Pappy's Flatshare - BONUS House Meeting: Cook Along

Episode Date: September 23, 2020

Greetings listener dear and welcome to a very special BONUS episode of Pappy’s Flatshare House Meeting brought to you in Partnership with the lovely people at Sainsbury’s.Today we are going to be doing a live cook along. Parry has the recipe, Clarky is going to be following it and Crosby will be doing the taste test. Fancy whipping up a Thai vegetable curry along with us? Then grab the full recipe here… https://recipes.sainsburys.co.uk/recipes/main-courses/thai-vegetable-curry-with-coconut-and-quinoa Hosted on Acast. See acast.com/privacy for more information.

Greetings, listen to Dear and welcome to a very special episode of Pappies, Flat Share, House Meeting. This one is brought to you in partnership with the lovely people at Sainsbury's. Oh yeah, Sainsbury's have a wide selection of fresh quality, delicious, seasonal fruit and veg to enable you to cook up some magic this autumn from scratch. And Sainsbury's nectar members can join in on the Fruit and Veg Challenge too. Quite simply, the more fruit and veg you buy, the more rewards you unlock.

If you're not a member, no problem. You can still get involved by simply downloading the Sainsbury's nectar app. So, inspired by that, today we're gonna be doing a live cook along. Yes, that's right. I have got the recipe from the Sainsbury's website. Crosby bought the ingredients and Clarkie is going to be cooking them and following that, Crosby will be doing the taste test. Hang on.

I don't know. I'm not happy with this, but look, it's going to be a real, it'll be, well, it'll be a fun experiment. Let's see if we can cook this meal. And the meal that the two thirds of us will be enjoying is going to be a Thai vegetable curry with coconut and kiwis. Oh, yes, please. Have a meeting. We think what the worst thing you've considered eating

has been. Place vegetable oil, lemongrass, shallots, garlic, coriander stalks, ginger, chilies, lime, cumin and ground coriander in a food processor and blitz until fairly smooth. Like my delivery of reading the recipe. Hold on. I mean, I should be talking about amamps as well, right, as we go. Okay, Clarky already looks, I'm not going to lie, he looks panicked. I mean, I am quite hungry, but I, you know what, I didn't, I don't want to tell Clarky this, I just tell you, Parry, I've,

um, I've got a backup sandwich in there. I've got a backup sandwich. I have, mate, I've got a backup sandwich in the Rucksack. You've padding to embed this, haven't you? Absolutely, it's under my hat right now. So here we go. He's got a table spoon of vegetable oil. There we go, okay. Okay. One lemon grass stalk, and I don't mind saying,

I absolutely love a bit of lemon grass. Oh, what a flavor. It feels decadent, doesn't it? I'm very, very used to it. I'm quite excited bit of lemon grass. Oh, what a flavor. It feels decadent, doesn't it? I'm very, very easy. I'm quite excited about the lemon grass. Okay, well, Clarky, here's a thing. Bottom, third, and outer layer discarded. What?

Now I love it when it says roughly chopped on a recipe because that's how I, that's my natural chopping style. My natural go-to is rough chop. Oh, a rough chop was, it was your resting name for a long time, wasn't it? It really was. I'll say one thing about it. I like the freedom the rough chop gives you. Rough chop is in the eye of the chopper, isn't it? Yeah, absolutely right. You can express yourself with a rough chop.

It's art, basically, isn't it? It's what I imagine Grayson Perry does. Can I, I'm a bit concerned, what it looks like Clarky's giving as though is a thick slice. I've got one eye on the fact that this is going to be blended. Yeah. He's already cutting corners, listen to that. He's already cutting corners. You should be chopping shallots. He's just cutting corners. Crossbow, I've got a question for you. Yes, please.

Have you got a preference over fruit or veg? If you have to choose, if you have to choose. Good question. They always get lumped in, don't they, fruit and veg? But I'm daring to pose the question. Fruit or veg? They're very different beasts. You know what?

That's what your grosses would be called. It wouldn't be called Tom Paris Fruit and Veg. It would be called Tom Paris Fruit or Veg. You come in, you pick a side, it's split right down the middle. I'm going to mix it up again. You come in, there's two doors. You've got to pick a door. And the doors change, week to week.

