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00:22Hello, I'm Adam Liao and welcome to The Cook Up, a down and it's like football club waiting
00:25for investment from Ryan Reynolds.
00:27Tonight we are making poached chicken with Sichuan pepper dressing, king salmon with summer
00:31fruit sauce vierge and prawn head linguine.
00:34Let's meet our guests.
00:35It is no secret that leading chef and James Beard award-winning author Rasheen Call is
00:39a food phenom and now it's no secret that her recipes for crazy delicious condiments can
00:44be your new kitchen go-tos.
00:45Her book, Secret Sauce, reveals all.
00:47Welcome back, Rasheen.
00:48Thank you for having me.
00:49Ryan Cora is one of Australia's busiest actors.
00:51You know him from The House of Dragon, Holding the Man and Kangaroo.
00:54Welcome, Ryan.
00:55Thanks so much for having me.
00:56Rasheen, congratulations on the new book.
00:59Secret Sauce, tough act to follow when your first book wins the James Beard award.
01:04Yeah, I mean, that was a design award though, you know.
01:07It wasn't actually a content award, so hopefully I can be up for a content one this time.
01:12Fantastic.
01:13I mean, was the process different writing this book to the previous one?
01:16It was, because this time I had a whole bunch of time to write it, because the first one
01:19I wrote while I was in the middle of dinner services, you know, I'd finish work and like,
01:23you know, two or three in the morning I'd be writing and then just sending just garbled
01:27nonsense to my publisher and be like, is this okay?
01:29I'm like, oh, cool, because I thought, you know, your editor would fix it.
01:31But no, you've got to fix it later.
01:33Yeah, okay.
01:34I learned.
01:35Well, congratulations on the book.
01:36It is wonderful.
01:37Ryan, you have acted, worked all around the world.
01:40Is there somewhere that you think has the best food?
01:43Spain.
01:43I did a bit of House of the Dragon, which you mentioned earlier in Spain, in both Madrid
01:47and Barcelona, and the fresh seafoods and the meats and just sort of the general food culture
01:52over there was pretty overwhelming.
01:54I loved it over there.
01:55La Boca Ria.
01:56I love sitting outdoors in Spain and just being able to eat outdoors until like 11, 12.
02:02Getting the crispy rice off the plate.
02:05Okay.
02:06Well, with thanks to Rasheen, tonight we are making secret sauces.
02:11Roro, why are sauces important?
02:13They cover all sins.
02:15They do.
02:16You know, like you've, you know, overcooked your steak, you've, you know, overcooked your
02:20chicken, you didn't cook at all.
02:21You know, you just want to make something look good, taste good, and like guarantee it's
02:24going to be delicious.
02:25And if you can't cook, it's okay.
02:26You know, just cover it in sauce.
02:28Ryan, are you a sauce guy?
02:29You like a sauce?
02:30I love a sauce, but I'm not particularly good at cooking advanced ones.
02:33So I'd love to get a copy of this myself.
02:36You can just have this one.
02:37Well, my secret sauce dish is poached chicken with citron pepper dressing.
02:46All right.
02:47Secret sauces.
02:48I'm going to poach some chicken.
02:50You don't have to flavor the poaching water.
02:52I'm going to flavor it a little bit with a bit of Shaoxing wine, a bit of ginger, and
02:57I'm going to season it with salt, just to give us some nice flavor in the chicken.
03:02And then I bring this to the boil, and then just throw my chicken in, two chicken breasts
03:07to about one and a half liters of water, and just throw a lid on it.
03:12And that's it.
03:13Turn off the heat.
03:14Let it sit there for 20 minutes until it comes down.
03:17Like, it's not going to overcook over that period.
03:19But as the temperature comes down, it will poach those chicken breasts really, really
03:23nicely.
03:24All right.
03:25Garlic and then a few more ingredients.
03:26I'll start with the garlic.
03:29Rasheen, why did you want to write a whole book about sauces?
03:31So basically, the guts of that book came from the recipes I was using at the restaurant at
03:37Etta.
03:38Right.
03:38And because I had a team of absolute jokers who were like, oh, chef, another red sauce.
03:44Oh, another green sauce.
03:45And they started labeling them as like red sauce one, red sauce two, red sauce three.
