All language subtitles for G.C.B.C.AU.S16E01.WEB-DL

Food is one of
life's greatest pleasures.

It's making me want to do
my happy dance.

And the best way to feel great
is to feed your body the good stuff.

This, for me, is the ultimate salad.
There is so much flavour.

But sometimes
you just have to break the rules

and reward yourself with something
decadent and delicious.

Then some more cheese.
OK.

Because we haven't had enough, OK?

Well, I say you can have
the best of both worlds -

exciting and nutritious.

But what's good?
And what's bad?

It's all about balance.

And while
we might not always agree...

Who splits an egg? Only a chef.

Ultimately, the choice is yours.

Why would you ever order pizza
for take-out again

when you can make this at home?
I know!

Join Jo, Mike, Jacq and me...

As we explore
a whole world of food choices...

In a brand-new season
of Good Chef Bad Chef.

This is gonna be fun.

Well, I am pretty excited about today

'cause we are doing
Middle Eastern food,

one of my favourites...
Yeah.

..and I know yours too, Mike, right?

Love it. Absolutely love it.

Yeah, it's so full of flavour
I think, but also nutrition.

But it's all those spices and herbs.

And of course there's

lots of different
Middle Eastern-type cuisines.

I'm going to do a Yemenite soup.

And I have to admit,
I've kind of Joanna-fied it.

I've made it a little simpler
for us to do at home,

but it is absolutely delicious.
What are you going to cook?

Nice. Well, I'm going to do
a chicken shawarma,

which is one of my most indulgent,
favourite style of comfort foods.

And this is an easier version,
but full of flavour and delicious.

Well, do you know what?

I've got two teenage boys,
who can be hard to fill up,

so I'm thinking this sounds like
a really good recipe.

So, let's cook.

Talk me through it, Mike.
What are we doing?

Really easy.

So first off, we're going to
marinate the chicken thighs.

And for me, it's a must
that it's thighs.

You want the fat content.
You want that extra juiciness.

You could do it with breast
if you wanted to.

Actually, I'm on the same page
as you here, Mike.

I do think the thigh has
a lot more flavour.

And did you know, the thigh actually
has more things like iron and zinc

and other minerals
than the breast does?

So I'm not objecting.

Do you know what?
That's music to my ears.

It's healthier.

Chicken thighs are healthier
for you.

That's one my wife's going to love.

Healthier and tastier.

OK, and what spices?
Talk me through this.

Lots of spices.
Love it.

Smoked paprika, garlic powder,
sumac and chilli powder.

Sumac, for me, is the key
on this one.

Can you just pass me a spoon?

Sure. And why powdered garlic
instead of fresh?

You can use fresh.

Who has the time sometimes at home.
No, seriously?

So this is a save out
on the chopping. You know what it is.

Yeah, absolutely, absolutely.

We're gonna have
some fresh garlic go into

one of the sauces at the end.

Give me a job. What do you want...

So if you start slicing up
the cucumber,

just nicely on the angle.

Thin slices like this? Angled?

Yeah, so straight down the middle.

I don't want to get it wrong.
I might get in trouble from you...

No... Well, you know,
the chef in me will come out.

No, no, no, I'm going to learn.

Like this?
No.

That's exactly not what I said, Jo.

Right, right.

Straight down the middle first.
Show me!

Then on the angle.
OK.

You can't get the help these days,
I'm telling you.

You're a hard taskmaster.
Alright. Like this?

That's it.
OK.

And then that's perfect.
OK.

Alright. Then, I've stuffed that up.

So, with this now, what I do

is literally just put
all of the chicken together.

Oh, this is interesting.

You're almost doing, like,
I don't know...

I'm thinking doner-kebab style.
Is that what it is, basically?

100%. Absolutely.

So, you know, when you walk into
a good shawarma store

and they've got the chicken shawarma
on the spit, which is going...

This is a miniature version.

Won't that take a long time
to cook through?

It will take longer to cook.
Not a long time.

We're going to seal it off in a pan

and then we'll finish it
in the oven.

