Original subtitles

Mike, can you believe this?

They've unleashed two Bad Chefs in the kitchen.

This is going to be fun. (LAUGHS)

Finally, we get to cook together... I know!

..the two bad guys.

It's going to be havoc.

So, today, Mike, is all about family favourite meals.

So, I'm going to be cooking a Butter Chicken.

Just classic Indian food,

and it's nice and mild, so my son really enjoys it, as well.

Yeah. I love that, it's one of my staples, as well.

I'm going to be doing a Beef Cheek Ragu,

which is so gorgeous. Yes!

You put it on in the morning, go to work, come home,

and dinner is ready.

I love me a beef cheek.

This is going to be fun - two Bad Chefs.

Let's do this! Let's get cooking.

Mike, I love a butter chicken, and it really is a family favourite

in my house.

It's a bit of a gateway to more spicy curries

because it's nice and mild, isn't it?

Absolutely. It's a great introduction, great way to get,

you know, the kids or people who are not necessarily

used to eating a lot of spices into it, you know?

Absolutely. So, what I'm doing first

is I just want to toast off some of our spices.

So, we've got coriander, cumin, a bit of garam masala in there.

Nice. A bit of chilli powder, not too much.

You can always tone down the chilli a little bit.

Yeah.

Can you start to grate some ginger for me, straight into the bowl?

That would be amazing.

And also some turmeric.

Really good tip, Mike,

and, you know, this toasting off your spices first just helps

to really punch up the flavour, doesn't it?

100%. You release all the aromats, you wake it up.

Alright, I'm smelling that. That's great.

I'm going to turn off the pan, and then our spices

can go into there.

That is fantastic. Thanks for doing that.

Do you want some yoghurt in there, as well?

Yeah, about a half a cup of yoghurt.

We've just got a Greek-style yoghurt here.

Lovely. Can't get on board with 'yo-ghurt'.

Yogh-urt. Yogh-urt.

Ah! (LAUGHS)

This is the Britishness coming out. It is, it is.

(CHUCKLES) We're, "Yo-ghurt. Put your yo-ghurt in."

And then, we've got a couple of cloves of grated garlic, as well.

Thank you, my friend.

Now, I'm just going to give this

a good mix around after a good

pinch of salt and a bit of pepper.

Alright. Now, we'll just give this a good mix around.

And I love watching the yoghurt become this beautiful colour.

And you can do this the night before, as well, couldn't you?

Absolutely. Day or two before.

It's only going to get better,

the more time you give it to marinade.

Now, I've just got four chicken thighs here

that we've just quartered.

I like big chunky bits of chicken with my butter chicken.

And then, the marinade can go straight on top.

Lovely. Thank you.

And we'll just stir this, just to coat the chicken thighs

in all those gorgeous spices and the yoghurt.

Alright.

Mike, we're going to cover this and pop it in the fridge.

You want to do this for at least two hours.

But like you said, the day before,

the flavour's only going to get better.

If you can. Yeah, let's do it.

Alright, Mike, so we're just frying off this onion

that you expertly chopped into wedges for me.

And of course, we're frying in ghee and a bit of oil, as well.

I love that pure ghee flavour. Yeah.

And check out the colour of our chicken

that's been marinating away.

I'm going to add that now, and we just want to fry that off

till we seal it, before we add the next ingredients.

So, in goes those gorgeous

marinated chicken thighs. (PAN SIZZLES)

You want to hear that sizzle.

You want a nice medium-high heat now.

And all we want to do is just separate these thighs.

And we just want to cook them for a couple of minutes

until they're sealed.

So, Michael, I love to use chicken thighs, obviously,

because thighs have a lot more flavour.

Yeah. But also, they're a lot more

forgiving, too, like, they're a lot harder to overcook

than a chicken breast. Yeah, they've got...they've got

a high fat content, so they stay moist for longer.

That's what we want. We want a nice, moist, delicious curry here.

It's smelling great.

Our chicken thighs have sealed.

So, now, we're going to go in with some diced tomato puree.

So, this has got tomato paste in it, as well,

so it's going to make it nice and rich and luscious.

Thicken it up a little, as well. Thicken it up.

That's what we want,

and need some chicken stock, as well -

thank you...

..just to loosen it up a little bit.

Alright.

Now, I want to just stir this, just to combine it,

bring everything together.

Now, it's starting to look and smell like butter chicken.

Yeah. You're making me hungry, Tim.

(LAUGHS) On with the lid.

We'll let that simmer away for 10 minutes,

till it's nice and thick.

