Original subtitles

Olives, olives, olives.

One of my favourite ingredients to cook with.

You know, I always have them in the house.

That salty, briny flavour is just the perfect snack.

Absolutely.

We usually have around four different varieties of olives

in our fridge at any given time.

And with that to provide the inspiration for my dish today,

I'm going to make baked barramundi with a green olive salsa.

Ooh, that sounds good, Jacq, that sounds good.

I'm going to do a really easy chicken dish

stuffed with mozzarella, wrapped in pancetta,

with a beautiful olive and tomato sauce.

Super simple. Oooh, yum!

Should be delish.

So, this dish is all about those beautiful olives,

and I'm using some gorgeous black olives for this dish.

So I'm going to get them roasting first.

Jacq, if you can cut me some, like, wedges of onion?

Don't need to be, you know, too fussy about it.

And then quite simply, all these tomatoes into the tray.

We're going to dress it in olive oil.

And then we're going to bake it in the oven

at about 180 degrees for 15 minutes, just till it starts to blister.

And then we're going to get the chicken ready to go in later on.

So we're going to season that up generously.

It's important to salt it at this stage

because the salt will help the tomatoes cook and bleed.

Nice amount of pepper.

And then we just add in these beautifully cut onions.

I do love roasted cherry tomatoes. I do.

They're so... Yeah.

..the sweetness that comes out of them, it just works so well.

I love doing them like this with garlic.

And you can do the fetta in the middle as well,

and the fetta melts through it.

And then the olives as well.

You just reminded me garlic goes in next.

Oh, OK. How much?

All of it. The whole thing?

I love my garlic.

So I'm literally just gonna cut that in half

and sit that in there.

So in the oven, 180 for about 20 minutes,

we're going to prep the chicken.

OK, now for the chicken. Super easy.

Can you cut me up some, like, mozzarella bars, almost?

I would love to, Chef.

We're going to stuff this,

and to stuff it,

I always find the easiest way is just to flip it over...

..do a small little insert.

You don't have to open it all the way.

Just about that.

And that means we'll get a nice amount of mozzarella in that one.

I've never stuffed chicken before, either.

I've done whole chicken,

lots of different varieties with chicken thigh,

lots of slow cooking with, you know,

pieces like the marylands but never stuffed chicken breast.

Chicken breast, for me, is one of those sort of cuts where

it needs a little bit of something, a little bit of love,

you know, which is why I wanna stuff it and wrap it,

because it's just going to give it that extra dimension,

give it that bit of moisture

and keep it nice and juicy when we cook it.

If you could open that for me.

Lots of good salty flavours coming through.

Absolutely.

So what we're gonna do now is just open this up,

and then you almost want to lay it out on your board ready to go.

And then we'll just put the chicken in and wrap it around.

And then we're gonna put it on top like that.

I'm not going to season the breast just yet.

I'm going to season it later.

Because the saltiness from the prosciutto

is going to be enough on there for now.

Alright, tomatoes are out the oven.

Beautiful flavour already. Beautiful smell.

And we're just going to scatter these gorgeous olives in there.

Now I'm just going to add the chicken on top.

Beautifully wrapped.

Beautifully wrapped, beautifully wrapped.

A little bit more salt and pepper.

And then we're going to put it back into the oven at 180.

I reckon these breasts are a little large, about 25 minutes.

Simple. Let the produce speak for itself.

I love the look of that. How about you?

Ditto! It looks sensational.

I love how the garlic's all caramelised, a little bit crispy.

And now with the garlic, you just... just pop them out.

Oh, my favourite part.

Yeah, just gorgeous. Little sticky.

Burn your hands. But it's worth it.

What's happening with the parsley? If you could just pick it

and pop some through for me. Sure.

Through that little sauce, I'm just going to carve...

Wow! Oh, look at that.

Eh? That was for TV.

And then we just carve this baby open.

And you should have a really beautifully moist chicken.

That's what you want. Gorgeous.

And then we'll just plate it up.

You got to love a cheese pull, right?

How much parsley? Ah, that's enough.

That's enough? Yeah.

Could you pass me a big spoon? Through here so we can toss it.

Yeah, we'll just mix it through. Yeah.

Then you got all those gorgeous olives in there.

Those tomatoes, the onion, that garlic now as well.