Takes about 20-25 minutes to cook.

So, medium heat pan, straight in.

We're just going to
seal that off now.

Mike, if I did do that
in the barbecue,

rather than also then using the oven,

could I just close my barbecue lid
and do it that way?

Yeah, absolutely. Absolutely

So that's going to seal away
nicely here.

And I'm going to
go on to the yoghurt dip.

Alright.
So, talk me through the yoghurt.

So, I'm going to make
a very quick and easy yoghurt sauce

to go with it.

Oh, we just did that -
the yoghurt, yo-gurt.

Oh, it's yoghurt. I'm English.

I can't get to the yo-gurt, not yet.

Maybe when I've lived here
a little bit longer.

I've been here 24 years.
I'm Aussie-fied.

So, just a squeeze of lemon juice.

Just using my hands to collect
any seeds or pips coming out. OK.

Alright. Am I doing this
in thin slices too?

Yeah. So, similar to
the cucumber, please.

Straight down the middle.
Do you want it halved first?

Yeah.
OK, got it.

So, shawarma, for me,
it's one of those dishes -

as soon as it starts cooking,

the smells, the aromas,
it just takes me back to Beirut.

And this is like
street food there, right?

Absolutely. Absolutely street food.

I'm just shredding this.
Is that right?

Yeah. A little bit thinner.

I knew there was going to be some
sort of 'direction', let's call it.

Not criticism, just,
you know, positive encouragement.

I just like to give her a hard time
every now and again.

I love that they use this
in everything.

It's in all their dips.

You know, add yoghurt to everything.
It's in everything, isn't it? Yeah.

You see that colour there
straightaway, that caramelisation.

It's beautiful.

I'm just going to let the other side
get a little bit of colour

and I'm going to
pop that in the oven.

And you basically just want to
have it almost like a nice crust

on the outside and then just
perfectly cooked through the centre.

You can check it with a skewer.

Make sure it's hot in the middle.

Easy.

But the colour, the smell -
you'll know it's ready.

And those pan juices, use it,
because that's flavour.

Oh, yeah.
Gorgeous.

We're going to pop that
in the oven now.

180, about 20-25 minutes.

Yum.

Fun part now.
It looks good.

Just that smell, you know.

You got the beautiful colours
and all this juicy...

Pour that on the top?
Yeah.

And baste it, you know,
all that beautiful oil.

'Cause, that's the spices, right?
That's the spices.

And just a bit of the chicken juice.
I'm not going to object to the fat.

It's mostly extra virgin olive oil
and a bit of fat...

So just in case you're worried.

It's olive oil! It's good for you.

In case you were worried
I was going to pick you up on that.

It's all good fat.

That looks absolutely delicious.

I'm just going to help it
off the skewers

and then just carve it.

Right. And how are we going to serve?
We've got the breads.

So I've got...
It's Lebanese bread, right?

Lebanese bread wrapped in a cloth,

little bit of water,
so a damp cloth,

in the oven - a couple of minutes,
2-5 minutes max.

Just let it warm through.

That's a good tip, I think.
It stops it from drying out.

Sometimes I put... Whether I'm doing
tortillas or a flatbread like that,

often I've been wrapping it
in tinfoil

and putting it in the oven,

but sometimes it gets a bit crispy.

That's it. Like, in the cloth,
honestly, you'll never go back.

It helps rehydrate the bread.

You know, it helps
reintroduce moisture.

So it's a beautiful texture
and fluffiness afterwards.

I mean the smells, the flavour...

It's just... It's making me
want to do my happy dance.

Like, I'm hungry, you know?

Is that wholemeal Lebanese bread?

This is wholemeal.
Yeah.

Look at you.

Did you know I was coming?

You know, good food doesn't have to
be bad for you. And for me...

Of course not! This is my point.
Yeah.

It can also be really nutritious.
100%.

You're impressing me
with this recipe today.

This is right up my street.

I'll grab another wrap.
Another one?

And, like I said, this is
my quick, easy version, guys.

You can add your pickles into this.

