0:00:20 > 0:00:22You can't beat home-cooked food.
0:00:22 > 0:00:28In this series, I'm going to make every meal you cook at home a real treat.
0:00:28 > 0:00:31Today on Home Cooking, I'll show you how to make one of
0:00:31 > 0:00:36my favourite family recipes, roast chicken with garlic roast potatoes.
0:00:36 > 0:00:39One of Jamie Oliver's mentors, Gennaro Contaldo,
0:00:39 > 0:00:41invites me to his home to learn the secrets
0:00:41 > 0:00:44behind the perfect Italian family lunch.
0:00:44 > 0:00:47And I teach my cookery school family how to make a delicious
0:00:47 > 0:00:52homemade Chinese meal that will put an end to takeaways for good.
0:00:54 > 0:00:58One of my very favourite meals of all time has to be roast chicken.
0:00:58 > 0:00:59I absolutely adore it.
0:00:59 > 0:01:04I'm going to be cooking the roast chicken with a delicious red onion and bacon stuffing,
0:01:04 > 0:01:10and I'm going to be serving it with a fantastic creamy tarragon sauce and also garlic roast potatoes.
0:01:10 > 0:01:13So I'm going to begin with the stuffing first of all.
0:01:13 > 0:01:15I'm just going to put some butter in a pan.
0:01:15 > 0:01:19This is just a simple variation on a classic breadcrumb stuffing.
0:01:19 > 0:01:25So once the butter melts, some chopped garlic goes into the butter
0:01:25 > 0:01:30and chopped red onion into a pan on a low to medium heat.
0:01:30 > 0:01:33I'm putting in as well some chopped bacon lardons,
0:01:33 > 0:01:37season it with some salt and some pepper.
0:01:38 > 0:01:43And then put a lid of greaseproof paper, or even a butter wrapper,
0:01:43 > 0:01:45on top of the bacon and the onions.
0:01:45 > 0:01:49I want to allow the onions in here to sweat, so keeping all the steam in.
0:01:49 > 0:01:55Pop the lid on and just allow it to cook for about ten minutes, until the onions are completely soft.
0:01:55 > 0:02:02Ten minutes later, the onions and the bacon are all nicely cooked. Turn off the heat.
0:02:02 > 0:02:08Pop the onions, the bacon and the garlic and the butter into a bowl and allow them to cool.
0:02:08 > 0:02:11Do make sure the onions are completely cool before you carry
0:02:11 > 0:02:13on with the rest of the stuffing,
0:02:13 > 0:02:15because if the stuffing is warm in any way
0:02:15 > 0:02:19when you've putting it into the chicken, that's dangerous breeding ground for bacteria.
0:02:19 > 0:02:23Now, that's about enough thyme and some parsley.
0:02:23 > 0:02:25Chop the herbs.
0:02:25 > 0:02:28I love the flavour of the thyme and the parsley with the red onions
0:02:28 > 0:02:29and the bacon for this stuffing.
0:02:29 > 0:02:31Put them in.
0:02:33 > 0:02:36Put in the breadcrumbs and stir it until it all comes together.
0:02:36 > 0:02:39If you want to use less butter or no butter at all,
0:02:39 > 0:02:40then do use olive oil.
0:02:40 > 0:02:44You do need something to bind the breadcrumbs all together.
0:02:44 > 0:02:46Buy the best chicken that you can.
0:02:46 > 0:02:49You will notice the difference in flavour. That's really the most important thing.
0:02:49 > 0:02:52The reason for a stuffing is that it absorbs
0:02:52 > 0:02:54all the gorgeous juices of the chicken
0:02:54 > 0:02:56while the chicken's cooking.
0:02:56 > 0:02:59The trick is to not stuff the chicken too tightly.
0:02:59 > 0:03:03If you stuff too tightly, the heat will not be able to penetrate
0:03:03 > 0:03:04to cook the chicken properly.
0:03:04 > 0:03:07You can always make sure that you can either put your fingers in
0:03:07 > 0:03:09or there's space for the spoon in and out.
