Donal's Real Time Recipes Season 2 Episode 6

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Transcript

00:00our main event Philadelphia is the one cooks reach for you've got a friend in

00:04Philly they say the dinner table is the heart of the home but what they forget

00:10to mention is the absolute chaos it takes to get there navigating the small

00:16daily hurdles the inevitable chaos and the everyday victories are what make

00:20family life such an adventure

00:23welcome to the fish between the fridge and the fork where the chaos battles

00:30calm and pasta waits for no one hey I literally would eat that directly from

00:36the pan this is not a cooking show about perfection this is real-time cooking where

00:43every minute matters and every dinner served is a small trial so let's get

00:49cooking today I'm proving that meat free does not mean flavor free these dishes

00:58are bold brilliant and packed with satisfying texture and taste with no

01:02meat in sight we're kicking things off with a silky dal and crispy cauliflower

01:08creamy lentils spiced cauliflower and all the cozy vibes then it's sticky tofu rice

01:14bowls with sweet salty caramelized tofu and crunchy veg a proper power bowl and

01:19finally crispy gnocchi with minty peas and mascarpone hand-fried pillows of joy with

01:25a creamy herby finish it's big flavor all veg and total meat-free magic

01:37dal is one of those dishes I come back to time and time again it is endlessly

01:42comforting and very easily adaptable with whatever ingredients you have to hand

01:46now it starts off in a pan with a little drop of oil I'm gonna add to this

01:51plenty of spices and this is a great one to use up store cupboard ingredients I've

01:56got coriander a little bit of cumin some smoked paprika turmeric and the

02:01core of it which is some red lentils these cook out and become wonderfully rich

02:05and creamy I'm gonna start off in the pan with plenty of spice the heat's

02:09coming up so a little teaspoon of some cumin and some coriander I just want to

02:13waken them a little bit before we add in the lentils a little bit of turmeric for

02:21some color a little bit of paprika for some sweet spiciness and then give that a quick stir and just look at that coming alive in the pan you can smell it instantly and it just takes a moment for

02:27this to become aromatic before it's time to add in the lentils these are washed and rinsed and ready to go pop them in give them a little mix and if you've never made dal before it really is a simple one to do we're gonna add in a little bit of stock

02:45and pour all of this in as they cook out I'm just gonna keep an eye on things and let them simmer until the lentils become smooth and creamy give that a nice little mix through let it come up to temperature and I'm gonna let it do its magic in the pan while I crack on with the rest of this this is probably the best of the

03:05this is proper real-time magic while the dal cooks we're gonna make up a very simple cauliflower mixture so slice it down the middle I'm just gonna tear these florets and you can be as aggressive as you want I'm not looking for anything fancy here I'm just tearing these nice florets in any of those smaller leaves you can pop in here as well and the stock and then before it has its time to

03:35in that air fryer I want to take up another store cupboard ingredient some tandoori paste I'm gonna go heavy on this if you have a jar of curry paste like this this is your moment to take it out and make use of it I'm just going to spread that across the cauliflower and then get it into the air fryer to cook off now this is going to go into the basket of an air fryer you can do it on a roasting tray if you fancy

04:02give that a shuffle and a shake and it'll only take about 15 minutes to cook that off

04:08now while that cooks it gives me a perfect moment firstly to check on the dal see where we're at and already those lentils are starting to swell I'm gonna let that continue to cook out while we prep up some aromatics I've got some ginger some garlic some spring onions and I'm just gonna get these nice and finely chopped

04:26a last little chop of the spring onions I've got my garlic I've got my ginger I'm gonna add some butter straight to the pan and we're gonna fry that off and then as soon as that butter starts to melt it's time to add in the spring onions

04:46the ginger and garlic and while that's frying it's time to add in some spices in the form of some cardamom pods about a handful or so of these go in they're one of my favorite ingredients fabulous and baking to that we're gonna add some coriander seeds another little handful for some spice some chili flakes or you could use some fresh chili if you fancy and then just a little bit of cumin

05:13now everything needs a little season of some black pepper and some sea salt

05:21and now it's a moment to add some fresh aromatics I've got a nice handful of coriander which I'm gonna stir through and then add some more just when it's time to serve

