Original subtitles

I'm Kimberly Lallouz.

And this is my test kitchen!

I take multiple lip-smacking, sumptuous dishes,

and turn them into One Big Recipe.

Now, you can cook a feast for your peeps

all in one afternoon.

Download the One Big Recipe right now.

Follow along.

This is gonna be fun.

Hey, guys.

Welcome to my test kitchen.

Today's menu I'm calling "All Spiced Up".

Four courses using my favourite spices and herbs.

Check it out.

Red wine vinegar

and I'm spicing it up with this.

Aromatic licoricey fennel seeds.

A little sugar and salt.

Dinner for six all in one afternoon.

Let me show you what I'm thinking.

That vinegar?

Ceviche with Arctic char.

And a fresh tomato tart

starring a bunch of herbes de Provence.

My family is from Morocco and we love using spice blends,

especially for my Cornish game hen

and couscous royale.

Mostarda is Italy's answer to chutney

and I'm serving it with creamy, luscious burrata cheese.

All in one afternoon.

Four courses for six people

all in One Big Recipe.

Easy to follow, easy to make,

and guaranteed to impress.

Let's get started.

Spicy!

Your guests have probably had ceviche before,

but not like this.

Secret ingredient? Rhubarb.

Fresh or frozen depending on the time of years.

My Moroccan grandmother taught me how to make this spice blend

and I use it every day!

It's like air, water, salt, vodka.

An essential.

You know what I mean.

First up. Earthy cumin.

Then light and fruity coriander seed.

Completely different,

but both just as essential to this spice mix.

Turmeric for its beautiful colour

and pungent almost sweet notes.

Dried ginger for bite.

The all-mighty powerful clove.

It's got a numbing sensation. Just a few.

Just a few.

(Blending)

Ah!

Raz à Lallouz! (Laughing)

Make extra so you can use it every day like I do.

The smell reminds me of Morocco.

Being in Marrakech with my family.

Opening a random door and finding a palace of mosaics.

It's really a beautiful place.

Lots more about that later.

Easy so far, am I right?

It's all in the One Big Recipe.

And with my tips and tricks,

you are sure to nail this dinner at home.

For my tomato tart later,

I'm starting an herbes de Provence blend.

Ah! Beautiful sage.

I grow sage in my garden every year

and use it in pasta with butter.

Where ever there's butter, there's always sage in my house.

And of course, whenever I'm using herbes de Provence.

So much easier when you know where it comes from.

And beautiful.

There's really nothing like it.

And you can make it nice and crispy too.

So--

As always, a nice, tight bundle for a fine chop.

Ah! I can smell Provence in my cuisine.

And now, another herb that I grow

all the time in my garden, on my terrace,

and in my kitchen. Basil!

For now, all I need are these.

Because if there's flavour in it,

I'll find a place to put it.

It smells so good and they're snug as a bug in a rug.

Voila!

Mustard seeds for my mostarda.

Makes sense, right?

Dry toasting them and we'll know they're ready

when they start popping.

(Popping)

Popping! Now, it's ready for some fruit.

Sugar.

All right, I've got my sweet,

so now, I need sour.

(Sizzling)

Mostarda loves wine.

Got a splash of that too.

Now, we need some warm heating Dijon mustard.

Smells amazing!

And these guys, they go right in there.

Mmm. Wow!

So cool.

This is something they're never gonna expect.

So, quick recap.

Spice blend, rhubarb vinegar,

mostarda all on the go.

And when I'm back,

trimming fish for ceviche and building my tomato tart.

Four courses for six people all in my One Big Recipe.

Today we're celebrating my love for spices and herbs

all spiced up!

So far, mostarda

and my vinegar rhubarb has infused nicely,

so it's time to strain.

Room temp and then into the fridge.

Now, it's time to trim this terrific Arctic char

for my take on ceviche.

I actually went to Peru with my brother

and that's where ceviche was invented, did you know?

I'll tell you more about that later.

Bring it as close to the edge of your board for control,

then a little cut straight down for grip

and you turn your knife.

