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How To Eat Like A Pro Cyclist | Pro Cyclists Cookbook Ep. 1 — Transcript

by Harry Sweeny · 3,870 words · 569 segments · language en · Watch on YouTube

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0:01[Music]
0:01[Applause]
0:07[Music]
0:10hey here we are welcome back back again
0:14I bet the people didn't think theyd see
0:16us again so soon no I mean you led them
0:19all to believe that you going on a tour
0:21and
0:22then how to how to prepare I actually
0:25just wanted a holiday in July yeah true
0:28no it's just clickbait
0:31thanks for the
0:32[Applause]
0:34views welcome back everyone as you can
0:36see on the video title we're starting a
0:39new series called the pro cyclist
0:41cookbook you guys ask and we have
0:44delivered so this series is basically
0:47going to be three meals a day on
0:49different types of days like today for
0:51example is a recovery day so we're going
0:53to do little bit more protein and fat
0:55focused food and then on the hard days
0:58we're going to do a bit more carb
0:59focused food so so we're going to go for
1:01a shop and I'm going to bring you along
1:03on each episode and we have a shopping
1:06list here so that you guys at home can
1:09buy all your ingredients and then you
1:10can watch the video and then cook it all
1:12after so join us oh no I'm just going to
1:14paste in the description the shopping
1:16list to each day so today avocado onion
1:20bean sprouts chickpeas lemon rocket
1:22pumpkin quinoa tomato orange potato Co
1:25lettuce curry powder chili Ginger Brown
1:27Sugar vinegar bzal mozzarella flour salt
1:30baking powder milk lamb shoulder and
1:34gravy
1:36done
1:40Tomatoes here we
1:43are shopping's done it's time to do some
1:46cooking let's go
1:49baby all right breakfast we're having
1:51smashed AO with bean sprouts roast
1:54chickpeas and chili Ginger Chutney so
1:58that's that's course number one course
2:00number two we're making a piadina with
2:03brazal mozzarella lemon vest and rocket
2:06and then for dinner tonight we're having
2:08a quinoa and roast pumpkin salad with
2:11caramelized red onion and Brazil nuts
2:13and then we're going to have a slow
2:14cooked lamb shoulder and some mashed
2:16potato so stay tuned skip through the
2:19video to whatever meal you want but uh
2:22I'll put the time stamps down so that
2:23you can just see what you want to see
2:25we're going to do some confi garlic and
2:27we're going to do the chut the Chutney
2:29as well
2:30so I'm going to do a quick run through
2:32of how you make this and I'll just be
2:34real quick and you can see a few
2:35Snippets so that you can make the core
2:37ingredients so we have 1/2 kilos of
2:40tomatoes we need four red onions
2:43tablespoon of salt 2 cups of vinegar 2
2:47cups of brown sugar chili curry powder
2:50and a little bit of plain flour to
2:52thicken it up and then for the comfi
2:56garlic we're just going to smash all
2:57these clothes peel them cover them in
3:00oil and then put them in the oven and
3:02then bust all right perfect Okay
3:07so we've got the tomatoes in there I'm
3:10just going to put that on like s so on a
3:13pretty high heat and I'm just going to
3:15get that started then I need my
3:19onion so we got our two onions I'm just
3:22going to chop them you said four did I
3:26yeah oh well this is the other thing is
3:29you need cook cook on feel and if you
3:33feel like it you just do what you want
3:36so we're just going to do we're going to
3:37go with two onions and we're just going
3:38to lump that in there two cups Cups of
3:42vinegar so vinegar is gone in we need
3:46our sugar 500 G of this is like most of
3:52this and you're going to want about the
3:55Palm size of ginger in there no more oh
3:58one of the micr pl
4:02all right there we go there's the ginger
4:03in next ingredient 2 tbsp of curry
4:07powder oh don't use your hands this is
4:10going to go really well with the uh with
4:12our chickpeas that we're going to put in
4:14the breakfast because they're also going
4:16to have Curry on
4:18them now the secret spice for the chili
4:22chutne chili why you taking the seeds
4:24out yeah cuz they're the worst part so
4:26that's all we're going to put in we're
4:28just going to put one chili in and
4:30now you just want to mash this down a
4:33little bit till the juices cover it and
4:37then we're pretty much going to simmer
