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The Cook Up with Adam Liaw (2021) Season 9 Episode 29
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00:01MUSIC
00:22Bonjour, I'm Adam Liao,
00:23and welcome to The Cook-Up,
00:24the show with plate expectations.
00:26On tonight's menu, French carrot salad,
00:28Alia Olio pasta with prawns,
00:30and chicken giv with buttery mash and yellow beans.
00:32Let's meet our guests.
00:32When touring the world, Perth-born comedian Eloise Fdos
00:35leaves a trail of sold-out shows
00:37and standing ovations in her wake.
00:39She's an actor, singer, dancer and writer
00:41whose love language is pasta.
00:43Hello, Eloise. Hello, Adam. Hello.
00:45Oli Hansford worked in Michelin-starred restaurants
00:47Mallory Court and Morstan Hall before moving to Australia
00:49and racking up chef's hats at Stoke House and Stoke House Q.
00:52He's now head chef and co-owner of Marlowe in Brisbane.
00:55Hi, Oli. Hello.
00:56Oli, what makes Marlowe special?
00:59The venue itself.
01:01Yeah.
01:01So, for Brisbane, being a heritage listed restaurant
01:05is a unique thing.
01:06Yeah.
01:07Melbourne, Sydney, you have heaps of them.
01:09It's not like an exciting thing, but for Brisbane,
01:11it is stunning.
01:12Amazing.
01:12And that's one of the main features of Marlowe.
01:15Oh, lovely.
01:16Lovely.
01:18Eloise, what's your origin story?
01:20How did you become an...
01:21I'm not even going to say comedian.
01:23Entertainer.
01:23Yeah, an entertainer.
01:25Quadruple threat.
01:26I feel like it was since I was a kid.
01:29Yeah.
01:30Loved music, loved to sing, loved to dance.
01:31I think my parents were like, what are we going to do
01:33with this little girl?
01:35So I went into dance classes quite young.
01:36I think I started ballet about three.
01:38Yeah, right.
01:38And then from there is probably where I started as a kid.
01:42Wow.
01:42You say it the way that you are and I can tell.
01:45Good.
01:46When a lamington loses its watch, you could say that it is timeless and tasty.
01:52Oli, the classics, keep them as a year or reinvent?
01:55Bit of both.
01:56Yeah.
01:56I guess you kind of got to bring a little bit of modern twist to the classics.
02:01But ultimately, if you keep it, if you keep it with the natural, I guess, structure,
02:06then you're onto a winner.
02:08Absolutely.
02:08Eloise, are you a classics lover or are you like avant-garde cuisine?
02:13I am very avant-garde, I think.
02:15No, I think a bit of both.
02:17I think I agree with Oli.
02:18It's nice to keep things classic, but you know, bend the rules a bit.
02:22Don't be scared.
02:23Absolutely.
02:24I'm saying that to chefs.
02:26Yeah, bend the rules, do whatever you want.
02:28Thank you for your permission.
02:30Tonight, I am making the timeless and tasty French carrot salad.
02:38I think when we think of French food, well, when you think of food generally, if in a cuisine
02:44that you did not grow up eating, you tend to think about restaurant stuff.
02:50Yes.
02:50And then you only cook restaurant stuff.
02:52And to me, I think that does people a real disservice because you end up trying to cook
02:56like a chef, like you would serve it in a restaurant.
02:59Yeah.
02:59Whereas you kind of miss all these dishes from that cuisine that might be an awful lot easier
03:04and a lot more accessible.
03:05And so you think, oh, it's so hard to cook X, Y, Z cuisine.
03:08So I shouldn't be cooking frog's legs or...
03:11Escardo all the time.
03:12Escardo all the time.
03:13No, absolutely.
03:14So, Eloise, have you had a French carrot salad before?
03:16I have never had a French carrot salad and I feel silly that I have it.
03:19I feel uncultured.
03:20And you should.
