Lorraine's Fast, Fresh and Easy Food episode 2
Category
🦄
CreativityTranscript
00:00I'm Lorraine Pascale and this is all about fast, fresh and easy food.
00:08Delicious meals can be really quick to make and for me, cooking from fresh ingredients
00:13is the way to go.
00:17Great food can be fast and delicious with these effortless recipes and a few simple
00:21shortcuts.
00:25Follow my tips and hopefully you'll never want to reach for a ready meal again.
00:33Some quick tasty food for everyday meals and last minute entertaining, it can all be so
00:37easy.
01:03To me, some food is just comfort food. Makes me feel all warm and cosy and smiley inside
01:13and these are some of my favourites.
01:19Nothing says comfort like my luxury chocolate mousse with raspberries.
01:25A speedy pasta supper, prawn and chorizo linguine with a rich tomato and red wine sauce.
01:33And a cosy twist on a Chinese classic, sweet and sour pork balls.
01:41And I'll also be cooking up a soft and creamy lasagna with golden veg. Totally scrummy.
01:48How about some shamelessly fun mini chocolate lollies on a stick?
01:59And I get the insider's guide to fresh and fast cooking on the streets. This food is
02:04absolute feel good food.
02:06I love getting my hands mushy.
02:08That's the way to do it.
02:10Get your hands in the food.
02:12Yep, that's perfect.
02:13I'm kicking off with a comforting breakfast, perfect for those mornings when you're in
02:17need of something extra special.
02:22Sometimes when I can get out of bed before noon on a Sunday, I like to treat my family
02:26to gingerbread pancakes dripping with maple syrup.
02:33I start off with a classic pancake mix.
02:37So, 225 grams of self-raising flour in the blender.
02:42300 ml of semi-skimmed milk.
02:48One medium-sized egg.
02:52A little pinch of cinnamon.
02:56And about two teaspoons of ground ginger.
02:59This will give it some extra spice.
03:05The seeds of one vanilla pod.
03:07Two to three tablespoons of soft, light brown sugar.
03:14To make them extra fluffy, one teaspoon of baking powder.
03:18And then, blitz!
03:23And they're ready to cook.
03:35Right, now I'm going to leave those to sit and get them nice and crispy on the bottom
03:39and then I'll flip them over.
03:41These just need two minutes on each side.
03:47And now to build the pancake stack.
03:52To accompany my pancakes, I've fried off some Parma ham until it's nice and crispy.
04:02I'm going to give it a little bit of lemon zest, just a pinch.
04:07Some maple syrup.
04:09Big drizzle all over.
04:13Ah, look at that.
04:15And this pancake stack is for sharing.
04:22And that's it. A perfect pick-me-up for a lazy Sunday morning.
04:27Try telling me that you're not tempted.
04:32Just the thought of some ingredients makes me feel amazing.
04:37Spicy chorizo is definitely one of those.
04:40Apart from the fact that I just love it, apparently the heat of the spicy chilli flavour
04:45can trigger the body to release a rush of feel-good endorphins.
04:50I am a real chorizo lover. I eat it pretty much every day.
04:56There's all these wonderful, cured combinations of paprika, garlic, cherry
05:01and I'm going to use it in my next dish, which is a prawn linguine with chorizo
05:06and a cabernet tomato sauce.
05:14Gently fry two teaspoons of crushed fennel seeds in a little oil.
05:19Slice one red chilli along with two sprigs of rosemary
05:25and two cloves of garlic and throw into the pan.
05:30And then chorizo, one of my favourite ingredients.
05:38Oh, really aromatic.
05:41The chorizo, the rosemary, the fennel, really powerful flavours.
05:49A good two tablespoons of harissa.
05:53A North African paste and it's tomatoes, chilli, garlic, really intense flavours.
05:59But if you don't have it in your cupboard, tomato puree works just fine too.
06:06Next, two tins of chopped tomatoes.
06:11Two teaspoons of oregano.
06:14And then wine. Cabernet Sauvignon. Beautiful, plummy flavours.
06:19Every now and then, I love to cook using alcohol.
06:23It's a fabulous flavour enhancer and these are some of my favourites.