So some days you walk in, you think, oh, I'd love a blueberry. But you've walked in through the veg, you've got to have a potato. Sweet potato, sorry. I mean, you get none of those problem at St. Petersburg, there's a reason they do it and not us. I'm gonna go veg. I think I prefer veg.

I, yeah, same. I would have gone through as a younger man. Do you think it shows a certain maturity go for veg? I think so, yeah. I think. Clarkie, you can love this. Give me three cloves of garlic, roughly chopped. Now, I love going at garlic.

And when you say going at, what do you mean? I, you know, you're battering it with a flat side of a knife. Oh, absolutely. Yes. Bungered it through a crusher. Have you ever been able to do that thing? Well, Clarkie, let's if Clark, you can do it. Will you rub it between your hands to peel it?

No, what? I took it in my armpit, Lee. Tuck it in your armpits. You took it in your armpit and go and do a 5K, don't you? I took it in my armpit, do a 5K, come back, peeled, roughly chopped. Absolutely. And the vampires, hey.

He's never been attacked by any of Bram's Docus creations, whilst he's been out on his 5K. Can I also say, if a recipe for me says three clothes, I normally go in for about five? Yes, that's, I was going to mention this actually, yeah. I see that as a serving suggestion, but it's not a hard and fast rule. Right, how are we getting on there, Clarky? Two tablespoons of coriander stalks and the leaves will be chopped for garnish. I see.

So what do you have to do? The stalks themselves, you've got to chop down until they fit inside a tablespoon. Basically, give it a quick Bosch with your knife. All right. There you go, that's it. For a veggie meal, you've got real blood lust to your parry. You want a lot of knife-bushing.

I tell you what, I also like to like tear. You can tear it, Coriander, Coriander. You know what, the tearing any ingredients, I love, you know what, nothing I enjoy more than when you get to tear something. We don't have to play noise with the coriander basically. No. And as Clarky keeps on putting out, it's all going in the blitz.

It's all going in the blitz boys. Can I ask you something by the way, Parry? No. Okay, fair enough, fair enough. Sorry. So, with the recipe. No, do you know what? I'm glad I asked if I could ask, because I'd hate to ask a question, have you just sit there

in silence, but at least I know where I stand. Who didn't just say it? Is it a tablespoon roughly chopped? Oh, here we go. Now we're in business. Two birds eye, chilies. Oh, yes, please. And with that, it's going to be two bird's eyes, right don't just don't whack in a few extra seats not like that you see

This is where I would do the extra really yeah Always don't know what or triple the chili amount, but I'm gonna stick to the recipe because I think the best thing to do the recipe is Do it as it's written first time then make amendments. So if you've made amendments and you're like oh I didn't like that much. A bento. Exactly mate. Very sound advice from a man who's currently rubbing ginger into his own arm. I just get it out of the way before the chillies. I mean I am genuinely my mouth is watering from this all-way in the southwest. Harry, you're a good man because when the sands be set as this challenge, which we're very pleased to do, we did say to them, look, one of us won't be in the same room as the

other two, and they were like, yeah, that's fine. And you're a good man to go along with it. Like, obviously, people send you stuff that you have to read out and say that you like and stuff. I've never been more thrilled to ask to be doing something to do something for saying sprees. Genuinely, absolutely love going to say no. You've loved saying sprees. I mean since as long as I've known you back in Canterbury, many, many happy hours bowling around saying sprees, sometimes browsing, sometimes shopping, but always having a wonderful time.

Yeah. Like, honestly, like, if I could have like a football shirt at the supermarket, that's how I feel. It's like, if I could have a football shirt at the supermarket, I'm, I'm, I'm, I'm begging to say no shirt on every day of the week. Do you know what? Actually. Yes. I know it's not what they're used for,

but a sane spree's bag for life. Hello. A sane spree's bag for life. With the handles, stick your arms through them. You could turn it into a vest. We're not here for fashion, we're here for food. Okay, should cross-bid. It's probably for the best, without a question, guys.

