- il y a 3 jours
Watch Be My Guest with Ina Garten, Season 8 Episode 3 on Dailymotion (2026).
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00:02I can't believe who's coming to the barn today, Yotan Amalenghi from London.
00:06He's one of the major food superstars and I just adore him.
00:10Yotan's a famous chef, restaurateur, and best-selling author,
00:14and one of the most creative food people I've ever met.
00:17I'm welcoming him with coconut cupcakes. I hope he likes them.
00:21We're talking about his incredible life and career, including some crazy food stories.
00:27My mom was making Peking duck.
00:28She attaches to the ceiling fan.
00:32Yotan is showing me how to make his amazing tray-baked chicken Caesar salad.
00:36He's a master at work.
00:43So I asked Yotan, what can I make for him when he arrives?
00:46And he requested coconut cupcakes, which is like my iconic recipe.
00:50So that's what I'm going to make.
00:51I've already made the cupcakes, now I'm making the frosting.
00:54So I'm going to start with one pound of cream cheese,
00:57three-quarters of a pound of butter,
00:59unsalted butter.
01:00I'm going to mix those together.
01:02And then I'm going to add vanilla and almond extract.
01:05You don't really know the almond is there,
01:07but you can just sort of look at an under flavor that's good.
01:09So one teaspoon of vanilla.
01:12Pure vanilla extract.
01:15Half a teaspoon of almond extract.
01:17There's something about coconut and almond together that I really like.
01:21and just mix that together.
01:23You don't want to whip it.
01:24You just want to mix it on low speed.
01:26And then I'm going to add one and a half pounds of confectioner's sugar.
01:30It is icing after all.
01:33And put it in at low speed.
01:36Very slowly.
01:37And that's it for the icing.
01:39It's pretty easy.
01:40So I'm just going to keep adding confectioner's sugar.
01:43And meanwhile, let me tell you about my fabulous guest.
01:47Yotam Adalenghi is an award-winning chef, writer, and restaurateur
01:51who grew up in Israel with a German Jewish mother and Italian Jewish father.
01:56After military service, he completed a combined bachelor's and master's degree
02:01at Tel Aviv University before becoming a journalist
02:04and then moving to London, studying Le Cordon Bleu cooking school
02:08and working as a pastry chef.
02:11In 2002, Yotam and two partners opened the first Adalenghi Deli in London.
02:17It received rave reviews from its groundbreaking dishes
02:21rooted in Middle Eastern and Mediterranean traditions.
02:24It's been a massive success.
02:26And there are now nine delis and three restaurants and a line of products.
02:31He's constantly developing incredible recipes in his test kitchen
02:35with his talented team.
02:37And he has written 10 best-selling cookbooks, including Simple 2, which is his latest.
02:43Yotam has also been a long-standing contributor to the New York Times
02:47and the Guardian newspapers.
02:49He lives in London with his two sons.
02:53Isn't he amazing?
02:55I just adore him.
02:56Okay, so I'm just finishing the icing.
02:59Perfect.
03:00And I would say that's smooth and creamy.
03:03Ah, so good.
03:04Okay, so I'm just going to show you how I ice the cupcakes.
03:07This is one big bowl of icing.
03:09This makes a lot of cupcakes.
03:11I don't think Yotam's going to eat them all, but I've never seen them go to waste.
03:15So let me show you how I ice cupcakes.
03:18So I just take an offset spatula.
03:20One of the things I love to do is make sure that you can see the cupcake on the outside
03:25edge
03:26so the icing doesn't cover the whole thing.
03:28So you see cake and icing.
03:31And then when I get these done, I'm going to sprinkle coconut on it
03:35so you know exactly what it is.
03:37So while I frost these, let me tell you how I made the cupcakes.
03:41They're so easy.
03:42First, I put three quarters of a pound of butter and two cups of sugar into the bowl of an
03:47electric mixer
03:48and creamed them together for five minutes.
03:51Meanwhile, I put three cups of all-purpose flour into a sifter set over a bowl,
03:56added one teaspoon of baking powder, half a teaspoon baking soda,
04:01half a teaspoon kosher salt, and sifted them all together.
