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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.
00:55Sometimes you want food that's big on flavour, but doesn't ask for much in return.
01:03That's where these recipes come in.
01:05They're quick, flexible and perfect for when you need to get dinner on the table fast.
01:09Kicking things off with what I like to call brick chicken.
01:13A clever method that gets you crispy golden chicken in minutes.
01:16Paired with a salsa that quite literally pops.
01:19Woo! This is what happens when you've got fresh corn.
01:22Next up, a sizzling Thai beef salad.
01:25Quick seared steak, loads of herbs and a punchy dressing.
01:28It's fast food, but in the best possible way.
01:31And that is a proper real-time flex.
01:34And finally, a prawn crapau fried rice with crispy egg.
01:38Speedy, spicy and absolutely delish.
01:41Fast, fresh, full of flavour.
01:44And that is what this one is all about.
01:46So let's get cooking.
01:47Now, you don't need a barbecue or a fancy grill setup to get golden crispy chicken.
01:58Just a bit of confidence and something heavy from the kitchen.
02:01Now, this is a proper real-time flex.
02:04Chicken thighs spiced and given loads of flavour on a griddle pan.
02:08Starts off in a bowl with plenty of Cajun seasoning.
02:11Now, this is one that I have in my store cupboard all the time.
02:14Choose one that you like the taste of.
02:16They come in so many different varieties.
02:18The spices go into the bowl alongside some bone-in chicken thighs with skin on.
02:24To them, a little glug of some olive oil.
02:27Plenty of seasoning in the form of salt and pepper.
02:30And then it's just a case of getting in there and giving it a good toss.
02:34Now, I've been making a version of this recipe for so long.
02:37And it's called brick chicken because, essentially, I used to keep a brick on hand to press it down really heavy to get that contact on the grill pan.
02:45But over the years, I've given up on that.
02:47Because nobody needs a brick in your kitchen.
02:49And instead, I used just whatever heavy item I have, like a frying pan, to sit on top and keep that contact with the grill pan.
02:55There's oil in there already, so I'm oiling the meat and not the pan.
03:00And I'm going skin side down here.
03:02You want to get all of that nice contact across the chicken skin.
03:09And when you've done that, get rid of the bowl.
03:12Nice and smoky even before we start.
03:15Get in there with a frying pan and just press down.
03:20You want to put the whole weight of your body so that you get really nice thick griddle marks.
03:26And I'm going to cook it like this as long as possible on the skin side so that I get really crispy results on the edges of the chicken.
03:35And then we're going to flip it.
03:37Now, while that's happening, it's time to make up a very simple warm corn salsa.
03:42I have two corn on the cobs in their husks.
03:44So I'm going to take off these outer leaves and then just shook the corn.
03:48This recipe always reminds me of summertime, but it's the kind of recipe that you can get away with doing all year round,
03:54especially if you're doing this griddle pan method.
03:56Just run the knife across the end.
03:58And then I find the easiest way of doing this is slicing it in half and half again.
04:03I'm going to slice these little kernels off the cob.
04:10And once you have that corn ready to rock, straight into a nice hot wok or a pan with some butter.
04:15Let that start to melt down and go brown.
04:18We're going to add in our corn.
04:20And the smell instantly of brown butter, beautifully cooked corn, is just going to come alive.
04:26OK, we've got good things going on here.
04:28Feed it with a bit of salt and pepper.
04:30Give it a little mix up.
04:32And while that is frying off, time to get in with some spice.
04:37I've got some chilies and I'm just going to build up the flavour in the pan now.
04:41Now it's time to hit it with a little bit of onion.
04:44I don't know if you can hear that.
04:47I didn't know I was making popcorn.
04:49We've got some serious action here.
04:52Let's hit it with some onion.
04:53I'm not looking for the onion to cook down here.
04:56I want it nice and chunky in there.
04:58Go high on your heat here because if you don't get that heat, you're not going to get those charred edges to the corn.
05:05So keep this moving.
05:06To this, we've got a little bit of garlic going in here.
05:08Just going to give that a smash.
05:10Take off the skin.
05:11And now we've got to move quick because that corn, I don't want to overcook.
05:14Woo!
