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The Cook Up with Adam Liaw - Season 9 Episode 31 - Effortless Eating
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00:21Hello, I'm Adam Liao and welcome to The Cook Up, the show that demonstrates how to stack
00:25your dishwasher to perfection.
00:26On tonight's menu, flamenco eggs, zucchini and bacon pasta and sweet couscous pudding.
00:31Let's meet our guests.
00:33Proud Malangapa, Barkinji Woman Barker is one of this country's most engaging rap artists
00:38and entertainers.
00:38A gifted storyteller, award winner and big titter to many.
00:41Hello, Barker.
00:42What do?
00:43Thank 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
00:53to become one of the best himself.
00:55Welcome back.
00:56Good food guide chef of the year, Paul Frag.
00:58Thank you, Adam.
01:00Paul, so much success in your restaurants.
01:02You've got Alia, you've got Noor.
01:04I don't know.
01:04I wouldn't be surprised if you've added more since then.
01:07What's going on with the restaurants these days?
01:09So we've got Alia's Wine Bar.
01:10Yeah.
01:11That's coming up.
01:13And essentially, it's just going to be an extension of Alia's space.
01:16And it's a bit more accessible, a bit fun, and showcasing a bit more snacky elements of
01:21the Middle East.
01:22Oh, fantastic.
01:23Yeah.
01:24Barker, you've performed to thousands.
01:27If you had to pick one location where you would want your dream performance, like where
01:34would you like to wrap?
01:35It'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
01:41in the bush and do a massive big show fair and bring everybody out.
01:46But otherwise, the Dome in Las Vegas.
01:48Oh, yeah.
01:49Wow.
01:50Yeah.
01:50To have my Britney Spears moment.
01:53Yeah.
01:54Well, let me know when either one of those things haven't come in 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.
02:21Me 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,
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.
02:51You don't want to spend that long in the kitchen, especially if you've got friends
02:54over.
02:54Strongly agree.
02:56When 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
03:09of 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 just got a sharp knife and you're standing up straight rather than having
03:31a blunt knife and squeezing onion juice into your eyes, you're going to get through six
03:35onions 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.
03:45I've seen some pretty wild things over the years, but like keeping onions in the fridge
03:49is 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 the first time I saw it, it looked hilarious, but it works.
04:01I think actually buying onions early, like I very, very rarely cry when I cut onions and
04:11it's only kind of, oh, I run out of onions and I go to the shop and I buy them
04:15and they're
04:15fresh 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
04:26lost its will 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
04:44what you want to do is release a lot of the, I guess, the red oil that's going to come
04:50out 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?
05:00Oh, 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 Wilcannion Mob, that
05:22kind 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 Keith.
05:31Yeah, yeah, yeah.
05:32I love that.
05:32Shout out to the cousins of Wilcannion.
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
05:41in our mob.
05:43So it's like, 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
05:56being able to see, and 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,
06:06you think that you're not allowed to do that.
06:07And I say that in the most general sense.
06:10Like if you grew up and all your family are electricians and you want to be a plumber,
06:15but you think, oh, well, I guess, you know, none of my friends are plumbers and all 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, it's really so important
06:26for young people who are finding their way in the world to be able to see what they want
06:30to 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,
06:48you know, lawyer or anything like that.
06:50Um, so 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
07:03go, oh my 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, my knees crack every time I bend down.
07:21Um, like I am 60, but.
07:23Yeah.
07:24God.
07:25Okay.
07:25Well, I should explain what I've done here.
07:26I've got my, um, tomatoes.
07:28I've got some tomatoes in there.
07:29I've got some, um, onion, garlic, chorizo in there.
07:34I'm going to add some peas in there, but what I've also done is air fry some potatoes.
07:40So this is just peeled potatoes that I, um, 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
07:52them because they're going 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, it's a real one pan type dish, and I'm going to make some little wells for my
08:08eggs 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 that I was going to do, but I don't want to add
08:21all 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.
