All language subtitles for M.M.O.D.C.S02E06.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.

Today, I'm making two
different dishes,

using pork as the main ingredient.

Both very simple, both very
different.

# (music)

To begin, a Sunday roast porchetta
using pork belly.

This can only be good.

A silky white ragu.

Got to be done.

A seaside special of scampi
and tartar sauce to finish.

This is the only sponge
recipe you'll ever need.

So porchetta is a very classic
dish,

basically like a roulette of meat,
which is quite good, if you ask me.

We're using pork belly.

# (music)

Quite a fatty piece of meat.

So it lends itself to lovely,

slow cooking, where the fat melts

and flavours all of the actual
meat.

But we need to cook it slowly,

because if we just fried that off,
it'll be quite tough.

Now, for the porchetta,

the first thing we have to do is
separate the skin from the meat.

That's going to allow us to roll it

with lots of flavours and finish
with that roulette shape.

So what we do is I lay it skin
side down on the board,

and almost like you would
filleting a fish,

I'm going to run my knife parallel
along the edge,

separating that skin from the
meat without rippling through the
skin.

Now, I don't mind if there's
a little bit of fat left behind.

It is a little bit fiddly.

And if you don't really want to do
it, just get your butcher to do it.

Tell them I sent you.

So once I get almost to the end,
about 95 percent of the way
through, I stop,

because I want to keep
it attached on one end.

And what you're left
with is basically a book.

So on one side, you have your skin,

the other side, you have your meat
connected at that flap in the
middle.

So when we roll this,

we're going to have beautiful,
soft meat with all our seasonings.

And the idea is we want
to have really crispy skin.

So to do that, I'm just going
to score it very, very lightly.

That will allow a lot of the steam
to come

out through the skin and for the
middle of it to go really, really
crispy.

So I grab a small, sharp paring
knife,

and I'm going to run it through
the skin

just enough until it
reaches the fat underneath.

That's our skin ready to go.

Now we need to season it up.

So what I do is I swap the board
over
so the nice part is facing back up.

That means once we roll it,
the skin will be on the outside.

First up is Dijon mustard.

Very classic garnish for pork,
packed with spice and flavour.

I'm not shy with anything here.

Quantity is key.

Next up in the list of big
flavours,

a whole tin of anchovies.

Please don't be scared of
anchovies.

They won't taste like fish,
I can promise you that.

And they are packed with seasoning.

I'm just going to lay them out one
by one

so they're evenly distributed.

After that, capers.

Lots of salt, nothing
too fancy, no chopping.

Just sprinkle them straight off,
then parsley, rip off the leaves.

You can leave a little bit
of stalk on there as well.

And just cover all that
mustard with greenery.

This is going to cook out low and
slow

in all that pork fat and almost
turn into a puree when you cut
through it later.

This is a dish I love throwing
together for a Sunday roast.

I can get it in first thing in the
morning, let the oven work away.

It's packed with flavour.

Not too expensive either.

And it's absolutely delicious
when you take it out.

Now, once the seasoning is on there

and there's a lot of flavour,
it's time to roll it up and tie.

This is where the roulette part
comes in.

Keep it nice and tight
and just roll it in on itself.

Encasing all those flavours
in the middle of the meat.

Once we get to the skin part,

keep it really tight and you'll see
that outer layer will be
completely skin.

This can only be good now.

Little bit of technique
straight from the butchery.

We're going to tie it up.

Begin with the twine closest me
and just

create a double knot like
you would your shoelaces.

And then we've started.

So what I do is I trim it up.

Then what we do is I give
myself a good bit of slack.

We create a loop, just one.

Then we go with a second loop.

So we just turn it over on itself.

So you've got a double loop there.

Sounds complicated.
Stick with me.

We take our loop,

put it underneath the porchetta,

tuck it in and we go down one
further inch.

And then what you're left with is
where you can just pull on the main
string,

creating that tie like you
see in most butcher shops.

