All language subtitles for M.M.O.D.C.S02E04.Web

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.

Right, who's hungry?

I'm Mark Moriarty, a professional
chef and

I've working 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 guides to
pastry perfection.

Forget about these.

Let's make them properly.

This is Off Duty Chef.

# (music)

We're cooking my family favourites
today.

A creamy chicken and mushroom
pie...

It makes me very happy.

A quick fix noodle soup, minus the
packet...

...steak burritos, and how to
perfect the chocolate chip cookie.

Perfect.

There's something really comforting
about a pie made from scratch.

And this chicken and mushroom
version delivers on every note.

# (music)

Now, for me, there's nothing worse
than when you get a beautiful pie

with very little in it.

So I have some pre prepared
chicken

breasts here, six in total,
which I've just diced up.

First thing I'm going to do is
heat the

oil in the pan before
browning the chicken.

While the pan is heating, I'm
going to

warm up a little bit of
brown chicken stock.

This chicken stock is going to be
the

basis of the sauce, which
will go in here eventually.

The better the chicken stock we
use in

this pie, the better the flavour
of the final sauce chicken in.

I get every part of the chicken
touching

the base of the pan and then just
leave it to do its thing.

The more we move that pan around,
the more

heat that comes out and we'd
end up with boiled chicken.

Season the chicken at this point
with good amount

of sea salt, that golden brown
colour is exactly what we're after.

That's full of flavour.

This is a nice bit of brown colour.

I'm going to get it out
of the pan to rest.

Now, that chicken isn't fully
cooked,

just colour on the outside,

but we're going to add it back in
when we make our sauce.

Before that, we need to get our
veg on the go.

For the sauce, same as every single
time.

Sliced onions, sliced garlic.

# (music)

Next up is our mushrooms.

Now, you can just use basic
chestnut or button mushrooms if
you'd like.

Nothing wrong with that.

I've got a nice selection here of
some

oyster mushrooms, some
shiitake, some chestnuts.

Lots of flavour.

We're just going to get them nice
and roughly sliced.

When mushrooms
are this good,

I want to actually taste them in
the pie.

In the restaurant, with the
expensive mushrooms,

you would brush them with a
toothbrush

just to get all the bits of dirt
off.

When I'm at home,

I don't bother.

Now, mushrooms are going to go into
the pan we cook the chicken in.

What I do is I get them
in a pretty high heat.

I add a little bit of extra oil
because they will soak up a lot of
oil.

They're like sponges.

Now the key with mushrooms is that
we keep

cooking them over that high
heat until they're caramelised.

We season them at the end.

If we season them too early, they
release all their liquid

and you end up with that horrible
grey boiled mushroom and that not
nice texture.

As they fry,

I'm going to add a few
knobs of butter as well.

Bit of brown butter.
Makes everything taste better.

Once we have a little bit of
colour

on the mushrooms and some slight
golden brown,

We want my sea salt and a good
amount of freshly ground black
pepper.

Oh, yeah, nice smell.

They're getting coated as well.

And all that lovely caramelised
chicken

that was soaked to the base of
the pan, all the good stuff.

And before that butter gets too
brown,

we'll go in with the
onions and the garlic.

So we're just adding layers of
flavour,

spoon back in, get the onion coated
in all that lovely butter and
juice.

That makes us lovely and golden
brown.

Now so we're going to start
making our sauce base.

We start by adding a
little bit more butter.

Now this is technically called a
velouté sauce, which is your rue
base where you

have your flour and your
butter, which cooks out.

Instead of adding milk, which you
would

for a white sauce, we're going
to add our chicken stock.

Once the butter is in there
melting down,

we're going to go in with our
flour.

So it's the flour, particularly
the starch

inside it, that is going to
activate with our stock and pick in
the sauce.

So I'm going in here with five
tablespoons,

which is just the right amount for
the stock that we have.

Once the flour is in there,
we need to get our spoon in.

What we do is we cook it out like
a paste for one or two minutes.