0:03:09 > 0:03:12Take a little bit of very soft butter
0:03:12 > 0:03:16and spread it over the chicken, just for an extra bit of deliciousness,
0:03:16 > 0:03:18so the skin gets golden brown, crispy
0:03:18 > 0:03:20and tastes a little bit buttery as well.
0:03:20 > 0:03:27OK, I can pop the chicken on to the roasting tray before I season it and then wash my hands.
0:03:28 > 0:03:33I like to use a slightly crunchy sea salt to sprinkle over the chicken
0:03:33 > 0:03:36and some pepper.
0:03:36 > 0:03:39Pop this into an oven from 180 degrees Celsius
0:03:39 > 0:03:41up to even 200 degrees.
0:03:41 > 0:03:45This chicken will take about an hour and a half to cook.
0:03:45 > 0:03:48Next, it's time for me to make really delicious garlic roast
0:03:48 > 0:03:52potatoes with thyme and some rosemary as well.
0:03:52 > 0:03:55All you do is parboil the potatoes first
0:03:55 > 0:03:58until they're a little bit soft, like this, on the outside.
0:03:58 > 0:04:01Put the lid on, take a tea towel
0:04:01 > 0:04:04and shake the potatoes really well in the pan.
0:04:04 > 0:04:06And this is just going to rough up the edges a little bit,
0:04:06 > 0:04:08so they're going to just absorb
0:04:08 > 0:04:11that little bit more fat or oil and be even more delicious.
0:04:17 > 0:04:20So put a roasting tray on the heat.
0:04:20 > 0:04:23For the ultimate roast potatoes, use a bit of duck or goose fat.
0:04:23 > 0:04:26So just two little spoons of duck fat
0:04:26 > 0:04:30and then I'll just pop in the potatoes.
0:04:35 > 0:04:38Just toss them in the duck fat,
0:04:38 > 0:04:39even turn them.
0:04:39 > 0:04:42Turn the heat off, sprinkle them with a little bit of salt.
0:04:42 > 0:04:44I like to use a little bit of sea salt.
0:04:44 > 0:04:49And pop these into a really hot oven, about 220 degrees Celsius.
0:04:49 > 0:04:51If you think of it once or twice during cooking,
0:04:51 > 0:04:55give the chicken a little baste and this just helps to keep it really moist and absolutely delicious.
0:04:55 > 0:04:59The potatoes have been cooking in the oven for about 15 to 20 minutes.
0:04:59 > 0:05:03Toss in the whole cloves of garlic, still with the skins on.
0:05:03 > 0:05:06So now I think the chicken's cooked,
0:05:06 > 0:05:09I'm going to take it out of the oven. Mm!
0:05:09 > 0:05:10It smells delicious.
0:05:11 > 0:05:15So just kind of press on the leg.
0:05:15 > 0:05:18Give it a little tug and if it feels like if you tug any more
0:05:18 > 0:05:21it's going to come away from the rest of the chicken,
0:05:21 > 0:05:23then you know the chicken is cooked.
0:05:23 > 0:05:28Remove the chicken and just sit it on a plate for a moment.
0:05:28 > 0:05:30Cover it to keep it warm.
0:05:30 > 0:05:34Now in the pan, this is the basis of the best gravy
0:05:34 > 0:05:37or the best sauce that you could possibly get.
0:05:37 > 0:05:40So I need to turn the gas on and take some of the chicken stock...
0:05:40 > 0:05:44just a little bit...and whisk it. And this is called deglazing.
0:05:44 > 0:05:47While it's boiling, it's going to just dissolve the really good,
0:05:47 > 0:05:50little, caramelised juices stuck to the bottom of the pan.
0:05:50 > 0:05:52Pour it into a bowl.
0:05:52 > 0:05:55Now pop in an ice cube or two, this is a great little tip,
0:05:55 > 0:05:57just to cool it down very quickly,
0:05:57 > 0:06:01in order for the fat to rise up and then I can spoon the fat off.
0:06:01 > 0:06:03While the fat is just coming up to the top of that,
0:06:03 > 0:06:06I'm just going to sprinkle the herbs on the roast potatoes in the oven.
0:06:09 > 0:06:14Now you can see that the fat has risen up to the top.
