- 1 hour ago
Category
๐ฅ
Short filmTranscript
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.
00:55Coming up on Real Time Recipes, I have three tasty chicken dinners that are anything but boring.
01:03I've got roast chicken with a delicious homemade gravy.
01:06And then that gravy that just brings it all together.
01:08One of my favourite comfort meals, chicken cordon bleu.
01:10You just know it's going to be gorgeous.
01:12That salty prosciutto and then that creamy cheese.
01:14And finally, a smoky Thai chicken curry.
01:17A roast chicken dinner isn't exactly what comes to mind when it comes to mid-week meals.
01:27But this little recipe is one that's going to use a few tips and tricks
01:31And I'm going to get you dinner to the table in a matter of minutes.
01:35So, let's get cracking.
01:36I'm going to season these chicken legs very generously.
01:39And the great thing about using chicken legs is, firstly, they're slightly inexpensive.
01:42But also, you're going to get all that fabulous brown meat.
01:46So, into a pan with a good glug of some oil.
01:49The chicken fat that you get from the skin as it browns off is key to the flavour of this dish.
01:56If you haven't got that sizzle, you're not going to get the flavour.
02:01So, you want really lovely sizzling chicken legs.
02:04I'm going to season the other side with plenty of salt and pepper.
02:07And while that's frying off, I'm going to prepare the rest of the ingredients.
02:11First, some potatoes.
02:14It's basically all the components of a roast dinner in a fraction of the time.
02:18With the potatoes, I'm just slicing these in half.
02:21And I like the idea that you get a handful of potatoes alongside your chicken thigh.
02:26You get this lovely gravy.
02:28It all happens in the one pan.
02:30That's my potatoes sliced and ready to rock.
02:34Good moment to check on the chicken.
02:37Some really nice colour here.
02:39Look at that.
02:40This is exactly what you're after.
02:41If you don't have that lovely colour, whack up the heat and keep going until you achieve it.
02:47I'm going to leave it for a minute or so and get back to prepping.
02:51So, I have some green beans here.
02:53And literally, all we're going to do with these lovely greens is take the tops and the bottoms off.
02:58Is there a top and a bottom with a green bean?
03:01I don't know.
03:02But I'm taking the ends off.
03:06Okay, green beans are prepped.
03:08Any green veggie will work here.
03:10You could use sugar snap peas.
03:11You could use tender stem broccoli.
03:13There's a whole host that will work in this mix.
03:15Time to get back to the chicken and let's see where we're at.
03:18Yeah, with a really nice colour now.
03:20Give that a little press.
03:22Ensure that it's nicely getting a bit of heat.
03:24And then, it gives me the perfect moment to slice up some garlic and my lemon.
03:28With all these rich flavours we're going to get from the chicken and the sort of gravy I'm going to make,
03:33a little hit of the citrus is just going to brighten this dish.
03:37Time for some garlic.
03:38I'm going heavy on the garlic cloves here.
03:40About half a head of garlic.
03:42By smashing them on the board like this, you're breaking those cloves open so that when they get introduced to the pan,
03:48they're going to impart as much flavour as I can get out of them.
03:51The best part of this dish is that you can literally come in the door, get it straight on and have dinner to the table in 30 minutes.
03:58So, stick with me because we're going.
04:01Grab up that chicken.
04:04It's nicely browned on both sides now.
04:07And in the bottom of this pan is liquid gold.
04:11So, do not wipe out your pan.
04:13We're going to keep going.
04:14I'm going to add a generous knob of butter straight in there and we're going to mix it until it's melted.
04:20And then slowly scrape those lovely chickeny bits off the base of the pan.
04:26Once it's completely melted down, grab up a tablespoon of flour and we're going to make a roux.
04:32So, flour goes in and you're going to be left with this brown chickeny juice roux that is going to be the base of this fabulous flavour dish.
04:40As soon as you start to smell that kind of flour cooking out, it smells like cooked pastry, you'll know that the flour is no longer going to give you any bitterness and it's time to get in there with a good splash of white wine.
04:52You can leave this out in place of stock but it adds great floral notes, it adds wonderful sweetness and that's exactly what we're after.
05:02A glass and a bit, however you're feeling yourself.
05:05Add in a little bit of chicken stock.