03:21And I do.
03:22That sounds...
03:23I love carrot and I love salad and I love French things.
03:26So this is going to be great, I can tell already.
03:28I would say that this is top three things that French people eat.
03:34Really?
03:34Regular.
03:34Like it's so common.
03:36Wow.
03:36It's like every night of the week on the table, go to the supermarket, you buy it already
03:40made there.
03:41But you don't really see it in restaurants because it...
03:44Just because it's so common.
03:46Like...
03:46Oli, have you come across this little guy before?
03:50No.
03:50I've never had this.
03:51No.
03:51It's phenomenally popular and it's incredibly easy.
03:55And to me, these are the kind of things like...
03:58You know, we all love French food, but this is what French people eat.
04:02So to me, if you have a nation of food lovers eating a salad like this every single day of
04:08the week, there's got to be something to it.
04:09It's got to be good, right?
04:11Obviously, this is their little secret.
04:12The French, they're so sneaky.
04:14They're keeping this from us.
04:15Normally, it's made on a box grater, like people will grade it in...
04:18You know how we get that box grater and you've got the little holes that you don't know,
04:21like, who uses that?
04:23What is this for?
04:23That's what it is for.
04:24That's the French for the carrot salad.
04:26Oli, growing up in the UK, what sort of cuisines do you get exposed to there?
04:33With foods that you kind of, you see in restaurants and that's what you kind of try
04:38and cook at home.
04:39Yeah.
04:40When I was working in these Michelin-starred restaurants, you were cooking such high-end
04:45food that when it came to staff food and cooking for the guys, I didn't actually know
04:50how to make a lasagna or a bolognese.
04:53No way.
04:53So it was kind of like the opposite.
04:55I was like, I actually don't know how to...
04:56I'm actually too good at cooking.
04:59I'm actually too good at cooking and I can't make a lasagna.
05:02No, I get that.
05:03Actually, that's what I'm going to tell people next time they ask me to make a lasagna.
05:07Yeah.
05:07That's...
05:08How funny is that though?
05:09Yeah.
05:09Of course.
05:10I'd never really thought about that, but that's actually genuinely...
05:14Makes a lot of sense.
05:15It makes a huge amount of sense.
05:18Eloise, what about you?
05:19You grew up in a Greek family with Greek heritage.
05:22Was it Greek food all the time or...?
05:24Yeah, I'm Northern Greek, so it's Greek Macedonian food.
05:27Okay.
05:27A lot of...
05:27I feel like, you know, being Greek, I've got Italian cousins, so a lot of Italian food.
05:32I feel like though my parents, big foodies, I love to cook.
05:37I had a lot of Indian growing up, Thai, Vietnamese, Japanese, you know, a bit of everything.
05:44Yeah.
05:44So I don't think that I have a palate that's scared of anything, because I think some people
05:48are and I'm almost a bit embarrassed for them.
05:50You know what I mean?
05:51Like, I love spicy because I'd watch my dad put Tabasco all over his steak.
05:56Right.
05:56And then it would almost be like, well, I better, I better, you know, match up with dad and make
06:01sure I'm eating, you know, spicy steak and...
06:04I think it's part of the Australian condition to sort of eat a wide variety.
06:08Yeah.
06:09What I've done here is I'm starting my vinaigrette.
06:11So I've peeled...
06:12I've juliened my carrots.
06:13They're going to go into this bowl.
06:15It's a very French thing to make your dressing in the bowl that you're going to serve.
06:19Obviously, I'm not going to serve it in this bowl, but you know, if I was making a salad,
06:22that's how you would do it in France.
06:23You'd make the dressing in the bottom of the bowl, throw everything in, toss it together,
06:26put it on the table, saves on a lot of washing up.
06:28What I've put in here is some lemon juice, some Dijon mustard, a touch, just a touch of
06:35honey for sweetness.
06:37And I'm going to start to season this.
