- 8 hours ago
The Cook Up with Adam Liaw Season 9 Episode 31
Category
📺
TVTranscript
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, Barker and Chew 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. Thank you.
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. Yeah.
01:11That's coming up and essentially it's just going to be an extension of Alia's space and it's a bit more
01:17accessible, a bit fun.
01:18Yeah.
01:19And showcasing a bit more snacky elements of the Middle East.
01:22Oh, fantastic. Yeah.
01:23Yeah. Barker, 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?
01:35It's like two. So I'd probably want to go back home on country, which I haven't done yet, and perform
01:41on Wilkenya.
01:41Oh, amazing.
01:42Like do a massive big show fair and bring everybody out. But otherwise, a dome in Las Vegas.
01:48Oh, yeah. Wow.
01:49Yeah. To have my Britney Spears moment.
01:53Yeah.
01:54Well, let me know when either one of those things have an obvious effort.
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. I love cooking for my kids and my family. It's one of my happiest things to
02:19do.
02:20Amazing.
02:21Me too.
02:22Yeah.
02:23I can tell, yeah.
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, less, more?
02:34Depends on the situation.
02:35Yeah, okay.
02:36Like if I'm cooking pancakes for my missus, I'm going to go the extra mile and, you know, make a
02:42Natali meringue and fold that through.
02:44You're saying all the right things.
02:45Yeah, but if I've just got friends over, we cook kind of rustic and just simple.
02:51Yeah.
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 and it's kind of like, I don't know, the Spanish version of shakshuku
03:10or 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?
03:20For me, like I, I'm a home cook and therefore I'm cutting max like six onions at a time.
03:26I think if you 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,
03:34you're going to get through six onions relatively okay.
03:37But if you're in a restaurant, you're like, oh, let's, let's cut 30 kilos of onions or something.
03:42Paul, over to you.
03:43How do you do that?
03:44It depends.
03:45I'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.
03:55Smart.
03:56And then the first time I saw it, it looked hilarious, but it works.
04:01I also think, I think actually buying onions early, like I very, very rarely cry when I cut onions and
04:11it's only kind of,
04:12oh, I run out of onions and 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 defense 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.
04:51Barker, 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.
05:06So I just realised that I could chuck words together really fast.
05:12My early raps were, yeah, we won't go into them.
05:15We'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 that.
05:32Shout out to the cousins of Wilkenya.
05:34Yeah, no, it was heaps inspiring.
05:35And 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, it's a possibility for us, you know?
05:46Yeah.
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, and this is not just in a diversity perspective.
05:59If 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
06:17friends 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.
07:09You know, like it's, it's quite nice in that feeling.
07:12Yeah.
07:15You're talking like you're 60 years old.
07:16No, it feels like it.
07:18Don't get me wrong, my knees crack every time I bend down.
07:21Like I am 60.
07:23Yeah, God.
07:25Okay, well, 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
07:53going 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.
08:00I'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.
08:10Didn'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 I was going to do.
08:21But 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, this is, it's, I think that, you know, potatoes contain so much starch that if you are,
08:39most of the time we cook egg potatoes in water.
08:41Yeah.
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, you know, a quick effortless dish like this.
08:55Yeah.
08:55You just throw a potato whole in the microwave, peeled or unpeeled, 10 minutes.
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,
09:10if I'm making hot chips, microwave some potatoes, just cut them up, deep fry 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.
09:35Tupac, Briggs and Lil' Kim.
09:40Oh, yeah.
09:40Nice.
09:40Yeah.
09:41Okay.
09:42Paul, who are your rap idols?
09:44You thought I was going to ask you about chefs.
09:49No, I love my 90s rap idols.
09:52Like, KRS-One 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 I chopped 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 – this is what – one thing I like about this is that it cooks really, really
10:19quickly,
10:19like, even faster than a shakshuka.
10:22And I think it's because it's not – doesn't go in the oven.
10:25It's just on the stovetop.
10:29A 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.
