Science of Food and Cooking
by Gene Kilian
Hi friends I am am Nalini Malkani Welcome to my cooking show Nalini Ki Rasoi Today I am going to prepare Egg Fried Rice out of leftover rice Please dont forget …
Hi friends I am am Nalini Malkani
Welcome to my cooking show Nalini Ki Rasoi Today I am going to prepare Egg
Fried Rice out of leftover rice Please dont forget to press the
Subscribe and Bell Icon button So that you get instant notifications of
all my upcoming and new recipes Lets see the ingredients required to make
Egg Fried Rice out of left over rice 1 bowl of leftover rice 4 eggs Finely chopped spring onion bulbs Half capsicum finely chopped 1 finely chopped carrot 100 grams of finely chopped cabbage 1 bowl finely chopped spring onion 1 tablespoon ginger garlic paste 1 teaspoon black pepper powder 1 tablespoon balsamic vinegar 1 tablespoon soy sauce Salt as per taste Oil Break the eggs in a bowl Add salt, black pepper, spring onion and mix well Put some oil in a pan Cook the egg in the pan Again put some oil in another pan and
add to it ginger garlic paste Saute for 1 minute So that the rawness of ginger and garlic goes away Next add onions, carrots, capsicum,
cabbage and saute well Further add the cooked eggs,
leftover rice, salt as per taste, Black pepper powder, soy sauce, vinegar,
spring onions and mix well Cook the Egg Fried Rice for 5 minutes Yummy Egg Fried Rice is ready to serve If you have liked this recipe Then please dont forget to press the
subscribe button on the screen And also links of my other recipes are there on
the screen for you to click and see I’ll be back with many other recipes Till then take very good care of
yourself and your family Stay healthy, happy and fit Thank you for watching Nalini Ki Rasoi
by Gene Kilian
How To Make Cake Decorating For Family | Easy Dessert Recipes | So Yummy Cake Decorating Ideas Thank you for watching! Hope you enjoy & like it!
How To Make Cake Decorating For Family | Easy Dessert Recipes | So Yummy Cake Decorating Ideas Thank you for watching!
Hope you enjoy & like it!
by Gene Kilian
And so the world of humans has come to an end Dem all desappeared and freed up the land What they call “concrete”‘, now is ours Covered by green and also …
And so the world of humans has come to an end Dem all desappeared and freed up the land What they call “concrete”‘, now is ours Covered by green and also likkle likkle flowers We the fishes, we nah fakes
Yes we are the apes We the birds, we the snails, Yes we are the snakes
We used to be scarce and all pack up in a jail and now we come fi claim! Widelife is taking over We taking up the place Yet we are no soldiers Widelife is traking over Animals and plants are back
yeah we the rulers No more chemicals we find
Ina we food No more high ways
Fi cut off all our moves Plenty of sweat worms
for my likkle chicks Lots of nectar
for my likkle larveas Tons of sweat fruits
for my likkle cob Me nah longer a fi steal
Me nah longer a fi rob Me nah need fi struggle and I can bask in any time Now I take what is mine! Widelife a taking over We taking up the place Yet we are no soldiers Widelife is taking over Animals and plants are back
Yeah we di rulas Now the waters are clean and the ocean is safe We nah miss the giant net that used to take us outta breath The benthos’ building
My people go restarting Predators upon our heads
but I guess that we are coping Food chain, trophic system no longer disrupted Interaction networks no longer corrupted It took time but my people didn’t wait in vain And the widlife shall rise again!
