All language subtitles for G.C.B.C.AU.S16E08.WEB-DL

Jo, we all love that buzz
that the morning coffee gives us

but what about cooking with coffee?

Well, I say, why not?

That's going to be our theme today.
And do you know what?

So often people expect me to say
nasty things about coffee,

and, actually,
most of it is pretty good.

Coffee's really rich
in anti-oxidants,

so I reckon we can be
a bit more adventurous

with the way we use coffee -
and why not cook with it?

I love that!

So today, Jo, I'll be making
coffee and walnut scones

with a coffee cream.

Pop the kettle on.

Well, I am going to make
a steak with a coffee gravy,

'cause I reckon
the bitterness of that coffee

is really going to work well
with red meat,

so I hope you're going to like it,
Tim.

That sounds great.
We're going to get our buzz on!

Jo, I love scones.

I mean,
there's just something comforting

about a scone with a cup of tea.

What are your thoughts on scones?

Well, you're taking me right back
to my childhood here, Tim,

because I think, actually, that
scones were the very first thing

I ever cooked with my mum.
Ah, really?

It was a bit of a thing,

I mean, scones are very popular
in Scotland.

Yeah.

But I think you are doing something
a bit fancier.

We're doing something
a little bit different

from the plain scones
with jam and cream.

We're actually going to be doing
a coffee and walnut scone

and then making a coffee cream
to go on top.

So, a little bit different.

So, you get that caffeine hit
and that sweet buzz

at the same time.

And a little bit of decadence,
that's sounding like!

A little bit of decadence,
I love it!

So, you're toasting off...
OK, you want me to toast these.

..some walnuts for me.

If you just want to finish them off

and then just roughly chop them
for me,

they're going to go into
our scone mix.

I'll start on our dough.

So, we've got
three cups of self-raising flour.

Now, this is
a cake and sponge and bun flour.

So, that's the lower protein flour?

Lower protein one.

So, we're going to whack three cups.

I have noted, Tim,

that you've given me
the healthy ingredient!

Yes, of course!
Walnuts are very healthy. (LAUGHS)

You're in charge of the good stuff

and I'll do the coffee
and the cream and the...

You're just luring me into
a false sense of security over here

with the healthy nuts.

That's right!

These give you Omega-3s,
plant Omega-3s,

which are low in our diets,

so this part of it so far
is really good.

That's a win-win.
It is.

That's great.
Yeah.

And they taste delicious.

OK, so, I'm just sifting that flour

just so it's extra, extra fine
and fluffy.

Now, Jo, I am a big advocate
for lemonade scones.

Have you ever made lemonade
scones before?

No. Is this instead of sugar?

Yeah, so, the lemonade will give us
that sweetness and sugar.

So, one cup of lemonade...

And it's fizzy?
It's fizzy. So that's...

You haven't made it go flat?
No.

Oh, no, I can see it's fizzy.

We want it nice and fizzy, Jo,

'cause that's going to give us
light and airy scones.

And then one cup of cream.
So, just normal thickened cream.

In we go.

And then an espresso shot
straight into our mixture.

Is that going to colour the scones?
Will it come out?

Yeah, it's going to give us
a nice beautiful coffee hue,

let's say.

(LAUGHS) Nice, Tim!

Now, can you throw in
all of those walnuts?

I'm putting this in?
Go for it.

Alright.

Just whack them all in.

Beautiful. Now I...

So, I think we used butter.

So, the cream really is
instead of butter,

lemonade instead of sugar.

Yeah, I've seen a lot of recipes

where you rub the butter
into the flour.

Yeah, I'm sure
that's the way I was taught.

So, this is a bit of a cheat's way,
almost,

but, trust me, it really works.

So, we just want to give that
a good mix around at the moment.

So, talking about coffee, Jo,

it's not as bad
as people make it out to be.

No, it's not.

Actually, when you look at...

So, coffee, tea, cocoa
are all, sort of, related.

Yeah.

And they've all got -

you know, you're going to hear me
use this word all the time -

polyphenols.

And the coffee bean is
especially rich

in some particular polyphenols.

