Knight TV Home Page / Our Shows / Cook Like A Chef / Episodes / Season Three

Episodes

SEASON THREE:

EPISODIC SUMMARIES

Episode # 3079 – Fruit with Michael Bonacini For Chef Michael Bonacini fruit in this episode is all about bananas and peaches. Savoury, sweet, delicious bananas and the classic peach Bellini from Harry’s Bar in Venice.

Episode # 3080 – Deep Fry with Ned Bell Deep Frying is all about coatings for Chef Ned Bell. Fish, seafood, vegetables and cheese can all fry in a unique and tasty crispy shell.

Episode # 3081 – Fish with Georges Laurier Chef Georges Laurier explores classic preparations for fish - the inimitable Bouillabaisse to decadent fish pie and the minimal tartare are on the menu for this episode.

Episode # 3082 – Pork with Rene Rodriguez Chef Rene Rodriguez loves working with pork. Here he shows us how to cook perfect pork belly, poach in plastic bags, braise and prepare tenderloins 3-ways.

Episode # 3083 – Vegetables with Michael Allemeier Chef Michael Allemeier reveals his secrets to cooking perfect spring vegetables -asparagus and artichoke. Don’t shy away from the unknown! Chef will give you all the tips to creating incredible dishes with these two seasonal vegetables .

Episode # 3084 – Fats with Caroline McCann-Bizjak Fat isn’t a substance to avoid in cooking, it’s integral to great tasting food. Here chef Caroline McCann-Bizjak explains the properties of oils, butter, pork and duck fats and how to make them work for you in the kitchen.

Episode # 3085 – Garde Manger with Tim McRoberts Chef Tim McRoberts tell us all about garde manger and then goes on to display a wide selection of the repertoire of the garde manger chef in any restaurant.

Episode # 3086 – Garnishes with Michael Bonacini Food that looks great often tastes better too. Chef Michael Bonacini reveals the art of making elegant, clever and edible plate decorations - those finishing touches that turn a meal into a masterpiece!

Episode # 3087 – BBQ with Ned Bell As soon as the snow melts, Canadians hit the backyard and light their BBQ’s. Chef Ned Bell explains the principles behind successful, tasty bbq cooking, proving that anything you can cook in an oven you can cook on the bbq too.

Episode # 3088 – Dairy Desserts with Georges Laurier When it comes to dessert, it’s got to be dairy! Fruit doesn’t cut it when you need something rich and creamy. Chef Georges Laurier reveals the tricks to cooking with dairy, infusing flavours into milk and cream, highlighting this most wicked of waistline-wreckers.

Episode # 3089 – Vegetarian Mains with Rene Rodriguez Interesting, inventive ways to cook without meat. Chef Rene Rodriguez brings out the best in vegetables, grains and noodles.

Episode # 3090 – Shellfish with Michael Allemeier If it comes in a shell, chef Michael Allemeier loves to cook with it. In this episode he reveals tricks for preparing snails, clams and mussels.

Episode # 3091 – Tomatoes with Caroline McCann-Bizjak In the hands of chef Caroline McCann-Bizjak, a tomato becomes a culinary marvel. Dried and roasted, chopped and pureed, the lowly tomato can even appear in a desserts.

Episode # 3092 – Hand Food with Tim McRoberts Who needs knives and forks when you can eat these delicacies with your hands. Chef Tim McRoberts reveals some classic preparations for finger licking gourmet food.

Episode # 3093 – Fish with Michael Bonacini Back to basics with fish. Chef Michael Bonacini reveals how to deal with flat fish, round fish, fish with bones and those with cartilage. Simple preparations that taste and look spectacular.

Episode # 3094 – Cold Soups with Ned Bell Summer soups are best cold. Chef Ned Bell explains tricks and tips to prepare easy, quick and oh-so tasty cold soups that don’t demand hours sweating over a hot stove.

Episode # 3095 – Offal with Georges Laurier Chef Georges Laurier tempts your taste buds with some mouth watering meat dishes, but not your normal cuts of meat. Some of the best bits of an animal are on the inside. Chef divulges the secrets to preparing various delicious organs - kidneys, sweetbreads, giblets and livers. Don’t knock it until you’ve tried it! .

Episode # 3096 – Fruit with Rene Rodriguez Chef Rene Rodriguez reveals the tricks to preparing the fruits of the gods -figs, grapes, and quince. Chef Rodriguez will make you want to experiment with all kinds of unique seasonal fruits.

Episode # 3097 – Baking with Michael Allemeier There are bakers and then there are cooks who never bake. Chef Michael Allemeier will finally explain the mechanics of making a cake rise, what self-raising flour is and neat little tricks for breads and biscuits.

Episode # 3098 – Barding and Larding with Caroline McCann-Bizjak Chef Caoline McCann-Bizjak explains the importance of fat in meat and reveals tricks to make your lean cuts of meat taste better and remain juicier with barding and larding.

Episode # 3099 – Shellfish with Tim McRoberts Scallops, crabs and clams are revealed in all their glory by chef McRoberts. This episode will reveal how to deal with scallops to produce their very best, how to tell if your seafood is the freshest.

Episode # 3100 – Herbs with Michael Bonacini Chef Michael Bonacini shows you how to make herbs more than an after-thought or a decoration. This is herbs front and centre.

Episode # 3101 – Beef with Ned Bell Chef Bell shows us beef slow-cooked and beef not cooked at all. Chef reveals some need to know techniques for working with a variety of cuts of beef.

Episode # 3102 – Herbs and Spices with Georges Laurier Chef Laurier reveals the secrets to making your own curry paste, preserving tarragon for winter use and he even feature herbs in dessert. Herbs can feature at every stage of a meal.