Original subtitles

Tim, take-out at home is the theme for today. Yes!

And this is a cool concept because I think every family

has their nights where take-out is their go-to -

Friday or Saturday perhaps. Yeah.

But there's other nights of the week

when my kids definitely are asking for the take-out.

Mine too.

But I want some healthier variations

than what would come if it arrived on our doorstep. Uh-huh.

So I'm going to make some tofu nuggets with sweet potato chips

and a slaw on the side.

Oh, I love that.

And I'm going down the pizza route,

which is quintessential takeaway food.

It is. But we're making it at home.

We're going to make our own pizza base, top it and bake it

in the time it would take to get pizza delivered.

I like it.

We're getting our takeaway on.

Let's go. OK.

Let's get cracking on making take-out at home, Tim. OK.

Start by getting the sweet potatoes sorted.

Now, I've got a bit of arrowroot flour

to help them get a little bit more crispy when they're in the oven.

So if you could coat the sweet potatoes with the arrowroot flour.

Then we're going to use extra virgin olive oil

to toss and coat them and get them into the oven first thing.

This is a little cheat's way of making chips.

It is a cheat's way and it does help that crispiness.

The arrowroot flour just takes that water content out of the vegetable.

And then with the extra virgin olive oil,

it gets lovely and crispy and delicious.

So a good glug of olive oil.

A good glug of olive oil

and a 'pinch' of sea salt on this one, my friend.

OK! (LAUGHS) I know you love your salt.

We're trying to keep it healthy take-out at home,

so not too much salt. There we go.

So a pinch and then we'll spread them out over the tray. Can do.

Alright, I'll come over and do that for you. And get them in the oven.

And while that's happening,

I'm going to get marinating on our tofu to make the nuggets.

I love tofu.

We always have a block in the fridge... Yeah.

..so that I can grate it into dishes,

to add in the extra fibre and plant protein.

So what sort of tofu are we rocking today?

So this is a hard or firm tofu, which you can get at supermarkets, so that's easy.

Yeah, pretty readily available nowadays.

Yeah, it is.

Alright. Sweet potatoes all on the tray. Bang that in the oven.

Yes, please. Nice and hot. Let's go.

And then while they're cooking, I'm going to get the marinade sorted

for our tofu nuggets

'cause we ideally want the tofu nuggets to be marinating

for around 10 to 15 minutes.

I love how tofu... It's like a sponge.

It just takes on any flavour that you want to pair it with.

That's right. So we're pairing it today with a real combo here.

OK. So I've got some dried oregano.

Lovely.

Then we're using some nutritional yeast.

Then we've got some sweet paprika. Yum.

And one of your favourite ingredients - mustard.

So can I just grab a spoon? Sure can.

So we get the mustard in.

And, Tim, if you could also grab me a whisk while you're there.

Absolutely.

We'll get the water in

and then we'll finish off with some soy sauce.

But I'll get you to start whisking it. Yeah, sure.

And I'll measure out the soy sauce.

About a quarter of a cup of the soy sauce.

I love this little...little combo you've got going in here.

I can imagine marinating some chicken wings in it.

Oh, I like it. Yeah.

But great flavour.

Alright, let's get our soy sauce into our marinade

and then get our little tofu nuggets in there as well.

Tofu nuggets, I love it.

I don't know what else to call them, to be honest.

I think it's brilliant.

So I convinced my children that they're nuggets.

I think it's going to catch on! (LAUGHS)

Could be on to a thing.

This could go viral, you never know - tofu nuggets.

OK. Cool.

These are ready to just sit and marinate for 10 or 15 minutes.

We've got our sweet potato chips cooking.

Now we can get our crumb happening, so it's ready for the tofu.

Alright.

For the crumb, I love including some fresh herbs

because they're one of my favourite ingredients in the kitchen.

So it looks like we've got a mixture of dill, chives and parsley.

Yeah, three of my favourites. Lovely.

Perfect.

For the flour, I've got a spelt flour here

and I'm using a wholemeal breadcrumb.

Or you could use a sourdough breadcrumb,

so if you've got some crusts left over from your loaf of sourdough,

blitz it up.

Either freeze it, so it's ready to go in recipes like these

on home take-out nights.

Or use it in some other dishes too, where you need a crumb.

So... Amazing.

So, Tim, if you can add the herbs into the crumb for me.

Sure can.

Give them a bit of a mix around.

I'd love you to toss all those together,

and it's time to get our marinated tofu into the crumbing station,

so we can get it into the oven and tuck in.

And you want some eggs cracked into...

I'd love you to do that. A couple of eggs works well.

These are all looking good.

You can see how the marinade's soaked into the tofu,

getting all those juicy flavours in.

Yeah, it looks great.

A nice swimming pool of goodness there.

It is.

And there will be a bit of the marinade left over.