You could add chips,

which would be traditionally eaten
in a shawarma, as well,

in some regions.

It doesn't have to be... One more?
One more.

Yeah, I'm going to get all of them.

I like this kind of platter
in the middle of the table...

Know what I mean? Family style.

You're going to make me get messy?
Yeah, of course.

Do you want me to put
some of these bits on?

Yeah. Just start filling it in.
Right.

A little bit of lettuce,
a little bit of everything.

Depends how you want to eat it.

Do you sometimes put all of this
onto the middle of the table

and let people make them up
themselves?

That's it. In my house, I would do
the chicken into the wraps

and then the rest is on the middle
of the table. Help yourself.

The cucumber -

I love fresh cucumber in it,
but you could use pickled cucumber.

You could put some cabbage in there.
Have some fun.

Or even pickled red onions.

That would work, wouldn't it?
Absolutely.

And then...
And then the garlicky yoghurt.

The garlicky lemony...

Just for a bit more dribble.
That's it.

Just to make sure you make a mess.
Delicious.

How appetising does this look?
This is good.

And this is a good way of getting
a few vegies into the kids, too.

I mean, who's not gonna object...?
Who's gonna object to eating this?

I mean, delicious.

One final cheffy touch.

Oh, you're going to put more...

You're just destining me
to ruin this top.

You've got to use it.
Do you know what I mean?

"Get messy, Jo,"
that's what you're saying.

Get messy. Enjoy it.

I don't mind
getting a little bit messy.

Alright. OK. So do I roll it
like a tortilla or...

Absolutely. Whichever.

You know, if you want to use a knife
and fork, you can use a knife...

For me, this is street food.
No.

Pinch it at one end.
Right.

Get your gob around it.

Get your big gob around it,
basically.

I mean...
OK.

See, you see the look of happiness
on her face?

She's making a mess.
It's falling to bits.

I'm making a mess.

You've got a winner.

I don't mind getting messy.
It's good. Really good.

Yeah. Awesome.

I think the chicken is juicy,

it's moist, it's succulent,
full of flavour.

Like, I promise you,
once you try it,

it will become a family favourite,
for sure.

I love this. Awesome.

OK. Top marks.

There you go.
Chicken shawarma, guys.

OK, Yemenite soup.

This is like... I love this dish

because it is like
the ultimate chunky soup.

Rustic, wholesome.

You just can't go wrong
with this soup.

I absolutely love it.

So, all you do...

The best pan is, like,
a really big, heavy cast iron pan,

which I love to use.

Chuck in some extra virgin olive oil.

Can you do some chopping for me?

Absolutely.

(BOTH LAUGH)
Since you picked me up...

You got me doing
really finite, little chops.

(LAUGHS)

I want you to go big and chunky here.

Big and bold.

Big and bold, big and bold!

So, like, big chunks of carrots.

These are, again, big potatoes,
so just half these.

Half these.
So really big, bold and chunky.

Yeah.

And then the best part is
using the celery.

We're even going to use
the celery tops,

which everyone throws out.

So much flavour.

Ah, there's so much flavour!

I love that it's all going to go in.
So big, big chunks. Go chunky.

Peeling these? Not peeling them?

Not peeling because...you know what?

This goes for lots of vegetables,
including the potatoes.

A lot of the fibre and so many of
the anti-oxidants, in particular,

are either in the skin
or just underneath the skin.

So, give them a wash by all means,
of course...

Yeah.
..but, yeah, leave the skins on.

It breaks my heart when I see people
peeling things like that.

Yeah, well, I'm glad you agree

because I thought, you know,
cheffies might be a bit...

It depends. Do you know what I mean?

Soups, stews, stocks - skin on.

I don't like wastage in my kitchens,

so we try and use
the whole vegetable

or the whole fruit
as much as possible.

So I'm using chicken legs here.

So, I just want to brown the legs
so that they've got a nice colour.

And I start getting
some of that flavour into the pan.

And while I'm browning
the chicken there,

Shall I talk a little bit about this?

This is my hawaij.
Wow!