08:31This is, it's, I think that, you know, potatoes contain so much starch that if you are, most
08:40of the time we cook egg potatoes in water.
08:42Yeah.
08:42Um, but that runs the risk of making them all gluey and waterlogged and then take, doing
08:49the oven takes way too long.
08:51Well, not way too long, but just, you know, for a quick effortless dish like this, you
08:56just throw a potato whole in the microwave, peeled or unpeeled, 10 minutes.
09:01I'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.
09:08I do it for, I do it for everything from like, if I'm making hot chips, microwaves and potatoes,
09:13just 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.
09:31Barker, wrap idols.
09:33Tupac.
09:33Tupac.
09:35Tupac, Briggs and, um, like Lil' Kim.
09:40Oh yeah, nice.
09:41Yeah.
09:41Okay.
09:42Paul, who are your wrap idols?
09:44You thought I was going to ask you about chefs.
09:46I'm listening.
09:49No, I, I love my nineties.
09:52Yeah.
09:52It was like KRS-One for me is, is up there just with his sort of rap style.
09:57Um, yeah.
09:59Tupac, like any sort of nineties hip hop, R and B, like that was, I really, really resonate
10:04with that sort of stuff.
10:06So 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, this is what, one thing I like about this is that it cooks really, really
10:19quickly, like 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.
10:39That'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, but I think,
10:55you know, if you can make it easier using the air fryers entirely fine.
10:59That'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
11:04otherwise it'd be a bit heavy, but 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?
11:29We'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,
11:51by the way?
11:52It is.
11:52I hope I don't offend the Italians with this random creation.
11:56My mum makes it, so 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,
12:14in my line of work, I try a lot of new dishes for my kids all the time.
12:19And 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.
12:26Bacon 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.
12:44Yes.
12:45Penne is a favourite for the kids too.
12:46I love it.
12:47Yeah.
12:48They're like shapes.
12:49Just shapes.
12:50Okay.
12:50This is coming together nicely.
12:52I look forward to seeing how it ends up.
12:54Yeah, I hope you 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,
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?
13:12That'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.
13:19And 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 pierson pudding or something like that.
13:33So any sort of style pudding,
13:36but rice pudding takes a little bit of time and a bit of effort to 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.
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 and 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,
14:05there's a lot of chefs out there.
14:07There's a lot, yes.
14:07And everyone, like it's one of these, I 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, how does that feel?
14:25I won't lie to you.
14:27Like, I guess I have went through something like imposter syndrome
14:30or it felt really strange.
14:33Yeah.
14:33And like getting up on stage and to be honest with you,
14:36I'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 for that day and I saw you
14:46and I saw, I 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.
14:54You should be.
14:5520 years of cooking and then you win something like that.
14:58It'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.
15:20How does...
15:22Is it something that comes naturally to you being, you know, being a recognisable face,
15:27being somebody who, that people see?
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.
15:40Um, no, but, um, it's been, it's beautiful, you know, like the, the, the paths that have
15:46been created for us as mob and to be able to represent and, you know, little, little
15:51kids and little babies coming up to me and, you know, kids who aren't even related to
15:54me calling me Aunty Barker and stuff is really beautiful.
15:57And I still get around catching the train and stuff.
15:59And sometimes I forget who I am.
16:02Like, cause I'm like, I kind of separate Barker from, um, from Chloe.
16:07Yeah, okay.
16:08Okay.
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
16:22all of these cues.
16:24Like if, if you weren't Barker and you were, and nobody knew you from anything, you see
16:29someone staring, staring at you on the train and you're like, okay, what facial expressions
16:33do they have?
16:34Are they being aggressive?
16:36Are 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, uh, you
16:48know, is this person a fan of mine?
16:51Do they, do they love me more than anyone else in the world?
16:54Yeah.
16:54No, it's been beautiful.