03:48Bearing in mind, they were vastly, vastly different.
03:50But I just, it was like I had this encyclopedia of sauces that I realized that could just be
03:56condensed into a cookbook.
03:57And when I ended up writing that book, I just sat there one day and just pumped out like
04:02200 different ones as well that I had to cut down.
04:06But yeah, it's just, I didn't realize that that was really the way that I, it was sort
04:09of the way I cook in a, because it was consistent for a restaurant, but also it's easy at home.
04:14It's a surprisingly large part of how people cook at home is just to grab a sauce out of
04:18the fridge and put it on.
04:19Yeah.
04:19But with all convenience foods, you can make your own sauces to go in your fridge and
04:23they're going to be much tastier than you're going to be your own.
04:25They're going to taste distinctive.
04:26Anyway.
04:27Yeah.
04:27So this is, I've got some garlic in there.
04:30I'm going to put in, I'll put in some sugar as well and then some soy sauce.
04:35And that's kind of the starting base of my sauce.
04:38I'm going to start to build this up with a few other things, which is some black vinegar.
04:43And actually I'm just going to use rice vinegar as well, because I don't need too much of
04:47the black, black vinegar flavor.
04:48But to me, the thing that's going to make this really, really good is actually the oils
04:53that I'm going to use.
04:54Sesame oil.
04:55I've got some chili, crisp chili oil there.
04:58But the secret ingredient, the thing that makes it a secret sauce, citron pepper oil.
05:02This is literally one of my favorite ingredients of all time.
05:07It's so distinctive.
05:09It's so delicious.
05:10You give someone a dish that has this in it and they're like, oh, wow.
05:14Okay.
05:15Why does that taste so good?
05:16So I'm kind of building this up a little bit too much.
05:19No, it's a really great ingredient because I feel like it's so fragrant and it is like,
05:24you know, you'd associate citron pepper with like that numbing flavor, but a numbing sensation.
05:29But you don't really get that with the oil.
05:31It's just that amazing, amazing aroma.
05:33And this is great.
05:34You can actually fold all those oils into a mayonnaise or something like that as well
05:37if you wanted something creamier.
05:39Well, that crispy, what did you call this one?
05:40A crispy peanut sauce?
05:41Yeah, chili crisp.
05:43I'm obsessed with that sauce.
05:44You can go on everything.
05:45The world is.
05:46The world is.
05:47It's so good.
05:48So I'm going to chop a little bit of cucumber and some spring onion to go on the base because
05:52otherwise it would just be chicken.
05:53But you could just do chicken if you wanted to.
05:56Ryan, as an actor, how do you know if you're any good?
06:00I still don't.
06:02I think a big part of the, you know, I think imposter syndrome is a huge part of this industry
06:06and has been since I was sort of, you know, since I was 12 years old and all the way
06:09up
06:09till now and the peers that I work with are doubting themselves every job that they do.
06:12But I think that's probably a part of the artistic temperament and it probably means
06:16that you're trying to aim for something that's a little bit out of your comfort zone, you
06:20know, that you're trying to reach for.
06:23And I think that's probably a good thing ultimately.
06:25But I think if it costs you something, I think I always say to myself, if it's cost me something
06:30emotionally, you know, I've put all the energy and all the work into it in order to translate
06:34to an audience, it has to cost you something personally.
06:37I think if you can feel it, you have a hope that an audience member might be able to.
06:41Wow, that's really interesting to me.
06:43Because, you know, I make a living as a TV presenter of sorts, as a cook and also a TV
06:48presenter.
06:48And to me, I've always thought the secret of that is honesty.
06:54Yes.
06:54You've just got to be honest.
06:55Truth.
06:55With your audience.
06:57And if you're not being honest, I think the audience can tell very, very quickly.
07:01I agree.
07:01I wouldn't have imagined it would be the same for an actor.
07:04But now that you say that, it makes me think, like, well, obviously the story's not honest
07:08because you're playing a part, you're playing a role.
07:10Yeah.
07:10But the emotion that you're conveying has to kind of be honest.
07:13Yeah.
07:13Is that, am I getting that right?
07:15No, I think that's bang on.
07:15I think they're really similar in that way.
07:17I think you have to pursue truth.
07:19I think it was Philip Seymour Hoffman.