That cheese pull. (BOTH LAUGH)

This is a beautiful dish.

So many great Mediterranean ingredients and foods.

A celebration of those simple ingredients

that make flavours really pop.

There you have it.

My stuffed chicken wrapped in prosciutto with mozzarella

and that tomato and beautiful olive sugo sauce.

I think it's time for a try.

Yes, please. Thank you.

Do you want me to cut? Yeah, go for it.

Look, I'm going to do a sneaky from the pan.

Oh, I don't blame you.

That's my signature thing, is I pick from pans at home.

Look at that.

Mmm. Mmm.

The saltiness. My favourite.

Cooking the chicken like that just keeps it so moist and juicy.

It just makes a breast so good and delicious.

Those flavours, the garlic, the olives.

For me it's a beautiful, healthy, light,

but packed full of flavour meal.

Sure is.

Mike, let's get dinner in the oven, hey?

Let's do it.

We're going to do the barramundi in a baking tray.

So, if you can pass me the Glad Bake, that'd be really handy.

And if you could slice up some lemon for me,

because we're going to layer that over the top of the barramundi

whilst it's baking.

There's all the ingredients out on the bench at the moment

already just shout freshness to me.

They do, don't they?

Mediterranean lemon, olive oil, you know, olives,

just beautiful freshness.

They are so fresh and so healthy too,

because you get lots of those delicious omega-3s

from both the fish,

you get good unsaturated fats from the Bertolli olive oil,

and of course, the olives.

And then we'll give it a good drizzle

of the Bertolli extra-virgin olive oil.

Super versatile olive oil

can go really well in dishes like these.

So, in our savoury.

Also I love it in our sweet baked goods.

Would you mind giving us a little bit of seasoning

on the fish? Yeah, of course.

And we're going to lay a piece of lemon

over the top of each little fillet.

Do you want some pepper as well? I'd love pepper.

And then it's simple as that.

And whilst the fish cooks,

we'll be able to get our green olive salsa together.

Perfect.

So, this will go into the oven at 180 for, I would say,

somewhere around 8 to 10 minutes.

But you can test as you go

just depending on how thick your fish is as well.

It's time to make our green olive salsa.

So I'm going to start by chopping up finely this red or Spanish onion.

I'd love if you could help by finely chopping the parsley.

Sure. And it's a green olive salsa.

So, it's something a little bit different

to what I think most people imagine as a salsa.

Have you been to Mexico?

Yeah, I have. I have been many times.

Uh, three or four occasions,

lived there in my 20s for a period of time as well.

Oh, that sounds cool.

What do you think your key learnings would have been from Mexican food?

I think the flavour combinations,

like, everything's just so... packs a punch.

And not just spice, but just full flavoured, you know,

like the sweetness of some of their peppers and their marinades,

things like mole, their salsas,

like, oh, we could learn so much from them.

It really did shape me with a lot of my use of spices in food.

How interesting. Yeah.

So, these green olives have been pitted,

which is very handy.

And honestly, if you didn't have the green olives,

then a kalamata, or a black olive,

you could even mix it up with some roasted capsicum if you wanted to.

That would all team beautifully.

So we'll want to chop our olives, our Spanish onion and the parsley

into a similar size.

So a relatively fine dice. Yep.

And then we'll add some red wine vinegar,

some more extra-virgin olive oil

and a little bit of lemon to finish.

Alright. Let's get these into the bowl.

It's very hard for me not to be eating these olives as I go,

I have to say.

It's such a good snack. They are a great snack.

And to be honest, this is a good one to prep in advance as well

because the flavours really start to mould into each other

and just give each other a bit more support

as they marinate for longer.

Yeah, because that beautiful vinegar will just, you know,

will seep out into everything

and it will just leak the flavour of all those different ingredients

into your salsa, which is what you want, right?

You're right. And a little bit of lemon as well.

We'll get our... Juice?

Lemon juice would be great, thanks.

So we need about a couple of tablespoons of the lemon juice

and a good drizzle of the extra-virgin olive oil.

What do we think? A little bit of salt and pepper as well here?

Always. Always a little bit of Susie Salt and Percy Pepper,

as Ainsley would say.

Susie Salt and Percy Pepper.

Well, there you go.