So one loop, double loop, tuck
under,

find our distance, tighten with
our right hand

and then keep going to
the end.

And then we need to seal it
because it's at the end.

Tie it like a double knot on our
shoelace and that's it.

I'm going to get it on a tray.

We'll season it up,
get a little bit of vegetable oil.

We're going to season this skin
so it dries out in the oven.

And when we pump it up at the end,
it'll go really crispy.

And then a good handful of sea
salt.

We want that salt to stick
to the skin on the outside.

Now I get a little bit on the tray
there.

Just roll it side to side with
that oil,

making sure the salt sticks
to all sides of the porchetta.

And that is literally it.

Now it goes into the oven three
and a half hours at 150 degrees.

So that meat is soft in the middle.

Three and a half hours in,

the smell is incredible.

So what's happened here is the
skin is

nice and cooked and dry,
but it's a little bit leathery.

Now the meat is beautiful and soft
inside,

cooked the whole way through,
so it goes back in the oven.

I'm going to pump up the heat right

to the top, and we're going to get
crispy crackling the whole way
around.

# (music)

Crackling!

still makes me smile

when it comes out of the oven with
a beautiful crackling.

You can see 20, 25 minutes in
there.

What happens is that heat
gets at the skin puffs.

It almost like popcorn on the
outside, and that is perfectly
crispy.

Feel this.

Just going to rest it
for seven or eight minutes.

I don't want to burn my hands off.

There's no real magic trick to
this.

Just cut each line with a scissors
and very carefully remove the
string.

Now for the moment of truth.

Gonna go through that crispy skin

with my serrated knife, and it
should reveal some beautiful, juicy
meat inside.

I am very happy with that.

Give that a try this Sunday.

# (music)

Next up, I'm making a white
ragu for pasta,

using pork as the main ingredient.

# (music)

I came up with this recipe when I
wanted

to use up some leftover
sausages and bacon.

And because I have some porchetta
leftover from earlier, I'm going
to throw that in too.

I love using sausages in this
recipe

because all the seasoning is done
for you,

you're not faffed around with
pork mince.

I take the skin off because that
doesn't go very nice when you
crisp it up.

Straight into the pan, and we're
going to caramelise it off.

Let's turn on the heat.

Break up the sausages with a wooden
spoon into small chunks.

Now go in with four tablespoons
of bacon lardons and let them
brown.

Dice thyme, celery, onion and
garlic.

You know the drill.

Dice one onion finely, two celery
sticks and two cloves of garlic.

Add everything to the pan.

Now I'm going to waste
nothing in the kitchen.

I'm using gnarly bits
from the end of the porchetta.

They're going to go crispy in here.

They're going to melt
with the skin and everything.

They're just going to be delicious.

Adding great flavour
to the base of the sauce.

# (music)

Next, straight from the spice
rack, one teaspoon of chili flakes,

one teaspoon of dried rosemary,
and a teaspoon of fennel seeds.

Fennel seeds go really well with
pork.

Season a pot of boiling
water heavily with salt.

Then add 250 grams of dried pasta.

I'm using rigatoni here.

Cook until soft, then back to the
sauce.

This is what I'm looking for.

Caramelised flavour on the base of
the pan.

I'm going to take that off
of white wine and stock.

Add one glass of white wine,

then take the wooden spoon and
scrape all the crispy bits at the
base of the pan.

This will intensify the flavour.

Then add 350 mls of chicken
stock and 50 grams of butter.

Mix well and let it simmer.

Takes about ten minutes.

The ragu is down to sauce
consistency.

Time to add the pasta to the sauce.

# (music)

Mix it well with the sauce,

and add some of the pasta water
before seasoning.

Then plenty of Parmesan cheese.

Don't be shy with the pepper.

Pinch of salt, and to finish,
a good squeeze of lemon.

Mix well and serve warm.

And the last touch grate, some more
Parmesan cheese.