0:06:14 > 0:06:17So what I'm going to do is spoon the fat
0:06:17 > 0:06:19off the top.
0:06:19 > 0:06:21To make a cream and tarragon sauce,
0:06:21 > 0:06:25I'm going to pour these lovely chicken juices into a saucepan.
0:06:25 > 0:06:27Pour in the rest of the chicken stock.
0:06:27 > 0:06:29So I have about a pint or 500ml even.
0:06:30 > 0:06:33And pour in some cream.
0:06:33 > 0:06:36And I'm going to boil it up and then maybe thicken it with a little bit of roux.
0:06:36 > 0:06:39Roux is basically equal quantities of butter and flour.
0:06:39 > 0:06:44Melt the butter in the pan, add in the flour, whisk it on the heat for about two minutes and that's roux.
0:06:44 > 0:06:46It keeps in the fridge for weeks.
0:06:46 > 0:06:52When you're whisking roux in, the sauce needs to be bubbling and boiling just lightly.
0:06:52 > 0:06:55Just a light coating consistency is all you need.
0:06:55 > 0:06:58Turn off the heat, add in the chopped tarragon.
0:06:58 > 0:07:01That is your sauce ready.
0:07:01 > 0:07:04Oh, the roast potatoes look fantastic!
0:07:04 > 0:07:06Yum!
0:07:06 > 0:07:09They're crispy and crunchy on the outside and also... Oh, yeah!
0:07:09 > 0:07:10This is what I'm looking for. Look.
0:07:10 > 0:07:14If you squeeze a little clove of garlic, you can feel it's soft on the inside.
0:07:14 > 0:07:18It's going to be deliciously sweet and caramelised. Time to eat.
0:07:18 > 0:07:22It is very important though to rest your chicken for long enough.
0:07:22 > 0:07:25At least 20 minutes resting time, somewhere warm,
0:07:25 > 0:07:27in order for it to tenderise.
0:07:27 > 0:07:30That is just beautifully cooked.
0:07:30 > 0:07:32Some stuffing, very important.
0:07:32 > 0:07:35And then take the sauce.
0:07:35 > 0:07:37Spoon that over the chicken.
0:07:37 > 0:07:41Serve it with some delicious, crunchy roast potatoes.
0:07:41 > 0:07:44A clove or two of garlic in there as well.
0:07:44 > 0:07:47I've got some delicious carrots here and green beans.
0:07:47 > 0:07:51There. So that is one of my favourite meals ever.
0:07:51 > 0:07:54Delicious roast chicken with a bacon and red onion stuffing,
0:07:54 > 0:07:57all served with a fantastic cream and tarragon sauce
0:07:57 > 0:08:00and crunchy, garlic roast potatoes.
0:08:09 > 0:08:12'Today's cookery school students are the Kohler family from Cambridge.
0:08:12 > 0:08:15'Mum, Alison, and dad, Neil, firmly believe in
0:08:15 > 0:08:18'the whole family eating together, so I'll be giving them ideas
0:08:18 > 0:08:21'for a meal they will all enjoy as a treat.'
0:08:21 > 0:08:24So this is basically going to be a homemade Chinese takeaway.
0:08:24 > 0:08:28We're going to make some crispy duck in pancakes, you know, with the
0:08:28 > 0:08:32lovely plum hoisin sauce with the spring onions and cucumber.
0:08:32 > 0:08:35We're also going to make a really good prawn stir-fry with lots of
0:08:35 > 0:08:39lovely crunchy vegetables as well and some egg-fried rice.
0:08:39 > 0:08:42Now the first thing we're going to do is, we have all got some chicken stock.
0:08:42 > 0:08:45Do you want to pour about half of that into the saucepan?
0:08:45 > 0:08:48The chicken stock and the spices that we're going to put
0:08:48 > 0:08:52into the saucepan with it, these are for poaching the duck breast.
0:08:52 > 0:08:54You've also got some ginger and spring onion.
0:08:54 > 0:08:56It's important it's cold stock.
0:08:56 > 0:09:01And as we bring it up to the boil, the cold stock is going to draw all the flavour out of these.