06:39People, I think, forget to season salads because they are terrified of it.
06:43And you kind of have to.
06:45It's really important.
06:46Otherwise, I'm...
06:47Yeah, I'm going to get really upset.
06:48I can't believe people don't season.
06:50I get really upset when you go places and you have to season yourself, which also,
06:53I don't mind doing it because I love putting a lot of, you know, dressing on my salads.
06:57That's probably my Yaya's doing, growing up with having her salads.
07:01But I find it really strange that people don't understand that dressing is like the most
07:06important part of a salad.
07:08But it's just like, you know, I put a bit of sweetness in there.
07:11It's got some sourness in there.
07:12I'm going to put a bit of my olive oil in here.
07:15It just brings all the different tastes together.
07:18So we've got sweetness.
07:20We've got sourness.
07:20I've just added salt for it.
07:22I've got some raisins here that I just poured some boiling water over just to pump them up a bit.
07:26Nice.
07:27Just so that they don't get too...
07:29I don't know.
07:29Like I want this to be a, like a, to feel a bit rich.
07:33Yeah.
07:33The salad.
07:33And if the raisins are too hard, like you're at school and you're getting them out of a,
07:36you know, cardboard box.
07:39So then in with me carrot.
07:42And I'll put some parsley on there as well with a bit more to come later.
07:46And I'll just toss that together.
07:48Already looks so good.
07:50Well, I'm going to serve this as a meal, right?
07:51And you'd be like, carrot salad as a meal.
07:53How dare you?
07:54I should not have come on this show, Adam.
07:57I would never say that to you, Adam.
07:59We are so grateful to be here.
08:01But I'll give that another little seasoning of salt.
08:03And the reason I wanted to show, I guess, this as a meal is because, yes,
08:07you could have this as a side dish.
08:08This would be a very delicious side dish, just as it is.
08:10Like throw that on the table.
08:11Yeah.
08:11You're off and running.
08:12But I think we just overcomplicate food generally when it comes to home cooking.
08:18Yeah.
08:18We're so obsessed with recipes and cooking things right and, you know,
08:22sometimes food can just be, oh, I ate some ingredients.
08:25Yes.
08:25And I'm going to eat some ingredients, right?
08:27Love that.
08:28Oli, what's kind of the easiest thing that you would make for dinner as a chef?
08:32And I say this knowing full well that as a chef, your dinner is coming probably before
08:37everybody else's while people are getting ready.
08:40You're eating at like 4.30.
08:42Yeah, we have, we have like family meal in the restaurant.
08:46Yeah.
08:46And it's always just kind of the go-to classic.
08:49So the easy things to cook are pasta.
08:52So you just normally boil some pasta and whatever we've got offcuts or kind of trimmings,
08:56we just throw that in and make it super tasty.
08:59For sure.
08:59So pasta is definitely, definitely one up there.
09:01And then anything that's a tray bake that you can just kind of, again, just throw in the oven,
09:04forget about, bring it out.
09:06Everybody's happy.
09:07Amazing.
09:08So I'm cutting up here.
09:09I'll just cut some raclette cheese.
09:11This is some saucisson.
09:13Saucisson.
09:14Your French is really good, Adam.
09:16Merci beaucoup.
09:18De bien.
09:19It's always right.
09:20So this is just like a dried sausage that has a lot of black pepper in it, essentially.
09:26Beautiful.
09:27And so this is pretty much dinner as we're talking now.
09:30I'm going to pick a little bit of chervil for the top of my salad because it's going to
09:33just make things look a little bit fancier.
09:35And plus, I love the taste of chervil.
09:37Massively underrated herb in my opinion.
09:38Mmm.
09:39So I'm going to put my lovingly, slightly, if I'm honest, overdressed salad on one side.
09:49And that's going to be quite a generous portion of salad there.
09:54I'm going to suggest this for you, Eloise, because imagine you're coming home from a gig.