06:27A Cabernet Sauvignon is great in a rich tomato sauce
06:31or with heavy meats like game or in a wonderful stew.
06:37Chardonnay, that hit drink of the 90s, goes beautifully when slow-cooked with lamb.
06:44Madeira or masala goes beautifully with mushrooms.
06:49I like to pan-fry some mushrooms, a little bit of butter and some thyme.
06:52Then add a splash of Madeira or masala.
06:54Let that bubble away for a minute and then serve it on some hot buttered toast.
06:59If the tomato and red wine combo wasn't delicious enough,
07:03there's just one more ingredient to make this dish truly irresistible.
07:07A little pinch of sugar.
07:09This is just going to round off the flavours and soften any acidity in the tomato.
07:14Give everything a stir.
07:17Then whack up the heat and just leave it to bubble away for about ten minutes.
07:21Simple.
07:25And I like to put plenty of salt into the boiling water for the linguine.
07:30Once the pasta's been cooking for about five minutes,
07:34I need to get my prawns and add them to the sauce.
07:39So I've got 225g of peeled raw prawns here.
07:43The prawns only need about three to four minutes before they're cooked.
08:14And this prawn linguine with a chorizo and cabernet sauce
08:19is going to be my supper.
08:33I think we all need a sweet treat now and then
08:35and I always think a little of what you fancy does you good.
08:44I call this next recipe my shameless shortcut cake pops
08:48because you just throw some biscuits in a blender,
08:51blitz it and then dip it in more chocolate.
08:53Shameless.
08:59Tip two packets of chocolate cookies into a blender
09:03and whiz them into fine breadcrumbs.
09:09Add a good dollop of chocolate sprinkles
09:12Add a good dollop of chocolate spread
09:14and then blitz again until the mixture comes together into a big ball.
09:23Spoon small blobs of the mix into your hands
09:26then roll them into about 18 to 20 equal-sized balls
09:30placing them onto a lined baking tray as you go.
09:34Then pop them into the freezer for 15 minutes to firm up.
09:42Meanwhile, melt the white chocolate.
09:44The cheaper stuff is best for this as it melts much more smoothly.
09:49Remove the balls from the freezer
09:51and dip the end of a lollipop stick into the melted chocolate.
09:54This is your chocolate glue.
09:58Push the chocolatey end into a cake ball
10:00and repeat with the rest of them
10:02placing them back onto the baking tray as you go.
10:12Dip the balls into the remaining chocolate one at a time
10:16and coat all over.
10:21Then cover with colourful cake decorations or nuts
10:24and cover as much as you like.
10:29Return to the freezer for 10 minutes until set
10:32then they're ready.
10:36These are the perfect treat for those with a very sweet tooth.
10:42There's a new breed of mobile eateries
10:45lining the streets of Britain
10:47run by passionate foodies
10:49who are cooking simple yet brilliantly creative fast food.
10:57Today I'm in Dalston at Street Feast
11:00home of some more fabulous foodie finds.
11:04And I've come to catch up with Adrienne
11:06who's renowned for serving up authentic Canadian food.
11:09Hi Adrienne!
11:10You alright?
11:11You alright?
11:12I'm fine, how are you?
11:13I'm good thanks.
11:14I'm going to come inside, isn't it?
11:15Yeah, come inside.
11:16I'm here to find out the secret to making his jerk seasoning
11:20a hot and tasty spice blend
11:22that pairs brilliantly with fish
11:24and traditionally with chicken
11:26but Adrienne also uses it to spice up
11:28typically Caribbean veggie treats.
11:30I'm going to start with the chicken
11:32and then I'm going to add a little bit of salt
11:34and a little bit of pepper
11:36typically Caribbean veggie treats.
11:39OK, so we're going to make sweet potato cakes.
11:41We're going to make sweet potato cakes.
11:42Right.
11:43So I've got my sweet potato.
11:44Sweet potato.
11:45Mash it.
11:46Start mashing that up.
11:47To that Adrienne adds beans
11:49desiccated coconut
11:51plantain and herbs.
11:54What is it that you love about cooking outside?
11:57It's the people.
