today I invited the uber armed team over for lunch so that's a bit different
we're gonna do try to do a quick lunch it has to be really quick because we
actually only have one hour left to prepare it rucola raw beetroot and
Parmesan salad which should be like on the table at all times so people can
just serve themselves and then we're gonna do beetroot
chestnut pasta in a butternut pumpkin sauce and then afterwards we're gonna do
a swordfish steak with Kappa scene and sweet potato mash and some fried
shallots on top and as a dessert we just have a regular ice cream with at the
moment all I could find was honeycomb so we're gonna have real sliced up very
finely it's a bit bit of a chewy thing with a little bit of vanilla ice cream
okay with a fish we want to do a mash and the mash shouldn't be a potato mash
it's gonna be a sweet potato sweet potato mixed with these Capucine tubes
which I don't even know how you call them in in English also another thing
I'm gonna have to start preparing is the shallot who's gonna go on the fish and
then we have to get very quickly into the pasta because we want to do the
pasta on the big table and the big table we have to set before the people come so
I'm gonna put myself an alarm on for 12:45 that's in half an hour in half an
hour we have to have everything we have to set everything up on the big table
for it to go quickly watch the sweet potato you can put that in the oven on
200 that probably will take a while but then again that's for the fish which we
serve - it's the end we're gonna have steak subs but on very quickly fried in
butter and then with a mash of the sweet potato and the cappuccino
okay we have to also make a salad but that can be belated what we have to
attack now very urgently is the pasta I want to do a pasta with beetroot this is
like a very French thing it's long beetroot it's really really I'm
so I just have to peel it I bought it already cooked because I'm lazy just you
don't want any skin on it because in the past oh that's gonna be really lumpy and
we're gonna try to make pasta with chestnut flour since beetroot makes
really nasty stains as you can see we're gonna put on my apron
well okay put on my apron for a regular pasta you basically just makes for each
hundred grams of flour you put in one egg and a bit of olive oil a bit of salt
so what we're gonna do is we have the
chestnut flour and so we're gonna do we're gonna add a bit more we have a bit
less flour because we're going to put the beetroot in and we're gonna add a
bit more eggs because I'm not so sure about the about whether the the chestnut
flour will stick as well together as regular flour you have been done with a
big knife but that's fine I just wanted to be quick at the moment maybe in it
smoosh this into a pulp because what we want in the end it's just a nice color
okay so we're we're ready to make a mess this
we're gonna make the pasta so for the pasta I better get my shirt a bit out of
the way the chestnut flour so there's 350 gram in each so that should give us
a total of 700 grams which we need I take a spoon to pull this into besan and
into that Bassin we're gonna put put 8 eggs in there salt going in there start
working the eggs in slowly with the flour okay so at some point we can also
start adding the beetroot oh it's breaking out oops nope panic
wasn't so professional was it that it's getting there and you can see it's
starting to be oh so now we're just mixing the whole
dough until it gets a real solid pastured oh and yeah this is what I what
I thought would be nice if we have afterwards like a bit of marbling in the
dough the base we have to go by feeling so you need it need it need it when the
dose just right you have to be clean as you can see my fingers are getting clean
and so the dough is getting to a good consistency
oh this tom it's almost kindness oh shit shit Thomas here that's not good but he
can help make him work oh and he got flowers and we're not going to be able
to put the whole thing through the machine at one time so I think we do it
in three parts so basically what you want to do is just wine the pasta
through this fold it several times it's a bit like making a Japanese knife yeah
that's good that's good that's good that's good that's good that's good okay
so now we're through again for the first ones it doesn't matter like so we're
still a bit sticky
unless I mumble I'm at me on food to scurry on something tight okay so this
is Oliver Olivier joonyoung is there is no code you need the keys and you know
coming we are well we would the Machine definitely doesn't doesn't want to work
and I actually scrape my hand on it yeah exactly there's no there is blood on it
that's that was my blood wait okay that really didn't work so we're gonna change
we're gonna roll the pasta out with a wine bottle see we do pasta by hand
fold it over you still need to do the folding bed
Olivia is doing the sound effects with the feet okay Andrew we're going to be
running so so late and you don't even want to know Holly we're running yeah we
know no no that's the key we should have
started this yes we're doing what we can
like see if it's getting very nice and elastic
we cut the pasta into like two centimeter thick bands are they gonna be
rather thick pasta but that's okay so if he is cutting - very cool
better than no pasta let's start doing the sauce you're good knob of butter
lots of butter I need another knife because otherwise
we're cooking in three languages so that's good we just have to get the rest