Gotta be done.

How's that for a bowl of midweek
pasta?

Mm! Not too shabby.

M&S Food, the home of dining -

proud sponsors of Mark Moriarty:
Off Duty Chef.

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 or cooking at
home.

# (music)

Scampi and tartar sauce is one
of life's great pleasures,

particularly when you've got Dublin
Bay prawns that look like this.

# (music)

Now, I'm aware I'm pushing the
boat out a little bit with this
one,

but if you want to beat the
takeaway,
this is how to do it.

Dublin Bay prawns are one of the
great
ingredients of the world.

They're very easy to prep.

What we do is we first of all
separate the head from the tail.

Now, when I'm using ingredients
like this,

I'll probably keep the head and
the claws

for maybe making a soup
or something later on.

In the tail, there's a little
digestive tract or a line.

I want to remove that because
it's not very nice to eat.

# (music)

Then with the shell for the tail,

I just very gently crack it between
the inside of my thumb and my
fingers.

That cracks it in the middle,

and then I just peel it away
carefully using my fingers layer
by layer.

If you don't want the hassle of
this, just ask your fishmonger

for the prawn tails,
you can also get them prepacked.

Shell's gone.

Everything's out of the middle,
ready to go.

I'm going to put these in the
fridge until I'm ready to cook
them.

And the prawns are a bit pricey,

so I'll save my cost elsewhere by
making a really simple tartar
sauce,

some premade mayonnaise, because
I'm not going to make that at home.

Some gherkins, some capers,
few little herbs,

and a lemon.

Nothing more disappointing than

when you get tartar sauce and it's
just mayonnaise.

Dice about 50 grams of gherkins
and place them in a bowl.

Next up, capers.

No need to chop them.

Half the amount of gherkins.

They're lovely and salty.

After that, a selection of green
herbs.

I'm using a little bit of tarragon,

some dill and some flat leaf
parsley.

So when you're chopping herbs and
you want to get it nice and fine,8

what I do is I bunch them up,
squeeze them together.

The bits that flare at the end,

sort of tuck in under themselves
and use the board to hold them
down.

And then just roll your knife
through, nice and thin.

Then the herbs straight in on top.

This is going to be packed with
flavour.

Wipe my hands, because I'm always
a mess.

Then about three or four
tablespoons

of the mayonnaise just
to bind all that together.

We don't want it swimming in mayo.

Mix it together.

All it needs is a quick season.

Little bit of lemon zest,

good squeeze of lemon juice,

touch of sea salt, because
the caper is already quite salty.

Now, this is clearly better than
anything you're going to get

in the jar, worthy of the quality
of those prawns.

Speaking of, we're going to cook
them and we can keep this in the
fridge.

Now, scampi means we're going
to cook these in breadcrumbs.

In the restaurant, we use a fancy
term called a pan a section.

So I like to set up the kitchen at
home like I would in the
restaurant.

Get my blue board, and a tray for
when they're done.

First up, flour.

Now, what this is going to do,

it's going to stick to the outside
of the prawns.

It's also where I'm going
to add my seasoning.

Good pinch of salt goes
in on top of the flour.

Next up, we create the glue.

So first up, we have some eggs.

Using whole eggs here.

And then we let that out
with a touch of milk.

So for three eggs, about 50 mls
of milk.

Whisk it together with a fork.

Then last but not least, our
breadcrumbs.

Now, nothing fancy here, just using
a little bit of stale sliced pan.

I think we're all left with a
little bit in our cupboard.

I just let it dry out overnight,
so it's nice and crispy.

We blend it up in the blender,

goes into our third bowl,
so that's the production line
ready.

Time to get going.
First up, flour.

So prawn goes in, egg,

and then make sure you drain off

that excess egg, otherwise we'll
end up clumping up the breadcrumbs.

Once the egg is gone into the
breadcrumbs,

get it nicely coated.

Now, that has breadcrumbs and it's
okay.

