All language subtitles for G.C.B.C.AU.S16E12.WEB-DL

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