16:55Like the connections I've made and you know, I've, I, it's, it's, I'm living my childhood
17:02dream.
17:03Yeah.
17:03You know?
17:03And 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?
17:08I'm like, I'm a rapper.
17:10It just sounds like a fake job.
17:14No, it's for real.
17:15You're talking to someone who cooks eggs on the television for a job.
17:19Yeah, we'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.
17:26Yeah.
17:30Paul, I'm looking forward to seeing how coconut, vanilla and couscous come together in this
17:36respect.
17:36Yeah, me too, to be honest.
17:38I'm not judgmental about it because I'm, I'm, I'm not an expert on every ingredient
17:42in the world.
17:42Like, you know, maybe couscous, I think it comes from, I'm going to say like Colombia,
17:48Argentina, Peru, that kind of 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.
18:01Yeah.
18:02Yeah.
18:02As long as you've got a bit of water nearby, you'll be fine.
18:04Um, so 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.
18:13And just cook this really gently until the couscous hydrates.
18:16So like that.
18:17And then we've got some butter.
18:18Yep.
18:18That 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, you'll throw the almonds.
18:33When 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.
18:40Burnoisette, um, coconut, vanilla, couscous.
18:45If you weren't chef of the year, this would sound super weird.
18:48But I trust you.
18:50It 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.
18:57And 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.
19:19Barker, this is looking like a pasta that 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 salty 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.
19:39Like, 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 bar?
19:46I'm sure you're the chef.
19:48You can do whatever you like with it.
19:48And then the last bit.
19:49Oh, yeah.
19:50Oof.
19:51Very chef-y.
19:52Love it.
19:55Okie dokie.
19:56Paul, 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.
20:01I think I'm always surprised, whether sweet or savoury, at how much liquid couscous can absorb.
20:06Yeah.
20:06Yeah.
20:07And so this is one of those things, you can keep cooking it out and make it into a thicker
20:10pudding or something like that.
20:12I love this.
20:13But yeah, so essentially that's it.
20:14We're going to put this in a bowl.
20:18Now, you can serve this cold as well.
20:20So you can like let it set in the fridge overnight and then have like a cold sort of, kind
20:25of
20:25like a chia pudding kind of vibe.
20:27And so essentially we're just going to flatten this out.
20:30Okie, this 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.
20:45I 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.
20:57Wow.
20:58So.
20:59Oh, man.
21:01Now, I quite like brown butter, so.
21:04Do you?
21:05Yeah.
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.
21:31What do you reckon?
21:32Yeah.
21:33Mmm.
21:34Yum.
21:35Yeah.
21:35Good.
21:36Mmm.
21:37So good.
21:39She wraps and she cooks.
21:40You know.
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
21:54up the flavour 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 realised 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?
22:18But it's delicious.
22:19Doesn't make any sense.
22:21No.
22:21But it's like you wear it.
22:23It'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.
22:30Like, if we weren't on TV, ah, you know.
22:36No, thanks, guys.
22:38Lovely.
22:39Well, while you guys are doing that, I'm going to show you something truly effortless, okay?
22:46This 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...
23:28You know how you have those pizza ovens?
23:30And they're really hot on the top.
23:32And then you've got the hot stone underneath.
23:34We'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 regular pizzas, but when you're cooking something this quickly, you just need that little bit of sweetness to
23:54help, I don't know, to take away some of the uncooked flavor or something of the passata.
24:01So I just spread 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.
24:20So 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.
24:34That should hopefully, as I turn that upside down, become a magic pizza.
24:38Amazing.
24:39So now, hopefully, that's working out okay, because 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.
25:01This 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,
25:07they bear repeating.
25:09If you want more of The Cook Up and more delicious food ideas,
25:10follow SBS Food on Instagram, TikTok, Facebook and YouTube.
25:14I'm Adam Liao.
25:14Thanks for watching The Cook Up.
25:18Ta-da!
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