4:38this for an hour and a
4:41half for the comi garlic all you need is
4:44one of these bad boys and an
4:47oven and you can do essentially as many
4:51cloves of garlic as you want at a time
4:54it's going to be a little bit messy but
4:57we're going to go for four whole
4:59of garlic cuz you can put this on
5:02everything like this is just one of
5:03those things that is just delicious on
5:06everything
5:09so I'm just going to smash
5:12these I've got a little trick and I'm
5:15just going to put each individual clove
5:18in here add a bit of water and Shake It
5:21Up and it will remove all the skin lead
5:24on make sure it's screwed on
5:27well it's just got to shake
5:30Perfect Look at that clean garlic
5:34everything on a simmer and it's just
5:36going to simmer for the whole basically
5:382 hours until it's jamming you're going
5:41to get your Greek olive oil that you've
5:43procured from Greece got your garlic
5:46clothes and you're just going to drench
5:49it until it's completely covered you
5:52going to run out of olive oil keep no no
5:54I've got more on there I've got more on
5:56order so this isn't a waste of olive oil
5:59because you're going to use once you
6:02confe this you're going to keep the
6:04olive oil and you can put it on
6:05everything as well so wrap this in olive
6:08oil in the oven uh wrap this in e. oil
6:13you're going to wrap it in. oil and put
6:14it in the oven for 2 hours on 120 until
6:17it's golden brown and then you have
6:20comfy garlic is that easy step two for
6:23breakfast chickpeas you going to give
6:25them a bit of a shake and I'm just going
6:27to dump them
6:31all in
6:33here step two Chuck them in the pan
6:37curry powder good dose of curry powder
6:41salt bit of pepper now we have our
6:45chickpeas and then we're going to put
6:46them in the oven at 180 until they're
6:48golden
6:49brown you have a blender nah the chunks
6:53are good the rest of
6:55breakfast doing a bit of toast
7:00the
7:01avocado an important part here's our
7:03comfy garlic this is one I prepared
7:06earlier because we're still cooking the
7:08one that you've seen and essentially
7:11this is the oil that I was talking about
7:13the garlic oil and this is a clove of
7:16comi garlic that we're going to smash
7:18onto the
7:19toast then we have our Chutney prepared
7:24earlier not much left so it was about
7:26time for a new batch and then in here we
7:29have our roast chickpeas it's looking
7:32pretty good we've had to ditch the bean
7:34sprouts though they've gone off in the
7:38fridge W look at that get a slowmo on
7:42that I'm an expert man right here we go
7:45comfi
7:46garlic see once you have all these
7:49things done it's actually super easy to
7:51make delicious
7:52meals ready look how delicious this
7:56is look at that you can't go past a bit
8:00of comfi
8:02garlic smash the Avo on go for a big
8:06solid scoop of Chutney on them I
8:09reckon some
8:11pepper pepper Noir pepper Noir
8:15salt and we're just going to go for some
8:17chickpeas on
8:23top and there we go that's a recovery
8:26Day breakfast
8:29[Applause]
8:30w
8:32t what do we think very good mate
8:35chickpeas for breakfast Game
8:38Changer you give someone food
8:41poisoning stop using your
8:44hand lovely you've done well all right
8:48well we'll see we'll see you at lunch
8:50time see
8:52you part two we're having some pias
8:56unfortunately we couldn't find brazal so
8:58we have any any other CID meat of your
9:00choice so that we need olive oil
9:04balsamic Medina
9:06flour
9:08rocket some B carb soda
9:11salt two
9:14lemons and then some
9:17mozzarella so to
9:19start we need to make the dough for the
9:22peina which should be pretty quick so we
9:25need three cups of allpurpose flour to
9:28make a nice Brew in the morning w't it
9:29oh yeah I don't clean it
9:33either okay three cups of flour we've
9:35got there one teaspoon of salt so I'm
9:39just going to grind this into my hand
9:41teaspoon of salt 2 and 1/4 teaspoon of
9:44baking powder we don't actually have
9:47baking powder but BB soda is the same
9:49thing
9:50so okay into that we're going to get
9:52some luk warm water or some hot water
9:55it's it's much of a matchness really
9:58there's one cup one two and three now
10:02mix this all together and that forms
10:04your
10:05dough it's that easy it is that easy wet
10:08dough you want a pretty Shaggy dough