If we don't do that and we add our
liquid too early,

we'll end up with a sauce at the
end that has

that sort of chalky raw flour
flavour in the back of your mouth.

Right so the flour is cooked out,

just starting to stick to the base
of the pan.

So I'll retire the spoon,
take out the whisk.

We're going to do now is as we
whisk,

we're going to add our warm chicken
stock in here

and watch what happens.

So as that stock hits the flour
and starts

to cook out, it'll immediately
take it into a paste, mix it
continuously as it

comes to the boil so we
don't get any lumps.

What that liquid is also doing is
it's scraping all those caramelised
bits of

mushroom and chicken from earlier
off the base of the pan and
flavouring our sauce.

So that's nice and thick.

But there's one extra ingredient
I'm going to go in with.

Little cheat from the store
cupboard.

Cream of mushroom soup.

Some call it a cheat ingredient.

I'm all for it.

That sauce is looking good.

Going to return the chicken
from earlier to the pan.

We're going to simmer it for five
or six minutes so it's cooked
through.

And don't forget all that
beautiful chicken juice that will
be left,

that's going to season the sauce.

# (music)

After three or four minutes
bubbling away,

I turn the heat off, and see where
we're at.

Oh, it's good, but we're going to
make it great by adding lots of
seasoning.

First up, tarragon.

Goes really well in classic
with chicken and mushroom.

Nothing fancy here, just rip
them up and get them in there.

There's some fresh thyme stalks
are not

that nice to eat, so I just pull
off the leaves and straight in.

After that, some whole grain
mustard.

And then going in with a big
tablespoon of

this packed with flavour.

Salt, black pepper and the juice of
half a lemon.

Mix it together

and it's ready to go into our pie
dish and fill that right to the
top.

If we're going to be making pie,

w want it to have lots of the good
stuff.

Now, I'm going to leave that chill,
come back to room temperature

so that we can add the pastry on
top.

So for the topping, I'm using
some premade puff pastry.

Time to roll up the sleeves.

Always premade with puff pastry.
It'll break your heart otherwise.

Once it's rolled, cut off that
excess

and it's ready to top the
pie.

And the pie filling has come
back to room temperature.

That's really, really important.

If we put the pastry on when it's
too hot,

it will just steam and
melt off.

I drape the pastry on top.

I'm going to crimp up my fingers.

So I'm just going to press it into
the edge,

folding it over so it sticks to the
top of the tray.

Trim off the rest of the excess.

Now it's time for the egg wash.

So I'm using two egg yolks.

I use the yolk only.

We get a much nicer colour on the
finish,

then grab a pastry brush
and it's time to paint.

So I'm just cutting a little
crisscross on

the top of the pastry to make a
design,

and I just poke a small little
hole to

release the steam from the mix
underneath so the pastry stays
crispy on top.

This step is clearly not necessary,
but it makes me very happy.

In my defence, if you spend time
doing

this with the thyme,

you can charge people about a fiver
extra for the pie.

Ready for the oven, 200 degrees
for about

20 to 25 minutes until
it's golden brown on top.

Slice of that, big bowl of mash
put a smile on my face anyway!

# (music)

Leftovers for me mean
delicious and quick lunches.

I'm going to show you how to make
this.

# (music)

Going to start prepping
my garlic and my ginger.

Slice one clove of garlic,

and then grate the ginger to get
one tablespoons worth.

Now I'm going to sweat that off
in a little bit of vegetable oil.

Add the garlic and the ginger
to the pot and fry until soft.

While that's cooking,

I'm going to slice some cabbage and
mushrooms.

Using button mushrooms,

nothing fancy for this soup.

Slice the mushrooms and cabbage as
thinly

as possible and add to the pot
with the garlic and ginger.

Add some oil and stir well.

Now I'm going to season it up.

The magic ingredient is Chinese
five spice.

Just a teaspoon.

I love five spice.

Lots of anise in there.

Asian soup gets Asian ingredients.

Touch of salt, a little sprinkle of
black pepper.