Get your knife flat.

Check both sides and give it a go.

Voila!

Now, you can keep this

and make crispy skin for another treat.

Ceviche in Peru is next level.

When we were up in the mountains in Cusco,

it was mostly ceviche de trucha, which is trout.

And then when we were down in Lima,

it was whatever was fresh out of the water.

♪ You are such a great lover

♪ It's all I wanted to

These are ready to refrigerate until later.

First step to a tomato tart--

tomatoes!

I'm saving all of my tops, tails, and discards.

They're going somewhere else later.

It does take a few tomatoes to make a tomato tart.

Nothing goes to waste.

These tops and tails have another home.

Pat down your tomatoes.

Sage and Dijon. The base of my tart.

I promised you a bunch of herbes de Provence,

so here they are.

Parsley, rosemary, and thyme.

Ah! (Speaks French)

Now, for some cheese.

Pecorino and Parmesan.

Much like the tomatoes,

I am going to need a bit of cheese.

(Sighing)

These have dried off

and I give them a little love.

Drying off the excess liquid is going to help

this tart keep its structure.

A little balsamic.

Just that little zip of balsamic

brings out the sweetness in these tomatoes.

Olive oil.

Let's bring the Provence to these tomates.

Now, it's not a tart without a pie shell

and here's my secret. Pre-made pie dough.

Pick one up when you get your favourite desserts.

So first, perforate.

Basically, make little dots in the dough.

Then goes the parchment.

And beans for flavour.

Just kidding.

This is why we call it a blind bake.

Can you see the bottom of the pie?

Nope!

This will keep it nice, thin, and crispy.

Now, it's time for the marinade for the game hens.

Three words,

flavour, fat, and acid.

Lemon. Acid juice to tenderize.

Olive oil. Two-point bonus.

Adds flavour and carries other flavour.

Flavours like honey.

More flavour with my Raz à Lallouz?

It's coming together.

Fat, acid, flavour.

Strangely the name of my favourite hip-hop MC.

Oof.

That's good.

Mmm-mmm-mmm-mmm.

This is ready.

I just gotta let it cool

and time to teach you a trick for the perfect bird.

Now, we're gonna debone it.

It doesn't take much time and worth the effort.

You've got this, right? It's no problem.

It also works for chickens, quails,

buzzards, pterodactyls I assume.

And all this needs is a little time.

Are you ready for the reveal?

I'm excited.

And remember. You can keep these beans for your next blind bake.

Look at that.

A perfectly baked crispy tart shell.

Now, let's build that tart.

First layer of flavour with the Dijon sage mixture.

Nice and thin.

It's a masterpiece.

Masterpiece!

A masterpiece of tart.

Just think--

with the One Big Recipe, you can do this.

Tomato tart is baking,

game hens are marinating, up next,

couscous royale!

A fab feast for six people.

Easy to do in one afternoon if you have One Big Recipe.

Today I'm spicing things up.

Ceviche, burrata, mostarda,

roasted game hen, and couscous royale.

And this tomato tart is looking tart-tastic!

And while it cools, mostarda!

Check out this texture.

It's thick, jammy,

looks about ready to eat, but not yet.

Grab that bundle.

More blueberries is never too many blueberries in my life.

We've just got to let that soften a bit

and onto the couscous royale.

Chicken stock, tomato paste, saffron.

Just bring to a boil and let it simmer.

Nothing like a blend of local veggies from the market.

And spicy merguez sausages. My dad loves these!

I've got some prep to do. Let's go!

♪ Brace yourself for the bass

♪ Yo, yo, yo, yo

Remember these?

Waste not, want not.

It's time to start heating things up.

Gonna get this going.

♪ Uh-huh, uh-huh, yeah, yeah

♪ Yo, yo, yo, yo

♪ Yeah

(Sizzling)

♪ Brace yourself for the bass

(Sizzling)

♪ Yo, yo, yo, yo

(Sizzling)

Now, we add the saffron chicken broth,

cover, and let it simmer.