by Gene Kilian
[MUSIC] Establishing a healthy diet that can be maintained over time has to focus on sensible substitutions rather than simple elimination of the foods we like to eat. This is one …
[MUSIC] Establishing a healthy diet that can
be maintained over time has to focus on sensible substitutions rather than simple
elimination of the foods we like to eat. This is one of the reasons
why skipping meals doesn’t usually help to
maintain a healthy weight. Because our bodies will find ways to make
up for a perceived deprivation of food. Here is a simple exercise
to help you start thinking about healthy substitutions. Go through a typical day’s food intake and identify times when you’re habitually
eating less than desirable foods. For example,
the 48 year old man in our case study usually wound up snacking on potato
chips and candy in the evenings. What if that unhealthy snack food
were to be replaced with a healthy satisfying dip and
some fresh crisp veggies? Veggies and humus are a great
snack food substitution that can be found minimally processed
in most grocery stores. Or it can even be whipped up in minutes from some simple ingredients that
you can keep on hand in the kitchen. [SOUND] Even making your own
salad dressing instead of buying bottle salad dressing at the store,
this is a simple, healthful substitution that
can even save some money. A simple vinaigrette can be
thrown together in minutes and kept in an air-tight container
in the fridge for up to a week. Another sensible substitution,
if you’re creating something crisp and slightly salty, is homemade popcorn, which
can be made in a pot or a popcorn maker. An added benefit, you get to control
the salt, and if you’re using any oil at all you can control
the amount and type of oil that you use. In general, the homemade versions of
almost anything you crave will be healthier and probably tastier than
the processed version of those foods. Do you crave chicken nuggets? Make them from scratch using
organic chicken if you can. The homemade version only
requires six ingredients. Chicken, flour, egg, breadcrumbs,
olive oil and salt to taste. Compare that with the ingredients
in fast food chicken nuggets. If you feel like an occasional piece
of cake, make it from scratch. Using eggs, a reasonable amount of sugar,
butter, almond flour and baking powder. A slice of cake like this is almost
guaranteed to be more satisfying, and your dessert intake will be tempered
because you’re making it yourself.>>You’re not going to make dessert every
night if you’re cooking it yourself because it’s too much damn work. And so, there’s something about
the act of cooking that enforces, without us even being conscious of it,
a healthy, wholesome diet. I think it’s very hard to
get fat on home-cooked food.>>For every unhealthy food, there’s
a healthy, home-cooked counterpart. And learning how to prepare these
substitutions is one of the keys to long-term weight management, and
an ongoing celebration of food. [MUSIC]
by Gene Kilian
Welcome to my new video, I am harees Ameerali currently here at my home town Mala,Thrissur It’s been a while since I have uploaded any cooking videos I know most of …
Welcome to my new video, I am harees Ameerali currently here at my home town Mala,Thrissur It’s been a while since I have uploaded any cooking videos I know most of you are asking for it, Thank you for all the support you guys are giving for our Vietnam series Be sure to subscribe to this channel if you haven’t as per YouTube 80% of my audience still haven’t subscribed to my channel If you do show your support we will have a higher chance to cross 300,000 Subscribers I did try few different unique food items from Vietnam and you did see the one where I tried the Elephant Ear Fish One of the unique and favorite dish is beef, it’s something I saw over Vietnam and I did try it out But I wanted to show you how it’s prepared here at my own home If you ever wish to travel to Vietnam feel free to call my number and reach out to my office Royalsky Holidays As we will provide you all the support as we can so lets see how it’s done To make the Vietnamese style beef, I got a beef from our local market But for presentation I got this piece of meat So we need to cut it into smaller bukly pieces I did keep the meat in freezer to make it stiff to slice it abit easier Once you slice it you need to hammer it to make it abit thinner After elanring how it’s made over at Vietnam I got the shamsihing hammer from lulu Then you’ll need to place it onto a plate before marinating it We are now making a mix of White small onion + Ginger + Green Chilly + salt So our masala is ready as said You can prepare it as you want It was a bit different back in Vietnam but I am improvising abit for our Kerala mix to the dish After that add abit of lemon juice to the mix So our masala is ready and we apply it to the beef Don’t apply it too thick just give a light coating We set ti to marinate for 30 minutes Then we will cook it in a unique pan Now we will make it in a Vietnam style with white pepper, fried white onion powder with salt and the beef This is pure Vietnam style Deep fry the white onion and then add more white pepper Apply on both sides Do drop your comment if you know any special items as I will add more videos This is one of the easiest piece So we are going to start cooking fter 30 mins We also have the pans for cooking this These are the pans that I purchased fromVietnam after trying froma restaurant The above two are from Vietnam and the one below is fromThailand It’s complete metal So our beef is ready, both vairants So as we cook we have butter, egg and onions So add te butter in onto the pan And add the beef into the pan So our cooking is ready These are the two variants
by Gene Kilian
– (FBE) Today, we’re going to have you all compete in an iron chef challenge… literally. – Woo! – (Faith) Literally? – (Troy) This is crazy. – (FBE) Literally. – (Faith) …
– (FBE) Today, we’re going
to have you all compete in an iron chef challenge…
literally. – Woo!
