(screams)
- Let's go!
We're going to be making meal out of Sohan's leftovers
I'm going to do it all in 30 minutes
nothing is going to go to waste.
- Seven minutes!
Oh my god the baking paper
is like black
- This is why I didn't want to cook with leftover chicken!
Quick quick quick, check the time!
- What the.. Aah!
- Ooh (laughter)
(upbeat music)
- Ryan, I did what you said
I raided my kitchen
and I've got a bunch of leftover ingredients for you!
- Yes, I'm so excited to see what you've brought me today
I'm Ryan
I'm a Tasty producer
- And I'm Sohan from Buzzfeed Oz
- And today we're going to be making a meal
out of Sohan's leftovers
I'm going to do it full in 30 minutes
and I have to use all of it
Nothing is going to go to waste
Let's go do it
- Okay
- So we have a bit of broccolini
- Some leftover cherry tomatoes
- Lovely
- You never need the whole thing
- Ooh, dairy free coconut yoghurt
- Yeah, that's been in my fridge for a while
I was about to
- Guys, this has mold in it!
That is some disgusting
moldy-ass yoghurt
we've gotta get rid of it
we're putting this one to the bin
- Okay
- Good, corn chips
we have some eggs
chicken
- These are just also leftovers from my picnic
on the weekend
- We have salsa and some.. brie?
- Camembert
Camembert cheese
- You can never tell, can you
- What are you thinking of making for me
for dinner?
- My brain cannot confuge
So I'm thinking we could do nachos
we've got salsa
- [Sohan] What about this?
How are you gonna put that in nachos?
- Yeah, broccoli does not go with nachos
- It's not coriander
- Hmm, these all are
flavors that you would find in something like
a chicken parmigiana
What I'm gonna do
is I'm gonna shred that chicken
I'm gonna make big like, disc of it
so it sort of looks like a new breast
- [Sohan] Okay
- I'm gonna use that cheese
we're gonna melt it in an oven
create that nice, like bubbling
gooey top
- You know I've never actually had
a chicken parmigiana before
- What?
- Yeah
- Say what?
- I know
- So I can't wait to try this!
- How have you lived in Australia
for twenty-something years of your life
and you've never had a chicken parmigiana
- I don't know
- Okay let's get this timer started
are we ready? We ready?
(screams)
- Let's go!
I need you to chop the cherry tomatoes up quick
get the knife from the knife box
- Which one do I use?
- Just use anyone (laughter)
I'm gonna break up the chicken
I'm pulling it apart really quickly
as fast as I can
Once you do all these cherry tomatoes please let me know
because I've got to get you on the next thing
- Okay, I just want you to know that I'm very slow
at chopping things
I'm sorry
- Sohan can you please grab a small bowl from my left here
and just start putting the cherry tomatoes in it
Why didn't I wear gloves
Yeah, we've got some stuffing and everything
so that's all going to the bin
- Bye
- Okay thank you
okay put them to the side
- Auch
- The next you're going to crush up the bag
of the corn chips
- Oh yes!
- Keep the peg on,
otherwise the corn chips are gonna be everywhere
- Ooh
- Going as fast as I can
to shred this chicken
pulling it apart
- Oh, that sounds so good
- Crunch crunch crunch!
- I'm really enjoying smashing these chips up
- And the fork is a good way to make sure
your hands are not getting in
- Okay, I reckon that's done
- Pop them on one of these small plates over there
Sohan is nibbling at the food
stop eating them Sohan
- Um, might not be okay
I don't know how long it's been in my fridge
Should we have a smell?
- It looks good
okay so the way we can tell this is a good egg
is it's got like three layers
it's got the yolk,
is got the, like, plasma,
and then, like, the really runny part
and like the middle one is quite thick
and it's holding its shape so its fresh
- That does look fine
- Whisk that egg
- I sure can
- 24 minutes!
- [Sohan] Lets go go go!
Okay that whisk is enough I reckon
- I'm gonna add some flour
I've got this at a pantry staple
everyone's got it in the house
so I was allowed to add it
We're going to do just a little bit of basil
This is going to be used to
hold the chicken together
just a little bit
we don't need it all because we're going to use it
to crumb layer
- Cool
- I'm gonna add some flour into,
this is going to be a binding agent
and then wee need to stir
- Just stir?
Oh my god
- [Ryan] Get it all together
mix it all well
we'll start seeing all clump parts
so we want to shake this now
I'm going to do this cause its gonna get a little
- You don't trust me? Is that what's happening?
- Its just going to get messy
- So you care about me
nice
- [Ryan] See, I am making like a bit of like a
like a fake chicken patty
but I'm using only pulled chicken
I'm really crossing my fingers
and hoping that this is going to hold
this should hold it together
I am going to be really delicate with it
- Can I hold my life together?
- Sohan, I hold your life together
- We will with this recipe, hopefully
21 minutes!
- You see, it's sort of the shape of chicken breast
- Yeah, I'm also learning so much about food
like I didn't know you could coat anything with corn chips
- See that oil there?
- Yep
- Can you please pour it into that frying pan?
Thank you
- I feel like I'm a really good assistant chef
- Out of the way!
- So we've got the oil
it sounds like it's coming up to temperature
- I'm really excited to see this come to life
- Some sizzling action
- Did you just shoo me away?
- [Ryan] Yes, its starting to sizzle
we are going to need to cut this also in cheese and salsa
lets do salsa next
- [Sohan] Yes it's browning!
Ooh!
- [Ryan] So what we're gonna do is were gonna
take this off the heat
we're going to add it on the baking tray
and we're going to add the rest of ingredients on top.