05:15This is what happens when you've got fresh corn starting to pop literally like popcorn.
05:21Nice fine chop.
05:23Slivers of garlic go in.
05:24I'm going to give it one last little toss through.
05:26I've got corn all over my counter.
05:28But this little fragrant salsa is going to be so gorgeous now.
05:33It's done its work.
05:34It's done its magic.
05:35And now I'm going to turn it off the heat.
05:37I'm going to take a chunk of coriander, tear that in.
05:42This is where I always encourage people to just go more on the herbs.
05:46You see tablespoons in recipes.
05:48I want big bunches of herbs being added in.
05:51Last thing to add in here is a good squeeze of lime juice.
05:57Just that squeeze of lime juice and a last hit of salt is going to make this incredible.
06:04Give it a little mix through.
06:07Look at that.
06:08I'm going to toss this out into a bowl.
06:11And that can now be served warm or it can be served cold.
06:14It is up to you.
06:15Give that pan a little wipe.
06:17And then get the heat back on.
06:20Now while that comes back up to temperature, time to check on this chicken.
06:25Look at that.
06:26Ready to be turned.
06:28Beautiful.
06:29Really lovely crispy skin, juicy tender chicken.
06:33It just needs to cook a little further on the other side.
06:36I'm going to give it one last little press.
06:38And now that cooks out on the other side and cooks all the way through.
06:42Add a little splash of oil.
06:44And I have some beautiful jalapeno peppers that are going to go straight in here.
06:48Give them a little moment to spit and sputter and char up really nicely.
06:55And while they're frying, we're going to add in some spring onions.
06:58This is just another nice little element to add in alongside the chicken.
07:03And if you're doing this for a barbecue, all of this can go straight onto the barbecue grill.
07:08Get your onions in there.
07:09Hit it with a little salt.
07:11Give that a toss through.
07:13And just look at those nice char marks we're getting.
07:15I'm going to keep on cooking these hard and fast.
07:17And while they're cooking, let's make up a simple sauce for this chicken to sit on.
07:22Now, this is super quick.
07:24Straight into a bowl with some sour cream.
07:26A little squeeze of some lime.
07:29Only about half the lime is necessary here.
07:32To this, I've got a bit of garlic I'm going to grate.
07:35Give it a tap.
07:36A little mix up.
07:38And the last thing to go in here is some coriander.
07:42Just going to give it a nice fine chop.
07:44Okay, a little bit of coriander straight in.
07:47Give it a mix up.
07:49And that is a lime and coriander sour cream that you can use for a whole host of things.
07:54Great with any grilled meats.
07:56Okay, we're in business.
07:57Time to build a plate.
07:59Now, I'm going to take up some of that cool creamy crema and place it across the plate.
08:06And by doing this, not only does it look good to serve,
08:09but you're going to be left with each element getting a moment to touch that really nice sauce.
08:15Now, I've got lovely jalapenos.
08:17I'm going to lay these beautiful charred jalapeno peppers all the way across here.
08:22A little spring onion action.
08:24Time to add those lovely chicken pies straight over the top.
08:29And if you serve that to me on a fabulous summer day with a glass of wine,
08:35I am happy out.
08:37The last thing is a nice tumble of that gorgeous corn salsa over the top.
08:42Finish it with a squeeze of lime.
08:48Some coriander over the top.
08:50I'm going to do my best to try this, even though it is a mountain of food.
08:55In fact, I'll take some of this chicken, make my life a little bit easier.
08:58I just want to try some of that crema, the corn salsa and the coriander.
09:05I mean, you've seen what I've done.
09:10And I love the fact that it looks like a feast, except it's only taking you 30 minutes.
09:16That is a proper real time flex.
09:26This next one is what I reach for when I want something light, but seriously satisfying.
09:31Big flavours, quick turnaround and just the right amount of sizzle.
09:35It's one of those dishes that looks and feels like you've gone all out.
09:39This is a quick cooked steak dinner.
09:46I've got a bavette steak, which is a fabulous piece of meat to work with.
09:50The key to this steak is that it cooks quick and you leave it to rest so that it's nice, juicy and tender.
09:56I'm only going to season it up very lightly with some soy sauce, fish sauce and a little oil.