– (Faith) Literally? – (Troy) This is crazy.
– (FBE) Literally. – (Faith) We ’bout
to cook up some stuff. – I’m excited,
’cause I’m gonna try my best. – With my past experience,
I feel like I could do well, you know? I don’t know if my competitors
know about this. Maybe keep it a secret.
– (laughs) We know. – When I was 12,
I was on MasterChef Junior, the first season.
I came in third place. I lost. But…
– Okay! – You know, third place is pretty good.
– Third place is not bad. That is not bad.
– Third place is awesome. – (FBE) So, for each of you,
we’re gonna be giving you 45 minutes to prepare
the best meal that you can. However, the only item
that you can use to cook your foods will be an iron.
Not a waffle iron, not a cast iron, an iron. It’s right over there. – An iron?
– Ohhhh! Snap. This is gonna be fun.
– Are you serious right now? – Let’s go. Let’s get it.
– (FBE) Today, your primary ingredient will be beef, but again feel free
to throw in a wildcard dish if you’d like.
You’ll be presenting your dish in front of our three judges,
so whatever foods you make, you must complete three versions
of the dish in order to present them to our judges.
And you’ll be graded on three components:
taste, plating, and originality. – All right. Let’s get it! All right!
– Oh my gosh. With an iron? That’s it?
– (FBE) You get an iron. – Screw it. Let’s get it.
Makes it fun. – I had some confidence going into it,
but this is game-changing. – (FBE) So, you may begin cooking
in, three, two, one… go!
– All right. I’m gonna do the patties. Eww. Oh, man. ♪ (suspenseful music) ♪ That looks good, right?
That looks solid. That’s a good chunk of meat.
– So, I think I’m gonna make a Philly cheesesteak.
I was gonna use ground beef to do that, but I think I kinda wanna
maybe try to thinly slice this beef. – I’m gonna season a couple
of these meats here, ’cause it’s a fajita taco salad,
so I wanna mix both of the meets together.
So, we’re gonna put some paprika in there.
We gonna put some salt on there. Put a little cumin.
And I’m just gonna ground it up here. – I’ve never cooked
with an iron before, all right? This is a lot harder than it seems.
I just hope I don’t burn my– ahh! Burn myself.
That looks good. I could smell it. All right.
That didn’t even make se– (sizzling) Oh, wow! This is so cool!
I would never do this at home, but this is a great experience.
– Chop the top off. Get this guy going. All right.
So, we got it pretty flat. I think I’m just gonna, I don’t know,
just julienne it, super thin slices. Cut in a little bit.
Take the outside part off. Take these two.
I’m trying my best to keep all the onions the same size,
all the peppers the same size so they cook evenly.
Got my reputation, man. Can’t let Gordon Ramsay down. (sizzling)
– (Faith) You hear that sizzle? Oh my– (gasps) This is working!
Oh my word! That is very cool! You see that steam?
Oh my gosh. This is almost done. And then we’re gonna put this here
and mix this right here, so we can cook this separately. All right. I think that is gonna
be a medium well right there. Ooh, child! Okay, let me just
do a little taste. You better shut up.
You better shut your mouth. – Bam. Bam. I’m killing time.
Oh my god. Even bad burgers are still enjoyable if you
drench it cheese, which is what I’m gonna do.
I’m so scared to see Troy’s and Faith’s cooking.
It’s probably gonna be so nice. Okay. Screw it. Screw it.
Those look good. – I should probably take care
of the cheese. I do have a grater. Okay. I think I’m good.
I might need more later. You never know.
Think we’re just gonna… I don’t know how much
I should oil an iron. (sizzling) Okay. [Bleep]. I kind smell fire. I think I’m just gonna have
to cook this in a really weird manner, pick them all up
then flip ’em. Be careful. I’m a trained professional, guys.
So, don’t worry about me. – All right.
This here… I’m gonna take this…
I’m just cutting up lettuce people, okay? – (FBE) No technique?
– No. I’m a home cook. I don’t know what
you’re talking about. (laughs) I’m gonna put the lettuce
at the bottom. Presentation. I’m not trying
to be messy. I’m going fast like I only
got 10 minutes. Look at that.