0:09:01 > 0:09:05So we've got here, Szechwan peppercorns.
0:09:05 > 0:09:09We've got some cloves, some star anise and some cinnamon stick.
0:09:09 > 0:09:12I sometimes just break the cinnamon stick in half just to get...
0:09:12 > 0:09:14Smell that. ..the maximum flavour out of it.
0:09:14 > 0:09:17And also, we're going to add in Chinese rice wine.
0:09:17 > 0:09:22So we're basically making a really wonderfully flavoured Chinese stock.
0:09:22 > 0:09:24Today, I'd like to learn some new ideas
0:09:24 > 0:09:26for the family's meals together.
0:09:26 > 0:09:30Mealtimes are really important. It's a chance for us all to get together
0:09:30 > 0:09:33and if we could have some new and imaginative recipes on a budget
0:09:33 > 0:09:36that would be a great thing I think for us to take away today.
0:09:36 > 0:09:40Now we all have a duck breast. We're actually going to poach the breast,
0:09:40 > 0:09:43but we're going to roast the skin,
0:09:43 > 0:09:45cos I want to get the skin really nice and crispy.
0:09:45 > 0:09:46Like crackling?
0:09:46 > 0:09:50Not as hard and crunchy as a pork crackling, but it's going to be really good and crispy.
0:09:50 > 0:09:55Just cut through the skin just a few times, just to kind of score it.
0:09:55 > 0:09:58This is going to just open up the skin a little bit
0:09:58 > 0:10:00and all the fat is going to render out.
0:10:00 > 0:10:03We want to be left with crispy skin, but with no fat.
0:10:03 > 0:10:06And what we need to do just to encourage the fat
0:10:06 > 0:10:08to render out is to put some salt on it.
0:10:08 > 0:10:10So about a quarter teaspoon of sea salt
0:10:10 > 0:10:12and you can rub it over the top.
0:10:12 > 0:10:16And then for flavour, we're going to use Chinese five-spice.
0:10:16 > 0:10:18Just a quarter teaspoon of that.
0:10:18 > 0:10:21Now this is going to go into the oven at about 220 degrees.
0:10:21 > 0:10:24So a good, hot oven. It's going to cook for about 20 minutes.
0:10:24 > 0:10:26It's going to smell delicious as well.
0:10:26 > 0:10:32Now, we have all got a lovely simmering stock at this stage.
0:10:32 > 0:10:33Mm, it smells nice, doesn't it?
0:10:33 > 0:10:37- Yeah, it smells like mulled wine. - It does.
0:10:37 > 0:10:40We then just lower that into the stock and we need to simmer the duck breast
0:10:40 > 0:10:43now until basically it's cooked all the way through.
0:10:43 > 0:10:46It'll take about ten, 15 minutes.
0:10:46 > 0:10:50Meanwhile, the skin will be getting nice and crispy in the oven.
0:10:50 > 0:10:55If Mum's busy or Dad's out, sometimes I have to cook the meal for the family.
0:10:55 > 0:10:59I'll sometimes make the pudding as well. Coconut buns and things.
0:10:59 > 0:11:02The duck skin is ready to come out of the oven and you can see
0:11:02 > 0:11:05the amount of fat
0:11:05 > 0:11:07that has rendered out.
0:11:07 > 0:11:11George, may I ask you just to kind of shred the skin?
0:11:11 > 0:11:16And then we're going to put this back into the oven for about another five minutes.
0:11:16 > 0:11:18George, do you love cooking?
0:11:18 > 0:11:22Yeah, we do a lot at school with our teacher, Miss Mackenzie,
0:11:22 > 0:11:25and I'd like to be good at it and be able to cook for other people.
0:11:25 > 0:11:28It's the nicest thing being able to cook for other people.
0:11:28 > 0:11:31So, now we've got the shredded bits of skin.
0:11:31 > 0:11:33So pop them on to another tray.
0:11:33 > 0:11:37This goes back into the oven for five minutes.
0:11:37 > 0:11:41Now at this stage, our duck breasts are cooked.