04:05Then back to the batter with the mixer on low, I added five eggs, one at a time.
04:10That's one, two, three, four, five, plus one and a half teaspoons of pure vanilla extract,
04:18one and a half teaspoons of pure almond extract, and mix them in.
04:22Next, I alternately added the dry ingredients and a cup of buttermilk in three parts,
04:28alternating between the wet and dry, starting and ending with the dry.
04:32I do this so they incorporate evenly into the batter.
04:35Then finally, I added seven ounces of sweetened shredded coconut and folded it in.
04:41Next, I scooped the batter into muffin pans lined with paper liners and baked them at 325 degrees for 30
04:48minutes.
04:49Then I took them out and let them cool in the pans for 15 minutes before transferring them to a
04:54baking rack to cool completely.
04:57This is really such a classic Barefoot Contessa recipe.
05:00It's just kind of old-fashioned flavors, and it's just so good.
05:04I don't think Yotan's going to be disappointed.
05:07Okay, the next thing is coconut.
05:08I'm going to put coconut right on top.
05:10So they look like coconut cupcakes.
05:14How do these look?
05:16Not bad.
05:19Usually, I get coconut all over the table, all over me.
05:23Okay, now I just have to put them on a platter, and I'll be all ready for Yotan.
05:29I'm here.
05:32Hello.
05:33Hi.
05:33Oh, I'm so happy to see you.
05:36How are you?
05:37Oh, gosh.
05:39I made cupcakes for you.
05:40Oh, you did too.
05:41Was that a request?
05:42It was a request.
05:43Did I make enough?
05:44Yes.
05:46I always overdo everything.
05:48They look so good.
05:49So can I give you one?
05:50Oh, you certainly can.
05:52One for you, one for me.
05:54And how many for your kids?
05:55How's that?
05:56I'm going to take them on the airplane.
05:58I can take some coffee.
05:59Oh, yeah.
05:59Yeah.
05:59Of course you can take a coffee.
06:01You can have anything you want.
06:03Okay, here it goes.
06:04We're eating with our hands.
06:05I don't think, yeah.
06:06Yeah.
06:07I think that's what cupcakes are about.
06:08Oh, gosh.
06:09So how old are your kids?
06:10My kids are 10 and 13.
06:13Oh, they're perfect age for cupcakes.
06:14Perfect age for cupcakes.
06:15Well, any age is good for cupcakes, right?
06:17Yeah, that's true.
06:17That's true, too.
06:19I remember filming at what you call a deli.
06:22We call it especially food store Adelange.
06:23And it was just fabulous.
06:25But when Nopi, your restaurant, opened, I said to Jeffrey, I really want to go.
06:29And we were in Paris.
06:30So we took the Eurostar to London just to go to Nopi.
06:33And it was unbelievable.
06:35Oh, thank you for coming.
06:36It was so good that we stayed the next day, and we went for lunch the next day.
06:41I think we would have stayed for dinner.
06:43Exactly.
06:44And I remember the waitress was just fabulous.
06:48Oh, thank you.
06:48And we ordered, like, everything on the menu.
06:50And then she'd come by with something, and Jeffrey would go, what's that?
06:54What's that?
06:54And he'd go, can we get that, too?
06:56It's nice how much he loves food, right?
06:58Like, you need someone like that around you.
06:59So it was so, it was just so exciting.
07:02It was really exciting.
07:03I'm going to buy it into this now.
07:04Okay, go ahead.
07:05It's so good.
07:07I think, well, you're a pastry chef originally, right?
07:10Most pastries are not that exciting.
07:12They need flavor.
07:13They need salt.
07:14What do you think is the defining thing about pastries?
07:16Well, I think, first of all, it's about texture.
07:18So getting the texture right.
07:19And this is so good because you've got this beautiful, creamy topping.
07:23And I love the texture of these flaky little coconut bits.
07:26They just pop.
07:28Thank you.
07:28Yeah.
07:29Isn't that great?