While that's cooking, let's get the poppadoms ready.

Done, mate. (LAUGHS)

Alright, Mike, our butter chicken's been simmering away.

Have a look!

Yes! That gets me excited. Oh, mate, me, too.

Ah, just the smell! Oh!

That vibrant orange colour's come through now

from all those gorgeous spices.

Now, just to accentuate that creaminess,

a bit more yoghurt.

Just a good couple of dollops in there.

And then, a little bit of sugar, just to cut through the bitterness

of those tomatoes. Yeah.

Alright. Helps balance it.

Balancing - that's what it's all about.

Mate, I'm pretty happy with that.

Let's serve up - I am hungry.

Let's do it. Alright.

Now, just to finish off - it is butter chicken after all -

to accentuate that buttery flavour, a little bit more ghee can just go in

because you can never have too much ghee.

And we'll just stir that through.

OK, so we've got a nice pile of rice in our bowl.

I'll grab our big spoon. Thank you, sir.

And we'll just get a nice pile of this gorgeous chicken.

Beautiful.

Do you want some coriander?

Oh, that'd be great, mate. Thank you.

Now, we want to make sure we get a good whack of that curry sauce

on there, as well.

Love it.

Nice bit of coriander on top there.

Now, you've got to have a good couple of poppadoms in there.

Just rest them up proudly.

And I always like to finish with another little dollop

of our fresh yoghurt on there.

Butter Chicken, homemade.

Better than a bought one, I reckon.

Mate, looks absolutely cracking.

Alright, Mike, I'm hungry.

Let's have a taste, mate. Me, too.

You beauty. I'm going to take a leaf out of my son's book,

and I might just get a bit of poppadom and use that as my...

But get in there! Alright.

(POPPADOM CRUNCHES)

Mmm. Bit of that chicken.

So juicy, that chicken. Mmm.

The sauce is rich but fragrant.

Oh, mate, you nailed it.

It's not bad. I mean, I love ordering butter chicken from my local,

but when you make it at home,

there's something extra special about it.

Family favourite.

Love. Love.

That's what it's all about. That's the difference.

(BOTH LAUGH)

Family favourites. Yes!

Beef Cheek Ragu. Come on.

Honestly, I love it.

My kids love it. My wife loves it.

It's one of those which...

It's just...it's a crowd-pleaser,

for me and my family anyway,

and I'm sure it will be for yours, at home.

Yeah, I love beef cheeks. I love it.

There's just something about the gelatinous texture.

Yeah.

That gelatinous flavour goes all the way through your sauce

and gives you the most rich and unctuous sauce ever.

Unbeatable. Yeah, it really is.

It's just beautiful.

So, I'm going to start off by sealing my beef cheeks

in a really nice, hot pan.

Just a little bit of olive oil.

Really important step, isn't it? It really is. It really is

because you get that caramelisation on your meat, firstly.

You break down some of the fats, which release into the sauce

and it will just give you a better-tasting ragu.

So, we've got some veg here. Yes, please.

Leek, onion, and I'll slice this carrot up.

I'm glad one of us is doing a pasta for family favourites.

Yeah. We had to get a pasta in there somewhere.

It's a staple, I'm sure, of every family.

Yeah. Alright, they're all sealed up.

So, I'm just gonna pop those out.

And then, we'll start cooking off some of the vegies.

Alright.

So, I'm going to go in with a little bit more olive oil.

And throw them all in? Yeah, just chuck it all in, mate.

Right. Beautiful.

Get some garlic in there, as well, some chopped garlic.

We're just gonna let that cook down, caramelise off,

and then we're gonna add the tomato paste,

the red wine and the stock.

Ah, you can see those vegies are nicely caramelised now.

Beautiful.

So, now, I'm going to start cooking off some tomato paste.

Can you chop for me some thyme? Got you.

And put a few bay leaves in there, as well.

Oh, yeah.

I absolutely am obsessed with cooking out my tomato paste first.

With things like this, I like to brown it off,

really bring out the colours and the flavours of the paste.

It's such a good little tip, that one.

Really is.

You want to get rid of that raw tomato flavour.

Exactly. I'm going in now with some red wine.

Alright.

Just that...deglaze the bottom of the pan.

Chuck it in? Yes, please.

Thank you. How many bay leaves do you want?

Oh, I'll go three. Yeah.

I love bay. It's one of my favourite herbs.

Oh, me, too. I've got a beautiful tree in my garden.

Love it. Goes in everything.

Now I'm going in with our chopped tomatoes.

