Nadiya's Cook Once Eat Twice episode 2
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CreativityTranscript
00:00In these tricky times we're all looking for ways to make the most of our weekly food shop.
00:07So in this series I'll be sharing the savvy recipes I rely on day to day to save me time,
00:14money and do my bit to help the planet.
00:17We didn't throw anything away, just think about that for a second.
00:21I'll show you clever ways to transform food scraps into fabulous dishes.
00:27This started life as a sad bag of salad leaves.
00:31Spin boring old leftovers into imaginative new meals.
00:34It's magic right?
00:36This is what it looks like to love your leftovers.
00:40And bake batch friendly treats to get ahead.
00:43This is what cooking once and eating twice is all about.
00:47Plus I'm showcasing creative cooks from across the UK who share my passion.
00:53I love using stuff up, I take great pride in not wasting anything.
00:58It is like chocolate heaven in here.
01:02Cook once, eat twice is my feel good food philosophy.
01:07Yum, convenient, cost effective and I promise you totally delicious.
01:22This week my speedy recipes to save you time during the mayhem of a busy week.
01:27Look at that, full, delicious, yummy, really easy.
01:31A super tasty dinner that delivers a bonus second meal.
01:35Make this because it's quick, it's simple, it's perfection.
01:39My waste not, want not granola.
01:40This has got all the flavours of a cinnamon bun using leftover bread.
01:46Plus my cook once, eat twice corn chowder.
01:48I've also made my filling for my pie.
01:52And that's it, two in one.
02:02And first a recipe for when you need a fantastic feed fast.
02:07A quick midweek meal is all about maximum flavour and minimum work and my Mongolian
02:24beef is just the thing if you're rushed off your feet.
02:28My sticky sweet stir fry not only cooks in a matter of minutes but it also doubles up
02:33as a different dinner for later in the week.
02:43This is kind of the perfect midweek meal.
02:46For me Monday to Friday it's kind of all about getting the kids fed, feeding myself
02:52but quickly.
02:53When my wok comes out I know it's going to be fast and it's going to be delicious.
02:57This mouthwatering meal begins with thinly sliced steak.
03:01I like my beef to be in sort of strips and that cooks really quickly.
03:05If you have huge chunks that's not going to stir fry, it's going to stew.
03:09And my seasoning couldn't be speedier.
03:12It's just oil, soy sauce and my shortcut to super crispy beef, corn flour.
03:21So I'm going to get my hands in.
03:23I love new ways of cooking things and Mongolian food tends to have this overarching theme
03:30of sweet and spicy and salty and lots of garlic.
03:39So into the hot wok goes a splash of oil and seven, yes, seven cloves of minced garlic for oomph.
03:49Cook once, eat twice.
03:51It's always been something that I've done and it's just become second nature to me.
03:55I'm kind of always thinking how can I stretch this meal and make this go into tomorrow or to next week.
04:02Weirdly somehow through doing that I've managed to claw back time to do some of the things that I love.
04:09Next it's in with a handful of dried chilies for a subtle smoky heat.
04:16If you break into them they're spicy.
04:19If you're feeling brave, go for it.
04:21My husband would happily eat through all of these chilies.
04:25Now I'm going to transfer these into here.
04:31Next stir fry the beef in batches.
04:34And if I overcrowd the pan what'll happen is there'll be too much steam and moisture and I don't want that.
04:40So the more space we can give it, the better.
04:44That's becoming lovely and golden and that cornflour is starting to crisp up.
04:48And all of that is just going to add lots of flavour.
04:52And I'm just going to whack that straight on top of the chilies and the garlic.
04:58With the beef ready, make a speedy but sensational sauce using water, dark soy and brown sugar.
05:05Mix then pour straight into the wok.
05:07It's going to season it. You get that kind of caramelly flavour that comes with brown sugar.
05:12And when you're cooking really quickly, it's little things like that that make all the difference.
05:16We haven't used tons of ingredients but we've got tons and tons of flavour.
05:22Can you hear that? All of that stuff, that's all flavour.
05:28Now add in your cornflour.
05:31And I'm just going to mix that in.
05:34Now add in cornflour and water slurry to instantly thicken the sauce.
05:42It will coat the beef really nicely rather than just kind of sliding off.
05:47And that is exactly what we want.
05:53It's sticky, it's unctuous.