07:20I was watching an interview that he did once and he said, I wake up every day and I make
07:23my kids breakfast and I get up and I get the milk out of the fridge and I make my
07:26tea
07:26and I put the two bowls out in front of them.
07:28They eat it and they go to school.
07:29My job as an actor is to represent that exactly, not with a little flair on the top, not with,
07:36oh, this look at how clever I'm being making the tea, just life as it sort of is.
07:40And I think that way you're not alienating the people you're trying to speak to.
07:44You know, it's a human experience.
07:46Is he an actor that you looked up to?
07:49Oh, very much so.
07:50I mean, there's those truth tellers.
07:52There's those sort of magicians in this industry.
07:54You know, we've got them here too, Cate Blanchett, Guy Pearce, Hugo Weaving, you know,
07:58they're the people that can sort of turn characters and a script that's outside of themselves
08:02and turn it into a life force and you feel like you're a part of something
08:06and you feel invited to be a part of something.
08:08Oh, that's very cool.
08:10Rishin, in the food world, do you think that that kind of honesty plays a part?
08:15Yeah, I mean, it doesn't resonate unless it comes from a real place, you know,
08:18and I think oftentimes, you know, I say this a lot, especially to younger chefs,
08:22like, you know, when they just put things on a plate, like, what's the point of this?
08:26You know, like, in the beginning, it's like, what's the dish?
08:29But also, like, what's the point of this dish?
08:30You know, is it about the chicken?
08:31Is it about you?
08:32Is it about a dish you had when you were younger?
08:34Do you just like this ingredient?
08:35But, like, what's the point?
08:36And if there's no point, you can tell really easily, you know.
08:40That's so true.
08:41With the number of dishes and recipes and things that there are that you could possibly cook in this world,
08:46if you're just making it for the sake of making it, what is the point?
08:51It's like, oh, you know, I just really, really love the idea of these three things.
08:54It's like, yeah, but what about it?
08:55You know, you need to dig a bit deeper to actually make it...
08:58Where's the story?
08:58Yeah, it has to mean something.
09:00Yeah.
09:00I've just kind of chopped up some spring onion and some cucumber,
09:05and now my chicken, after it sort of sits there and cools down to not quite room temperature,
09:11so it's still a little bit warm, but you could cool it all the way if you wanted to.
09:14So this will be quite a nicely seasoned, but also nice and tender chicken breast.
09:20So I'm just going to slice that quite thinly, and we've got...
09:24You see that there?
09:25Juicy.
09:26It's very juicy because it hasn't overcooked, and that's just the part of that poaching process.
09:31Well, the way you've sliced it probably eats better as well, you know,
09:35having it all chopped up in nice lengths.
09:37So I'm just going to fan that out just ever so slightly so it sits on top of that.
09:43Look at that chicken.
09:44I'm going to throw some sesame seeds in here for some texture, and then hopefully...
09:51Tell how good this is going to look.
09:52Yep.
09:54Oh, I'll put it there so you've got a better view of how this is.
09:57All going to shape out.
10:00There it is.
10:00It's quite nice.
10:01That's the one.
10:02It separates all over the top of the chicken there.
10:05Stop it.
10:06Keep going.
10:06Yeah, split oil.
10:06Stop it.
10:07Yeah.
10:07It looks so good.
10:09Very simple.
10:10Poached chicken with a Sichuan pepper dressing.
10:17I probably went a little heavier on the chilli than I normally would, but it's...
10:21To me, it's that Sichuan pepper fragrance that you get from it.
10:26It is so fragrant.
10:27I haven't tried that before, but yeah.
10:29It's a little floral kind of note.
10:32That's great.
10:33When we return, more secret sauces.
10:35Of courses.
10:48Welcome back to The Cook-Up.
10:49Award-winning author Rasheen Callan, leading man Ryan Kaur, are revealing their secret sauces.
10:54Ryan, what are you making?
10:55Prawnhead linguine.
10:57Ooh, exciting.
10:58And Rasheen?
10:59I'm making salmon with summer fruit sauce vierge.
11:02You're a mad woman.
11:12Now Rasheen, I don't want to hear this, tomato is technically a fruit thing, because that's
11:18not what culturally, tomato is a vegetable, but you're making sauce vierge with a whole
11:23bunch of fruits.