10:38That's going to be really, really nice with that.
10:41Another 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 fine.
10:58That's delicious.
11:00Mm-hmm.
11:00So good.
11:01I 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.
11:22Rap 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.
11:44Barker, when would you make this bacon and zucchini sour cream pasta?
11:50Which 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.
12:01My kids love it.
12:02And, yeah, just whenever my kids ask for it.
12:04Very nice.
12:05Yeah.
12:05Very nice.
12:07It's nice when you know...
12:09I 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.
12:13And, you know, like, in my line of work, I try a lot of new dishes for my kids all
12:18the 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.
12:44Yeah.
12:45Penne is a favourite for the kids, too.
12:46I love it.
12:47Yeah.
12:47They're, 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.
12:57Paul, why have I not heard of a sweet couscous?
13:01Like, it seems like...
13:03It sounds to me like it makes a lot of sense,
13:05but I've not heard of anyone making a sweet couscous dish.
13:07You know, Adam, I like to come on this show
13:09and bring something different each time, you know?
13:11That's why we love you.
13:14So this is something similar to what I grew up eating,
13:17like, 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,
13:27like, I'm guessing it's going to end up,
13:29like, a rice pudding-y type of thing.
13:30Yeah, essentially.
13:31Vermicelli, like, pious and pudding,
13:32or something like that.
13:33So any sort of style pudding,
13:36but rice pudding takes a little bit of time
13:38and a bit of effort to cook,
13:39so this is the quick, easy version.
13:41So good.
13:42Yeah.
13:43All right, so what's your substrate like?
13:45What liquids are we using?
13:46So I really like coconut,
13:48so this isn't traditional in any way, shape, or form.
13:51So we're going to do a little bit of coconut cream
13:53and some water,
13:54and essentially bring that up to the boil,
13:57and 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.
14:07There's a lot, yes.
14:07And everyone, like, it's one of these,
14:12I guess, professions
14:15where truly you see people out there going,
14:18I want to be the best.
14:19Yes.
14:19And then when you get an award that kind of says
14:22that you're the best,
14:24how does that feel?
14:25I won't lie to you.
14:27Like, I guess I have went through something
14:29like imposter syndrome,
14:30or it felt really strange.
14:33Yeah.
14:33And, like, getting up on stage,
14:35and to be honest with you,
14:36I'm usually pretty talkative.
14:39I couldn't,
14:40I didn't know what the hell to say in front of a room.
14:42I have to say,
14:43I was in the room that day,
14:45and I saw you,
14:46and I saw,
14:46I don't think I've ever seen Paul lost for words so much before.
14:50And you 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,
14:56and then you win something like that.
14:58It's, you know,
14:59Yeah.
15:00Quite surreal in the moment.
15:01Yeah.
15:02I can't wait to see how the couscous goes in
15:04and 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,
15:13a classic zucchini slice or something.
15:15Yeah.
15:16You're in the public eye a lot.
15:19Yeah.
15:20How did...
15:22Is it something that comes naturally to you,
15:24being, you know,
15:25being a recognisable face,
15:26being somebody who,
15:27that people see?
15:30I've gotten really used to it.
15:32I mean,
15:32I grew up pretty emo,
15:34I think,
15:34as most artists do.
15:36Like,
15:37I mean,
15:37I think blackfellas are emo in general,
15:39pretty depressed people.
15:41No,
15:41but it's been,
15:43it's beautiful,
15:43you know,
15:44like,
15:45the paths that have been created for us as mob
15:47and to be able to represent,
15:49and,
15:49you know,
15:50little kids and little babies coming up to me
15:52and,
15:52you know,
15:53kids who aren't even related to me
15:54calling me Aunty Barker and stuff
15:56is really beautiful
15:57and I still get around catching the train
15:59and stuff
15:59and sometimes I forget who I am,
16:02like,
16:02because I'm like,
16:03I kind of separate Barker from,
16:06from Chloe.
