Cooking With George – ORZO WITH TOMATO SAUCE – DELISH!!!

Join George Cyprus Insight to learn how to cook ORZO WITH TOMATO SAUCE, a traditional Cypriot dish.

[Music] [Applause] [Music] Well, hi guys. It’s George from Cypress Insight. Today, yet another cooking lesson from Cyprus Insight. We are going to make, let me see if I can pronounce it correctly, uzzo. Ozo. Oro. Okay guys, so the crew is here giving me a hand cuz I’m not very good at cooking really. So we have got olive oil in the pan with lots and lots of onion. There are how many other onions did we chop up? Two. Two. There you go. Red onions as well. Okay. So the red onions, guys. Now this is a popular dish in Cyprus. Very very popular, guys. You can have it with pork chops. You can have it with all sorts of meat. Me meat. You can have it with slay as well. So, in goes the garlic. That’s garlic paste, by the way, guys. There it is. There. Garlic paste. That’s all going to be fried up in the olive oil. Smells delish already. Now, we have got little pasta. Looks like rice, but it’s actually pasta. And you can get that in your supermarket. Uh, tell the viewers what it’s called in the supermarket. Or it is called orzo. So there we are. You’ll find it in your local supermarket. Right now we’ve got some veggie stock. There it is. We’ve already made that boiling hot water stock. About a liter and a half. Okay. That 500 g of the oro. 500 g. Um would that be a whole packet? Yeah. There you go. So 500 g ofo. You’ve got these are chili flakes. We don’t put many in cuz you don’t like it hot. No, I don’t like it very hot. You can put as much. We put this much. Just gives it a taste. Yeah, just a little toast. You don’t even have to put any if you don’t want, do you? So, that’s your chili flakes, guys. They’ve gone in. Uh, just stir it around a little bit. Now, this is such an easy dish to make. You can have it on its own, but it does normally compliment other stuff, including barbecue, all sorts. Now, what else is going in? Pinch of oregano. Oregano. Of course, oregano. You You put oregano in every separate dish. So, there’s the oregano. There you go, guys. Basel, cuz it goes well with the tomatoes. Basil. That’s straight in. Okay. How many pinches did you put? One big one. Yeah, big one. I was going to say put a big one in there. Um, and this is this isn’t the actual recipe, but I always add nutmeg and cinnamon. Oh, delish. Good idea. Okay, just a sprinkling. You just threw sprinkling. Don’t Don’t worry about it, guys. Just sprinkle. Ah, very important in all criate cooking. What have you just put in there? Cinnamon. Cinnamon always. And look how much we put in, guys. More than a sprinkle full. Okay. Just like a a teaspoon full, would you say? Okay, guys. So, it hasn’t got to be measured out. As you can see, the crew just sort of like went like that, didn’t you? I did. You just do that. Little bit of ground nutmeg. See? Don’t worry about it. Big old spludge of this tomato puree. Yeah. Plenty of that, guys. Look. Look how much we’re going to put in. Look. See? Okay. Loads of that. It’s not toothpaste. tomato pure comes in toothpaste pack by the way. Okay, stir that up. M smells delish. As I said, it’s a great side dish. Sometimes we have it on its own, don’t we? We do. We just have it on its own, guys, in the bowl. Excellent idea. So, we have got the So, this goes in next to get all the flavors from that while it’s still dry. That’s it. Now, that hasn’t been cooked at all, has it? No, but it’s been rinsed. Oh, yeah. We’ve branched it out with the water, but it’s not cooked. There it goes. There’s the pasta or the easy oro. Keep stirring now cuz it will stick. Yeah, it stick on the pan. There we go. Looking delish. So, all the flavors are going to get mixed up, you see, within the pasta. And that’s the whole point of putting that in. Now, now throw the two tins of tomatoes in. Yeah. So, two tins of tomato or should I say two tins of chopped tomatoes in they go. Splodge. I’ll throw the other one in for you. There you go. Splo cuz I supposed to be cooking it. There you go. So, they can go in the bin in a while and put them in the recycling. Now, keep stirring. You don’t want it to