So, these actors, we know
they're really good for the brain,

they're really good for your gut,

they act as anti-inflammatory agents
in the body,

as anti-oxidants in the body.
Yeah.

So, although some people are
really sensitive to the caffeine,

in which case you can go for
a decaf coffee,

and you could use this
in your recipe, I'm sure...

Yeah, for sure.

..if you're sensitive
to the caffeine,

and you're still going to get
the polyphenols.

So, yeah, I think there's
a lot to be said for coffee,

it can be
a really, really healthy drink.

The worst thing it does is
that it can impact your sleep,

especially if you're
a slow metabolizer of caffeine.

Ah, yes.

So maybe be careful

if you're having your scones
in the afternoon,

if you are
a slow caffeine metabolizer.

Yeah, there we go.

Yeah, maybe for morning tea,
not afternoon tea.

Next time I have an espresso shot,
I'll be thinking of the poly...

You can go, "Jo said it was OK"!

Jo said, OK, guys. It's fine!

Alright.
So, our dough's mixed together.

So the trick with a scone dough, Jo,
is you don't want to over-mix it.

The more you over-mix it,

they're going to
turn into rock cakes.

We want to keep them
nice and light and fluffy.

So, all I want to do is
really just to bring it together

nice and gently
on just a floured bench top here.

You've got that little colour
from that coffee.

Yeah, I can see it.

Yeah, but it's going to be fanta...
A little caramel brown.

And that is literally it.

Like, that's just come together
in no time at all.

I like that you don't have to
knead it.

No, you don't want to
knead the heck out of it.

And are you going to do these rough
or are you going to cut them?

I might get you to cut them for me,
Jo, if that's alright?

Sure.

You can be in charge of that bad boy.
Alright.

And you can cut away,
that would be amazing.

And I've got the oven preheated,
200 degrees.

And is the kettle on?

Yeah, pop the kettle on!

I mean, you can't have a scone
without a cup of tea!

You can't.

Or in this case, would you do
a coffee with a coffee scone?

Or that might be too much?

That's overkill!
It might take us over the limit.

I just associate tea with scones.

Now, are these going to spread, Tim?

Should I spread them out?
They will a little bit.

I'm hoping they go more this way
than out that way,

so we'll see how we go.

But, Jo, these are looking fantastic.

You got me messy!
Oh, sorry!

So, these will go in the oven,
200 degrees for about 20 minutes,

until they're puffed up
and cooked through.

We'll clean up and then
we'll get on to that coffee cream.

Beautiful.

Alright, Jo,
the scones are in the oven.

I'm starting to smell them
a little bit,

but we want something
to top our scones with,

so we're going to make
a really simple coffee cream.

OK.
Alright?

So, some thickened cream
into our bowl.

Not an ingredient I use
terribly often.

No!
(LAUGHS)

But, look, this is an afternoon
or a morning treat - I get it, OK!

Would it work with, like,
Greek yoghurt or something like that?

Yeah, absolutely.

Something to swap it in.

I use a lot of Greek yoghurt.

I love Greek yoghurt too.

Yeah, yeah. But, look...
Cream today!

It is... It's a bit of a classic,
isn't it?

Scones and cream, kind of have to.

I know!

Just a little bit of vanilla extract.
Yeah.

And then for that...
And coffee.

..for that coffee theme,

running with
some more freshly brewed coffee.

So did you just do an espresso shot?

Yeah, that was pretty much...
Maybe a double espresso shot.

Double espresso, OK.
Yeah.

And then time to...
A bit of muscle action.

Bit of muscle action.
And, already, look at that colour.

Just absolutely...

I am a coffee fan.
..gorgeous.

Alright.

I haven't been to the gym today, Jo,

so this is my workout for the day.

I was just going to say,
this is incidental activity.

I know!
Very good for you!

You know, don't use the appliances,
get a bit of muscle action!

We're working off the calories...
(LAUGHS)

..so, then, we've earnt
one of our scones, haven't we?

So this doesn't take long.

All we want to do is whip this
until we get nice, soft peaks

for a nice dollop
on top of our scones.

But my arm's getting sore.
Can you take over?

(LAUGHS) I knew that was coming!
(LAUGHS)

You just want to test
my whipping skills.

