All language subtitles for M.M.O.D.C.S02E03.Web

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of Mark Moriarty Off Duty Chef.

Right, who's hungry?

I'm Mark Moriarty, a professional
chef,

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

Food is my passion.

In this series, I'm bringing my
skills

to the home kitchen with tips on how
to elevate your everyday dishes

using easy to find ingredients.

This is a great way to use up
leftovers.

Dishes inspired by the restaurant
and takeaway menu.

Absolutely delicious.

I'm going to be showing you all

the mistakes that I've made through
the years in my guide to pastry
perfection.

Forget about these.

Let's make the properly.

This is Off Duty Chef.

This time in the Off Duty kitchen,
I've got

two delicious and very
different lamb dishes.

Almost speaks for itself.

A quick fix quiche Lorraine, and my
guide on how to get perfect pastry
every time.

If I have a group coming over

in the evening, I'll get up on the
Sunday morning, I'll have a coffee,

I'll throw something like this
together and then it'll be ready
come 06:00.

Potatoes.

I'm using the old reliable, roosters,
and I'm using a lot of them.

So we get them peeled
and then we can slice them.

When you start off in a professional

kitchen, you spend hours
peeling hundreds of these.

Once they're peeled,
we're going to start slicing them.

Sharp mandolin is key,
so things glide through it.

If we start forcing it,
that's when the accidents can happen.

So I'm going to cut these
about two centimetres thick.

Now, the next layer in these
potatoes are onions.

Take the end off them, peel them and
they'll go through the mandolin as
well.

It gets a little bit thick.

Just take the edge off the onion.

We can still use that.

We won't waste anything.

Just means it'll flow nicely
through the mandolin.

Now, the beauty of this dish is that
it's all going to happen in the pot.

Because it's a Sunday, I don't want
to be doing too much washing up.

I don't really messing around.

We're going to layer up all the
potatoes,

the onions, melt a little bit of
butter and then we get to cook the
meat on top.

At this point, we're just assembling.
It's all going to cook in the oven.

So I start off covering the base
of the pot with a layer of our
potatoes.

I like to try and layer them all.

Keep it nice and even,
so it's going to look good.

Once we've got a layer,
we're going to start seasoning.

Very important,
we season every single layer.

Little drizzle of butter,
a touch of black pepper.

And this will take a lot of salt
because there's going to be so much
butter and so

much liquid from the lamb that it
needs to be seasoned the whole way
through.

Then I go in with a couple
of little sprigs of rosemary.

These are hard herbs, but because
they're going to cook so low

and slow, they're going to basically
turn to mush, they're going to
flavour

the butter soak into those potatoes
and they're going to be absolutely
delicious.

Herbs on. A layer of onion, thyme,
rosemary, butter, potato, onion.

Absolutely delicious with roast
meats.

Once our onion's on, we're going
to repeat the process all over again.

Potato, more butter.

Our seasoning.

If you don't have fresh herbs
you can use

dried from the store cupboard,
they'll do a very similar job.

Onions and back to the start.

More potatoes.

Takes a bit of time in the morning,

but you'll get your day back and
it'll all be ready to serve as one
later on.

Lots and lots of seasoning.

Very, very important.
What are we on?

Herbs losing count now,
that's also very satisfying.

Ripping herbs off the stove.

One more layer and we're there.

There's the potato base.

A quick clean down and then
it's time for the lamb.

Lamb is very
traditional for this dish.

This leg is a beautiful piece of
meat.

And before we get it on the potatoes,
there's one last thing I want to do.

I take a small paring knife and just
stud it a couple of times.

Straight through,
past the bone into the meat.

What I'll do is I'll fill this with
garlic cloves and as it slow
roasts in the oven,

that garlic will basically confit
in the fat, go nice and soft and
flavour

the meat when we carve it
after. So the garlic's peeled.

What we do is we find our holes and
we're just going to shove them in.

Right down, press in with the
finger, push them down.

You'll never know they're there.

They will tick away,

cook nice and slowly and deliver
bags of flavour to the lamb.

Now once it's studded,
bear with me here...

we take the whole leg of lamb, place
it right in the middle of our
potatoes.