So if you have kids, for instance,

that love to eat the same things on repeat,

but you don't want to be serving up, you know,

your frozen chicken nuggets on repeat.

And they like the tofu nuggets... Yeah.

..then this is a good one.

You could keep the marinade for a couple of nights,

serve it up again another night during the week,

knowing that it's got lots of great nutrition in there.

So you can deliver the take-out dinner...

Yeah.

..but without all the extra fluff and additives...

That's a great... ..and salt and all sorts of things

that come when you order in.

So our crumbing stations are all set to make life easy.

So once we've finished crumbing our tofu,

we'll get them onto the tray, give them a light spray

with extra virgin olive oil, and then into the oven.

And if you time them for about halfway through

the sweet potatoes cooking, that'll be about 20 minutes-worth of cook

and then everything comes out crispy and delicious.

All cooked, all in the oven. Wow.

Tofu nuggets and sweet potato chips at home.

Let's plate it up.

See what the family thinks.

Oh, you've got the newspaper. I know!

I thought I'd make it authentic, you know.

Wow, I love that.

So whether you're going for the idea that you're feeding your family

chicken nuggets and chips,

or if maybe this is your fish and chips variation,

however you'd like to frame it, I do it all sorts of ways.

And if we're talking about home take-out,

what a great way to serve this up to your kids.

It is, isn't it?

They would feel like they're at a restaurant.

Then get your sweet potato chippies. Oh, they look gorgeous.

And they've come up so crispy. They are crispy.

The arrowroot flour just gives it a nice little coating

to make them a little bit more crispy.

And they get a bit fluffy on the inside as well.

And we've got a little slaw here on the side

'cause I don't know about you, but I always feel like crumbed food

and deep-fried goes really well with a slaw.

Could you also, Tim, add a little dollop?

We have a plant-based tartare

because we've gone for mostly plant-based tonight.

We have some eggs in the crumb, but that's about it.

The rest of it is plant-based food.

So this really is a great way to substitute

some of your meat dishes in the week.

Get some take-out at home there,

and it's full of plant-based goodness too.

I can't hold back anymore. I need to try the sweet potato chips.

And there's good crunch in these, too.

You can see how the marinade's come through on the tofu.

Yum. Mm.

That is fantastic. Who needs chicken?

That's right. Get a bit of tofu in the fridge.

Make it part of your weekly repertoire,

especially when you're trying to do a little bit of take-out at home.

Jac, if I didn't run a toasty business,

I would probably run a pizza business.

I love pizza that much.

But today we're going to make pizza at home... Yes.

..and I'm going to show everyone at home how to make a quick pizza base.

No proving, no resting. Oh, handy.

Super quick.

Like I said, you can have a pizza base made, topping done,

baked in the oven before the time it would take to get pizza delivered.

I love that and I love the hack of making dough at home

that doesn't require proofing. So... It's great.

Great one for a midweek meal when the kids are like, "I want pizza."

Oh, we know that one well. But we're not getting takeaway,

but you've got a few simple ingredients in the fridge

and the pantry.

You've got pizzas in no time. Perfect.

Alright. So what I'm going to get you to do,

I'm going to start on the dough. Yep.

If you could start to chop some garlic for me,

chop some red onion for our toppings. Yes.

I'll show you what we're going to do with that later.

Alright, I'm in. Alright.

I've got some beautiful wholemeal flour.

Now this flour is specifically made for bread, pizza and tortillas.

Unreal. High protein and strong.

It's going to make a beautiful pizza base.

I love that it's wholemeal too... Yeah.

..'cause traditionally with a pizza flour

it'd be a white, very fine flour.

I love it when I see wholemeal flours come into the mix.

You get that extra fibre in there.

We all need a little bit more fibre in our lives...

That's right, I thought you'd be proud.

..so great way to do it. Thank you.

Alright, so one cup of wholemeal flour.

In we go.

Then we've got half a cup of Greek yoghurt.

A staple. We've all got it in the fridge. I'd say so.

Love it. So half a cup of Greek yoghurt, in it goes.

We couldn't live without Greek yoghurt in our fridge. No.

I swear it's a bit... It's up there as popular as a cheese might be

in your fridge. Yeah!

Great as a high-protein snack as well.

So if you're ever looking for that pick-me-up in the afternoon,

you want a little bit of sweet,

but you know you need to get your protein in,

so you're not ravenous at dinner time.

I always say get Greek yoghurt in, team it with a fresh piece of fruit,

so you've got the sweetness and the protein in one.

Love it. Yep.

Now, Jac, I've just added a bit of olive oil, extra virgin,

and a good pinch of salt. OK.

That's it - four ingredients for our pizza base.

That's it. Very simple.

No yeast, no nothing.

Just that beautiful wholemeal flour, Greek yoghurt, oil and salt.

