(moaning) (bright music) - Howdy doody, folks. Today's video, look. Look, look at this thing! In fact, I've forgotten
what they're called. Is that a baking dish? Is it a sizzler dish? I don't know. Everything we need, apart
from a few things is in that. Huh? Oop, no. I'll take the lid off. (grunting) Yes, take a
good old look at that. Doesn't that look cool? This is a video on what,
I've got something in my eye. I have actually got something in my eye. Boston, help me. Sorry, it's gone. (laughing) This is a one pot chicken
pasta mushroom pasta dish, yes. I just think that that
looks really, really cool, and the cool thing about
this one pot thing, I thought, if I'm gonna
do a one pot thing, I'm gonna explain the theory of it, because I know a lot of
you don't like mushrooms. I don't know what's wrong with you. I love mushrooms! I'll explain the theory so you
can mix up any way you want, but then, it's actually all done in this. Yes, that is right, isn't it, Boston? Sometimes, you get one pot dishes, and they're a little bit like this. That's right, they do actually exist. One pot recipes have a
good look on the internet, you'll find some and they're like, okay this is a one pot recipe. You look and people are like, this ones your pan for your pasta, this ones your pan for your sauce, this ones for your veg and your meat. No, if we're doing a one
pot recipe it means one pot, it means laziness. It's not lazy, it's easy,
if you get home from work and you want a 10 minute quick fix, boom. Batch cook it, the whole
week's done for you. Huh, do something with your Sunday. In fact let's fast forward
to the end of the video, and I'll tell you what it tastes like. Oh hi there, start of the video. (groans) I think you're gonna love this. Also check out the mission impossible pun during this video, see if you can spot it. Oh, I've gotta put those
pots back in there, but we literally as I say, just need this. Let me explain to you
some one pot pan theory, so you can customise this. Okay so let's talk about one pot theory. There are a couple of other
things, and the truth be told it's only because I
couldn't really fit them in the dish. I've got some salt, need
quite a lot of that, that helps to flavour the sauce. Some bepper, bepper? Pepper. And a litre of water, that
basically helps to make the sauce as well, it lubricates it, and also cooks the pasta. So we take the dish off, oh yeah, and it does help to have
a shallow dish for this 'cause it can help the water evaporate. We're gonna cook it right down, uh. First things first we've got our oil okay, so that's gonna help
cook some of the meats and the garlic, and the
onions, if you're using onions. We're not using onions,
you could use onions. I forgot to say this is an olive oil with a little bit of
basil infused in there. If you wanna take it up a
notch you could use things like chilli oil and stuff like that, nice. So to add some flavour
we're gonna use garlic. Again yeah, you could use onions, or you could use shallots, that's shallot in terms of ideas I'm
gonna give you there. Just use your imagination,
it's just to drive that flavour in there. Lots of garlic going in. Nice. We're gonna use some green pesto, if you've never made your own from scratch it's super easy, I've done a
recipe on the channel before but you can use red pesto,
you could use a tomato sauce, you could use a soup. But if you use a soup you might wanna add a teeny bit less water, okay. How would you hide an animal? Mascarpone, yes we're
gonna use some mascarpone but you could use sour
cream, you could use cream, you could use milk with
a little bit of flour. But this is good, this is gonna help, combined with the pesto and
the water to make the sauce. For the herbs we've gone for basil okay, so my nickname, love it,
and also it's infused in the oil as well, but
we'll leave this at the end to garnish it. You can put a few leaves
in, in fact we might just to wilt in there, why not? So the meat I'm going for is chicken. This is actually pre-cooked chicken that you buy in the supermarket. That's the thing with this it
only takes about 10 minutes so don't put in raw chicken
breast, cook it before hand. You could get away with
things like sausages or pre-cooked sandwich
meat and things like that, or prawns, shrimp, that sort of stuff would be all right too. I guess what I'm trying
to say is nobody likes a medium rare chicken, don't shove a chicken breast in there, don't shove a whole chicken in there, don't shove a beef, you know, just used pre-cooked
meat ideally, it's easy. The other thing I've got is my veg, my mushrooms right there, but you could, if you don't like mushrooms,
which I've got on Twitter the hint from that. "I don't like mushrooms, why?" Peppers, courgettes, aubergines. Anything, just use your imagination, just pad it out, beans,
chickpeas, all that stuff. And last but not least this is my pasta. This is some linguini,
you could use spaghetti, you could just use standard pasta. Just make sure because the
dish takes around 10 minutes to cook in total that that's
similar to the cooking time of your pasta. Most dry pasta's are like that, however if you use fresh