05:55Then add the beef back into the wok along with some chopped spring onions.
06:01Just for some freshness, for some colour.
06:04We're not cooking them, we're just going to warm them through.
06:07Because then you've got a bit of a crunch along with that delicious beef.
06:13Finally, sprinkle on some sesame seeds and we're done.
06:17It's so simple.
06:20Just look at that. It's so simple.
06:23Just look at that. It smells so good.
06:31And you can see all that flavour that we've got is clinging to the beef.
06:37And that's what I love about this recipe.
06:40It's perfection.
06:42If you're going to get your wok out, make this because it's quick and it's easy.
06:46I love having it with sticky rice out of a packet.
06:49If it's midweek, I'm not doing any work.
06:53My Mongolian beef stir-fry is so scrummy.
06:56It's sweet, salty and sticky.
06:59Making it a fuss-free supper everyone will enjoy.
07:09It's hard to believe that you would have made that in the middle of the week amongst the madness with so few ingredients.
07:17But it is a flavour explosion in your mouth.
07:21And if you think this looks delicious, wait till you see what I do with the leftovers.
07:33As part of my Cook Once, Eat Twice philosophy, let me show you how I transform today's stir-fry into tomorrow's sushi-style wrap.
07:42To your leftover beef, add creamy mayo, spicy sriracha, plus crunchy black sesame seeds, then mix.
07:52Onto a sheet of seaweed goes some surplus sticky rice.
07:56Spread with wasabi for heat, then stack up sliced cucumber.
08:01And top with your beef mixture.
08:04Tightly wrap into a perfect parcel.
08:07And as if by magic, a second midweek meal in almost no time at all.
08:21Now for a breakfast treat that delivers for days.
08:25My next recipe turns stale old bread into a Moorish breakfast that you bake once and enjoy for the rest of the week.
08:35My Cook Now, store-fileted granola crammed full of crunch is an absolute winner when it comes to waste.
08:55First, just chop up a few slices of stale bread into small chunks.
09:00You can have white bread, brown bread, whatever you've got in the house.
09:03Bread is one of the things that we waste all the time.
09:07We've all been there. The bread's in the bread bin or in the cupboard.
09:10I don't think about it and then I go and I'm like, oh my goodness, it's covered in mould and it has to go in the bin.
09:14Well, you can avoid that. Stick it in the freezer.
09:17But if you've got stale bread, you can make the most, and I'm not joking, epic, epic granola you've ever eaten.
09:25With our stale bread prepped, it's on to the granola.
09:29First, 50 grams of oats followed by the same amount of buttery sunflower seeds.
09:36Then 200 grams of flaked almonds and 25 grams of desiccated coconut.
09:44We are going to really get that flavour once it's baked.
09:48It's looking a little bit like it needs a sunbed, but we'll get there.
09:50Then to hold it all together, I've got a winning combination starting with 200 millilitres of melted coconut oil.
09:57It has that light hiss of coconut flavour that is just perfect but not overpowering and works really well with the desiccated coconut.
10:05For flavour and fragrance, I'm adding two teaspoons of vanilla extract plus one of almond.
10:12I know, slightly rogue, but I also really love the combination of vanilla with almond.
10:22It's like that hint of Bakewell that you get.
10:25To make our granola glorious, I'm using 200 millilitres of maple syrup. It adds a real earthy note.
10:43All this liquid is going to soak into the oats, the bread, the nuts, all of that.
10:48I want it to kind of flavour every bit of this granola.
10:52Now for my secret spice weapon, three teaspoons of ground cinnamon sprinkled over.
10:57This is what I love about ground spices. You get that kind of intense flavour without doing any work.
11:03This has got all the flavours of a cinnamon bun, but in a granola using leftover bread.
11:09And if you ask my kids what their favourite thing to eat for breakfast on a Sunday morning, it will probably be a cinnamon bun.
11:18And for zing, citrus zest is the answer.
11:21Orange in a granola, does it work? Yes, it does.
11:28Make sure to just swipe it across the zester.
11:32And then you're just taking that thin orange layer off and then underneath you've got that kind of paler orange.
11:36When you get there, stop. From that point on it's bitter, you don't want that.
11:40Then mix well to ensure every single piece is coated to perfection.
11:45And what you're going to get is bits that stick together, bigger clumps, smaller clumps, that's exactly what you want.
