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Donal's Real Time Recipes - Season 2 Episode 9
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00:00Main event Philadelphia is the one cooks reach for you've got a friend in Philly
00:05They say the dinner table is the heart of the home
00:09But what they forget to mention is
00:12The absolute chaos it takes to get there
00:15Navigating the small daily hurdles the inevitable chaos and the everyday victories are what make family life such an adventure
00:21Thank you
00:26Welcome to the fish between the fridge and the fork where the chaos battles come and
00:32Pasta waits for no one. I literally would eat that directly from the pan
00:37This is not a cooking show about perfection
00:41This is real-time cooking where every minute matters and every dinner served is a small trial
00:48So let's get cooking
00:51Sunday's in our house are all about slowing things down and enjoying good food without the fuss
00:59It's that lovely mix of comfort and ease with just enough effort to make it feel special first
01:05It's a crispy golden parmesan pork schnitzel and I serve it with these creamy and herby butter beans
01:11It's quick tasty and let's face it golden breadcrumbs are always a winner the smell in the kitchen right now is absolutely
01:18Phenomenal then we've got something playful prawn toast turned bau bun soft steamy buns packed with that crispy savory filling
01:26That you usually find in a Chinese takeaway only this time. We're doing it fresh and fast in the air fryer
01:31You are really going to impress people with this and we'll be finishing with a punchy chili pork tossed with crispy rice
01:37Bold crunchy full of flavor and texture basically a bowl of joy now if that's not a lazy Sunday don't rise
01:45I don't know what is let's get to it
01:52Now this is a Sunday dinner that is way easier than it sounds
01:57It's a handful of store cupboard ingredients with some fresh ones too. I've got pork loin fillet
02:02I'm going to flatten it out and get the most out of these little pieces. This is an incredibly versatile piece of meat
02:08It's lovely in stir fries and if you end up with any of this kind of fat or sinew you can just trim that off really easily
02:14And then all I'm going to do is take these into nice medallions
02:19And we're going to bash each little medallion out until it's nice and thin
02:23I love this sort of food. It's really hearty really comforting and the kind of thing you want to tuck into on a Sunday
02:29I'm going to take all of them and place them onto a sheet of parchment paper
02:34Place that back onto the board and just lay them out across the parchment paper
02:40Season generously with some sea salt and we're going to bash that seasoning into this pork
02:46All over the top here and then another sheet of parchment paper and press it tight against the meat
02:53Now using a rolling pin, you're just going to bash that until you have nice thin pieces of meat here
03:02Okay, let's see where we're at. Yeah, looking pretty good. I want to flatten him a bit more flatten this one a little tiny touch more
03:11Okay, I'm gonna stop
03:14Let's get these breaded. So I've got some cream going into one pan
03:19And I've also got a little bit of flour in my other pan
03:24Season generously in that flour mixture
03:28And really go heavy on the salt and pepper here because you're going to spread it across quite a lot of flour and parmesan
03:34So you still want to make sure that each one gets a little lick of salt and pepper. Add in a touch of lemon zest
03:40Okay, last thing is some parmesan cheese now any hard cheese will do it doesn't need to be something like a parmesan or a pecorino
03:47So that we get a really nice coating on these pork pieces
03:50I'm going to use the same grater to grate a mountain of
03:55parmesan cheese over the top here
03:57Grab up a spoon and give it a little mix through
03:59And now we are in business. So pan on nice and hot get a little oil in there
04:06And now it's just a case of dipping pork into cream
04:10Into flour and then straight into that hot oil
04:14Look at that
04:15It's simple stuff, but it looks fancy and it is worthy of your sunday dinner table now
04:20I'm not going to overload the pan here go with about half the pork