11:24I am.
11:25Look, sauce vierge is classically made with tomato, which we are using also.
11:29Yes.
11:29But it's also just because, you know, like you said, tomato is a fruit.
11:32Yeah.
11:32So it's a nice way to use...
11:34I said don't tell me that.
11:35It's a nice way to use also, like, other seasonal tart sweet things.
11:39Okay.
11:40So I've just got, like I said, you can make this any time of the year, seasonally, right?
11:44So right now, because I've got warm fruit, I've got raspberries, strawberries, and peach.
11:48Also tomato, because otherwise it's not sauce vierge.
11:51Yeah.
11:51A little bit of tomato juice.
11:53Not crazy.
11:54Tomato juice.
11:55In French, what is sauce vierge?
11:58Whoa, whoa.
11:58Hang on.
11:59She's putting fish sauce in there.
12:00Yeah.
12:00Calm down.
12:01We're putting fish sauce in there.
12:03Sauce vierge is a classic sauce of tomato, basil, almost like one of those beautiful oil-based
12:08sauces.
12:09Yes.
12:09And there's also sriracha in this.
12:11What?
12:11But, you know, sauce vierge-ish.
12:15But it generally goes with fish or, like, lighter, like, poultry.
12:19Yeah.
12:19But it's just a really, really beautiful, light sauce.
12:21It's sort of tomato and herbs.
12:23It's sort of a fresh, summery type of sauce.
12:25It's very summery.
12:26Very cool to actually do it with the, you know, the amazing sort of summer stone-free,
12:29like, peaches that we have.
12:31Yeah.
12:31Like, why not?
12:32You know, we have such incredible produce here.
12:33So why wouldn't you just sauce?
12:35And, like, you know, like, salmon's going to be the vessel here.
12:37Anything's going to be the vessel.
12:39Oh, this is very cool.
12:39It looks beautiful already.
12:41It is beautiful.
12:41There'll be people at home who are now going...
12:44What have you just done?
12:45You've just put fish sauce in sriracha and tomato juice.
12:48Yeah.
12:48And peaches together.
12:50Yep.
12:51What on earth is going on with that?
12:53It's delicious.
12:54Yeah.
12:54A little bit of sriracha because I love a bit of heat.
12:56Yeah.
12:56A tiny bit of heat.
12:57Yeah.
12:57But fish sauce, not for the fish sauciness of it, for a bright salt and a little bit of umami.
13:03Look, I love this.
13:03And you're going to serve it with some salmon later on.
13:05So I'm excited.
13:09Ryan, the smell of those prawn shells, prawn heads, frying away is stunning.
13:14Something special, huh?
13:15Mm.
13:15We're looking for a nice red colour in there with the onion before we put in some tomato
13:20paste and some chilli oil.
13:22Oh, okay.
13:22The red colouring of that is just from the prawns.
13:25It's just from the prawns.
13:26They go from raw and then up to pink again.
13:28Get all that in there.
13:29And maybe a couple of teaspoons of, tablespoons rather than chilli oil.
13:33Oh, great.
13:33What are we actually making here?
13:35Like this component?
13:37Prawn stock.
13:38Okay, this is a prawn stock.
13:39Yeah.
13:40Beautiful.
13:41Get that for a couple of minutes and then deglaze with some white wine.
13:44Where's this recipe from?
13:46I had this made for me on a date when I was actually...
13:49You put it in Spain?
13:50Wow.
13:51And I thought it was one of the most lovely meal that I had sort of cooked for me.
13:55And so afterwards I said, can you teach me that recipe and let's make it together.
13:58So it's relatively simple.
14:00It's deceptively simple.
14:02But the flavours that you get out at the end of it, especially from the prawns.
14:06That smells lovely, actually.
14:07Isn't it really great?
14:08So leave that for a couple of minutes.
14:10Let's put that pasta on there.
14:13Salted water boiling vigorously.
14:15Yeah, nice and easy.
14:16Nice.
14:17And what are the liquids that are going to turn this into stock?
14:21We're going to put some white wine there.
14:24Lovely.
14:24About a cup of white wine and some water.
14:27Nice.
14:27And just wait until that water cooks down a little.