10:10that you're going to be able to knad
10:13well and you don't want it to be sticky
10:15really at all so that's pretty that's
10:18pretty perfect dough right there I'm
10:20going to make little balls with each of
10:22these and then just let them rest for 5
10:24minutes you don't think it's going to
10:26all right well we're going to make four
10:28then a big p in is better than a little
10:30pina all right I'm going to preheat this
10:32bad boy probably on a six maybe a seven
10:36but we'll start with a six I'm just
10:37going to go to town but we want this to
10:40be as round as possible you want this
10:42when you roll it out to be really quite
10:46thin pretty thin you can see that's
10:49about the length of a bees
10:51dick in Australian measurements we're
10:54just going to whack that in and you're
10:56going to cook that on either side until
10:58it's going BR so it should just be a few
11:00minutes okay there's bit of
11:06mozzarella Rula bit of Rula like a SoDo
11:10that's basic that's basically braz I
11:13know yeah dear Italians please don't
11:17hate on my
11:18channel you know all the Italians always
11:21comment Harry what what are you doing to
11:23the pizza no okay we're pretty much done
11:27now
11:29that's left I'm going to I'm going to
11:30zest the lemon after because it won't it
11:33won't take that long oh you back to the
11:35microphone now yeah you have to have the
11:37microplane Poss zesting okay padena is
11:41golden brown when you're cooking them
11:43you need to cover them with a tea toil
11:45afterwards so they don't stiffen up you
11:47need it to steam a little bit and soften
11:50the dough so that you can fold it into
11:51the Sanger that you're going to make so
11:53we're going to leave that for a minute
11:55and then we'll Build It crack on crack
11:57on hey are they tobacco leaves
12:00right here
12:03yeah
12:07possibly our Pina I would say is
12:09probably sufficiently steamed it's a bit
12:11cracked but that doesn't matter we all
12:14we are o a bit cracked so we're just
12:17going to layer this bad boy
12:19up like so that looks pretty
12:24beautiful put the r on top little bit
12:29balsamic
12:32Clays the zest of one
12:36lemon it's going to elevate a bit of
12:39citrus super zesty just like
12:43JD shout out JD hope you're having fun
12:46of the tour lemon zest is
12:50on touch of olive oil little bit of salt
12:54dig into that tell me what you think a
12:56you go oh I'll go all right
13:07M pretty good
13:12yeah wholesome
13:14food real wholesome food we could have
13:18stamed it a bit longer though it's
13:20cracked quite a bit but that's all right
13:22the first one's always the worst one
13:24first one is always the worst anyway
13:28that's lunch nice Italian Pina not
13:31really Italian but come at me come at me
13:33in the comments Italians um I hope you
13:36enjoyed and we'll see your dinner for
13:38what are we having some slow cooked lamb
13:40shoulder yeah keep it a secret I've
13:42already told everyone yeah true yeah
13:44we're having slow cooked lamb shoulder
13:45for dinner and some mashed potatoes so
13:48stay
13:50tuned so guys since today is a recovery
13:53day and I essentially have nothing else
13:56to do with myself but sit inside and
13:57relax We're going to do a slow cooked
14:00leg of lamb so what you're going to need
14:02for this salt pepper some balsamic a
14:06bottle of red wine just a little bit
14:08left you're going to need some stock of
14:10your choosing you can use your comy
14:13garlic or fresh garlic I like this one
14:16and then you need your 2 kilo or 3 kilo
14:18leg of lamp stub some holes all
14:23over we're going to spoon some of this
14:26oil on top the garlic oil
14:30and then I want two
14:33cloves and I'm just going to squash them
14:36and I'm just basically going to rub it
14:39all over the leg of lamb oh also guys
14:42preheat your oven to 180° cius cuz
14:46you're going to need it to cook this for
14:47about 4 and 1/2
14:49hours so it's a great meal cuz it takes
14:53I don't know 5 minutes of preparation
14:55for the meat and
14:58then 4 and 1/2 hours later you have a
15:00delicious
15:02feed next we're just going to get some
15:04of the reserver this is actually
15:06birthday presents from
15:081996 so we're going to pour you need
15:11about 2 or 300
15:12mil and it's just going to go onto the
15:15chopping board onto my new chopping
15:17board no it's going to sit in the
