- 3 weeks ago
The Cook Up with Adam Liaw - Season 9 Episode 31 -
Effortless Eating
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Effortless Eating
tele: https://t.me/TopFilmUSA1
#film#shows#usa#usashows#hot#filmhot
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FunTranscript
00:21Hello, I'm Adam Liao. Welcome to The Cook Up, the show that demonstrates how to stack your dishwasher to perfection.
00:26On tonight's menu, flamenco eggs, zucchini and bacon pasta and sweet couscous pudding. Let's meet our guests.
00:33Proud Malian Gapa, Barkinji Woman Barker is one of this country's most engaging rap artists and entertainers.
00:38A gifted storyteller, award winner and big titter to many. Hello, Barker.
00:42What do? Thank you for coming.
00:46Paul Frag is executive chef of Two Hatted Alia restaurant in Sydney.
00:49He has learned from some of the best, including Gordon Ramsay, Brent Savage and Josh Nyland, to become one of
00:54the best himself.
00:55Welcome back. Good Food Guide chef of the year, Paul Frag.
00:58Thank you, Adam.
01:00Paul, so much success in your restaurants. You've got Alia, you've got Noor.
01:03I don't know. I wouldn't be surprised if you've added more since then.
01:06What's going on with the restaurants these days?
01:08So we've got Alia's Wine Bar.
01:10Yeah.
01:11That's coming up.
01:12And essentially, it's just going to be an extension of Alia's space.
01:16And it's a bit more accessible, a bit fun.
01:18Yeah.
01:19And showcasing a bit more snacky elements of the Middle East.
01:22Oh, fantastic.
01:22Yeah.
01:24Barker, you've performed to thousands.
01:27If you had to pick one location where you would want your dream performance, like where would you like to
01:34wrap?
01:35There's like two.
01:36So I'd probably want to go back home on country, which I haven't done yet, and perform on Wilkenya.
01:41Oh, amazing.
01:42And do a massive big show there and bring everybody out.
01:46But otherwise, a dome in Las Vegas.
01:48Oh, yeah.
01:49Wow.
01:49Yeah, to have my Britney Spears moment.
01:53Yeah.
01:54Well, let me know when either one of those things have a hobby there for sure.
01:58In the meantime, sit back and relax because it is time for some effortless eating.
02:06Barker, do you like to cook and do you like to put effort into the food that you cook?
02:12Yeah, I love cooking.
02:13I love cooking for my kids and my family.
02:17It's one of my happiest things to do.
02:20Amazing.
02:20And yeah.
02:21Me too.
02:22Yeah.
02:23I can tell.
02:25Paul, you obviously put a lot of effort into what you serve your guests at the restaurant.
02:29When you're at home, do you put in the same amount of effort?
02:33Less?
02:33More?
02:34Depends on the situation.
02:35Yeah.
02:36Like if I'm cooking pancakes for my missus, I'm going to go the extra mile and, you know,
02:42make an Italian meringue and fold that through.
02:44You're saying all the right things.
02:45Yeah.
02:45But if I've just got friends over, we cook kind of rustic and just simple.
02:50Yeah.
02:51You don't want to spend that long in the kitchen, especially if you've got friends over.
02:54Strongly agree.
02:55When I want to eat effortlessly, I make flamenco eggs.
03:03I have not just made up the term flamenco eggs.
03:05This is like a proper Spanish dish.
03:07And it's kind of like, I don't know, the Spanish version of shakshuku or something like that.
03:11Eggs cooked in a tomatoey sauce with a lot of other kind of ingredients going into it.
03:16Do you have a trick to like making onion, like cut an onion without crying?
03:19For me, like I'm a home cook and therefore I'm cutting max like six onions at a time.
03:26I think if you've just got a sharp knife and you're standing up straight rather than having a blunt knife
03:32and squeezing onion juice into your eyes, you're going to get through six onions relatively okay.