0:11:41 > 0:11:43And once you've completely cooked that duck breast in there,
0:11:43 > 0:11:45you can use that stock again for a lovely soup.
0:11:45 > 0:11:48- Can you see how that's just cooked all the way through?- Yeah.
0:11:48 > 0:11:51Even as it's cooling, we can start to shred it.
0:11:51 > 0:11:56And you want to shred it, rather than actually slice it, cos you want nice, long, thin strands.
0:11:56 > 0:12:00- With the grain?- Exactly, with the grain. Then you tend to get those nice, long, thin bits.
0:12:00 > 0:12:03And this is quite a healthy way actually of cooking the duck.
0:12:03 > 0:12:07And now I'm going to get the skin out of the oven for the last time.
0:12:09 > 0:12:10There.
0:12:10 > 0:12:14And we can put all the duck together with the skin and that's it.
0:12:14 > 0:12:16So that's the duck part ready.
0:12:16 > 0:12:21'Later on, the Kohler family put the finishing touches to their homemade Chinese takeaway.
0:12:28 > 0:12:31'Coming up, Italian chef Gennaro Contaldo shows me his favourite
0:12:31 > 0:12:36'family pizza recipes and the Kohler family put the finishing touches
0:12:36 > 0:12:39'to their homemade Chinese takeaway.
0:12:39 > 0:12:43'Gennaro Contaldo is full of passion for his native Italian cuisine.
0:12:43 > 0:12:45'He started working in local restaurants
0:12:45 > 0:12:49'when he was just eight years old and has since taught Jamie Oliver
0:12:49 > 0:12:52'almost everything he knows about Italian cooking.
0:12:52 > 0:12:56'But what does Gennaro cook at home for his partner, Liz, and their twin daughters, Chloe and Olivia?
0:12:56 > 0:13:02'I dropped by to see the maestro at work in the Italian kitchen he has built in his London garden.'
0:13:02 > 0:13:06- Gennaro, this is amazing. - I know it. I'm sure you'd like it.
0:13:06 > 0:13:08It's like a film set.
0:13:08 > 0:13:11Well, it's not a film set. This is my kitchen, where I do work,
0:13:11 > 0:13:13where my children enjoy to stay.
0:13:13 > 0:13:16And, my God, what do you think?
0:13:16 > 0:13:19- Come on.- It's amazing. It is amazing.
0:13:20 > 0:13:22- Right, we're going to make some pizza now.- Fantastic.
0:13:22 > 0:13:25Fantastic flour. Double zero flour, which is good.
0:13:25 > 0:13:28- Double zero flour. - You need that double zero flour.
0:13:28 > 0:13:31Double zero got that strongness, you know,
0:13:31 > 0:13:34that lift. So we get some salt.
0:13:34 > 0:13:39Each kilogram of flour, 20g of salt. Then you mix a little bit.
0:13:39 > 0:13:43- The smell of the fire is so good, isn't it?- Oh, bless you, bless you.
0:13:43 > 0:13:45Some water inside. Then we're going to get
0:13:45 > 0:13:49our hands all dirty now. Go on, get your hands inside.
0:13:49 > 0:13:51So do you make pizza quite a lot at home?
0:13:51 > 0:13:53The girls love a pizza.
0:13:53 > 0:13:56- Oh, lovely!- With this fired wood oven how can I not make pizza?
0:13:56 > 0:14:00- But also I make quite a few roasts as well. - Do you roast meat in it and fish?
0:14:00 > 0:14:03- Oh, yes! Roast fish, meat, everything.- Bread?
0:14:03 > 0:14:07- The bread there, I made them yesterday.- Oh, wow!
0:14:07 > 0:14:09- OK, can you get some of the yeast inside?- Yes.
0:14:09 > 0:14:12Go on, put some of the yeast inside. Let's mix it.
0:14:12 > 0:14:14What kind of food did you grow up eating, Gennaro?
0:14:14 > 0:14:17Because I was born by the sea, fish.
0:14:17 > 0:14:20Meat...all kind of meat... chicken, rabbit.
0:14:20 > 0:14:22We were hunting all the time and there was game.
0:14:22 > 0:14:24I almost had everything.