07:29And it's even better if you get it all over yourself.
07:33I have so much I want to talk to you about.
07:36Take your cupcake and come with me.
07:43I'm here with Yotan Anulenghi, and I think we have a lot to talk about.
07:47I started my career in nuclear energy policy in the White House.
07:51That's a good way to get into food.
07:53How did you do it?
07:54Well, I went to university, and I studied philosophy and literature.
07:59You're a genius program, I think, right?
08:02I don't like saying that.
08:05And I kind of was destined to have to, by my parents, not by myself, to do a PhD.
08:11But then after I finished my master's, I thought, like, enough for the brain.
08:15I want something for my hands and my soul.
08:17And I moved into cooking.
08:19Really weird.
08:19I did the same thing.
08:20I wanted something physical that you could see the product immediately, which is...
08:25I always thought about academia as somewhere which is just so narrow in its appeal.
08:29And I wasn't trying to be grand or anything, but I always want to have a conversation with
08:34more people.
08:35I just thought...
08:35And what you do now, you're having that conversation all over the world.
08:39It's incredible.
08:40Atalanga was a runaway success, right?
08:43Did you ever doubt it in the beginning that it was going to work?
08:46I was very lucky because it seemed to have worked from day one.
08:50We had, like, people queuing around the corner because they loved the freshness of it.
08:55I don't like the word format, but the concept that things are kind of displayed in the most
09:00glorious ways.
09:01And I would go out of my way to showcase the food.
09:03And this is kind of the equivalent of the marketplace.
09:06The better it looks, the more people buy.
09:08This is the instinct of anyone who sells food.
09:11And there was a massive warm embrace.
09:13Isn't that lovely?
09:14I mean, you didn't have that moment where I...
09:16After a week after I bought the African Test, I thought, this is the stupidest thing I've
09:20ever done.
09:21Because your days are forever, right?
09:23Yeah.
09:24I mean, the stupidest thing that I've ever done happened later when the first...
09:27What was that?
09:27Well, no.
09:28First of all, we had a very successful first operation.
09:30But when we started the second one, when we opened a restaurant in Islington, that's where
09:35it became a bit more tricky because all of a sudden you had to serve customers, make
09:39a la carte food, like things we haven't had experience doing.
09:45And serving people is a whole other experience.
09:48Oh, goodness.
09:48They have opinions about everything.
09:50That is very true.
09:52How do you take a dish and transform it into an Adolenghi dish?
09:55You can transform a dish by adding something.
09:59And I have these things that I call them like flavor bombs.
10:03Things that really can transform...
10:05That's a great expression.
10:06Yeah.
10:07Yeah.
10:07They can transform things so easily.
10:09Like, you know, I take some feta, really good feta, and I break it with my hands and
10:14I add some lemon zest and I sprinkle it over a soup and all of a sudden it opens up.
10:18Isn't that interesting?
10:19I always try to find an angle.
10:20And the angle can come from so many directions that you don't expect.
10:23So, for example, sometimes just the shape of the tin or the way in which a dish comes together.
10:29So, if something is normally made in a round tin, I'll try and make it in a square tin.
10:34I think there is something that we have in common, and that is the fact that we find our
10:38peace of mind when we develop new ideas and we get this kind of thrill.
10:42And we test ourselves.
10:43Yeah.
10:44I always like to push the envelope a little bit.
10:46What keeps you up at night?
10:48What do you worry about?
10:49Oh, apart from the state of the world.
10:53I suppose when you run restaurants and when you're serving the public day in, day out,
10:58I always think about, like, is it good enough?
11:01When I'm about to finish a cookbook, which I've just done, I think, oh, is there a typo?
11:09Or did I spend enough time on this recipe?
11:11Which is a bit mad because I do spend a lot of time on every recipe.
11:14I love when people call, like a newspaper will call and say, can you write 20 recipes for us?
11:19Do you have any idea what it takes to write 20 recipes?
11:23It's a lot of work.
11:24It's a lot of work.
11:24It's a month of work.
11:25So, what do you like to do when you're not working?
11:27When I'm not working, gosh.