09:59Here we go.
09:59This is literally what I was about to say.
10:01Yeah.
10:02To go for a gig and you're like, I just want to have dinner and it's all going to take
10:05too long.
10:05You can just start putting ingredients on a plate.
10:08I love this.
10:08Right?
10:08So I've got some cornichons.
10:10This is a dream.
10:11I want some additional texture.
10:12So walnuts.
10:14These are just some toasted walnuts.
10:15This is all stuff that you could just have lying in your fridge.
10:17I love that.
10:18And then I'm going to sprinkle a little bit more parsley and some chervil.
10:21So if this is in a restaurant, you charge 40 bucks for that.
10:23Right?
10:24You know what I mean?
10:24And then I could have this at home and I'm going, okay, continent.
10:27It's like it's very European.
10:29And so you could eat this slightly soft bread that I bought this morning.
10:33Beautiful.
10:33Or what you didn't see that I did was before we all got started, I put a bit of water
10:38on
10:39the outside of a baguette, threw it in the oven.
10:42As that baguette comes out, you can just tear, it's actually even too hot for me to hold.
10:47Careful.
10:47Yeah, why am I doing this?
10:50I love it.
10:51But you can just tear bits of warm baguette off and like, is that not a meal that you
10:55would enjoy?
10:56That looks incredible.
10:57I entreat you.
10:58Make French carrot salad.
11:05I mean, I've just put this with the charcuterie and stuff, but you could put that next to
11:08a chicken breast or...
11:10This is the best.
11:11This has unlocked something, Adam, for me.
11:13It's like, I feel like I get really silly sometimes and I'm like, I don't have time
11:18to cook and I have to order Uber Eats or something or order takeout.
11:22And this has just made me go, oh my God, it can really be this simple.
11:25How good.
11:26And it is actually quite substantial.
11:29Yeah.
11:29It's not like, oh, I had a cheat dinner.
11:31You've had something that's, I think, quite elegant, but also quite tasty.
11:36It's classy.
11:37There's a little bit of sweetness from both the carrots and the raisins.
11:41But I think when you're putting it with the savoury cheeses and cured meats and everything,
11:46it's just good balance to everything.
11:47Very good, yeah.
11:48Mmm.
11:49When we return, more timeless and tasty tucker from Eloise and Ollie.
12:03Welcome back to The Cook Up, where great Australian comedian Eloise Eftos and great British chef
12:07Ollie Hansford are making timeless and tasty food.
12:10Ollie, what's your recipe?
12:12Chicken Kiev with mash and yellow beans.
12:15Lovely.
12:16And Eloise?
12:16Alio olio pasta with prawns.
12:18You say it so well.
12:20Grazie.
12:26Yeah.
12:29Eloise, okay.
12:31Yes.
12:31We're talking olive oil.
12:34Olive oil, which is the olio.
12:36Yeah.
12:36Alio, which is the garlic.
12:38Yes.
12:38Wow, my Italian's so good.
12:41I love cooking this because I think it's so, it's easy breezy beautiful cover girl.
12:45Yeah, yeah, yeah.
12:46But it's also, you have to be quite careful.
12:49Mm.
12:49Especially with, starting with the garlic and olive oil first.
12:53I've got very, very low heat.
12:55Well, this sort of represents to me a massive shift in how we cook in Australia.
13:00Yeah.
13:01It used to be when, when I was young and I'm a little older than you.
13:05Mm.
13:05And people would have pasta for dinner, they would be having spaghetti bolognese.
13:09Yes.
13:09Um, and these days, these kind of olive oil based pastas have become so much more common
13:16because they're faster.
13:18Yeah.
13:18We have better access to good olive oil, like we have, you know, it's a different way
13:22of cooking.
13:23Absolutely.
13:23It's also, for me, there's something about an olio olio sauce, or sugo you could say,
13:29that I think is, wow, the Italian just more and more, as I put the gamba in.
