Nadiya's Cook Once Eat Twice episode 5
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LifestyleTranscript
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.
00:30Spin 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.
01:21This week, feel good recipes to lift the spirits and help you get ahead in the kitchen.
01:27You'll be in my cook once, eat twice world and that's it and you'll never go back.
01:31My aromatic two meals in one chicken curry.
01:34I turn this way and it smells amazing, I turn that way and it smells amazing.
01:41My delightful get ahead dessert.
01:43It's sweet, it's tart, it's fruity, it's zesty, it's creamy but most of all it makes you feel
01:49happy.
01:51And my oh so creamy no waste potato gratin guaranteed to make you smile.
02:10In my house there's one feel good dish the kids demand before we all curl up for a family
02:15film.
02:17My take on an all American comfort food classic is what movie nights are made of.
02:27My oh so messy sloppy joes with rich lamb mince sandwiched between a fluffy burger bun
02:33are easy to make and so much fun to eat as well as being ideal for epic leftovers.
02:41When I'm in the kitchen, when I'm cooking for the kids, when I'm cooking for my family,
02:44it's always about what makes them feel good, what they want to eat and what they enjoy.
02:48And I'm going to show you guys how to make these sloppy joes.
02:52Once you've had a look at these, I don't know if you ever go back to a normal burger.
02:55I start off with two onions.
03:01I don't know why they're called Joe.
03:04I don't know who Joe is, who's Joe?
03:05I don't know.
03:06I've yet to answer that question but whoever you are, thank you Joe because we like a sloppy
03:10joe.
03:12The secret to a sloppy joe is about making an amazing tomatoey mince.
03:18Mine starts by frying six cloves of grated garlic until golden brown and then frying
03:24the onions until soft and translucent.
03:29My family love a burger.
03:31Anything between two bits of bread, they love.
03:34When it's sloppy joes, they're like, yep, happy days, we're not going to bother her
03:38today.
03:39So sometimes I do it for an easy life.
03:42I want my mince to be tangy and rich so I'm going in with tomato puree and Worcestershire
03:47sauce.
03:49And for an instant tomatoey blast, I have a cheeky hack.
03:53Tomato soup.
03:54That tomato soup is tomatoey and thick and creamy and for anyone who's thinking, nah,
04:02that doesn't work, it does.
04:03This cuts out loads of steps.
04:05It's easy and it's quick.
04:06Two cans, start to feel good.
04:11Now to spice things up, ground cumin for warmth and chilli flakes for a blast of heat.
04:18Then another secret ingredient.
04:20I call every ingredient a secret ingredient because they're all pretty special to me.
04:25Whenever I'm doing anything mince-based, I have to use yeast extract.
04:29It's got that depth of flavour that you can't get from anything else.
04:34Just look at it.
04:36Two teaspoons.
04:38If I could live my life at the pace of yeast extract, I would.
04:46Now add your mince straight into the sauce.
04:49A kilo should guarantee plenty of leftovers.
04:54Often you see people cooking the mince beforehand.
04:57I never do that.
04:58I just think it dries the mince out way too much.
05:02If you add your mince and sort of slowly break it up and cook it into your already
05:07delicious sauce, the mince doesn't dry out.
05:10Give it a go.
05:11See what you think.
05:12I don't think you'll go back.
05:14Then yet another favourite tip of mine.
05:17I'm going to add another secret ingredient.
05:20How many secrets does this woman have up her sleeves?
05:22Loads.
05:23I've got so many to share with you.
05:25I love to add a splash of milk.
05:29Don't knock it till you've tried it.
05:32It kind of adds that creaminess to the dish.
05:35You've got tons of tomatoes in there and I just kind of want to balance that acid and
05:38it really works.
05:41What I love about this sloppy joe mixture is that it's multi-purpose.
05:44You can put it in pasta, run some cheese through it and make it toasty, put it on top of your
05:48jacket potatoes, have it with rice.
05:52You'll be in my cook once, eat twice world and that's it and you'll never go back.
05:57Pop a lid on and leave your tangy, creamy sauce to simmer for 30 minutes.
06:04Look at that.
06:05You can see it's reduced down and the sauce is richer and thicker but it will still be
06:10a little bit sort of watery.
06:12If you're making something like this and you want to really thicken up that sauce, gravy
06:16granules.
06:17Simply sprinkle a couple of tablespoons over the sauce then stir in until rich and unctuous.
06:23How simple was that?
06:26We love movies in our house.
