All language subtitles for G.C.B.C.AU.S16E15.WEB-DL

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