You guys are learning something from TV.

I'm learning something on TV.

I watched way too much Ainsley Harriott growing up

and whenever I see salt and pepper it makes me want to go

Susie Salt and Percy Pepper.

Alright. And I know Ainsley.

I hate him for that one thing.

I love him as a man,

but that Susie Salt, Percy Pepper is ingrained in me.

Well, Susie and Percy, can we have a little bit?

All talk, no action.

Oh. Thank you.

And in this time, the fish is probably almost cooked.

So we might check on that one and come back to it.

Pretty happy with this. The fish is cooked to perfection.

Alright, let's get the barramundi onto the tray.

You could also just serve it directly from the dish,

but I quite like making it a little bit more special by serving it up.

It looks beautiful. Yeah.

And then over the top, once we've got them all out,

we'll get our yummy green olive salsa.

OK, happy with those.

I've got some green olive salsa to get over the top of each of them.

Beautiful.

What do you reckon? Would your kids eat this?

My daughter would absolutely love it.

Right. Because she loves olives.

She loves lemon over her fish.

This would be right up her alley. So there we go.

That's a really, I think, quite an impressive meal

that you could present to guests or you could have with the family.

And it's ready, as you say, in 10 minutes.

Beautiful 10-minute fish. Lots of colours. Can't wait to eat it.

OK.

Hot chilli honey-baked brie.

It's all in the title. If I saw that on a menu,

hot chilli honey-baked brie, I would order it straightaway.

We've got a triple cream brie,

because single cream just isn't going to cut it.

I love brie on a cheese platter, but when you bake it,

it just takes it to a whole other stratosphere.

Alright, wheel of cheese onto our lined baking tray.

Then we grab a knife, and I just wanna do

a little crosshatch on our brie, because as it cooks in the oven,

it will start to open up and help the middle get all

nice and ooey and gooey and melty, just like that.

Then a little bit of salt, sprinkle on top,

and some pepper.

Alright, then we have some herbs.

I've got two herbs.

Rosemary, my absolute most favourite herb in the whole world,

and some thyme.

We never have enough thyme.

So I've got my rosemary here.

I just want to strip some off of the sprig.

And with our thyme, you can literally just tear some of those leaves off.

Gorgeous.

And then we're just going to give that a rough chop,

the rosemary and the thyme together.

And then we're going to sprinkle the herbs onto our brie.

Lovely.

Then we've got some chopped mixed nuts

that I just want to sprinkle on top.

And then you'll check out I've got some cranberries.

So here's your fruits.

Onto our brie.

Want to go a little drizzle of olive oil.

Simple as that.

This is going to bake in the oven for about 15 minutes at 200 degrees.

Five minutes before it's done,

I'm going to slice up some bread and scatter that around

because we need something to dip into our melted brie.

But the real hero at the end, hot chilli honey.

Stay tuned.

Alright, there we go.

Our baked brie just holding together.

Let's try and scoop it up.

You got to be confident here, and straight on to your board.

Ah, yes.

Now the hero. The hot chilli honey.

We just want to get a good drizzle of that on top.

It's going to add a fiery sweetness

that pairs beautifully with that brie.

I'm obsessed with this stuff.

I mean, great on chicken wings.

You could do some honey spicy prawns.

On anything. On your Weet-Bix. Why not?

Alright, then let's scatter some of that toasted bread

around the outside to dip into our brie.

I need a little bit more of that honey on top

and a little bit of olive oil drizzled over the bread.

Happy days.

Hot chilli honey brie topped with those nuts and the fruit.

It's like a cheese board on steroids.

So, chicken stir-fry. I'm excited about this.

Easy, made with avocado oil in the stir-fry.

Love it. There's a high smoke point, neutral flavour.

Let's get into it. Oh, let's do that.

And what we're gonna start off with first

is heating the wok up. Of course.

We'll get that to a nice heat.

There's a dressing that'll go over the ingredients at the end

with ginger, honey, soy sauce, citrus, some avocado oil.

Pretty excited for this one because I reckon this dressing

could move across salads and other dishes as well

beyond a stir-fry. Yeah, exactly right.

And show me someone that doesn't like a stir-fry.

So now the pan is at the right temperature,

let's add some of our avocado oil.