0:14:24 > 0:14:26Vegetables most everywhere.
0:14:26 > 0:14:30Fantastic, it was. OK, Rachel, you have to do this.
0:14:30 > 0:14:32Cut it a bit, OK?
0:14:32 > 0:14:33A little one, not too big.
0:14:33 > 0:14:36And fold them in. You do this, OK?
0:14:39 > 0:14:41- Into a little ball. OK? - OK. Thank you.
0:14:41 > 0:14:44That's good. There's another one.
0:14:44 > 0:14:48Now we're going to leave those for resting. About a couple of hours.
0:14:48 > 0:14:49- If you could take this up.- OK.
0:14:49 > 0:14:52Take this one.
0:14:52 > 0:14:54- Those one is about...- Oh, lovely.
0:14:54 > 0:14:58- Two hours. It's gone up lovely. - Mm, lovely.
0:14:58 > 0:15:01They're now ready to make nice pizza. Margherita.
0:15:01 > 0:15:04- Let me show you. Top here, press it. - A-ha.
0:15:04 > 0:15:08Turn the other side, you press it and you do this.
0:15:08 > 0:15:10And it looks lovely and relaxed, doesn't it?
0:15:10 > 0:15:12It is. It's relaxed.
0:15:12 > 0:15:16Do this, just a little notch on the side.
0:15:16 > 0:15:19It's done. Look, it's all here.
0:15:19 > 0:15:24I put a little olive oil on it, then a nice bit of tomato.
0:15:24 > 0:15:26- Mm, gorgeous.- A little salt.
0:15:26 > 0:15:29- Nice mozzarella.- Mm.
0:15:29 > 0:15:33- Why don't you try? This is come from Italy, this mozzarella.- Mm.
0:15:33 > 0:15:37Parmesan. Also because it's the white and the red,
0:15:37 > 0:15:39add the green of the basil.
0:15:39 > 0:15:42- The Italian flag. - It's the Italian flag.
0:15:42 > 0:15:47To imagine ever tomato without basil is impossible.
0:15:47 > 0:15:50- It's a match made in heaven, isn't it?- My God, can you smell it?
0:15:50 > 0:15:54Yes, I can and I am so excited about this, Gennaro, I can't tell you.
0:15:54 > 0:15:56I just pull them on top. Look how easy.
0:15:56 > 0:15:58And then I go inside the oven.
0:15:59 > 0:16:01In the wood-fired oven
0:16:01 > 0:16:04because it's quite hot, it takes about three minutes.
0:16:04 > 0:16:06Look, it's already started to cook.
0:16:06 > 0:16:08You pick him up and you just move him.
0:16:08 > 0:16:10Lift him up just a little bit.
0:16:11 > 0:16:14- Ooh!- Oh!- Ooh, my goodness me!
0:16:14 > 0:16:17- Look at that!- Shall we try?
0:16:17 > 0:16:18Yeah, I'd love to.
0:16:18 > 0:16:20My God, you're good!
0:16:23 > 0:16:25You've got it!
0:16:25 > 0:16:27Fantastic! It's there.
0:16:27 > 0:16:30Working up an appetite.
0:16:30 > 0:16:33- Yes! Rachel, oh, my goodness me! - Oh, a little bit lucky.
0:16:33 > 0:16:37No, it's actually a nice one. Let's do a pizza like my girls like it.
0:16:37 > 0:16:40It's a salad pizza. One rocket.
0:16:40 > 0:16:43- This is called a "castelfranco".- OK.
0:16:43 > 0:16:46Lemons from Amalfi.
0:16:47 > 0:16:48Oh, my God! Smell this lemon.
0:16:49 > 0:16:52- Oh, that's amazing. - Squeeze them inside.
0:16:52 > 0:16:55Ah, it goes on before it goes in the oven.
0:16:55 > 0:16:57- Yeah!- Oh, amazing!
0:16:57 > 0:17:00Here, I made another one, just in case...
0:17:00 > 0:17:02Just in case we didn't have enough!
0:17:02 > 0:17:04Pizza margherita! Who's for pizza margherita?
0:17:04 > 0:17:07- Me!- Oh, my God! Pizza margherita.