11:29When was that?
11:32So, I love what I do.
11:34So, because I've got the restaurants and I've got the delis or the shops and I've got the food writing,
11:41I find myself always going to work in some ways or another.
11:45But I love spending time with my kids.
11:47Like, for me to watch a comedy with the kids on a Saturday night is the best thing in the
11:52world.
11:52You know, like we make popcorn and we sit and watch TV.
11:56Oh, so great.
11:56Very, very familiar and very, very nice.
11:59I love doing that.
12:00You travel all over the world talking to audiences.
12:03How do you do that?
12:04I decided I wanted to take a challenge.
12:06So, I decided this one-man tour.
12:09And what I try to do on this stage is I try to teach people some basic techniques,
12:13but also teach them confidence that comes from repetition.
12:16And then you can become more intuitive in your cooking and you can make stuff up.
12:22But a lot of people want to skip this first stage and become, like, very creative cooks.
12:26And in actual fact, you just need to cook something over and over again.
12:29And then the sky's the limit.
12:31Then you can do whatever you like.
12:32But you have to learn the basics.
12:34Yeah.
12:34So, I teach the basics, but I also try to talk to them about their funny experiences.
12:39So, I ask people to send me their most shameful confessions.
12:43In the kitchen or otherwise?
12:45In the kitchen.
12:46We stick to kitchen.
12:47But I've heard everything.
12:49Like, what have you heard?
12:50Someone says, I forgot to rinse the pot after having washed it.
12:53So, all the detergent stayed in the pan.
12:55So, it tasted like soap.
12:56Oh.
12:57I told my guests, it's cilantro.
13:01Someone else told me, this is the funniest.
13:03You're not going to believe that.
13:04I still can't believe it.
13:05It says, like, my mom was making peking duck.
13:08In order to speed dry it, she attaches to the ceiling fan.
13:13What happened?
13:14And then it's papped everywhere, all over the walls.
13:18That's insane.
13:19So, you get these crazy confessions.
13:21But it breaks the ice with the audience because people love to tell their stories.
13:24Oh, yeah.
13:24That's so great.
13:25And then we can talk about, like, what stops you from becoming the best cook you can or a crab
13:29season.
13:30That's fabulous.
13:30So, are you going to cook something for me?
13:32I can't believe I'm asking you to do this.
13:34I'll be your sous chef.
13:35Yes, you can.
13:36Yeah, so I'm going to make a Caesar salad tray bake or sheet pan using chicken.
13:41And you know me and chicken, right?
13:43I do know.
13:44But I can't wait to taste it.
13:46I tailored it for you.
13:53I've eaten at his restaurants.
13:55I've cooked from his fabulous cookbooks.
13:56Now Yotam's going to make something delicious for me.
13:59Yeah, you know what I'm doing?
13:59I'm doing chicken Caesar tray bake or sheet pan, as you call it, right?
14:04Oh, I love it.
14:05Okay, put me to work.
14:06So, if you don't mind, just season the chicken with some olive oil and a little bit of salt and
14:10pepper.
14:10Okay, how generously?
14:12Like a couple of tablespoons and a little bit of salt and pepper.
14:16Okay, so these are boneless chicken thighs?
14:18Yeah, they just keep their moisture.
14:21It's almost like you can't overcook them.
14:23Yeah, it's not smart.
14:24And I'm going to add all these lovely lemon slices kind of randomly on top.
14:28I love cooking lemon like this.
14:30They can get kind of burnt on the edges.
14:31It's so good.
14:32It's just so good.
14:33It's just so nice.
14:34So, is that too much or is that okay?
14:35No, this is fine.
14:37This is kind of it.
14:37This is all the cooking.
14:41I don't want to screw this up.
14:42This is all the cooking.
14:44Yes, that's all the flavors you got.
14:45That's fabulous.
14:46Yeah.
14:46So, this gets roasted in the oven?
14:48Yeah, 425 degrees for about half an hour.
14:52That's fast.
14:53And that's it.
14:53Yeah, it's fast.
14:54How fabulous.
