(Upbeat music) (Audience cheers) Our next guest is a celebrity chef. She’s also the author of the book called Clodagh’s Suppers. Please welcome back to our show our friend, chef Clodagh McKenna. Hey! Hey! What are we making?
What are we making? We are making, we are making the most delicious seafood pilaf. Thank you. (Audience cheers) Plus, plus plus plus! And a raspberry and rose water pavlova. Which is so good. So I wish everybody could smell this. This smells so good already.
Mmhmm, Mmmhmm. So what we’re doing is, to make the paella we’re sauteing some onions. Piaya? Piaya. You said paella. (Laughs)
Paella? I say paella, you say piaya? Go ahead. Okay, and so I’m sauteing some onions chorizo, garlic, red peppers. Chorizo! Chorizo. Is that the brown things right here? Yeah, so it turns brown when it’s sauteed. Yeah yeah. And it’s like a spicy pork sausage. I love chorizo. Do you love it. Not so much. I was talking about the pork. It’s about to slide down. (Laughs) Okay, and then I’m going to mix around it. Oh here we go, I’ve got my little thing here. I put in the paella rice, or the piaya rice and you toast that up a little bit. And then I’ve got some saffron. Smell this Wendy. Oh my god.
Delicious. It’s so good. I mean, that is the smell and the taste of Spain. I put all that into some hot stock. Now listen. And just pour this over and let it cook away for about 15 minutes while you stir and smile. Is this done? All right. And then it turns out looking like this. What’s this? (Laughs) What’s that? That is the monkfish. So when it gets to this stage, what you want to do then is pour all your seafood in, right? So you’ve got mussels, monkfish, and you’ve got some shrimp. And just pour them all in. (Audience claps) Yum. Yum, yum, yum, yum, yum. And then you mix it around.
That’s really good. A job for a little dollop of hot sauce. Oh my god, you love your hot sauce. You know I do. You love it! Are you still with the boyfriend? I’m still with the boyfriend. He sends his love. Mmhmm. He watched the clip the last time. He was like, “Oh my god she’s so gorgeous.” And I’m like, “I know.” She’s so lovely, and more so in person even. Thank you Clodagh. (Audience claps) And then it comes out, so basically the paella comes out looking like this. This is an amazing sharing plate. Make it at the weekend.
This is very good. Cause you can eat it outside. Serve it with lemons. You know what, I was going to say “Do you mind if I squeeze lemon right on mine?”
Oh my god, squeeze lemon. I like it like that. And you can make this on your grill. So if you’re outside
And I love mussels too. You love mussels. All kinds of mussels. Mmmhmm. (Audience claps) (Laughs) Okay, you go around here. Okay, I’ll go around here. Okay, I’m focusing. And next is the pavlova, which looks so incredible and so impressive. Yeah I know what that is, what is that? This is egg white. So this is egg white that is all whisked up, right? Until you get it stiff like this. That’s talent. And then you add in I don’t have the patience for that. Okay, just put it into your whisker and just let it whisk itself. I don’t have one. And then you put in your superfine sugar. And then you add in cornstarch which makes it nice and gooey on the inside. You put in a little bit of vinegar, and then you put in Vinegar? This is my secret ingredient, rose water. This is dessert. What is that? Rose water. Oh!
Oh my god. Isn’t it just delicious? Yes! So, everybody’s got to buy this. You can buy it in the supermarkets, everywhere. Yeah, but we use it to put on our skin. Not in the food. Yeah but it’s so good in food. Okay, let’s taste. With fruit especially. And you only need a little drop. And then you just whisk it all around, like that. It’s so easy. I mean this is just egg white and sugar together. (Audience claps) It’s so easy to make. And then you pop it out. On like this, and you just shape it into like a little round, like so. You’re called a celebrity chef. Yeah. Other than being here and being celebrated on our show. Yeah. Who do you know? Who do you cook for? What do you do? Who do I cook for? Well, at home I do lots of shows, at home. I’ve got my own show on channel four as well. Home is? In England. Okay. And I write the food column there, I write cookery books. Her boyfriend grew up in the castle that they used in Downton Abbey. Yeah. (Audience claps) Who are you? Handsome. Oh look it is beautiful. Yeah and we live on the property and we just started keeping bees. I know, I saw your costume. Did you? On my Instagram? There I am on my Instagram. That’s you, and Dr. Oz. You know, Oz keeps bees. And they’re so good, so next time I come back we’re going to have honey. So I’ll be bringing you my honey. Yeah. Bit of honey! I love it. So guys, this goes into the oven for one hour but you have to let it Do you mind if I just taste it by itself? Yeah, yeah, yeah. And then you’ve got to let it cool in the oven after it’s baked. So this is a great make ahead. You can make this the day before. Hey! And then it comes out looking like this, magic. That’s really delicious. (Audience claps) Okay, now what you see there, the brown thing it’s a little bit of drizzle of raspberry syrup that I put on before I put it in the oven. Love it. And then you put on some whipped cream because you’ve got to have whipped cream. And this is like This is really, okay Yeah, All right!
This is hard! (Audience claps) And then, let me taste! You pop that straight on. I’m going to give you a taste here. Look, and it looks so impressive. It really does, all of it does. You put all of your raspberries on top like this. But you could use blueberries, you can use all different types of fruits. It’s so easy to make, and it looks so impressive. This is a really beautiful presentation, both dishes. A little bit of raspberry syrup, and look! Hey ho, and the flavor of the rose water is so delicate You’re right. And whispery, and It’s whispering on my tongue. (laughs) And I never told you. So the last time I was on the show. After the show, which airs on a Friday night and by Friday night, I was back at home sitting down I had five thousand new followers on Instagram. Wow. So all of you, and they’re my favorite followers. I told you to give a shout out. And they always DM me, so I’m in like England doing all my cooking and planting, and they DM me from like Brooklyn. And there’s a guy called Dan in Brooklyn. Hi Dan in Brooklyn. (Laughs) Clodagh everybody, McKenna.
I love your followers. As you can see, she’s all people. (Laughs) For more information on these recipes go to Wendyshow.com (Upbeat music)