You see the different colors? You see how wonderful the presentation
of that is going to be? Yes! All right. We’re gonna
do some tomatoes, because we gotta have tomatoes.
Okay, so I’m just gonna cut this avocado across like this,
so when I get ready to put it on as a topping, it’ll go on. – (Izzy) Oh, this one
doesn’t look too bad. Okay. I’m not so mad at that one.
They don’t look bad. I’m not angry at it.
Okay, I’m ready to slap some cheese on there.
I’m gonna drown it in cheese. Ahh! Should I grill it?
I like my onions raw, so that’s my problem.
But I know most people don’t, so let’s just throw it on here! Okay, maybe not everyone
likes tomatoes either. These are too thick!
Screw it. (chuckles) – So, we’re gonna do
butter instead for this one. (sizzling) Probably not even enough,
but whatever. They’re gonna be uneven cooked,
so I gotta deal with what I have. – (FBE) Feeling good?
– I’m feeling a little bit more nervous now.
I think I underestimated how long it takes
to cook on this thing, ’cause of the surface area, but…
– (FBE) You have exactly 10 minutes left.
– 10 minutes? All right. Plating’s
gonna be a quick one. [Bleep]. I’m running out of time.
I think I gotta get this going, get onions. But these puppies
are gonna go quick, so that’s on the bright side.
– Oh, and the cheese. Oh my gosh. I almost
forgot about the cheese. Oh my gosh.
I’m here to win. Some hamburger… (chuckles) Since I have time.
So then, I think we’re gonna layer with some cheese.
Wish I could melt this cheese with the iron.
Is there any water? Yes. How– let me see the steamer. (triumphant laughter) Is it gonna work?
Oh my lord. If this works,
that is crazy! Oh! Look at that, baby!
Look at that! (steam puffing) Oh my word!
– So, I’m going to try to attempt to put an egg on my burger.
Oh, [bleep]. Pfft! All right, another egg!
Oh my god. Oh my god! This is talent, by the way.
Can you guys take a second and enjoy this?
Woo! Okay, next one!
– All right. I gotta get this bread out. I am so goddamn talented.
I think these need to cook a little bit longer. Five minutes?
(clicks tongue) Psych. You’re done. Gotta butter this bread
as well as I can. That’s a lot of damn butter. Ooh, I got the cheese too! [Bleep]! This bread’s gonna be probably
a little undercooked, one-sided, but we’ll be fine.
If anything, that’s my downfall. – Okay. Let’s put some tomatoes here.
Okay, so let’s put a little steak on the top each.
Let me put more cheese on top. We’re gonna steam that.
And then I’m gonna end with the avocado on top of that,
and then I’m done, baby. (steam puffing) It is melting like nobody’s business.
That is awesome. I think I’m ready. I just need to clean the sides
of the plates up with the situation, And I think we’re good. All right. That is ready. That
is a BEAUTIFUL plate of goodiness. – I love the smell of bell peppers.
Does it look like a smiley face? (chuckles)
– (FBE) Yeah, it does. – Yeah! Let’s get it! Yeah! (claps) – Need to get my three plates going.
These gotta go pretty fast. How’s my bread looking?
It’s literally not even close to done.
I’m not gonna finish. Oh my god. Garnish.
Get some meat going on there, a couple peppers.
Low-key gonna jack one from here, ’cause I don’t have enough.
We cool. We cool. The onion action, not too much,
’cause I don’t have enough. – (FBE) All right. That’s time!
(bell rings) – Boom. – (FBE) Welcome back, everyone.
Let’s first introduce our judges for today.
So, they are Mikaela, Tom, and Sharon. Guys, how do you think
you’ll enjoy today’s dishes? – I’m hoping I’ll enjoy everything,
otherwise I’ll be really upset. (laughs)
– I mean, wasn’t Troy on MasterChef Junior?
So, you better be coming with some straight fire, boy.
That’s all I’m saying. – All right.
– I don’t have high hopes. I mean, let’s be honest here.
– (all laugh) – (FBE) So judges, you’ll be grading
each of these foods on taste, plating, and originality. For each category,
you’ll be giving them a score of one to five.
The highest scoring dish overall will be declared
the literal iron chef. Your first dish today
will be a Philly cheesesteak. – Ooh, okay!