Now I'm just going to give that a little mix around together,

just until it's starting to come together.

Now we're playing around with the toppings today.

I love carbonara... OK.

..so this is my take on a bit of a carbonara pizza.

So we're talking prosciutto, eggs on top...

Ooh! ..Parmesan, parsley,

to play on that.

So a bit of an egg and prosciutto pizza, a bit of fun.

Do you think this would be your number one flavour and topping, then?

Oh, I'm always a fan of one with the lot.

But let's be honest.... (LAUGHS)

Alright. So I've got the garlic chopped here.

Oh, amazing. What's our next step, Tim?

Can you pop that garlic, just do it in our little bowl here. Sure.

And then if you grab some beautiful extra virgin olive oil.

And that'll form the base to go on to our pizza.

Instead of a tomato base, we're going with a garlic oil base.

OK. Awesome.

Extra virgin olive oil would be one of my favourite staple ingredients in the kitchen.

I actually couldn't live without it.

And I'm thinking the same would be for you.

Olive oil's always got to be in reach in my kitchen.

OK, so I'm just going to generously flour

our clean bench here and then just get our mixture on.

Now it's looking a little bit crumbly at the moment,

but that's OK.

As we start to knead and bring it together,

after a few minutes we're going to have

the most luscious, soft pizza dough.

No proofing, no resting.

Just roll out, top, in the oven it goes.

Alright, Jac, so our dough's done,

so you can tell it's nice and soft and elastic now.

It's bouncing back. Oh, look at it.

I'm going to roll out the pizza dough now.

What I need you to do,

could you grate some Parmigiano Reggiano for us?

We want a nice good cup of that for our pizza.

And if you could also chop me some parsley, that would be fantasmo.

And I see you're making a pizza as a rectangle today, instead of the round.

We're going with a bit of a... Against the norm.

..a bit of an oblong pizza today. Yeah.

I like really like that rustic style,

where it's not in a perfect circle. Yeah.

So lightly dust your board, give it a little press out.

Now you get the old rolling pin out and we just get rolling.

Oh, good fun.

Like Limp Bizkit said, keep rolling! (LAUGHS)

Now we want to just get this nice and thin.

It's gonna fight back.

It's going to want to bounce back, but we're going to fight against it.

Just keep changing the angle.

And do you feel like you need to keep flouring your surface

as you go, or do you feel like it's strong enough

and it's not going to stick?

Because this is a strong, high-protein flour,

I find I won't need to add too much extra flour to it

because it's going to hold together really, really well.

Excellent.

So that's nice and thin now. You just want it a couple of mil thick.

I like that.

We're going to get some baking paper on our tray...

OK. ..just so it doesn't stick.

And what do you reckon, is that enough cheese?

That is great.

I know you love your cheese,

so I always feel a little bit of pressure when you say,

"grate a block of cheese."

I'm like, is it ever going to be enough to meet your standards?

No, that is absolutely perfect.

And then I might get some chopped parsley as well,

if you've got some room there.

I'm just going to transfer our pizza base onto our tray.

Stretch that out a little bit.

Now thank you.

We've got our garlic-infused extra virgin olive oil,

which is going to form the base for our pizza.

Now, I want to get some of those chunks of garlic on there.

Mmm.

And we're just going to paint...

This is my masterpiece, Jac, I'm painting.

Get that... Picasso!

Get that all over.

Now, I want a little bit of this cheese,

this beautiful Parmesan on here.

This is going to act as the glue for our other ingredients.

I hate when I get a piece of pizza and you go to eat it

and all the toppings fall off. Nothing worse.

So this acts as a bit of glue to hold all the toppings on.

OK, nice and generous there.

I'll get some of that beautiful red onion that you've sliced up for me.

I do love red onion.

Red onion's probably a little bit sweeter than a standard onion,

so it's a great one because it can actually, you know,

not be too offensive if it's a little bit raw still.

Yeah. I'm just obsessed with red onion at the moment.

And it's great on everything

and it just adds such a great flavour to any dish.

I once learned that, in fact,

even though people like to peel a lot off an onion,

it's those outer layers that hold the most nutrition.

It's really potent in the outer layers.

It's a great source of quercetin, which is an anti-oxidant.

So know that you're getting some anti-oxidants onto your pizza...

Fantastic. ..already.

I love that.

And then we've got some rocket leaves here.

Rocket not only adds greenery, but rocket's nice and peppery,

so you're just getting another dimension of flavour. Love rocket.

So, bit of rocket onto our pizza.

Oh, so that's interesting. You add it in now.

I typically add in my rocket at the end and try and...

I guess it looks like a garnish.

But you also get that fresh crunch at the end.

So I'm very keen to try it like this.

I like both, but I like when you put your rocket on the pizza

and it roasts, it gets all nice and crispy bits on it. Yeah.