14:29I think we're about ready.
14:30We've got some fond going on there.
14:32Yeah, nice, nice.
14:33I think it's such a waste when people don't use the shells of the prawn.
14:39They've got so much flavour.
14:41Well, I learnt this through, you know, you'd eat prawns and then all of a sudden the person
14:45I was with started crunching and sucking on the prawn heads.
14:47And I was like, that's the tastiest bit.
14:49Yeah, nice.
14:49So let me show you something.
14:50All right.
14:50So let's chuck this in here.
14:54The white wine.
14:56White wine.
15:00See, I like this already.
15:03My view when you're cooking with wine like this is that you really want to make sure that
15:07the wine cooks out.
15:09Yeah.
15:09So here, so you get, like right now if you smell that, it's still very kind of whiny.
15:14But once that changes to, I guess, a savoury kind of aroma, then the water goes in and
15:20it becomes a really lovely kind of savoury thing.
15:24See, these are the hot tips we need.
15:26These are the hot tips we need.
15:28Oh, this is, this is, I can tell right now, this is going to be a delicious dish.
15:34Brian's pulling out all the stops over there.
15:35I can see that.
15:36It smells amazing.
15:37Doesn't it?
15:38So, you know, I'm just doing a simple thing, which is salmon.
15:42So I've salted it both sides.
15:44Nice.
15:45Salt.
15:45And I have not put any pepper in it because pepper will burn.
15:48And now I'm just searing that skin.
15:52And this is some, some lovely king salmon.
15:54What's your view on how much do you cook on the skin side?
15:57How much do you cook on the non-skin side?
15:59So the way that I was taught was like, like 40% of the time is only on the, on
16:05the other
16:05side.
16:05So it's like, so you crisp it up and then you give it a little kiss on the other side.
16:09Yeah.
16:09That was, that's how they phrased it at work.
16:11Sure.
16:11Give it a little kiss.
16:12You know, I tend to do that with most things.
16:15Yeah.
16:16Like even steaks.
16:17Yeah.
16:17Well, it's essentially like also like presentation side.
16:20Yeah.
16:20And when you rest, the heat re-disperses all the way.
16:23And so I think you'd be, people would be surprised.
16:25People would be like, oh, you've got to cook it even times both sides.
16:28And that either ends up with your crust not being so good.
16:31Yeah.
16:31Or your steak being overcooked because you're cooking it for too long on the, on the B side.
16:36Exactly.
16:37And you get that like little shaggy bit.
16:39But if you cook a steak, honestly, 90% on one side and 10 on the other, it still looks
16:44even cooked all the way through.
16:46Absolutely.
16:46It's so counterintuitive in some ways.
16:49It's physics.
16:50Yeah.
16:50It's physics.
16:53Um, I see you've got some butter there.
16:54I do.
16:56You're going to baste it with butter?
16:58Yeah.
16:58So after I build that crispy skin, which it's, you can see it in the edge, it's like starting
17:03to become opaque as well.
17:04Yeah.
17:04Yeah.
17:05Soon, I'll do the butter.
17:06Because once I add the butter, it's just like, the butter's going to take a moment to heat
17:08up too.
17:08And I don't want to let it to like soften the skin by any means.
17:11No.
17:11I mean, look.
17:12You really can see the edge changing.
17:15Exactly.
17:15Exactly.
17:18Oh, okay.
17:19Yeah.
17:19So the butter's reflaved now, you know?
17:21Yes.
17:22Probably don't need that much butter, but I mean, we can.
17:26So we baste.
17:27We've got a tip of the pan.
17:27No one's going to complain.
17:28No, of course not.
17:30This is one of those things that is both very effective when it comes to cooking, but also
17:36looks really cool.
17:37Oh, it does.
17:38It's nice.
17:39You've got a really good brown butter kind of going very, very quickly.
17:42And with the constant motion, it's not burning.
17:45It's a burnt butter, but it's not burnt, if you know what I mean.
17:47Yeah.
17:48And if it gets too dark, I'll just add more butter, which I'm going to do.
17:52This is exciting.
17:53I'm going to ask Ryan to finish up just so we can get closer to tasting.
17:56Ryan, that looks absolutely stunning.
17:58Lovely colour, isn't it?
