Convenience Store Challenge with Chef Chris Grare | #legend

Convenience Store Challenge with Chef Chris Grare | #legend


Hi my name is Chris Grare, I’m executive chef of Lily & Bloom I’m pretty confident about today’s challenge. I did a few runs to get my lay of the land to familiarise myself with the ingredients. I’m trying to stretch it to two dishes today. we’re going to be doing a ramen gnocchi with barbecue chicken leg and we’re going to do some deep fried Oreos as well. Gotta be respectful and wipe your feet. What do you guys prefer with your deep-fried Oreos? Vanilla? What are our options? I think we’ll go with vanilla. Oh, perfect. No, we don’t want blueberry. Barbecue chicken leg, that’s the stuff right there. Let’s see what I might have to ditch if I don’t have enough money We got everything I needed. We got 2 ramen packets, barbecue chicken leg, yogurt to finish off the sauce Oreos ice cream to stuff the Oreos, bread, so we can deep fry ’em. All right, we just got back from the market and picked up all the ingredients we need for today. so now we’re just kinda get everything measured out so we can make the gnocchi so now that we’ve we’ve just brought this up to just a boil, we’re actually gonna pull it off off the heat, and we’re gonna crack in these noodles and break them up. So now we’re ready to blend it So it’s just been going for, like I said only about a minute. We’re going to add this into the blender. Now, we’re gonna take about a cup of the cooking liquid. I know that doesn’t sound pretty, but it’s normal Alright, I know that sounded painful From here I’m just going to season it with a little bit more salt. We’re gonna throw that mixture into a plastic disposable piping bag we’re gonna cut the tip off and we’re gonna drop into the boiling water. We’ll just have to just throw in the fridge for about one or two minutes. Since we’re making a ramen gnocchi we can turn it into a gnocchi, but because we’re using the ramen I want to pair it with a soft-cooked egg the next step after this is once we cool down the egg we’re gonna cook the gnocchi in the same boiling water so what we wanna do is we just wanna get the right size hole, so we get not a too thick, but not a too thin gnocchi I usually just drop one in first, just to make sure we’re at the right consistency. It also helps too, if we add just a little bit of olive oil so now we’ll do about 20 at a time. try to move around so they don’t drop on the same spot and they don’t stick together. Now, we’re just gonna start pulling them out. This is actually something that I find could be pretty easy to make at home if you’re having friends over. You wanna pop down a convenience store it’s something that you can just easily make. So now that these are all out, we’re just gonna have to pop this in the fridge. The nice thing about these chicken legs is you can just open them and they come in this bag. We’re, just gonna let it sit in this warm water for about 5 to 10 minutes. It’s been warmed through and the sauce is kind of melted into gelatin you’ll just be able to pull the meat right off the bones. We’re gonna take just this meat and the jus save the bones for if you wanna make a soup Let it reduce a little bit. A touch of yogurt little bit of salt pepper and let that come together. So this point we’re a bit thick. Creamy from the from the yogurt. We’re gonna add that leg meat and this is gonna become the protein and the sauce for the bottom of the plate and then we’re gonna the gnocchi on top of that after At this point we’re ready to pull the gnocchi out of the fridge so these are cooled down enough at this point. Kinda work with them, to ensure they’re not stuck together. We’re getting really nice and hot here, so we’re gonna start to drop these in Should be enough. see you start get a little bit of nice, brown, colour here. Let them go for about a minute or two just get get a nice golden-brown on the outside and we’re ready to plate the dish. We’re gonna start with taking some of that chicken leg with the chicken sauce and yoghurt reduction get all that sauce in there, as well. We’re gonna take one of these eggs that we cooked Right in the Middle And I always like to finish with a little bit of salt on top of the egg and lastly, crispy noodles. And that’s it. Alright next thing we’re gonna do is we’re gonna make some deep fried Oreos. Everyone’s childhood favourite. We’re gonna separate the creamy side and the non-creamy side. If it breaks, we got plenty more The next thing we’re gonna do is we’re gonna grab our ice cream and scoop out just a little bit and place it on each cookie. Now we’re just going to take normal white sandwich bread we’re gonna put together each Oreo We’re just going to brush, a little bit of egg on here, just so it helps it seal together We put another piece on top Smush it together, kinda find where your cookie is and punch it out with a ring mould. What you have in the centre is Oreo and a little bit of white bread We’re gonna dip the bread in there. So you get a little bit of a French toast and Oreo combination Push together if you can Seal the Oreo inside and then we’re gonna go right to the hot oil. You wanna give each side 30 seconds to a minute, just so you get nice and brown. Prefect. So that was a trend in America not too long ago I wanted to create an American dessert just for you guys

One thought on “Convenience Store Challenge with Chef Chris Grare | #legend”

Leave a Reply

Your email address will not be published. Required fields are marked *