pasta that tends to cook in about four to five minutes so you wanna add that
in a little bit later. Get it going and then chuck it in, you'll see in a minute. The pasta I'm using is one called Rummo, so you remember I went out to
Italy and I discovered this. All the Italians were raving about it, you can get it in a lot of
supermarkets here in the UK, and probably everywhere else. But if there's anyone out
there that wants to spam Rummo for me and help me maybe
get a grand deal with them, I would love to do a video
with them on how they make it, or something like that. I just really wanna meet
more Italian people I think. But that with all those
bits and bobs there, hopefully summarises
for you one pot theory. So I was gonna do a
series of these videos, I don't know if you want
me too, I still can, but basically if you mix
and match with those tips and suggestions you'd be all right. Actually looking at it,
the only thing that needs a little bit of prep, with the
Barry Lewis rocker of course, the garlic rocker, that
sounds like a band doesn't it. The Barry Lewis rocker, is the garlic. And I'm gonna do the thing to
get the skins off the garlic which Mrs Barry absolutely
hates because it makes the Tupperware stink, yeah. I have got a gadget
for this, a roller tube which works amazing but I just
feel like making some noise. (garlic rattling) Remember folks, real men use Tupperware. (laughs) I'm gonna get that on a t-shirt. Yes, I have made the Tupperware stink but it does work an absolute charm. So I'm gonna rock away the garlic with my Barry Lewis
rocker, info on that coming very, very soon. Hopefully you'll wanna
get one for your kitchen, and you can be just like me, maybe. I mean the garlic was done
ages ago, I'm just having fun. (laughs) I was like, oh that's my name, cool. Right, that's everything
done, that's everything done. All right Boston? Do you think people
will mind if I show them a dirty dish from earlier. Obviously I've taken it out
now, it's a bit dirty isn't it, but I just wanna show
you obviously the process of putting it in. All right so the first
thing we're gonna do is actually put in the salt. I just wanna do that now
because then I can do my salt bae thing. And this is why I use
Homer, check this out. See how that's out of
focus, I don't just have cardboard cut outs in
my house for a reason. Well I'm not Macaulay Culkin. You see, so then I can
go like this, that way. Get his eyes, focus is
all in the eyes folks. See how I'm blurry, nice. Grab my salt, and now I can salt bae. (laughs) And that, if you ever see anyone asking is why I have cardboard cutouts. A lot of people are like,
"Why have you got the Queen and Mr Bean?" That's why, I just don't
always show you doing it. I don't think I ever
have, but there you go. The really funny thing is
sometimes I don't do it, and I'm out of focus anyway,
and a lot of you are like, I think that's the charm,
that's what we like about you Barry, it's authentic. Oh hello. Hark, they don't use that
phrase enough do they. Hark, some salt has appeared. And there in goes our pasta. Now don't worry obviously
as it cooks it's gonna get more flexible, this
will get quite full. So I'm gonna pout in the mushrooms. There's not mushroom left. Sorry, then goes in the
how do you hide an animal. The flavoured oil. Now do you know what a
chorizo sausage one of this with a little bit of
chilli oil, and the juices and the actual natural oils
that come out of the chorizo would be amazing. Hey ho pesto, get it? No, the garlic. Loads of pepper. Now my chicken, this is actually
oak smoked chicken as well. I'm just gonna tear chunks of that out, of these little mini fillet things. Really nice and cooked, all done for yah. (bright bouncy music) Another one that's really
good is peas and mint. You know if you really
wanna see more of these I can do them on their own if you want, but I just think that this
one video might encompass the theory and then you
guys can just run with it. And I know we're gonna
put some on at the end but these will wilt up loads, and it will match up with
the oil quite nicely. Just a few basil leaves,
it smells so good. And last but not least the water. So it's like breaking
down that pesto already, lovely jubbly. But obviously it's primary
role is to make a sauce, and obviously more importantly then that, cook our bloomin' pasta. All right so we can get
this onto a medium flame which is obviously
gonna warm up the water. We're gonna bring it up to a boil and then we'll start to mix it. I'm just gonna leave it for now, just basically let it
do the hard work for us. When it comes to the lid, if you think that it's evaporating too quickly, if you stick that on, the
water won't evaporate, so it'll keep it a little bit saucy. We don't wanna completely evaporate it, if you end up doing that add
more water at the end as well. But also once it cools down the sauce will thicken up as well. And the final thing just to
add is I've got some tongs just to help move the spaghetti around because that can get stuck to the bottom, or you've just got a spoon as well. Just depends if you wanna beat it. (banging on pot) Uh, it kind of works. Yep, we are basically now cooking, in 10 minutes that'll be rather stonking, and yes I have made this