03:37But if you're in a restaurant and you're like, oh, let's cut 30 kilos of onions or something.
03:42Paul, over to you.
03:43How do you do that?
03:44It depends.
03:44I've seen some pretty wild things over the years, but like keeping onions in the fridge is one theory.
03:50I've got a couple of Koreans in the kitchen.
03:52They bring in like goggles, like swimming goggles.
03:55Yeah.
03:55Smart.
03:56And then the first time I saw it, it looked hilarious, but it works.
04:01I also think.
04:02I like another crack.
04:05I think actually buying onions early.
04:07Like I very, very rarely cry when I cut onions and it's only kind of, oh, I run out of
04:13onions
04:13and I go to the shop and I buy them and they're fresh onions.
04:15So the thing that makes you cry is like this defence mechanism of the onion, right?
04:20So once you've had the onion sitting in your pantry for a couple of weeks, it's kind of lost its
04:27will to defend itself.
04:29So it doesn't tend to release so much of the thing that makes you cry.
04:33So I just think buy your onions early and let them sit there for a while or in the fridge,
04:37you know.
04:38So I'm just cutting some chorizo and I think this is really important to fry early because what you want
04:45to do is release a lot of the, I guess, the red oil that's going to come out of that.
04:50So Barkha, what was your pathway to becoming a rapper?
04:54You've achieved huge success now, but I guess everyone's got to start somewhere.
04:59Where'd you start?
04:59Oh, I started rapping when I was young.
05:03Yeah.
05:04I wanted to sing, but I can't sing.
05:06Okay.
05:07So I just realised that I could chuck words together really fast.
05:12My early raps were, yeah, we won't go into them.
05:15They'll never see the light of day.
05:17I remember listening to, like, rappers from where you grew up, like Wilkenya Mob, that kind of thing.
05:23Were they, I don't know, an inspiration to you?
05:27Yeah, for sure.
05:28Heaps of, I know, my name is Keefe and I was like.
05:31Yeah, yeah, yeah.
05:32I love it.
05:32Shout out to the cousins of Wilkenya.
05:34Yeah, no, it was heaps inspiring and it's such a little town.
05:37So a lot of our mob, you know, when we see ourselves on these, like it's, we see ourselves in
05:42our mob.
05:43So it's like, yeah, it's a possibility for us, you know, and yeah.
05:47It's so important to kind of like, I don't know, I just, it's hard to describe how important being able
05:56to see.
05:57And this is not just in a diversity perspective.
06:00If you don't see anyone that you identify with doing something that you want to do, you think that you're
06:06not allowed to do that.
06:07And I say that in the most general sense, like if you grew up and all of your family are
06:13electricians and you want to be a plumber, but you think, oh, well, I guess, you know, none of my
06:16friends are plumbers and all of that.
06:18But you just don't think, you don't have plumber on your radar.
06:21Yeah.
06:21Electrician is probably the way you go.
06:22And so I'm not looking at this just from a diversity perspective.
06:25It's really so important for young people who are finding their way in the world to be able to see
06:29what they want to be.
06:31Paul, was that kind of how you became a chef?
06:33Yeah, I, not really.
06:36To be honest with you, like growing up in a, you know, I'm first generation Egyptian Australian.
06:42My, like my family wanted me to become a doctor or any sort of highly educated sort of, you know,
06:48lawyer or anything like that.
06:51So I just wanted to go against the grain, to be honest with you.
06:54That was my, to be the first sort of Egyptian guy.
06:57But now, like, now that you say that, like I've had so many Middle Eastern sort of Australians go, oh,
07:03my God, it's so proud to see that you sort of succeeded.
07:06And it's, you know, inspired us to follow suit.
07:10You know, like it's, it's quite nice in that feeling.
07:12Yeah.
07:14You said, you're talking like you're 60 years old.
07:16No, it feels like it.
07:18Don't get me wrong.
07:19My knees crack every time I bend down.
07:21Like I am 60.