– Don’t mind if I do. I like that my bread
is different ways. I think that’s kind of–
I don’t know if that was on purpose, but it’s kind of artsy.
– Well, and see, to me, I’m like, “You can’t
even put the bread together?” – (Tom and Mikaela laugh)
– To be honest, I don’t know if the cheese on the side
was an artistic choice or they just missed.
– They always says the messy plates are the best plates, you know?
– That’s true. – I feel a wetness in it. – Yeah. It’s literally sogging.
– I mean, that’s good. – It’s a little chewy.
– Yeah, it’s a little bit chewy. I wish maybe there was
a little more cheese, but there’s still good flavor.
– Whoever made this one was like, “You know what? I’m gonna
just have to put butter on it.” – (chuckles) We need taste.
– A little butter never hurt anyone. – (FBE) Here is your next dish.
This is a hamburger, but it has some egg at the top,
so keep that in mind. – Oh!
– I love egg on my burgers! – That’s adorable.
– Oh, that’s so cute. – look how thick that tomato is.
– Oh, that is a big– that’s a THICK tomato. It’s stuck to the plate.
– Oh, no. – Look at it.
– Oh, it is stuck. – It’s stuck to the plate!
– Oh, she is stuck to the pl– oh. – Plating might need
to go down a little bit. I like it actually.
It tastes really good. It’s hard to mess up a burger.
– Well, that’s the thing, right? – But they were cooking
with an iron. – (FBE) For your final dish today,
you have got a fajita taco salad. – (Mikaela) Look at
how pretty this is. – They added some avocado.
I really like the colors going on in this dish for sure.
– Yeah. – It’s not how high can you
stack the plate, right? – I don’t know. In my eyes,
the higher you stack it, the better. Keep bringing that.
– I am impressed that this is fried up on an iron.
– Yeah! – Yeah. Like, the meat’s
cut up nicely. The cheese looks
pretty melted. Ooh! Flavors!
– I know. Is there spice in here? – This is really good.
– I’m making a mess. – Yeah. I really enjoy this.
– Mm-hmm. Oh my god! This is REALLY good.
– Now it’s getting down to the nitty gritty.
I got mine. I’m gonna lock it in. Final answer.
– Hold on here. Hold on. All right, I got it.
– (FBE) We’ll start with the Philly cheesesteak.
Can we reveal who made that? – Hey! Okay! Surprising.
– I gave it an eight total. Three for originality just because
I wouldn’t have thought with those ingredients
that’s what I would make. – I gave it a seven.
Originality was definitely your strong point.
As soon as you had so much oil in your hand, it was kind of
hard to enjoy it as much as I could’ve.
– Overall, I gave it a six. For taste, I gave it a two. There was just so much butter…
– (imitates whip lashing) – I know.
– …that it was– like Tom said, you just COULDN’T get past it.
– (FBE) Let’s talk about the burger.
Who made that? – Ayy.
– Ooh. I gave this one a nine.
My highest score for it was taste. I gave it a four, ’cause I wanted
to eat the whole damn thing. – I really liked the smiley face,
but I had to take a couple points off, because my bun stuck to the plate.
But overall, a nine. – I gave it a total of six.
For plating, I gave it a one, ’cause I feel like you should
be able to pick the food up. – (FBE) Izzy, that does give you
a final score of 24. You have taken the lead
in this challenge. And so, finally, let’s talk
about our final dish. – I gave this one a 10,
because… the flavor! – (all laugh)
– DAMN! I was like, okay! – I said a 10 as well.
The taste was amazing. Definitely, you got it with the meat.
Flavoring the meat is definitely what made this stand out.
I love the plating. You might not have liked it,
but I like when there’s a lot of food in front of me.
– I gave it a total of seven. For originality, I gave it a three,
because who’s gonna make fajitas on an iron?
– That’s for damn sure. – That’s pretty good.
– (FBE) With a final score of 27, that does mean that Faith,
you are the winner! And we hereby award you
the prestigious title, the LITERAL iron chef! (confetti popping)
(kazoos sounding) – (all cheering)
– I feel great! That was awesome!
It was so much fun. – (FBE) So Troy, you came
in third place on MasterChef Junior. – I know.
