Donal's Real Time Recipes Season 2 Episode 3

Reality Insight Hub

Donal's Real Time Recipes Season 2 Episode 3  #2025 #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

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.

00:38Mmm!

00:39I literally would eat that directly from the pan.

00:42This 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 triumph.

00:53So let's get cooking.

01:00Some nights you just want dinner to hit a little different.

01:08And these dishes seriously deliver.

01:10We're going big on flavour, fast on prep,

01:12and pulling inspiration from all around the world.

01:15First up, satay chicken with crispy rice crush.

01:18Tender chicken smothered in a creamy peanut sauce,

01:21served over golden crunchy rice that's packed with texture.

01:25Mmm! There's crunch, there's sweetness, there's char, there's smokiness.

01:29Then it's spicy drunken noodles.

01:31A quick fried noodle dish with serious chilli heat

01:33and that signature Thai-style flavour combination.

01:36Before I even try this, I know it's going to be hot.

01:38And finally, a Vietnamese-inspired bun chao bowl.

01:42Vermicelli noodles, grilled pork patties, fresh herbs,

01:46and a tangy dressing that brings it all together.

01:48Fast, vibrant, and totally satisfying.

01:51Let's get cooking.

01:52Now, the real star of this dish is a very familiar ingredient

02:02for a crispy rice salad, but we'll come back to these.

02:05First off, I have a griddle pan coming up to temperature.

02:08To my chicken thighs, I'm going to add a little bit of turmeric.

02:12And really what I'm looking for is the colour here.

02:14And that little teaspoon of turmeric is just going to inject it

02:18with this vibrant orange colour.

02:20And then to this, we're going to add a little bit of fish sauce

02:23for a salty kick.

02:24And if you have the time, you can leave the chicken thighs

02:27to marinade in that saltiness and all that beautiful flavour.

02:31A tiny touch of sesame oil and then just get the tongs in there

02:35and slowly mix them in.

02:37If you have the time, leave this to sit for about 15 minutes

02:40or overnight.

02:41But if you're in real-time recipe mode,

02:43you can get it straight onto that smoking pan.

02:45If you don't have that smoke and you don't have that sizzle,

02:49you're not going to get really great char marks.

02:52My top tip when you are cooking chicken on a griddle pan

02:56is as soon as it hits the pan, leave it alone.

02:59Allow that fat to render out.

03:01Allow it to kind of loosen before you even touch it to turn it.

03:05While the chicken's doing its magic,

03:07I'm going to massage this precooked rice.

03:09This is leftover rice that you're going to give a little bit more life to,

03:12with a little bit of red curry paste.

03:15Another really great store cupboard ingredient that is power packed

03:19with lots of flavour.

03:20So I'm going to add a heaped tablespoon in here.

03:23To this, a little bit of sesame oil.

03:27Tiny touch of some curry powder.

03:30And then using the back of the spoon,

03:31we're just going to massage that red curry paste into the rice.

03:35So each little grain is coated with that flavour.

03:38I've got my wok up to a nice high temperature.

03:41So add a good glug of oil in here.

03:43And when that pan is up to a smoking point,

03:46we're going to add the rice.

03:47Which gives me a little moment to check on our chicken.

03:50And you'll start to see it actually just loosens really easy.

03:54And look at that.

03:55That is what you're after.

03:56Beautifully cooked chicken pieces with a really nice deep char.

04:00And you're getting grey colour from that turmeric.

04:03But remember you have that saltiness from the fish sauce in there as well.

04:07Right, chicken is looking good.

04:09Time to get our rice in and get it nice and crispy.

04:14Give it a little toss through.

04:16And a good little tip is just to spread this out as thinly as possible.

04:22Those edges will catch and they'll crisp up in theory.

04:26And while that's happening,

04:27it gives me the perfect amount of time to prep up some veggies.

04:30So I have some ginger, I have some red onion,

04:32and I have some chilli and spring onions.

04:34I'm looking for a nice fine julienne on the ginger here.

04:37Get it in with the rice and then finely slice the chilli and red onion.

04:43And lastly, the spring onions.

04:45Not too fine here.

04:46I want these to hold their shape and not cook out completely.

04:49Grab off a little spatula and we're just going to check on the edges here.

04:53That is what I'm after.

04:55See that little bit of rice that's crusted at the bottom?

04:58And now that it's achieved that,

05:00we're going to mix through those fresh fragrant aromatic ingredients.

