- 5 hours ago
Donal's Real Time Recipes - Season 2 Episode 10
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00:00Creamy, dreamy, irresistibly tasty.
00:03Whether it's the key ingredient or main event,
00:06Philadelphia is the one cook's 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
00:16the absolute chaos it takes to get there.
00:20Navigating the small daily hurdles,
00:22the inevitable chaos and the everyday victories
00:24are what make family life such an adventure.
00:27Thank you!
00:31Welcome to the bit between the fridge and the fork,
00:34where the chaos battles calm
00:36and pasta waits for no one.
00:38I literally would eat that directly from the pan.
00:42This is not a cooking show about perfection.
00:46This is real-time cooking,
00:48where every minute matters
00:49and every dinner served is a small trial.
00:53So let's get cooking.
00:59Sometimes you want food that's big on flavour,
01:01but doesn't ask for much in return.
01:04That's where these recipes come in.
01:05They're quick, flexible,
01:07and perfect for when you need to get dinner on the table fast.
01:10Kicking things off with what I like to call brick chicken,
01:12a clever method that gets you crispy golden chicken in minutes,
01:16paired with a salsa that quite literally pops.
01:19Woo!
01:20This is what happens when you've got fresh corn.
01:22Next up, a sizzling Thai beef salad.
01:24Quick seared steak, loads of herbs,
01:27and 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.
01:42Fast, fresh, full of flavour.
01:44And that is what this one is all about.
01:46So let's get cooking.
01:53Now, you don't need a barbecue
01:55or a fancy grill setup to get golden crispy chicken.
01:58Just a bit of confidence
01:59and something heavy from the kitchen.
02:01Now, this is a proper real-time flex.
02:04Chicken thighs spiced
02:05and giving loads of flavour on a griddle pan.
02:08Starts off in a bowl
02:09with plenty of Cajun seasoning.
02:11Now, this is one
02:12that 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
02:19alongside some bone-in chicken thighs
02:22with 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
02:31of getting in there
02:32and giving it a good toss.
02:34Now, I've been making a version of this recipe
02:36for so long
02:37and it's called brick chicken
02:39because, essentially,
02:40I used to keep a brick on hand
02:41to press it down really heavy
02:43to get that contact on the griddle pan.
02:45But over the years,
02:46I've given up on that
02:47because nobody needs a brick in your kitchen.
02:49And instead,
02:50I used just whatever heavy item I have,
02:52like a frying pan,
02:52to sit on top
02:53and keep that contact with the grill pan.
02:57There's oil in there already,
02:58so I'm oiling the meat
02:59and not the pan
03:00and I'm going skin side down here.
03:05You want to get all of that nice contact
03:07across the chicken skin
03:10and when you've done that,
03:11get rid of the bowl.
03:14Nice and smoky even before we start.
03:16Get in there with a frying pan
03:18and just press down.
03:20You want to put the whole weight of your body
03:23so that you get really nice thick griddle marks
03:26and I'm going to cook it like this
03:28as long as possible on the skin side
03:31so that I get really crispy results
03:34on the edges of the chicken
03:35and then we're going to flip it.
03:37Now, while that's happening,
03:38it's time to make up
03:39a very simple warm corn salsa.
03:42I have two corn on the cobs
03:43in their husks,
03:44so I'm going to take off these outer leaves
03:46and then just shuck the corn.
03:48This recipe always reminds me of summertime
03:50but it's the kind of recipe
03:52that 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
04:00is slicing it in half
04:02and half again
04:04and then I'm going to slice
04:05these little kernels off the cob
04:09and once you have that corn ready to rock,
04:12straight into a nice hot wok
04:13or 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,
04:23beautifully cooked corn,
04:24it's just going to come alive.
04:26Okay, 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.
04:33And while that is frying off,
04:35time to get in with some spice.
04:37I've got some chillies
04:38and I'm just going to build up the flavour in the pan now.
04:42Now it's time to hit it with a little bit of onion.
04:46I don't know if you can hear that.
04:48I didn't know I was making popcorn.
04:50We'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.
04:59Go high on your heat here
05:00because if you don't get that heat,
05:02you'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.
05:09Just going to give that a smash,
05:10take off the skin,
05:11and now we've got to move quick
05:12because that corn,
05:13I don't want to overcook.
05:14Woo!
05:16This is what happens when you've got fresh corn.