16:07Yeah,
16:07okay,
16:07okay.
16:08So then when people are staring at me,
16:10I'm like,
16:10what are you looking at?
16:12Oh,
16:12they're like,
16:13I love your music.
16:13I'm like,
16:14oh yeah,
16:15forgot about that.
16:16Well,
16:16I guess,
16:17you know,
16:17normally it takes,
16:19it takes a person a long time
16:21to understand all of these cues.
16:23Like,
16:24if,
16:25if you weren't Barker
16:26and you were,
16:27and nobody knew you from anything,
16:28you see someone staring,
16:29staring at you on the train
16:31and you're like,
16:32okay,
16:32what facial expressions do they have?
16:34Are they being aggressive?
16:36Are they being creepy?
16:37Are they,
16:38you know,
16:38do they look kind?
16:39Have I got something on my face?
16:40You know,
16:41is my fly down?
16:42these are all the questions
16:43that go through your head.
16:44Yeah.
16:44But then you've got,
16:45now you've also got this additional
16:46kind of thing of,
16:48you know,
16:49is this person a fan of mine?
16:51Do they,
16:51do they love me more than anyone else
16:53in the world?
16:54Yeah.
16:54It's been beautiful.
16:56Like,
16:56the connections I've made
16:57and,
16:58you know,
16:59it's,
17:00it's,
17:01I'm living my childhood dream.
17:02Yeah.
17:03You know,
17:03and it's like,
17:04you know,
17:05when I say that I'm a rapper,
17:06it sounds like,
17:07when people are like,
17:07what do you do for work?
17:08I'm like,
17:09I'm a rapper.
17:10It just sounds like a fake job.
17:14No,
17:15it's for him.
17:15I'm a rapper somewhere
17:16who cooks eggs on the television
17:18for a job.
17:19Yeah,
17:19we're out here doing it.
17:20Yeah,
17:21we're living the dream.
17:22Yeah.
17:23This past is looking great.
17:24I'm loving how it's coming together.
17:25Yeah,
17:26thank you.
17:29Paul,
17:31I'm looking forward to seeing
17:32how coconut,
17:33vanilla and couscous
17:34come together in this respect.
17:36Yeah,
17:36me too,
17:37to be honest.
17:38I'm not judgmental about it
17:40because I'm,
17:40I'm not an expert
17:41on every ingredient in the world.
17:42Like,
17:43you know,
17:43maybe couscous,
17:44because I think it comes from,
17:45I'm going to say like,
17:47Colombia,
17:47Argentina,
17:48Peru,
17:48that kind of area.
17:50And maybe they have coconuts there
17:52that they,
17:53this 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,
18:00you've got coconuts.
18:01Yeah.
18:02As long as you've got a bit of water nearby,
18:03you'll be fine.
18:05So yeah,
18:06couscous is now just in this solution
18:08and we're just going to cook it out.
18:09So I pulled out the vanilla pods
18:11just for a bit of ease.
18:12Yeah.
18:12And just cook this really gently
18:14until the couscous hydrates.
18:16So like that.
18:17And then we've got some butter.
18:18Yeah.
18:19That will just start to
18:20turn into a bit of a burnoisette.
18:22Okay.
18:23So brown butter,
18:24essentially.
18:26And then we're going to toast
18:27some of these nuts.
18:29So we've got some almonds here.
18:31Toast those up just because.
18:32Okay.
18:32When that browns,
18:33they go in,
18:34get nice and toasty.
18:35Okay.
18:36And then that goes over
18:37the top of the pudding.
18:37Look,
18:38no kidding.
18:40Burnoisette,
18:42coconut,
18:43vanilla,
18:44couscous.
18:45If you weren't chef of the year,
18:46this would sound super weird.
18:48But I trust you.
18:49It sounds like a meeting
18:51I have at work all the time.
18:53After the break,
18:54it is time for the eating part
18:55of all this effortless eating.
18:56And I'll show you
18:57how to make magic pizza.