04:24One more will fit in here and fry off nicely. Keep your eye on this and then i'm going to flip them
04:29Take your time with this these are incredibly thin so really all you're looking for
04:39Is them to be golden brown on both sides and to be cooked all the way through so once i've got that
04:45i'm going to transfer them out to a plate
04:47rinse and repeat let's go again
04:51Once all the pork's in the pan tidy up and give your hands a quick wash
04:54Just look at the colour
05:00Now to go alongside these crispy schnitzels i have a very simple store cupboard side
05:05Two tins of butter beans i'm going to drain and rinse these into the sink and they're so inexpensive
05:12And they are a powerhouse of nutrition so they're really handy to use and in this particular recipe
05:18We're hearing them alongside another store cupboard ingredient which is a jar of artichokes
05:23Now this starts off in the pan plenty of butter goes in and some garlic
05:30Get that straight in and i want to use up a little bit of that beautiful jarred artichoke oil
05:35Normally people just drain them and get rid of the oil but there's great oil in there
05:39So a little bit of that flavour goes in there about a tablespoon alongside these beautiful artichokes
05:45Now if you told me i was going to prepare an artichoke for a midweek meal i'd say are you having a laugh
05:50So these little jars have done all the work for you
05:54Most of them come roasted fire roasted so they have this really deep smoky flavour
05:58But even the regular ones will leave you with these beautiful little artichoke hearts
06:03That are meaty and gorgeous and really useful in your store cupboard
06:07So i'm going to take up a couple of these slice them in half and get them into the pan alongside the garlic and butter
06:16Next season with salt and pepper and add in your butter beans
06:19Again with any pulse that you get in a tin they tend to be cooked through so do not overcook here
06:26Now add in some lemon zest give it a quick stir and then get your white wine
06:31About half a glass of wine goes in
06:33Now give it a moment for that to come up and bubble hard and fast reduce down and intensify the sweetness in the wine
06:41I'm going to check on my schnitzel which is looking pretty good now i'm going to get these off
06:47Lovely
06:48A last little touch of that artichoke oil goes back into the pan
06:53We're going to make use of it to sizzle up some sage leaves
06:58And i am literally just going to pick off leaves into here and get them fried off and flavourful
07:03I'm going to go quick here because they do have a tendency to burn
07:06So just get them into that hot fat
07:09Look at that the smell in the kitchen right now is absolutely phenomenal
07:13I forgot to add my stock cube into those beans
07:16Get that in there alongside a little splash of water get those sage leaves out now
07:23Gorgeous stuff happening and don't get rid of that sage oil we're going to use that again
07:27Now back to our beans the little bit of lemon zest goes a long way here
07:31But we're also going to add a squeeze of the fresh lemon juice as well
07:35So turn off the heat and give it a blast of that lemon juice
07:39Give that a last little mix through
07:41And the only thing i need to add at this point is some flat leaf parsley just picked over the top
07:47Just to cool things down a little bit
07:49I have a tiny dollop of cream cheese just to make this really nice and luxurious
07:56And give it a stir through that rich sauce
07:59Really rich creamy and velvety and ready to be served
08:03Take up some of those lovely butter beans
08:06Some of those lovely crispy pork bits over the top
08:10Add in those beautiful sage leaves and then
08:14Just to finish it off
08:16A little bit of that really rich and anxious artichoke sage oil
08:22Straight over those pork chops and the final grating of parmesan to finish
08:27Let's grab up a fork grab up a knife and get tucked in
08:30It's just the kind of food you know you want to eat
08:40The kind of stuff sundaes are made of
08:42All right stick with me i know this next dish is not your typical sunday fare
08:57But make these once and you will come back to them time and time again
09:00First job spring onions i'm going to chop these roughly because i'm going to pop them into a food processor