17:59It's a gorgeous colour.
18:01Sort of part of the tomato, part of the prawn heads, but so much flavour in that.
18:06So much flavour.
18:07The best flavour.
18:07Mm.
18:09So you can go back into the same pan, and now it's the meat from the prawns.
18:13The meat of the prawns, with the anchovy for the salt and a bit of garlic.
18:16Nice.
18:17Just a little bit of oil there.
18:20It gets...
18:20Beautiful.
18:21A little number starter.
18:23There's a bit of garlic in.
18:25Let's get these prawns in.
18:27The anchovies.
18:28You just keep adding more and more flavour to this dish.
18:30Just a little bit of bollies.
18:32It's not going to lack for flavour, let me tell you that.
18:35Maybe a bit of chilli too.
18:37This is great.
18:38And then, so that super quick stalk goes back in to kind of cook all this stuff together.
18:44Goes back in.
18:44We add some cream, combines it all sorted together.
18:47Maybe a little pasta water, I think, was really suggesting.
18:49Yeah, beautiful.
18:49A bit velvety.
18:50I think you can put a little love of butter in there if you want the gloss.
18:53This is fancy as heck, Ryan.
18:54What are you doing?
18:56These secret sauces aren't safe with me because after the break, it is time to taste them.
19:00And Rasheen's going to share the secret to why her all-time favourite sauce is so very good.
19:17Welcome back to The Cook-Up.
19:18Tonight, the secrets in the sauces.
19:20Rasheen Kohl and Ryan Kohl are finishing up.
19:22Ryan, how's it looking?
19:24Very nearly there.
19:25Very much so.
19:27Rasheen, this fruity sauce veg looks absolutely gorgeous.
19:32I mean, and also looks so pretty on a white plate.
19:35Yeah.
19:35Look at that.
19:36And I'll admit, it looks just like sauce vierge, but just with a little bit more of that.
19:40A bit more pizzazz.
19:41I mean, not that sauce vierge needs more pizzazz, but this is definitely the Rasheen version.
19:46Beautiful.
19:47And the king's salmon looks stunning, too.
19:48Oh, that's great.
19:49I mean, that brown butter made it absolutely sensational as well.
19:53I reckon anyone who heard you announce the name of this dish and was like, ooh, that sounds
19:57a bit weird, looking at that going, I want to go to there.
20:00Yeah.
20:00It looks very appealing, doesn't it?
20:02Gorgeous.
20:03Gorgeous.
20:06Ryan, that is one of the most luxurious looking pastas I've ever seen in my life.
20:10It's certainly decadent.
20:11Let's throw it on the plate.
20:13So, usually, you know, the taste is enough for me, so I'll put it on the plate and say,
20:16thank you, Mother, for the rabbits.
20:17I was always wondering, I've always wanted to know how to do this twist up with a fork,
20:21lay it nicely flat, a little better.
20:22Oh, okay.
20:22Yeah, the fancy one.
20:24Do you want me to show you?
20:24Can you please show me?
20:25Sure.
20:26You need one of these guys, the carving fork, but where people often also forget it is
20:31that you need a ladle.
20:32Okay.
20:33Right.
20:33So, you just, basically, you're just starting to twist and you're twisting as much as you
20:40can onto there.
20:42So, you kind of want to get it as long as you can, because the longer and skinnier it
20:47is, the more fancy it's going to look.
20:49So, there, now, I'll just keep twisting that until I get most of those strands on there.
20:55And then, you can just sort of gently slide that off like that.
21:03Look at that.
21:04Then, of course, you've got to plate all your prawns and everything after that, but that's
21:07the basics of how it gets on the plate.
21:10It looks absolutely gorgeous.
21:11Prawnhead linguine, king salmon with summer fruit sauce vierge.
21:23I love that it gets to the plate and it looks like such a simple pasta, but you've, it's
21:28had a journey to get here.
21:29It's had a journey to get here.
21:31That is so delicious.
21:32It's been dragged through its sauce and a friend.
21:36A little drizzle of olive oil.
21:37Mmm.
21:38And that water really helps them also.
21:40It's not, like, crazy rich either, because, you know, sometimes, like, prawny things can
21:44be a little bit too prawny, but that's just perfect.
21:46That's really delicious.