(Sizzling)

Mmm.

It smells like home.

In Morocco, they say a handful of couscous

is worth more than all the gold in the world.

Ooh! The mostarda is ready. Here's a tip.

Add seasoning at serving temperature.

It's really hot, so I'm going to loopback

and do that later.

For ceviche, raw fish cooked in liquid.

An acidic liquid usually citrus,

but I'm switching it up

with my rhubarb-infused red wine vinegar.

This Arctic char ceviche is going to be wow!

Save half for presentation.

It now goes back in the fridge.

Couscous only takes a few minutes to steam.

This reminds me of couscous on Fridays in Morocco,

because everybody eats couscous on Fridays.

Gonna leave it until it's time to serve it.

Now, it's time for my basil crème fraîche.

Basil is the last puzzle piece

to my herbes de Provence flavour combo.

Remember? Sage in the crust,

parsley, rosemary, and thyme with the tomatoes

and now basil crème fraîche.

Crème fraîche. Creamy and tart.

(Sighing)

Fresh basil leaves from the mise-en-place earlier.

♪ There ain't anybody knowing us ♪

♪ You used to be the insecurest ♪

(Blending)

♪ You've been screaming through the air ♪

♪ But can never find the words

♪ No one understands

♪ Yeah, you think that you're the one and only ♪

♪ Here feeling lonely

♪ I need a change. I stay the same, I feel the shame ♪

♪ 'Cause you are brave

Mmm! Mmm!

Wait until you see how this comes together on the plate.

Now, it's time for a garnish for the ceviche.

How about we up our game

and make some citrus supremes.

♪ There ain't anybody knowing us ♪

♪ You used to be the insecurest ♪

♪ Found a place to be who we are ♪

♪ It's our love, it's like a story ♪

♪ Sticks and stones may break your bones ♪

♪ But they will never hurt you

♪ And now you know you're not alone ♪

♪ Where everywhere just like you ♪

♪ Now, take your time and start over again ♪

♪ Now, let it go

♪ You're free to spread your wings ♪

This is the kind of thing you can do with your friends.

Get your family involved.

Cooking is so much more fun when you have somebody to bug

and make them do things like this for you.

(Chuckling) Just kidding.

It's a great way to get people together.

Beautiful, isn't it?

From simple to special.

In no time, you become a star.

What's this, you ask?

You'll see.

So now, it's serving temperature and I'm gonna add

a little bit more mustard to my mostarda.

I'm using grainy Dijon mustard for texture and flavour.

Mmm-mmm-mmm-mmm-mmm!

Mmm! Mmm!

The couscous is resting,

the fish is curing,

my mostarda is ready and so is my tomato tart.

With the One Big Recipe,

all I need are some guests and a reason to cook

and make a cocktail.

♪

(Groaning)

It is so important when you're cooking all afternoon

to factor in a built-in break.

Chill, take a beat,

pick the wines, and make a cocktail!

Spiced up menu, spicy cocktail.

Today it's a Bloody Caesar

with just a kiss, a soupcon of rosemary smoke.

Check this out.

Fire signs like starting fires.

(Laughing)

Get it in here.

Leave a little bit of space for air to get in

otherwise, it will blow out

before I get enough smoky smoke for my drink.

Now, your favourite rimmer.

Today I'm using my homemade spice blend

of course sea salt, black peppercorns,

and toasted, ground up celery seeds.

Tasty.

Ice.

Vodka.

Now, we add some more flavours starting with Worcestershire

something or other sauce.

It's Worcester Sauce.

Your favourite hot sauce, my favourite hot sauce.

As long as there is some hot sauce.

A little hit of fresh lime juice.

Oh, yeah.

Now, this takes it to a whole 'nother level.

Fresh horseradish.

Bloody Mary is vodka with tomato juice.

Bloody Caesar is vodka with tomato clam juice blend.

And we're going to take that blend

and mix it in to the smoke.