I've stitched you right up,
haven't I?

Yeah, yeah.

It's coming, it's coming!

Go, go, go!

OK, scones are done.

They smell great.

Coffee and walnut.

Let's cut in and have a little...

Yeah, I'm dying to taste.
Yeah.

I'm liking
the little, pretty, pink plate.

It's nice, yeah. I picked that out.

It's feeling like morning tea.

Feels very morning tea
with a nice cup of tea.

So, we just slice that open

and then you can see those walnuts...

Oh, gorgeous walnuts.
..through there.

So, pop them on there.

Now, we've got our beautiful
coffee cream,

which is nice and thick and luscious.

So we want a good dollop...

..on top of each one.

That's a generous dollop, Tim!

I was gonna say...
Oh, Jo's gonna not like this!

Saying nothing!

This is a treat!

OK.

It's old school,

but I love a bit of icing sugar
dusted on top.

Why not?
There we go.

Now, I've realised this is
going to be very messy to eat,

but if you would like...
Are you going to try with me?

I am, yeah.
Alright.

Well, that looks so pretty.
Are we going for this one?

I'll cut another one for us.

I didn't want to
destroy your display.

That's looking so pretty.
But, yes, I will taste.

Maybe not so much of that...
(LAUGHS) Be kind to me!

..beautiful coffee cream.

It was tasty, it was tasty. OK.

Alright.

Look at me,
I'm trying to be elegant,

and I don't know why I'm bothering.

Anyway, lovely!

Mmm.
Mm. What do you think?

Do you know what,
I really like that coffee cream.

Mm.

Because I'm a coffee fan,

that kick of coffee is
working for me.

That little burst of energy.

And I love those crunchy walnuts
that you get with every bite.

Yeah, the crunchy walnuts

on the edge of the scone is
just quite...

And I'm pleased, by the way,
that you're saying s-con.

(IMITATES ENGLISH ACCENT)
Not sc-own!

Sc-own!
Very, very posh!

No, sc-own would be... Yeah.

S-con. We say s-con
in Scotland, so... Yeah, delicious.

They're fun, a bit different
from jam and cream, but...

Not too sweet.
Not too sweet.

I am much more of a savoury person
than sweet,

so, you know,
this is, for me, delicious.

Get your scone on!

Mm!

Do you like your red meat, Tim?

I am looking at
these beautiful steaks

and I am very excited.

I'm glad you are
because I wasn't actually sure.

I thought I should
maybe have checked

if Tim eats red meat or not.

Love it!
I am the biggest fan of...

This is my favourite cut of steak.
Mmm.

It's nice and lean.
It cooks beautifully.

You just have to make sure
that you don't overcook it

when you do a really lean cut
like this.

These are fillets.
Yeah.

Are we talking medium rare here?

Yeah, yeah, I'm a medium rare.

Some people are rare...
Me too. Me too.

..but I'm a bit more medium rare.

If you like your steak well cooked,

then a fillet steak
probably isn't the cut for you.

No.

So, from a nutritional perspective,

people are always asking me
about, you know, is red meat bad?

As I talk, I'm just going to
season up this meat ready to cook.

Yeah.

But you know what?

This is the best source of iron,
of zinc, of other sort of nutrients.

You've got some B-group vitamins
in there.

I know...from testing my own genes,

I know that I actually don't suit
a plant-based diet.

I need these nutrients
that come in red meat.

So I think although
there's a lot of, you know, talk

about the impacts of red meat
and health,

this is a true paleo food, right?

Exactly.

You know, we've been eating...
We've evolved to eat meat.

And it's all about your portion size
and what you have it with.

Well, I don't want to test my genes

because I'd be terrified
if they told me not to eat meat.

It's the wrong thing! (LAUGHS)

I'm the opposite.

Give me the chef's perspective
because I read different things

about whether you should salt
the meat before you cook or after.

It can be a bit contentious.

Obviously, salt, yes, yes, yes.

But a lot of people
won't pepper their steaks

because they think the pepper
will burn a little bit.

I don't mind that bitterness

that you get from
the caramelised pepper.

I don't mind it.
Yeah, I don't.