Right, half teaspoon of ground cumin. Cumin everyone, the doors open, half a tablespoon. Teaspoon, teaspoon. Teaspoon. Teaspoon. I want to be in a rich flavor. Half teaspoon of ground cumin and this is all going into the mini food processor and then we blitz until it's fairly smooth. Fairly smooth again, I like it. I like these kind of approximations, you know. It's quite a loosey goosey recipe, isn't it? I'm loving that. It's roughly chopped, it's fairly smooth. It's smart casual. Exactly.

Here we go. Now, Clarke is about to do the blitz. So we're going to, we'll just listen to that for a second just just soak it in Crossbow yes, mate, can I get involved? I was gonna say I wouldn't mind 200 grams of baby obergines Quartet lengthways how about you get up there? All right. I'll get up there. why not? I tell you what, these look... they look good, but... Clocky, tell, um, Harry what you told me when I first got here. Oh yeah! I've never heard of baby overgins before. You've never heard of baby overgins? No.

And you heard of overgins? Mummer and Papa ones, yeah. But never... never babies. This is wild, isn't it? No one puts baby oba jeans in a corner, clocky. It's been a curry. Okay, so place a large pan over a medium heat. We're going to add a little bit of turmeric as well.

Oh yes please. So is it a medium heat? Large pan, medium heat, a small miracle that this is working. Scoop out two tablespoons of solid coconut milk. Add this to the pan and stir until melted. Then we're adding that homemade curry paste and turmeric and the turmeric. And we're gonna cook that for three minutes

until fragrance. Oh, God, I don't mind that. Cook it till fragrance. We'll try it, because obviously I'm set across the room from Clarky now. I've rinsed the quinoa, and I've come to sit back down on the sofa, but I'll talk you through the smells. Yes.

Because the smell of lemongrass, it's very red-lint for me of a posh spa. Yes, well, you can be the fragrant monitor. Once you deem it fragrant monitor once you can once you Deem it fragrant enough to smoke from the other side of the room then we're okay to proceed Clarkie you're looking for a table spoon and a half of turmeric No tea no tea spoons Harry made it blow our heads off over here

We're really learning stuff about each other aren't we Clarkies neverke's never heard of baby o-chines. You never heard of baby spoons. T-spoon and half. T-spoon and half of turmeric. Okay. Can I ask a question here? Yeah. It is turmeric, isn't it? Not turmeric.

I guess it depends what side of your bread is buttered. Are you buttering your bed with Chimaric? Because I'm going to say that's a spicy bread you're eating there. Just two tablespoons. And then you're looking at three minutes of that until cross-bacon smell it on the side of the room. That's not what it says in the recipe. It doesn't say cook it until you make and smell it on the other side of the room. That's not what it says in the recipe. It doesn't say cook it until you make and smell it

on the other side of the room, but. But that's what it, I mean, you know what? I don't hate to tell people how it's your there job, but wouldn't you love a recipe? That's a lovely term in a phrase in a recipe. It's a lovely term, Rick, a phrase. Cross me speaking of jobs. Do you want to be on time?

Three minutes for this. I didn't think it was, what's timing this recipe? Yeah, okay, I can do that. Of course I can. You know, what I like about Clarky is, he's very laid, he's very laid back in the, there's no sort of like yes chef to him. He's very easy, he's very laid back in the kitchen. It's a real pleasure to watch him work. I'd actually know that you said it. I'd actually wouldn't mind a bit of yes chef. I think I should, I should come down a bit harder on him. Guys, I'm the chef.

Oh yes chef. Oh Yes, chef The chef in those TV shows is normally the guy shouting at the people doing the actual cooking That's true. That's true. Are the cool jets in Clarky. Yes chef Okay, what about the other machines Clarky? Are the other machines in I put them behind you there. They are Clark You've got to put those overgreens in done a lovely job with these cross-bare Thank you, Chef. Are we all Chef now? I hope so.

Yes, Chef. And how's that medium heat treat in you? That's good. What do you call a medium heat? What are you cooking on there? You're cooking on gas, do you cook on electric? Induction. What is induction?