13:32But I feel like there's something so sexy, fun, fresh about an olio olio because it's
13:38not as heavy.
13:39Yes.
13:39I think it's great for summer.
13:40I mean, I still cook this in winter.
13:42Yeah.
13:42It's like my go-to dish that I cook for like friends if they come over.
13:47How do you, I mean, as a comedian.
13:49Yes.
13:51And entertainer generally.
13:52Mm.
13:52Um, you must spend a lot of time on the road.
13:55I do.
13:55I spend, I've been actually, yeah, on tour, I think for most of my, you know, career.
14:01Yeah.
14:01I feel like that's what happens.
14:02And it's quite exciting, but also, yeah.
14:05I'll leave you to put the pasta in.
14:08Yeah.
14:08And I'm guessing the tomatoes and the chillies and all of that goes in.
14:11Yeah.
14:11Well, I should actually add some chilli now for flavour.
14:13Cool.
14:13Um, I love chilli and everything.
14:16Is that bad?
14:17No.
14:18Do you think that covers flavour?
14:19No.
14:19I, you know when people say that.
14:21It makes food exciting, I think.
14:23Like.
14:23I think so too.
14:24And I think that actually if you don't have chilli, you're not very brave.
14:26I think.
14:27Oh, come on.
14:28You're reading a bit too much into that.
14:30No, I'm being silly.
14:31I'm being silly.
14:32There's something about, yeah, chilli and everything.
14:35If your pasta is not hot enough, you are a coward.
14:37You're a coward and you need to sort it out.
14:39No.
14:39I, yeah.
14:40I just love chilli on everything.
14:42Looking forward to trying this without judgement.
14:44Thanks, Adam.
14:46When you said chicken Kiev, I was like, hell yeah.
14:49Yeah.
14:49Let's do this.
14:50It's a classic for a reason, you know.
14:52Yes.
14:53I'm just making a, um, a garlic butter.
14:55So I roasted off the garlic beforehand.
14:58Yeah.
14:58Okay.
14:58Well, you've already departed from the classic.
15:01Well, nobody likes kind of, well, some people might like the taste of raw garlic.
15:05No, I think it's fantastic.
15:06Like a roasted garlic butter.
15:07Yeah, this is, yeah.
15:08Yeah.
15:09Um, and there's a fair bit of butter.
15:11Yes, there is.
15:13Um.
15:13So chicken Kiev, Kiev, uh, is essentially a crumb chicken breast that's been stuffed with
15:20garlic butter so that garlic butter gets melty inside.
15:24Correct.
15:24Beautiful.
15:24Exactly that.
15:25And what's not to love about that.
15:27Yeah, yeah.
15:28I think classic dishes, they almost have to change.
15:32Like you could look at, you know, things that they made in ancient Egypt and stuff like
15:35that they go, oh, you don't say they're classics anymore because they didn't adapt.
15:37They didn't keep up.
15:38It has to evolve a little bit.
15:39Yeah.
15:39So what I do with this is I put it into a piping bag, um, pipe it out so it's
15:44kind of
15:44into tubes, uh, and then freeze it.
15:46Ah.
15:47And then that's when, when it gets stuffed into the chicken breast, it doesn't kind of,
15:51it takes a little bit longer to melt.
15:52Yeah.
15:52So then when you cut in, it kind of comes through.
15:54But, um, the actual garlic butter, just keep it in your freezer.
15:57Yeah.
15:57You can use it for anything.
15:59Fantastic.
15:59You've got chives in there plus parsley.
16:02Yep.
16:02You've roasted the garlic.
16:03Like you've used salted or unsalted butter?
16:05Uh, salted.
16:06And added a little bit more salt.
16:07And added more salt as well.
16:08Okay.
16:08Because salt is flavour.
16:09All right.
16:10This is awesome.
16:11I'm looking forward to this.