19:09Welcome back to a night
19:10of effortless eating
19:11on the cooker.
19:12Barker and Paul Fraga
19:13effortlessly finishing
19:14their recipes.
19:15How's it looking, Paul?
19:16Oh, almost there.
19:17Right.
19:18Great.
19:19Barker,
19:19this is looking like a pasta
19:20that I want to eat.
19:22I 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
19:30salt, babe, about this now.
19:32And I like it.
19:33I appreciate it.
19:35And then some parmesan
19:36on there too.
19:37Yeah, chuck a little
19:37parmesan on it.
19:38It's so easy.
19:39Like, it's one of the
19:40easiest dishes.
19:41And like I said before,
19:42my kids love it.
19:43So it's just,
19:44can you do that with the bar?
19:46I'm sure you can.
19:47You're the chef.
19:47You can do whatever
19:48you like with it.
19:48And then the last bit.
19:49Oh, yeah.
19:51Very chef-y.
19:52Oh, love it.
19:55Okie dokie, Paul.
19:56Wow.
19:56That's not how I expected
19:57that 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
20:03whether sweet or savoury
20:04at how much liquid
20:05couscous can absorb.
20:06Yeah.
20:06Yeah.
20:07And so this is one of those
20:08things you can keep
20:08cooking it out
20:09and make it into
20:10a thicker pudding
20:11or something like that.
20:12I love this.
20:12But yeah,
20:13so essentially that's it.
20:14We're going to
20:16put this in a bowl.
20:17Now,
20:18you can serve this cold as well.
20:20Yeah, okay.
20:21So you can like let it set
20:21in the fridge overnight
20:22and then have like a cold
20:24sort of,
20:24kind of like a chia pudding
20:25kind of vibe.
20:27And so essentially
20:28we're just going to
20:29flatten 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,
20:35you know,
20:36come on.
20:36Don't be like that, Adam.
20:37It looks like an expensive
20:39hummus that I would get
20:40at a restaurant.
20:41Don't say that to me.
20:42Come on.
20:43Come on.
20:43I meant that in a good way.
20:45I meant that in a good way.
20:46Alrighty.
20:47So now,
20:48see these golden nuts?
20:50Nice and golden brown.
20:51Bit of butter.
20:54Oh, fabulous.
20:55This looks great.
20:57Wow.
20:58So.
20:59Oh, man.
21:01Now,
21:02I quite like brown butter,
21:03so.
21:04Do you?
21:05Yeah.
21:07It's great for the waistline.
21:08It's great for the waistline.
21:10That looks fabulous.
21:10Yeah.
21:11And then finishing that
21:11with a bit of honey.
21:12Bit of honey and mace.
21:15Amazing.
21:16Yeah.
21:16Zucchini and bacon pasta
21:17and sweet couscous pudding.
21:28Barkha,
21:28this pasta looks great.
21:30I hope it tastes it.
21:30Yeah.
21:31What do you reckon?
21:32Yeah.
21:33Mmm.
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,
21:45you tell them,
21:46we're having zucchini pasta for dinner
21:47and they're like,
21:47oh, no,
21:48but there's nothing unlikable about it.
21:50Like,
21:51they'll eat the zucchini
21:52and they'll love it
21:52because the zucchini's kind of
21:53taking up the flavour
21:54of the sour cream
21:55and the bacon
21:56and everything.
21:56It's delicious.
21:57Yeah.
21:58All right.
21:59This looks amazing.
22:00Couscous pudding.
22:01Couscous pudding, guys.
22:02And I,
22:03it's okay.
22:04I realised that
22:04you didn't put anything sweet
22:06on there
22:06until the honey went on.
22:08So the honey
22:08is the,
22:09the sweetness
22:10that makes it a dessert.
22:13Oh my God.
22:14This is amazing.
22:15Why does it taste so good?
22:16It's pretty basic, right?
22:18But it's delicious.
22:19Doesn't make any sense.
22:21No.