07:23Yeah, God.
07:25Okay.
07:25Well, I should explain what I've done here.
07:26I've got my tomatoes.
07:28I've got some tomatoes in there.
07:29I've got some onion, garlic, chorizo in there.
07:34I'm going to add some peas in there.
07:35But what I've also done is air fry some potatoes.
07:40So this is just peeled potatoes that I, oh, that's really quite hot.
07:46I just microwaved them.
07:48Microwave the potatoes, chop them into cubes about that big, and then just oil and air fry them because they're
07:52going to go in here.
07:53Some of them, not all of them.
07:56Smells great.
07:57Some peas as well.
07:59These are just frozen peas I'm going to stir through.
08:01And this is so effortless.
08:03It's a real one-pan type dish.
08:05And I'm going to make some little wells for my eggs to go in.
08:09Didn't really work with the old wells, but that's fine.
08:12I just want to keep the yolks in the right spot.
08:16Oh, I forgot to add my potatoes.
08:17Why didn't you guys tell me?
08:18I literally explained that that was all that I was going to do.
08:20But I don't want to add all of them anyway.
08:22I just want to put some of them in here, and I'll move them around, try not to bust that
08:26egg up too much.
08:27When you put the potatoes in the microwave, are they just raw potatoes?
08:30Yeah.
08:31Yeah.
08:32I think that potatoes contain so much starch that if you are...
08:39Most of the time we cook potatoes in water.
08:42Yeah.
08:43But that runs the risk of making them all gluey and waterlogged.
08:47And then doing the oven takes way too long.
08:51Well, not way too long, but just...
08:53It's fine.
08:53It's commitment.
08:53With a quick, effortless dish like this, you just throw a potato whole in the microwave, peeled or unpeeled, 10
09:00minutes.
09:00I've just never done that.
09:01I'm just fascinated that that would work.
09:04Get around it, man.
09:06It's such a time.
09:07I do it for everything from, like, if I'm making hot chips, microwave some potatoes, just cut them up, deep
09:13fry them.
09:14Like, it saves you that whole blanching step.
09:16Oh.
09:17So quick.
09:18That's like anything to cut corners.
09:20Absolutely.
09:21So eggs are in.
09:22I'm going to put the lid on there.
09:23I'm going to save some of my extra potatoes to put on the end just because I like the way
09:26that looks.
09:27I'm going to chop a bit of parsley to go with that too.
09:30Barker, rap idols.
09:33Tupac.
09:33Tupac.
09:34Tupac, Briggs, and Lil' Kim.
09:40Oh, yeah, nice.
09:40Yeah.
09:41Okay.
09:42Paul, who are your rap idols?
09:44You thought I was going to ask you about chefs.
09:46I'm going to go with that.
09:49No, I love my 90s rappers.
09:53KRS-1 for me is up there just with his sort of rap style.
09:58Yeah, Tupac.
09:59Like, any sort of 90s hip-hop, R&B, like, that was...
10:02Yeah.
10:03I really resonate with that sort of stuff.
10:05So, chop my parsley.
10:07I've got my extra little bits of potato there.
10:12I'm just going to shake these.
10:13The eggs cook super fast here.
10:15Like, this is one thing I like about this is that it cooks really, really quickly, like, even faster than
10:20a shakshuka.
10:22And I think it's because it doesn't go in the oven.
10:25It's just on the stovetop.
10:28A nice sprinkling of parsley over the top.
10:33And one thing I don't want to forget is just a drizzle of some sherry vinegar that's going to be
10:39really, really nice with that.
10:40Another little sprinkle of salt.
10:43And let us call that Olay Flamenco Eggs.
10:51I mean, obviously, the traditional version of this dish fries the potatoes.
10:54But I think, you know, if you can make it easier, using the air fryers entirely fried.
10:58That's delicious.
11:00Mm-hmm.
11:00So good.