16:14Ooh, Eloise.
16:15Look at this.
16:15How good does this look, Adam?
16:16I'm a chef.
16:17It smells fantastic too.
16:17I really like that you've cooked the garlic on low heat to kind of bring out all of that
16:21flavour.
16:22That, that's one of my, I've definitely learned over time to do that because there's definitely
16:26times when I've burnt the garlic.
16:27I won't lie to you, but I'm getting better and better every time.
16:31So every time I cook this very simple, which I think some Italians would think this is
16:35a bit of like a peasant dish, but I think it's, I don't know.
16:38It's, it's so good.
16:39You've got like $40 worth of prawns in there.
16:41Yeah.
16:42You're doing all right.
16:42This is not peasant.
16:43Okay.
16:44This is classy.
16:45There's so much that you can do.
16:48I'd just like to know, what's your dream?
16:50Do you want to like have your own sitcom?
16:52Do you want to host a tonight show?
16:54Do you want to be in the movies with Chris Hemsworth?
16:58I mean, you know, what's so funny, Adam is like when people ask me this question and
17:01I feel like it's so hard for me not to say, yeah, I want to do everything.
17:05And I, I also feel I studied, um, film and TV production and journalism before I really
17:11started to take performing seriously.
17:13So for me, I think it would only make sense for me to be writing and starring in things
17:18and I sing and dance and play different characters in my show.
17:21And I, I hope that I get to do that for the rest of my life, you know, and, and
17:25yeah,
17:25be, be maybe a host of a, of a tonight show or, or maybe, you know, you could be in
17:31a
17:31film with me.
17:31We'll figure something out.
17:32I don't think acting's for me.
17:34I'm just going to say that.
17:35Oh, good.
17:35I can coach you.
17:38All right, Ollie.
17:40Chicken breast.
17:41Oh, you supremed?
17:43Yes.
17:43Is that what that's called?
17:44It's got the little, um, wing on it?
17:46It is, yeah.
17:47Okay.
17:47Um, so I've just removed the, the inner fillet or the little tender, just make a little incision,
17:54but you don't want to kind of puncture through to the other side.
17:57Okay.
17:58Um, and then this is where the delicious garlic butter is going to, going to live.
18:02Oh, right.
18:02Okay.
18:03So as I mentioned, I kind of froze the, froze the butter.
18:07That's so cool.
18:07So that just kind of gets, um, in there.
18:10And then with the inner fillet, you just kind of put it back on top.
18:13That's awesome.
18:13And took it in.
18:14That's brilliant actually, isn't it?
18:16And that's it.
18:17And then that gets crumbed and, uh, crumbed.
18:20Wow.
18:20Wow.
18:21Look at that.
18:22It's a big breast.
18:23That's a thing of beauty.
18:25And then do they cook the entire time in the oil or?
18:28It would probably be about five, five to six minutes in the oil and then just finished
18:32in the oven.
18:33But the key is to double, double crumb.
18:36Yeah.
18:36Just to protect.
18:37Okay.
18:37Yeah.
18:38To protect the butter from kind of coming out.
18:40How do we do that?
18:41Um, so it's just in the flour.
18:42This bit gets a little bit messy.
18:44Yeah.
18:44Um, in the kitchen, obviously you, uh, and you're doing multiple of these.
18:49Um, you'll kind of keep a dry hand and a wet hand.
18:52Yes.
18:52Um, so yeah, just in the flour, into the egg and then into the breadcrumbs.
18:58Yeah.
18:59You know, you kind of, you panate your fingers at the same time.
19:01You just deep fry there's a little snack.
19:04Yeah.
19:05Uh, and then the key part is to then back into the egg wash.
19:09Okay.
19:10Uh, and then back into the, the breadcrumbs.
19:12Right.
19:13That just gives it an extra layer of protection.
19:16And that's how you end up with.
19:17A ginormous.
19:18That enormous.