Excuse my pronunciation, if anyone
is going to pick me up on that.

Wow!

And it's got stuff like
cumin, coriander, cardamon,

black pepper, caraway.

It's a really beautiful mix
of spices.

So, you can make it yourself
or you can buy it ready made.

You'll find it online
from specialist spice stores.

Some bigger grocers or supermarkets
might have it, but that...

Oh, sorry!
And that's...?

I forgot turmeric!

That's what gives the beautiful
yellow colour to this soup.

That's the key ingredient, right?

That's what makes it unique.

OK, and the garlic -
just, yeah, slice it.

Just slices?

We're not going to blend
any of this soup

so, at the end of the day,
you can do it the way you want...

Yeah.

..but we are going to cook it
over an hour,

so when you leave your vegies
a bit chunkier,

it's totally fine
because they're going to cook.

OK.

So same with this celery -
keep it in quite big chunks,

rather than tiny,
like we would normally do for a soup.

OK, so I'm just going to
take these out of the pan,

once I've browned them.

Alright.

And then, literally, I'm going to put
all my vegies into the same pan

and fry them all off.

You're going to hear me say this
every time I'm cooking,

but it's a question I get asked
all the time -

can you cook
with extra virgin olive oil?

Yes. Yes, you can. You should.

The oil is well protected.

The polyphenols in that oil protect
the oil as it heats and cooks,

so you get all the goodness
of the oil

and you get the flavour into this.

And in goes our beautiful spice mix,
the hawaij.

You smell it, don't you?
Yeah.

The fragrance is amazing.

And I'm going to pop in...
I hope my pan's big enough here.

See, this is a real insight
into my cooking.

I start off with trying to cook
for four people...

(BOTH LAUGH)

..and I always end up cooking
for the street.

I don't know.
It was just the way I was brought up.

My mum would always
just, you know, be prepared,

in case extra people came for dinner.

I think anyone who enjoys cooking
and enjoys food,

we always cook too much.

It's just part of us, right?

You want people to eat your food,
taste your food

and make friends
with your neighbours.

That's what I do!

Exactly! Always be prepared
and ready for extra people.

Yeah.

OK, now we're going to do
a quick stock.

If you've got a homemade stock,
I would always use homemade stock.

So, when you do make a roast chicken,

or even when you've bought
a barbecued chicken,

always stick it in the pot
and make some stock,

and you can keep it in your freezer.

But when you're not prepared,

nothing is wrong
with doing the little quickie here.

So, I'm putting two of these,

and I want a litre of stock -
I've got quite a lot of soup here.

Thank you very much.

Pop that in here.

Mix it up.

Pop in your stock.

I'm going to put the chicken back in
if I can make space for it.

See, this is just so rustic.
I love it!

And then... Oh, the garlic!
I nearly forgot.

Let's put the garlic in.

That smell, those aromas -

like, it's just filling the room
already.

Isn't it?

And, of course, some liquid come out
of all those vegies and the chicken.

Yeah, I was gonna say,

you're going to get
all that beautiful juice

coming out of the chicken,

and the bones will flavour it
even more.

It's going to be...
It's yum.

Yeah.

I can't resist
a wee bit of extra black pepper.

And then the best part of this is
you literally put the lid on...

..leave it to simmer
for about an hour.

We'll come back.

Can't wait!

So, our soup's been bubbling away
for about... Oh my goodness!

..about an hour.

Don't worry if it's longer.

The other really great thing
about this soup is it gets better.

Yeah!
(BOTH LAUGH)

The next day it's even more amazing.

And then, you know,
you can keep it going.

Just add more water, more stock,
put in a few fresh vegies.

You know, you can basically
do what you like.

So I'm just going to plate it up,
put a few of the chunky veg in.

And, look, if you don't want it to be
quite so rustic,

'cause you've got to
pick that bone up

and gnaw some meat off it,

you know, you can slice off
all the meat

and just shred it through.

Give me the bone, Jo,
give me the bone!

I agree.

Don't you agree that meat's better
cooked on the bone?