of it done we're gonna do the butternut squash sauce and for that we basically
just heat butternut on low heat wait tom is gonna take over the watching of the
butternut squash damn come on
okay we're starting with a with a salad come on with it's just it's kind of just
going to be a really quick rock Allah rucola
we can with that we're going to do pomegranate and raw beetroot just so we
stay with a beet root for the pomegranate cut it in the middle I hope
I end up in the right place yep looks good Oh pull it apart and
normally we should be able to shake out the pomegranates yeah there they come
okay take the King ding ding ding ding ding ding ding ding ding ding
exactly yeah I know well that's that's already planned start frying the little
nuts
yeah and that's that's for a swordfish like it's gonna be on top of photo fish
we want it really crispy well we finish them up in the oven this
is the handmade pasta we're gonna attack now the salad okay so I don't know how
Stephen is gonna follow we gonna quickly and look this is like the most beautiful
peach food and we're just gonna grate this into the salad
want the everything to be nicely mixed and then we just put a little bit more
as take home the good thing is if he mixed by hand it keeps the cell it nice
and fluffy okay and this looks really good it just needs a bit of sauce and
that's gonna be our salad Oh can't have enough butter it's good pepper so we add
how much as 200 grams of cream fish well as I said we don't cook exactly buy
recipes or we're gonna puree this because the idea is that this is booked
it's gonna become a pasta sauce so it should be really saucy that's why it has
so much butter in there too okay I have to do a very quick vinaigrette mustard
olive oil and just for the fun of it I'm gonna put some sesame oil with it Tommy
Cole and after the bizarre Mikko we add a little bit of white pepper up if you
want to add salt or salt is good but I tend to do well very lightly because I'm
not a lot much salt we have our salad sauce we forgot parmesan in the sauce
okay we add parmesan to the sauce because I want to put the sauce on the
bottom of the plate and the pasta on top with the flowers on top we're gonna put
the pasta in not all at once like a bit like one by one and then cook them for
maybe two minutes maybe three minutes actually until they start like floating
to the top and we want to have them like now free free
floating so I think maybe we do half not and we can already fill nearly the whole
thing up with sauce okay this is for the pasta we're going to serve the pasta the
inverted way around with the sauce on the bottom and the pasta on top because
we're going to put the flowers on top too voila
so this is gonna be for our mash that's finished
should we okay doesn't look so bad okay and we go directly to the next load
it looks like ham okay so we're gonna cook Capucine professional as a
professional fridge it's completely filled at least a bit of prettiness and
let's go I was hoping it would be really
different looking and yeah curious to see what this goes well it was an
experiment we're gonna publish this one directly I think we might keep it for
the archive so we are quickly putting the a shallot on the side because we
need the pan to fry the fish this is gonna become our mash and as I said we
want to do a mesh of couple seen I think they cooked now so I'm gonna quickly go
out the water oh look the water is actually blue so before we do anything
we're gonna clean this up a bit because we don't want all the hairy things on it
ideally take this skin off and bits and those bits just roughly clean it we put
in a sweet potato and it's pretty much mash already we
have Olivier who loves too much very good and of course we need butter so
this is the spot on which we gonna do really simple just give it a bit of
pepper and which we're gonna fry in butter of a quickly yeah and when it's
just get starts and gets brown so for the fish it's fairly thinly cut so in
ideally it stays a tiny bit raw on the inside so we were just gonna cook it for
maximum like two minutes or something on each side okay come on coop okay sure
textile could be a pitcher on few pencils I bake me a seed Emma no this is
really thin and that's why we're gonna do it very hot and this is too thin okay
it's already done these are I think they're done pretty
much done that was it I'm cutting the swordfish
yeah it's nicely raw so here comes the special deal this is special lemon
caviar from Australia okay and damn do we have enough yes we
have enough okay so Olivia is gonna do a different version of caramel than I
usually do I usually do butter
and he's gonna do not boil it down yes honey caramel cfsac blue English you
can see public company exa I came to Purdue only reach out of shark
don't get well talk here as soup the soup Sophie but relieved
when we come in no pleasure to have you understand I'm a parent of X psi yep you
just uh don't speak now it's magic to draw a pecan 0s are very stab you should
never take what you a globule a she just say no Cassie right stead
however I do classical most you are a trophy para no - illusio
Christian was on degree loop Tec Assad for degree release see associate degree
Rinna PSoC degree with noisy group la mala lanna do me you caramel virtual
croissant Oh itsuko you know if one could come in
and even compared to degree loan added Beauty keep generally goes justice Alamo
same okay yeah look in the in the casserole
you
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