05:04Right, heat off.

05:06Let that sit.

05:07And while it's sitting, we're going to make a very simple and quick satay sauce.

05:10That relies on some store-covered ingredients.

05:12I've got some soy sauce, I've got some sugar, a little bit of peanut butter,

05:16and it literally whisks up in a second or two.

05:19So a couple of tablespoons of the peanut butter go in here.

05:21Look at that.

05:23Beautiful.

05:24To this, a little bit of saltiness in the form of some light soy sauce.

05:28About a tablespoon or so.

05:30A touch of sweetness in the form of some brown sugar.

05:34About a teaspoon or so.

05:36And then to cut through all that sweetness,

05:38I've got the acidic heat from some lime juice.

05:41Then just slowly incorporate that until we have a nice smooth mixture.

05:46I'm going to give it a quick taste.

05:48Really nice.

05:50Lovely sweetness in there, but it needs a hit of some fish sauce.

05:54So about a tablespoon, I would say, is what we need there.

05:57It's nice and vibrant.

05:59It's really creamy, but it needs that salty hit as well.

06:02And that's it.

06:04A lovely velvety satay sauce ready to rock.

06:07We've got the chicken, we've got the rice, we've got the satay.

06:09And to bring it all together, a one final touch.

06:12Now you can literally add chopped cucumber here.

06:14But I'm going to make up a very simple, very quick and flavourful cucumber pickle.

06:19And it's going to start off by slicing up our cucumber.

06:23And by slicing, I mean using a vegetable peeler and creating these lovely ribbons.

06:27And what I love about adding this cucumber pickle here is that you end up with this really fresh taste

06:32in contrast to all the richness that's across the dish.

06:36And then this gets placed forward into a little tray with some of the flavours we've used already.

06:43Slice up some chilli and spring onion and get them in.

06:47Then add some sugar, salt, fish sauce and a good squeeze of lime juice.

06:52And then just massage it all together.

06:54It's time to bring this together.

06:57And I did promise you we'd be using some rice crispies.

07:00So this is their moment to shine.

07:02Once that rice is cooled ever so slightly, we're going to add them in amongst the rice.

07:07And you're going to get this gorgeous crispy finish.

07:09Now it seems a bit mad, but this is the idea of one of my favourite chefs in Los Angeles,

07:13a guy called Chris who runs Night Song Market.

07:16And it really adds this dimension of texture that's really surprising.

07:20So now I'm going to make up these little bowls.

07:22A little bit of that rice across the base.

07:24And now top that with our turmeric laden, beautiful little chicken thighs.

07:32Some of that gorgeous cucumber salad.

07:34You just take little ribbons of that and dress them on the side.

07:38And now that velvety satay sauce.

07:41You can serve that straight to the table.

07:43Let people help themselves.

07:44And the final finishing flourish is plenty of fresh coriander.

07:51A simple, really easy to make dinner that is full of flavour and uses quite a lot of store-covered ingredients.

07:58But you get there in the end.

08:00Right, let's give this a go.

08:01There's crunch, there's sweetness, there's char, there's smokiness.

08:11And those Rice Krispies, they're a game changer.

08:24I've been lucky enough to visit Bangkok a few times.

08:27And every single time, the very first thing I do is hunt down a street food stall and order a big plate of noodles.

08:34And this is my take on a classic.

08:36Now with just about any great Thai street food, it begins with a little bit of preparation.

08:46And that's going to start with some rice noodles.

08:49And with just a little bit of boiling water, you will be left with an ingredient that you can toss in a hot wok and get noodles to the table in 15 minutes or less.

08:57Now, I'm just going to pop a plate on top, which will give me the time to prep some veggies.

09:02So I have beautiful bird's eye chillies.

09:05These are fiery and flavoursome and they are a wonderful addition here.

09:09So about three of these go here.

09:10I'm just looking for a nice fine slice.

09:12Now, this recipe is all about the prep.

09:17So I've got some spring onions, some garlic, a little bit of bok choy.

09:20And we're just going to finely slice these so that they cook quickly.

09:23If you're cooking a lot at home, one of the things I would highly recommend is a prep plate like this and a bowl for any scraps that you might have.

09:31So any of these little scraps can go in here and you can stick them into your compost when you're done.

09:35Now, garlic, I'm going to go about three or four cloves here.

09:38I always laugh when you see recipes that kind of say one garlic clove when it comes to these types of recipes.