Yeah!
See that beautiful yellow?

That's the...
Gorgeous.

That's the turmeric, that colour.

Anti-inflammatory.

Amazing soup.

It really is like a meal in a bowl,
this.

Fresh coriander on the top.

That's it.
Smells amazing.

Shall we taste?
Yes, please!

Go for it.

I'm keen to know what you think.

The colour of that broth
is beautiful.

What do you reckon?
Mm!

Good?

Beautiful!
Yum.

Really nice. Great bowl.

Did it. Success!

So there we've got it,
our Yemenite soup.

This is like
the ultimate rustic soup.

It's got the protein
from the chicken there.

It's got slow release carbs
from your potatoes

and all the vegies.

And the special ingredient

is that Middle-Eastern spice mix
from Yemen.

It's absolutely beautiful.

Enjoy it!

These keto granola bars are
a super way

to get lots of healthy fats in.

They're low in sugar
and low in carbs,

and they're a great option
if you love a muesli bar,

or your kids love one, too,

but you don't want all the sugars
and binders

and all sorts of things you find
in a store-bought muesli bar.

So, let's make them.

To start, we'll crack an egg in,

followed by our vanilla.

Lovely flavour.

We're using our tahini
and our egg as our binder,

rather than having to add in
additional oils,

because we're getting
so many great sources

of those healthy fats

from the nuts and seeds
in the keto granola,

as well as the tahini and the egg.

So, we whisk the tahini,
the egg, and the vanilla

until it's lovely and creamy.

And you can add in some extras here
if you like.

So I've got
a few extra toasted hazelnuts

because I love the taste of
toasted hazelnuts, as well.

And then we add in our keto granola.

Full of nuts and seeds,
healthy fats, lots of fibre.

You can see all the chunk factor
in there,

which is the ultimate for me
in a good quality muesli bar.

Then we'll give it a little mix.

And I love this one, too,

because there's lots of macadamias
in there,

macadamias grown in Byron Bay.

What a place to live.

What a place
to go and visit a farm, too.

So, lots of beautiful ingredients
there.

You can see it's really chunky.

You can really see
all those ingredients.

Then, we'll simply get it into
a lined baking tin.

And, if you're up for it,
you can add a few little extras.

Now, I really love,
and I know the kids do, too,

a bit of choc chip in our muesli bar,

so I've got some sugar-free
choc chips to add onto the top.

Now, this is completely optional

because not everyone needs
or wants chocolate in their day.

But, you know, if you want
a little cheeky bite,

then it's there for you, too.

So, I've spread it out into the tin.

You want it to be pressed down

so they all hold together
beautifully.

And I'm going to get my choc chips
over the top,

because I think that's
a really inviting way

to get people into
a very nutty, seedy granola bar.

You could, of course,
mix them through,

but I like mine over the top.

You'll need to press them in,
as well,

so you can either
use your fork again,

or I like to grab the edges
of our baking paper

and use that to press it in
from the edges.

And then it's time
to pop it in the oven,

around 170 degrees,
between 15 to 20 minutes.

So, the granola bars have baked.

They've cooled in the tin,
which is an important thing.

Don't get into it too soon
because it might fall apart on you

if it's still soft
and hot in the middle,

and it's time to cut them up.

Now, I love making these
and storing them in a lunch box.

If you've got friends coming over,

it's a great way
to get a little snack in

that's full of good,
nutritious ingredients,

with that little hint of chocolate
on the top, as well.

Now, you can cut these up
as little or as big as you like.

Now, I've made these into bite size
today,

but you could make them
a little bigger

if you wanted to pop them
into a snack box

to take to work,
or have for afternoon tea,

ready for the kids in the car.

They are really rich
in those healthy fats

coming from the nuts and the seeds,

so they'll fill you up
pretty quickly,

which is why I like
the little bite size,

but, really, over to you
and your hunger levels, too.

They are super delicious.

Lots of great ingredients in there.

The chocolate to finish it off.

And they look really cute, too.

Mm!

My cup of tea!

Captions by Red Bee Media