– (FBE) You came in third place here today. How do you feel you did?
– This is rigged, dawg. – I thought I was gonna be last,
and I’m happy. I’m happy. I’m happy. – Better than
I could’ve done. (chuckles) – Oh, 100%, all of this
is better than I could’ve done… – (Tom and Mikaela laugh) – …which is why I’m a judge
and not a chef. – Thank you for watching
the Literal Iron Chef Challenge on the React Channel.
– If you liked this video, and you wanna see what
we come up with next, subscribe! – Let us know in the comments
what food looked best to you. – (all) Bye!
– Hey, guys. Ethan here from the React Channel.
If you liked this episode, then you gotta subscribe,
because you have no idea what kind of crazy challenges
we’ve got for you next. Bye, guys!
by Gene Kilian
hello this is chef john from food wishes calm with fed a roast chicken that’s right we’re doing a roast chicken with feta stuffed under the skin and I’m not exactly …
hello this is chef john from food wishes calm with fed a roast chicken that’s right we’re doing a roast chicken with feta stuffed under the skin and I’m not exactly sure whether this was a triumph or just merely a success I haven’t made up my mind yet and we’ll talk about why later so the bad news is I’m still thinking about that the good news is though this was either a triumph or success so with that let’s go ahead and get started and to begin we’re gonna need one hunk of feta also known as one of my favorite all-time cheese’s and I’m assuming you’ve all enjoyed feta by now but if you haven’t do yourself a favor and pick some up even if you’re not gonna make this since feta scrambled eggs are one of the most delicious things you can eat and what I’m going to do is crumble about a quarter pound into this bowl and as you may notice this is kind of a dry variety okay there are versions that are much creamier and stickier than this which in hindsight may have worked better but anyway to that we will add some crushed garlic as well as some chili flakes and I’m using a Leppa pepper since it’s awesome we’ll also go ahead and toss in some freshly ground black pepper plus the zest of one lemon and by the way keep that zested lemon nearby since you’ll probably want to whisk that into your pan drippings and then I’m also gonna toss in a couple teaspoons of dry oregano which as you can see I measured in my hand because supposedly it makes you look like you know what you’re doing and then we will finish this mixture up with a couple gloves of olive oil and that is it well simply take the back of a spoon or spatula and schmear this all together until we have a relatively smooth paste okay when I tested this recipe the first time I actually left some larger chunks of feta and they ended up kind of poking through the skin is a baked which we’re not attractive and borderline disturbing so we really do want to smoosh and smear and smash this until it’s pretty smooth and then what we’ll do once that’s been accomplished is set it aside and move on to prep our chicken which in my case was a ridiculously large five pounder okay for roasting I generally like to use a three to three and a half pound chicken but having said that this will and did work and I’m gonna go ahead and generously salt the cavity as well as insert a handful of herbs in particular some fresh oregano and rosemary which is like reason 500 to have some herbs growing in your backyard or your windowsill since I probably would not pay $5 for a couple cartons of herbs in the store just to do this but if you haven’t grown for free you snip off a few and you stick them in and then what we’ll do before we get to the good part is go ahead and tie the legs together which my culinary instructors used to tell me it makes the chicken cook a little more evenly although you know what I’ve never been exactly sure of that but it probably does make it look a little better and once that said I’m going to go ahead and sprinkle the rest of the surface with kosher salt and please if you only remember one thing from this video it’s always make sure your wingtips are tucked under because nobody I mean nobody wants to see a roasted chicken with untuk wings it’s one of my biggest pet peeves and then once that set we’ll go ahead and transfer our chicken into whatever we’re gonna roast it in at which point we can move on to everybody’s favorite step the loosening and stuffing of the skin and I’m going to be using my fingers and this rubber spatula so we’ll go ahead and loosen up a little bit of that skin right where the breast starts and once we have that separated for an inch or two we can switch to a rubber spatula or something similar and use that to carefully but confidently loosen that skin all the way down not only in the front but also down along the side towards the wing and while there are a lot of techniques we kind of like to do in front of people to show off I’m not sure this is one of them but anyway we’ll go ahead loosen that skin on both sides oh and if you ever needed an example of the universe’s unique sense of humor the last like 50 chickens I’ve bought including the one for the test did not have any holes in the skin but of course since I was going to film this one this one had several well played universe but as you’ll see that really didn’t cause any major problems and then what we’ll do