09:43You want something that's big, bold and flavourful.

09:45So always go that little bit extra.

09:47There's all these theories on how to get a garlic clove prepared.

09:51But actually, this is the quickest and easiest way.

09:54You take off the root, you smash it with the back of the knife and then ultimately that paper just comes off.

09:59You don't need anything fancy, no garlic crushers here.

10:02Just the ends off and the papery skin got rid of.

10:06And now, it's just about a fine slice.

10:13That is most of my veggies prepped up.

10:15I have some bok choy, which I'm just going to take the ends off.

10:18This is an ingredient that is really easy to work with.

10:21It cooks super fast.

10:23I'm always looking to add that little extra hit of nutrition.

10:25So bok choy, tender stem broccoli, anything like that will be a lovely little addition in amongst your noodles.

10:31So, my bok choy is ready and now it's time to raid the store cupboard for some classic ingredients that will bring this dish together.

10:38So, first up, I've got a good glug of oyster sauce going in here.

10:42About a tablespoon or so.

10:44To this, we've got a combination of soy sauces.

10:46Now, look, if you only have one, that's fine.

10:48But the light soy sauce is going to give you that flavour.

10:51But the dark soy sauce is going to give you the really gorgeous colour here.

10:54So, a little drop of that goes in.

10:56These are ingredients that, if you buy big, you will come back to time and time again.

11:01And they last for months in your store cupboard.

11:03I'm going to give that a quick mix up.

11:05Three ingredients and a really pungent sauce that's going to bring this whole dish together.

11:12Now, it's time for some chicken from the fridge.

11:41I have these now sliced in strips.

11:44And if you are into doing a little bit of meal prep, things like this, when you get them home from the shops, prep them, slice them and have them ready to rock.

11:51You could even pre-marinate if you wanted to.

11:53I'm going to use some of the sauce here with these chicken strips.

11:56By all means, leave that to sit and marinate.

11:59It will take on the flavour.

12:00Just a tablespoon or so of that sauce is going to start injecting that flavour.

12:05It's going to bring us along the journey of getting flavour into this dish.

12:08And I would give it a mix through.

12:10If you have the time, leave it to sit for about 15 minutes or so.

12:13And I've brought the pan up to temperature.

12:15And if it looks like it's smoking and it's too hot, believe me, that is exactly where we want it to be.

12:20Because the big thing is, when you see these dishes being cooked in Thailand, they have these huge gas burners.

12:25So we're trying to emulate that really quick, smoky cooking that we're going to get from here.

12:29A little drizzle of oil into our pan.

12:32And I'm going to start off with the chicken straight into that smoking pan.

12:37Now there is a reason I start with a really smoky pan here.

12:42When you add the protein like a chicken, what happens is the temperature comes down.

12:46And I want to keep that heat up as much as possible.

12:49So as soon as it starts to cook like this and you start to see the edges starting to turn a little bit,

12:53you're going to get in there and give it a little mix.

12:56One of the key flavour profiles of really great Thai food is a smoky element.

13:01And if you don't have that, along with the sweetness, the saltiness and the spiciness,

13:05you're missing that little element.

13:07So we want to go that char on the exterior of the chicken, give it a good mix through.

13:11I did say it needed to be smoky and that's exactly what we've got going on here.

13:15Next in with our garlic, our chilli, our spring onions, dump them in, give them a little stir

13:20and start to introduce those flavours together.

13:25This is going to happen quick and if you've got some spicy chillies in there,

13:29you're going to feel it in the back of the throat.

13:32OK, keep the temperature in there.

13:34We've got all those aromatics, we're going to add in our veggies.

13:39Give that a little mix through.

13:42I'm going to let them ever so slightly catch on the bottom,

13:44giving me the perfect time to whisk up some eggs.

13:48This adds a nice little hit of protein, but it also helps to bring together our noodles.

13:54So give them a little whisk and we're going to sort of make a small omelette here.

13:59Pop that in, let it catch and then we're going to start combining those ingredients.

14:05It takes literally seconds.

14:08OK, this is looking perfect. Stay in the moment.

14:11Grab up those noodles which have soaked at this stage.

14:14And even if they're not completely cooked, they're going to cook out in the sauce in the pan.

14:19So don't be tempted to overcook your noodles.

14:22Even a little bit of that liquid in there isn't going to go amiss.

