(upbeat music)
- We are back in the kitchen with Hayden Groves,
passionate cyclist, professional chef.
And we're about to tackle post-ride recovery meals.
Gonna be a little bit different though,
because rather than just ticking boxes
for protein, carbohydrates, etc.,
you're actually gonna show us something
where flavour is paramount as well.
So what have we got here?
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- Well, first things first, I think I changed my mind.
I won't be showing you, you will be showing.
- Oh my word.
- So - Look at that.
- Gonna done up in a jacket.
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- So, - Right
- Ingredients for the risotto.
- Starting off with the rice, using carnaroli rice,
onion, garlic, the bay leaf there.
We're just gonna put straight into our chicken stock.
You could use a fresh vegetable stock
if you want to make it exclusively vegetarian
or you could use a stock cube.
- Yeah. - Okay.
But, the key to a great risotto is a great stock.
Always look at the fundamentals.
- Alright.
- Butter, Parmesan cheese,
and we're gonna make a mushroom risotto.
So job number one: onion and garlic need to be chopped.
- Okay.
- Are you happy with a knife?
We've got two there to choose from.
- Well, I have recently been instructed
on how to chop onion.
- Oh a lefthander as well.
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Good glug of olive oil in there.
Now we go in with our onion and our garlic.
- Alright.
How do you want your mushrooms chopped, Hayden?
- Well chef, how do you want your mushrooms chopped?
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Lovely - All chopped, fingers intact.
- And perfect timing, cause the onions
are just started to go translucent.
We're gonna add the mushrooms in, yeah.
- Put 'em in the pot?
- Yeah. Now we can add two cubes of butter.
- Two cubes of butter?
- Yeah, why not.
So we're gonna add our carneroli rice in.
- Alright, how much rice we got in there?
- We got 300 grammes.
- 300 grammes, cool.
- Yup. - Okay.
- And now we want to toast that off.
Let that get to know each other.
- This is one of my top five smells of all time.
- Yeah. We're using a dry white wine.
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I'll take over the final couple of minutes
of stirring for you while you're gonna
grate some Parmigiano Reggiano.
- Alright, is there a secret tip to this?
- Yeah, just grate. (laughs)
- Right.
- Right, so now the fun bit.
- Yeah.
- You put the Parmesan in.
- Should I stick it all in?
- Yeah, why not?
Cause you're gonna have a risotto,
you're gonna make it taste delicious.
- Three cubes of butter.
- Yeah. If it was me, I'd be more like four.
(laughs)
And you want to stir that in quite vigorously.
And pan's off there and we leave that beautifully there
for about one minute, one and a half minutes.
It's not gonna get cold, and we just leave that to rest.
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- Unveiling the risotto, there we go.
- Oh wow.
- Smells delicious.
- It does smell amazing, doesn't it?
Right, any tips?
- That you get it in the bowl.
- Get it in the bowl, right.
I can probably do that.
- Two good ladle fulls.
And you know what, the Italians, they would just underneath.
- Pro tip.
- I see, it's fun in its own way.
- It's fun in its own level.
- That looks super good.
Man alive that is seriously good.
- It's not too shabby, yeah?
- Wow, that's fantastic.
You want a bit, want to try some?
- I'm glad to be back in my whites, shall we say.
So that dish there obviously is about 25 minutes
from start to finish, two parts.
- Yeah.
- I'm gonna show you one dish called a fabada asturiana.
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- Asturias is the home of the Angliru.
- Yeah.
- The infamous savage climb,
which unfortunately you had to ride up.
Cause it was on the route of Vuelta, wasn't it?
- Well, I mean, you could say unfortunately,
or fortunately, cause you, whenever you do these tests
you wanna do it properly.
- Well yeah, that's fair enough.
- Yeah.
- You're clearly a masochist.
- Yeah, well. - Like all good cyclists.
( dramatic music)
- So in there you have the butter beans,
you have a little bit of the smoked paprika,
you have the ham hock, the pancetta, and the garlic cloves,
we have whole garlic cloves.
That goes into oven low temperature, does its thing.
You come back from the ride, it's been cold no doubt,
it's might have been wet,
you drop in your morcilla sausage, your chorizo sausage,
take the meat out, allow it to cool slightly,
pick it all apart, add it back,
give it a lil' stir, job done.
Get it on that table.
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So obviously we've made a nice big portion there.
But, a great thing to do is ladle in into your plastic pot,
let it cool down properly, then into the fridge
til it's really cold, lid on.
Put a label date on it, give it a month in the freezer.
And then you got your next post-ride meal.
- It's a simple one, but actually,
that's great for the cold, hungry cyclist.
We better wrap this video up now.
Two absolutely crackin' recovery recipes there.
This one, as you said, is gonna be one of the 63
from your new cookbook - Yeah.
- "Back in the Saddle."
If the other 62 look as good as this,
then I think it's gonna be a winner.
Yeah, thank you very much. - Welcome.
- All I suppose it's left to say is
- Well we've got subscribe surely.
So, to subscribe
- That's right, just click somewhere around there.
It's free, just click on the globe.
And then, if you want to watch a couple more videos,
we've got firstly, crackin' breakfast,
courtesy of Hayden again, that one is just down there.
And if you want to see a video about how to recover faster,
to ticking away nutritional boxes, click just down there.