10:01And if you have the time, by all means, leave it to rest for about 15 minutes or so and it'll take on the flavour, that saltiness.
10:09A little fish sauce goes on.
10:11Now, if you have the time, leave it to marinade in all those beautiful salty flavours.
10:1515 minutes will do a lot in terms of giving it and injecting it with saltiness.
10:20A little drop of oil over the top.
10:22Give that a little toss and then straight into the pan.
10:25If you don't have the sizzle, you're not going to get that browning action.
10:30So make sure your pan is up nice and high.
10:32And while that's frying off, I'm going to toast up some rice.
10:35Now, this is an interesting little method.
10:38When you go to Thailand, if you've ever had one of those beef salads,
10:41oftentimes there'll be a sort of nutty texture in there and it's not peanuts.
10:45It's short grain Thai rice that's toasted and ground and that's exactly what I'm going to do.
10:50So into a dry frying pan, I'm just going to cook this rice until it turns nutty and golden.
10:57And as this comes up to temperature, it gives me the perfect time to make up the dressing for this.
11:02I've got ginger, I've got garlic and we're going to make up a really simple fish sauce dressing
11:07that brings this whole thing together.
11:09Just take the ends off the garlic, give it a smash with the back of a knife.
11:12And we're going to make this dressing really aromatic and salty.
11:16Ginger works really well with steak.
11:18Typically, I'd leave it out of this dressing, but because I have a really nice meaty flavour here,
11:22I'm looking for that sort of raw heat that ginger adds.
11:26Get that tapped in.
11:27And then the same thing with that garlic.
11:29Give that a tap in.
11:31Now, I just want to check on my steak.
11:33It's looking pretty good.
11:35Oh yeah, look at that.
11:37I'm going to turn it now.
11:39Rich flavour here.
11:40It does cook quick.
11:42So a couple of minutes either side.
11:44Now, back to the rice.
11:47This is what we're after.
11:48Nutty, golden brown.
11:50This is now going to add so much texture to this salad
11:53and it'll be the secret ingredient that completely transforms it.
11:56I have a spice grinder or you could do this in a food processor
11:59or even a pestle and mortar.
12:01But I'm going to take a couple of tablespoons of that rice
12:04and pop that in there and blitz it up.
12:07Pan goes back on the heat and using the heat that's in there,
12:11I'm going to toast up some cashew nuts.
12:13Now, take up that rice, add it into your spice grinder,
12:18lid on and give it a good whiz.
12:24It doesn't need too much time and literally seconds
12:26and you have this toasted rice powder
12:29that's going to add nuttiness and a smoky flavour.
12:32Now, back to our steak.
12:34I've got that fish sauce and soy sauce that it was marinating in.
12:37I'm just going to pour this over in the pan
12:39and literally just keep basting that.
12:47It's pretty much cooked at this point,
12:49so I just want to give it a last little lick of flavour
12:52before it comes off the pan.
12:54Keep an eye on the nuts.
12:57And this steak now needs to come off and rest.
13:00Look at that.
13:01Absolutely gorgeous.
13:02Wrap it, mix it or simply spread it.
13:06Philadelphia, the one cooks reach for, you've got a friend in Philly.
13:11Wrap it, mix it or simply spread it, Philadelphia.
13:15The one cooks reach for, you've got a friend in Philly.
13:20a friend in Philly. So far we have our cashew nuts in the pan, our crispy rice blended up
13:27and our beef is cooked to perfection. Steak can rest. Now it's a moment to continue on
13:34with my dressing. I got highly distracted by all that. So we've got garlic and ginger
13:38in this dressing. Now it's time to add the store cupboard ingredients. I have my fish
13:42sauce. High food revolves around that balance of saltiness, sweetness and acidity. So about
13:49a tablespoon or two of fish sauce, which is going to give us our saltiness. For our acidity,
13:55I've got the lime juice and this dressing I come back to time and time again. It is my
14:00go-to sauce that I serve over any grilled meats. Oftentimes in Thailand, you'll get this mixture
14:06often served with grilled seafood, this nam jim dressing. But the missing flavour profile
14:11is often the smokiness that you get from the meat. And that's what we're emulating here
14:16in getting that beef really nicely charred. So a little bit of brown sugar and you just
14:23give that a mix through until the sugar completely dissolves. And at this stage, I always think
14:30it's worth giving it a little taste. Whoo! Lovely flavour of the ginger. That balance. And if you're in
14:39any way nervous of using fish sauce, pair it with sugar, pair it with lime juice and it becomes this
14:44completely different condiment. So fabulous. This is now ready to be used. I am going to chop up some
14:50veggies, get my salad prepped and we're pretty much close to serve. First, finely slice some chillies for
14:56the dressing and leave some to garnish. Then chop up some shallots and get them into the bowl before
15:00we slice our colourful tomatoes in half. Next, peel and slice the cucumber into chunks.