11:58Especially when you get food people
11:59when you get little youngsters like that
12:01who are coming to experience food being cooked.
12:03It's lovely.
12:04Where do you get your recipes from?
12:05My great grandmother Charlotte
12:07and she just passed down a jerk seasoning recipe
12:10and then what we've decided to do
12:12is just try and be a bit creative
12:14with the jerk seasoning
12:15and try and do something a bit different
12:17especially for vegetarians as well.
12:18So what's next?
12:19We knock up a quick jerk seasoning.
12:21OK, I'll watch you do that.
12:25Nice.
12:26I love this thyme.
12:28I love thyme.
12:29I'd put it in everything if I could.
12:32I'm just going to show you this
12:33Scotch bonnet
12:35very, very hot.
12:37Allspice is a very important ingredient isn't it?
12:39Yes, it's the main ingredient.
12:42Allspice is a really brilliant ingredient
12:44an essential ingredient in jerk chicken.
12:46It's not five spices, it's not four spices
12:47it's allspice.
12:48Very different.
12:49Allspice for chicken.
12:50So how much of that goes in?
12:52I would say maybe like a teaspoon.
12:55You don't put the whole bag in?
12:56No, no, no.
12:57I mean you can always add.
12:59I can't take away.
13:00True, true.
13:01A little bit of salt and some black pepper.
13:04And what do you think about dried herbs?
13:05Because I know some people have got their dried herbs at home.
13:08It's the same, it can be used.
13:09It's quick and easy.
13:10It's quick and easy.
13:11I know a lot of people have oregano.
13:13Could you use oregano instead?
13:14I wouldn't personally.
13:15You wouldn't personally?
13:16But each their own.
13:17Each their own.
13:18It still tastes alright doesn't it?
13:19Yes it does, it does.
13:20What we actually do as well
13:21we just put a drop of honey in
13:23because when you're cooking it on the grill
13:25the sweetness gives you that nice charcoal
13:27caramelisation.
13:29Ah, perfect.
13:31If I was doing chicken or something like that at home
13:33would I have to leave it overnight
13:35or could I just sort of...
13:36It's better overnight.
13:37Yeah?
13:38It's better overnight.
13:39If you made the marinade and left it marinating overnight
13:41the flavour's a lot more intense.
13:42What we're going to do is blend that.
13:46The finished jerk seasoning
13:47gets mixed into the sweet potato cakes
13:49along with some breadcrumbs.
13:51Then it's time to shape them.
13:55I love getting my hands mushy.
13:56That's the way to do it.
13:57Get your hands in the food.
13:59I just want to eat this now.
14:00Yeah.
14:06Yep, that's perfect.
14:08That's perfect, that's absolutely perfect.
14:23So you used to work in kitchens?
14:25How long were you a chef for?
14:26About 20 years.
14:28Is it nice to be out of the kitchen?
14:30It's lovely.
14:31Look at this.
14:32That's why.
14:33That you weren't boss?
14:34Yeah.
14:35OK, here we go.
14:40It's special.
14:41It's nice, huh?
14:42Really, really nice.
14:43That's good.
14:46I love it.
14:47It's really subtle flavours
14:49but it all just goes together so well.
14:50Yeah.
14:51Really nice.
14:52Thank you so much.
14:53Pleasure.
14:55They really know how to make fast, fresh and easy food here
14:59and the chilli kick running through all of their food
15:02really makes you want to go back for more.
15:10Adrian's flavour combinations really work.
15:13The warmth of that jerk seasoning
15:15paired with the sweet potato is perfection
15:18and it's great to see such exciting vegetarian food.
15:21Now, I've got another dish that puts vegetables centre stage
15:25using more scrummy sweet potatoes.
15:28So I'm going to make this sweet potato and butternut squash lasagne
15:32with sage, toasted pine nuts and nutmeg.
15:35It's these lovely golden layers of yumminess
15:38and the cheat about it is
15:40there's a white sauce that takes seconds to prepare.
15:44First, soften 12 lasagne sheets in boiling water.
15:47This makes them cook more evenly when layered.
15:51Mash together 600g of cooked sweet potato and butternut squash
15:55with a little bit of salt and pepper.