05:10This has just come up to bubble, we're in a good place now and it's time to build this dish with our chicken thighs, our potatoes, some lemon and a little bit of garlic and then hold back for the green beans.
05:28Just find a little bit of space to nuzzle in those potatoes.
05:32A little finishing touch of some thyme.
05:35A great ingredient that works so well with chicken.
05:38Pop that in and around.
05:41Last little season of some salt and pepper.
05:43And now, thyme is going to take over and do the work for us.
05:48Lid goes on.
05:49That's now going to cook for 20 minutes or so until the chicken is cooked all the way through, leaving me plenty of time to put my feet up and relax.
05:56Oh my God!
05:57What is going on?
05:59OK, let's have a look at this chicken and see where we're at.
06:08Gorgeous.
06:09Slightly thickened sauce and this is a perfect moment to add in our greens.
06:14I have the green beans which have prepped up.
06:17I'm going to place them in and around and let the steam take over and do some work.
06:21And to this, I have my favourite kitchen saviour.
06:25It gets me out of jail every single time when it comes to adding a bit of nutrition.
06:29So, a little bit of frozen peas just poured straight from the bag.
06:34Give that a little stir.
06:35Introduce those frozen peas and beans into that liquid.
06:39Spread them evenly across.
06:40Get the temperature back on and then these are going to cook out just until those green beans are nice and tender.
06:46OK, let's have a look.
06:54Now we're in business.
06:56Beautiful colour.
06:57Love the green beans.
06:58I'm just going to check them to be sure.
07:00Perfect green beans.
07:01And to finish, some fresh dill and chives sprinkled on top.
07:04Serve that straight to the table and you have a gorgeous chicken dinner that is ready to rock.
07:10I'm going to serve some up.
07:12And the beauty here is that you get that tender, almost falling off the bone chicken.
07:17All that beautiful veg and then that gravy that just brings it all together.
07:21And this is proof that you can get all the flavours of your Sunday roast in a midweek saviour.
07:28Fabulous.
07:29OK, last little touch.
07:31My little herbs over the top.
07:33And for me, that is a proper bowl of comfort food.
07:37I've got a tiny dollop of some Dijon mustard.
07:41A nice little splodge right in the middle.
07:44And that is a gorgeous little dinner you're going to want to tuck into.
07:53Absolutely delicious.
07:55This is a real midweek hero.
07:57Now, chicken cordon bleu might sound fancy, but when it comes down to it, it's beautiful prosciutto wrapped chicken with a creamy interior and gorgeous velvety mashed potatoes.
08:14To kick this chicken dish off, I have potatoes that are going to be cooked in a pot.
08:23Now, typically you start in cold water, but this is real time recipes, so we're starting in warm water.
08:28I'm going to get the heat up on my pot and we're going to make up very fast mashed potatoes in 15 minutes or less.
08:33So while that's coming up to temperature, I'm going to peel the potatoes and get them cubed up as small as possible.
08:40You want a nice floury potato, so they get really fluffy mash here.
08:44A rooster potato will do the job, or whatever floury potato you can get your hands on.
08:48Nice cubes on the potato.
08:50The whole concept of the real time recipes is that you're using the time you have in the kitchen as wisely as possible.
08:57Salt goes in, I'm going to get my potatoes in.
09:01Lid on to ensure we keep as much heat in there as possible.
09:05While the potatoes are on, time to prep up my greens.
09:08Any green veggies will work here, but I'm going to go with some green beans, which will do the job nicely.
09:13Tops and tails off.
09:15When this chicken is cooked through, I'm going to get all those lovely pan juices and cook the green beans out in them.
09:21So leave them aside, and I have a filling to make for this beautiful cheats cordon bleu.
09:29A little bit of cream cheese, some cheddar, and we're going to make up a very simple filling for this dish.
09:35A little bit of cream cheese in with some grated cheddar.
09:39Any good cheddar will do.
09:42The whole idea here is that this filling will cook and melt away while the chicken cooks out, leaving you with this fabulous little interior for the chicken.
09:50Okay.
09:51Cheese goes in.
09:52A little bit of salt and pepper.
09:54And it's a really simple filling that you can make up in just a couple of seconds.
09:59Okay.