So what we're going to do is we're
going to cook it in the oven like
this.

As that lamb roasts, all the fat
and the juice is going to melt out
of it.

And instead of being lost to the
tray,

it's going to go down through
the potatoes, confit them and you're
going

to get that beautiful
flavour of lamb throughout.

Going to take one more hit of
salt all

over the top so we get
that nice crispy skin.

This is the best part.

All the work is going to be done
in the oven from here and you're
going

to be left with a beautiful
whole roast to share.

I'm going to cover it
with a good amount

of tin foil so all that steam
and juice is kept inside.

Now once it's nicely sealed,
it's going to go into the oven at

150 degrees Celsius for about 3
hours, 'til it's all nice and soft.

Then we'll whip off the tin foil

for the last half hour, bang up
the oven and it'll be beautiful

golden brown all over.

Make sure to open your oven
first.

The minute you open that oven,
the smell fills the room.

About 3 hours and ten minutes have
passed.

Let's have a look.

Wow.

So what you'll have seen here, we
have all the potatoes, which are nice
and soft.

The herbs have gone soft.

We've got our seasoning in there.

The lamb might look a little bit
white,

but if you have a look here,
it's just soft to pull off the bone.

Perfectly cooked.

The garlic has appeared. That's
nice and soft and golden brown.

So all that's left to do, get it back
in the oven at 220 degrees

'til we make this roasted
and golden brown.

There it is.
It almost speaks for itself.

Slow roast lamb, potatoes,
swimming in all the good stuff.

That is my Sunday evening

absolutely sorted.

A bowl of that and then
a sleep on the couch.

Next, I'm going retro
with a classic quiche Lorraine.

This is a great one
to have up your sleeve.

I'm using premade shortcrust pastry.

A little later on, I'll show you how
to make it perfectly from scratch.

It's really important when we're
working with pastry, that we keep
it cold.

If it gets too warm, we won't be able
to work with it.

If it does, we stick it back
in the fridge for a few minutes.

So line the tray.

I get my prerolled sheet
and drape it into the middle.

Just let those edges fall across
the top

so the base of the pastry
reaches all the corners.

Just press my fingers into the
corners

with the pastry and then push
it up against the edges.

Don't worry about that.
Overhang.

We're going to cook it with that on
so we can get a perfect edge at the
end and I

put it back on the tray
and it's ready to line.

Line the casing with parchment paper.

Then we're going to grab the baking
beans and pour them into the pastry
case.

This allows the pastry to keep its

shape as it cooks.

Spread the beans around evenly
and then get it in the oven.

So after about 20 minutes,
take the pastry out.

You can see it's starting
to go golden brown.

At this point, I'm going
to remove the baking beans.

Be careful, they are hot.

What you'll see here is the
outside is

nice and golden brown, but the middle
and the base is still raw.

So what I do is I grab a fork.

I'm just going to prick it, making
a few little holes just along the
base.

That will stop it from rising up
too much, then back in the oven.

Ten to 15 minutes until it's
golden brown all over.

Now, the colour of this is perfect,
so to get a really sharp edge,

I'm just going to shave it
down with a fine grater.

Perfect.

And now to make the classic quiche
Lorraine filling, we've got bacon
lardons

cream, creme fraiche, Parmesan
cheese, chives and, of course, eggs.

First, I'm going to cook off the
bacon

lardons in a little bit of oil,
get them nice and crispy.

And also the fat that's going to
come out of them is going to flavour
our egg mix.

Place another case on top
so it holds its shape.

After that, pour into a bowl.

And add the cream, creme fraiche and
six whole eggs.

And then give it a good whisk.

Next, I'm going in with some finely
chopped chives...

and chopped thyme...

before seasoning with sea salt and
black pepper.

And then I love to add a little
bit of Parmesan cheese.

Not quite traditional.

Gives a lovely golden brown
topping to the quiche.

We have our filling,
we have our pastry case.

All that's left to do is assemble
and get it cooked in the oven.

Grab a ladle to make sure we get all
the good bits across the quiche.

In this recipe,

you should have the perfect amount
of mix to fill to the top of your
tart.