0:17:07 > 0:17:09- Now, pizza with a salad?- Yes!
0:17:09 > 0:17:13Yes! All the Amalfi lemons on it. Do you know what?
0:17:13 > 0:17:15- I'm going to give you big pieces.- Oh!
0:17:15 > 0:17:17- Oh, oh, oh!- Nice one.
0:17:20 > 0:17:21Mm.
0:17:22 > 0:17:26- Oh, the pizza with the leaves and all the lemon.- Mm.- Oh, wow!
0:17:26 > 0:17:30- So, Liz, if Gennaro's the pizza chef in this house, what do you cook? - I make pizza too.
0:17:30 > 0:17:32Do you make pizzas, too? Gennaro lets you?
0:17:32 > 0:17:34- He does, but not in that oven.- Oh!
0:17:35 > 0:17:37I make pizzas in the normal oven.
0:17:39 > 0:17:42- Did you enjoy that? - This has been absolutely fantastic.
0:17:42 > 0:17:46- Cheers, Chloe!- Cheers! Salute! Bon appetito!- Salute!
0:17:53 > 0:17:56Now it's back to cookery school and time for the Kohler family
0:17:56 > 0:17:59to add more dishes to their Chinese banquet.
0:17:59 > 0:18:01Next, we're going to make egg-fried rice.
0:18:01 > 0:18:03Really simple, this is the quintessential fast food.
0:18:03 > 0:18:06So while all the pans are heating up,
0:18:06 > 0:18:10- do you want to crack two eggs into your bowl?- Brilliant.
0:18:10 > 0:18:12Whisk up the eggs. We're going to cook the eggs.
0:18:12 > 0:18:17We're going to scramble them slightly in the pan first of all.
0:18:17 > 0:18:19So we can all add just a drizzle of oil.
0:18:19 > 0:18:22Throw in the egg and just kind of stir it
0:18:22 > 0:18:25and you want to just lightly scramble.
0:18:25 > 0:18:28We eat together as often as we can, although it's quite difficult because
0:18:28 > 0:18:32Alison works full-time and I'm working at a local school.
0:18:32 > 0:18:34So, generally I'll cook for the children and Alison will
0:18:34 > 0:18:37have something on her own when she comes in later in the evening.
0:18:37 > 0:18:41Take the egg out of the pan quickly, before it gets too dry into your clean bowls there.
0:18:41 > 0:18:45And then actually just season the eggs with a bit of salt and pepper.
0:18:45 > 0:18:48Next we're going to throw in the garlic
0:18:48 > 0:18:52and stir it around for a second, followed by the cooked rice.
0:18:52 > 0:18:56Great. You can toss it like that.
0:18:56 > 0:18:57George, do you want to give that a go?
0:18:57 > 0:18:59That's the really cheffy bit, George.
0:18:59 > 0:19:01Next, you can shoot the peas in.
0:19:01 > 0:19:03Does it have to be a hot, hot pan?
0:19:03 > 0:19:06Yeah, it should be.
0:19:06 > 0:19:09- As hot as you can.- Yeah. Excellent! Yay!
0:19:10 > 0:19:12Next, the spring onions.
0:19:12 > 0:19:15We've got sliced spring onions there and just a little drizzle
0:19:15 > 0:19:16of the soy sauce first of all.
0:19:16 > 0:19:19The recipe normally takes about one to two tablespoons.
0:19:19 > 0:19:21If you put too much in, it's too strong, too salty.
0:19:21 > 0:19:23The egg can then get tipped in as well.
0:19:25 > 0:19:27Give it a little taste.
0:19:28 > 0:19:30Next, we're going to cook the prawn stir-fry.
0:19:30 > 0:19:34The most important thing is to have a really hot wok.
0:19:34 > 0:19:39Now, while the wok is pre-heating, we can prepare some of the vegetables and the prawns.
0:19:39 > 0:19:44Neil and Molly, would you mind just splitting these green beans just in half lengthways?
0:19:44 > 0:19:47These are tiger prawns, great in a stir-fry. They're warm-water prawns.