Add the chicken stock, bring to
the boil,

and allow it to reduce by a
third to intensify the flavour.

Now I'm going to add the noodles
for about ten minutes until they're
soft.

I'm going to snap them up so they
look

like they do and they
come out of the packet.

Next, take a cooked chicken and
shred

about 400 grams of the meat.

Leftovers from a roast dinner
work perfectly here.

Add it into the pot, then chop
some spring onions.

We'll use them later.

Just going to season it up
really quickly with what I have.

Dash of soy sauce.

Mix it through and it's ready
for the bowl.

# (music)

This is lunchtime cooking for
me, so I don't have much time.

I'll just jazz it up with a
few bits I have in the fridge.

Garnish with the chopped spring
onions.

See, little ripped coriander
leaves, which

I always have in the
kitchen, stalk and all.

And then, if you like a kick,
just a few drops of chilli oil.

There it is.

Smash a bottle of that.

Lunchtime chicken noodle soup.

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.

# (music)

This is Off Duty Chef,

where I make delicious restaurant
quality dishes

using techniques from the
professional kitchen for cooking
at home.

Next up is a recipe based on
something I used to eat almost
every day in college.

A whole meal in one.

This is my take on the steak
burrito.

# (music)

Best part of the burrito
for me is the salsa.

So to start off, I'm going
to make a salsa verde.

Translates as green sauce.

I'm going to lamp it up with
some very spicy green chilli.

Going to get the blender to
all the work for me here.

So I'm just going to roughly chop
the

chilies seeds and all
that will give me a medium heat.

If you're one of those people that
wants

to blow your head off, give
them two or three more chilies.

But I can't stand that burning
mouth after that, one clove of
garlic.

Straight in. Then for some
beautiful Mexican acidity
using the zest of a lime.

Then I'll go in with the
juice of the whole lime.

With any of these limes, if
they're a

little bit cold, you won't get
as much juice out of them.

So what I like to do just warm
them up

ever so gently in your hand and
you'll get way more juice out of
them.

This salt, it has to be pungent
and zingy and spicy,

so lots of everything going in.

The main body of this salsa is
going to be made up with coriander.

I'll pretty much use the whole pot,

and get all the stalks in there as
well.

There's loads and loads of
flavour in those stalks.

You can leave it back out in the
sun,

give it a bit of water and
that will grow again.

Touch of olive oil in here
just to loosen it up.

Good handful of salt
and it's time to blend.

Takes about 20 seconds.

Beautiful fragrant salsa.

I'll keep that in the fridge
till I'm ready to use it.

Great in this burrito, but also
great with

any type of grilled meats or
fish or things like that.

Then, for the carb loading. So I
fill up,

we're going to steam some rice.

Equal quantities of rice to water
and steam for 15 minutes.

Straight from the
kettle,

just to cover the rice into the
steamer and forget about it.

Now, for the steak.

For this, I'm going to
use strip loin steak.

Bit of an upgrade for my college
days, but still pretty cost
effective.

Nice cut of meat.

We're going to cook it in strips
so it cooks very, very quickly.

Just make sure they're evenly
coated as well

so they cook at the same
temperature.

Go into a bowl, quick wash of the
hands.

Going to dress them ever so
lightly in

olive oil, just so our
seasoning sticks to the steak.

Then this is really simple.

We go to our store cupboard.

We're using three types of spice.

Some ground coriander, some cumin,
and then,

depending on how hot you like it,

some dried chilli flakes.

And the staples of salt and pepper.

Get your hand in there and coat
it in all that beautiful spice.

A quick wash of the hands.

Then get your pan smoking
hot and ready for the steak.

Go in with a good amount of
vegetable oil and stir fry the
beef.

Now, for this, keep tossing your
pan.

Because we've got spice and the
steak is quite thin,

we want to keep it moving so it
cooks evenly

and doesn't burn that spice.

Now, while that steak is stir
frying,

I'm going to open a tin of kidney
beans

because we're going to warm
this through at the very end.