05:34needs a good squeeze of lemon juice just to waken it up

05:37lovely

05:42and then I'm gonna take a little bit of that tarca and just pop it straight in and then save some to serve over the top

05:52consistency wise this is exactly where I need it to be still has a little bit of shape on the lentils but really nice and creamy so it is time to serve this up and the beauty of the dal is that once it's done

06:06it can be popped straight into a bowl this keeps really well in the fridge and you can reheat it and reconstitute it with just a splash of water

06:13but it's all about the finishing touches so when you have a nice big bowl of dal like this steaming from the pan

06:23it's all about those beautiful little moments that you can finish it with and like cauliflower at this point is pretty much good to go so having something that is spiced

06:32crispy and gorgeous over the top is gonna look really beautiful and it just adds a nice little bit of texture

06:42and flavour to essentially a mushy dal and the last little touches

06:46some more fresh coriander just over the top in and around

06:51those lovely little leaves do add such great flavour

06:55but don't forget all the flavour you've got going on here in this tarca

07:00sizzling

07:02get this spiced butter right

07:04and it'll be what makes your dal

07:07you've got all those lovely fresh aromas

07:09the lovely spices

07:10stir that through and it's gonna be spectacular

07:14just look at that

07:15simple, gorgeous, last bit of salt

07:18and time

07:19to tuck in

07:21this looks super fancy

07:28and it's only a handful of store cupboard ingredients brought to life

07:31mmm

07:33those lovely little pops

07:38of spices from the cardamom

07:39and the coriander

07:40this kind of dish might even convince the meat eaters in your house to go veggie

07:51now if you're not into tofu this could be the recipe that changes the game

08:05it leaves you with sizzling spiced tofu on a rice bowl with lots of veggies

08:10the perfect thing to whip up for a meat free winner

08:13this recipe begins with one of my favourite kitchen gadgets the rice cooker

08:25and I'm going to use this to cook up some brown sticky rice

08:29and the first job we need to do is clean the rice

08:33trick here is to fill it up with a little bit of cold water

08:36and just move the grains around in the water until it becomes a little bit cloudy

08:40and when it has

08:41you're gonna tip that out

08:42and you're just gonna keep repeating that until you get nice clear liquid

08:46if there's too much starch in there what tends to happen is it sticks together and it gets a bit gluey

08:52but washing it will ensure you take as much starch off and leave you with perfect fluffy grains

08:57now I'm going one part rice to about one part water

09:03and the beauty of doing this in a rice cooker which is one of the few kitchen gadgets I actually subscribe to

09:09is that I will stick it on and especially if I'm doing a little bit of prep

09:13this is a great thing to have cooking away it has a keep warm function so it means that even if you prep well in advance

09:20you can come back to it and you'll have perfectly cooked rice ready for the rest of your ingredients

09:25now before this does cook I want to add a little bit of butter

09:28and plenty of salt

09:30so a good pinch of salt goes in there

09:33now while the rice is cooking it gives you the perfect opportunity to bring together these tofu bowls

09:40so into a bowl we have some tofu which is firm tofu

09:45so if you're looking for it in the shops look for the firm tofu because that's the one that crumbles beautifully

09:51the silken one is best for soups and things like that but this firm one you can crumble and turn into essentially tofu mints

09:58and that's exactly what we're going to do here

10:00and rather than having to work away with this with a knife I'm just going to crumble this loosely

10:05so I have nice kind of meaty bits of the tofu

10:09and this will pan fry crisp up and be the perfect vehicle for a gorgeous gotcha jang sauce

10:14give that a little mix up give the hands a wash

10:18now to season this up I only have two ingredients

10:25one is a little bit of corn flour and this will ensure that it doesn't stick together

10:29so about a teaspoon of corn flour goes in here

10:32you could even put this in the air fryer if you fancied making nice crispy little pieces of tofu