19:19Sick in Kiev.
19:20That looks fabulous.
19:22I'll see you when you come out of the oven.
19:24After the break it is time to taste and I'll show you how to make a timeless and tasty Thai
19:28omelette.
19:41Welcome back to the cook up.
19:42We are having a timeless and tasty time, but time's almost up for entertainer Eloise
19:46Efdos and chef Oli Hansford's recipes.
19:48Oli nearly done.
19:50Almost there.
19:50Alrighty.
19:51Eloise, this looks amazing.
19:53Are you proud of me?
19:53I am very proud of you.
19:54I'm going, this is again, simple, but it's just my favorite to make.
19:59It's so yum.
20:01Adam, can you do this like a prop?
20:02Obviously I can do it.
20:03You can do this.
20:04You just basically, as you're lowering it down, just give it a twist with it.
20:08You see how that's going?
20:09And then you can just do it.
20:09Yeah.
20:10This kind of dish is supposed to look.
20:12All the Italians are going to ride in and they're going to get angry at me.
20:15No, I think if you did the whole like fancy.
20:17Can we do it with the prong?
20:18It doesn't.
20:19Yeah.
20:19Yeah.
20:19You can.
20:20You can.
20:20Show me.
20:21I'd love to see how.
20:22It's basically just like a...
20:23See, that's how you do it.
20:25It's just like twirling it around a fork, you know?
20:27Okay.
20:27I've never done it like this.
20:29And then you'd have to place all your prawns on there.
20:32Separately, separately.
20:33You know, like this is where I think it starts to get too fancy.
20:36For a classic dish, I don't think you want to over fancy it.
20:40Okay.
20:40No fair.
20:40I know what you mean.
20:42But you can.
20:42Let's see how good that looks.
20:43Well, you could slide that in any different way that you wanted, but it's starting to...
20:47Now it looks a bit...
20:49We're doing it together.
20:51I'm going, this is teamwork.
20:52It actually looks really good now.
20:54See?
20:54I told you.
20:55So it shows what I know.
20:56Honestly...
20:57I needed a chef's touch.
20:58But there is...
21:00Yeah.
21:00There is something about this dish.
21:02This looks fantastic.
21:03I also feel like sometimes I forget to do this at home, but I think you can't go wrong
21:07with a bit of limone.
21:09Yeah.
21:09How good is my Italian?
21:10Every time I speak Italian, I'm so impressed with myself.
21:14I'm impressed with this.
21:15Genuinely.
21:15Thank you so much, Adam.
21:18Oli, that looks so good.
21:21Is it supposed to look that good?
21:23Well, you eat with your eyes first, then you say.
21:25It's just a little bit of mash that's been piped on.
21:28Yeah.
21:29It looks fancy, but not over fancy.
21:31You know what I mean?
21:32Yeah.
21:33Like...
21:33That looks great.
21:34Then we're about to put a big, big honk of chicken on top.
21:37Yeah, right.
21:38Wow.
21:40Look at that.
21:40Behind.
21:41That's what chefs say, right?
21:42Yes, it is.
21:43Okay.
21:43I was worried...
21:44Obviously, we were worried that mine looked too fancy.
21:46This is...
21:47This is the chef training you were talking about.
21:49This is simple.
21:50Next level.
21:51Saying simple that that was gorgeous.
21:53It's a work of art.
21:54Chicken Kiev with buttery mash and yellow beans and alioli or pasta with prawns.
22:06I've got to say, Eloise, the pasta looks convivial.
22:09Like, it looks like the...
22:10That works.
22:10It looks fun, you know?
22:12I'm so glad.
22:13How's it taste?
22:14Is it okay?
22:15Delicious.
22:15I needed two chefs to give me some validation.
22:18It's genuinely delicious.
22:19It's very good.
22:21And al dente as well.
22:23Delightful.
22:24That was definitely on purpose.
22:26Al dente was on purpose.