11:51This is so simple. Our ginormous tray of granola is all ready to bake.
11:57What I love about making big batches is that I can eat this today, but then I'm going to pop it in a jar and it'll last me the rest of the week.
12:06I mean, I say that. I have to hide it if it's supposed to last the rest of the week, but it will.
12:16Look at that. It smells incredible.
12:20It all can come together beautifully and you can really smell that orange.
12:24Listen to this. This is what you want.
12:28It's got to sound like that. That way you know everything's toasted.
12:32Once our golden granola has cooled, scatter in 200 grams of chopped dates for a sticky toffee sweetness.
12:39With any good granola, you've got to have a little bit of fruit. And for this, I think dates work really well.
12:43And I love dates. I always have dates at home.
12:47One last mix and we are ready to jar up.
12:52Think about where you're going to hide it, because the kids will be looking for it.
12:56Every scoop, there's a waft. It's so good.
13:00We appreciate for a second that that bread could have ended up in the bin and now we've made yummy cinnamon sweet granola.
13:06As breakfasts go, this is perfect. With a bit of yoghurt, with a bit of fruit and I've got some more in my jar ready for the rest of the week.
13:16As well as giving stale bread a new lease of life, my twist on a breakfast classic is a great way to kick start a busy day when you're short of time.
13:26Just get a bit of everything straight in there.
13:29This is everything you can want in a granola. It's crispy, it's crunchy, it's toasty, it's nutty, it's chewy. Everything. Everything. Why would you ever, ever buy granola ever again?
13:43I love maxing out my time in the kitchen and I'm not alone. In St Albans, I'm not alone.
13:49I love maxing out my time in the kitchen and I'm not alone. In St Albans, cookbook writer Thuy Pham is at it too with a cook once, eat twice recipe inspired by her Vietnamese heritage.
14:09Food doesn't have to be expensive or complicated to make. It just has to be made with care.
14:16So today I'm making a swede and mango Vietnamese salad. It's a take on the Vietnamese papaya salad with hot salmon on top and then we're going to use the leftovers to make a pickle.
14:30The swede is great as a replacement for the papaya because the papaya is hard to come by and it's so expensive.
14:37What's great about this dish is that it's raw, midweek, it's super fast, it's super easy.
14:44I grew up on the Mekong Delta in Vietnam with my grandparents because we had very little. My grandma made sure that I used everything. Yet every meal was so delicious.
14:55Next we're going to add the mango. The hardest mango in the store because you don't want to lose the crunchy texture throughout the salad.
15:05Now what's missing is colour so we're going to add some carrots. I've got some purple ones here and orange.
15:11Next, Thuy's sublime Vietnamese dressing. Just dissolve sugar in hot water then add lemon juice and fish sauce.
15:18Make a litre, make two litres. Keep it in the fridge for three months.
15:23Now it's ready for fresh ingredients. First, garlic and chillies. Then add a tropical taste from fresh pineapple.
15:32If you're from the south of Vietnam, we like to add pineapple to most things. But what's really unique and special is having it fresh.
15:40Look at this, it's incredible. Thuy's transforming surplus dressing and raw veg into a second recipe that couldn't be simpler.
15:49Mango and sweet pickle. It's actually really big in Vietnam. We would have it with our barbecues, noodles, we would have it inside our sandwich.
15:59It's like a rainbow in a jar. I love it.
16:02I think stretching ingredients is vital. I'm always thinking how can I make it big enough or two different styles without actually taking longer.
16:11There you go.
16:14That's my pickles.
16:16I'm going to add a little bit of lemon juice.
16:18There you go.
16:20That's my pickles.
16:22There is a misconception I think that the more time you spend doing something that the dish is better. I don't think so.
16:29And Thuy's midweek meal isn't just super speedy. It's a taste of her birthplace too.
16:35It's not Vietnamese until it's got the herbs on it. In Vietnam it's entangled that it comes across fresh and fresh.
16:41I'm going to add some hot smoked salmon.
16:45My Sweden mango salad reminds me of home. It's not hard. It's inexpensive and I can almost picture my grandparents sitting right there.
16:56Thuy's Vietnamese salad plus pickle side is a quick and easy way to stretch ingredients and make a healthy meal.
17:03My next recipe is all about forward planning.