10:39but I'm going to speed things up here and just go with a pan fry

10:43now spice wise I have a little bit of five spice powder

10:47give it a little sprinkle of that

10:49and just mix that through

10:52so you want a nice coating

10:54the corn flour will help to soak up any excess liquid

10:58and it'll just ensure that you keep it in nice little chunks

11:01so once you have that mixed through

11:03time to get the pan on

11:04good glug of oil into the pan

11:07and I'm going to pan fry this until I have nice browned off pieces of tofu

11:11and then top tip here is press this down against the surface of the pan

11:20and allow it to get a little bit of colour before you start to move it

11:25while the tofu browns I'm going to crack on and make a simple sauce

11:29now while that's cooking away I have a very simple sauce that's going to go over this

11:56once we've browned up the tofu

11:57so into a bowl with a little bit of gochujang

12:00we're going to use it here

12:01to give us a really beautiful

12:04funky sort of umami laden sauce

12:06that gets formed with a little bit of soy sauce

12:09sesame oil

12:10and the gochujang

12:11once I've mixed that up

12:19I want to wake it up with a little bit of ginger

12:20and some garlic

12:21clove of garlic

12:23and then a little knob of ginger

12:26a nice fine grating of the ginger

12:31and oftentimes when you have these sauces that have been sitting in the store cupboard

12:35they need a little wake-up call in the form of some fresh aromatics like ginger and garlic