14:25So now that we have the noodles in here, before we toss it, we need to get in with our sauce.

14:31Remember, we've got soy sauce, we've got beautiful oyster sauce and that colour from the dark soy sauce too.

14:37With any Thai recipe, always a little pinch of sugar.

14:41It's the balance of saltiness, sweetness, acidity, all those gorgeous things happening.

14:45And then just a little pinch of some white pepper.

14:48It might be knocking around the back of your store cupboard, but it is a gorgeous addition in here.

14:52Now, get the heat back up.

14:55And now you're gently going to fold the noodles through the flavour and essentially get left with the most beautiful little street food dish that takes minutes to make.

15:07Just look at that.

15:08Beautiful, tender noodles.

15:10A little bit of egg running through it.

15:12And those tender, flavourful pieces of chicken.

15:16Try not to get it all over the side like I did.

15:18Now, typically, if you're having this on a street corner in Bangkok, you're going to have it served exactly like this.

15:24But I do like to make it a little pretty.

15:26So a bit more of the red chilli, if you like a bit of heat.

15:30Sprinkled over the top.

15:32And I have a little bit of Thai basil and some coriander.

15:36Little hits of freshness will be what makes this a spectacular little quick street food dish.

15:43Before I even try this, I know it's going to be hot.

15:49Oh, man.

15:50That is a really good version of a Thai street food.

15:54Of course, it's not the traditional, but it's the next best thing.

15:57The smokiness is key, so I urge you keep the heat in the pan so you get those smoky charred edges to your chicken.

16:03But that is absolutely delicious.

16:06And all made in less than 15 minutes.

16:08Not bad.

16:10Mmm.

16:11This next dish is inspired by those beautiful street food bowls enjoyed on plastic tables in Vietnam.

16:25But this is my back at home version.

16:27Now, this dish uses rice noodles again.

16:34A great store cupboard staple.

16:36And ideal for a lot of Vietnamese dishes as well.

16:39The rice vermicelli is a thinner noodle.

16:41And what we're going to do is soak it just as I did previously.

16:45And we're going to let that boiling water do its magic to rehydrate them.

16:49Give them a little toss, just ensuring that they're completely coated in the water.

16:54And pop a little lid on top and that'll ensure the steam stays trapped inside.

16:59Now, while the noodles are rehydrating, we're going to crack on with a very simple sausage meat mix for these beautiful little meatballs.

17:05I have some aromatics in the form of garlic, some shallots, a little bit of lime, a little bit of ginger.

17:11And, of course, to bring it together, a bit of sausage meat, which is one of my go-to ingredients, especially when it comes to quick cooking.

17:19So, I've got the sausage meat, I'm going to prep up my aromatics.

17:22And a little kitchen tool that I use all the time, particularly for these types of recipes, is a microplane grater.

17:28With the ginger, you're just going to slice off the skin.

17:32Helps to have a sharp knife.

17:34And then with that ginger, all you're going to do is grate it on the microplane.

17:38And ginger tends to be quite stringy, so if you put it through a microplane like this, it tends to go really nice and smooth.

17:44Sausage meat is a very inexpensive ingredient, and normally it's quite well flavoured.

17:50But by adding these aromatic flavours, you're going to completely transform it.

17:54So, into a bowl with the ginger.

17:57And then I'm going to do exactly the same with my garlic.

18:00So, just a little slice off the back, get rid of the skin, and then the same again.

18:05Garlic goes in, and then we are going to get our sausage meat in here and get mixing.

18:14It's already seasoned, and if you get a plain bit of sausage meat like this, you can buy it out of the casing.

18:19And if you add it straight in, with a few little extras, you can completely transform it.

18:24I'm going to add a little blast of some soy sauce, a little bit of fish sauce.

18:30And then, I want to run two chillies through it too.

18:37Pop that straight in.

18:39Get in there with your hands, and once everything's nicely combined, roll the mixture into rough meatballs.

18:46Don't worry if they're not all an even size. We're looking for speed here, not perfection.

18:51Right, give the hands a quick wash.

18:58Okay, time to get these meatballs cooked.

19:01I'm going to add a good glug of oil into the pan.

19:04And while that's heating up, I just want to check on these rice noodles.

19:07And give them a little toss, just to ensure that they're evenly cooked.

19:10And these are nice and tender now, so I'm going to drain them.

19:14And leave them to sit aside.

19:17And we'll come back to them when it's time to serve.