I've done a gym induction, is that the same thing? Where a guy in a tracse, patronises you for half an hour? Well, you're going to feel like this now. I think it's cooked with electromagnetic, like... Whoa! I didn't realise you're an X-man, Clarky. It's cooking with electromagnetic waves. Get out of town.

What next, Faroe? We're bringing it to the simmer and cooking for five minutes. So juice that electromagnetic heat, baby. Five minute timer starting now. So we're simmering for five. Simmering for five. Much like a Pappi's argument. We're going to let it simmer for five minutes.

Five years more like. And then bring it to the board. They're bringing the board on stage. Ha ha ha ha. The good old days. So we're getting ready to go on the sugar and that piece of the repertoire. Oh, right, sorry, we should have done this soon.

Meanwhile, bring a medium pan of water to the board, add the quinoa. Oh no! Oh, cook for 15 minutes. Well, we've missed two and a half minutes of our 15 the bowl, add the quinoa. Oh no! And cook for 15 minutes. Well we've missed two and a half minutes of our 15 minutes, but that's fine. Bring the water to the bowl. I mean, we're gonna be okay.

Get that quinoa on start, basically. Sugar snap sounds like a good rap name. Sugar snap, yeah. I can imagine a kind of a kid rapper, being called Sugar Snap. A sort of chippy teen rapper. My name's Sugar Snap and I'm 12 years old. I ain't gonna do what I'm told.

I'm not going over to school. My parents stink, but I really rule. Yeah, it's very much like Billy Piper, her early pop career. The kind of because we want to, that sort of thing. Sugar Snap is producing records a bit like that. Gently rebellious in a palatable format. Like the pea itself. Clarky, the other thing I want on your radar is the coriander leaves, I want them roughly chopped for garnish. So that's something you can be getting on with now because basically

the other stuff is cooking cooking a really good cooking. I love this point in a recipe where it all kind of relaxes a bit. Clarkie, have you been tasting as you go? No, absolutely. Because is it worth you getting a little teaspoon, I'm all on doing it again. Get a table spoon and just have a little soup sort of the, because now's the time to make some adjustments if you think it could do with a little bit, a little bit, a little less.

I mean, it's too late for a little less, but. Well, if you want a little less of one thing, you've just got to put in a little bit of a stone. Very nice. Yeah. Yeah. That is genuinely very lovely.

I just want to make any... Abendments? 14 more chilies. No, I will. Oh. One of my favourite things when I'm making a recipe is the points three quarters of the way through and I'm not saying this is what Clark you've done because he's followed it to the letter where I've been sort of busking it a little bit and it's gone wrong.

And you're going, how do I turn this around? Normally in my case, way too spicy. My wife will actually like spicy food but I really like spicy food. So I'll have chucked a load of chili flakes and you forget how potent chili flakes are. And then you're like, okay, what are I sticking here to balance it out? Couple of spoons of sugar sometimes, you know,

maybe a little bit of salt, bit of stock, you know, to take that, take that edge off. But if you turn it around, it's really exciting. It's really exciting. You bring it back from the brink. Love it. And sometimes you get an even more rich and exciting recipe because it's got a deepness of flavour. It's got a flavour you've tried to cover up.

Yeah. That extra kind of tomato did the job. Oh, it really is your friend, it's an extra kind of tomato. Honestly, if I use too much sugar and my frosty, is an extra can of tomatoes in there, genuinely. Absolutely. So, how are we on timings now? Well, I mean, we've been cooking now for what time do we start?

We started at 10-2. The timings, we haven't stuck to the timings, but we've been taking it low and lazy, we've been luxuriating in the joy of cooking here. How's the key while looking is one getting that oh? Yeah, how many how long that's I meant for That's your job, Roswell. I have not recorded the time of Because it was very nice you say well we've been doing this for a while now We're like no it's like crossby your job was

I had the timer going for the other thing didn't I oh well how've been doing this for a while now and we don't know, it's like, crossby your job was to try and see. Ah yes. Well I had the timer going for the other thing didn't I? Oh well how long has that been on for? Well I've finished now. 10 minutes. Oh the time didn't do that either. Right, that's... You haven't timed the crucial part of the meal.

