All language subtitles for Good.Chef.Bad.Chef.AU.S16E09.720p.WEB-DL.h264-P147YPU5

You know, I always struggle,
sometimes,

when I get home from work late,
I've got the kids yelling at me,

"Daddy, Daddy, what's for dinner?"

And you need those go-to recipes,
right

which are quick, easy,
simple flavours.

And I always go to a traybake
for that.

Oh, I feel you! The time...

Also lack of energy to try
and overthink things.

So, popping it all in the one place

is such an easy solution
to get maximum flavour.

Minimum effort though!
Absolutely, absolutely!

I always go to, like,
a Cajun chicken.

Ooh!
Love it!

Something for everyone,

easy, all mixed in a bowl,

in a tray, in the oven, job done.
Alright.

My go-to is a teriyaki baked salmon

with zucchini ribbons and broccolini

and a ginger-spinach rice
on the side.

It's, like, comfort food.

It's simple,
maximum taste, minimal effort.

Shall we try them?
Mm. Let's do it.

Mike, this is my teriyaki salmon

with zucchini ribbons
and broccolini,

which we're gonna pop in the oven,

and make a delicious ginger
and spinach rice to go on the side.

Let's marinate our salmon fillets
to start

in a little bit
of the teriyaki sauce.

Now, salmon is a lovely source
of protein,

it's also a rich source
of omega three fatty acids.

This one I really love.

You can see the quality
of that orange flesh there.

It's actually caught
in the Norwegian waters,

the Norwegian fjords.

And it's portioned beautifully
as well,

which makes it a good one and
a no-brainer to keep in the freezer,

because there's nothing better

than being able to lean on
your ingredients

that you can just grab from
the freezer, grab from the pantry.

And honestly,
if you wanted to swap out

your broccolini and zucchini for
whatever other veggies are on hand,

you could do that too.
It's about what you've got.

It's one of those fridge
and freezer raids.

You've got it in there,
you've always got a quick meal

that you've got easy access to.
Yeah!

And that's what you've gotta do.

Whether it's, you know,
cooking for lots of flavour,

cooking for good nutrition,

just having the accessibility
of ingredients is really critical.

So, we're going to have the salmon
marinating in the teriyaki sauce

just while we're prepping
the other ingredients.

Mike, I'd love for you to slice up
the zucchini

so that it's thin enough
that at the end of baking,

we can roll it into a little ribbon,

just for effect.
OK!

So, we're going to make
our ginger-spinach rice.

I've got a lovely rice
which is rinsed.

Into the pan with our water,

and then some freshly grated ginger
in there

to give it that beautiful flavour.

Thank you. You read my mind!

(LAUGHS)
Oh, I know you, Jacq. I know you.

You know that I love ginger,
and I do love ginger.

Ginger is a beautiful flavour,

but also nutritionally

it helps to actually warm the body.

It's a circulatory stimulant,

so it helps blood flow
and to warm the body.

It's also one of those flavours that
you taste in Japanese food a lot,

whether it's pickled ginger
or ginger going into the dishes.
Love it! Love it!

I love, like,
the heat it gives a dish.

It's not...
Obviously, it's not a spicy heat.

It's that almost fragrant heat,
you know?
Yeah!

It just wakes up a dish.
That's right.

Ooh, I like that!

"It wakes up a dish."
Yeah.

Alright, so there's about
one-and-a-half teaspoons or so

of the ginger going into the rice.

We'll pop our baby spinach
in the rice at the end.

We save it till the end because we
want that beautiful vibrant colour

from the baby spinach in the rice.

If you pop it in too soon, it wilts,

it turns into literally nothing.
Yeah, you lose all the chlorophyll.

(CHUCKLES) That's right.
It cooks away.

We wanna make sure that
that goes in at the end.

And you can use your ginger
if you wanted to,

while you were waiting
for your dish to cook,

and make a beautiful ginger tea
to sip on as well.

We'll grab our tray.

Mike, would you mind passing me

the baking paper as well?
There you go.

And because we're keeping things
very simple,

once we've sliced up the zucchini,

we're just going to toss both
the zucchini and the broccolini

in some extra virgin olive oil
and get it spread around the tray.

So, I reckon that's good to go.
Is that enough for you?

Yeah, let's do that.

And you want the...the...shallot,

as she keeps calling it...
I know!

We can't agree!
Seriously! I can't, I can't...

It's hard enough as an Englishman

with all these different names
of ingredients.

This is called, in Australia,
a shallot, a spring onion,

is it a salad onion

as well in certain places?
No!

What's the difference
with a salad onion?

(CHUCKLES) Depending on whether
you're from Sydney or Melbourne,

we either call it an Asian shallot,

a shallot or a spring onion.

So, um, very much state-based.
(LAUGHS)

What would you like
to call it today?