09:12And they're going to form the base of this prawn mixture that creates these stuffed bao buns
09:17So all those spring onions go into my food processor
09:21And we're going to blitz these up to get them nice and fine while they're on prawns from the fridge
09:36Now i have some raw deveined shelled prawns and they're going straight into the food processor
09:44This is a really simple paste that you can make fish cakes out of or stuff it into bad ones
09:49Now this just needs a little pulse to get it going
09:54To this mixture a little bit of soy sauce a little drizzle of some toasted sesame oil and then just give that a good whizz up
10:04And i'm trying really not to over blitz this i want a bit of texture in there to this we're going to add some aromatics
10:11I have some ginger and garlic just trim them up i'm not even taking the skin off i'm just going to grate it straight in
10:17That little whisper of heat you get from ginger is so good in here
10:22Tap that in and some garlic prawns are really lovely and sweet in this mixture
10:26So i'm trying not to overpower it but give it that nice little seasoning
10:31And now another little blitz up
10:33And just to bring that together one egg white and this will just help to bind this together give it one last blitz
10:49Okay we are in business i'm going to use this mixture to make the most beautiful stuffed bao buns
10:56Now this recipe i will be straight up with you is robbed from one of my favorite little london restaurants called chet's
11:02It serves up these bao buns they're deep fried with this prawn mixture in them and they are spectacular
11:09Now i am sure chet's make their own bao buns but for my own convenience and my own sanity you can now buy them in the supermarket
11:16Pre-done and they serve as the perfect vehicle to be stuffed with this prawn mixture
11:20So i'm going to grab my bao buns a little teaspoon to take that prawn mixture
11:27And it's just a simple case of stuffing these generously with that prawn mixture
11:32And it's all about simple flavors here the spring onion the soy sauce a little bit of sesame oil for nuttiness
11:39Now normally i would say don't overstuff these bows but in this case
11:43I kind of want them to be a bit messy and a bit craggy because i'm going to press them
11:48In with some sesame seeds so they have a nice exterior
11:51But ultimately this comes together really quickly and really easily
11:57Okay this is looking pretty good now to make this look fantastic finish it off with some sesame seeds
12:04I've got a combination of black and white here
12:07I'm just going to give them a little toss
12:10And all you got to do is take your bao bun and press it against those sesame seeds
12:18And it leaves you with something that looks like that very fancy very quick very easy
12:24And these are my new addiction
12:27Look at that fabulous little bao buns ready to rock now i'm going to spritz them with a little oil get them into my airfryer and get them cooked off
12:37Just make sure you have enough space for them to fit into the airfryer
12:42And then just before they go in give them a spritz of some oil
12:47Right into the airfryer for about 12 or 15 minutes
12:52They're going to cook just until they're nice golden brown and meanwhile i'm going to clean down and let's get cracking on a salad
13:01Wrap it mix it or simply spread it philadelphia the one cooks reach for you've got a friend in philly
13:07Welcome back to real-time recipes we've dipped our prawn bao buns into the sesame seed mixture and we've popped them in the airfryer
13:22Now it's on to our cucumber salad if there is one recipe i've taken away from tick tock
13:27It's the guy who makes the cucumber salad every single day slices it thinly sticks it in a jar with loads of gorgeous ingredients
13:33And it is addictive it's ideal with these bao buns and i'm going to show you how take up a mandolin watch your fingers and get slicing
13:45And there we go we're going to add all of these cucumbers straight into the jar alongside a clove of garlic
13:52Try not to make too much of a mess and a thumb-sized piece of ginger
13:55To this a little bit of sesame oil all the ingredients we've used for the bao buns essentially and my little extra ingredient here
14:03Is some beautiful black chinese vinegar?
