All language subtitles for M.M.O.D.C.S02E01.Web

For the ultimate night in,

M&S Food: the home of dine in.

Proud sponsors of Mark Moriarty:
Off Duty Chef.

Right, who's hungry?

I'm Mark Moriarty, a professional
chef,

and I've worked in some of
the world's top restaurants.

Food in my passion.
# (upbeat music)

In this series,

I'm bringing my skills to the home
kitchen,

with tips on how to elevate your
every day dishes,

using easy to find ingredients.

This is a great way to use up
leftovers.

Dishes inspired by the restaurant,
and take away menu.

Absolutely delicious.

I'm going to be showing you all the
mistakes

I've made throughout the
years

in my guide to pastry perfection.

Forget about these, let's make them
properly.

This is Off Duty Chef.

# (music)

Coming up, I'm going back to basics
with some one pan classics.

A speedy risotto, using only a
handful of ingredients.

Mm, it's delicious.

A hearty ministrone that's perfect
for lunch.

A nice big portion of this, and
you're laughing.

At takeaway favourite - the butter
chicken.

And of course, something sweet and
chocolatey to finish.

(birdsong)

We're gonna start with one of the
classics.

I'm gonna show you how to make
risotto

in 15 minutes.

# (music)

Most people think risotto is a
really complicated

and time consuming dish, but I'm
gonna show you

the three key steps to make the
perfect risotto.

Number one is the type of rice we
use.

This is my arrborio rice, or
risotto rice.

It's a little bit thicker or firmer
than your long grain,

or basmati rice.

Takes a little bit more care and
effort to get the starch out of.

But it's quite delicious.

Number two is chicken stock.

We're gonna use this to flavour the
risotto as we cook it,

and it's very important it's warm.

(cooker clicks)

Now the third key point is the
seasoning. The first of that

is the shallot and garlic that
we're gonna add

to the base of the risotto.

Now what's very important here

is that we dice our shallot pretty
much

the same size as the rice so
it cooks evenly.

Now, if you don't have shallots
knocking about,

you can just use plain onions.

They're not quite as intense, so
you might need a bit more.

But they're still equally as
delicious.

So once I have my shallot halved,

Tuck my fingers in with my thumb
in behind so there's no slippage.

I'm gonna run my knife all the way
along.

Right to the base of the shallot.

Once I get to the end,

I turn my knife sideways.

Almost straight through.

Just stopping at the end of the
shallot.

# (music)

I once cooked this risotto for 400
people at an event.

And this is exactly the same
technique

as I would at home for
two or three.

Then I'm gonna use one clove of
garlic,

I take the skin off,

grab a fine grater,

and save yourself a little bit of
hassle.

They're our base seasonings.

I'm gonna get everything I need for
cooking out and ready to go.

So I have some white wine,

I have some butter to finish.

Some parmesan cheese,

and then a little bit of pepper.

Gonna melt a little bit of butter
on the pan

so we can start cooking our shallot
and garlic.

We just wanna cook this nice and
softly, with no colour.

To get all the flavour out of the
onion.

Get my spatula in there.

Mix it through, and we coat it in
that butter.

Now you notice, there's a fair bit
of butter in there.

But we're gonna need that to coat
the rice at the next stage.

Whenever I cook shallot or garlic

I always add a little bit of
sea salt at this point.

It just stops it from going bitter,
brings out the sweetness.

Now the next thing that's gonna go
in is our rice.

So I'm gonna weigh it out.

It's important we have the exact
amount

for the stock and shallot.

This'll feed two people.

I'm using 160 grams.

(sighs) 161.

Get away with it.

Now back to our shallot and
garlic.

The shallot's gone kind of see
through, it's not raw in the
middle.

The heat has done its job.

So at this point, with all that
excess butter,

we're gonna go in with our rice.

And get it slightly coated.

Spatula goes back in.

Now at this point, that rice grain
is quite thick on the outside.

So everything we do from this
point;

using the heat, the butter, the
stock,

is gonna break down that outer
shell, and get it to release

its starch. That's where you get
the creamy texture in a risotto.

After about a minute, the rice is
starting to break down.

We're gonna go in with the first of
our liquids.

This is a seasoning.

Adding about 300 mils of a good
glass of white wine.

That's gonna start the liquid in
the risotto,

and give it a nice base of acidity.

Again, at this point, we have the
heat very, very high.

So from now on, we're gonna be on
full blast.

We've got about 12, 13 minutes
before this is ready.

After about a minute, you're
starting to see the rice appear,
and all that wine has evaporated.