12:39okay that's my ginger

12:41and then my little tip with garlic

12:43when you're microplaning it like this

12:45it grates it so fine

12:46leave the papery skin on

12:47you won't notice it at all

12:48okay

12:50give that a little tap

12:52before I give that a mix up

12:54I'm coming back to my tofu to have a look

12:56and see what we're dealing with here

12:57nice little crunchy bits

12:59nice little

12:59charred colour on it

13:01I'm just going to turn it

13:03toss it

13:04and then do exactly the same

13:06as when I started out

13:07just leave it pressed

13:08against the pan

13:09to get that colour

13:10now

13:11let's give this little sauce a mix up

13:13and look at that

13:17a gorgeous glossy

13:18umami laden sauce

13:20that is going to coat our tofu

13:21rice is cooking

13:22we're still in the real time mode

13:24I've got a wonderful little way

13:26to ramp up the flavour in this bowl

13:28and that is using some store-bought mayonnaise

13:30which I'm going to add a few dollops of

13:32straight into the base of a bowl

13:34and when I have time like this in the kitchen

13:36where there is a moment where tofu is working its magic

13:38it's all about the little extra things you can add

13:41that will make this bowl really sing

13:43two ingredients that I always have to hand

13:46a little bit of mayonnaise

13:47and one of my favourite fridge ingredients

13:51kimchi

13:52if you have not tried this fabulous Korean fermented cabbage

13:56it is spectacular

13:58it is so full of flavour

13:59really good for the gut

14:01used quite a lot in Korean cooking

14:03you can buy it store-bought

14:05or you can make it yourself

14:06but either way

14:07it's a fantastic ingredient to have to hand

14:09and all I'm going to do

14:10is roughly chop this

14:12and pop it into the mayo

14:13and into a mayo like this

14:14it will completely transform it

14:17so a nice fine chop on the kimchi

14:19and then just scoop that up

14:22and pop it in

14:23now we're starting to build really great flavours

14:26the tofu is browning off

14:28the rice is cooking

14:29we've got kimchi mayonnaise

14:30the last job is some veggies

14:32and this all comes together quite quickly

14:34give that a little stir through

14:36and just look at that

14:37just look at that colour

14:39it just completely transforms regular store-bought mayonnaise

14:45now that's aside

14:46time for a tofu check

14:48let's see where we're

14:49oh yeah

14:50oh yeah

14:51now we're talking

14:52I'm telling you

14:53if you're not a tofu fan

14:55this is the way forward

14:57give that a little mix up

14:59and now that we've got all those brown gnarly bits

15:01it's time to get in there with our sauce

15:03and you want the tofu to sizzle

15:07and soak up all of those flavours

15:09ok

15:10might need a little splash of water

15:11just to loosen it out

15:13and then it's just a case of introducing those flavours in the pan

15:19give it a little swirl

15:20one last little shuffle and a shake

15:23and to be honest

15:23as soon as that sauce starts to come together

15:26it's pretty much done

15:27so I'm going to turn the heat right down on that

15:29and meanwhile we're going to cook up some veggies quick fast

15:32in the wok

15:32just to have some nice veggies alongside this dish

15:35spring onions go in first

15:36cut into nice thumb-sized pieces

15:38heat up the wok with a tiny touch of sesame oil

15:41and get those spring onions straight in

15:43now we're going to trim the green beans

15:45because they're slightly thicker

15:46and I want them to cook through first

15:47a touch of water will go a long way

15:49to help them steam and cook out evenly

15:51and then finish with the pak choy

15:53start with those thicker stems

15:55leaving the softer leaves to be added

15:57just at the last moment

15:58as soon as that starts to soften down

16:10ever so slightly

16:10hit it with a little touch of some sesame oil

16:14and a splash of soy sauce to season

16:17and that's all it needs

16:19I'm going to take everything off the heat

16:20and serve up

16:21ok, tofu's looking good

16:24greens are ready to rock

16:26let's check on the rice

16:27yep, we're in good shape

16:28I love the fact that every single time

16:31the rice cooker delivers

16:32perfectly cooked sticky rice

16:34that's ready to be popped straight into a bowl

16:37nice and warm

16:37and now it's just a case of building this bowl

16:43so I've got my greens which are sizzling

16:45everything can come off the heat

16:46lovely fresh greens

16:49and look

16:50use that same method

16:52with whatever greens you have in the house

16:54and now

16:55for the all important

16:57crumbly, sizzly tofu

16:59which will hopefully be the way

17:01you now cook tofu from here on out

17:03I'm going to grab up

17:04some of that lovely kimchi mayonnaise

17:06and just a dollop over the top

17:08is going to add a little bit of creaminess

17:10probably a little bit of sesame oil

17:13finally

17:14a bit of coriander on the side

17:16and that

17:16is a proper

17:17meal in minutes

17:18that's taken no time at all

17:20and now

17:21time to soak in

17:22a little bit of that kimchi mayonnaise

17:26mmm

17:28but that sweet sticky sauce

17:32is so good

17:34get yourself a tub of gacchujang

17:36and you've got dinner

17:37in a matter of minutes

17:38mmm

17:41gnocchi is one of those ingredients

17:53I always have in the cupboard

17:54because it's quick

17:55it's flexible

17:56and it's the perfect base for big flavours

17:58today I'm going to crisp it up in butter

18:00and serve it with minty peas

18:02a silky mascarpone cream cheese mix

18:04which is easy, indulgent

18:06and so properly delicious

18:08this one is super quick

18:18we're going to start off

18:19with some butter in the pan

18:20melt that butter down