Do yourself a favour and get your
oven open first before the balancing
act

of getting in one piece
from the board to the oven.

Whoop.

And cook it for 20 to 25 minutes
at 190 degrees

until it's just golden brown on top.

Chef's kiss.

Perfect.

Just let it cool down before slicing.

Little trick I learned this year.

There it is.
Simple, classic, delicious.

M&S Food, the home of Dine In. Proud
sponsors of Mark Moriarty Off Duty
Chef.

M&S Food, the home of Dine-In.

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.

I'm going to show you my take on a
kebab inspired by a recent trip to
Greece.

We're going to use up the leftover
lamb

meat, encase it in a really
simple flatbread.

This one is delicious.

I first had these on my honeymoon
and I ate them almost every day.

Now, what made it for me was

the flatbread, so I've
tried to replicate it here.

First thing we do is we're just going

to get a little bit
of plain flour on the go.

This is really, really simple to do.

I'm going to make it my hands.

We season it with a good amount
of sea salt

and then some dried packet yeast,
because we want this to rise quickly.

Once all my dry ingredients are
in there,

just give them a little bit of a mix
around so it's evenly distributed.

Now, I'm going to add my wet
ingredients.

I have yoghurt, which is nice and
acidic.

A little bit of olive oil,
which gives you a bit of spice.

And then some warm water.
In with the yoghurt.

Some of the olive oil. With that
fast acting yeast, it gives us a lot
of leeway.

Just do it generally by eye.

We'll be able to add or take away
if we need to, and then a little

bit of water from the kettle,
which boiled about ten minutes ago.

I've added a small amount there.

We can always add if we need to.

Then get your hand in there,

mix together until it starts to clean
the dough off the side of the bowl.

Comes together like that.

That's the texture we're after.

Once it comes together,
get it back into the bowl.

We're going to give it a little bit

of elbow grease for three to four
minutes until it's nice and smooth.

I suppose you could use a mixer,
but where's the fun in that?

So we're left with beautiful,
smooth, pliable dough.

It should, at this point,
just stick to your fingers,

because when we roll out later,
that means it's going to be slightly

sticky and the perfect texture.

Then what I do is back into the bowl,

cover it with a cloth and leave it
to double in size.

Time for some fillings.

So while the dough is proving,

I'm going to get everything
ready to go into the gyros.

So I have some creme fraiche and
cucumber for a tatsiki, some lettuce,

little bit of red onion and some
spices for the spice blend. That's
going to be

used for frying the lamb
and a little dust at the very end.

So tatsiki is a really simple dip.

They have it all over grease.

Just using some nice rough cucumbers
and really thick creme fraiche or
yoghurt.

I'm just using that nice outside
piece.

Leave the watery centre behind.

I don't want that going into the
tatsiki,

otherwise when we put the kebab
together, it ends up pouring out of
the base.

Grab a bowl and add in equal
quantities of creme fraiche and
cucumber.

Then season with plenty of salt
and a squeeze of lemon juice.

Give it all a good mix.

Beautiful.

Now, when I was away, they
cooked the lamb in a spice blend.

They also dust it on top
and they gave it to you.

It was delicious and I think
it was something like this.

First, in with a tablespoon of cumin,
coriander powder and dried chilli
flakes.

Then a teaspoon of aromat
seasoning and mix it all together.

Something like that.

Next, thinly slice some red
onion and chop some lettuce.

There's a time and place for frozen
chips.

The time is now.

So it doesn't take long
with that fast action yeast.

But that dough has doubled in size,
so all I'm going to do is knock it
back.

We're going to create rough enough

flatbreads, going to get a little bit
of flour just out on my work surface.

We then turn out the dough.

It's really light and airy.

A touch more flour,
it's going to portion into four.

Now we're going to roll one of them.

This is the pan here that I'm going

to cook them in, so it's important
that I have a very similar shape.

Grab the rolling pit and I'm just
going

to roll them roughly. I don't mind
if they're a little bit thick.

That's going to give us that chewy
texture that I remember so well from
the holidays.

Now, to cook them, they're only going
to take about two minutes on each
side.

Look at the air bubbles
starting to form already.