06:27It's the movie and what are we going to eat and these make a regular appearance because
06:32they're easy.
06:33We've got that delicious filling but we like to top ours with grated pickled egg.
06:40I don't need fish and chips for pickled eggs.
06:43I always have a jar at home.
06:44You know I'm like, what do I fancy?
06:47It's a pickled egg.
06:50To serve, generously top lightly toasted babs with the rich sloppy joe mixture.
06:55Food should be fun and it's just chilled out and I love this part.
07:00The sloppy part of the sloppy joe.
07:02A pickled egg can really take a burger to a different place and then you've got that
07:07zestiness of the onion.
07:09Okay, top's on.
07:12It's a little bit messy but I think messy food is fun.
07:15Look at that.
07:18Succulent mince.
07:20Pickled egg, onion, simple as it goes.
07:29My twist on this all American classic is the perfect feel good movie night meal plus the
07:34rich sauce can transform into scores of other dishes too.
07:39I've got so much left over and you could do whatever you want with it.
07:43Pasta, you can make it into a shepherd's pie but I'm going to show you how to do something
07:47really fun.
07:55Cook once, eat twice is all about spinning leftovers into exciting new meals.
08:01So time to transform our sloppy joes into my all time favourite savoury snack, samosas.
08:09Simply add creamy grated cheese to your leftover mince.
08:15Then make a glue using plain flour and water to stick the samosas together.
08:20Instead of making pastry, we're cheating by using floury tortilla wraps.
08:28Glue the edges together, shape into a cone.
08:35Fill with your delicious cheesy mince.
08:39Seal firmly and repeat.
08:44Deep fry until golden and crispy.
08:48And once slightly cooled, dive right in.
08:52How can cooking once and eating twice not make you feel good?
09:05Cutting down on food waste is a big part of my cook once, eat twice philosophy and my
09:10next recipe turns food scraps into something wonderful.
09:16There is nothing more satisfying than making a dish out of something that started its life
09:20off as leftovers and I could not be happier with this luxurious gratin.
09:30Crispy on the outside and wickedly creamy on the inside, my radical waste not want not
09:35gratin makes boring old potato peelings the star of the show.
09:41I religiously save my potato peelings in a freezer bag in the freezer till I have this
09:48huge mound of potato peelings.
09:51I'm going to show you how to make a whole other dish that would have gone in the bin.
09:56You're going to love this because this is better than a normal potato gratin.
10:00It tastes a hundred times better.
10:04So I've got my potato peelings, make sure they're fully defrosted and then pop them
10:08onto a tea towel and then get as much moisture out of those potatoes as you can.
10:16What we don't want is a gratin that's waterlogged.
10:21And you could do this with lots of different things like parsnips, carrots, beetroot, don't
10:26chuck them away.
10:27Pop them in the freezer bag and every time you get a different gratin.
10:31Grab a roasting dish and put all your peelings into the roasting dish.
10:37No fancy layering, nothing, just all in.
10:41A good gratin is all about the delicious creamy sauce.
10:47So start by heating 300 milliliters of milk and the same of double cream.
10:53This is going to make it rich and luxurious.
10:57If it was all cream, it would be too rich.
10:59So a mixture of milk and cream just lightens it.
11:03Add three cloves of minced garlic, a sprinkle of salt and then another one of my cheeky
11:08kitchen hacks.
11:11I don't want to use actual onions because they're just going to add to the moisture
11:16in the gratin and I don't want it to be liquidy.
11:18So you can add onion flavor without adding onion by using onion granules.
11:24The key to this sauce's incredible flavor is a bold use of black pepper.
11:29I'm using two tablespoons.
11:31You get that aromatic peppery sweet flavor and it just works so well with the gratin.
11:38As soon as the creamy sauce comes to the boil, it's ready.
11:42Pour the whole mixture over the top of the potato peelings.
11:50I think I'm very much like my dad.
11:52My dad is a make something out of nothing kind of guy.
11:56He never throws anything away.
11:57He will not sleep until he has cooked it.
12:00I just thought that was normal.
12:02I thought that was the right thing to do and actually it is the right thing to do.
12:08You want the potato peelings to be coated in that delicious cream mixture.
12:12Just encourage it along a little bit.
12:15Finally grate some nutty parmesan cheese on top.
12:19It's going to be lovely and salty and it's going to be crunchy and a bit crispy on top.
12:29That's it. As easy as that.