♪ Yes yes y'all, and we don't stop ♪

♪ And we don't stop

♪ Yes yes y'all, and we don't stop ♪

♪ That's right

Super cool.

♪ Yes yes y'all, and we don't stop ♪

♪ And we don't stop

♪ Yes, yes y'all, and we don't stop ♪

♪ And we don't stop

♪ Yes, yes y'all, and we don't stop ♪

♪ Yes, yes y'all

♪ Yes, y'all, yes, y'all

Perfect.

Give it a little swizzle.

And then, my favourite part. Garnish.

Some people go crazy with the garish.

They put burgers on there.

Chicken wings, oysters.

We're gonna keep it simple today

with a little celery stick,

spicy beans,

for my spicy treat.

You can add pepperettes.

You can add bacon.

Since it's spicy, that one's going in there.

I'm going to eat mine later.

Let's give this a taste.

♪ Are you ready to have this feeling? ♪

Yum!

Best way to start the dinner.

Now, let's check out those wines.

Yum!

This savoury cocktail will roll nicely into the first course.

Then we gotta switch to wine.

I've got to find something that's gonna go

with the tomato tart and the ceviche.

Acidity like tomatoes, rhubarb, red wine vinegar,

these are not friends with wine.

No, no. Except for one!

Sauvignon blanc.

Head down to the Marlborough region of New Zealand

where they're famous for their citrus notes.

It's like an orange, a lemon, a grapefruit

wrestling on the couch and like, "Hey, hey, hey!"

You want to snuggle up to ceviche?

Yes, I do. Yes, I do. I'm excited about that.

It works. It totally works.

Now, I gotta find something that goes with the spice.

And why not go to where it all began?

The South Americans brought chili all over the world.

Totally makes sense that they know how to pair with the heat.

For that, we're gonna go to Argentina.

The Malbec region.

It tastes like you dropped a chocolate bar

inside of a cigar box filled with pomegranate molasses.

And you know what?

It can really take a hit of spice.

It's like, "Come here, come here!"

"You got more spice? What do you mean?"

"That's all you've got?"

It's gonna work perfectly.

So, everyone has a spiced up Bloody Mary in hand,

dinner smells great, the tunes are flowing,

and you are chill.

Can you imagine the look on their faces

when you serve them this feast?

What do you say we get dinner rolling

and plate up that tomato tart?

Maybe just after a little bit more me time.

And a pepperette.

One Big Recipe.

Four courses, a feast for six.

Family, friends,

and a menu designed to spice up your appetite.

How's it going so far?

I started the long process, did all my prep,

it was fun! Anyone can do this.

If you're doing this at home and following the steps.

This is the part where the cocktails have been poured,

your guests are hungry, and they have no idea

how much time and effort

you put in constructing this tomato tart.

♪ Ooh! Oh, you fancy

Herbes de Provence everywhere!

Sage in the crust!

You've got rosemary, thyme, and parsley!

And this basil crème fraîche.

♪ Ooh! Oh, you fancy

♪ Girl, you got it

Mmm.

Ooh-la-la!

Golden brown crust. Perfectly crisp.

It's a guarantee from the blind bake.

Market fresh tomatoes. Super ripe.

Pecorino and Parmesan. Umami!

♪ Girl, you got it

♪ Ooh! Oh, you fancy

Masterpiece.

♪ Girl, you got it

Mmm.

Mmm.

(Speaks French)

Mmm! I can taste the smell of

the warm, blue Mediterranean Sea.

I hear the lyrics of French tunes playing on the radio.

This is Provence

and here's how the next part goes.

Laughs, drinks, eats tasty tart.

Go on! Your public awaits you.

It's 20 minutes later

and that tomato tart bent some brains.

Ear to eat smiles, love, happiness,

and that basil crème fraîche was perfect.

Good job.

The game hens are roasting in the oven for the main event,

but now it's time to plate that Arctic char ceviche.

Ceviche was invented in Peru

and it's one of my favourite places on Earth.

We ate so much of this gorgeous stuff.

The chilled bowls make all the difference.