10:00Potatoes are boiling.
10:01Cream cheese mixture is ready to rock.
10:03I have a few little extras, but it's now time for the chicken.
10:05I have prosciutto to wrap.
10:07Beautiful Italian salty prosciutto is going to make this dish really sing.
10:12So I have my slices laid out.
10:13And to prep it for cordon bleu success, you're going to take up your chicken.
10:17You're going to find the thickest part of the breast and you're going to slice across lengthways.
10:23So just make a little pocket by running the knife, a nice sharp knife, to create a little pocket that we're going to stuff with that cream mixture.
10:33So take up a tablespoon or so of that, and you're going to just push that into the center of the breast.
10:39It's a tiny bit of effort, but it really turns the humble chicken breast into something that is worthy of your midweek meals.
10:45Lovely.
10:46And only like a tablespoon of that mixture will go a long way to leaving you with really gorgeous results.
10:55Now, this is the fancy bit.
10:57Do a bit of wrapping with some prosciutto.
11:00Lay your prosciutto slices across the board.
11:02And the prosciutto here is going to do two things.
11:04First, it's going to give great salty flavor, but it's also going to help to lock in all the flavor within the chicken and keep it together.
11:12So, lay the chicken across your prosciutto and then just slowly wrap.
11:18And you should be left with these nice little parcels, and then it's just a case of rinse and repeat.
11:25I'm going to give the hands a quick wash.
11:33Right, now it all comes together pretty quickly.
11:36Potatoes are cooking, chicken is parceled up, time to get a little olive oil into the pan.
11:41Time to get the chicken on.
11:43Go seam side down, so this cooks off quite evenly.
11:52And while it's in the pan, a good moment to season with a little bit of black pepper.
11:56No salt needed, as we already have that salty prosciutto wrapped around the outside.
12:01And it's just going to do its thing.
12:03Perfect moment to check on the potatoes, see where we're at.
12:06And they are just perfectly cooked, so I'm going to take them off the heat at this moment in time and get them drained.
12:15Now, moving quite quickly, we're taking the hot potatoes and we're going to mash them in the pan, adding a good knob of butter and gradually adding the cream, mashing all the time until you have a lovely creamy consistency.
12:30Tap that off, get the lid on, finishing touches now, chicken gets cooked all the way through.
12:37I'm going to do a little clean down and we're nearly at dinner time.
12:40Now, if you're anyway nervous about cooking chicken, a temperature probe is your best friend.
13:07Over 75, up towards 80, you're good to go.
13:10And this chicken is now done.
13:12So I'm going to grab up my board, leave this to rest, take any of those lovely cheesy stringy bits that have come out and make sure they go in amongst your chicken.
13:20Don't let them burn.
13:22Lovely.
13:24I'm going to leave that to rest.
13:26We're going to use the basis of what's in this pan and get lots of flavour going on here.
13:30So butter straight in.
13:32I'm going to grab up a spoon, melt that butter and just take up any of those lovely prosciutto chicken juices and start to introduce them to that melted butter.
13:44Now, while that's cooking out, we're going to start building flavours with ingredients that you probably have in your store cupboard.
13:49A teaspoon of some Dijon mustard or any mustard will do here.
13:53You want that peppery kick in amongst the butter.
13:56To this, we've got a couple of capers.
14:01The capers are going to add this lovely salty bite.
14:03About a teaspoon or so of the capers go in there.
14:06And now it's time to add in our green beans to soak it all up.
14:11Give them a little mix through.
14:14And once they're nicely coated, season generously with some sea salt and black pepper.
14:20And a good glug of some white wine.
14:23If you don't have white wine, some chicken stock will do.
14:27That's now going to bubble away until the green beans are cooked and we've got a lovely, luscious pan sauce.
14:38OK, my sauce has nicely thickened at this stage.
14:41Good moment in time to just taste it and try it and ensure that you've got the right flavours going on.
14:47Whoo! Quite salty. Lots of capers in there.
14:51It actually needs a good squeeze of lemon juice.
14:54This is why it is always important to taste your food.
14:57It's quite salty, quite sharp, but I'm going to add a little bit of acidity just to bring it together.
15:02Give that a last little shuffle in the pan.
15:04And now to finish it, some parsley just picked over the top.