Lovely.

We don't even need to cook that out.

I'm going straight in with our stock.

Oh, the smell in here is just gorgeous. It's beautiful.

And then, we just pop our beef cheeks back in, lid on,

cook it for three to four hours...

Yep. ..till it's really nice and...

Nice and light. Yeah, nice and slow.

But you want to pull it at the end, and pull it while it's still hot.

And then, you will just reduce the sauce down a touch more

to have the most gorgeous ragu, cook up some pasta...

Oh! ..and I'll give you a good feed, mate.

This is going to be the fanciest bolognaise I've ever had in my life!

Look at those!

You can see that sauce is deep and rich

and reducing down really nicely.

And, like, you can have the lid on.

I leave the lid on so that sauce gets really, like, unctuous.

And with a special sauce you need a special pasta, too.

You do.

So, I've got the beautiful Lello Rigatoni.

And for me, this pasta is just the star. Yep.

Aussie-made, locally produced.

But it's slow-processed so that you can see

the colour of the pasta is just what you expect.

It's not that bright yellow, vibrant...you know?

It looks like fresh pasta.

You can see the love that goes into every piece of pasta.

Yeah. And for me, a rigatoni for a sauce like this is perfect

because you get all that beautiful sauce inside the tube...

Yeah. ..and it just soaks it all up.

Oh!

So, now that the pasta is in,

we're literally just going to pull these cheeks.

And when I say it should just pull apart,

it should be that simple... Oh, come on!

..and that easy. My tummy is rumbling, mate!

So, we're just going to pull this now,

season it up, let the pasta cook.

Get a big bowl.

Get a big bowl, and we can get stuck in.

Alright, pasta's cooked,

our beautiful ragu's ready.

Look at that. That's just shredded.

Pulled completely. Oh!

And obviously, once you pull it, and then once you, like, leave it

to reduce for another few minutes,

it just continues to shred... Yeah.

..and just, like... Thickens up.

..exactly, melt through the sauce.

And I haven't done a huge amount of pasta.

I've done just enough for us.

But this sauce will go much further.

Mmm. And like you said, you could do this with a chuck steak

or something like that... Yeah.

But I implore you, out there, try and get your hands

on some beef cheeks.

You will not regret it.

And I'm not going to be shy here, Tim.

I wouldn't expect you to be. (LAUGHS)

Please don't.

You could finish this with some parmesan or pecorino,

some fresh parsley.

For me... Mmm.

Oh!

Doesn't need anything other than just a little like of salt

and a little twist of pepper.

Wow.

And that's one of my family favourites.

A Beef Cheek Ragu... Very impressed.

..with a gorgeous rigatoni pasta.

Yeah. Need to get some of this beef cheek in there.

Mmm.

Oh!

I mean...

Mate...

That sauce, the cheeks, the pasta!

When you pop it in, al dente, into that ragu

and it just finishes cooking in there,

it becomes one with the sauce and it sits so nicely in the tube,

and the texture and the chew is just...

It's just heaven, guys. It really is. Like...

We're having a moment, guys.

Get us a glass of red wine.

That's it, that's it. (BOTH LAUGH)

I have to confess, I am much more of a savoury person

than a sweet person.

But if I'm going to have something sweet, it's got to be something

like a baked fruit and nut loaf.

So, this is my version of a pretty healthy fruit and nut loaf,

because it's got nuts in there from two different types.

I'm going to use Australian macadamias and pecans.

It's got some oats. It's wholemeal flour. It's olive oil.

So, this is a pretty healthy treat.

The other thing is that I love that it's actually really simple.

All you basically do is combine all your wet ingredients in one bowl,

all your dry ingredients in the other, whip them all together,

and then pop it into a baking tin and into the oven.

So I'm just putting in here

three eggs that I'm going

to whisk up in a bowl.

And then, I'm adding extra virgin olive oil,

so it's healthy fat.

You're getting your polyphenols in there.

It's all really great ingredients.

Pour your oil in.

Then I'm putting in some milk.

And then, let's just set that aside

while we get the dry ingredients together.

So, I'm using some pecans first,

along with Australian macadamias.

And I love these in cooking.

And the other thing that's great about these is they're so easy

to chop up.

So, just use your knife

and chop them up really, really roughly.

And you can make them as chunky as you like.

It's going into a loaf, so, you know,

if you want them to be smooth, you can grind it up completely

and make a kind of nut flour.

Now, one of the reasons we want to have nuts is,

do you know, there's research that shows if you have a handful

of nuts every day, you slash your risk of cardiovascular disease.