05:19It's 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
05:31is 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,
05:40tear that in.
05:41This is where I always encourage people
05:44to just go more on the herbs.
05:46You see tablespoons in recipes.
05:48I want big bunches of herbs being added in.
05:52Last thing to add in here
05:53is a good squeeze of lime juice.
05:57Just that squeeze of lime juice
06:00and a last hit of salt
06:02is going to make this incredible.
06:05Give it a little mix through.
06:06Look at that.
06:07I'm going to toss this out into a bowl.
06:11And that can now be served warm
06:12or it can be served cold.
06:14It is up to you.
06:15Give that pan a little wipe
06:16and then get the heat back on.
06:20Now, while that comes back up to temperature,
06:22time to check on this chicken.
06:25Look at that.
06:25Ready to be turned.
06:28Beautiful.
06:29Really lovely, crispy skin,
06:31juicy, tender chicken.
06:32It just needs to cook a little further
06:35on the other side.
06:36I'm going to give it one last little press.
06:38And now that cooks out on the other side
06:40and cooks all the way through.
06:42Add a little splash of oil
06:44and I have some beautiful jalapeno peppers
06:46that are going to go straight in here.
06:48Give them a little moment
06:50to spit and sputter
06:52and char up really nicely.
06:55And while they're frying,
06:56we're going to add in some spring onions.
06:58This is just another nice little element
07:00to add in alongside the chicken.
07:03And if you're doing this for a barbecue,
07:05all of this can go straight onto the barbecue grill.
07:07Get your onions in there.
07:09Hit it with a little salt.
07:11Give that a toss through
07:12and 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,
07:18let's make up a simple sauce
07:20for this chicken to sit on.
07:22Now, this is super quick.
07:24Straight into a bowl with some sour cream.
07:27A 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.
07:37A little mix up.
07:39And 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.
07:48Give it a mix up.
07:49And that is a lime and coriander sour cream
07:52that 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.
08:00Now, I'm going to take up
08:02some of that cool creamy crema
08:04and place it across the plate.
08:06And by doing this,
08:07not only does it look good to serve,
08:09but you're going to be left with each element
08:12getting a moment to touch that really nice sauce.
08:15Now, I've got lovely jalapenos.
08:17I'm going to lay these beautiful
08:18charred jalapeno peppers
08:20all the way across here.
08:22Little spring onion action.
08:24Time to add those lovely chicken pies
08:27straight over the top.
08:29And if you serve that to me
08:31on a fabulous summer day
08:34with a glass of wine,
08:35I am happy out.
08:36The last thing
08:37is a nice tumble
08:39of that gorgeous
08:41corn salsa over the top.
08:46Finish it
08:46with a squeeze of lime.
08:49Some coriander over the top.
08:50I'm going to do my best
08:51to try this,
08:53even though
08:53it is a mountain of food.
08:55In fact,
08:56I'll take some of this chicken
08:57and make my life a little bit easier.
08:59I just want to try
09:00some of that crema,
09:01the corn salsa,
09:02and the coriander.
09:08I mean,
09:09you've seen what I've done
09:10and I love the fact
09:12that it looks like
09:13a feast,
09:14except it's only taking you
09:1530 minutes.
09:16That is a proper
09:17real-time flex.
09:26This next one
09:27is what I reach for
09:28when I want something
09:29light but seriously satisfying.
09:31Big flavours,
09:32quick turnaround,
09:33and just the right amount
09:35to sizzle.
09:35It's one of those dishes
09:36that looks and feels
09:38like you've gone all out.
09:44This is a quick
09:45cooked steak dinner.
09:46I've got a bavette steak
09:47which is a fabulous
09:49piece of meat
09:50to work with.
09:50The key to this steak
09:51is that it cooks quick
09:53and you leave it to rest
09:54so that it's nice,
09:55juicy and tender.
09:56I'm only going to season it up
09:57very lightly
09:58with some soy sauce,
09:59fish sauce
09:59and a little oil.
10:01And if you have the time,
10:03by all means,
10:04leave it to rest
10:05for about 15 minutes or so
10:06and it'll take on the flavour,
10:08that saltiness.
10:09A little fish sauce goes on.
10:11Now,
10:11if you have the time,
10:12leave it to marinate
10:13in all those
10:13beautiful salty flavours.
10:1515 minutes
10:16will do a lot
10:17in terms of giving it
10:18and injecting it
10:19with saltiness.