14:07A splash of this is all you need to completely transform it a little pinch of salt
14:13The vinegar has a bit of sweetness in there, but if you wanted to you could add a little bit of sugar too
14:18And that is essentially it lid goes on give it a shake
14:21And now you should be left with cucumbers beautifully coated in a gorgeous dressing that are pretty addictive
14:33Absolutely gorgeous into a bowl and get this ready to serve
14:38Lovely an unceremonious plop into the bowl and you have a cucumber salad for days
14:44Right next up a simplified dipping sauce a little bit of sweet chili goes into the bowl
14:49A little bit of fresh ginger
14:52More of our garlic
14:56To this another store cupboard staple a little squeeze of hot sauce any hot sauce will do here sriracha is a wonderful one a thai classic
15:03Give that a little mix up a little fresh coriander going in here too give that a nice fun chop
15:09And again with store cupboard ingredients sometimes you just need to wake them up
15:13Give it a mix up add some into a dipping bowl
15:18And I can hear that the air fryer is just about done
15:22Look at that
15:23So let's grab them
15:25Oh look at those
15:27Really beautiful golden brown
15:30And just look they're kind of they're hard to get around but look at that
15:34Golden brown
15:36Lovely bit of sesame seed action
15:38But for me that is a proper sunday feast forget about your roast dinner
15:43This is where it is at
15:45Few coriander springs just over the top for a little bit of garnish and like a bit of coriander in there
15:50And look there is only one thing left to do
15:52And that's to dip one of those hot berry ones very hot
15:55Into that dipping sauce
15:57With a bit of coriander and give it a bite
15:59Oh my god
16:04I may have robbed this recipe from a restaurant but they are so easy to do at home
16:09Give it a go you are really going to impress people with this
16:12Simple easy and so flavorful
16:21Lazy sundaes are for dishes just like this minimal effort maximum reward
16:26It's got that relaxed weekend feel but comes together fast enough
16:30That you could absolutely get away with it any night of the week
16:40Whenever I cook rice I always go an extra batch
16:43Because it means that I have the building blocks of so many great meals
16:47Fried rice it can be added to soups to stews to bulk it out
16:50But in this case we're going to season it with a little bit of sesame oil and soy sauce
16:56Stick it into the basket of an air fryer and get it really crispy for a delicious slaw
17:01Now you only need a tiny touch of the soy sauce and the sesame oil here
17:06Again store cupboard ingredients go big and use time and time again
17:11I'm going to toss that through give it a little mix up
17:14You can also do it in the oven but I love the fact that
17:18With an air fryer drawer all you do is tumble it straight out
17:21And in 12 minutes time you are going to have air fried crispy rice
17:28That is going to add texture and crunch to a beautiful veggie slaw
17:32With leftover rice you need to chill it as quickly as possible after cooking
17:36And when you go to reheat it be sure it's steaming hot all the way through before you tuck in
17:40Now while that crispy rice is cooking away
17:43I'm going to get my pork loin fillet fried off in the pan
17:47This is one of the quickest easiest ways to cook pork
17:51I love these flavours
17:53We've got some brown sugar
17:55A little bit of Chinese five spice
17:58And the reason this is fabulous is there's a whole load of spices in here
18:02Five to be precise
18:03Get that in there
18:05Plenty of seasoning in the form of some salt
18:08Give that a little mix and just make sure it's nice and evenly combined
18:11And the smell of that five spice
18:13It's such a great ingredient to have
18:16Now we're going to go pork
18:18Spices pan
18:19So I need a little oil to bring this alive
18:22While that's coming up to temperature
18:24I'm going to dip these pork loin fillets directly in that spice mixture
18:27It's essentially a dry rub
18:29And if there's any nooks and crannies make sure they get completely coated
18:33And this goes straight into that hot oil
18:36And exactly the same with the other one
18:39This cooks really quickly
18:40I'm just looking for a nice golden brown on all sides
18:44And for it to be cooked all the way through
18:45So a couple of minutes either side
18:48Now because there is sugar in that mixture, that dry rub
18:52It's going to cook quickly
18:53So I want to keep my eye on it
18:54And just ensure we get a nice brown colour without it burning
18:59And while this is crisping up and going gloriously golden
19:03I'm going to make up the slaw that adds freshness to this dish
19:07A head of cabbage slice down the centre