15:59Now, chop a generous handful of sage and rosemary.
16:04Then, to make your shortcut,
16:06I'm going to chop a little bit of ginger.
16:08A handful of sage and rosemary.
16:12Then, to make your shortcut bechamel sauce,
16:15600g of ricotta.
16:20100g of grated parmesan.
16:25Two egg yolks.
16:28Bit of ginger.
16:30And then nutmeg.
16:32Really powerful aromas.
16:34Really boosts the flavour of this dish.
16:39Then just give this a stir together
16:42and we're good to go.
16:46And now start assembling the lasagne.
16:51First, a layer of mashed sweet potato and butternut squash.
16:56Some baby leaf spinach here.
16:58Just sprinkle it over and it will just wilt nicely in the oven.
17:03Sprinkle over some of the sage and rosemary.
17:06It's going to add a real pungent flavour.
17:11Scatter over some toasted pine nuts.
17:17Then the pasta sheets.
17:19Just overlap them slightly.
17:21And then my cheats bechamel sauce.
17:24Not really bechamel at all, but it tastes even better
17:27than a standard bechamel, I think.
17:32Put about a third on there.
17:34And then use my palette knife
17:36just to spread it over the lasagne.
17:45And then a little bit of grated parmesan.
17:47Just to spread it over the lasagne.
17:55That's one lot and then I just repeat that two more times.
18:09Once I complete the layers, I sprinkle over breadcrumbs
18:12and parmesan cheese for a crunchy crust.
18:16And this goes into the oven for 15-20 minutes at 220 degrees.
18:22Just enough time for me to clear everything away.
18:26MUSIC
18:39There you are, butternut squash and sweet potato lasagne
18:43with sage and rosemary.
18:46MUSIC
18:54There's one dish in particular that's packed full
18:57of warm and cosy flavours.
19:02It's a wonderfully comforting, tangy, sugary, savoury and salty dish.
19:07This is my take on a Chinese classic using some very tasty sausages.
19:16You can just use regular pork mince and flavour that,
19:19but I like to get really herby, tasty sausages and use them.
19:24So that's four sausages in there.
19:26Quick hand wash.
19:28And then some breadcrumbs, just to add a bit of bulk.
19:34So about 75g of breadcrumbs
19:37and one egg to bind it all together.
19:41Bit of salt and pepper.
19:46And then just smush it all together first.
19:50You can add extra herbs to this, bit of chilli if you want to spice it up.
19:56And then get the heat on.
19:58What I'm going to do is roll this into about 20 balls
20:01and brown them up nicely.
20:03So a bit of oil in the pan.
20:08Just hands in and then roll them into even-sized balls like that.
20:16Really simple.
20:18And then straight in the hot oil to start browning off.
20:28So just keep turning them over, make sure all the sides are lovely and brown.
20:35Right, now get on with the rice.
20:38When I cook rice, I like to use what's called the absorption method.
20:42It just saves time, you don't have to drain it at the end.
20:46Just got some long-grain, easy-cook rice.
20:51Hot water from the kettle.
20:53Pour it in till it comes up to about 2cm above the top of the rice.
21:01Whack the heat on high, lid on.
21:03And then once it comes to the boil, turn down the heat to a simmer.
21:09Now the veg.
21:11So I've got one red pepper here.
21:15Just going to chop it up into bite-sized pieces.
21:21And then garlic.
21:22Now I've got this wonderful spring garlic.
21:24It's immature garlic, so it's before it's all dried.
21:27Really, really fresh.
21:29A bit more stubborn than other garlics.
21:31It just smells incredible.
21:35Love garlic.
21:37Right, now I can hear my rice pan lid rattling.
21:40That means it's boiling and time to turn it down to a simmer.
21:43So I'll just turn it all the way down there.
21:47And then get the lime ready too.
21:51So squish as much juice as you can out.
21:54If your lime's really, really firm, you're not getting anywhere with it,
21:58you just pop it in the microwave for 10 seconds
22:01and that will make it more juicy.
22:03Veg in with the pork balls.
22:06My lime. Drizzle.
22:10Tomato ketchup.