And I'm going to put coffee
in the gravy...

Well, there you go!

So I think it's giving
those beautiful... I don't know.
Absolutely!

Don't peppery kind of tastes
go with meat?

So I'm just going to pop them
in the pan.

And the way I do it,

I know there's lots of different
ways to cook steaks,

but especially when they're
quite thick steaks, like fillets...

Yeah.

..what I like to do is sear it

and then finish it in the oven.

That's a great tip.
Would you agree?

I think you're able to control
the heat a lot more

and you're going to get
a nice, even cook,

rather than trying to do it
all in the pan.

It can be can be difficult.
This works for me.

So, we just sear it,

just for a couple of minutes
on each side.

The steaks look amazing!

They look good, don't they?

And then my other little top tip
that I learned

from, you know, the proper chefs
of the world like you, Tim,

is to let it rest.
Yes!

So if I can get you to Glad foil it.

You got it.

And just let that rest
while you then use the same pan.

So I'm going to pop in
some red wine.

And, you know what, you could use,

I don't know, brandy or Cognac
or, you know, whatever.

Don't worry if you're giving this
to kids, by the way,

because, actually,
the alcohol burns off

as soon as it's in the pan.
Yeah.

And then, Tim,
if I can get you to use the...

We're going to thicken the gravy
with cornflour.

Make a little slurry?

Just make a little sauce
with just some of that water.

Absolutely.

And I'm going to add the coffee

to give us that lovely bitterness.

And then my secret ingredient.

This is one of my favourites.

Do you use
pomegranate molasses much, Tim?

Oh, I love it on ribs
or anything like that...

Yeah.
..for that real sweetness.

Oh, I think it's just
such an interesting, lovely texture.

Pomegranate is
one of my favourite fruits.

But again, this is another...

It's just a... I don't know.

It's got those polyphenols,
by the way, again.

We're sort of giving a double whammy
of the polyphenols.

Go ahead and throw that in there
for me.

OK. You beauty.

And cornflour is gluten free.

So if you need to be gluten free,
or you're on a low-gluten diet,

that's the way to thicken
your sauces, is cornflour.

And then you just want to cook out
the flour

and you'll see that this will start
to come together

and be nice and thick.

Coffee and beef
already love each other,

so I love this idea of making
a gravy with the infused coffee.

Yeah!
It's such a fantastic idea.

I think I dreamt it up
in the middle of the night one night

and then thought...you know,
suggested it as a recipe

and then thought,
oh, I hope that works...

Oh, I can't wait to taste it.
..but it does, it does.

And then if you've got cream
in your fridge,

then, by all means,
add a little bit of cream.

You could, couldn't you? Yeah.

But I always have cream cheese
in my fridge,

so I very often substitute
and use a bit of cream cheese.

So, see how that's
thickening up nicely.

So, I just pop in
a wee bit of cream cheese.

And that'll just melt through...

And you melt that into the sauce.

It gives a lovely, creamy,
kind of velvety gravy.

The other ingredient
I sometimes put in this too

is just to fry a few mushrooms
first of all.

Yeah!

Then add
all of these other ingredients

and you get a sort of variation
on a mushy sauce.

A bit of a mushy sauce!
Yeah, I love that.

Nice.

OK.
Here you go.

I think we're ready to serve up.
OK.

So let's...
Unveil these beautiful steaks!

Unveil. And then the other thing
I would always do is -

just see how there's
a little collection of juices there?

Just pour that into your gravy.

Don't want to waste anything.

Absolutely not.

And then let's just pop out
one of our steaks.

You pour over a little of the gravy.

And, of course,
I would just serve this

in the middle of the table
in a nice gravy boat.

A little bit of our sauce
over the top.

The consistency of that coffee gravy
is absolutely gorgeous.

And then, I'm just going to pop on
my green salad.

And, you know, I'm a Scot,

don't give me steak
without some tatties.

So I would also do
some, I don't know,
some homemade potato chips

that you do in the air fryer,
or you bake them,

or some boiled or roast potatoes
with that would also be beautiful.

Or some sweet potato chips indeed.
Yes!

But, anyway, there we go.

Nice drizzle of
extra virgin olive oil

on your salad.

