Matty keeps the pressure low for the new chefs, easing them in with a classic Italian Little Dog dish: spaghetti and meatballs served with cheesy garlic bread and a crisp Caesar salad.
Drawing inspiration from his adventures with his mentor in Vietnam, Matty turns out a perfect pork chop banh mi sandwich, choosing crab fried rice and Vietnamese flan to accompany it.
Matty shares the steps, some surreal, required to make chicken kofta, which he serves alongside hummus, baba ganoush, and pickled turnips.
Matty reveals how to master crispy, fatty porchetta, serving it with grilled garlic rapini, potatoes roasted perfectly and a spicy bomba sauce.
Inspired by childhood visits to Prince Edward Island in Canada, Matty prepares a cod chowder packed with flavour.
Matty shares the secrets behind a Tex-Mex classic, serving up a tomahawk steak with grilled Mexican corn and the attendant fixins. Cheap fajita nights are a thing of the past.
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