So we keep it moving.

And now we're ready to start our
stock.

So grab a ladle,

and we're going to start soaking it
with that stock.

Really important we have hot stock.

If anything cold goes in there,

it's going to shock the rice grains
and stop them from releasing
starch.

At this point, don't worry if i
t looks a little bit soupy,

it's going to take a lot of stock.

So those rice grains should
be soaked in liquid.

You don't have to wait for the
stock to be

completely evaporated
before adding more.

It should be always soaked in that
liquid.

The reason it's over such a high
heat is that as the rice cooks,

chicken stock is concentrating in
flavour,

so it's going to be delicious.

we're at the halfway point,
we'll have a look at the rice.

So when I pull it out there,

if you look at it, the outside has
started

to break down, but the middle is
still that chalky white,

it's still raw.

So keep the heat going,
keep the stock coming.

We're about eight minutes away.

You'll know the rice is cooked here

because you can see it's gone,
see through the whole way.

And if you have a taste,
if you're unsure delicious.

You should be able to taste every
grain of rice individually.

Shouldn't be chalky in the middle
and it shouldn't be mush either.

Perfect. So take it off the heat,

give it one last small ladle full
of stock

and then it's ready for
its seasonings.

First, in some Parmesan cheese.

Next up, the pepe or pepper.

And depending on how you like it,

you can add a little bit
less or a little bit more.

Lastly, in with some butter
and give it a good mix.

Smells amazing.

So everything's in there
looking nice and creamy.

Just going to give it a quick
taste,

see where we're at.

Delicious.

Just at the end, I'm going to add
a little

bit more of everything just to turn
it into something really, really
good.

The last thing - I like to add
a touch of lemon juice to dishes

when they're this rich,

just lightens them up ever so
slightly.

Mix it through.

It's ready to serve.

Nice bowl, good ladleful of the
rice.

As you tap it...

it should travel to all corners of
the bowl.

Beautiful dish, simple to make,

and that's why it's one of the
great dishes of the world.

Staying in Italy, I've got
another classic recipe.

Using up ingredients from the
fridge and the freezer,

this is a great one to batch cook
if you're working from home.

# (upbeat music)

To start off, I'm going to prep all
my veg.

Dice some onions,

carrots,

and a corgette,

then thinly slice some garlic.

Now I'm going to get all this veg
into the pan cooking,

but hold back on the garlic for
about two or three minutes.

Let the veg cook out over a high
heat.

We want to get a good bit of
caramelisation on there

to bring out the sweetness in the
base of the soup.

Once we have a bit of colour on
the veg,

I'm going in with my sliced garlic.

Then I'm going to add a teaspoon
of chilli flakes,

a little bit of heat.

And I'm going to use my Parmesan
rind from earlier.

So instead of throwing it
in the bin, it goes in here.

As it melts down and cooks out,
it's going to give a beautiful
depth

of flavour to the soup.

Then in with a heat teaspoon of
tomato paste.

That's going to give
a beautiful, rich colour.

And get your spoon in there,

cook it all out for about a minute
or two.

That tomato paste is going to give
a beautiful,

rich colour to the
final soup.

Now, once the tomato paste is
cooked out,

I'm going to give it a little
bit of seasoning at this point.

Touch sea salt,
a little bit of black pepper.

And because we're going to add in
tin

tomatoes, I find they can be
a little bit bitter sometimes.

So just add a little
pinch of castor sugar.

That's going to sweeten
up the tomatoes after.

Now, my chicken stock, you could
use veg if you want.

And with that, a tin of chopped
tomatoes.

Again, nice store covered
ingredient.

And always with the tin tomatoes,
there's a little bit extra.

I just add a touch of water,

swirl it around just so there's no
waste,

# (upbeat music)

Give it a quick stir,

and then I leave it to simmer for
about ten minutes.

Now we're going to bulk it up with
some butterbeans,

black eyed peas and pasta.

Just draining the excess water
off the tin beans.

straight in.

And to really bulk it up,
I'm going to add some spaghetti.

Now, they'd probably kill
me in Italy for this.

What I'm going to do,

I'm going to break it up into
smaller little shards so it cooks
quicker.

Sure who'll know?

And cook it for another ten minutes
until the pasta soft.

Okay, pasta's cooked through,

so it's ready for the greenery and
some final seasoning.

First up, I'm going in with some
cabbage.

Then good old trusty favourite,
some frozen peas.

Peas are going straight from the
freezer into the soup,

and mix it through.