12:31Now I'm going to pop it into the oven at 160 for about 40 to 45 minutes.
12:48This has to be the greatest of the gratins that I've ever made.
12:54With a potato skin gratin, you get the crispy bits.
13:00Already better than a normal gratin, right?
13:05Look at that. There's so much texture.
13:08You've got that soft potato that's cooked in that deliciously flavored cream
13:13and then you've got the crispy cheesy bits on top.
13:16And now all I've got to do is eat it.
13:24My luxurious crispy potato gratin shows just how easy it can be to turn food waste into a sensational meal.
13:33Food as comfy as this just needs a comfy seat.
13:36I'm just taking a moment to enjoy my potato skin gratin.
13:47You wouldn't know that something as delicious and creamy and yummy as this
13:53would have been made out of something that would have ended up in the bin.
13:57You just wouldn't know it.
13:59And this is what I love about cooking like this.
14:03Cooking should make you feel good and eating should make you feel good.
14:07And this potato skin gratin is by far one of my favorites.
14:12When it comes to feeling good, nothing beats a barbecue with friends and family.
14:17And for chef Chris Roberts in North Wales, there's only one way to do it.
14:24I love being with great outdoors, cooking on fire, you know.
14:28Beautiful produce cooked on that fire just enhances all aspects of good people being together.
14:34One of Chris's go-to family favorites is sizzling fire-grilled lamb
14:38that can also be rolled into tons of extra meals for the rest of the week.
14:43I've got three kids under five.
14:45They're eating machines, cooking a big piece of meat.
14:48More than we need for that day, you know, but it rolls on to leftovers for the next day.
14:51It's just perfect.
14:53I'm cooking hockeys from the Snowdonia Mountains.
14:56My naidhoedd yr Uri in Welsh.
14:58I'm pairing it with lava bread.
15:00I love bara lawr, so it's lava seaweed.
15:03Beautiful surf and turf combination.
15:05This is what it's all about for me, cooking outdoors.
15:08Best hocket in the world.
15:10Nice marbling.
15:12That's where the flavors are, baby.
15:14Hockets is older lamb, so between one and two years old.
15:17And I think it's just lamb at its best.
15:20I'm just using the oil of the anchovies.
15:23No waste, no waste.
15:25Garlic paste.
15:28And this for me is the start of the show.
15:32And this for me is the start of the show.
15:34Essence of the Welsh sea, lava bread.
15:38The lava seaweed boiled down into a mush.
15:42I know it doesn't look appetizing, but just trust me, trust me, it's amazing.
15:47All species of seaweed are edible.
15:50I love free food, you know, so you can pick the lava yourself.
15:52And I think we all should be eating more seaweed.
15:54It's a super food.
15:56And this is going to create an amazing flavor.
15:59It's just natural umami.
16:01So I've got the coals to one side,
16:03and the hocket goes on the indirect side.
16:05So you've got a hot zone, cold zone.
16:07The number one mistake I see barbecuers do
16:10is fill the barbecue with charcoal.
16:12You get a fat flare-up, there's no way to move it.
16:17Whoa.
16:18My inspiration, cooking with fire, really,
16:20goes back to my dad.
16:22He used to travel to Patagonia a lot when I was young
16:25and come back and tell me all the stories of camping with the gauchos.
16:28The gauchos are Argentinian cowboys
16:31famous for their outdoor meat feasts.
16:35By now, I just love cooking with fire, you know.
16:37Look at that transformation.
16:40Let's make a little salsa.
16:42I love a nice long weekend at home with the kids,
16:45cooking something epic.
16:47Can't be in Wales without cooking leeks.
16:49Top it off with local sheep's cheese.
16:53Whoa.
16:54Beautiful, beautiful.
16:56What a delicious weekend meal feast.
16:59And one of my favourite things with lamb, really,
17:01is the leftovers you have the day after, you know.
17:03So kids at home love tacos, curries, shepherd's pie.
17:06So many options for leftovers.
17:08Beautiful.
17:14I love how Chris uses his sumptuous barbecue lamb
17:17as the base for multiple cook-once-eat-twice midweek meals.
17:22My next recipe is not only able to transform
17:25into a second dish in minutes,
17:27it's also a feel-good favourite.
17:30The only thing better than eating a curry
17:33is eating a curry twice.
17:36And that's exactly what I'm going to do.
17:44My fragrant curry is not only easy,
17:46but also doubles up as a curry with a twist
17:49for later in the week.
