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