22:28Also, I think it could definitely have more garlic.
22:30I don't think you can go wrong.
22:31I think it's perfect as is.
22:32The sweetness of the tomatoes and the sweetness of the prawns kind of go together perfectly.
22:36Thank you so much.
22:37All right.
22:38I am excited for this, Oli.
22:40Will you allow me to serve the chicken Kiev?
22:42Please.
22:43Oli, this looks amazing.
22:44Oh, that looks so good.
22:46That is perfection.
22:48So good.
22:48You could have put more effort in, I think, Oli.
22:51I don't know if this is enough effort.
22:54You know, I'm inordinately excited for this.
22:58As someone who has not had a chicken Kiev in quite some time, you know, I think that's
23:03something the classics do because when you haven't had one in a while, you kind of look
23:09forward to it.
23:10To it?
23:11Yes.
23:12I'm wondering.
23:13I mean, I swear I have, but I'm going, I haven't had one that looks like this.
23:16This is beautiful.
23:18That's amazing, Oli.
23:21That Westminster training paid off.
23:25I love it.
23:26That's extraordinary.
23:27That is so good.
23:29Appreciate that.
23:30The garlic butter is just so delicious having the roasted garlic all through it.
23:34Makes a big difference, eh?
23:36Makes a huge difference.
23:37All right.
23:37You guys keep snacking away.
23:39Okay.
23:39I'm going to show you a timeless home cooking classic of Thai cuisine.
23:46Yum.
23:46We love Thai.
23:47Yeah.
23:47But I think, you know, we tend to cook things from other cuisines as if we're chefs in restaurants.
23:54Yes.
23:54You know, like we tend to think, oh, well, you know, whatever's on the restaurant menu of
23:59a Thai restaurant, that's what Thai people are cooking at home, but it couldn't be further
24:01from the truth.
24:02So I'm actually just going to make a very simple Thai omelet, which is one of the most
24:06popular things you can have on a Thai family table.
24:09Amazing.
24:09I've got three eggs.
24:10I've just whisked them with some chopsticks.
24:12I put a little bit of fish sauce in there and that's it.
24:16Recipe done for omelet.
24:17Wow.
24:18Oil in a wok, quite a lot of oil, and in that goes.
24:23Yum.
24:23And that's just going to bubble away.
24:25While that's bubbling away, I'm going to do one of the most popular sauces in Thai cuisine.
24:31This is numprichwa, basically fish sauce and a few aromatics.
24:36Not bad.
24:37All together.
24:37Amazing.
24:39Echelot, garlic.
24:41This is a sauce that goes with just about anything in Thai food.
24:45It would be on every table if you're having a Thai meal.
24:50And it just helps to season things.
24:51So I've got that super simple omelet there that I've just flipped.
24:54Garlic, chilli, lime juice.
24:58Amazing.
24:59And fish sauce.
25:00This is changing my life.
25:02This is...
25:03I can't believe how simple all these things are.
25:05I'm going, what have I been doing?
25:07But this is how people eat.
25:08This is how eating works.
25:09Yeah.
25:10You know, like, you see that.
25:11That is...
25:11But also, I see that and I go, my omelets don't look like that.
25:15It's because you didn't grow up in a Thai household.
25:17That is the simplest Thai omelet that you can make.
25:20And that's dinner.
25:22You know, that with a bowl of rice is dinner.
25:23Wow.
25:24Nice.
25:25Timeless and tasty.
25:26Eloise, Oli, thank you so much for joining me.
25:28This has actually been absolutely delicious.
25:30Thanks for having us.
25:31Mark your calendars.
25:32Now's the time to try tonight's timeless and tasty recipes.
25:34If you want more of The Cook Up and more delicious food ideas,
25:37follow SBS Food on Instagram, TikTok, Facebook and YouTube.
25:39I'm Adam Liao.
25:40Thanks for watching The Cook Up.
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