It's great. So rocket on there.

Then some beautiful prosciutto.

I'm just going to slice that open.

So I can see you're adding some prosciutto on there,

which is delicious.

But if you wanted to go for a vegie option,

perhaps some marinated grilled eggplant or capsicum,

maybe just even some sliced mushrooms onto this one, it'd be a goodie.

That's a great idea, but I love prosciutto. OK.

And the saltiness is going to give us a really great flavour as well.

I love that you're doing them in big, like, almost little...

Yeah. They're little prosciutto... ..twirls.

..prosciutto twirls, prosciutto tulips let's call them.

They are, yeah. I like it.

So my little prosciutto tulips can go on there.

Now, we just want to top with some of that beautiful chopped parsley.

We'll save some for garnish.

Some more of that Parmesan.

And then - this is the exciting bit -

we're going to crack some... Ah, yeah!

..we're gonna crack some eggs onto the pizza. Here we go!

And as the pizza cooks, that's what's going to cook our eggs.

So, great idea.

Something a little bit different. Show me your trick here.

So we're just using the prosciutto as a bit of a guard,

so the egg doesn't run off the pizza.

Yep.

And just sort of stays nicely on there, like so.

It's a very cool idea.

I like this a lot

because I think people don't usually think about egg on pizza.

No.

But you want to make sure you've got other ingredients

that team really well with the egg

and you're getting that saltiness from the Parmesan, the prosciutto,

and then it's just the match made in heaven.

That's right.

The creaminess from the yolks and the egg

compared with the saltiness of the prosciutto ticks all the boxes.

More egg, I say, on pizza.

OK. And the final one in there.

Very cool. That's done.

Ready to go in the hot oven.

Now, guys, you want this pretty much as hot as your oven is going to go.

So 240-250 and it won't take long.

You're probably only looking at about 10 minutes, 12 minutes. Yep.

And pizza time.

Yes!

Why would you ever order pizza for take-out again,

when you can make this at home... I know!

..in such a fast time.

I'm questioning it, you know.

It's cheaper, faster, tastier.

Lots of good ingredients too.

Wow.

How good.

So you've got that crispy prosciutto that's gone really crunchy.

Those eggs are beautiful and golden.

And that base nice and crispy.

Ooh, I like it.

OK, a couple of final flourishes.

A bit of freshly-cracked black pepper.

Always. Again, carbonara is the inspiration.

You always finish with lots of black pepper.

Lots and lots.

And a little bit of fresh-chopped parsley over the top.

A bit of greenery to the top as well. A bit of fun.

Pancetta and egg pizza.

Alright, let's slice.

I can't wait to taste this. The suspense is actually killing me.

So that whole meal flour has just created

the most gorgeous quick pizza base.

And the eggs have cooked perfectly through.

They're nice and actually, I thought they'd be, like,

hard cooked all the way through.

There's actually a little bit of a soft runniness to the egg,

just right. There you go, that's a big slice, but you can, you can go into that.

Look, don't underestimate my ability to eat. It's pizza!

Alright. Pizza time.

Bon appetit. Bon appetit.

I went straight in for the egg and the prosciutto

and it was just the best match.

Oh, I just love this... this crispy prosciutto on top.

The pizza base is perfection, so well done on that.

I would have never have thought that you could make

a pizza base so easily and just with two ingredients.

That's it - flour and Greek yoghurt.

A little bit of salt and a little bit of olive oil.

But that's it. I'll be making this one very soon.

Amazing. So there we go.

My carbonara-inspired pizza, coming to a menu near you.

(BOTH LAUGH)

The secret to turning your salads from, you know, OK, salads

into something really amazing is the dressing.

So we're going to make a beautiful creamy hemp dressing today,

a little bit different.

So I'm going to use some hemp seeds.

Hemp is fantastic for a special kind of,

one of the essential fats actually in our diet called ALA.

And it's the plant omega-3.

It's anti-inflammatory in your body, anti-oxidant.

Your brain really needs it.

And you can make some of the long-chain omega-3s, too,

from those plant omega-3s.

And I'm also going to add some hemp oil.

Now this is fairly neutral in flavour.

So, you know, it's really good to use in dressings

or anywhere where you don't want the flavour of the oil

to be overpowering.

And it's adding in extra of those omega-3s.

And then because it's fairly neutral in flavour,

I want to add some pretty punchy kind of additions.

So I've got some miso paste -

I absolutely love miso - with some garlic.

And I'm putting in a whole clove and some white wine vinegar.

And then we're just going to blend that up.

And that is it.

You literally just blitz until it's nice and creamy.

Pour it into a jar.

These are polyunsaturated fats. That means they're quite fragile.

So you want to keep this in your fridge

and it'll last for a good four or five days

in a nice airtight container like this.

Captions by Red Bee Media