No, but in my defence... Crossby? Uh... Crossby? In my defence defence I did have that lovely chat about how sometimes you go over on a recipe with too many ingredients. Okay, so we're not in trouble, you know what, we can feel our way on this bit. I can't believe you're the one who turned out to be the weak link in this. I know, it's bad, isn't it? I really, it's bad, isn't it?

I'm really, really bad. I think it's because my job was not set out for me early doors. Oh, okay. Now, the recipe says we're going to be dividing the quinoa between the bowls and then topping with the curry. Oh! I was going to be tempted to just bung the quinoa in with the curry.

No, no, no. Let's follow it to the letter, exactly. Let's follow it to the letter exactly. Let's do it. I would either parry, that's what I would normally do. I already got in trouble for not following to the letter. So let's end it strong. You're clawing it back, are you? Is this your extra tinnitus?

This is from the extra canit, amateurs, yeah. Man alive, I am genuinely, my tummy is a rumbling now. How can we not have invented smell online smell? Like smell a vision. How is that not a thing? How can I not? In this, this, the 2020, the 21st century,

how can I not press a button and smell? What is going on in Clarke's oven? You'd love it by the way, it smells delicious. It smells good, doesn't it, Clarke? Oh yeah. It's upsetting, Clarke's got the worst sense of smell out of all three of us, and yet he's the one. But that's why he needs to be so close.

We're smelling the same thing. He's right in the epicenter. He is looking good, man. I've got got to tell you I'm really excited about this If we could do this regularly, I'd be delighted All I'm saying is if we do this again, we're sticking Clark on a mega bus and he's coming to cook in extra Oh, what I think that's not a bad idea actually. I'm really really excited about this food Okay, I'd love to have a beer as well. I think as soon as that quinoa is ready for you, we are not messing around.

Oh my, you can see, I mean you can see it here on the zoom here, Pary. This looks so good. Yeah, there you go. Sorry, Pary. Sorry, Pary, because I can tell. I know, I mean I don't know what you want to say about that. You could say Clark, he's done a good job. He looks like he's done a nice job on it

He's followed my recipe adequately. It's not your recipe. It's safe you recipe It's our recipe my my insane. So you're serving up now, Clarkie. I am so excited. Oh My goodness So excited. Oh my goodness. Looks, it looks amazing. Right, here we go, the taste test. Clarkie, this is the hack you stay in my life. I'm not gonna lie to you. Oh my goodness, right, here we go. So I'm going straight in with a bit of... Try to get, you know, the first morsel you've got to get as much on the fork as possible. Like, there's many different things, not... Do you know what I mean? You've got to get as many different tastes on the fork as possible.

So I'm getting... Trying to get a little bit of... A little bit of caulge. Yep. Looking good. A little bit of baby obj. This is how you normally eat, anyway, isn't it, cross-bake? I told you, I took it't it, cross-bake?

I told you I prefer it, yeah. Oh. That's out of this world, Clarky. Yeah? Yeah, man. It's really good. I'm not going to lie to you about, I'm absolutely livid down here now.

Yeah, this is not great for your parries, is it? Oh, wow, this genuinely lovely. We're all having a lovely time. Oh, wow, thank you, sayings, breeze, for making two of a seat and one of us watch the other of the seat and be really hungry. You've got a kitchen, right? You've got a Saints Brews near you.

You could've cooked along with us. You can't tell me that now. No. How do they make bread and no wheat in? How do they make bread and no wheat in? How do they make bread and no wheat in? So there you go, listen to the deer, we did it. And if we can do it with that terrible, terrible

kind of chain of command that we employed, then you can do it too. So be inspired, get scratch-cooking this autumn using fresh, quality, delicious and fairly priced fruit and veg, as always from Sainsbury's. Oh, and remember, Sainsbury's Nectar members, the more fruit and veggie buy, the more rewards you unlock. Pretty cool. And if you're not a member, no problem. You can still get involved by simply downloading the Saintsbury's Nectar app. Thanks so much for listening to this episode of Pappy's Flat Share House Meeting brought to you in partnership with Saintsbury's. Cheers everyone!

Cheers everyone! flat-share house meeting brought to you in partnership with St.Sbury's. Cheers everyone!