I'm happy with onion. I'm giving up.
Let's just go with onion. (LAUGHS)

The long green one.
(LAUGHS) Yeah.

We'll keep it very technical
in the kitchen for you.

So, toss with a little bit
of extra virgin olive oil.

It's lovely...Mike's cut these
beautiful and thin, which is great,

because we want to look
at the thickness of our salmon

and not overcook either.

So, he's cut it so that both will
cook at the same rate in the oven.

Alright, and then
we'll get our salmon in.

It's amazing how quickly it takes in
that marinade, eh?

You don't want to marinate
it for too long,

especially with the salmon
quite thin.

Yeah. So, that's ready to go.

I've got the oven at 180.

We'll pop this in
for about 6 to 8 minutes

so that our salmon is lovely
and tender

and the veggies are still cooked but
lovely and crisp at the same time.

Salmon and the veggies are done.

It smells delicious,

it's cooked beautifully.

You can see

there's still that glossiness there
from the teriyaki sauce.

We're going to get our spinach in
with our ginger rice.

Mike, can you just pass me
a wooden spoon?

You can see I've got lots of spinach

because it always wilts
into nothing.

Disappears!
(LAUGHS)

Like...it's like a magic trick
with spinach.

You start with a box

and then it's gone.

A mountain into this tiny
little speck.

I love spinach,
it's obviously vibrant and green,

which speaks lots of different
beautiful minerals in there.

In particular iron,

which most people could do
with a little bit more of,

especially women and kids.

And the beautiful fibre in there.

Look, I do love my fibre.

(LAUGHS)
All for the gut health.

And there's lots of it
in this meal as well.

We've got our zucchini strips,
our broccolini

and then the spinach in the rice.

Once we get that in there, we're
just gonna pop the lid back on,

let it wilt a little bit
in the heat,

and then we'll be ready
to serve it all up.

It smells...This smells good.
The teriyaki...

..it's just hitting you on the nose.

I can smell the ginger from the rice
as well.

It's good, isn't it?

And not many people know the
ginger-rice-spinach, kind of, trick.

They usually cook rice as it is,
which of course is beautiful,

but it's always lovely
to try and sneak a few veggies

and things in there as well,
and flavours.

So, let's serve this up, I think.

I think that's probably
had enough time to wilt down.

And if it doesn't,

even if it's still got a little bit
of crunch factor in there,

I'm fine with that.

Each to their own!
It's gonna continue to cook, right?

Yeah, it does.
And this way

you're not losing any of that
goodness or nutrients or colour.

That's it.

And the colour is a big thing
for me.

I think sometimes people feel like

they lose so much in their dishes,

and you probably do
if you overcook things,

but if you just leave a little bit
of crispness in there,

then the colour stays and
you've got this lovely vibrant dish.

Alright!

Let's get this happening.

So, our ginger-spinach rice.

This is my kind of meal.

Like, I would love
something like this for lunch...

Quick, easy lunch
or dinner, light dinner.

Alright, we need some tongs
and a spatula.

Let's divide and conquer here.
There you go.

Let's get some...

If you want to get the salmon

into the middle of the bowl for us.
Yeah.

Let's see if we can ribbon
these little zucchinis.

Flesh side or skin side up?

I would go flesh side up, please.

And then we'll just try and create
a little ribbon with it, like that.

You don't have to.
You can do as you wish.

But I like the little...
Look at her going all cheffy

with her presentation, eh?
Ohhh!

Why, thank you, my friend.
(LAUGHS)

As she then goes in
and it falls apart.

(LAUGHS)
It's a nice way to do it.

A little bit of something different.

You're giving it height, right?

Giving it textures and layers.
Yeah.

Bring the dish up a little bit.

Now broccolini,

which you can see there's
a nice little bit of crispiness.

It's also scored some of the, um...
Teriyaki.

..the teriyaki sauce in there,
which is cool.

Alright, let's garnish with some...

..shallot, spring onion, the onion.
(LAUGHS)

And some toasted sesame seeds
as well, to finish.

It's a beautiful dish!

Can I eat it yet?
Yeah! Let's do it!

Alright. One for you.
Thank you.

I'm excited.

It's a beautiful, vibrant dish.

Lots of good flavours,
lots of good colours.

Let's test out this salmon, eh?

Look at that.

Get it in
with the gingery spinach rice.

Just flakes apart.

Really well cooked.

Yum.

That's a beautiful quality salmon.

The teriyaki flavours are there.

I love salmon.

Absolutely beautiful.

That gorgeous sauce, marinade.

Like, the colours, it's vibrant.
The salmon is cooked so well.

It really is yum. Really well done.

Easy dish, one that you'll have on
rotation at home in no time at all.