22:22It's brown butter
22:23with coconut
22:24and couscous
22:25and it tastes delicious.
22:26Yeah.
22:27Barker,
22:27what do you reckon?
22:28It's insane.
22:29Like,
22:31if we weren't on TV,
22:33ah,
22:34you know.
22:36No,
22:37thanks, guys.
22:37Lovely.
22:39Well,
22:39while you guys
22:39are doing that,
22:41I'm going to show you something
22:44truly effortless,
22:45okay?
22:45This is
22:48kids have come home from school.
22:50They're on their way
22:50to sport practice.
22:51You have
22:52no time
22:53and so what you're going to do
22:54is make magic.
22:56So I'm going to make
22:57magic pizzas.
22:58This is a,
22:59just a frying pan.
23:00I'm putting some
23:02slices of
23:03pepperoni
23:04in my frying pan
23:07and then
23:08on top of that,
23:09I'm going to put
23:09a couple of little bits
23:10of green
23:14and then
23:15I'm going to put
23:15some cheese on it.
23:18What's he doing,
23:19you might ask.
23:21this all seems
23:22a bit strange,
23:22you might say.
23:23But essentially
23:24what I'm doing here
23:25is,
23:28you know how you have
23:28those pizza ovens
23:29and they're really hot
23:31on the top
23:32and then you've got
23:32the hot stone underneath.
23:33We're just basically
23:34recreating
23:35that
23:36in a very,
23:37very simple way
23:38just using a frying pan.
23:39So my pizza sauce
23:40is super simple.
23:41That's just tomato
23:41posada
23:43and some tomato sauce.
23:44I think you just need
23:46that little bit
23:46of sweetness in it.
23:47Not for regular pizzas
23:49but when you're
23:50cooking something
23:50this quickly
23:52you just need
23:53that little bit
23:53of sweetness
23:53to help
23:55I don't know,
23:56to take away
23:56some of the
23:58uncooked flavour
23:59or something
23:59of the posada.
24:01So just spread
24:02that onto
24:02a pre-cooked
24:03pizza base
24:05and then
24:06just drop it
24:07on top.
24:08I'm going to put
24:09a little weight
24:09on top of that.
24:11The cheese
24:12will release oil
24:13as it's going.
24:14You don't want
24:14this to be too wet.
24:15You actually want
24:15the cheese to crisp
24:16up a little bit
24:17and as it crisps up
24:18it'll release itself
24:19from the pan
24:19so it's not going
24:20to stick to the pan
24:21but what it will do
24:22is stick to
24:24the pizza base
24:24that's on the top there.
24:26So while this
24:26is kind of toasting away
24:29you can see
24:30some of the liquid
24:31sort of cooking off there
24:32and that's what
24:32the liquid we want
24:33to cook out.
24:33That should hopefully
24:34as I turn that upside down
24:36become a magic pizza.
24:38Amazing.
24:39So now
24:40hopefully
24:42that's working out
24:43okay
24:45because
24:46as I flip that over
24:48it's going to be
24:49a magic pizza.
24:50Amazing.
24:50And then we just
24:51cook the bottom
24:51for a little bit
24:52and then as that
24:52comes out
24:53we'll cut it up
24:54magic pizza.
24:56How would you
24:56look at that?
24:59Barker, Paul
24:59thank you so much
25:00for joining me
25:00this has been
25:01absolutely fantastic.
25:02Cheers.
25:03Thanks for having us.
25:04Tonight we've made
25:05three recipes
25:05for effortless eating
25:06that are so good
25:07they bear repeating.
25:08If you want more
25:09of The Cook Up
25:09and more delicious
25:10food ideas
25:10follow SBS Food
25:11on Instagram,
25:12TikTok, Facebook
25:12and YouTube.
25:14I'm Adam Liao
25:14thanks for watching
25:15The Cook Up.
25:18Ta-da!
25:31I'm Adam Liao
25:33and I'm Adam Liao
25:34and I'm Adam Liao
Comments