11:00I think the little sprinkler vinegar does a lot of heavy lifting at the end because otherwise it'd be a
11:06bit heavy.
11:06But it's very nice.
11:08Barker and Paul will start cooking when we return.
11:20Welcome back to The Cook-Up.
11:22Rat legend Barker and legendary chef Paul Farag have joined me for a night of effortless eating.
11:27Paul, what's your dish?
11:28We're doing a sweet couscous pudding.
11:31Whoa.
11:31Barker, what are you making?
11:32I'm just making a zucchini and bacon sour cream pasta.
11:36Love it.
11:45Barker, when would you make this bacon and zucchini sour cream pasta, which sounds delicious, by the way?
11:52It is.
11:52I hope I don't offend the Italians with this random creation.
11:56My mum makes it.
11:58So I just absolutely love it.
12:00And it's like super quick and easy.
12:01Me kids love it.
12:02And, yeah, just whenever me kids ask for it.
12:04Very nice.
12:05Yeah.
12:05Very nice.
12:07It's nice when you know, I mean, your kids are around the same age as mine.
12:10It's just nice when you know that you've got a dish that they like and you know, like, in my
12:15line of work, I try a lot of new dishes for my kids all the time.
12:18And they usually are okay with it, but sometimes they're not.
12:22But having an old favourite is always a good one to go for.
12:26The bacon is in there and you're adding your...
12:28Just adding the zucchini now.
12:30So it's like two chopped zucchinis, trying to get the veggies in there.
12:34And I feel like pasta, you can't go wrong with kids.
12:36Amazing.
12:37Yeah, absolutely.
12:38And you've gone for some penne.
12:41Yeah.
12:42With the ridges and you've got the water over there.
12:44Penne is a favourite for the kids too.
12:46I love it.
12:47Yeah.
12:47It's like shapes.
12:48Just shapes.
12:50This is coming together nicely.
12:52I look forward to seeing how it ends up.
12:54Yeah, I hope you'd like it.
12:56Paul, why have I not heard of a sweet couscous?
13:01Like, it seems like, it sounds to me like it makes a lot of sense, but I've not heard of
13:06anyone making a sweet couscous dish.
13:07You know, Adam, I like to come on this show and bring something different each time, you know?
13:12That's why we love you.
13:14So this is something similar to what I grew up eating, like for a bit of a quick sweet treat.
13:19Fantastic.
13:19Like, I...
13:20And I'm all about effortless cooking.
13:24Well, I think so many of these sweet desserts, like a...
13:27I'm guessing it's going to end up like a rice pudding-y type of thing.
13:30Yeah, essentially.
13:31Or a vermicelli, like pious and pudding or something like that.
13:33So any sort of style pudding, but rice pudding takes a little bit of time and a bit of effort
13:39to cook.
13:39So this is the quick, easy version.
13:41So good.
13:42Yeah.
13:43All right.
13:43So what's your substrate?
13:45Like, what liquids are we using?
13:46So I really like coconut, so this isn't traditional in any way, shape or form.
13:51So we're going to do a little bit of coconut cream and some water and essentially bring that up to
13:56the boil and then we'll add in our couscous.
13:59Oh, amazing.
14:00Yeah.
14:01So when you win something like Chef of the Year...
14:04Yeah.
14:05There's a lot of chefs out there.
14:06There's a lot, yes.
14:07And everyone, like, it's one of these, I guess, professions where truly you see people out there going, I want
14:18to be the best.
14:19Yes.
14:19And then when you get an award that kind of says that you're the best, how does that feel?
14:25I won't lie to you.
14:27Like, I guess I have went through something like imposter syndrome or it felt really strange and, like, getting up
14:34on stage and, to be honest with you, I'm usually pretty talkative.
14:39I couldn't, I didn't know what the hell to say in front of a room.
14:42I have to say, I was in the room that day and I saw you and I saw, I was
14:47like, I don't think I've ever seen Paul lost for words so much before.
14:50Yeah, it was...
