Aired (July 30, 2023): Chef JR Royol, Matt Lozano, and Radson Flores work together to make a different version of pesto called pistou, made of garlic, basil, and olive oil.
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00:00 [Music]
00:07 When we say farming,
00:09 it's easy to think of a vast area of land in a province that's not far from you.
00:15 Surrounded by trees and plants,
00:18 and where you can see a lot of animals.
00:21 [Music]
00:27 It's far, far away from the image that comes to mind
00:30 when you enter a place like Bonifacio Global City in Taguig.
00:34 But can you imagine in the middle of the so-called Congrete Jungle of BGC?
00:39 There's a small corner where you can learn
00:43 different ways of growing fresh food.
00:47 [Music]
00:49 This is the destination of our food adventure today.
00:52 Welcome to Urban Farmers PH here in Bonifacio Global City.
00:57 One of the projects that have been a fruit of the pandemic.
01:01 [Music]
01:03 It started in March 2020 by Luis Gutierrez,
01:06 who was the owner of a famous chain of silver accessories.
01:10 When their stores were closed due to the lockdown,
01:13 he had to find a way to help his staff who lost their jobs.
01:19 And he thought of farming.
01:23 Suddenly, the project of Sir Luis'
01:26 has caught the interest of some young people
01:28 who have already volunteered to grow crops in this small land in BGC.
01:33 And now, this is a place that is helping
01:36 to bring the importance of farming to our countrymen.
01:40 And to make our exploration of this farm in the middle of the city more enjoyable,
01:45 my friends Matt and Radson took a day off
01:49 to fight against the Beast Fighters
01:51 as Big Bird Armstrong and Mark Gordon
01:54 to join us in volunteering in farming
01:56 and of course, to prepare delicious food.
02:00 [Music]
02:04 Matt told me that his AirPods are his specialty.
02:08 You said it?
02:09 Best Pesto.
02:10 Best Pesto.
02:11 Since we're on that topic,
02:13 the base of Pesto is basil.
02:16 There are other components like pine nuts,
02:19 he also adds garlic,
02:21 and of course, extra virgin olive oil,
02:23 and then cheese after.
02:26 But those three are the main, the foundation of that sauce.
02:30 And we'll be making a different version of Pesto in a different place,
02:35 which we call Pistou.
02:37 Pistou.
02:38 It's like a joke.
02:40 Okay, so that's what we're gonna make for you, brother.
02:43 So, let's make a quick Pistou,
02:47 which is the sauce.
02:49 We'll be using garlic,
02:52 and of course, the olive oil.
02:54 So we have our garlic here, Radson, brother.
02:57 It's this quick.
02:59 We'll just pour the oil,
03:02 and then I will let you blitz.
03:05 Yes, sir.
03:06 Okay, go.
03:09 I think we can use almost all of it.
03:12 I've asked Matt to assist me with this a few times already.
03:18 But don't be shy, okay?
03:20 -It's up to you, brother. -Let's cut it in half.
03:22 Yes, just cut it in half.
03:24 And then let's place it on our tray.
03:28 You can use a blender or if you want to go old school,
03:35 a mortar and pestle.
03:37 But definitely, you can use a mortar and pestle.
03:40 But we'll use a stick blender.
03:43 I'm already getting hungry, Chef.
03:45 And the vibe was really good.
03:46 So we're here at this setting.
03:49 We're at an urban farm.
03:51 -Wow! -It's really nice.
03:54 I'm just now at an urban farm.
03:56 So, yeah.
03:57 It depends on the texture, on what you're aiming for.
03:59 If you want it to be thinner,
04:01 if you want it to be a bit coarse,
04:03 if you want the garlic and other ingredients to be whole,
04:06 you can puree it faster or blitz it.
04:11 It depends on how you apply it because this sauce is very flexible.
04:16 Of course, what we'll be doing now is the meat.
04:19 You can definitely use it for pasta or for stew.
04:21 Is this also what you use, Chef, for pizza?
04:23 Because one of my favorite pizzas is pesto.
04:26 -It's usually pesto. -It's delicious.
04:28 If you don't like--
04:29 Especially if you have diet restrictions, allergies,
04:32 or you can't eat nuts, this is the best alternative.
04:36 So, this is okay. It's just quick, right?
04:38 You can make this at home.
04:40 You can also add a bit of acid to this.
04:43 -It's also a salad dressing. -It's delicious.
04:45 -Even if it's just bread. -Yes, it's that simple.
04:49 This, what we'll be making with this is our chicken.
04:53 This looks like a beast fighter.
04:55 -You've already defeated it. -We've already defeated it.
04:58 What I always like to do when I'm roasting chicken is
05:03 we cut it in the middle, which we call in culinary, "spotchcock."
05:07 Spotchcock.
05:09 So, we'll just butterfly it.
05:10 Butterfly?
05:12 It's like what we did in the movie, "The Voltage".
05:15 -Butterfly return technique? -Yes, sir.
05:18 You'd want to do this, especially when you're roasting,
05:22 baking your chicken because it's just like that normally.
05:26 We can see that when it's in a spotchcock,
05:31 it opens up and more skin is exposed.
05:36 Usually, the color is nice here, but on the back, it's ugly.
05:41 -Or it's not enough. -When it's cooked, it's not enough.
05:44 So, that's one. Please help me.
05:46 Let's just rotate that.
05:48 We'll slather it or apply it on the skin.
05:50 But the most important thing is
05:53 we'll add the flavor inside the chicken.
05:56 So, we'll just put it in.
05:58 There are openings like that.
06:01 -Oh, under the skin. -Yes, sir.
06:06 -So, it can absorb the flavor. -It can absorb.
06:12 Of course, more garlic and basil and olive oil.
06:16 -Yes, sir. -It's more delicious.
06:18 -We can take home, right? -Yes, sir.
06:20 -If we can't finish it. -That's it.
06:23 If there's any left.
06:25 When you're doing this technique, make sure that you'll reach all of it.
06:31 So, there.
06:33 So, that's it. The inside is okay.
06:38 I'm sure the flavor is already there.
06:40 And this is our pan, roasting pan or baking tray.
06:44 Of course, it's better if you marinate it for like an hour.
06:49 Better.
06:50 If you have the time to wait, you're not in a hurry,
06:54 then sure, one hour to overnight is fine.
06:57 But if you're busy fighting the beast fighters,
07:01 you're in a hurry, just apply it.
07:04 But the most critical thing here is we slow cook the chicken.
07:09 So, normally, when I say slow cooking,
07:13 because when you're roasting the chicken,
07:16 it would be baked at around 350 degrees Fahrenheit.
07:21 But what we'll do is we'll cook it at 300 degrees Fahrenheit for 45 minutes.
07:27 And then, before we serve it, that's the time we crank it up
07:31 so that it'll have a nice color on the outside.
07:34 -That's amazing. -That's so good, chef.
07:44 -I'm not feeding you anything. -I'm just tasting it.
07:47 I heard you're getting a taste of it.
07:49 Then, we'll put our sweet potatoes in there.
07:53 -Just like a single pan. -Yes, right?
07:57 Normally, you would bake it straight in the oven.
08:00 But one of the things that you can do to ensure that your chicken is moist
08:06 is to add liquid.
08:07 We'll just add some water.
08:09 Just on the sides.
08:12 Don't add too much water because the juice will still come out.
08:17 Just think about how delicious our sweet potato is
08:20 because it already has a pisto.
08:22 And it will also absorb the Oju, or the chicken's juice.
08:27 So, that's how simple it is.
08:30 We can now put it in the oven.
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