15:07Get everything into the bowl and then add a good couple of tablespoons of our dressing to give it a
15:11good mix through. Now it's time to grab the steak and slice. Now the trick with bavette steak is to cut
15:18against the grain and you can see there is a grain that runs across. So what I'm going to try and do is
15:23slice across the grain to get really nice texture. So it's literally just a case of slicing really nice
15:29thin strips of this steak. And look at that. Beautiful medium rare. Maybe a little rare. But
15:36for me, that's the kind of meat I like. Look at that. Lovely run of pink. Perfectly cooked in my book. And
15:42the whole point here now is to get these thin juicy strips of steak tossed in all of those great flavours.
15:49Give that a nice fine slice. And then with all those juices on the board, you want to toss the steak through
15:55so that every last bit of that steak has touched those resting juices. In fact, what I'm going to do is
16:01stick them back onto the plate with all those lovely juicy bits and let them sit just for a moment more.
16:08OK, we're in a good place. Dressing done. Salad done. Beef is ready. My cashews are toasting now. It's time to do a little
16:14clean down and let's assemble.
16:24Now, all the elements are ready to go. So time to serve up. And I'm just going to tear up some nice
16:30lettuce leaves over the base of this plate. But just some nice crunchy layers of any salad leaf will do
16:36here. And now it's just about the build. Give it a little dressing over the top. I want each little leaf
16:43to just have that saltiness running over it. OK. I've got those fresh, chunky, crunchy salad ingredients.
16:51That toasted rice over the top. Now it's time for some beef. Just draped over the top. Colours, textures, things I get excited about.
16:59I have some cashew nuts warm from the pan. And then just another layer of those crunchy veggies. Lovely stuff.
17:10More toasted rice. And a last little drape of that beef over the top.
17:16Now, the one thing I have forgotten to add is plenty of nice fresh herbs. I've got mint and I've got coriander.
17:24And I'm just going to lay these over the top so that in each mouthful you're getting that nice hit of freshness and flavour.
17:32Last bit of the dressing over the top. And that is a proper real-time flex. It has taken 15 minutes or less to create a platter of food
17:42that can be served straight to the table. Everyone tucks in. Everyone gets a bit of everything. This is my kind of food.
17:48That is what I'm talking about. Those big, bold Thai flavours. Crunchy, fresh salad leaves. I could eat this all day.
18:06This next one's exactly the kind of thing I find myself making on a Friday evening. Quick,
18:11no fuss, loads of flavour and just a little bit of theatre to finish it off.
18:24Fried rice dish is always a winner in our house. And this is a proper real-time flex. So to begin,
18:32a little bit of prep in my veggies. I've got some green beans which are going to be added in
18:37halfway through the cooking time. I'm just going to trim these down. And the beautiful thing about
18:42this recipe is that it's highly adaptable. If you have cabbage, you could add some cabbage in here.
18:47Any greens will work. But ultimately, green beans are a lovely addition in here. Give them a slice in half.
18:55I have my spring onions, nice and finely sliced. And then I'm just going to go nice chopped on these
19:01spring onions. I have some cucumber which is going to be served over the top.
19:05I'm going to grab a peeler and just take off that outer peel. This is purely for aesthetics. And just
19:14nice thick chunks here. All of these ingredients, once you have them, are about building on the flavour
19:22in this dish. And you're taking a humble ingredient like leftover rice and completely transforming it.