And most Aussies are not eating nearly enough nuts.

So, of course, you can just snack on a handful in the afternoon,

but you can also put nuts into so many different dishes.

So, into this bowl, I'm just going to pop my chopped nuts,

and essentially mix all the dry ingredients.

So, in go the nuts.

And I'm going to add to that...

..my rolled oats.

So, that's your soluble fibre,

but it also just gives a really, really lovely texture.

And I'm going to use a wholemeal flour.

Look, nothing's wrong with baking with... Sometimes, you want to use

a white flour for the flavour.

But when you sift the flour to make

white flour, you're missing out

on all the fibre and all the B-group vitamins

and a whole bunch of different nutrients

when you do that sort of fine sifting and refining

to get white flour.

So, I'm going to use a wholemeal flour.

I am just going to pop it through the sieve -

that's just about a cup going in there -

just to make sure that I get a bit of air

and there's no lumps of flour in there,

along with baking powder

and my mixed spice.

And then, when you get to the end of the sifting,

you're going to see there's a whole load of bran.

That's your fibre, so you want that in there.

I'm sifting it to get the air in, but I am going to add

the fibre that's at the end.

Then, we just give that all a mix around.

And the last part that's going to give this a lovely zest

is to add the zest of an orange,

and then I'm also going to add the juice.

There's some wonderful anti-oxidants in the zest of citrus fruit.

So, not only do you get that really fabulous...

I mean, I can smell it in the air.

That's the wonderful oils that are present in the skin.

So, this gives great flavour.

But again, you're adding nutrition.

The skins are amazing on fruits and vegetables.

They have so many nutrients and what we call phytonutrients

that are present in the skin.

So, whenever you can eat the skin of a fruit or vegetable,

leave it in there.

Or if it's something like citrus, like this,

just grate it into your food.

Beautiful. That smell is gorgeous.

And then, I'm just also going to add the juice of my orange.

That can go straight into the wet ingredients.

Of course that's vitamin C, but you are going to lose some

of the vitamin C, of course, when you bake,

but some of it's going to survive.

And we do have some wonderful, unique anti-oxidants present

in different fruits.

So, we want to have a couple of pieces of fruit every day.

And they are different to the ones that are in vegetables.

That's what people often ask me,

"But if I'm eating vegies, do I need fruit?"

Yes, you do, because it's different anti-oxidant, different nutrients

that are present.

We want some sweetness, so I'm using this clever product

that takes about a quarter of the sugar away

by adding this natural sweetener from monk fruit,

which doesn't have calories

and doesn't raise your blood glucose levels.

So, it's just a clever way of bringing down the sugar

in any product that you use.

And you can use that just like you would sugar.

The last thing is just a pinch of salt.

And then, we basically combine all our ingredients together.

It's that simple.

I'm not a terrific baker,

so if I can make this, you can, too.

Pop it all together.

Mix it without over-mixing it,

just making sure that the flour is well mixed

into the wet ingredients.

And then, we pour it into our lined loaf tin.

And all I do is brush my loaf tin with some extra virgin olive oil,

then line it with baking paper, just to make sure

that it comes out smoothly at the end.

Pour it in.

Just spread it out, and that's it.

This is going to go into the oven,

180 for about 45 minutes,

or until it's nice and golden brown on top,

and when you pop a skewer in, it's coming out clean.

So, I've allowed this to cool, so it's cool enough to handle.

You can see it's a gorgeous golden brown on top.

I'm just going to pull it out.

Remove the paper.

Doesn't that just look divine?

It's such a tasty and nutritious snack.

Actually, it's delicious toasted, too, with a ricotta cream.

So, before I slice it, let me just show you how this works.

This is just a full-fat ricotta,

and I'm just going to add some orange juice.

Fresh orange juice, that's all.

But you could also make it tangier with some lemon juice -

whatever you really love.

You could mix the ricotta with some passionfruit,

any kind of fruit juice that you've got.

I'm just going to use about the juice of half an orange here.

Mix that up.

If you want it to be sweeter,

add a little drizzle of honey,

and we're ready to slice our loaf.

Oh, how does that look?!

See the gorgeous nuts that are inside?

It's exactly what we want.

The beautiful macadamias and pecans.

I'm just going to put a little of my ricotta cream on the top.

You could slice some fresh strawberries or have some

blueberries on the top, make it look a little fancier.

And that, with a cup of tea in the afternoon,

is, I reckon, pretty perfect.

That would hit the spot for me.

Captions by Red Bee Media