blue cheese in here, and we're also going to use some to garnish.
14:24And then, just using the back of the spoon, you're going to spread that blue cheese and be left with a gorgeous creamy dressing for this wedge salad.
14:31To serve this salad, take up a big platter, grab your iceberg, and a good way of taking out the core from your iceberg is to slam it down like that.
14:40And, essentially, you should be able to just pull out the core from the centre.
14:46It normally works every time, but this is a small one. So, you should be able to just tear out the core of your iceberg like this.
14:53Now, once you have your iceberg lettuce, slice in half, slice in quarters, and maybe because we're going to serve this as a platter, I'm going to serve this into eights.
15:03So, you should be left with these gorgeous little wedges of iceberg that are going to form the basis of a really beautiful crunchy salad.
15:12I think iceberg lettuce kind of gets a bit of a bad rap, but I think it's back. It's got great crunch and it's got great flavour.
15:19That's going to be the perfect cool base amongst all the heat and creaminess we're getting with this dish.
15:24OK, so that's the base. Now, I have some lovely radishes, and I'm just going to slice these up into a few little slices, a few little wedges, and decorate this across our wedge.
15:34I love radishes. They're one of those vegetables that you kind of overlook, but actually, they're full of flavour.
15:40They're really peppery when you bite into them, and they kind of add a really nice cooling crunch to a salad like this.
15:46And then, start decorating our little wedge salad. Now, it's kind of at this stage reminding me of one of those sort of 90s Irish ham salads, but I promise you, the ingredients we'll add will completely transform it.
15:59My bacon is pretty much cooked now, so I'm going to transfer that out, and my sauce, yeah, lovely and thickened.
16:07So, I have an idea. We're going to take it from the air fryer, take those crispy chicken pieces, pop them into the pan that has all that bacon fat, and then I'm going to take up this fabulous pan of hot sauce and pour that all the way over.
16:22Yes! This is my kind of cooking. Time to build this salad. I have my beautiful dressing, and I'm just going to splodge this on straight over each wedge.
16:32You can be generous with this, because you want that nice, cool, creamy, salty, spiky hit.
16:37Then, it's time for the remainder of that cheese, just going over in chunks.
16:43This is definitely cheat day wins. Proper food that you can look forward to.
16:48We've got all those lovely bacon bits straight over the top.
16:53Pick over some nice dill.
16:56Just a little whisper of Scandi sophistication in amongst this American chaos.
17:03And now, time for that beautiful chicken.
17:07I'm serving this platter style, so you can pop it straight on top.
17:11I told you you were going to need a napkin.
17:15This is a platter of absolute indulgence.
17:21Well, I don't know how I'm going to talk into that one.
17:34Now, if you're looking for a dish that is fast, punchy, and a little bit messy, this is the one for you.
17:40Now, if you've ever had those creamy, beautiful dandan noodles, this is a bit of a homemade riff on the classic.
17:52And it starts off with some mushrooms.
17:54Any button mushrooms will do the job, but I have a lovely selection of shiitake and some nice button mushrooms as well.
18:00So, nice rough slice on these.
18:03And then straight into the pan with a good glug of oil.
18:07Not too much.
18:09Once that's up to temperature, mushrooms go straight in.
18:12And my favourite method for getting the most out of mushrooms in a pan is give them a little shimmy and a shake.
18:18Grab up a spatula or a wooden spoon, and we're just going to press them down against that hot pan.
18:25We're looking for that sizzle, we're looking for a little bit of a squeal and a squeak.
18:30And that contact is going to leave you with this beautiful, deep umami flavour.
18:35So, at this stage, I'm just going to let them do their thing on the pan, come back and check on them, give them a squeeze every now and then,
18:41which gives me the perfect time to prep our veg.
18:43Now, this dandan noodle riff is all about using what you have.
18:47So, I have some tender stem broccoli, some bok choy, and I have some spring onions.
18:51I'm just going to prep these and have them ready to go so that it can cook all the way through.
18:56For the tender stem, it's a really simple process of just cutting these into bite-sized pieces.
19:02These baby broccoli spears are jam-packed with nutrition and they're a really versatile veg to use.
19:08But you can use any greens you fancy in here.
19:10Once they're in bite-sized pieces, they can be used in this dish.
19:13So, broccoli goes straight in and just a nice fine slice on the spring onion.