14:55Yeah.
14:56Okay, what's next?
14:57Croutons.
14:58So, we can break bread together.
14:59I love croutons.
15:00Okay.
15:01Okay.
15:02Do you just roughly...
15:03Oh, I love that you don't chop them.
15:04You do it by hand, so it just has all kinds of craggy edges, right?
15:08Yeah.
15:08That's really, really smart.
15:10Yeah, so I like the natural look.
15:12You can make your own croutons.
15:13You can buy croutons.
15:14This is a recipe...
15:15He's a better.
15:16...to comfort and delight, you know?
15:18Yeah.
15:18So, just you don't need to work too hard on it.
15:20And do you salt and pepper these too?
15:21Yeah.
15:21Yeah, I do too.
15:22Do you want to do that?
15:23Yeah, I do too.
15:23Do you want to do that?
15:24Okay.
15:24And I just like mixing it with my hands.
15:26So, it just goes all over.
15:28And on the floor too.
15:29And a little bit on the floor, because the floor needs to get something.
15:32You don't want it to be left out.
15:35So, do you make these in advance?
15:37You can put them on soup.
15:38Yeah.
15:38You can put them on salads.
15:39Yeah, you can make them in advance.
15:41I love them.
15:42I love homemade croutons.
15:43And people don't know that it's the easiest thing in the world.
15:46It's just some red olive oil, salt and pepper.
15:48So, this goes in the oven at 350 for 25 minutes.
15:52Okay.
15:52I like that it's so fast.
15:54Let's do the dressing now.
15:56Okay.
15:57So, yeah, this bowl.
15:59I'll have you giving me about a half a teaspoon of the granules of garlic and onions.
16:06And I've got mayonnaise.
16:09I measure perfectly.
16:10He just dumps it in.
16:12Buttermilk, that's a third of a cup.
16:14And a little bit of salt and pepper.
16:16Okay, scallions?
16:17Yeah.
16:17So, that's a quarter cup.
16:19So, dill.
16:21Yeah.
16:21I love dill.
16:22I love dill too.
16:23We both love dill.
16:23I love it.
16:24I absolutely love it.
16:25Cilantro, maybe not so much, but dill.
16:27Oh, really?
16:27Yeah.
16:28And some mustard.
16:29You know what someone asked me about cilantro the other day?
16:32They said, is cilantro poisonous?
16:36And some grated Parmesan.
16:37Oh, great.
16:38It's a lovely, light, herby dressing.
16:41Yeah.
16:41And what makes it really, really special is that I'm going to add some of those roasted
16:46lemons into it.
16:47Oh.
16:47So, they're going to go.
16:48So, you're going to get that kind of roasted lemon flavor.
16:51It's that edge that I'm always looking for.
16:52That's the edge.
16:53Yeah.
16:53That's the edge.
16:54That's the edge.
16:55I mean, how easy was that?
16:56That was fabulous.
16:57That is so easy.
16:58I'm going to taste it.
16:59I have to taste it.
17:00You have to taste, right?
17:02Yeah.
17:02But just, you need to also remember that it's still getting these roasted lemons in.
17:07Okay.
17:08Great.
17:12Delicious.
17:13So, what I'm missing here is a little bit of acidity.
17:15All that is going to come in from the rest of roasted lemons.
17:18Yeah.
17:19Okay.
17:19So, we've got the dressing.
17:20We've got the chicken cooking.
17:21Croutons cooking.
17:22We can take a break.
17:23What are we going to do?
17:25Having a little white wine.
17:27A little Chablis will be good with it, right?
17:29Yeah.
17:30Here's to a great day with Yotam.
17:33Cheers.
17:33Cheers.
17:38And with Yotam, he's making his tray-baked chicken with Caesar salad.
17:42So, the chicken's cooked and the lemons are unbelievable.
17:45They're kind of burnt on the edges, which you and I love those burnt edges, right?
17:48I love burnt edges.
17:49Yeah.
17:49Because they have great flavor.
17:50So, what are we going to do with the chicken?
17:52Can I put you to work?