I would love to use some of the fresh cherry tomatoes
so we'll do a little bit of a a lay here
if you can just sprinkle
just a few pieces
not everything
- Okay
- [Ryan] Beautiful!
- [Sohan] Thanks!
You're welcome!
- When you're done try to get that mixture of the salsa
and you get you know,
the lovely fresh layer of cherry tomato
Cheese, okay
- Cheese!
- [Ryan] Do you like them?
- [Sohan] Hang on I'll just, um,
help you
- In here, have that
have that
(laughter)
- [Ryan] I'm just worried about the rind
so I'm just gonna cut the rind off
I just don't want it to not melt on top
- So good
- You're watching me?
- Oh yeah, I'm sorry
- So what you're gonna do
so when that melts
it's going to go Blergh
- Ooh!
- (laughter) it's going to be a lovely cheesy top
Salt bae this, you're ready?
- Ready
what are you doing?
I don't think that's salt bae
is it salt bae? Oh!
- Okay! Okay
- Okay sorry (laughter)
- Let's add a sprinkling of basil on top
just to give it that lovely flavor
aromatic herbs are really going to go well in the oven
let's get it in
we've got 13 minutes left
so I'm doing this now
(suspenseful music)
Okay
I am going to need to fry the broccoli up
- Okay
we're gonna do it in a little bit of butter
so that pan I've put in the sink
- Yeah
- Can you please get it back for me?
- Yes
- Just make sure you've washed it out
- Yes, wash it
rince it
- I love having an assistant in the kitchen
this needs to happen more often
- Like I'm an assistant chef
I'm not the washer of dishes
- Thank you so much
- You are so welcome
- Okay, butter!
- Butter
- [Ryan] Nice to meet you butter
this is probably 20 grams
- [Sohan] How do you know it's 20 grams?
- It's my job
I'm looking at that timer
we've got 11 minutes and 30 seconds left
I am gonna crank up the heat
- Yes, it's not melted yet
- It's not melting
- And Ryan is weirdly calm
- They've gone up to 220 degrees Celsius
it's very hot
you only wanna put it on that high temperature
if you really wanna speed cook
you're probably gonna get like a
burned outcome
so don't recommend that.
One eighty is like, your safe spot
- These would be cool earrings
I feel like
Okay that's melted!
- Just let it
you always gotta be patient with cooking
- And now I'm stressed about the time Ryan!
I swear five seconds ago we've had 25 minutes
and suddenly we have ten minutes left
Oh my god!
You're gonna do, like
- We're gonna do a swelly salsa
I mean, maybe just a bit
so that's all the salsa used
the broccolis have been saved for the last moment
- Seven minutes!
Yeah I'm scared because the cheese is still not melted
like it's still solid
- And I'm a little bit worried about that
it might be the fact that it's the camembert cheese
so I haven't really cooked with that before
- Uh, can we put, like, the grill on high?
- It's already on really high
- Oh my god the baking paper
is like black
I've never seen that before
I feel like oven's too hot
I feel like its gonna burn
- [Ryan] The cheese is melting
it's just
- [Sohan] It's acting a bit like halloumi
- [Ryan] It's acting differently
when this gets to
three minutes thirty
I'm gonna take down
and we're gonna dish it up and it'll look delicious
- Okay
that's only 20 seconds
don't we need to
- It's looking good at bubbling away
- Oh my god it is bubbling
- You know how cheese comes in triangles
- What?
Oh like sliced cheese
- No, it's like
cheese comes in triangle shapes
they like
- What?
It's three seventeen! Ah!
Too busy doing the cheese dabs
oh my god
- Can you get me a towel?
Oh and oven mitt, oven mitt
- Okay
(tense music)
- Oh My Gosh
- I'm not used to be cooking under this time pressure
I'm burning my finger
it's a Panic in the Kitchen!
What do you think?
- Um that looks amazing
like I'm actually shocked
- [Ryan] I really hope it tastes good
- [Sohan] Oh my god
- [Ryan] I'm plating up
I'm putting the chicken on the bed of salsa
I'm looking at the timer and
we're looking good here
nice?
- Oh yes, I can smell the corn chips so much
that's gonna be such a good flavor
- [Ryan] Yeah, something different
- [Sohan] Oh my gosh
oh yes! Pepper me up!
- And that is your chicken parmigiana
and we did it in
- [Sohan] We have 37 seconds to go
I am actually shocked and amazed
half an hour to pull this off
is pretty damn impressive
- [Ryan] I'm going to title this dish
Cheesy Nacho Chicken Parmigiana
get a good piece of that cheese
it's really holding together well
- Okay, cheers!
- Cheers
- Oh my god
- Are you surprised?
- Flavors in my head just like
pew pew
pew
- What are you tasting?
- [Sohan] I'm tasting the nacho
I'm tasting the chicken and the chicken skin
which is like really salty and nice
the corn chips are good
the camembert is amazing
salsa is so good
I love how we've got fresh tomato and everything
it makes it like a balanced dish
- One thing I wanna know is would you make this again?
- I hundred percent would
like, I actually want to make this
like with the corn chips is the crumbs
and the camembert cheese on top
that's not something I would've thought of doing ever
but the fact it was the leftover ingredients
they actually go so well together
I would not have ever thought they would
so I'm really impressed
- Yeah I think this is a really good example
of how you can bring things
that don't usually go together
in an out of the box way
to make something that's absolutely delicious
so for a week night, ozzy dinner, classy dish
use your leftovers
- Nailed it
- Bam!
- I'm so happy right now
- Yay, thank you for bringing in these ingredients to me
- Oh my good thank you for cooking this meal
- It' all right