22:12So about 75 grams of this.
22:15Just squeeze it all in.
22:19And then balsamic for that tang, for that acidity.
22:23Two or three tablespoons.
22:25And honey.
22:27Excellent.
22:29Two or three tablespoons.
22:31And honey for extra sweetness.
22:38Looking good, looking very good.
22:41Sweet and sour wouldn't be sweet and sour without pineapple chunks.
22:45I like to add all of the juice and then half of the chunks.
22:52Turn that down to a simmer for about 10 minutes.
22:56Then it's done.
22:59Crush some salted peanuts and chop up some spring onions.
23:03Then once the rice is cooked, simply stir them in.
23:08And that rice is ready.
23:11Just going to taste the sauce, check that it's sweet enough and sour enough.
23:15Mmm.
23:17That's just perfect.
23:19A few spring onions on top to add a bit of bite.
23:21And that is ready.
23:25You'll never reach for a jar of ready-made sweet and sour again.
23:28It's so simple, transforming a few store cupboard ingredients into a very tasty supper.
23:37When I think comfort food, I just think chocolate.
23:40Whether it's a steaming mug of cocoa, a bar of chocolate,
23:44or, if I'm feeling really indulgent, my chocolate mousse with raspberries.
23:48And to start that recipe, you need to heat 200ml of double cream in a pan.
23:59But first, the star of this dish, chocolate.
24:05I've got 150g of dark chocolate here.
24:08And then I need about 50g of milk chocolate.
24:12And I just like that combo between bitter and sweet.
24:20So pop that in with the cream and then just leave the chocolate to sit and melt.
24:28And now the eggs.
24:29So I need three eggs for this.
24:32And when you make this mousse, it's really important to use fresh, fresh, fresh eggs.
24:38So I'm just going to separate the whites and the yolks and put the white into this larger bowl.
24:45I just tip the yolk backwards and forwards like that and let the white drizzle into the bowl.
24:53OK, now I'm going to whisk up the egg whites.
24:56I'm going to make a kind of meringue.
24:58So I've got my three egg whites in here.
25:00I'm going to put in one tablespoon of sugar.
25:10I'm just whisking it up until it's slightly frothy.
25:13And then put one tablespoon of caster sugar in.
25:17One tablespoon of caster sugar again.
25:20And the reason I'm not putting all the caster sugar in at the same time
25:23is because this will weigh the egg whites down and you won't be able to whisk it up nice and stiff.
25:33And let's have a test.
25:37Perfect. One stiff peak.
25:41Right, by now I'm halfway through.
25:45Right, by now I'm hoping that the chocolate has all melted.
25:49So let me give it a little stir.
25:51Initially it looks a bit grainy and odd, but just keep mixing it and it'll come good.
25:56Scoop it from underneath to make sure you get everything combined.
26:00And then the yolks go in.
26:04And just mix everything together and it goes beautifully glossy and shiny.
26:10And then I'm going to fold the whites and this chocolate mix together.
26:17So just a dollop of chocolate and fold it through.
26:20I just find it easier to do it bit by bit rather than all together.
26:24And you don't have to be too precious with it.
26:26You can give it a good mix.
26:29And the rest.
26:32In it goes. Oh, I just love the smell of chocolate.
26:41Right, so these need to go into the fridge for about an hour until they're nice and set.
26:46And if you're in a hurry, just whack them in the freezer for about 15 minutes.
26:51And that's all they'll need until they're nice and firm.
26:57When they're set, I like to decorate them with a little bit of icing sugar
27:00to really elevate this recipe from comforting to enchanting.
27:06And, mm, gorgeous.
27:11Very, very nice.
27:36These dishes are not only super simple and quick to prepare,
27:40but I feel they also give you a little hug from within.
27:44From pancakes to pasta and chilli to chocolate,
27:49this is comfort food at its best.
27:54So those were a few of my favourite recipes.
27:56They make me feel cosy and warm and I hope they'll do the same for you.
28:05There you go, that's it from L.A.
28:08Thank you, Sam. Thank you.
28:10Thank you, everyone.
28:12Guys, let's get out of here.
28:35L.A.