14:51You were a bit emotional at the time as well.
14:53Yes.
14:53Yeah, of course.
14:54Yeah, you should be.
14:5520 years of cooking and then you win something like that, it's, you know, quite surreal in the moment.
15:01Yeah.
15:02I can't wait to see how the couscous goes in and how it all works.
15:06See you soon.
15:07Barker.
15:09Oh, that looks great.
15:11Zucchini and bacon are a great combo.
15:12Like, if you think about it in, like, a classic zucchini slice or something.
15:15Yeah.
15:16You're in the public eye.
15:18A lot.
15:19Yeah.
15:22Is it something that comes naturally to you being, you know, being a recognisable face, being somebody who, that people
15:28see?
15:30I've gotten really used to it.
15:32I mean, I grew up pretty emo, I think, as most artists do.
15:36Like, I mean, I think blackfellas are emo in general, pretty depressed people.
15:42But it's been, it's beautiful, you know, like the paths that have been created for us as mob and to
15:48be able to represent
15:49and, you know, little kids and little babies coming up to me and, you know, kids who aren't even related
15:54to me calling me Aunty Barker and stuff is really beautiful.
15:56And I still get around catching the train and stuff.
15:59And sometimes I forget who I am, like, because I'm like, I kind of separate Barker from, um, from Chloe.
16:07Yeah, okay, okay.
16:08So then when people are staring at me, I'm like, what are you looking at?
16:11I'm like, oh, they're like, I love your music.
16:13I'm like, oh, yeah, forgot about that.
16:16Well, I guess, you know, normally it takes, it takes a person a long time to understand all of these
16:23cues.
16:23Like, if, if you weren't Barker and you were, and nobody knew you from anything, you see someone staring, staring
16:30at you on the train and you're like, okay, what facial expressions do they have?
16:34Are they being aggressive?
16:35Are they being creepy?
16:37Are they, you know, do they look kind?
16:39Have I got something on my face?
16:40You know, is my fly down?
16:42Like, these are all the questions that go through your head.
16:44Yeah.
16:44But then you've got, now, you've also got this additional kind of thing of, you know, is this person a
16:50fan of mine?
16:51Do they, do they love me more than anyone else in the world?
16:54Yeah.
16:54It's been beautiful.
16:56Like, the connections I've made and, you know, I've, I, it's, it's, I'm living my childhood dream.
17:02Yeah.
17:03You know, and it's like, you know, when I say that I'm a rapper, it sounds like when people are
17:07like, what do you do for work?
17:08And I'm like, I'm a rapper.
17:10It just sounds like a fake job.
17:14No, it's for real.
17:15You can talk to someone who cooks eggs on the television for a job.
17:19Yeah, we're out here doing it.
17:20Yeah, we're living the dream.
17:23This past is looking great.
17:24I'm loving how it's coming together.
17:25Yeah, thank you.
17:30Paul, I'm looking forward to seeing how coconut, vanilla and couscous come together in this respect.
17:36Yeah, me too, to be honest.
17:38I'm not judgmental about it because I'm, I'm not an expert on every ingredient in the world.
17:42Like, you know, maybe couscous, I think it comes from, I'm going to say like Colombia, Argentina, Peru, that kind
17:49of area.
17:50And maybe they have coconuts there that they, this is like the most common.
17:54I think everyone's got coconuts.
17:56Yeah.
17:57They float a long way.
17:59So if you've got a beach, you've got coconuts.
18:01Yep.
18:02As long as you've got a bit of water nearby, you'll be fine.
18:05So yeah, couscous is now just in this solution and we're just going to cook it out.
18:09So I pulled out the vanilla pods just for a bit of ease.
18:12Yep.
18:12And just cook this really gently until the couscous hydrates.
18:16So like that.
18:17And then we've got some butter.
18:18Yep.
18:19That will just start to turn into a bit of a burnoisette.
18:22Okay.