There's our flatbreads.

Last but not least, the lamb.

Just kept back a little
bit from the roast lamb.

Now, for me, roast meat the next
day is

a little bit dry and not
that nice in a sandwich.

So we're going to waken it up by
frying it in some oil with some
salt, our spices,

and it's going to make a beautiful
filling for these gyros.

Season at this point, with a touch
of salt,

let the skin go crispy, let all
that lamb fat melt back into the pan.

As that lamb starts to go golden
brown

and crispy, I'm going to go
in with half our spice blend.

The reason we don't add it too
early is

that it goes really dark and burnt
and the spices will go bitter.

So once they're in there, we give it
one final toss, then turn the heat
off.

Ready to go.

Smell that.

Tsatsiki and the freezer's
finest - skinny chips.

So the production line is ready.

Just time to assemble.

Tsatsiki, crispy lamb,

some lettuce, a bit of red onion.

Skinny chips. Have to be crispy
as well.

One last dusting of our spice blend
and then squeeze.

Good memories.
Leftovers for the win.

Today, I'm going to shine
a spotlight on pastry.

There's nothing better
than when you get it.

It's beautiful, golden and crisp.

I want to show you some of the
mistakes

I've made through the years
so you don't have to.

This is my failed tray.

So first of all, we have this.

What happens here is the pastry was
too wet, so the sides collapse.

When you cook it,
everything goes down to the base

that becomes too thick and doesn't
cook the whole way through.

Then we have this in the middle.

Looks okay.

Good pastry, but it hasn't
been cooked enough.

There's nothing worse than
undercooked

pastry, where the flour is
chalky on your palate.

And then this one might look okay,
but that will be horrible to eat.

The pastry is too dry,
it's cracked on the outside,

and that'll be like leather when
you try to cook through it.

And now you've seen what can go
wrong.

I'm going to show you how to get
consistently perfect pastry every
time.

First, I'm adding 450 grams of
plain flour into the mixer,

followed by 150 grams of icing
sugar and 220 grams of diced butter.

Mix until you get a crumb-like
texture.

Just like this.

Add in two whole eggs

and mix for about 30 seconds,
or until the dough comes together.

Okay.

This is the point where you have
to stop, just when it cleans the
bowl.

That's going to be beautiful and
crumbly.

If you overwork it, you're going
to end up with leathery pastry.

Wrap the dough in cling film
and let it chill in the fridge.

Meanwhile, I can give
the kitchen a quick tidy.

Now, once the dough is chilled,
cut into four pieces.

Cover the work surface and the dough
with flour before we start rolling it
out.

So when you're rolling the pastry,
roll it with a good amount of flour.

I'd like to see more flour rather
than less to stop sticking.

And we want it about one centimetre
thick.

Now, I'm making small tart cases
today,

but the same principles
apply for the larger one.

If you want to make savoury pastry,

just leave out the sugar.
Then cut out your pastry rings.

I'm using a mould that's just
slightly bigger than the tart case

I'm going to cook it in.
Remove the excess

and start to form the pastry into
the tart cases with some overhang.

Place another case on top
so it holds its shape.

Now, the fridge is your
friend in this process.

Pastry being cold is key.

Going to stick them in there for two
or three minutes just to chill.

Then we can trim them
up and bake them off.

I'll just run my knife around the
edge to get a lovely sharp finish.

The goal is perfection here.

Once you've removed the excess
pastry, place them on a tray.

Bake in a preheated oven for 15
minutes at 180 degrees until they're
golden brown.

This is perfect.

Really light when you pick it up.

Has that beautiful crumbly texture,

so it'll be like butter in your
mouth and golden brown all over.

Really crisp, crunchy pastry.

Very pleased with that.

Now, time for our filling.

First, in with some jam,
top with our pastry cream.

Beautiful raspberries,
a touch of mint,

some sliced vanilla pod,
icing sugar, and we're ready to go.

They look pretty good, but as always
with this, proof is in the pastry.

Close.

Yeah, pretty perfect.

So that's it for now.

A lovely collection of recipes.

I hope you give them a try in your
own kitchen and I'll see you next
time.

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

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 Duty Chef.