once our skins been separated is push under our feta mixture half on each side and the best method I found is do a couple tablespoons at a time sort of pushing it under and then using the side of your finger to spread it down and no there is no graceful or elegant way to do this so don’t even try like I said you spoon a couple tablespoons under and as you press that down whether your finger should spread out pretty evenly and I didn’t show it but one tip here would be to divide your filling in the bowl in half so that you’re increasing your chances this is going to be evenly distributed and as with almost all our videos this really is just a technique here and as long as those ingredients aren’t too chunky you can add anything you want to this cheese mixture okay I heard from a friend on Twitter who actually puts ground-up bacon in this which I’m not sure how that would work with feta but I definitely like how he’s thinking so as usual those kind of adaptations will be up to you I mean you are after all the MC Ren of your feta stuffed n but the mixture you see me using here really did work quite well but regardless once that is spread under the skin we’ll go ahead and use our hands to make sure everything’s nicely shaped which I will admit I enjoy doing more than I should have and then once those breasts have been fully augmented I’m gonna go ahead and rub on a little bit of olive oil and that was mostly because I had a little bit of feta mixture smeared here and there and I was afraid it was gonna Brown unevenly so by rubbing on a little bit of oil here I think we take care of that problem and then to finish this up we’ll go ahead and dust the top with some cayenne which of course makes things taste great but it’s also gonna make the post roast color of the skin even better and then last but not least a final sprinkling of kosher salt and that’s it we’ll go ahead and pop that chicken into the center of a 400 degree oven for a night case about an hour in ten minutes since my chicken was gigantic and of course your times gonna depend on the size but hopefully when it’s done it looks a little something like this which I thought was absolutely gorgeous except it was sort of weird the feta that we implanted on that right side sort of collapses is cooled and I was not exactly sure why so I just stopped thinking about it and I went ahead and let that rest about 15 minutes before popping it on a platter and garnish it with some fresh herb I also brushed over a little bit of that chicken fat from the pan to sort of shine it up for the pictures and obviously while it’s resting you can go ahead and squeeze that lemon into your pan drippings to make a very simple sauce which I will review in the blog post and that’s a once mine rested about 15 minutes I went ahead and sliced in to see what happened and what happened was this some beautifully juicy very fragrant chicken although I couldn’t finish the cut because I was on the wrong side so I moved around and finished this slice and he really did look and feel and smell amazing but if I’m being perfectly honest I did not like the look of the feta which as you can see had a very grainy appearance and maybe not the most appetizing color ever but as I snuck a little taste here I became far less concerned with that because it really did taste amazing okay that tangy saltiness the feta features really was fantastic here so I transferred some slices on a plates next to our famous lemon pepper potatoes I was actually gonna go with lemon potato peppers but that’s not a thing but anyway I went ahead and plated some up and spooned over some of those pandro beans like I said I whisk the juice of one lemon in two and appearances aside it really didn’t feel or taste grainy but like I said I just was not crazy about how it looked so yes maybe a softer creamier cheese would have worked better here but on the other hand the flavor of the feta worked perfectly so I think the solution might be just to find a creamier softer feta but anyway that’s it what I’m calling feta roast chicken like I said in the intro this came out somewhere between a success and a triumph which I guess in the grand scheme of things is just fine so with a few possible tweaks I really do hope you give this a try soon so head over to food wishes com for all the ingredient amounts of more info as usual and as always enjoy you you
by Gene Kilian
Hi guys, hope you’re well. So this is very exciting because I have my dear friend – and incredible cook, and cookbook author Donna Hey is in the house. – Hey …
Hi guys, hope you’re well. So this is very
exciting because I have my dear friend – and incredible cook, and cookbook author
Donna Hey is in the house. – Hey babe’s It’s so lovely to see you from Australia
I’ve been a massive lover of her work for many many years. As I flick through
this book it is just full of colour, full of optimism. The kind of vibe of this
book is week like so I’m presuming this – is good delicious healthy food for busy
people. – Yeah, super fast food to make you feel good so the thing I discovered when I wanted to do
like a veg forward book is that if you’re trying to convince someone to
cook something Tuesday Wednesday night, cooking with loads of veg actually is
more prep than just throwing a steak in a pan and making some salad or whatever.