21:48Really delicious.
21:50All right, Rasheen.
21:51I mean, the salmon and, salmon and fruits.
21:54Salmon and fruits.
21:55Fruit and fish together at last.
21:56The fish is cooked perfectly.
21:57The skin just looks delicious like that.
21:59Thank you, everyone.
22:00And especially this salmon is so fatty, so you really want that richness to cut through
22:04it.
22:04I mean, if you want.
22:07Mmm.
22:07Mmm.
22:08Mmm.
22:08Man, that's good.
22:09That sauce.
22:10Mmm.
22:12That's really good there.
22:12That's so good.
22:13That skin's perfect.
22:15It really is.
22:16Yeah.
22:16And I'm just going to say this for everyone at home who was watching Rasheen put all the
22:20fruits into the bowl and going, oh, I don't know if I'm going to like that.
22:23You would like this.
22:24I guarantee you would like this.
22:25This is absolutely delicious.
22:27Okay, Rasheen, you're not off the hook yet.
22:29No.
22:30Because your favourite sauce from your book is this one.
22:36And as you can see, it only has three ingredients.
22:41So I'm going to ask you to put it together and explain to everyone exactly what it is.
22:44Let's swap.
22:48I feel like I should continue eating your fish as well.
22:50Go for it.
22:50I want yours back.
22:51Go for it.
22:52So this is my favourite sauce because two reasons.
22:55One, because it's so simple.
22:57And the other reason is because it's got some really cool little ingredients that I guess
23:01you wouldn't necessarily pair together.
23:04So we have soy sauce, pantry classic, sherry vinegar, the thinking man's vinegar and olive oil.
23:12So each of these, it's sort of the sum of its parts of this.
23:16So you've got depth from soy sauce and salt.
23:18You've got this beautiful, woodsy, oaky acidity from sherry vinegar.
23:24And sherry vinegar's got sort of this sweet, sour acidity.
23:26It does.
23:27Especially with that little bit of sweetness, it balances the whole thing.
23:30Yeah.
23:30And then of course, olive oil, especially if you're using a really nice fruity one.
23:32It's just perfect.
23:33But you can use whatever you've got.
23:34Yeah.
23:35So I use this for a multitude of things.
23:37Yeah.
23:38But it's just, it's a great little salad dressing to knock up, especially if you're using,
23:40yeah, if you're doing like bitter leaves, for example, it's exceptionally good.
23:44But the real beauty of the sauce is that it's equal parts.
23:48Ooh.
23:48So I'm going to use a ladle today to measure it.
23:50But you could use any spoon you had.
23:52Anything you want.
23:52Or a cup or an egg cup.
23:54Anything.
23:54Or an egg shell.
23:55Espresso cup.
23:56Anything that holds liquid.
23:57Exactly.
23:58Anything you like.
23:58You literally can't do this wrong.
24:00I mean.
24:01Right.
24:01Well, no, you can't.
24:03Like, could you?
24:04No.
24:04You know, if you're a little bit under, a little bit over, it's okay.
24:07Other than with leaves as a salad dressing, could you do this on chicken?
24:12You, I mean, I'd probably want to do it on like something fatty.
24:15Yeah.
24:15Okay.
24:15You know, like you could use it to dress like a red meat.
24:18Yeah.
24:19As like a little dip dip on the side.
24:20You could add some fresh herbs to it.
24:21If you, if you were so inclined, you can use it as a pickling liquid.
24:25You put it on like burrata or like some sort of dairy.
24:29A lot of things you can do with it.
24:30Three ingredients.
24:31Generally pretty much paint your staples.
24:33Yep.
24:33And they've turned into something pretty special.
24:35Yeah.
24:35Absolutely.
24:36And it's pretty.
24:37Rasheen, thank you so much, not just for that, but for all of this as well.
24:40And Ryan, thank you for sharing this absolutely incredible pasta.
24:43Thanks for having us.
24:44Just between you and me, the password to success for tonight's recipes is S-B-S-O-N-D-E
24:50-M-A-N-D.
24:51And if you want more of the cook up and more delicious food ideas, head to S-B-S-O
24:54-N-D-E-M-A-N-D.
24:55I'm Adam Liao.
24:55Thanks for watching the cook up.
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