0:19:47 > 0:19:50You need to just pinch them out of their little tail, like that.
0:19:50 > 0:19:54If you split them in half, then they're going to cook very nice and quickly.
0:19:54 > 0:19:57Alison and Izzie, I can give you the spring onions.
0:19:57 > 0:19:59Top and tail them first and then slice them
0:19:59 > 0:20:02nice and thinly at an angle. And I can cut the carrot.
0:20:02 > 0:20:04All your ingredients have to be ready
0:20:04 > 0:20:06just to fire in, cos it all happens so quickly.
0:20:06 > 0:20:10You can't start kind of slicing carrots while the prawns are cooking.
0:20:10 > 0:20:12I'm going to add a little bit of sesame oil.
0:20:12 > 0:20:15In goes the garlic. The ginger.
0:20:15 > 0:20:18And then the prawns go straight in.
0:20:19 > 0:20:23So stir the prawns around in the garlic and the ginger and the sesame oil.
0:20:23 > 0:20:26You want to make sure that you're scraping the bottom
0:20:26 > 0:20:29of the wok all the time, getting all those nice, little golden, juicy bits.
0:20:29 > 0:20:32The prawns are cooked just a couple of minutes. They're not translucent any more.
0:20:32 > 0:20:36I take the prawns out now and then I add them back in at the very end,
0:20:36 > 0:20:39because if they go in with lots of other ingredients, the temperature might leave the wok
0:20:39 > 0:20:42and they might all start to stew and just become tough.
0:20:42 > 0:20:43Put a bit more oil into the pan.
0:20:44 > 0:20:48In goes the chilli, followed by the green beans, which you can fire in.
0:20:48 > 0:20:51And, George, do you want to stir-fry this?
0:20:51 > 0:20:55So you need to think about everything being a similar size
0:20:55 > 0:20:58so that the beans and the carrots are going to cook at the same time.
0:20:58 > 0:21:01Some soy sauce and a little bit of sugar is good.
0:21:03 > 0:21:05And most of the spring onions,
0:21:05 > 0:21:09but let's save a few of them for scattering over the top at the end.
0:21:09 > 0:21:14In go the beansprouts and the cooked prawns.
0:21:15 > 0:21:17Gorgeous. Would you like to dish that out?
0:21:20 > 0:21:23Fantastic. Do you want to scatter it with spring onions?
0:21:23 > 0:21:25And we've also got chopped, toasted peanuts.
0:21:25 > 0:21:28That's it. OK. So we've got our fabulous prawn stir-fry.
0:21:28 > 0:21:31We've got our egg-fried rice and our crispy duck,
0:21:31 > 0:21:33which we're going to serve with pancakes.
0:21:33 > 0:21:35- Shall we bring all the food outside? - Lovely.
0:21:36 > 0:21:38It all smells good!
0:21:38 > 0:21:42Great! OK, enjoy, everyone.
0:21:45 > 0:21:46Mm!
0:21:46 > 0:21:51The flavours are so good and strong, and we made this in no time at all.
0:21:51 > 0:21:53It's almost quicker to do this than to get in the car,
0:21:53 > 0:21:56- go to the Chinese and get back again. - Yeah!- So, no, this is great.
0:21:56 > 0:22:00I enjoyed making the Chinese today using lots of different vegetables
0:22:00 > 0:22:02and things that you'd have in your fridge possibly.
0:22:02 > 0:22:06Never cooked tiger prawns before, so that was something new as well.
0:22:06 > 0:22:07But very, very easy and quick,
0:22:07 > 0:22:10which is what you need really with a busy family.
0:22:10 > 0:22:12Do you like it, George?
0:22:12 > 0:22:15Yeah, it's nice. I like the stir-fry the best I think,
0:22:15 > 0:22:17probably cos we made it.
0:22:17 > 0:22:21- Thanks a lot all of you for coming along. You were brilliant. - Thank you.
0:22:21 > 0:22:23- Great cooks in your family. - Thank you.- Great.
0:22:23 > 0:22:25Thank you very much indeed. It's been really good fun.
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0:22:33 > 0:22:37E-mail subtitling@bbc.co.uk