17:52When I make a curry, I like to make loads and loads of it
17:56so I can guarantee that I will have a second batch
18:00and I know I'm going to have leftovers.
18:02So I'm going to show you guys how to make a curry
18:05that's huge and really simple and really easy.
18:10Start by roughly slicing three large onions.
18:13Question, have you ever cooked a curry and thought,
18:17Hmm, that's a bit runny.
18:19If you want a thick, rich sauce, use lots of onions.
18:26No, I'm not making an onion curry.
18:28It looks like it right now.
18:31Season the onions and fry until soft and golden brown.
18:35Rush through everything in life,
18:37but take your time with your onions.
18:41Then add two more of my go-to kitchen hacks,
18:44ginger and garlic paste.
18:46You still get that same delicious flavour,
18:48but it just saves you some time in the kitchen.
18:51Dice three juicy tomatoes.
18:55This is a straight-up simple curry.
18:58Everybody needs just one curry
19:00that is still just as delicious
19:03as any other curry they've ever tasted,
19:05but just easier to make.
19:08The kind of curry that my son will be making at university.
19:13This is a delicious but mild curry,
19:16so I'm keeping the spices really simple.
19:19We're only using three, just three.
19:24Some warming garam masala,
19:27a sprinkle of golden turmeric
19:30and a spicy blast of chilli powder.
19:33Chilli powder is a preference.
19:35You might be looking at this thinking,
19:37Ah, I want more. Go for it. Put more in.
19:40Cook it out for a couple of minutes.
19:44You know I wasn't lying when I said
19:46that I'm making a lot of curry.
19:50My preference is chicken thigh. It's cheaper.
19:53If I'm cooking in bulk and I'm cooking lots,
19:56then it's better to buy the cheaper cut of meat.
19:58And to be fair, it's tastier.
20:00Chicken breast can be dry.
20:03I'm going to add a splash of water.
20:07I'm going to pop the lid on
20:09and just leave it to simmer away for half an hour.
20:20The smell of simmering curry in a kitchen is magic.
20:24I'm telling you, it's magic.
20:31Look at that. Beautiful chunks of succulent chicken
20:35in a gorgeous, aromatic curry sauce.
20:40Now time to show you why I call this recipe
20:43my Chicken Curry Two Ways.
20:46I've got another pan here,
20:47and I'm going to leave one half as curry
20:49and then transform the other half.
20:52And this extra dish is a real melting pot.
20:56I love this stuff.
20:57Probably because it looks like rice.
21:00But it's not rice.
21:01Orzo is teeny shapes of pasta.
21:04Mix the orzo into the curry.
21:05Yes. Yes, you heard right.
21:07I said mix the orzo into the curry.
21:11I let Bangladesh meet Italy.
21:14Curry and pasta.
21:16Now that's a match.
21:18All you need to do is add boiling water
21:20and let it simmer.
21:23Then scatter a flurry of fresh coriander
21:25over the first chicken curry.
21:28Curry's done. Coriander's on.
21:30And check out this orzo.
21:32As it's cooked in that curry sauce,
21:34it's plumped up and it's kind of absorbed
21:36all of those delicious flavours.
21:40Cook once, eat twice.
21:41See? I told you it was easy.
21:45Looks like I'm having two dinners tonight.
21:48My aromatic Chicken Curry Two Ways
21:51stretches a few simple ingredients
21:53into two heartwarming meals.
21:56A simple but mild and moorish chicken curry.
22:00And my East Meets West
22:02Curried Chicken and Orzo.
22:06I turn this way and it smells amazing.
22:09I turn that way and it smells amazing.
22:15That chicken is tender and moist
22:18and packed with flavour.
22:21Obviously that's meant to be for another day,
22:23but I couldn't not try a little bit.
22:26Just a little bit.
22:28OK, let's dig in.
22:31I love the chicken with the orzo
22:33because it's unique.
22:34It's a different way of eating curry.
22:37Two dishes.
22:38One for today and one for who knows, next week?
22:41It can't get better than that.
22:50Nothing makes me happier than making
22:52a homemade dessert.
22:54And they don't get any simpler
22:56than this fruity delight.
22:58For pure feel-good factor,
23:00it's hard to beat a pudding.
23:02Especially one that's so easy to make.
23:07My sumptuous creamy raspberry pudding
23:10topped with chocolate shavings
23:12and sweet maple syrup
23:14can chill in the fridge for days
23:16making it that perfect get-ahead treat.
23:20Everyone should have a treat.