18:23So brown butter, essentially.
18:26And then we're going to toast some of these nuts.
18:29So we've got some almonds here.
18:31Toast those off just because.
18:32Okay.
18:32When that browns, they go in, get nice and toasty.
18:35Okay.
18:36And then that goes over the top of the pudding.
18:37Look, no kidding.
18:42Bourneoisette, coconut, vanilla, couscous.
18:44If you weren't chef of the year, this would sound super weird.
18:48But I trust you.
18:49It sounds like a meeting I have at work all the time.
18:53After the break, it is time for the eating part of all this effortless eating.
18:56And I'll show you how to make magic pizza.
19:09Welcome back to a night of effortless eating on the cooker.
19:12Barker and Paul Fraga effortlessly finishing their recipes.
19:15How's it looking, Paul?
19:16Oh, almost there.
19:17Right.
19:18Great.
19:19And Barker, this is looking like a pasta that I want to eat.
19:21I hope, yeah.
19:23I hope you like it.
19:24It looks great.
19:25Yeah, we're out here.
19:26We've done it.
19:27A little sprinkle of salt.
19:28Oh, yeah.
19:30You're getting a bit salt-bait about this now.
19:32And I like it.
19:33I appreciate it.
19:35And then some parmesan on there, too.
19:37Yeah, chuck a little parmesan on it.
19:38It's so easy.
19:39Yeah.
19:39Like, it's one of the easiest dishes.
19:41And like I said before, my kids love it.
19:43So it's just, can you do that with the bowl?
19:46I'm sure you can.
19:47You're the chef.
19:47You can do whatever you like with it.
19:48And then the last bit.
19:49Oh, yeah.
19:50Oh, very chef-y sprinkles.
19:52Love it.
19:55Okey-dokey.
19:55Paul, wow.
19:56That's not how I expected that to turn out.
19:58How did you expect it to turn out?
20:00Well, I don't know.
20:00It just looks like...
20:01I think I'm always surprised, whether sweet or savoury, at how much liquid couscous can
20:05absorb.
20:06Yeah.
20:06Yeah.
20:07And so this is one of those things.
20:08You can keep cooking it out.
20:09You can make it into a thicker pudding or something like that.
20:12I love this.
20:12But yeah, so essentially that's it.
20:14We're going to put this in a bowl.
20:17Now, you can serve this cold as well.
20:20Yeah, okay.
20:21So you can like let it set in the fridge overnight and then have like a cold sort of, kind
20:24of like
20:25a chia pudding kind of vibe.
20:27And so essentially we're just going to flatten this out.
20:30Okay.
20:31This is the chef-y part of it.
20:32No, no, no.
20:33I'm making it super basic.
20:34It's just, you know, come on.
20:36Don't be like that, Adam.
20:37It looks like an expensive hummus that I would get at a restaurant.
20:41Don't say that to me.
20:42Come on.
20:43Come on.
20:43I meant that in a good way.
20:44I meant that in a good way.
20:46All righty.
20:47So now you see these golden nuts.
20:50Nice and golden brown.
20:51Bit of butter.
20:54Oh, fabulous.
20:55This looks great.
20:56Wow.
20:58So.
20:59Oh, man.
21:01Now, I quite like brown butter, so.
21:04Do you?
21:07It's great for the waistline.
21:08It's great for the waistline.
21:10Fabulous.
21:10Yeah.
21:11And then finishing that with a bit of honey.
21:12Bit of honey and mace.
21:15Amazing.
21:16Yeah.
21:16Zucchini and bacon pasta and sweet couscous pudding.
21:28Barkha, this pasta looks great.
21:30I hope it tastes it.
21:30Yeah?
21:31So good.
21:31What do you reckon?
21:32Yeah.
21:32Yeah?
21:32Mmm.
21:34Yum.
21:35Yeah.
21:35Good.
21:36Mmm.
21:36So good.
21:39She wraps and she cooks.