Honestly, one of my quickest
and easiest recipes,

in terms of prep anyway.
(LAUGHS)

Like, it takes a little bit of time
to cook in the oven, but it's just...

..no mess, no frills.

I'm just going to score this chicken

and that's just to speed up
the cooking.

Again, make sure it cooks
all the way through.

Jacq, for me,

can you dice the peppers?
Of course!

And cut the potatoes in half.
Sure can.

So, we're literally just gonna have
everything in the tray.

I'm not blanching anything,

I'm not, you know,

cooking it in different ways
then putting it together.

All in one tray.

Perfect! That's what we want!
That's it.

Can you pass me the avo oil?
Of course!

I do really like avocado oil.
It's great.

It's got a high smoke point,

so it's a good one for baking
or frying as well.

I just love the flavour.

Like, it's a beautiful
additional flavour in there.

It's hard to beat avocados,

isn't it?
Oh, it's just...

In any which way I'll take it.

So, I'm gonna rub that in.

And then... So, if you can cut
the peppers for me.

Oh, yeah, sorry!
Keep on track, Jacq!

Yeah, keep working.

She likes to watch, doesn't she?
(BOTH LAUGH)

I'm just waiting
for it to be cooked.

I just wanna do the eating part.

How big do you want your peppers?

Um...a couple of centimetres.

OK. Into chunks.
Couple of centimetres diced. Yeah.

Nice chunks.
Keeping it easy.

Keeping it easy.

So, I'm going to reserve it a little
bit of that Cajun spice.

And then straight into our tray.

Now does scoring the skin,
do you find,

help the skin to crispen as well?
Yeah, it does, it does.

Obviously there's a bit of moisture
in this dish that gets released

from the veggies and stuff like that.

But, you know, scoring it,
it will help everything basically.

It helps it cook quicker,

and also presentation as well.
Yeah.

I like the look of it.
Yep.

But it's not a slow-cooked dish,
as such, right?

It's a tray bake,
so it's going in for how long?

About 45 minutes.
OK. Right.

Alright, and now,

if you can actually cut those onions
for me as well, Jacq.

Similar kind of sizing?
Wedges, please.

Leave the core in...
Alright.

..and just wedges.

And then everything just in our tray.

It's not about presentation
on this one.

It's about just getting
those beautiful colours in there.

There are beautiful colours,

and when I see colours
in food and vegetables

I always think antioxidants.

So, there's lovely sources
of antioxidants

in this dish from the capsicum,

and also the red onion
has an antioxidant called quercetin.

Which, in fact,

is richest in its outer layers.

So, don't overpeel your onions

because that's where
the good nutrition lies.

Do you know what...?

Sometimes people go for gold
and keep peeling and peeling.

It's, like,
you're losing half the vegetable!

Especially when you're roasting
them...

I always roast, usually,
with skin on.

Yeah!
Because then it actually protects

that first layer of onion.

So, you discard the skin
after you've roasted.

Ooh, it's getting very full.
It is getting very full.

But we're gonna get it in.

Can you cut the garlic in half?
Of course.

And then get our herbs in there.

And then, all I'm gonna do
is literally,

just so the chicken is not hiding,

is at this point, lift the chicken
and have it tucking out.

So, we just lift it like that,

and then all of those
beautiful veggies

will drop under.

And one of the reasons I love doing
chicken tray bakes is...

..we all know the beauty
of the chicken juice, right?

Like, the natural chicken fats
that come out

as you're roasting a chicken,

this will just flavour
everything else.

So, all those potatoes, peppers
will just get soaked up

in all of that beautiful
chicken juice,

and you'll have almost
a natural sauce at the end.

A natural sauce, and you also
get the benefit of the nutrition

from the whole meat with the bone
as well.

So, you get lots of lovely amino
acids coming through from the bones

when you cook with bones
in your dishes too.

Look at that!

You see, it's healthier for you.
(BOTH CHUCKLE)

And just for a little extra good fat,
just on top.

This really is a healthy dish,
though.

It is.
I don't think that's...

You know, you can't deny that.

There's lots of good vegetables,
there's good protein sources.

You've got your carbohydrate
from the potatoes.
A hundred percent.

For me, it's about flavour.
Do you know what I mean?

Like...and this is packed full
of flavour.

And as long as it's flavourful,
I don't mind cooking it.

I mean...simple, right?

For me. (LAUGHS)

That's simple.
But that's a good looking dish.

And just look at that beautiful sauce
I was talking about.

You know, just natural...

You can take it out,

thicken it with a little cornflour
if you want to.

I love this dish.

There's lots of beautiful colour,
there's great balance of nutrition.

My stomach's rumbling.

You know what? Mine is too.

I can't wait to let it cool down
and then tuck in.

So, there's a treat
that I grew up eating,

and it just takes me back
to my childhood,

and that is flapjacks.