18:23I have a few ingredients to grab from the fridge

18:25in the form of some mascarpone cheese

18:27a little bit of parmesan

18:28and some cream cheese

18:30and we're going to make up

18:32a beautiful little sauce

18:33that our creamy crispy gnocchi

18:35is going to sit into

18:36as soon as that butter starts to melt

18:38straight in with the gnocchi

18:40you do not need to boil it first

18:41we're going to get gorgeous

18:43browned off

18:44little potato gnocchi

18:45seasoned at this point

18:46with plenty of salt

18:47plenty of black pepper

18:48and give it a little toss in that butter

18:51just so that it's completely coated

18:52now the beauty of this recipe

18:55is that while the gnocchi browns

18:57we make a very simple

18:58creamy zesty base for it

19:01and that begins with a little bit

19:02of some mascarpone

19:04plenty of cream cheese

19:06I'm going to give this a little mix

19:07just to combine those ingredients

19:09add the zest of some lemon

19:11these are simple ingredients

19:13it only takes about 10 minutes

19:15and you have proper meat free magic

19:18and I want to keep this base

19:20as simple as possible

19:22just really creamy

19:23really citrusy

19:25and lovely and fresh

19:26give that a good mix up

19:28and once it starts to turn

19:30nice and smooth

19:30that is it

19:31done and dusted

19:32it doesn't need salt

19:33it doesn't need pepper

19:35we're going to keep it

19:35nice and clean flavoured

19:37back to check on our gnocchi

19:38and at this point

19:39this is what I want to show you

19:41is we should have

19:43lovely brown edges

19:45to these gnocchi

19:46I'm going to give it

19:46an extra little seasoning

19:47of some salt

19:48and some pepper

19:49and that's the majority

19:53of the hard work done

19:54now it's just about

19:55finishing touches

19:56I'm going to add a little flavour

19:57in the form of some chilli flakes

19:59as I mentioned

20:01I'm going to keep this

20:02quite simple

20:03in terms of flavour

20:04so just a little chilli

20:07just going to take

20:10the end root off this

20:12and then using a microplane

20:14just going to grate that

20:16straight in

20:16the smell

20:21is fabulous

20:22the chilli

20:23the garlic

20:23give that a little toss

20:25introduce the flavours

20:26to the pan

20:27and just look

20:28this is what we're after

20:29garlic chilli

20:30beautiful coating

20:32and once it becomes

20:33lovely and aromatic

20:34we're going to introduce

20:35the peas to the pan

20:36straight out of the bag

20:41frozen

20:41and amazing ingredients

20:43to keep on hand

20:44for lots of different dishes

20:45okay

20:49time to give them a toss

20:50and for some flavour

20:56and a little bit of liquid

20:58some white wine

20:59only a splash

21:02let that reduce down

21:04just give that a toss

21:07and you start to see

21:08the butter

21:09the white wine

21:10working its magic

21:11and giving you this

21:12sort of rough pan sauce

21:13back to our cream cheese mixture

21:15give that a quick mix

21:16and now it's time to serve

21:17dollop in

21:20that lemon creamy mixture

21:22straight into the base

21:24and then I'm just going to

21:30smoothly spread that

21:31across the base of my serving

21:33and now grab up

21:35a serving spoon

21:36and just dollop that on

21:37the kind of thing

21:39that looks fancy

21:40but you could also serve it

21:42to the kids quite happily

21:43gorgeous

21:45and simple as well

21:47grab up that microplane

21:48a nice little grating

21:50of fresh parmesan

21:52or even some pecorino cheese

21:53would be lovely here

21:54hit it with some mint

21:58mint and peas

22:00are great little flavour friends

22:02they work together so well

22:03and then a last

22:06little drizzle

22:07of some extra virgin olive oil

22:08over the top to finish

22:09use the good stuff

22:11finally

22:13a little whisper

22:15of some black pepper

22:16and that for me

22:19is dinner in less than 10 minutes

22:23that is so good

22:24right

22:26let's try some

22:27I want to get some of the gnocchi

22:29crispy and creamy

22:30oh my goodness

22:35it's actually worthwhile

22:37keeping that cream cheese mixture

22:39really mild and delicate

22:42with just the lemon zest

22:44running through it

22:44because you've great texture

22:46from the gnocchi

22:46it's taking on the flavour

22:48of the white wine

22:49and the butter

22:49and it's just a winner

22:53so simple to do

22:55give this one a go

22:56well if anyone ever says

23:10meat-free meals are boring

23:11send them this menu

23:12I kicked things off

23:14with a rich spiced lentil dal

23:15topped with crispy golden cauliflower

23:18and a buttery tarka

23:19that brings all the depth

23:20then it was on to

23:22sticky gochujang glazed tofu

23:23crunchy spicy

23:24and served up with

23:26wok fried greens

23:27and a tangy kimchi mayo

23:28and finally

23:30that golden pan fried gnocchi

23:32laid over a creamy bed

23:34of mascarpone

23:35and cream cheese

23:36with buttery peas

23:37fresh mint

23:37and plenty of lemon zest

23:39easy wins

23:40loads of flavour

23:41and all veg-powered too

23:43for all the recipes

23:46from today's episode

23:47visit rte.ie forward slash food

24:09creamy, dreamy

24:16irresistibly tasty

24:17whether it's the key ingredient

24:19or main event

24:20Philadelphia

24:20is the one cook's reach for

24:22you've got a friend in Philly

24:24or equally

24:32or the chef

24:33a friend in Philly

24:35you

24:36or the chef

24:37can agree

24:38that's a利 In 1962

24:39is the only

24:40or 그 chef

24:42that tells everyone

24:43who knows

24:44and as a guest

24:46as a guest

24:46the lady

24:47the pastor

24:47who knows

24:47she says

24:48it's the only

24:50reason

24:50she said

24:51you

24:52are

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