21:43I can see why the kids love it.
21:44Like, you tell them, oh, we're having zucchini pasta for dinner, and they're like, oh, no.
21:48But there's nothing unlikable about it.
21:50Like, they'll eat the zucchini, and they'll love it, because the zucchini's kind of taking
21:53up the flavor of the sour cream and the bacon and everything.
21:56It's delicious.
21:57Yeah.
21:58All right.
21:59This looks amazing.
22:00Couscous pudding.
22:01Couscous pudding, guys.
22:02And I realized that you didn't put anything sweet on there until the honey went on.
22:08So the honey is the sweetness that makes it a dessert.
22:13Oh, my God.
22:14This is amazing.
22:15Why does that taste so good?
22:16It's pretty basic, right?
22:17But it's delicious.
22:19It doesn't make any sense.
22:21No.
22:21But it's like, it's brown butter with coconut and couscous, and it tastes delicious.
22:26Yeah.
22:27Barker, what do you reckon?
22:28It's insane.
22:29Mmm.
22:29Like, if we weren't on TV, ah, you know.
22:36No, thanks, guys.
22:38Lovely.
22:38Well, while you guys are doing that, I'm going to show you something truly effortless.
22:45Okay?
22:45This is kids have come home from school.
22:50They're on their way to sport practice.
22:51You have no time.
22:53And so what you're going to do is make magic.
22:56So I'm going to make magic pizzas.
22:58This is just a frying pan.
23:00I'm putting some slices of pepperoni in my frying pan.
23:07And then on top of that, I'm going to put a couple of little bits of green.
23:14And then I'm going to put some cheese on it.
23:18What's he doing, you might ask?
23:21This all seems a bit strange, you might say.
23:23But essentially what I'm doing here is, you know how you have those pizza ovens and they're really hot on
23:31the top and then you've got the hot stone underneath.
23:33We're just basically recreating that in a very, very simple way just using a frying pan.
23:39So my pizza sauce is super simple.
23:41That's just tomato passata and some tomato sauce.
23:44I think you just need that little bit of sweetness in it.
23:47Not for like, not for regular pizzas, but when you're cooking something this quickly, you just need that little bit
23:53of sweetness to help.
23:55I don't know, to take away some of the uncooked flavour or something of the passata.
24:01So just a spread of that onto a pre-cooked pizza base and then just drop it on top.
24:08I'm going to put a little weight on top of that.
24:11The cheese will release oil as it's going.
24:14You don't want this to be too wet.
24:15You actually want the cheese to crisp up a little bit.
24:17And as it crisps up, it'll release itself from the pan.
24:19So it's not going to stick to the pan.
24:21But what it will do is stick to the pizza base that's on the top there.
24:26So while this is kind of toasting away, you can see some of the liquid sort of cooking off there.
24:32And that's what the liquid we want to cook out.
24:33That should hopefully, as I turn that upside down, become a magic pizza.
24:37Amazing.
24:39So now, hopefully, that's working out okay.
24:45Because as I flip that over, it's going to be a magic pizza.
24:50Amazing.
24:50And then we just cook the bottom for a little bit.
24:52And then as that comes out, we'll cut it up.
24:54Magic pizza.
24:56How would you look at that?
24:59Barker, Paul, thank you so much for joining me.
25:00This has been absolutely fantastic.
25:02Cheers.
25:03Thanks for having us.
25:04Tonight, we've made three recipes for effortless eating that are so good, they bear repeating.
25:08If you want more of The Cook Up and more delicious food ideas, follow SBS Food on Instagram, TikTok, Facebook
25:12and YouTube.
25:13I'm Adam Liao.
25:14Thanks for watching The Cook Up.
25:18Ta-da!
25:18Bye-bye.
25:19Bye-bye.
25:21Bye-bye.
25:24Bye-bye.
25:30Bye-bye.
25:32Bye-bye.
25:33Bye-bye.
25:34Bye-bye.
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