stick. So, we’ve added lots and lots of water as well. I mean, not water as well. Lots of water coming out of the tomatoes. We don’t put water. I’ve confused you, haven’t I? I mean, the kaf, but we do put the stock. There’s the rest of the stock. There we go. Straight in. There we go. Easy, really, isn’t it? And that’s it. Well, it’s not it cuz you have to stir it for the next half an hour. But right, there we go. That’s it. It’s done. It’s done. So, these can go into the cleaning up area. We’ll put all the ingredients away. And then you just gently stir for half an hour, 20 minutes, half an hour. And that will go relatively thick. And uh we’ll come back in about 15 minutes or so and we’ll show you how we’re getting on and we’ll give you an idea of when you actually switch it off because you you said half an hour, but it’s not precise, is it? No. So, we’re going to leave that simmer for a little while. Then come back to it after maybe 5 minutes. Stir it. Come back to after 5 minutes. Keep stirring. After the first 5 minutes, you have to keep stirring. Oh, okay. It will stick, right? So, keep stirring, guys. Leave it for a little while just for it to heat up. Now, do we let it boil? That’s the question. Simmer. Simmer. What happens if it starts boiling? Turn it down. Just turn it down. Do you just turn the little knobby thing in there and that will turn the gas down a bit. See what I am going to put in Oh, is a pinch of salt. That’s a good Well, you have to. It’s separate cooking. Do you know what we have left out? But you don’t actually put it in this lemon. Well, you could do you could do I suppose I when you could put some lemon in it once it’s cooked and you want to have lemon with it, you can, I suppose. So, you’re going to stir that for a little while. Mhm. And then after you can go and put your feet up, dear. Oh, I might do that, actually. Oh, I’m shattered. It’s hard work cooking. This this cooking stuff is very hard work. Ah, this is a nice little tool you got here, isn’t it? This here. Amazing. You chop the onions with that, didn’t you? You You go. They put Put Showers. Yeah. Put that like that. See? Then that like that. Put your onion in there. Oh, mine. And it goes under the tray. You see? Now, if you’re buying one of these, buy the very heavy duty one. This is quite heavy duty. Can you see the plastic bit there? It’s quite thick. Cuz they tend to, if you buy the cheaper ones, they crack here. And don’t throw your little brush away to clean the um the grill or the knife. The knife. Yeah. Don’t do that. Okay. So, we’re going to put stuff away. Time to tidy up the kitchen. You don’t need a microwave, by the way. I need a microwave. We do to reheat it tomorrow. Oh, yes. Make So, guys, if you think this is too much, you can always reheat it the next day. It’s only pasta. And it’s triple delish the next day, isn’t it? Always better. Always better the next day. There we go. Keep stirring as it thickens up. Just keep stirring and you’ll see when it’s time for you to eat or serve. So, we are timing it now, aren’t we? Yeah, we are timing it just for you guys. It’s not a precise science, you see. Cuz you can have what what you like, can’t you? You I mean you can put more garlic if you want. Do whatever you like. Anything you like. More garlic paste. Mushrooms. A lot of people put mushrooms in it. Yeah, mushrooms. That’ be nice with mushrooms. Oh, show the show the viewers the kiddies pictures. Oh yes, we did promise and we right. So, let’s work our way around the kitchen. Excuse me. And this this isn’t right. We just get loads of power cuts. So, it’s never right cuz the last one everyone thought we was cooking at midnight. Ah. All right, guys. This that is not right. Okay. It’s not right time. I know. Come here. Look. Sorry. But it’s just started to what? Simmer. Well, it’s started to to boil. So, I’m going to turn it down now. Well, okay. That’s it. Just give it a stir. Right. Let’s work our way round and have a look at the fridge. Should we? So, we got Cypress in sight fridge magnets. So, very, very handy for putting pictures up. You see, a few of the viewers have kindly drawn us some pictures. This is Yum Yum. And I do believe that’s