17:09Getting ahead in the kitchen is the secret to a stress-free week and these ever-ready burritos are a game changer.
17:17These deliciously useful family favourites are designed to be frozen so you can have a meal at your fingertips even on the most manic of days.
17:24Getting ahead in the kitchen is the secret to a stress-free week and these ever-ready burritos are a game changer.
17:32These deliciously useful family favourites are designed to be frozen so you can have a meal at your fingertips even on the most manic of days.
17:40Take it easy, take it easy, there's no need to worry.
17:49I have three children and these burritos are a complete lifesaver. It comes out the freezer, you warm it up, you eat it, that's it. Everyone loves them. Like, ready meal at its best.
18:03Start by frying a clove of minced garlic with a diced onion and season with salt.
18:10And this is going to help to kind of remove the moisture from the onion.
18:14Nobody wants a wet burrito. Simple ingredients and I am all about that.
18:20My husband will disagree. He likes to think I complicate everything.
18:25While that cooks, slice up two blocks of halloumi into chunks.
18:30Turn up the heat and fry.
18:33We create a bit of a texture on the outside and that rough exterior allows any sauce that you put on there to cling.
18:41Because halloumi is quite smooth. Imagine putting lotion on a dolphin. You see what I mean? Like, it will just go slide off.
18:49Now to dial up the flavour.
18:52Take a lime. Adding a little bit of citrus to anything, especially a creamy halloumi, helps to kind of balance everything out.
18:59Next, to add some heat, two tablespoons of chilli sauce.
19:04If you're like, woah, what is she doing? That is way too much for me. No problem. Just don't put it in or put a tiny little bit. That's up to you.
19:12But don't be afraid to add in some smoked paprika.
19:16Paprika is much, much sweeter than chilli powder. If you really love that kind of barbecue flavour, it's all in there.
19:22Next spice, ground cumin, which I always have in my cupboard. This really complements the smoked paprika because it's got that really lovely earthy, deep flavour.
19:35And then it's just a case of giving it all a good mix and cooking out the spices.
19:40You can call me boring and close to 40, but I love planning. I have to know what we're going to eat.
19:46When you plan ahead, you feel like you've accomplished something.
19:49Just frees you up some time and that's valuable.
19:56You can't have a burrito without tortilla wraps.
20:00So I like to warm these up just to stop them from cracking when I roll.
20:05For just a few seconds, just to make them a little bit more malleable. It's little things like this that just make life a little bit easier.
20:11When they're all warm, layer up the tortillas and pieces of foil in a stack.
20:15I'm cooking once and making multiple meals.
20:23And when you think batch cooking, I think often people just think casserole stews and curries.
20:28No, no, no. It can be burritos.
20:33Now for my favourite part, building the burritos, starting with a layer of cooked rice followed by our spiced halloumi.
20:39One thing you will do when you make a burrito for the first time is overfill it. Guaranteed. Everyone does it. Everyone.
20:45The trick really is to create a line horizontally across from you because that's the way we're rolling.
20:51Okay, so now in with our pickled onion. You need something that has a bit of crunch and a bit of a tart flavour.
20:58They're also really beautiful.
21:02Next, sprinkle on grated cheddar and spring onions for flavour.
21:06Next, sprinkle on grated cheddar and spring onions for freshness.
21:10Then we're ready to roll.
21:12It's like commit. You take that little bit there and then you kind of go over.
21:22Like really firm.
21:25And then roll.
21:27And the reason why I have the foil here is because if I let go, it's game over.
21:32I'm just going to move it to the middle while I've got hold of it.
21:35Foil over and then wrap.
21:39Really nice and tight.
21:45Twist one end.
21:48And then twist the other.
21:52And that's going nowhere.
21:54Then it's just a case of rolling up the rest and labelling them for easy identification in the freezer.
22:02When you're ready to eat these, pop the oven on 180 and straight in from frozen, 25 minutes.
22:09You'll be making burritos till the cows come home now. Yes, you will.
22:18Look at that.
22:21Full, yummy, really easy burritos.
22:26What you want is a burrito with no space, just full, packed with halloumi, lots of rice and all of that delicious goodness.
22:36My simple and spicy burritos are not only foolproof, but make a great grab-and-go emergency meal on days when you're just too busy to cook from scratch.
22:47Everything about those flavours are absolutely delicious.