10:20A little drop of oil
10:21over the top,
10:22give that a little toss
10:23and then straight
10:24into the pan.
10:26If you don't have the sizzle,
10:28you're not going to get
10:29that browning action
10:30so make sure your pan
10:31is up nice and high
10:32and while that's frying off,
10:34I'm going to toast up
10:35some rice.
10:35Now,
10:36this is an interesting
10:37little method.
10:38When you go to Thailand,
10:39if you've ever had
10:40one of those beef salads,
10:41oftentimes there'll be
10:42a sort of nutty texture
10:43in there
10:44and it's not peanuts.
10:45It's short-grained
10:46high rice
10:47that's toasted
10:48and ground
10:48and that's exactly
10:49what I'm going to do.
10:50So into a dry frying pan,
10:53I'm just going to cook
10:54this rice
10:54until it turns
10:55nutty and golden
10:56and as this comes
10:58up to temperature,
10:59it gives me
10:59the perfect time
11:00to make up
11:01the dressing for this.
11:02I've got ginger,
11:03I've got garlic
11:04and we're going to make up
11:05a really simple
11:06fish sauce dressing
11:07that brings this
11:07whole thing together.
11:09Just take the ends
11:09off the garlic,
11:10give it a smash
11:11with the back of a knife
11:12and we're going to make
11:13this dressing really
11:14aromatic and salty.
11:16Ginger works really
11:17well with steak.
11:19Typically I'd leave it
11:19out of this dressing
11:20but because I have
11:21a really nice
11:22meaty flavour here,
11:23I'm looking for that
11:24sort of raw heat
11:25that ginger adds.
11:26Get that tapped in
11:27and then the same thing
11:28with that garlic,
11:30give that a tap in.
11:32Now, I just want to
11:33check on my steak,
11:34it's looking pretty good.
11:35Oh yeah, look at that.
11:37I'm going to turn it now,
11:39rich flavour here.
11:41It does cook quick
11:42so a couple of minutes
11:43either side.
11:45Now, back to the rice.
11:47This is what we're after,
11:48nutty, golden brown.
11:50This is now going to add
11:51so much texture
11:52to this salad
11:53and it'll be the secret
11:54ingredient that
11:54completely transforms it.
11:56I have a spice grinder
11:57or you could do this
11:58in a food processor
11:59or even a pestle and mortar
12:00but I'm going to take
12:01a couple of tablespoons
12:03of that rice
12:04and pop that in there
12:06and blitz it up.
12:07Pan goes back
12:08on the heat
12:09and using the heat
12:10that's in there
12:11I'm going to toast up
12:11some cashew nuts.
12:13Now, take up that rice
12:16add it into your spice grinder
12:18lid on
12:19and give it a good whiz.
12:23It doesn't need
12:24too much time
12:25and literally seconds
12:26and you have
12:27this toasted rice powder
12:29that's going to add
12:30nuttiness
12:31and a smoky flavour.
12:32Now, back to our steak.
12:34I've got that fish sauce
12:35and soy sauce
12:36that it was marinating in.
12:37I'm just going to pour this
12:38over in the pan
12:40and literally
12:41just keep basting that.
12:46It's pretty much cooked
12:48at this point
12:48so I just want to give it
12:50a 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
12:58to come off and rest.
13:00Look at that.
13:01It's absolutely gorgeous.
13:08Wrap it, mix it
13:09or simply spread it.
13:11Philadelphia,
13:12the one cook's reach for.
13:13You've got a friend in Philly.
13:14Wrap it, mix it
13:15or simply spread it.
13:17Philadelphia,
13:18the one cook's reach for.
13:19You've got a friend in Philly.
13:24So far, we have our cashew nuts
13:25in the pan,
13:26our crispy rice blended up
13:27and our beef is cooked
13:29to perfection.
13:31Steak can rest.
13:33Now it's a moment
13:33to continue on
13:34with my dressing.
13:35I got highly distracted
13:36by all that.
13:37So we've got garlic
13:38and ginger
13:38in this dressing.
13:40Now it's time to add
13:40the store cupboard ingredients.
13:41I have my fish sauce.
13:43High food
13:44revolves around
13:45that balance
13:46of saltiness,
13:47sweetness
13:48and acidity.
13:49So about a tablespoon
13:50or two of fish sauce
13:51which is going to give us
13:52our saltiness.