19:27Now, cucumber goes out. My green beans go out. The next job I have is to make a paste. So,
19:34pestle and mortar comes up. First, I have a few cloves of garlic. Give them a bash with the pestle and
19:39mortar to remove any of the papery skin. Next, some roughly chopped bird's eye chillies.
19:45And finally, some coriander and Thai basil. Now, time to get bashing.
19:50And just have a look at that. Proper flavour in a paste, ready to be fried. Pan on nice and hot. I'm
20:00going to add a neutral oil in here. We're going to get the spring onions in. Woo! Step back if your wok is
20:07nice and hot. I'm going to go in there with some of that paste. Get that fried off. And now, this recipe
20:14comes together real fast. As soon as that aromatic paste goes in there, it starts to become fragrant.
20:20And you should feel it in your nostrils. This is looking really good. So, I'm going to go straight
20:26in there with some deveined shelled prawns. These are raw. That's the chilli right there. Give them
20:33a toss. Give them a mix. It's literally going in the back of my throat. Once the prawns have started
20:41to kind of catch on one side, give them a good mix through. They should have that nice golden brown.
20:46That little bit of char. I tell you, it's a hard job sometimes. Once they've taken on a bit of colour,
20:56time to hit them with the green beans. And we're just building up the blocks of flavour here.
21:03The rest of that spice paste goes in and we're in action. I love this sort of cooking. It gets you
21:07excited in the kitchen. Give it a little mix through. I kind of feel like I'm back at a street stall in
21:13Bangkok right about now. To this, we're going in with some day old cold rice. And now it's time
21:21to hit it with flavour. I've got a little bit of fish sauce. I'm just eyeballing it here. About a
21:25tablespoon. A little bit of sugar for sweetness. And then the juice of one lime. And that is it on
21:33the fried rice. All the ingredients are in, so now it's time to mix. And again, you're adding a cold
21:40ingredient into a half pan. What's going to happen is the temperature comes down. Leave it to sit.
21:45Let it come back up and then stir it. I'm going to hit it with some herbs. A little bit of basil.
21:52I've got some coriander. Just going to rip that over the top. And that is literally it. I'm going to
21:57turn off the heat on this pan. And to top this all off, a crispy fried egg, which takes seconds.
22:03So into a saucepan with a little oil. Crack an egg. And you want this to spit. You want it to sputter.
22:10And you essentially want these crispy edges to the egg that is going to top this crap out. So,
22:15time to serve up. Egg is crisping up. That beautiful rice gets tumbled into a bowl. Look at that.
22:21Smoky prawns. Rich with all that spice. I'm going to add some cucumber to cool things down on the side
22:28over here. And then crispy egg. Gorgeousness. Last little touches of some coriander. Just so that
22:35when you're diving in here, all those flavours are still lovely and fresh. Hit it with a little bit
22:41of lime juice over the top. Throw a wedge in there on the side. And that is it. Literally takes minutes
22:50to make. Break that egg. Look at that. Beautiful runny egg. What? That is what I'm talking about.
23:00Punchy, spicy, fragrant. Really simple and easy to do. The kind of real-time recipes I get excited about.
23:14Well, if that doesn't prove that quick cooking can still pack a punch, I don't know what will.
23:19We started off with my brick chicken, juicy with a golden crisp skin and that zingy corn salsa underneath.
23:26Feels like a proper treat. Then that Thai beef salad with the game-changing crispy rice powder,
23:32cashews, fresh herbs and a sizzling dressing that brings it all to life.
23:37And finishing with that fiery crap out fried rice,
23:40topped with a crispy egg and cooled down with that cucumber and lime.
23:44That's real-time flex at its best. Fast, fresh and absolutely full of flavour.
23:51For all the recipes from tonight's show, visit rte.ie forward slash food.
24:04Creamy, dreamy, irresistibly tasty. Whether it's the key ingredient or main event,
24:25Philadelphia is the one cooks reach for. You've got a friend in Philly.
24:29Come on, the end of it.
24:32Woo-bye.
24:34Subscribe now.
24:34Come on.
24:35Bye!
24:36Bye!
24:37相 siete
24:43At that .
24:53Have afflicted by waiting for yourself and take care of yourself,
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