22:52It's smoky, slightly sweet, that hint of lime, we've got rice, we've got pickled onion.
22:58You've got everything you want and that's what a burrito should be.
23:01It should be everything, all in one, one whole meal.
23:17Now for a double-duty recipe where one easy meal can be effortlessly stretched into two.
23:27My corn chowder is supremely comforting and puts in a double shift as the fabulous filling for my hearty handheld pies.
23:35The recipe I'm about to show you is my daughter's absolute favourite.
23:40I have been making corn chowder for her since she was four.
23:43She's 14 now and she absolutely loves it.
23:46First, dice three onions.
23:48If you're looking at this thinking, whoa, whoa, whoa, that's a lot of onion, don't trust me.
23:53What I've found over the years is the more onion I add, the better it tastes.
23:57Then melt some butter in a pan.
24:01Add in the onions.
24:05Season with salt and mince in some garlic.
24:10That is just going to give you that garlic hit without it being too intense.
24:14It doesn't need cooking for very long.
24:17I'm going to add a little bit of salt.
24:19I'm going to add a little bit of pepper.
24:21I'm going to add a little bit of salt.
24:23I'm going to add a little bit of pepper.
24:25It doesn't need cooking for very long.
24:27So just till it's soft.
24:29You want your onions to just start breaking down and they're just lovely and translucent.
24:33Next, add two tablespoons of cracked black pepper.
24:37You heard right.
24:39Pepper in its own right is such a wonderful spice and if you use it in abundance, you can actually taste it.
24:47And what it does is not only give you that little kick, a bit of heat, but it gives you aroma.
24:51That's what black pepper should smell like.
24:54It's beautiful.
24:56Now for the key ingredient in my chowder, sweet corn.
24:59I love this stuff.
25:01You know what frozen corn is?
25:03It's cheap and it goes a really, really long way.
25:06We are going to put all that corn into the pan.
25:10We're not even waiting for the sweet corn to defrost.
25:13We're ready.
25:15It's quick and it's easy.
25:17And to turn this into a chowder, it needs thickening.
25:20So add some plain flour.
25:27Then pour in whole milk.
25:32Give it a good mix.
25:36That's it. That's my corn chowder done.
25:39Ready for dinner.
25:41But I've also made my filling for my pie.
25:44That's it. Two in one.
25:47To finish off the pie filling, take half the chowder, add grated cheddar, a sprinkle of chilli flakes and stir before cooling.
25:59That cheese is what really brings it together and stops it being a chowder and more of a pie filling.
26:05Because when it cooks and it melts, it all kind of, it just brings it all together and it's just like mmm.
26:10Making my mini pies is a doddle.
26:12Just line each hole of a muffin tin with squares of ready-rolled puff pastry and cut another set of squares for the lids.
26:21Then spoon in cold filling.
26:23Brush the pastry edges with egg wash and pop another square of pastry on top.
26:30Just bring the corners in and then without even trying, you've got this beautiful star shape on top.
26:37It looks like you've made this huge effort and you haven't really.
26:40It's just one square on top of another square and we just put it all together and it looks amazing.
26:46Pop the pies in the freezer for 30 minutes to help them to hold their shape in the oven.
26:53Then brush the lids with egg wash.
26:56And then a sprinkling of salt on each one.
26:59And get them baking.
27:01How smug am I feeling right now?
27:05One simple recipe and we've got two dishes.
27:09Using the simplest ingredients.
27:12I mean, life's good.
27:14Life is so good.
27:17My chowder speckled with sweet corn, fragrant with pepper really is a hug in a bowl.
27:23And it's swift transformation into a pie.
27:25As soups go, chowder is up there in my top three.
27:30Because I love a creamy, rich soup.
27:35You can still see the onion.
27:37Filling, creamy, warm and abundant.
27:41That's exactly what chowder should be.
27:45Flavourful, creamy, warm and abundant.
27:49That's exactly what chowder should be.
27:54Flaky pastry, delicious chowder filling.
27:58Oh my goodness, the pastry and the pie filling and the cheese all in one.
28:12Next time, it's pure weekend comfort food.
28:15This is the best chocolate cake ever.
28:19My roast chicken with epic leftovers.
28:22And a heavenly no-waste sweet treat.
28:26You made something so special out of pretty much nothing.
28:45www.carrera.de