13:53For our acidity,
13:55I've got the lime juice
13:56and this dressing
13:57I come back to
13:58time and time again.
13:59It is my go-to sauce
14:02that I serve
14:02over any grilled meats.
14:04Oftentimes in Thailand,
14:05you'll get this mixture
14:06often served
14:07with grilled seafood,
14:08this Nam Jim dressing.
14:09But the missing flavour profile
14:11is often
14:11the smokiness
14:13that you get
14:13from the meat
14:14and that's what
14:15we're emulating here
14:16in getting that beef
14:17really nicely charred.
14:18So a little bit
14:19of brown sugar
14:22and you just give that
14:24and mix through
14:25until the sugar
14:26completely dissolves
14:28and at this stage
14:29I always think
14:30it's worth
14:30giving it a little taste.
14:34Woo!
14:35Lovely flavour
14:36of the ginger.
14:37That balance
14:38and if you're
14:38in any way
14:39nervous
14:40of using fish sauce
14:41pair it with sugar,
14:43pair it with lime juice
14:44and it becomes
14:44this completely
14:45different condiment.
14:46So fabulous.
14:47This is now
14:48ready to be used.
14:49I am going to
14:49chop up some veggies,
14:51get my salad prepped
14:51and we're pretty much
14:53close to serve.
14:53First, finely slice
14:55some chillies
14:55for the dressing
14:56and leave some
14:57to garnish.
14:57Then chop up
14:58some shallots
14:59and get them
14:59into the bowl
15:00before we slice
15:00our colourful
15:01tomatoes in half.
15:03Next, peel and slice
15:04the cucumber
15:05into chunks.
15:07Get everything
15:08into the bowl
15:08and then add a good
15:09couple of tablespoons
15:10of our dressing
15:11to give it a good
15:12mix through.
15:13Now it's time
15:13to grab the steak
15:14and slice.
15:15Now the trick
15:16with bavette steak
15:17is to cut
15:18against the grain
15:19and you can see
15:20there is a grain
15:21that runs across
15:22so what I'm
15:23going to try
15:23and do is slice
15:24across the grain
15:24to get really
15:25nice texture.
15:26So it's literally
15:27just a case
15:28of slicing
15:28really nice
15:29thin strips
15:30of this steak
15:31and look at that.
15:33Beautiful medium rare.
15:35Maybe a little rare
15:35but for me
15:37that's the kind
15:38of meat I like.
15:38Look at that.
15:39Lovely run of pink
15:40perfectly cooked
15:41in my book
15:42and the whole point
15:43here now
15:43is to get these
15:44thin juicy strips
15:45of steak
15:46tossed in all
15:47of those great
15:48flavours.
15:49Give that a nice
15:50fine slice
15:50and then with
15:51all those juices
15:52on the board
15:53you want to
15:54toss the steak
15:55through so that
15:56every last bit
15:57of that steak
15:58has touched
15:58those resting
15:59juices.
16:00In fact what I'm
16:01going to do is
16:01stick them back
16:02onto the plate
16:03with all those
16:04lovely juicy bits
16:05and let them sit
16:07just for a moment
16:07more.
16:08Okay we're in a good
16:09place.
16:10Dressing done.
16:10Salad done.
16:11Beef is ready.
16:12My cashews are
16:13toasting now.
16:13It's time to do
16:14a little clean down
16:14and let's assemble.
16:23Now all the
16:25elements are ready
16:25to go so time
16:26to serve up
16:27and I'm just
16:28going to tear up
16:29some nice lettuce
16:30leaves over the
16:31base of this
16:32plate but just
16:33some nice
16:34crunchy layers
16:34of any salad
16:35leaf will do
16:36here and now
16:38it's just about
16:39the build.
16:39Give it a little
16:40dressing over the
16:41top and I want
16:42each little leaf
16:43to just have that
16:44saltiness running
16:45over it.
16:46Okay I've got
16:47those fresh
16:48chunky crunchy
16:49salad ingredients
16:51that toasted
16:52rice over the
16:53top.
16:53Now it's time
16:54for some beef
16:55just draped
16:56over the top.
16:58Colours,
16:59textures,
16:59things I get
17:00excited about.
17:00I have some
17:01cashew nuts
17:02warm from the
17:03pan and then
17:04just another
17:05layer of those
17:06crunchy veggies.