But I want these to be really
golden brown

and I don't want to see any
of that prawn when we cook it.

So I go back to the beginning.

We double dip.

This is usually where I get
someone else to do this.

You get the kids to do this.

Dust off, egg, drain off,
breadcrumb.

There we have our scampi.

And repeat with the rest of the
prawns.

I'm not going to lie,

every time you do this, even
in a restaurant, it just makes a
mess.

It'll be worth it.

So the hard work is done.

All we have to do is cook them
perfectly.

Pan on the heat,
medium heat, vegetable oil.

Now, we're not deep prying these
prawns.

Just enough oil to go
halfway up the sides.

It means we can control
the temperature of the cooking.

Now, I'm also not going to waste
one seeing what the temperature is.

So I take some of the extra
breadcrumbs, just sprinkle them in
the oil.

When the little pieces of
breadcrumb are

just starting to golden brown,

that's my cue to go in with the
scampi.

Now, when you're dealing with hot
oil, little tip for you.

Always place it in closest to you
and let

it fall away so any splashing
oil won't go on your hands.

Going to do these in batches,
so four or five in the pan at one
time.

This doesn't take too
much heat out of the oil.

Once they're golden brown on both
sides.

Place on a tray.

I mean, how good does that look?

Fry in batches until all
the scampi is cooked.

Then all that's left to do is stack
them high with our tartar sauce.

# (music)

That, to me, is perfection.

There's nothing better than
celebrating the classics and doing
them perfectly.

This is the Victoria sponge cake.

# (music)

Let's see what went wrong
with these three sponges.

This one is too dry.

It's got like a mountain range on
top.

It's crispy on the outside
and it's fractured.

I lift it up, it's really, really
heavy.

This one here is overcooked,
so it's very dark golden brown.

It's quite crispy.

It's pretty heavy.

This looks more like a pancake
than a Victoria sponge.

There's no raising agent in it,
hence why it hasn't risen at all.

That's not going to be nice to eat.

Now I'm going to show you how
to make the perfect sponge.

It should be beautiful,
light and risen evenly.

Should be soft the whole way
through
and a very consistent golden brown.

There's nothing better.

Add 200 grams of softened butter
and then add 200 grams of castor
sugar.

Give it a good mix until light
and creamy in colour.

# (music)

Then two eggs,

whisk it a little bit more.

Two more eggs, 200 grams of self
raising flour

and mix it until you
get a light cake batter.

Using two circular cake tins,
divide the cake mix in half.

Spread the mixes lightly until
they're

flat and place them in a preheated
oven at 185 degrees.

Bake them for 20 minutes
until light golden brown.

These are looking really, really
good.

Perfect and risen.

And they've just settled
in in that flat shape

on top, which we need for the
sponge cake.

Lovely and golden brown.

Just to double check the trusty
test with the skewer.

So it goes in, count to three,

take it out, and we know it's
cooked

because the skewer comes
out clean.

All I have to do is very carefully
get

them out of the molds onto
a resting tray until they cool.

To make this a Victoria sponge,

I need some whipped vanilla cream
and jam.

First, pour 100 mls
of double cream into a bowl.

Then take two vanilla pods and
scrape out as many seeds as you
can.

The more seeds, the more flavour.

Mix well until you get the perfect
consistency, just like this.

When the cream is ready,
go back to your sponges.

Here we go.

Spread a layer of raspberry
jam on one of the cakes.

Spread a good amount of vanilla
cream on top of the jam.

Then top with the second sponge.

Look at that.

Lightly dust the top
of the cake with icing sugar.

This is so satisfying.

And then it's ready to serve.

Some might say it's old fashioned.

I think it's perfection.

# (music)

# (music)

So that's it for another
series of Off Duty Chef.

I hope I've given you some
confidence

in your kitchen with some
new recipes and techniques.

It takes practice, but it is so
worth it.

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 Duty Chef.