So I really had to work hard to make it doable. – And do what it say’s on the front – Yeah, it was really tough. – We’re gonna cook a from this book today. What are we
gonna do?- So it’s very veg forward but it – does have some chicken in it. – Yeah. So
we’re gonna do um one of my favourites – Which is chipotle chilies in adobo sauce.
– Oh amazing. What I love about your books is they
always deliver, so this is the Udon miso soup with crispy glazed salmon I would
say that’s quite a Donna dish and we buy – salmon every week and we get bored. – When
I first started out I would have to travel far and wide to get really great
Asian greens, and things like that and then they started appearing in the
supermarket’s. – You’re Sydney right? – Yeah Aussie is sort of founded on being a
melting pot. But I love flicking through the book,
it’s very optimistic it’s got it does feel like a melting pot of lovely
flavours. So what’s happening here you’re chopping 2 cloves of garlic what’s this
for the marinade for the – Same marinade for the chicken and the cauliflower but I
just want to roast them on different – trays because I want that cauliflower to
have a little bit of a kind of – Char a little bit. And then these chipotle Chile’s come in
adobo sauce. This sauce is really smoky – It’s already got paprika and garlic. – Oh
delicious. So we chopped up those lovely chilies
and then you mix that into your marinade. – Yeah – Amazing colour – It’s really deep and
red – So garlic the adobo and Chile’s maple syrup, salt and pepper – Just lastly,
couple of tablespoons of olive oil in that marinade – Smells amazing.
That same marinade right you could apply the same sort of love and care to a
lovely piece of code or barramundi you – would use. – You’ve got a good Australian
accent don’t you. – Yeah I like to think I could pull off a little Australian accent here and there. – So half on the
cauliflower, half on the chicken – Yeah – Lovely chicken and lovely veg. – Just down to two
trays. – Easy prep, easy marinade. How long you cooking that for? – 220 nice and
hot, 20 minutes. – Brilliant, we got tacos which we can just
buy. – Yes, I like the corn ones because I like the flavour
knock yourself out whichever ones you want. Now I like to make this pickled onion
but it’s sliced onion in vinegar, bit of salt. How about a little bit of lime in
yogurt and I like a zingy little dressing. – And what’s yogurt I’ve used
yogurt before. – This is something totally different you’ve never heard of, it’s called yogurt. The thing about yogurt is it’s quite neutral so it’s neither sweet
nor savoury, but then when you add that lime you can kind of take it
into a place which is really lovely on spicey and chicken and all that stuff.- Can
you have a try of that for me because I – don’t know if it’s got enough lime in
it. – A little half squeeze, go on girl. So if you’re wondering why I’m sat down not
doing any work today it’s because I put my back out. I wish I could say it was
something really exciting but I was putting my three year old shoes on and
he just wriggles and my back-when ping ping with the cabbage you’re just trying
to achieve a little extra bit of color – and crunch and goodness.
– Yeah. – And sweetness as well isn’t it they are quite nice and sweet these ones. So I
reckon we’ve had about 20 minutes in the oven – Oh yeah. How’s it looking? – I think
you’re gonna like it, it smells great. – Oo these sticky bits are amazing. – Yeah
now we can eat those bits huh. – So is this one for me? – Yeah. – I like the
way it’s caught the little caught bits here very nice. If the boys are
coming around for a little poker tournament what kind of food are you cooking them?
I mean this would go down well. – I did make them something like this the other
night and they really loved it. 16 year olds that time of night
they kind of wanted sweet stuff. Come and have a look at this, I mean that is just a
little handful of pure deliciousness it’s really nice because this kind of type of
food always have that impression of junk but there’s a lot of love, a lot of care,
its veg first, flavours massive but that lime yogurt is so cooling, and so much
loved with that hot chili yes it’s delicious the crunch as well and I’ve
now got a glow a little hum of heat. – It is nice isn’t it? – Yeah. Thank you. – Oh, you’re welcome.
– That was a joy, I wish you all the luck with a book. Go on you tuck
away and that’s it so thank you very much guys. If you loved this video give
us some feedback in the comments box below, and have a look at Donna’s book,
click the link and go and have a look at it and lots of love thank you very much. -Thanks babes.