19:18So, pop them in a little bowl for garnish.
19:22I want to check on my mushrooms at this stage because this is what I'm talking about.
19:26Look at that beautiful brown action.
19:29If you go in and you keep moving your mushrooms around, you won't get that sort of colour on the mushrooms.
19:34So, take your time with it.
19:35And they're just about there, ready for some bok choy.
19:38So, I'm just going to give these a nice fine slice.
19:41The base, the stems and the leaves as well.
19:44That can go straight in amongst our mushrooms.
19:46Give that a little toss.
19:49And a splash of water is just going to help cook out that bok choy and give us a bit of steam.
19:56Now, while that is cooking out, I want to add in some flavour profile at this stage.
20:01So, a good splash of some Shaoxing rice wine.
20:05To that, we're going to build on the flavour and add a generous dollop of some hoisin sauce.
20:11To this, a little sesame oil.
20:14The next one is some five spice.
20:17And that is our umami laden mushroom and bok choy mixture.
20:22It's going to be what tops our noodles beautifully.
20:24So, heat off on them.
20:26I have a pot coming up to temperature with a little bit of boiling water.
20:29I'm going to add in some egg noodles in here.
20:32So, pop these straight in.
20:34They'll cook pretty quickly.
20:35And while they're cooking out, I'm not only going to cook my noodles in the water,
20:39but I'm also going to add the tender stem just towards the end of the cooking time.
20:44So, grab up a tongs.
20:45Just loosen those nests until all the noodles are introduced to that salty water.
20:50While those noodles are cooking, we're going to make up a beautiful creamy sauce that the noodles will sit in.
20:55And that gets formed with some more store-covered ingredients.
20:59Add in some peanut butter, tahini, soy sauce and some black rice vinegar.
21:05Mix it all together.
21:06And if you need to, you can loosen it with some warm water until you have a nice smooth consistency.
21:11This is now ready to rock.
21:13My mushrooms are beautifully coming back to temperature.
21:16I have my noodles, which I'm going to add some broccoli into.
21:19And while that is cooking, we have just enough time to cut up some cucumber and serve this up.
21:24The cucumber is going to add you this lovely bit of freshness.
21:27So, just nice little wedges.
21:30We're in a good place.
21:32I'm going to drain this whole pot straight into my colander.
21:36I'm going to pop the whole lot back in.
21:39Okay, we have just about everything we need to start building these bowls.
21:43So, straight into your serving bowl, you're going to grab up that lovely peanut-y sauce.
21:48So, you have that rich umami sauce straight in the centre of your bowl.
21:52Those steaming hot noodles straight into that creamy sauce.
21:57We're going to top with those beautiful umami mushrooms and bok choy.
22:04And you can just imagine the layers of interesting ingredients that are going on here.
22:10Hoisin mushrooms, five spice, that rich creamy sauce and hot noodles.
22:16Some of the broccoli in around the sides.
22:18I have some peanuts, which I'm just going to roughly crush in a pestle and mortar.
22:23I have some of my spring onions that I've saved.
22:27A little bit of freshness in there with some cucumber.
22:32And that is a serious bowl of really gorgeous noodles.
22:38It's time to dive in.
22:40There are so many good things going on in here.
22:48Hot steaming noodles, store cupboard ingredients that have brought it to life.
22:52But ultimately, you're left with these interesting fresh textures from the cucumber, the crunchy peanuts.
22:57This is the kind of bowl I want to tuck into after a long day.
23:01Delicious.
23:02Now if that's not a cheat day win, I don't know what is.
23:16You've got that sticky soy glazed salmon on a bed of crispy golden rice,
23:21all topped off with a punchy scallion lime dressing.
23:24Then we've cranked it up with buffalo chicken thighs smothered in spicy sauce
23:28and served with those cool crunchy wedges and creamy blue cheese dressing.
23:32And to finish, a big comforting bowl of Cheats Dandan noodles.
23:36Rich, spicy, nutty and ready in under 20 minutes.
23:40Free dishes, loads of flavour and not a bit of stress in sight.
23:44Yeah, right.
23:46For all the recipes from this week's show, visit rte.ie forward slash food.
23:50See you next time.
23:58We'll see you next time.
24:20Creamy, dreamy, irresistibly tasty, whether it's the key ingredient or main event,
24:25Philadelphia is the one cooks reach for.
24:28You've got a friend in Philly.
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