Original subtitles

Portugal, one of my favourite countries. Have you ever been?

I have not,

but it is definitely on my bucket list.

Oh, the food, the cuisine, the people. It's amazing.

We're going to give you a taste of Portugal today

with my delicious beef empanadas.

It is a dish you're going to want to try again and again.

Sounding complicated, Mike. But look, I'm willing to learn.

I'm willing to learn.

Well, I, although I've never been to the country,

have eaten a lot of Portuguese chicken.

You know, when you get that take-out ready-roasted chicken

from certain chicken shops?

When you get the Portuguese version, it's always

just, I don't know, the flavour level is something else.

So I had to learn how to make it myself at home.

So that's the recipe I'm going to share with you today.

So, beef empanadas.

I'm going to start off by making the pastry very quickly, OK?

And you can buy the pastry if you want.

Like, there's a lot of good companies that sell empanada discs

and they're not that easy to find.

So this is an easy recipe, slightly modified,

which will be really good for you guys at home.

Yeah, and look, I actually do love that you're making the pastry

from scratch, because I do feel that, although there are

some really good pastry companies out there,

a lot of the ready-bought pastries I worry about.

They've got hydrogenated fats in there. Oh, yeah.

And ingredients that you just don't want.

So at least you know what quality of ingredients

are going in there.

And it's super simple.

Flour, butter - pulse, just till it forms breadcrumbs.

At this stage, we're going to add in one egg

and then 120ml of warm water with our salt.

OK, so we've got 5g of salt going in there.

So it looks like a lot.

It's not, not with all of this dough.

No, no, and I have tasted bread before

that's been made with no salt and it is revolting.

So salt does play... There's nothing worse. Yeah.

And it's...

Am I right in saying it's also not just about the taste?

It's also about the function.

Exactly. It makes it more elastic.

I added in probably about another 20ml there.

You'll want to add in more. Don't.

You've got that beautiful dough.

I'm going to wrap it in some cling film and leave it to rest

for about half an hour.

And then we're ready to go with rolling it out.

OK, for the filling, I'm going to make a classic beef empanada.

OK. OK, so a really nice beef filling.

And for me, beef fat.

Into that I'm going with lots and lots of diced onion.

So into our diced onion, for me, if you can just cut the olives.

Sure. Like, just rough cut.

Quite fine with the olives, and the eggs nice and chunky.

So, into here I'm going with some garlic.

I'm going to add in the beef mince.

I love empanadas with mince.

You can also do it with, like, you know chunks of meat, you know like stewing beef.

Yeah. You know there's hundreds of different recipes.

Loads of different ways of cooking it.

And depending of the region and country,

everyone's got their own version of meat in pastry, basically.

So at this stage I'm going to add in the rest of the beef fat.

And then, spices wise, I'm keeping this quite simple.

I'm adding some cumin and some chilli powder.

Now you want to keep it cooking down a little bit longer,

just to really tenderise that meat.

And at this stage I'm going to add the golden raisins,

because I want them to rehydrate into the mix

and into the meat and also add

that natural sweetness.

So we're just going to leave this now on a low heat

for about five to 10 minutes, just to help it cook down.

We're going to add the olives and the eggs,

and then we're going to get rolling out the pastry to make the discs.

Oh, quite.

Alright, we're ready to now assemble.

We've got our pastry disc ready to go.

The filling has cooled down, but a little bit of water to seal it.

So what we're going to do is... Should I stretch this a little bit, or am I...?

You can stretch it, but you can stretch it almost once the filling

is there, because then you know how much you've got in.

I always overfill empanadas. I overfill anything.

Me too! I just want to get as much filling in there as possible.

So you're just going to tuck it in like this.

And then that's when you can then almost stretch it up

with your thumb OK.

And then you're meeting at both ends.

Once it's in, you then almost pinch it.

And that gives you your rim.

So I'm just going to do a simple two-finger pinch.

So, one finger behind, thumb and finger on top.

And then you just pinch in and seal it like that until you're done.

Hmm.

And then straight onto our baking tray.

Hang on.

Mine doesn't look like yours does.

That's because you overfilled it, Jo.

Oh, there we go.

Is that it? That's it. Beautiful.

We're gonna get the rest done up.

We're gonna egg wash it, and then we're gonna bake it

in the oven at 200 degrees for about eight to 10 minutes,

until they're nicely golden.

So, I didn't want to say anything.

But we made four each.

Four look like this.

Oh, look!

Oh, I'm hanging... And four look like this.

Hanging my head in shame.

Oh... Do you know what? I'm a novice!

Exactly. And if it does open, you know what?

They still eat really well, so it does not matter.

And we're still going to plate them.

Actually, I'm going to give you... I'm going to taste that. I'm going to give you that one.

I'm going to taste that and tell you how good my one tastes.

Mind you, you made all the fillings. But anyway!

But, guys, once you've got them into pastries, you can freeze them.

You can make a big batch.

They last really well and they're just delicious.

And I put together just a really quick, simple sauce

of grated tomato, olive oil, salt and pepper.

That's it. Beautiful beef empanadas, great party food.