The basic ingredient is rolled oats.

I'm gonna jazz mine up a little bit
by adding pepitas and raisins,

but they are actually quite
sugary normally.

So, I'm gonna use this clever product

that is all about reducing the amount
of sugar by about a quarter.

So, this is sugar
mixed with monk fruit,

which is a natural sweetener,

doesn't raise
your blood glucose levels,

doesn't add any kilojoules
or calories.

So, it's just a clever way
of getting the sweetness

without quite so much sugar.

I'm going to make it into a syrup
in my pan here,

just by adding some water

and then letting that sugar dissolve
into the water.

Now, while that is making my syrup,

I'm just going to line my baking tray
with my Glad Bake

so that it doesn't stick.

The worst thing is when you bake this

and then you can't get it out
of the pan.

So, just use Glad Bake.

OK.

Now, I've got my sugar syrup
in the pan.

Just make sure that's nicely
dissolved in.

And I'm going to add in
my rolled oats...

..my raisins...

..and some pepitas.

And then the last ingredient

is just some extra virgin olive oil.

And then we tip that
into our lined baking tray.

Spread it out.

So, press that down nicely
into the tin

just to help it to all firm up
and stick together.

And you don't want the oats to burn,

so pop this into an oven
at about 160.

And it'll take,
depending on your oven,

you know, between 20 and 30 minutes.

So, check it after 20 minutes.

As it's starting
to turn golden brown,

it's perfect
and ready to remove from the oven.

So, I've let my flapjacks cool
in the tin a little bit

until it's cool enough to handle.

Then I'm just gonna pull it out.

How good does that look?

Now, don't worry
if it's a little bit rustic,

you're going to chop it roughly
into bars.

And wrap these in baking paper
to put in the kids lunch boxes,

or that is the perfect nibble
with your cuppa

or your coffee in the morning.

And do you know what?

The broken one on the dish
gets to be the cook's.

Yum.

When I was in New York for a holiday
a few years ago, I lived off bagels,

pretty much had one every morning
with my morning coffee.

This is my bacon, peanut butter
and caramelised banana bagel.

I've got my bagels toasting
in the pan here.

They've just been going

for a couple of minutes either side.

I've just sliced them
through the centre.

We'll just give them
a little bit of a flip.

While we're waiting
for the bagels to toast,

I've just got our banana here.

Just going to grab a knife

and just do some nice thick slices
of our banana.

I know this bagel
seems a little bit indulgent,

and I know Elvis Presley
lived off of this combo

during his later years,
during the Vegas years,

but I think there's something
about the perfect combination

of salt and sweet.

The peanut butter and the bacon
and the caramelised banana

all working together.

Those flavours just balance
really well to make a gorgeous bagel.

So, some nice thick slices
of our banana.

Lovely.

Let's check out our bagels.

Yep, they've toasted up really well.

So, they can they can come out
of the pan now.

Now I want to get...same pan,

I just want to start frying off
some of our streaky bacon.

We want to hear that sizzle.
That's the action we want.

I'm not adding any oil to the pan.

There'll be enough fat from the bacon
render out. That's all we need.

OK. Bacon can sizzle
until it's nice and crispy.

Is there any better smell
than the smell of bacon cooking?!

Now I want to hit the bacon
with a little drizzle of maple syrup.

That's going to help
to really caramelise that bacon,

and, again, that combination
of sweet and salty.

Alright, time to build our bagels.

You can see...

Have a look at this banana.

Beautiful and caramelised
in the butter and the maple syrup.

I'm getting excited! OK.

So, we've got our bagel
that we've halved and toasted.

Now we'll grab some
really good quality peanut butter.

And I just want to get a good smear
of that onto the bottom of our bagel.

Oh! How good does that look?

So thick and luscious.

Elvis would be proud.

We'll get a good smear
of our peanut butter.

Don't be shy.

Then some of our caramelised banana.

Oh! Amazing.

We'll just layer the banana

all around our bagel.

So, with peanut butter
you can get crunchy and smooth.

But with this Smoochy Peanut Butter,

it's the perfect blend
of crunchy and smooth.

How cool is that?

The banana is all layered up.

Now time for some bacon.

So, we caramelised this bacon
in some maple syrup as well.

Again, that salty sweet aspect

that we're really going for today.

So, a nice pile of our bacon

onto our bagel.

I'm gonna go another little layer

of the Smoochy Peanut Butter,

just on the top of our bagel.

And on with the lid.

I mean...

..caramelised banana, peanut butter
and bacon.

Once you taste it, guys,

you'll see
that it all works together.

You may need to go for a run
afterwards, but...

Or share it with a friend.

But on a Sunday morning it doesn't
get any better than that. (CHUCKLES)

Captions by Red Bee Media