Maybe some balsamic vinegar,
but I would keep it fairly simple

because I want that coffee gravy
to be the hero.

Jo, that looks absolutely gorgeous.
How does it look?

I'm going in, I'm going in.
Alright.

Go for it, Tim.

Oh, beautiful.
Lovely!

Blushing pink, cooked to perfection.

Need some of that coffee gravy.

That's the way I like it.

A little bit pink in the middle.

Mmm.

Wow, the steak -
absolutely cooked to perfection.

And that gravy - I mean, coffee,
red wine, pomegranate molasses,

all just works together.

And I love that little addition
of the cream cheese at the end,

just to cream it up a little bit.
Yeah.

Yeah, it works.

That's a winner.

That's my kind of meal.
It really is.

Wow.

I'm glad I nailed it with you, Tim.

Good.
Yeah.

OK. So steak with
a little bit of extra oomph,

I suppose, from the coffee.

And the last thing I'll say is
that if you're having it at night,

you might want to use
a decaf coffee,

and you'll still get
exactly the same flavours.

Yeah. I love that.

Look, who doesn't love a cookie?

But a breakfast cookie is
a tiptop way to kick off the day.

I'm so 100% sure of it.

We're going to make one
that incorporates

bananas, peanut butter,
a little bit of honey,

and a delicious toasted macadamia
and cranberry muesli.

To make it, you simply need
two ripe bananas,

which you'll mash in a bowl.

Most of us love a banana
at breakfast.

It's a really beautiful source
of energising carbohydrates.

They're a great source of potassium,
of fibre too.

And to kick off, getting some fruit
in the start of your day

means you're making your way towards

your serves of
two and five vegies a day.

Now, whilst bananas are going to get
the fruit into this recipe,

they also serve as
a source of sweet

so you don't need
lots of added sugars.

But they're also a wonderful binder
for this cookie as well.

So we're going to use the banana
and the peanut butter

to bind the cookie together,
rather than using an egg.

After our banana,
we're going to add the honey.

We just need a couple of teaspoons
of honey.

But, of course, if you didn't want
to add the extra honey,

that's completely fine.

I just find that it lifts
the flavour of the cookie

once it's baked.

Next, we'll add in
our peanut butter.

This is
an all-natural peanut butter,

which is a really important part

when you're selecting
your peanut butter.

Lots of peanut butters have
added oils

or other ingredients in there
that we actually really don't need,

especially in our breakfast cookie.

So aim for a peanut butter
that is just purely peanuts.

The peanut butter,
along with the banana,

is going to help bind
all the ingredients together.

But peanuts are also
a beautiful source of plant proteins,

so know that you're kicking off
your day with a really great balance

of your protein, your carbohydrates,
your healthy fats,

and lots of slow burning
and grain source carbohydrates too,

so you're well fuelled
from breakfast.

So bring the banana, honey
and the peanut together

so it's lovely and creamy.

You can see
it's already starting to bind

and provide the glue for the cookie.

And then we add our toasted macadamia
and cranberry muesli.

This one is actually made
with 16 different ingredients,

which I love

because that means you're getting
all your 16 different plant points

into the start of your day as well.

You can see all the crunchy bits
in there.

There's lots of great sources
of fibre,

of slow burning carbohydrates.

There's nuts and seeds,

there's beautiful little pops
of sweets coming from the cranberry,

and my favourite nut is in there
as well, the macadamia.

Alright. So that's about
what you're looking for there.

You can see the chunk there.

So you're not missing out on
any of that beautiful crunch factor

that you get with a toasted granola.

Then we'll crank our oven up
to about 180,

line a baking tray
and get these guys in the oven.

You'll want to have a little bit
of room in between each cookie

so that they have
the opportunity to spread, of course.

Then I lightly press them down
with the back of a fork,

then a little bit of extra muesli
on the top,

and then they'll go in the oven
for around 25 minutes at 180 degrees.

So these are baked and ready to go.

You can see they're super wholesome.

They've got the crunch
on the outside.

They're still a little bit chewy
on the inside.

Now I just need my cup of tea
and I'm ready to seize the day.

Captions by Red Bee Media