I mean, look at that. Give it a taste. Well, I'm going to dip it in.

You know, you gave me some extra virgin olive oil, after all.

That pastry, the layers, the crisp,

the crunch, richness.

What do you think?

It's really hot!

I mean, temperature-wise. Mm.

No, I'll tell you what, homemade pastry.

I think that was a little bit of effort, I admit.

Yeah. But it's so worth it.

Thank you. Beef empanadas. Give it a try.

Do you know what, Mike?

I even surprised myself when I made this recipe by how good it was!

So this is honestly just the simplest recipe,

but it jazzes up your easy roast chicken no end.

So, Mike, because I'm, you know, making use of having

a professional chef in the kitchen with me,

I'm going to get you to butterfly my chicken.

No worries.

And just a little hint - I so often do my dishes now where I buy

the whole bird and I chop it up myself.

As long as you've got a really sharp knife,

it's really easy, and I find that chicken

is so much tastier when you cook it on the bone.

Would you agree? 100%.

But for a dish like this, it's quite cool to butterfly it

and then it makes it really easy.

One, it cooks a little bit quicker,

but also it just makes it easy

to sort of chop it up into portions

ready to serve.

So my marinade is literally going to be extra virgin olive oil.

That's about quarter of a cup.

About a tablespoon of honey.

I love you and your spoons. Me and my spoons.

She's always got her spoons right there!

And then I'm going to use this little jar.

You can of course put in some fresh chilli if you like.

But I'm going to use this little jar.

And I've gone for the hot.

I thought you might like the extra hot, Mike,

but I'm just going to go hot.

Do you know what? Extra hot would be great for me, but not for TV.

Not for that taste test.

So that's our chilli.

And then the juice.

I love the smell of that chilli.

Beautiful. Oh, it's good, isn't it?

Do you know one of my favourite kitchen gadgets?

Great, love 'em. It's this.

And the only trouble is, every now and again

you get a lemon that's way too big and it doesn't fit.

It's so frustrating.

It doesn't fit in.

But when you get the right-size lemon,

there's just something about this gadget.

It's great. It yields more juice. It pleases me.

It yields more juice.

So, the juice of a lemon.

That smell already, it's beautiful.

Some oregano and then sweet paprika

and hot paprika.

I don't know why? Is that OK? It's two different flavour profiles.

So, again, it's about building that flavour,

building layers of flavour to your dish.

Yeah.

And then about a teaspoonful or so of some salt.

Mix it all together.

And then with anything that you're marinating,

obviously the longer you can marinate the better.

I try to do this at least the day before.

Alright. Go ahead and put our bird in there.

Skin-side or bone-side? Bone-side.

And then just make sure that you put the marinade all over the bird.

Then Glad-wrap it and pop it in your fridge.

If you want to, you can get your hands in there and get mucky.

I've learned this about you. You like to get messy!

100%, but it's not getting messy.

I want to get involved with my food, you know? Like, it's love.

Be my guest, off you go. Like, you get it in,

you get that marinade, you massage it in.

It's about love.

Like, get that in and around and give the bird some love.

So straight in the oven, 180, for about 40 minutes, 45 minutes

until it's cooked through.

Are you salivating yet? Oh!

This smells and looks so good.

Isn't it good? I mean, you just...

This is one of my favourite things.

Beautiful chicken, roast potatoes, corn.

I mean, Jo.

I'm glad you're happy.

What I love to do is just to chop it up really roughly

and stick it all in the middle of the table

and let everybody help themselves, you know?

Or are you into a wing or a breast?

I'm gonna leave that one together because it looks nice. That's it. It looks beautiful.

OK. So, you know, just stack them all up together,

maybe pour a little bit of that juice over the top, Mike.

Make it look all nice.

Look at that. Yum!

Serve it in the middle of the table.

I'm Scottish - I just can't go past a potato,

some lovely roast potatoes, or do them in your air fryer,

boil them, however you like to do it.

And of course, a lovely green salad.

And that is a beautiful family meal.

Now, you know, the etiquette I was taught was

when it's on the bone, you're allowed to pick it up.

You didn't even need for that... I was gonna say...

I've got Caribbean roots, people.

I'm not even going to be polite about this. This looks so good.

Mm-hm.

The flavour of that marinade.

The sweet, the spicy.

The smoke coming through from the paprika.

Oh, Jo, I don't know what you're going to be eating but...

(LAUGHS)

..all mine! Dinner for one! Dinner for one.

(BOTH LAUGH)

Try this one at home.

Honestly, you'll never buy it again because it's so easy to do.

These cinnamon peanut butter bites are a little mouthful of fun

because they're a great little treat

you can have when you don't feel like the big cake.

I've got some sugar into the bowl to start, some coconut sugar.

I often cook with extra virgin olive oil in my sweet treats.

I find it really easy to cook with,

and it's a lovely way to get those unsaturated fats

and anti-oxidants into your baked goods.

Then we'll get our peanut butter in.

I love this peanut butter because it's a combination of

smooth and crunchy, which is like the most epic combination.

And it's made with delicious Aussie peanuts.