19:10Take the core out of the middle
19:12And then with the knife break it down again and finely slice
19:15You can do this with a mandolin or through a food processor
19:19Ultimately all you're looking for are nice thin slices here
19:22Right, that's my cabbage sorted
19:24I'm going to make up a very simple slaw dressing
19:28With a core ingredient, miso paste
19:31And it adds this sort of umami funk
19:33And there's different types of it
19:34You'll see lighter versions
19:36But I want you to go for the red miso
19:37It's more flavourful
19:39And it's ideal in a dressing like this
19:42Alongside that miso I've got a little touch of maple syrup for sweetness
19:46For some acidity, some rice wine vinegar
19:48About a tablespoon too
19:50And then for some creaminess through this
19:54I've got some peanut butter
19:56A generous spoonful
19:59Again we're reaching back to the store cupboard ingredients
20:01I'm using some soy sauce
20:03A little dash of sesame oil
20:05And you'll notice I'm eyeballing all of this
20:08Give it a mix and once it's nice and smooth
20:11I'm going to give it a taste and make sure we're in the right place
20:14If the peanut butter is particularly chunky
20:16Just press it against the bowl
20:20And smooth it out
20:25Perfect, cabbage goes in, onion goes in
20:29Because they're going in raw you want these really finely sliced
20:32So you just get that whisper of astringent onion flavour through this
20:36A little squeeze of some lime juice
20:38Just to awaken all those store cupboard ingredients
20:41And then it's just a case of getting in there and giving it a good mix up
20:47And we're pretty much done
20:48Like that's the hard work out of the way
20:51So the slaw goes aside
20:52I'm going to give my pork a little bit of love
20:54And just toss that
20:57You can see some of that sugar that started to come off it and caramelise it
21:02And this is your moment to just ensure you get it right
21:05So just keep turning it in that lovely mixture
21:08And you should be left with these glossy five-spice pork fillets that are spectacular
21:13That is cooked and ready to rock
21:14So I'm going to place that aside
21:17Turn off the heat and leave that to rest
21:19We're in a good place now
21:21Air fryer is just about done
21:23I have gorgeous crispy rice
21:25Look at that
21:26Really nice little pieces of these crunchy grains of rice
21:30That are going to add so much to that lovely slaw
21:33Now last finishing touches
21:35A little bit of peanuts
21:38Pop them into the bowl of a mortar
21:40And then just give them a little crunch
21:42Okay, this is looking good
21:44Right, peanuts into slaw
21:46I'm going to grab some coriander
21:48And just pick those leaves in
21:50And then take that crispy rice
21:53And place it on top
21:54And tip the rest in
21:56And all it takes now is just a toss through
21:59To make the most epic little coleslaw rice salad
22:03And served straight away
22:04That is absolutely gorgeous
22:06Now to the pork
22:07Let's slice these up
22:09Beautiful
22:10Still really nice and juicy and tender
22:13But it's got all that flavour on the outside
22:15It's time to serve
22:18So into the bowl with that crispy rice slaw
22:22On top of this I have that lovely pork
22:25Mop up all those lovely juices
22:27So that they take on as much flavour as possible
22:30And that looks absolutely phenomenal
22:34But I do have a little extra to add in the form of this chilli crisp
22:39It's fiery, it's crunchy and it's spicy
22:42Really beautiful over the top
22:44Finishing touch with some coriander and we're done
22:47I just love this
22:49This is the kind of food I get really excited about
22:52All the good things
22:58All my favourite flavours in one bowl
23:01This is my kind of Sunday dinner
23:03Yum
23:10Now that's the kind of Sunday I like
23:12Comforting, a bit unexpected and full of big flavour moments
23:15That parmesan pork schnitzel
23:17Golden and crispy with those creamy, herby butter beans
23:20Is just the right mix of indulgent and easy
23:23And how about those prawn toast bao buns
23:26They might sound a bit out there
23:27But once you try one you'll get it
23:29Crunchy, soft, savoury
23:31They are a new Sunday go-to in our house
23:34And finally that crispy chilli pork with the rice and slaw
23:37Proper texture heaven
23:39And the chilli crisp on top just brings it all together
23:42So next time Sunday rolls around
23:44And you want something a little bit different
23:45But still laid back
23:46You know exactly what to do
23:49For all the recipes from tonight's show
23:51Visit rte.ie forward slash food
24:12Creamy, dreamy, irresistibly tasty
24:18Whether it's the key ingredient or main event
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