17:08Lovely stuff.
17:10More toasted
17:11rice and a
17:13last little drape
17:14of that beef
17:14over the top.
17:16Now the one
17:17thing I have
17:18forgotten to add
17:19is plenty of
17:20nice fresh herbs.
17:21I've got mint
17:22and I've got
17:23coriander.
17:24I'm just going to
17:25lay these over
17:25the top so that
17:26in each mouthful
17:27you're getting
17:28that nice hit
17:29of freshness
17:30and flavour.
17:31Last bit of
17:33the dressing
17:33over the top
17:35and that
17:35is a proper
17:37real time flex.
17:38It has taken
17:3915 minutes or
17:40less to create
17:41a platter of food
17:42that can be
17:43served straight
17:43to the table.
17:44Everyone tucks
17:45in, everyone
17:45gets a bit of
17:46everything.
17:47This is my
17:47kind of food.
17:53That is what
17:54I'm talking
17:54about.
17:54Those big
17:55bold Thai
17:56flavours,
17:57crunchy fresh
17:58salad leaves.
17:59I could eat
18:00this all day.
18:06This next one's
18:07exactly the kind
18:08of thing I find
18:09myself making
18:09on a Friday
18:10evening.
18:10Quick, no fuss,
18:12loads of flavour
18:13and just a
18:14little bit of
18:14theatre to
18:15finish it off.
18:24Fried rice dish
18:25is always a
18:27winner in our
18:27house and this
18:28is a proper
18:29real time flex.
18:31So, to begin,
18:31a little bit of
18:33prep in my
18:34veggies.
18:35I've got some
18:35green beans which
18:36are going to be
18:36added in halfway
18:37through the
18:38cooking time.
18:38I'm just going
18:39to trim these
18:39down and the
18:41beautiful thing
18:42about this recipe
18:43is that it's
18:44highly adaptable.
18:45If you have
18:45cabbage, you could
18:46add some cabbage
18:47in here.
18:47Any greens will
18:48work but ultimately
18:49green beans are a
18:50lovely addition in
18:51here.
18:52Give them a
18:52slice in half.
18:55I have my spring
18:56onions nice and
18:57finely sliced and
18:58then I'm just
18:59going to go nice
18:59chopped on these
19:01spring onions.
19:02I have some
19:03cucumber which is
19:04going to be served
19:04over the top.
19:06I'm going to grab
19:07a peeler and just
19:08take off that
19:09outer peel.
19:11This is purely
19:12for aesthetics and
19:14just nice thick
19:15chunks here.
19:16All of these
19:17ingredients, once
19:18you have them, are
19:19about building on
19:21the flavour in this
19:22dish and you're
19:23taking a humble
19:23ingredient like
19:24leftover rice and
19:26completely
19:26transforming it.
19:27Now, cucumber
19:28goes out, my
19:29green beans go
19:30out.
19:31The next job I
19:32have is to make
19:33a paste.
19:34So, pestle and
19:35mortar comes up.
19:36First, I have a few
19:37cloves of garlic.
19:38Give them a bash
19:39with the pestle and
19:40mortar to remove
19:40any of the papery
19:41skin.
19:42Next, some roughly
19:43chopped bird's eye
19:44chillies.
19:45And finally, some
19:46coriander and Thai
19:47basil.
19:49Now, time to get
19:50bashing.
19:53And just have a look
19:55at that.
19:55Proper flavour in a
19:57paste, ready to be
19:58fried.
19:59Pan on, nice and
20:00hot.
20:01I'm going to add a
20:01neutral oil in here.
20:02We're going to get the
20:03spring onions in.
20:05Woo!
20:06Step back if your
20:07wok is nice and
20:08hot.
20:08I'm going to go in
20:09there with some of
20:10that paste.
20:11Get that fried off.
20:12And now, this recipe
20:14comes together real
20:15fast.
20:16As soon as that
20:17aromatic paste goes
20:18in there, it starts
20:20to become fragrant and
20:21you should feel it in
20:22your nostrils.
20:23This is looking really
20:24good, so I'm going to
20:25go straight in there
20:26with some deveined
20:28shelled prawns.
20:29These are raw.
20:31That's the chilli
20:32right there.
20:33Give them a toss,
20:34give them a mix.
20:36It's literally going
20:37in the back of my
20:37throat.