Super high-quality.

And honestly, I could just eat it from the jar.

We're going to use the peanut butter again at the end,

to glaze the top of these little bites.

Then we'll get some vanilla extract in.

Oh, this one smells absolutely amazing.

You can see that it's lovely and thick.

And then our eggs to bind it.

This is also a gluten-free treat,

so it's a good one to have up your sleeve.

I've got some cinnamon to sweeten these little bites.

And then again we're going to add some cinnamon at the end, so that's fun.

Some baking powder.

And then we'll whisk these ingredients up

before we add in the rest of our dry ingredients.

So it's lovely and thick and creamy.

The peanut butter and the cinnamon and the sugar combo smells epic.

Then we'll add some arrowroot flour - or tapioca flour, it's also called...

..some desiccated coconut...

..and some almond meal.

And that's it.

They're our ingredients - all beautiful whole food ingredients,

lots of variety in there.

So we'll mix this up until we have a nice sticky consistency,

because we're going to pop them into little balls onto our baking tray.

Now, one of my favourite tricks for baking

is actually having one of these ice-cream scoops on hand,

which you can use for your cookies or your doughnut balls,

or puffs in this case, to make life easier to portion.

So we'll fill up the tray with our little cinnamon

and peanut butter bites, and then pop them in the oven to bake.

Our cinnamon peanut butter puffs are in the oven baking.

I can smell them. They smell delicious.

So we're actually gonna make a glaze to go over the top,

which is lots of fun.

So to make it, you need a couple of tablespoons of

the peanut butter again.

And I'll be honest,

this is a glaze that you could also use on top of muffins or cakes,

but I actually really like it just drizzled over some Greek yoghurt

as part of a snack as well.

Then we'll sweeten it with some maple syrup this time,

to help keep it loose,

so it just sort of drizzles beautifully over the puffs.

So about a tablespoon of the maple syrup

and then a little bit of nut milk of choice.

Or you could use dairy milk if you like

but I really like the nut milk, to keep in theme with the nuts.

So just like a couple of teaspoons of nut milk.

And then we'll whisk it together and just keep an eye on how thick it is.

Remember, we want to be able to dollop this over the top of

those cinnamon and peanut butter bites.

So it needs to be quite loose to do so.

But I think this is definitely one for the peanut butter lovers out there.

It does come together so quickly and it's super tasty.

Alright.

We can keep it as thick as that 'cause that will frost over the bites well.

Or, if you've got a little bit more nut milk left,

add it in, whisk it up and make sure you have your ground cinnamon on hand

as well, because we'll sprinkle that over the top to finish.

So I'm really happy with how these have turned out.

They took around eight to 10 minutes in the oven

and you can see they've puffed up beautifully.

And now it's time to get this peanut butter glaze over the top.

I'm actually serving these warm,

which I know is, uh, unusual for a baked treat,

but that's just how they are best eaten.

So we get a little bit of the glaze onto the top of each,

and the heat of the actual little peanut butter bite

is going to help melt the glaze over the rest of it, too.

So once we've glazed all of them up,

we'll sprinkle them with some extra ground cinnamon,

boil the kettle and tuck in.

It's Sunday morning.

You've just made yourself a nice cup of coffee.

And then the kids get up and they start yelling,

"I want pancakes!"

So you're like, "OK, I'll make you some pancakes."

What about custard pancakes?

First, we need some self-raising flour.

One cup straight into our bowl.

Pancakes are great.

The kids love 'em, you can have some fun.

They can get involved.

So we're doing the dry ingredients first.

So flour, quarter cup of sugar - straight in

and a quarter teaspoon of bicarb soda.

Just give that a little mix together

just to incorporate those dry ingredients together.

Fantastic.

Then wet ingredients.

We've got milk - half a cup of milk -

straight into our bowl

and one egg.

Crack that in.

And next we want that beautiful vanilla custard.

We want about three quarters of a cup.

I'm just going to guess here.

Nice and thick and delicious.

Then we'll get a whisk

and just incorporate all those wet ingredients together.

Alright.

Wet ingredients whisked up, ready to go.

Now we'll bring our dry ingredients back.

And we'll pour in...

..the wet ingredients to the dry.

And then just give this a good mix, to make a nice smooth pancake batter.

Easy as that.

Look at this.

That's the consistency you want.

Beautiful and smooth.

Time to cook some pancakes.

Bit of butter in the pan, fry our pancakes off.

Happy days.

There we go. I've gone with a three-stack of pancakes here.

Just thought to put on top, keep it nice and simple,

I've got some beautiful fresh raspberries,

that I just want to dot over the top of our pancakes.

Delicious.

And then some fresh blueberries as well, just dot them around.

And I am obsessed with macadamia nuts,

so I'm just going to get a few macadamias

and just roughly chop them.

A good sprinkle of our macadamia nuts on top.

And of course, custard pancakes wouldn't be finished

without another drizzle of custard on top.

There we go. Custard pancakes.

They're a bit of fun.

A bit of icing sugar just to finish off.

The kids would absolutely love these.

Captions by Red Bee Media