Great for stir-fry cooking. It is, yeah. Love it.

Now, Wayne, you haven't always been in avocados.

No, I have not. What's your story?

Uh, well, briefly, a little bit of my story is

I was in the navy for 14 years.

Um, and that's sort of where I've known the founder, Angelo,

who was a veteran.

When I left my previous role, they were just getting started

with producing avocado oil.

The story behind the farm and Veterans Supporting Veterans,

it really tugged at my heartstrings.

So if you have a look at our story and the background to it,

it was some veterans, a group of veterans,

pooling some money together and buying an avocado farm.

You know, we've got programs on the farm

like a cabin program which allows veterans that come back from war,

to come out the farm, spend some time there,

relax, take it easy,

reintroduce themselves back to the world.

So, yeah, it's really good. That's a beautiful story.

Supporting other people and coming together over food and farming.

Yeah.

Right, now that's done, we're going to add our chicken.

So you've got chicken breast? Yes.

Chicken breast, sliced up.

Again, you don't wanna cook this all the way through.

You just wanna cook it enough

because then we're gonna add the vegetables.

Yep. So just browning it off a little bit.

We are. Yeah, nice.

What do you think your favourite dish has been

to discover the taste of the avocado oil?

With bread, a nice bread and dipping it in.

And that's the other thing too.

It's not just for salads or for cooking,

it's also really, really nice for just dipping with bread.

A nice crusty bread with the avocado oil.

You can't go past it.

There's been a few good sourdoughs that have come out of this show,

so no doubt on the next round we'll be serving it up with some avo oil,

a bit of sea salt, maybe a little bit of balsamic on the top.

Oh, yeah. Now you got me. Yeah.

You just keep it simple and that's the beauty of it.

So, Jacq, at this point we've got to make a decision.

Oh, whoa. How hot do you want to go?

Oh, whew! Semi-mild?

I'm good with some spice. Done. All in.

Oh, mate! You asked, and I'll give.

OK! Looks good, though.

So the chicken's browned off a bit.

Browned off, yeah.

So now we want to do is add the vegetables.

I don't think we need a lot of the broccoli, but some of that.

Hang on a second. You don't need a lot of the broccoli?

No. Meat. I'm a meat person.

So I always test, you know, the others.

How much vegies can we pack into a dish?

Now, surprisingly also, speaking of vegies,

a lot of people consider avocado to be a vegetable

when actually it's a fruit, isn't it?

Exactly. Yeah.

But it's been encouraged to be consumed

as you would as part of your five serves of vegies.

So the avocado has gone into this

delicious citrus ginger garlic dressing.

And then as we whisk it, we just emulsify the oil into the dressing.

Lovely. Teaspoon of soy.

So being a farm that's supporting other veterans,

do you come together and cook together as well or...

Yeah, yeah.

Regularly on the farm weekly, there's a barbecue get-together.

It's a very communal, you know, you serve together.

You live together on the farm.

Yeah. Yeah.

And then you get people in a kitchen, they may not be overly open,

and then you get them in the kitchen, they cook and things just open up.

It's a beautiful space to do that and to connect with people over food.

How are your vegies looking? It's looking good.

Yeah, Jacq, I think we're ready to serve.

It looks good. Yeah.

You can come here any time and cook!

I don't know, I don't know.

As long as I get to eat the food afterwards.

Oh, absolutely. Nothing goes to waste.

Alright. Some brown rice or basmati I love with a stir-fry.

Lots of vibrant colours in there.

So colourful, isn't it?

I love it, because we've got our whole grains,

our carbohydrates, got our protein and our vegies,

and we've got our healthy fats from the avocado oil.

Beautiful.

And we've got this lovely citrus, ginger, garlic and avocado dressing

to go over the top.

It's beautiful.

And it's going to go so well with the vegies and the chicken

and that chilli that you've popped in there.

It's gonna balance out the chicken. Yeah I think so.

Alright, let's give it a try.

Beautifully cooked.

Thank you.

Mmm! Yeah.

Taste that ginger. Mmm.

It's not too hot. No, it's not.

I think a little more chilli.

That's delicious. Mm-hm.

I could eat that every day of the week.

Beautiful recipe. Couldn't you, what?

Thank you. And I'll take this, thank you.

Captions by Red Bee Media