20:40Once the prawns have
20:41started to kind of
20:42catch on one side,
20:43give them a good
20:44mix through.
20:45They should have that
20:45nice golden brown,
20:47that little bit of
20:49char.
20:51I tell you, it's a
20:52hard job sometimes.
20:54Once they've taken on
20:55a bit of colour, time
20:56to hit them with the
20:56green beans.
20:57And we're just
20:58building up the
20:59blocks of flavour here.
21:03The rest of that
21:03spice paste goes in
21:04and we're in action.
21:06I love this sort of
21:07cooking.
21:07It gets you excited in
21:08the kitchen.
21:09Give it a little mix
21:09through.
21:11Kind of feel like I'm
21:12back at a street stall
21:13in Bangkok right about
21:13now.
21:14To this, we're going
21:16in with some day old
21:18cold rice.
21:20And now it's time to
21:21hit it with flavour.
21:22I've got a little bit
21:23of fish sauce.
21:24I'm just eyeballing it
21:25here, about a
21:25tablespoon.
21:27A little bit of
21:27sugar for sweetness.
21:29And then the juice
21:31of one lime.
21:33And that is it on
21:34the fried rice.
21:34All the ingredients
21:35are in, so now it's
21:36time to mix.
21:38And again, you're
21:39adding a cold
21:40ingredient into a
21:41half pan.
21:41What's going to
21:42happen is the
21:42temperature comes
21:43down.
21:44Leave it to sit, let
21:45it come back up, and
21:46then stir it.
21:48I'm going to hit it
21:49with some herbs, a
21:50little bit of basil.
21:52I've got some
21:52coriander, just going
21:53to rip that over the
21:54top.
21:55And that is
21:56literally it.
21:56I'm going to turn
21:57off the heat on
21:58this pan, and to
21:59top this all off, a
22:01crispy fried egg, which
22:02takes seconds.
22:03So into a saucepan
22:04with a little oil, crack
22:06an egg, and you want
22:08this to spit, you want
22:09it to sputter, and you
22:10essentially want these
22:11crispy edges to the
22:13egg that is going to
22:14top this crap out.
22:15So, time to serve
22:16up.
22:17Egg is crisping up, that
22:18beautiful rice gets
22:19tumbled into a bowl.
22:21Look at that, smoky
22:22prawns, rich with all
22:24that spice.
22:25I'm going to add some
22:25cucumber to cool things
22:27down on the side over
22:28here, and then crispy
22:30egg, gorgeousness.
22:32Last little touches of
22:33some coriander, just so
22:35that when you're diving
22:36in here, all those
22:37flavours are still
22:38lovely and fresh.
22:39Hit it with a little bit
22:41of lime juice over the
22:43top, throw a wedge in
22:44there on the side, and
22:47that is it.
22:48Literally takes minutes
22:50to make.
22:51Break that egg.
22:52Look at that.
22:53beautiful runny egg.
22:56What?
22:58That is what I'm talking
22:59about.
23:00Punchy, spicy, fragrant,
23:02really simple and easy to
23:03do.
23:04The kind of real-time
23:05recipes I get excited
23:06about.
23:14Well, if that doesn't prove
23:15that quick cooking can
23:16still pack a punch, I
23:18don't know what will.
23:19We started off with my
23:21brick chicken, juicy with
23:22a golden crisp skin and
23:24that zingy corn salsa
23:25underneath.
23:26Feels like a proper
23:27treat.
23:27Then that Thai beef
23:29salad with the game
23:30changing crispy rice
23:31powder, cashews, fresh
23:33herbs, and a sizzling
23:34dressing that brings it
23:35all to life.
23:37And finishing with that
23:38fiery crap-out fried rice
23:40topped with a crispy egg
23:41and cooled down with
23:42that cucumber and lime.
23:44That's real-time flex at
23:46its best.
23:46Fast, fresh, and
23:48absolutely full of
23:49flavour.
23:51For all the recipes from
23:52tonight's show, visit
23:53rte.ie forward slash
23:55food.
24:20CREEMY, DREAMY, IRRESISTABLY
24:22TASTY.
24:22WHETHER IT'S THE KEY
24:23INGREDIENT OR MAIN EVENT,
24:25PHILADELPHIA IS THE ONE
24:26COOK'S REACH FOR.
24:27YOU'VE GOT A FRIEND IN
24:28PHILLI.
24:29TASTY.
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