There's clearly loads here,

so I'll have a bowl of this for
lunch today,

then I'll pack it down in the
fridge.

It'll do me for about a week.

You might need to top it up with
some water

if you're not eating it right away.

Give the cabbage about two minutes

to soften up, then we're going
to finish with some seasoning.

Going to add a few drops of hot
sauce,

depending on how hot you like it.

A pinch of salt and pepper.

Then I'm going to grab
a little bit of fresh thyme.

And this goes really well

with the flavours of minestrone,
nothing too fancy.

I'm just going to rip it up a
little bit

in my hand and let it
fold through the soup.

Lastly, a really nice seasoning

that people forget about
is some good olive oil.

And that will just split the top

of the soup with some lovely
pearls of that flavour.

That's it.

Give it a quick taste,
make sure you're happy with it.

It's ready to serve

a nice big portion of this for
lunch with some crusty bread and
you're laughing.

# (music)

M&S Food: The home of dining

proud sponsors of Mark Moriarty:
Off Duty Chef.

M&S Food: The home of dining

proud sponsors of Mark Moriarty:
Off Duty Chef.

This is Off Duty Chef,

where I make delicious restaurant
quality dishes

using techniques from the
professional kitchen

for cooking at home.

This is one I make at least once a
month.

We always go back for seconds.
It's great for lunch the next day.

It's pretty indulgent.

It's my buttered chicken.

# (upbeat music)

The key to packing loads of flavour

into your buttered chicken is
by marinating it, preferably
overnight.

Another thing that's a little bit

different in this recipe is
that I'm using chicken thighs.

They're a little bit tougher,
but

we're going to cook them low
and slow.

To start off, seem to portion up
the chicken before we marinate.

These ties are boned out,

and they're skinless, so there's
very little work for you to do.

We get that into our bowl.

I'm going to swap out this
chopping board,

and wash the hands.

And you'll see there, handy
tip for your chopping board:

little bit of wet kitchen
paper underneath.

Just holds a board in shape.

There's no slipping when you're
prepping.

Now the chicken marinade.

It's really simple to do really
quick,

using some easy to get ingredients.

Just going to use some chilli and
some ginger,

along with some yoghurt,
and some dried spices

from the store cupboard.

I just take a nice tom sized lump
of ginger,

and we're going to chop
it nice and tinly, skin and all.

With our red chilli, I want a bit
of heat in this,

so I'm just going to take off the
green top,

roughly chop it up, seeds
and all,

and some handy spices
from the store cupboards.

And I also need yoghurt as well
from the fridge.

So it's the yoghurt that will
really bind this together.

Now we'll just get everything in
the blender,

let it do all the work
for us.

We're going to go in with some
garam masala, some cumin,

which is one of my favourite
spices,

ground coriander, our
yoghurt.

Now, the acid in that yoghurt is
going to act on the chicken as it
marinates.

Break it down and make sure it's
really, really tender.

Before I forget, last thing that's
going to go in,

a couple of cloves
of garlic.

Again, no need for anything fancy
or peeling,

the blender will do the
work.

# (music)

There it is.

Pour it on the chicken
and get it marinating.

Don't be afraid to get your hand
in there.

Mix all that beautiful paste
through it.

And get that in the fridge and
leave it for at least an hour,

preferably overnight,
so it marinades and does its job.

# (music)

While that chicken is
marinating,

I'm going to get all my veg
and spices ready for the curry.

Just so I don't forget.

First things first, we're going to
dice some onion.

I'm going to cook this pretty
quickly,

so I'm going to finely dice
everything so

I get as much flavour out
as quickly as possible.

And then five cloves of garlic.

I'm going to peel it this time
because we're going to eat it.

I'm using the same techniques
again and again for every recipe.

Consistency is key.

Next up, I'm going to chop another
tom sized piece of ginger.

To make life easier,
we're going to grate it.

I wouldn't wish chopping ginger on
anyone.

Leave behind that woody
centre.

It's not very nice to eat.

After that, a couple of fiery
little green chilies.

I'm going to use two or threE.

Now if you don't want to, you don't
have to add them in at all.

If you want to pack a punch,
go with five or six.

Now it's time to start
cooking off the chicken.

This is a strange one.

We're going to add all the chicken
in with the marinade,

and as it cooks on that high heat,
it will get a little kind of black.

But that's beautiful flavour and
that's
what makes this dish quite special.

Use a good amount of plain oil,

because I don't want it to stick
to the bottom of the pan.