23:22And for me, it's dessert.
23:24This is why I think you guys are going to love
23:26these really simple raspberry pudding pots.
23:29They are so quick to make, so simple.
23:32Trust me, you are going to be making these.
23:34They're so, so good.
23:36I'm going to start off with 300 grams
23:38of delicious raspberries.
23:43A quick blitz turns them into
23:45a sweet, tangy puree.
23:47I want to get rid of all the little bits.
23:49I'm like a no-bits kind of orange girl.
23:51I don't like those bits in orange
23:53and I don't like bits in raspberries.
23:55To remove the seeds,
23:57pass the syrupy puree through a sieve.
24:01You can use whatever soft fruit you want to use.
24:03You know those strawberries that your kids were like,
24:05oh, I love strawberries now.
24:07They're my favourite fruit.
24:09So you go out and buy three kilos of strawberries
24:11and now no one's eating them.
24:13This is a really good way of using those up.
24:15We are not about waste.
24:17Do not get rid of this.
24:19Freeze it and put it into your cake batter
24:21or your cupcake batter
24:23and you'll get that delicious raspberry flavour.
24:25No waste.
24:27These puddings are a breeze.
24:29Just pour 600 millilitres
24:31of thick double cream
24:33into a saucepan and sweeten
24:35with 150 grams of caster sugar.
24:37And I'm just going to give it a stir,
24:39let it come up to the boil,
24:41make sure the sugar's dissolved and it's done.
24:43That's it.
24:45The reason why I love making these is because
24:47I can actually make them ahead of time
24:49and I think that means I'm not rushed off my feet
24:51is a good one for me.
24:55On to our lemon.
24:57I need the juice for the actual pudding itself.
24:59But you know I don't like to waste
25:01so I'm going to find a way
25:03of using the zest
25:05in the rest of the pudding.
25:11Squeeze the zingy lemon juice
25:13into the smooth raspberry puree.
25:15And this is the most important part
25:17of making this pudding.
25:19This is what sets
25:21the cream.
25:23There is this magic that happens
25:25when the acid from the lemon meets the fat
25:27in the cream and then the sugar.
25:29It thickens it naturally.
25:33Simply pour the lemony raspberry puree
25:35into the cream and watch the magic happen.
25:39What you'll find
25:41is that it will start to thicken.
25:43As you're mixing it through
25:45it will start to look
25:47like raspberry ripple.
25:49Keep mixing it
25:51and then you'll get this even pink colour
25:53which is absolutely beautiful.
25:57Let's get these into their pots.
26:01Because they're so easy to make
26:03it feels like you could have this as a treat
26:05during the week.
26:07But because they look so pretty
26:09it feels like you could present them
26:11if you were having a dinner party.
26:13They could be for a Wednesday night
26:15and a really
26:17lively Saturday.
26:21Versatile.
26:23All they need to do is go in the fridge
26:25for at least 4 hours.
26:37How pretty are
26:39these puddings? Look at that.
26:41Set to perfection.
26:43For a fancy
26:45decoration I'm drizzling
26:47luxurious maple syrup over
26:49halved raspberries.
26:51And then that lemon zest.
26:53The lemon zest that I refuse to throw away.
26:55Sometimes it's really
26:57nice to decorate your puddings
26:59with what's already in the pudding.
27:01I don't know if the treat
27:03is eating them
27:05or making them.
27:07Because for me
27:09the baking bit is a treat as well
27:11so I win twice.
27:13And a final flourish
27:15of chocolate shavings.
27:19I mean
27:21I don't mean to brag
27:23but I might a little bit.
27:25But aren't they spectacular?
27:31My effortless raspberry puddings
27:33are the ultimate sweet treat to have on standby
27:35for whenever you need to lift your spirits.
27:39Music
27:43Look how beautiful they are.
27:45Won't stop me from eating them though.
27:47Look at how beautifully
27:49that's set.
27:51Pretty as a picture.
27:57It's got a little bit of everything.
27:59It's sweet, it's tart, it's fruity,
28:01it's zesty, it's creamy.
28:03But most of all it makes you feel happy.
28:05Next time
28:07the easiest of bakes
28:09for a stress free life.
28:11You can't cheat harder than that.
28:13I spin a scrumptious
28:15chicken tray bake into a tasty
28:17noodle soup.
28:19Cook once, eat twice
28:21and a batch of blissful brownies
28:23that are a breeze.
28:25It is the source of happiness.
28:35Music