15:08A flat leaf parsley here, but curly parsley will do the trick as well.
15:11So just pick that, no need to chop, just pick those leaves over the top.
15:17And now we're in a good place to serve.
15:19So, let's plate up some mash.
15:22A good dollop of that warm mash. Lovely.
15:26We have the chicken which has been resting and should be just perfect now.
15:31It's literally squeezing out the side as I slice this.
15:34You just know it's going to be gorgeous.
15:36That salty prosciutto and then that creamy cheese.
15:39Place that alongside the mash.
15:42And then those green beans, which should be beautifully cooked at this point.
15:46Really nice and tender, but flavoured with all those gorgeous pan sauces.
15:53And because we have it, let's pour that right over the chicken.
15:59Just look at that. Luscious, gorgeous and really flavourful.
16:04It's only taken 30 minutes or so to get dinner to the table.
16:08And all that's left to do is tuck in.
16:17Wow. I'm going back for more.
16:20Salty prosciutto. That mash.
16:23Mmm.
16:25And that cheesy mix in the middle. So good.
16:28Put this on the menu for this week.
16:41If you love Thai curry but don't fancy waiting on a delivery, this one is for you.
16:45It's smoky, it's creamy and it's full of that lemongrass chilli goodness.
16:49All done in one pan, no takeaway menu required.
16:53This Thai inspired dish is a simple one to bring together and it all begins in a pestle and mortar or a food processor with a few core ingredients.
17:05I've got some chilli peppers.
17:06I'm just going to give myself a little helping hand in the processing here by slicing these roughly before I add them into the pestle and mortar.
17:14And this is your perfect opportunity to get these vibrant aromatic flavours and bring them to life in a gorgeous paste.
17:20Shallot goes in.
17:22Grab my scraps bowl and keep myself nice and tidy as I go here.
17:27One of my favourite places in the world to travel to is Thailand.
17:30It is so vibrant. They love food there.
17:33And as a result they end up with the most amazing traditional food.
17:38This might not be the traditional version of a Thai curry but it's an easy homemade version using ingredients I always have to hand.
17:44Shallots go in.
17:46Ginger.
17:47Just take the skin off the sides here.
17:50And all I'm going to do again is give myself a little helping hand by slicing these into nice discs.
17:55Straight into the pestle and mortar.
17:58Alongside the zest of some lime.
18:01I'm going to use the lime juice in the curry as well but I just want to make sure that I get all the flavour from it.
18:06So plenty of zest goes in here.
18:09These flavours just get me excited about cooking.
18:12Now, I've got a little bit of juice going in here as well.
18:15I'll add the rest as I go but just a little juice to start to loosen this paste out.
18:20And then some herbage in the form of some Thai basil.
18:24Big handful of Thai basil leaves.
18:27Tear them in and the smell is incredible.
18:30It's not like regular Italian style basil.
18:32This has a whole other flavour profile.
18:34It's got that wonderful sort of aniseed flavour.
18:37And it's typical in a lot of Thai green curries.
18:39Right, the pestle and mortar is ready to rock.
18:41Time to get a little bit of elbow grease in there and smash it to a nice paste.
18:45It takes a minute or two but you should have a beautiful spice paste which is going to do double duty.
19:00One to marinate our chicken and two to start our fabulous curry paste.
19:03Now, to begin with I have some coconut milk.
19:08So I'm going to take those coconut solids and add them straight to the frying pan.
19:12I'm going to use that to start this curry using half the can.
19:17Give that a little mix through and start to melt that down.
19:22To this we're going to add about half of our curry paste.
19:29And I'm just going to mix that through until we've got gorgeous things happening.
19:35So in with those coconut milk solids I've got that curry paste cooking away and I want that to bubble hard before we add the rest of the liquid.
19:44And while that is bubbling away I want to get on with my chicken.
19:47So I have some chicken thighs in the fridge.
19:50And as I said I've saved a bit of that marinade.
19:53And I'm going to move quickly because I have my pan coming up to temperature here.
19:56I have a good griddle pan that's going to give us smoky flavour here.
20:00I'm going to take the rest of that fabulous paste and get it spread over the chicken.
20:05Add in a generous glug of some fish sauce.