Once it gets smoking hot,
we can start to cook the chicken.

Every drop of that marinade
has gone in with the chicken.

Between the ginger, the garlic,

the chilli, all the spices and that
yoghurt, it's going to caramelise.

It's going to be slightly
blackened,

but that is where the flavour
comes from in this dish.

So the chicken is nearly cooked
through and you can see that
beautiful charring

and caramelization. That is
packed with flavour.

Now we're going to bring the
chopping board

with all our prepped
spices and veg, and straight in.

And I go back in with my tongs.

And the smell coming out
of this chicken is ridiculous.

So while that onion softens down,
I'm going to go in with my spices.

I've kept this really, really
simple.

It's a teaspoon of everything.

First up, some chilli powder,
then some cardamom pods.

We're keeping them whole.

A teaspoon ends up being about
eight.

After that, some more cumin,
then some garam masala.

Lastly, a teaspoon of tomato paste.

Then I go back in and mix
all those spices through.

Once those spices are in there,
we start with the liquid.

Going to add a little bit of brown
chicken stock,

just to scrape all those
caramelised bits off the base of
the pan.

So let it do its work scraping all
that flavour from the base of the
pan.

Once you've scraped away,
I add the same amount of cream.

This is where it gets very
indulgent.

Once our cream is reduced by half,

I turn off the heat and there's
only one

thing left to do - add the butter
to the butter chicken.

This might seem like a lot of
butter,

but it's really, really delicious.

And there's so much flavour in
here,

we actually need this to mellow
it out a little bit or so.

Or so I tell myself.

You're getting this when you order
the takeaway,

you just don't see it.

Now, as one pan wonders go,
that one is pretty epic.

All it needs is a squeeze of lime
juice,

some rice to soak it up
and we're ready to serve.

Yeah, it's as good as it looks.

And now for something sweet to
finish.

I've worked on the pastry section
of many restaurants,

learning all the skills and
techniques,

and making plenty
of mistakes so you don't have to.

First up, I'm going to show you
how to make the perfect brownie.

# (music)

I've baked off three different
examples of brownies here.

Now, when you look at them,
at first they look all right.

But once we go in,
you'll see where I went wrong.

First up, we have a brownie
that's completely undercooked.

It just completely falls apart
inedible.

Now, in this one, the oven was too
warm,

the outside is overcooked,
it's cakey.

And inside it's still really dense,
not very nice to eat.

Now this one is completely
overcooked.

So when I top it, you can hear.

And when I lift it out, it's
completely caked the whole way
through.

That is not going to be nice to
eat.

Now I get it.

Baking is expensive.

Chocolate is expensive.

So I hate waste.

To fix these with the undercooked
one,
it's pretty easy.

Go back in the oven.

And then these two, what I do is I
crumble

them up, leave them in the fridge
and they'll go on top of ice cream.

So you've seen what not to do.

Here's how to make brownies
that will work out every time.

Melt 275 grammes of both plain
chocolate

and butter over a low heat.

# (music)

Next, we're going to crack four
eggs into the mixer,

and add 325 grams of caster sugar,
before beating lightly.

Once the chocolate is melted and
cooled,

we're going to add it into the
mixer.

Just look at that already.

Sieve in 175 grams of plain flour
and one teaspoon of baking powder.

Folding it through in stages.

This is really important.

We don't want it to end up
like those failed attempts.

Fold in equal quantities of milk
and white chocolate chunks.

Now that's what I'm talking about.

Now just pour it all into a square
tin lined with grease proof paper.

Now cast your mind back
to the failed tray.

Brownies are all about timing.

These are going to go into the
oven till

they're just set on the outside
with a little bit of wobble.

Trust the timing.

# (upbeat music)

These look absolutely perfect.

I'll give them a bit of a shake
and you'll see this wobble.

Don't be afraid.

That's exactly what we're after.

When that cools down,

it's going to set and you'll have
a perfect moist brownie.

I leave them for about an hour
to cool before I cut them.

Be patient, it will be worth it.

Look at that.

Beautiful and moist the whole way
through.

Crispy on top.

Pure chocolate indulgence.

That, for me, is the perfect
brownie.

Brownie and coffee, what a combo.

I hope I've given you some new
ideas to try in your own kitchen
this week.

That's all for now and I'll see
you soon.

For all the recipes on tonight's
show, visit...

Subtitling
RTE 2023.

Enjoy an indulgent dinner at home
for the ultimate night in.

M&S Food: the home of dine in

proud sponsors of mark Moriarty
off Judy Chef.