15:20base like that and you also want 2 to
15:23300 mil of stock going in there as
15:27well calo ter
15:32stock bit of salt bit of
15:35pepper some of the balsamic
15:40glaze if you don't have this I'm sure
15:42you can just use normal balsamic that
15:44will work just as well and just put that
15:47in the
15:49bottom give it a bit of a rub
15:52in so I don't want that little corner to
15:54burn so I'm going to cover that up and
15:57then
16:03I'm covering the entire thing completely
16:06in Al oil from all
16:11Corners cuz I basically I don't want any
16:13of this juice to get out I want to steam
16:17to envelop it our lamb is cocooned our
16:21oven is preheated to
16:24180° it's going in I put a tray
16:27underneath to catch any of of the juices
16:29that are broke
16:32and we're going to see it in 4 and 1/2
16:34hours we'll cut to that about 45 minutes
16:38left of this bad boy roasting so it's
16:41time to uncover the wonder that we
16:44have and it's also time to start on our
16:48salad so oh
16:52mate oh man just looking great that that
16:5730-year-old one
17:00line and that's going to go back in to
17:03finish off for
17:05another 40 minutes or until we're ready
17:08to leave basically we're not eating this
17:10here so we're not going to play it up
17:12here but you'll see everything else
17:14we're going to take it for a Barbie so
17:17getting stuck into the salad this me
17:20yeah not this one
17:23but this one's preheating so our salad
17:27we're doing a pumpkin Keen
17:29and orange dest salad so we're going to
17:34cut the pumpkin into squares because we
17:37need to roast this so you want to cut it
17:41into blocks about yay big okay we've got
17:45the pumpkin ready the other thing that
17:47we need to do for the salad is the
17:48caramelized Red Onion so this one we
17:51want to cut them real thick we don't we
17:54want slices about that thick because
17:57it's going to cook down quite a l a lot
17:59so we're going to put these into the
18:03sauce on about a medium
18:06heat and we're just going to let them go
18:09so we're going to put a little bit of
18:12olive oil in there standard yeah St
18:15standard practice and if you really want
18:17to spice things up you can just put a
18:19bit of your garlic olive oil in there
18:21it's incredibly useful usually I use the
18:24oil before I finished using the
18:26garlic and a little bit of balsamic
18:29vinegar
18:31so it doesn't really need any particular
18:36order Dash that in that also needs salt
18:41and we're going to whack that back in
18:42the oven unfortunately this is a bit
18:45controversial we have quinoa from the
18:47box it's like instant quinoa we couldn't
18:49find anything else so it it is what it
18:53is I know it's a disgrace but it just
18:57there's no way around
18:59you cannot win them all so we're going
19:01to start with our Clos
19:04lettuce little bit of
19:08rocketa
19:10Rula roet
19:14Roa oh know guys he doesn't know the
19:17technique what's the technique where you
19:19squash it between two plates you just
19:21put your hand on top and
19:24yeah I actually just enjoy slicing stuff
19:28so for the rest of the salad we have the
19:29pumpkin obviously roasting right now our
19:32quinoa and our orange is ready to go so
19:34the next thing we're going to do this is
19:36the smallest bag of Brazil nuts I could
19:38get Brazil nuts are great for you
19:40they're one of the only nuts that have
19:42everything that you need in there and I
19:45reckon that's probably enough for that
19:46big salad do you think maybe a few more
19:50more want to be left W no so I think I'm
19:54just going to Harve these cuz I would
19:56like them to be a little bit chunky in
19:58the salad I think that'll be a nice
20:01textural thing so you're going to get a
20:03bit of heat into them in the
20:09meantime just going to stir these
20:12onions try and separate them up a little
20:16bit caramelized red onions are one of
20:19the most Carefree easy things to make
20:22because you basically just cut them up
20:23and just let them go and let the natural
20:26sugars do their thing
20:29toast your Brazil nuts until they're
20:31like a bit Brown a bit Brown a bit
20:35Brown flamy
20:37are the uh caramelized onions are coming
20:40along quite nicely I've got them on a
20:43medium heat and I'm basically going to
20:46keep them on around medium heat until
