Can I Beat A Michelin Star Chef In A Mystery Box Challenge?
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Published 2024-05-11
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Pearl Barley Risotto with silverbeet
Ingredients
- 3 shallots, finely diced
- 1 carrot, finely diced
- 1 stick of celery, finely diced
- 3 tbsp (45ml) olive oil
- 150g (5.3 oz) pearl barley
- 1L chicken stock
- 8 sprigs of lemon thyme
- 2 bay leaves
- half a bunch of silverbeet, whites finely chopped and green shredded
Method
1. In a large pan over medium-high heat, add the olive oil, shallots, and carrots with a generous pinch of salt. Sauté for 4 minutes, then add the celery and cook for 1 more minute.
2. Add the pearl barley, stir well, and toast for 3-4 minutes before adding the chicken stock, thyme, and bay leaves. Stir well and simmer for 45 minutes, stirring every 5-6 minutes to prevent sticking.
3. If the barley absorbs all the liquid before it's fully cooked, add more stock or water as needed.
4. Sauté the white part of the silver beet and a little bit of olive oil with a big pinch of salt and set aside.
5. 6 minutes before the risotto is done, stir in the finally cut green part of the silver beet along with the cooked whites and a small knob of butter, stir through well and serve.
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Second Videographer: Nick Hargans
All Comments (21)
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The chemistry between this two is top draw 🤣 great vid chefs x
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Watching this, as a 62yo, makes me miss my years behind the line. Cooking great food for everyday people. Working with good friends who took pride and joy in their work. Best years of my life. 😊
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We absolutely need more of these types of videos! Long form pure cooking, great vibes and banter.
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I love how the rules were more and more ignored as the cooking went on. Kitchen staple? Eggs are a staple, let's add some caviar.
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The best thirty minutes I will spend this weekend! Thanks guys and you make me proud to be a Kiwi
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I think it was one of the best pieces of a cooking show on YT ever. I'm a line cook for the past 12 years and this banter just puts a smile on my face.
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I think the banter was off the charts! great video!!!
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This video just felt like friends cooking together, talking casually, and making good food. Was an absolute pleasure to watch.
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I am so glad chef Lambert mentioned his lamb trimming technique. It is a really good showcase of the right tool for the right job. Uncle Andy used a nice sharp deboning knife with a thin blade and good slim curve for finesse work. Lamb used a chef's knife that even sounded a bit dull (sabotage from maybe Mitch or Babe?) when it cut through the sinew
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That was great! No suspenseful ad breaks, out of context close ups or bash you over the head product placements. Could watch a whole series like this. Thanks
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I agree with the chefs, celery is a basic pantry staple. My family, of Italian heritage, uses soffritto (essentially mirepoix with Italian herbs, and sometimes bit more) as a basis for stocks and soups. You have mirepoix, a classic of French cuisine and found often in other Western cuisines, and you have the Cajun spin on mirepoix: "The Holy Trinity."
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You should collab with the Sortedfood boys for more mystery box shenanigans.
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An awesome video seeing you both so casual and looking so "at home"! A good laugh and a couple of very nice looking feeds. As always, keep up the great work!
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That was so relaxing overall. Just two chefs making culinary jazz and enjoying each others company.
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I love that you had two kiwi's cooking Lamb! So nice to hear the banter about NZ & your love of cooking. I enjoyed this video alot!
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Definitely one of the most entertaining cooking videos I’ve seen in a while… hearing the thought process is phenomenal
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Would be a cool series if you interviewed chefs while cooking off against each other in these challenges.
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I really enjoyed the conversation about acids vs herbs. It made something I've been feeling about my own cooking click. Can't wait to put it into practice
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This was so inspirational. I loved seeing your thoughts at the beginning with just a bunch of ingredients, and watching them slowly evolve into beautiful dishes. Artwork on a plate, epic stuff!!!
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Loving this. So much energy and information packed into the banter