So, in Lima, as I was saying,

you pick your fish and they just make

the ceviche fresh right then and there.

A hit of acid, a couple of herbs.

Nothing else.

This one is slightly more elevated

and definitely a surprise with the amazing vinegar.

The rhubarb is gonna be a trip.

Like to Peru, but at the table.

A little bit more of this rhubarb vinegar.

Machu Picchu, the history in this country.

You can taste it in the food,

especially something like a ceviche.

It's really wild.

Cilantro?

Micro cilantro? This is a classic with ceviche.

I love using micros for a garnish

and this just fits perfect.

Oh! Before I serve,

I'm gonna get my couscous back in the oven to reheat.

Mmm!

Bam!

That is refreshing and surprising.

The rhubarb vinegar, micro cilantro,

and that tender fish,

it's one of my favourite textures.

This goes out now

and won't it be a gorgeous surprise?

Let them take their photos.

Up next, the dish that's gonna bring the whole meal home.

To my home!

Roasted Cornish game hen and couscous royale.

So me?

I'm making a four-course dinner for six

all in one afternoon, all in One Big Recipe.

And you? Well, if you're lucky,

you're serving this right now to six smiling faces

and feeling all the love.

So far, the Provence inspired tomato tart

left them speechless and begging for all of your secrets

and then how to follow?

You serve them an Arctic char ceviche

that made them feel like they were in Peru.

Ah! The rhubarb.

Mmm! The citrus!

And that perfectly tender fish.

Couscous royale.

This takes me back to family dinner when I was a kid.

You know, in Morocco, they spend the whole day

prepping lunch or prepping dinner

and then everybody gets together for a family-style meal.

Most times it's featuring a couscous royale

just like this one.

This majestic medley of market vegetables

just nestled into these fluffy,

golden grains of couscous.

And of course, seasoned with my homemade Moroccan spice blend

that I'm dubbing, uh--

Raz à Lallouz.

Can you imagine the look on their faces

when you serve them this feast?

♪ Come on, people

♪ Yeah

Perfectly marinated and spiced birds.

They look so juicy and tender.

Beautifully golden on the outside.

Ah!

♪ Come on, people

♪ Yeah

♪ Come on, people

♪ Yeah

♪ Come on, people

♪ Yeah

♪ Come on, people

♪ Yeah

You are going to feel like a chef

when you drop this at the table.

You are a chef.

Especially with the help of the One Big Recipe.

This is like being back in Morocco.

The merguez, the saffron, the spice blend.

The perfectly cooked veggies with the fluffy couscous

and the marinated roasted Cornish game hen.

Ah! I'm telling you!

This right here. This is the big deal.

But alas, I still owe you some mostarda.

Couscous royale with roasted Cornish game hen

was a revelation.

But you are not finished yet.

Uh-uh.

Ah! From my favourite bakery.

Blueberry, jammy,

mustardy mostarda.

Burrata cheese.

Picture this.

Warm mozzarella in the making.

Handsome master cheesemaker, Giuseppe,

is pulling and stretching this cheese,

forming a pouch and inside--

a beautiful, hot shot of cream.

Pure decadence.

Mmm-mmm-mmm.

Mmm.

Blueberries, the mustard is such a surprise.

A touch of herbs, wine, and cheese, and fruit.

You'll want to keep it all for yourself, because I do.

But sharing is caring.

Et voila.

A feast for six in one afternoon

and how much fun was that, guys?

After the burrata mostarda,

you may not want dessert, but if you do,

stop by a local bakery and pick up something yummy.

Anybody can order take-out, guys,

but this, this is love.

Follow the One Big Recipe and I promise

you will rock this at home.

Now, it's time for you to spice up your kitchen.

Cheers!

♪ Everybody, just do what you do ♪

♪ That's right. Yeah

♪ Don't stop

♪ Don't stop

♪ Everybody, just do what you do ♪

♪ That's right. Yeah

♪ Don't stop

♪

♪ Everybody, just do what you do ♪

♪ That's right. Yeah

♪ Don't stop