shot out of focus on purpose to defeat the point of what
I told you a minute ago. Hmm. You know what I said a minute ago about not adding sort of larger meats that need to be cooked through, of course you could do that actually. You could use the one pan theory still, put the oil in only, or
maybe a little bit extra oil and cook up your chicken
breast, and your beef and all that other stuff,
whatever you wanna do. Maybe fish, vegetables,
if you're a vegetarian, maybe char up some vegetables
because at the moment those mushrooms are being boiled in pesto. So it's still gonna ne nice,
they're gonna be softened, but if you really want
that sort of charred taste, particularly if you're vegetarian you might wanna do that first,
and then bung the rest in, all right. You can just start to see,
it's starting to bubble. A little bit like the
scene from Jurassic Park with the water in the car. The original one, I haven't
bothered watching the new ones. Yeah, we're starting to get some action. In fact all we're doing
is cooking our pasta until it's Al Donte, some of you will remember that reference. This is gonna get a little
bit hot on the edges there, so I am gonna use a little tea towel and you can just sort of see, oh we've made that water
murky with the pesto but the mascarpone isn't
really doing it's thing yet. You wanna break it down a little bit, and we will do some
gentle mixing in a bit. But obviously make sure, see
the little bit of linguini sticking out there? Get it covered baby, it's gotta cook. It's only been three minutes,
and you can see the linguini is a lot more bendier
now, so it's cooking away in there nicely, almost
in like a nice gentle simmering bubble bath. Don't go too extreme with
it, let it all simmer down, and the only thing I'm regretting now is we don't have any
Parmesan here in the kitchen 'cause that would go
great on it at the end. I know I just said a brilliant cheese pun but it was honestly unintended. So we're just over half way now, and there's that classis phrase, don't play with your food. I am telling you to play
with your food okay. So how the linguini was
all bunched together, now it's softened up
start to lift it through and mingle it with the other ingredients. But be careful not to damage it okay, it shouldn't break, and I can just feel there was one little strand there that wanted to stick to the bottom. So you do need to just
keep your eye on that. Other then that, that's it. All right, just letting
this evaporate then, and that's that. Okey cokey then folks, you
can see the little residue of sauce left in there. Now this is completely up to you. You can keep it moving,
which I say is critical, reduce it right down, but I
want mine a teeny bit saucy. You can see some movement in it, like I said earlier once that cools down now it's off the heat it
will thicken up as well and cling, but that's
basically it, we are done. It's off the heat. Okey cokey I have let this
cool down for five minutes and the good thing is if
you let it cool down fully you could freeze it for another day. You could actually help me with something, if you know someone who
would look at this dish and think that's mission
impastable, well it's not okay. I've just shown how easy that is, I was gonna do this blindfolded but I didn't for safety reasons. Send them this way and
see if they get inspired to give it a go, will yah. We're just gonna put some
basil on it now, literally me. Well, and a little bit of pepper as well. And the great thing is you can eat this right out of the dish in
the middle of the table. I'm just gonna get some more basil leaves, just stick them on there. We've got basil oil in there,
we've got some of the basil that we did put in there. You wouldn't even know it's
in there, it's wilted in, but it all helps. And a nice little bit
in the middle like that. I think that looks bloomin' stonking. Oh my gosh, bit of mushroom, bit of basil, bit of chicken on there,
and of course linguini. Normally you would share a
bowl this size, and I will, but it's just me here at the moment. You're gonna have to just
trust me that I like it. (groans) Yes, that is really nice indeed. It's so basilly, I am Basil,
I make my basil dishes only. It's humble, it was a humble dish, it looks innocent, there's not much to it. 'Cause we put hardly effort into that, but it's flavour packed, you
could sprinkle some pine nuts on there now, some
Parmesan like a mentioned. But it's really all about combining whatever ideas you have. If you wanna see me make
more of these one pot recipes I'm happy too, let me know down below. But I really hope you try
it, if you do send a picture and I'll see you next time, bye bye. It's so good. ♪ Check your level player ♪ ♪ No matter what your
style the kitchens for me ♪ ♪ Simon's moustache,
goatee, maybe all three ♪ - And of course because it's linguini it's a little bit thicker which helps to do a good Hulk Hogan impression. So if you're full up after eating it, what you gonna do brother. When the one pot recipe
comes running after you? Just try it, you'll love it.