a pizza. You see, that’s really good, isn’t it? Looks delish. That’s a pizza, I think. I’m not sure what that is. No, it’s an ice cream. Oh, was it an ice cream? Yeah, it’s Maize’s ice cream. Oh, sorry. Got I thought this was the ice cream. They were both ice creams. Okay. What’s this, do you think? That’s you. That’s me. Yeah. Oh, I thought that was a lolly. That’s a nice That’s me. That’s an ice cream. Delish. There we are. Uh, we’ve got Sue here’s drawn. No, that was Darcy drew me. Oh, Darcy drew you. Yeah. And my cats. And the cats. Well done, Darcy. Yeah. We got there. Put it there. I haven’t seen that one lately. Oh, and that’s me. Yeah. With my cats on the t-shirt. You see? Oh, yeah. There she is. There. Dicey. There we are. Meow. Meow. Brilliant. And this is Grace. That’s two-sided as well. Yeah. This is Grace. This is really good. Look at that. It’s a little cat there. And we’ve got faces and hearts. It says double delish. Let’s turn it over. Got the camera. Turn it over. It looks like I’m going to keep it on this side actually. Now we’ve got uh a rainbow. We’ve got rain coming down like hearts. Rain. I do like a bit of rain. And I think we’ve got a slide. That’s good. Right. Let’s put that one there. Okay. So, that’s that. What else have we got? Ah, can you remember who printed these for us? Michael and Michelle. There we are. They printed these on the internet for us, guys. Ain’t they brilliant? There are there’s a crew with the cats feeding the cats. And that’s supposed to be me with the camera at Ella’s blind cat sanctuary from Sula. And from Sula, she said gave us this lovely 3D postcard. There we are. So that’s the latest pictures. All right. So this is good. Aren’t they brilliant? And these fridge magnets are really good. Sorry. What? This is about halfway through now. Halfway. It’s not so much liquid. No, it’s thickening up, isn’t it? Jeez. It’s been about 20 minutes simmering. And you can see it’s gone thick, isn’t it? Mhm. And actually, you can see the pasta is a little bit bigger. See that? So, another 5 minutes and this will be done. It smells delish. It’s still a lid. Can I just interfere? Wish you can see. You can see it’s still quite a lot of liquid in there, isn’t there? See? Look. See? Bubbling away there. So give it another five minutes just to really thicken up cuz of course you put this on the side of your plate with your meat and what have you and you don’t want it splodging all over the plate. It went like in after 5 minutes you have to leave it at least 10 minutes before you eat it. Oh, you have to let it settle and then it goes even thicker. I do that and show you. Right. So, I use tin tomatoes today, but if you’ve got fresh tomatoes, you can use them. Oh, even better. Quite often we get big bags here in the supermarket, don’t we? For a euro. Yeah. The slightly squy ones, which are good for this. €1 a bag. Mhm. And just chop them up. Yeah. I mean, you can take the skins off, but they don’t bother us, so we just leave them on. Yeah, just leave them on. Don’t worry about that. So, there we are. It’s finished. Now, we’ve turned the gas off, haven’t we? Completely. How long’s it been in the pan? 20 Well, 25 minutes since we started cooking the onions, right? So, 25 minutes. Say 20 minutes once you put the stock in. So, and you can see now it’s really thick, right? So, so now we just let it stand for about 10 minutes and it’ll really thicken up. Well, minimum of 10 minutes. Ours is going to be longer cuz I’m just going to start cooking the meat. That’s right. So, we start cooking the meat and anything you want with it. Mhm. Okay, guys. And just let it stand there. M. Smells delish. Now, guys, this has been standing for 10 minutes. See how thick it is now? You going to try a bit bowl? See, thickened up. Oh, sorry. Right. So, let’s try a bit. Here comes the cha puff. Woo! Woo! M. Wow, that is triple delish. Are we going to do another cooking video? What do you fancy? Next time I’m going to do my halumi bread. Oh, halumi bread. Another triple delish criate dish. Don’t forget to like and subscribe. And if there’s somewhere you’d like me to go, put it in the comments below. [Music] Heat. Hey, Heat. [Music]