20:48the salad's ready to be done um Brazil
20:52nuts lightly toasted there there's a
20:54little bit of char on them but that's
20:56all
20:57character our
20:59quinoa instant quinoa is uh is is
21:04done and we're
21:07getting getting a bit of color on them
21:10and I've also just realized that we're
21:13supposed to be doing mashed potato today
21:14but the barbecue called and we don't
21:17have enough time to do mashed potato so
21:20I'm going to have to apologize but it
21:22also doesn't matter because today's a
21:23recovery day and I don't really need a
21:26lot of carbs so I'm just going to eat
21:28this
21:29and when I'm full I'm full so there's no
21:32mashed potatoes today but you
21:35have a little bit of pumpkin in the
21:37salad and some carbs from the quinoa so
21:41EA you know how to make bloody mashed
21:43potato okay oh no everyone knows how to
21:47make mashed potato yeah
21:49exactly everyone anyway even the breads
21:53well even the
21:55breads don't even get me started on
21:57British food
21:59have they have they even discovered a
22:00salt and pepper grinder over
22:03there
22:05honestly and that place weather spoons
22:08mate I don't think they have salt and
22:09pepper there either it's a
22:13disgrace cheap food though but like do
22:16you really want to eat it at what
22:19cost do you reckon we should ask weather
22:21spoons whether they watch the channel
22:23and maybe next time I go back they might
22:25make a decent feed
22:28it's not worth it it's truly not worth
22:31it oh so basically in the salad we don't
22:34want to put any hot ingredients in there
22:35cuz it'll like Wilt it all and just make
22:37it like it'll make it like day old salad
22:40which no one likes so we need to cool
22:43everything down before it goes in
22:45so before the pumpkin's ready I'm going
22:48to take this off the heat and let it
22:50cool down so that I can put it in all
22:51cold and then the whole salad's cold but
22:54charred and delicious that's the whole
22:56point of cooking it pumpkin roasted I
22:59don't really need that much more color
23:01on that I mean if you love The
23:02caramelization go for it but I'm on a
23:05bit of a time crunch so I'm just going
23:07to put them outside to cool down a
23:10little bit oh no they're going to
23:11contract Theus no that's so
23:15unhygienic okay here we
23:17go look at
23:22that so this is our slow cooked lamb and
23:27I'm going to just leave it in here oh
23:30man that looks
23:33delicious absolutely
23:36delicious I'm going to let it cool down
23:38in there and then I think we're going to
23:41take this up we're just going to take it
23:42up as is to the barbecue but if you want
23:46a gravy like I promised you all the
23:49juices that you have left in the bottom
23:50of the pan you just need to put in a bit
23:53of boiling water and then sprinkle in
23:55some flour and whisk it on the stove and
23:58and you have your gravy but because we
24:01need to go to the barbecue I think we're
24:03just going to take this whole thing up
24:04as it is so all right Bob the Builder
24:07Bob the Builder it's time to build the
24:09salad putting our quinoa in going to put
24:12in our Rose
24:14pumpkin Brazil
24:16nuts with the
24:18onion the onion rou onion
24:22rou
24:24okay going to drizzle olive oil over the
24:27whole thing B
24:30a staple of the
24:32household think you've using every meal
24:34in this video yeah probably recovery day
24:37things okay now I'm going to zest three
24:47oranges
24:50lovely okay I'm going to give it this a
24:53nice mix in to finish it off I don't
24:56have enough time to show you how to make
24:57it in this video
24:58but if you stay tuned for episode 2
25:00which is going to come out probably one
25:02week after you watch this we're going to
25:04drizzle some orange simple syrup over
25:06the top cuz I think it'll just make the
25:10flavors pop you know and that is simple
25:13syrup done
25:15so here's our delicious salad you've
25:18seen the slow cooked lamb that is three
25:21meals on the first episode of the pro
25:24cyclist cookbook hope you enjoyed
25:26comment down below and let me know what
25:27you want me see me cook if you have any
25:30special requests or any comments um any
25:33tips always learn in the kitchen yeah
25:35thanks for watching hope you enjoyed CIA
25:38see you in the next
25:40one right right

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