# (music)

That steak is nicely cooked through
it's golden brown.

Take it off the heat,

add in my kidney beans and then
let them just warm through

in that excess oil and heat.

So that's warmed through.

I'm going to do a quick clean
down and get

the production line set up.

From the fridge: my cheese, sour
cream and our salsa verde.

Now, I'll set it up just like
I remember the burrito shop.

Crisscross, some tinfoil. Wrap
down.

Time to start assembling.

Rice, beans, steak.

Don't forget that tasty
juice, sour cream and cheese.

And, of course, salsa verde.

Let's see if I can do this.

# (music)

Now, we wait for about five
minutes for that cheese to melt.

All the flavours come together.

We can slice it in half.

Now let's see did it hold up.

Now, I'm not sure how authentic
that is...

but one thing I can tell you,
it's absolutely delicious.

Even slightly better than I
remember it.

Now, I've had way too many
disappointing

cookies in my lifetime to
ever have a bad one again.

So I'm going to show you my recipe
to get cookie consistency every
time.

# (music)

Now, these cookies are okay.

I'd probably eat them,
but they're not perfect.

Now, this cookie, while it's fine,

it hasn't rested long enough in the
fridge.

So as it's baked, it's spread out
a little

bit and for that reason,
it goes a little bit dry.

You don't get that gooey
centre.

This cookie, this was rested,

the dough was fine, but it's just
been overcooked.

So it's very dry, more like
a biscuit than a cookie.

Now, in this one, the
problem is with the dough.

So there's too much fat
or butter added to it.

So as it bakes, it splits, spreads
out, and it's not very appetising.

For me, the perfect chocolate chip
cookie

should be a nice round shape,
should be crispy on the outside,

and the inside should be just set
with loads of chocolate.

So forget about these ones.

Let's make some perfect cookies.

In a bowl, add 200 grams of
salted, room temperature butter,

200 grams of caster sugar and 170
grams of light brown sugar.

Mix well until light and smooth.

Then chop some spring onions.

We'll use them later.

And give it a good mix.

Then add a whole egg and
one egg yolk to the mix.

That extra egg yolk is going to
make the cookies lovely and golden
brown.

# (music)

Mix until you get a crumbly texture
that comes together just like this.

You can add any flavours at this
stage.

So today I'm going with dark
chocolate pistachios

and a little touch of sea salt,
it makes it really, really nice.

Mix all the ingredients.

Then the next step is to roll the
dough

into small balls, just smaller
than a golf ball.

Press the top with your
thumb and place onto a tray.

Repeat the process until
all the dough is used.

Now, this is my top tip for these
cookies.

They're going to go into the
fridge,

allowing that butter
to set up and go hard.

That's going to make sure the
inside is a little bit gooey

and soft, that they don't
completely collapse like pancakes.

# (music)

Only takes about an hour.

And these dough balls have firmed
up so that butter has gone nice and
hard.

That keeps their shape.

Now I'm going to bake
off about six of them.

We don't want them too close on
the tray,

so they have a bit of space to
melt down.

Then the rest of them I'm
going to keep in the freezer.

So this is a recipe, I'll make up a
good batch, freeze them down.

They'll keep for a couple of weeks.

I can throw them in midweek with a
cup of tea.

Place the tray in a preheated oven
at 170 degrees for ten minutes.

Very happy with these.

You can see they're a nice round
shape.

Crispy to touch on the outside
and a little soft in the middle.

With that melted chocolate.

Perfect.

Just going to get them
onto a wire rack to cool.

# (music)

Once they cool slightly,
you get to break in.

Just a little crisp on the outside.

That beautiful, melted chocolate, a
little bit soft in the middle.

That is how I love them.

Mm.

Pay good money for that.

That is it from me today on Off
Duty Chef.

I hope I've inspired you with some
new

tips and tricks to use
in your own kitchen.

I'll see you next time.

For all the recipes on tonight's
show, visit RTE.ie/food.

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 Duty Chef.