19:20This pan is now coming up to temperature, so time to get in with our meatballs.

19:24So just have a check for the sizzle.

19:27Yep, we're in business.

19:29And the minute it hits the oil, you get hit with that beautiful smell of ginger and garlic.

19:36Right, I'm going to turn down the heat.

19:37The one thing with sausage meat is it cooks and browns quite quickly, so keep your eye on it.

19:42These are looking perfect.

19:46You're just looking for a nice browning on both sides.

19:49And once you've got it to that stage, turn down the heat and let them cook out completely.

19:52So while that's doing its magic, we're going to make a very simple dressing to bring this whole noodle bowl together.

19:58For the dressing, I've got soy sauce, rice wine vinegar, a dash of fish sauce, brown sugar and lime juice.

20:07This little dressing is like liquid lightning.

20:10Mix until the sugar has dissolved and then go in with some aromatics in the form of finely sliced shallot, a touch of chilli and some garlic.

20:19And then just mix it all together.

20:22Right, we are coming into the final fur log of the recipe.

20:25Sausage meat is looking good.

20:26Dressing is ready to go.

20:27Rice noodles are ready to rock.

20:28Now it's time for some freshness in the form of some cucumber, carrots and my old favourite, some iceberg lettuce.

20:35We're going to basically peel these and get lovely nice julienne strips of them.

20:40And that comes in the form of having one of these beauties.

20:42This is a julienne peeler and it'll give you fantastic strips.

20:45But before I do that, let's get rid of the peel here on the carrot.

20:49And I'm a stickler for making sure I have my scraps bowl for this exact reason.

20:54When I first started cooking, I always had chaos in my kitchen.

20:58This completely transforms it.

21:00All the scraps go into one place.

21:01I have bowls for prep.

21:03I have all my little bits ready to rock.

21:05Now, top's off.

21:06And then I want to show you just how cool this is.

21:09You take a little vegetable peeler like this with those little prongs and it'll give you these fabulous little strips of carrots,

21:16which are nice and crunchy.

21:18They're ideal in amongst the rich fattiness that you're going to get with the sausage meat here.

21:22And really any veg works here.

21:24You can use whatever is in the bottom of your fridge, but you want it to be fresh, crunchy and to hold up to all of these great flavours.

21:30And now I'm going to do exactly the same with the cucumber.

21:33Now with the cucumber, I'm going to leave the core in the middle because that's quite watery.

21:38And typically I would cut that out.

21:40And last but not least, the humble iceberg lettuce, a really great saviour here in terms of crunch value.

21:45So all I'm going to do is slice this in half and using a nice sharp knife, just run your knife through it.

21:52So you get nice little shreds of that.

21:54And again, it's really about ingredients that will go well with that salty sausage meat.

22:00We've got iceberg, we've got carrot, we've got cucumber.

22:03We essentially have all our components ready to go.

22:05I'm just going to check on my sausage meat, which is looking fabulous.

22:09So now it's time to serve.

22:12Grab up those rice noodles, some of that fresh, crunchy salad, a few of the fragrant sausage meatballs, drizzle over some dressing and then top it with some fresh herbs.

22:24Just look at that.

22:27It's a really easy one to bring together, but it's an even better one to eat.

22:31Grab some of that sausage meat.

22:33Those fresh veggies and loads of herbs.

22:36I've got mint, I've got Thai basil and coriander.

22:39Mmm.

22:40Oh my God.

22:45It's amazing how food transports you back to a place.

22:48And that for me is right back sitting on the streets of Hanoi eating proper street food.

22:54Might not be traditional, but it's a seriously good recipe that's going to get you dinner to the table in no time at all.

23:00I'm off to eat.

23:01If this episode proves anything, it's that you don't need a plane ticket for some serious big flavour.

23:19We started with chicken satay, juicy chicken, a rich peanut sauce and that crispy rice salad with an unexpected snap from Rice Krispies.

23:28Then we turned up the heat with spicy drunken noodles.

23:32Slick, savoury and properly fiery.

23:35And to finish things off, that Bunsha bowl.

23:38Herby, fresh and loaded with a zingy dressing over golden meatballs.

23:42Big flavour, quick turnaround, just the way we like it.

23:45For 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.

23:59See you next time.

24:00Bye-bye.

24:01Bye-bye.

24:03Bye-bye.

Category

Transcript

Be the first to comment

Recommended