20:08And then just mix that paste into the chicken thighs here.
20:15You want to get them completely coated.
20:17And if you have the time leave the chicken to sit in that paste to take on as much flavour as you can.
20:23Okay this is looking pretty good.
20:24I'm going to pop this aside.
20:26I have my paste and coconut milk coming together really nicely here.
20:31So it's time to introduce a few extra ingredients.
20:33The first being some curry powder.
20:35A mild curry powder is what you're after here.
20:37Nothing too hot.
20:39We've already got chillies in there.
20:41So that is going to get straight into the pan.
20:44And just cook it out for a minute or two to release those beautiful aromas.
20:48This sauce is going to be what makes this chicken dish.
20:51So take your time with it.
20:53Okay this is looking pretty good.
20:54The rest of the coconut milk goes in.
20:57And we're just slowly slowly introducing those different flavours.
21:02Give that a little stir through.
21:04And now I have some fabulous lemongrass.
21:06This is an underrated ingredient that I think we need to be cooking more with.
21:10It's fabulous and it's really fragrant.
21:12The minute you kind of crack it like that it smells incredible.
21:16And I'm just going to bash it with the back of a knife.
21:19So lemongrass goes in.
21:21And now we've got lemongrass.
21:23We've got beautiful curry.
21:24We've got coconut and all of that aromatics from our spice paste.
21:28While that cooks away with a little bit of some chicken stock.
21:34I'm going to let it reduce down.
21:35Which gives me the perfect amount of time to fry off our chicken and get really deep char marks.
21:40Now my top tip when you are cooking chicken on a griddle pan is if you've ever had it stick to the pan.
21:51Take your time.
21:52If it's sticking it's probably not cooked all the way through.
21:55But I can see now less of the pink around the edges and a little twiddle in the pan.
22:01And you have the perfect turn.
22:04Gorgeous griddle marks.
22:06Really smoky flavour.
22:07And I highly recommend you grab one of these because they really make a difference to a dish like this.
22:12You're going to get that smoky flavour in amongst that really creamy curry sauce.
22:18My sauce has reduced ever so slightly so I'm just going to give it a little stir and it's a perfect time to season it.
22:24Add sugar, soy sauce and lime juice.
22:27Add in some sugar snap peas.
22:30Give that a little stir and let them cook out.
22:35Last thing to do and this is definitely a must is taste your sauce and make sure it's in the right place.
22:44Pretty spot on.
22:46A great little tip is stick the chicken into the sauce.
22:49Allow it a moment to just soak up all of that wonderful flavour.
22:54Just look at those beautiful colours.
22:57Time to serve up.
22:58I have some rice straight from my rice cooker.
23:00This beautiful chicken.
23:02I just love the fact that it's been sitting just for a moment to taste that sauce.
23:07Pop that straight in.
23:09And then grab up all those beautiful flavours.
23:12This is seriously good home cooking.
23:14Lots of that gorgeous sauce.
23:16Straight over the top.
23:18Finish it with some of those beautiful basil leaves.
23:21If you can find them, Thai basil leaves make all the difference.
23:24Just pop them straight over the top.
23:27And just to serve, alas, it'll squeeze a lime.
23:30Absolutely gorgeous.
23:32Seriously easy to do.
23:34Only a handful of ingredients.
23:36Give this one a go.
23:43Mmm.
23:44That is my kind of dinner.
23:46That is what mid-week magic looks like.
23:52Fast, flavour packed, and properly satisfying.
23:55For all the recipes from today's episode, visit rte.ie forward slash food.
24:00Creamy, dreamy, irresistibly tasty.
24:15Whether it's the key ingredient or main event, Philadelphia is the one cooks reach for.
24:19You've got a friend in Philly.
24:213
24:243
24:264
24:265
24:284
24:296
24:295
24:326
24:347
24:357
24:358
24:3610
24:3711
24:3811
24:4013
24:4213
24:4313
24:4414
24:4514
24:47uniform
24:4815
24:4915
24:4915
24:5016
24:5015
Recommended
1:55:29
|
Up next
58:09
52:22
50:09
56:17
56:39
58:07
37:57
21:28
50:03
42:31
49:56
59:14
59:53
43:16
56:30
57:19
24:34
1:04:41
Be the first to comment