17:52Okay.
17:53Yeah.
17:53So, I'm going to give you some lemons to chop up into the dressing.
17:56They call this work?
17:58Here we go.
17:58So, these are your...
17:59Okay.
17:59I'm going to dust it and put it in the dressing.
18:01Just chop it finely.
18:02Yeah.
18:03And you add it to the dressing and I'll chop the chicken.
18:06This is going to be so good.
18:07And the juices are going to be so good in it.
18:09The chicken.
18:10The skin is so crispy, which is what I want.
18:13So, how's this?
18:13Do you want it more finely chopped?
18:15No, that's great.
18:16That's good?
18:16Just put the whole thing in?
18:17Yeah.
18:17You can mix it into the dressing.
18:19Okay.
18:20Mm-hmm.
18:20It's going to be so good.
18:21I love that crispy skin.
18:23Yeah.
18:24And it's the texture.
18:25Yeah.
18:26Can you hear it?
18:26So, the chicken is really tender and the skin is really crispy.
18:29And the lemons give it acidity.
18:31So, I'm just going to take some of these leaves and I'm just going to toss them in the juices
18:35with the lemons.
18:36What a great idea.
18:37It's like a free vinaigrette.
18:40All these juices, they're like liquid gold.
18:42Yeah.
18:42You know, I'm just going to use my hands to toss them together and I'm going to lift it and
18:47put it onto the plate with the chicken pieces.
18:50Okay.
18:50This is a master at work.
18:54It's just, oh, it's gorgeous.
18:55The chicken goes on top and you don't need to use all the chicken.
18:59And I can use to serve some of the chicken on the side.
19:01But look at that.
19:02Just gorgeous.
19:03If the waiter at Nopi was walking by with that tray, Jeffrey would go, what's that?
19:07I want that.
19:10So, everything is here.
19:12I'm going to get a little bit of this beautiful dressing.
19:15And I'm going to add some on top.
19:16Oh, it's interesting that you mix it in because it would coat it and you would lose all the
19:20color.
19:20I'm trying to keep all the elements slightly separate.
19:23Of course, you can mix it up afterwards.
19:25But for the presentation, it's just so nice to have it.
19:27It's gorgeous.
19:28And croutons.
19:29Croutons.
19:29You can't forget the croutons.
19:31I have to make sure they're good.
19:32Are they good?
19:32Make sure they're good and spread some on for me.
19:35They're really good.
19:36They're really crispy and I love the edges.
19:38Isn't it?
19:39Aren't they just so?
19:39Yeah, yeah.
19:40You can put some on top.
19:41Okay.
19:42There you go.
19:44We're breaking bread again.
19:48And some parmesan?
19:49Some parmesan.
19:50You do that.
19:51Do you like shavings?
19:52I like shavings.
19:53Shavings, I do too.
19:54Yeah.
19:55I like that.
19:57Okay, this is the best dinner I've ever seen in my life.
19:59I just can't believe it.
20:02You got that.
20:02A bit of dill.
20:03It's just such a happy, smiley plate, don't you?
20:07I love that.
20:08You use that expression, if the food smiles at you, it's good.
20:11If the food smiles at you, it's good.
20:13And this smiles, doesn't it?
20:15This is so gorgeous.
20:16I have to take a picture of it.
20:17Can I take a picture?
20:19Oh my God, it's just fabulous.
20:22Are you ready to try?
20:23Now I have to try it.
20:24I mean, it might not be very good.
20:25You just never know.
20:28You just need to get a piece of it.
20:29I love the texture and the flavors.
20:30And I need to get a piece of that burnt lemon.
20:38Oh my God.
20:40That is incredible.
20:42Absolutely incredible.
20:43It's all the flavors.
20:45They're all kind of together, but individually.
20:47You can taste them all.
20:48This is why I don't like to toss all the salad together,
20:51but kind of compose it.
20:52This is so good.
20:54Thank you.
20:55What a fabulous day.
20:57It's such an amazing experience.
21:00Thank you.
21:01You can come back and cook for me anytime.
21:03I will.